Bharva Masala Baigan (Brinjal)

Hello friends,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Baigan ki sabji ko hum bahut tarah se enjoy karte hain jaise baigan bharta, baigan aaloo, floating gravy baigan etc.

Aaj meri recipe hai bharvan baigan jo ki taste me lajawab lagte hain.

# INGREDIENTS

1. 250 grams baigan chote (small size)
2. 3 spoons mustard oil
3. A pinch of Hing
4. 1/3 spoon namak (baigan mein namak thoda hi lagta hai)
5. 1 spoon haldi
6. 1 spoon dhaniya powder
7. 2 spoon saunf
8. 1 spoon lal mirch powder
9. 1 spoon aamchur powder
10. Chopped adrak and hari mirch
11. 1 spoon jeera, methi, rai aur saunth powder (Roasted and grinded)

# METHOD Of

 MAKING ...

• Baigan ko dhokar unke danthal nikalkar beech me se aise cut kijiye ki uper se baigan jude rahein.
• Ab kadhai me oil daal kar tez aanch par garam kijiye. Jab oil achhe se garam ho jaaye tab gas off kariye. 
• Ab oil ke thoda thanda hone par heeng daliye. Lal mirch aur khatai ke alawa sabhi masale beech me se cut kiye huye baigano me utna hi bhariye jitna aaram se bhar jaaye.
• Sim flame par baigan ko palat palat kar sekiye .
• Last me bache huye masale, lal mirch powder, amchur aur hara dhaniya daal kar bahut halke haath se mix kijiye.
• Lijiye chatpatay baigan taiyar hain. Ye roti and parante ke saath bahut tasty lagte hain.

# THINGS TO CONSIDER

1. Bharvan baigan ke liye chote size ke baigan alag se aate hain.
2. Baigan bina paani ke hi bante hain isliye time to time flame ko off or on karke banaye.
3. Bharva baigan k masale m sabut dhaniya,moongfali aur dry coconut ko bhunkar milane s swad badh ( increase ) ho jaata h.
4. Baigan ke poori tarah sik jaane par mirch, aamchur aur bache huye masale mix karne se baigan ka swaad doguna badh jaata hai. Masale jalte nahi aur fresh taste aata hai.

Thanku Doston...

If you like my recipe please like and share it.

Thanks again.

Pure Rose Syrup

Hello friends,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Gulab ke phool ki khushboo to achhi hoti hi hai aur iske bahut saare health benefits hain. Isliye hum rose flower (gulab ke phool) ko gulkand aur rose syrup ke roop me bana kar use karte hain. Meri aaj ki recipe hai Rose Syrup.

# INGREDIENTS

1. 150 grams rose petals (500 gram rose flowers)
2. 600 grams cheeni (sugar)
3. 50 grams honey for preventing crystallizationn of sugar

# METHOD OF MAKING

• Pehle gulab ke phoolon me se pankhuri (petals ) ko alag karke achhi tarah paani mein dho lijiye.
• Phir dubara mild hot water me dip karke clean kijiye jisse agar koi germs yaa worm ho toh nikal jaaye.
• Ab sabhi petals ko haath se hi todkar bareek kijiye aur pankhurio ko 1/2cup paani daal kar, grind karke ek rough paste banaye.
• Ab ek bade pan mein cheeni, honey aur gulab ke paste ko mila kar ek din (1 day) ke liye rasoi mein hi rakhiye jisse phool aur cheeni  ke saath ek sugar syrup taiyyar ho jaaye.
• Next day se phool cheeni wale container ko dhak kar yaa maheen kapde se bandhkar dhoop mein  rakh kar pakaiye. 
• Daily ek clean spoon se chalakar dhoop (sunlight) aane par rakhiye aur dhoop jaane par utha lijiye.
• Aajkal tez dhoop hoti hai, 5 or 6 din me hi taiyyar ho jaayega.
• Ab ek clean jar me bhar kar thanda thanda enjoy kijiye.

# THINGS TO CONSIDER

1. Rose syrup ko fresh flowers se hi banaye.
2. Agar aapke yahan dhoop nahi hai yaa time nahi hai toh aanch par paka kar taiyyar kijiye aur baad me shahad (honey ) milakar ek bottle me bhar kar store kijiye.
3. Syrup me honey ki jagah lemon yaa citric acid bhi daal sakte hain.

Thanku Doston,

If you like my traditional recipe please like it.

Thanks again.

Aam ki Saunth aur Aam ka Panna

Hello friends,

Namaskar...

# Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Aam (mango) ko hum sabhi pasand karte hain aur aam ki bahut saare dishes banate hain. Aaj ham kacche aam (raw mango ) ki saunth aur aam panna banayenge jo ki garmi me thandak deta hai aur bahut tasty bhi hota hai.

# INGREDIENTS

1. 800 grams raw mangoes Total
2. 250 grams powder sugar Total
3. 1 1/2 tablespoon sendha namak
4. 1 1/2 tablespoon black salt
5. 2  tablespoon roasted jeera
6. 1 spoon mint powder
7. 1 spoon saunf
8. 1/2 teaspoon garam masala for Saunth ( sweet chutney of raw mangoes )

 # METHOD OF MAKING

You can make this "Aam Panna" and "Aam Saunth " in two ways...

Either get boli raw mangoes whole in the pressure cooker or make its slices after peeling it's skin...and then make it boil directly in the pressure cooker.

Both Method are fine.  But traditionally this "Aam Panna" is prepared by get it boil raw nangoes whole.... without peeling it's skin and later is removed its pulp from its skin and Seed.

# Ingredients For 'Aam ki Saunth"

• Pehle cooker mein 700 ml paani daal kar boil karne rakh dijiye.Tab tak aam ko dhokar, cheel kar patle slices (thin slices) me cut karke cooker mein boil kijiye. 2 whistle aane par gas off kijiye.
• Agar kadhai yaa bhagona hai toh aam ke soft ho jaane par flame ko off kijiye.
• Aam ka pulp jab thanda ho jaaye tab haath se masalkar chalni (sieve) mein chaan lijiye yaa mixer me halka sa grind kariye. Zyada nahi chalana hai sirf mesh ho jaaye jisse saunth zyada tasty lagti hai.
• Ab mango pulp ko two parts mein  divide kijiye....

Ek part ki Saunth bana letey hain aur ek part ki Saunth.

#  Ingredients For Saunth....

1. Half pulp of boiled raw manga.

2. Sugar or boora...150 gram

3. Sendha salt....3/4 spoon

5. Black Salt...1/2 spoon

6. Garam masala...1/2 spoon

7. Saunf powder..1 spoon optional

8. Red chillie powder...1/4 spoon or as taste

#  Method Of Making..

• Pahle aam ke pulp mein thoda paani  (150 ml.) aur cheeni ( 150 gram ) daal kar gas par boil kijiye.
• Acchi tarah boil hone par sabhi ingredients mix kar gas ka flame off kar dijiye. Lijiye aam ki saunth taiyar hai.

# Ingredients For Aam Panna...

1. Half pulp of boiled mangoes

2. Grounded sugar or shakkar...100 gram

3. Sendha salt...1 spoon

4. Black Salt..1/2 spoon

5. Roasted cumin powder...1 spoon

6. Mint powder...1/2 Spoon

7. Saunf powder...1 spoon optional

Aam Panna

Aam panna ko bhi aam ke pulp mein cheeni , namak, jeera, pudina aur bahut saara thanda paani, ice cubes daal kar taiyyar kiya jaata hai.

Doston jab bhi aam ka panna banane ka man ho toh 1 part saunth ka aur 2 part paani mila kar aam panna ko enjoy kijiye.

# THINGS TO CONSIDER

#  Kachhe aam ki koi bhi sweet dish banani ho jaise: meethi chutney aur achar etc. to aam ko 2 din (days) rakhne ke baad  banaye jisse aam thoda sa soft aur sweet ho jaata hai.

# Aam Panna yaa Aam ki Saunth ko banane ke liye agar...meethi variety ka aam jaise...dasehari etc liya jaaye toh jyada achha rahta hai.

# Aam panna or Saunth mein ...saunf ko pani mein bhigo kar uska ras mila sakte hain.

# Aam ki saunth bhi amchur (khatai) ki saunth ki tarah bahut swadisht lagti hai. Aap isko side dish, mathri, paratha, poori or badi roti ke saath serve kijiye...bahut acchi lagti hai.

Besan aur moong dal pakodi or badi ko bhigoye...amchur ki Saunth ki tarah isko use kijiye.

Thanku Doston,

If you like my recipe then like and share it.

Thanks again.

Gulaab ae bahaar Gulkand

Hello friends,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Aajkal summer ka season hai aur bahut tez dhoop nikal rahi hai. Traditionally is samay bahut saare achar aur thandak dene wali cheeze banayi jaati hain. Aaj ki recipe hai gulab ke phool (Rose Flowers ) ka Gulkand jo ki tasty ke saath healthy bhi hota hai.

# INGREDIENTS

1. 100 grams rose petals (250 gram gulab )
2. 400 grams cheeni
3. 50 grams honey

# METHOD OF MAKING

• Gulab ke phoolon se pankhuri (petals) nikal kar, acchi tarah dhokar chalni mein rakh dijiye.
• Extra paani nikalne par, sabhi pankhuri ko haath se todha sa todh lijiye jisse cheeni me phool jaldi soft ho jaaye.
• Ab gulab aur cheeni ko ek ke upar ek ki layer lagate huye, shahad (honey) daal kar rakh dijiye jisse cheeni gulkand set naa jaaye.
• Ek din ke liye rasoi (kitchen) mein hi rahne dijiye jisse phool aur cheeni acchi tarah mix ho jaaye.
• Next day ek spoon se achhi tarah mix karke dhoop (sunlight) mein rakhna shuru kijiye. 
• Gulkand ko malmal ke kapde (cloth) se bandh kar yaa jaali (sieve) se dhak kar daily dhoop aane par rakh dijiye aur evening me ek baar clean spoon se chalakar rasoi mein rakhiye.
• Isi tarah 7 yaa 8 din (days) mein gulkand taiyyar ho jaayega.
• Dhoop me banaya hua gulkand kabhi kharab bhi nhi hota hai aur bahut saare health benefits hain.

# THINGS TO CONSIDER

1. Gulkand cheeni ki chashni mein hi pakate hain isliye matra sahi rakhiye.
2. Gulkand ko crystalize hone se rokne ke liye lemon yaa citric acid ka bhi use kiya jaata hai.
3. Gulkand ko clean, sterilized container mein bharkar store kijiye.

Thanku Doston,

If you like my recipe then like and share it.

Thanks again.

Oats Banana Kesar Barfi

Hello friends,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Oats (jai) aur banana (kela) hamare liye bahut healthy hain isliye aaj hem inki sweet dish bana rahe hain. Meri aaj ki recipe hai Oats Banana Kesar Barfi.

# INGREDIENTS

1. 3 tablespoon oats (roasted and grinded)
2. 3 ripe banana (cut into thin slices)
3. 3 tablespoon powdered sugar
4. 3 tablespoon milk powder
5. 3 tablespoon kaaju powder
6. 3 tablespoon sugar for caramelizing oats
7. 2 tablespoon finely chopped dry fruits
8. 6 yaa 7 choti ilaichi powder
9. 20 dhaga kesar or a pinch ofsaffronn colour
10. 400 grams milk
11. 1 tablespoon ghee

# METHOD OF MAKING

• Pehle kadhai me grinded oats ko bina ghee ke hi achhi tarah roast karke alag rakhiye.
• Phir 1 tablespoon ghee daal kar kele ke  pieces ko mesh karte huye achhi khushboo aur kadhai se alag hone tak  bhooniye.
• Ab ek alag kadhai me doodh daal kar boil aane par milk powder aur sugar powder ko mix kijiye. Lagatar chalate rahiye thick hone tak.
• Ab pehle wali banana (kele) ki kadhai me thodi ilaichi powder mix karke banana paste ko doodh mein daal dijiye.
• Isi kadhai me 3 tablespoon sugar aur 1 tablespoon paani mila kar cheeni ko caramlize karte huye oats mix kariye.
• Ab  flame ko off kar thoda sa chalakar doodh mein mix kijiye.
• Ab doodh, banana aur oats wale mixture ko jaldi jaldi ghumate huye thick kariye. 
• Kesar, ilachi aur pinch of colour ko add kijiye. Aur zyada thick hone par kaaju powder aur dry fruits milakar barfi ki jamne ki consistency par ek ghee lage container me palatkar, ghee lagi katori se daba kar barfi ko set kijiye.
• Chopped dry fruits aur thodi si kesar daal kar garnish kijiye. Lijiye oats banana kesar barfi taiyyar hai. 

# THINGS TO CONSIDER

1. Oats ko grind aur roast zaroor kariye jisse iska kacchapan naa rahe.
2. Caramelize oats ko banana mein mix karne se barfi ka taste bahut hi swadisht aata hai.
3. Banana ki dishes me ilaichi mix karne se easy to digest hoti hain.
4. Barfi ki garnishing mein kesar ko milane se barfi bahut hi mahak wali aur mouth watering ban jaati hai.

Thanku Doston,

If you like my recipe please share it.

Thanks again.

Moong Dal Bhog

Hello friends,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai. Aaj hum bana rahe hain Moong Dal bhog jo ki hamare yahan prasad ke roop me bahut hi shradha ke saath lagaya jaata hai.

# INGREDIENTS

1. 100 grams moong dal chilka
2. 100 grams parmal yaa kheer, khichdi chaval (rice)
3. 3 tablespoon desi ghee
4. 1 teaspoon kaccha jeera, pinch of Hing
5. 1 tablespoon haldi (turmeric), dhaniya powder, red chili powder, black chili powder
6. Whole spices: 4 long (cloves),4 choti ilaichi, 2 badi ilaichi,1dalcheeni stick (cinnamon), 2 tejpatta (bay leaf), javitri, chakra phool, pinch of jaifal (nutbeg) powder
7. 1/2 spoon salt
8. 2 tablespoon chopped dry fruits
9. 1 tablespoon sugar
10. mixed vegetables as aaloo, tomato, beans, gobhi, shimla mirch etc.
11. Paani (water) 5 guna dal chaval ke liye aur 1 bowl vegetables ke hisab se (Total 6 bowl)

# METHOD OF MAKING

• Sabse pehle dal chaval ko achhi tarah 4 or 5 times dhokar, 1 ghanta (hour) ke liye bhigo dijiye.
• Ab kadhai yaa cooker me 2 tablespoon ghee daal kar hing, jeera ko chatkakar dry fruits ko roast kijiye.
• Ab sabhi whole spices daal kar thoda sa roast karke aur sabhi pisey huye masale aur vegetables mila kar 2 min. roast kijiye.
• Ab dal chaval daal kar thoda sa bhooniye. 
• Last me measured paani yaa anuman se paani daal dijiye. Paani me boil (ubal) aane par cooker ko band kar keval 1 whistle dijiye aur pressure ke khatam hone par check kijiye.
• Agar kadhai yaa bhagona hai to tez flame par boil kar gas ko ekdam sim kar dhak dijiye. Pani ki  awaz ke khatam hone par kholiye. 
• Dal bhog khichdi ekdam khili khili taiyyar milegi. Ab dhaniya, 1 tablespoon ghee aur dry fruits daal dijiye. Lijiye moong dal bhog taiyyar hai.

# THINGS TO CONSIDER

1. Prasad khichdi me paani ki matra ko kum yaa zyada adjust kijiye.
2. Right ratio hai: 6 guna pani aur bheege huye ka 2 guna.
3. Agar  khichdi zyada liptama chahiye to hot water mila kar adjust kijiye.

Thanku Doston,

If you like my recipe please like and share it.

Thanks again.

Honey Chilli Lauki Kofta

 Hello friends,
Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Lauki ki sabji bahut hi healthy hoti hai agar hum isse kuch alag taste me banaye toh sabhi khaana pasand karengey. Meri aaj ki recipe hai Honey chilli lauki kofta.

# INGREDIENTS FOR KOFTA

1. 300 grams grated lauki
2. 100 grams besan or as per needed
3. 1 tablespoon dahi
4. 1 teaspoon namak,1 pinch of Hing
5. 2 hari mirch
6. 1 tablespoon grated ginger

This recipe has two Gravies:

1. 2 tomatoes,4 hari mirch,1 inch ginger piece
2. 15 kaaju (cashew nuts), 2 tablespoon white til (sesame seeds),1 tablespoon honey and 50 grams milk 

# INGREDIENTS FOR TADKA

1. 2 tablespoon desi ghee
2. 1 tablespoon haldi, dhaniya powder aur lal mirchi
3. whole spices: 1tea spoon jeera, pinch of hing, 2 badi ilaichi, 4 choti yaa hari ilaichi, ek piece dalchini, bay leaf, javitri
4. 200 ml. milk
5. 200 ml.water or as per needed

# METHOD OF MAKING

• Pehle hum lauki ko achhi tarah dhokar, grate karenge aur kasi huyi lauki ko paani sahit sabhi ingredients ko mila kar ek kadhai me ghee yaa oil daal kar kofta ko fry kar ek napkin par nikal lenge.
• Ab ek kadhai me ghee daal kar jeera, hing ko tadka kar sabhi sabut masale (whole spices) bhoon kar tomato gravy ko mix karengey aur tab tak bhunegay jab tak gravy se ghee alag hone lage.
• Ab second gravy jo kaaju til ki hai usey bhi daal kar lagatar chalate huye roast kariye.
• Thick hone par doodh mila kar ghee chodhne tak bhooniye. 
• Ab paani add karke boil aane par salt as your taste aur kofte mix kar 5 min. pakakar gas off kar dijiye. Hara dhaniya aur hari mirch se garnish kar enjoy kijiye.

# THINGS TO CONSIDER

1. Grated lauki ke hisab se besan ko adjust kijiye. Bas itna hi daliye jisse batter bind ho jaaye zyada nahi. Ekdam soft kofta taiyyar hoga.
2. Gravy me namak baad mein hi daaliye jisse taste achha aata hai aur kuch bhi phatne ka chance nahi rehta hai.
3. Kofta gravy ko soak karte hain isliye paani ki matra ko adjust kijiye.

Thanku Doston,
If you like it then please share it.
Thanks again.