Spinach and Curd Curry or Chutney ( Palak Aur Dahi Ki Sabji )

Hello friends,
Namaskar.....

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

#  Prep Time....10 minutes
#  Cook Time....7 minutes
#  Serving.....4

# Spinach is loaded With nutrients, minerals, iron, calcium and antioxidants so it is considered to be very healthy.

# There are many recipes to prepare Spinach curry like .... "Spinach stir fry," "Spinach Paneer", "Spinach cofta" etc.
One of them is..."Spinach Curd Curry" which is easy, delicious and instant.

#  It is a traditional recipe of my mother which I am sharing With you.

# Ingredients For "Spinach Curd Curry"....

1. Spinach....3 bunch ( 270 gram )
2. Curd......100 gram
3. Cumin seeds...1|2tea spoon
4. Asafoetida....1 pinch
5. Turmeric powder...1|4 Tea spoon
6. Coriander powder....1|2 Tea spoon
7. Red Chili powder.....1 pinch
8. Salt to taste....1 tea spoon sendha and 1|2 tea spoon black salt
9. Water for curry....80 ml.
10. Chopped ginger....half inch piece
11. Green chilies....1 or 2
12. Desi ghee....1 tea spoon
13.  Lemon juice...1|2 tea spoon or dry mango powder

#  Ingredients of Tadka for the curry...

1. Desi ghee....2 Table spoon
2. Asafoetida.....1 pinch
3. Red Chili powder...1|4 tea spoon
4. Whole red Chili....1

#  Method Of Making ....

1. Wash the Spinach well 4 and 5 times in an open water.

2. Make it boil in an open pan till 8 minutes on the medium flame....or pressure cook till 1 whistle.

3. Just drain the boiling water in a strainer.

4. As the boiled Spinach cools down, grind the Spinach with ginger,  green chilies and  with 50 ml.water in the mixer jar smoothly for a minute.

5. Then add 100 gram curd ( better little sour ) in the Spinach puree and grind it again for 30 seconds or 1 minute.
Now Spinach and curd puree is ready for the curry.

(If you add beated curd directly in the curry like kadhi, then it may be the chance of splitting the curd.....so this is the right method. )

6. Now place a kadhai on the medium flame with 1|2 spoon ghee.
As the ghee heats up, just add cumin seeds and asafoetida to crackle and sizzle.

7. Then add Turmeric powder, coriander powder and pinch of red Chili powder.
Saute it and just add Spinach puree in it on the medium flame.

8. Mix it well and cook it by stirring continuously till the boiling point so that it could not splitter.... because this is curd curry.

9. As the Curry starts boiling... just add only 40 ml water in it... because this Curry should be thick in consistency.
Cook it 2 minutes more.
Total cooking time is 7 minute only.

10. Lastly add 1|2 tea spoon lemon juice or amchur in the curry and off the flame.

11. Now prepare the Tadka for the curry.

Just add deshi ghee in the Tadka pan.
As it heats up, just add cumin seeds and asafoetida in it.

As the Tadka cool down a little, then add red Chili powder and whole red Chili to avoid burning.

12. Saute it well and transfer this Tadka in the Spinach curry.

In this way, delicious, healthy and different traditional Spinach curry is ready.

Serve it hot with chapatis, puree, parantha and rice.

#  Note....

1. For maintaining the green colour of Spinach, just drain out the boiled Spinach on a strainer and pour some cold water over it for checking the further cooking.

2. If you sieve your beated curd before adding in the curry, this will not splitter in the curry.
You can apply this method if you are not mixing the curd in the Spinach at the time of grinding in the mixer jar.

3. If your curd is not sour, then do add little lemon juice or amchur powder.
It will enhance the taste of Spinach curry.

4. The whole taste of this Curry depends upon its Tadka ... because it is an instant curry with few ingredients.

5. In place of Tadka...You can add little melted ghee or butter at the time of serving.
It will make it Luscious with roti or chapatis.

Thanku Friends,
Thanks again.

Bhel Puri / Popular Indian street side snack / Mumbai Bhel Puri..No cooking Recipe

Hello friends,
Namaskar....

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

# "Bhel Puri" is a famous Indian snack made with puffed rice, chopped vegetables and tangy sweet and sour Chutneys.
Namkeen Papdi ( salted crackers ), mixed namkeen and thin sev are other essential ingredients for Bhel Puri.
They are mixed in bhel as well as used for garnishing it.

# "Bhel Puri" is also known as "Bhel", "Churu Muri" and "Jhaal Muri" in other states.

Let us start the recipe.

# Prep Time...8 minutes
# Cook Time....0..no cooking Recipe
# Serving....2

# Ingredients For "Bhel Puri"....

1. Puffed rice....1 cup ( 25 gram )
2. Mixed namkeen...1 packet ( 50 gram )
3. Roasted peanuts...1 Table spoon
4.Namkeen Papdi...8 ( Mathri )
5.Fine sev....20 gram ( thin noodles of gram flour )
6. Boiled potato...1 ( diced )
7. Tomato....1 ( diced )
8. Onion....1 ( diced )
9. Black salt...1|2 tea spoon
10. Lemon juice...1|2 tea spoon
11. Roasted cumin powder...1|2 tea spoon
12. Chaat Masala....1|2 tea spoon
13. Tamarind chutney...3 Table spoon
14. Green Chutney....3 Table spoon
15. Fresh coriander leaves.....1 spoon
16. Chopped Green Chili...1 ( optional )

#  For garnishing....

1. Thin sev of gram flour
2. Namkeen Papdi
3. Chopped coriander leaves

#  Method Of Making....

1. Take puffed rice in a big bowl.

2. Add everything one by one.
Just add mixed Namkeen, roasted peanuts, 5 or 6 namkeen Papdi, sev, diced potato, tomato, onion and chopped green Chili.

3. Add chaat masala, lemon juice, roasted cumin powder and pinch of black salt...
because other ingredients as Papdi etc are salty already.

4. Toss it well.
Lastly add sweet tamarind chutney and sour coriander chutney and toss it again.

5. Garnish it with thin sev, coriander leaves and 1 or 2 pieces of Papdi.

In this way, " Bhel Puri" is ready to enjoy.

# Note....

1. For Making it more healthy....You can add sprouts and pomegranate seeds in it.

2. You can add roasted chana dal in it.

3. You can increase or decrease the ingredients of Bhel Puri as your taste.

Thanku Friends,

Thanks again.

Instant Kinnow ( keenu ) Barfi ( Keenu ki Barfi )

Hello friends,
Namaskar....

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

# "Kinnow ( keenu ) Barfi"is a delicious dessert which you can make at your home  easily as a different fruit dessert recipe.

# Kinnow is a hybrid variety of mandatory orange. It has a huge amount of carbohydrates including glucose, surcose and fructose.
It proves to be one of the best source of energy in winters.
It relieves acidity and improves intestinal health.

Let us start the recipe of "Kinnow Barfi"

# Prep Time...20 minutes
# Cook Time...25 minutes
# Serving...8

# Ingredients For Kinnow Barfi...

1. Kinnow ( Keenu )...3 ( pulp..270 gram )
2. Milk powder...100 gram
3. Coconut powder....100 gram
4. Desi ghee...4 Table spoon
5. Almonds and Cashews....4 Table spoon
6. Grated Kinnow peel...1 Tea spoon

#  For Sugar syrup...

1. Sugar....125 gram
2.Water....65 ml. ( Just half of Sugar )
3. Pinch of orange food colour

# Method of Making..

1. Firstly, wash and peel the Kinnow.
Then separate the pulp of Kinnow neatly in a bowl.
Just seeds out and white cover over the pieces of Kinnow fruits and take out its pulp.

2. Just grate the one  small piece of the peel of Kinnow in a grater for a strong flavour in the barfi ( in place of cardamom powder ) and keep aside.

3. Things are ready for making the barfi.
Just keep ready a greased plate by applying some ghee for setting the barfi.

4. Now on the flame and place a heavy bottomed kadhai with 2 spoon desi ghee.

5. As the ghee heats up, just add the pulp of Kinnow fruits and roast it for 7 minutes only....so that it could not remain raw and becomes thick and smooth.
It is done easily without splattering.

6. Now place another heavy bottomed kadhai on the medium high flame with measured sugar and water and 2 spoon desi ghee in it.

7. As the sugar melts in the water, just slow the flame and cook it 5 minutes more.
Add a pinch of orange food colour and grated peel in it for a nice texture and flavour.
You need a sticky 2 strands sugar syrup for making perfect barfi.

8. As the sugar syrup is ready,  just add the roasted pulp, coconut powder, milk powder and 2 spoon chopped dry fruits altogether.

9. Mix and stir it well till solidifying consistency.
It will not take much time.

10. Just mix everything well in the sugar syrup on the medium flame and as it forms the dough of barfi...off the flame.

Just transfer it in a greased plate. Tap it and even it with the back end of a greased spoon.
Then sprinkle some chopped almonds, cashews and pistachios as your choice.
Press them a little with your fingers or spoon..so that it could stick well over the barfi.

After few hours, cut it in the shape of your choice.
You can transfer it in the refrigerator as the barfi cools down completely.

In this way, "instant kinnow barfi" is ready.
The actual taste of barfi comes on the next day then you will find it dry, nonsticky and well set.

#  Note....

1. While roasting the pulp of Kinnow, if you see some white skin and small seeds of Kinnow, just take out them carefully.
This roasting helps in seperating the impurities if there is anything.

2. You can get ready the coconut powder at home if you don't have the dessicated coconut powder of market.
Just peel the black skin of dry coconut dipping in the water for some time  and grate it and grind it in the mixer jar.

3. You can avoid the food colour if you don't like it.

4. You can add cardamom powder in place of its grated peel.

Thanku Friends,
If you like my recipe,  please subscribe it.
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Carrot Halwa For Kids

Hello friends,
Namaskar....

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

# "Carrot Halwa" is a sweet and healthy dessert recipe. Carrots are rich in vitamins, minerals and fiber. They are rich in vitamin A and Anti-oxidants.

In the winter season, carrots are used in the form of curries, soups and salads.

# But it is hard to make our kids to eat raw Carrots in salad..so we can make for them this delicious and nutritious Carrot halwa.

# While making halwa for kids...It should be simple with few healthy Ingredients only.

# Let us start the recipe...

# Prep Time...10 minutes
#Cook Time....20 minutes
# Recipe...easy

# Ingredients Of Carrot Halwa for Kids..

1. Carrot....500 gram
2. Milk...50 ml.
3. Brown Sugar...50 gram ( or palm sugar )
4. Desi ghee...1Table spoon ( home made )
5.  Milk powder...4 table spoon
6. Chopped dry fruits...2 Table spoon
7. Raisins...1 spoon
8. Cardamom powder...2 pinch

#  Method Of Making...

1. Just wash and peel the carrots well.

2. After peeling the carrots, again wash them if any impurity is there.

3. Now grate them in a plate leaving the hard yellow part of Carrots.

4. Then transfer the grated Carrots in the pressure cooker with 50ml. Milk.

5. Cook it till 1 whistle only on the high flame.
Let the pressure down by itself.

6. Then transfer this cooked Carrot in a heavy bottomed wok on the medium high flame.

7. Cook it till the mixture becomes dry.
It will take 7 minutes.

8. Now add sugar and Raisins ( kishmish ) in it and stir and cook it till the carrots mixture absorb the whole sugar.

9. Lastly add milk powder, cardamom powder and 1 spoon desi ghee and 1 spoon dry fruits in it.

10. Mix and stir it well till the halwa seperates the sides of pan.

In this way,  "Instant Carrot Halwa" for Kids is ready.

It can be topped with flakes of various nuts like...almonds, cashews, walnuts and pistachios.

# Note...

1. Always use fresh and red carrots for halwa.

2. In place of brown sugar, you can use desi khaand in the halwa.

3. You can avoid the dry fruits if your kids don't like it.
Or add those dry fruits which your kids like to eat.

Thanku Friends,
Thanks again.

Punjabi Pinni Laddu ( Aata Dry Fruits Laddu )

Hello friends,
Namaskar....

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

"Punjabi pinni laddu" is very famous laddu. It is made of lots of dry fruits and pure Desi ghee with wheat flour.
It is very healthy and delicious, specialy in the winter season.

If you take 1 or 2 laddu daily, it will give you energy during the whole day.

Let us start the recipe.

# Prep Time....25 minutes
# Cook Time...20 minutes
# Making Time..15 minutes
# Laddu in numbers...22 to 25

# Ingredients For Dry fruits Aata laddu...

1. Wheat flour...300 gram
2. Desi ghee....250 gram
3. Mota boora....300 gram ( Tagar )
4. Edible gum...50 gram ( gond )
5. Almonds...100 gram
6. Cashews....100 gram
7. Melon's seeds.....50 gram ( magaj )
8. Fox nuts....20 gram ( Makhana) optional
9. Grated coconut....2 Table spoon
10. Cardamom powder..1/2 Tea spoon

# Method of Making...

1. Firstly, Heat a heavy bottomed kadhai on the medium high flame with 150 gram ghee.

2. As the ghee heats up, slow the flame and add crushed gond in it.
As the gond becomes puffy and crispy,  just take out in a plate.
Don't use a napkin paper on the plate, otherwise it will absorb the ghee.

3. Fry the gum in batches or small amount and on the medium flame so that it could not remain raw in the inner side.
It will take 4 minutes.

4. Next fry the almonds till light brown and crunchy.
It will take 2 minutes.

5. Then fry the cashews nuts till golden brown.
It will take again 2 minutes.

6. Now fry the Fox nuts ( Makhana ) till very light brown and crunchy,  because it is much absorbing.
But it is optional.

7. Lastly, dry roast the grated Coconut for 1 minute in an other pan.
Take out in a plate.

8. In the same pan, dry roast the melon seeds till puffy and light brown.
It will take 2 minutes.
Now every thing is roasted.

9. Then sieve the remaining ghee of dry fruits and clean the kadhai.

10. In the same kadhai, add the extra ghee with the sieved dry fruits ghee.

11. As the ghee heats up, just add the wheat flour and mix it with ghee and start roasting on the medium slow flame.
The ghee ratio is enough if aata or wheat flour wets in the ghee.

12. Roast the aata well constantly till dark brown colour and nice aroma.
After nice roasting, ghee will start seperating the sides of Kadhai.
It will take 20 minutes.
The whole taste depends upon nice roasting.

13. Off the flame but keep on stirring it for 2 minutes because kadhai is too hot.

14. As the aata becomes little cool, just keep ready all dry fruits.
For This, crush the gond slightly with the back end of a bowl.

15. Just crush the almonds and cashews roughly for a nice crunchy bite.

16. In the same way, coarsely grind the Fox nuts or crush them by a heavy weight.

17. Now add all roasted and crushed dry fruits and cardamom powder in the hot wheat flour with boora or tagar and mix well.

18.Now take a little portion of the mixture and press it with the help of your fingers and palm in the round shape.
Just bind the mixture tightly in the round shape and shake and toss the laddu ball for the perfection.
Just keep aside in a plate.

In this way, Punjabi pinni laddus are ready to enjoy.

You can decorate them with a piece of cashew and just press it at the top and round it again.

As they are completely cooled down, then transfer it in a container and enjoy till months.

# Note...

1. Roast the wheat flour well constantly till dark brown colour and nice aroma on the slow medium flame.
As the ghee starts seperating the sides of Kadhai, roasting is done.

2.Desi ghee in the wheat flour is enough if it wets the flour well at the time of roasting.
After the complete roasting, it will seperate from the flour and you will find sufficient ghee for making your laddu.

3. You have to add boora or powder khaand in the hot mixture.

4. If anyway,  you find your laddu mixture dry, then add some melted ghee in it.
If anyway, you find your mixture thin, then let it cool completely then bind your laddu.

In this way, you can make these "Aata Dry fruits Laddu"easily at home.

Thanku Friends,
Thanks again.

.

Bajra ( Millet ) Maheri ( Winter Special Dish )

Hello friends,
Namaskar....

# Today we are making "Bajra Maheri" which is made in the winter season.
It is traditionallly grinded in the stone roller ( chakki ) but you can grind it in the mixer jar too.

# Millet or bajra has many health benefits.
It controls cholesterol and prevents diabetes and asthma. It helps with digestion and detoxifies the body.
It is rich in vitamin B and iron.

# It is warm in nature so we use it in many ways like bajra roti, Bajra laddu, tikki, Khichdi, bhaat, Fritters, pudding and many more.

Today's recipe is "Bajra Maheri" that is very nutritious and delicious.
You can make it easily by following some steps....

Let us start the recipe....

# Prep Time...15 to 20 minutes
# Cook Time....25 minutes
# Serving...3

# Ingredients For "Bajra Maheri"

1. Bajra...100
2. Curd....150 gram ( little sour )
3. Water....450 ml.
4. Salt....2 Tea spoon or to taste.
5.  Hot Milk....500 gram

# Method of Making...

1. Firstly, clean the Millet well if any impurity is there.

2. Then you have to make its flour in the mixer jar like fine grains of Semolina flour.
For this do this method ..
Just transfer the Bajra in the mixer jar and grind it for 30 seconds only two times.

3. Then sieve it in the wheat flour strainer.
You will find little grainy powder after sieving it.

4. Again grind the remaining bajra for a minute,. and sieve it.

5. Now again grind the remaining part for a minute and sieve it.

6. In this way, you have to grind and sieve it for 5 or 6 times.

7. Lastly, you will find 2 spoon split  mixture is left....Just throw it And the Maheri mixture is ready.

8. Now beat the sour curd and mix the measured water in it...like butter milk ( chhach ) as we use for making kadhi and instant idli.

9. Then take a big heavy bottomed pan ( bhagona ) and add this curd water and Bajra flour and salt together and mix it well .

10. Maheri mixture is ready.
Now on the flame and put the pan on the medium high flame.

11. Stir it continuously... without leaving a minute otherwise it will create lumps.

12. As the Bajra starts boiling...just slow the flame and cook it stirring constantly.

13. You will find it fluffy and becoming thick gradually.
Keep on stirring it for 15 minutes.

14. Now check the salt and press the grains if they are cooked or not.
Meanwhile grease a deep plate or container by applying some desi ghee or oil for the Maheri.

15. In this way,  just cook it for 25 minutes till a thick but running solidifying consistency.

16. Now transfer this cooked bajra mixture in a greased plate to set.

17. When it is cooled completely, just cut it in the shape of barfi.
It does not take much time to set.

18. Serve it with very hot plain milk.

It is served in this way....
Just add 4 or 5 pieces in a big bowl, pour very hot boiling milk over it.
It is eaten in this way and tastes very delicious.
Sour curd that is added in this dish..brings a unique taste in this recipe.

# Things To Remember..

1. The sour ( khatta ) curd gives it a delicious taste but the curd should not be as sour as we use for kadhi.
You also can take normal curd too.

2. Adjust the consistency of water if needed more.

3. First mix curd water, salt and bajara flour well in the pan then on the flame and cook it stirring constantly till it takes first boil and 2 minutes more.
Because this starting time creates lumps and can stick to the bottom.
After that, you can take few seconds intervals.

4. If anyway, you find the lumps...then press it with the help of other spoon and mix it.

5. Some people add crushed jaggery at the last stage of cooking as their taste.

6. Some people eat it with butter milk and some people add sweet milk in it as their taste.
But the cooking method is the same.

Thanku Friends,
Thanks again.