Friday, February 28, 2014

Mava (khoya)Ghujiy ........SNC challenge

I am happy to be hosting this challenge. Thanks to Divya for giving me this opportunity.It is my suggestion to al my friends that we all members participate in every event bec it is the main purpose of this event so that we intract with each other and share our views. waiting for ur response.

I am writing Ghujjiya recipe for my south indian friends. I chose this recipe because this March month is the month of Holi festival. In North India, especially in U.P., two dishes are prepared in every household which are: Ghujiya and Gajar (Carrot) ki kanji. I learned this recipe from my friends in Rae-bareli (U.P.). A couple of days before the Holi festival, we all friends used to get together in one house and prepare these dishes. It used to be fun time with friends and their families. Hope you will also like this.
Let me also take this opportunity to wish you all a "Happy and Safe Holi" in advance.

I am from northindian group


mava(khoya)-200 gm
grated coconut--1/2 cup
chironji or almond flakes-1/4 cup
raisins-1/2 cup
powdered sugar - 200 gm
cardamom powder-1/2 tsp

ghee or oil -2/3  cup
oil for frying


Fry khoya in a pan till brown, add coconut, chironji, raisins,cardamon  and powdered sugar to it. Keep this mixture aside which be used as filling for Ghujiya later.

Take maida in a bowl , add hot  oil/ghee to it.  Rub with your hand and mix well.Knead with water to a smooth dough. cover with wet cloth for 1/2 an hour.

Make sealant of maida and water

Now take small ball of this dough and roll very thin small chapati with the rolling pin .take katori to make round chapati
Place the filling mixture in between.  Apply sealant on half side of chapati. Fold and seal it tightly  use fork to seal it and design also. use ghujiya mould available in market.

 Prepare all the ghujiyas and cover it with thin wet cloth.

Heat oil in a pan. Do not over heat. Fry ghujiya till light brown and they are ready.

These ghujiyas can be stored for 7-15 days in an air-tight box.

Re-heat in microwave for every serving.

happy holi to all my friends

Thursday, February 27, 2014

Kondakadalai & Pidi Karunai Kizhangu Kara Kuzhambu - SNC Challenge

this is 2nd challenge of this year .thanks Divya for continuing this event this month challenge is given by Priya it is new to me. we make curry of suran but with potatoes .this is new combination..Priya has a wonderful space with different recipes.
i am the part of nortindian group

tomato puree-1/2cup
coriander powder-1sp
red chili powder--1/ tsp
turmeric powder-1/ tsp
garam masala-1/4 tsp
kasuri methi-1tsp
methi dana--1/4 tsp
zeera-1/2 tsp
salt to taste
coriander leaves  for decoration

soak chickpeasovernight. biol in pressurecooker for 15 minutes.
fry suran keep aside

heat oil in a pan add methi zeera.when cracked add onion and fry it .add garlic-ginger paste. fry again.noe add all the dry masalas except garam masala.
add tomato puree.fry till oil leaves sides.

add chickpea and suran mix well.
add 2 cup water and boil for 5 minutes
ad garam masala.
it is redy to eat
garnish with cori ander leaves.
eat with nan puree or rice...........

sending to Priya

Tuesday, February 4, 2014

Surul poli.....SNC challenge

hi friends i am posting this recipe after long time i miss u all and ur comments. though i am busy but when date is extended i participate in this event bec i do not wamt to miss any event. this is my first post of this year. thanks to Divya for wonderful event so that we are close to many blogger friends. this month challenge is given by shama of easy 2 cook.she has a wonderful space.
i am the part of northindian group

roasted chana dal-1cup
cashew nut almond pistachio,-1/2 cup
coconut powder-1/4 cup
raisins and dates-2tbsp flip it with 
cardamon powder-1/4 tsp
tuti fruty
oil for frying
roast all the dry fruits with coconut powder in little ghee.when cool grind it with chana dal.
spread this powder in a plate.
add 2 spoon of sugar in maida and make a smooth dough.
make small balls and fry like puri in a hot oil. when little hot spread on the dusted powder and roll it immediately. make all puris like this. 
serve in a  plateand decorate with tutty fruty on top dust powder also.
it is really yummy 
sending to Shama for SNC challenge

Wednesday, November 20, 2013

Gole Bajji.../manglore bajji....SNC challenge

this is 1st post after completing the one year of challenge . we enjoyed whole year with different and new dishes. i think we are thankful to the mastermind of this event Divya.this Goli Bajji/manglore bajji challenge is given by Priya. we all know the Priya with fastest cook and give everyday new and authentic dishes so no need of introduction. this recipes is new to me we make many types of snacks or appetizer but never this .so learn one more dish an add to my menu.thanks Priya i and my family enjoyed it with cup of tea.taste is super
I am the part of northindian group

besan-1/4 cup
curd-1/2 cup
coconut grated-2tbsp
baking soda-1/4 tsp
green chili-2
onion-1 finely cut
coriander leaves
salt to taste
oil for fry

mix maida ,besan,soda curd and salt in a bowl. leave it for 4-5 hours for fermentation

Add all the other ingredients in this batter and mix well

Heat oil and fry this bajji golden brown

Enjoy at tea time with sauce or chutney

sending to Priya SNC challenge

Saturday, November 9, 2013

khandvi....celebration post SNC

Khandvi is Gujarati delicacy made using Gram Flour/Chickpea Powder and flavoured with tempering of pungent mustard, spicy green chillies, sweet coconut grates and aromatic coriander leaves.
cograts to Divya and whole team of SNCfor compeletin one year. during this period we learn many new recipes and enjoy the event and many new blogger friend. this is celebration post.i like khandvi so cook here which is given by Hetal Acharya. this my versio of khandvi
i am from northindian group

gram flour-1cup
turmeric powder-1/4 tsp
green chilly-2-3
coriander leaves
coconut grated-1/4 cup
curry patta-6
mustered seeds-1/4tsp
salt to taste
Mix water and curd and make water milk.Add gram flour and salt to the watermilk.Make a smooth thin paste.
Add the batter to kadai and Put on fire. let it boiled till it leaves the sides of kadai.

Never apply oil on the back of the thali.  Pour the batter on it.Spread evenly and thin layer.Spread coriander leaves and coconut on top of the spread batter.

Now divide in 3" and roll it softly.

                                      Rolled piece

Heat oil in a pan add mustered seeds and Curry patta when crackled add green chilly and pour on the khandvi
sprinkle coconut

Eat with green  chutney or sauce.

sending to Priya SNC challenge