Dhokla

 

 

Ingredient:

For Batter

  1. 1 cup Gram Flour (Besan/Chickpea Flour)
  2. 1 tablespoon Semolina (rava/sooji), optional
  3. 1½ teaspoons Lemon juice
  4. 1 teaspoon Eno Fruit Salt
  5. 1 teaspoon crushed Green Chilli-Ginger
  6. 3/4 cup Water
  7. 1/4 cup Curd (yogurt)
  8. 1 teaspoon Oil (for greasing)
  9. 1/2 teaspoon Salt, or to taste

For Tempering:

  1. 2 tablespoons Oil
  2. 10-15 Curry Leaves
  3. 1/2 teaspoon Mustard Seeds
  4. 1/2 teaspoon Cumin Seeds (optional)
  5. 1 teaspoon Sesame Seeds (til)
  6. 1 tablespoon Sugar
  7. 4 Green Chillies, slit lengthwise and cut into halves
  8. 2 tablespoons chopped Coriander Leaves
  9. 2 tablespoons grated Fresh Coconut
  10. 1 pinch Asafoetida (hing)
  11. 1/3 cup Water

 

For More Detail

http://foodviva.com/snacks-recipes/khaman-dhokla-recipe/

Aloo Ka Halwa

 

Ingredient For Aloo Ka Halwa

  1. Potatoes boiled, peeled and grated 6 medium
  2. Ghee 1/2 cup
  3. Milk 1 cup
  4. Powdered sugar 1 1/2 cups
  5. Green cardamom powder 1 teaspoon
  6. Mixed nuts chopped 1/2 cup

 

 

Method

  1. Step 1

 

  • Heat ghee in a heavy bottomed pan. Add grated potatoes and sauté well. The more you sauté the better the halwa tastes.

2.  Step 2

 

  • Stir continuously as it tends to stick to the bottom a little. Add milk and powdered sugar and mix well.

 

3.   Step 3

 

  • Cook till the sugar dissolves completely and the halwa starts leaving ghee. Add green cardamom powder and nuts and mix well. Serve warm.

 

For more details

 

visit-http://www.sanjeevkapoor.com/Recipe/Aloo-Ka-Halwa-Marwari-Vegetarian-Cooking.

Dal Baati Churma

Dal Baati Churma Recipe – How to makeDal Baati Churma

Preparation Time: 20 mins   Cooking Time: 1 hrs  & nbsp Makes 4 servings

Show me for   servings

 

Ingredients

 

  1. 1 cup coarse whole wheat flour (jada gehun ka atta)
  2. 1/4 cup semolina (rava)
  3. 4 tbsp melted ghee
  4. 2 tbsp almond (badam) slivers
  5. 1/4 tsp cardamom (elaichi) powder
  6. 5 tbsp powdered sugar
  7. ghee for deep-frying

 

For The Dal

  1. 1.5 tbsp chana dal (split bengal gram)
  2. 2.5 tbsp toovar (arhar) dal
  3. 5 tbsp green moong dal (split green gram)
  4. 1 tbsp urad dal (split black lentils)
  5. salt to taste
  6. 3 tbsp ghee
  7. 3 cloves (laung / lavang)
  8. 2 bayleaves (tejpatta)
  9. 1 tsp cumin seeds (jeera)
  10. 2 green chillies , slit green chillies
  11. a pinch of asafoetida (hing)
  12. 1 tsp garlic (lehsun) paste
  13. 1 cup finely chopped onions
  14. 1 cup finely chopped tomatoes
  15. 1 tsp coriander (dhania) powder
  16. 1/2 tsp turmeric powder (haldi)
  17. 1 tbsp chilli powder
  18. 1/2 tsp garam masala
  19. 1 tbsp finely chopped coriander (dhania)

 

For The Baati

  1. 1 cup coarse whole wheat flour (jada gehun ka atta)
  2. 1/2 cup semolina (rava)
  3. 2 tbsp besan (bengal gram flour)
  4. 1/2 cup milk
  5. 4 tbsp melted ghee
  6. 1 tsp fennel seeds (saunf)
  7. 1/4 tsp carom seeds (ajwain)
  8. salt to taste
  9. ghee for deep-frying

 

 

For The Baati

  1. 4 tbsp melted ghee
  2. 8 tbsp finely chopped onions
  3. 2 tsp lemon juice

Method

 

For The Churma

 

  • Combine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
  • Divide the dough into 8 equal portions.
  • Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
  • Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
  • Drain on an absorbent paper and allow them to cool.
  • Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
  • Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.

 

For The Dal

 

  • Clean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
  • Allow the steam to escape before opening the lid. Do not drain the water and keep aside.
  • Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
  • When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
  • Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  • Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  • Add the coriander and mix well. Keep aside.

 

For the baatis

  • Combine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
  • Divide the dough into 8 equal portions and shape each portion into an even sized round.
  • Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
  • Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
  • Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
  • Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.

 

How to serve?

 

  • Warm the dal again till piping hot.
  • Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it

For More Details

Vist
http://m.tarladalal.com/Dal-Baati-Churma-3645r

Shahi Paneer Recipe

SHAHII PANEER- rich mughlai dish with cottage cheese.

ingredients (measuring cup used, 1 cup = 250 ml)

MAIN INGREDIENTSINGREDIENTS:

 

200 gms paneer (cottage cheese)

  • 1.5 cups strained stock (got from boiling the onions with dry fruits) + water or 1.5 cups water
  • ½ cup full fat fresh yogurt/curd/dahi, whisked till smooth and mixed this well
  • 1 or 2 tbsp full fat or 70-80% fat cream (optional) (amul cream which is available in india, can also be used)otherwise use any one you would like most.
  • 1 tsp coriander powder/dhania powder
  • ½ tsp red chili powder (lal mirch powder)
  • ¼ tsp turmeric powder (haldi)
  • ¼ tsp garam masala powder
  • ¼ tsp cardamom powder (elaichi powder)
  • a pinch of saffron/kesar, crushed according to taste
  • kewra essence/vetiver, 1 or 2 drops, optional if you have otherwise left that
  • salt and sugar as per requirement or according to taste

FOR THE PASTE:

  • 1 medium sized onion, roughly chopped(bareek kate hue)
  • 2 tbsp chopped cashews (kaju)
  • 1 tbsp almonds (badam)
  • 1 tbsp magaz or melon seeds without the skin
  • 3-4 garlic/lahsun, chopped
  • 1 inch ginger/adrak, chopped
  • whole spices or garam masala:
  • 1 bay leaf (tej patta)
  • 2-3 cloves (laung)
  • 2-3 green cardamom (hari elaichi or choti elaichi)
  • 1-2 black cardamom (badi elaichi)
  • 1 inch cinnamon (dal chini)
  • ½ tsp shah jeera/caraway seeds
  • 2-3 tbsp oil or ghee or butter

 

FOR MORE DETAILS

visit- http://www.sanjeevkapoor.com/Recipe/Shahi-Paneer-Party-Cooking.html

 

Cherry Ice Cream

India’s ice creams flavours

In India people love to being with there belongings and love to hang out with them in summer vacations

 

Here!!!!!!……..We have the recipe of ICE-CREAM!!!!

Directions

  • Preparation

  • Ready In:

  1. Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
  2. Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer’s directions.

 

different meals for different days