Puri Kurma reciepe

Recipe for Puri :

Wheat flour - 1 cup

Hot oil - 1 tbsp

Salt - 1/2 tsp

Milk - 2 tbsp

Water to make dough

Mix all the ingredients in a bowl and make in to a dough(not too soft nor too hard)

Keep it aside only for 10 minutes.

Oil to fry puri.

Keep oil in a kadai. Till it gets hot, 

there are  two ways to roll the puri,

 

normal method is,

take small lemon size balls and roll into small round shapes. Keep it aside. Once the oil is hot, slip all the puris one by one and fry the puris on high flame. If you try to fry it in low flame, the puris will soak more oil.  

 

Method is,

Take a big portion of (almost a big orange shape) dough and roll it into thick and big round cirlce(in to the size of a eating plate). Take a small bowl or katori which has sharp edge. Keep it with sharp edge on the rolled dough on a side and press it hard so that you will get the puri out when you remove the bowl. Repeat with the remained rolled dough. And at the end you will get a star shape in the middle. Or you can cut with a knife for desired shape. When ever I make it for the kids, I will try to make maximum shapes like triangle, diamond or star. Star shape is my daughter's favorite.

Recipe for Kurma :

Potato - 2 big, cleaned, peeled and cubed.

Carrot - 1 big, cleaned and  cubed

Beans - 8 to 10, cleaned and cut into long pieces

Onion - 1 big, cubed

To make into paste

Tomato - 1 big or 2 medium, chopped

Clove - 2

Cinnamon - 1/2" piece

Fresh or dry coconut - 1 tbsp

Dry coriander seeds - 1 tsp

Chilly powder - 1 tbsp

Salt to taste 

Mix all and grind into a fine paste.

Oil - 1 tbsp

Green chilly - 1 slit 

Turmeric powder - 1/2 tsp

                                  

Heat oil in a small cooker in which you are making kurma. Add chopped onion and fry till brown. Add the cut vegetables. Fry for few minutes. Add ground paste and turmeric powder. Mix properly and cook for few minutes. Add 1 cup water and green chilly. Adjust the seasoning. Cover the lid and give 1 whistle. 

vegitable dum pulav reciepe

Ingredient's  2 cups long grained rice, washed and soaked 3 tbsp oil 3 cloves 3 cardamoms 8-10 peppercorns 1 javitri 3 bay leaves 1 stick cinnamon 1 tsp cumin seeds 2 onions, finely chopped 2 tbsp ginger-garlic paste 1 tsp red chili powder ½ tsp turmeric powder ½ tsp cumin powder 1 tsp coriander powder ¼ cup carrot, cut into small dices ¼ cup cauliflower flowerettes ¼ cup French beans, diced ¼ cup green peas 1 tbsp mint leaves ¼ cup yogurt salt to taste For garnish: coriander leaves 1 tbsp fried raisins and cashew nuts 1 tsp ghee/clarified butter

Method :

Heat oil, add the whole garam masalas. Sauté until they pop. Add cumin, onions and fry until onions turn pink. Add the ginger-garlic paste, turmeric, coriander, red chili and cumin powders. Mix well, now add all the veggies. Fry well. Add the soaked rice, and 4 cups water, salt. Cover and let cook on medium flame. Add mint leaves half way through the cooking process. When done, add ghee, coriander leaves and garnish with raisins and nuts.

Milk pedhas

Ingredients:
4 cups milk
1 cup sugar
Cardamom powder
Ghee
Method:
Heat the milk on a medium low heat stirring continuously. (First hour, stir it only once in about 3-5mins but after 1st hr you need to stir continuously).
When the milk is reduced to one cup (measure it after approximately 3hrs) to see if it is 1 cup. Then add the sugar. Keep mixing. When it starts leaving edges and looks quite dry, add the cardamom powder.
Take it out on a plate greased with ghee. Let it cool to room temperature. Make the pedas.
Makes about 15 pedas
Preparation time : 4hrs

PS: Use whole milk for a better result.
Use thick bottomed pans for reducing milk, since milk sticks to bottom very easily. A wide bottomed pan saves a lot of time.
If you have a large quantity of milk, you can keep the heat on medium initially for about hour or so and keep stirring frequently.
Some people add some dry fruits or saffron/food color to give extra flavor/color to it. I prefer the pure one, so I haven’t used any.

badam burfi reciepe

badam burfi
Ingredient Name	Unit	Quantity
badam	cup	1
ghee	cup	1
sugar	cup	1
water	cup	1/4
Procedure
soak the badam in water for 4-5 hrs. Remove the skin of badam and make it powder(Grind the badam with out adding any water). First mix water and sugar and make sugar syrup now add badam powder and ghee to it. mix well untill it becomes half of the quantity. grease ghee onto a plate. pour the badam mix in plate and make it cool.

Jalebi Reciepe

Recipe of Jalebi
Ingredient Name	Unit	Quantity
cornflour	grams	30
curd	cup	1
lemon juice	tsp	1
Maida	grams	100
Oil	tbsp	1
Oil	0	to fry
saffron colour	0	pinch
sugar	cup	1
water	0	as needed
Procedure
Take a bowl add curd mix well then add maida,cornflour mix well to avoid lumps then add food colour,Hot oil and mix again. Batter should be pouring consistency set a side for 24hr to ferment. Take a bowl add sugar,water to make sugar syrup of 1 thread consistency add lime juice few drops in the syrup and keep it a side.Lemon juice is to prevent crysalization so just few drops Heat oil to fry jalebi, take a Ziplog bag make a hole and pour the batter so that it can pass through. press the batter in the hot oil fry at a very low flame till golden brown colour. Remove from the oil drain the oil, immediately dip in the sugar syrup for a min and remove in a plate.

Baloo sahi

Recipe of Baloo sahi
Ingredient Name	Unit	Quantity
baking powder	tsp	1/4
butter or dalda	grams	50
cooking soda	pinch	pinch
curd	grams	100
Maida	grams	250
sugar	grams	250
water	0	as needed
Procedure| How to make Baloo Sahi
Take a bowl add maida,cooking soda,baking powder mix well then add butter or dalda crumble it. Now add curd and mix well keep it side for 10 min. After 10 Min take the dough mix till the dry powder or maida is absorbed, now take the dough like small dumplings make a round shape, in the middle make a dent or Hole. Now in another pan add sugar add water make boil till  one string consistency surip. In a pan add oil to fry baloosahi deep fry in a very slow flame till light golden  colour.Then add the same to sugar surip dip for 2 min and remove.

Sweet Chirote Recipe

In a bowl add maida,sooji, mix well,Addsalt &oil rub well.Add inough water to make doughjust like' parathas'. keep aside for 1/2 hour. In a bowl mix rice flour&ghee,beaten till creamy. sugar syrup- in a vessele addsugar&enough water to make 'chashni'(2 string) .when it done add lime juice,cardomam powder,safrron,mix well. now take your dough,divide into equall part. Roll thin chapaties(try to roll as thin as u can) take one chapati spread rice cream ,cover with another chapati.apply same processe &put third chapati on it. Again spread some rice cream.Now roll this layred chapati to make to make cylendrical roll. make some more rolls,now cut roll into small pieces&flaten them. heat ghee ,fry chirote mideum low flame,,sothat it fluff up ,till it get nice golden colour. Drop fried chirote in sugar syrup,coat it well.it wil take 10-15 min.place chirote on a strainer,so that all extra syrup willflow down.let them cool&dry,storein airtight coatainer. U can also make chirote with sugar syrup. Ingredient Name Unit Quantity   ghee to fry ghee cup 3/4 lime juice drops few maida cup 1 oil tbsp 2 rice flour 0 1/4 saffron 0 salt pinch sooji cup 3/4 sugar cup 1 1/4 water 0 enough to make sugar syrup

agre ka petha reciepe

Agra Ka Petha is one of the most popular Indian sweet from the city of Taj Mahal, Agra. Learn how to make/prepare Agra Ka Petha by following this easy recipe.

Agra Ka Petha Recipe Preparation Time 10 Minutes Cooking Time 25 Minutes Difficulty Average Rating 6.8 / 10 ( 13 votes) Recipe Type Veg. Serves 4 Ingredients: • 1 kg Ash Gourd (Petha) (peeled and cut) • 1 tsp Alum Powder (Phitkari) • 750 g Sugar • 1 tbsp Lemon Juice How to make Agra Ka Petha: • Take the ash gourd pieces and prick it with a fork. • Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water. • In a pan, take one cup of water and add sugar to it and cook it till the sugar is dissolved. • Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it. • Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency. • Take off from heat and arrange the pethas in a tray, so that they do not stick to each other. • Allow it to cool completely. • Serve.

modak reciepe

Modak is a sweet dumpling stuffed with a filling of coconut and jaggery. Famous in western and South India. 
Its favorite dish of Hindu god ganesha.



Ingredients

1 cup rice flour
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling1 cup grated jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1 1/2 tbsp ghee

 

Method

1. For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough.
5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter.
6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
7. Add a spoonful of the filling into the dough.
8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.