PraxKitchen

Boondi ki kadhi

In this lockdown period this kadhi is easy make with less ingredients.

Ingredients:

2 tsp besan (gram flour)
2tbsp curd and boondi
1tsp ghee/butter
1/2 tsp methi seeds, turmeric powder, chili powder
small pinch of asfoetida
salt to taste

First mix curd and besan well as there would be no lumps. Now add one glass of water. Mix well again. Now take a pan make tadka of ghee asfoetida and methi seeds. Now add kadhi mix add other remaining ingredients and stir continuously until getting boil. Now leave it for 15 mins at low flame to get cooked. Its ready to serve hot yummy kadhi with chapati or rice. Stay home. Stay safe.

Lauki chana dal(bengal gram lentil with bottle gourd)

This is the easiest recipe which any one can prepare with very less ingredients.

Ingredients:

one medium size bottle gourd
50 gm chana da
one big tomato, onion
green chili, ginger and black pepper
salt to taste
ghee for tadka
cummin seeds and asfoetida

Method:

First soak chana dal for an hour. Then cut bottle gourd and other veggies. Now boil bottle gourd and dal in pressure cooker till tender. In between prepare tadka with ghee cummin seeds asfoetida, green chili and saute chopped onion and tomato. When tadka get ready put boiled lauki and dal into it and cover it . Let it be for 10 mins. Now its ready to serve. You have healthy vegetable in the time which can be served with chapati or rice. Stay safe and healthy.

Nan Khatai

Guys this is quarantine period and we all are in our sweet home. So here is some sweet for our kids. All the ingredients are easily available at home. Let’s collect all the ingredients and prepare it.

Ingredients:

11/2 cup all purpose flour
2/3 cup powdered sugar
1/2 cup Desi ghee/butter/oil
1/4 tsp baking soda
powdered cardamom
2 tbsp grated coconut (optional)

Method:

Mux all the ingredients and beat them for 10 mins. Make small balls and place it on greased oven proof dish and put it into MWO for 20 mins. Take it out let it cool for another 20 mins. And its ready to serve.

Maalpua

Happy holi to all of you. Its another holi treat. Hope you all enjoy gujiyas. Now another Indian sweet which is very popular in holi festival. Maalpua. This is made of wheat flour and home made fresh malai. So you don’t have so much guilt after eating this authentic sweet.

Ingredients:

one bowl wheat flour
2 tsp curd and fresh home made malai
milk for batter
3/4 th bowl sugar
1/2 bowl water
dry fruits for garnish
desi ghee for frying
small pinch of baking soda
one tsp fennel seeds
cardamom powder and saffron.

Method:

Mix wheat flour malai and curd. Whisk it adding little milk until dropping consistency. Now add baking soda and keep it for 1/2 an hour. In between make sugar syrup. Mix sugar and water and boil till sugar get dissolved. Add cardamom powder and saffron.

Now take a flat pan and pour desi ghee into it. Let it warm at medium flame. Now drop the one big spoon of batter and wait for 2mins . After that flip it and let it get brown from both sides.

Now shift these maalpuas into sugar syrup and after 2 mins take it out.

Now garnish it with dry fruits. And serve hot. It can be served with rabri also.

Gujiya

Happy Holi to all…..here is a holi treat for all of you. Yes synonymous to holi festival Gujiya recipe is here.

Ingredients:

250 gm maida( refine flour)
125 gm khoya
50 gm suji(semolina)
100 gm powdered sugar
10-12 chopped almonds, cashews, raisins, black pepper
50 gm grated coconut
1/2 nutmeg
Desi ghee for frying and dough
gujiya stencil

Method:

First of all knead the dough without adding spices as directed in the earlier post (mathri and namak pare recipe). Then prepare the stuffing by shallow fry semolina and add other ingredients into it. Now saute mawa/khoya separately and add into the stuffing and mix well.

Now make the small balls from dough and roll with the help of rolling pin. put this chapati on gujiya frame/stencil and out one tsp of filling into middle of the chapati. Apply some water on the edeges and fold it.

Niw deep fry into desi ghee on low medium flame until golden brown.

Now serve hot . It can be stored for some days also.

Kesariya bhaat/meethe chawal/sweet yellow rice

Happy Basant Panchami to all. Basant Panchami is known for painting everything in yellow. So yellow rice or kesariya bhaat.

Ingredients:

One bowl of rice
3/4th bowl of sugar
1/2 bowl milk for soaking saffron
8-10 strands saffron
4-5 cardamom
6-7 whole black pepper
4-5 cloves
two tbsp desi ghee
1/2 tsp nutmeg powder
dry fruits of own choice

Method:

First wash and soak rice for half an hour. In between boil water in a large vessel for boiling the rice. Cook the soaked rice in this water. Rice will be cooked only 80 percent. When rice get cooked sieve it and leave it to get cool.

Now take thick bottom pan and add desi ghee into it and put all the spices and coarsely chopped dry fruits.

Fry them then add cooked rice and sugar into it. Mix well. Now add saffron milk into it and cover it to cook for 10 mins at very slow flame.

After 10 mins open the pan and here it is . The yummy tasty kesariya bhaat to serve hot.

Sarson ka saag(vegetable of mustard leaves)

Healthy,tasty treat of winter season from Punjab, India. This vegetable can be eaten with any paratha or chapati but combination of sarson ka saag is mind blowing with makke di roti.

Ingredients:

1/2 kg of mustard leaves or sarson ka saag
100gms of mix leaves of palak(spinach), bathua and methi(fenugreek)
2-4 radish leaves
3-4 clovesgarlic, 1/2 inch ginger,3 green chillies
3 tbsp of desi ghee
salt as per taste
1 tbsp makke ka aata

Method:

First cut all the leaves coarsely. Boil them in very little amount of water for 10 mins. Let it cool. Make a fine paste.

Now put 2 tbsp desi ghee in a pan. Saute garlic, ginger, onion and green chillies. Now add makke ka aata . Stir for 2 mins to then add saag paste. Let it cook for 10 mins.

Now shift the vegetable into serving bowl and give tadka of desi ghee and red chilli powder into serving bowl.

Now serve it with chapatis. And enjoy the hot delicacy of winter.

P.s. You can cut the amount of desi ghee.

Til ke Laddoo(Sankranti special)

Happy Makar Sankranti. Makar Sankranti is associated with til ke laddoos which have goodness of jaggery and seasame seeds.

Ingredients:

A bowl of white seasame seeds
A bowl of Jaggery
one tsp of desi ghee

Method:

First saute seasame seeds in desi ghee for 7-10 mins at low flame.

Now pour jaggery and little water into a pan to make jaggery syrup. Prepare a right consistency , to check drop a little bit of jaggery syrup into a bowl of water . If it didn’t get dissolved. It is the perfect consistency. Now mix seasame seeds into this syrup and mix well.

Now make laddoos quickly when it is little warm. Once it get cooled laddos will not take shapes.

P.s. Being hot it is not easy to make laddoos so please apply some water on hands.

Laal mirch achaar(red pepper pickles)

Here is another winter delight. This is the time when laal mirch is abandoned in a vegetable market. But only for 2-3 months. So it is the best time to prepare this pickle. This can be stored for almost a year.

Ingredients:

250 gms laal mirch or red pepper
250 ml mustard oil
spices: 50 gms cummin seeds, kalonji seeds, fennel seeds, methi seeds, red chilli powder, aamchur powder ( dry mango powder) ,100 gms mustard seeds powder( rai powder), salt

First we will wash laal mirch and keep it in sunlight to get dry for one day. Next day cut all the mirch from the top and take out all the seeds from inside with the help of knife. Make sure don’t cut mirchis.

Now roast all the spices, roast them and make powder of it. Mix all these soices with the seeds taken out. Mix 2 tbsp oil into this mixture and mix properly.

Now stuff this mixture into mirchis. Make sure stuffing will full all the mirchis. Put all the stuffed mirchis into a box and pour all the remaining oil into the box. Keep it in the sunlight for 2-3 days. Home made pickles are ready to eat with chapatis, paratha, curd or rice.

Aaloo matar samosa chaat

Another treat of winter samosas. Home made aaloo matar samosa is more healthy because it does not contain trans fat. Try to make this at home . It’s time taking but anything for kids and health.

Ingredients:

For dough:

1/2 kg all purpose flour
1 bowl suji(semolina) soaked
1tsp of ajwain(carrom seeds) and mangrail(black caraway seeds)
2 tbsp vegetable oil
a pinch of salt

For stuffing:

1/2 kg potatoes boiled and peeled
100 gm pees boiled and peeled
1tsp of cummin seeds, red chilli powder
1/2 tsp turmeric powder
2 green chillies chopped
1 tsp coriander powder
1/2 tsp garam masala
salt as per taste
1/2 tsp mango powder
vegetable oil for tadka and to fry samosas
for garnish: curd, green chutney and red chutney

First make a dough as mathri ( recipe given earlier in blog). Mash all the potatoes and peas. Mux all spices except cummin seeds. Now make tadka of cummin seeds and saute mashed potatoes mixture very well. Leave it to get cool.

Now make small balls from dough and roll with rolling pin of 4 diameter and cut it half. Take half portion and apply some water on sides and make a cone and fill the stuffing and close it now deep fry at medium flame.

Now garnish it with curd, green chutney and red chutney. And serve the hot spicy chaat.