Singar ki mittai

Singar ki mittai

Singar ki mittai is a popular sindhi dessert & occupies a special in every heart of a sindhi, its rich aromatic taste will make you drool for sure. Singar is also known as sev(unsalted) easily available in all stores. Do try our version of singar ki mittai.

Ingredients
1 cup unsalted sev
1 cup khoya (unsweetened)
1 cup sugar
3/4 cup milk
1 cup of nuts(chopped almonds& sweet pista)
1/4 tsp elachi powder
1-2 drops of rose essence
Few strands of kesar dissolved in 1 tsp Luke warm milk
1 tsp ghee to grease the tray
Some  mava crumbled to garnish
Few nuts to garnish

Method

👉 take a heavy bottom kadai add milk, sugar after a minute add crumbled khoya. Keep stirring continuously & make sure the flame is in medium.
👉 once the khoya gets dissolved and started getting thick, add sev, rose essence, elachi powder , saffron infused milk & nuts.
👉 keep stirring the mixture till thick & lumpy. Once it started  leaving its sides you will understand that its done.
👉 transfer this mixture into greased tray.

Garnish with crumbled khoya & nuts!!!

Let it rest for 30 minutes and serve.

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Also refer gulab jamun recipe.

http://twochefsisters.blogspot.in/2016/10/gulab-jamun-first-dessert-which-comes.html?m=1

Dilli style carrot halwa

Dilli style carrot halwa

Winters have arrived with a bang and its that time of the year again when we eat yummy food without counting calories. Special feasts are made at home by our mothers to keep us warm during winters. One of my fondest memory is to have garma garam gajar ka halwa in winters. This halwa is made with famous delhi carrots also known as red carrots which are easily available in winter season.

Ingredients
1 kg  red carrots(grated)
Including 3 orange carrots(grated)
2-3tbsp ghee
250gms sugar
3 pods of elachi
1 cup of dry fruits(anything of your choice - we have used cashew & almonds)
250 ml milk

Method
👉 take a heavy bottom kadai, add ghee, elachi & dry fruits. sauté for 2 minutes.
👉 add grated carrot (both red & orange) saute in sim flame for about 15- 20 minutes. This step shall give good colour to the halwa.
👉 pour milk to this mixture, let it boil & absorb into the carrots completely.
👉 now add sugar, let it cook for about 15 minutes.
Serve hot & garnish with almond slivers!!!

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Also refer malai ladoo recipe
http://twochefsisters.blogspot.in/2016/08/malai-ladoo.html?m=1

Instant moongdal halwa

Instant moongdal halwa

‌Moongdal halwa is an authentic Rajasthani dessert. Yellow lentils soaked for hours, grounded into paste & cooked in slow flame to get the regal taste. This dessert is time consuming, though every bit of it  is worth the effort made. But what if I say that this dessert can be made easily without any pre- preparation in few minutes.

Ingredients
1cup of yellow moongdal (yellow lentils)
1cup= (1/2+1/2cup) ghee
1 cup milk
1 cup water
1 cup sugar
1 cup of dry fruits (cashew,almonds)
3 elachi pods
Pinch of saffron strands soaked in 1 tbsp of milk (this step is optional)

Method
👉Wash yellow dal properly, remove all the excess water.
👉 Take a heavy bottom kadai, add 1/2 cup ghee & dal. Keep stirring till dal becomes golden  brown colour make sure the flame is medium & keep stirring. This process may take 10-12 minutes.
👉 Let it cool down, strain the extra ghee & grind the dal into powder.
👉 In a kadai, add the left over ghee & remaining 1/2 cup of ghee, saute dry fruits & elachi, now add dal which is powdered. Keep stirring for 5 minutes in sim flame.
👉 Add milk, water slowly. Keep stirring continuously & make sure the flame is in sim.
👉 Add sugar, add little more ghee if required in this stage.
👉 Add saffron milk & give a quick mix.

Now serve with dry fruits & enjoy!!!!

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Tips:- make sure dal is completely cooled down before grinding.
Wash dal properly & strain the excess moisture.
Cook the halwa on sim flame & keep stirring continuously.

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Also refer lauki ka halwa

👉 http://twochefsisters.blogspot.in/2016/08/lauki-ka-halwa.html?m=1

Ragda patties

Ragda patties😋😋

👉🏼Tasty, tangy and popular mumbai street food
👉🏼aloo patties with ragda gravy combination is relished by all.
👉🏼can be easily made at home

Ingredients for gravy
Raw peas 200 gms (soaked for atleast 8 hrs) later pressure cook it for 2 whistles, separate the water, Keep aside.
1 tsp oil
1 onion finely chopped
1/2 tsp saunf (fennel seeds)
1/2 tsp jeera (cumin seeds)
1-2 tsp tomato puree
Salt as per taste
1/2 tsp red chilli powder
3/4 tsp garam masala powder
1/4 tsp chat masala
1/4 tsp black salt
 Handful of corriander leaves

Ingredients for patties
2 potatoes (boiled)
1 tsp maida
Salt as per taste
1tsp Red chilli powder
2 tsp coriander powder
1/2 tsp jeera powder
1/2 tsp black salt
3/4 tsp garam masala powder
Handful of coriander leaves
Oil to deep fry

Ingredients for granish

Mint chuntney
Handful of coriander leaves
Few mint leaves
1-2 green chillies
Salt
1tsp lemon juice
Grind into smooth paste

Ingredients for instant sweet chutney
1 tsp sugar
1/4 tsp chilly powder
1/2 tsp of daniya powder
1/4  tsp black salt
1/4 tsp jeera powder
1/4 tsp garam powder
       Mix well & keep aside!!!
 Handful of Sev & corriander leaves

Method
👉 to make aloo patties, mix all ingredients mentioned in aloo patties category  shape them in tikki size & deep fry till golden brown.
👉 for making gravy, take a kadai add oil, jeera, sauf let it splutter. Saute onion for 2 minutes, add ginger garlic paste, cook till it leaves raw smell, add salt & other powdered spices. Make sure flame is sim as it will tend to burn.
👉 add tomato puree cook till oil oozes out, add the leftout water while boiling peas to adjust consistency of gravy.
Add corriander leaves.
👉 place aloo patties in a serving plate, pour the hot peas gravy on it , garnish with mint chuntney, sweet chuntney, sev & corriander leaves.

Enjoy!!!!

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