Holi special - Gond ka ladoo

Hello...everyone,

Welcome to our kitchen..
In the series of holi... Here we are another recipe  gond ka ladoo..
Very very tasty and healthy too..
Let's make it...
For this we need wheat flour.. gond  sugar ,ghee and dry fruits..

Gond ka ladoo...

Preparation time:5 minutes
Cooking time: 25-30 minutes
Makes 25 ladoos

Ingredients -
4 cup wheat flour ( prefer coarse/ mota atta)
Gond ( prefer jalebi gond)  broken into very small pieces)
11/2 cup pure desi ghee  melted( clarified butter)
2 cup powdered sugar( or bura)
12-15 cashewnut  kaju (broken into small pieces)
15-20 almonds( broken into small pieces)


Method -

*Heat little ghee in a pan..fry almonds and cashewnut little brown.Take asides.
* Heat ghee in a non stick pan .
Put some  gond pieces at a time in a heated ghee. It will puff up.
( Make sure that heat is very low because it need to be fried evenly in inside so that it does not stick in your mouth when you eat ladoos.)
We should not increase the heat else find will burn  on the outer sides and remain uncooked inside.
Take it out..
*Repeat the same procedure with remaining gond.

*Heat ghee in a non stick pan.
Add wheat flour cook on medium to low heat while stirring occasionally for 15 -20 minutes or till wheat flour is fragnant and turn light brown in colour.switch off the gas.
Cool down completely. ( it will take around 15-20 minutes.
*Add powdered sugar, cashew nut and almonds.mix well with your hands.
*Take little amount of this mixture.shape into a ball sized round ladoos and arrange on the plate.
Like wise make all the ladoos..when ladoo become cool down completely ,store them in a airtight container.

Hope you will make in this holi for your guest and enjoy with them.
It can be stored for 1 month.
So make delicious ladoo on this occasion.

Till then,
We are signing off,
Happy holi.


Asha
Archana

Our thoughts
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Holi special- kesari Rabri

Hello,
Everyone,
Welcome to our kitchen.. Rabri is another dish.. series of holi special..
It is itself a dessert or it can be used as ingredients in other sweet recipe.
Sweet rabri is sweet thickened condensed milk based dish ..made by the boiling the milk on low heat for long time  until it becomes dense and change it colour.. Yellowish..
Sugar, nuts and kesar  are added to it to give it to enhance the flovour.. it is served as a dessert  when it is chilled .

Rabri..
Very simple and tasty dish..
Let's quickly note down the recipe here..

Rabri

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 servings

Ingredients
6 cup full cream milk
½ cup condensed milk
6 tbsp milk powder
2 tbsp sugar
2 pinch of kesar dissolve in warm water

For garnish

½ tsp cardamom powder (elaichi)
½ tbsp of mixed (almond, pista), very finely chopped( prefer blanched)
A pinch of  saffron (Kesar soaked in 1 tbsp of warm water)

Method -

*Bring the milk to boil in a broad heavy bottom non stick pan. Simmer the gas.
Allow it to boil on simmer for 8 to 10 minutes, while stirring continuously and scrapping the sides of pan or till the volume of milk become reduces half in quantity.

*Add condensed milk, sugar and milk powder, mix well.

*Cook on medium flame for another 5 minutes or till the milk become semi thick in consistency.
*Add cardamom powder and kesar along with water.mix well.
*Remove from flame.
*Allow it to cool completely.
 Refrigerate for 1 hour.
Serve chilled and garnished with kesar chopped almond and pista.

My mom tip-
*Always cook rabri on medium to low heat accordingly.. And stirr continuously while cooking it..
Be sure that there  should be no lumps in it.

So,
Rabri is ready to serve.
Enjoy this with ur family and friends in this holi.

We are signing off.
We will come very soon with more simple and delicious recipes.
Till then,
 bye
Take care


Asha
Archana
Our thoughts
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Holi special- shahi kesari malpua

Hello,
Everyone.
Happy holi to to all of you. Holi is festival of colours and joy.Colours are synonymous with Indian festival,beliefs, custom and way of life.
Colours affects our health mental or physical too..perception of colour shows our mood and state of mind.
Holi is around the corner..
In holi..colours are painted in the air carry the message of joy,happiness and affection.
Each colour symbolised  our way of living and mood.
You will find that in these  pics I use flowers  and abir in this ...cause  nature's colours derived from flowers or natural things.
Do enjoy your holiday with some  colours and lots of sweets and namkins.
Thus, colours play very important role in life.
So, we are here with some lipsmacking and finger liking  dishes on the eve of holi.
First,we will make awesome shahi keasri malpuas.
Malpuas is a pancake served as a dessert popular in India..especially served  in holi.

Let's quickly go through the right recipe here.

Shahi kesari Malpua
Preparation time: 15 minutes
Cooking time: 25
Makes 15 malpua


Ingredients
1cup khoya (mava)
1 cup grated cottage cheese (paneer)
2 cup plain refine flour (maida)
½ cup condensed milk
¼ cup milk/ water( adjust water/ milk accordingly)
Ghee for deep frying
1 tbsp cardamom powder
For garnish---

½ cup rabri
2 tbsp blanched and finely chopped almonds (badam)
2tbsp blanched and finely chopped pistas(pistacho)
2 tbsp finely chopped cashew nuts
2 pinch of saffron strands (kesar) dissolved in 2 tbsp lukewarm water.

For thin sugar syrup

2 cup sugar( 300 gram)
1tsp of Saffron stands for sugar syrup
1 cup water


Method for sugar syrup

*Heat the non stick heavy bottom broad pan, add sugar, and saffron water mixture, mix well and cook on medium flame for 5 to 7 minutes or till the sugar syrup become one thread consistency. (1 string thin sugar syrup). Keep aside.

Method for Malpua

*Combine the (refineflour), mawa (khoya), grated paneer in a bowl, mix well. Add ¼ cup of milk / water, condensed milk, mix well till no lump remain.
The batter should be neither thick nor thin.
Keep aside for10 minutes.

*Warm the sugar syrup on simmer.

*Heat ghee in a small heavy bottom kadhai (prefer non stick). Pour a little batter (small ladleful of mava-paneer mixture) on ghee and deep fry till the malpua are golden brown in colour from both sides.

*Take out the malpua from the kadhai.

*Dip the malpua in the warm sugar syrup.

*Repeat with the remaining batter to make 14 more malpuas.

*Garnished with little amount of rabri, saffron (dissolved in warm water) chopped cashewnuts and almond, Pista.
Serve immediately.

I am sure you will be happy to make these awesome lipsmacking  divine taste of these malpuas in this holi.
Once again happy holidays to all of you.
Enjoy each and every moment of this special colourful festival with lots of awesome recipes..
 Do enjoy this festival with your family and friends.

My mom tip..
*Always check the batter thickness before making malpuas..this should be pouring consistency..
Not very thin nor very thick..
Otherwise the puas will either thick or stuck or splatter in  the oil ..
Check the consistency before making malpuas if needed add some amount of maida( refine flour)..
If it gets thick add some amount of milk  or water.
*The sugar syrup should be lukewarm when you put the puas in it.
Check sugar syrup consistency before dipping the puas in it..it should be one string consistency. ( If you do not know how to check the consistency read my older post of recipe of jalebi..
You will find out there.. how to check the sugar syrup.

Thanks for  reading my blog..

We will come back to u very soon with some more delicious recipes.

We are signing off.
Asha
Archana
Our thoughts
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Cream of tomatoes soup

                  Cream of tomatoes soup

Hi,
Everyone.

Welcome to our kitchen.
Today,we are making  a very simple and easy soup.

Tomatoes soup..cream of tomatoes soup..!

Red orange mix colour of tomatoes  fascinate everyone.I always love to use tomatoes in my recipes.

But do you know the beautiful colour of this tomatoes unfold many of its natural goodness..

That should be known by us..( the nature's khazana)--

Let us  quickly I want to share some goodness of red glossy tomatoes..

A natural health benefits..

According to WHO,here is the health benefits of tomatoes..

Tomatoes are excellent source of vitamin C, vitamin k and biotin.

This is also very good source of copper, potassium,magnese and dietry fibre, Vitamin A ( in the form of beta carotene) B6, folate, niacin vitamin E and phosphorus.

Due to it's some benificial phytochemicals such as lycopene ( because of lycopene the colour of tomatoes are red),the tomatoes are also play role in preventing diseases.

*High in vitamin C  and other antioxidants.

*Ward off cancer..especially cuts prostrate cancer risk because it contains lycopene.

*High in vitamin A --  good for eyes--guarding against age related  macular degeneration.

*Good  blood sugar regulator.

*Helps to inhibit heart disease.

*High in potassium ..good for high blood pressure control BP.

*keep skin healthy.

*Reduces hair problem.

*Control weight.

*Reduce chronic pain.

*Lastly it help to balance mental health..the folic acid in tamotoes may help with depression.Because it prevent an excessof homocysteine from the form in the body, which can prevent blood and other nutrients from reaching the brain.

Excess homocysteine may  interferes  with the production of the feel good hormones serotonin, dopamine and norepinephrine which regulate mood swing, sleep and appetite.

So,it promote sound sleep and help in regulations of mood swings.

Let's note down very quickly the ingredients and the right recipe of this awesome soup.

Cream of tomatoes soup

So..I am here with a health boosting soup.

This awesome soup is appreciated by my whole family.

Rich in taste..and healthy too.

Let's us make  this warm creamy sip of soup and enjoy your evening..

First we make this one..

Come and join me..

        Cream of  tomatoes soup

Preparation time: 5 -7 minute
Cooking time15-20 minutes
Serve 3 bowl

Ingredients-

1/2 kg tomatoes ( wash,cleaned and finely chopped)

4tbsp(tablespoons) of butter

2 large onion ( finely chopped)

1 tsp of grated ginger

1tsp of finely chopped garlic

3-4 tablespoons of cornflour

2cup of milk

4tbsp fresh cream

2 and 1/2cup water

Salt to taste

1tsp crushed  Pepeer powder( prefer white pepper powder)

2-3 bay leaves ( tejpatta)

Method-

*Heat butter in a non stick deep pan.

*Add chopped onions,grated ginger,garlic paste,bay leaves. saute for 2-3 minutes on medium heat, while stirring occasionally.

*Add tomatoes. Saute for another 3-4 minutes,while stirring occasionally.

*Add 2 1/2 cup of water or (add more according to your preference).

*Cook on medium heat fo 4-5 minutes while stirring occasionally.

*Switch off the gas. Let them cool down completely.

*When it becomes cool, discard bay leaves.puree the tomatoes mixture to the mixer grinder.

Seive it in a stainer...discard solid waste .
( do not through the excess waste water extract of tomatoes..Use in your soup  accordingly.

*Meanwhile in a another pan add cornflour in a milk.Mix well.

*Heat a pan,add tomatoes puree along with tomatoes excess water.

*Add conflour milk mixture slowly by slowly into your tomatoes puree..

*Make sure that this time your heat is very low.( simmer) otherwise the soup will curdle.

*Mix well.Cook on slow heat for atleast 10 minutes, while stirring occasionally.

*Increase the heat,add salt and pepper powder.Cook for 3-4 minutes.

*Check the consistency,It should be not very thick and nor very thin.

If you think  that water is needed then adjust water to your preference.

* Lastly add fresh cream. stir well.

*Switch off the gas.

*Garnish with  fresh cream.

*Serve hot with bread crutons and enjoy this very yummy, tasty rich warm soup.

My mom tips-

*Always add milk in soup when heat is low otherwise it may curdle the soup.

* If tomatoes are sour, add little bit of sugar ( about 1 tea spoon )while boiling the tomatoes.

*Never overcook  tomatoes while making soup because it may reduce the nutrition of tomatoes as well as its colour.

*Use milk in your soup,it will enhance the taste of soup.

*Use ginger and garlic in your soup for good taste as well as  good for health.

*Always check the taste of soup before serving it..
The tomatoes soup should be not very tangy.(always try to balance the sourness of tomatoes soup..because it is cream of tomatoes soup..it should be creamy in texture and taste should be not very sour.) Over sour taste will kill the actual  taste of cream of tomatoes soup.

So,be sure that tomatoes are ripen enough.For making this awesome soup the tomatoes should be less sour.

I am sure,that you will be happy to make this creamy soup and enjoy your day.

Note -
Tbsp-- tablespoon
Tsp- teaspoon.

That's all for today.

We shall come very soon. With some more exciting recipes.

Keep watching us.

Thanks for reading my blog.

We are signing off,

Bye.

Take care.

Asha
Archana

Our thoughts,

Cook & share

Happy cooking.

Winter special- Hara lahsun ka paratha( green garlic paratha)

                 Green garlic paratha

                 (hara luhsun parattha)

Hello. 
Everyone,

Welcome to our kitchen..
Today we are going to make hara lahsun paratha..( green garlic leaves paratha)..

I am sure that you have heard first time this type of paratha ever.
Ya, I am going to make green garlic leaves stuffed paratha.
It is my mom special paratha.crunchy, crispy and tasty paratha.

Awesome garlicky taste of paratha make this paratha differ from other parathas.
Sounding unusal na..but true..You can stuff green garlic in dough and make this very yummy paratha.

My papa's favourite.. Paratha.
He always enjoy this paratha in every winter.

So friend,

Healthy and tasty  paratha is waiting for your review.  I am using very few ingredients in making these parathas.. Green garlic leaves and green chillies.

If you like garlic then make it and enjoy the benefits of garlic in natural way in your meal.
It goes perfect with  curd and aachar/ mithi chutney.

                                                                           

Preperation time: 10 minutes
Cooking time 10-15 minutes
Makes 7-8 parathas



Ingredients-



For dough-

2 cup wheat flour
1 cup maida( refine flour)
4-5 tbsp of wheat flour for dusting
1 tsp ajwain
Salt to taste
1 tbsp of refine oil
Water for kneading dough



For stuffing--


250 gram wash cleaned and finely chopped green garlic( hara lahsun)
5-6 finely chopped green chilies
Salt to taste
1 tbsp of melted ghee/ refine oil




Method-


( For stuffing)---


*Heat 1Tbsp of ghee / refine in a pan /kadhai.
*Add chopped green garlic , green chillies and salt and saute for 2-3 minutes on medium heat.
( make sure that garlic is not burnt)
*stuffing is ready..keep aside.



For dough-


*Take a bowl,add maida, wheat flour ajwain,refine oil and salt.
*Make a soft dough using enough water.cover it and rest for 10 minutes
*After 10 minutes knead again for 2 minutes.
Atta ( dough) is ready to use.

Method for paratha-


*Divide 8 equal portion of the dough.Make peda of each portion.

* Take one peda in your hand and make a katori of dough with the help of your finger and Palm.

*Take one portion of dough and make a small katori with help of your palm.

*Fill one tablespoon of stuffing mixture hara luhsun green chilli (portion) in it,   Bring together all the sides in the centre and seal the all edges tightly.

*Press it like peda with help of your palm.
*Use wheat flour for dusting it (for rolling it)

*Roll again into a circle of 140 mm (5’”) diameter circle with the help of a little flour (wheat flour)

*Heat the tava ( griddle) on medium heat and cook it  using one tsp of refine oil each side of paratha until you will find brown golden spot on it.


Serve hot with chutney ,raita, aachaar and salad.

My mom tips -

* Always cook parathas in medium heat..it will come out very  tasty and crispy.
* Never cook paratha in low heat ,because it will harden the paratha texture.
*Never overcook the the green garlic while saute the green garlic leaves.
* Roll paratha very lightly otherwise stuffing will come out.( do not press it hard)


So friends,
Include this paratha in your breakefast and enjoy the goodness of garlic naturally.

That's all for today.

We will back very soon with some more rich taste of India.

Till then we are signing off.

Bye.
Take care.

Asha
Archana

Our thoughts,
Cook & share
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Party special - Cream of spinach soup

                    Cream of spinach soup

Hi,
Everyone.

Welcome to our kitchen.

Today,we are making very simple and easy soup.
Rich and royal, awesome... Lip smacking cream of spinach soup.

A perfect soup for any party..delicious by taste and texture..mouthmelting..
Mouthwatering..divine taste that I can ever taste in my life!

So friend,
I can't stop myself to sharing my damn favourite soupy,tasty,yummy party style cream of spinach soup.


I am sure,if you include this recipe in your menu,your party will be rocking like anything.


Let's note down very quickly the ingredients and the right recipe of this awesome my all-time fav soup--Cream of spinach soup.


So ..I am here with a health boosting soup. This awesome soup is appreciated by my whole family.
Rich in taste..and healthy too.
Try this awesome creamy soup...I am sure you will be happy to make this creamy version of soup.


Let's us make this warm creamy sip of soup and enjoy your evening.


I am sure your family members will enjoy every sip of this very special creamy soup.(especially kids will enjoy it).


In other sessions I shall share many more yummy healthy soup recipes.



First we make this one..
Come and join me..

 Cream of spinach soup.


Preparation time: 5 -7 minute
Cooking time15-20 minutes
Serve 4 bowl


Ingredients-

6 cup of spinach ( palak- wash,cleaned and finely chopped)
4tbsp(tablespoons) of butter
2 large onion ( finely chopped)
1 tsp of grated ginger
1/2 tsp of finely chopped garlic
3-4 tablespoons of cornflour
or(maida/refine flour)
2cup of milk
4tbsp fresh cream
21/2cup water
Salt to taste
1tsp crushed Pepeer powder( prefer white pepper powder)

 Method-


*Heat butter in a non stick deep pan.
*Add chopped onions,grated ginger and garlic.Saute for 2-3 minutes on medium heat while stirring occasionally.
*Add spinach and saute for another 3-4 minutes, while stirring occasionally.
*Add 2 1/2 cup of water or (add more or less according to your preference).
*Cook on medium heat for 2-3 minutes while stirring occasionally.
*switch off the gas.
let them cool down completely.

*when it becomes cool, drain the excess water.( keep aside this water and use accordingly to the soup if needed.)
*Puree the spinach mixture to the mixer grinder. ( do not through the excess waste water extract of spinach.. Use in your soup accordingly.)


*Meanwhile in a another pan add cornflour in a milk.Mix well.
*Heat a pan ,add spinach puree along with spinach excess water.
*Add conflour milk mixture slowly by slowly into your spinach puree..
*Make sure that this time your heat is very low.( simmer) otherwise the soup may curdle.
*Mix well .Cook on slow heat for atleast 10 minutes,while stirring occasionally.

*Increase the heat,add salt and pepper powder and cook for 3-4 minutes.

*Check the consistency,It should be not very thick and nor very thin. If you think that water is needed then adjust water to your preference.

*Lastly add fresh cream. stir well.
*Switch off the gas.
Garnish with fresh cream.

*Serve hot with bread stick/krutons and enjoy this very yummy, tasty rich and royal warm soup.



My mom tips-

*Always add milk in soup when heat is low otherwise it may curdle the soup.

*Never overcook spinach while making soup because it may reduce the nutrition of spinach as well as its colour.

*Use milk in your soup , it will enhance the taste of soup.

*Use ginger and garlic in your soup for good taste as well as good for health.

I am sure that you will be happy to make this awesome soup and enjoy basant.

Note-
Tbsp-- tablespoon
Tsp- teaspoon.


That's all for today.
We shall come very soon with some more mouthwatering exciting recipes.

 Keep watching us.
Thanks for reading my blog.


We signing off ,
Bye.
Take care.


Asha Archana


Our thoughts,

Cook & share
Happy cooking.

Valentines day special- Delicious gulab jamun

                            Gulab jamun

 Hi
Everyone,

A very warm welcome to our kitchen. Today is valentines day..
Everyone is trying for new recipes for this special day..some people makes cakes, cookies, chocolate but we want to celebrate this with tradional way..

Just with all-time favourite ..gulab jamuns..rich and royal for its taste.

My bhabhi's favourite.... Gulab jamun.!
She is very fond of these gulab jamuns..

Today, we are going to share with you both traditional and instant method of  making gulab jamuns.

We love to make this rich awesome sweet and enjoy it with our family members.

So,
Why you are waiting?
just make it for those you care and love.!
Cooking and making some awesome recipes for your Valentine is best way to express your love to them!

Sweet warm gulab jamun with ice cream goes awesome  in taste!

So,
Celebrate your special day with this Indian traditional delicacy.
Lip smacking gulab jamun are waiting for you.

Let's make the delicious galab jamuns.

I have made two types of gulab jamuns...traditional and  instant method..
With two type of colour..light golden brown and dark brown in colour.
You can make with any method with your preferences.

Gulab jamun-  ( Traditional method)

Preparation time:10 minutes
Cooking time:35 minutes
Makes 8 gulab jamuns

Ingredients-
For the gulab jamuns -

1 cup grated khoya/ mawa
1/2 cup grated/mashed paneer
5 tbs refined flour (maida)
1tsp sugar
1/4 tsp cardamom powder( optional)


For the filling-

1 tbsp of finely chopped pistas
Few soaked saffron strands in 2 tsp of water

For the sugar syrup-

2 cup sugar
A few saffron strands (kesar)
1 cup water
1-2 wedges of lemon or 2-3 tsp of milk

For frying the gulab jamuns
Ghee/ refine oil for deep frying


Method-

For the sugar syrup-

*Heat 1 cup water in a large heavy bottom pan add sugar and lemon wedges or milk.
( the milk or lemon wedges help to reduce the impurities of sugar syrup.)


Dissolve the sugar in  a water and bring to boil.
Discard the impurities of sugar syrup with the help of ladle.
Make sure that sugar syrup is clear..( there should be no dirt in syrup.)

*Simmer the heat and cook the syrup till the syrup is of one string consistency.

*Add the kesar (saffron) and keep aside.

For the gulab jamuns-

*In a bowl, combine khoya; refine flour, 1 tsp sugar, grated /mashed paneer and cardamom powder.
Mix well and knead firm dough very lightly with your palm/ hand without using any water.

*Divide the mixture into 8 equal portions and roll into a round shape (like a medium size ball).
Take one portion of a mixture (ball) and make a small katori with help of your palm.

*Fill the finely chopped pistas and and one thread of soaked saffron strand in it.
Bring together all the sides in the centre and seal the all edges tightly.

*One should take care while rolling the ball, because there should have no cracks on the surface, otherwise the gulab  jamuns will cracks while frying.

*Heat the ghee in a heavy bottom kadhai/ pan.
*Take 4 balls in a batch and deep fry in a ghee over slow flame till the gulab jamuns are golden brown in colour.(it takes  8 to10 minutes).( here I made two colours light golden brown and darm brown in colour.)
You can make with your preference..  Make with,which colour suit you.

*Likewise fry all the gulab jamuns balls.
* warm up the sugar syrup for 3-4 minutes in medium flame.
*Drain and put all the gulab jamuns in warm sugar syrup simmer the heat, take a one boil over slow flame.
*Soaked in syrup for 2 to 3  hours.
*Gulab jamun is ready to eat.
Serve warm.


My mom Tips-
*one should take care while rolling the ball. There should not have any cracks on the surface otherwise it will crack while frying it.
*Gulab jamun should be fried in a ghee / refine oil over slow flame for atleast 8 to 10 minutes as otherwise the inside will remain uncooked.

*Make sure that the sugar syrup is warm enough when you put the gulab jamun in the sugar syrup, otherwise gulab jamuns will not soaked  the syrup.
* Make sure that sugar syrup should be one string consistency only.



Let's make with instant method of  gulab jamun.


                    Instant gulab jamun

Instant gulab jamun.

Preparation time: 10 minutes
Cooking time 25 minutes
Make 8 gulab jamuns

Ingredients-
For sugar syrup-

2 cup sugar
1 1/2 cup water
Few drop of lemon or 1 to 2 lemon wedges
Or 4-5 tbsp of milk

For gulab jamun-
1 table spoon maida/ refine flour
2-3 tsp (tea spoon) sooji (semolina) - soaked in a 2 tbsp of water
1/2 cup or 5 table spoon milk powder
1 pinch of baking soda / 1/4 tsp of baking soda.
2-3 tbsp milk
1 tsp of ghee ( clarified butter) ( tea spoon)

Ghee / refine oil for frying

Method-

For the sugar syrup-

*Heat the broad non stick pan /kadhai.
*Add 1 cup sugar and 1 and 1/2 cup water.
*Add lemon wedges to the syrup.let it boil for a minute.
( remove the dirt / impurities of sugar syrup with the help of laddle)

*Mix well and cook on medium flame for 4 to 5 minutes while stirring occasionally or till the sugar syrup become of 1 thread consistency. Keep aside.

For gulab jamun-

*Take a bowl add maida,soaked sooji,milk powder and 1 tsp of ghee .
Mix well.
*Add baking soda.mix well.
*Add little amount of milk at a time ( 2-3 tbsp milk).mix well.
* If needed  again add 2-3 tsp of milk.
*Mix lighly with our hand.( do not knead as a wheat flour)
Just lightly mix all the ingredients.
Rest it for couple of minutes ( for 5 minutes)
*Grease your hand / palms with  little amount of ghee.
Divide the mixture into 8 equal portion.
*Make round crack less ball of each portion with help of your palm.
*Heat the ghee/ refine oil in a kadhai / pan.Make sure the  ghee / oil is heated enough to fry these balls.
( the oil/ ghee  shouldn't be over heated or under heated.
Take a very small portion of mixture and put it in a oil/ ghee.if oil/ ghee is heated enough it will come upside in oil and start frying.. It is a right time to dip the ballsinto the oil/ ghee.
* Add 3-4 ball at a time in a ghee/ oil.
* Cook on medium heat until the gulab jamun balls are light golden brown in colour.
Take it out from oil.
*likewise fry all the balls.
* warm up the sugar syrup for 3-4 minute on medium heat.
* put all the balls / gulab jamun in warm sugar  syrup.
* stirr gentely that all sugar syrup coated the ball evenly.
* Switch off the gas.
* Rest it for 1hour for soaking the sugar syrup in gulab jamun.
* After that gulab jamun is ready to  serve.

* Use as required . if you like warm gulab jamun then just lukewarm the galab jamun,otherwise just  have it.
* I have a serving suggestion-- warm Gulab jamuns always goes very yummy with vanilla ice cream.
If You have ice cream, have it with them and enjoy the delicacies of Indian sweets.

That's all for today,
Have a nice day.
We will come back very soon with some more delicious recipes.

Till then,
We are signing off.
Asha
Archana.

Our thoughts
Cook&Share
Happy Cooking.

Vasant panchami special- Sweet Boondi

                                  Sweet Boondi

Hi ,

Everyone,

Welcome to our kitchen! We are wishing all of u happy basant panchami and sarswati puja!
Today is basant panchami  and sarswati puja!

We are going to share all of you a sweet boondi for sweet basant panchami!

In this very  auspicious occasion , mamma always use to make some sweet recipes.. Like puas, sweet boondi and more!
I was very fond of  sweet boondi with besan sev in my childhood time.
I  am missing those days when sarswati puja was organized by us in our colony.
Many cultural activities were performed by our colony children..we were enjoyed very much!
Those days were gone but sweet memories are yet alive!


So,
we are  making sweet  and simple but tasty sweet boondi..

Sweet yellow and orange pearl size boondi..
Looking yummy !
I am using some silver foil for enhance the boondi look,but if you haven't it just skip it.


Let's make it with very simple ingredients easily available in our kitchen. We use food colour for good colour but you can skip it..boondi will also come out awesome without food colour,
If you are using food colour, make sure that this is from  branded authentic  good quality food colours.

So,
Without delay, take one sweet step to make  it.







Sweet Boondi


Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 4 serving



Ingredients-

For boondi-

1cup besan (Bengal gram flour/ chickpea flour)
Ghee / refine oil for deep frying

For sugar syrup-

1cup sugar
1/2 cup water
1/2 tsp of saffron strands dissolved in 2 tbsp warm water
 or
good quality yellow and kesari ( orange) food colour.


Method-

For the sugar syrup-

*Heat the broad non stick pan /kadhai.
*Add sugar and 1/2 cup water.mix well. *Cook on medium flame for 4 to 5 minutes  while stirring occasionally or till the sugar syrup become of 1 thread consistency. Keep aside.


For Boondi-

*Combine besan, and 1/2 cup water in a bowl mix well till no lumps remain.
*If you think that the batter is thick, add few drops of water.
The batter should be pouring/dropping in consistency.( neither too thick nor too thin).
Whisk the battter for 5-6 minutes.cover it and rest for 10 minutes.
* Add saffron or yellow/ orange food colour or ( keasari colour) .
*Keep aside it.

*Heat the ghee in a kadhai and hold the jharni/ perforated spoon just over the kadhai/ frying pan.(neither too low height nor too much height)  pour 2 to 3 tbsp of the batter at a time over a round perforated spoon (boondi Jharni), tap the jharni so that the boondi drop directly in the hot ghee/ refine oil.(you can spread batter with spoon in jharni so that it will drop automatically in kadhai.)

  I use this jharni for making boondi.
*Check the boondi is round in shape or not if it does not happen or the boondi size is distorted, reduce the amount of water in making batter. Check the consistency.

* Heat the ghee / oil in a kadhai.. Check the heat is hot enough to make boondi..(put a drop of batter in kadhai to check whether it is hot or not.If the boondi rises up instantly into the oil,then it is ready to use..if not wait for a while  so the oil/ ghee heat up little more. ( always use  moderate heat for frying boondi).

*Deep-fry the boondi over a medium flame until it becomes  crispy and take out from the kadhai using palta/slotted spoon.

*Repeat the same step to make more batches of boondi.

*After that immediately put the boondi in warm sugar syrup mix well, cook on medium flame for 1 to 2 minutes or till the sugar syrup evenly coated all sides of boondi .
* Switch off the gas.

*Sweet juicy awesome boondi is ready to eat. Enjoy this basant panchami with sweet delicious boondi

My mom tip-

*If you find the boondi batter(besan batter) is very thin ,mix some amount of besan to adjust the consistency.
Or
If you find that the batter is thick add some amount of water.
Check the consistency.. It should be pouring consistency( not very thin nor very thick)

*In this recipe the main trick is to make round pearl size boondi..

So ,please take care while making boondi.. If you your batter is not in pouring consistency it will flatten the boondi..

There should be whole in inner side of boondi.. It is necessary for making boondi to check your batter consistency.

*Do not overfry the boondi as it may become discoloured.

*Here I am using both of colours orange and yellow in our boondi for the boondi good looks.
You can use only one colour.
If don't have colour skip it and make boondi.
It will come out as awesome as coloured boondi.


*If you want to make sweet dry boondi..nothing to worry for it
Follow me..

*Make boondi just like above written method..
* Here you have to change the sugar syrup consistency..that's it!
* For dry boondi the sugar syrup should be 2 thread consistency. Once you add the boondi in sugar syrup ( above written) cook on medium flame for 3 to 4 minutes, while stirring occasionally.
*Make sure that sugar syrup is evenly coated each side of boondi.
*Switch off the gas and let it cool down completely.
After 1 hour ,you will find the boondi are dry.

Your delicious boondi is ready to serve.

That's all for taday.


once again happy basant panchami!

We are signing off.

Asha
Archana

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Winter special- Hara matar ka paratha(Green peas paratha)

                           Hara matar ka paratha

Hello,

Friends,

Welcome to our kitchen.
 Green peas are abundantly avaliable in market in winter.
Today we are going to make a delicious crunchy greeny parathas using green peas.

 My all time favourite peas  are rich in protein. Protein is necessary for building muscle  for growing children.

Make this green parathas for breakfast as well as for lunch for your kids.
Not only for kids but for all members of your family and enjoy delicious comments from them.

Richer  awesome taste of peas parathas make your day more delighted.

Come with me,
Let's us quickly make this parathas.

Green peas parathas-
( Hara matar ka paratha)


Preparation time- 10 minutes.
Cooking time- 15 minutes
Makes- 6 parathas.


Ingredients-

3cup Boiled mashed hara Matar.
1/2 cup Onion (finely chopped)
1 tbsp ginger (finely chopped/ grated)
1/2 tsp cumin seeds (jeera)
1tbsp of green chilies (finely chopped)
1/4 tsp red chili powder
1 tsp garam masala powder Salt – to taste Ghee—2tbsp


For the dough-
2 cup of Wheat flour (gehun ka Atta)
1/2 cup of maida ( refine flour)
Water- as needed
Salt- a pinch
Ghee- 1 tbsp (melted)

Other ingredients-

Ghee/ refine oil for for making (greasing) paratha.
Wheat flour – for dusting (rolling parathas).



Method-

*Combine wheat flour, maida ( refine flour),ghee and a pinch of salt in a bowl,mix well.
*Knead into a very soft dough using enough water. Cover it and Keep aside and rest it for 10 minutes.

For Filling – (stuffing)-
*Heat the ghee in a non stick pan. Add cumin seeds, let them crackle.
*Add onion, sauté on medium flame for 2 minutes or till it look slight brown in colour.
*Add ginger, saute for a minute.
*Add red chilli powder and green chilies, garam masala powder, saute for a minute.
*Add boiled, mashed hara matar and salt.
*Mix well.
*Cook for another 1 minute on medium flame, while stirring continuously.
*Remove from the flame.
*Cool it completely.
*Divide the stuffing into 6 equal portions.

For parathas—
*Make 6 small balls (portion) from dough. *Take one portion of dough and make a small katori with help of your palm/ finger.
*Fill one hara matar ball (portion) in it.
*Bring together all the sides in the centre and seal the all edges tightly.
*Press it like peda with help of your palm.
* Use wheat flour for dusting it (for rolling it)
*Roll again into a circle of 140 mm (5") diameter circle with the help of a little flour (wheat).
*Heat a non stick tava (griddle) and cook the paratha using little ghee/refine oil until gold brown spot on the both sides.
*Repeat the same procedure, with the remaining dough and make 5 more parathas.
*Serve immediately with fresh curd, or chutney.

Enjoy winter with lots of greeny veggies.
Make crunchy tasty peas parathas in this
winter.
Ya- make for your family and friends and do enjoy your cold winter with warm parathas.

That's all for today.
We will come with some more exciting simple and tasty recipes.

Till then ,
Bye.

Take care.

Asha
Archana

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Winter special- Hara chana ka paratha

                       Hara Chana paratha

Hi,
Everybody,

Welcome to our kitchen.
Today we are going to make hara chana ka paratha.
Very rich in protein and tasty too.
Ya,
Winter unfold many sweet and sour memories along with some very special recipes.
In my home, we are waiting for winter because winter come with lots of greeny veggie along with sweet and sour, chatpata recipes.

My mom is very fond of hara chana.
Here I am sharing you her favourite hara chana paratha.
( A green  bengal gram paratha)

Easy to make and delicious too.

Make variety of parathas in winter and enjoy your winter.

So friends,

Let's us quickly gone through the right recipe here.

Preparation time- 10 minutes
Cooking time- 15 minutes
Makes- 6 parathas



Ingredient-

3cup Boiled and mashed hara chana
1/2 cup Onion(finely chopped)
1 tbsp ginger(finely chopped/ grated)
1/2 tsp cumin seeds (jeera)
1tbsp green chilies (finely chopped)
1/4 tsp red chili powder
1 tsp garam masala powder
Salt to taste
Ghee 2tbsp


For the dough-

2 cup wheat flour (gehun ka Atta)
1/2 cup refine flour ( maida)
Water as needed
Salt a pinch
Ghee 1 tbsp (melted)

Other ingredients
Ghee/ refine oil for making (greasing) paratha
Wheat flour for dusting and rolling parathas.


Method-

*Combine wheat flour, maida( refine flour) ghee and a pinch of salt in a bowl. mix well.
*Knead into a very soft dough using enough water.
*Cover it and keep aside. Rest it for 10 minutes.

 For Filling – (stuffing)

*Heat the ghee in a non stick pan.
Add cumin seeds, let them crackle.
*Add onion, saute on medium flame for 2-3 minutes or till it look slight brown in colour.
*Add ginger, saute for a minute.
*Add red chilli powder and green chilies, garam masala powder, saute for a minute.
*Add boiled mashed hara chana and salt.  mix well.
*Cook for another 1 minute on medium flame, while stirring continuously.
*Remove from the flame.
*Cool it completely.

*Divide the stuffing into 6 equal portions.


For parathas—

*Make 6 small balls (portion) from dough.
*Take one portion of dough and make a small katori with help of your palm and fingers.
*Fill one hara chana ball (portion) in it. *Bring together all the sides in the centre
and seal the all edges tightly.
*Press it like peda with help of your palm.
*Use wheat flour for dusting it (for rolling it)
*Roll again into a circle of 140 mm (5") diameter circle with the help of a little wheat flour.
*Heat a non stick tava (griddle) .
*Cook the paratha on medium heat using little ghee/ refine oil until golden brown spot on the both sides.
*Repeat the same procedure with the remaining dough and make 5 more parathas.
*Serve immediately with fresh curd or chutney.

Relish winter with awesome hara chana paratha. I am sure that you will love to make it and enjoy its tasty bites with your family.

My mom tip-

*Use ghee while making parathas for richer taste.
*Make a very soft dough for paratha, otherwise it will come out while rolling it.
*Always check your heat while making parathas. For nice crunchy delicious parathas - make sure that your heat is medium while cooking parathas.
If the heat is low it will  come out harder.
If the heat is high it will burn parathas.
A good crunchy parathas should be golden brown in colour.
*Do not compromise with ghee/ refine oil while cooking parathas. One tsp each sides are enough for  good paratha.

That's all for today,
We will come with more delicious recipes very soon.

Till then ,
We are signing off.
Take care and stay blessed.

Asha
Archana.

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Cook& share
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