tag:blogger.com,1999:blog-11269087867515266532024-03-18T12:20:29.655+05:30Hema's MusingsHema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.comBlogger404125tag:blogger.com,1999:blog-1126908786751526653.post-39373025119116305062024-02-27T18:15:00.008+05:302024-02-27T18:15:53.978+05:30Gajar Ka Paratha/ Carrot Paratha <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEh2UTzItikRpVkRSx1A_2onqaGss8FEe3WDiAbU_mz3EoYsEEN7-7wYMJJo7_J0Sz0z2r0huyz-mSdzmEPc6iFV-QvRdAc3HbH3_Pmhl9TLnL8Gm61dYue1IL3DB73Ud0TV2OoHcmrbaBVH26QISXPKlX8MmhMKRnv8LbBvXmqd45Z-x7kSv8dvOJVs/s3340/20240223_142735.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3340" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEh2UTzItikRpVkRSx1A_2onqaGss8FEe3WDiAbU_mz3EoYsEEN7-7wYMJJo7_J0Sz0z2r0huyz-mSdzmEPc6iFV-QvRdAc3HbH3_Pmhl9TLnL8Gm61dYue1IL3DB73Ud0TV2OoHcmrbaBVH26QISXPKlX8MmhMKRnv8LbBvXmqd45Z-x7kSv8dvOJVs/w366-h640/20240223_142735.jpg" width="366" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37oNxQHwloTeRhGgDFFTbAGKktbx9jlznQEGlAnF1j9lxji9pj8MWe3pHLoDuYuPRj7J016V44VffmlfkgPMK0NjN7fRPAlKZ7kdxsg0GPFezKK0_JLg5tJ3PGsKR-9eeunSk7b1DxFiPDMSurJtB-IAwSptZDWsIw9j6ihmXTpiB_TiWNQlePY9jhJ4/s4128/20240223_142757.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="1908" height="821" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37oNxQHwloTeRhGgDFFTbAGKktbx9jlznQEGlAnF1j9lxji9pj8MWe3pHLoDuYuPRj7J016V44VffmlfkgPMK0NjN7fRPAlKZ7kdxsg0GPFezKK0_JLg5tJ3PGsKR-9eeunSk7b1DxFiPDMSurJtB-IAwSptZDWsIw9j6ihmXTpiB_TiWNQlePY9jhJ4/w379-h821/20240223_142757.jpg" width="379" /></a></div> <p></p><p>Parathas are Indian flatbread made from whole wheat flour. Knead the whole wheat flour with water, rest it for 10 minutes then divide the dough into equal portion which is then rolled and cooked with ghee or oil.</p><p><br /></p><p>The rich and flaky paratha can be served with curries, pickles or curd.</p><p><br /></p><p>Parathas can be of many types- plain, stuffed, tandoor, pan-fried and whatnot. There’s a world of vegetables out there that you can use as stuffing for your paratha.</p><p><br /></p><p>Most common type of paratha, is stuffed with boiled and mashed potatoes mixed with spices.</p><p><br /></p><p>Today I am sharing a very healthy and delicious paratha recipe which is Gajar/Carrot stuffed paratha.</p><p><br /></p><p>In this recipe I have used red carrots which is easily available in winters.</p><p><br /></p><p>Let's start </p><p><br /></p><p>Preparation Time:- 15 minutes </p><p><br /></p><p>Cooking Time:- 20 minutes </p><p><br /></p><p>Served:- 6 persons </p><p><br /></p><p>Author:-Hem Lata Srivastava </p><p><br /></p><p><br /></p><p><br /></p><p><u>Ingredients</u>:-</p><p><br /></p><p><u>For Dough</u>:-</p><p><br /></p><p></p><ol style="text-align: left;"><li>Four cups wheat flour </li><li>2tsp salt</li><li>2tsp carom seeds</li><li>Water</li></ol><p></p><p><br /></p><p><u>For Filling</u>:-</p><p><br /></p><p></p><ol style="text-align: left;"><li>Grated carrots 2 cups</li><li>Salt to taste </li><li>Chopped green chili 2tsp</li><li>Chopped coriander leaves </li><li>Amchoor powder 1tsp</li><li>Red chilli powder (optional)</li><li>Roasted cumin powder 1tsp</li><li>Cumin seeds 1tsp</li><li>Ghee 1tsp</li><li>Ghee for frying </li></ol><p></p><p><br /></p><p><u>Recipe procedur</u>:- </p><p><br /></p><p></p><ol style="text-align: left;"><li>Mix salt, ajwain in flour and knead the soft dough using water then keep aside. </li><li>Now healt 1tsp ghee in a pan add cumin and let them crackle. </li><li>Now add green chili and ginger saute and add grated carrots mix it well. </li><li>Add salt, red chilli powder, amchoor powder, cumin powder mix all the masala. </li><li>Roast the mixture until all the water evaporates. </li><li>Switch off the flame and cool the mixture. </li><li>Divide the dough into equal portions. </li><li>Take a ball dust some flour and roll it into a thick round shape, add 1 tbsp mixture in the centre, seal the dough from all the edges tightly and flatten it. </li><li>Now roll the paratha and cook the paratha on a hot tava oven a medium heat. </li><li>Cook the paratha on both sides evenly and apply little oil.</li><li>Serve hot with chutney or curd.</li></ol><p></p><p><br /></p><p><br /></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com0tag:blogger.com,1999:blog-1126908786751526653.post-23351255294517653022023-04-29T22:30:00.004+05:302023-04-29T22:32:30.019+05:30Kathal Ghee Roast <p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje2oXE-fguicmEt-Mi3ODp1UhgQilfH5ykM9EbeFHqq8GYmO7qVJDpx5XYf1rQKLgENws2lwT2aUVwi2iIvZVK_FGpRLl35uAvAYUMwQuaDVxiK_9dRii6EoDIXPC60NIyPoTckJkA6zm-f_5sKDTg29CFnfI2x07pxML9KEq7U6dcGt6336TvOMr/s3055/20221112_220816.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3043" data-original-width="3055" height="638" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhje2oXE-fguicmEt-Mi3ODp1UhgQilfH5ykM9EbeFHqq8GYmO7qVJDpx5XYf1rQKLgENws2lwT2aUVwi2iIvZVK_FGpRLl35uAvAYUMwQuaDVxiK_9dRii6EoDIXPC60NIyPoTckJkA6zm-f_5sKDTg29CFnfI2x07pxML9KEq7U6dcGt6336TvOMr/w640-h638/20221112_220816.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyfOKpTRYRygOgsbtfpxd0Xv8Jf-he3jYqStDBEYoNc0NeX_u_Vy5NNb4_OiiWP3rWMEI18F6K5WrksZN_g4-QdGFWd1LlEisNBwLR6gkyvjHa58Ss6wz1-KUoxX6vmB2pv7Fjz_4EjCqUAAJAFgGyQ93f__BjCoXqXVfVViW4AsGZ22lzUVi1gJR/s3313/20230427_090919.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="3313" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjyfOKpTRYRygOgsbtfpxd0Xv8Jf-he3jYqStDBEYoNc0NeX_u_Vy5NNb4_OiiWP3rWMEI18F6K5WrksZN_g4-QdGFWd1LlEisNBwLR6gkyvjHa58Ss6wz1-KUoxX6vmB2pv7Fjz_4EjCqUAAJAFgGyQ93f__BjCoXqXVfVViW4AsGZ22lzUVi1gJR/w640-h594/20230427_090919.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">As I am vegetarian so I always make veg version of a non veg.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Mutton or chicken ghee roast is a popular side dish of mutton or chicken cooked in clarified butter or ghee and other aromatic spices. I have used kathal for making ghee roast and it turned out to be delicious .</div><div class="separator" style="clear: both;">Ghee is the star of this dish which gives it the rich taste.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Ghee Roast is a Mangalorian specialty. It is a spicy, rich, slightly tangy, red curry cooked in pure Ghee.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I always choose tender and small Jackfruit which tastes much better then big size Jackfruit, also called Kathari. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Let's start the procedure </div><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: left;"><u>Ingredients</u>:-</h2><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>Jackfruit 1kg.</li></ul></div><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: left;"><u>Ingredients for spice paste:</u>-</h2><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>Baydagi or Kashmiri chili 12 no.</li><li>1 tbsp cumin seeds </li><li>1/1/2 tbsp coriander seeds </li><li>1tsp fennle seeds </li><li>12 black pepper </li><li>Cloves 5no.</li><li>Cinnamon stick 1</li><li>4 to 5 garlic cloves </li><li>Tamerind pulp 2 tbsp</li></ul></div><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: left;"><u>For Ghee Roast</u>:-</h2><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>1 cup Desi Ghee </li><li>Thinly sliced onion 2</li><li>Whipped curd 2tbsp </li><li>Salt to taste </li></ul></div><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: left;"><u>Recipeprocedure</u>:-</h2><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>Peel the skin of jackfruit and cut it into cubes.</li><li>Take 4 glass of water, add 1 tsp turmeric and 1tsp salt then put jackfruit in this water for 5 minutes. </li><li>Now drain all the water then pet dry it with kitchen towel.</li><li>Heat 2tbsp ghee in a pan or pressure cooker and add jackfruit then fry until it turns lightly brown. </li><li>Once the jackfruit turns light brown the take it out and set aside.</li><li>Dry roast cumin, fennle, coriander, cinnamon stick, fenugreek seeds, chili, black pepper, and as they release the aroma switch off the gas. </li><li>Once cool transfer the spices into the blender jar and add garlic & tamerind pulp then blend it into smooth paste. Keep aside.</li><li>Take a large heavy bottom pan heat ghee then add onion saute until transculant.</li><li> It will take 5 to 6 minutes on medium high heat. </li><li>Add spice paste cook until the oil separates. </li><li>Add jackfruit stir and mix roast on medium heat until oil separates </li><li>Now add curd mix and stir well when all the spices and curd mix is cooked well then add 1 cup water, cover and cook till it done. </li><li>Switch off the gas. </li><li>Ghee roast best goes with boiled rice. </li><li>Serve hot with paratha or chapati.</li></ul></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><h2 style="clear: both; text-align: left;"><u>Notes</u>:-</h2><div class="separator" style="clear: both;"><ul style="text-align: left;"><li>Peeling and cutting the jackfruit is a big task. Before peeling the jackfruit apply oil in your hand and knife too.</li><li>I use Kashmiri and Beydagi chilli in equal amounts, you can use only Beydagi mirch.</li><li>Do not use much saur curd.</li><li>If you are using dry tamerind soak for 2hours then squeeze the pulp.</li></ul></div></div></div><p></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com0tag:blogger.com,1999:blog-1126908786751526653.post-41452692648485255182023-04-12T22:59:00.005+05:302023-04-12T23:01:54.626+05:30Vatana Kebabs/ Dried Green Peas Kebabs <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1BfwOn7XaSkSXlZU7fFqLOXuJubOPcbY6n61JrYX_U8yEGGA_t1SapEOiHs0y1bm_X7lZUYnsCLigtmC6GUZ6Ssqu8E3vKV-l8-7axQqheHQwMhxqddmsLBQ_xIjVQkxTzHJTxBh6VhIqd1Y69Ydwr154ndfrUHtVliJ8-r4okFrA5-gQ3QBRSG_/s2062/20230409_195346.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2062" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1BfwOn7XaSkSXlZU7fFqLOXuJubOPcbY6n61JrYX_U8yEGGA_t1SapEOiHs0y1bm_X7lZUYnsCLigtmC6GUZ6Ssqu8E3vKV-l8-7axQqheHQwMhxqddmsLBQ_xIjVQkxTzHJTxBh6VhIqd1Y69Ydwr154ndfrUHtVliJ8-r4okFrA5-gQ3QBRSG_/w592-h640/20230409_195346.jpg" width="592" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfU0JWlLoEHp4Lvbe8YIP4_Fjdoi_LaOc5kaIY_zOdCSobHNjO6wFvjcpJzW9QuCVREONv6cA3zHtXCebjF_MG3wwNDk1yVrCxKyWZi6tHzZDyjZrETxp5EhPnukw1KW7cM3jWHCS0_t4IGIkEKkgJa1dyLwDbTQ5kHw4QfOu1Zc7tn89-oMFPbVu/s1728/Screenshot_20230412-142625_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1728" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggfU0JWlLoEHp4Lvbe8YIP4_Fjdoi_LaOc5kaIY_zOdCSobHNjO6wFvjcpJzW9QuCVREONv6cA3zHtXCebjF_MG3wwNDk1yVrCxKyWZi6tHzZDyjZrETxp5EhPnukw1KW7cM3jWHCS0_t4IGIkEKkgJa1dyLwDbTQ5kHw4QfOu1Zc7tn89-oMFPbVu/w400-h640/Screenshot_20230412-142625_Gallery.jpg" width="400" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiiAInOhwFAvN4N85bDXZ3QcydPwzp06B3VhyAlifmQZIsWvAtSFvK0rarMfv_5bIzX63D3JmDyFPntNbnoH0MU_Sv-aHP6Yr6BUY906LhxFW--1-UwKOwg47zJCtlQFIz8E9WwSZpuk5oOfKTPLmXjLlgaczzFu_dN7a7Y8N0b8Jw1Xgb7w0JirL/s1314/Screenshot_20230412-200434_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1314" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiiAInOhwFAvN4N85bDXZ3QcydPwzp06B3VhyAlifmQZIsWvAtSFvK0rarMfv_5bIzX63D3JmDyFPntNbnoH0MU_Sv-aHP6Yr6BUY906LhxFW--1-UwKOwg47zJCtlQFIz8E9WwSZpuk5oOfKTPLmXjLlgaczzFu_dN7a7Y8N0b8Jw1Xgb7w0JirL/w526-h640/Screenshot_20230412-200434_Gallery.jpg" width="526" /></a></div><div><br /></div><div><div>I was so confused between Peas and Vatana then I asked my friend based in Mumbai and she told me that both are same.</div><div><br /></div><div>This month we have letter V for A to Z Challenge so I decided to make Matar/Vatana Kebabas. </div><div><br /></div><div>For Kebabs I use dried green Vatana and made delicious vatana Kebabs hope you all like it. </div><div><br /></div><div>Hara vatana refers to dried green peas. When fresh peas are not available or when you want to enjoy a flavoured legume then dried peas or hara vatana is the perfect choice as it is available throughout the year.</div><div><br /></div><div>Vatana or dried green peas can be used in making soups and various dishes like sabji, tikki, chat and ghughni. </div><div><br /></div><div>Vatana Kabab with potato and corns as ingredients are used to make this Indian fried snack recipe. I added some hung curd and little malai which helps to keep it moist.</div><div><br /></div><div>Preparation Time:-10 minutes </div><div>Cooking Time:- 20 minutes </div><div>Recipe Type:-starter </div><div>Author:- Hem Lata Srivastava </div><div><br /></div><div><br /></div><div><u>Ingredients</u>:-</div><div><br /></div><div><ul style="text-align: left;"><li>Dried Green Vatana 2 cup</li><li>Boiled banana 2 </li><li>Salt to taste </li><li>Red chili powder 1tsp </li><li>Crushed black pepper 1tsp</li><li>Chopped ginger 1tbsp</li><li>Chopped green chili 2 </li><li>Chopped onion 1 large </li><li>Nutmeg powder 1/4 tap</li><li>Cinnamon powder 1/4 tsp </li><li>Clove powder 1/4 tsp </li><li>Cumin seeds 1tbsp</li><li>Lemon juice 2tbsp</li><li>Malai 1tbsp</li><li>Hung curd 2tbsp</li><li>Roasted chana powder 1tbsp</li><li>Oil for shallow frying </li><li>Ghee 1tbsp</li><li>Chutney for serving </li></ul></div><div><br /></div><div><u>Recipe procedure</u>:-</div><div><br /></div><div><ul style="text-align: left;"><li>Soak the vatana over night. </li><li>Drain all the water then boil in sufficient water along with 1tsp salt.</li><li>Once cooled, drain all the water and mash them.</li><li>Now grate the banana keep aside. </li><li>Heat ghee in a pan, add cumin and as they change colour add green chili, ginger and onion saute until transculant. </li><li>Now add boiled Vatana and grated banana.</li><li>Now add dry ingredients stir and mix it well.</li><li>Add malai, lemon juice and curd switch off the gas. </li><li>Allow the mixture to cool down. </li><li>Now add coriander leaves and chana powder. </li><li>Mix and make kebabs. Shape as per your choice. </li><li>Heat non stick pan fry both sides until golden and crisp by applying oil.</li><li>Serve hot with chutney. </li></ul></div><div><br /></div><div><u>Notes</u>:-</div><div>You can blend the Vatana in mixer. </div><div><ul style="text-align: left;"><li>Add curd and malai as per your choice. </li><li>You can add bread crumbs besides chana powder. </li><li>You can use boiled potato besides banana.</li><li>I prefer banana in my kebabs instead of potato.</li></ul></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PTKUQLReHxOIg_KO8-QDSXj9Mx_ckZBPf3pufkkYOE3hgslBTsQ5ip5zpmdHNssLDWAjGQmkTpLiTaQDoDHwv2ORxVcOt0EvAjeL5nJwQkrPjrXgX5EMC1PDugvP7YdKI3HqwRyZpMEEOTs1PeIi1gN4QUSVR3g86DyYKjqWzGgjLw9De-JrzSEJ/s676/IMG-20210628-WA0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PTKUQLReHxOIg_KO8-QDSXj9Mx_ckZBPf3pufkkYOE3hgslBTsQ5ip5zpmdHNssLDWAjGQmkTpLiTaQDoDHwv2ORxVcOt0EvAjeL5nJwQkrPjrXgX5EMC1PDugvP7YdKI3HqwRyZpMEEOTs1PeIi1gN4QUSVR3g86DyYKjqWzGgjLw9De-JrzSEJ/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><div><br /></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com3tag:blogger.com,1999:blog-1126908786751526653.post-46822506254817124822023-03-19T15:22:00.000+05:302023-03-19T15:22:01.249+05:30Urad Dal Pakode <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuuV-27xt-TUUPIGYwOkhgCMHwFMIJDou-MxhGUpjVi3gBrBZ3SZ_Rmvcke1C0kMD3j0fUFU2-gP3d1bzUjNVJ0Tv3owl57kRF72seLeJrWHrEUS3QdwFUw6eCSHvjx7d_sA46GuMvdNUKa3uYCo9JIstZKIpNrI1SBBqg74wDZ2xu_0ELD33-N8h/s1248/Screenshot_20230319-141057_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKuuV-27xt-TUUPIGYwOkhgCMHwFMIJDou-MxhGUpjVi3gBrBZ3SZ_Rmvcke1C0kMD3j0fUFU2-gP3d1bzUjNVJ0Tv3owl57kRF72seLeJrWHrEUS3QdwFUw6eCSHvjx7d_sA46GuMvdNUKa3uYCo9JIstZKIpNrI1SBBqg74wDZ2xu_0ELD33-N8h/w554-h640/Screenshot_20230319-141057_Gallery.jpg" width="554" /></a></div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j0F4uKTsSVzwiM0rMQECUA7Ht_nrVc8x9c4zHGORf1i36lSap9YmO2_CnvwrAf4xK9pdSkQjkd2CJq-oV1DK2XNwLtChi9Tc6q0dahzXT2McavAX8Q9aEiHpY8HlFwY1VU3UN5BeEqcZN-sCyhIo8SJJhTk_yCLnMF7bKQVyMFXGFaJQtpXOeC_d/s1869/Screenshot_20230313-171052_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1869" data-original-width="1074" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j0F4uKTsSVzwiM0rMQECUA7Ht_nrVc8x9c4zHGORf1i36lSap9YmO2_CnvwrAf4xK9pdSkQjkd2CJq-oV1DK2XNwLtChi9Tc6q0dahzXT2McavAX8Q9aEiHpY8HlFwY1VU3UN5BeEqcZN-sCyhIo8SJJhTk_yCLnMF7bKQVyMFXGFaJQtpXOeC_d/w368-h640/Screenshot_20230313-171052_Gallery.jpg" width="368" /></a></div><br /><div><div>Pakoda is deep fried fitters and served as a snack. </div><div>Usually pakoda is made from gram flour using some veggies like onions, potatoes, baingan and many more. But we can make pakoda with urad dal or moong dal also. </div><div>Crunchy pakoda serves as starter in any party. You need only few ingredients to make this mouthwatering snack. </div><div>A famous food from the streets of Kolkata, also known as Biuli Dal Er Boda in Bengali, this vada or pakoda recipe is made with a thick mixture of grounded urad dal, sooji chillies, onion along with some spices. </div><div>Last month I was not well so could not participated in A to z recipe Challenge. </div><div>This month we have word U for this Challenge and from word U there is only one ingredient which is urad dal and I made urad dal pakoda.</div></div><div><br /></div><div>Urad, is also referred to as urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram,</div><div><br /></div><div>Dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre.</div><div><br /></div><div><br /></div><div>Preparation Time:-</div><div>For soaking- 5 to 6 hours </div><div>Other Preparation:- 10 minutes </div><div>Cooking Time:-15 minutes </div><div>Serves :- 4</div><div>Recipe Type:- snacks </div><div>Author:- Hem Lata Srivastava </div><div><br /></div><div><div><u>Ingredients</u>-</div><div><br /></div><div><ul style="text-align: left;"><li>Urad dal 2 cup</li><li>Rice flour 1tbsp</li><li>Salt to taste </li><li>Red chili powder 1tsp</li><li>Chopped ginger 1tbsp</li><li>Chopped green chili 1tbsp</li><li>Chopped coriander leaves </li><li>Chopped onion 2 no.</li><li>Crushed cumin 1tsp</li><li>Crushed coriander seeds 1tbsp</li><li>Chat masala powder 1tsp</li><li>Oil for frying </li></ul></div><div><br /></div><div><u>Method</u> :-</div><div><ul style="text-align: left;"><li>Wash and soak the dal for 5 to 6 hours. </li><li>Now drain the water. grind soaked urad dal along with water in a grinder. </li><li>Whipe until dal gets fluffy. </li><li>Add all the ingredients besides oil. Mix it well.</li><li><br /></li><li>Heat oil in a large bottomed pan, add a spoonful of batter one after another..</li><li>Wait until both the sides of the fritters become brown and crispy.</li><li>Once done transfer them in a serving plate.</li><li>Serve hot with chutney.</li></ul></div></div><div><br /></div><div><u>Notes</u> :-</div><div><br /></div><div><ul style="text-align: left;"><li>I use mustard oil for frying you any vegetable oil.</li><li>I use rice flour you can use semolina. </li><li>Batter should be fluffy. </li></ul></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQdsOpDfBFOGsMORag1wwgfjLN_B73Kw_te6ebRZjdZCSpvfqlwAvFWRB6CMbe8JcA1fgMLO3Nto1vV4a0vEFQlDTUooeG9YJbgf5OKP6p_7BUkd7f9jt997-Phb1lh_5GnI-cL4p5bbh-Fn03O1t6F57K1jDruxxDmr9QElH5PtokUKb4LCYAdnD/s676/IMG-20210628-WA0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQdsOpDfBFOGsMORag1wwgfjLN_B73Kw_te6ebRZjdZCSpvfqlwAvFWRB6CMbe8JcA1fgMLO3Nto1vV4a0vEFQlDTUooeG9YJbgf5OKP6p_7BUkd7f9jt997-Phb1lh_5GnI-cL4p5bbh-Fn03O1t6F57K1jDruxxDmr9QElH5PtokUKb4LCYAdnD/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><div><br /></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com3tag:blogger.com,1999:blog-1126908786751526653.post-42480028396527350802023-01-26T23:49:00.004+05:302023-01-26T23:49:30.648+05:30Amrood/Guava Hummus <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VgsXl0LU42EH16821OKVHburRGqJRI50zBBD8aWggn_FIv-LDQMPUVTShF735EH4V4c6UZSw4SzHP3QGWomV9e8yRMvHwF4H5_j1gFGP72sDwNlF4c3pOW77LfCm1NpA5unbYCVb1SGZwJlFCyl2gRdNKIj96Pbwehrv7usPfMA6pZf5RdthSIaw/s2657/20230115_105828.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2657" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VgsXl0LU42EH16821OKVHburRGqJRI50zBBD8aWggn_FIv-LDQMPUVTShF735EH4V4c6UZSw4SzHP3QGWomV9e8yRMvHwF4H5_j1gFGP72sDwNlF4c3pOW77LfCm1NpA5unbYCVb1SGZwJlFCyl2gRdNKIj96Pbwehrv7usPfMA6pZf5RdthSIaw/w460-h640/20230115_105828.jpg" width="460" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngYvhmWETrSHerWC5vCVZ3A9dbkHTDNvo02Azh-Tgwr0XWC31qnXg1q_B1Q27iR0XdVQIacLEtx8eDUwQ21IUXzJ8afTwNP9PIT5S_6JKZvLZBOKE_bAi7sQO2rmJHUXRi3eF1jpwJbX4g04_dW3ueOcqgGDbl2hvBBSTWfLd8x5ptCmx1Bu9sgvM/s2318/20230115_222449.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2318" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgngYvhmWETrSHerWC5vCVZ3A9dbkHTDNvo02Azh-Tgwr0XWC31qnXg1q_B1Q27iR0XdVQIacLEtx8eDUwQ21IUXzJ8afTwNP9PIT5S_6JKZvLZBOKE_bAi7sQO2rmJHUXRi3eF1jpwJbX4g04_dW3ueOcqgGDbl2hvBBSTWfLd8x5ptCmx1Bu9sgvM/w526-h640/20230115_222449.jpg" width="526" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBmuRMjNMSq6uf0fWsJI6OKY56B87NG5XUG4aViGlAFrGBFddbDOYNuJHVDBwPd1dZufdthzskn6NE4ls_vlThfIHQzxb2OaUvnkrtchkMHboCoYsENW-opB7GzoABFPo-fanS1-rJ04Bc-WD_ThEtNmKoVbGDzx4Xp73YrtvMxcvez2Jb-BAi3sd/s1312/Screenshot_20230115-222530_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1312" data-original-width="1079" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBmuRMjNMSq6uf0fWsJI6OKY56B87NG5XUG4aViGlAFrGBFddbDOYNuJHVDBwPd1dZufdthzskn6NE4ls_vlThfIHQzxb2OaUvnkrtchkMHboCoYsENW-opB7GzoABFPo-fanS1-rJ04Bc-WD_ThEtNmKoVbGDzx4Xp73YrtvMxcvez2Jb-BAi3sd/w526-h640/Screenshot_20230115-222530_Gallery.jpg" width="526" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAE_IypVC9-5bfaFUaqXpkcYXu6xZZ2XQ_h29_KdB7ZZi0Fcvu92qRxiKJNI8SWJxcANq17uyYOJXxRq8_D3f5Q6bXjSH_TR0QnW7j-1JK-1SUf2Fo_QW-33LDrtd0JQC07TOgz8mi_6caU7J5qvkVx9XEcRCZSpsCcZvGXe2aWOnedGAujqFfXG1/s2017/20230115_105753.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2017" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOAE_IypVC9-5bfaFUaqXpkcYXu6xZZ2XQ_h29_KdB7ZZi0Fcvu92qRxiKJNI8SWJxcANq17uyYOJXxRq8_D3f5Q6bXjSH_TR0QnW7j-1JK-1SUf2Fo_QW-33LDrtd0JQC07TOgz8mi_6caU7J5qvkVx9XEcRCZSpsCcZvGXe2aWOnedGAujqFfXG1/w606-h640/20230115_105753.jpg" width="606" /></a></div><p><br /></p><p>Hummus is a traditional middle eastern creamy, delicious spread/dip made from chickpeas, tahini,lemon,garlic along with salt, chilli and olive oil. </p><p>Now days we can get hummus in grocery stores but I think homemade is the best.</p><p>All the main ingredients are super foods in their own right. It's got chickpeas, tahini, garlic, and olive oil in most traditional versions.</p><p>I add Guava in my hummus and it turn out to be so delicious. </p><p>Guava is a common tropical fruit cultivated is many tropical and subtropical regions. It is usually green when raw and becomes yellow as it ripens. </p><p>Consuming seasonal fruits is typically encouraged since they help the body fight off the effects of the season and support the immune system. </p><p>Guava are loaded with minerals, including vitamins C, which helps to strengthen our immune systems. Common bacterial and fungal illnesses can be fought with the aid of vitamin C.</p><p><br /></p><p>Let's start-</p><p>Preparation Time:- 5 minutes </p><p>Cooking Time:- 5 minutes </p><p>Makes:-200gm</p><p>Author:- Hem Lata Srivastava </p><p><br /></p><p><u>Ingredients</u>:-</p><p></p><ol style="text-align: left;"><li>Boiled chickpeas 1 cup</li><li>Roasted Guava 1</li><li>Tahini 1/2 tsp</li><li>Salt 1/2 tsp or to taste </li><li>Garlic Cloves 6 no.</li><li>Green chili 2 no.</li><li>Cumin powder 1tsp</li><li>Olive oil as required. </li><li>Leftover boiled chickpeas water as required </li></ol><p></p><p><br /></p><p><u>Recipe procedur</u>:- </p><p><br /></p><p></p><ol style="text-align: left;"><li>Wash the roasted Guava and peel the charred skin.</li><li>Discard all the seeds and roughly chop the Guava. </li><li>Heat 1tsp olive oil add chopped guava and saute until it becomes mashy. </li><li>Switch off the gas. </li><li>Once it cools transfer to mixer along with boiled chickpeas, salt, tahini, garlic, cumin powder, olive oil and blend into smooth texture. </li><li>Transfer to a bowl. </li><li>Before serving garnish with paprika powder, olive oil .</li></ol><p></p><p><br /></p><p><u>Note</u> :-</p><p></p><ol style="text-align: left;"><li>I use green chili besides paprika powder you can skip the green chili. </li><li>I roast the guava on gas you can roast it in oven.</li></ol><p></p><p><br /></p><p><br /></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com0tag:blogger.com,1999:blog-1126908786751526653.post-89415073047341621872022-12-14T22:45:00.005+05:302022-12-14T22:49:24.351+05:30Singhara Flour Waffles <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGOxpsJKa0OFDozBg-Ut2LPS6-KU_P0gsKLxnfuTEsYjfKAhFL4YNE1gy4XwGKs6lZ544ptwa3ZT6udNZn3gzSO__xHd3F7BWQLOebG1KVDyL4o7Me47L4kMKjljwXcTl8btAyWjc17nxXRxehvFwf-35aVQ_juukbls9rzxEJqskCAfWUV6c9sVk/s4096/20221127_223841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZGOxpsJKa0OFDozBg-Ut2LPS6-KU_P0gsKLxnfuTEsYjfKAhFL4YNE1gy4XwGKs6lZ544ptwa3ZT6udNZn3gzSO__xHd3F7BWQLOebG1KVDyL4o7Me47L4kMKjljwXcTl8btAyWjc17nxXRxehvFwf-35aVQ_juukbls9rzxEJqskCAfWUV6c9sVk/w480-h640/20221127_223841.jpg" width="480" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQQEVN_KPwjGtSGX-eWBQwAMliud0s37o7SwsRv0Zer9vIQ2m35aBQys_DJ5xJKFY07tB3kDX8sEAaHwinzTckOldJJ-4N8sJ9-P0cMXS3hMQpzzxvJFp3f8vRWiIpnSqSLREVUFbyohL3_JegrRoxegu1OBrs3Hv5aa7aNZwQNKrvoS1tYuYZPHP/s3359/20221127_223708.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="3359" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQQEVN_KPwjGtSGX-eWBQwAMliud0s37o7SwsRv0Zer9vIQ2m35aBQys_DJ5xJKFY07tB3kDX8sEAaHwinzTckOldJJ-4N8sJ9-P0cMXS3hMQpzzxvJFp3f8vRWiIpnSqSLREVUFbyohL3_JegrRoxegu1OBrs3Hv5aa7aNZwQNKrvoS1tYuYZPHP/w640-h586/20221127_223708.jpg" width="640" /></a></div><br /><p><br /></p><p>This month we have word "S" for the Challenge of A to Z. Many ingredients starts from "S" like Shakarkandi, Sabudana, Sarson, Sem, Sahajan etc, I choose Singhada which is my favourite fruit and we can get it only in winters but singhara flour is available throughout the year.</p><p>Singhara is also known as water chestnut in English and sometimes people call it by the name of Panifal also.</p><p>Singhara flour is used to make Rotis, Poori & Burfi during fasting days. </p><p>It has antioxidants properties, it is an excellent source of good carbs and energy boosting nutrients like iron, zinc and phosphorus. </p><p>Here I have prepared singhara flour savory waffles and served with some sauted peas & carrots along with green chutney. </p><p><u>Ingredients</u>:-</p><p></p><ol style="text-align: left;"><li>Singhara flour 2 cup</li><li>Salt as per your taste </li><li>Araroot 1tbsp</li><li>Ginger paste 1tsp</li><li>Green chilli paste 1/2 tsp</li><li>Boiled potatoes 2 number </li><li>Black pepper powder 1tsp</li><li>Coriander leaves 1tbsp </li><li>Ghee 1tbsp</li></ol><p></p><p><u>For serving</u>:- </p><p></p><ol style="text-align: left;"><li>Diced potatoes 2number </li><li>Green peas 1 cup</li><li> Diced Carrots 1 number </li><li>Chopped green chili 1 tsp</li><li>Cumin seeds 1tsp</li><li>Salt to taste ghee 1tsp</li><li>Coriander leaves </li><li>Green chutney </li></ol><p></p><p><br /></p><p><u>Recipe procedure</u>:-</p><p></p><ol style="text-align: left;"><li>In a pan add cumin seeds let them crackle, add green chili stir and add the vegetables and salt, now mix it well cook it for 5 minutes. </li><li>Switch off the gas and keep it aside.</li><li>Peel the potatoes, grate it and mix all the ingredients to make a thick batter. </li><li>Heat waffle maker and grease it with ghee/butter. Once heated ,pour a ladle of mixture in the waffle maker.</li><li>Cover and cook it until done. </li><li>Repeat the process and make all the waffles with the remaining batter.</li><li>Serve hot with vegetables and chutney. </li></ol><p></p><p><br /></p><p><u>Note</u>:-</p><p></p><ol style="text-align: left;"><li>You can add chopped onion too in case it is not being prepared for fasting purpose.</li><li>Araroot is used for binding purpose, cornflour can also be used in place of araroot as per choice. </li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNOimfpu2Lq7iqrUsznvYAWJtVJmwmBvM0GU8CFN8pKR9pPIYUixnVt4moKO7z95YAKccjb_YqCvV_jxOHJUkp5Hpgf6b9cp2Ll8qUbaHXg8vmIAS4sAnesZVGcS4lHe5SPRD5P-cfqO61bspOSesxYb0xNOeeFADoHO-rNdrv6WLGAbKIZyxCb8J/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNOimfpu2Lq7iqrUsznvYAWJtVJmwmBvM0GU8CFN8pKR9pPIYUixnVt4moKO7z95YAKccjb_YqCvV_jxOHJUkp5Hpgf6b9cp2Ll8qUbaHXg8vmIAS4sAnesZVGcS4lHe5SPRD5P-cfqO61bspOSesxYb0xNOeeFADoHO-rNdrv6WLGAbKIZyxCb8J/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><p><br /></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com2tag:blogger.com,1999:blog-1126908786751526653.post-53792084148103309342022-10-15T23:27:00.008+05:302022-10-19T20:34:13.961+05:30Paneer Kebabs/ Cottage Cheese Kebabs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfONnCJthfe7M17LO1ZhdXj2kFidAfTYHfpw_zlBAuCSTiJDwdiGJENSVf49htYABTnIKfjpQIP49uFMc9qLj9GoLrxqtd1op8DT5nUU_9x9lzXKNJ9dWgxa76JUXsSrCC6osL_cQEPQAELhkE1xDnOYcglWsNVs9n0_xEHlQY658iLTjvZba9EM8/s4128/20221015_161651.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="3096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikfONnCJthfe7M17LO1ZhdXj2kFidAfTYHfpw_zlBAuCSTiJDwdiGJENSVf49htYABTnIKfjpQIP49uFMc9qLj9GoLrxqtd1op8DT5nUU_9x9lzXKNJ9dWgxa76JUXsSrCC6osL_cQEPQAELhkE1xDnOYcglWsNVs9n0_xEHlQY658iLTjvZba9EM8/w480-h640/20221015_161651.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGN19z9jLd5uMzqxjcyDG1AbiR_SC9mP6C8-mNScRGi6rIHy2Oo1My5ZDoDZiH07jT3CENyeCLKILZMS1_YuNw_x2g4jVgbR0-HsWhLTKBEZN1suYSmcXQpb26jdwGcaS-c4XhKT0LWMs4T5vKVGezJDZh5_g0_3PyMU2vSQiVCKHCJCD8ND4_2HBY/s4128/20221015_161702.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="3096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGN19z9jLd5uMzqxjcyDG1AbiR_SC9mP6C8-mNScRGi6rIHy2Oo1My5ZDoDZiH07jT3CENyeCLKILZMS1_YuNw_x2g4jVgbR0-HsWhLTKBEZN1suYSmcXQpb26jdwGcaS-c4XhKT0LWMs4T5vKVGezJDZh5_g0_3PyMU2vSQiVCKHCJCD8ND4_2HBY/w480-h640/20221015_161702.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwNv1r3sbySyQnUkXK-4J61OQx2ZjBsODPjTxf98HPAd7rPwng2nntSrFKqaNwPI5_iM91UT7cWQxmPcwypiqw3NVboijpMbf5xnZ2Y_bP6_1hpTCmGoZIMXuhUciHLKuAwZ8n0uKpnyjLcUpXC03ntzYZ6y6eZ0Cg9yoRxbdWaMLlm-dBbVZBSQn/s4096/20221015_201809.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHwNv1r3sbySyQnUkXK-4J61OQx2ZjBsODPjTxf98HPAd7rPwng2nntSrFKqaNwPI5_iM91UT7cWQxmPcwypiqw3NVboijpMbf5xnZ2Y_bP6_1hpTCmGoZIMXuhUciHLKuAwZ8n0uKpnyjLcUpXC03ntzYZ6y6eZ0Cg9yoRxbdWaMLlm-dBbVZBSQn/w480-h640/20221015_201809.jpg" width="480" /></a></div><br /><p>This month we are so busy due to traveling and some family functions.</p><p>Paneer kebabs are made using paneer/cottage cheese, curd, and cashew nuts powder, It is a delectable mouthwatering snack recipe and ideal for parties.</p><p>Honestly, I always wanted to participate in the monthly challenge, this month we have the letter P and from P there are many ingredients like papita, pista, palak, paneer, postadana, parval, and many more. I have so many recipes in my mind but due to a busy schedule can't do much.</p><p>So finally I choose paneer and made paneer kebabs and presented for the A to Z challenge. </p><p><br /></p><p>Preparation Time:-10 minutes </p><p><br /></p><p>Cooking Time:- 15 minutes </p><p><br /></p><p>Serves:- 6</p><p><br /></p><p>Recipe Type:- Starter </p><p><br /></p><p>Cuisine:- Indian </p><p><br /></p><p>Author:- Hem Lata Srivastava </p><p><br /></p><p><br /></p><p><u>Ingredients</u>:-</p><p><br /></p><p></p><ul style="text-align: left;"><li>Paneer 1/2 kg</li><li>Hung curd 1 cup</li><li>Boiled potatoes 2</li><li>Chopped green chili 1tsp</li><li>Chopped coriander </li><li>Chopped ginger 1tsp</li><li>Red chili powder 2tsp</li><li>Chat masala powder 1tsp</li><li>Lemon juice 1tsp</li><li>Cornflour 1tbsp</li><li>Cashew nut powder 1tbsp</li><li>Roasted cumin powder 1/2tsp</li><li>Cumin seeds 1tsp</li><li>Salt to taste </li><li>Ghee 1tbsp</li><li>Oil for shallow frying</li></ul><div><br /></div><ul style="text-align: left;"><li>For serving:-</li><li>Green chutney </li></ul><p></p><p><br /></p><p><u>Recipe procedure</u>:-</p><p><br /></p><p></p><ul style="text-align: left;"><li>Grate the paneer and boiled potato. </li><li>Heat ghee in a pan add cumin then let them crackle, then add grated onion, green chili, and ginger, and saute until translucent. </li><li>Add grated paneer and potato mix with onion mixture.</li><li>Add salt, red chili powder, black pepper powder chat masala powder, hung curd lemon juice, cornflour, and cashew nuts powder, and mix it well as the mixture gets like dough then switch off the gas. </li><li>Add coriander leaves mix and divide the mixture into equal portions and make kebabs. </li><li>Shallow fry them until crisp and golden. </li><li>Serve hot with chutney. </li></ul><p></p><p><br /></p><p><u><br /></u></p><p><u>Note:-</u></p><p><br /></p><p></p><ul style="text-align: left;"><li>Add more cornflour if needed. </li><li>You can add almond powder besides cashew nuts powder.</li></ul><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5npK_RFzp74M5Gk8fnmuHje9MjEg6sZkOuIlZ0eZRf9YDM0zy1Trv3T__Xy9TCQKzsn6Y5q5QV0LovJtfI9AgyH3e36IPskG2u04DeFw3lRahU2AwWTYUA_bSk2_qsfeLdoN20DGITfgz6Y5NfCLNn-kS51de7K4o7W1Txyr9aPLSZlgDtbL3l6L/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5npK_RFzp74M5Gk8fnmuHje9MjEg6sZkOuIlZ0eZRf9YDM0zy1Trv3T__Xy9TCQKzsn6Y5q5QV0LovJtfI9AgyH3e36IPskG2u04DeFw3lRahU2AwWTYUA_bSk2_qsfeLdoN20DGITfgz6Y5NfCLNn-kS51de7K4o7W1Txyr9aPLSZlgDtbL3l6L/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><p>My collection for A to Z recipe challange</p><p>A- <a href="https://www.marigoldhemlata.com/2021/07/mini-aloo-cheela-potato-pancake.html">Mini aloo cheela</a></p><p>B- <a href="https://www.marigoldhemlata.com/2021/08/besan-ki-khandaiyan-katli-besan-ki-sabji.html">Besan ki khandaiyan</a></p><p>C- <a href="https://www.marigoldhemlata.com/2021/09/chukandar-galouti-beetroot-galouti.html">Chukandar galauti</a></p><p>D- <a href="https://www.marigoldhemlata.com/2021/10/dahi-sabudana.html">Dahi sabudana</a></p><p>E- <a href="https://www.marigoldhemlata.com/2021/11/elaichi-rabdi-kheercardamom-rabdii-kheer.html">Elaichi rabdi kheer</a></p><p>F- <a href="https://www.marigoldhemlata.com/2021/12/this-month-we-have-word-f-from-to-z.html">Falsa fruit custard shots</a></p><p>G- <a href="https://www.marigoldhemlata.com/2022/01/there-are-various-dishes-made-from.html">Gobhi cutlets</a></p><p>H- <a href="https://www.marigoldhemlata.com/2022/02/achari-halditurmeric-vegetable-galouti.html">Achari haldi kebabs</a></p><p>I- <a href="https://www.marigoldhemlata.com/2022/03/imli-ka-imlanaamlana-popsicles.html">Imli ka imlana</a></p><p>J- <a href="https://www.marigoldhemlata.com/2022/04/jimikand-aur-akhrot-ki-tikki-chat.html">Jimikan aur akhrot tikki</a></p><p>K- <a href="https://www.marigoldhemlata.com/2022/05/kathal-moti-pulao.html">Kathal moti pulao</a></p><p>L-<a href="https://www.marigoldhemlata.com/2022/06/lauki-mussalam-bharwan-lauki-shahi-lauki.html">Lauki Mussalam</a></p><p>M- <a href="https://www.marigoldhemlata.com/2022/07/makhana-matar-kofta-curry.html">Makhana matar kofta curry</a></p><p>N-<a href="https://www.marigoldhemlata.com/2022/08/nari-saag-ka-paratha.html">Nari saag paratha</a></p><p>O- <a href="https://www.marigoldhemlata.com/2022/09/oalsuranjimikand-chapli-kebabs.html">Oal chapli kebabs</a></p><p>P- <a href="https://www.marigoldhemlata.com/2022/10/paneer-kebabs-cottage-cheese-kebabs.html">Paneer Kebabs</a></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com3tag:blogger.com,1999:blog-1126908786751526653.post-28024153617060598552022-09-25T21:44:00.003+05:302022-09-26T19:27:15.874+05:30Mushroom/ Khumb Akbari <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqDidcFiJPJkY8FNSR1t6NhKj29CAu72dWHGfrvUWvuy00tNRBhTlkKC4vi8KsVMBtV2P-One88qj7xlP-BgQQUjm6-VjLUrN7uotyNTddmb4eRNNtyxvoNW7Xr2PKcI09cRWzoiUP7JT1YbdlFo1kT1dpJ_rjyVK4i5vm4ZkmQN6z1X4KWnYhzuc/s3346/20220917_235316.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3346" data-original-width="3066" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJqDidcFiJPJkY8FNSR1t6NhKj29CAu72dWHGfrvUWvuy00tNRBhTlkKC4vi8KsVMBtV2P-One88qj7xlP-BgQQUjm6-VjLUrN7uotyNTddmb4eRNNtyxvoNW7Xr2PKcI09cRWzoiUP7JT1YbdlFo1kT1dpJ_rjyVK4i5vm4ZkmQN6z1X4KWnYhzuc/w586-h640/20220917_235316.jpg" width="586" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJQjZIlMLAgGfO89PNpWVNkFR-QW7mQS8Hnx_jIvcubqQrLgBn_WVcrr7nVTk8WliZBQtZCGH-bsjT5En5qdFUgnheikx4mzOuFvXQh-onTEaYsoqiyAzZ9uCHjrQQDzWz_xzO6W9trlXm7Ik9YhlqwcfPLeuM_o7WfGtXOvVaZr3HXs5bFzRZoIK/s2513/20220917_235444.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2513" data-original-width="2162" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJQjZIlMLAgGfO89PNpWVNkFR-QW7mQS8Hnx_jIvcubqQrLgBn_WVcrr7nVTk8WliZBQtZCGH-bsjT5En5qdFUgnheikx4mzOuFvXQh-onTEaYsoqiyAzZ9uCHjrQQDzWz_xzO6W9trlXm7Ik9YhlqwcfPLeuM_o7WfGtXOvVaZr3HXs5bFzRZoIK/w550-h640/20220917_235444.jpg" width="550" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiyBvG1FQJNjaJI2NSCzQcwXYXsimbg7v6d2ahvqJMTodi_-Jk-7EZSzYkNkFEUJC1dofFVaW8KYTBT6tIlu3AWuSaVu4pF5HNnTvqKK1oQKDsmTtoR3gKYhQM21Wrs4uTXKGkcnuR--xuw0cGlOzFqcTO0xODLu683ArN8kXHR8Itkyt_pG4J5TJ/s4128/20220917_231805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="3096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHiyBvG1FQJNjaJI2NSCzQcwXYXsimbg7v6d2ahvqJMTodi_-Jk-7EZSzYkNkFEUJC1dofFVaW8KYTBT6tIlu3AWuSaVu4pF5HNnTvqKK1oQKDsmTtoR3gKYhQM21Wrs4uTXKGkcnuR--xuw0cGlOzFqcTO0xODLu683ArN8kXHR8Itkyt_pG4J5TJ/w480-h640/20220917_231805.jpg" width="480" /></a></div><br /><div><div><div>Pata nahi pahle chicken Akbari aya ya aloo Akbari but I think that the aloo Akbari is a veg version of chicken Akbari. </div><div><br /></div><div>The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices.</div><div><br /></div><div>When I thought to make mushroom Akbari it was a big task for me because mushrooms are very delectable fungus so it needs to be handled carefully. </div><div><br /></div><div>There is a recipe which is made from potato called aloo akbari in muglai cuisine.</div><div>Here I have used mushroom and made mushroom Akbari. Fried Mushroom Kofta stuffed with nuts. And dipped in rich cashew and melon seed based gravy. </div><div><br /></div><div>For mushroom Akbari first I peel the mushrooms carefully because mushrooms are very delectable fungus so need to be handled carefully. </div><div><br /></div><div>I stuffed some fine chopped nuts along with grated mawa. Mawa helps to bind all the nuts and gives it more royal taste.</div><div>I use raw and boiled banana instead of potato for binding.</div></div><div><br /></div></div><div>Preparation Time:-15 minutes </div><div>Cooking Time:- 20 minutes </div><div>Serves :- 4</div><div>Cuisine:- Indian </div><div>Author:- Hem Lata Srivastava </div><div><br /></div><h4 style="text-align: left;"><u>Ingredients</u>:-</h4><h4 style="text-align: left;"><u>For Kofta</u>:-</h4><div><br /></div><div><ol style="text-align: left;"><li>Button Mushroom 1 packet </li><li>Boiled banana 1 piece</li><li>Salt to taste </li><li>Ghee 1 tbsp </li><li>Chopped onion 1tbsp</li><li>Chopped green chili 1no.</li><li>Chopped coriander 1tbsp</li><li>cumin seeds 1tsp</li><li>Roasted chana powder 1 tbsp</li><li>Oil for frying </li></ol></div><div><br /></div><h4 style="text-align: left;"><u>For Filling</u>:-</h4><div><ol style="text-align: left;"><li>Chopped cashew nut 1tsp</li><li>Chopped raisins 1tsp</li><li>Roasted poppy seeds 1/2tsp</li><li>Chopped ginger 1/4tsp</li><li>Chopped green chili 1/4tsp</li><li>Mawa 1tbsp</li></ol></div><div><br /></div><h4 style="text-align: left;"><u>For Gravy</u>:-</h4><div><ol style="text-align: left;"><li>Onion diced 1 no</li><li>Garlic cloves 4 no.</li><li>Chopped ginger 1 piece </li><li>Green chili 1no</li><li>Tomatoes 2no</li><li>Cashew nut 6 no</li><li>Melon seeds 1tbsp</li><li>Curd 1tbsp</li><li>Salt as per taste </li><li>Turmeric powder 1tsp</li><li>Kashmiri chilli powder 2tsp</li><li>Cinnamon 1 stick </li><li>Whole red chili 2 no</li><li>Cloves 4no</li><li>black cardmom 1no</li><li>star anise 1no</li><li>bay leave 1no</li><li>green cardmom 2 no</li><li>Cumin seeds 1tsp</li><li>butter 1tbsp</li><li>fresh cream 2tbsp</li><li>kasoori methi 1tsp</li><li>ghee 1tbsp</li><li>Coriander and cream for Garnishing </li></ol></div><div><br /></div><h4 style="text-align: left;"><u>Recipe procedure</u>:-</h4><div><br /></div><div><div><ol style="text-align: left;"><li>Peel and wash the mushrooms carefully then grate them in iced water. </li><li>Grate the banana.</li><li>Heat ghee in a pan add cumin seeds, as they change the colour add green chili and onion... saute until transculant. </li><li>Add mushroom and banana stir and mix salt, coriander leaves and roasted chana powder ,mix it well cook until the mixture becomes like a dough. </li><li>Switch off the gas and allow to cool the mixture.</li><li>In the mean time mix all the filling ingredients. </li><li>Now grease your palm take 1 or 2 tbsp mixture flattened in the center take a little bit filling and place in the middle of the dough, bring the sides of the dough enclosing the nuts in the middle and seal it tightly. </li><li>Make all the Koftas.</li><li>Now heat oil and fry them golden brown. </li><li>Keep them out carefully. </li><li>In a pan boil tomatoes,onion, ginger, garlic, green chili, cashew nuts,melon seeds,red chili and whole spices once tomatoes gets soft switch off the gas. </li><li> Once the mixture gets cool discard all the whole spices and blend into smooth puree.</li><li>Now heat butter in a pan add turmeric powder, chilli powder and then add the puree to it ,stir and cook it for two minutes.</li><li>Mix curd and cream add to the mixture. </li><li>Dry roast the kasoori methi and crush it add to the gravy, add salt.</li><li>Boil the gravy for 5 minutes more add Koftas .</li><li>Switch off the gas. </li><li>Before serving garnish with cream and coriander. </li><li>Serve with chapati or paratha. </li></ol></div><div><br /></div><h4 style="text-align: left;"><u>Note</u>:- </h4><div><ol style="text-align: left;"><li>I use raw banana you can use boiled and mashed potatoes. </li><li>I have never used garam masala in my gravy you can add as per your choice.</li><li>Filling can be changed as per your taste.</li><li>We can also serve it with warqi paratha. .</li><li></li><li>Once the koftas absorbs the gravy keep them out in a serving bowl. </li><li>Before serving, heat the gravy and pour over the koftas.</li></ol></div></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com0tag:blogger.com,1999:blog-1126908786751526653.post-62663380832219287282022-09-15T13:27:00.003+05:302022-09-15T13:32:55.411+05:30Oal/Suran/Jimikand Chapli Kebabs <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YeS2FLPqi-9Lre7Mk8QIcR17D7LFWtq7l_zzxhFsAs914NO71ODsxBWHz_pTihB6PznhyRRyVqJUa4LHfowYl6TUyxYQUw3qoAIvYbxgPSrIW5_yGOBjmIWXjqMt-FuVXdqVJqj8C3KwgOTt4sBZCR7OglkCAA9gsOQgkVrVR_KW6qHxMocmE3aL/s1280/IMG-20220914-WA0037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1280" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YeS2FLPqi-9Lre7Mk8QIcR17D7LFWtq7l_zzxhFsAs914NO71ODsxBWHz_pTihB6PznhyRRyVqJUa4LHfowYl6TUyxYQUw3qoAIvYbxgPSrIW5_yGOBjmIWXjqMt-FuVXdqVJqj8C3KwgOTt4sBZCR7OglkCAA9gsOQgkVrVR_KW6qHxMocmE3aL/w640-h480/IMG-20220914-WA0037.jpg" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><span style="background-color: white; color: #202122; font-size: 16px;">This month I was very occupied with much work, but I still wanted to participate in A to Z challenge</span></div><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif" style="background-color: white; color: #202122; font-size: 16px;">So I decided to make veg Chapli Kebab using O for Oal this month. challenge'<br /></span><div><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif" style="background-color: white; color: #202122; font-size: 16px;">Chapli Kebabs are usually made from ground beef, mutton, or chicken </span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Lato, Helvetica, Arial, sans-serif" style="background-color: white; color: #202122; font-size: 16px;">with spices in the shape of a patty.</span></div><div><span style="background-color: white; color: #202122; font-size: 16px;">The Chapli Kabab originally comes from the northern areas of Pakistan, Chapli kebab is a large and flattened ground meat patty. It has crunchy due to coarsely grounded spices. Tangy and nutty taste comes from Anardana.</span></div><div><span style="background-color: white; color: #202122; font-size: 16px;">Vegetarians can use soya nuggets, and potatoes for chapli kebabs but here I am using Oal which is also known as Jimikand, Suran and in English, it is called Yam.</span></div><div><span style="background-color: white; color: #202122; font-size: 16px;">This month we have the word O for the A to Z challenge and there is no other ingredient that starts from the word O so I choose Oal.</span></div><div><span style="background-color: white; color: #202122; font-size: 16px;">Another popular Non-vegetarian kebab I have converted into a vegetarian version. </span></div><div><span style="color: #202122;"><span style="background-color: white;">As we all know Oal has a tendency of itchiness if not treated properly, so I applied salt over it and then, later on, washed it with vinegar which helped me remove its itchiness. </span></span></div><div><br /></div><div><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div><div><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div><h4 style="text-align: left;"><span style="background-color: white; color: #202122; font-size: 16px;"><u>Ingredients</u>; -</span></h4><div><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div><div><ol style="text-align: left;"><li><span style="background-color: white; color: #202122; font-size: 16px;">Oal 1 kg</span></li><li><span style="background-color: white; color: #202122; font-size: 16px;">Vinegar 2 tsp</span></li><li><span style="background-color: white; color: #202122; font-size: 16px;">Salt 1 tbsp</span></li><li><span style="color: #202122;"><span style="background-color: white;">Coriander seeds 1 tbsp</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Cumin seeds 1 tbsp</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Black peppercorn 6 to 8</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Whole red chili 2 </span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Grated onion 2 tbsp</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Chopped tomatoes 2 tbsp</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Chopped coriander leaves 1 tbsp</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Chopped mint leaves 1 tsp</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Dry mango powder/ Amchoor poder 1 tbsp</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Tomato slice </span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Salt to taste</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Roasted chana powder</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">Oil for frying</span></span></li><li><span style="color: #202122;"><span style="background-color: white;">For serving chutney</span></span></li></ol></div><div><br /></div><div><br /></div><h4 style="text-align: left;"><span style="background-color: white; color: #202122;"><u>Recipe procedure</u>;-</span></h4><div><span style="color: #202122;"><span style="background-color: white;"><div><ol style="text-align: left;"><li>First, peel the Oal and wash it properly to remove the dirt and mud.</li><li>Now cut it into large pieces then apply the salt and keep aside for 10 minutes.</li><li>In the meantime roast cumin, coriander, peppercorn, and whole red chilis. Cool them and grinned them into coarse. </li><li>Then wash and grate the Oal and apply the vinegar and again keep it aside for 10 minutes, it helps to avoid the itchiness.</li><li>Now wash Oal properly and strain all the water, In a large mixing bowl then add all the ingredients except for oil.</li><li> Mix it well, make large-size kebabs fry both sides until they turn dark brown in color.</li><li>Serve hot with chutney.</li></ol></div></span></span></div><div><span style="color: #202122;"><span style="background-color: white;"><br /></span></span></div><div><span style="color: #202122;"><span style="background-color: white;">Notes:-</span></span></div><div><span style="color: #202122;"><span style="background-color: white;">You can add cornflour besides chana powder.</span></span></div><div><span style="color: #202122;"><span style="background-color: white;">Add can lemon juice to avoid its itchiness.</span></span></div><div><span style="color: #202122;"><span style="background-color: white;"><br /></span></span></div><div><br /></div><div><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div><div><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81Y1YOL3QFkIvig2nsY2p1qrUiQ1mfNgmSAlmpwQYw3wMkqGAWOf9vvYbRRGLOpWUSoFoknrshAxZWl_c5Noo9b3svpF32cS5P8XADqkPNRzDc5tnLI5lrYkw3XQFE-TXOn4wzORT9Q9UNk90_psR2QIYBXTuoCaDZmx1YVw5jQSyDZbJP7nr__6M/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81Y1YOL3QFkIvig2nsY2p1qrUiQ1mfNgmSAlmpwQYw3wMkqGAWOf9vvYbRRGLOpWUSoFoknrshAxZWl_c5Noo9b3svpF32cS5P8XADqkPNRzDc5tnLI5lrYkw3XQFE-TXOn4wzORT9Q9UNk90_psR2QIYBXTuoCaDZmx1YVw5jQSyDZbJP7nr__6M/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div><div><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div><div><span style="background-color: white; color: #202122; font-size: 16px;"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com5tag:blogger.com,1999:blog-1126908786751526653.post-47853626675740183012022-08-07T13:17:00.001+05:302022-08-07T13:28:33.707+05:30Nari Saag Ka Paratha<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb0slSOu2EVXMnCWZ3Jdbd48f4JvjsYLtOgziiFg5e7vWWHt__xqNfMQUuLB98pim8e_nKnwyGA53u6l7wUkD7xuHxNYjB3DonxpwoO2ie3QVxEwUx_8YnAiEwBqjZHL0oBpy7sQoyUxfox57NXA9bYQa1j-tFEcvlWtTKhSJpfCgnKtRGVA_WQS1/s4128/20220714_114405.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="3096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfb0slSOu2EVXMnCWZ3Jdbd48f4JvjsYLtOgziiFg5e7vWWHt__xqNfMQUuLB98pim8e_nKnwyGA53u6l7wUkD7xuHxNYjB3DonxpwoO2ie3QVxEwUx_8YnAiEwBqjZHL0oBpy7sQoyUxfox57NXA9bYQa1j-tFEcvlWtTKhSJpfCgnKtRGVA_WQS1/w480-h640/20220714_114405.jpg" width="480" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqY69IowzS7KYj94Ye_W7s6jau2myl3Gpeo-46n4NSiaz5mtnG3VpGolWoRtI61a0tSSxKDsbFTVBeXX_5O1eqiePFXSYti4nbdKlcI19IjXnFuCLqTbaYUuW4kOEtejGkLB61fYsAvx8tVmzzBaN_7jSBN7SPVxt57-PDao-_UCJQ8-h6SVIdaHn/s4128/20220714_114352.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="3096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEqY69IowzS7KYj94Ye_W7s6jau2myl3Gpeo-46n4NSiaz5mtnG3VpGolWoRtI61a0tSSxKDsbFTVBeXX_5O1eqiePFXSYti4nbdKlcI19IjXnFuCLqTbaYUuW4kOEtejGkLB61fYsAvx8tVmzzBaN_7jSBN7SPVxt57-PDao-_UCJQ8-h6SVIdaHn/w480-h640/20220714_114352.jpg" width="480" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfn94u6hKvL500cJpvAY86Xfy843C6hXFsClTgbSGZQFKX05fedcHmp-_IwMvqo8iv9ChXKbGDvcipG9BhIQm9Jgl708ixIrDXLUtxUVV5sUyimoRLXulB2uWAWSwRh6RT_jPlauDkCDHFTLf1E29RrszK6V_0PyhXVsmlPWOR9PHo6k4P8eoVx4S/s4096/20220720_135107.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPfn94u6hKvL500cJpvAY86Xfy843C6hXFsClTgbSGZQFKX05fedcHmp-_IwMvqo8iv9ChXKbGDvcipG9BhIQm9Jgl708ixIrDXLUtxUVV5sUyimoRLXulB2uWAWSwRh6RT_jPlauDkCDHFTLf1E29RrszK6V_0PyhXVsmlPWOR9PHo6k4P8eoVx4S/w480-h640/20220720_135107.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu34aPL0fw1DsHSXuC7LCq58oCXCMqybkaqwqw3vsIjDLyNr8TLON8Gz0344447yE5N75Vcrq4adqAMRxuJfFxQvNZmV0kqFDYbsfnmkIGIYFAeEizDEYeHWFap_EdWXZaH9Wesw9XGSRjxhfVkqCHLc5ec8a5ufTVrkQ9cXLf33XfUbM3R_jSgYw/s4128/20220714_114347.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4128" data-original-width="3096" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWu34aPL0fw1DsHSXuC7LCq58oCXCMqybkaqwqw3vsIjDLyNr8TLON8Gz0344447yE5N75Vcrq4adqAMRxuJfFxQvNZmV0kqFDYbsfnmkIGIYFAeEizDEYeHWFap_EdWXZaH9Wesw9XGSRjxhfVkqCHLc5ec8a5ufTVrkQ9cXLf33XfUbM3R_jSgYw/w480-h640/20220714_114347.jpg" width="480" /></a></div><br /><p>Water spinach is a long, leafy green vegetable with hollow stems that grows in water or damp soil. It is also known as nari ka saag. </p><p>Nari saag is a good source of vitamin C to strengthen the immune system, vitamin A to maintain healthy skin. </p><p>Consuming Water Spinach on a regular basis helps in increasing the iron content of your body. This vegetable is rich in Iron and hence is considered great for people affected by Anemia. Water spinach is also great for pregnant women as they help in increasing the RBC count of the body by helping in hemoglobin formation.</p><p>It can be used in soup, stir fry and in dal .</p><p>To prepare water spinach, you must wash it, trim it, and cut it down into manageable lengths</p><p>This month for A to Z challenge we have word N so I choose Nari ka saag and make paratha. </p><p>Here is my entry for A to Z challenge from word N. </p><p>Preparation Time:- 10 minutes </p><p>Cooking Time:- 10 minutes </p><p>Serves:- 4</p><p>Author:- Hem Lata Srivastava </p><p><br /></p><p><u>Ingredients</u>:-</p><p><br /></p><p></p><ol style="text-align: left;"><li>Nari ka saag/ Water Spinach 1 bunch</li><li>Salt to taste </li><li>Chopped green chili 2 no.</li><li>Chopped ginger 1tbsp</li><li>Chat masala powder 2tsp</li><li>Lemon juice 1tbsp</li><li>Crushed coriander 1tbsp</li><li>Crushed cumin seeds 1tsp</li><li>Crushed whole red chili 1tsp</li><li>Red chili powder 1tsp (optional)</li><li>Wheat flour 4 cup</li><li>Oil </li></ol><p></p><p><br /></p><p><br /></p><p><u>Recipe Procedure</u>:-</p><p><br /></p><p></p><ol style="text-align: left;"><li>Discard the stem from saag and wash it properly then chop it.</li><li>Mix all the ingredients instead of oil with flour and knead a soft dough. </li><li>Now divide into equal portion make balls. </li><li>Roll the paratha and fry from both sides until golden. </li><li>Serve with aloo rasa, pickle or curd.</li></ol><p></p><p><br /></p><p><br /></p><p><br /></p><p><u>Notes</u>:- </p><p><br /></p><p></p><ol style="text-align: left;"><li>Choose clean saag and wash properly. </li><li>You can use any glutun free flour like ragi , makka or bajra.</li></ol><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydbu9EqVKar3nWtDOTNT55aCjtRQ89oyKDP0056eLJaJoFfIrLjzrhLFR6oHCUjJBBcrsMA3TQslU4jmILQcVS5w0x6y8Ej9eKUetUOB3hJR-IcEScBUNfJyJjr0bRdnxHqYWpktM80NiD0ZldcnbJ6RTr5M8GMmRhrm89OnVv5toeMk6K7BUysdy/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiydbu9EqVKar3nWtDOTNT55aCjtRQ89oyKDP0056eLJaJoFfIrLjzrhLFR6oHCUjJBBcrsMA3TQslU4jmILQcVS5w0x6y8Ej9eKUetUOB3hJR-IcEScBUNfJyJjr0bRdnxHqYWpktM80NiD0ZldcnbJ6RTr5M8GMmRhrm89OnVv5toeMk6K7BUysdy/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><p><br /></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com5tag:blogger.com,1999:blog-1126908786751526653.post-502566422210155392022-07-08T20:50:00.008+05:302022-10-19T20:35:44.382+05:30Makhana, Matar Kofta Curry <p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7r2VytkQOESY5g_Dhg8yk3nJGUkVhyp_PLt6-7zeMK5qTgjzdxWzUaOXbeBBTv5L8tBuOgNPPVcFeajEcpdgpANLgnd-KswV1Kx0DMrwLk2aOpFjyA7ngq2HhOWhM0mpzH7UN0RED779bdrN7x0bGX2CJkldFyvGBtRi7Ifu7hX3jqw1pTQCyBpN/s3508/20220707_165127.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3508" data-original-width="3023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7r2VytkQOESY5g_Dhg8yk3nJGUkVhyp_PLt6-7zeMK5qTgjzdxWzUaOXbeBBTv5L8tBuOgNPPVcFeajEcpdgpANLgnd-KswV1Kx0DMrwLk2aOpFjyA7ngq2HhOWhM0mpzH7UN0RED779bdrN7x0bGX2CJkldFyvGBtRi7Ifu7hX3jqw1pTQCyBpN/w552-h640/20220707_165127.jpg" width="552" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div><br /></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGksw4P9fqPuUzD0kzdP-9WblAgYIy5mEbRjNt1gE0S8HUK4784ps1SZbLJPMZWxwYfMVm4lH8sn9wzQlMPAFyIGc_SnND28J4z4NVF9q82nQMpJ0u5Jgiwf9Yyx24wTYYGTiZtkSs1fdOsrwjxUEzRqZ0sdv5L9PqQI4BOzycJtiZi3N6MNdPuPm0/s1445/20220707_085116.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1445" data-original-width="1269" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGksw4P9fqPuUzD0kzdP-9WblAgYIy5mEbRjNt1gE0S8HUK4784ps1SZbLJPMZWxwYfMVm4lH8sn9wzQlMPAFyIGc_SnND28J4z4NVF9q82nQMpJ0u5Jgiwf9Yyx24wTYYGTiZtkSs1fdOsrwjxUEzRqZ0sdv5L9PqQI4BOzycJtiZi3N6MNdPuPm0/w562-h640/20220707_085116.jpg" width="562" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUc5QFJ0dDDfrdsj_t-Cnf3IRsp7BIWfglA775u2rtidEPO8SW_xeam0N-0Ef5PvKuO5ucx1pd2JyuzdTxo1RSmApozSW4Br1_yfQi2TfC5ml0c-4oY-3vJf0OdCWZKR0nG2Fh-U_Ed4-7C4bS2Sv1YiAZKiv1GJ8LO96w3jEZUmjGYenFz9iUD-fK/s1811/Screenshot_20220707-085028_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1811" data-original-width="1076" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUc5QFJ0dDDfrdsj_t-Cnf3IRsp7BIWfglA775u2rtidEPO8SW_xeam0N-0Ef5PvKuO5ucx1pd2JyuzdTxo1RSmApozSW4Br1_yfQi2TfC5ml0c-4oY-3vJf0OdCWZKR0nG2Fh-U_Ed4-7C4bS2Sv1YiAZKiv1GJ8LO96w3jEZUmjGYenFz9iUD-fK/w532-h640/Screenshot_20220707-085028_Gallery.jpg" width="532" /></a></div><br /><div><br /></div><div> <span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; color: #0f1111; font-size: 15px;">Makhana is considered to be a super-food with Low GI, rich in flavonoids, and a good source of protein, carbohydrates, fiber, magnesium, potassium, phosphorus, iron, and zinc.</span><div><span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; color: #0f1111; font-size: 15px;">It can be used in curries, kheer, puddings, and dry roasted snacks. </span></div><div><span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; color: #0f1111; font-size: 15px;">Fox nuts are great snack food for diabetics and heart patients as they contain good fat and have a low quantity of saturated fats.</span></div></div><div><span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; color: #0f1111; font-size: 15px;">Green peas are small, spherical seeds that come from pods that are produced by the Pisum sativum plant.</span></div><div><span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; color: #0f1111; font-size: 15px;">Green peas are rich sours of fiber and essential nutrients like vitamin C, K, and B complex. Fresh peas are used in various dishes like curries, chat, poori, salads, and many more.</span></div><div><span face=""Amazon Ember", Arial, sans-serif" style="background-color: white; color: #0f1111; font-size: 15px;"><br /></span></div><div>This month we have word M for the A to Z challenge and I choose 2 ingredients for my recipe first is Makhana and the second one is Matar and made Makhana Matar kofta curry.</div><div><br /></div><div><br /></div><div><br /></div><div>Preparation Time:- 05 minutes </div><div>Cooking Time:- 20 minutes</div><div>Servings:- 4</div><div>Recipe Type:- Main course (Indian)</div><div>Author:- Hem Lata Srivastava</div><div><br /></div><div><u>Ingredients</u>:-</div><div><br /></div><div><u>For Kofta</u>:-</div><div><ol style="text-align: left;"><li>Makhana/ Fox nuts 1 cup</li><li>Hari Matar 2 cup </li><li>Paneer 50 gm</li><li>Salt 1 tsp</li><li>Cumin seeds 1 </li><li>Chopped green chili 2no</li><li>Chopped ginger 1 inch</li><li>Gram flour 1 tbsp</li><li>Cornflour 1 tbsp</li><li>Ghee </li></ol></div><div><br /></div><div><u>For Curry</u>:-</div><div><br /></div><div><ol style="text-align: left;"><li>Onion 1 large</li><li>Tomatoes 4 no</li><li>Green chili 2 no</li><li>Ginger 1 inch</li><li>Garlic 4 cloves</li><li>Cinnamon 1 stick</li><li>Cumin seeds 1 tsp</li><li>Cashew nuts 10 no.</li><li>Green cardamom 2 no</li><li>Salt to taste</li><li>Red chili powder 1tsp</li><li>Turmeric powder 1 tsp</li><li>Butter 1 tbsp</li><li>Ghee 1 tbsp</li><li>Fresh cream 1/2 cup</li><li>Kasoori methi 1 tbsp</li></ol></div><div><br /></div><div><br /></div><div><u>Recipe Method</u>:-</div><div><br /></div><div><ol style="text-align: left;"><li>In a pan add 1/2 tsp ghee and roast the makhana on low heat until makhana becomes crisp cool and make a fine powder.</li><li>In the same grinder blend the matar into a smooth paste.</li><li>Now heat 1 tsp ghee in a pan add cumin seeds and let them change the color add chopped green chili and ginger saute a minute add matar paste and makhana powder to it, Mix it well add salt, gram flour mix it well and cook for 5 minutes on low heat.</li><li>Once the mixture gets cool add cornflour mix and make koftas.</li><li>Heat appe pan and fry the koftas till golden on both sides.</li><li>In another pan add tomatoes, garlic, green chili, onions, cinnamon, green cardamom, and cloves let it boil until tomatoes and cashew nuts get soft.</li><li>Switch off the gas once the mixture cools blend into a fine puree.</li><li>Heat ghee and butter in a pan and add cumin seeds as they crackle add tomato puree, turmeric powder, red chili powder, and salt.</li><li>Cook it for 10 minutes. Add cream mix and switch off the gas.</li><li>put the koftas in a serving bowl pour the gravy, and garnish with fresh cream and coriander leaves.</li><li>Serve hot with chapati, paratha, or rice.</li></ol></div><div> </div><div><u>Notes</u>:-</div><div><ol style="text-align: left;"><li>Here I use appe pan for frying the koftas you can deep fry them.</li><li>You can also add some cashew nuts powder for richness.</li></ol></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJh5LBk1xyrdg10MNnBA0C1AM7xvGOLSxJGuiP-Zp6qQDPL61DOujtFa4e7abteI_VbuxApsOhflewMRd722yNkO3rbtIqCc_jUnLoYzfyvjYvzFzX7_neOwYGmiDkI5g3e-PFrQ74YXC773LWlD8itMaHxJKz_h9dAcr97k4mzC9Szj7nj_VngVtP/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJh5LBk1xyrdg10MNnBA0C1AM7xvGOLSxJGuiP-Zp6qQDPL61DOujtFa4e7abteI_VbuxApsOhflewMRd722yNkO3rbtIqCc_jUnLoYzfyvjYvzFzX7_neOwYGmiDkI5g3e-PFrQ74YXC773LWlD8itMaHxJKz_h9dAcr97k4mzC9Szj7nj_VngVtP/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><div><br /></div><div><br /></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com7tag:blogger.com,1999:blog-1126908786751526653.post-62095887041802038432022-06-04T13:21:00.004+05:302022-06-04T13:21:44.918+05:30Lauki Mussalam/ Bharwan Lauki / Shahi Lauki<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEign5t9aq6McoXrANgLy8FkIfX_Fm3hSfttHfGcuyJssQrjkd3sDiSEFuBkaAfL2Z_qrSlnFOODD0dXDNINwMXoO6kUMO7MczVMWEqkq7fxSXYAwtplVD65IHaWOHVUTIMM12UmfcPseEiyHNLcBSjNaE-N1t2UzsBDl2Ow6-kvFT8y3VOxh6OpMDr2/s2010/20220601_231015.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2010" data-original-width="1392" height="702" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEign5t9aq6McoXrANgLy8FkIfX_Fm3hSfttHfGcuyJssQrjkd3sDiSEFuBkaAfL2Z_qrSlnFOODD0dXDNINwMXoO6kUMO7MczVMWEqkq7fxSXYAwtplVD65IHaWOHVUTIMM12UmfcPseEiyHNLcBSjNaE-N1t2UzsBDl2Ow6-kvFT8y3VOxh6OpMDr2/w573-h702/20220601_231015.jpg" width="573" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Zkakxo5ERQfSHftiyCwfADK40NlQpREc4gdQeIIsntLxSkIFxZV_7kN5gITZXUe5L44JJXX4kMq_nYq7zOfK-RHDYT36kO-rUfrfqgQL2jPB8pkM0M3DE95tYsVj3j95g9MHyCFy_LBkGAHcXXD0Pk2mPWnhob8HPxtksUI_Ryq3zgQMiqe-xZKa/s3290/20220601_230912.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3290" data-original-width="3034" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Zkakxo5ERQfSHftiyCwfADK40NlQpREc4gdQeIIsntLxSkIFxZV_7kN5gITZXUe5L44JJXX4kMq_nYq7zOfK-RHDYT36kO-rUfrfqgQL2jPB8pkM0M3DE95tYsVj3j95g9MHyCFy_LBkGAHcXXD0Pk2mPWnhob8HPxtksUI_Ryq3zgQMiqe-xZKa/w590-h640/20220601_230912.jpg" width="590" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqh2GWb4-aJeZaVkQ6cJ2y3f5sLvMo87QjomCe_EZhQd19m78zkviMeXklSV831zpvV3P_9IptRiPWribYh6J1Pla405CqWkz4RxM43qo0dK3iiJFUY67gfg-sJSOSpd48ZwYLHXgqp4Ex9XSGFj9D95fKee1X08ygFAzTetOM-oAm1TM9tHzBwyH/s717/20220603_091942.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="717" data-original-width="534" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWqh2GWb4-aJeZaVkQ6cJ2y3f5sLvMo87QjomCe_EZhQd19m78zkviMeXklSV831zpvV3P_9IptRiPWribYh6J1Pla405CqWkz4RxM43qo0dK3iiJFUY67gfg-sJSOSpd48ZwYLHXgqp4Ex9XSGFj9D95fKee1X08ygFAzTetOM-oAm1TM9tHzBwyH/w576-h640/20220603_091942.jpg" width="576" /></a></div><br /><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;">We have the word "L" for this month's A to Z recipe challenge, I choose Lauki which most people do not like so I thought to make it tastier and make Lauki Mussallam.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Lauki can be used in various recipes like lauki ka halwa, lauki ki kheer, lauki ke kofte, doodh wali lauki, lauki chana dal, lauki vadi ki sabzi or lauki ki sabzi</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">For Lauki Musallam we blanch the Lauki then stuff and shallow fry them. Then cut and serve with rich and creamy sauce.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Musallam is known for the whole vegetable or Murg or meat stuffed with spices and flavored with cardamom.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Musallam is a Mughlai dish that is made of chicken and the dish is originating from the Indian subcontinent, in this process, the whole chicken is marinated in ginger, and garlic paste and then stuffed with boiled eggs, seasoned with spices then roasted in tandoor. It can be served dry or in a rich, creamy sauce.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Lauki is arguably one of the most undervalued vegetables but it has many beneficial properties.</div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;">Lauki is also beneficial for the heart, the humble Lauki also helps in digestion, it is rich in fiber and alkaline content, and it helps in treating acidity.</div></div><br /><div><div><br /></div><div><br /></div><div><br /></div><div>Preparation Time:- 15 minutes</div><div>Cooking Time:-30 minutes</div><div>Serving:- 4</div><div>Cuisine:- Indian</div><div>Author:- Hem Lata Srivastava</div><h2 style="text-align: left;"><u>Ingredients</u>:-</h2><div><br /></div><div><ul style="text-align: left;"><li>1 small size Lauki</li><li>1 tsp salt</li><li>1/2 cup grated paneer</li><li>1/2 cup grated khoya</li><li>1 chopped green chili</li><li>1 inch chopped ginger</li><li>1tsp cumin powder</li><li>8-10 chopped raisins</li><li>4-5 chopped almonds</li><li>6-8 chopped cashew nuts</li><li>1tsp lemon juice</li><li>White pepper powder (optional)</li><li>A handful of coriander leaves</li><li>Ghee for frying</li><li>1 tbsp cornflour </li></ul></div><div><h4 style="text-align: left;"><u>Ingredients for Gravy</u>:-</h4><p></p><ul style="text-align: left;"><li>2 medium-size onion</li><li>4-5 garlic cloves </li><li>1inch sliced ginger </li><li>2 green chili </li><li>Salt to taste </li><li>1 stick cinnamon </li><li>4 tomatoes </li><li>1 bay leaf </li><li>4 cloves </li><li>10 cashew nuts</li></ul><p></p><h4 style="text-align: left;"><u>For the final gravy</u>:-</h4><p></p><ul style="text-align: left;"><li>1 tsp cumin seeds.</li><li>1 tsp red chili powder</li><li>2 tbsp grated mawa </li><li>2 tbsp fresh cream </li><li>1 tsp roasted and crushed Kasoori methi </li><li>Coriander leaves for Garnishing </li></ul><p></p><p><br /></p><h2 style="text-align: left;"><u>Recipes procedure</u>:-</h2><p><br /></p><p></p><ul style="text-align: left;"><li>Peel and wash the Lauki.</li><li>Remove the pith of Lauki using a knife of a peelar, It must look like a cylinder</li><li>Heat water in a large saucepan and boil the Lauki for 6 to 8 minutes.</li><li>Switch off the gas drain and let it dry for a few minutes</li><li>Meanwhile, mix all the stuffing ingredients in a bowl.</li><li>Once Lauki cools stuff it with filling. Dust the cornflour both the end.</li><li>Now heat ghee in a pan and shallow fry the Lauki on low heat from all sides until it is slightly browned keep the Lauki out on an absorbing paper. </li><li>Boil tomatoes with onion, garlic, ginger, bay leaf, cloves, cinnamon salt, green chili, and cashew nut. </li><li>Once the tomatoes get soft switch off the gas, cool, discard the whole spices, and blend into a coarse puree.</li><li>Now Heat a kadhai, add cumin seeds and let them crackle. Add tomato mixture stir and mix.</li><li>Now add grated mawa, and kasoori methi and mix well cook it for five minutes.</li><li>Switch off the flame, cool the mixture and again blend into a smooth puree, strain and add to the pan add cream, and red chili powder and boil it for a couple of minutes.</li><li>Now cut the fried Lauki into round pieces. Heat a nonstick pan and shallow fry them on both sides until lightly golden.</li><li>In a serving arrange the stuffed Lauki roundels and pour the gravy on top.</li><li>Garnish with cream and coriander leaves.</li><li>Serve hot with chapati or paratha.</li></ul><p></p><p><br /></p><h2 style="text-align: left;"><u>Notes</u>:-</h2><p><br /></p><p></p><ul style="text-align: left;"><li>Always choose fresh Lauki.</li><li>You can stuff the Lauki with boiled potatoes or meat mince also.</li><li>Mawa can be replaced with almond powder.</li><li>Lauki Musallam best goes with Garam Chapati but you can serve it with Laccha paratha also.</li></ul><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfniaf0iF0_Of36VATaesMc9BUPx4ddVrCptfbhb85A1ZEjxclLwhrpMCZxJ9a05sf0r8rZsA-h_pHgTmpF8cEcJ0pkbSMutTc9MoDD-7eGuHhHiWr8cCvE7pZT27w5ur49DphdVn-fzjKuooykdsa0lKA-yubnPzsump0lAdNBVNszyQlhE_6Ftn1/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfniaf0iF0_Of36VATaesMc9BUPx4ddVrCptfbhb85A1ZEjxclLwhrpMCZxJ9a05sf0r8rZsA-h_pHgTmpF8cEcJ0pkbSMutTc9MoDD-7eGuHhHiWr8cCvE7pZT27w5ur49DphdVn-fzjKuooykdsa0lKA-yubnPzsump0lAdNBVNszyQlhE_6Ftn1/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><p><br /></p><p><br /></p></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com6tag:blogger.com,1999:blog-1126908786751526653.post-23510907963122070112022-05-09T22:49:00.007+05:302022-06-20T21:15:17.546+05:30Kathal Moti Pulao <p><span style="font-family: arial;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqjsk9Y-F26AWLrmE7HOOWdCkH1yo5RyDyzyGVV_Ozcc49_76EFx6L44nO-Hf_gRmXLNVXxijIOsklbRwrQVPv3S2LUenSm1rrBVkxYJgVN9D0TH8baVDxrOOsBHaUQ_pTgJB4hyUiLCzXjk6mK27hjJlvBz0ciNFJIVRDox5npyntshqM9MBhXcN/s538/20220509_223210.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="503" data-original-width="538" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqjsk9Y-F26AWLrmE7HOOWdCkH1yo5RyDyzyGVV_Ozcc49_76EFx6L44nO-Hf_gRmXLNVXxijIOsklbRwrQVPv3S2LUenSm1rrBVkxYJgVN9D0TH8baVDxrOOsBHaUQ_pTgJB4hyUiLCzXjk6mK27hjJlvBz0ciNFJIVRDox5npyntshqM9MBhXcN/w640-h598/20220509_223210.jpg" width="640" /></a></span></div><span style="font-family: arial;"><br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf39tzZRiE7ZOfEoWQEN1g8yBNMSmoXRE1nqLZEUkv3ovIzx04xNoClRVp5ATTqyDhO7dTwqplJoOl757i1KcIBNzufW7CtdsPLSDk6xXK-u_7gB9wTUNSJI25sCCignYxFq_7sBCTdJ2n0V1mCUg3qir2YMtznE4MC1xgwuJ63llHAwfLW-Tj-Yny/s1447/20220509_214403.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1447" data-original-width="960" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf39tzZRiE7ZOfEoWQEN1g8yBNMSmoXRE1nqLZEUkv3ovIzx04xNoClRVp5ATTqyDhO7dTwqplJoOl757i1KcIBNzufW7CtdsPLSDk6xXK-u_7gB9wTUNSJI25sCCignYxFq_7sBCTdJ2n0V1mCUg3qir2YMtznE4MC1xgwuJ63llHAwfLW-Tj-Yny/w605-h640/20220509_214403.jpg" width="605" /></a></div><span style="font-family: arial;"><br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezmdKJNcuBmGuvRat0VAjCUBkKNMHP5REx91RHKERmixoEAzTdeVHs0XvJAjpONr5CXorJTmnYW5muVdihNH5TlNku0VlXGKa63fOjKJ7NsuhQQvg2jd4XyFnaXA2-xIsPV_Gumd9DZmvNrmb91uBUt1NBxde7aZm26o03dqUHBb88X-kM3Tgb59Z/s1684/20220509_142718.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1684" data-original-width="1123" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgezmdKJNcuBmGuvRat0VAjCUBkKNMHP5REx91RHKERmixoEAzTdeVHs0XvJAjpONr5CXorJTmnYW5muVdihNH5TlNku0VlXGKa63fOjKJ7NsuhQQvg2jd4XyFnaXA2-xIsPV_Gumd9DZmvNrmb91uBUt1NBxde7aZm26o03dqUHBb88X-kM3Tgb59Z/w500-h640/20220509_142718.jpg" width="500" /></a></div><br /><p></p><p><span style="font-family: arial;">This month for A to Z recipe challenge we have the word K.</span></p><p><span style="font-family: arial;">There are a lot of ingredients starting from the word K like karela, kaju, kishmish, kheera, kakdi, kalaunji, kela and my most favorite Kathal and in summers we can easily get Kathal.</span></p><p><span style="font-family: arial;">First I thought to make Kathal Do Pyaza. But then I thought to make something more interesting, so I decided to make <b>Kathal Moti Pulao</b>. </span></p><p><span style="font-family: arial;">Originally for Moti Pulao moti is made from egg white. Whipped egg white mixed with salt & white pepper and then that liquid is filled in the goat's intestine and then tied into small pearl shape then boil and discard the intestine will get the perfect pearls out for the pulao.</span></p><p><span style="background-color: white; font-family: arial;">'Moti' means pearl and in this pulao, the pearl-shaped balls are tossed with cooked rice to add extra flavor to the dish. </span></p><p><span style="font-family: arial;">But in general vegetarian moti pulao is made using paneer.</span></p><p><span style="font-family: arial;">Here I have used kathal for moti and made <b>Kathal Moti Pulao</b>. </span></p><p><span style="font-family: arial;">I make Kathal Moti in appe pan which is healthier than frying it.</span></p><p><span style="font-family: arial;">For binding, I used cashew nut powder and a little bit of cornflour. I had lots of yellow shadi wale rice (received in shagun at my son's marriage) so made this pulao from that rice which gave it a nice yellow color to my pulao.</span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">Let's start the procedure of <b>Kathal Moti Pulao </b></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;">Preparation Time:- 20 minutes </span></p><p><span style="font-family: arial;">Cooking Time:- 25 minutes </span></p><p><span style="font-family: arial;">Serves:- 6 </span></p><p><span style="font-family: arial;">Recipe Type:- Indian </span></p><p><span style="font-family: arial;">Author:- Hem Lata Srivastava </span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><u>Ingredients for Moti</u>:-</span></p><p></p><ol style="text-align: left;"><li><span style="font-family: arial;">Kathal 1/2 kg</span></li><li><span style="font-family: arial;">Cashew nut powder 2 tap</span></li><li><span style="font-family: arial;">Cornflour 2 tap</span></li><li><span style="font-family: arial;">Salt as per taste</span></li><li><span style="font-family: arial;">Ginger garlic paste 1tsp</span></li><li><span style="font-family: arial;">White pepper powder 1tsp</span></li><li><span style="font-family: arial;">Lemon juice 1tsp</span></li><li><span style="font-family: arial;">Coriander leaves chopped </span></li><li><span style="font-family: arial;">Oil for shallow frying </span></li></ol><p></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><u>Ingredients for Pulao</u>:-</span></p><p></p><ol style="text-align: left;"><li><span style="font-family: arial;">Rice 3 cup</span></li><li><span style="font-family: arial;">Salt to taste </span></li><li><span style="font-family: arial;">Whole green pepper 8 no.</span></li><li><span style="font-family: arial;">Star anise 1 piece </span></li><li><span style="font-family: arial;">Cloves 6 no.</span></li><li><span style="font-family: arial;">Cinnamon stick 1 </span></li><li><span style="font-family: arial;">Whole black cardmom 2 no.</span></li><li><span style="font-family: arial;">Green cardmom 4 no.</span></li><li><span style="font-family: arial;">Bay leaf 1</span></li><li><span style="font-family: arial;">Desi ghee 2 tbsp</span></li></ol><p></p><p><span style="font-family: arial;"><u>For Garnish</u> :-</span></p><p></p><ol style="text-align: left;"><li><span style="font-family: arial;">Fried onion</span></li><li><span style="font-family: arial;">Mint leaves </span></li></ol><p></p><p><br /></p><p><span style="font-family: arial;"><u>Recipe Procedure</u>:-</span></p><p></p><ol style="text-align: left;"><li><span style="font-family: arial;">First wash the rice and soak them for 10 minutes </span></li><li><span style="font-family: arial;">Peel 2 large onions and chop them into slices and fry them until crisp and golden keep our on to a kitchen pepper .</span></li><li><span style="font-family: arial;">Peel wash and cut the kathal into small pieces and boil with salt.</span></li><li><span style="font-family: arial;">Once it cools discard the seeds if there are.</span></li><li><span style="font-family: arial;">Now put the kathal into a mixer kar and make a fine paste.</span></li><li><span style="font-family: arial;">Now mix cashew nut powder, salt, white pepper powder, ginger garlic paste, lemon juice, coriander leaves and cornflour, mix it well and make moti shape balls .</span></li><li><span style="font-family: arial;">Heat appe pan and shallow fry them until golden. Now cover these balls with silver sheet.</span></li><li><span style="font-family: arial;">Heat ghee in a pan or rice cooker add all the ingredients of pulao crackle them add soaked rice and salt.</span></li><li><span style="font-family: arial;">Once it boil lower the heat and cook the rice till it done.</span></li><li><span style="font-family: arial;">Now mix the moti with cooked rice add fried onion and mint leaves. Mix it carefully. </span></li><li><span style="font-family: arial;">Before serving garnish with mint leaves and fried onion.</span></li><li><span style="font-family: arial;">Serve hot with any type of Raita. </span></li></ol><p></p><p><span style="font-family: arial;"><br /></span></p><p><span style="font-family: arial;"><u>Note</u>:-</span></p><p></p><ol style="text-align: left;"><li><span style="font-family: arial;">I used kathal for moti you can use paneer, chana or banana. </span></li><li><span style="font-family: arial;">I used yellow shadi wale rice you can use any rice and for colour use saffron or yellow food colour. </span></li><li><span style="font-family: arial;">You can deep fry the moti .</span></li></ol><p></p><p><span style="font-family: arial;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRIExxBK9jLz1GU3qbUPLOq46Cpm5zFPDGn7Tj-MnLjNsPvVu8QcVYxgMw-7IWU5DPBV6D_HX7PsU4hfBEaEPK59sVCNFFyoWQce11GxHC8t8KApqSj2RbuxgdZhZbhcjNg7MlQrS3-d6_vEUGr5CUXwpDN-jMjZ0i9VAo3EOPcoVjNTUPw5wwPMj/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjRIExxBK9jLz1GU3qbUPLOq46Cpm5zFPDGn7Tj-MnLjNsPvVu8QcVYxgMw-7IWU5DPBV6D_HX7PsU4hfBEaEPK59sVCNFFyoWQce11GxHC8t8KApqSj2RbuxgdZhZbhcjNg7MlQrS3-d6_vEUGr5CUXwpDN-jMjZ0i9VAo3EOPcoVjNTUPw5wwPMj/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><span style="font-family: arial;"><br /></span><p></p><p><br /></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com8tag:blogger.com,1999:blog-1126908786751526653.post-62408538389938415322022-04-15T23:48:00.000+05:302022-04-15T23:48:03.486+05:30Jimikand Aur Akhrot Ki Tikki Chat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsb3r6XfA9AjBiuT9Hd6VkJ24U_a_4CZbwwVqbB9bNCCPRmwxtu2ti8NvbP2ATT2MKWlWRM74k5II3QadWW4j98h91EgAPdCn0AnCyg3TSWEa_vyLpTBj3gBLGoqQlVE_A2jzctGmIuNNyL2UV_Gzrt9Dnk4JGh2kiLwDnet2zfsJPQWsZBOxHCANS/s2384/20220415_123123.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2384" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsb3r6XfA9AjBiuT9Hd6VkJ24U_a_4CZbwwVqbB9bNCCPRmwxtu2ti8NvbP2ATT2MKWlWRM74k5II3QadWW4j98h91EgAPdCn0AnCyg3TSWEa_vyLpTBj3gBLGoqQlVE_A2jzctGmIuNNyL2UV_Gzrt9Dnk4JGh2kiLwDnet2zfsJPQWsZBOxHCANS/w512-h640/20220415_123123.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81CD6SowOfvhrgzVcr4kXJu4vbmgKT341B7nmroUuVfl7gCDkGsnCThN5WQHeA6D0Yd3u9nVjTbZdflkAfCX_eCDtKLF2UdAwOBq9bG23zicDcx88wVQJKiTjixxnC-h9rcLjzYkhF3X7IwN5ZckkTPFxaKKa_LZ11NZlO5g-dmmL4LASxYyX6e3x/s2543/20220415_122937.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh81CD6SowOfvhrgzVcr4kXJu4vbmgKT341B7nmroUuVfl7gCDkGsnCThN5WQHeA6D0Yd3u9nVjTbZdflkAfCX_eCDtKLF2UdAwOBq9bG23zicDcx88wVQJKiTjixxnC-h9rcLjzYkhF3X7IwN5ZckkTPFxaKKa_LZ11NZlO5g-dmmL4LASxYyX6e3x/w480-h640/20220415_122937.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">As I was at my ancestral home after a very long time, I was really occupied with lots of work and was unable to spare a time for posting my this month's A to Z recipe Challenge, J letter for this month's challenge for which I have choose Jimikand </div><div class="separator" style="clear: both; text-align: center;">Today I'm posting my recipe for Jimikand and akhrot ki tikki chaat which is quite simple to aalo ki tikki chaat.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Ingredients:-<div><ol style="text-align: left;"><li>Jimikand 1/2 kg</li><li>Amchoor slices 4 pieces </li><li>Akhroot/ walnut 50 gm</li><li>Salt to taste </li><li>Chopped green chili 1tbsp</li><li>Chopped onions 2 tbsp </li><li>Chopped ginger 1tsp</li><li>Chopped coriander leaves 2tbsp</li><li>Red chilli powder 2tsp</li><li>Coriander powder 1tsp</li><li>Chat masala powder 2tsp</li><li>Lemon juice 2tsp</li><li>Raisins 2tsp</li><li>Cornflour 2tsp</li><li>Oil for frying </li></ol></div><div><br /></div><div>For serving:- </div><div><ol style="text-align: left;"><li>Tamarind chutney </li><li>Green chutney </li><li>Sweetened curd </li><li>Roasted cumin powder </li><li>Red chilli powder </li><li>Black salt </li><li>Roasted coriander powder </li><li>Coriander leaves </li></ol></div><div><br /></div><div>Recipe procedur:- </div><div><ol style="text-align: left;"><li>Peel and wash the jimikand, mix salt and keep it for 1 hours. </li><li>Chop the walnuts. </li><li>Now boil the jimikand with amchoor slices until it becomes soft. </li><li>Now drain all the water. </li><li>Mix all the ingredients, instead of oil</li><li>Make tikki and shallow fry them until golden and crisp. </li><li>Take a serving bowl put the tikki sprinkle some black salt, chutney, tamarind chutney, cumin powder, red chilli powder and curd .</li></ol></div><div>.</div><div>Note:- </div><div>boiling jimikand with amchoor slices to avoid itchiness.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGJeKE0h--GF4JSOWIivdZtqA11IsPmaFbl3IGUXUmeNdZacnYFryXJF16DdF151xskjQUI0ySLfuBhtqyVTm3nU2QhVVRVTtX0CD85-Hi5Uvqw48-sPQNhcNfTt7-TaTbzY5JXqkLncCvjwJvUdT3wCrTHktsuIOz9tSaLsfnukM_80k9iK6lbKb/s676/IMG-20210628-WA0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGJeKE0h--GF4JSOWIivdZtqA11IsPmaFbl3IGUXUmeNdZacnYFryXJF16DdF151xskjQUI0ySLfuBhtqyVTm3nU2QhVVRVTtX0CD85-Hi5Uvqw48-sPQNhcNfTt7-TaTbzY5JXqkLncCvjwJvUdT3wCrTHktsuIOz9tSaLsfnukM_80k9iK6lbKb/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><div><br /></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com6tag:blogger.com,1999:blog-1126908786751526653.post-39085990152622876812022-03-12T17:40:00.005+05:302022-03-12T17:40:56.387+05:30Imli Ka Imlana/Amlana Popsicles <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhu-kNtMLYMPukk-qG1kLH5pL-Yu4x8SWkbe1PG_BU1xT2V8v2x0heqR-USN5DUV1mUT-z3_ObeiYx_jJtZBORkDdWJraUHUg1n-KqRQHUhuBaEZ_XR01hDmP6gY0vE83CbQueNe5Hewu7gGSqLrI7ooU9ZejvPcPADahUfNxh_OPLMj8hmzIDhd1cf=s3049" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3049" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhu-kNtMLYMPukk-qG1kLH5pL-Yu4x8SWkbe1PG_BU1xT2V8v2x0heqR-USN5DUV1mUT-z3_ObeiYx_jJtZBORkDdWJraUHUg1n-KqRQHUhuBaEZ_XR01hDmP6gY0vE83CbQueNe5Hewu7gGSqLrI7ooU9ZejvPcPADahUfNxh_OPLMj8hmzIDhd1cf=w400-h640" width="400" /></a></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiLwq2oqnoHz9Udm05u-_86prTsQYszD-3zFdzhR8owDaVmu4JLsk7pg4BsTE2WDvUeC3xEuPzdm4ompxOetSwiYpJaiW34TUeaDPMhUAfnXyDqvV9DBxVc55T3uHneicD3uGjaczVXvBvXShWIWm_C6Vsrk9c0yNSmQmYDLQ8O7I0Y42Ow4x6QVGlN=s1106" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1106" data-original-width="738" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLwq2oqnoHz9Udm05u-_86prTsQYszD-3zFdzhR8owDaVmu4JLsk7pg4BsTE2WDvUeC3xEuPzdm4ompxOetSwiYpJaiW34TUeaDPMhUAfnXyDqvV9DBxVc55T3uHneicD3uGjaczVXvBvXShWIWm_C6Vsrk9c0yNSmQmYDLQ8O7I0Y42Ow4x6QVGlN=w428-h640" width="428" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHiS3ABi0jSprZPk1D_fpD1X36D9P4sM186H05btQd5d5Ueueg62b53-YFWyCmdb9oNrP8nc2UKN0_aQifUF2S8vCmQaLD8v8OnIwBftHztxeczKSi48rZAv4gH3M00NAr1ZrHP5vdMIh3nKGQCFSMnHT43qWZCjvz84CYqT5obiVQ97NbKX87aLBe=s3141" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3141" data-original-width="1906" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHiS3ABi0jSprZPk1D_fpD1X36D9P4sM186H05btQd5d5Ueueg62b53-YFWyCmdb9oNrP8nc2UKN0_aQifUF2S8vCmQaLD8v8OnIwBftHztxeczKSi48rZAv4gH3M00NAr1ZrHP5vdMIh3nKGQCFSMnHT43qWZCjvz84CYqT5obiVQ97NbKX87aLBe=w388-h640" width="388" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjTa6a2pMiT1xqJGDiBpYrL_rHYggKFq_LJbXMfZ4MotTZrimW1vZu-LSCzKmeMIk4_rF6JgYK8wd_dH5u6CvYRzORpFQEF2Om40hHmMHNoAWidGyx59J4ovbenbLZrZx7VQFbi9G9MvhL1B4fsWaKqZg1BQLKkd2sqJmMN89Ds9z6XnadaTzgVWGxU=s1047" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="656" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjTa6a2pMiT1xqJGDiBpYrL_rHYggKFq_LJbXMfZ4MotTZrimW1vZu-LSCzKmeMIk4_rF6JgYK8wd_dH5u6CvYRzORpFQEF2Om40hHmMHNoAWidGyx59J4ovbenbLZrZx7VQFbi9G9MvhL1B4fsWaKqZg1BQLKkd2sqJmMN89Ds9z6XnadaTzgVWGxU=w400-h640" width="400" /></a></div><br /><div><br /></div><div><div>Preparation Time:- 5 minutes</div><div>For freezing:- 2 to 3 hours </div><div>Serves:-10 </div><div>Author:- Hem lata srivastava </div><div><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQSHJvodqXyoOcT5L1g1bdTw61Vuglmhkp_bESzJyROE2qUnr1Dajd1s1IQsk-c3SxwWq_XB-mR-sg_h7J9W7APxnodTqU4qez5Dvrd-RCq6yLDunpuzK4lsvOZYzEgGjVfndVwpXfSMh_bImym_yZ1sKwN_K-hWRXJNYGn-GXs8ceJbJXf5viL16K=s676" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQSHJvodqXyoOcT5L1g1bdTw61Vuglmhkp_bESzJyROE2qUnr1Dajd1s1IQsk-c3SxwWq_XB-mR-sg_h7J9W7APxnodTqU4qez5Dvrd-RCq6yLDunpuzK4lsvOZYzEgGjVfndVwpXfSMh_bImym_yZ1sKwN_K-hWRXJNYGn-GXs8ceJbJXf5viL16K=s320" width="320" /></a></div><br /><div><br /></div><div><div>Imli ka Amlana is a rajasthani refreshing drink recipe which is made with Imli pulp, spices like black pepper, cardmom powder along with black salt and sugar.</div><div>Sour, tangy and sweet imlana/Amlana is a perfect drink for guests.</div><div>This is a great choice for a hot summer day. </div><div>This month for A to Z challenge we have word I and I have chosen Imli and made Imlana/Amlana Popsicles. </div><div>I have given a little twist in this recipe and added some lemon juice which gives it a more tangier taste. </div><div>I am sure kids will love it.</div><div><br /></div><div>Let's start the procedure </div><div><br /></div><div><br /></div><div><u>Ingredients</u>:-</div><div><br /></div><div><ol style="text-align: left;"><li>Imli pulp 1 cup</li><li>Black pepper powder 1/4 tsp</li><li>Cardmom powder 1/4 tsp </li><li>Sugar powder 1/2 cup</li><li>Lemon juice 1tbsp</li><li>water 4 cup</li></ol></div><div><br /></div><div><u>Method</u>:-</div><div><br /></div><div><ol style="text-align: left;"><li>Strain the pulp in a large mixing bowl. </li><li>Add all the ingredients mix it well. </li><li>Freeze it for 1 hour. </li><li>Now churn it in mixer grinder. </li><li>Pour in popsicle mould keep it in freezer for 2 to 3 hours. </li><li>Enjoy with your kids .</li></ol></div><div><br /></div><div><u>Notes</u>:-</div><div><br /></div><div><ol style="text-align: left;"><li>I have added lemon juice as per my choice.</li><li>If you are serving normal Imlana garnish with mint leaves and add ice cubes before serving. </li><li>You can also make ice cubes with this mixer and dissolve it in water before serving.</li></ol></div></div><div><br /></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com8tag:blogger.com,1999:blog-1126908786751526653.post-42726543977340410012022-02-04T08:53:00.007+05:302022-02-04T08:53:43.911+05:30Achari Haldi/Turmeric Vegetable Galouti Kebabas <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYwi2Y8FiWHwJl8jsZhqA7SY2GZpKdEcNeexxoRXzbg8oY2OAjAUIZQMZ8b5oi5k970uctkLw8Icd9DBDAsvEvaVlomnMi-Kqdxh_ZLML23aZTLMtNjDGb6JDDA9taCeaiq2gX-0uGDZ9yfVLjIyWACX7v_T1t53q4iDsq53qAwlcs9ONzBhZCHzYn=s2385" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2385" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYwi2Y8FiWHwJl8jsZhqA7SY2GZpKdEcNeexxoRXzbg8oY2OAjAUIZQMZ8b5oi5k970uctkLw8Icd9DBDAsvEvaVlomnMi-Kqdxh_ZLML23aZTLMtNjDGb6JDDA9taCeaiq2gX-0uGDZ9yfVLjIyWACX7v_T1t53q4iDsq53qAwlcs9ONzBhZCHzYn=w512-h640" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKHASoQfuuvDht_lHYCnBZppr54duCmO44AbI3j5vN6SZzBCK1HLE6S27cD7HWq7bhKZTx9UYTollYtQ-3vGDAjA6PUZ7CaLNMjQlHcjixgVoQJ17MZbMJ-3J0bG1XeqN8KKBZZThpjHVhv07iUTHgnGjT_fZsPEbOSFxhgaUS-e38Oo4u2BpfrSTz=s2543" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2543" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKHASoQfuuvDht_lHYCnBZppr54duCmO44AbI3j5vN6SZzBCK1HLE6S27cD7HWq7bhKZTx9UYTollYtQ-3vGDAjA6PUZ7CaLNMjQlHcjixgVoQJ17MZbMJ-3J0bG1XeqN8KKBZZThpjHVhv07iUTHgnGjT_fZsPEbOSFxhgaUS-e38Oo4u2BpfrSTz=w480-h640" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-e8OSPlliEdFGFISisL7Sp9Nnf0RbHynC37OH8em9V6pIS44QbUjEVgtH4lOYdQeYkb_pYLjmVLkoRgyS65RxRcGHXrhj51gsmrWJHOXsy0MtgA1_54ZAGScrsuN9XoGmNIjKBBlzXwkFxiBNfgTvyUOO-ZObFc2AFUq8IIsqgPngQE8vDEamb0om=s2204" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="2204" height="346" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-e8OSPlliEdFGFISisL7Sp9Nnf0RbHynC37OH8em9V6pIS44QbUjEVgtH4lOYdQeYkb_pYLjmVLkoRgyS65RxRcGHXrhj51gsmrWJHOXsy0MtgA1_54ZAGScrsuN9XoGmNIjKBBlzXwkFxiBNfgTvyUOO-ZObFc2AFUq8IIsqgPngQE8vDEamb0om=w400-h346" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjyl1_50kdT3SoyG0aBeSGfYQs2oJt3vuYZ4dcwqy6JPmdklUcNz8N8qyFpjp_w6z1mxNhPKkU4IcQgShoXkA8IIEY9d4tK-_MVtBTretGy2m350fqFCPzg6z2udlV1BHvXjiHKwgOhxlTiRl3pUVb9llvQy5FySfbc77FIZvqU8IRIASt-jYgj0bRg=s1080" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1022" data-original-width="1080" height="379" src="https://blogger.googleusercontent.com/img/a/AVvXsEjyl1_50kdT3SoyG0aBeSGfYQs2oJt3vuYZ4dcwqy6JPmdklUcNz8N8qyFpjp_w6z1mxNhPKkU4IcQgShoXkA8IIEY9d4tK-_MVtBTretGy2m350fqFCPzg6z2udlV1BHvXjiHKwgOhxlTiRl3pUVb9llvQy5FySfbc77FIZvqU8IRIASt-jYgj0bRg=w400-h379" width="400" /></a></div><br /><p><br /></p><p>Haldi which is also known as turmeric in english. It is a plant which belongs to ginger family. Turmeric is a brilliant yellow colour spice, commonly used in Indian cuisine which you can find in any grocery stores.</p><p>Nowadays turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.</p><p>This month for A to Z challenge from word "H" , I selected Haldi.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEju-bafrBM5ctxrY21cTkyVOIGFmwsakMyM_rq61m5Q4CSvaXQXZz74_bqTWMJyV2WbBi9N6XxgDwAyGX1GENMBo2N_uSnEOj4BhF3MIztd4nI-m8RHl8Hv_imiIhNhgJZzRjFFA-Wne5LpuQKHKdZdkkP6N8zy29UeeIhiHxv3gRFgCIupoCsmPAXo=s676" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/a/AVvXsEju-bafrBM5ctxrY21cTkyVOIGFmwsakMyM_rq61m5Q4CSvaXQXZz74_bqTWMJyV2WbBi9N6XxgDwAyGX1GENMBo2N_uSnEOj4BhF3MIztd4nI-m8RHl8Hv_imiIhNhgJZzRjFFA-Wne5LpuQKHKdZdkkP6N8zy29UeeIhiHxv3gRFgCIupoCsmPAXo=s320" width="320" /></a></div><br /><p><br /></p><p>Here I made Achar Haldi Vegetable Galouti .</p><p>First I made Haldi ka achar then used it in my Galouti. </p><p><br /></p><p>Preparation Time- one day for pickle </p><p>Preparation Time:-20 minutes </p><p>Cooking Time :- 10 minutes </p><p>Serves :- 6 </p><p>Author:-Hem Lata Srivastava </p><p><br /></p><p><br /></p><p><u>Ingredients For Pickle</u> :-</p><p><br /></p><p></p><ul style="text-align: left;"><li>Kacchi Haldi 1 kg</li><li>Saunf 2 tap</li><li>Red chili powder 1tbsp</li><li>Salt 2tbsp</li><li>Vinegar 1tbsp</li><li>Mustard oil 2tbsp</li><li>Rai powder 1tbsp</li></ul><p></p><p><br /></p><p><u>Ingredients For Galout</u>i:- </p><p></p><ul style="text-align: left;"><li>Finely chopped carrot 2 cup</li><li>Finely chopped beans 2cup</li><li>Boiled and mashed potatoes 2 no.</li><li>Fresh green peas 1 cup</li><li>Chopped green chili 1tbsp</li><li>Chopped ginger 1tbsp</li><li>Chopped onion 1 large</li><li>Handful of chopped coriander </li><li>Spice mix powder 1tsp</li><li>Red chili powder 1tsp</li><li>Chat masala powder 1tsp</li><li>Lemon juice 1tbsp</li><li>Cashew paste 1tbsp </li><li>Desi ghee 1tbsp</li><li>Cumin seeds 1tsp</li><li>Roasted chana powder 2 tbsp </li><li>Haldi ka achar 2tbsp </li><li>Oil for shallow fry </li></ul><p></p><p><br /></p><p><u>Method to prepare pickle</u>:-</p><p></p><ul style="text-align: left;"><li>Peel wash the Haldi and spread on kitchen towel or a paper. </li><li>Now grate and keep aside. </li><li>Dry roast the fennel and make coarse powder. </li><li>Mix all the ingredients which is mentioned for pickle. </li><li>Add oil, mix and put in a jar.</li></ul><p></p><p><br /></p><p><u>Recipe Procedure for kebabs</u>:-</p><p></p><ul style="text-align: left;"><li>Heat ghee in a pan add cumin seeds, as they change the colour add ginger, green chili and onion, saute until it becomes soft and light golden. </li><li>Now add chopped vegetable and peas, mix and cooK it for two minutes. </li><li>Add salt, pepper and spice mix powder, mix well and lower the heat. Cover and cook till done.</li><li>Open the lid add chat masala powder, mashed potatoes, cashew paste and lemon juice, mix well and mash with potato masher or a laddle . </li><li>Switch off the gas and cool the mixture. </li><li>Once cooled add chana powder, turmeric pickle and coriander leaves mix well and make kebabs. </li><li>Heat a pan or tava shallow fry them until golden. </li><li>Serve hot with green chutney. </li></ul><p></p><p><br /></p><p><u>Spice mix powder recipe:</u>-</p><p><br /></p><p></p><ul style="text-align: left;"><li>Cloves 4 no</li><li>Black pepper 8 no.</li><li>Cinnamon stick 1</li><li>Black cardmom 1 no</li><li>Green cardmom 2n</li><li>Mace 1 piece </li><li>Cumin seeds 1tsp</li><li>Coriander seeds 1tsp</li><li>Star anise 1 Piece </li></ul><p></p><p><br /></p><p><u>Method</u>:- </p><p><br /></p><p></p><ul style="text-align: left;"><li>Dry roast all the ingredients and make fine powder into a motar paste or in mixer grinder. </li></ul><p></p><p><br /></p><p><u>Note</u> :- </p><p><br /></p><p></p><ul style="text-align: left;"><li>I used haldi ka achar in my kebabs, you can skip it.</li><li>Add spices as per your taste.</li><li>For spice powder I have used homemade powder you can use garam masala powder.</li></ul><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjqz_5UZHbZDnV_xLUk1CTXETgK0OCHamSYHUl4-1V2O2wVT-tQYmrl2rZm9VN1qDw79NEvKSoMkRaVi2m_QnQ3MWwNCiWMhQ64HESlH85vhcatZHWXX0MOM-ikjtoE06_nZ8-Vn-Fb6Dly9F-VaF25VNwx7N3DlqgfHEgYabx6sZTDdMjvtEnZHM7z=s2265" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="2265" height="270" src="https://blogger.googleusercontent.com/img/a/AVvXsEjqz_5UZHbZDnV_xLUk1CTXETgK0OCHamSYHUl4-1V2O2wVT-tQYmrl2rZm9VN1qDw79NEvKSoMkRaVi2m_QnQ3MWwNCiWMhQ64HESlH85vhcatZHWXX0MOM-ikjtoE06_nZ8-Vn-Fb6Dly9F-VaF25VNwx7N3DlqgfHEgYabx6sZTDdMjvtEnZHM7z=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiImXHjaJguwth9fDwzcisFqoZ-uccctM1cF7CU5Fv4NjpfRo8Z3NrxKnW1c4z1HBZjhyk57enDS-9g4fJ-XXKqKgWZPCO3_2ZwUOTCQE2EjBoTKZ4njh_g_cBAF8m_gvqsz80UibAI34b5h4yfi8gL2nKsoUFkJqSpGRYzpkdpiwNMaNkyMttwgkyD=s3199" imageanchor="1" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="1908" data-original-width="2557" height="239" src="https://blogger.googleusercontent.com/img/a/AVvXsEhmveEpEjVNUIgbGLll2BdK2yeOUNnD2dXwlIsmqfL7Ceuv57rZOb2l2kuydyk2G01U-nz0Ze_UFyIE0lHNwEaKZTWwliFGxoGYo1t3Q1T-2nAvIE3NQkWh5-Ke3HbUotLKMOwMDgCLmCgmW3qDV6uU4QIkHWkvu6arGje03Lf7D5Do6zHn2q_etz2C=s320" width="320" /></a></div><br /><p><br /></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com9tag:blogger.com,1999:blog-1126908786751526653.post-53394460408723165522022-01-11T13:45:00.003+05:302022-01-11T13:46:46.303+05:30Gobhi Cutlets/ Cauliflower Cutlets <p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh_0CMT-HKoXU9H4ztcxiahJ9lblnUirDBXzZWwtlZ4e_-s-3io_t54fL1ttCLEorrsWwmCX2P4ZpKB_s4cdTUI2dTZAZ6A0cMXzFzlGFJzfS68pTUeTq97CyFRS-uNIqwwNzX4c8cQbe_5XV4SgwH5jRlpKE3Es-tE8RBMoqDrXImYNlDH7nxJ9D3-=s2231" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2231" data-original-width="1908" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEh_0CMT-HKoXU9H4ztcxiahJ9lblnUirDBXzZWwtlZ4e_-s-3io_t54fL1ttCLEorrsWwmCX2P4ZpKB_s4cdTUI2dTZAZ6A0cMXzFzlGFJzfS68pTUeTq97CyFRS-uNIqwwNzX4c8cQbe_5XV4SgwH5jRlpKE3Es-tE8RBMoqDrXImYNlDH7nxJ9D3-=w548-h640" width="548" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJNUSRPLPF2wivNR2M1xVo-orJUnEiCXORB1wJ1CL0nD19GgRDUWASvS6kls1IgX0Kvdy9bQGKhfkM60yit6gL8T8fsj1cAvsbta22MCHvPX1LK8QcEwEE73uwh8EqC96gBl8oM-MantG2tKm-jGAOivGI81j0lEgtTGpkaQ_h9GMSPWZYN8t41J96=s1580" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1580" data-original-width="1078" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJNUSRPLPF2wivNR2M1xVo-orJUnEiCXORB1wJ1CL0nD19GgRDUWASvS6kls1IgX0Kvdy9bQGKhfkM60yit6gL8T8fsj1cAvsbta22MCHvPX1LK8QcEwEE73uwh8EqC96gBl8oM-MantG2tKm-jGAOivGI81j0lEgtTGpkaQ_h9GMSPWZYN8t41J96=w436-h640" width="436" /></a></div><br /><div><div><br /></div><div>There are various dishes made from cauliflower/Gobhi like aloo gobhi, Gobhi masala, gobhi matar, gobhi mussallam, gobhi kofta, gobhi paratha, gobhi achar and many more. As I am very fond of cauliflower I have tried lots of dishes from gobhi.</div><div>This month we have word G from A to z recipe Challenge so I decided to make gobhi and vegetable cutlets.</div><div>I have added some seasonal vegetables like carrots, green peas, corn kennel and beans and made gobhi cutlets which turned out to be delicious. For binding I used roasted chana powder (sattu) and some fresh malai for more richness. </div><div><br /></div><div><br /></div><div>Preparation Time:- 10 minutes </div><div>Cooking Time:- 20 minutes </div><div>Serves:- 4</div><div>Recipe Type:- Starter </div><div>Indian </div><div>Author:- Hem Lata Srivastava </div><div><br /></div><div><br /></div><div><br /></div><h3 style="text-align: left;"><b><u>Ingredients</u></b>:-</h3><div><br /></div><div><ul style="text-align: left;"><li>Gobhi/Cauliflower 1 large </li><li>Fine Chopped Carrots 1/2 Cup</li><li>Fine Chopped beans 1/2 cup</li><li>Corn Kennel 1/2 cup</li><li>Fresh Peas 1/2 cup</li><li>Chopped green chili 1tbsp</li><li>Chopped ginger 1tbsp</li><li>A handful of chopped coriander leaves </li><li>Salt as per taste </li><li>Red chilli powder 1tsp or to taste </li><li>Coriander powder 1tbsp</li><li>Chat masala powder 1tsp</li><li>Black pepper powder 1tsp</li><li>Roasted cumin powder 1tsp</li><li>Roasted chana powder 2tbsp</li><li>One stick of cinnamon </li><li>One piece of mace</li><li>A pinch of heeng</li><li>Cumin seeds 1tsp</li><li>Fresh Malai 1 tbsp</li><li>Oil for frying </li><li>Desi ghee 1tbsp</li></ul></div><div><br /></div><h3 style="text-align: left;"><u>For serving</u>:- </h3><div><br /></div><h3 style="text-align: left;"><u>Angoor Ki Chutney</u> :-</h3><div><br /></div><h3 style="text-align: left;"><u>Ingredients</u>:-</h3><div><ul style="text-align: left;"><li>Angoor 1cup</li><li>green chili 2</li><li>Coriander leaves 2 cup</li><li>Salt to taste </li><li>Cumin powder 1tsp</li><li>Black salt 1/2 tak</li><li>Lemon juice 1tbsp</li></ul></div><div><br /></div><div><u>Procedure</u>:-</div><div><ul style="text-align: left;"><li>Blend together all the ingredients until smooth. </li></ul></div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>Recipe Procedure</u>:-</h3><div><br /></div><div><ul style="text-align: left;"><li>Remove the stem from Gobhi and put the whole gobhi in lukewarm water for 5 minutes. </li><li>Drain all the water and grate the gobhi , keep aside.</li><li>Boil carrots, beans, corn and peas with 1/2tsp salt, cinnamon and mace until all the vegetables are softened. </li><li>Allow to cool and drain the water. </li><li>Now heat ghee in a pan add cumin seeds and heeng as they change the colour add ginger, green chilli and onion, saute until translucent. </li><li>Add grated Gobhi, stir and mix , roast until all the water evaporates. </li><li>Now add all the vegetables, cream, spices instead of oil</li><li>Mix and cook until the mixture gets thickened like a dough. </li><li>Make cutlets and keep in the fridge for 10 minutes. </li><li>Now shallow fry them until golden.</li><li>Serve hot with chutney. </li></ul></div><div><br /></div><h3 style="text-align: left;"><u>Notes</u>:- </h3><div><ul style="text-align: left;"><li>I used roasted chana powder you can add simple gram flour or bread crumbs for binding. </li><li>You can use more vegetables as per your choice or can also use only cauliflower. </li><li>Heeng is optional .</li><li>We can also use some boiled and mashed potato for binding.</li></ul></div></div><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4096" data-original-width="4096" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUPq2AsYpfEJ5E6BGtpKT5ZKK2GdnQE5mccxeEIP-0ChXxz0SnfCx8xa-lbzyYPhFropA-pdI21AhOKwN4Nl4dtiwICFMFM8u6tJj60c0Sn7JG80FU4Hg8PAe0Y8S7Mr-MgVPerQ0HrCLhnzLLwXVMqvTag0QzG2cOgzkTfPB3SfeqeXwdF8gebncU=s320" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com9tag:blogger.com,1999:blog-1126908786751526653.post-28361387115833242172021-12-13T19:57:00.003+05:302021-12-14T08:56:08.123+05:30Falsa Fruit Custard Shots <div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-W_dKga9lAs8/YbNCKj9rzEI/AAAAAAAAMcE/n0TVqqxwZnQ3QpVhe-uCoBQz7GFJ-_VpwCNcBGAsYHQ/s1517/Screenshot_20211210-173301_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1517" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-W_dKga9lAs8/YbNCKj9rzEI/AAAAAAAAMcE/n0TVqqxwZnQ3QpVhe-uCoBQz7GFJ-_VpwCNcBGAsYHQ/w456-h640/Screenshot_20211210-173301_Gallery.jpg" width="456" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lVq2EDbk5Fk/YbNCSH-S_xI/AAAAAAAAMcI/DycTgZY2MNMqzt-5tB3sBqa29hnqpi2aQCNcBGAsYHQ/s1700/Screenshot_20211210-172929_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1700" data-original-width="1079" height="640" src="https://1.bp.blogspot.com/-lVq2EDbk5Fk/YbNCSH-S_xI/AAAAAAAAMcI/DycTgZY2MNMqzt-5tB3sBqa29hnqpi2aQCNcBGAsYHQ/w406-h640/Screenshot_20211210-172929_Gallery.jpg" width="406" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfe0d3EoAqhEr2nrUMgcW4n9sDeEU4zKlejWr7YTb4Wv8FTcqt5GDAAFswtFlxZLGcXF-8c-r_XHMwvoumxtCJyT98dP0RjV3QxzBlT41-PLFYBQeaarl2HNf7pipaVQboa48Agkfv68/s1389/Screenshot_20211210-173501_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1389" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfe0d3EoAqhEr2nrUMgcW4n9sDeEU4zKlejWr7YTb4Wv8FTcqt5GDAAFswtFlxZLGcXF-8c-r_XHMwvoumxtCJyT98dP0RjV3QxzBlT41-PLFYBQeaarl2HNf7pipaVQboa48Agkfv68/w498-h640/Screenshot_20211210-173501_Gallery.jpg" width="498" /></a></div><div><br /></div><br /><p>This month we have word F from A to Z recipe challenge, which is quite difficult because from word F there is only 2 ingredient one is Feni which I don't like 🙂 and second is Falsa which is quite difficult to get in this season but thanks to Amazon there everything is available. </p><p>As I did not get the Falsa fruit but instead I found Falsa fruit juice powder and so I decided to make falsa fruit custard shots. </p><p>Falsa fruit also known as Grevia asiatia. As per Wikipedia it was the first found in Varanasi, India and was taken by Buddhist scholars to other Asian countries and rest of world. </p><p>It contains abundant amount of vitamin C, innumerable benificial traces of minerals like Sodium and Iron. </p><p>Falsa fruit custard shots is so simple to make and it tastes so delicious. We can make it for any party. </p><p><br /></p><p>Let's start </p><p>Preparation Time:- 5 minutes </p><p>Cooking Time:- 15 minutes </p><p>Serves :- 4 to 6 persons</p><p>Author- Hem Lata Srivastava </p><p>Recipe Type:-Dessert </p><p><br /></p><p><u>Ingredients</u>:-</p><p><br /></p><p>For Base:-</p><p></p><ul style="text-align: left;"><li>Orange flavoured sweet biscuits 10</li><li>Melted butter 1/2 cup</li></ul><p></p><p><br /></p><p><u>For custard</u>:-</p><p></p><ul style="text-align: left;"><li>Falsa juice powder 2 tbsp</li><li>Full cream milk 1 litre </li><li>Custard powder 3tbsp</li><li>Sugar as per taste </li><li>Pistachio for garnish </li></ul><p></p><p><br /></p><p><u>Recipe procedure</u>:- </p><p></p><ul style="text-align: left;"><li>Add orange biscuits in blender and make its fine powder. </li><li>Pour melted butter and mix it well </li><li>Take short cups or short glasses, pour the biscuit mixture set and keep in fridge. </li><li>Dissolve the custard powder in 1 cup milk </li><li>Dissolve the falsa juice powder in 2 tbsp lukewarm pmilk and keep aside </li><li>Boil the milk in a heavy bottomed pan after a boil lower the heat add custard powder and stir constantly cook until it becomes thick. It takes 10 to 12 minutes approximately. </li><li>Now add sugar, mix it well and keep stirring. Cook another 5 minutes and switch off the gas. </li><li>Once it cools add falsa powder and mix .</li><li>Now pour the custard onto biscuits mixture, keep them in fridge for 10 minutes. </li><li>Garnish with pistachio and serve. </li></ul><p></p><p><br /></p><p><u>Note</u>:- </p><p></p><ul style="text-align: left;"><li>Here I used orange biscuits you can use any flavour biscuits as per your choice. </li><li>Use condensed milk besides sugar .</li><li>You can use any dry fruits or also can use some chopped seasonal fruit. </li><li>If you get the falsa fruit you can use them. In that case you need to wash them and discard the seeds and use falsa fruit pulp.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JCYejHxBghY/YbdYTRCbt_I/AAAAAAAAMcg/Riu9TGizFDwibpUhUnPeDQi0HVkxQpO0wCNcBGAsYHQ/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://1.bp.blogspot.com/-JCYejHxBghY/YbdYTRCbt_I/AAAAAAAAMcg/Riu9TGizFDwibpUhUnPeDQi0HVkxQpO0wCNcBGAsYHQ/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><div><br /></div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Ta8aEMt8BJs/YbgOtNrTVUI/AAAAAAAAMco/ZT62WT-g3IkMMkKZeoVdkNcQnSd90rfbACNcBGAsYHQ/s2250/20211209_133256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2250" data-original-width="1501" height="400" src="https://1.bp.blogspot.com/-Ta8aEMt8BJs/YbgOtNrTVUI/AAAAAAAAMco/ZT62WT-g3IkMMkKZeoVdkNcQnSd90rfbACNcBGAsYHQ/w266-h400/20211209_133256.jpg" width="266" /></a></div><br />Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com6tag:blogger.com,1999:blog-1126908786751526653.post-57447046026372197512021-11-20T17:49:00.001+05:302021-11-20T17:49:31.022+05:30Singhade Ki Kachri <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iCwHH7cVKbs/YA_2LdYcGbI/AAAAAAAALxo/NjRqzyJbDegVfQAecXWy14ZC8TGG6jCUgCLcBGAsYHQ/s2048/20201203_132913.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1323" height="640" src="https://1.bp.blogspot.com/-iCwHH7cVKbs/YA_2LdYcGbI/AAAAAAAALxo/NjRqzyJbDegVfQAecXWy14ZC8TGG6jCUgCLcBGAsYHQ/w414-h640/20201203_132913.jpg" width="414" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kVbbYUKQX90/YA_2VFiNBbI/AAAAAAAALxw/bSyarqiUmd8oicB-mOVeJD8sb-vMVe1CQCLcBGAsYHQ/s2048/20201203_133034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1267" height="640" src="https://1.bp.blogspot.com/-kVbbYUKQX90/YA_2VFiNBbI/AAAAAAAALxw/bSyarqiUmd8oicB-mOVeJD8sb-vMVe1CQCLcBGAsYHQ/w396-h640/20201203_133034.jpg" width="396" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x4KgZZjLNME/YA_2mWHQlDI/AAAAAAAALx8/uQrpnoo-1Zw4l3SunqgCpYlX2yNHaUS4ACLcBGAsYHQ/s2048/20210126_162806.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1187" height="640" src="https://1.bp.blogspot.com/-x4KgZZjLNME/YA_2mWHQlDI/AAAAAAAALx8/uQrpnoo-1Zw4l3SunqgCpYlX2yNHaUS4ACLcBGAsYHQ/w370-h640/20210126_162806.jpg" width="370" /></a></div><br /><p><br /></p><p><br /></p><p>I was unaware about the dish Singhada Kachri until i saw in a video on a food group and then i searched for the dish to know more about it.</p><p><br /></p><p>Singhada kachri is a famous street food from Uttrakhand state and mostly it is famous in Corbet, Kashipur and Ramnagar areas, nowadays you can find some stalls along road sides in Moradabad city which is famous for moong dal chat and brass utensils..</p><p><br /></p><p>Singhada kachri is a snacks which can be served as a breakfast or evening time snack.</p><p><br /></p><p>As i am very fond of raw Singhada fruit so wanted to try this yummy chat hence i decided to try my hand on Singhada Kachri</p><p><br /></p><p>In this recipe we need purple Singhada which is hard naturally, in winters when it is the season of Singhada (or pani fal )you can try this delicious recipe. For perfect taste you need to cook it on slow heat that is the secret of this recipe.</p><p><br /></p><p>Singhada also known as water chestnut, is a fruit that grows underwater. It is usually a winter fruit. Singhada is very useful for people suffering from jaundice. Since Singhada is rich in antioxidants, it possesses anticancer, antiviral and antibacterial properties. This helps to strengthen the spleen and the stomach and also removes cancer, fatigue, insomnia and bad taste.</p><p><br /></p><p>Preparation Time:-10 minutes </p><p>Cooking Time:- 35 minutes </p><p>Serves :- 2</p><p>Recipe Type:- snacks </p><p>Indian </p><p>Author:- Hem Lata srivastava </p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><u>Ingredients</u> :-</p><p><br /></p><p></p><ul style="text-align: left;"><li>Singhada 1/2 kg</li><li>Ghee 2 tbsp</li><li>Butter 50 grams </li><li>Chopped ginger 1 tbsp</li><li>Chopped green chili 2 no</li><li>Chopped onion 2 tbsp</li><li>Chopped tomatoes 2tbsp</li><li>Cumin seeds 1 tsp</li><li>Heeng 1/4 tsp</li><li>Lemon juice as per taste </li><li>Coriander leaves for garnishing </li></ul><p></p><p><br /></p><p><u>Recipe procedure :-</u></p><p><br /></p><p></p><ul style="text-align: left;"><li>Before cooking we need to wash the singhadas properly.</li><li>Now pressure cook them for one to two whistle over medium heat </li><li>Let them cool , once it cools peel the skin and mash with potato masher.</li><li>Heat Ghee in a pan add cumin seeds as they change the color add ginger, green chili, onion saute until translucent.</li><li>Now add chopped tomatoes, cook until the tomatoes get soft and mashy. </li><li>Add mashed singhada, salt, hing and butter, mix it well roast over low heat , when the mixture becomes light brown, keep stirring the mixture while it roasting.</li><li>Before serving drizzle some lemon juice, chopped coriander and butter to enhance its taste.</li><li>Serve hot.</li></ul><p></p><p><br /></p><p><u>Notes</u>:-</p><p><br /></p><p>If you are using soft singhada there is no need to boil them just peel wash and grind. Cook until it gets soft and mashy. </p><p>You can use tomato puree besides chopped tomatoes. </p><p>Butter gives it nice aroma and richness. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com2tag:blogger.com,1999:blog-1126908786751526653.post-84638926578795930662021-11-18T14:30:00.001+05:302021-11-18T14:30:31.166+05:30Elaichi Rabdi Kheer/Cardamom Rabdii Kheer<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-wmIzE_KKpz8/YYyJFmvsdhI/AAAAAAAAMZk/gUSx5D9Wnw4oRSdIhec0v6dZDVPia3EWgCLcBGAsYHQ/s2048/20211110_161141.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1283" height="640" src="https://1.bp.blogspot.com/-wmIzE_KKpz8/YYyJFmvsdhI/AAAAAAAAMZk/gUSx5D9Wnw4oRSdIhec0v6dZDVPia3EWgCLcBGAsYHQ/w400-h640/20211110_161141.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-YWzCQYrWdKc/YYzQxx4395I/AAAAAAAAMaQ/XL97rN-GP3Mgzp5l7KLwfaZNLa8kfb5ygCLcBGAsYHQ/s2048/20211110_161035.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1212" height="640" src="https://1.bp.blogspot.com/-YWzCQYrWdKc/YYzQxx4395I/AAAAAAAAMaQ/XL97rN-GP3Mgzp5l7KLwfaZNLa8kfb5ygCLcBGAsYHQ/w378-h640/20211110_161035.jpg" width="378" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: right;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-sLLJ8PGWuIM/YYzQJ7GWMaI/AAAAAAAAMZ4/rmCHAl0lzKohuFdClTlMfPr9O2vCpbZcQCLcBGAsYHQ/s1582/20211105_173812.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1582" data-original-width="1078" height="640" src="https://1.bp.blogspot.com/-sLLJ8PGWuIM/YYzQJ7GWMaI/AAAAAAAAMZ4/rmCHAl0lzKohuFdClTlMfPr9O2vCpbZcQCLcBGAsYHQ/w436-h640/20211105_173812.jpg" width="436" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6UV40Cr1gps/YYzQSPmazqI/AAAAAAAAMZ8/y7zRfy15ZY42H5xZbUurr5E0hd1zUz1_QCLcBGAsYHQ/s2608/20211105_173720.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2608" data-original-width="1205" height="640" src="https://1.bp.blogspot.com/-6UV40Cr1gps/YYzQSPmazqI/AAAAAAAAMZ8/y7zRfy15ZY42H5xZbUurr5E0hd1zUz1_QCLcBGAsYHQ/w296-h640/20211105_173720.jpg" width="296" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ALFrN_mYHz8/YYzQbwKut7I/AAAAAAAAMaE/pp1amkKx5JUl04sCMI2IWScrenhfsJFSACLcBGAsYHQ/s2048/20211105_173945.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1408" height="640" src="https://1.bp.blogspot.com/-ALFrN_mYHz8/YYzQbwKut7I/AAAAAAAAMaE/pp1amkKx5JUl04sCMI2IWScrenhfsJFSACLcBGAsYHQ/w440-h640/20211105_173945.jpg" width="440" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: right;"><div class="separator" style="clear: both; text-align: left;">This month the challenge for A to Z recipe is quite difficult because we get the word E, and from the letter E, there are only one or two hindi ingredients, so I choose Elaichi.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For this festive season I made rabdi kheer for our guests.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Acutely I had some leftover cooked rice and full cream milk, so I thought to make rabdi kheer. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preparation Time:- 5 minutes </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cooking Time:- 40 to 50 minutes </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serves:-4 to 6</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Author:- Hem lata srivastava </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Recipe Type:- Dessert </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u>:-</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Full cream milk 2 litre </li><li>Cooked rice 1cup</li><li>Sugar 2tbsp</li><li>Chopped nuts 1cup</li><li>Saffron threads 10</li><li>Elaichi 6 to 8no.</li><li>Pistachio for garnish </li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Recipe procedure</u>:-</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>In a heavy bottomed pan add milk and put on the gas stove after a boil simmer and cook until it becomes thick but not too much just reduce half in quantity. It will take approximately 40 to 45 minutes</li><li>Mash the rice with a ladle. Crush the Elaichi in mortar pestle discard the skin.</li><li>Now add sugar and mashed rice along with nuts, saffron and Elaichi powder.</li><li>Stir and cook another 10 minutes on slow heat. </li><li>Switch off the gas.</li><li>Serve chilled or hot. Before serving garnish with pistachios.</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JReNso5ofKw/YZYVmG9CdaI/AAAAAAAAMaY/lkaNDqbzzaUqLeWu5YqErom-XCWHpcgeACLcBGAsYHQ/s676/IMG-20210628-WA0010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://1.bp.blogspot.com/-JReNso5ofKw/YZYVmG9CdaI/AAAAAAAAMaY/lkaNDqbzzaUqLeWu5YqErom-XCWHpcgeACLcBGAsYHQ/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><u>Note</u>:-</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul style="text-align: left;"><li>Here I used cooked rice you can use soaked rice.</li><li>For rabdi you can use tond milk </li><li>Put the Elaichi skin with tea which gives it nice aroma to your tea.</li></ul></div></div></div></div><p></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com4tag:blogger.com,1999:blog-1126908786751526653.post-50603113663637480952021-10-05T13:36:00.005+05:302021-10-05T19:10:31.116+05:30Dahi Sabudana <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LzSdYbQyzRo/YVmFwkkgmGI/AAAAAAAAMWk/m1cw0Mh4BEUwQPSr0-BtnOhNFQjaLDoqACLcBGAsYHQ/s2048/20211003_133453.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1367" height="640" src="https://1.bp.blogspot.com/-LzSdYbQyzRo/YVmFwkkgmGI/AAAAAAAAMWk/m1cw0Mh4BEUwQPSr0-BtnOhNFQjaLDoqACLcBGAsYHQ/w428-h640/20211003_133453.jpg" width="428" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-zLwLtNkACK4/YVmJCNPykJI/AAAAAAAAMWs/UV1IYv2S5eIr7MEBoMeDggR5uWkw1KIEwCLcBGAsYHQ/s1855/Screenshot_20211003-153106_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1855" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-zLwLtNkACK4/YVmJCNPykJI/AAAAAAAAMWs/UV1IYv2S5eIr7MEBoMeDggR5uWkw1KIEwCLcBGAsYHQ/w372-h640/Screenshot_20211003-153106_Gallery.jpg" width="372" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4n0hmbYlVcc/YVmUbRpidpI/AAAAAAAAMW0/R2y9GOOjCjght4Cd8iOaX-35DoWxg9LnACLcBGAsYHQ/s1748/20211003_165940.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1748" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-4n0hmbYlVcc/YVmUbRpidpI/AAAAAAAAMW0/R2y9GOOjCjght4Cd8iOaX-35DoWxg9LnACLcBGAsYHQ/w396-h640/20211003_165940.jpg" width="396" /></a></div><br /><div><br /></div><div>Dahi Sabudana is a simple,delicious and easiest recipe for fasting days. Soaking sabudana in butter milk is the key .</div><div>It is similar to curd rice.</div><div><u>Sabudana</u> :-</div><div><br /></div><div>Sabudana which is also known as Sago, Saksak, rabia and sagu in various parts of the world. </div><div>Sabudana is a complete form of starch and is a pure form of carbs.</div><div>It has a very low quantity of protein, fat & fiber.</div><div>Sabudana is glutan free and a great source of light carbs.</div><div>Sabudana can be use in various dishes but mostly people make khichdi and vada from it.</div><div>I made sabudana zarda which turned absolutely amazing in taste.</div><div>Here I make Dahi sabudana.</div><div><u>Curd</u>:- </div><div><br /></div><div>Curd is a fermented milk product, curd or dahi is a staple in most of the households in india.</div><div>Creamy, delicious curd is considered as one of the healthiest food.</div><div>It makes our teeth and bones stronger and keeps our body cools.</div><div>A curd dish helps to balance the acidity.</div><div>This month we have the word <u>D</u> for <span style="color: #20124d;">A to Z recipe challenge. </span></div><div><br /></div><div>First I thought to make something innovative from daliya or dhaniya but i chose dahi because i came to my hometown for navratri celebration as always and here I don't get lots of ingredients so i made dahi sabudana which is quite easy to make and I can easily get all the essential ingredients for it.</div><div><br /></div><div><br /></div><div>Preparation Time:- 4 hours </div><div>Cooking Time :-5 minutes </div><div>Serves :- 4 </div><div>Author:- Hem Lata Srivastava </div><div><br /></div><div><u>Ingredients</u>:-</div><div><ul style="text-align: left;"><li>Sabudana 1 cup</li><li>Butter milk 1/1/4cup </li><li>Curd 1 cup</li><li>Milk 1/4 cup</li><li>Ghee 1tbsp </li><li>Salt as per taste</li><li>Whole red chili 4 no </li><li>Chopped green chili 1tsp</li><li>chopped ginger 1tsp</li><li>Mustard seeds 1tbsp</li><li>Curry leaves chopped 2tbsp</li><li>Roasted Peanut powder 1tbsp</li></ul></div><div><br /></div><div><br /></div><div><u>Recipe procedure</u>:-</div><div><ul style="text-align: left;"><li>Heat a non stick pan or a heavy bottom pan add sabudana and roast until it just starts to pop the pearls. </li><li>Switch off the gas let them cool.</li><li>Add salt to the butter milk and once the sabudana gets cool add to the butter milk, cover and soak for two to three hours. </li><li>Open and check it add more butter milk if needed. </li><li>Once sabudana is soaked properly ,heat ghee in a pan add mustard seeds let them crackle add broken dried red chili, green chili and ginger, saute and add curry leaves. </li><li>Switch off the gas. </li><li>Mix curd and milk to the soaked Sabudana add peanut powder and mix it well .</li><li>Pour the Tadka over the dahi sabudana </li><li>Mix getaly .</li><li>Garnish with tadka , serve chilled.</li></ul></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KuFzptfOZ5c/YVp7cMYmQbI/AAAAAAAAMW8/as_4Z7KJcJUnTJ6332I8hB7JGvU_-KM_ACLcBGAsYHQ/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://1.bp.blogspot.com/-KuFzptfOZ5c/YVp7cMYmQbI/AAAAAAAAMW8/as_4Z7KJcJUnTJ6332I8hB7JGvU_-KM_ACLcBGAsYHQ/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><div><u>Notes</u>:-</div><div><ul style="text-align: left;"><li>Always choose a good quality of sabudana which easily pops up properly and gets cooked up very well. </li><li>Do not add water in butter milk other wise sabudana will get sticky.</li><li>I added peanut powder ,You can add crushed peanut also.</li><li>For Garnishing you can use some pomogrante seeds.</li></ul></div></div><div><div><br /></div></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com9tag:blogger.com,1999:blog-1126908786751526653.post-74147196689893215762021-09-04T21:29:00.001+05:302021-09-15T16:39:03.784+05:30Chukandar Galouti/ Beetroot Galouti <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-evjozLPnSOY/YTHx1VOyn2I/AAAAAAAAMT8/lYVeIbZ0ySUtBZRpHdCw8ehkS673Lyp0wCLcBGAsYHQ/s2048/20210903_152017.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1401" height="640" src="https://1.bp.blogspot.com/-evjozLPnSOY/YTHx1VOyn2I/AAAAAAAAMT8/lYVeIbZ0ySUtBZRpHdCw8ehkS673Lyp0wCLcBGAsYHQ/w438-h640/20210903_152017.jpg" width="438" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-JwjUNmq0Wn0/YTHyJSlLf7I/AAAAAAAAMUE/o7meZ3XdI2AP6ZvvEUcn2TzYERAaoQ_wwCLcBGAsYHQ/s2048/20210903_143228.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1490" height="640" src="https://1.bp.blogspot.com/-JwjUNmq0Wn0/YTHyJSlLf7I/AAAAAAAAMUE/o7meZ3XdI2AP6ZvvEUcn2TzYERAaoQ_wwCLcBGAsYHQ/w466-h640/20210903_143228.jpg" width="466" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-dy-a6T4l710/YTHyVFp3DqI/AAAAAAAAMUI/ckAHwxlW6Y07Fiv776GnnJ747_v9CnfZwCLcBGAsYHQ/s1624/20210903_152432.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1624" data-original-width="1080" height="640" src="https://1.bp.blogspot.com/-dy-a6T4l710/YTHyVFp3DqI/AAAAAAAAMUI/ckAHwxlW6Y07Fiv776GnnJ747_v9CnfZwCLcBGAsYHQ/w426-h640/20210903_152432.jpg" width="426" /></a></div><br /><div><br /></div><div><p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u>Beetroot</u>:-<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Beetroot is a root vegetable witch is also known as red
beet or garden beet. Beetroot is packed with nutrients. It is great a source of
fiber, magnesium, potassium, iron and vitamins. It provides a wide range of health
benefits such as reducing BP.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u>Galaouti:</u>-<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Galaouti means melt in the mouth kebabs made of goat meat
mince or chicken mince. The taste of meat comes from marination with spices &
herbs and grilled on charcoal or oven. Legend has it that the Galaouti was
invented for an old Nawab who lost his teeth and the khansama of Navab made these
melt in mouth kebabs for him. Hence the name galaouti or galawati. For Galaouti
they used raw papaya paste which is tenderized the mincemeat easily.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">But what about vegetarians, there are various options like
soya kebab, vegetable kebabs, dal kebabs etc.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Here I have used beetroot for my Galaouti kebabs but I didn’t
want to waste anything so I used beetroot peel to make Warki Paratha. And, I
also made beetroot salad for my kebabs’ serving.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">These kebabs are packed with goodness and are full of flavors.
Children who don’t like to eat beetroot, I am sure they will love it. For my Galaouti,
I used cashew nut powder to give it nice rich texture. For frying, I used Desi
ghee which is healthier then veg oil or olive oil.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u>Desi ghee</u> has incredible healing properties and is one of
Ayurveda’s most treasured foods.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Research proves that ghee has healthy fats giving energy
to the body. My son always said "mummy Desi ghee hi khaya karo wo harmful
nahi hota". So we normally use Desi ghee in our cooking.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u>Warki Paratha</u>:-<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Warki Paratha is a layered paratha which is very similar
to laccha paratha. But the method of warki paratha is totally different to
laccha paratha. Llaccha paratha is usually folded in circular pattern and then flattened
whreas warki paratha is folded in half, many a times to create multiple layers.
Usually warki paratha is made of refined flour but as I choose a healthy super
food Chukandar so I made it with whole wheat flour.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">I also made beetroot salad and here I wanted to mention
that this recipe of salad, I learned from my friend Rinku who is a great cook.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">I joined this interesting challenge which gives us jolly
Makkar. This month the alphabet is c and I choose Chukandar which is Hindi name
of beetroot and I made beetroot galouti, warki paratha and beetroot salad.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><a href="https://1.bp.blogspot.com/-Q6Bb3pbjgiM/YUHURKi9kzI/AAAAAAAAMVc/9gwK6Pqj6dYf5Id9eVyW4KI5hpXHdR-PACLcBGAsYHQ/s1080/IMG-20210915-WA0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="956" data-original-width="1080" height="283" src="https://1.bp.blogspot.com/-Q6Bb3pbjgiM/YUHURKi9kzI/AAAAAAAAMVc/9gwK6Pqj6dYf5Id9eVyW4KI5hpXHdR-PACLcBGAsYHQ/s320/IMG-20210915-WA0031.jpg" width="320" /></a></span></div><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><br /></span><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> </span><u>Ingredients
for Galaouti</u><o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></p><ul style="text-align: left;"><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Beetroot 2 large </span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Cashew nut powder 1 tbsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Roasted chana powder 1 tbsp. </span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Salt as per taste</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Chopped green chili 2 no</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Chopped ginger 1 tbsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Chopped onion 2 tbsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Cumin seeds 1 tsp. </span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Spice powder 1/4 tsp. </span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Red chili powder 1 tsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Fennel powder 1 tbsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Chat masala powder 1 tsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Lemon juice 1 tbsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">a handful of chopped coriander leaves</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Desi ghee for frying</span></li></ul><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> </span><u>Ingredients
for warki paratha</u><o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></p><ul style="text-align: left;"><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Whole wheat flour 1 cup</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Beetroot skin/peel</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Green chili 2 no</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Salt 1tsp</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Ghee 2 tbsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Brown sugar 1tsp</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Milk 1 cup or as required</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Ghee for frying</span></li></ul><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> <u> </u></span><u>Ingredients
for salad</u><o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></p><ul style="text-align: left;"><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Beetroot 1 no</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Salt 1 tsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Brown sugar 1 tsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Crushed coriander seeds 1 tbsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Chili flakes 1tsp</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Roasted cumin powder 1 tsp.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Vinegar 1tsp</span></li></ul><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> </span><u>Instructions
for preparation </u><o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u> </u><o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></p><ul style="text-align: left;"><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">First we need to wash the beetroot properly because, we
have also used the skin of beet.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Now peel the skin and keep aside, grate the beet.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Now heat 1 tsp. ghee in a pan add cumin as they change
the colour add chopped ginger, green chili and onion sauté just for two three
minutes.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Add grated beet and salt mix it well, lower the heat
cover and cook till it becomes soft and mushy.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Switch off the gas, allow to cool the mixture, once cools
blend into fine.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Now add red chili powder, coriander leaves, spice powder,
fennel powder, chat masala, lemon juice, cashew nut powder and roasted chana
powder mix it well.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Make tikki shallow fry them both side until golden.</span></li></ul><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> </span><u>Procedure of
warki paratha</u><o:p></o:p></span></p><p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u><br /></u></span></p><p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><a href="https://1.bp.blogspot.com/-_ZgNJ9_b_EA/YTOVo0Gf9LI/AAAAAAAAMUU/ZIeb9tbNZhoyVNSgnOoQGACZteo7VQxQwCLcBGAsYHQ/s2048/20210903_152309.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1250" height="640" src="https://1.bp.blogspot.com/-_ZgNJ9_b_EA/YTOVo0Gf9LI/AAAAAAAAMUU/ZIeb9tbNZhoyVNSgnOoQGACZteo7VQxQwCLcBGAsYHQ/w390-h640/20210903_152309.jpg" width="390" /></a></span></div><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><br /><u><br /></u></span><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></p><ul style="text-align: left;"><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Boil the peels with salt till it done. Once it cools
transfer to a grinder and make a puree with green chili.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">In a large pan or bowl add whole wheat flour, salt,
sugar, ghee and milk, mix everything and knead well to form soft dough.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Cover and rest it for twenty to twenty five minutes.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Now roll the dough into rectangle and apply some ghee and
sprinkle some flour. Fold it like an envelope repeat the process five to six
time or more to have many layers. Cover and keep in fridge for 10 minutes,
repeat the process in all you would need to refrigerate minimum two to three
times.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">After that roll out the paratha and shallow fry using
ghee on medium until golden from both side.</span></li></ul><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><span style="mso-spacerun: yes;"> <u> </u></span><u>Procedure of
salad</u><o:p></o:p></span></p><p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u><br /></u></span></p><p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><a href="https://1.bp.blogspot.com/-qKZAB6DkhNI/YTOV24U_wSI/AAAAAAAAMUY/pR6BtS560NkECYt64VLTEOgGi9LcTbwggCLcBGAsYHQ/s2048/20210903_152110.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1574" height="640" src="https://1.bp.blogspot.com/-qKZAB6DkhNI/YTOV24U_wSI/AAAAAAAAMUY/pR6BtS560NkECYt64VLTEOgGi9LcTbwggCLcBGAsYHQ/w492-h640/20210903_152110.jpg" width="492" /></a></span></div><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><br /><u><br /></u></span><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></p><ul style="text-align: left;"><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Peel wash and slice the beet using by the grater, slices should
be very thin.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Add salt and keep aside for ten minutes, after that squeeze
all the water.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">In a pan add sugar, crushed coriander seeds, cumin
powder, chili flacks and oil mix cook the mixture for 5 minutes, add vinegar.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Now mix beetroot. Put into the fridge.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">serve beetroot galauti with paratha, salad and chutney.</span></li></ul><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;"><u>Notes:</u>-<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"></p><ul style="text-align: left;"><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Here I use beet skin for paratha you can make it with
beetroot paste also.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">For paratha I use wheat flour you can use Maida/Refined
flour as well</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">I have added brown sugar in my salad you can add white
sugar or honey.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">This salad is good for 1 month in your fridge.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">I use homemade spice powder but you can use Garam masala instead.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Onion is optional, you can skip it.</span></li><li><span face=""Arial","sans-serif"" lang="EN" style="mso-ansi-language: EN;">Besides cashew nut powder you can use almond or melon
seeds powder.</span></li></ul><p></p>
<p class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="EN" style="mso-ansi-language: EN; mso-ascii-font-family: Calibri; mso-bidi-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></p><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-9Rqhm2nQG5E/YTOWDAAtc4I/AAAAAAAAMUg/0G2ZicXmM6YOUKf3rDaeh5ujPTZRH9ezACLcBGAsYHQ/s2048/CollageMaker_20210904_113604079.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://1.bp.blogspot.com/-9Rqhm2nQG5E/YTOWDAAtc4I/AAAAAAAAMUg/0G2ZicXmM6YOUKf3rDaeh5ujPTZRH9ezACLcBGAsYHQ/w400-h400/CollageMaker_20210904_113604079.jpg" width="400" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-mDTi3k2CPn4/YTOWNOMsGNI/AAAAAAAAMUo/SO3Lrh62vBA8nojAhGc8w7Q2SakqUlmrACLcBGAsYHQ/s2048/CollageMaker_20210904_113815990.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://1.bp.blogspot.com/-mDTi3k2CPn4/YTOWNOMsGNI/AAAAAAAAMUo/SO3Lrh62vBA8nojAhGc8w7Q2SakqUlmrACLcBGAsYHQ/w400-h400/CollageMaker_20210904_113815990.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2WNinEg-ZXQ/YTOWbPepotI/AAAAAAAAMUw/oVpx22dxRG4CnnEQvThUhQYQWIdZp3stwCLcBGAsYHQ/s2048/CollageMaker_20210904_113909776.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://1.bp.blogspot.com/-2WNinEg-ZXQ/YTOWbPepotI/AAAAAAAAMUw/oVpx22dxRG4CnnEQvThUhQYQWIdZp3stwCLcBGAsYHQ/w400-h400/CollageMaker_20210904_113909776.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-z942oMzv7yc/YTOWkYX_6tI/AAAAAAAAMU4/lwfstOPEyCsHRxTSembSK8VYRQ2vtDeYgCLcBGAsYHQ/s2048/CollageMaker_20210904_114105273.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="400" src="https://1.bp.blogspot.com/-z942oMzv7yc/YTOWkYX_6tI/AAAAAAAAMU4/lwfstOPEyCsHRxTSembSK8VYRQ2vtDeYgCLcBGAsYHQ/w400-h400/CollageMaker_20210904_114105273.jpg" width="400" /></a></div><br />Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com20tag:blogger.com,1999:blog-1126908786751526653.post-72420212936426207842021-09-02T00:08:00.001+05:302021-09-02T00:10:43.364+05:30Moong/Mung Dal Khichdi <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGqGA_yLzI8Lkyv8PpToF6KCicKef-mdn_g968o5tN1USZecdRe8UAsBtlAkUPE4AE_jbCBBhzagEkkDbHNRBABnXwdMHFy8XYnB8b9YQRn8BBTbzMqYf3yqtPUt2ZY-GQ4UCwXqy5O0/s1094/20210302_084031.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1094" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGqGA_yLzI8Lkyv8PpToF6KCicKef-mdn_g968o5tN1USZecdRe8UAsBtlAkUPE4AE_jbCBBhzagEkkDbHNRBABnXwdMHFy8XYnB8b9YQRn8BBTbzMqYf3yqtPUt2ZY-GQ4UCwXqy5O0/w632-h640/20210302_084031.jpg" width="632" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2SwcwE46Jod6ee2qaFWlK5ZVrTK6vb1g_RwTJFrijglU2J-P7xhfsm2b51Ku-sYTmS7KSykdzPhJTUo3lEjZVos5pVxHjGFpbiiwHMTSXsLN5W_KbnPHq5nJi6MgHG2iKdMjmmNyl_Q/s2263/20210808_174553.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2263" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2SwcwE46Jod6ee2qaFWlK5ZVrTK6vb1g_RwTJFrijglU2J-P7xhfsm2b51Ku-sYTmS7KSykdzPhJTUo3lEjZVos5pVxHjGFpbiiwHMTSXsLN5W_KbnPHq5nJi6MgHG2iKdMjmmNyl_Q/w306-h640/20210808_174553.jpg" width="306" /></a></div><br /><div><br /></div><div><div>Khichdi is one pot comfort food, healthy and complete meal in itself which is made from combination of Dal and Rice cooked together till it becomes soft and mushy, just a little thicker then porridge. </div><div>It can also be made with broken wheat (Dalia),Bajra, Millets and Oats. In fasting days people make sabudana khichdi.</div><div>Also different lentils can be use in khichdi like chana, masoor, urad chilka and arahr. </div><div>Personally I like chana dal khichdi but my husband loves moong dal khichdi. </div><div>Khichdi is made in different ways in different parts of the country. Some people add veggies in khichdi but we prefer simple khichdi just turmeric and salt added to it while boiling. </div><div>And for Tadka we use jeera, heeng and broken whole red chili. </div><div>Moong dal khichdi is best served with heeng raita and salad and sometime I prefer to serve it with homemade lemon pickle which is healthier than other pickles.</div><div>Moong Dal is also known as green gram or mung beans. It is used as an ingredient in both savory and sweet dishes and in Indian cuisine both the whole and split one are used. </div><div>It is highly nutritious and easy to digest. </div><div>It contains many health antioxidents including phenolic acid, caffiec acid and more which may reduce our risk of chronicles diesece such as heart attack and diabetic disease . </div><div><br /></div><div><br /></div><div>Preparation Time:- 20 minutes </div><div>Cooking Time:- 15 minutes </div><div>Serves:- 2</div><div>Coarse:- main coarse </div><div>Author:- Hem Lata Srivastava </div><div><br /></div><div><u>Ingredients</u>:-</div><div><br /></div><div><u>For khichdi</u>:-</div><div><br /></div><div><ol style="text-align: left;"><li>Dhuli moong dal 1 cup</li><li>Rice 1cup</li><li>Salt as per taste </li><li>Turmeric powder 1tbsp</li></ol></div><div><br /></div><div><br /></div><div><u>For Temperring</u> :-</div><div><br /></div><div><ol style="text-align: left;"><li>Ghee 2tbsp</li><li>cumin seeds 1tbsp</li><li>Heeng 1tsp</li><li>Whole red chili 4no.</li></ol></div><div><br /></div><div><u>For serving</u>:-</div><div><br /></div><div><ol style="text-align: left;"><li>Raita</li><li>Salad</li></ol></div><div><br /></div><div><u>Preparation procedure</u> :-</div><div><br /></div><div><ol style="text-align: left;"><li>Wash and soak the dal and rice for twenty minutes. </li><li>Place the pressure cooker on gas add 4 glass water and soaked rice and dal.</li><li>After a boil lower the heat and discard all the dirt which comes on top.</li><li>Add turmeric powder and salt pressure cook it on slow heat for 15 minutes or until it gets soft and mashy. </li><li>Switch off the gas.</li><li>In a pan heat ghee add cumin seeds and heeng as they change the colour add broken red chili. Immediatly switch off the gas.</li><li>Transfer the khichdi in serving pot pour the tadka on it.</li><li>Serve hot with salad and raita.</li></ol></div><div><br /></div><div><u>Notes</u>:-</div><div><ol style="text-align: left;"><li>You can add some vegetables as per your choice like beans, carrot and potato. </li><li>If you wanted to make thick khichdi add water as you like. </li><li>For tadka you can use sliced onion and garlic also.</li></ol></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com0tag:blogger.com,1999:blog-1126908786751526653.post-17050707644865926122021-08-16T20:00:00.004+05:302021-08-16T20:00:23.831+05:30Beetroot Halwa/ Chukandar Ka Halwa<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Mna_cl-qKMM/YRp1Yj9wSNI/AAAAAAAAMSg/kasYKpGBNdM16yP3Ofs1gy0-cKyHS8wqgCLcBGAsYHQ/s2048/20210810_203840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1342" height="640" src="https://1.bp.blogspot.com/-Mna_cl-qKMM/YRp1Yj9wSNI/AAAAAAAAMSg/kasYKpGBNdM16yP3Ofs1gy0-cKyHS8wqgCLcBGAsYHQ/w420-h640/20210810_203840.jpg" width="420" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hIvf4jtZdXw/YRp1gKfGr-I/AAAAAAAAMSk/XTs_JwiKdI4wF_uf1hV9jiCFiHFs_bNeACLcBGAsYHQ/s2048/20210810_203757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1394" height="640" src="https://1.bp.blogspot.com/-hIvf4jtZdXw/YRp1gKfGr-I/AAAAAAAAMSk/XTs_JwiKdI4wF_uf1hV9jiCFiHFs_bNeACLcBGAsYHQ/w436-h640/20210810_203757.jpg" width="436" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-5bAQQVVF0ms/YRp1nFrOVVI/AAAAAAAAMSo/gKXxOQtOngsg56yiIrg7xmGAS0D1Ne--QCLcBGAsYHQ/s2048/20210810_203914.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1188" height="640" src="https://1.bp.blogspot.com/-5bAQQVVF0ms/YRp1nFrOVVI/AAAAAAAAMSo/gKXxOQtOngsg56yiIrg7xmGAS0D1Ne--QCLcBGAsYHQ/w372-h640/20210810_203914.jpg" width="372" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CdIviU3vFkM/YRp1t3G0kNI/AAAAAAAAMSs/LUSd3SvU_nIYaWT6Az_cWFv2flqlkOBbACLcBGAsYHQ/s2048/20210810_203828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1286" height="640" src="https://1.bp.blogspot.com/-CdIviU3vFkM/YRp1t3G0kNI/AAAAAAAAMSs/LUSd3SvU_nIYaWT6Az_cWFv2flqlkOBbACLcBGAsYHQ/w402-h640/20210810_203828.jpg" width="402" /></a></div><br /><p>Halwa is a sweet pudding recipe and it is mostly made from flour, semolina, lentils and veggies like carrot, pumpkin, black carrot and bottle guard. </p><p>We can also make it with beetroot. </p><p>Beetroot Halwa is a delicious fudge like pudding made from grated beetroot and for sweetness we can use honey or jaggery, flavored with cardamom powder. Beetroot Halwa is a quick and healthy dessert. </p><p>Beetroot is a root vegetable which is also known as red beet, garden beet or beet. </p><p>Beetroot is packed with nutrients. It is great source of fiber, manganese, potassium, iron and vitamin C.</p><p>Beetroot has been gaining is popularity as a super Food.</p><p>Beetroot can be used in various dishes like sabji, salad, paratha, chop, cutlet and Kebabas. </p><p>I also made paniyaram using beetroot. </p><p><br /></p><p>Preparation Time:-10 minutes </p><p>Cooking Time:- 15 minutes </p><p>Serves:- 4</p><p>Recipe Type:- Dessert </p><p>Author:- Hem Lata Srivastava </p><p><br /></p><p><u>Ingredients</u>:-</p><p></p><ol style="text-align: left;"><li>Beetroot 1/2 Kg</li><li>Sugar 2tbsp</li><li>Desi ghee 1tbsp</li><li>Mawa 100gm</li><li>Cardamom powder 1tsp</li><li>Pinch of salt </li><li>Full cream milk 1cup</li><li>Chopped nuts 2tsp</li><li>Pistachio for garnish</li></ol><p></p><p><br /></p><p><u>Recipe procedur</u>:- </p><p></p><ol style="text-align: left;"><li>Peel and wash the beetroot properly and then grate it.</li><li>Add grated beetroot and milk to a heavy bottomed pan, mix and cook until all the milk gets absorbed. </li><li>Heat ghee in a non stick pan add cooked beetroot, sugar, cardamom powder salt and nuts mix well .</li><li>As all the moisture evaporates add grated mawa mix , cook another two to three minutes. </li><li>Switch off the gas.</li><li>Garnish with pistachio sarve hot or cool.</li></ol><p></p><p><br /></p><p><br /></p><p><u>Notes</u>:-</p><p></p><ol style="text-align: left;"><li>Here I used full cream milk you can use tond milk. </li><li>You can also skip the milk and mawa.</li><li>Besides mawa you can use milk powder. </li><li>Sugar can be add as per your taste.</li></ol><p></p><p><br /></p>Hema's Musingshttp://www.blogger.com/profile/10063990508380579599noreply@blogger.com18tag:blogger.com,1999:blog-1126908786751526653.post-5978154851337293012021-08-06T16:58:00.004+05:302021-08-07T13:29:04.420+05:30Besan Ki Khandaiyan/ Katli / Besan Ki Sabji<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrGImf74MN4zSFk7z0paS52Pm3YpqUIrggCGt32RLNazJLzTMJUKeDMEmp-aKKXvGuPKkKqBaioPC1UjtvdecqlL1QoYj-g_DxykFNjWVyjM7l4wYDpiFn4bJpePjoI7nAEkiOr8lDYc/s2048/20210805_141418.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1537" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrGImf74MN4zSFk7z0paS52Pm3YpqUIrggCGt32RLNazJLzTMJUKeDMEmp-aKKXvGuPKkKqBaioPC1UjtvdecqlL1QoYj-g_DxykFNjWVyjM7l4wYDpiFn4bJpePjoI7nAEkiOr8lDYc/w480-h640/20210805_141418.jpg" width="480" /></a></div><br /><p></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWviOCKkEP9viZoH_VNrfITyVaif-RLb__F9bjGrg_BrYHKUOzAzSTs2QCsHIkJB4Zx8cPFhCeRgdMtRLDgz4GtGzhS_7AIkloAJg25C-ubc9XtMIWSLZ8HGh08E_75QGkjoxqLMJZTU/s1214/20210805_141556.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1214" data-original-width="1078" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWviOCKkEP9viZoH_VNrfITyVaif-RLb__F9bjGrg_BrYHKUOzAzSTs2QCsHIkJB4Zx8cPFhCeRgdMtRLDgz4GtGzhS_7AIkloAJg25C-ubc9XtMIWSLZ8HGh08E_75QGkjoxqLMJZTU/w568-h640/20210805_141556.jpg" width="568" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z7n33QJor_JZmwGkZYOX5vRPixxCs8iCOZmt6NPFa-L6EjYZo2k1DYrywq_DMfniZkjfzdoY8lDqZ7h6XsUo5vBMSrolTQq78zjUmXzZAIJZKMhZX06LImUuQnXbqDtjPZQpudd2HSc/s1224/Screenshot_20210805-184523_Gallery.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Z7n33QJor_JZmwGkZYOX5vRPixxCs8iCOZmt6NPFa-L6EjYZo2k1DYrywq_DMfniZkjfzdoY8lDqZ7h6XsUo5vBMSrolTQq78zjUmXzZAIJZKMhZX06LImUuQnXbqDtjPZQpudd2HSc/w564-h640/Screenshot_20210805-184523_Gallery.jpg" width="564" /></a></div><br /><p>Besan ki khandaiyan is a popular dish from Bhopal as I saw in a TV show. It is quite similar to rajasthani pithod or besan ki katli and besan ke paneer or besan ki burfi from Uttar Pradesh and in Gujrat known as Dhokli nu saak.</p><p>Also in Bihar and Jharkhand they make besan ki machli with gram flour but for gravy they use yellow mustard seed paste which gives it a nice pungent flavour. For Besan Ki machli make besan ka cheela with salt, Red chili powder, coriander leaves and bit garam masala, cut and fry them add to the gravy.</p><p>We make it with fresh green peas and it is called besani paneer matar ki sabji and for gravy we use tomatoe puree. </p><p>Here I have made traditional Besan ki khandaiyan. In this recipe we add curd besides tomato or other sour ingredient. </p><p>Besan ki khandaiyan tastes just like non veg.</p><p>It is a good option for vegetarians, it can be served as a starter for any small gathering. </p><p>Besan:- </p><p>Besan is a pulse flour which is made from chana dal. It is a staple ingredient in the cuisine of India. It can be used in various dishes. </p><p>It has many beneficial properties also, it contains soluble fiber and it is also good for heart.</p><p>Besan can be used instead of wheat flour in some curries as it blends well and gives a nutty flavour to the dish.</p><p>This Besan ki khandaiyan is made for the event A-z recipe Challenge season -2 .</p><p> this month the Alphabet is "B" and here I choose "Besan" </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkwS6ducSm_p0XC_Rm_-I2QtUFZFq4oDQNHLC3u7iFa-hGKwV8FumeJrn3ZDA18P736VN-r-yElX4hTjVaZqjC18tjnwOYsy6OanDyYFdtzqj1PgSp6gqnPBC-bb14i1WMsRJ54a4Bww/s676/IMG-20210628-WA0010.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="593" data-original-width="676" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkwS6ducSm_p0XC_Rm_-I2QtUFZFq4oDQNHLC3u7iFa-hGKwV8FumeJrn3ZDA18P736VN-r-yElX4hTjVaZqjC18tjnwOYsy6OanDyYFdtzqj1PgSp6gqnPBC-bb14i1WMsRJ54a4Bww/s320/IMG-20210628-WA0010.jpg" width="320" /></a></div><br /><p>Let's start the recipe:-</p><p><u>Ingredients</u>:-</p><p><u>For Khandaiyan</u>:-</p><p></p><ol style="text-align: left;"><li>Besan/Gram Flour 2 cup</li><li>Salt to taste </li><li>Red chili powder 1tsp</li><li>Kashmiri chili powder 1tsp</li><li>Ginger garlic paste 1tbsp</li><li>Cumin seeds 2tsp</li><li>Asofitada / Heeng 1tsp</li><li>Oil 1/2tsp</li></ol><p></p><p><u>For Gravy</u>:-</p><p></p><ol style="text-align: left;"><li>Ginger, garlic paste 1tsp</li><li>Onion paste 2tbsp</li><li>Dry red chili 2no.</li><li>Bay leaf 2</li><li>Fenugreek seeds 1tbsp</li><li>Turmeric powder 1tbsp</li><li>Red chili powder 1tsp </li><li>Coriander powder 1tbsp</li><li>Salt to taste </li><li>Curd 1 cup</li><li>Oil 2 tbsp</li><li>Garam masala powder 1tsp</li><li>Coriander leaves for garnishing </li></ol><p></p><p><br /></p><p><u>Recipe procedure</u>:-</p><p></p><ol style="text-align: left;"><li>Mix besan with salt, chili powder, kashmiri chili powder, ginger garlic paste, heeng and cumin seeds, make a thin batter of pouring consistency. </li><li>Heat oil then add the batter to the pan and cook it on low heat until the mixture gets thickened and cook to get halwa like consistently. </li><li>Switch off the gas, grease a thali and spread the mixture into the thali set and allow to cool it. </li><li>Once the mixture cools, cut it into diamond shape pieces. </li><li>Heat a non stick pan and shallow fry them.</li><li>Heat oil in a pan or kadhai add methi dana, whole red chili and bay leaf then saute for a couple of minutes. </li><li>Add ginger garlic paste and onion paste then fry until it turned brown.</li><li>Add turmeric powder, coriander powder, red chili powder then stir and mix it well, cook till oil separates. </li><li>Add curd and salt then mix it well. Add khandaiyan pieces then mix it well so all the pieces mix with masala.</li><li>Now add 2 glass water. Cover and cook it for 5 to 8 minutes. </li><li>Add garam masala </li><li>Switch off the gas.</li><li>Serve hot with chapati along with salad.</li></ol><p></p><p><br /></p><p><u>Recipe Notes</u>:-</p><p></p><ol style="text-align: left;"><li>Frying step is optional add without frying as per your choice. </li><li>We can serve it as snacks in that case skip the gravy.</li><li>We can also serve it with boiled rice. </li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uIWJ2xIHr83DrWkBhRclmQVzi7931FLZFUa_b-TiAPh5dfKcSiWuqHFCSm2m2GdlR4RR7yV8Qyb5cqmH5lJ2-YzscUi4oWb2yxbAL4uWOd4lK9-mNKiCLmofYRxqxJiWhLSKR3y0SF0/s2048/20210805_132856.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1404" data-original-width="2048" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uIWJ2xIHr83DrWkBhRclmQVzi7931FLZFUa_b-TiAPh5dfKcSiWuqHFCSm2m2GdlR4RR7yV8Qyb5cqmH5lJ2-YzscUi4oWb2yxbAL4uWOd4lK9-mNKiCLmofYRxqxJiWhLSKR3y0SF0/s320/20210805_132856.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; 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