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.

Poha Pudding ( Poha Ki Kheer ) Sharad Purnima Bhog Kheer

Hello friends,
Namaskar....

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

# Pudding or kheer is a very delicious and simple dessert to prepare. You can prepare it anytime at home. It is just needed full cream milk, sugar and dry fruits and a little cardamom powder or kewada jal.

# During the festivals, birthdays and on any auspicious occasion kheer or pudding is usally made at home.
Kheer is made of different types like....Rice kheer, apple kheer, carrot kheer, makhana kheer, mango kheer, vermicelli kheer etc.

# But on "The Sharad Purnima" pudding is specially made of Poha or beaten rice.
It is believed that poha or chidva is liked by "Ma Lakshmi" very much.
So we make this poha kheer to please her on Sharad Purnima and on Deepawali.

# Prep Time....10 minutes
# Cook Time....15 or 18 minutes
# Serving.....2 or 3

#  Ingredients For Poha Pudding...

1. Pure Milk....500 gram

2.  Poha or beaten rice...25 gram

3. Sugar....80 gram

4. Chopped dry fruits....3 table spoon ( Almonds, cashews and pistachios )

5. Raisins or kishmish...20

6.  Chironji.....1 table spoon

7. Saffron strands...15 ( dipped in 1 spoon milk )

8. Cardamom powder...1|4 Tea spoon

#  Method Of Making....

1. Clean the poha and wash it well in a strainer.

2. Then keep it aside for 10 minutes...For making them soft, moist and scattered.

3. Meanwhile boil the milk in a vessel on the medium high flame.

4. As the milk starts boiling....Sim the flame and add poha in it and mix well.

5. Stir it continuously within a minute interwal.

6. After 10 minutes add sugar and dry fruits with raisins and chironji.

7. Cook it for 5 or 8 minutes more....And add cardamom powder and saffron strands.

8. As the poha pudding is little thin....Just off the flame...Because it will get thick as it cools down.

9.  Garnish it with some chopped dry fruits and saffron.

In this way....."Sharad Purnima Bhog Kheer" is ready.

Enjoy this "delicious poha pudding"with your family and loved ones.

#  Note...

1. Wash the poha  and let it rest for few minutes.

2. Don't overcook the poha pudding...Off the flame as it is little thin.
As it cools down....You will get desired consistency.

3. You can put rose water or kewada jal in it as your taste.

Thanku Friends,

Thanks again.

Baalushahi...Sweet And Quick Dessert

Hello friends,
Namaskar....

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

# "Baalushahi" is a very easy, quick and delicious sweet dish.You can make it any time with home ingredients only.  You can enjoy it for 15 days..
Because no mawa is needed for this recipe.

# Dewali Festival is about to come... so you can make it at home very easily following some simple tips.

# Prep Time...10 minutes
# Resting Time....20 minutes
# Cook Time....10 minutes
# Serving...4 or 5

#  Ingredients For The Balushahi Dough...

1. All purpose flour....150 gram ( maida )
2. Deshi ghee....50 gram
3. Dahi...50 gram
4. Baking powder...1|2 tea spoon or pinch of baking soda only
5. Water...2 table spoon or as needed
6. Deshi ghee.....For frying
7. Some chopped pistachios for garnishing

# Ingredients For Sugar Syrup...

1. Sugar.....400 gram ( cheeni )
2. Water....200 ml.
3. Cardamom powder....1|2 Tea spoon ( 5 ilaichi )
4. Saffron Strands ...20 ( optional )

#  Procedure Of Making Balushahi..

1. Sieve the maida with baking powder so that it could mix evenly.

2. Then add deshi ghee and curd in the maida and mix it with light hands.

3. Now bind the semi soft dough with the help of  little water.
Don't make it smooth as we do for poori or paranthe.
Remember...You have to just gather and bind the dough...So that Balushahi would be crispy, khasta,soft and layered.

The dough should be semi soft.

4. Now keep the dough aside for 25 minutes for resting.

5. Meanwhile prepare the sugar syrup on high flame.
Just add sugar and water in a pan.
Stir it till the sugar dissolves completely.

6. Cook the sugar syrup for 5 minutes only till 1 strand consistency.
Add the cardamom powder and melted saffron in 1 table spoon water.
Off the flame and cover it.
Because we need warm sugar syrup for dipping the Balushahi.

7.Now grease your hands and roll the dough with light hands.

8. Cut the loi evenly from the dough...As we prepare the loi for poori or kachori.
You can make 15 small size baalushahi from this dough.

9. Just take a loi ( little portion of dough ), round it on your palm then flat it with the edges of your palm and lastly press it in the center with your thumb on the both sides.....So that while trying it can cook properly.

10. Like wise prepare all the balushahi and keep aside in a plate.

11. Now place a kadhai with ghee or oil on the slow flame.
We need a very less heat for frying Balushahi.

12. Just check the oil by dropping a very little portion of dough.....If it floats...Then oil is ok.

13. Now firstly... fry the balushahi on the slow flame...As it floats above...Then keep the flame on slow medium and flip them.

14. Just flip and fry all the Balushahi till the light golden brown.
Frying of Balushahi will take 8 to 10 minutes in one batch.
If you are frying all the Balushahi in one batch....Then it will take 15 to 20 minutes.

15. After frying them, immediately dip them in the warm sugar syrup with the help of a big spoon...
So that it can absorb the sugar syrup well.

16. Let them dip for 15 minutes for a nice taste.

17. Transfer them in a plate and garnish them with chopped pistachios.
Stick the pista well in the sugar syrup of Balushahi.

Delicious and tempting 'Balushahi'.. are ready to serve.

# Note...

1. Just bind the dough with light hands for perfect texture.
Don't make it smooth.

2. Fry the Balushahi on the slow medium flame...For cooking and frying well.

3. After frying ... Immediately dip them in the lukewarm sugar syrup so that it could absorb the sugar syrup well.

4. You can store it till 15 days because it is sugar coated and mawa free.

Halwai Style Kachodi wali Aloo Ki Rasile Sabji ( Potato Curry )

Hello friends,
Namaskar...

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

# Khasta Kachori is a favourite dish in North India. It is enjoyed in the breakfast and in the lunch usually.
But it is incomplete without  potato curry ( aloo ki masaledar rasili sabji )
People enjoy khasta kachori dipping in the spicy curry of potato.
This curry is very delicious and very simple to prepare with some spices.

# Prep Time....1o minutes
Cook Time ...15 minutes
Serving.....4

# Ingredients For Potato Gravy Curry ( Aloo ki raseli sabji )

1. Boiled potato....5 ( 400 gram )
2. Oil or ghee....50 gram
3.whole spices...1 bay leaf, 2 black cardamoms, 15 crushed black pepper, 4 crushed cloves
4. Cumin seeds...1|2 Tea spoon
5. Asafoetida...2 pinch ( heeng )
6. Turmeric powder...1 Tea spoon
7. Coriander powder....1 table spoon
8. Red chili powder....1 Tea spoon
9. Garam masala...1 Tea spoon
10. Ginger powder...1|2 Tea spoon ( saunth powder )
11. Amchur powder...1Tea spoon ( dry mango powder )
12. Chopped Green chili...2
13. Salt to taste or 1 1|4 Tea spoon
14. Chopped coriander....2 table spoon
15. Water...500 ml.
16. Kadhai...Iron or silver

#  Method Of Making

1. First boil the potatoes till 4 whistles on high flame and 1 whistle on the low flame.

2. As the boiled potatoes are cooled down,  then peel them and coarsely mash them with your hands and keep aside.

3. Heat an iron or silver kadhai on high flame.
Add cumin seeds and a pinch of asafoetida.
As it crackles...Just add chopped green chili and saute it.

4. Now add all whole spices....Bay leaf, black cardamoms, crushed black pepper and cloves to it and saute them for 30 seconds.

5. Now take out all the dry spices in a bowl...As turmeric, red chili powder, coriander powder, dry mango powder and garam masala and add 4 table spoon water in it and mix it.
This halwai method gives a thick and nice taste to the curry.

6. Just transfer this dry spices paste to the kadhai and saute it for 1 minute and add 5o ml.water and let it make a boil.

7.  Just add mashed potatoes and mix well.

8. Add 1 glass water or as needed to the potato curry and let it boil for 15 minutes stirring meanwhile.

9. Lastly add another pinch of asafoetida and chopped coriander in the potato curry.
Mix it well and off the flame.

Delicious kachori wali sabji is ready to serve.
Enjoy it hot with poori, kachori and parantha.

# Note...

1. Soft and coarsely mashed potatoes are needed in this curry.

2. Use an iron or silver kadhai for this curry.
It enhances the taste and texture of this curry. In the market...Halwai always uses an iron kadhai for this potato curry with khasta kachori.

3. Take out the whole spices before serving.

4. Add a pinch of heeng in the last cooking of aloo ki sabji for a nice flavour....As halwai do it in the market shop of Khasta Kachori.

5. Lastly you can add a tadka of heeng and degi mirch in this curry.
Just heat a tadka pan with 2 table spoon oil or ghee...As it heats up...Off the flame and add pinch of asafoetida and 1|4 Tea spoon of degi mirch in this tadka pan and transfer it in the curry.

It will make it more delicious and spicy.

Thanku friends,
Thanks again.

Instant Halwai Style Suji Ka Halwa ( Semolina Halwa ) Prasad Ka Halwa

Hello friends,
Namaskar....

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

"Wishing A Very Happy Navratri To All Of You.."

# "Suji ka Halwa" is a very delicious and easy sweet dish to prepare. It is prepared at every home on the 'Ashtami' or on the 'Navmi' in Navratri Days Of "Devi Maa".

Any time you can make it ...When you want to enjoy a sweet dish.

# This is a mainly three ingredients halwa dish...Deshi ghee, suji and sugar loaded with some dry fruits and coconut.
Usually in suji halwa...We have the ratio..

Equal amount of ghee and semolina
, two times more sugar
and four times more water ...

#  But in this instant recipe of Suji Halwa....We are using... well dry roasted suji...
... So we will add 5 times more water in the halwa
....Ghee and sugar amount will be the same.

The speciality of this halwa is that...You can make it instantly at any time.
Just prepare the well roasted suji previously in any container.
And keep all the measured ingredients ready before making Halwa.

#  Prep Time...5 minutes
# Roasting Time...25 minutes
# Cook Time....10 minutes
#  Total Time...40 minutes
#  Serving......8 to 10

#  Ingredients For Instant Suji ( Semolina ) Halwa..

1. Semolina.......125 gram
2. Deshi ghee.....125 gram
3. Sugar........250 gram
4. Water.........500 ml.
5. Dry fruits ....30 gram (chopped ) cashews, almonds and pistachios etc.
5. Raisins.....20 ( kishmish )
6. Saffron strands...15 ( Dipped in 1 spoon water )
7. Cardamom powder...1|4 Tea spoon
8. Grated coconut...3 table spoon
9. Lemon food colour....1|4 Tea spoon
9. Some Chopped dry fruits for garnishing

#  Method Of Making.. 'Suji Halwa'

1. Clean the suji if there is any impurity.

2. Then heat a heavy bottomed kadhai on the high flame and add suji | semolina in it.

3. As the kadhai heats up properly....Now start roasting suji on the medium high flame for 2 minutes only.

4. Then set the flame on the medium slow...And roast the semolina for 13 minutes continuously within intervals....
Meanwhile chop the dry fruits for halwa.

5. After that sim the flame and roast the suji for 10 minutes stirring continuously till light golden brown and nice aroma.

6. Off the flame and let the suji remain in the heated kadhai... but stir it. It will help in roasting the suji well.

The purpose is ....We have to roast the suji very well and completely.

7. Now place a heavy bottomed 'big kadhai' ( because when you will mix semolina in it,  it will be fluffy 4 or  5 times more ) on the high flame for the sugar syrup....

Add measured water and sugar in it and stir it to dissolve the sugar in the water.

Just to dissolve the sugar in the water only....We need no thick consistency and no strands.

8. Just add... saffron, dry fruits, raisins, grated coconut,  cardamom powder and food colour and mix it in the sugar syrup.

9. As the sugar syrup makes a first boil...Or the sugar is melted in the water well....
Just add.. roasted suji and melted deshi ghee together on the high flame.

10. Mix and Stir it well.

11. It will splatter so stir it by covering a plate...For avoid burning.

As soon as semolina will stop fluffing and cooked well....It will not splatter.

12. Stir the halwa 5 minutes more.
You will find that halwa is leaving the sides and is not splattering.
It means..It is well cooked.
It is ready.
Just off the flame and cover it.

In this way.....Instant and delicious Semolina Halwa is ready to serve.

Garnish it with some chopped dry fruits and coconut powder as taste.

#   Note...

1. Roast the suji well on the slow medium flame properly.
The whole taste of halwa depends upon proper roasting and correct ratio of ghee, sugar and water.

2. You can add roasted dry fruits in the halwa...It will enhance the taste of halwa.

3. Always use a heavy bottomed kadhai | wok in making halwa or sweet dishes.
Without sticking you can prepare sweet dishes comfortably.

4. Use a big kadhai for the sugar syrup because as soon as you pour semolina in the sugar syrup.
.It will be fluffy and need a proper place to cook.

5. After adding semolina in the sugar syrup, immediately add measured ghee..
By doing so... Semolina would not come out from the kadhai.

I tried to show it in the pics of halwa.

6. As you are going to make ...semolina Halwa for the prasad and for the " Kanya- Laungura " on the "Ashtami or Navmi "in a big amount....
Then increase the time of roasting semolina and amount of ghee and sugar accordingly.

Thanku Friends,

If you like my recipe, then give me your valuable comments.

Thanks again.

Crispy Bread Roll

Hello friends,
Namaskar...

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

# Bread roll is a very simple, instant and crispy tea time dish that is liked by every one. You can prepare it very easily because it needs only two ingredients... Potato and bread that is found at home aways.

You can make it super crunchy and tasty with  simple tips.

# Prep Time...2o minutes
# Rest Time...1 hour
# Cook Time....8 minutes in a batch
# Serving....4

# Ingredients For Bread Roll..

1. Boiled potato.....5 ( 400 gram )
2. Bread pieces ..14 or 16
3. Red chili powder...1|2 tea spoon
4. Chopped green chili...3
5. Chopped ginger...2 table spoon
6. Chopped coriander...2 table spoon
7. Garam masala...1|2 tea spoon
8. Amchur powder...1 tea spoon ( dry mango powder )
9. Chopped onion....1 or 2 (optional )
10. Salt.......2 tea spoon....1 spoon in the potato stuffing and 1 spoon in the water for dipping the bread..
11. Oil for frying

# Method of Making...

1. Boil the potatoes till 4 whistles on high flame and 1 whistle on the sim flame.

2. Let them rest for some time so that they could become dry in the texture.

3. Then peel them and crush them coarsely with your hands.

4. Now add all the ingredients like...Salt, red chili powder, chopped green chili, ginger, garam masala,chopped coriander and amchure or khatai and mix well.
Stuffing is ready.

5. Then take a big bowl and add 1 tea spoon salt in it and stir it.
We need this salty water for dipping the bread.

6. Now take a bread piece,( without cutting the red edges of bread ) just dip in the salty water and immediately put on your left palm ( hatheli )and squeeze it with the help of your right palm ( Hatheli ).

7. Then stuff the squeezed bread with 2 table spoon of potato filling.
Press the stuffing in the wet bread and roll it with the help of your fingers.

8. Likewise prepare all the bread rolls and keep aside to rest at least for 30 minutes.
Batter to transfer the bread rolls in the refrigerator covering the plate with a net....As we use for covering the warm milk.

Don't cover it with a tight lid otherwise moisture would come in the bread rolls...And they would be soggy.

9. Then heat a kadhai with sufficient oil on the high flame.

10. Drop the bread rolls in the smoky heated oil.
As they become golden brown from the one side then flip them and set the flame on the medium.
By frying so....Bread rolls or cutlets could not absorb oil and become dry and crispy.

11. Fry them till dark golden brown from all sides and take out on a paper napkin.

In this way...Crispy bread rolls are ready to serve.
Enjoy it with tea, coffee and sauce and chutney.

#  Note...
Simple tips for making bread rolls crispy

1.Crush the boiled potatoes with hands coarsely...It will make them more crunchy and tasty after frying.

2. Let them rest at least for 30 minutes before frying.

3. Fry them on the high flame and as they become golden brown then set the flame on the medium.

Thanku friends...

Thanks again.

Lauki Ke Lacche...A famous sweet dish is also called Kapoor kand ke Lacche

Hello friends,
Namaskar....

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

#  Lauki ( bottle gourd ) ke Lacche" is a famous sweet recipe of Utter Pradesh. This is also called "Kapoor kand ke Lacche".

It is a different but very easy and healthy recipe with home ingredients only.

It is a traditional dish of our country but now a days you can see it seldom.

But you can make it very easily at your home.....and tastes yum like sweet noodles of Lauki.

#  Ingredients For.. Lauki Ke Lacche..

1. Bottle gourd........500 or 600 gram ( long size ) grated 25o gram in weight
2. Sugar..15o gram
3. Water...40 ml.
4. Kevda jal ...1 tea spoon ( rose water )
5. Mota bura...50 gram for wrapping ( optional )
6. Some chopped pistachios.....( Optional )
7. Laccha peeler
8. Half pinch of green colour....( Optional )

#  Procedure Of Making...

1. Wash and peel the bottle gourd and keep aside.

2. Then place a kadhai with sugar and water on the high flame for sugar syrup.
Just stir it until the sugar dissolves in the water.
Then cook it on the slow flame for 2 strands consistency ( 2 tar ki chasni ) sugar syrup.

3. Mean while Take a big plate and prepare the lauki lacchas with the help of a Laccha peeler......
Just grate it like we grate the lauki for halwa and coffta leaving the middle seed part of bottle gourd.

I have shown it in the recipe pics.That is available in the market in 15 rupees only.

If you don't have the peeler then grate the lauki in a thick holed grater in long size as you can...This is helpful in making long laccha.

4. Now immediately transfer the lauki laccha in the 2 strands sugar syrup...
Now you will see that lauki is releasing the water in the sugar syrup....It will dissolve in the sugar syrup slowly while cooking.

Add a half pinch of green colour and stir it with the help of 2 forks.... so that while cooking lauki lacchas could not stick much.

5. Cook it stirring continuously for 15 minutes as they become soft by pressing in the mid of fingers.

6. Then take out the lauki lacchas in a strainer and let it cool.

7. As they are cooled down... Separate them with the help of fingers and add kabada or rose water in it.
You can wrap them in the tagar or mota boora in the market style or let it remain the same.

In the both case...They are very delicious.

# Note..

1. If you are going to make lacchas later... then soak the laccha in the cold water... Otherwise they will be brown.
After that strain the water in a sieve and then add in the sugar syrup.

2. You can add some chopped dry fruits in the lauki laccha.

3. You can enjoy them for many days on the room temperature.

4. Transfer the lauki laccha in the refrigerator for a cool taste.

Street Side Khaman Dhokla Without Eno

Hello friends,
Namaskar....

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

# Today I am sharing the recipe of Instant Khaman Dhokla which is found in the market without using eno fruit salt.

In this recipe...We will use citric acid and baking soda for making the dhokla spongy.

In place of citric acid you can use lemon juice too.

,# Ingredients For Instant Khaman Dhokla..

# For Dhokla Batter..

1. Gram flour......200 gram ( besan )

2. Turmeric powder.......1|2 Tea spoon

3. Ginger chili paste....1 table spoon

4. Semolina....1 table spoon ( suji )

5. Oil ....1 table spoon

6. Salt ....1 tea spoon

7. Citiric acid.....1|4 tea spoon

8. Baking soda....1|2 tea spoon ( meetha soda )

9. Water.....100 ml. Or as needed

#  Ingredients For Tempering / Vaghar or Tadka..

1. Oil ......2 Table spoon

2. Mustard seeds...1 tea spoon

3. Curry leaves...15 to 20

4. Green chilies....8  ( slit or whole )

5. Sugar.....50 gram

6. Lemon juice....3 lemon

7. Salt....1 and half tea spoon ot as taste

7. Fresh chopped coriander....2 table spoon

8. Fresh Grated coconut...2 table spoon ( optional )

9. Water.....600 ml.

#  Procedure Of Making...

1. Sieve the besan and add to it salt , sugar, turmeric, ginger chili paste, semolina, citiric acid and oil.

2. Add some water to it...As the thick consistency of idli batter..And mix well and let it rest for 10 minutes.

3. Meanwhile, keep 1 and  1| 2 glass of water for steaming in the steamer or cooker on medium flame.
Place a plate or stand in it for placing the dhokla container on top.

4. After that beat the besan batter well with the help of a whisker and make it smooth and light.
This beating makes the dhokla spongy.

5. As the steamer or cooker is ready...Now add 1|2 tea spoon baking soda and mix well with the help of a spoon.
The whole batter will become foamy and thick.

6. Now quickly pour it into the greased container.

7. Place this dhokla container in the steamer or cooker on the stand.

8. Cover the steamer or cooker ( without whistle ) on the high flame for a minute.
Then set the flame on the low medium and steam it in the steamer or cooker for 13 to 15 minutes only.
Then check it by incerting a knife or fork, if it is clean...Then dhokla is cooked well.

9. Remove it from the steamer or cooker and let it cool down.

10. Meanwhile...Prepare the tadka water or vaghar for the dhokla...

Heat the oil in a kadhai..Add mustard seeds to crackle. Then add curry leaves and green chilies.
Next add water, lemon juice, sugar and salt.
Bring it to a boil for 3 minutes as chilies become a little soft.

11. Let the tadka water cool down.

12. Now check the dhokla and transfer it in a deep plate or tray...And cut it into pieces.

13. This dhokla will have red spots but after the bahar these will disappear or will be very light.

14. Lastly, pour the tadka water over the dhokla pieces and sprinkle some chopped coriander and grated fresh coconut.

In this way...The street side dhokla is ready.
Serve it once the water is absorbed and dhokla has been soft, juicy and spongy.

Transferring in the refrigerator you can enjoy it for 2 or 3 days.

# Note..

1. In place of citiric acid you can use 2 tea spoon of lemon juice.

2. Due to using baking soda...This dhokla will have some red spots but after the tadka they will be light but it is as tasty as eno dhokla.

3. Don't over steam the dhokla, it can turn dry.

Thanku Friends,

If you like my recipe, then like and share it.

Thanks again.

Raw Banana Balls ... A very healthy Tea Time snack

Hello Friends,
Namaskar....

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

#  "Green banana balls" are a very healthy and tasty tea time snacks... Because bananas are full of fibre and anti - oxidants. It is very helpful in easy digestion.

We often make potato and bread cutlets and pakora....But if you want a nice and healthy change....Then you can try it.

These balls are crunchy, soft and tangy at the same time.

# Ingredients For Banana Balls..

1. Raw banana...3 ( 400 gram )
2. Gram flour......3 table spoon full ( besan )
3. Ginger.......1 table spoon ( grated or chopped )
4. Green chili....3 ( finely chopped )
5. Asafoetida....1 pinch ( hing )
6. Turmeric powder...1|4 tea spoon
7. Red chili powder...1|2 tea spoon
8. Garam masala...1|4 tea spoon
9. Black pepper...15 ( coarsely grind )
10. Amchur ....1 tea spoon
11. Salt to taste or 1 tea spoon
12. Chopped coriander...2 table spoon
13. Oil or ghee for frying

#  Procedure Of Making...

1. Wash the raw bananas well and cut it into 3 or 4 pieces.

2. Let it boil in the pressure cooker with 3|4 glass of water on the high flame till 1 whistle and 3 minutes more on the medium flame.

3. Then drain the hot boiled water of banana and place the boiled bananas on a strainer and let it cool till you can touch it.

4. Now peel the Luke warm bananas and mash them by hands or with the help of a potato masher.

5. Add... besan and all the ingredients and spices of raw banana balls and mix well.

6. Make a smooth dough of banana balls.

7. Now grease your hands and take a lemon size portion of the dough and make them round on your palm and keep aside.

Prepare all the banana balls likewise and keep aside .

8. Then heat a kadhai with sufficient oil or ghee on the high flame.

9. As the oil heats up high then drop some banana balls for frying.
Flip them after 3 minutes to the other side...As they become golden brown from the one side.

10. Fry them till golden brown from all the sides on the medium flame.

11. Take out the banana balls on a paper towel.

Crunchy and soft Banana balls are ready to enjoy
Serve it with tea, coffee and chutney or sauce.

# Note...

1.For making banana balls...Mash the Luke warm boiled bananas...After that they can become dry.

2. Mix the gram flour with mashed bananas well..It will make them very soft and crunchy and without any lumps.

3. You can add 1 chopped onion in the dough of banana as your taste.

3. While frying... Flame should be on high in the starting and set it on medium after half cooking...
So that banana balls could not absorve oil and could not stick in the bottom of kadhai.

Raw Banana Dry Curry ( Kacche Kela Ki Sukhi Sabji )

Hello Friends,
Namaskar....

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

# "Raw banana Dry Curry" is a very simple, healthy and delicious curry. It is the best option for those who avoid potato in their diet. But like potato fry...It is prepared easily ....Just boil the bananas and peel and cut and fry them with some spices.
In the same way you can make raw banana without boiling...Just cut it in 1|2  inches pieces and cook it with some water and spices.

Both the method curry is simple and delicious.

# Raw bananas are an excellent source of fibre.
Like ripe bananas ...Green bananas are full of vitamins and potassium.

It also helps in cleaning the digestive tract and also relieve stomach cramps.

# As it is dry in texture...So helps in providing immediate relief from diarrhoea.

Here I am showing the pics of both the recipes....Boiled bananas and raw bananas.

# Prep Time....5 minutes
# Cook Time....15 minutes
# Serving....3 or 4

# Ingredients For Raw Banana Dry Curry

1. Raw Banana.....3 ( 400 Gram )
2. Mustard oil.....4 table spoon ( khane bali )
3. Asafetida.....2 pinch
4. Cumin seeds...1|2 Tea spoon
5. Grated ginger...1 table spoon
6. Green chili....2 ( chopped or slit )
7. Turmeric powder... 1 Tea spoon
8. Red chili powder...1|2 tea spoon
9. Coriander powder...1 Table spoon
10. Fennel powder...1 Tea spoon ( saunf )
11. Garam masala...1|4 Tea spoon
12. Amchur powder....1 Tea spoon
13. Salt to taste or....1 Tea spoon
13. Chopped fresh coriander...2 spoon

#  Method Of Making "Green Banana Fry."..

1. Wash and cut the bananas in half inch pieces.

2. Heat a kadhai with oil on the medium flame.

3. As the oil heats up, add asafetida and cumin seeds to crackle.

4. Then add chopped or grated ginger and green chili and saute it.

5. Now add... turmeric, coriander and fennel powder and saute it.

6. Just add banana pieces with salt.

7. Mix it well and add half cup of water and cover it to cook for 5 minutes.

8. Now check and stir it well.

9. Cover it again and cook it for 5 minutes on the low flame.
You can keep a heavy weight over it..As I have shown in the pic.

It will help in fast cooking for steam could not come out.

10. Off the flame and let it remain for 5 minutes in the hot kadhai.....Don't open the lid.
It will make the bananas well cooked.

11. Lastly.. on the flame and open the covering plate...Stir and check the curry if it is soft...
Then add.... red chili powder, amchur powder, garam masala and chopped coriander in the curry.

12. Fry it well for 5 minutes for a perfect taste.

In this way.... Healthy and delicious raw banana curry is ready to serve.

You can enjoy it with... puree, roti and paratha....With some liquid dish....As butter milk, soup and thin dal....
Because raw banana curry becomes dry in eating.

# Note....

1.  You can make this.. raw banana curry in the other method too.
Just wash the bananas and add 1|2 glass water in the pressure cooker with bananas and 2 pinch of salt.
Boil it on the high flame for 1 whistle and 3
minutes more.
Off the flame.
Drain the boiled bananas in a strainer and let it cool.
Then peel it and cut it in the 1|2 inch pieces and fry it well for 10 minutes.....With the same method...Or like boiled potato fry.

2. While cooking....Fry the bananas well and at the last cooking time... add red chili, amchur and little garam masala...It enhances the taste and flavour of curry.

Thanku Friends,

Thanks Again.