फ्राइड मसाला बेबी पोटैटो – Fried masala baby potato recipe

<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYo-ejtfzwADdZi-pbVOZV0Rd5BnJ4hTWHxaimbbt5GAivkbjXLiTUAElE_U9u0C80bT5D5L1pvDNjJESjCXeyzK21X1Bw5AlQN8mCanxuYG14xOuN4cCpEgVvNa_LroNR4pJlC20Xna0H/s1600/Masala_Roasted_Aloo_Recipe_Indian_Spiced_Baby_Potatoes-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYo-ejtfzwADdZi-pbVOZV0Rd5BnJ4hTWHxaimbbt5GAivkbjXLiTUAElE_U9u0C80bT5D5L1pvDNjJESjCXeyzK21X1Bw5AlQN8mCanxuYG14xOuN4cCpEgVvNa_LroNR4pJlC20Xna0H/s640/Masala_Roasted_Aloo_Recipe_Indian_Spiced_Baby_Potatoes-1.jpg" width="640" /></a></div> <br /> दोस्तों आज की हमारी रेसिपी है <b>फ्राइड मसाला बेबी पोटैटो  ( fried masala baby potato recipe )</b> अभी तक आपने मसाला आलू, दम आलू , चटपटे आलू ऐसी काफी सारी आलू से बनी रेसिपीज खाई होंगी । अब एक बार आप ये ट्राई कीजिये यकीन मानिये वो सब छोड़ कर आप इसे बनाने लगेंगे। बस इसमें आपको थोड़ी सी मेहनत करनी पड़ेगी लेकिन उसके बाद जो टेस्ट आपको मिलेगा उसके आगे सब फेल हो जायेगा। यह रेसिपी मेरी दादी मुझसे बनवाती थीं और काफी मजे लेकर खाती थीं । F<b>ried masala baby potato </b>में baby शब्द का मतलब तो आप समझ ही गये होंंगे । इसमें बिल्कुल छोटे आलू ( baby potato ) का उपयोग होता है ।</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <h2> आवश्यक सामग्री – Ingredients for  fried masala baby potato recipe</h2> <hr /> <ul> <li>250 ग्राम – बेबी पोटैटो (‌ बिल्कुल छोटे आलू )</li> <li>1/2 चम्मच – जीरा</li> <li>1/2 चम्मच – सौंफ</li> <li>1/2 चम्मच – साबुत धनिया</li> <li>1/2 चम्मच – नींबू का रस</li> <li>1/4 चम्मच- हल्दी</li> <li>1 चम्मच – दही</li> <li>1 चम्मच – नमक</li> <li>2 चम्मच – हरा धनिया</li> <li>2- हरी मिर्च</li> <li>5-6 कढ़ी पत्ते</li> </ul> <br /> <h2> विधि – How to make fried masala baby potato recipe</h2> <hr /> <b>बेबी पोटैटो को साफ करके काटें –</b><br /> बेबी पोटैटो को पहले थोड़ी देर के लिये पानी में डालकर रख दीजिये , ताकि इनकी मिट्‍टी अच्छे से साफ हो जाये । अब आप इन्हें पानी से निकाल कर रख लीजिये । अब गोल- गोल छिलके समेत इन्हें काट लीजिये । एक आलू से 4 या 5 स्लाईस काट लीजिये । ऐसे ही आप सारे बेबी पोटैटो को काट लीजिये। आप चाहें तो इन्हें छील कर भी बना सकते हैं, पर असली मजा आपको छिलके के साथ ही आयेगा ।<br /> <br /> <b>सूखा मसाला –</b><br /> अब आप सौंफ, साबुत धनिये और जीरे को दरदरा कूट लीजिये और हरे धनिये को बारीक काट लीजिये। इसके बाद आप हरी मिर्च को भी  बारीक काट लीजिये ।<br /> <br /> <b>फ्राई करने की विधि –</b><br /> अब आप एक कढ़ाई में तेल या रिफाइण्ड जो भी इस्तेमाल करते हैं, वो डालिये फिर इसमें हरी मिर्च डालिये और इन्हें फ्राई कीजिये । इसके बाद सौंफ, धनिये और जीरे के मिश्रण को इसमें डाल दीजिये आपको खु़शबू आनी शुरु हो  जायेगी । हल्का सा लाल होने पर इसमें बेबी पोटैटो डाल दीजिये। दोस्तों कढ़ी पत्ता खाने में जो सुगन्ध देता है वो अलग ही होती है , पर अगर पत्ते ताजे हों तो कहना ही क्या पर यदि आपके पास ताजे नहीं है तो कोई बात नहीं आप इन्हें छाया में सुखा कर भी रख सकते हैं ।<br /> <br /> <b>पकाने की विधि – </b><br /> आप 3 मिनट तक इसे चलाइये , इसके बाद इसमें हल्दी और नमक डालकर लगातार फ्राई करें। अब इन्हें हल्का सा पानी डालकर ढक कर मध्यम आँच पर रख दीजिये और इनके पकने तक इंतजार कीजिये । जब यह गल जाये तो ढक्कन हटा कर चलाते रहिये ।  बस अब तैयार होने वाले हैं । अब इसमें काली मिर्च पाउडर डालकर नींबू का रस डाल दीजिये । काली मिर्च हम अंत में डाल रहें हैं क्योकि इससे खाने का कलर चेंज नहीं होता । हल्का- हल्का लाल क्रिस्पी होने पर हरा धनिया डाल दीजिये ।<br /> <br /> F<b>ried masala baby potato recipe </b>तैयार है ।<b> </b>अब गर्मा- गर्म परोसें आपसे गुजारिश है इसे ठंडा ना होने दें, क्योंकि ठंडा होने पर ये नर्म हो जायेंगे और वो टेस्ट आपको नहीं आ पायेगा जो आना चाहिये । आप चाहें तो इसे रोटी से खायें या ऐसे ही सॉस के साथ खायें हर तरह से ये लाजवाब ही लगेंगे ।<br /> दोस्तों आपके स्वाद के साथ साथ हमें आपके स्वास्थ्य का भी ख्याल रखना है इसलिये हर ब्लॉग के साथ हमारी यही कोशिश रहेगी कि आपके टेस्ट  के साथ- साथ  कुछ ऐसा भी बताया जाये जिससे आपका स्वास्थ्य एक दम सही रहे। ताकि आपका प्यार हमें मिलता रहे । एक छोटी सी कोशिश की है आशा है आपको जरुर पसन्द आयेगी ।<br /> <b>स्वास्थ्य मंत्र –</b><br /> <ul> <li>कड़ी पत्ता ना केवल आपके खाने का स्वाद बढ़ाता है बल्कि आपके वजन को भी नियंत्रित रखता है यह आपके त्वचा ,बाल सम्बंधित रोगों को दूर करता है |</li> <li>इसमें एंटी ऑक्सीडेंट पाये जाते हैं जो बढ़ती उम्र को रोकने में मदद करते हैं | इसके पत्ते कोलेस्ट्रोल को भी कम करते हैं और कैंसर शुग्र जैसी बीमारियों को भी कंट्रोल करके रखते हैं |</li> <li>तेल बहुत ज्यादा मत्रा मेंं ना लें, यह स्वास्थ्य के लिये सबसे ज्यादा नुकसान देने वाली चीज है ।</li> </ul> <br /> आपको हमारी रेसिपी कैसी लगी जरुर बताइये और अपने दोस्तोंं के साथ शेयर कीजिये । पढ़ने के लिये धन्यवाद ।</div> </div>

फ्राइड मसाला बेबी पोटैटो – Fried masala baby potato recipe

दोस्तों आज की हमारी रेसिपी है फ्राइड मसाला बेबी पोटैटो  ( fried masala baby potato recipe ) अभी तक आपने मसाला आलू, दम आलू , चटपटे आलू ...

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Shahi Paneer Recipe

<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPrZIFNHXv4B99MLd6LIwG8ZLHiEX_dwW23NteyQ7s-3lYlB-Yc1X0SS6d0SoqX7Hi7__mc1_GmKgVDy3xvD2v2Z0XcCdmrOSKda7ijibhzW_k-3jklBDzjI3IvfL69IDvidIQsuOfhun/s1600/sahi-paneer-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Shahi Paneer Recipe" border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioPrZIFNHXv4B99MLd6LIwG8ZLHiEX_dwW23NteyQ7s-3lYlB-Yc1X0SS6d0SoqX7Hi7__mc1_GmKgVDy3xvD2v2Z0XcCdmrOSKda7ijibhzW_k-3jklBDzjI3IvfL69IDvidIQsuOfhun/s640/sahi-paneer-web.jpg" title="Shahi Paneer Recipe" width="640" /></a></div> <b>Shahi paneer recipe is one of the authentic Indian dishes.</b> Shahi paneer recipe is popular as north Indian dish which completes the plate of any occasion. By this recipe of shahi paneer you can easily learn how to cook shahi paneer. <b>This Shahi Paneer Recipe has a traditional touch of spices and other ingredients.</b> Surely try this shahi paneer recipe and give your views in comments.</div> <div style="text-align: justify;"> <br /></div> <h4> I<b>ngredients for Shahi Paneer Recipe</b></h4> <ul> <li><b>Cottage cheese (Paneer) – 250 gram</b></li> <li><b>Cashew Paste – 25 g</b></li> <li><b>Onions – 2</b></li> <li><b>Tomatoes – 300 grams</b></li> <li><b>Green chilies – 2</b></li> <li><b>Oil – 1½ tablespoons at 2 different times</b></li> <li><b>Bay leaves (Tez Patta) – 2</b></li> <li><b>Cloves – 2</b></li> <li><b>Black Cardamon – 1</b></li> <li><b>Ginger Garlic paste – 2 teaspoons</b></li> <li><b>Salt – to taste</b></li> <li><b>Red Chili Powder or Paprika – ½ teaspoon</b></li> <li><b>Tumeric – 1 pinch</b></li> <li><b>Coriander powder – 1 teaspoon</b></li> <li><b>Water – according to our preference</b></li> <li><b>Tomato sauce – 1 teaspoon</b></li> <li><b>Fresh cream – 100 grams + 25 grams</b></li> <li><b>Coriander – 1 handfuf</b></li> </ul> <div style="text-align: justify;"> <h3> Preparatory steps of Shahi Paneer Recipe</h3> <ol> <li>Allow Paneer to defreeze before cooking.</li> <li>Make cashew nuts paste using a blender with 2 to 3 tablespoons of water and keep aside.</li> <li>Chop coriander leaves and keep aside.</li> <li>Cut onions, tomatoes and green chilies into small pieces – Will semi-cook & grind them later.</li> <li>Heat 1½ tablespoons of oil in a pan and then, add onions and stir them for around 3 minutes.</li> <li>Then, add the tomatoes and green chilies and stir properly and cover the pan to allow cook for 8 to 10 minutes.</li> <li>Now, switch off heat and put them in mixer and blend them into a purée* and keep them aside.</li> <li>Chop your soft Paneer into squares or rectangular depending on your preference.</li> </ol> <h3> <span class="dropcap dropcap1 ">S</span>Steps of Shahi Paneer Recipe</h3> <ol> <li>Clean your sauce pan and add oil and allow to heat a little.</li> <li>Immediately, add 2 bay leaves, 2 cloves and 1 black cardamom and stir properly for a minute or 2.</li> <li>Once the cloves & cardamom become red, remove them from the oil and add 2 teaspoons of the ginger-garlic paste and stir properly to AVOID BURNING.</li> <li>Then, add the Onions-Tomatoes-Chilies purée* and stir quickly and add:<br /> (i) Salt – to taste<br /> (ii) Red Chili Powder or Paprika – ½ teaspoon<br /> (iii) Tumeric – 1 pinch<br /> (iv) Coriander powder – 1 teaspoon</li> <li>Stir everything properly and lower the flame because there is a high risk of burning the ingredients here.</li> <li>Then, add the cashew nuts paste and again stir and add some water to get a saucy gravy.</li> <li>Allow cook for 2 to 3 minutes and add 1 teaspoon of tomato sauce and allow the gravy to cook over low to medium flame till bubbling.</li> <li>Then, lower flame and add the cream and stir and add coriander leaves and paneer and allow cooking.</li> <li>Increase heat to medium for a few more minutes and check one Paneer to see if cooked and check salt.</li> <li>If all is cooked, then, switch off heat and after putting in bowl, pour some fresh cream again to garnish.</li> </ol> </div> <br /></div>

Shahi Paneer Recipe

Shahi paneer recipe is one of the authentic Indian dishes. Shahi paneer recipe is popular as north Indian dish which completes the pl...

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Eggless Vegetarian Omelette Recipe

<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWV6TzCszD1YPKzog9q2wZsRH4GafRoK2W1-g-k5wS_Q17yq1fX1yb2xFpuHSpJA0q-eS5OVfDzg0_Hvm99kNdxhrbwfVSAqXRlLgxHIrcZgVfVDtBoivVBfMj297zcMqPN4mUUCFZuzka/s1600/vegetarian-omlette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Vegetarian Omelette Recipe" border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWV6TzCszD1YPKzog9q2wZsRH4GafRoK2W1-g-k5wS_Q17yq1fX1yb2xFpuHSpJA0q-eS5OVfDzg0_Hvm99kNdxhrbwfVSAqXRlLgxHIrcZgVfVDtBoivVBfMj297zcMqPN4mUUCFZuzka/s640/vegetarian-omlette.jpg" title="Eggless Vegetarian Omelette Recipe" width="640" /></a></div> <b>Ever you listen about eggless omelette? I think most of you didn’t imagined that ever.</b> Actually I am sharing this recipe after so many messages I got regarding eggless omelette as many didn’t eat egg because of their choice or spiritual reasons.</div> <br /> <b>You can say it a mix cheela of aata, besan and sooji which combined give a feel of omelette.</b><br /> <b>So all who want to eat omelette but can’t have egg then this vegetarian omelette is must try for you.</b><br /> <h2> Ingredients For Eggless Vegetarian Omlette Recipe</h2> <ul> <li><b>Wheat Flour- 1 cup</b></li> <li><b>Sooji (Semolina)- 1/2 cup</b></li> <li><b>Besan(Gram Flour)-1/3 cup</b></li> <li><b>Onion (Chopped)- 2</b></li> <li><b>Tomato (chopped)- 1</b></li> <li><b>Green Chilli- 1</b></li> <li><b>Coriander (Dhaniya)- 20gm</b></li> <li><b>Salt- 1tsp</b></li> <li><b>Red Chilli Powder- 1/2 tsp</b></li> <li><b>Refined Oil for cookin </b></li> </ul> <h2> Steps For Eggless Vegetarian Omelette Recipe</h2> <ul> <li>Firstly mix wheat flour (aata), semolina (sooji), gram flour (besan), salt and red chilli powder in a mixing bowl. Beat them with adding water/milk. In this amount of quantity i usually beat batter with 300-400 ml water/milk.</li> <li>Beat it till you get a smooth paste without any lumbs. Let it rest for 5 minutes.</li> <li>After that add chopped onion, tomato, green chilli and green coriander (dhaniya) to it and mix them well again.</li> <li>Now heat up non stick tawa and grease it with half tsp of oil. Pour one cup of batter on tawa with karchi or any deep utensil and give it a round shape.</li> <li>Once one side get properly cooked, turn the side and cook it properly. If you want to make this vegetarian omelette crispy then apply oil on surface and sides.</li> </ul> <div style="text-align: justify;"> <strong>Like that our vegetarian omelette is ready and like this one can enjoy omelette without egg.</strong> </div> </div>

Eggless Vegetarian Omelette Recipe

Ever you listen about eggless omelette? I think most of you didn’t imagined that ever.  Actually I am sharing this recipe after so many...

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Long and Short Monster Fingers - Halloween Recipes

<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF1SkbcFfZcsWo0NgOBYmoC1GBAEV1c49ENAmEtEDWLKDhxjmF3mPcEEz7uRHxN3ReZOtuDcWcvCeQl5g54NRKQMXWPZSeo33PmQCHGLwFX-oKBqTbr-EIRTaFmP7Iv_OmdCpn905i4Jx/s1600/Long+and+Short+Monster+Fingers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF1SkbcFfZcsWo0NgOBYmoC1GBAEV1c49ENAmEtEDWLKDhxjmF3mPcEEz7uRHxN3ReZOtuDcWcvCeQl5g54NRKQMXWPZSeo33PmQCHGLwFX-oKBqTbr-EIRTaFmP7Iv_OmdCpn905i4Jx/s1600/Long+and+Short+Monster+Fingers.jpg" /></a></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> These creepy monster fingers take a bit of work but are well worth it. Ready-made breadstick dough is shaped, tinted with spray color and then topped with an almond "fingernail" and poppyseeds.</div> <div style="text-align: justify;"> <br /></div> <section class="recipe-info"><div class="recipe-info-item recipe-info-serves" itemprop="recipeYield"> <span class="recipe-info-label">Total Time: </span> <time datetime="PT1H" itemprop="totalTime">1:00</time><span class="recipe-info-label">        Prep: </span> <time datetime="PT45M" itemprop="prepTime">0:45</time><span class="recipe-info-label">           Level: </span> Easy<span class="recipe-info-label">             Serves: </span> 60</div> <div class="recipe-info-item recipe-info-serves" itemprop="recipeYield">  </div> <div class="recipe-info-item recipe-info-serves" itemprop="recipeYield"> <section class="recipe-ingredients"><h3 class="recipe-section-header"> Ingredients</h3> <div class="recipe-ingredients-group"> <ul class="recipe-list recipe-ingredients-list"> <li class="recipe-ingredients-item" itemprop="ingredients"> 2 can refrigerated breadstick dough</li> <li class="recipe-ingredients-item" itemprop="ingredients"> Orange, yellow & green food color sprays (see Note)</li> <li class="recipe-ingredients-item" itemprop="ingredients"> White from 1 large egg</li> <li class="recipe-ingredients-item" itemprop="ingredients"> 60 whole natural almonds</li> <li class="recipe-ingredients-item" itemprop="ingredients"> poppy seeds</li> </ul> </div> </section><section class="recipe-directions"><h3 class="recipe-section-header"> Directions</h3> <ol class="recipe-list recipe-directions-list" itemprop="recipeInstructions"> <li class="recipe-directions-item" style="text-align: justify;">Heat oven to 375°F. You'll need 2 large baking sheets lined with nonstick foil. Unroll 1 can breadstick dough and separate along perforated lines into 12 strips. For long fingers, halve strips crosswise into 24 pieces. Roll pieces into 10- to 12-in.-long ropes. Transfer to prepared baking sheets, spacing ropes 2 in. apart. Shape ropes into fun curves.</li> <li class="recipe-directions-item" style="text-align: justify;">Lightly tint the dough ropes in blotchy tones using the spray colors with short, quick spurts (use all three colors on each finger).</li> <li class="recipe-directions-item" style="text-align: justify;">Lightly brush with egg white and press an almond onto each for a fingernail. Sprinkle with poppy seeds.</li> <li class="recipe-directions-item" style="text-align: justify;">Bake 13 minutes, or until puffed and lightly browned on bottom edges. Cool on sheet on wire rack. Wipe foil on baking sheets clean.</li> <li class="recipe-directions-item" style="text-align: justify;">Unroll remaining breadstick dough and separate into strips. For short fingers, cut each dough strip crosswise into thirds for 36 pieces. Roll dough pieces into 5- to 6-in.-long ropes and make fingers following the same procedure as for long fingers above. Bake as directed.</li> </ol> </section> </div> </section></div>

Long and Short Monster Fingers - Halloween Recipes

These creepy monster fingers take a bit of work but are well worth it. Ready-made breadstick dough is shaped, tinted with spray color ...

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Whole Wheat Tibetian Vegetable Momo Recipe | Step by Step Recipe for Veg Momos

<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjAunBJCKDIOxVDihpAwHqoVWsf21S6ZXvZe7tsXXqYydsHBSf7zsDLXT1101wfBhaIjQprx-u_6CddYozBHI-pkJzuK_tgtd08kPN2h6TG8OFJ69VKCd1CWGTk1Gfx1V4x3ISTguzL2O/s1600/Whole-Wheat-Tibetian-Vegetable-Momo-Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjAunBJCKDIOxVDihpAwHqoVWsf21S6ZXvZe7tsXXqYydsHBSf7zsDLXT1101wfBhaIjQprx-u_6CddYozBHI-pkJzuK_tgtd08kPN2h6TG8OFJ69VKCd1CWGTk1Gfx1V4x3ISTguzL2O/s640/Whole-Wheat-Tibetian-Vegetable-Momo-Recipe.jpg" width="640" /></a></div> Learn how to make Whole Wheat Tibetian Vegetable Momos ~ Steam cooked whole wheat dumpling stuffed with crispy vegetables, a delicacy from North East India</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> <b>Whole Wheat Tibetian Vegetable Momos (Steam cooked whole wheat dumpling stuffed with crispy vegetables, a delicacy from North East India)</b><br /> <i><b>Prep Time:</b></i> 30 - 40 mins<br /> <i><b>Cooking Time:</b></i> 10 - 15 mins<br /> <i><b>Recipe Level:</b></i> Beginner to intermediate<br /> <i><b>Spice Level:</b></i> Low<br /> <i><b>Makes:</b></i> About 20 – 25 <br /> <i><b>Shelf Life:</b></i> Best served fresh but can be refrigerated for up to 2 days and frozen upto a month<br /> <i><b>Serving Suggestion:</b></i> With sweet chilli sauce or any dipping sauce of your choice </div> <hr /> <blockquote class="tr_bq"> <b>Ingredients:</b><br /> <i><b>For Outer Cover:</b></i><br /> 1½ cups Whole Wheat Flour (I have used chapatti flour/aatta)<br /> 1 tsp Baking Powder<br /> 1 tsp Salt (Adjust as per taste)<br /> Water for kneading<br /> <br /> <i><b>For the Filling:</b></i><br /> 1 packed cup Cabbage, finely shredded<br /> 1 packed cup Carrot, peeled and grated<br /> ¾ cup Onion, finely chopped<br /> 1 tsp Ginger-Garlic Paste<br /> 1 tbsp Soya Sauce<br /> 1 tsp Vinegar<br /> 5-6 Black Peppercorns, crushed to fine powder (Optional and adjust as per taste)<br /> 1 tbsp Oil (I have used roasted sesame oil)<br /> Salt to taste</blockquote> <h4 style="text-align: left;"> Method: </h4> <ul style="text-align: left;"> <li>Sift whole wheat flour, baking powder and salt into a large mixing bowl.</li> <li>Add little water in parts and knead to make soft dough. Cover the dough with cling film or wet towel and let it rest for half an hour to an hour.</li> </ul> <h3 style="text-align: left;"> Prepare the vegetable filling:</h3> <ul style="text-align: left;"> <li>Heat oil in a pan on a medium flame and add finely chopped onions. Stir fry the onions for a minute before adding ginger-garlic paste. Stir it until the raw smell disappears, about 30-45 mins.</li> <li>Next add finely shredded cabbage and carrots and stir fry them on a high heat for 2-3 minutes.</li> <li>Don’t cook it for too long as we want to retain the crunch of vegetables.</li> <li>Turn off the flame and transfer the stir fried veggies to a bowl. Mix in soya sauce, vinegar, black pepper powder and salt to taste. Let the mixture cool down to room temperature.</li> </ul> <h4 style="text-align: left;"> Rolling and shaping the Momos:</h4> <ul style="text-align: left;"> <li>You can either roll individual wraps of 3 inch in diameter with thin edges and little thick in centre for the momos or simply roll the dough into large circle and cut them into smaller circles using a cookie cutter. I prefer the second method as it saves a lot of time and energy!</li> <li>Pinch a medium orange sized ball and roll it on a lightly dusted surface into large 1 mm thin circle. Using a cookie cutter or a bowl/glass with sharp edge, cut out 3 inch circles.</li> <li>Place 1-1½ heaped tsp of vegetable filling in the center and shape the momos by sealing the edges as shown above. Make sure that you seal the edges well as we don’t want the filling to ooze its liquid when we stem them. You can also shape them the authentic/traditional way by pleating the edges, but the above technique takes half the time and works best for me.</li> <li>Place the momo in a large plate and cover it with a wet towel from drying out. Repeat the process until you are ready for steaming.</li> </ul> <h4 style="text-align: left;"> Steaming the Momos:</h4> <ul style="text-align: left;"> <li>Heat water in a steamer or pressure cooker without weight as per instruction and let it come to a boil. (Read the notes in the end)</li> <li>Lightly grease the steamer bowl/idli moulds with little oil which will help in keeping the momos from sticking. Arrange momos in a steamer/idli moulds with some space between them so that they don’t stick to each other.</li> <li>Close the lid and allow the momos to steam cook for around 7-10 minutes on medium flame. The time to cook the momos will depend on the thickness of the outer cover. Once cooked, you will notice that the outer cover turns translucent and glossy and is not sticky to touch. Make sure not to overcook the momos as it will turn tough and chewy.</li> <li>Once cooked, remove from the dumplings from the steamer and serve these delicious and addictive Whole Wheat Tibetian Vegetarian Momos with sweet chilli sauce or any dipping sauce of your choice. Enjoy!</li> </ul> <h3 style="text-align: left;"> Shweta’s Notes:</h3> <ol style="text-align: left;"> <li>Once you have added the filling, make sure that you seal the edges well as we don’t want the filling to ooze its liquid when we stem them.</li> <li>To steam the momos in a pressure cooker, pour 2-3 cups of water (about 1 inch) in the pressure cooker and bring it to boil. Place the greased steamer bowl/idli moulds with momos in the cooker and close the lid. Please remember to remove the weight/whistle before closing the lid. Steam cook the momos for 7-10 mins.</li> <li>The time to cook the momos will depend on the thickness of the outer cover. Please make sure not to overcook the momos as it will turn tough and chewy.</li> <li>Traditionally, Momos are steamed in bamboo baskets, but you can steam cook them in a regular Steamer or cooker, the way you make dhoklas or idlis.</li> <li>Once cooked, you will notice that the outer cover turns translucent and glossy and is not sticky to touch.</li> <li>Be cautious when you bite into the hot momos as the filling will be very hot with the juice released from vegetables during steaming and can burn you easily.</li> </ol> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqklvlbxxNq-NyCSw1NTUUZ8Cj81hzzrMGrnbWMY-gLVpomgdzVtfHakhR4_uwyxVNWM4vTlecoLacr9nsJK6g5Ggq2ibXnMYK_dIXcyf2Lgm_gT7bdCf7x0P0bwDBCnps-lnRTJ5FE9up/s1600/9455125699_092105da3a_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=" Whole Wheat Tibetian Vegetable Momo Recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqklvlbxxNq-NyCSw1NTUUZ8Cj81hzzrMGrnbWMY-gLVpomgdzVtfHakhR4_uwyxVNWM4vTlecoLacr9nsJK6g5Ggq2ibXnMYK_dIXcyf2Lgm_gT7bdCf7x0P0bwDBCnps-lnRTJ5FE9up/s640/9455125699_092105da3a_b.jpg" title=" Whole Wheat Tibetian Vegetable Momo Recipe" width="516" /></a></div> <br /> <div class="separator" style="clear: both; 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margin-right: 1em;"><img alt=" Whole Wheat Tibetian Vegetable Momo Recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginYlmnY-VhK7PrHasjrno91saF2RU8E6cQCbHHQ6nVgWeLRkrFInh1u0pu8elPu6Apz3TRIHVCyL0kf3xKHS8PkukgpKwUcbOgD3KYyHl3Ft0ja2ZdrZcvR_LLOAAjFP-jNiaCtmefH6o/s640/9457908926_b61aed7da4_b.jpg" title=" Whole Wheat Tibetian Vegetable Momo Recipe" width="514" /></a></div> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WrVIuZE1DWJRi0FGD9VFeUIO4P9TLraSMVwiPFvt4HIVTzubLmxzi6iROoR0SZyERzlUJSwGfU9Psi5JWq2DH5H71Rd7mQijDzQ8EdqBagLD-k4cgE76L0pwg8o-PuJWM8rI3UcEN80g/s1600/9457909366_aaf07ddf0b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=" Whole Wheat Tibetian Vegetable Momo Recipe" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WrVIuZE1DWJRi0FGD9VFeUIO4P9TLraSMVwiPFvt4HIVTzubLmxzi6iROoR0SZyERzlUJSwGfU9Psi5JWq2DH5H71Rd7mQijDzQ8EdqBagLD-k4cgE76L0pwg8o-PuJWM8rI3UcEN80g/s640/9457909366_aaf07ddf0b_b.jpg" title=" Whole Wheat Tibetian Vegetable Momo Recipe" width="518" /></a></div> <br /> <div class="separator" style="clear: both; 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Whole Wheat Tibetian Vegetable Momo Recipe | Step by Step Recipe for Veg Momos

Learn how to make Whole Wheat Tibetian Vegetable Momos ~ Steam cooked whole wheat dumpling stuffed with crispy vegetables, a delicacy fr...

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Restaurant Style Paneer Jalfrezi Recipe | How to Make Paneer Jalfrezi

<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqpZf8mi6wJ9WUvTzBqpxIFQE8IXtFlkL0iNvVvlrB3ztCkxSZWFxsG4RYnNQ1goM15cFHfl8KS2eLLyoMyEQsILSxysnUR-xpgFCIsV-om7du5zawvdkfvlTjIGFloPlPBedWDdR_3St/s1600/Paneer-Jalfrezi.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqpZf8mi6wJ9WUvTzBqpxIFQE8IXtFlkL0iNvVvlrB3ztCkxSZWFxsG4RYnNQ1goM15cFHfl8KS2eLLyoMyEQsILSxysnUR-xpgFCIsV-om7du5zawvdkfvlTjIGFloPlPBedWDdR_3St/s640/Paneer-Jalfrezi.png" width="640" /></a></div> <div style="text-align: justify;"> Paneer Jalfrezi is a spicy version of paneer recipe mainly cooked with onions, tomatoes and bell peppers. My husband is not a huge fan of Paneer dishes but he likes Chilli Paneer. So just wanted to try another version of spicy paneer and it tasted really good.</div> <div style="text-align: justify;"> <br /></div> <strong>Ingredients:</strong><br /> <ul> <li>Paneer (cut to long thin slices) – 340grams</li> <li>Red Bell pepper (cut lengthwise) – 1</li> <li>Green Bell pepper (cut lengthwise) – 1</li> <li>Onions (cut to long thin slices)- 1 1/2 (medium size</li> <li>Ginger garlic paste – 2 tsp</li> <li>Tomato paste (I have used canned tomato paste) – 3 oz</li> <li>Green Chillies (slit lengthwise)) – 2</li> <li>Tomato(deseeded) – 1(cut into long thin slices)</li> <li>Red chiili powder – 1 tsp</li> <li>Coriander powder – 1 tsp</li> <li>Garam Masala – 1/2 tsp</li> <li>Kasuri Methi – 2 tsp</li> <li>Oil – 2 tbsp</li> <li>Salt – to taste</li> <li>Cumin seeds – 1 tsp</li> </ul> <strong>Method of Preparation:</strong><br /> <ol> <li>Heat oil in a pan and sautee the paneer till golden brown and put it in hot water for 15 min or we can use fresh paneer too.</li> <li>Heat oil in the same pan and add the cumin seeds.</li> <li>Then add the onions and salt and fry till they become translucent.</li> <li>Add ginger garlic paste and fry for two minutes.</li> <li>Now add the tomato paste and fry for 2 minutes.</li> <li>Now add the red chilli powder, coriander powder and garam masala.</li> <li>Add little water and fry till the raw smell goes.</li> <li>Now add the bell peppers and fry for 5 minutes.</li> <li>Make sure the bell peppers dont get over cooked and they are still crunchy.</li> <li>Now add the paneer and tomatoes and combine well.</li> <li>Let it cook for another 10 minutes in low flame.</li> <li>Add the kasuri methi by crushing them between the palms.</li> <li>Serve hot with Parathas.</li> </ol> <b>Notes:</b><br /> <br /> <ul style="text-align: justify;"> <li>You can serve this <b>Paneer Jalfrezi</b> as a side dish with fresh Naan or Basmati rice or be little creative and serve it as a stuffing for sandwich or even wraps (use whole wheat pita bread or tortillas or roti) with few salad leaves or lettuce, tomato, onion and cucumber slices. </li> <li>If you are a vegan, you can make the <b>Vegetable Jalfrezi</b> by just skipping the paneer or add firm tofu and follow the same recipe. The following recipe is a drier version with little bit of sauce just to coat the paneer and vegetable pieces. </li> <li>If you want to make a gravy version of the <b>Paneer Jalfrezi</b>, simply add a cup of fresh cream just towards the end of cooking process and let it simmer for few minutes.</li> </ul> </div>

Restaurant Style Paneer Jalfrezi Recipe | How to Make Paneer Jalfrezi

Paneer Jalfrezi is a spicy version of paneer recipe mainly cooked with onions, tomatoes and bell peppers. My husband is not a huge fan o...

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Kissan French Toast Roll-Ups

<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="text-align: justify;"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2f7m_h8z6qe26qW4aHXmMbSzVJAUgs3Jmh0vpSsCKh-H1L9SeotLwOqVrfEhKqhPGIN0iw9_lB7kECYkOTfofRUJe1XahaKPlTGbCnbymzVwCU2Ek8ds4LmCQaUvxTIO-XtOZ1FDb2mI/s1600/Kissan-French-Toast-Roll-Ups.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2f7m_h8z6qe26qW4aHXmMbSzVJAUgs3Jmh0vpSsCKh-H1L9SeotLwOqVrfEhKqhPGIN0iw9_lB7kECYkOTfofRUJe1XahaKPlTGbCnbymzVwCU2Ek8ds4LmCQaUvxTIO-XtOZ1FDb2mI/s640/Kissan-French-Toast-Roll-Ups.png" width="640" /></a></div> French Toast is passe. So we have decided to give it an exciting twist. Attention all french toast fans! You’re gonna flip over these french toast roll ups.<br /> <br /> They taste just like classic french toast, but you dip them in syrup and eat them with your hands. Soooo easy to make and everyone will go crazy about how fun and delicious they are to eat!</div> <div style="text-align: justify;"> <br /></div> <span style="text-decoration: underline;"><b>INGREDIENTS</b></span><br /> 8 slices white sandwich bread<br /> 4-5 tablespoons cream cheese<br /> ½ cup Kissan Mixed Fruit Jam<br /> 2 eggs<br /> 3 tablespoons milk<br /> 2 tablespoons sugar<br /> A pinch of cinnamon powder (dalchini)<br /> Butter for frying<br /> <br /> <span style="text-decoration: underline;"><b>METHOD</b></span><br /> 1. Trim the crusts from each slice of bread and flatten it with a rolling pin.<br /> 2. Spread with 1 or 2 teaspoons cream cheese and Kissan Mixed Fruit Jam. Roll the bread up tightly.<br /> 3. In a shallow bowl, whisk the eggs and milk until well combined.<br /> 4. In a separate shallow bowl, mix the sugar with the cinnamon.<br /> 5. Heat a non-stick pan on medium heat and melt a tablespoon of butter.<br /> 6. Dip each bread roll in the egg mixture to coat it well and place in the pan seam side down. Cook a few at a time until golden brown, turning to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.<br /> 7. Remove cooked rolls from the pan and immediately roll in the cinnamon sugar until completely covered.  Serve at once.<br /> 8. Kissan French Toast Roll-Ups are French toasts with attitude!<br /> <br /> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3dtgnvHiAUpCD6nrJDUdt7fioPKNRtuu90q-fFP8D2HtCyVIdVJJIMCyeKXMFLXJ2KA6Aa-Uhyphenhyphenq3AzIFGXxfy0irwymWZYwU0sNQQfnMJ4DEmYP-q6Suqrpq0j1whPTdFWxGXBkVr4bc/s1600/French-Toast-Roll-Ups-for-Pinterest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3dtgnvHiAUpCD6nrJDUdt7fioPKNRtuu90q-fFP8D2HtCyVIdVJJIMCyeKXMFLXJ2KA6Aa-Uhyphenhyphenq3AzIFGXxfy0irwymWZYwU0sNQQfnMJ4DEmYP-q6Suqrpq0j1whPTdFWxGXBkVr4bc/s1600/French-Toast-Roll-Ups-for-Pinterest.jpg" /></a></div> </div>

Kissan French Toast Roll-Ups

French Toast is passe. So we have decided to give it an exciting twist. Attention all french toast fans! You’re gonna flip over these fr...

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Litti Chokha Recipe from Bihar

<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1g_NOYazKEsdXI_vXFklKfKKvQty_FzNKxJtP0R0YEorKVXWbk_iECxn5rwZ6ZE-YwBsgkY3UGuAJRSoekGnj-fkmT7cjINKe6yIfQiXL9-iTYRPFE82UiXCYqMmUoW4ocdhG59slGj6o/s1600/Litti+Chokha+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1g_NOYazKEsdXI_vXFklKfKKvQty_FzNKxJtP0R0YEorKVXWbk_iECxn5rwZ6ZE-YwBsgkY3UGuAJRSoekGnj-fkmT7cjINKe6yIfQiXL9-iTYRPFE82UiXCYqMmUoW4ocdhG59slGj6o/s640/Litti+Chokha+Recipe.jpg" width="640" /></a></div> <div style="text-align: justify;"> Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it. Litti is similar to Bati in appearance but there is a little difference. The Pitthi(stuffing) to be filled in it is made with Sattu and Litti is eaten with  brinjal bharta or mashed potato. We can also prepare Mixed Veg Chokha. So let us start the preparation for Litti Choka.</div> <h2> Ingredients for Litti</h2> <strong>For dough :</strong><br /> <ul> <li>Wheat flour - 400 grams (2 cup)</li> <li>Ajwain(carom seeds) - 1/2 tsp</li> <li>Ghee - 2 tbsp</li> <li>Curd - 3/4 cup</li> <li>Baking soda - 1/2 tsp</li> <li>Salt - 3/4 tsp</li> </ul> <strong>For stuffing(Pitthi)</strong><br /> <ul> <li>Sattu - 200 grams (1 cup)</li> <li>Ginger - 1 inch long piece</li> <li>Green chilly - 2 to 4</li> <li>Green coriander(dhaniya) - 1/2 cup(finely chopped)</li> <li>Jeera(cumin seeds) - 1 tsp</li> <li>Ajwain(carom seeds) - 1 tsp</li> <li>Mustard oil - 1tsp</li> <li>Pickle spices - 1 tbsp</li> <li>Lemon - juice of 1 lemon (if you prefer)</li> <li>Salt - add to taste ( 1/2 tsp)</li> </ul> <h3> <strong>For Chokha:</strong></h3> <ul> <li>Brinjal(big) - 400 grams (1 or 2)</li> <li>Tomatoes - 250 grams ( 4 medium sized)</li> <li>Green chillies - 2 to 4 (finely chopped)</li> <li>Ginger - 1 1/2 inch long piece ( finely chopped)</li> <li>Green coriander - 2 tbsp ( finely chopped)</li> <li>Salt - add to taste (1 tsp)</li> <li>Mustard oil - 1 to 2 tsp</li> </ul> <strong>Method</strong><br /> <ul> <li>Slit the brinjal along one side (ensure that it is not cut into two halves).</li> <li>Roast the slit brinjal and tomatoes in cow dung cake/charcoal fire or grill for about 20~25 minutes.</li> <li>Keep turning the baingan and tomatoes over periodically to ensure that they are evenly cooked till the skin of the baingan and tomatoes turn black and the pulp is soft and juicy.</li> <li>Once done, take out from the grill.</li> <li>Remove the charred skin and put the cooked pulp in a bowl.</li> <li>Add rest of the ingredients in this bowl and mix well.</li> <li>The chokha is ready.</li> </ul> <strong>Serving</strong><br /> <ul> <li>Serve littis with generous helping of ghee and chokha.</li> </ul> </div>

Litti Chokha Recipe from Bihar

Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had for lunch, dinner or you can make it on your holida...

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Dal Baati Churma recipe | Dal Baati Churma Rajasathani Recipe

<div dir="ltr" style="text-align: left;" trbidi="on"> <div style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6myVeF926WTVrr09oNivO6_AQChJrDF6BcBSZ7IkcrQYHjqIlVmY_97hTIvowsdtUsCtab0zkweNo_qGWSKGoC-XyRVU8zX64SL4B5UzIHRNJfgKz7PP8WBZ5Tui6tLYoOoJBbw0e8Iwf/s1600/maxresdefault.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6myVeF926WTVrr09oNivO6_AQChJrDF6BcBSZ7IkcrQYHjqIlVmY_97hTIvowsdtUsCtab0zkweNo_qGWSKGoC-XyRVU8zX64SL4B5UzIHRNJfgKz7PP8WBZ5Tui6tLYoOoJBbw0e8Iwf/s640/maxresdefault.jpg" width="640" /></a></div> <div style="text-align: justify;"> The most common and favorite food RAJASTHANI  Peoples, is <strong style="background: transparent; border: 0px; color: #1c1c1c; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Dal Bati.</strong> This is pretty much the same in terms of calories because it is used a lot of Ghee (Butter). In Rajasthan, if you eat<strong style="background: transparent; border: 0px; color: #1c1c1c; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Dal Bati </strong>in the roadside it is very spicy but if you build your house, you can make it less chili-masala. Let us without delay and to make this delicious dal bati.<span id="more-255" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div> <div style="text-align: justify;"> <br /></div> </div> <div style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"> <div style="text-align: justify;"> <strong style="background: transparent; border: 0px; color: #1c1c1c; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">For Bati -</strong></div> </div> <ol style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 26px; list-style-position: inside; margin: 0px; outline: 0px; padding: 0px 0px 23px 16px; vertical-align: baseline;"> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 cups wheat flour</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoons rava</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tbsp butter</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">salt to taste</li> </ol> <div style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"> <br /></div> <div style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"> <strong style="background: transparent; border: 0px; color: #1c1c1c; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">For Dal -</strong></div> <ol style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 26px; list-style-position: inside; margin: 0px; outline: 0px; padding: 0px 0px 23px 16px; vertical-align: baseline;"> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 cup green moong dal</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon chana dal</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon butter</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon garam masala</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tsp red chilli powder</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon powdered Gnia</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 tsp turmeric powder</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lemon, cut in half</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chopped green Gnia</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Ginger, finely chopped</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon cumin and mustard seeds</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 cups water</li> </ol> <div style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"> <strong style="background: transparent; border: 0px; color: #1c1c1c; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">How to make Dal Bati:</strong></div> <ul style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 26px; margin: 0px; outline: 0px; padding: 0px 0px 23px 16px; vertical-align: baseline;"> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Make a dough of flour, rava, salt and ghee.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Prepare small balls out of this dough.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Roast these small balls till it turns brown.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add ghee on it</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Baati is ready.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Heat the oil and add cumin seeds.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add green chillies, garlic, red chilli powder, garam masala and tomatoes</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Stir it well.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Add boiled toovar dal and pour 4 cups of water.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Allow it to boil for 10 minutes.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Dal is ready.</li> <li style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Serve Daal bati with ghee</li> </ul> </div>

Dal Baati Churma recipe | Dal Baati Churma Rajasathani Recipe

The most common and favorite food RAJASTHANI  Peoples, is  Dal Bati.  This is pretty much the same in terms of calories because it is u...

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Vegetable Momos Recipe

<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIS_9BEKD9ec0jpa_qN3deuRntKStfDdC1KMjkd6uxWd9ftFCTZaPbn0wjySmSzAsgwo_4qd947rYZyeFBybkgWtCsLudGfVdTmjVwEG9ZGJGMNrnuuG9WAwU8yTGnhyhCCT5Je9xhzOyS/s1600/veg-momos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Momos Recipe" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIS_9BEKD9ec0jpa_qN3deuRntKStfDdC1KMjkd6uxWd9ftFCTZaPbn0wjySmSzAsgwo_4qd947rYZyeFBybkgWtCsLudGfVdTmjVwEG9ZGJGMNrnuuG9WAwU8yTGnhyhCCT5Je9xhzOyS/s640/veg-momos.jpg" title="Vegetable Momos Recipe" width="640" /></a></div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> Momo tibbet ki raisipi hai. Khane mein bare hi svadist hote hai, isaliye Bharat mein momo bahut pasanda ane lage hain, momo (Tibetan Steamed Dumplings) banane mein tel ka prayog bahut hi kam hota hai, aur ish khane ko bhap se pakaya jata hai. Isaliye momo jaldi pachane bala aur postik khana hai.</div> <div style="text-align: justify;"> <br /></div> <div style="background: rgb(255, 255, 255); border: 0px; color: #555e58; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"> <strong style="background: transparent; border: 0px; color: #1c1c1c; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Momos ke liye samagri:-</strong></div> <ul style="background: rgb(255, 255, 255); border: 0px; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 26px; margin: 0px; outline: 0px; padding: 0px 0px 23px 16px; vertical-align: baseline;"> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gobhi – 1/4 cup barik kata</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gajara – 1/ 4 cup barik kata</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sema – 1/ 4 kapa barik kata</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Panir – 2 bare chmach kata</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pyaja – 1 barik kata</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Hari mirch – 2</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lahasuna aur adarak – 1 bara chmach barik kata</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Hausale se udan mirch – 1 chota chmach</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Light soya sos – 1 chota chmach</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Tila ke tela – 2 bare chmach</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Namaka – svada ke liye</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Spring pyaj – 2 chmach</li> </ul> <div style="background: rgb(255, 255, 255); border: 0px; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 24px; outline: 0px; padding: 0px 0px 10px; vertical-align: baseline;"> <strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Momo kese banye:-</strong></div> <ol style="background: rgb(255, 255, 255); border: 0px; font-family: 'Open Sans', Arial, sans-serif; font-size: 14px; line-height: 26px; list-style-position: inside; margin: 0px; outline: 0px; padding: 0px 0px 23px 16px; vertical-align: baseline;"> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Maida ko kisi bartana main chan kar nikal lijiye. Pani ki sahayata se naram atta gutha kara taiyara kara lijiye. Guthe ate ko 1 ghante ke liye dhak kar rakh dijiye, taki atta phul kaa set hp jaya.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Tab tak piththi tayar kara lete hain. (Apane svadanusara pyaja aura lahasuna bhi isamem prayoga kara sakate hai)</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Karhai mein tel dal ker garam karen, garam tel mein adarak, hari mirch dal kar thora sa bhuniye, kati hui sabjiyan, tophu ya panir dal dijiye.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Kali mirch, lal mirch, siraka, soya sos, namak aur hara dhaniyan mila kar 2 minute chamch se calakara bhun lijiye.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Momo mein bharane ke liye piththi taiyar hai. (Agar aap isamen pyaj aur lahasun ka istemal kar rahe hai, to sabase pahale pyaj aur lahasun ko sabji dalane se pahale bhune, isake bad sabji ko dala kar bhune) Guthe huye ate se choti choti gol loi banayen (ek cup ate se 20-22 loi ban jati hai), loi ko sukhe meda mein lapete aur gola gola 3 innch vyasa ki puri ki taraha patala bela lein.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Beli hui puri mein piththi bharen aur charo or se mor dalate huye banda karadem, ya app beli hui puri mein piththi bharakar gujhiya ki tarah mod dalate huye bhi band kara sakate hain. Sabhi momo isi tarah taiyar kar lijiye. Ab momoj ko bhap mein pakana hai.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Isake liye ya to apako momo pakane vala bartan (Mono Stand)lena padega, jis mein char ya panch bartan ek ke upar ek lage rahate hain.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Niche ka khana thora bara hota hai jisamein, pani bhar jata hai, aur upar ke teen ya char bartana jinamein jali rahti hai. Sabase nice vale bartana mein ek tihai bartan pani se bhara gaa par garam karane ke liye rakha dein.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Dusare bartan, tisar, cauthe bartan mein momoja laga kara rakh dein.eka bartan mein karib 12-14 momo a jate hain.</li> <li style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Bhap se 10 minute pakayem. Sabase niche vale bartan ke momo pak gaye hain. Dusare bartan ko nice kara dein aur ise bartan ko sabase upar kar dein. 8 Minute bad ise bhi upar kar de aur tisare bartan ke momo ko pani vale bartana ke upara rakhe aura 5-6 minute bhap mein momo ko sek lein. Ham iseliye yeh karate ja rahe hain kyon ki sabhi bartana eka ke upara eka hain, aura bhap upara ki or jakar unhain bhi thora pakati hai. <strong style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Momoja Taiyara hain.</strong></li> </ol> </div>

Vegetable Momos Recipe

Momo tibbet ki raisipi hai. Khane mein bare hi svadist hote hai, isaliye Bharat mein momo bahut pasanda ane lage hain, momo (Tibetan S...

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Kala Jamun Recipe, How To Make Kala Jamun Recipe

<div dir="ltr" style="text-align: left;" trbidi="on"> <div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzmMlPVFNJNJ4mUjkAY7PFrcrqT8brOu-LerrIeyenHoAnEXgyKW_fbj6ej903n2UOV2NFybifnhBCIUVMoVt2PZTfki4QsUbH5j8nTyirH-TORTUGQZv2ImPUT1dNoMSHkRZL55cbrls/s1600/Kala+Jamun.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzmMlPVFNJNJ4mUjkAY7PFrcrqT8brOu-LerrIeyenHoAnEXgyKW_fbj6ej903n2UOV2NFybifnhBCIUVMoVt2PZTfki4QsUbH5j8nTyirH-TORTUGQZv2ImPUT1dNoMSHkRZL55cbrls/s640/Kala+Jamun.png" width="640" /></a></div> <div style="text-align: justify;"> Kala Jamun recipe with step by step photos – easy kala jamuns made with khoya and paneer.</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> Traditionally khoya or mawa is used to gulab jamuns or kala jamuns. khoya is basically dried evaporated milk solids. these milk solids are obtained by continuously cooking the milk on a low flame till most of the moisture evaporates. if you want to make the khoya at home, you can check this traditional method of making khoya.</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> Gulab Jamun, kala jamun and jalebi are a few desserts that my folks are too much fond of. while i have added two gulab jamun recipes, i still have to post jalebi. hopefully before diwali, i will try to add jalebi recipe.</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> The difference between gulab jamun and kala jamun is the color and texture. while gulab jamuns are golden colored balls, kala jamuns have a dark color with just some shades away from black. hence the word ‘kala’ which means black. this color is achieved by frying the jamuns at a low flame for some time to get the dark color.</div> <div style="text-align: justify;"> <br /></div> <div style="text-align: justify;"> Here the kala jamun recipe is adapted from my gulab jamun recipe with khoya. this recipe will yield about 35 to 37 jamuns. i made them in an oval oblong shape. you can even make round shaped kala jamuns. i used half of the dough to make kala jamuns and the remaining half for dry jamuns. you can also have a look at this gulab jamun recipe made with milk powder.</div> <div style="text-align: justify;"> <br /></div> <div class="ERSIngredients" style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 13px; margin: 0px 0px 10px; padding: 0px;"> <div class="ERSIngredientsHeader ERSHeading" style="clear: none; color: rgb(97, 89, 64) !important; font-family: Lato !important; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px; text-align: justify;"> INGREDIENTS (measuring cup used, 1 cup = 250 ml)</div> <div class="ERSSectionHead" style="font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; font-weight: 700; line-height: inherit; margin-bottom: 14px !important; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding: 0px; text-align: justify;"> for the jamun balls:</div> <ul style="line-height: inherit; margin: 0px; padding: 0px;"> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">250 grams soft khoya or 1 cup tightly packed khoya/mawa/dried evaporated milk solids</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">100 grams paneer or ½ cup tightly packed grated paneer/cottage cheese</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">3 tbsp all purpose flour/maida</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">1 tbsp milk</li> </ul> <div class="ERSSectionHead" style="font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; font-weight: 700; line-height: inherit; margin-bottom: 14px !important; margin-left: 0px; margin-right: 0px; margin-top: 3px; padding: 0px;"> for sugar syrup:</div> <ul style="line-height: inherit; margin: 0px; padding: 0px;"> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">300 grams sugar or 2 cups sugar</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">1.5 cups water</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">¼ tsp lemon juice</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">1 tbsp rose water</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">½ tsp cardamom powder</li> <li class="ingredient" itemprop="ingredients" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: disc inside !important; margin: 0px 0px 0px 10px; padding: 0px;">12 to 15 strands of saffron/kesar</li> </ul> <div class="ERSClear" style="clear: both; height: 0px; line-height: 0; margin: 0px; padding: 0px;"> </div> </div> <div class="ERSInstructions" style="margin: 0px 0px 10px; padding: 0px;"> <div class="ERSInstructionsHeader ERSHeading" style="clear: both; color: rgb(97, 89, 64) !important; font-family: Lato !important; font-size: 1.4em; font-weight: 700; line-height: inherit; margin: 1em 0px; padding: 0px;"> INSTRUCTIONS</div> <div class="ERSSectionHead" style="color: #333333; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; font-weight: 700; line-height: inherit; margin: 3px 0px; padding: 0px;"> preparing jamun balls:</div> <ol style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 13px; line-height: inherit; margin: 0px; padding: 0px;"> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">take 250 grams of khoya in a plate or bowl. the khoya used for gulab jamuns is the soft khoya also known as hariyali khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">add 1 tbsp milk.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">gently mix everything very well.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now roll the ball again between your palms to give a oblong cylindrical shape.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">roll all the jamuns this way and keep them covered with a cotton kitchen towel.</li> </ol> <div class="ERSSectionHead" style="color: #333333; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; font-weight: 700; line-height: inherit; margin: 3px 0px; padding: 0px;"> preparing sugar syrup:</div> <ol style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 13px; line-height: inherit; margin: 0px; padding: 0px;"> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">take 2 cups sugar in a pan and add 1.5 cups water.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">when the sugar syrup is cooking, you can begin frying the jamuns. as when you add the jamuns, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.</li> </ol> <div class="ERSSectionHead" style="color: #333333; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; font-weight: 700; line-height: inherit; margin: 3px 0px; padding: 0px;"> frying jamuns:</div> <ol style="color: #333333; font-family: Verdana, Arial, Geneva, sans-serif; font-size: 13px; line-height: inherit; margin: 0px; padding: 0px;"> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">for testing, slid a tiny dough ball in the hot oil.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">keep the flame to a low and fry this small jamun till it becomes golden.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">now gently slid the kala jamuns. do not crowd and add the jamuns as per the size of the pan.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">when you see faint golden spots, turn over the jamuns gently.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamuns have to feel light and not heavy.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">fry till they turn a shade or two darker than the golden fried color.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">place them on paper towels.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">whilst they are hot, quickly add them to the sugar syrup.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">fry all the jamuns in the same way and add them to the sugar syrup.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">cover and allow the jamuns to soak in the sugar syrup. once the sugar syrup cools down, keep the bowl covered in the fridge.</li> <li class="instruction" itemprop="recipeInstructions" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: 0px 0px; background-repeat: initial; background-size: initial; color: rgb(0, 0, 0) !important; font-family: Verdana, Arial, sans-serif !important; font-size: 14px !important; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; padding: 0px;">serve kala jamuns at room temperature or chilled as a dessert or sweet.</li> </ol> <div> <h4 style="text-align: left;"> <b>Step by step kala jamun recipe:</b></h4> <ul style="text-align: left;"> <li>Take 250 grams of khoya in a plate or bowl. the khoya used for gulab jamuns is the soft khoya also known as daap ka khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.</li> <li>Mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya.</li> <li>Grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer. use a fine grater to grate the paneer.</li> <li>Now add the grated paneer and 3 tbsp all purpose flour (maida) to the khoya.</li> <li>Add 1 tbsp milk.</li> <li>Gently mix everything very well.</li> <li>Bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk</li> <li>now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.</li> <li>now roll the ball again between your palms to give a oblong cylindrical shape.</li> <li>roll all the jamuns this way and keep them covered with a cotton kitchen towel. please note that i used half of the dough to make these kala jamuns.</li> <li>take 2 cups sugar in a pan.</li> <li>add 1.5 cups water.</li> <li>keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.</li> <li>when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.</li> <li>cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.</li> <li>Switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.</li> <li>When the sugar syrup is cooking, you can begin frying the jamuns. as when you add the fried jamuns, the sugar syrup has to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame.</li> <li>for testing, slid a tiny dough ball in the hot oil. the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.</li> <li>keep the flame to a low and fry this tiny jamun ball.</li> <li>fry this small jamun till it becomes golden. if this jamun ball breaks, then add a few tsp of flour to the dough and mix well again. before you begin shaping the jamuns, you can do this test.</li> <li>now gently slid the kala jamuns. the flame should be low. do not crowd and add the jamuns as per the size of the pan. when you see light golden spots, turn over the jamuns gently. here i was handling the camera too, so the jamuns got browned more. the jamuns fry very quickly, so do be attentive.</li> <li>keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly. when frying the jamuns have to feel light and not heavy. the lightness is similar to the lightness of thermocol balls, while frying them.</li> <li>fry till they turn a shade or two darker than the golden color.</li> <li>place them on paper towels to remove excess oil.</li> <li>whilst they are hot, quickly add them to the sugar syrup. fry all the jamuns in the same way and add them to the sugar syrup. note that the sugar syrup has to be hot. to maintain the hot temperature, you can keep the sugar syrup bowl or pan on a hot water bath. cover and allow the jamuns to soak in the sugar syrup for 3 to 4 hours before serving. once the sugar syrup cools down, keep the bowl covered in the fridge.</li> <li>serve kala jamuns at room temperature or chilled as a dessert or sweet. you can garnish with some sliced or chopped pistachios or blanched almonds while serving.</li> </ul> </div> </div> </div>

Kala Jamun Recipe, How To Make Kala Jamun Recipe

Kala Jamun recipe with step by step photos – easy kala jamuns made with khoya and paneer. Traditionally khoya or mawa is used to gul...

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