Instant Caramel Mawa Burfi With Two Ingredients Only

Hello Friends...
Namaskar...
I am sangeeta Agarwal and heartily welcome you at my  blog.

Cooking needs passion, concentration,love and creativity...So that our family members or loved ones could enjoy healthy food as well as tasty and innovative.

Besides this...Food should be prepared with all its nutritious value and cleanliness.

So no place is better than home.Home food is more healthy and money saving too.Self cooking gives a great satisfaction too.

Prepare your food yourself as far as possible.

Innovative recipes need a hard work but interesting and enjoyable. These are first tested and then prepared..

In this context... I am making caramel  Burfi instead of white mawa burfi.
Simple to make and yummy to taste .

Ingredients....
# Mawa.....200 gram
# Milk....300 gram
# sugar.....100 gram or to taste
# Green cardamom.....6 or 7
# Black cardamom...2 or 3 (speciality of Burfi )
# Pure ghee...1 spoon ( optional if khoya |mawa is too dry )
# Chopped dry fruits for garnishing.

Method....

1.Grate or crumble your mawa first.

2. For roasting mawa...Add a little bit of ghee in the wok ( kadhai ) so that mawa could roast easily without sticking.

3. Roast the mawa continuously on the medium heat.The more  it roasts, the more mawa becomes light and good aroma starts coming.
While making white  mawa burfi ......At this stage....We stop roasting and add sugar or sugar syrup ..... Then stir this mixture till the solidifying consistency.

4. But in this caramel mawa burfi...Roast the mawa till the dark brown colour.
Then add the milk, ilahi powder ( green cardamom ) and sugar to taste.

4. Stir the mixture fastly rubbing the bottom of kadhai....This trick enhances the taste of sweet dishes.

5. As soon as the mawa comes on the solidifying stage.... Now add black cardamom powder.This gives the burfi a very nice taste...Just transfer it in a greased  plate or container.

6. Spread the mixture evenly...And smooth out it with a greased spoon or bowl so that hands could not burn....Just tap the container 2or 3 times preventing the air in the mixture.

7. Garnish it with dry fruits and press them slightly so that dry fruits could stick on the burfi well.

Note.....

1. Roast the mawa continuously.... Otherwise it can burn.

2. Don't worry if mawa mixture becomes too dry......Add some more milk.
If mixture becomes thin then stir it few minutes more.

3. The second method of this burfi is.....Just add everything in the mawa except 1 spoon ghee in the starting.
Stir it continuously till the mixture becomes dark golden brown.Lastly add ghee for the finishing of the burfi.
And the rest method is the same.

Thanku Friends..
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Thanks again.

Khasta Mathri (salted crackers or flaky biscuits )Recipe,step by step photos

Hello friends.....
Namaskar...
I am sangeeta Agrawal and welcome you at my blog.Today's recipe "khasta mathri"is a famous snack recipe of Northern India.people like it at tea time in the morning and evening too.

Khasta means brittle and crispy deep fried biscuits either of refined, wheat or semolina or mixed multigrain flour.

In the olden time...Women make laddu and mathri as breakfast.They avoid bread and fast-food.At my home.. I used to see my mother making these snacks for the family.

The speciality of Mathris is that they are long time storable and very crispy in taste.

Ingredients for Mathri....

1. Refined flour | maida....250 gram
2. Semolina | sooji......50 gram for adding crispy taste
3. Deshi ghee | oil .....65 gram..(1|4th part of refined flour + 1 tbsp for semolina
4. Carom seeds ( ajwain )1 tea spoon....For enhancing the taste and aroma
5. Salt to taste.
6. Ghee or oil for frying Mathris

Method.....

Take a big pan and mix ghee | oil ,salt and carom seeds ( ajwain ) and semolina to the refined flour.Make a tight dough with the help of normal water in the summer.
But in the winter it should be kneaded with lukewarm water.

The dough of mathri should be more tight than the dough of purees.
It is also not kneaded much for smoothing like purees.

Just knead for 2 minutes and keep aside for at least 20 minutes by covering it.

After that..Oil the surface of the rolling board or clean the counter....And roll the dough of mathri with the help of fingers.

Cut the dough in tiny balls with the help of hands or with a knife.

Just put the ball on the rolling board and roll it with a roller ( belan ) without making them smooth.This trick makes Mathris crispy.
Otherwise they  would become soft like purees.

Now roll it out into semi thick disc.Finish the rest of the dough likewise.

Then fork all mathris gently in several places from both the sides.... Because sometimes mathris become puffed.

Frying process of Mathri....

Now on the flame and heat oil to maximim.Once hot reduce the flame to medium. Gently drop the 10 or 12 mathris at the same time in the hot oil.

High the flame for 2 minutes so that mathris could not absorb the oil.As frying spread out the oil over them and flip them...As they come above ( floating) just sim the flame and fry them till light golden brown.
One batch of mathri will take 10 to 12 minutes.

Now Mathris are ready to serve.

Note.....

Mathri is a nice appetizer.You can store it till 1 month after cooled down completely.

1.while kneading the dough of mathri....Just mix all things well and knead it gently.Don't make a smooth dough like puree.Let it rest.

2.while frying adjust the flame.In the beginning oil should be hot when ready to fry oil has to be reduced to the medium and then sim the flame till the mathris become light golden brown.

Thanku Friends....
If you like my method....Then like and subscribe it.
Thanks Thanks again.

Mango coconut Burfi...step by step of photos

Hello friends..
Namaskar...
I am sangeeta Agrawal and I heartily welcome you at my blog.
Friends... summer season is the season of mangoes.We all love mangoes due to its sweet taste.

But beyond the luscious taste of mango, they also contain abundance of vitamins, minerals and antioxidans that assure our optimum health.

Mango is not only sweet and delicious but also healthy too.we make many yummy dishes of it.One of them is..... Mango Burfi.

Mango Coconut Burfi....

Prep time...15 minutes
Cook time...25 minutes
Serve....5
Level of cooking... Moderate
Taste.........Sweet.

Ingredients For Mango Burfi......

1. Mango pulp....1 bowl (500 gram mangoes ) Kesar,dashari or Alphonso.
2. Coconut powder....125 gram
4. Milk powder....100 gram
5. Powder sugar....100 gram or as taste
6. Corn powder....2 tbsp.....(optional)
7. Cardamom powder....1 tsp...( grind 6 ilahi with 1|2 tsp sugar)
8. Some chopped dry fruits for mixing in the Burfi batter....
9.Pistachios for garnishing....2 table spoon ( crushed and thinly chopped )

Preparations for Buri.....
1. Grease an aluminum tray or container with butter or ghee and keep it aside.

2. Make the puree of mangoes and keep aside.

3. Cut the dry fruits of your choice and grind few cardamoms with half spoon sugar for making the smooth powder of it.

How to prepare Mango Burfi .....

First..roast the coconut powder with 1 spoon butter or ghee on medium heat stirring continuously... Otherwise it can burn.It takes 3 minutes only to roast.
Now separate it from the wok or kadai.

Now in the same pan..Cook the mango pulp on medium heat stirring continuously for 10 minutes or till it reduces half of its original quantity.

Now add sugar,corn flour and milk powder to the mango pulp....And cook it by stirring continuously till the most of the moisture comes on the solidifying stage.

Lastly add the coconut powder and mix it well.Keep cooking till it dries out or becomes thick or it will come together like a big dough.Meanwhile add cardamom powder and chopped almonds and cashew nuts.

Turn off the flame and transfer it to a greased tray or container.Spread out it evenly..... and smooth out with the help of a greased small bowl or spoon from burning because the Burfi dough is too hot.

Sprinkle some chopped and crushed pistachios on the top of the mango coconut burfi and press it lightly so it sticks to the burfi.

Let it cool completely.Once set , cut it into squares or diamonds.
For quick results .... Transfer it in the fridge and enjoy it as a dessert at any time.

Note..

1. Roast coconut powder till you get nice aroma and without changing its colour.

2. You can use a pinch of yellow colour if you like.

3. You can use cashew nut powder in the mango burfi in place of corn flour and milk powder.

4. Mango coconut Burfi is not the kind of burfi that sets hard like mawa burfi.It is soft and moist like khopra  pak (coconut ) burfi.

Thanku Friends....
If you like my recipe please subscribe it.
Thanks again.

Market Style Khaman Dokhla.... Instant Gujrati Khman Dhokla Recipe step by Step Photos...

Hello Friends...
Namaskar
I am sangeeta agrawal and I heartily welcome you at my blog...

Today I am sharing the tested and tried recipe of Khaman Dhokla.

Khaman dhokla is a Gujarati snack made with gram flour or besan (chickpea flour) with few spices.It is a steamed snack recipe with a spongy texture and sweet,sour and tangy in taste.

It is a nutritious and healthy snack.It is a favourite appetizer recipe of people for it is steamed and instantly fermented with Eno or baking soda.

Why we call it khaman dhokla ?
Difference between khaman and dhokla.........

Dhokla..... Traditionally dhokla is made with rice and chana dal soaked overnight.The mixture is later formed into a paste and it is again fermented for 8 or 10 hours or overnight.After the fermenting time it is prepared with other ingredients.

Khaman.....Is the instant one.It is made with either besan or soaked chana dal and is instantly fermented with eno fruit salt or baking soda.

But both the methods are equally relished... Whether it is Dhokla or khaman.

Ingredients for the Batter of Khaman Dhokla...

1. Gram flour ...200 gram...1 1|2 cup
2. Semolina ( sooji ) 1 spoon ...12 gram
3.Oil.....1 spoon
4. Turmeric powder ...1 tsp
5. Salt ....1 tsp
6. Eno fruit salt...1 sachet or 1 spoon
7.water for batter

Ingredients for Tadka Pani (water)

1. Oil....1 spoon
2. Mustard seeds...1 tsp.
3. Curry leaves...8 to 10
4. Water...800 ml
5. Salt...1 1|2 tbsp.
6. Lemon juice....40 gram (3 or 4 lemon)
7. Sugar...80 gram
8. Green chilies.....10 to 12
9. Chopped fresh coriander.

How to prepare khaman Dikhla....

First take a bowl and mix oil,salt and turmeric in besan or gram flour and prepare a smooth batter with the help of water.The consistency of batter should be like idli...Neither thin nor thick.

Let it rest for 10 minutes...Then beat it with hand whisker or with a spoon for making the batter smooth and lump free.

In the meanwhile.... Prepare the tadka water for the Khaman Dhokla.
Put a pan on the medium flame..Add 1 tsp oil...Let it heat...Then add mustard seeds to crackle..Add curry leaves and cover it... avoiding from burning ...Because curry patta (leaves) splatters sometimes.
Then add water,green chilies,salt,lemon juice and sugar.
Let it boil till chilies become soft... Then off the flame.
Now let it cool completely.

Now come to the Dhokla Batter.Beat it with a hand whisker or with a spoon for making it smooth and lump free.

Grease  the container with a little oil.
Now on the flame and put the steamer or any pan with 1 glass water almost...500 ml.water on the full flame for enough steam.

Lastly add 1 packet of eno fruit salt in the dhokla batter and mix it well but slightly.

Transfer the container in the steamer having a stand or plate below it.
Lid on the steamer or cover the pan with a plate.

First cook it on high flame about 2 or 3 minutes for making the enough steam then sim the flame and let it cook for 20 or 25 minutes.

After that ...check the dhokla... whether it is cooked or not by inserting a fork.....
If it comes clean...Then dhokla is ready.
25 minutes are enough for cooking dhokla in any pan.

Let it cool by itself...But cover it...  otherwise...Upper side of dhokla would dry.

Then cut it in your choice and pour out the whole tadka water over it.Let it cool in  the fridge.
Yummy khaman Dhokla is ready to serve.

Microwave Dhokla.......
Likewise keep the batter in the microwave for 6 or 7 minutes and cook it.
Dhokla is ready.
No  need to preheat.

Note....

1. Always use a fresh sachet of eno fruit salt.The open pack may result in flat dhokla.

2.A simple trick to make fluffy dhokla is.....Beat the batter well so that more air is incorporated in the batter..... resulting in soft and spongy khaman.
Just remember ....To beat the batter before adding eno fruit salt or baking soda.

3.After adding Eno...Do not let the batter sit for a long .... immediately put it in the steamer.

Thanku Friends....
Thanks Again....
If you like my recipe...Please share and like it.

Instant porridge (Daliya,Broken wheat ) Choclate Barfi....step by step photos..

Hello friends.... Namaskar.
I am sangeeta Agrawal and I welcome you at my blog.
Friends... we all are fond of eating chocolates but avoid eating Porridge.. Why? While porridge is a great food for our health loaded with healthy fiber and micronutrients.Porridge benefits overall health and provides energy to fuel our active lifestyle.

Porridge is the best food for our kids and even for toddlers too.

Porridge is also good for fast weight loss and reduces the level of cholesterol.

But... Porridge might not seem the most exciting breakfast in the world People avoid eating it...And call it the food of patients.

One solution is there...If you start mixing your porridge with unexpected healthy ingredients...You might find ...It is more adaptable and exciting....That you have guessed.

Therefore  I decided to make instant porridge choclate Barfi or chocolates with porridge....Which recipe I am sharing with you........
I hope you would like it..

Ingredients...

1.Roasted Porridge ( Daliya ) 125 gram..1 cup
2. 150 gram powder sugar ( after cooking porridge becomes double )
3. Milk powder ..100 gram
4. Coco powder...50 gram
5. Salted Butter (Amul Butter ) 50 gram..
6. Milk....150 ml.
7. Vanilla essence..1 tsp.
8. Half crushed dry fruits..2 tbsp.
9. Finely chopped pistachios..1 tbsp...For garnishing the porridge chocolates.

How to prepare.....

First grind the roasted porridge in the mixer and sieve it .Then again dry  roast the porridge mixture...For avoiding rawness of Daliya .It also enhances the taste of porridge chocolates.

Then just like cake batter....Add powder sugar with butter and beat it for minutes for avoiding any lumps.

Now add  milk powder,coco powder, grind and roasted porridge and vanilla essence.

Mix all ingredients with the help of milk...And prepare a little thin batter.Let it rest for 5 or 10 minutes.

Heat a pan on the medium flame and pour out all the mixture and cook it while stirring continuously...It becomes ready within few minutes.. to a solidifying consistency.

Add crushed dry fruits in the mixture and transfer in any greased plate or container.

After coming on the room temperature cut it into small chunks ....Put in the fridge and let it cool like chocolates.
Now porridge choclate Barfi is ready to enjoy.

Note...

1. Roasting of porridge  (Daliya ) is necessary for avoiding rawness of it.

2. Stir the mixture continuously...As it becomes thick and sticky..Transfer it in the greased plate.

3. Don't worry...If it remains little thin...Because nothing is raw in this porridge choclate mixture.

4. Don't overcook it.... Otherwise it can burn.

5. The real taste of this  choclate barfi comes next day or day after day.....Storing in the fridge.

Thanku Friends...
Thanks again...
If you like my recipe.... Please like and share it.