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Wednesday, February 19, 2020

Kali Gajar Ki Burfi




There are three types of carrots which are most popular; Red, orange and black. Red and Orange carrots easily available but the black one is available only in winters and the purple/black carrot is found only in few parts of north india.
Red carrot halwa is more popular in north. Orange carrot usually used in chinese recipes.
And most popular dish using
black carrots is kanji.
Back carrot halwa is very popular dessert in uttar pradesh and you can buy it in few shops.
Black Carrots are more nutritious and tastier then red carrots.
Black Carrot halwa/kanji id cooked similarly to red carrots halwa. But it take less time.
Here I have made kali gajar ki burfi, hope you all like it.


Preparation Time-15 minutes
Cooking Time- 20 minutes
Sarving- 12 pieces
Type- Dessert
Author- Hem Lata Srivastava

Ingredients:-


  • Kali Gajar 1 kg
  • Sugar 1tbsp
  • Milk Made 2tbsp
  • Mawa 1cup
  • Ghee  2tbsp
  • Milk 1 cup
  • Coconut powder 2tbsp
  • Elaichi powder 1tsp
  • Chopped cashew nuts 2tbsp
  • Chopped almond 1tbsp
  • Chopped pistachio 1tbsp
  • Some chopped nuts for garnish.


Recipe Procedure :-


  • Peel, wash and grate the carrot.
  • Heat 1 tbsp ghee in a heavy bottom pan and add grated carrot. Fry until all the water evaporates. It will take 10 to 12 minutes. 
  • Now add milk and coconut powder then stir and cook until all the moisture evaporates. 
  • Mix grated mawa, sugar and milk made in a bowl. 
  • Now add this mixture to the cooked carrot, then add cardamom powder and nuts.
  • Turn the heat on low and cook until it becomes like a dough, then add remaining 1tbsp ghee. 
  • Switch off the gas. 
  • Grease a pan and pour the mixture and spread it equally. Sprinkle nuts on top
  • Cool it and cut into square shape.


Note:-

  • You can skip the sugar and in that case add more milk made.
  • You can use milk powder besides mawa.
  • You can skip the coconut powder.

Tuesday, February 4, 2020

Shalgum Ki Tikki/ Turnip Tikki




Shalgum is a winter's special vegetable.
It is my favourite and I love to cook it with various other vegetable like shalgum-matar, shalgum-gibhi shalgum-aloo or gajar aur shalgum.
It is a root vegetable which belongs to radish family. The flavor is mildly sweet so it can be eaten raw in salad like radish or carrot.
People also make shalgum ka bharta which is absolutely delicious.
It is rich in fiber and helps to requlate our metabolism.
Here I have made shalgum tikki which has turned out to be delicious. I have used soaked chana dal as binding agent and also used some of my favorite spices like star anise and little amount of rose patels.
I am sharing the recipe with hopes that you all will like it and I am also planning some more interesting recipes by using this wonderful healthy vegetable.

Preparation Time:- 10 minutes
Cooking Time:-20 minutes
Serves:- 4


Ingredients:-


  • Shalgum 1kg
  • Soaked chana dal 1cup
  • Chopped onion 1 large
  • Chopped ginger 1tbsp
  • Chopped green chili 2no.
  • Salt as per your taste
  • Red chili powder 1tsp
  • Black pepper powder 1tsp
  • Roasted cumin powder 1/4 tsp
  • Coriander powder 1tbsp
  • Cumin seeds 1tbsp
  • Hung Curd 1tbsp
  • Star anis 1
  • Rose petals 1tbsp
  • Garam masala powder 1tsp
  • Lemon juice 1tbsp
  • Desi ghee 1tbsp
  • Corrnflour 1tsp
  • Oil for frying


Recipe procedure:-


  • Boil the dal in 1cup water then blend it into a fine paste. 
  • Wash, peel and grate the shalgum and add salt. Keep it aside for 10 minutes then squeeze out the excess water.
  • Heat ghee in a pan and add star anise. Lower the heat and add cumin seeds. As the cumin seeds strat to crackle, take out and discard the star anise.
  • Add chopped onion, ginger and green chili and saute till onions becomes translucent.
  • Add grated shalgum. Stir and cook it till all the water has evaporated. 
  • Once it cools add all the spices along with dal paste instead of oil.
  • Now divide the mixture into equal portion and make tikki,  shallow fry them on medium heat till they turn golden and crisp. 
  • Serve hot with chutney. 



Note:-

  • You can add boiled and mashed potato. 
  • Adjust the spices as per your taste. 
  • No need to add salt in the mixture because we already added salt in grated shalgum.




Monday, January 13, 2020

Kodo millets beetroot paniyaram





Kodo millet is an annual grain which grows up to the height of approximately 4 to 5 feet.
Kodo millet is a nutritious grain and very good substitute of normal rice and wheat. This grain varies in colour from light red to dark grey.
It is a great substitute for people who are allergic to/want to avoid gluten.
It is rich in vitamins,  folic acid and minerals like calcium, zinc and magnesium.



Preparation Time:-
For soaking:- 4 hours
For fermentation:- 2 hours
For chopping:- 15 minutes
For cooking:-20 minutes
Serves:-4
Recipe type :-snacks
South indian

Ingredients:-


  • Kodo millets 2 cup
  • Samak rice  1 cup
  • Dhuli urad Dal 1/2cup
  • Semolina 2tbsp
  • Salt as per  taste
  • Grated beetroot 1/2cup 
  • Fresh green peas 1cup
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Chopped coriander
  • Chopped beans 1/2 cup
  • Curd 1/2 cup
  • Red chili powder 1tsp
  • Oil

For tampering:-

  • Oil 1tsp
  • Mustard seeds 1tbsp
  • Chopped curry leaves 1tbsp
  • Chana dal 1tsp
  • Chopped dry red chili 1tsp


For serving:-
Coconut chutney

Recipe procedure:-


  • First we need to soak kodo millets,  urad dal and samak rice For 4 hours.
  • Now drain the water and make a fine paste.
  • Crush the green peas. Dry roast the Semolina.
  • Now mix salt, green chili,  coriander, ginger, chopped beans, peas, beetroot   red chili powder, curd, Semolina and oil, mix it well keep aside for 2 hours.
  • Heat a tadka pan add 1tsp oil, add mustard seeds curry leaves, chana dal and red chili switch off the gas  pour the tadka in the prepared mixture.
  • Heat paniyaram pan over medium heat and freeze each dent with a little oil. Pour a ladleful of batter in each dent,  drizzle oil over and cook for 4 to 5 minutes or till the underside is done.
  • Open the lid and turn over using a wooden spoon and drizzle little oil and continue to cook for 4to 5minutes or until both sides are evenly cooked.
  • Prepare more paniyaram similarly.
  • Serve hot with chutney.


Recipe Notes:-

  • You can skip the Semolina. 
  • Add more vegetables as per your choice. 
  • You can also add some grated coconut. 
  • You can make uttapam with the same batter.