Poha Bhel / Indian breakfast recipe / kids friendly

Hello friends,

Namaskar....

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

# Today I am presenting a very simple but delicious and healthy recipe of "Poha Bhel". Poha is flattened or beaten rice in English.

It can be prepared in no time with few home ingredients so it is mostly prepared by people in the breakfast and sometimes in the evening at tea time.

# Course... breakfast

# Cuisine.... Indian

# prep Time....5 minutes

# Cook Time...2 or 3 minutes.

# For person...2

# Let us start the recipe...

# Ingredients For Poha Bhel.....

1. Poha or flattened rice....100 gram

2. Boiled potatoes...1or 2

3. Tomatoes.....1 or 2

4. Onion...1 ( optional )

5. Coriander leaves...1Table spoon

6. Desi ghee or oil.....2 Table spoon

7. Mustard seeds...1 Tea spoon

8. Curry patta....10 to 15

9. Turmeric powder....1/4th Tea spoon

10. Salt to taste or 3/4 Table spoon

11. Lemon juice.... Half lemon 

12. Mix Namkeen...half bowl or 50 gram

13. Peanuts...15 to 20 as required

14. Sprouted moong....30 gram

14. Green chillies...1 or 2

# Method Of Making....

# Firstly clean and wash poha well in an open water in a soup strainer and let it rest for 20 minutes so that it would become soft, fluffy and seperated.

# Now Keep ready other ingredients.....chop the tomatoes, Onion, green chillies,  and potatoes in  small pieces like "Bhel poori"... Indian street Chaat.

# Place a kadhai with 2 table spoon oil on the medium flame.

As the oil heats up, just add mustard seeds to crackle and then curry leaves to sizzle.

# Then add peanuts and fry a little brown and crunchy.

( You can skip peanuts if you have peanuts mixture namkeen )

# Just add turmeric powder and salt to taste and immediately add soaked poha and sprouted moong and fry it well so that all spices could mix well with poha.

Fry poha well for 2 minutes only.

Just off the flame.

Poha is ready.

# Now trasfer this hot poha in a plate.

Mix some chopped tomatoes, boiled potatoes, Onion, Namkeen, coriander leaves and little lemon juice to taste.

In this way... Delicious and healthy  "poha Bhel"...a famous Indian breakfast recipe is  ready to enjoy.

It is liked by both kids and elders equally.

# Note...

1. Poha should be soft and seperated before frying.

If you find that poha is little hard then dip poha in the water and immediately strain it.

2. For making sprouted moong....just soak moong over night. Next day transfer it in a strainer covered with a plate... sprinkle a little water.

Let it rest whole day and night...now you will find well sprouted moong grains.

3. You can add so many things of your choice in this recipe like roasted cashews, raisins, chutney and sauce etc.

4. You also can add chopped and boiled potatoes after adding salt and turmeric as choice.

5. Ready made Namkeen already contains  spices and salt..if you like more then can sprinkle a little chaat masala in this recipe.

Thanks and regards.

Thanks again.

Fresh Coconut Laddu ( Taaja Nariyal Ke Laddu )

Hello friends,
Namaskar....

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

Today's recipe "Fresh Coconut Laddu" is a very delicious and quick recipe that can be made at home easily.

# Prep Time...10 minutes
# Cook Time....10 minutes
# Servings....6

# Ingredients For Coconut Laddu....

1. Fresh Coconut....1 ( grated 150 gram )
2. Milk....100 ml.
3. Sugar....75 gram ( half amount of coconut )
4. Milk powder...100 gram or Mawa
5. Cardamom powder....1 Tea spoon
6. Some dessicated coconut powder for wrapping the Laddu.....50 gram

#  Method Of Making.....

1. Firstly, seperate the coconut and wash it with clean water.

2. Now peel its black skin with the help of a peeler.

3. Then grate it in a grater and keep aside.

4. Now transfer this grated mixture of coconut in the mixer jar with milk and sugar altogether.
Grind the whole things  slightly in the mixer jar with 30 seconds 4 or 5 rounds...so that it can become a smooth but coarsed paste.

5 Place a heavy bottomed Kadhai on the medium high flame and add this grinded mixture of laddu.
Just stir it touching the bottom of Kadhai so that it could not burn.

6. It starts splitting ...so cover it with a plate but keep on stirring.

7. After 4 minutes you will see that it is gathering and is not splattering.

8. Just add milk powder or roasted  mawa in this mixture and mix it well.

9. Again keep on stirring till it takes the form of a laddu dough.
It will take 5 minutes.

10. Add cardamom powder in it for a nice flavour and mix well.

11. Off the flame and let it cool.

12. After that...Take a lemon size portion from the coconut mixture and bind it in the form of Laddu with the help of your hands. ( I have made 15 laddu from this mixture )

12. Just wrap all the laddus in the coconut powder one by one and place them in a container to set well.

Garnish them with some rose pettals or pistachios as choice.

You can transfer them in the refrigerator for a cool taste.

The real taste of these laddus will come on the next day....when they would become well set.

#  Note....

1. In place of grating the coconut...You can cut it in fine pieces and grind them in the mixer jar with milk.

2.  You can add powder sugar directly at the time of cooking like coconut Barfi.

3. You can add chopped dry fruits as your taste.

4. You can add rose water in place of cardamom powder.

Thanku Friends,
Thanks again.

Bathua ( Chenopodium ) Ki Bhujiya.. Bathua Stir Fry

Hello friends,
Namaskar....

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

# Today I am going to make "Bathua Bhujiya or Bathua Stir Fry".
It is the special green vegetable of winter.
It is rich in fibre and Water content.
It is full of minerals like iron, potassium, Phosphorus and calcium.

# It cures constipation and host of your tummy problems.

# During the winter season,  many dishes of Bathua are prepared at home like ..
Bathua saag, bathua Parantha, bathua raita, bathua tikki etc.

"Aloo bathua Stuffed Parantha" is mostly enjoyed by people with bathua Raita.

# "Bathua Bhujiya" is one of the most healthy and delicious dish with very simple spices and method.

It needs very few Ingredients. Its natural taste and flavour is so high that it is done with simple way.

# Prep Time....20 minutes
# Cook Time....15 minutes
#  Serving.....2 or 3

# Ingredients For Bathua Bhujiya..

1. Bathua....400 gram
2. Desi ghee or oil...2 Table spoon
3. Cumin seeds...1/2 Tea spoon
4. Asafoetida...2 pinch
5. Turmeric powder...1/2 Tea spoon
6. Coriander powder...1 Tea spoon
7. Red chili powder...2 pinch ( optional )
8. Chopped green chillies....1 table spoon
9. Chopped ginger......1 Table spoon
10. Salt to taste ....1 Tea spoon

# For garnishing and extra flavour...

1. Slit green chillies...2
2. Ginger Julienns...1 Spoon

# Method Of Making "Bathua Bhujiya"...

1. First of all clean the bathua well.
Just cut the hard and thick stems of Bathua and separate the soft leaves with soft stem.
If you see and grass in it, just throw it.

2. Then wash it properly in the open water
It is found Sandy and muddy so it needs extra washing.
Dip the bathua in the clean water for 5 or 6 times so that all the dirt could come out.

3. Then place the bathua on a strainer.

4. Now transfer it in the pressure cooker and cook it till 2 whistles and 2 minutes more without adding water.

5. Let the pressure down by itself.

6. Now place it again on a strainer so that extra water could come out.

7. As the bathua cools down,  just squeeze it slightly with hands.
And grind it on the roller stone ( sil batta ) roughly for the Bhujiya.

You can grind it in a mixer jar too without squeezing.

8. Now bathua is ready for frying.
Just add oil or ghee in a wok or Kadhai.

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

10. Just add chopped green chillies and ginger and saute then for 2 minutes for a nice taste.

11 Now add coriander powder, turmeric powder and a very little red chili powder .
Just saute it for 30 seconds.

12. Lastly add grinded bathua.
Mix it with spices and fry it well for 5 minutes.

In this way, instant and delicious "Bathua Bhujiya" is done.

Just garnish it with chopped green chillies and ginger.
Sprinkle some fresh coriander leaves for garnishing.

Now enjoy and serve it hot with chapatis, poori and Parantha.

# Note...

1. You can make this bathua Bhujiya without boiled method too.
Just chop the bathua finely and cook it with the same oil and spices.

But this is much time taking and taste is not so good.

2. You can add 1or 2 mashed and boiled potatoes in this Bhujiya at the time of frying as your taste.

It can increase the quantity of Bathua Bhujiya and you can stuff your Parantha with it.

3. You can pour the tadka of asafoetida and cumin seeds at the top of Bhujiya with desi ghee and chopped green chillies and ginger for extra richness and taste.

Just enjoy this bathua Bhujiya with hot chapatis or Parantha.

Thanku Friends..

Thanks and regards.

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.

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.