Saturday, August 27, 2016

Whole wheat Flour Panjiri/Churma

Whole wheat Flour Panjiri/Churma Recipe with step by step photo
Whole Wheat Flour Panjiri/Churma Recipe with step by step photo - Whole Wheat Flour Panjiri is a special dish made in Satnarayan puja or Janmashtami as Prasad. I made this authentic panjiri Prasad recipe for Janmashtami and used desi ghee and dry fruits making it rich, special offering to Lord Krishna. Panjiri is traditional Indian whole wheat flour or atta based sweet. It is made from whole-wheat flour roasted in ghee and then adding powdered sugar and nuts. It is quite nutritious and healthy recipe too. Panjiri is so easy to prepare and super delicious in taste.





Ingredients:
  • Whole wheat flour/atta - 1 cup
  • Powdered sugar - 1/2 cup
  • Ghee/clarified butter - 4 tbsp
  • Cardamom powder - 1 tsp
  • Cashews or almonds - 15-20
  • Raisins - 15-18

Method:

1. Heat ghee in a deep heavy bottom pan and add whole wheat flour.

2. Roast it on medium-low flame, stir often while roasting the flour so that there is even roasting till it becomes nice golden brown and aromatic.

3. Add cardamom powder and mix well.

4. Add cashew, almond and raisins into it and again roast for 1-2 mins.

5. Now switch off the flame and leave it to cool. till it reach warm temperature.

6. When it become warm then add powdered sugar and mix it well.

7. Allow the panjiri to cool down completely. You can store panjiri in an air tight container and keep it for 2 to 3 weeks on normal temperature or you can use it for Prasad immediately.


Whole Wheat Flour Panjiri/Churma recipe with step by step photo:

1. Heat ghee in a deep heavy bottom pan.

2. Add whole wheat flour. Roast it on medium-low flame, stir often while roasting the flour so that there is even roasting till it becomes nice golden brown and aromatic.

3. Add cardamom powder and mix well.

4. Add cashew, almond and raisins into it and again roast for 1-2 minutes. Switch off the flame and leave it to cool.

5. When it become warm then add powdered sugar. 

6. Mix it well.

7. Panjiri is ready.
Whole wheat Flour Panjiri/Churma Recipe with step by step photo

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Wednesday, August 17, 2016

Kaju Kesar Laddu

Kaju (cashew) Kesar (saffron) Laddu Recipe with step by step photo
Kaju (cashew) Kesar (saffron) Laddu Recipe with step by step photo - In India almost everyone like kaju katli. So, Today I did little bit variation in it and made Kaju Kesar Laddu for Rakhi festival. It came out very nice. Kaju Kesar Laddu is very nutritious, tasty and healthy laddu. This is very quick, easy and super yummy laddu.





Ingredients:
  • Cashew nuts (Kaju) - 1 cup
  • Sugar - 1/2 cup
  • Water - 1/4 cup
  • Cardamom powder - a pinch
  • Saffron (Kesar) - a pinch
  • Ghee - 2 tbsp

Method:

1. Take cashew nuts in a dry mixer grinder and make a coarse powder. Do not over pulse or grind the cashew nuts, otherwise it will leave the oil and powder will be mushy. Keep it aside. (If there are any large pieces in the powder, remove them before proceeding.)

2. Place the sugar and water in a non-stick heavy bottomed pan on medium flame.

3. Let the mixture boil until the sugar has completely dissolved, keep stirring.

4. Add saffron strands, mix it well and cook until it reaches 1 string consistency and bubbles raises up. You will get a slightly thicker consistency of syrup that coats the back of your spatula.

5. Reduce the flame to low and add cashew nut powder. Mix it well. Stirring continuously.

6. Add cardamom powder and ghee, mix it well. Ensure that there are no lumps.

7. Cook till the mixture thickens and leaves the sides.

8. Turn off the flame. Grease one plate with ghee and transfer the prepared mixture to the plate.

9. While it is still warm, grease your palms with ghee and make small balls.

10. Kaju (cashew) laddu is ready. Cool completely and store in it in an airtight container.



Kaju (cashew) Kesar (saffron) Laddu Recipe with step by step photo:

1. Take cashew nuts in a dry mixer grinder and make a coarse powder. 

2. Place the sugar and water in a non-stick heavy bottomed pan on medium flame.   Let the mixture boil until the sugar has completely dissolved, keep stirring.

3. Add saffron strands, mix it well and cook until it reaches 1 string consistency and bubbles raises up.

4. Reduce the flame to low and add cashew nut powder. Mix it well. Stirring continuously.

5. Add cardamom powder.

6. Add ghee, mix it well.   Ensure that there are no lumps.

7. Cook till the mixture thickens and leaves the sides. 

8. Turn off the flame. Grease one plate with ghee and transfer the prepared mixture to the plate.

9. While it is still warm, grease your palms with ghee and make small balls.

10. Kaju (cashew) laddu is ready.
Kaju (cashew) Kesar (saffron) Laddu Recipe with step by step photo

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Monday, August 15, 2016

Coffee Ice Cream

Coffee Ice Cream recipe with step by step photo
Coffee Ice Cream recipe with step by step photo - Homemade Ice cream is very easy to make and tastes great. I made this Ice cream with just three ingredients – Cream, Condensed Milk and Coffee powder. No cooking involved. This is quick Coffee Ice Cream. In this recipe no ice cream maker is used. You just need a good electric blender. Coffee ice cream can be served plain or topped with chocolate or caramel sauce. This is super easy, quick and yummy Coffee Ice Cream recipe.





Ingredients:
  • Instant coffee powder - 3 tbsp
  • Water (warm) - 1 to 2 tbsp
  • Sweetened Condensed Milk - 1 cup
  • Heavy whipping cream - 2 cup

Method:

1. Dissolve the instant coffee powder in the warm water.

2. In a bowl take the sweetened condensed milk and mix the dissolved coffee.

3. In a frozen container or bowl take whipping cream, mix the coffee mixture.

4. Whip it with electric blender until stiffness peaks. (Put mixer on low speed for few seconds then increase the speed and whip.)

5. Transfer to a plastic storage bowl with tight fitting lid and place in the freezer for 3-4 hours or until firm.



Coffee Ice Cream recipe with step by step photo:

1. Dissolve the instant coffee powder in the warm water.

2. In a bowl take the sweetened condensed milk and mix the dissolved coffee.

3. In a frozen container or bowl take whipping cream.

4. Mix the coffee and condensed milk mixture.

5. Whip it with electric blender.

6. Whip until stiffness peaks.

7. Transfer to a plastic storage bowl with tight fitting lid.

8. Coffee ice cream is transfered in plastic air tight container.

9. Place in the freezer for 3-4 hours or until firm.

10. Serve chilled coffee ice cream topped with chocolate sauce or caramel sauce.
Coffee Ice Cream recipe with step by step photo


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Thursday, August 11, 2016

Paneer Paratha

Paneer Paratha Recipe with step by step photo
Paneer Paratha Recipe with step by step photo - Paneer Paratha is a healthy and tempting shallow fried Indian bread stuffed with grated paneer and spice mixture. This is a good breakfast option. Paneer is also known as cottage cheese/Indian cheese is used in a variety of dishes. For the Paneer Paratha, Paneer can be grated or crumbled and combined with a blend of spices, making it an ideal stuffing for the paratha. It is always better to use homemade paneer and use it for any paneer dishes. So that paneer retains its freshness and softness while cooking. In this paneer paratha I have used homemade paneer. Paneer Paratha can be served by itself or goes well with pickles, curd, tamarind chutney or coriander chutney.





Ingredients:
For Dough:
  • Whole wheat flour - 2 cups
  • Water - 2/3 cup or as required
  • Salt - to taste
  • Ghee or oil - 2 tsp
For Stuffing:
  • Paneer/Cottage cheese (grated or crumbled) - 200 grams
  • Green chilies (finely chopped) - 2
  • Ginger (grated) - 1 inch
  • Coriander leaves (finely chopped) - one tbsp
  • Coriander powder - 1 tsp
  • Red chili powder - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Dry mango powder/amchur powder - 1/2 tsp
  • Salt - to taste
Other ingredients:
  • Oil or ghee - for shallow fry
  • Whole wheat flour - for rolling

Method:
For Dough:
1. In a wide bowl combine the whole wheat flour, ghee and salt. Mix it well. Add enough water and knead to make soft and smooth dough.

2. Grease your hand with a tbsp of oil or ghee and knead the dough well. Cover with damp cloth. Keep aside for 15 minutes.

For Stuffing:
1. While the dough is resting, prepare the stuffing.

2. In a bowl take grated paneer. Add chopped green chilies, grated ginger, garam masala powder, dry mango powder, red chilies powder, coriander powder, salt and chopped coriander leaves.

3. Mix everything well, so that all spice powders uniformly mixed with the grated paneer. Paneer filling is ready.

How to Proceed for Paratha:
1. Divide the dough into 8 equal parts and make balls out of it.

2. Take one ball and dust with little dry whole wheat flour and flatten it by pressing in the middle. Place one portion of paneer stuffing in the centre of the circle.

3. Bring together all the sides in the centre and seal tightly so that paneer stuffing does not come out.

4. Flatten the ball, sprinkle little dry flour and roll with a rolling pin to approximately six-inch in diameter circle.

5. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes. Turn it and grease ghee on it and shallow fry. Turn it and again grease ghee on other side. Cook on low heat till golden brown on both sides. Remove from tawa.

6. Repeat this process with the remaining dough and stuffing to make parathas.

7. Serve paneer paratha hot with curd, pickle, tamarind chutney or cilantro chutney.


Paneer Paratha Recipe with step by step photo:

1. In a wide bowl combine the whole wheat flour, ghee and salt. Mix it well.

2. Add enough water and knead to make soft and smooth dough. Cover with damp cloth. Keep aside for 15 minutes.

3. In a bowl take grated paneer. 

4. Add chopped green chilies, grated ginger, garam masala powder, dry mango powder, red chilies powder, coriander powder and salt.

5. Add chopped coriander leaves.

6. Mix everything well, so that all spice powders uniformly mixed with the grated paneer. Paneer filling is ready.

7. Divide the dough into 8 equal parts and make balls out of it. Take one ball and dust with little dry whole wheat flour.

8. Flatten it by pressing in the middle.

9. Place one portion of paneer stuffing in the centre of the circle.

10. Bring together all the sides in the centre and seal tightly so that paneer stuffing does not come out.

11. Flatten the ball, sprinkle little dry flour and roll with a rolling pin. 

12. To approximately six-inch in diameter circle.

13. Heat a tawa (griddle) on medium flame, place paratha on it and cook for 2 minutes. 

14. Turn it and grease ghee on it and shallow fry.

15. Turn it and again grease ghee on other side. Cook on low heat till golden brown on both sides. 

16. Remove from tawa. 

17. Serve hot with curd, pickle, tamarind chutney or cilantro chutney.
Paneer Paratha Recipe with step by step photo


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Friday, August 5, 2016

Bread Potato Roll

Bread Potato Roll Recipe
Bread Potato Roll Recipe - Bread Potato Roll is a favorite breakfast and tea time snack. It's a famous Street Food in the Northern parts of India. Bread Potato Rolls are crunchy outside, spicy and soft inside. Bread Potato Rolls are good party snack that’s quite easy to make. To make bread rolls, spiced mix vegetables are stuffed inside the bread, rolled and shallow fry. They are best served with green chutney or sauce.





Ingredients:
  • Potato (boiled & mashed) - 2 medium
  • Green chillies (chopped) - 3-4
  • Onions (chopped) - 1 medium
  • Ginger (grated) - 1 tsp
  • Garlic (chopped) - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Cumin seeds - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp
  • Dry mango powder (amchur) - 1/4 tsp
  • Garam masala powder - 1/2 tsp
  • Salt - to taste
  • Coriander leaves (chopped) - 1 tbsp
  • Oil - 2 tbsp + for deep frying
  • Bread - 8 slices

Method:

1. Heat 2 tbsp of oil in a pan, add mustard seeds and cumin seeds when it splutter add ginger, garlic and chillies, sauté for few seconds.

2. Add onion and sauté till translucent.

3. Add the spices, salt, dry mango powder and mashed potatoes, mix it well.

4. Add coriander leaves and mix well. Turn off the heat. Set it aside.

5. Slice the crusts off the bread.

6. Take one slice of the bread.

7. Meanwhile soak the bread slices in water for few seconds. Remove and squeeze out excess water.

8. Stuff the potato mixture in the center of the bread and roll it then press it tightly. Do the same for the remaining.

9. Heat sufficiently oil in a pan. Deep fry the bread potato rolls till golden brown and crisp.

10. Drain on absorbent paper.

11. Serve hot with tomato ketchup or cilantro chutney.



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Monday, August 1, 2016

Sooji Kachori

Sooji Kachori Recipe
Sooji Kachori Recipe with step by step photo - Kachori is one of the most popular snacks in Northern part of India. Mostly Kachoris are made with maida (all-purpose flour) or whole wheat flour and filled with spicy mixture and deep fried. It is served as snack and even as main meal in some places, accompanied with coriander chutney or sometimes with spicy Dum aloo.

This is a very easy Indian Snacks Recipe made with Semolina. In this recipe I used upma rava or coarse rava. Do not use any other Sooji (rava) in this recipe. It won’t work that well and kachoris won't come out good. I used potato stuffing in this recipe. There are other popular fillings like mashed peas, dal masala or onion masala. You can actually substitute it with any stuffing of your choice. These crispy Kachoris are easy n quick to prepare they are so yummy.

Preparation Time:



Ingredients:

For Dough:
  • Coarse Sooji (Rawa, Semolina) - 1 cup
  • Water - 2 cups
  • Carom Seeds (ajwain) - 1 tsp
  • Oil - 1 tbsp
  • Salt - 1/2 tsp

For Stuffing:
  • Potato (Boiled) - 3
  • Ginger (finely chopped) - 1 inch
  • Chaat masala - ½ tsp
  • Coriander powder - 1 tsp
  • Dry mango powder - 1/4 tsp
  • Garam masala powder - 1/4 tsp
  • Green Chili (chopped) - 2 (or as hot as you like)
  • Coriander leaves/Cilantro (finely chopped) - 2 tbsp
  • Salt - to taste
  • Oil - For deep frying

Method:

1. Take boiled potatoes in a bowl and mash them finely.

2. Add salt, ginger, coriander powder, dry mango powder, red chili powder, green chili, garam masala powder and green coriander leaves. Mix all ingredients really well. Stuffing is ready. Keep it aside.

3. For kneading semolina, heat 2 cup of water in a pan. When water starts simmering add carom seeds, 1/2 tsp salt and 1 tbsp oil into it.

4. Now add semolina into it and stir constantly and cook on low flame till sooji becomes just thick enough to make the balls. Let it cool for some time. When semolina gets cool and can be touched with hands then grease your hands with some oil and knead it nicely. Dough is ready.

5. Now take some dough equal to the size of small lemon. Put some oil in your palm and roll it giving it a round shape.

6. Now flatten one dough ball with your hands, make a hole and fill it with the potato stuffing. Seal the stuffing nicely from all sides. Now flatten this stuffed dough ball very gently with your hands giving it a shape of kachori.

7. Heat oil in a pan at medium heat. Place the kachoris in oil gently for deep frying. Flip and fry the kachoris until they turn golden brown in color from both sides.

8. Drain on absorbent paper/paper towel.

9. Serve hot with coriander chutney or tomato ketchup.

Notes:

1. While making kachori the sooji mixture should be warm not cold otherwise dough will turn hard and it gets difficult in making kachoris.

2. Make sure to seal all the sides otherwise kachoris will fall apart while frying.

3. Make sure oil is not very hot while deep frying the kachoris otherwise kachoris will cook only from outside.




Sooji Kachori Recipe with step by step photo:

1. Take boiled potatoes in a bowl and mash them finely.

2. Add salt, ginger, coriander powder, dry mango powder, red chili powder, green chili, garam masala powder and green coriander leaves.

3.  Mix all ingredients really well. Stuffing is ready. Keep it aside.

4. For kneading semolina, heat 2 cup of water in a pan. When water starts simmering add carom seeds, 1/2 tsp salt and 1 tbsp oil into it.

5. Now add semolina into it and stir constantly and cook on low flame till sooji becomes just thick enough to make the balls.

6. Let it cool for some time. When semolina gets cool and can be touched with hands then grease your hands with some oil and knead it nicely. Dough is ready.

7. Now take some dough equal to the size of small lemon. Put some oil in your palm and roll it giving it a round shape. Now flatten one dough ball with your hands, make a hole and fill it with the potato stuffing. 

8. Seal the stuffing nicely from all sides. Now flatten this stuffed dough ball very gently with your hands giving it a shape of kachori.


9. Heat oil in a pan at medium heat. Place the kachoris in oil gently for deep frying.

10. Flip and fry the kachoris until they turn golden brown in color from both sides.

11. Drain on absorbent paper/paper towel.

12. Serve hot with coriander chutney or tomato ketchup.
Sooji Kachori Recipe

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