Papaya Barfi

Hello friends, 

Namaskar, me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Sabhi jante hain ki papaya bahut healthy fruit hota hai isliye aaj hum Papaya ki barfi banayenge jo ki bahut hi tasty lagti hai.

# INGREDIENTS

1. 250 grams peeled and grated ripe papaya

2. 15 grams (1 spoon) desi ghee for roasting papaya

3. 150 grams cheeni

4. 200 grams milk for cooking papaya

5. 200 grams kaaju yaa badam powder

6. 1 teaspoon ilaichi powder

7. 1 tablespoon dry fruits (kaaju, badam) finely chopped

# METHOD OF MAKING

• Pehle papeete ko achi tarah dhokar, cheelkar grate karenge. Hum papeetay ko bade pieces me kaat kar pressure cooker me 2 whistles tak paka sakte hain. Aur potato mesher se mesh karke bhi papaya pulp bana sakte hain (jo bhi aapko pasand ho).
• Phir ghee daal kar papeete ke pulp ko paani sukhne tak roast kariye. Ab doodh mila denge. Phir milk ke sookhne tak roast kariye. Ab cheeni dal denge. Phir se chalate huye tab tak pakana hai jab tak sugar syrup sookh jaaye. 
• Ab ilaichi powder, kaaju, moongfali yaa badam powder mix karke gas off kar dijiye. Ab kisi bhi chiknai lage (greased) container me transfer karke barfi ko jama lenge. 
• Dry fruits ko daal kar garnish karke halke haath se press karenge jisse dry fruits chipak jaaye. Thandi hone par 1 ghante ke liye fridge me rakh kar apni pasand ke aakar me cut kariye. Lijiye tasty barfi taiyar hai.

Thanks Doston,

If you like my recipe please like and share it.

Thanks again.

Papaya Halwa

Namaskar doston,
Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai. Aaj ki recipe hai papaya ka halwa jo ki banane me easy and simple hota hai aur khaane me bahut zyada tasty.

# INGREDIENTS
1. 250 grams ripe papaya
2. 100 grams cheeni
3. 500 grams milk
4. 1tablespoon ghee
5. 20 gram roasted and chopped nuts like, kaaju, badam etc.
6. 1/2 teaspoon ilaichi powder (cardamom powder)
7. 1 teaspoon kishmish

# METHOD OF PREPARATION

• Papaya ko grate kare. Phir ek kadhai me ek teaspoon ghee daal kar dry fruits ko roast karke kadhai se nikal kar alag rakhe. 
• Isi kadhai me grated papeete ke mixture ko roast kare. Jaise hee papeeta mixture dry hone lage doodh dal dijiye. 
• Aur phir dry hone tak pakayenge. Ab cheeni aur kishmish daal denge. Dubara sugar syrup ke dry hone tak pakayenge. 
• Lijiye garam garam halwa taiyar hai. Dry fruits se garnish karke serve kijiye.

Thanku Doston,
Please try this recipe. If you like it then please like and share my blog.
Thanks again.

Shaahi Meethe Chaval

Namaskar Doston,

Mein hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Basant panchmi ko meethe chaval vishesh roop se banaye jaate hain aur inki ek alag hi importance hai. Aaj mein Shahi Meethe Chaval ki recipe share kar rahi hun, jab bhi aapka khaane ka man ho bana lijiye.

# INGREDIENTS

1. 200 grams chaval

2. 150 grams cheeni

3. 400 grams paani (chaval se doguna paani)

4. Roasted almonds, kaaju (finely chopped)

5. 2 spoons kishmish

6. 10-15 kesar ke dhaage yaa chutki bhar haldi yaa basanti rang

7. 50 grams roasted mava (khoya), if you like (optional)

8. 1 tejpatta, 1/2 teaspoon choti ilaichi powder,1 badi ilaichi aur 2 long (cloves)

9. 1 tablespoon desi ghee

# METHOD OF PREPARATION

• Pehle gas on karke ek bartan me paani garam karne rakh denge. Paani me ubaal aate hee chaval daal denge aur gas sim karke chaval pakne denge. Jab chaval ka paani sookh jaaye to samajh jaiye chaval taiyar hain.
• Jab chaval ekdum thande ho jaaye tab cheeni milakar side me rakh dijiye. Ab ek kadhai me desi ghee daal kar garam hone dijiye phir sabhi sabut masale aur kishmish dal denge jisse kishmish acchi tarah phool kar juicy ho jaaye. 
• Last me cheeni mix chaval, roasted mava (khoya), dry fruits aur garam paani me ghuli hui kesar yaa haldi sabhi daal kar fry karke gas off kar dijiye. 
• Cut kiye huye nuts se garnish kar serve kijiye.

# THINGS TO REMEMBER

1. Chaval thande hone par cheeni milani hai.

2. Chaval ko moisture khatam hone tak hee fry karenge otherwise chaval soft nahi rahenge. Isliye chashni banana avoid karte hain.

Thanks Doston, 

If you like my recipe please comment and share it.

Thanks again.

Triplex Dhokla

Namaskar Doston,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai. Aaj hum teen layer ka dhokla (Triplex Dhokla) bana rahe hain jo ki sabhi ko bahut pasand aata hai.

# INGREDIENTS

1. 300 grams besan

2. 150 grams sooji, 150 grams dahi (curd)

3. 2 teaspoon oil

4. 3 teaspoon Eno fruit salt

5. Salt to taste

TADKE KE LIYE

1. 1 teaspoon oil

2. 1 teaspoon mustard seeds

3. Curry patta (12 around)

4. Hari mirch as you like

5. Juice of 3 lemons

6. 1 teaspoon sugar

# METHOD OF MAKING

• Pehle hum besan me  1/2 teaspoon namak aur 1 teaspoon oil daal kar paani se batter taiyyar karenge (pakode jaise consistency). Phir alag bowl me sooji namak daal kar smooth batter taiyyar karenge.15 minutes ke baad pressure cooker yaa dhokla cooker m 500 ml. paani daal kar bhap banane ke liye rakh dengey. Tab tak ek round yaa square container ko oil se chikna karke besan ke half part mein 1 spoon eno daal kar 5 mins bake karenge. Phir sooji wale batter me 1 spoon eno daal kar mix karke, besan wale batter ke upar daal kar 5 mins bake karenge. Ab last me bache huye half besan me 1 teaspoon eno daal kar 15 mins bake karenge.
• Lijiye dhokla taiyyar hai. Thoda thanda hone par plate mein transfer kar tadka ka paani dal denge.

# TADKE KA PAANI

Kadhai me ek spoon oil daal kar sarson chatka kar 800 gram pani dal denge phir lemon juice, 1 1/2 spoon namak, cheeni etc daal kar boil Karenge, jab tak hari mirch soft naa ho jaaye. Apni pasand ke aakar me cut kijiye.

Thanks,

Please give me ur feedback.

Thanks again.

Gajar aur Chukandar Barfi

Namaskar doston,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Aap jante hi hain ki beetroot hamari health ke liye kitni zyada beneficial hai par different taste ki wajah se hum kum hi use me laate hain. Isliye aaj hum chukandar ko carrot ke saath mila kar barfi bana rahe hain jo ki bahut hi tasty lagti hai.

# INGREDIENTS

1. Gajar 750 grams

2. Chukandar 250 grams

3. Cheeni 250 grams

4. Milk 1 and 1/2 liter

5. 1 tablespoon ghee

6. 50 grams kaaju yaa badam powder

7. 20 grams roasted and finely chopped nuts

# METHOD OF MAKING

• Sabse pehle gajar aur chukandar ko acchi tarah dhokar, cheelkar (peel) grate kar lenge. Phir gas on karke pressure cooker me 200 grams doodh aur 1 teaspoon ghee daal kar 2 seeti aane tak paka lenge. Saath hi dusri gas par ek bhaari ka
  
  dhai me doodh daal kar boil kar lenge. Ab cooker mein se gajar aur chukandar ko kadhai me transfer karenge. 
• Ab slow medium gas par chalate huye tab tak pakana hai jab tak poora doodh sukh jaaye. Uske baad cheeni mila denge. Ab full gas karke paani sookhne tak pakayein, jaise hi gajar aur chukandar ka mixture tight hone lage turant badam powder aur ghee daal kar achchi tarah milakar ghee lage container me palat kar barfi set kare. 
• Cut kiye huye nuts ko barfi par lagakar thoda sa press kar dijiye aur thandi hone par apne pasand ki shape me cut kijiye.

Thanks Doston,

If you like my recipe please like and share it.

Thanks again.

Instant Dry Samosa

Namaskar Doston,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai. Aaj ki recipe hai Dry Samosa jo ki sabhi logo ko pasand hota hai. Inhe bana kar rakhe qki ye zyada din tak chal jaate hain.

# INGREDIENTS

1. 250 grams maida (all purpose flour)

2. 60 grams desi ghee

3. 50 grams namkeen sev, dalmoth namkeen

4. 2 spoons roasted moongfali powder

5. 1 spoon white til (sesame)

6. 1/4 spoon namak (salt)

7. 1tablespoon saunf and dhaniya powder

8. 1teaspoon lal mirch powder

9. 1/2tea spoon ginger powder

10. 1spoon meethe saunth (optional hai)

11. 1 tablespoon cut kiye huye kaaju aur kishmish

12. 500 grams oil (samosa fry karne ke liye)

# METHOD OF MAKING

• Pehle maida me ghee daal kar kam paani ke saath tight aata laga kar taiyyar karenge (poori ke aatay se sakht) jab tak aata set hota hai tab tak hum samosa ki filling bana lenge, jiske liye sabhi samagri ko mixer me tharthara grind karenge. 
• Lekin dry fruits ko haath se bareek cut karke milayenge. 
• Dry samosa chote size ke hi achhe lagte hain isliye choti choti loi bana kar rakh denge. Phir ek loi ko belan se oval shape me bana kar beech me se cut karke cone shape me filling daal kar samosa bana lenge.
• 1 ghanta (hour) ke baad hi talenge (deep fry karenge) jisse samose bahut crispy bante hain.

# THINGS TO CONSIDER

1. Maida se tight dough lagana hai.

2. Filling me koi bhi moisture naa ho (pani ka use naa kare)

3. Samosa thodi der rakhne ke baad hi talenge (fry karenge).

Thanks Doston, If you like my recipe please give your valuable feedback.

Thanks again.

Swadisht Gujiyan

Namaskar doston,

Me hoon Sangeeta Agrawal aur mere blog par aapka bahut bahut swagat hai doston. Aap sabhi jante hain ki hamara Bharat tyorahon ka desh h aur har tyohar kisi na kisi pakavan se related hai jaise Holi aur Diwali par Gujiyan banayi jaati hain. To dekh lete hain ki gujiyan banane ke liye kya saman ki zaroorat hoti hai.

# INGREDIENTS

1. 250 grams maida (all purpose flour)

2. 60 grams desi ghee (moyan ke liye)

3. 150 grams bareek boora yaa pisi huye cheeni

4. 250 grams khoya (mava)

5. 250 grams cheeni aur barabar ka paani chashni ke liye

6. gujiyan ki bharavan (filling) ke liye chironji, kishmish, choti ilaichi powder

7. 1 spoon roasted suji (semolina)

8. Garnishing ke liye cut kiye huye pista

9. 500 grams ghee gujiyan fry karne ke liye

# METHOD OF MAKING

Sabse pehle maida me ghee daal kar acchi tarah se milate huye light luke warm water se tight (poori ke aate se sakht) aata laga kar alag dhak kar rest ke liye rakh denge (half an hour).

FILLING KI TAIYYARI

Gas on karke khoya ko acchi khushboo aur rang badlne tak mandi aanch par bhunenge. Thanda hone par boora, cut kiye huye dry fruits as your choice, 5/6 ilaichi ka powder aur bhooni huyi sooji ko mila kar bharavan taiyyar karenge. 

Ab gujiyan belne ki taiyari hai, uske liye aate ko haath se acchi tarah chikna karke choti loi (peda jaisi jo poori ke liye banate hain) banakar cover karke rakhenge jisse maida sookh naa jaaye. Ab ek-ek loi ko poori ki tarah bel kar 1 spoon filling bharke dono kinaron ko maida ke ghol (1spoon maida aur 2 spoons paani ka mixture) se chipka kar haath se goonth kar yaa saanche se gujiyan bana kar cover karke rakhenge jisse gujiyan sookh naa jaaye nahin to fry karte time gujiyan crack (phat) sakti hain.

Saari gujiyan ghee me fry karne ke baad sugar syrup bana lenge. Iske liye 1 bartan me barabar ka cheeni aur paani daal kar 2 tar ki chashni bana kar 2 yaa 3gujiyan ko dip karke chalni par rakhte jaayenge jisse extra chashni nikal jaaye. Ab saari gujiyan ko pista se garnish karke thandi hone par kisi container me bhar lenge.

# THINGS TO CONSIDER

1. Khoya accha bhuna hua ho to gujiyan zyada din chalti hain.

2. Gujiyan ko banakar (fry karne se pehle) cover kare jisse sookh naa jaaye (crack  na aaye).

3. Chashni me se nikalte hee pista laga kar garnish kare warna pista chipak nahi paayenge.

# NOTE

Aap chasni mein bhi bareek cut kiye huye pista dal sakte hain.

Thanks,

Please doston if you like my recipe comment and share it.

Thanks again.