Bathua ( Chenopodium ) Ki Bhujiya.. Bathua Stir Fry

Hello friends,
Namaskar....

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

# Today I am going to make "Bathua Bhujiya or Bathua Stir Fry".
It is the special green vegetable of winter.
It is rich in fibre and Water content.
It is full of minerals like iron, potassium, Phosphorus and calcium.

# It cures constipation and host of your tummy problems.

# During the winter season,  many dishes of Bathua are prepared at home like ..
Bathua saag, bathua Parantha, bathua raita, bathua tikki etc.

"Aloo bathua Stuffed Parantha" is mostly enjoyed by people with bathua Raita.

# "Bathua Bhujiya" is one of the most healthy and delicious dish with very simple spices and method.

It needs very few Ingredients. Its natural taste and flavour is so high that it is done with simple way.

# Prep Time....20 minutes
# Cook Time....15 minutes
#  Serving.....2 or 3

# Ingredients For Bathua Bhujiya..

1. Bathua....400 gram
2. Desi ghee or oil...2 Table spoon
3. Cumin seeds...1/2 Tea spoon
4. Asafoetida...2 pinch
5. Turmeric powder...1/2 Tea spoon
6. Coriander powder...1 Tea spoon
7. Red chili powder...2 pinch ( optional )
8. Chopped green chillies....1 table spoon
9. Chopped ginger......1 Table spoon
10. Salt to taste ....1 Tea spoon

# For garnishing and extra flavour...

1. Slit green chillies...2
2. Ginger Julienns...1 Spoon

# Method Of Making "Bathua Bhujiya"...

1. First of all clean the bathua well.
Just cut the hard and thick stems of Bathua and separate the soft leaves with soft stem.
If you see and grass in it, just throw it.

2. Then wash it properly in the open water
It is found Sandy and muddy so it needs extra washing.
Dip the bathua in the clean water for 5 or 6 times so that all the dirt could come out.

3. Then place the bathua on a strainer.

4. Now transfer it in the pressure cooker and cook it till 2 whistles and 2 minutes more without adding water.

5. Let the pressure down by itself.

6. Now place it again on a strainer so that extra water could come out.

7. As the bathua cools down,  just squeeze it slightly with hands.
And grind it on the roller stone ( sil batta ) roughly for the Bhujiya.

You can grind it in a mixer jar too without squeezing.

8. Now bathua is ready for frying.
Just add oil or ghee in a wok or Kadhai.

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

10. Just add chopped green chillies and ginger and saute then for 2 minutes for a nice taste.

11 Now add coriander powder, turmeric powder and a very little red chili powder .
Just saute it for 30 seconds.

12. Lastly add grinded bathua.
Mix it with spices and fry it well for 5 minutes.

In this way, instant and delicious "Bathua Bhujiya" is done.

Just garnish it with chopped green chillies and ginger.
Sprinkle some fresh coriander leaves for garnishing.

Now enjoy and serve it hot with chapatis, poori and Parantha.

# Note...

1. You can make this bathua Bhujiya without boiled method too.
Just chop the bathua finely and cook it with the same oil and spices.

But this is much time taking and taste is not so good.

2. You can add 1or 2 mashed and boiled potatoes in this Bhujiya at the time of frying as your taste.

It can increase the quantity of Bathua Bhujiya and you can stuff your Parantha with it.

3. You can pour the tadka of asafoetida and cumin seeds at the top of Bhujiya with desi ghee and chopped green chillies and ginger for extra richness and taste.

Just enjoy this bathua Bhujiya with hot chapatis or Parantha.

Thanku Friends..

Thanks and regards.

Carrot Barfi ( Gajar ki barfi )

Hello friends,
Namaskar....

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

# "Carrot barfi"is the delicious dessert of winter. Often we make carrot Halwa at our home but rarely try the carrot barfi as we make other types of barfi...like coconut, bottle gourd etc.

# Through this recipe, you can make your "carrot barfi" easily and as delicious as you find in the market.

# Prep Time....25 minutes
# Cook Time...1 hour
# Serving...1o to 12

# Ingredients For Carrot barfi...

1. Red Carrot.....2 kilo gram
2. Mawa.....400 gram ( or fresh malai )
3. Desi ghee....80 gram
4. Cardamom powder...1/2 tea spoon
5. Crushed cashews...20 gram
6. Chopped dry fruits...2 Table spoon for garnishing

# For sugar syrup...

1. Sugar....300 gram
2. Water...150 ml.

# Method of Making...

1. Firstly wash the carrots well.

2. Then cut the both ends of carrot and peel them.

3. Again wash the peeled carrots if any impurity is there and keep aside.

4. Now grate the carrots in a grater ( ghiyakas ) one by one leaving the hard yellow part of carrots.

5. Then heat the pressure cooker with 1 Table spoon ghee.
As the ghee melts up, just mix all the grated Carrot in it.
Just pressure cook it till 1 whistle only.

6. Let the pressure down by itself.

7. Then transfer this steamed Carrot in a heavy bottomed kadhai or wok on the medium high flame.

8. Now cook and fry them till the mixture becomes dry.
It will take 12 minutes.

9. Just add mawa or fresh cream of home in the mixture and mix and stir well.

10. Stir it constantly till the mawa mixture becomes dry.
It will take 15 minutes.

11. Add 2 Table spoon ghee and mix it well.
Let it cool down.

12. Now heat a pan on the high flame and add sugar and water for the sugar syrup.

As the sugar melts in the water, just slow the flame and cook it till 2 strands consistency.
( 2 tar ki chasni )

13. Then transfer this sugar syrup in the carrots mixture and mix and stir it well.

14. Now you will find it something soggy...
But as you keep on stirring it....soon it will be thick.

15. Keep on stirring it fastly.
Don't leave it otherwise it can stick or burn.

16. Just add the remaining Desi ghee and crushed cashews in the mixture and stir it till the mixture separates the sides of kadhai.

Now you will see that the mixture has become very smooth and seperating the ghee.

Now just off the flame and transfer this barfi mixture in a greased container to set.

Sprinkle the chopped dry Fruits over it and press them with a greased spoon...so that it could stick well.

Let the carrot barfi cool completely till hours for a nice taste and texture.

Better let it set over night...then cut it in the rectangle or square shape.

Next day, you will find it amazing in taste and texture like market Style carrot barfi.

# Note...

1.  Just pressure cook the grated Carrot till 1 whistle only.
This steamed Carrot saves time.
You can cook the grated Carrot directly in the kadhai with some milk.
But it is time taking.

2. After adding mawa and after adding sugar syrup....keep on stirring the mixture to escape from burning.

3. You can make this barfi without sugar syrup too.
The method is that...after frying the grated Carrot, just add sugar and stir it till the mixture becomes dry.

Then add mawa or home made malai in it.
And again stir it till the thick consistency like carrot halwa.
Lastly add 50 gram cashews nuts powder and 2 spoon Desi ghee in the mixture...and stir it well.

Barfi mixture is done.
Just transfer it in a greased container.

Let it cool completely and then cut it as your choice and enjoy it.

Thanks.

Instant And Delicious Carrot Halwa Without Mawa ( Halwai jaisa Swadist gajar ka halwa )

Hello friends,
Namaskar....

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

# "Carrot halwa" is a  very delicious dish in the winter season. Its colour and taste is so nice that all people want to enjoy it .

# Carrots are sweet, tasty and highly nutritious. They are rich in vitamins, minerals and fiber. It is a good source of vitamin A.and beta-carotene ..so very beneficial for eye sight.

# Carrot is a perfect healthy and delicious food so we prepare many dishes, curries, cake, Barfi and pickles from it.
"Carrot Halwa" is one of the most delicious dishes or desserts in Indian cuisine.

# Prep Time..20 minutes
# Cook Time...35 minutes
# serving....10

#  Ingredients For Carrot Halwa...

1.Red Carrot.... 2 kg 250 gram
2. Sugar.....300 gram
3. Milk...50 ml.
4. Deshi ghee...2 Table spoon
5. Cardamom powder...1/2 tea spoon
6. Raisins...25 or 30
7. Chopped cashew...15 to 20
8.  Fresh cream...300 gram ...a big bowl ( ghar ke doodh ki malai )

# Method Of Making...

1. Firstly wash the carrots well.
Then peel them with a peeler and keep them aside.

2. Before grating now again wash them well...so that any impurity could come out.

3. Then grate all the Carrots in a grater one by one leaving the hard yellow part of the Carrots.

4. Now transfer the grated Carrots in the pressure cooker with 50 ml.milk.
And cook it on the high flame till one whistle only.

5. Then transfer this steamed Carrot in a heavy bottomed wok on the high flame.

6. Just cook it for 5 minutes till it becomes little dry.

7. Just add sugar in the Carrot and stir it well.

8. Stir and mix it for 10 minutes.

9. As the Carrots absorb all the sugar syrup.... just add the fresh cream of home and mix well.

10. Stir it continuously and add washed raisins ( kishmish ) and some chopped cashew nuts.
It will take 15 to 20 minutes.

11. As the halwa starts seperating the sides...just add 2 Table spoon desi ghee in the halwa and mix well.

It will bring in halwa very rich taste and texture.

Take out in a container and garnish it with some chopped cashew nuts.

In this way... instant and delicious Carrot Halwa is ready to enjoy.

Serve it hot as a delicious dessert in any meal.

For this halwa...You don't need to bring Mawa from the market.

Just take out your home made malai from the freezer one day before in the winter.

Any time you can make this delicious halwa with your fresh malai.

If you don't have the fresh malai...Then add 300 gram crumbled Mawa in the Carrot in place of malai.

The recipe is the same.

#  Note....

1. After peeling the Carrots, don't dip them in the water.
By doing so...the sweetness of Carrots would come out in the water.

2. Don't overcook the Carrots in the pressure cooker...just 1 whistle only.
The purpose is to steam it only for making the instant halwa.

3. Cook the halwa stirring  constantly.
It will not take much time.

4. In place of malai...You can add 300 gram Mawa.

5. For kids... don't add malai or Mawa.
Just add a little sugar and a little milk powder.

Sesame seeds and jaggery Laddu ( "Til Aur Gur ke Laddu ) "Makar Sakranti"and "Sakat Chauth" Special Laddu

Hello friends,
Namaskar....

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

# "Sesame seeds And Jaggery Laddu" ( Til aur gur ke laddu ) is a winter Special dish.
Because both are very nutritious and generates heat inside the body.

# Sesame seeds are rich in anti ageing properties and very beneficial for hair and skin.
Jaggery is rich in iron and prevents anemia and detoxifies the body.

# Prep Time ...10 minutes
# Cook Time...7 minutes
# Making Laddu...20 minutes
# Serving...10
# Total laddu...20 in medium size

# Ingredients For Sesame And Jaggery Laddus....

1. Roasted sesame seeds......200 gram
2. Small jaggery pieces.....200 gram
3. Deshi ghee....2 Table spoon full

# Method of Making.....

1.  Clean the Sesame seeds well.
Sieve it in the wheat flour strainer first and then check it if any impurity is there.

2. Now heat a heavy bottomed kadhai on the medium flame and dry roast the Sesame seeds till light brown only.
The roasted sign is that sesame seeds become little puffy and you can press  them.

It will take 7 minutes only.

Then take out the Sesame seeds from the wok or kadhai otherwise they will turn into dark brown and will become a little bitter in taste.
Let it cool down.

3. Now cut the jaggery into small pieces so that it will get melted easily.

4. Then grind the 150 gram roasted sesame seeds in the mixer jar coarsely. ..( Tharthara in Hindi )
And let the 50 gram sesame seeds remain the same as whole.

5. Now heat the same kadhai on the medium slow flame and add deshi ghee in it.

6. As the ghee melts up...just add crushed jaggery in the kadhai and stir it continuously.

7. As the jaggery turns in the syrup...just immediately off the flame.
Don't over cook it.... otherwise laddus will not be soft in taste and texture.

You need only melted jaggery syrup without any thread.

This is the important step of the recipe.

8. Now add  all the roasted and grinded Sesame seeds in the jaggery syrup.
Mix it well.

9. Now you have to make Laddus as the mixture is hot.

For This....there is a technique...
Keep a bowl of cold water ready.

Just take a little portion of laddu from the hot kadhai...press it in your palm and make it round with your wet hands.
And place it in a plate.

Or first wet your hands with water...and then start Making laddus as you are comfortable.

( You can apply ghee also on your hands for Making laddus in place of water.
But it is little hard in Making laddus.)

10. In this way, prepare all the laddus.

11. As the mixture becomes cool while Making laddus...then you have to make it 
warm a little so that you will get some moisture in the mixture of laddu.

For This...take out the laddu mixture in a bowl and place it in the fast boiling water container....as it heats up....
Just bind your remaining laddu with oily or wet hands.

( You can heat up the kadhai....But then you will get hard dough of laddu.)

In this way.... "Sesame seeds and jaggery laddu" are ready to enjoy and serve.

You can enjoy these laddu till months.

These are the Special worship laddu...on "Makar Sankrati" and "Sakat Chauth".

#  Things To Remember...

1. Roast the Sesame seeds till light brown only. Just off the flame, stir it for few seconds and take out in a bowl.

2. Don't over cook the jaggery...the purpose is just Making the jaggery syrup for laddu.
No need of any thread.
As the jaggery melts with the ghee well...just off the flame.

By doing so...you will get very delicious and soft in taste.

3. Be fast in making laddu...just press a little mixture and make it round with wet hands.

If by chance, your laddu mixture becomes cool, then let it heat up on the medium flame.....and then make your laddu.

Thanku Friends,

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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.

Thanku Friends,

If you like it, then subscribe it.

Thanks again.

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..

.

Thanks again.