Malpua

Malpua

     
Holi spl🎆🎆🎆🎆🎆🎆

Delicious crispy coating outside with rich & soft  texture inside. These malpuas will win your heart for sure. Try them this holi. Easy to make and requires no mawa.

Ingredients for batter

1ltr milk (boil till reduce half)
100 gms maida
100 gms atta (whole-wheat flour)
1 tsp crushed sauf (fennel seeds)
3-4 black pepper cons crushed
Oil to deep fry

Ingredients for syrup

1 cup sugar
1/2 cup water
Pinch of saffron strands
2 pods of elachi
1-2 drops of rosewater(optional)

Method

First to make batter, take a bowl add reduced milk, maida & atta mix a smooth batter.
Add crushed fennel & pepper cons.
Consistently of batter should be similar to dosa batter.
Take a vessel & take all ingredients mentioned in syrup category & boil till one thread consistently. Let it come to room temperature.
Heat the oil in a flat base vessel. Once it's sufficient hot pour one ladden batter in round shape. Make sure flame is sim while frying.
Now fry them till golden brown. Dip them in sugar syrup for 5-10 minutes.
Serve hot with chopped almonds.

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Gulab jamun🎆🎆🎆

Gulab jamun

Holi spl🎆🎆🎆🎆

The first dessert which comes in our mind is gulab jamun. Golden fried mava balls soaked in sugar syrup. I am sure you may have tried many versions of gulab jamun but none can beat the luxurious taste of these gulab jamuns. Do try these gulab jamuns this festive season & surprise your loved once.

Ingredients for jamun
250 gms of mava
80-100 gms of maida
Oil to deep fry

Ingredients for syrup
1 glass of sugar
1/2 glass of water
2 elachi pods
Few strands of kesar
1-2 drops of rose water(optional)


*250 gms of mava will give 20 pieces of gulab jamuns.


Method

1. To make  a dough for jamuns take all ingredients in a bowl mentioned in jamun category. Mix it properly to make a firm dough make sure you don't add any moisture to dough.

2. Rest the dough for 15 minutes.

3. Make sugar syrup in meanwhile the dough is resting.

4. Take all ingredients mentioned in sugar syrup category in a vessel. Boil it one thread consistently. Keep the syrup aside.
5. Now heat the oil , meanwhile roll the dough in round jamun shape.

6. Now turn the flame sim & fry 5-6 jamuns in each batch. It may take 3-4 minutes to cook properly(don't take them out in hurry) keep them on paper towel to remove excess oil & to cool down.

7.  Continue the process for rest jamuns.

8. Soak the balls in sugar syrup for at least 1 hr.

Serve hot/cold & enjoy!!!!

Notes
* dough should be firm not hard.
* fry one ball to check add little maida if required.
* flame Should be in sim while frying.
*mava should be in room temperature.


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Veg dum biryani

Veg dum biryani

Do treat yourself into this rich, aromatic & spicy dum biryani. Rice is cooked in dum with amazing flavors which will make place in your heart forever. This dum biryani is quite popular in Hyderabad, is also known as hydrabadi dum biryani.

  Ingredients for rice

1 bowl of basmati rice(soaked for 1 hr)
Water triple the quantity of rice
1/2 inch of dalchini
1 tejpata
2-3 laung
2 elachi
1/2 tsp of shahi jeera
2 tsp oil
Salt as required

  Ingredients for gravy

1 carrot chopped
1 onion chopped
1 cup of beans chopped
1 potato diced (fry separately till golden colour)
50 gms panner cubes
1tomato pureed
1 tsp of ginger garlic paste
3 tsp of ghee
Handful of pudina leaves
Handful of daniya leaves
5-6 pieces of cashew

   Ingredients for ghol

1 cup of curd
1 tsp daniya powder
1/2 tsp haldi
1tsp of chilly powder
3/4 tsp of garam masala powder
1/2 tsp crushed kasuri methi
Salt as per taste
Mix all ingredients in a bowl & keep aside.

   Other ingredients

2 tsp of milk with pinch of kesar infused

Method
1. Take a vessel add oil, jeera, dalchini tejpata, laung, elachi saute for a minute  add rice, water & salt  cook  till rice is 70% done. Don't cook rice completely.
Strain excess water & keep aside.

2. Take a kadai add ghee, chopped onion cook till golden brown, add Ginger garlic paste cook till it leaves raw aroma.

3. Add all vegetables & saute for 3-4 minutes, pour tomato puree, salt & let it cook in sim flame for few minutes.

4. Add ghol, mint leaves,  pudina leaves, cashews & panner cubes. Mix it well. Check seasoning & add if required.

5. Take a heavy bottom vessel spread one layer of rice, one layer of gravy repeat this process and continue making layers.

6. Sprinkle some pudina & coriander leaves & kesar infused milk.

7. Place this heavy bottom vessel on tawa & close all sides of vessel with roti dough to ensure steam doesn't escape.

8. Cook for 15-20 minutes on sim flame. After that let it rest for few minutes.

9. Remove the dough seal & serve hot with raita.

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Garlic butter naan🍪🍪🍪

Garlic butter naan

Garlic butter naan is a famous Indian bread served along with curries at restaurant in India. People specially kids love naan. It is usually made in tandoor & loaded with butter and served. Now you can also make naan at home easily without tandoor. Try this tawa version of garlic butter naan.

Ingredients for dough
1 bowl maida
1 tsp yeast ( if not using yeast use 2 tsp curd)
1/2 tsp sugar
1cup of warm water to soak yeast
Salt as required water as required
1-2 tsp oil
Water as required to knead dough

Other ingredients
1 tsp kalongi (onion seeds)
1- 2 tsp garlic finely chopped
Some coriander leaves
Butter as needed to spread on naan

Method
1. Take bowl add yeast, sugar & warm water mix well & keep aside for 15 min.
     Avoid this step if using curd.

2. Now for  dough, take maida, salt, oil, yeast water in a bowl and mix it add  extra water slowly to knead a soft dough. Mix dough properly for 5-10 minutes.

3. Apply oil on dough, cover it with muslin cloth for 2 hrs.

4. Now shape naan with rolling pin, make sure you shape them thick.

5. Sprinkle kalongi seeds, finely chopped garlic & coriander leaves on one side. Flat it slightly with rolling pin (belan) again so that it get sticks to naan.

6. Now lift naan & sprinkle little water on other side of naan.

7. Place this on hot tava let it cook for a minute. Now reverse the tawa so that naan comes to contact of  direct flame.

8. Cook for 1-2 minutes keep adjusting flame meanwhile. Don't worry as water is applied, naan shall not fall.

9. Remove from flame & apply butter, serve with side curry.

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Dahi ke kabab

Dahi ke kabab

Do try this lip smacking restaurant style  kababs at your home, we have tried this recipe in different way & served it with special dip.

Ingredients for kabab

1/2 kg curd (hung in muslin cloth for 6 hrs) after that quantity shall become about 150-200 gms
100 gms panner( cottage cheese)
1/2 cube of processed cheese
2-3 tsp cornflour
4 cashew & almond powdered
Salt as required
1/2 tsp chilly powder
1/4 tsp black salt
3/4 tsp garam masala
Handful of coriander leaves
2-3 tsp  Bread crumbs


Ingredients For dip

2 tsp of hung curd
1/2 cube of processed cheese
1/2 tsp of mint chutney
Salt as required
Pinch of black salt
Pinch of garam masala
Mix all ingredients in bowl & keep in fridge for few minutes.

Other ingredients
Oil to deep fry
Bowl of bread crumbs to dust kabab

Method

1. Take a bowl & add all above ingredients mentioned in kabab category  Mix well, make sure dough is soft & firm.

2. Keep this mixture in fridge for 1/2 hr to become firm.
3. Shape them in tikki size & dust them lightly on bread crumbs.

4. Heat the oil till then, and meanwhile shape the tikkis & dust them on bread crumbs.

5. Deep fry tikkis till golden brown in sim flame.
 Garnish with carrot & coriander leaves.
6. Serve hot with dip.

Tip:-

You can shallow fry kabab for calorie countdown.

Moong dal halwa

Moong dal halwa

Moong dal halwa is a cult Indian dessert. Soaked lentils, grinded into paste is cooked with ghee, milk, dry fruits & sugar in slow flame to turn out to be one of the luxurious taste in the world. It takes lots of time, patience & energy to make this halwa but once its done everything becomes worth it.

Ingredients
1 cup of moong dal
9- 10 tsp of ghee
3-4 elachi
8-10 almonds
10-12 cashews
1/2 litre milk
 3 cups sugar

Method
1. Soak moong dal for at least 4-5 hrs. Wash it properly before soaking.

2.  Now drain the water completely & grind moong dal to a smooth paste add milk to adjust the consistently.

3. Take a non stick pan or kadai melt  ghee let it heat sufficiently add elachi & dry fruits, cook till they release aroma.

4. Add moong dal paste, mix properly make sure the mixture is not lumpy. Keep stirring constantly cook till it leaves it raw flavor & start leaving its sides. This process may take about 20 minutes.

5. Make sure the flame is in sim in this process. Add more ghee if required.

6. Now add milk, make sure the milk is preboiled & cooled. Keep stirring the halwa till milk reduced to half of quantity.

7. Add sugar, add keep stirring till the halwa comes to right consistency.

Garnish with almonds!!!!!

Tip:-
Make sure the halwa process is done in sim flame.
This halwa can be stored in fridge for few days. Heat it before having it.

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Phirni

Phirni

Phirni is a classic north Indian dessert. Its tasty, creamy & rich. Its a dessert you cant think to miss.

Ingredients

1 ltr milk
1 cup of Basmati rice
2 pods of elachi
1 cup dry fruits(cashew,badam)
Pinch of saffron
3-4 tbsp of sugar

 Method
👉 soak basmati rice for at least half an hour. Drain excess moisture & grind it in mixer. It shall look like course powder.
👉 take a kadai add milk, let it boil till its reduced half.
👉 add elachi, saffron, dry fruits & powdered rice.
👉 let it cook for 15 minutes in sim flame. Keep stirring occasionally.
👉 now once it gets thick remove from flame, let it cool down completely & refrigerate for 1 hr.


Garnish with almonds & enjoy!!!!

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Atta ladoos

Atta ladoo

Soft & delicious ladoos that will disappear in your mouth. Made easily with few ingredients.

Ingredients

1 cup wheat flour
1/3 cup powdered sugar
3-4 tbsp ghee
1 tbsp dry fruits chopped (almonds, raisins , pistachios)
1cardamom crushed

Method
👉 Dry roast wheat flour, keep stirring  until colour changes to light brown, say about 3 minutes.

👉 Now add ghee  in a non stick kadai add dry roasted atta for 2-3 min   keep stirring make sure the flame is sim. Remove from flame tell it cool down a bit.

👉 Add sugar, add dry fruits and cardamom powder.

👉  mix nicely and  shape them into ladoos.

Garnish with almonds!!!

Tip:-
Don't let the atta cool down completely or else ladoos will not get rolled.


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