apple jalabi

Apple-1
Sugar1/2cup
Maida-1/2cup
Besan-1/8cup
Pinch of baking soda
Oil for fry
method
Make thick sugarsyrp. Take1/2 cup waterin i cup sugar.
Peel apple and scoop inner part in the middle.cut round pieces
Microwave for 30sec 
Let it dry for 1/2an hour
Mix maida and besan add little water and whisk it for 5minutes.add soda and mix.
Coat apple piece in maida batter and fry on slow fire till done
Immidetly in sugar syrp rest in sryp for 1-2miutes
It is ready serve with rabri on top

Chatpata Snack .............. Twist in Mc cain. Smiles

When some friend of ur children Palak to come without notice I think mc Caim product are the best choice to choose for snacks here I choose smiles and give my own idea of topping.i feel satification to see the smies on their face after eating this snack McCain products are really good healthy and safe.rrecipe is given below.

X

Ingredients
Mc Cain smiles
Haldiram aloo bhujiya.   -2tsp
Boiled potato-1chopped in small pieces
Tomato_1/2cut finely
Onion-1/2cut finely
Sauce-2tsp
Lemon juice-1tsp
Green chili-1finely cut
Salt to taste
Coriander leaves for garnishing
Method
Fry smiles. Mix all the ingredients . Spread mixture on top of the smiles .garnish with coriander leaves and green chutney.
Chatpata chat is ready
Sending to McCain india
Sending to McCain  smiles

MAIZE FLOUR (makki ka atta) VADA

                                                                     

It is different  simple and  with less ingredients. In winter we like fried and hot snacks .and the winter of Delhi temperature is  very low. Being punjabi we used makki ka atta in different recipes .Besides sarso ka sag and makki ki roti we use it in the pratha of methi ,cauliflower,raddish. this recipe is my innovation When we were in Raebarli there is get-together and party and we have to make different type of snacks to show our clavier.so make new ideas and this recipe is also the invention of that idea. it is like vada but not required prior preparation  &less ingredients ..

Preparation time----5 minutes
cooking time-4-5 minutes
Ingredients
Ingredients
Makki ka atta(maize  flour)-1cup
boiled potato-1mashed
onion-1 finely chopped
green chili-1
red chili =-1/4 tsp
coriander leaves-finely chopped
seasamseeds-1tsp(optional)
wheat rawa--1tbsp
ajewan or thyam seeds--1/8 tsp(optional)
salt to taste
oil for fry
Method
take a bowl and mix all the ingredients . add one tsp oil to into it.

Mix well it is not like a smooth dough but hard. and little scattered.
Take 2 tbsp dough and bind it as we do in laddoo.
Flatten this ball on palms like vada .make all the vadas

Heat oil in a pan and fry on slow fire.It will not take much time bec batter is hard.

Enjoy hot makki  atta ka vada with sauce or  green chutney in winter  with cup of tea......


i used many of badshah masalawhich enhance the taste advise all to use these masalas

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Tofu stuffed pratha

I make tofu at home which is easy and economical .i used it in gravey and dry subji.it is full of protiens.
ingredients
tofu--1cup
green chili-3 finelly chopped
green coriander leaves
garam masala-1/2 tap
salt to taste
oil for fry
curry patta (optional)wheat flour dough  2cup
Method
saute tofu and dry it
take tofu and all masala curry patta in a bowl and mix well.here i used curry patta which give nice taste.u can add coriander leaves.
make 2  small balls and roll in a rolling board
spread mixture on one roti and cover it with another roti.
roll it
heat tawa and roast roti apply oil .roast on both sides
Eat hot pratha with butter or curd

lajbab khoya subji with green peas&makhana

                                             

Ingredients
khoya-150gm
makhana-50gm
peas100gm
onion-2
ginger-garlicpaste-2tsp
redchili powder-1tsp
corianderpowder-2tsp
haldi-1tsp
garam masala-1/2tsp
kasuri methi 11/2 tsp
tomatoo puree-1/2cup
salt to taste
oil
green coriander leaves for garnishing

boil green peas.roast makhana keep aside
fry onion and garlic in a oil till brown.
 when cool grind to paste in mixer.
heat oil in a pan .add bay leaves.add dry masalas except gram masala.
add onion paste with tomato puree.fry till oil leaves sides.
mix hung  curd with fresh cream and add to tarka.
add pase of watermelon seeds.
add khoya to it and fry.

add green peas.
add two cup water and boil for 5 minutes. add kasuri methi& makhana.boil another 5 minutes
add garam masala and green coriander leaves
 garnish with coriander leaves and serve hot with nan or tandoori roti

                         

Veg nargis kofta............. Tofu stuffing

For outer covering of koftas

2 cups of boiled and mashed potatoes

2 tbsp arrowroot powder

Salt to taste

Method 

In a mixing bowl put together all the above ingredients and mix well into a dough . Make egg sized balls from the dough and keep aside .

For the stuffing 

Ingredients

1/4th cup of mashed tofu
i always make tofu at home it is very easy and econimcal

saute tofu in one tsp oil
add grated coconut to it or can be used any dry fruit to make it more rich

Pinch of salt 

Little arrowroot for binding

Pinch of haldi if required for yellow colour

Method 

Mix all the above ingredients together and make small balls from the dough .

For making koftas
 Oil for deep frying

Heat oil for deep frying , first on high then make it medium . Flatten the potatoes dough ball on your palm with wet hands ,  place the tofu ball in the center and seal it properly and make the shape of egg , so that the stuffing doesn't come out . In this way make all the koftas . Now slide slowly in the hot oil for frying , fry in small batches , like only two pieces at a time . Fry till  becomes brown from all sides .

For the gravy

Ingredients

1 cup onion paste 

2 cups tomatoes paste

1 tbsp ginger green chillies paste 

1 tbsp oil

1 tsp jeera 

2 big elaichi

1 cinnamon stick

2 cloves

1 tsp red chilly powder

2 tsp dhania powder

1/2 tsp haldi 

Pinch of garam masala 

Pinch of elaichi powder

Salt to taste

2 tbsp malai or cream

1 cup milk or water 

1 tbsp chopped coriander

1 tsp kasoori methi

Method 

Heat oil in a pan and put jeera , big elaichi , cloves and cinnamon , let them splutter , then put onion paste . Cook till brown , then add green chillies ginger paste , saute for a while then add red chilly powder , haldi and dhania powder ,saute . Then add tomatoes paste , cook till oil comes out . Then add kasoori methi , garam masala and malai , cook till the mixture becomes smooth . Then add water , salt and elaichi powder , cook till 2-3 boils , then add chopped coriander . Mix well , the gravy is ready .

For serving 

First pour some gravy In a serving bowl , then cut the koftas from center and place them on the gravy . Put the koftas in the gravy at the time of serving only . Serve hot with roti , naan or paranthas. Enjoy

.sending o badsha masalas

BEMISAL PANEER

here i use he stuffing used in raeboli of italian dish and comes out super so it is unique

Ingredients

Cottage cheese (paneer)250g 

For the Stuffing

oC ottage cheese (paneer),grated

spinach--200g

Salt-to taste 

Red chilli powder, 1sp
green chili-2finely cut

cornflour-1/2 cupil 1/2 sp+for fry

For the gravy

garlic -12cloves

Bay leaves-2  

Yogurt/Curd,drained 1cup 

Turmeric powder -1tsp 

Red chilli powder  -1tsp

Coriander powder  1 tbsp

Tomato puree1cup   

Salt-to taste
waermelon seeds paste  2tbsp 

Garam masala powder  1 tsp

Dry fenugreek leaves (kasuri methi) 1tbsp  1  

Fresh coriander leaves,chopped   

Fresh cream  1/2 cup

.METHOD

 cut paneer into rectangular of two by two inches with 1/4inch thickness

For the stuffing,

1. wash palak and cut finely in food proessor.

1. heat 1 tsp oil in a pan add finely chopped garlic. when i leave he raw aroma add palak andgreen chil,,redchil and salt cook till all waer dry
2. add paneer to it and mix well.
3. spread the stuffing on oneside of paneer pieces
4.  Cover each piece with the remaining pieces.
5. To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter. Heat sufficient oil in a wok, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside
7. fry onion and garlic in a oil till brown.
8.  when cool grind to paste in mixer.
9. heat oil in a pan .add bay leaves.add dry masalas except gram masala.
11. add onion paste with tomato puree.fry till oil leaves sides.
12. add hung curd.
13. add paste of watermelon seeds.
15. add 1/2 fresh cream.
16. Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates. 
17. Add water, salt, garam masala powder and kasoori methi. Stir to mix well.
18. Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes.
19.  Serve hot with nan or tandoori roti

Iused gram badsha garm masala it is realy enhance he taste of subji

i am not expert in selfi and alone so pic with dish is no so clear

Custard. Burfi

Ingredients:

Custard Powder - 1 cup ( I used vanilla flavoured)

Sugar -21 /2cups

Water-3cups if need more add

Almond flakes

Ghee - 3 tblspn

Method:

Take a heavy bottom pan, add in custard powder, sugar and water, Mix well so now lumps are formed..

Now put this on high heat and keep whisking till it is thick, glossy and jelly like.

Now use a spoon to mix and put the heat on medium heat.

Add a tblspn of ghee and keep mixing..

After 3 mins add another tblspn of ghee and mix well.

Now it will get thick and non sticky. Add in another tblspn of ghee and keep cooking.

At one stage the halwa will leave the sides of the pan. at that point add in almond flacks and mix well.

The halwa will look non sticky, it will leave the pan, it will be thick and glossy, and the ghee will ooze from the sides of the pan.

At this point pour this into a greased pan and set it for 1 hours.or see it when set

Once it is set, cut it into any shape u like

Pasta stuffed potato triangle.....................Indian style

this recipe i saw in shobha     's blog visit her blog to see wonderful recipes
       http://www.shobhasfoodmazaa.com/2012/09/pasta-stuffed-potato-triangles.html                                                     
PASTA
Ingredients:
Macroni-2cups boiled
shim la mirch-1 chopped in  thin length
potatoes-1/2 kg boiled
carrot-2 finely chopped
so ya sauce 2tsp
spring onion 125gm
green chilly-2 paste
garlic- 2tsp crushed
garam masala-1/2 tsp
cheese
salt to taste
here i used demonte macroni pasta

Method:
Heat oil in a pan add garlic and Green chilly paste.Then add onion capsicum and carrot till it tender.Add potato and  macroni into it.Add masala and salt .In the end add soya sauce mix it thoroughly.add processed cheese.
Garnished with coriander leaves

 FOR COVERING
Ingredients

Ingredients:
For the covering:
Potatoes-4
Bread crumbs - 1/cup
Coriander leaves . (finely chopped)
Caraway/ seeds - 1 tbsp
Salt-to taste
oil for shallow fry
Method
Boil the potatoes and mash them. Let it cool and then add all the above mentioned ingredients. Set aside.

1. Spread a plastic sheet  on the  kitchen platform.

2. Sprinkle a handful of bread crumbs. Take half of the prepared mashed potato. Pat it with the hand into a round shape about half inch thick.

3. Similarly make another one of the same size.

4. Spread the  macroni filling on it and carefully.spread cheese on it. lift the plastic sheet to place the other one on top of it.


5. Press it again with the palm to make it firm and even.

5. Cut into triangles..
6. Sprinkle bread crumbs on top.

7. heat non stick griddle and fry the triangles both sides

serve with sauce

this recipe sending to the event   delmonte  blog your way o Itly


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Bread dosa

It is very easy and ready in no time

Ingredients

• 4 slices wheat bread
• ½ cup rice flour
• ½ cup rava (cream of wheat)
• 1 cup curd
• Salt
• For tempering
• 1 teaspoon mustard seeds
• 1 onion sliced
• 2 green chillies
• 10-12 curry leaves

Instructions

1. Trim the edges of the bread slices and soak in water for 2-3 minutes.Squeeze all the water and grind it without adding any water.
2. Add rice flour rava and curd to the bread puree and grind agai .The batter will be very thick.Add some water,salt and bring to dosa batter (Thicker than rava dosa) consistency.
3. Heat some oil in a kadai and temper all the ingredients from onion through curry leaves.
4. Mix the tempering to the batter and mix well.
5. Heat a tava,add some oil and pour ¼ cup of batter from outside to inside (Like rava dosa). Cook from both sides till golden brown.
6. Serve bread dosa hot with chutney.

Corn halwa

This recipe i saw in Priya's easy N tasty recipes .I bookmark it bec we make rava and wheat flour halwa but never heard of cornmeal and being punjabi we used cornmeal oftenly in our daily food. Iwas s tempting to see this baht.Though Priya has so many recipes which can be bookmarked.She has   bundle of innovative recipes.I made little change to make  on fireinstead of microwave.

Ingredients
cornmeal-1cup
sugar-3/4 cup
saffron leaves few soak in water

kohya-2tbs
ghee-4tbsp
milk or water-1cup
dry fruits-almond chewnut raisins
Method:
Heat ghee in kadie and fry the cornmeal  .When aroma  is comig or ghee comes out it means it is fried add sugar and water.When thicken add khoya, saffron water and dryfruits.Iused khoya which enhance the taste like moong dal halwa.
yummy cornmeal bhat is ready to eat.  

SENDING TO  authentic indian sweets

khandvi.......gujrati delicacy

 

REPRATION TIME:10MINUTES
COOKING TIME:15 TO 20MINTUES
Ingredients:
gram flour-1cup
curd-1/2cup
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
Method:
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.

Mava (khoya)Ghujiy .......holi sepcial

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

Ingredients

FOR FILLING
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

FOR GHUJIYA
maida-4cups
ghee or oil -2/3  cup
oil for frying
SEAlANT
maida-2tbsp
water-2tbsp

Method

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