2014-09-06

Kharbuje ke Beej ki Barfi | Melon Seeds Sweet | How to make Melon seeds sweet

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My mom made this Melon seed barfi on Janmasthmi recently its healthy and amazing in taste and a must try.





Ingredients :-

  1. 1 cup Melon seeds
  2. 1/2 cup Sugar
  3. 1/4 cup water
  4. 1/2 tsp Ghee/ Clarified butter



Method:-

  1. Dry roast the Melon seeds in a pan. Grind it in a mixer and keep it aside.
  2. In a pan add 1/4th cup water and sugar on a low flame till sugar is mixed properly with water. you will know its done you would see bubbles in the syrup.
  3. Add the grinded melon seeds to this mixture and stir it properly. Once the mixture starts sticking to the pan , turn off the flame.
  4. Take a plate add 1/2 tsp of ghee on it and spread it properly. Equally spread the melon seed and sugar mixture on this plate let it cool for 10 minutes .
  5. Now cut it in square or any shape you desire.
  6. Melon seeds Sweet/ Barfi is ready to be savored.



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Rice Kheer Recipe, how to make Rice Kheer recipe | chawal ki kheer | Rice Pudding

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Rice Kheer is an Indian version of rice pudding cooked with milk and sugar, flavored with nuts and saffron.It's a  Classic!! and  can be made for any festival or celebration or also as a sweet dessert which you can serve after meals. this is quick and easy recipe and does not demand much cooking skills. I made This Rice Kheer for Teej Festival :) 

Ingredients :-


  1. 2 tbsp of Basmati Rice
  2. 1/4 tsp of Kesar
  3. 4 Green Cardamon/ Choti Elaichi
  4. 1/4 tsp of Ghee
  5. 1 1/2 liter Milk
  6. 4 tbsp of Sugar
  7. 2 tbsp of Chopped Almonds



Method:-



  1. Wash and soak the rice in plenty of wer for 10 minutes . drain.Keep aside
  2. Pound cardamom  and Saffron in fine powder and keep it aside.
  3. Heat 1/4 tsp of Ghee in a heavy bottomed vessel , add soaked rice and cook for a minute
  4. Add milk and bring it to boil , reduce heat and cook till the mixture is reduced to 1/3 rd of the quantity.
  5. Add sugar and cook for 10 minutes and low the head.
  6. Add cardamom and saffron powder and turn of the heat .
  7. Cool and refrigerate the mixture. Serve chilled garnished with almonds. 



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2014-08-25

Carrots and potato Sauteed with Fresh Fenugreek Leaves | Gajar Aalu methi dry recipe

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Methi  is a popular north Indian side dish.  Methi is wonder herb, has great medicinal values. Well combination of these three will only be healthy.  You can’t go wrong with taste if you follow the recipe. Methi , Carrot and Potato are easily available  and it makes a amazing side dish do try and let me know if you liked it :)



Ingredients
    1. Carrots – 2 to 3 medium to big
    2. Potato - 2 small or 1 medium boiled
    3. Fenugreek leaves (fresh methi laves)- 2 bunches
    4. Vegetable oil – 2 – 3 tbsp
    5. Hing (asafoetida) – ¼ tsp
    6. Mustard seeds – 1 tsp
    7. Cumin seeds (jeera) – 1 tsp
    8. Salt – to taste
    9. Garam masala powder – 1 tsp
    10. Coriander (dhania) powder – 1 tsp
    11. Red chilli powder – 1 tsp or to taste
                        Instructions
                        1. Boil the potatoes and cut into cubes.
                        2. Peel and cut carrots  Wash and chop fenugreek/Methi leaves.
                        3. Heat oil in a wok/ kadai. Add mustard, hing, cumin, let it crackle. Add Carrot and potato , cook for 5 - 7 minutes.
                        4. Add Methi leaves, stir fry till water evaporates. Cook for further 5 mins.
                        5. Add all the masala powders.Fry for 5 mins or till carrots and Potato are cooked and has a slight crunch.
                        6. Remove from heat and serve hot with chapatis





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                        2014-08-22

                        Kala Chana Masala Recipe, Black Chickpeas Curry (Punjabi Style)

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                        There are ample of variety to try with chana .  Best thing about chana masala is it goes well with roti/paratha or steamed rice.  it's one of the best comfort food.  If you go to Delhi or Punjab the staple food everywhere you can see is rajma chalwa, chole chawal, chole batura .This lentil is very delicious and rich in protein. With its low glycemic index, Kala chana is perfect for a healthy diet. Lot of people make sprouts from kala chana and eat it in salads.
                        I have cooked the kala chana masala curry in a pressure cooker to reduce its cooking time.  If you don’t have pressure cooker then you can cook this kala chana masala sabzi in normal pan too, however it will take quite a lot of time to get cooked.

                        Ingredients :- 

                        1. 1 cup of dried black chickpeas/kala chana (soaked overnight or for 8-9 hours)
                        2. 3 cups water for soaking black chickpeas
                        3. 1 medium size onion, finely chopped
                        4. 1 large tomato, finely chopped
                        5. 4 to 5 garlic cloves finely chopped
                        6. 1 to 2 green chilli finely chopped
                        7. 1 tsp cumin
                        8. ½ tsp red chilli powder
                        9. ½ tsp punjabi garam masala 
                        10. ¼ tsp turmeric
                        11. pinch of asafoetida/hing
                        12. 2 tbsp ghee or oil
                        13. salt as required




                        Instructions
                        1. Soak the black chickpeas or kala chana overnight or for 8-9 hours.
                        2. In a pressure cooker, add 2 tbsp of ghee or oil.Add cumin, crackle them and then add finely chopped onions , saute the onions till they become light golden.
                        3. Add garlic, green chilli and saute for 15-20 seconds .
                        4. Add finely chopped tomatoes and saute them till the oil starts leaving from the sides of the onion-tomato masala.
                        5. Add the turmeric powder, asafoetida, kashmiri red chili powder and saute for 2-3 seconds, then add the kala chana along with all of the water. season with salt and stir well.
                        6. Pressure cook on a medium to high flame for 8-9 whistles or more till the chickpeas are cooked well and softened.
                        7. Lastly sprinkle the garam masala and stir. garnish the kala chana curry with coriander leaves.
                        8. Serve the kala chana curry with steamed rice, rotis or chappati.

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                        2014-08-02

                        Cabbage Peas and Onion Recipe

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                        This is everyday simple cabbage recipe , it goes well with Chapatis as well as rice .



                        Ingredients :-
                        1. 1 small cabbage chopped 
                        2. 1 small sized onion (sliced thinly) 
                        3. 1/2 cup green peas (matar) 
                        4. 1-2 green chillies (chopped) 
                        5. 1/4 tsp turmeric powder 
                        6. 1/2 tsp red chili powder
                        7. 1 tsp mustard seeds
                        8. 1 tsp Fenugreek seeds/ Methi Dana
                        9. 1 tsp ginger finely chopped
                        10. salt to taste 
                        11. 4-5 curry leaves
                        12. 1 tbsp of cooking oil


                        Method :-
                        1. Heat oil in a pan .Add Mustard seeds and Methi Dana  let it splutter, add green chillies, curry leaves and ginger.
                        2. Add Peas and let it cook for 4 to 5 minutes, now add sliced onions and fry till light brown , Add salt and and other spices.
                        3. Now add cabbage ,mix it well.
                        4. Cover it and cook for 10 minutes.Keep on stirring it in between.
                        5. Cook till Cabbage is cooked , serve it hot with chapatis.
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