Masala Baigan ( Brinjal ) Dry Curry ( Baigan ki sukhi sabji )

IHello friends,
Namaskar...

# Baigan curry is a daily vegetarian curry in an Indian diet. It is a comfort food  and does not take much time but relished as a side dish with roti, chapati, puree and parantha.

# This is very simple to make as you just need to sauté it with some spices. One important thing is that brinjals are full of iron and nutritions so very healthy and  tasty curry.

# This is much enjoyed with dal chaval too. just mix dal in rice and then mix this  baigan curry,  you will find heavenly taste in your food.

# Cook Time....20 minutes

# Nutrition Facts...220.. Calories

# Fat......9 gram

# Category..... Vegetarian food

# Course.....Side dish recipe

# Cuisine....Indian recipe

# Technique...Saute recipe

#  Ingredients For Masala Baigan Dry Curry..

1. Brinjals....400 gram ( small and cut in two parts )

2. Oil....4 table spoon ( khanay wali spoon )

3. Cumin seeds...1|2 Tea spoon

4. A pinch of asafoetida

5. Chopped green chili....1 table spoon

6. Ginger  zulians or grated...1 table spoon

7. Coriander powder......2 table spoon

8. Fennel ( saunf ) Powder...2 table spoon

9. Red chili powder....1|2 tea spoon

10. Turmeric powder....1 tea spoon

11.Amchur powder....1 tea spoon

12. Some fresh chopped coriander...

13. Salt to taste or 1 tea spoon

14. Water ...3 or 4  table spoon

15. Few drops of lemon juice or 1|4 of lemon

#   Method....How to make Masala Baigan curry...

1. Wash and cut the brinjals into two parts and keep soaked in water from preventing black in colour.

2. Before cooking or heating the oil,  drain the soaked brinjal water and place it on a sieve to remove extra water.

3. Now heat oil in a heavy bottomed kadai.

4. Add cumin seeds and asafoetida to crackle and sizzle.

5. Add ginger and green chili and saute it.

6. Then add brinjals and salt and saute for 2 minutes. Then cover it for a minute, and again stir it.

7.  Similarly, saute or shallow fry the brinjals, stirring at regular intervals at the low flame.

8. After few minutes, you will find that brinjals are cooked and oil is separating.

9. Off the flame for 2 minutes and place all the brinjalas at the side of kadai so that all the whole oil of brinjals separates well in the middle of your frying pan.

10. Now on the flame, And add all the dry spices in this separated oil of brinjals,  as turmeric, coriander,fennel,red chili and raw mango powder etc.and very little salt as taste.

11. Saute the all spices and add  a little water to make a thick masala gravy of it.

12. Simmer till the brinjals are coated with the masala paste.

13. Lastly add fresh coriander and  1|2 tea spoon of lemon juice.

# Now Delicious Masala baigan curry  with very less oil is ready.

Serve it with hot rice, roti,  puree or
Paratha.

# 1. Note...Simmer the brinjalas at the low flame, stirring at regular intervals.
So that the briinjals might cooked well without sticking to the bottom.

# 2. If you add some spices after cooking the curry, it brings a very nice flavour in the curry.

# 3. You can add a little garam masala as your taste.

Thanku Friends,

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

Thanks again.

Moong Dal Dahi Vade ( Moong Dal ki Dahi Wali Pakodi )

Hello Friends,
Namaskar...

"Moong Dal Dahi Vada" is a very light, soft and healthy chat recipe.This dish is very tempting to eat and you can have it any time.

Soaked moong dal pakodi or vade are topped with lots of thick churned curd and sweet and sour chutney....
And many more variations, as namkeen sev, chopped tomato, onion, pomegranate seeds and fresh coriander as garnishing.

# Cook Time...15 minutes

# Prep Time ...15 minutes

# For Person....4

# Ingredientes For The Moong Dal Dahi Vade....

1. Green split Moong Dal...150 gram ( moong ki dal chilka wali )

2. Turmeric Powder...1|2 tea spoon for a nice colour

3. Pinch of asafoetida

4. Salt to taste or 1 tea spoon

5. Moong Dal Soaked...4 or 5 hours

6. Oil for frying vade

Ingredients For Garnishing Dahi Vade..

1. Thick beated curd.....2 bowl

2.sweet chutney....1 bowl ( saunth )

3. Hari chutney....1|2 bowl (Hari dhaniya  chutney )

4. Some chopped fresh coriander, namkeen sev  and pomegranate seeds.

5. Black salt....1 tea spoon

6. Roasted cumin powder...1 1|2 tea spoon

4. Red chili powder.....1|4 tea spoon

Method Of Making...

1. First wash the moong dal  rubbing by hands, so that all the green skin of dal will separate easily.
Wash it till the green skin separates completely.

2 Then drain the soaked dal in a sieve.

3. Grind it in the mixture with 2 spoon of water or as needed.

4. Make a smooth paste of it.

5. Now take a bowl and add the grinded dal with a little salt and heeng.

6. Now beat the paste of dal well,  upto 10 minutes about.

7. Check the paste by putting a drop of dal in the water,  if it comes above then the paste is ready.
Perfect beating makes the dahi vade soft , fluffy and spongy.

8. Now heat the oil in a wok ( kadai ) on the high flame and when frying let it down on medium high.

9. Fry all the vade upto golden brown  stirring continuously,  flipping the oil on the vade carefully.
It makes the vade cooked well from the inner side.

10. Take out them and immediately dip in the salted water and cover it so that the heat of pakodi or vade would remain inside for making it soft.

11. As they become soft now take out from the water.

Serve the vade with thick pouring curd and saunth ( sweet chutney of raw mango ).
Add the green coriander chutney, namkeen sev, chopped fresh coriander and pomegranate seeds.
After adding all things, just sprinkle roasted cumin powder, black salt and a pinch of red chili powder as taste.

Enjoy the moong dal dahi vade as your taste.

Note...

1. You can take yellow moong  dal too for making dahi vade.
But green moong dal vade become more soft and tasty than the yellow moong dal.

2. Proper beating is must in making soft dahi vade. Beat the paste till it becomes light and fluffy.

3. Fry the vade well,  till nice golden colour. It makes vada soft and lump free.

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

Thanks Again.

Crispy potato pie ( Aaloo ki khasta kachori ) In Appam Pan

Hello friends,
Namaskar....

Potato is a favourite food of every one, whether is a kid, younger and older.

Potato is a healthy diet. It is full of fibre, magnesium and antioxidants.

Potato is an integral part of our daily diet.
We prepare many delicious dishes from it.....One of them is... "Potato pie"...Aloo ki kachori...

When ever you want to eat something different and tasty, but oil free....
Then you can try these, Appam  kachori in Appakkara ( Non stick tapper pan )

Prep Time....20 minutes
Cook Time..20 minutes
Person...2
.

# Ingredients For Potato pie (Aloo ki Kachori )

# For Dough of kachori....

1. Maida....150 gram (all purpose flour )

2. Oil or Ghee...3 table spoon for mixing in the dough (clarified butter )

3. Salt to taste or 1 tea spoon

4. Ajwain...1|4 Tea spoon ( Crushed )

5. Water as required or  1|4 cup

6. Some oil for frying kachoris..

# For Stuffing...

1. Boiled potatoes... 250 gram..3 or 4

2. Boiled peas....50 gram ( mater )

3. Oil or Ghee.....1 table spoon

4. Cumin seeds...1|2 Tea spoon

5. Pinch of asafetida

6. Green chili and ginger....2 table spoon

7. Coriander powder...1 table spoon

8. Red chili powder...1 tea spoon

9. Amchoor powder...1 tea spoon ( khatai )

10. Garam masala....1 tea spoon

11. Fresh coriander.....1 table spoon

# Method of Making....

1. First mix , salt, ajwain and oil in the maida well.

2. Then make a semi soft dough of maida for kachori, with the help of less water.

3. Just mix and knead it gently.
Just bind the dough with soft hands.
Don't smooth it.
It helps in making crispy kachori or crackers too.

4. Let it rest for  15 or 20 minutes.

5. Now heat a pan with oil.
Add cumin seeds to crackle, then add a pinch of asafoetida to sizzle.

6. Add finely chopped green chili and ginger and saute it.

7. Now add coriander, red chili powder, raw mango powder and boiled peas and saute for 3 minutes, Then add  mashed potatoes and saute well for 5 minutes to a good aroma.

8. Lastly add,  garam masala and fresh coriander,  saute well for a minute and off the flame.

9. Take out the mixture in a plate and let it cool down.

10. Now prepare the lemon size balls ( loi ) from the dough of kachori.
10 balls can be prepared from it.

11. Now fill the 2 spoon mashed aloo in it and round it with soft hands.

12. Quantity of dough and stuffing ...Should be equal in proportion.
That results,  a great taste in kachoris .
And you will not find any rawness in inside the kachori.

13. prepare all balls in such a way.
Immediately heat the Appan pan.
Add few drops of oil in every box and set all the ball and cover it for 3 minutes only.
Then flip over and again add oil and cover it for 3 minutes on a low medium flame.

14. Fry all kachoris... upto 20 minutes for a nice crispy taste.

Now khasta aloo kachoris ...Are ready to serve.

Enjoy it with...Hot spicy aloo curry, chutney, sauce and with tea.

# Note...

1. For dry out the potato...Apply the method from the tips of my blog.

2. Just bind the dough of maida for crispiness.
Don't smooth it.

3. Equal proportion of dough and stuffing  gives a better taste.

4.By the same method.....You can deep fry the kachoris.
And deep frying is always very luscious.

Instant Spinach Paneer curry ( Palak Paneer Ki Sabji )

Hello Friends,
Namaskar...

# Spinach Curry  is not only healthy curry but also very tasty curry. Spinach is full of irons, vitamins and fibres.

# Spinach is surely one veggie that you must include in your daily  diet.

# Even those, who don't like spinach dry curry, but they also enjoy palak paneer curry happily.

# Prep Time....10 minutes

Cook Time...15 minutes

Serving......4

Ingredients For Palak Paneer

1. Spinach....400 gram ( boiled )
2. Paneer...300 gram ( cut in squares )
3. Deshi ghee, butter or oil....2 table spoon
4.Tomato...4 (  Roughly cut )
5. Cashew nuts...12
6.sesame seeds....1 table spoon
7.Green chili ...2
8. Ginger...1 table spoon ( roughly chopped )
9. Coriander powder....1.table spoon
10.Red chili powder...1 tea spoon
11. Turmeric powder...1| 2 Tea spoon
12..Cumin seeds..1 tea spoon
13. Garam masala...1|2 tea spoon
3. pinch of asafoetida
14. Salt to taste
15.Half lemon juice

Method Of Making..

# After washing the spinach, boil it in a open pan for 5 minutes.

# After boiling and draining it , keep aside it to cool down.

# Then grind it in the mixer with all ingredients like... Tomato, cashews, sesame seeds, ginger, green chili etc.. except the spices.

# Now heat a pan with half oil,
# Crackle cumin seeds and asafoetida.
# Add turmeric,coriander and half red chili powder.
# Saute it and add spinach gravy.
# Now stir and cook it till the oil separates the gravy.
# Now add paneer in the gravy and cook it again for 5 minutes.
# Now add half lemon juice and garam masala.

# Lastly  heat the half butter in the tadka pan and prepare the tadka with heeng, jeera and half red chili powder or 2 pinch of degi mirch as taste.

# Now Delicious and thick creamy "Palak paneer is ready to serve.

# Garnish it with fresh cream or grated cheese and coriander leaves.

# Enjoy it with hot roti ( bread ), poore, paratha and rice.

Note...

1. Always use the fresh paneer.
For making the paneer, soft and buttery, just dip it in the boiled warm water for 10 minutes.

2.  In place of sesame seeds, you can also use khas khas and both seeds at the same time in less quantity.

3. For maintaining the bright green colour of spinach, soak it in the cold water just after boiling and draining the spinach.

Thanku Friends,
If you like my recipe, then share and follow it.

Thanks again.

Rahasthani Karara Curry ( Besan Ke cheelay ki sabji )

Hello friends,
Namaskar....

Besan karara or Besan cheela curry is a very yummy curry. This is an optional curry,  when you have no vegetables and less time to prepare your curry.

This is also that curry...When you want a change in your daily routine curry.

Prep Time....10 minutes

Cook Time....20 minutes

Serving.....For 4

Ingredients For Besan Cheela

1. Gram Flour...125 gram ( 1cup )
2. Asafoetida...1 pinch of
3. Red chili powder..1 pinch of
4. Turmeric powder...1|2 tea spoon
5. Ginger...Chili paste...1 tea spoon ( optional )
6. Salt to taste or 1 teaspoon
7. Oil or ghee as required

Ingredients For Gravy

1. Ghee or oil...1 tea spoon
2. Cumin seeds...1|2Tea spoon
3. Asafoetida...Pinch of
4. Red chili powder...Pinch of ( Optional )
5. Yogurt or dahi...1|2 cup or 4 table spoon
6.Water...As desired or 1 liter

For Tadka...

1. Ghee or oil....1 table spoon
2.cumin seeds...1|2 Tea spoon
3. Asafoetida...2 pinch
4.Degi Mirch.....1|2 Tea spoon

Method of making Besan cheela

1. Take a bowl and mix all the ingredients of besan cheela, with the help of water. Beat it well with hands or with a whisker.
The batter should be neither thick nor thin.

2. Keep the cheela batter aside for 10 minutes to rest.

3. Now heat a non stick tawa, and spread the cheela.Then add a little oil for frying it.
After cooking on the one side, flip it to the other side and again add a little oil for frying it.
Prepare all the cheelas like this.

Now the cheelas are ready for the curry.
Cut them into square pieces with a pizza cutter or knife.

Method of Gravy.....

1. Now heat a pan or kadai. Add  the oil in it. After heating the oil, add cumin seeds and asafoetida to sizzle and crackle.
Add turmeric powder and pinch of red chili powder. Saute it.

2. Then add water to this to make a gravy accordingly,  as this curry absorbs much water like cofta curry.

3. Boil it upto a nice boil,  Then add roughly cut cheela pieces and salt to taste.
Boil it  for 5 minutes and off the flame.

4. Let it cool down for 5 minutes then add blended curd with some distilled water, from avoiding the cuddling and splitting the yogurt.

5. Now prepare the tadka.

Heat a tadka pan and oil. Add cumin seeds to crackle and heeng to sizzle.
Off the flame, cool down it, then adding the degi mirch powder...Introduce it to the curry.

Now...."Besan karara" is ready  to serve.
Enjoy it with roti ( Bread ) or paratha.

Note..

1. You can use butter milk in place of water or blended curd with water.
But while adding it, stir it continuously upto the boiling point, from avoiding the splitting of curd.

2. Beat the cheela (cel )  batter well and lumps free.

3. You can add chopped green chili for extra flavour and taste.

Thanku Friends,

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

Thanks again.

Moong Dal Karara ( Fresh Badi Of Moong Dal )

Hello Friends,
Namaskar.....

# " Moong Dal Karara" is a favourite curry of Indian diet.When they want a change in the daily routine curry, they enjoy it as a special healthy and different tasty curry.

# Moong dal is an integral part of Indian Diet.It is extremely light and easy to digest.

# It is packed with protein and low carbs and is the best vegetarian super food.

Cook Time....45 minutes
Prep Time.......20 minutes
For Person......4
Soaked Dal...5 hours or overnight

Ingredients For Moong Dal Karara

For Moong Dal Badi or Pakodi

1. Soaked moong dal....125 gram
2. Pinch of asafoetida
3. Salt ....1|2 tsp
4.Green chili...1 or 2 ( optional )
5. Ginger...1 spoon ( optional )
6.Oil Or Ghee...For  frying pakodi

Ingredients For The Curry

1.Ghee or oil...1 table spoon
2. Cumin seeds..1|2 tea spoon
3.Asafoetida...1 pinch (Heeng )
4. Red chili Powder..2 pinch ( if not using tadka of red chili )
5. Curd ( Dahi )...100 gram or 1 glass butter milk
6. Turmeric....1 1|2 Tea spoon
7. Grinded dal...1Table spoon ( optional )
8. Salt to taste

# Method of Making Pakodi or badi

# First drain the soaked dal water in a sieve.Then grind it in a mixer and make a paste of it with 2 spoon of water or as required.

# Don't grind it too much, just have a little coarse or semi smooth mixture.It will help in making the badi or pakodi soft or without lumps.

# Now take a vessle and add the grinded dal with a little salt and heeng. Beat it properly by a flat spoon or hands.
Beat it till it becomes light and little fluffy.This Process will take about 10 minutes.

# Before frying the badies, test the perfect texture of dal by dropping a drop of dal,  in the water. If the drop of dal comes above...It is now ready for frying.

# Heat the oil on the high flame.Then frying,  flame should be medium. Use less oil in frying so that pakodi could not dip in the oil completely.This simple tip.....Makes pakodi more fluffy and soft.

# Fry the pakodies, stirring continuously upto dark golden brown.

Method Of Making Curry (Tari )

# Heat a pan or kadai, add 1 tea spoon ghee or oil..Add cumin seeds to crackle and then pinch of heeng to sizzle.
Add haldi | turmeric ,red chili powder and paste of ginger and green chili.

# Saute a little.Now introduce the butter milk ( yogurt+ water + grinded dal ) to the kadai and stir the curry continuously to prevent cuddling | splitting.

# Stir the curry, till the fast boiling stage.
Then add,  salt to taste or 1 spoon and moong dal badi and cook it for  3 or 5 minutes.

# Now add the tadka of ... heeng, jeera and red chili powder.
Garnish it with fresh chopped coriander leaves.

# Moong Dal Tadka is ready to serve.
It is mostly enjoyed with hot roti or chapatis.

# Note... Simple Tips For The Perfect Karara..

1. Beat the dal till it becomes light.Test the texture by dropping the dal,in the water.

You can add a pinch of baking soda in the grinded dal,  just at the time of frying the pakodi.

2. Before adding the buttermilk, just off the flame and after adding it, on the flame to prevent any lumps.

3. Inspite of that,  if the butter milk splits in the curry....
Then avoid the butter milk or yogurt,  in adding in the curry in the starting cooking time of moong dal karara.

Just after the sauting of the spices, add the desired water with the grinded dal and cook it for 5 minutes.

Then off the flame, and cooling down a little, just add, beated curd with 4 spoon distilled water and introduce the tadka and chopped coriander.

This simple tip,  will make your curry, nice in texture and taste.

Thanku Friends,
If you like my recipe, please share it.

Thanks again.

Malai Laddu....( Mishri Malai Laddu )

Hello Friends,
Namaskar.....

# "Malai. Laddu"  is a favourite sweet dish of North India, specially Of Utter Pradesh.
In the temples, it is presented as Bhog or prasad.

# It is a very simple dish, prepared with few ingredients.

#"Mishri Malai Laddu" Is prepared usually with mawa....But khoya or mawa is not available at home, we have to arrange it .
If we prepare at home, it is very time taking.

# So you can make it with malai also, that is always available at home.

#   Prep Time..10 minutes
# Cook Time.....20 minutes
# Person.........4

# Ingredients....

1. Paneer.....250 gram
2. Malai....100 gram ( home made cream of daily milk.
3. Mota Bura...100 gram (Tagar )
4.Cardamom Powder...1 tsp.

# For Garnishing...

Some chopped pistachios or strands of kesar (Saffron ).

# Method. .......

# Heat a pan (Heavy bottomed wok ) and add the malai and stir it continuously, touching the bottom of the kadai.

# Stir it till it becomes thick and smooth and all the moisture becomes dry.

# Don't overcook it, otherwise the ghee will start coming....as you make ghee from the malai.

# Now Add the crumbled paneer in it.
Stir it continuously, otherwise it can stick to the bottom of your pan.

# Stir it continuously till the mixture becomes dry and thick.

# Now off the flame, and transfer it to the plate, for cooling down quickly.

#  As the mixture cools down completely, just add crushed sugar or tagar in it and mix well with the help of hands.

# Now take a little portion of the mixture, shape it as laddu (Lemon size balls ) with the help of fingers and palm.

Now Malai Laddus are ready. Garnish with chopped pistachios or saffron.

# Note.....

1. If there is some milk in your malai, then separate it, either with a perforated spatula or place it in a sieve.
By doing so...Cooking will take less time and laddu also will be more dry in the texture.

2. After making laddu...Transfer it in the refrigerator for better results.
You can enjoy it up to one week.

3. There are many variations...In these malai  laddu.

If you add saffron and yellow food colour in them, then is called "Kesar Malai Laddu".

If you add condensed milk, then is called Nestle Milkmaid  Laddu.

These laddu are also called Paneer Laddu and mawa laddu.

# Traditionally, in olden times, people add some whole and crushed mishri in it and enjoy it, as named Mishri Malai Laddu.

But nowadays, people don't like its crunchy taste....Therefore  in place of mishri, tagar is  used for yummy taste.

Thanku Friends,

If you like it, please share and comment.

Thanks again.

Chatpati Achari Chutney...No mint,curry leaves and coriander

Hello friends,
Namaskar...

# Chutney and achar ( pickle ) is that dish, which enhances the taste of food... Whether it is breakfast time, lunch time or dinner time.

# During my childhood...I enjoyed this chutney many times.My mother used to make it and the whole family enjoy it.... Sometimes with pakora and sometimes with curry ,khichdi and daliya.

# Whenever you want to enjoy  Fritters (pakora ), and there is no mint and coriander at home ...Then also you can make it instantly with very few ingredients.

# This is very amazing and chatpati in taste.

# When you feel that today curry and dal is not tasty and spicy...Just add a little, and enjoy the food.

# Ingredients For The Chutney #

1. Green chilies..15 or 20
2. Lemon...1 and half
3. Asafoetida..2 pinch
4. Cumin seeds..1|2 Tes spoon
5. Salt...1 big spoon or to taste

# Method #

# First wash the chilies and lemon.
Then,cut the chilies roughly in small pieces.

# Take a bowl and squeeze the lemon for getting the juice.

# In this bowl of lemon juice,dip the green chilies for 5 minutes for making them
Soft.

# Now add it in the mixer with cumin seeds, asafoetida, salt and with 2 spoon of  water.

# Grind it till the smooth paste.Instant spicy chutney is ready.

Note....

1.Adjust the quantity of chilies... According their chilliness.

2. You can store it in the refrigerator upto 1 week.

3. If you avoid red chili in your diet, it is the best option for making the food spicy and delicious.

Thanku Friends,
If you like it, please share it.

Thanks again.

Instant Dal Makhhani ( Restaurant style ) In No Time

Hello Friends,
Namaskar....

#~Dal Makhhani is a very favourite dish of People.When they want to eat something special, in place of daily routine dal, they enjoy it.

#~This is the main dish of... Punjab State.
They enjoy it with Tandoori Roti.

#~ Whole Urad Dal ( black dal ) is the main ingredient ,mixed with some Rajma.

#~ it is a great source of protein, improves digestion and controls cholesterol.

#~ As the name suggests....Dal makhani is loaded of cream , milk and butter for enhancing the richness .
It is also a time taking dish.

#~so often people avoid and think that they will try it when they would have much time.

#~ So this instant recipe is helpful for everyone as a daily routine dal .

Cook Time....20 minutes
For person....4

#~Ingredients For Dal  Makhani

1. Whole Urad Dal....150 gram
2. Rajma .........50 gram
3.Tomatos......4
4. onions.....2 (0ptional )
5. Garlic...2 cloves ( optional )
6. Whole Spices...2 bay leaves,1 stick dalchini, 4 green cardamoms, 2 black cardamoms,4 cloves ( long ) and javitri.
7. Turmeric Powder...1 tsp.
8  .Salt to taste
9.Grated or crushed ginger...1 tbsp
10. slit green chili...2

#~Ingredients For Tadka~

1. Butter....2 table spoon
2. Cumin seeds..1|2 tea spoon
3. Pinch of Asafoetida
4.Crushed fenugreek leaves....1 tsp
5. Whole Red chili...2
6.Degi Mirch...1|2 tea spoon

#~For Garnishing....

1. Cream or malai ( beated ) ....1 table spoon
2. Chopped fresh coriander

#~ Method~

#~First , clean and wash urad dal and rajma very well till the water comes clear. Soak it at least 8 hours or better overnight
With enough water...Just  for cooking.
About 2 inches above to the mixture.

#~Then, don't throw the soaked water of urad dal and rajma.

#~Mix all the ingredients of Dal as whole spices, tomato, grated ginger, green chili, turmeriic and salt etc. with soaked dal and rajma.

#~On the flame and pressure cook the dal for 2 whistles on the high flame.Then cook it on the slow medium gas for 10 minutes.

#~ Pressure down it itself and check it.

#~ Blend the cooked dal in pressure cooker itself with hand blender for just 30 seconds.
This step makes it creamy and delicious with the flavour of whole spices.

#~Add 1 lemon juice in it.Later it tastes yummy with the tadka of red chili and red chili powder.

#~ Then take a frying pan and heat it on medium flame. Put 2 table spoon of butter, sizzle a pinch of heeng and crackle cumin seeds.
Add Whole red chili with fenugreek leaves (Kasoori methi ).
Off the flame, then add red chili powder.

#~Introduce this tempered mixture to the blended dal.Mix well.

#~ Serve and garnish with cream and coriander leaves.

#~Instant "Dal Makhani" is ready .It is super healthy and delicious with no extra cream and milk.

#| Note.....

1. Soaked Dal or whole Beans water, is not only full of nutritions but also helps in fast  cooking.

2. Blend the cooked dal just for a little....30 seconds only. Otherwise it will look  over cooked.

3. If you are vegan, then use any plant based oil instead of butter.

Thanku Friends,
If you like it then please share it.

Thanks again.

"Missi Khooba Roti ( Pinched Flatbread Recipe ) Step photos

Hello Friends,
Namaskar....

#~ As the name suggests....This missi roti is made of wheat and gram flour ( besan ).This is also called ,"namak wali moti roti", "Chu Chu ki roti" or "Nuchi hue roti".

#~ The speciality of this roti is that ...It is thick in texture but becomes crunchy and flaky when is cooked on the slow heat or flame.

#~ In the village...It is made with the help of water in place the help of parothan flour.And it is called. ... "Pani Wali Roti"

#~It is easy to make but tastes heavenly.
I remember very well, in my childhood,my mother used to make this roti with mix urad and chana dal and green chutney.

#~Whenever you want to eat something special and different but healthy ....You can try it.This is amazing bread, loaded  with pure butter or ghee in the forked pits of roti.

#~Ingredients For Missi Khooba Roti~

1. Wheat Flour.....150 gram
2. Gram flour......75 gram ( besan )
3. Ghee......2 tbsp
4.Salt....1 spoon or per taste
5. Asafoetida..1 pinch (optional

#~Method Of Making~

#~ First mix the both flour with salt and ghee well. Prepare a tight dough than the normal roti or parantha, with the help of water.

#~Knead it well and set aside for 20 minutes for rest.

#~ After that again knead it for a minute, just to make smooth balls.

#~ Now, on the flame and heat  the tawa on the medium flame.
Prepare a thick ball from the dough than the normal phulka roti ( double in size )

#~Round the ball with your palm and place it on the roller board ( chakla or counter ) and prepare the khooba  roti by gentle pressure of rolling pin ( belan )

#~ Place it on the tava on the medium flame to cook properly from the inner side.

#~ Just coming nice brown spots, flip the roti to the other side.

#~ Now mark this roti ,with the help of thumb and first finger or with the plucker....As comfortable.

#~ Now transfer the tava  ( griddle )on the other side,and cook the roti on the low flame.
So that it will be crispy from the outside and soft from the inner side.

#~ Now the missi roti is cooked.....Fill the all forked or pinched portions of roti with butter or ghee.

#~ Serve it with, "mix panch mali dal',  "chana - urad dal" or "bati dal" and "green chutney."

#~Note...

1. This roti is also made with wheat flour only.

2. You can also make it ..Some spicy dal filling as different.

3. This roti takes about  10 minutes to prepare. Cook it on the slow heat for perfect taste.

Thanku Friends,
If you like it, please share your comments with me.

Thanks again.

Semolina ( Rava | Suji ) Burfi...with Two Method

In the

Hello friends,
Namaskar...

#~ Semolina is the coarse purified wheat middlings of durum wheat mainly used in making pasta and couscous.

#~There are various benefits of Semolina and Porridge.It helps Diabetics, helps in weight loss, provides energy and boosts body functions.

#~The word Semolina can also refer to sweet dessert made from Semolina and milk.
In this context.... Today's recipe is ..
.......... "Semolina Burfi"

#~This Burfi is of two types...
One is soft in texture, made of adding  milk.

Other is less soft and tight and crumbly...made of sugar syrup.But you can store it a long time.

#~~The speciality of this burfi is also that it is prepared with home ingredients and in very less time.

#~I will tell you both of the method with pics.

#~Nutrition~Facts~

#~Amount per ...100 gram
#~Calories......360

#~Ingredients ForThe Burfi~~

1. Semolina~100 gram.
2. Milk~~~~|~300 ml.
3. Sugar~~~~150 gram
4. Butter~~~~50 gram or pure deshi ghee
5. Dry fruits~|~3 tbsp ( chopped )
6.Green Cardamon~6 ( Ilaichi powder ).
7. 2 Pinch of yellow food colour
8. Saffron~~12 or 15 strands

#~~~~Method of Soft Burfi~~~~

#~First heat a heavy bottomed pan or wok, add butter or ghee, after heating up the ghee, add semolina ......And roast it stirring with a spatula (palta ).

#~Roast it continuously upto 15 minutes on the medium low flame till a nice aroma...But without changing it's colour.
The whole taste of the burfi depends upon its roasting well patiently.

#~Add half dry fruits in the roasted semolina ...When it is more than half is done,so that chopped almonds could also roast with semolina.

#~Now add milk ,stirring it continuously fastly, preventing the lumps.Just add sugar and colour with saffron, without delaying, for a fine dough of burfi.

#~Stir it continuously upto a solidifying consistency of dough.

#~Transfer it in a greased plate.Plain the surface with a greased spoon or bowl to avoid burning the hand.

#~After coming on the room temperature,transfer it in the refrigerator for better solid consistency.Cut it as desired.and enjoy it.

#~Method For The Second Dry Burfi..

#~Ingredients For the second...Stiff And Storable Burfi....Are the same...Except milk.

#~In place of milk ,use water in "equal ratio of sugar."

#~As you start roasting sujji, place a pan on the other side of flame by adding sugar and water for making sugar syrup.Add saffron and colour in it.

#~Prepare the sugar syrup ( chashni ) of one strand ( ek taar ).It should be just sticky by touching hand. Don't overcook.

#~After roasting semolina |  sujji or rava ..Very well as the previous soft burfi, Add the sugar syrup, dry fruits and stir it fastly taking together all the mixture.

#~It comes on the solidifying stage early than the "semolina soft Burfi"due to the sugar syrup and less moisture.

#~At the solidifying  stage of burfi dough,
Just transfer it in a greased plate.
After cooling some time..Cut it and enjoy it.No need of transferring in the refrigerator.

Note..

1.Both semolina burfi are super tasty and healthy.The difference is...One is soft made of milk and can  not store more  than one week in the refrigerator.
And second burfi,made of sugar syrup can be stored long time upto one month outside on the room temperature.

2. Remember that "soft semolina burfi" needs milk 300 ml in 150 gram sugar.
And second semolina burfi needs equal ratio...150 ml.water+150 gram sugar.

Thanku Friends...I tried my best in articulating the recipe.

If you like it....Please share and try it.
Thanks again.