Til Mawa Laddu ( Sesame seeds laddu )

Hello friends,
Namaskar...

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

# Winter is going on... and it is regarded the season of "Rich Food".
In India...lots of very healthy and delicious Sweet dishes are prepared at home...which are mostly made of jaggery, sesame seeds, ground nuts and dry fruits.

# sesame seeds are really tiny but rich in nutritions like ...flax seeds, chia seeds, pumpkin seeds and sun flower seeds.
It is very beneficial for hair , skin and overall health.
Being rich in anti-aging properties it rejuvenates your skin and hair.

Prep Time...5 minutes
Cook Time ...10 minutes
Making Time ...10 minutes
Total Time...25 minutes
Serving...10
Laddoo...20 of medium size

#  Ingredients For "Til Mawa Laddu"( Sesame seeds Laddu )

1. Roasted sesame seeds...150 gram
2. Mota boora ( Tagar ).....200 gram
3. Roasted Mawa....200 gram
4. Green cardamom powder...1/2 tea spoon
5. Chopped cashews and raisins.. optional
6. Chopped pistachios for garnishing
6. Milk....50 ml.  If needed for binding laddoo

#  Procedure Of Making...

1. Firstly clean the sesame seeds well if any impurity is there.

2. Then roast them on the medium flame till light brown in a heavy bottomed wok.
Don't over roast them otherwise they will be bitter in taste.

3.Take out the roasted sesame seeds in a plate and grind them coarsely in the mixer jar and keep aside.

4. Now in the same wok, roast the Mawa on the medium flame till light brown for  4 or 5 minutes only.
Otherwise it would be more dry.
And for these laddoo we need soft Mawa.

5. Then let it cool a little.

6. Just mix all the ingredients in the Luke warm Mawa...like tagar, Green cardamom powder and some chopped cashews and raisins.

7. Now take a little portion of Til mawa mixture and make a round laddu with the help of both hands.

8.Likewise prepare all the laddoos and garnish it with  some chopped pistachios for a tempting texture.

In this way... delicious and instant
"Til - Mawa Laddus" are ready to enjoy.
From this mixture..You can make 20 laddoo of medium size.

#  Note...

1. Roast the sesame seeds for 2 or 3 minutes only till light brown.
Otherwise they can be bitter in taste.

2. Just mix tagar and coarsely grinded sesame seeds in the Luke warm Mawa.
Then you can make these laddoos very easily in no time.

3. If anyway ...the mixture becomes dry..and you are finding the binding of laddu difficult...Then add a little milk in this dough of laddu ..now you can bind them easily.

4. You can enjoy these laddoos till one week on the room temperature.

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Kachnar ( Bauhinia Variegata ) Buds Curry...Kachnar ki kali ki sabji..

Hello friends,
Namaskar....

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

#"Kachnar" is a wonderful veggie that is served cooked with many delicacies.
It is a healthy source of food for all of us.

# The buds of Kachnar are incredible beautiful and healthy.
It has a number of essential minerals in addition to vitamin C.
Its intake purifies blood and removes stomach disorders.

# Today I am making its very delicious rich Curry... but it is also utilized to make pickles.

# Ingredients For Kachnar Curry...

1. Kachnar buds....250 gram
2. Tomatoes....2.(150 gram )
( finely chopped )
3. Salt to taste or 1/2 tea spoon sendha salt and 1/2 tea spoon black salt
4. Cumin seeds...1/2 Tea spoon
5. Asafoetida...2 pinch
6. Ginger flakes...2 table spoon
7. Chopped green chillies...2 Table spoon
8. Coriander powder...1 Table spoon
9. Turmeric powder...1 Tea spoon
10. Red chili powder...1/2 Tea spoon
11. Some chopped fresh coriander leaves
12. Amchur or half lemon juice
13. Garam masala...1/4 Tea spoon
14. Mustard oil...4 Table spoon

#  Procedure of Making...

1. Firstly wash the Kachnar buds well and dip in the salty water for 5 minutes...so that any impurities could come out.

2. Then transfer it in the pressure cooker with  1 cup water and cook it till 2 whistles on the high flame.
Off the flame.

3. Then place it on a strainer and let it cool.

4. After that press the Kachnar buds slightly on your palms and keep aside.

5. Heat a kadhai or wok on the medium flame and add Mustard oil.
As the oil heats up...just add cumin seeds and asafoetida to crackle.

6. Then add 1 spoon ginger flakes and 1 spoon chopped green chillies and saute it for 2 minutes for a nice taste and flavour.

7. Now add the spices like. .. turmeric powder, red chili powder and coriander powder and saute it.
Just add chopped tomatoes with both salt and mix well.

8. Let it cook for 7 minutes till the oil seperates from the sides of pan.

9. Then add  slightly squeezed Kachnar buds in the cooked tomatoes and mix well.
Just add 150 ml. water in the Curry and mix and cover it.

10. Cook it on the low flame for 5 minutes so that Kachnar buds could absorb all the spices and tomatoes.

11. Lastly add garam masala,  1 pinch of asafoetida,  1 spoon green chillies and ginger flakes, chopped fresh coriander leaves and 1/2 lemon juice or amchur powder.

Now Delicious and healthy Kachnar buds Curry is ready.
Serve it hot with chapatis, poori and rice.

# Note ...

1. After boiling the Kachnar buds..just transfer it in a strainer for maintaining its nice colour.

2. You can make its "simple dry Curry" too.
Just fry the squeezed Kachnar buds in less oil with cumin seeds, asafoetida and other spices like boiled potatoes.
It is also tasty and healthy.

3. The Kachnar buds as well flowers are somewhat bitter in taste whenever raw,  so if you make this Kachnar Curry like this rich method...You will find it amazing in taste and flavour.

Thanks friends,
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Guava Gravy Curry ( Amrood Ki Raseli Sabji )

Hello friends,
Namaskar...

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

Guava gravy Curry or ( Android ki raseli sabji ) is a very delicious and nutritious Curry. It is much enjoyed with Stuffed Parantha and poori.

You can enjoy it as a main dish too.
As Guava dry Curry ( which I have made before ) is enjoyed as a side dish.
Children love it very much because they avoid spicy food or Curry.

# Prep Time..5 minutes
# Cook Time....12 minutes
# Serving...4

# Ingredients For Guava gravy Curry...

1. Ripe Guava....300 gram
2. Cumin seeds...1/2 Tea spoon
3. Asafoetida.....1 pinch
4. Turmeric powder..1Tea spoon
5. Coriander powder...1/2 Tea spoon
6. Water...200 ml.
7. Sugar....50 gram
8. Red chili powder...1/2 Tea spoon
9. Garam masala...1/2 Tea spoon
10.Salt to taste or 1/2 Tea spoon sendha salt and  1/2 Tea spoon black salt
11. Desi ghee or oil...2 Table spoon
12. Chopped fresh cilantro for garnishing..

# Method Of Making....

1. Firstly wash the Guavas and cut into small even pieces without any seed.

2. Then heat the pressure cooker on the medium flame with 1 Table spoon oil.

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

4.Just add turmeric powder, coriander powder and 2 pinch of red chili powder.
Just saute it and add guava pieces with salt in the Curry.

5. Mix all ingredients well and add the water in it.

6. Now take 2 whistles on the high flame and 1 whistle on the low flame...and off the flame.
Let the pressure down by itself.

7. Then lid out the pressure cooker and add the sugar and mix it well.

8. Now cook the Guava Curry on the sim flame for 5 or 7 minutes in open pressure cooker.

9. As the Curry becomes a little thick juicy..just add garam masala and half lemon juice and mix it well.
Off the flame.

10. Now make the tadka for the Curry...
Just add 1 spoon oil in the tadka pan...as it heats up...off the flame.
Then add 2 pinch of red chili powder and some chopped coriander leaves.
Mix it and transfer it in the Guava Curry.

In this way... Delicious Guava gravy Curry is ready to enjoy.
Serve it hot with chapatis, poori or Parantha.

#  Note...

1. For this gravy Curry... riped Guavas are needed.

2. Adjust the gravy as your taste.

3. You can avoid the tadka of red chili in this Curry as for children.
Just add coriander leaves at the last cooking.

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Guava Dry Curry ( Amrood ki swadist sabji )

Hello friends,
Namaskar....

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

"Guava Curry"is that delicious and healthy Curry which about people has forgotten now.
This fruit is eaten as raw. But if you make its Curry...You will find it amazing in taste and flavour.

I enjoy its Curry and make it for my family.
My children like it as a side dish with poori and Parantha.

"Guava"is regarded as a super nutritious and delicious fruit. It is unique in its flavour and fragrance.
It is a powerhouse of nutrients..rich in Vitamin C, lycopene and Anti-oxidants.

So guava Curry is super healthy and tasty.
Black cardamom and lemon juice are the main ingredients of this recipe.
Its taste comes out best when it is added to this Curry.

#. Prep Time...5 minutes
#. Cook Time...8 minutes
# . Serving...2  or 3

Ingredients For Guava Curry...

1. Guava....300 gram
2.cumin seeds...1/4 Tea spoon
3. Asafoetida...1 pinch
4. Coriander powder..1)2 Tea spoon
5. Turmeric powder...1 Tea spoon
6. Red chili powder..1/4 Tea spoon
7. Salt to taste.....or 1/2 Tea spoon black salt and 1/2 Tea spoon sendha salt
8. Sugar...50 gram or 4 table spoon
9. Black cardamom powder..1/2 Tea spoon...1 cardamom
10. Lemon juice...1/2 lemon
11. Chopped coriander for garnishing
12. Oil or ghee....1 Table spoon
13..Water...80 ml.

Method...

1. Firstly wash the Guava well.
Now cut it in even long pieces and seed out them...as is shown in the picture.

2. Heat a heavy bottomed wok on the medium flame and add oil in it.
As it heats up...add cumin seeds to crackle then asafoetida to sizzle.

3. Then add turmeric powder, coriander powder, chili powder and black cardamom powder ( leaving a pinch ) and saute it.
Immediately add guava pieces and saute well with salt.

4. Just add water and mix it.
Now cover it with a plate on the sim flame for 5 minutes.

5. After that stir it and add 50 gram sugar in it.
Just mix it in open pan.

6. As the Guava Curry becomes thick with the sugar syrup...just add lemon juice and a pinch of black cardamom powder in it.

7. Now stir the Guava Curry very slightly so that guava pieces could not be mashy.
Sprinkle some chopped coriander leaves for garnishing.

This step gives the Curry a nice tempting texture... otherwise the Curry would become Guava chutney.

This Guava chutney tastes very yum with  poori, chapatis, bread and Parantha.

In this way... "Delicious Guava Curry" is ready to enjoy.
Serve it hot as a side dish.

# Things To Remember...

# Take the half riped Guavas  for Curry...
Neither raw nor full riped.

# Cut the pieces in even shapes.

# Don't overcook the Curry.
Adjust the Water accordingly...
Curry should be soft and little juicy.

4. Lemon juice and cardamom powder is must in this Curry.
It enhances its real taste.

Thanku Friends...
If you like it then share it.
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Amla Ka Achar ( Gooseberry Pickle )

Hello friends,

Namaskar...

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

# Amla is one of the richest source of vitamin c.  It promotes liver health, reduces cholesterol levels and keeps hair and skin healthy.
Due to its amazing health benefits...it is called " Nectar Fruit".
The most important thing about Amla is that you can use it in any way as you like..
Its nutritious value remains the same.

# Today I am sharing the recipe of Amla Pickle...that is Delicious and Healthy with its spices.

# The speciality of this Pickle is that it is without any preservative or vinegar..and very easy to prepare.

You can store it till several months with a nice texture.

# The Ingredients For Amla Pickle..

1. Amla.....500 gram ( gooseberry )
2. Mustard oil....125 gram
3. Sendha salt...50 gram
4. Turmeric powder...25 gram
5. Red chili powder...25 gram
6. Fennel powder...50 gram ( saunf )
7. Asafoetida...1/2 Tea spoon
8. Fenugreek seeds...25 gram ( coarsely grinded )

#  Method of Making..

1. Firstly wash well Amla and wipe out with a clean cloth.

2. Now cut the Amla in equal even pieces.

3. After that spread out the pieces in the sun light for an hour only.
Or if you don't have the sun light then spread them under the fan for 2 or 3 hours only.

4. Now keep ready all the measured spices...like asafoetida, turmeric powder, red chili powder, salt, saunf powder.
Then grind the raw methi seeds coarsely in the mixer jar and keep aside.

5. Now take a steel vessel ( bhagona ).
Add Mustard oil in it.
Remember.. don't put the oil after heating the vessel....
This simple tip brings a nice texture in the Pickle.

6. On the flame and place the vessel on the medium flame.

7. As the oil heats up...off the flame.
Just check the oil by dropping a cumin seed...if it comes above..the oil for the Pickle is perfect.
( Don't heat the oil at the smoking point..this is again a simple tip....
It brings a nice and fresh texture to the Pickle )

8. Now firstly add asafoetida ( heeng ) as it sizzles then add raw grinded methi seeds....as they crackles or sizzles...
Then add all the spices along with salt.

9. Mix all the spices well in the oil and now add Amla pieces.

10. After adding Amla ...now stir it well for at least 3 minutes so that Amla could absorb all the spices and oil well.

11. Now place the vessel on a wire stand and cover it with a net cover so that any moisture could not come.

12. As it cools down completely then cover it with a steel plate.

13. Stir it daily with a clean and dry spoon for 4 or 5 times....it will help in making the Pickle fluffy and soft.

14. Keep the Pickle in the vessel for 6 or 7 days...stirring daily.

15. After that you will see that Amla with its spices have become a little fluffy.

Now Amla Pickle is ready.

16. Heat up some mustard oil in a pan on the medium flame and off the flame.

Let it cool down completely.

17. Now transfer the Amla pickle in the jar or martwan upto more than half only...and pour the oil which I have heated first...In such a way that all the pieces of Amla could be dipped in the oil.

This is an ancient method of making pickle without any preservative.

You can store it till long time.

In this way....your Pickle is ready without any preservative or vinegar.

You can store it for a long time.

#  Note...

1. The first thing to remember is that... while making any type of Pickle...there should be no moisture in the pieces..

2. Use the raw methi... in place of roasted methi for a nice texture.

3. First pour the oil in the vessel then place it on the flame.
By doing so..the colour of the Mustard oil would not change and will give a nice texture and flavour.

4. Keep on stirring the Pickle with few intervals.
It will help in preparing the Pickle.

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Mooli Ka Achar ( Radish Pickle )

Hello friends,
Namaskar..

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

# During the winter season we enjoy radish in various ways.We eat it raw as well as cooked in the form of Curry and bhujiya.

Because radish ( Mooli  ) is high on nutrients, vitamins and Anti - oxidants.
It is full of fiber and helps to clean our liver and stomach and improves the digestion system.

# Due to its many benefits...we make the radish Pickle in the winter.
This Pickle not only enhances the taste but also improves the digestion with its simple spices.

# Ingredients For The Radish Pickle..( Mooli Ka Achar )

1. Radish....750 gram, 3 big size Mooli
2. Mustard seeds....3 Table spoon full
3. Turmeric powder...1 Table spoon
4.Red chili powder....1 /2 Tea spoon
5. Salt to taste ....1 Table spoon
6. Pure Mustard oil....4 Table spoon

#  Method Of Making...

1. First wash and peel the radish well.
If you are finding the radish is hard then peel it again slightly.

2. Now wipe the water of Mooli with a clean cloth.
And cut the thin slices of Radish with the help of a knife...oval or round as choice.

3. Then spread out the slices of Mooli on a big plate or on the cotton cloth to dry out completely in the sun light till 8 hours.
If you don't have the sun light ( Dhoop ) in your home.....Then spread the slices under the fan....and flip them in some
intervals.

4. Now the Mooli is ready for the Pickle.
Grind the Mustard seeds in the mixer jar just before making the Pickle.
This fresh Mustard powder will enhance the taste, flavour and self life of Mooli achar.

5. Now take a big bowl and put the dried ( means without any moisture ) slices of Radish in it.
Add all the spices like turmeric powder, red chili powder, salt and fresh Mustard powder and mix well.
Just toss the slices well with the spices.

6. Then pour the raw Mustard oil over them and toss again so that the oil could cover all the slices of Radish well.

7. Cover the bowl with a plate and let it remain on the kitchen counter.

8. Next day you will find some moisture water in the Pickle due to the salt and other spices.
Just mix it well with the help of a clean and dry spoon and cover it again.

9. In this way you have to stir the Pickle two times in a day and cover it.

10. After two days you will find much moisture in this Pickle....
At this time transfer it in a clean glass jar or cheeni mitti martvan and place it in the sun light till evening for 5 days and toss it well.
After 6 days the sour and tangy Pickle is ready.

( If you don't have sun light at your home...Then let it remain on the kitchen counter but stir it daily 2 or3 times with a clean spoon.
It will take more time to get ready...but taste is the same and self life is also the same. )

You can enjoy this pickle till 1 month without any preservative.

#  Note...

1. Raw Mustard oil and Mustard seeds itself works as preservative.
Do no need of any preservative or vinegar.

2. This radish Pickle is Healthy and improves the digestion.

3. You can use cooked Mustard oil for the Pickle but it does not give a nice colour and aroma in this radish Pickle.

Thanku Friends,

If you like it then share it.

Thanks again.

Royal Carrot And Peas Gravy Curry Without Cream ( Gajar Aur Mater Ki Raseli Sabji Bina Cream ke )

Hello friends,
Namaskar...

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

# Winter season is going on and we are Seeing a lots of Green, healthy and different vegetables in the market and in our kitchen garden.
Specialy fresh carrot and peas are found in the Winter and we enjoy them in various curries and pulao.

# We always prepare carrot and peas with potato and enjoy it.
But if we make this carrot and peas gravy curry without potato...you will feel its natural sweet taste and will be more healthy.

# If you are get bored with your daily routine potato curry....you can try this healthy and delicious curry.
I have used some raisins and cashews in this Curry...that makes it royal and Super delicious.

# Prep Time...15 minutes

# Cook Time....8 minutes

# Serving...4

# Ingredients For Royal Carrot And Peas Gravy Curry...

1. Carrot.....300 gram
2. Peas.....100 gram ( peeled and boiled )
3. Tomatoes...3 or 4
4. Ginger piece...2 inch
5. Green Chili...2
6. Raisins.....30
7. Cashews...20
8. Deshi ghee or oil...4 Table spoon
9. Cumin seeds...1|2 Tea spoon
10.  Asafoetida...1 pinch
11.  Coriander powder...1 Tea spoon
12. Red Chili powder...1|2 Tea spoon
13.  Turmeric powder...1|2 Tea spoon
14. Salt to taste
15.  Lemon juice...1 Tea spoon
16.  Garam masala...1|2 Tea spoon
17. Ginger zulians..1 Tea spoon ( Thinly chopped ginger )
18.Water...250 ml.

#  Procedure Of Making..

1. Wash carrot and peas well.

2. Separate the peas and keep aside.

3. Peel the carrot and again wash it as whole.
Now chop the carrot in very fine even pieces.
Don't wash the carrot after cutting in pieces because it lessens the natural sweetness and nutritions of some vegetables.

4. Then make the puree of tomatoes, ginger and Green chilies in the mixer jar and keep aside.

5. Boil the peeled peas in the pressure cooker till 1 whistle on the high flame with a  pinch of salt and sugar.
Just drain out the water and keep aside the boiled peas.

6. Heat a small frying pan...and roast the cashews and raisins with a few drops of  ghee or oil and keep aside.

7. Then heat a pressure cooker in the medium flame and add ghee or oil in it.

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

9. Then add Turmeric powder, coriander powder and red Chili powder and saute it.

10. Just add tomatoes puree with salt and mix well.

11. Cook it for 5 minutes till the oil separates from the gravy.

12. Then add chopped carrot, raisins and cashews and boiled peas and mix well.
Add 2 cups of water and mix well.

13. Cook it till 2 whistles on high flame and 2 minutes more on the slow flame.

15. Then add garam masala, lemon juice and few ginger zulians and chopped coriander and mix well.

In this way...Royal carrot and peas curry is ready to serve.

Garnish it with some raisins and cashews before Serving.

Enjoy it hot with chapati, poori, parantha and pulao.

#  Note...

1. If you like onions...then add 1  fine chopped onion....after sauting the cumin seeds.
Just fry it till light golden brown and then add other spices and tomatoes puree.

2. You can add 2 spoon fresh cream of home... after cooking the tomatoes puree.
Mix the cream till it separates....
Then add carrot and peas.

3. You can also add a Tadka of a pinch of red Chili and asafoetida in the Curry with 1 spoon ghee or oil.

Thanku Friends,

If you like my recipe then share and subscribe it.

Thanku again.