Saturday, 28 March 2015

Sooji Halwa Recipe

sooji halwa
Sooji halwa is liked by young and old alike. It is also made for bhog-prasad that is offering to the Lord and then distributing among devotees. Sooji ka halwa is also known as 'sheera' in some parts of India. If you add saffron to it, then it is known as 'rava kesari'.
Recipe of sooji ka halwa
1 cup sooji (rava/semolina/suji)
1/2 cup ghee (clarified butter)
1 cup sugar
4 cups of water
Few cashewnuts and raisins (kishmish)
1. Heat a kadhai or a pan and add a little ghee. Add cashews and raisins. Toast them a little and take them out of kadhai. Keep aside.
2. Add rest of the ghee and add sooji. Roast sooji on a medium-low heat, stirring constantly. Roast till sooji turns a little brownish (not chocolate brown). Sooji should not burn.
3. Add water and sugar. Mix and cover the kadhai. Let it cook on a medium-low heat till all the water is absorbed. Mix in cashews and raisins. Turn off the heat and let it stand for a few minutes, covered.
4. Uncover, take out in a bowl and serve sooji halwa hot.

Tuesday, 17 March 2015

Sabudana Vada

sabudana vada
Here is a simple recipe of sabudana vada with no frills attached and with minimum of ingredients. If you follow the recipe completely, you can make delicious sabudana vada. BTW sabudana vada is a Maharashtrian  food which is mainly eaten in fast. You can make these vadas for Ekadashi or Navratra fasts. I have used sendha salt in this recipe as I made them for Ekadashi fast, you can use common salt if you are not making them in fast.
Recipe of sabudana vada
3/4 cup sabudana (sago)
5 medium sized potatoes
3 green chillies- finely chopped
Sendha salt to taste
Oil to deep fry
1. Wash sabudana under running water. Soak in 'just enough' water in which sabudana is immersed and no
more. Soak for at least 1 & 1/2 hour.
2. Boil, peel, cool and mash potatoes. Add soaked sabudana, salt and green chillies and mix well to form a dough.
3. Pinch a ball from the dough and flatten it between your palms to form a patty or tikki shape called vada. Similarly make rest of the vada from the dough.
4. Heat oil in a kadhai (heavy bottomed vessel) and when the oil is completely hot, add the vada to it. Deep fry till the vadas are reddish brown from both sides. Also fry in batches. Serve hot sabudana vada.
Note: Sabudana vada is fried on high heat. If the oil is not hot enough, your vadas will break in the oil.

Thursday, 26 February 2015

How to Cook Brown Rice

brown rice
This is a recipe of long grain brown rice or brown basmati rice. Here I have used Indian style pressure cooker used commonly in Indian households. This is a simple and easy to follow recipe which gets the result you want. Brown rice is much healthier than white rice. It's as good as eating roti. So, if you are fond of eating rice and can't have your plateful for health or diet whatever reason, try this recipe of brown rice for guilt free indulgence.
Recipe of brown rice
1 cup long grain brown rice (brown basmati rice)
2 1/4 cup water
1. Wash rice thoroughly under running water.
2. Soak in water for 1 hour. Drain.
3. Put brown rice and 2 & 1/4 cups of water in a pressure cooker. Let 1 whistle come. Then turn the heat to lowest point.
4. Cook for 15 minutes no matter how many whistles or no whistle comes in cooker.
5. After pressure drops down naturally, open the lid of cooker and your brown rice is ready.

Friday, 20 February 2015

How to Make Paneer

paneer
Paneer is nothing but white colored Indian cottage cheese. Usually people buy it from store but it cannot be compared with soft, healthy and hygenic homemade paneer.  Here I have used full fat milk but 2% or 3% milk or single toned milk will also do. Try it and I am sure you will start making your paneer at home from then on. What's more it's economical too.
Recipe of homemade paneer
1 ltr. whole milk (full fat milk)
2 tbsp lemon juice or vinegar
1. Take a heavy bottomed vessel and put milk in it. Bring the milk to boil.
2. Lower heat and add lemon juice or vinegar to milk while stirring the milk.
3. Milk solids will curdle and greenish colored water will separate from them, which is called whey.
4. Line a strainer with muslin cloth or a very thin cotton cloth. Pour whey along with milk solids in it.
5. What you get now is milk solids or chhena. Gather the edges of cloth, tie them and hang from the tap (faucet) for about 20-25 minutes so that all water is removed from chhena.
6. Put this chhena in a plate and keep a heavy object on it (I use my marble chakla) for about 20-25 minutes.
7. Now, remove that object and untie the cloth. You get a block of homemade paneer. You can cut this paneer into pieces and use it for a variety of dishes like matar paneer, shahi paneer and palak paneer.

milk solids curdling      
chhena

homemade paneer

Sunday, 30 November 2014

Sweet and Salted Ajwain (Carom Seeds) Cookies

ajwain cookies
These ajwain cookies are a perfect companion with your evening cup of tea and they are delicious as any
time snack. These biscuits not just sweet and salty but their ajwain taste makes them all the more appealing.
Recipe of ajwain cookies
1 cup maida (all purpose flour)
1/2 tsp salt
1/2 cup sugar
1 tsp ajwain (carom seeds)
1 tsp baking powder
4-5 tbsp butter or ghee (clarified butter)
ajwain cookies before baking

How to make ajwain (carom seeds) cookies
1. Mix maida, salt and baking powder and pass through a sieve. Add 1/2 tsp ajwain.
2. In a separate bowl, mix butter and sugar. Beat it till it becomes light and fluffy.
3. Mix this butter-sugar mixture to maida to form a soft dough.
4. Pinch small balls from this dough and flatten between your palms.
5. Press upper sides of cookies lightly with a fork and sprinkle rest of the 1/2 tsp ajwain over them.
6. Take a baking tray and spread aluminium foil or cookie sheet over it. Grease it with few drops of oil or butter.
7. Preheat oven at 180 degree C for 10 minutes.
8. Place uncooked cookies on baking tray, a few distance apart.
9. Place the baking tray in oven and bake at 180 degree C for 15-20 minutes. The upper and lower side of
biscuits or cookies will look brownish. Take the tray out of oven.
10. Let the cookies cool for about 10 minutes before removing from the tray. Enjoy your ajwain cookies!

Tuesday, 11 November 2014

Dhuli Moong ki Dal Recipe

dhuli moong ki dal
This is a very simple and easy to follow recipe of making dhuli moong ki dal. The dal turns out
delicious and tastes good as a side or all by itself.
Recipe of dhuli moong ki dal
1 cup dhuli moong dal (yellow mung dal)
2 tomatoes- chopped
3 cups water
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 tbsp ghee (clarified butter)
How to cook dhuli moong ki dal
1. Wash moong dal thoroughly  in running water. Drain and soak in clean water for 15 minutes. Drain.
2. Place dal in pressure cooker along with water, salt, spices and chopped tomatoes.
3. Cook the dal to 1 whistle, then lower heat and simmer for 10-12 minutes. Turn off the heat.
4. Open the lid of the cooker when pressure drops down naturally.
5. In a small pan, heat ghee and add cumin seeds. When cumin seeds change color, add hing.
6. Add this tadka or tempering to the boiled dal.
7. Take this dhuli moong ki dal in a serving bowl and garnish with chopped coriander leaves. Serve hot
with roti or paratha.

Sunday, 19 October 2014

Til ki Barfi

Diwali is approaching fast and you can make this til ki barfi for your near and dear ones. This barfi is easy to prepare and doesn't take too much prep time. You can also garnish this barfi with chopped, unsalted pistachios. The choice is totally your's.
Recipe of til ki barfi
1 cup til
1 cup khoya (mawa) - grated
1 cup powdered sugar
1/2 tsp elaichi (cardamom powder)
Few cashew nuts- chopped
1 tsp ghee (clarified butter)
How to make til ki barfi
1. Heat 1 tsp ghee in a kadhai (heavy bottomed vessel) and roast cashew pieces in it till reddish brown. Drain and take out from kadhai.
2. In the same kadhai, add til and roast on medium-low heat stirring continuously. Roast till til begin to splutter and attain slightly brownish colour. Take til out of kadhai.
3. In the same kadhai, add grated khoya and roast on medium-low heat till khoya turns a little brownish. Take out from kadhai.
4. In a big bowl or any big utensil, mix khoya, til, powdered sugar and cashews.
5. Grease a big plate with few drops of ghee (clarified butter) and spread the til-khoya mixture evenly. Level with a big spoon.
6. Allow it to cool down for 15-20 minutes. Then cut it into squares or diamonds.
7. Let it harden for 2 hours.

8. Remove til ki barfi from plate with the help of a knife. You can eat it right away or store in the fridge for later use.