suji ka halwa recipe - how to make sujji halwa - maharashtrian sheera recipe - shahi halwa recipe

Sujji ka halwa

Preparation timing 20 minutes

Ingredients:

• Sujji / semolina - 1/2 cup

• Sugar - 1/2 cup

• Water - 1 &1/4 cup

• Ghee / Clarified butter - 3 tbsp

• Cardamom powder - 1/2 tsp

• Cashew nuts - 8 to 10

• Raisins - 10 to 15

• Almonds - 7 to 8

• Pistachio - for garnishing

Direction:

• Firstly  chop the cashew nuts and almonds finely.

• Heat 1 tbsp of ghee ( clarified butter) in a pan and roast chopped cashew nuts, almonds until golden brown, then add 10 to 15 raisins and roast for another 30 seconds in medium flame.

• After that turn of the flame and keep aside.

• In the same pan heat 2 tbsp of remaining ghee and add 1/2 cup of sujji / semolina.

• Roast the sujji for 2 minute in low flame and stirring occasionally.

• When the sujji properly roasted add 1/2 cup of sugar and stirring continuously until sugar is well dissolve.

• Then add 1 & 1/4 cup of water and let the water completely boil.

• When the water is completely boiled add 1/2 tsp of cardamom powder and all the roasted dry fruits and cover the pan till sujji absorb all the water.

• When sooji absorb all the water mix it well.

•  Sujji ka halwa is now ready.

• Garnish with some pistachio and serve.

~Happy cooking~

matar pulao recipe - peas pulao

Peas pullao / Matar pullao

Preparation timing 20 minutes

Ingredients:

• Long grain basmati rice - 1 cup

• Water - 2 cups

• Green peas - 1/2 cup ( frozen)

• Ghee - 2 tbsp

• Cumin seeds - 1 tbsp

• Cloves - 2

• Mace - 1 inch

• Green cardamom - 2 crushed

• Black cardamom - 2 crushed

• Black paper - 6 to 7

• Bay leaf - 1

• Cinnamon stick - 2 inch

• Cashew nuts - 6 to 7

• Salt to taste

Direction:

• Firstly  wash the basmati rice properly and soak it for about 15 to 20 minutes.

• Heat 2 tbsp of ghee in a kadai or pan and add 2 cloves , mace, crushed green cardamom, crushed black cardamom , 2 inch cinnamon stick, 1 bay leaf 6 to 7 black paper. Fry all the whole masala for about 1 minute to leave their aromas.

• Additionally add cashew nuts and fry till cashew nuts turn golden brow in color.

• Then add 1 tbsp of cumin seeds fry till splatter.

• Now add green peas and mix well.

• Fry the green peas till soft and properly cooked. 

• Then add soaked basmati rice and salt as per your taste and mix all the ingredients.

• Add 2 cups of water and stir it. increase the flame and boil the water.

• once the water is properly boiled then cover the pan with a lid and cook it for 10 to 15 minutes in low flame.

• After that turn of the flame and  do not open the lid rest it for about another 5 minutes. Let the mixture cool down completely

• Peas pullao is ready.

• Garnish with some coriander leaves and fried cashew nuts.

~Happy cooking~

aloo tikki - aloo tikki recipe - aloo cutlet recipe - aloo matar tikki - aloo matar cutlet recipe

Aloo Matar tikki

Preparation timing 30 minutes

Ingredients:

• Potato - 4 to 5 (medium size)

• Green chilly - 2 finely (chopped)

• Green peas - 1/4 cup

• Ginger - 1 inch ( grated or finely chopped)

• Garlic - 4 to 5 cloves ( finely chopped)

• Onion - 1 medium size ( finely chopped)

• Coriander leaves - 1 tsp

• Oil for deep frying

• Bread crumbs - 2 tbsp

• Corn starch - 1 tbsp

• Rice flour - 1 tbsp

• Garam masala - 1/4 tsp

• Cumin powder - 1/2 tsp

• Turmeric powder - 1 tsp

• Chat masala - 1 pinch

• Salt to taste

Direction:

• Firstly boil the potatoes and peel them.

• Refrigerate for about 2 to 3 hours.

• Then take a mixing bowl and mash the potatoes with a masher.

• Further add 1/4 cups of green peas, chopped green chilly, chopped garlic , chopped ginger, finely chopped onion, and finely chopped coriander leaves.

• Additionally add 1 tbsp of cornstarch  , 1 tbsp of rice flour, 2 tbsp of bread crumbs, 1/4 tsp of garam masala powder, 1/2 tsp of cumin powder, 1/2 tsp of turmeric powder and salt to taste.

• Mix all the ingredients really well with the help of your hand.

• Grease your hand with oil and divide the potato mixture into equal portions and shape the potato mixture into tikkies.

• Heat sufficient oil in a kadai or pan for deep frying.

• Now take 1 or 2 tikies and roll them with bread crumbs and deep fry them till golden brown and crisp.

• When the tikkies are properly fried then take them out from oil and drain the extra oil with the absorbent paper.

• Repeat the same process with other tikkies.

• Take a serving plate and put the tikkies ,  sprinkle some chaat masala and chopped coriander leaves over it and serve hot with some green chutney or any other sauces that you prefer.

~Happy cooking~

vermicelli kheer recipe - sevai kheer recipe - eid seviyan khee - traditional payasa - how to make milk seviyan payasam

Vermicelli kheer / Seviyan Payasam

Preparation timing 35 minutes

Ingredients:

• Milk - 1 ltr

• Vermicelli - 1 cup

• Sugar - 2 tbsp

• Ghee / Clarified butter - 1 tbsp

• Cardamom powder - 1/2 tsp

• Raisins - 10 to 15

• Cashew nuts - 8 to 10

• Pistachio for garnishing

Direction:

• Firstly  heat 1 tbsp of ghee or clarified butter in a kadai or pan and add cashew nuts and raisins.

• Fry till the color of cashew nuts and raisins turns golden brown.

• Take out the cashew nuts and raisins from the pan and keep aside.

• In the same ghee add 1 cup of vermicelli and fry till the color of vermicelli turn golden brown keep aside.

• Heat another pan and add 1 ltr of milk to it and let the milk boil completely.

• Once the milk is completely boiled reduce the flame to medium low.

• Then add roasted vermicelli and cook it by stirring occasionally.

• Make sure  should not stick to the bottom.

• Boil the vermicelli till its softens.

• When the vermicelli is soften then add 1 cup of sugar and keep stirring.

• Further add 1/2 tsp of cardamom powder and roasted cashew nuts and raisins.

• Cook till the milk is thicken.

• Now vermicelli kheer or seviyan pyasam is ready to serve.

~Happy cooking~

Fruit custard - recipe of custard pudding - how to make custard with custard powder - how to make custard with mil - how to make fruit custard

Fruit custard

Preparation timing 25 minutes

Ingredients:

• Full cream milk - 500 ml ( 2 cups)

• Ready made Custard powder - 2 tbsp

• Sugar - 4 tbsp

• Banana - 1 (chopped)

• Pomegranate - 1

• Grapes - 100 gms (chopped)

• Apple - 1 (chopped)

• Cashew nuts/ pistachio (chopped) - for garnishing 

Direction:

• Firstly take out 2 to 3 tbsp of milk from 500 ml of milk in a bowl  mix custard powder til no lumps.

• Then take a pan and add remaining milk and let the milk boiled completely and stir occasionally.

• once the milk is boiled completely reduce the flame to low.

• Then add sugar and stir till it dissolve. 

• Add custard powder mixture and stirring till it begins to thicken and milk changes color to dark yellow. Make sure milk should not stick to the bottom.

• Now turn off the flame and transfer the custard to another mixing bowl and let it cool completely.

• Once the custard is completely cool then add all the fruits and some dry fruits to your choice.

• Let the mixture refrigerate for 2-3 hours and serve chill

 ~Happy Cooking~

aloo ka bharta - indian potato recipes side dish - aloo mash recipes - mashed potatoes recipe - aloo bharta kaise banaye - aloo chokha

Aloo bharta

Preparation timing 30 minutes

Ingredients:

• Potato - 4 (medium size)

• Onion - 1 big size (sliced)

• Green chilly - 2 (finely chopped)

• Cumin seeds - 1 tsp

• Curry leaves - 7 to 8

• Ginger - 1 inch

• Urad dall - 1/2 tsp

• Oil - 2bsp

• Salt - to taste

Direction:

• Firstly wash the potatoes properly.

• Light the flame and put a pressure cooker over it.

• Put potatoes into the pressure cooker and 2 to 3 cups of water.

• Pressure cook the potatoes is about 3 to 4 whistles.

• Then allow the cooker to cool .

• Take out the potatoes and peel them properly.

  For bharta

• Take a pan and heat 2 tbsp of oil .

• Then add cumin seeds fry it until splatter.

• Add urad dall wait till urad dall turn slightly brown.

• Then add curry leaves and onion and fry onion  till translucent.

• Further add grated ginger and salt .

• Saute it for a minute then add boiled potatoes and mash them with a masher.

• Mix all the ingredients well.

• Cover the pan and cook the potatoes for 2 minutes.

• Then add chopped coriander leaves .

• Aloo bharta is ready to be served.

~Happy cooking~

Moong masoor dal - masoor dal recipe - red masoor dal recipe - moong dall recipe - tasty food blog - my taste recipe

Moong masoor dall

Preparation timing 30 minutes

Ingredients:

   For Dall 

• Moong dall - 1/3cup

• Masoor dall - 1/3 cup

• Turmeric powder - 1/2 tsp

• Red chilly powder - 1/2 tsp

• Water - 4 cups

• Salt - to taste

   For tempering:

• Onion - 1 ( finely chopped)

• Ginger - 1 inch ( crushed)

• Garlic - 2 -3 Cloves (crushed)

• Green chilly - 2 ( finely chopped)

• Tomato - 2 medium size ( chopped)

• Coriander leaves - 1 tsp (chopped)

• Assafoetida - 1 pinch

• Mustard seeds - 1/2 tsp

• Cumin seeds - 1/2 tsp

• Oil - 2 tbsp

Direction:

• Firstly soak both moong dall and masoor dall for about 15 minutes.

• Then pour the dall into a pressure cooker and add 4 cups of water.

• Additionally add turmeric powder , red chilly powder and salt .

• Pressure cook this for 4 -5 whistle in a high medium flame.

• Then leave the cooker aside and let the pressure settle down.

   For tempering: 

• In the mean while heat 2 tbsp of oil in a pan add mustard seeds and wait for splatter.

• Then add cumin seeds, assafoetida, chopped green chilly, chopped garlic , crushed ginger.

• Cook it until the raw aroma of ginger garlic goes away.

• Further add chopped onion saute till the onion become translucent .

• Now add tomato and cook it for about a minute.

• After that add the cooked dall into the mixture and cook it on high flame for about 2 to3 minutes.

• Let the dall comes to boil completely.

• Then add chopped coriander leaves in the dall.

• Now moong masoor  dall is ready to be served.

~Happy cooking~

how to make upma - upma recipe - suji upma recipe - rava upma recipe - famous indian breakfas - how to make soft fluffy upma - Indian semolina breakfast dish - food blogs - coking blogs

Sooji Upma / Rava upma

Preparation timing 10 minutes

Ingredients:

• Sooji - 1 cup
• Onion - 1 medium size (finely chopped)
• Green chilly - 2 slit
• Ginger - 1inch
• Carrot - 1 (chopped)
• Beans - 50 gms ( finely chopped)
• curry leaves - 6 to 7
• Coriander leaves - 1 small bunch ( finely chopped)
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dall - 1/2 tsp
• Channa dall - 1/2 tsp
• Assafoetida - 1 pinch
• Turmeric powder - 1/2 tsp
• Red chilly powder - 1/2 tsp
• Oil - 1 tbsp
• Sugar - a pinch
• Salt to taste
• Water - 1 and 1/2 cups

Direction:

• Firstly take a pan and add 1 cup of sooji to it.
• Dry roast the sooji for 2 - 3 minutes or till sooji turns little golden.
• Once the sooji is dry roasted keep it aside and let it cool.
• Heat 1 tbsp of oil in a kadai and add mustard seeds,
• Fry mustard seeds till splatter.
• Then add cumin seeds , 1/2 tsp of urad dall , 1/2 tsp of channa dall. 
• Fry till urad dall and channa dall turns golden in color.
• Then 1 pinch of assafoetida,  curry leaves and chopped onion. Saute till onion become translucent.
• Further add chopped green chilly and grated ginger. Saute it.
• Now add finely chopped carrot and beans.
• Additionally add turmeric powder , red chilly powder, salt and sugar.
• Mix all the ingredients really well and cover it till vegetables nicely cooked.
• Open the lid and check vegetables are properly cooked.
• Then add 1 and 1/2 cups of water and allow the water to boil.
• Mix the mixture with one hand and add the roasted sooji slowly into the mixture with the other hand.
• After that cover the pan till sooji observe all the water.
• Open the lit and add coriander leaves and mix it well.
• Sooji upma is ready to be serve. 

~Happy cooking~