Pumpkin And Grapes curry (. Kaddu aur angoor ki sabji )

Hello friends,
Namaskar....

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

#  "Pumpkin curry" is one of the most favourite curries of people. It tastes very nice with chapatis, poori and rice.
Its sweet, sour and tangy flavour makes it different but delicious.

#  Pumpkin is highly nutritious and particularly rich in vitamin A. It protects the eye sight and helps in weight loss.
It is full of fibre and anti - oxidants.
It is a Super Food.

# Prep Time...10 minutes
# cook Time....25 minutes
# Serving.....4

# Ingredients For "Royal Pumpkin Curry"..

1. Pumpkin.....500 gram
2. Green grapes.... 25
3. Mustard oil...50 ml.
4. Fenugreek seeds...1 Tea spoon ( Methi )
5. Asafoetida...2 pinch
6. Chopped Green chilies...2
7. Chopped ginger....1 Table spoon
8.  Red Chili powder....1 Tea spoon
9.  Turmeric powder....1Tea spoon
10.  Coriander powder....1 Table spoon
11. Amchoor powder...1/2 Tea spoon
12. Garam masala...1/2 Tea spoon
13. Salt to taste .....sendha and black salt
14. Sugar....60 gram
15. Water...100 ml.
16. chopped coriander...2 Table spoon

#  Method of Making....

1. Wash and cut the raw pumpkin into even pieces.

2. Wash the grapes well and keep aside.

3. Then place a wok or kadhai on the medium flame with oil.

4. As the oil heats up....just add fenugreek seeds to crackle and then 1 pinch of asafoetida to sizzle.

5. After that add Green chilies and ginger and saute well for 2 minutes for a nice taste.

6. Just add other spices like... turmeric powder, coriander powder and half red Chili powder and saute it.

7. Then add the pieces of pumpkin and half grapes with salt in the spices and saute it for 2 minutes for a nice taste.

8. Now add the water ( 100 ml. ) and mix well and cover the Curry for 5 minutes on the sim flame.

9. After that check and stir it and cover it again for 5 minutes.

10. Now add the sugar and cook it as open...on the medium high flame.

11. Just mash the curry a little with the sugar syrup and then add rest half grapes for a nice texture.

12. Cook it openly ( without covering ) for 10 minutes until the Curry separates the oil from the sides of kadhai.

13. Lastly add garam masala, pinch of asafoetida, half red Chili powder and amchur or lemon juice and mix it well.

In this way... Delicious pumpkin and grapes curry is ready to enjoy.

Serve it hot with chapatis, poori, parantha and rice.

#  Note..

1. For children.. you can reduce the quantity of red and Green chilies.

2. Adding of sugar balances the sourness of grapes and gives the curry a delicious tangy taste.

3. If you put black salt in the curry..it also enhanes the taste of curry.
Just add it to your taste.

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Potato Fritters ( Aloo ke pakode ) Instant Tea Time Snacks

Hello friends,
Namaskar...

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

#  "Potato fritters" ( Aloo ke pakode ) is a very easy, comfortable and delicious snack. It is the most favourite "Tea Time Snack" during the rainy season.

Potato is that veggie which almost all people like it in any form....like potato chips, Parantha, pakoda, sandwich, Pettis, halwa,  tikki,  cheela , Curry and many more.
You can call it the king of all veggies.

You can make these potato fritters more interesting by adding some secret ingredients.

If you want to make it more crispy and fluffy too...Then add some rice flour or corn flour with a pinch of baking powder and soda both in the batter.

If you want to make it soft... specially for children, then add Two spoon curd in the batter of pakoda with a pinch of baking soda only.

# Prep Time...5 minutes
# cook Time....8 or 10 minutes in 1 batch
# Serving...3 or 4

# Ingredients For Potato Pakoda

1. Potato...250 gram ( 4 or 5 )
2. Gram flour.....200 gram
3. Salt to taste or...1 Tea spoon
4. Pinch of asafoetida
5. Crushed Ajwain..1/4 Tea spoon ( optional )
6. Red chili powder...1/2 Tea spoon
7. Chopped onion...1 ( optional )
8. Chopped Green chillies...2
9. Chopped fresh cilantro...1Table spoon
10. Rice flour or corn flour...2 Table spoon
11. Baking soda...1 pinch
12. Baking powder...2 pinch
13. Water as needed or 170 ml.
14. Oil for frying pakoda

#  Method Of Making..

1. Firstly wash the potatoes well.
Then cut it into thin slices and put them in the water so that they couldn't turn the colour.

2 Then wash them again for 2 or 3 times more and finely dip in the water with some salt...so that potato chips would be salty in the inner side.

3. Meanwhile prepare the batter of pakoda.
Just add all the ingredients in the gram flour like salt, ajwain, red chili powder, turmeric powder, asafoetida, rice flour and mix well .

4.Now add some water in the gram flour to make a thick  pouring consistency batter and beat well and keep aside.

5. Then place the soaked potato chips in a strainer so that extra water could come out.

6. Heat a wok with oil on the medium high flame. As the oil heats up, beat the batter again and add a  pinch of baking soda and powder both and mix well.

7. Now take some potato slices from the strainer, wrap in the batter of pakoda and leave them in the hot oil one by one.

8. As the Fritters become light brown from the bottom, just flip them on the other side for frying.
At this stage flame is high so that it could not absorb much oil.

9. As the Fritters become golden brown on the both sides, then fry them on the medium low flame for 3 or 4 minutes.

Now potato pakode are done.

Take out them on a napkin paper.

In this way... Delicious and instant potato pakode are ready to enjoy.

Serve them hot with chutney, sauce and tea.

#  Note

1. After slicing the potatoes...soak them in the water so that they could not turn black.

2. Don't add more baking soda or powder, other wise Fritters can absorb the oil.

3. If you don't want to add baking soda in the batter...Then beat the batter 3 minutes more.
It will help in making the pakode fluffy.

4. If you want to make the pakode soft and fluffy, then add 2 Table spoon curd in the batter in place of rice flour.

Thanks a lot for viewing.

Thanks again.

Besan Tawa Sandwich or Toast ( Kids Special Snacks )

Hello friends,
Namaskar....

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

# Breakfast is an integral part of our daily food. We make many delicious, healthy and interesting snacks for this.

Bread dishes are all time favourite food for Everyone. It is an instant, filling and delicious.

# This besan sandwich is specially for children who prefer colourful and tempting dishes.
In this sandwich there are two layers of Chutney and tomatoe sauce which makes it something sweet and Tangy.

If you are Making these sandwich for others, then you can add more chilies, chopped ginger and Green chilies in the paste of gram flour and in the filling of potato.

You can also avoid tomatoe sauce as taste....and you can deep fry these besan sandwiches...Then it will be yummiest like bread pakora.
After frying as whole...just cut it like sandwich.

# Ingredients For Besan ( gram flour  ) Tawa Sandwich....

#  For Batter...

1. Gram flour....200 gram
2. Bread pieces....6
3. Salt to taste
4. Turmeric powder...1/4 Tea spoon
5. Pinch of red Chili powder
6. Pinch of asafoetida
7. Pinch of baking soda
8.chopped onions...( Optional )
9. Chopped Green chilies 1 spoon..( optional )
10. Grated ginger ...1 spoon
11.crushed Ajwain...1/4 Tea spoon
12. Water as needed
13. Oil or ghee for frying

#  Ingredients For stuffing ..

1. Boiled potato....3
2.Oil....2 Table spoon
3. Cumin seeds...1/2 Tea spoon
4. Pinch of asafoetida
5. Coriander powder..1 Tea spoon
6. Red Chili powder to taste
7. Salt to taste
8. Garam masala....1/2 Tea spoon
9. Amchur powder..1/2 Tea spoon
10. Some fresh coriander leaves
11. Chopped green chillies..1spoon ( optional )
12. Chopped ginger..1 spoon ( optional

#  Method Of Making..

1. Firstly peel and cut the boiled potatoes and keep aside.

2. Then heat a pan with oil on the medium flame.
As the oil heats up..just add cumin seeds and asafoetida to crackle.

3. Then add chopped green chillies and ginger and saute them for a minute for a nice taste. ( But avoid it for children )

3. Then add other spices like.. coriander powder, red chili powder, garam masala, amchur powder, salt to taste, chopped coriander with potato pieces.

4.Now fry them well and off the flame.

5. Then mash the fried potatoes well with a spatula or potato masher...and keep aside.
Filling or stuffing is ready.

6. Then take out the bread pieces and spread the chutney and tomato sauce on the breads separately.
Let it dry for 5 minutes or you can transfer it in the refrigerator for much drying.

7. Then prepare the batter of gram flour as little thick pouring consistency.

Just add...salt, ajwain, pinch of asafoetida, pinch of red chili powder, turmeric powder and pinch of baking soda  in the gram flour.
Add a little water in it and mix it well.
Adjust the Water as a little thick pouring consistency batter and keep aside for rest.

8. Now spread the potato stuffing on the one side of chutney or tomatoe sauce bread.
Keep all the slices ready.

9. Heat a non stick tawa on the medium flame and sprinkle few drops oil or ghee and wipe out it for making the tawa smooth.

10. Then put the other slice on the Stuffed slice and press it little to stick it well.

11. Just dip this sandwich in the gram flour batter well and transfer it on the heated tawa.

12. Pour a little oil to the all sides.
As it becomes golden ..just flip it on the other side and fry it.
Add the oil as needed.

13. This shallow frying will take 8 minutes at least...for a nice taste.
Because you have to cook the besan layer of the bread sandwich.

While if you deep fry these sandwich then it will take 5 minutes only.

14.I n this way...fry the all sides of sandwich by holding it with a plucker or with the help of two spatulas.

15. After that take out in a plate and cut it into Two parts with a knife or pizza cutter.

Colourful and delicious besan sandwiches are ready to enjoy.

Serve it hot with juice, milk or Tea, chutney and sauce.

#  Note

1. Adjust the consistency of besan batter.. neither thin nor thick.

2.Pinch of baking soda is sufficient.
Don't put more. Otherwise it can absorb oil.

3. You can deep fry these besan sandwiches like bread pakora.

4. For children... avoid the green chillies and ginger in the stuffing and batter.

Thanks a lot for your precious time in viewing..

.

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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.

Thanks and regards.
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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.
Thanks again.