Paneer Makhana ( Fox Nut ) Curry ( Paneer aur makhane ki sabji )

Hello friends,
Namaskar....

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

# Paneer and makhana both are very healthy and delicious. Lots of salty and sweet dishes are prepared from paneer and makhana and regarded as royal dishes.

# Oftenly we prepare... Mater paneer, shaahi paneer, chili paneer etc. but if we make paneer curry with makhana...Then you will find it amazing in taste and texture.
As makhana absorbes the gravy in itself,
they become yummy with paneer.

# Prep Time...15 minutes
# cook Time...15 minutes
# Serving....4

# Ingredients For Paneer And Makhana Curry....

1. Paneer.....200 gram ( 1 cup cut in squares )
2. Makhana....25 Gram ( 1 cup fried ) bhune hue
3. Tomato...3
4. Green chili...2
5. Ginger....1 inch piece
6.Fresh cream...2 table spoon ( khane wali spoon )
7. Oil or deshi ghee....2 1|2 table spoon
8. Cumin seeds...1|2 tea spoon
9. Turmeric powder...1|2 tea spoon
10. Coriander powder...1 table spoon
11. Red chili powder.....1|2 tea spoon
12. Garam masala...1|2 tea spoon
13. Coriander leaves...1 table spoon
14. Salt to taste or  1 1|4  tea spoon

# Method Of Making..

1. Firstly, dip the paneer in the boiling water and keep aside...So that it could be soft and buttery.

2. Then place a heavy bottomed  kadai on the medium flame and dry roast the makhana and take out in a plate.

3. Now make a fine paste of tomato, green chili and ginger in the mixer jar and keep aside.

4. Take out the paneer in the warm water and cut it into squares and keep aside.

5. Now place a pan on the medium flame, add ghee or oil in it.
As the oil heats up, add cumin seeds to crackle.

6. Add turmeric, coriander and red chili powder and saute them for 30 seconds.

7. Just add tomato, green chili and ginger paste in the spices and mix well.

8. Cook it on the slow flame till the oil separates from the gravy for 8 or 10 minutes.

9.Then add 2 spoons of fresh cream ( ghar ki malai ) and saute it well for 2 minutes till it separates from the pan.

1o. Now add 2 cups of water in the paste and cover it and let it boil for 5 minutrs on the medium flame.

11 . Then add paneer pieces and whole fox nuts ( makhana ) in the gravy and cook it again for 4 or 5 minutes so that paneer and makhana could absorb the gravy.

11.  Lastly add garam masala and fresh coriander leaves in the curry and off the flame.

Now delicious "Paneer Makhana Curry is ready to serve.
You can garnish it with fried makhana and cashews.

Note...

1. If you want to make this curry with onion, then add 2 onion paste as the cumin seeds crackle.
Saute it till golden brown and then add other dry spices.

2. You can make it in the pressure cooker till 1 whistle only.

3. If makhanas become soggy in the curry,
Then add some more makhana in the curry and don't overcook it.

4. Adjust the consistency of gravy in the curry as makhanas are soaking.

Thanku Friends,

If you like this recipe, then please share your experience...

Thanks again.

Besan Aur Nariyal Ki Burfi Without Mawa ( Gram Flour and Coconut Burfi )

Hello friends, 
Namaskar...

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

#  Today we are making another sweet dish...
"Besan and coconut Burfi".
This is a very delicious, healthy and simple recipe with home ingredients only.
You can prepare it any time and can enjoy it up to 15 days transferring in the refrigerator.

Prep Time...10 minutes
Cook Time....30 minutes
Serving.....4

#  Ingredients For The Burfi..

1. Besan...150 gram ( gram flour )
2. Nariyal....150 gram ( grated ) coconut
3. Sugar...300 gram ( sugar )
4. Deshi ghee...100 gram ( clarified butter )
5. Milk....300 gram ( doodh )
6. Green cardamom...6 ( powder )
7. Some Chopped dry fruits for garnishing

# Method Of Making..

1. Grate the coconut and keep aside.
Grease a container to set the burfi and keep aside

2. Heat a heavy bottomed kadai with 75 gram ghee.

3. As the ghee heats up, add gram flour and roast it till a nice aroma and dark golden brown colour.
Roast the besan upto 15 minutes on the medium flame stirring continuously.

4. As the besan becomes light and a little ghee starts separating from it.......
Now add coconut, milk and sugar and cardamom powder altogether and mix and stir it fastly.

5. As the mixture becomes thick and leaving the sides of kadai,  now add the rest 25 gram ghee in the burfi dough and stir it well continuously for10 minutes till solidifying consistency.

6. As the ghee starts separating from the dough...It means it is ready to set the burfi.

7.  Just transfer it in the greased cake tin or plate as available.
Sprinkle some dry fruits over it and press them with light hands.

Let it cool for 2 hours at the room temperature.
Then transfer it in the refrigerator for better results.
After few hours, cut it and enjoy it.

In this way...Without mawa...Delicious besan burfi is ready to serve.

Note...

1. Proper roasting enhances the taste of any kind of flour burfi.
So roast it well till 12 to 15 minutes.

2. For quick and better results, place the container in the refrigerator.

3. You can add some finely chopped dry fruits in the mixture of burfi.

4. If you want to add mawa in it...Then avoid the milk.
Just make the sticky sugar syrup and add roasted mawa, coconut  and  roasted besan  in it.
Stir it well upto solidifying consistency.

5. If you want to make this burfi without milk and mawa both....
Then prepare a sticky sugar syrup with equal proportion...300 gram sugar+ 300 gram water because coconut needs much soaking.

Then add  coconut and roasted besan along with its ghee and stir it well on the medium high flame till the solidifying consistency of burfi.

Thanku Friends,
If you like...

Thanks again.

.

Lauki Ki Tikki ( Bottle Gourd's Cutlets )

Hello Friends,
Namaskar...

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

# Bottle gourd is a very healthy and digestive vegetable. We make many dishes from it like... halwa, burfi, kalakand, puddind and raita....

Today we are making the tikki of bottle gourd that is very  simple, healthy and crunchy to eat.

Prep Time...15  minutes
Cook Time...15 minutes
Serving....2

# Ingredients For " Bottle Gourd Kebab"

1. Lauki.....500 gram
2.Bhune Chana....60 gram ( Roasted chana powder )
3. Bread crumbs..1 cup
4. Corn Flour...50 gram
5. Chopped ginger....1 table spoon
6. Chopped green chili...2
7. Red chili powder...1|4 tea spoon
8. Crushed black pepper...8 ( optional )
9. Garam masala...1|2 tea spoon
10. Roasted jeera powder...1|2 tea spoon
11. Lemon juice or amchur.....1 tea spoon
12.  Chopped coriander...1 table spoon
13. Salt to taste
14. Sesame seeds...2 spoon ( optional )
15. Oil for frying

# Method Of Making

1. Wash and peel the bottle gourd.
Cut it into 4 parts length wise and seed out it.

2. Now grate the bottle gourd in a grater.

3. Then squeeze the grated lauki by your hands completely.

4. Now mix all the ingredients in the squeezed lauki as....Chana powder, ginger and green chili, red chili powder, black pepper, garam masala, roasted cumin powder, fresh chopped coriander, lemon juice and salt to tast

5. Mesh the mixture very well and divide the mixture into 7 parts or as choice.

6. Grease your hands and prepare round shape of kebab from the dough and wrap them well with bread crumbs.
Keep aside.

7. Add a little water in the cornflour and make a thin paste of it for dipping the tikki.

8.  Heat the oil on the full flame.
As the oil heats up...Put the flame on the medium high.

9. For frying...Dip the cutlets in the cornflour and sprinkle some sesame seeds over it as choice and drop in the hot oil.

Ad they become golden from the bottom then flip them.
In this way deep fry them till golden brown.

Now healthy and tasty lauki tikkis  are ready to enjoy.

Serve it with sauce and chutney.
You can enjoy it with puree and paranthe too.

Note...

1. If you are going to make these tikki  after some time...Then add salt in the mixture at the time of cooking.
Otherwise they can be soggy.

2. You can fry them on non stick tawa with less oil.

3. For the children, avoid ginger and chili from it as taste.

4. For making these lauki tikki more crunchy...Fry them 2 times by dipping in the cornflour.
At the first time, fry them half cooked and take out..
At the second time , dip them again in the thin corn flour paste and fry them well.

Thanku Friends,

Thanks again.

Achari Baigan ( Brinjal ) Without Onion, Garlic and Tomato

Hello friends,
Namaskar....

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

# Today's recipe is "Achari Baigan".

This curry is prepared with small or  tiny brinjals which are coming,  now a days,  in the market in  a plenty.
These brinjals are found seedless.
That's why they are cooked as whole ( Bharva ) with some spices of achar.

It tastes very nice with the aromao of  roasted whole spices called ...Panch Fodan Masala..( jeera, methi, rai sauntth and coriander.

This recipe is without onion, garlic and tomato but super delicious and easy to prepare with less ingredients.

# Ingredients For Achari Baigan...

# For  Marinating  Brinjals...

1.Small  Brinjals.....250 gram
2. Turmeric powder...1 tea spoon
3. Coriander powder...1 tea spoon
4.  Thick curd...1 table spoon
5. Fennel powder.....1 tea spoon ( saunf )
6.Salt to taste or 1 tea spoon

# Ingredients For cooking Achari Brinjals..

1. Oil.....4 table spoon
2. Cumin seeds...1|2 tea spoon
3. Pinch of asafoetida
4. Ginger and green chili paste...
1 table spoon
5. Panch Fodan Masala....1 tea spoonJeera, 1 tea spoon rai,  1 tea spoon methi,  1 tea spoon coriander and 1 tea spoon saunth (. Ginger powder )
6. Turmeric Powder....1 tea spoon
7. Coriander powder...1 1|2 table spoon
8. Fennel powder....1 1|2 table spoon
9. Red chili powder....1 tea spoon
10 Amchur Powder...1 tea spoon
11. Lemon juice..1 tea spoon or some drops
11. Slit green chili....4
12. Chopped coriander...1 table spoon

# Method Of Making...

1. Wash the brinjals and remove  the upper ends of them.
Then make the deep cut marks in the brinjals  in the plus shape for fast and nice cooking.

2. Now mix the spices as coriander, turmeric, saunf powder and salt with curd and marinate or wrap the brinjals with it.
Let it keep aside for 10 minutes.

3. Meanwhile roast the whole spices as...Mustard seeds, coriander seeds, fennel seeds, methi seeds and saunth or dry ginger.
After cooling it, grind them well in the mixer jar and keep aside.

4. Heat the kadai with oil on the medium slow flame and add all the marinated brinjals in it.
Mix well in the oil and cover it for 2 minutes.
Again lid out and flip the brinjals for frying well from all sides for 10 minutes till they become soft and well cooked.

5. Now off the flame and place all the brinjals to the side of kadai for a minute.
By doing so...We get all the separated oil of brinjals in the middle.
Then take out all the brinjals in a plate and keep aside.

6. Then on the flame, and add cumin seeds and asafoetida to crackle in the same oil.
Then add ginger chili paste and saute it.
Then add slit green chillies and saute it.
Now add other spices with roasted achari powder of baigan and saute it well.

7. Now add 50 ml.water in the spices and make a boil in it.
Just add all the fried baigan in this gravy of spices and saute them well with light hands.

8. Lastly sprinkle 1 tea spoon lemon juice over these  "Achari Brinjals" for balancing its it's spicy tangy taste.
Garnish it with some fresh coriander leaves.

In this way,  Achari Baigan is ready with less oil and without onion, garlic and tomatoes.

Note ...

1. In the.. panch fodan masala..Kalonji is used but we have avoided it because we are making it without onion and garlic.

2. In this recipe, if you want to use onion and garlic, then add and fry it in the oil of kadai after crackling of jeera and asafoetida.

3. If you want to use tomato puree in this achari baigan, then add it after frying the onions and cook it  well till the oil seperates from the puree.
Lastly add all the spices in the tomato gravy and mix well with fried brinjals.

Thanku friends,

Thanks Again.

Moti Boondi Mewa Laddu ( Moti boondi Wale Laddu )

Hello friends,
Namaskar...

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

#  "Boondi laddu" is a very famous dessert  of our India. It is prepared and distributed at every auspicious occasion.
It is specially made on "Ganesha Chaturthi" and as the bhog for " Hanuman ji" on every Tuesday.

This is a very simple and delicious recipe.
You can prepare it with some home ingredients only as besan, sugar, ghee and some dry fruits as your taste and availability.

# Ingredients For The Boondi Laddu...

#  For Sugar Syrup

1. Sugar...250 gram
2. Water...180 ml.

#  For Boondi Batter

1. Gram flour or besan..200 gram
2.water approximate...100 ml. Or as needed for pouring consistency batter

# Other Ingredients ..Dry fruits and Deshi Ghee..

1. Cashews...20 gram (roasted and chopped )
2. Raisins....20 gram
3. Cardamom powder...1 |2 tea spoon
4. Melon seeds...15 gram ( roasted )
5. Deshi ghee for frying

# Method Of Making

1. Take a large bowl and add besan in it  and make a pouring consistency of batter with the help of water.
That is neither too thick nor too thin.
Beat it well without lumps and let it rest for 10 or 15 minutes.

2. Now make fry your all dry fruits as cashews and mingi in 1 spoon ghee till light golden colour or you can roast it without ghee.
Keep aside.

3.  As the batter of boondi takes rest,  now prepare the sugar syrup of 1 strand only.

Add sugar and water to a pan or kadai and boil till a little thick sticky consistency of 1 strand.
Off the flame and keep aside.
Add raisins in it so that they could be fluffy in the heat of sugar syrup.

4. Now divide the batter into 3 parts.
Add a pinch of yellow food colour or haldi in 1 part. Add a pinch of green colour in another second part. And let the 3rd part remain the same or add red food colour.
But I have not added red food colour.

5. Heat up the ghee in a kadai until hot enough.
Pour a little batter over your normal kitchen ladle with holes.
Keep straight the ladle at the middle of kadai without moving it.
The all boondi will drop by itself.And they will be round in the shape automatically.

6. Keep the flame medium high.
Fry them till a very light brown colour but not crunchy.
Just stir the boondies in the ghee as the bubbles reduce.
Take out in a bowl and immediately add in the sugar syrup.

7. Keep a clean cloth beside yours as you have to wipe out your boondi ladle after frying the every batch of boondi, for the sake of making all boondi round.

8. In this way, keep on making all boondi in batches until all the batter finishes.
And keep on transferring in the sugar syrup.

9. Now add the dry fruits in the boondi mixture and stir it well 3 or 4  times so that the boondi and dry fruits could absorb all the sugar syrup well.
Let it dip and Cover it for 2 hours or until the sugar syrup is absorbed completely.

10. After that... For making laddus easily...
Wet your hands with water and take a small portion of this mixture and make it round with the help of both hands.

Let it cool completely then store it either at the room temperature or in the refrigerator.
In the both Cass these laddus are super luscious.

Now shashi boondi laddus are ready to serve.

Note...

1. You can add or delete the dry fruits as your taste.

2. If you don't want to use food colour then avoid it.
In place of it add 1 spoon beetroot paste for the red colour.
Add 1  spoon spinach paste for the green colour.

3. If you get more sugar syrup in the boondi...Then place the boondi mixture on  the strainer as it drains out the extra sugar syrup...Now bind your laddu.

4. You can add some drops of lemon in the sugar syrup from preventing the sugar solidifying.

Thanku Friends,

If you like my recipe then share it.

Thanks Again.

Mingi ( Melon seeds ) Paagh Bhog ( Janmashtami Prasad )

Hello Friends,
Namaskar....

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

# Today is "The Janmashtami Festival"and people are celebrating it all over the world.
So I wish all of you... a very happy janmashtami.

# Yesterday night  I have prepared a next prasad recipe ..Mingi Paagh ( Melon seeds Burfi ).
It is also very tasty, healthy and very simple to make and need few ingredients only.

# Prep Time...20 minutes
# Cook Time....20 minutes
# Serving...4 person

# Ingredients For Mingi Paggh...

1. Mingi ( melon seeds )....100 gram
2. Mawa...100 gram
3. Makhana...20 gram for binding the burfi ( optional )
4. Sugar...125 gram
5.Deshi ghee..1 tea spoon
6. Cardamom powder...1|4 tea spoon
7. Chopped pistachios...1 table spoon for garnishing

#  Procedure of Making

1. Firstly clean the melon seeds and lotus nuts well..If there is any impurity there.

2. Now add 1 tea spoon ghee in a heavy bottomed wok or kadai and roast the mingi till light golden brown on the medium flame by stirring continuously.
It will take 3 minutes.
Take out them in a plate.

3. Now dry roast the makhana on the medium flame till very light brown...But crunchy absolutely.
Otherwise you can't grind them properly.
It will take 8 minutes.
Take out them in a plate.
Let it cool.

4. Then roast the mawa till light brown on the medium flame for 5 minutes.
Roasting increases the taste and self life of mawa dessert.

5. Now grind the mingi in the mixer jar coarsely ( tharthari ) for 30 seconds once.
Stir it with a spoon and again grind it for 30 seconds.
By doing so...You will get coarsely grind mixture of mingi.
Take out in a bowl.

6. Make a  fine powder of makhana in the mixer jar. And sieve it in a strainer from avoiding any lump, because we are using it for binding the paagh and for the nice tight texture.

7. Then prepare the thick 2 strands sugar syrup by adding 125 gram sugar with 100 ml. water in the same kadai.
The symbol of this chasni is also that it is very white and foamy in texture.

8. As the sugar syrup is ready,  just add mawa in it and mix it well without lumps for 4 or 5 minutes.

9. Then add makhana powder and stirring it... Immediately add mingi and cardamom powder and stir it well till thick solidifying consistency.
It will take 7 minutes or as needed.

10.Just transfer the burfi dough in a greased plate and even it with a greased spatula or katori, for it is too hot.

11. Sprinkle some chopped pistachios on the Mingi Paagh and press them a little.
So that pistachios could stick to the burfi well.

12. Mark the cut impressions on it before cooling it completely.

In this way... Delicious mingi paagh is ready to enjoy.

Note...

1. You can dry roast the melon seeds and makhana easily till crunchy in a heavy bottomed kadai.

2. If you want a soft texture of mingi burfi then avoid the makhana powder in it.
And prepare a thick sugar syrup of 2 strands.
This is called goli wali or jhubba wali chasni by my mother.

3. You can make this mingi paagh without mawa too.
The method is the same.

But one thing is noted...That without mawa it will be hard in the texture naturally.
So there is a simple tip for it...
After transferring the mixture of mingi burfi in a greased plate, don't let it cool completely before storing it in your container
As it is little warm, just fill it in your desired container ( katordan or dibba ) and cover it tightly.

It will prevent mingi burfi from being much hard.

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

Thanks again.

Mewa Mawa Pak ( Dry Fruits Mawa Dessert ) Janamashtami Prasad

Hello friends,
Namaskar..

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

#Today's recipe is "Mewa Mawa Pak" that is specially prepared for the Janmashtami Festival.

# You can prepare this sweet dish at home very easily on any occasion.

# Prep Time....15 minutes
# Frying Time....20 minutes
# Cook Time....30 minutes
# Serving....6 person

# Ingredients For The Mewa Mawa Pak...

1. Mawa....200 gram
2.Sugar......200 gram
3. Grated coconut...1 or 1 bowl
4. Lotus Nuts...25 gram or 1 bowl ( makhana )
5. Almonds....50 gram
6. Raisins....20 gram ( kishmish )
7. Pistachios...10 gram
8. Chironji....20 gram
9. Melon seeds....50 gram ( Mingi )
10.  Cardamom powder...1|4 tea spoon
11. Deshi Ghee....75 gram or 1|2 cup
12. Roasted and chopped almonds and pistachios......2 table spoon ...for garnishing the Mewa Mawa pak

#  Method Of Making...

1. Firstly, add 1 spoon ghee in a heavy bottomed kadai and fry melon seeds on the medium flame till a little golden brown and fluffy. Take out in a plate.
It will take 3 minutes.

2. Then roast coconut till a nice aroma .
It will also take 3 minutes.

3. Now add rest of ghee in the kadai.
And deep fry almonds till crunchy one.
It will take 5 minutes.

4. After that fry raisins, chironji and pistachios in the same ghee and take out them.
It will take 3 minutes.

5. Lastly fry lotus nuts ( makhana ) in the same ghee till little golden colour and  crunchy. Otherwise you can't crush or grind them properly while making pak.

Now makhana will absorb the rest ghee of the kadai.
It will take 8 minutes at least.

6. Lastly, roast the mawa well till a little golden brown for 5 minutes.
Take out in a bowl and off the flame.

6. Now all fried dry fruits are ready to prepare mewa pak.
Coarsely grind the makhana, mingi, pistachios and almonds in the mixer jar for 30 seconds only.
You can also crush them finely.
No need of grinding coconut, choonji and raisins.

7. Now on the flame and add sugar with 150 ml. water in the same kadai on the high flame.
Make a thick sugar syrup of 2 strands consistency.

8. Now firstly,  add roasted mawa in the sugar syrup on the medium slow flame and mix well till without lumps for 5 minutes.
Now immediately add all the dry fruits in the mawa and mix well while stirring continuously till solidifying stage for 8 minutes or as needed.

9. Take out the mixture in a greased container or plate.
Level it with the help of a greased spatula or katori because it is too hot.
And garnish it with some chopped nuts.

In this way....Delicious Mewa Mawa pak is ready to enjoy.

#  Note...

1. You can increase or decrease dry fruits as your taste or availability.
You can also add 25 gram edible gum in it by deep frying well.
I have not added it because some people avoid it in the fasting time.

2. In place of grated coconut you can take dessicated coconut.

3. In place of making sugar syrup, you can make it with powder sugar.
Add mawa with powder sugar.
Stir it well as the sugar melts with mawa and mix all the dry fruits.
But the benefit of making sugar syrup is that....You can mix all the ingredients very well as coconut and makhana is much soaking.

Thanku Friends,
If you like my recipe, please subscribe it.
Thanks again.