French Toast ( Without Sugar Syrup And Without Deep Frying )

Hello friends,
Namaskar........

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

#  French Toast is a very tasty bread dish like shaahi toast or sweet tukda....But the difference is that it is neither dipped in the sugar syrup nor it is deep fried like sweet tukda.

It is very soft and delicious like malpua.

#  Prep Time...5  minutes

# Cook Time... 15 minutes

# Serving...2

#  Ingredients For" French Toast."..

1. Bread piece.....4  ( cut into triangles )

2. Milk....250 gram

3. Semolina....3 table spoon ( Roasted )

4. Sugar.....3 or 4  table spoon

5. Deshi Ghee or Butter for roasting the bread

# Ingredients For Garnishing The French Toast

1. Fresh Cream...3 or 4 table spoon ( ghar ki malai )

2. Sugar....2 table spoon for adding in thick malai

3. Some chopped dry fruits for garnishing and adding in the malai.. ( optional )

4. Some condensed milk and fruit jam for garnishing and spreading on the bread... ( Optional

#  Method Of Making...

1. Cut the bread pieces into triangles and keep aside.
No need to cut the ends of bread.

2. On the flame and place a pan with the milk.

3. As the milk starts boiling...Now first add the semolina and mix it well

4. Then immediately add the sugar and mix it well with semolina and milk.

Off the flame.

You need a free flowing consistency of batter of milk, semolina and sugar for dipping the bread.
So don't overcook it.

5. Then place a nonstick tawa or dosa tawa on the medium flame.

Just dip the bread in the mixture of milk, sugar and semolina and place it on the non stick tawa with light hands.

6. Apply a little ghee on the both sides of  bread and roast it till golden brown on the medium flame .
You can use 2 spatulas for flipping the bread comfortably.

7. As the bread pieces become golden brown from the both sides...
Take out in a plate.

8. Garnish them with thick malai ..mixed with sugar and dry fruits.

9. You can also garnish them with fruit jam, condensed milk, chocolate syrup and tutti-frutti for making these toasts more tempting and tasty specially for kids.

Very delicious French Toast ...are ready to serve.
Enjoy it hot or cold ..

You can enjoy these toasts as hot and without spreading any jam and malai.
It is very soft and delicious like malpua.

#  Note...

1. The batter of milk, semolina and sugar should be of free flowing consistency.
Just mix everything well and off the flame.

2. Since the bread pieces are soft in texture...So flip them with light hands or with the help of 2 wooden spatulas.

3. Add the sugar in the fresh cream of home...And transfer it in the refrigerator for making it thick.

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

Dal Vada ( A tea Time Healthy Snack Recipe )

Hello Friends,
Namaskar....

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

# "Dal Vada is a very healthy, tasty and quick tea time snack. Just mix chana dal with some spices and leaves and make it.

But you have to soak chana dal at least 5 hours or over night. Then you will find natural traditional taste of Dal Vada.
.

# Prep Time..10 minutes
# Cook Time...10 minutes
# Soaking Time...5 hours
# Serving....3 or 4

# Ingredients For Dal Vada

1. Chana Dal..150 gram ( soaked and grinded )
2.Urad Dal.....2 Table spoon ( khane wali ) soaked with chana dal
3. Grated ginger....1 table spoon
4.  Chopped Green chili....2
5. Chopped curry patta...1 table spoon
6. Chopped coriander...2 table spoon
7. Chopped onion...1 ( optional )
8. Turmeric powder...1|2 tea spoon
9. Red chili powder...1|2 tea spoon
10. Pinch of Heeng
11. Salt to taste or 1 tea spoon
12. Oil or Deshi ghee for frying

# Method of Making...

1. Firstly, Wash and soak the chana dal with 2 spoon urad dal for 5 hours or over night.

2. Then place the soaked dal on a strainer so that all the water drain out from it.

3. After that, Before grinding the soaked dal in the mixer jar.... take out 2 table spoon whole dal from it and keep aside.
We will mix this whole dal in the grinded dal for better taste.

4. Now grind the dal in the mixer jar coarsely without adding water.

5. Take out the grinded dal in a big bowl and mix all the ingredients like....Green chili, ginger, chopped coriander, turmeric powder, red chili powder, pinch of asafoetida, ungrounded dal and salt to taste.

6. Take out a small portion from the mixture and round and flat it on your palm .
Prepare all the vadas like this and keep aside.

7. Heat a kadai with sufficient oil on medium high flame.

8. As the oil heats up well, now keep the flame on medium low and drop the vadas one by one.

9. As the vada becomes light brown from the side then flip it on the other side and fry it.

10. Fry all the vadas till nice golden brown on the medium flame and take out in a plate.

Healthy and tasty dal vada are ready to serve.

Enjoy it with ginger tea, coffee and sauce.

# Note...

1. For instant dal vada....Soak the dal in a fast boiling water and cover it.
Within 1 hour...You can grind the dal.

2. If you are going to fry vadas later...Then mix the salt later in the dal dough.... Otherwise it can be soggy.

3. Grind the dal coarsely.
Don't make a smooth paste.

4. There is a simple tip ...from avoiding the sticking of dal in the mixer jar...

Before grinding...Just add 2 spoon of water with few drops of oil in the mixer jar and ghirr the mixer for 30 seconds only.
Remove the water from it and then grind the dal.

By doing so....Your dal mixture will never stick in the mixer jar.

Thanku Friends,

Thanks Again.

Famous Peda Of Mathura ( Mathura Ke Prasiddh Pede )

Hello friends,
Namaskar...

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

# Peda is that sweet which can be prepared very easily at home in no time.
It needs only mawa, tagar ( mota boora or coarsed sugar ) milk, 2 spoon ghee and elaichi.
Pede are made of two types...One is white and other is of brown.

# The speciality of Mathura pede is that they are made of cow's milk traditionally and of nice dark brown colour.
But it can be made with Buffalo milk too, by adding a little ghee and milk.

Today we are making these famous peda with the Buffalo milk mawa that is easily available in the market.

# Ingredients For Peda

1. Mawa........200 gram
2. Milk ....100 gram
3.Deshi ghee..... 2 ya 3 table spoon ( khane wali chammach )
4. Tagar.....150 gram ( mota boora ) Sugar
5. Green Cardamom...8 ( powdered )
6. Black cardamom...2 ( coarsed ) kuti hue

# Method Of Making

1. Firstly, crumble the mawa with your hands.

2. Heat a heavy bottomed kadhai on the medium flame with a spoon of ghee.

3. Now add the mawa and roast it by stirring continuously otherwise it can stick or burn.

3. As the mawa becomes dry while roasting...Add again a spoon ghee and roast it till golden brown only.

Remember it that while roasting mawa... Don't let it dry otherwise it can be crumbly.

4. Now add the milk in this mawa and stir it fastly to combine the milk and mawa till the peda dough becomes dry and dark golden brown.

5. Off the flame.

Let it cool till you can touch the peda dough by your hands.

6. Add 100 or 125 gram tagar or mota boora and both elaichi powder in this luke warm mixture of peda.

7. Mix well with your hands.
Take a little portion of mawa and make it round on your palm and just press it by your thumb.
Peda is ready.
Prepare all the peda like this and keep aside.

8. Now spread some tagar in a plate and wrap all the pedas one by one.

This wraping of peda in sugar makes them dry, delicious and tempting.

This is a second speciality of "Mathura Peda".

You can decorate them with some pistachios too.

In this way..Very Famous And Delicious Mathura Pede are ready to enjoy.

These pedas are presented in the temples of Mathura as Prasad Peda and distributed among the devotees.

# Note..

1. Roast the mawa on the medium flame preventing from sticking and burning.

2. Don't over roast it before adding the milk otherwise the mawa will be crumbly and we need a dry but soft dough for peda.

3. Add the sugar in the little warm dough of mawa... so that with the moisture of sugar you can bind the pedas well.

Thanku Friends,

Thanks again.

Cucumber ( kheera ) Khaman Dhokla

Hello friends,
Namaskar....

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

#  Khaman Dhokla is a very light, delicious and light snack. You can make it any time with very simple ingredients.

# This snack is oil free and steamed so every one likes it in the breakfast and with the evening tea.
As a side dish, it can be enjoyed even with lunch and dinner.

# Cucumber is also very healthy for us, so today we will make khaman with the paste of cucumber for a nice different taste.

#  Ingredients For Cucumber Dhokla..

# For The Dhokla Batter

1. Gram Flour ....200 gram, 1 1|2 cup
2. Cucumber...1 ( 125 gram ) grated
3. Curd....50 gram ( Dahi )
4. Green chili...2
5 Ginger....1 inch ( chopped )
6. Salt to taste...1 tea spoon
7. Oil...1 spoon
8. Lemon...Half
9. Powder sugar...1 spoon
10..Eno fruit salt...1 sachet  or 1 tea spoon
11. Water for batter...30 or 40 ml. Or as needed.

# Ingredients For Dhokla Tadka

1. Oil....2 spoon
2.mustard seeds...1 spoon
3. Sesame seeds...1 spoon
4. Slit Green chili...5 ( cut into 2 parts )
5. Curry patta....15 to 20
6. Fresh coriander....1 spoon

# Method Of Making

1.  Firstly, Peel and Grate the cucumber.

2. Then grind it in the mixer jar with curd, ginger and green chili and make a smooth paste of it.
Keep aside.

3. Sieve the gram flour ( besan ).
Mix it well with the mixture of cucumber.

4. Beat the batter well till 5 minutes by your hand without adding water.
If needed then mix 1 or 2 spoon.

5. Let it rest for 15 minutes.

6. Then add few spoons of water in the dhokla batter...And make it as a thick flowing batter like the Idli batter.

Be careful...This batter will not take much water because we have added cucumber and curd in it.

7. On the flame and place a steamer or pan with 2 glass of water.
Let it boil on the high flame.

Place a wire ring in the middle so that you can put your dhokla container over it.

8. Meanwhile grease the container well with oil.

9. As the steamer and greased container  is ready....
Now mix eno fruit salt in the dhokla batter well.
Don't over mix and beat it.

10. Immediately transfer it in the greased container and tap it for making the batter even.

11. Place the dhokla batter container in the steamer.

12. Keep the flame on high for 3 or 4 minutes then set it on medium slow.

13. Let it cook till 25   minutes....And check it by inserting a knife in it.
If it is clean...Then dhokla is ready...
If it is not clean then cook it for 5 minutes more.

You can prepare normal besan dhokla within 20 minutes but this cucumber dhokla will take 10 minutes more.
So check it.

14. After that open the steamer and take out the dhokla container and let it rest for 5 minutes in the same container.

15. Meanwhile prepare the tadka in a tadka pan.
Add oil in the tadka pan, as it heats up..
Add mustard seeds and sesame seeds to crackle.
Then add slit green chili and curry patta and saute it for 30 seconds and off the flame.

16. Now pour the tadka over the  cucumber dhokla.
Garnish it with chopped coriander.
You can also sprinkle some grated coconut over it.

Delicious and healthy cucumber dhokla is ready to serve.
Cut it in the shape of your choice.

You can enjoy it as hot or cold.... Transferring in the refrigerator.
In the both case....It is yummy

#  Note...

1.  For making the dhokla Juicy.....

You can add half cup of water in the tadka pan with 1|4 tea spoon salt, half lemon juice and 1 tea spoon sugar.
Let it boil.
As it becomes Luke warm then pour it over the dhokla.

2. Just remember beat the dhokla batter well.... Before adding eno fruit salt.
It helps in making the dhokla soft and spongy.

Thanku Friends,
Thanks again.

Cookery Tips Related To Chutney

Hello friends,
Namaskar....

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

# Chutney is an integral part of our food.
It not only increases the taste of our food but also it is very healthy.

So today I am sharing some important and useful things about chutney.

#  Some Cookery Tips....

1. Add a little olive oil in your chutney, and use it for marinating....paneer, brinjal and potato etc.

2. Always store the chutney in a wooden, glass and mud bowls.
Plastic and metal is not safe.

3. Don't leave the stainless steel spoon in the chutney,  because as the metal comes in the contact of sour things....It spoils its taste and the chutney can be bitter.

4. While making any type of sweet chutney.....Let it boil well for sufficient time.
The perfect boiling will enhance the taste and self life of sweet chutney.

5.  If you want to enhance the taste of chutney....Then add some roasted and well grinded peanuts and walnuts in the chutney.
It will make the chutney thick and coarsed in taste.

6.  By adding some curd in the chutney...You can make a nice dip with snacks, chapati, puree and rice.

7. By adding some chutney in the mixture of potato, radish and paneer....You can prepare paranthe instantly.

8. In place of amchur....You can use lemon or anardana in the chutney.

In this way.....Chutney improves the digestion of our body along its taste.

These are some cookery tips about chutney...

Thanku Friends,
If you like it then share it.
Thanks Again.

Marwadi Laddu Recipe ( Tiranga Moti Laddu ) Prasad Laddu

Hello Friends,
Namaskar...

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

# Today I am sharing the recipe of " Marwadi Laddu...

The speciality of this laddu is that ...

# It is made of three colours

# It is made of very little thick sugar syrup.....Without any strand

# It is moist and shiny

# It is not stuffed with mewa...

# It is made of small boondi

# And it is cooked with sugar syrup...For making it more soft and shiny.

# Prep Time....20 minutes

# Cook Time....1 hour

# Serving.....8

# Ingredients For The Marwadi Moti Laddu...

#  For Boondi Batter...

1. Gram flour....300 gram ( besan )
2.  Three Food Colours... Yellow, green and red..( pinch of each colour )
3. Water...150 ml. Or as required for flowing consistency
4. Deshi Ghee for frying Boondi

#  For Sugar Syrup...

1. Sugar...400 gram ( 3 cup )
2. Water...1 cup or 1 inch above to the sugar
3. Melon seeds...50 gram
4. Cardamom powder...1 tea spoon

#  Method Of Making...

1. Firstly, sieve the besan.

2. Then take a large bowl and make the flowing consistency of batter for boondi by adding a little water gradually....So that no lumps could form in it.

3. The batter for boondi should be normal... Neither thick nor thin.

4. Let the batter rest for 15 minutes so that it could take its actual form.

5. As the batter takes rest....Now prepare the sugar syrup..

Place a kadai or pan on the medium high flame...Add sugar and water in it.

6. Let it boil for 5 minutes till the sugar dissolves and becomes sticky.

7. Don't need any strand in the sugar syrup otherwise laddus will become dry in the texture like...
"Moti Boondi Laddu"

8. As the sugar syrup is ready.....Add the melon seeds and cardamom powder in it and off the flame.

9. Then divide the besan batter into 3 parts...by adding pinch of 3 colours...Yellow, green and red.

Yellow colour boondi batter should be double in the proportion of green and red.

10. Now place an another kadai on the high flame with sufficient deshi ghee for frying the boondi..

11. As the ghee heats up at the smoking point...Take a normal kitchen ladle of small holes.
Place it straight high and in the middle of kadai,  so that boondi will get a time to be round in shape by itself.

12. Check the batter by pouring some drops...If the boondi is round...It is perfect
And if the boondi become flat...It means that batter is thin.
So by adding more besan...Adjust the consistency.

13. Just pour some batter over the holed ladle, ( chote ched wala palta or pony ) so that the boondis could not stick to each other.

Pour the batter in the proportion of ghee in the kadai.

14. Fry all the boondi for 2 or 3 minutes in 1 batch till the bubbles in the ghee reduce.

15. Take out the boondi on a napkin paper...If you don't want extra ghee...And immediately transfer in the hot sugar syrup.
You have to wash and wipe your home boondi ladle after frying every batch of boondi.

16. In this way, prepare all the batches of  coloured boondi and transfer in the sugar syrup.

17. Now mix the boondi in the sugar syrup on the medium heat till the whole sugar syrup dissolves in the boondi well.

18. Off the flame and let it cool.

19. Now the mixture is ready for laddu.
As it is luke warm ( gunguna or you can touch by your hands ) 
Just bind the laddu with the help of your hands.

You can bind them very easily...As they are moist in texture.

Let it them open for some time and then transfer in any container.

In this way, Delicious Marwadi laddus are ready to enjoy...

You can make it on any festival....
Specially on "Ganesh Festival"

Note..

1. For making boondi....You can take a 'jhaara' ....from the market.
It is easily available and more comfortable.

Just pour some flowing consistency batter over it and shake it by your hands on the kadai.
You will get round boondi automatically because ..jhara is specially made for making boondi.

2. You can enjoy these laddus upto 1 week even without transferring in the refrigerator.

Pomegranate Laddu ( Anar ke Laddu )

Hello friends,
Namaskar...

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

# Laddus are oftenly made by flour, mawa, sugar and ghee ....But today we will prepare them with the help of... butter, pomegranate, apple and coconut.

Now a days....These fruits are in a plenty and you can take them easily from the market.

# These laddus are as tasty as chocolate and toffee.

# Prep Time....15 minutes
# Cook Time....15 minutes
# Serving...6

# Ingredients For Pomegranate Laddu..

1.  Fresh Pomegranate....2 ( juice ) 1 cup
2. Apple.....1 ( grated )
3. Sugar....1|2 cup
4.Butter....25 gram
6. Melon seeds...50 gram (  half roasted )
7. Coconut powder....100 gram
8. Lemon juice....1|2 Tea spoon

#
Method Of Making..

1. Firstly, separate the seeds of pomegranate and grind it in the mixer jar.

2. Then separate the juice of pomegranate in a strainer and keep aside.

3. Now peel the apple and grate it. Sprinkle 1|2 tea spoon lemon juice over the grated apple from preventing black in texture and keep aside.

All the preparation is done.

4. Add 1|2 spoon butter in a heavy bottomed kadai and roast the grated apple on the medium flame till it becomes moisture less.

5. Take out in a plate and keep aside.

6. Now add...butter, sugar and pomegranate juice altogether in the same kadai on the low medium flame and stir it well.

7. Keep on stirring...as  the sugar dissolves well with the butter and pomegranate juice.

8. Just mix the roasted apple and melon seeds in it and stir it well till the mixture becomes thick and separates the pan.

9. Off the flame and take out the mixture in a plate and let it cool completely.

10. Then add 70 gram dessicated coconut  powder in the mixture to make it dry and non sticky.

11. Now take a little portion from the mixture and bind the laddus with the help of fingers and palm.

12. Lastly spread the rest of the coconut powder in a plate...And wrap the laddus well and transfer in the refrigerator for better results.

Delicious fruit laddus are ready to serve...

You can insert a stick in these laddus before serving....As lollypop.

# Note...

1. You can add other fruits in the mixture of pomegranate....As your taste.

2. The ratio should be....
Juice ka half sugar
Sugar ka half butter..

3. You can wrap these laddus in the mixture of wafer sticks as choice.
For this...Make a coarse powder of crazy sticks in the mixer jar.

4. You can store it for a long time in a container.
Spread some coconut powder in the jar and shake it well...put the pomegranate laddus in the jar and shake it again so that they could not stick.

Thanku Friends,

Thanks again.