Til Mawa Laddu ( Sesame seeds laddu )

Hello friends,
Namaskar...

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Winter is going on... and it is regarded the season of "Rich Food".
In India...lots of very healthy and delicious Sweet dishes are prepared at home...which are mostly made of jaggery, sesame seeds, ground nuts and dry fruits.

# sesame seeds are really tiny but rich in nutritions like ...flax seeds, chia seeds, pumpkin seeds and sun flower seeds.
It is very beneficial for hair , skin and overall health.
Being rich in anti-aging properties it rejuvenates your skin and hair.

Prep Time...5 minutes
Cook Time ...10 minutes
Making Time ...10 minutes
Total Time...25 minutes
Serving...10
Laddoo...20 of medium size

#  Ingredients For "Til Mawa Laddu"( Sesame seeds Laddu )

1. Roasted sesame seeds...150 gram
2. Mota boora ( Tagar ).....200 gram
3. Roasted Mawa....200 gram
4. Green cardamom powder...1/2 tea spoon
5. Chopped cashews and raisins.. optional
6. Chopped pistachios for garnishing
6. Milk....50 ml.  If needed for binding laddoo

#  Procedure Of Making...

1. Firstly clean the sesame seeds well if any impurity is there.

2. Then roast them on the medium flame till light brown in a heavy bottomed wok.
Don't over roast them otherwise they will be bitter in taste.

3.Take out the roasted sesame seeds in a plate and grind them coarsely in the mixer jar and keep aside.

4. Now in the same wok, roast the Mawa on the medium flame till light brown for  4 or 5 minutes only.
Otherwise it would be more dry.
And for these laddoo we need soft Mawa.

5. Then let it cool a little.

6. Just mix all the ingredients in the Luke warm Mawa...like tagar, Green cardamom powder and some chopped cashews and raisins.

7. Now take a little portion of Til mawa mixture and make a round laddu with the help of both hands.

8.Likewise prepare all the laddoos and garnish it with  some chopped pistachios for a tempting texture.

In this way... delicious and instant
"Til - Mawa Laddus" are ready to enjoy.
From this mixture..You can make 20 laddoo of medium size.

#  Note...

1. Roast the sesame seeds for 2 or 3 minutes only till light brown.
Otherwise they can be bitter in taste.

2. Just mix tagar and coarsely grinded sesame seeds in the Luke warm Mawa.
Then you can make these laddoos very easily in no time.

3. If anyway ...the mixture becomes dry..and you are finding the binding of laddu difficult...Then add a little milk in this dough of laddu ..now you can bind them easily.

4. You can enjoy these laddoos till one week on the room temperature.

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Kachnar ( Bauhinia Variegata ) Buds Curry...Kachnar ki kali ki sabji..

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

#"Kachnar" is a wonderful veggie that is served cooked with many delicacies.
It is a healthy source of food for all of us.

# The buds of Kachnar are incredible beautiful and healthy.
It has a number of essential minerals in addition to vitamin C.
Its intake purifies blood and removes stomach disorders.

# Today I am making its very delicious rich Curry... but it is also utilized to make pickles.

# Ingredients For Kachnar Curry...

1. Kachnar buds....250 gram
2. Tomatoes....2.(150 gram )
( finely chopped )
3. Salt to taste or 1/2 tea spoon sendha salt and 1/2 tea spoon black salt
4. Cumin seeds...1/2 Tea spoon
5. Asafoetida...2 pinch
6. Ginger flakes...2 table spoon
7. Chopped green chillies...2 Table spoon
8. Coriander powder...1 Table spoon
9. Turmeric powder...1 Tea spoon
10. Red chili powder...1/2 Tea spoon
11. Some chopped fresh coriander leaves
12. Amchur or half lemon juice
13. Garam masala...1/4 Tea spoon
14. Mustard oil...4 Table spoon

#  Procedure of Making...

1. Firstly wash the Kachnar buds well and dip in the salty water for 5 minutes...so that any impurities could come out.

2. Then transfer it in the pressure cooker with  1 cup water and cook it till 2 whistles on the high flame.
Off the flame.

3. Then place it on a strainer and let it cool.

4. After that press the Kachnar buds slightly on your palms and keep aside.

5. Heat a kadhai or wok on the medium flame and add Mustard oil.
As the oil heats up...just add cumin seeds and asafoetida to crackle.

6. Then add 1 spoon ginger flakes and 1 spoon chopped green chillies and saute it for 2 minutes for a nice taste and flavour.

7. Now add the spices like. .. turmeric powder, red chili powder and coriander powder and saute it.
Just add chopped tomatoes with both salt and mix well.

8. Let it cook for 7 minutes till the oil seperates from the sides of pan.

9. Then add  slightly squeezed Kachnar buds in the cooked tomatoes and mix well.
Just add 150 ml. water in the Curry and mix and cover it.

10. Cook it on the low flame for 5 minutes so that Kachnar buds could absorb all the spices and tomatoes.

11. Lastly add garam masala,  1 pinch of asafoetida,  1 spoon green chillies and ginger flakes, chopped fresh coriander leaves and 1/2 lemon juice or amchur powder.

Now Delicious and healthy Kachnar buds Curry is ready.
Serve it hot with chapatis, poori and rice.

# Note ...

1. After boiling the Kachnar buds..just transfer it in a strainer for maintaining its nice colour.

2. You can make its "simple dry Curry" too.
Just fry the squeezed Kachnar buds in less oil with cumin seeds, asafoetida and other spices like boiled potatoes.
It is also tasty and healthy.

3. The Kachnar buds as well flowers are somewhat bitter in taste whenever raw,  so if you make this Kachnar Curry like this rich method...You will find it amazing in taste and flavour.

Thanks friends,
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Guava Gravy Curry ( Amrood Ki Raseli Sabji )

Hello friends,
Namaskar...

I am Sangeeta Agarwal and heartily welcome you at my food blog.

Guava gravy Curry or ( Android ki raseli sabji ) is a very delicious and nutritious Curry. It is much enjoyed with Stuffed Parantha and poori.

You can enjoy it as a main dish too.
As Guava dry Curry ( which I have made before ) is enjoyed as a side dish.
Children love it very much because they avoid spicy food or Curry.

# Prep Time..5 minutes
# Cook Time....12 minutes
# Serving...4

# Ingredients For Guava gravy Curry...

1. Ripe Guava....300 gram
2. Cumin seeds...1/2 Tea spoon
3. Asafoetida.....1 pinch
4. Turmeric powder..1Tea spoon
5. Coriander powder...1/2 Tea spoon
6. Water...200 ml.
7. Sugar....50 gram
8. Red chili powder...1/2 Tea spoon
9. Garam masala...1/2 Tea spoon
10.Salt to taste or 1/2 Tea spoon sendha salt and  1/2 Tea spoon black salt
11. Desi ghee or oil...2 Table spoon
12. Chopped fresh cilantro for garnishing..

# Method Of Making....

1. Firstly wash the Guavas and cut into small even pieces without any seed.

2. Then heat the pressure cooker on the medium flame with 1 Table spoon oil.

3. As the oil heats up, just add cumin seeds to crackle and asafoetida to sizzle.

4.Just add turmeric powder, coriander powder and 2 pinch of red chili powder.
Just saute it and add guava pieces with salt in the Curry.

5. Mix all ingredients well and add the water in it.

6. Now take 2 whistles on the high flame and 1 whistle on the low flame...and off the flame.
Let the pressure down by itself.

7. Then lid out the pressure cooker and add the sugar and mix it well.

8. Now cook the Guava Curry on the sim flame for 5 or 7 minutes in open pressure cooker.

9. As the Curry becomes a little thick juicy..just add garam masala and half lemon juice and mix it well.
Off the flame.

10. Now make the tadka for the Curry...
Just add 1 spoon oil in the tadka pan...as it heats up...off the flame.
Then add 2 pinch of red chili powder and some chopped coriander leaves.
Mix it and transfer it in the Guava Curry.

In this way... Delicious Guava gravy Curry is ready to enjoy.
Serve it hot with chapatis, poori or Parantha.

#  Note...

1. For this gravy Curry... riped Guavas are needed.

2. Adjust the gravy as your taste.

3. You can avoid the tadka of red chili in this Curry as for children.
Just add coriander leaves at the last cooking.

Thanks and regards.
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Guava Dry Curry ( Amrood ki swadist sabji )

Hello friends,
Namaskar....

I am Sangeeta Agarwal and heartily welcome you at my food blog.

"Guava Curry"is that delicious and healthy Curry which about people has forgotten now.
This fruit is eaten as raw. But if you make its Curry...You will find it amazing in taste and flavour.

I enjoy its Curry and make it for my family.
My children like it as a side dish with poori and Parantha.

"Guava"is regarded as a super nutritious and delicious fruit. It is unique in its flavour and fragrance.
It is a powerhouse of nutrients..rich in Vitamin C, lycopene and Anti-oxidants.

So guava Curry is super healthy and tasty.
Black cardamom and lemon juice are the main ingredients of this recipe.
Its taste comes out best when it is added to this Curry.

#. Prep Time...5 minutes
#. Cook Time...8 minutes
# . Serving...2  or 3

Ingredients For Guava Curry...

1. Guava....300 gram
2.cumin seeds...1/4 Tea spoon
3. Asafoetida...1 pinch
4. Coriander powder..1)2 Tea spoon
5. Turmeric powder...1 Tea spoon
6. Red chili powder..1/4 Tea spoon
7. Salt to taste.....or 1/2 Tea spoon black salt and 1/2 Tea spoon sendha salt
8. Sugar...50 gram or 4 table spoon
9. Black cardamom powder..1/2 Tea spoon...1 cardamom
10. Lemon juice...1/2 lemon
11. Chopped coriander for garnishing
12. Oil or ghee....1 Table spoon
13..Water...80 ml.

Method...

1. Firstly wash the Guava well.
Now cut it in even long pieces and seed out them...as is shown in the picture.

2. Heat a heavy bottomed wok on the medium flame and add oil in it.
As it heats up...add cumin seeds to crackle then asafoetida to sizzle.

3. Then add turmeric powder, coriander powder, chili powder and black cardamom powder ( leaving a pinch ) and saute it.
Immediately add guava pieces and saute well with salt.

4. Just add water and mix it.
Now cover it with a plate on the sim flame for 5 minutes.

5. After that stir it and add 50 gram sugar in it.
Just mix it in open pan.

6. As the Guava Curry becomes thick with the sugar syrup...just add lemon juice and a pinch of black cardamom powder in it.

7. Now stir the Guava Curry very slightly so that guava pieces could not be mashy.
Sprinkle some chopped coriander leaves for garnishing.

This step gives the Curry a nice tempting texture... otherwise the Curry would become Guava chutney.

This Guava chutney tastes very yum with  poori, chapatis, bread and Parantha.

In this way... "Delicious Guava Curry" is ready to enjoy.
Serve it hot as a side dish.

# Things To Remember...

# Take the half riped Guavas  for Curry...
Neither raw nor full riped.

# Cut the pieces in even shapes.

# Don't overcook the Curry.
Adjust the Water accordingly...
Curry should be soft and little juicy.

4. Lemon juice and cardamom powder is must in this Curry.
It enhances its real taste.

Thanku Friends...
If you like it then share it.
Thanks again.

Amla Ka Achar ( Gooseberry Pickle )

Hello friends,

Namaskar...

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# Amla is one of the richest source of vitamin c.  It promotes liver health, reduces cholesterol levels and keeps hair and skin healthy.
Due to its amazing health benefits...it is called " Nectar Fruit".
The most important thing about Amla is that you can use it in any way as you like..
Its nutritious value remains the same.

# Today I am sharing the recipe of Amla Pickle...that is Delicious and Healthy with its spices.

# The speciality of this Pickle is that it is without any preservative or vinegar..and very easy to prepare.

You can store it till several months with a nice texture.

# The Ingredients For Amla Pickle..

1. Amla.....500 gram ( gooseberry )
2. Mustard oil....125 gram
3. Sendha salt...50 gram
4. Turmeric powder...25 gram
5. Red chili powder...25 gram
6. Fennel powder...50 gram ( saunf )
7. Asafoetida...1/2 Tea spoon
8. Fenugreek seeds...25 gram ( coarsely grinded )

#  Method of Making..

1. Firstly wash well Amla and wipe out with a clean cloth.

2. Now cut the Amla in equal even pieces.

3. After that spread out the pieces in the sun light for an hour only.
Or if you don't have the sun light then spread them under the fan for 2 or 3 hours only.

4. Now keep ready all the measured spices...like asafoetida, turmeric powder, red chili powder, salt, saunf powder.
Then grind the raw methi seeds coarsely in the mixer jar and keep aside.

5. Now take a steel vessel ( bhagona ).
Add Mustard oil in it.
Remember.. don't put the oil after heating the vessel....
This simple tip brings a nice texture in the Pickle.

6. On the flame and place the vessel on the medium flame.

7. As the oil heats up...off the flame.
Just check the oil by dropping a cumin seed...if it comes above..the oil for the Pickle is perfect.
( Don't heat the oil at the smoking point..this is again a simple tip....
It brings a nice and fresh texture to the Pickle )

8. Now firstly add asafoetida ( heeng ) as it sizzles then add raw grinded methi seeds....as they crackles or sizzles...
Then add all the spices along with salt.

9. Mix all the spices well in the oil and now add Amla pieces.

10. After adding Amla ...now stir it well for at least 3 minutes so that Amla could absorb all the spices and oil well.

11. Now place the vessel on a wire stand and cover it with a net cover so that any moisture could not come.

12. As it cools down completely then cover it with a steel plate.

13. Stir it daily with a clean and dry spoon for 4 or 5 times....it will help in making the Pickle fluffy and soft.

14. Keep the Pickle in the vessel for 6 or 7 days...stirring daily.

15. After that you will see that Amla with its spices have become a little fluffy.

Now Amla Pickle is ready.

16. Heat up some mustard oil in a pan on the medium flame and off the flame.

Let it cool down completely.

17. Now transfer the Amla pickle in the jar or martwan upto more than half only...and pour the oil which I have heated first...In such a way that all the pieces of Amla could be dipped in the oil.

This is an ancient method of making pickle without any preservative.

You can store it till long time.

In this way....your Pickle is ready without any preservative or vinegar.

You can store it for a long time.

#  Note...

1. The first thing to remember is that... while making any type of Pickle...there should be no moisture in the pieces..

2. Use the raw methi... in place of roasted methi for a nice texture.

3. First pour the oil in the vessel then place it on the flame.
By doing so..the colour of the Mustard oil would not change and will give a nice texture and flavour.

4. Keep on stirring the Pickle with few intervals.
It will help in preparing the Pickle.

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Mooli Ka Achar ( Radish Pickle )

Hello friends,
Namaskar..

I am Sangeeta Agarwal and heartily welcome you at my food blog.

# During the winter season we enjoy radish in various ways.We eat it raw as well as cooked in the form of Curry and bhujiya.

Because radish ( Mooli  ) is high on nutrients, vitamins and Anti - oxidants.
It is full of fiber and helps to clean our liver and stomach and improves the digestion system.

# Due to its many benefits...we make the radish Pickle in the winter.
This Pickle not only enhances the taste but also improves the digestion with its simple spices.

# Ingredients For The Radish Pickle..( Mooli Ka Achar )

1. Radish....750 gram, 3 big size Mooli
2. Mustard seeds....3 Table spoon full
3. Turmeric powder...1 Table spoon
4.Red chili powder....1 /2 Tea spoon
5. Salt to taste ....1 Table spoon
6. Pure Mustard oil....4 Table spoon

#  Method Of Making...

1. First wash and peel the radish well.
If you are finding the radish is hard then peel it again slightly.

2. Now wipe the water of Mooli with a clean cloth.
And cut the thin slices of Radish with the help of a knife...oval or round as choice.

3. Then spread out the slices of Mooli on a big plate or on the cotton cloth to dry out completely in the sun light till 8 hours.
If you don't have the sun light ( Dhoop ) in your home.....Then spread the slices under the fan....and flip them in some
intervals.

4. Now the Mooli is ready for the Pickle.
Grind the Mustard seeds in the mixer jar just before making the Pickle.
This fresh Mustard powder will enhance the taste, flavour and self life of Mooli achar.

5. Now take a big bowl and put the dried ( means without any moisture ) slices of Radish in it.
Add all the spices like turmeric powder, red chili powder, salt and fresh Mustard powder and mix well.
Just toss the slices well with the spices.

6. Then pour the raw Mustard oil over them and toss again so that the oil could cover all the slices of Radish well.

7. Cover the bowl with a plate and let it remain on the kitchen counter.

8. Next day you will find some moisture water in the Pickle due to the salt and other spices.
Just mix it well with the help of a clean and dry spoon and cover it again.

9. In this way you have to stir the Pickle two times in a day and cover it.

10. After two days you will find much moisture in this Pickle....
At this time transfer it in a clean glass jar or cheeni mitti martvan and place it in the sun light till evening for 5 days and toss it well.
After 6 days the sour and tangy Pickle is ready.

( If you don't have sun light at your home...Then let it remain on the kitchen counter but stir it daily 2 or3 times with a clean spoon.
It will take more time to get ready...but taste is the same and self life is also the same. )

You can enjoy this pickle till 1 month without any preservative.

#  Note...

1. Raw Mustard oil and Mustard seeds itself works as preservative.
Do no need of any preservative or vinegar.

2. This radish Pickle is Healthy and improves the digestion.

3. You can use cooked Mustard oil for the Pickle but it does not give a nice colour and aroma in this radish Pickle.

Thanku Friends,

If you like it then share it.

Thanks again.

Royal Carrot And Peas Gravy Curry Without Cream ( Gajar Aur Mater Ki Raseli Sabji Bina Cream ke )

Hello friends,
Namaskar...

I am Sangeeta Agrawal And heartily welcome you at my food blog.

# Winter season is going on and we are Seeing a lots of Green, healthy and different vegetables in the market and in our kitchen garden.
Specialy fresh carrot and peas are found in the Winter and we enjoy them in various curries and pulao.

# We always prepare carrot and peas with potato and enjoy it.
But if we make this carrot and peas gravy curry without potato...you will feel its natural sweet taste and will be more healthy.

# If you are get bored with your daily routine potato curry....you can try this healthy and delicious curry.
I have used some raisins and cashews in this Curry...that makes it royal and Super delicious.

# Prep Time...15 minutes

# Cook Time....8 minutes

# Serving...4

# Ingredients For Royal Carrot And Peas Gravy Curry...

1. Carrot.....300 gram
2. Peas.....100 gram ( peeled and boiled )
3. Tomatoes...3 or 4
4. Ginger piece...2 inch
5. Green Chili...2
6. Raisins.....30
7. Cashews...20
8. Deshi ghee or oil...4 Table spoon
9. Cumin seeds...1|2 Tea spoon
10.  Asafoetida...1 pinch
11.  Coriander powder...1 Tea spoon
12. Red Chili powder...1|2 Tea spoon
13.  Turmeric powder...1|2 Tea spoon
14. Salt to taste
15.  Lemon juice...1 Tea spoon
16.  Garam masala...1|2 Tea spoon
17. Ginger zulians..1 Tea spoon ( Thinly chopped ginger )
18.Water...250 ml.

#  Procedure Of Making..

1. Wash carrot and peas well.

2. Separate the peas and keep aside.

3. Peel the carrot and again wash it as whole.
Now chop the carrot in very fine even pieces.
Don't wash the carrot after cutting in pieces because it lessens the natural sweetness and nutritions of some vegetables.

4. Then make the puree of tomatoes, ginger and Green chilies in the mixer jar and keep aside.

5. Boil the peeled peas in the pressure cooker till 1 whistle on the high flame with a  pinch of salt and sugar.
Just drain out the water and keep aside the boiled peas.

6. Heat a small frying pan...and roast the cashews and raisins with a few drops of  ghee or oil and keep aside.

7. Then heat a pressure cooker in the medium flame and add ghee or oil in it.

8.  As the oil heats up...just add cumin seeds and asafoetida to crackle and to sizzle.

9. Then add Turmeric powder, coriander powder and red Chili powder and saute it.

10. Just add tomatoes puree with salt and mix well.

11. Cook it for 5 minutes till the oil separates from the gravy.

12. Then add chopped carrot, raisins and cashews and boiled peas and mix well.
Add 2 cups of water and mix well.

13. Cook it till 2 whistles on high flame and 2 minutes more on the slow flame.

15. Then add garam masala, lemon juice and few ginger zulians and chopped coriander and mix well.

In this way...Royal carrot and peas curry is ready to serve.

Garnish it with some raisins and cashews before Serving.

Enjoy it hot with chapati, poori, parantha and pulao.

#  Note...

1. If you like onions...then add 1  fine chopped onion....after sauting the cumin seeds.
Just fry it till light golden brown and then add other spices and tomatoes puree.

2. You can add 2 spoon fresh cream of home... after cooking the tomatoes puree.
Mix the cream till it separates....
Then add carrot and peas.

3. You can also add a Tadka of a pinch of red Chili and asafoetida in the Curry with 1 spoon ghee or oil.

Thanku Friends,

If you like my recipe then share and subscribe it.

Thanku again.

Ripe Banana Curry ( Pake Hue Kele Ki Swadist Sabji ) Marwadi Curry

Hello friends,
Namaskar....

I am Sangeeta Agrawal and heartily welcome you at my food blog.

#  Banana is full Of fiber, iron and vitamins and removes the stomach disorders.
It is a very easy and delicious fruit.. Everyone like to have it.

#  Raw Banana and ripe Banana both have a lot of benefits for our body.
We make many dishes from raw banana like...dry Curry, cofta Curry and cutlets etc.
But we rarely make this ripe banana Curry that is very simple,instant but very delicious in taste.

#  You can call this Curry as an optional Curry..
when ever you have no vegetables and even no time...then you can make it within no time.
But it so delicious and juicy that you will like to make it inspite of having many vegetables.

# Prep Time...5 minutes
# Cook Time...5 minutes
# Serving....2

# Ingredients For The Ripe Banana Curry

1. Ripe Banana....2
2. Raisins....1 Table spoon ( Kishmish )
3. Ghee or oil..1|2 Tea spoon
4. Cumin seeds...1|4 Tea spoon
5. Pinch of asafoetida
6. Turmeric powder...1|2 Tea spoon
7. Red Chili powder...1 pinch
8. Coriander powder..2 pinch
9. Fennel powder....2 pinch ( saunf )
10. Salt to taste or 1|2 Tea spoon
11. Sugar....2 Table spoon
12. Lemon juice...1 Tea spoon
13.  Chopped coriander..1 spoon
14. Water.... 350 ml.

# Ingredients For Tadka..

1. Ghee or oil...1|2 Tea spoon
2. Red chili powder....1 pinch

#  Method Of Making...

1. Wash and peel the ripe banana.

2. Cut it into semi thin slices and keep aside.

3. Then clean and wash the raisins ( Kishmish ) and keep aside.

4. Now heat a Pan or a  small kadhai on the medium flame and add half tea spoon deshi ghee or oil.

5. As the ghee heats up...add cumin seeds and asafoetida to crackle and to sizzle.

6. Add Turmeric, coriander, fennel and 1 pinch red chili powder and saute it.

7. Just add water, salt and sugar and take a boil.

8. After that add the slices of ripe banana and raisins and cook it for 2 minutes only.
Just add the lemon juice and mix well and off the flame.

9. Now heat a Tadka Pan and add half tea spoon oil or ghee...as the ghee heats up....just off the flame and then add a pinch of red Chili.

10. Transfer this Tadka in the Curry and mix well.

11. Lastly add chopped coriander and serve hot with roti, poori or parantha.

# Note...

1. Use the fresh banana for the Curry.

2. Don't over cook the Curry otherwise it will be soggy.

Thanku Friends,

If you like my recipe then share it.

Thanku again.

Oil free Stuffed Green Chili Pickle ( Bina tel ka bharva Hari Mirch Ka Achar )

Hello friends, Namaskar......

I am Sangeeta Agrawal and heartily welcome you at my blog..

# In the Winter season...Stuffed Green Chili Pickle is prepared and enjoyed at  home. The whole family likes to have it in the lunch and dinner both because these Green chilies are not spicy but tastes yummy with simple ingredients.

# This is my second recipe of 'Stuffed Green Chilies '.
The speciality of this Pickle is that it is a very easy, oil free, instant and non sticky...and you need very few Ingredients but tastes yummy.

This pickle takes 3 days to get ready well.
The rai with salt and tatri brings the moisture in the pickle even without oil.
It is useful for those one who avoid to eat 'Green Chili Pickle' due to its oil.

# Ingredients For 'Stuffed Green Chili Pickle'....

1. Green chilies....150 gram
2. Mustard seeds....3 Table spoon ( Rai )
3. Fennel powder....2 Table spoon full ( saunf )
4. Turmeric powder....3|4 Table spoon
5. Salt to taste or 1 Table spoon
6. Tatri...1|4 Tea spoon or 2 pinch

#  Method Of Making...

1. Wash the Green chilies well and place it in a strainer.

2. Then cut the ends of Green chilli and wipe them with a clean cloth and spread out them in a plate or on a cotton cloth...and place it in the sun light to dry out completely till 6 hours at least.

3. After that make the coarse powder of mustard seeds in the mixer jar and keep ready.
Don't use the stored mustard powder in the pickle.
Just grind the mustard seeds before Making the pickle.
This fresh powder brings a nice taste, flavour and enhances the self life of 'Green Chili Pickle'.

4. Make the cut marks in the chilies in such a way that they should be joined to the both ends.

5. Now take a plate and mix all the spices as... mustard powder, turmeric powder, saunf powder,salt and tatri well.

6. Stuff the Green chilies with this mixture of dry spices well and place them in an open glass container.
If some mixture is left to Stuff in chilies...then just spread it over the stuffed Green chilies.
Cover it and let it remain on the kitchen counter.

7. Next day toss them or stir it with the help of a clean and dry spoon and cover it again.
Now you will find a little moisture in the pickle due to salt.
Stir it 2 times in a day till 2 or 3 days.

8. On the 3rd or 4th day....pickle is ready to serve.
Just stir it well and you can add few drops of lemon and mustard oil in this pickle to make it shiny.

#  Note..

1. If you Don't have the sun light at your home....then after washing and wiping the Green chilies... spread out them on a plate  and make the pickle on the next day.

2. Always use the fresh grinded rai for the pickle...it will make the pickle more tasty and durable.

3. After 3 days...if you find it very dry and some mixture is left...then add few drops of lemon and mustard oil....it will make it shiny and yummy.

Thanku Friends,

If you like my recipe then share your experience with me.

Thanku again.

Amla jam ( Gooseberry jam or sweet chutney )

Hello friends,
Namaskar......

I am Sangeeta Agrawal and heartily welcome you at my blog.

#  Winter has started and this season brings a lot of healthy vegetables and fruits.
One of them is Amla or Indian Gooseberry.
It has amazing health benefits and is one of the richest source of vitamin C.

#  Amla promotes liver health, reduces cholesterol levels, controls blood sugar and prevents constipation.
It keeps hair and skin very healthy.
Therefore in 'The Ayurveda'...it is called a 'Nectar Fruit' or 'Amrit Phal'.

Now let us see the very simple recipe of 'Amla Jam'

#  Ingredients For Gooseberry Jam..

1. Fresh Amla.....250 gram
2. Sugar....200 gram
3. Black salt...2 pinch
4. Sendha salt...2 pinch
5. Garam masala...1|4 Tea spoon
6. Lemon juice...1 Tea spoon

# Method of Making...

1. Wash the Amla well.

2. Then cook the Amla in the pressure cooker till 4 whistles on the high flame and 1 whistles on the slow flame with 200 ml.water.

3. Then drain the boiled Amla in a strainer so that extra water could come out.

4. Now remove the seed of Amla and separate the Amla pieces.
Remove the upper skin of Amla too...if you see it is stained and separated.

5. Then mash the Amla well with the help of a potato masher.

6. Place a kadhai on the high flame and add mashed Amla and sugar altogether...
Mix them well.

7. Let it boil and mix and mash it with a ladel or big spoon.

8. Keep on stirring...as it splatters then cover it half with a plate and stir it.

9. Just check the mixture...if there are some lumps or pieces...then again mash it well.

10.Cook it well upto 15 or  20 minutes till a nice thick mixture.
It maintains the self life of jam or sweet chutney.

11. Lastly add salt and lemon juice and cook 2 minutes more.

Very healthy and delicious 'Amla Jam" is ready to enjoy.

As it is  cooled down completely....then store it in a clean jar.

Without any preservative you can store it till 1 year on the room temperature.

# Things To Consider..

1. Take fresh and good quality of Gooseberry for the jam.

2. Cook it well. Proper cooking enhances the self life of any type of jam and chutney.

3. No need of any colour and preservative.

4. You can adjust the sugar as your taste.

5. You can add some raisins ( Kishmish ) in it at the boiling point.

6. It will be more delightful and healthy.. if you add some chopped almonds and raisins at the time of serving or consuming it.

Thanku Friends,

If you like my recipe then share and comment it.

Thanku again.

Stuffed Green Chilli Pickle ( Bharva Hari Mirch Ka Achar )

Hello friends,

Namaskar.......

I am Sangeeta Agarwal and heartily welcome you at my blog.

# "Mustard green chili pickle" or Moti Hari mirch ka achar is a very easy and tasty pickle.
As soon as the winter starts....it is prepared at home. It not only enhances the taste of our food but also makes the food digestive too..because the main ingredients of this pickle are....Mustard, turmeric, fennel seeds, asafoetida, fenugreek and salt....
And all these spices have amazing benefits for our health.

#  Ingredients For Stuffed Green Chili Pickle....

1. Green Chili.....250 gram
2. Mustard seeds powder...4 table spoon
3. Fennel seeds powder....3 table spoon
4. Turmeric powder....1 1/2 table spoon
5. Roasted methi powder....1 tea spoon
6. Asafoetida.....1/4 tea spoon
7. Tatri powder....1/4 tea spoon ( optional )
8. Sendha salt....3 tea spoon
9. Mustard oil....4 table spoon

#  Method Of Making...

1. Wash the green Chili well in an open water.

2. Pluck or cut the ends of green chili.

3. Wipe out them with a clean cloth.

4. Now spread them in a plate or a clean cotton cloth and place them in the sun light at least for 4 hours....so that all the moisture of green chili could evaporate.
It will maintain the self life of pickle.

5. Then make the cut marks in the green Chili from one end to another for stuffing the spices...
While making cut marks...the green chili should be joined not separated.

6. Now heat the Mustard oil in a pan and let it cool completely.

7. Meanwhile roast the fenugreek seeds in any pan or tava and grind it coarsely and take out in a plate.

8. Then take out the oil in a mixing  bowl and add all the spices of pickle.....as asafoetida, tumeric, Mustard powder, salt, fennel seeds powder ( saunf powder ), roasted fenugreek powder and tatri powder and mix well.

9. Now stuff all the green chili with this mixture and place them in an open glass bowl.

10. Toss them well after few hours or flip them with a clean and dry spoon.

11.  If possible...Place these Stuffed Green Chili Pickle bowl in the sun light for 3 days..covering it with a clean thin cloth and stir these green chilies two times in a day.

12. Now the tasty green Chili Pickle is ready to enjoy...just transfer it in a glass jar or cheeni mitti martvan.

# Things To Consider...

1. Avoid the tatri or lemon juice in the Pickle if you want the tight pieces of green chillies.

Because citric acid makes the Pickle soft but instant.

2. Use the pure Mustard oil in making pickles...it brings a nice taste and flavour.

3. Don't heat the oil to a smoking point... for a very nice fresh colour of green chili...
Just warm the oil and off the flame.

4. If you don't have sun light at your home..
Then after washing the green chilies.. either dry out the green chili under the fan or microwave it for 1 minute only.

The other Method is that...on the previous day after washing and drying out the green chillies with a clean cloth,  place them in a strainer.

And on the next day...make the pickle.

You will find the green chillies moisture less for the Pickle. 

5. You can enjoy this pickle for 10 days on the room temperature very easily...
because Mustard and tatri...both are natural preservative.

6.  Avoid the methi dana ( fenugreek ) powder if you want to use it from the first day....
It tastes very nice with a tangy flavour.

7. Take the ripe green chilies...if you want to store it for a long time....
Just heat 200 gram oil well and let it cool completely...
Then pour this oil in the Pickle and let the all green or red chilies dip in the oil.

8. Always use a clean glass jar or cheeni mitti jar for the all pickles.

Thanku Friends,
If you like my recipe.... please share your experience...

Thanks again.

Mawa Gulab jamun ( Delicious sweet dessert )

Hello friends,
Namaskar..

How are you !!

I am Sangeeta Agrawal and heartily welcome you at my blog.

# Gulab jamun is a all time favourite sweet dish in our India. It is a simple, instant and delicious dessert to make at home.

#  Its dough is prepared by mawa, paneer and maida ( all purpose flour )...It is dipped in the sugar syrup to make it sweet, soft and spongy.

# Prep Time..20 minutes
# Cook Time...15 minutes (4 or 5 minutes in 1 batch )
# Serving....5 or 6
# piece...15

# Ingredients For Gulab jamun Dough

1. Soft Mawa....100 gram
2. Paneer....50 gram
3. Maida...25 gram
4. Baking soda..1|2 pinch
5. Chopped pistachios...1 Table spoon ( optional )
6. Deshi ghee for frying

# Ingredients For Sugar syrup

1. Sugar....200 gram
2. Water...200 ml.
3. Cardamom powder...1|2 Tea spoon
4. Lemon juice...1|2 Tea spoon

#  Method Of Making...

1. Firstly prepare the sugar syrup.

Heat a pan with sugar and water on the high flame.

Stir it till the sugar dissolves in the water.
Cook it for 5 minutes more on the slow flame,  to make it thick and sticky like honey.

We need no strands ( tar ) in the sugar syrup.
Add cardamom powder for a nice flavour.
Add lemon juice to avoid crystalization.

Off the flame and cover the sugar syrup so that it could remain warm for dipping the gulab jamun.

2. Grate the mawa and make it smooth with your palm and keep aside.

3. Grate the paneer and make it smooth.

4.Then mix the maida and baking soda in the mawa and paneer mixture.

5.  Now knead the dough of gulab jamun well for 4 minutes to make it smooth...So that no cracks would come in the dough.

Otherwise gulab jamun can splatter while frying.

6. Then divide the dough in small portions...For making the balls of gulab jamun.

7. Take a portion of dough and make it round like laddu with the help of your fingers and palm.

8. Likewise prepare all balls.

9. On the flame on medium high and place a kadhai with ghee.

10. As the ghee heats up, set the flame on slow medium for frying gulab jamun.

11. Just check the dough of gulab jamun by dropping a little portion...If it does not splatter then dough is perfect...
If not...Then add a little maida in the dough and mix well.

12.  Now fry the gulab jamun till golden brown on slow medium flame.

Just stir and flip the ghee around gulab jamun while frying,  Don't touch gulab jamun with ladel in the starting... Because they are very soft.
It does not take much time in frying.

4 or 5 minutes are sufficient in 1 batch.

13. After frying.... Immediately drop them in the warm sugar syrup and dip them well with the help of a spoon.

14.  Let them dip in the sugar syrup.

At the time of serving...Place them in a bowl with 2 spoon sugar syrup.

In this way....Very soft, spongy and luscious gulab jamun are ready to enjoy.

#  Note...

1. The perfect ratio of "Mawa Gulab jamun" is that...
Paneer is half of mawa and
Maida is half of paneer.
( Khoya ka aadha paneer aur paneer ka aadha maida )
Accordingly you can adjust the quantity of gulab jamun.

2. Fry the gulab jamun on low medium flame but first heat the oil or ghee well.

Let it cool down for 2 minutes then fry.

3. Dip the gulab jamun in warm sugar syrup for making them spongy.

Thanku friends...

If you like it then share it.

Thanks again.

Bread Gulabjamun Stuffed With Mawa

Hello friends,
Namaskar....

I am Sangeeta agrawal and heartily welcome you at my blog.

# During the festive season or anytime....When you want to eat some easy and delicious sweet dish...Then you can try this " Stuffed Bread Gulab jamun".

# Prep Time....15 minutes
# Cook Time....15 minutes
# Serving....4

# Ingredients  For Bread Gulab jamun stuffed With Mawa....

#. For The Gulab jamun Dough..

1. Bread slices....10
2. Mawa....50 gram
3. Corn flour..1 table spoon
4. Full cream milk...200 ml.  for dipping the bread
4. Chopped pistachios....1 table spoon ( optional )
5. Saffron strands...20 ( optional )
6. Oil or deshi ghee...For frying

# Ingredients For Sugar Syrup...

1. Sugar.....200 gram
2. Water....200 ml.
3. Cardamom powder...1|2 Tea spoon
4. Rose water...1 Tea spoon
5. Lemon juice...1 Tea spoon

#  Method Of Making....

1. Firstly prepare the sugar syrup
.
Add water and sugar altogether in a vessel on the high flame.
Stir it till the sugar dissolves completely in the water.
Cook it for 5 minutes more to get a sticky thick consistency.No need of any strands in the sugar syrup.
Just add cardamom powder, rose water and few drops of lemon juice to avoid the crystalization of sugar.
Off the flame and cover it... Because you have to put the gulab jamun in warm sugar syrup.

2. Then cut the edges or red corners of white bread.

3. Then chop the pistachios and keep aside.

4. Now mix the cornflour in raw mawa and make it smooth for the filling.

5. Heat a pan with oil or ghee on high medium flame.
As the ghee heats up....Off the flame for 2 minutes...So that it cools down a little.

6.Meanwhile prepare the gulab jamun for frying.
Just take a bread piece ...Dip in the cold milk...
Squeeze it well.....Then spread it on your palm and fill a little mawa...Then put 4 or 5 pistachios and 2 strands of saffron.
Make it round with light hands.
Firstly prepare one only to check it while frying...If it splatters...Then mix a little cornflour in the stuffing.

7. On the flame on slow medium.
Just drop a gulab jamun.
As it becomes brown ...Stir the oil...Not the gulab jamun....And fry it till dark golden brown....
And immediately drop it in the sugar syrup.
Dip them well with the hp of a spoon for few hours.

8. Likewise prepare all the gulab jamun...And fry them immediately.
Don't let them rest like bread rolls....
Otherwise they will splatter in the oil.

In this way... Delicious bread gulab jamun are ready.

# Note...

1. After transferring in the refrigerator...These gulab jamun will taste like cham cham...
That is little hard from the outside and soft from the inner side.

2. It is a very easy, delicious and instant recipe...
Just dip... Squeeze...Fill...Make it round and fry on the slow medium gas for 4 minutes....And dip them in the warm sugar syrup.

3. You can prepare these "bread gulab jamun" without stuffing mawa too.
Just grind the bread pieces in a mixer jar for 30 seconds.
Take them out in a bowl...Add some thick or normal milk in the bread crumbs as required for dough.
Make it smooth by kneading well.
And prepare the round balls like laddu....And fry them with the same method.

Thanku friends...
If you like it then share and comment.
Thanks Again.

Beetroot Dhokla ( Chukander Ka Dhokla )

Hello friends,
Namaskar..

I am Sangeeta Agrawal and heartily welcome you at my blog.

# "Khaman Dhokla" is a very light and healthy snack.It is liked and enjoyed by every one mostly.
Because it is oil free and instant.

# Today We are making dhokla...With beetroot.
It is very healthy, colourful and tasty too.

# Prep Time...20 minutes
# Cook Time....20 minutes in the steamer and 7 minutes in the microwave.
# Serving...8

# Ingredients For Beetroot Dhokla Batter..

1. Beet root paste....1 bowl ( 100 or 125 gram )
2. Semolina.....2 bowl ( 200 gram ) Not roasted
3. Salt....1 tea spoon
4. Lemon...Half or 1 table spoon
5. Sugar...2 table spoon
6. Oil...1 Table spoon
6. Eno....1 sachet or 11|2 tea spoon

# Ingredients For Tadka Water...

1. Oil.....2 Table spoon
2. Mustard seeds...1 Table spoon
3. Sesame seeds...1 Table spoon
4. Curry patta...15
5. Salt....1 full Table spoon or as taste
6. Sugar....100 gram
7. Lemon juice...50 ml. Or 3 lemon
8. Water....600 ml.
9. Green chili...10 to 12
10. Chopped coriander...2 Table spoon

# Method of Making..

1. Firstly wash, peel and cut the beetroot ( 1 and half ) in small pieces.

2. Then cook it in the pressure cooker with half cup water till 2 whistles on high flame and 1 whistle on low flame.

3. Let it cool down.Then make a smooth paste of boiled beetroot with its water in the mixer jar.
If any lumps, then sieve it.

4. Now mix it with semolina .
Add 50 ml. water in this mixture of beetroot paste and semolina.

5. Add salt, sugar, 1 spoon lemon juice and 1 spoon oil in the batter and mix well.

6. Add a little water as necessary and let it rest for 15 minutes...Because suji takes time to absorb and become fluffy.

7. Then beat the dhokla batter well for 3 minutes.
Adjust the consistency of dhokla batter.
It should be neither thick nor thin.

8. Heat the steamer with 1 and half glass water on the high flame.
Put a wire stand in the Dhokla cooker for placing dhokla container.

9. Grease the dhokla container well and keep ready.

10. Now add 1 and half tea spoon eno ( 1 sachet ) in the dhokla batter and mix well.

11. Immediately pour this dhokla batter in the greased container and place it on the wire stand of heated steamer.

12. In the starting cook it for 3 minutes on high flame then set the flame on low medium for 15 minutes.

13.Meanwhile prepare the tadka water of beetroot dhokla.
Just add oil in the kadhai on medium high flame.
Add mustard seeds to crackle.
Then sesame seeds to splatter.
Add curry patta to sizzle.
Add measured water with salt and sugar and green chili and let it boil for 7 minutes.
Off the flame and let it cool.

14. Then after 17 or 20 minutes check the dhokla by inserting a knife or fork..If knife is clear then dhokla is well cooked if not then cook it for 5 minutes more.
Off the flame and let it sit for 4 minutes.

# Microwave Cooking....

In the microwave this beetroot dhokla takes 7 minutes to cook.
If you find it sticky or not cooked then flip the dhokla to the other side and cook for 2 minutes more.
You will find perfect texture.

14. Lastly pour the tadka water over the dhokla.

15. Garnish it with some chopped coriander leaves.

As the dhokla absorbs the sweet and sour tadka water....It will be very delicious like market dhokla.

Transfer it in the refrigerator to make it cool.

You can enjoy it without tadka water too as taste.
Just cut the dhokla and fry it in a kadhai with some oil, mustard seeds, curry patta and green chili.

# Note...

1.Beat the dhokla batter well before adding eno fruit salt for making it spongy.

2. Don't use the roasted suji for the dhokla batter otherwise it will not be much soft.

3. Transferring in the refrigerator you can enjoy it for 3 or 4 days.

Thanku friends,

Thanks again.