Views: Dahi Vada / Dahi Bhalle / Chaat Recipe

I know I am hear after a long time, between this time I tried so many new dishes and I explored my self in baking too but couldn't get time to post but I Promise you guys whenever i will get time I will do.

 Dahi bhalle / dahi vada is famous chat of north India, basically from Delhi,We used to make it on festival time specially on Holi. So dear friends Happy Holi Try this chaat enjoy and share with us.

Ingredients

1/2 cup urad dal (split black lentils) , soaked for 3 hours and drained
Oil To fry
salt to taste

2  cups whisked chilled curds (dahi)
2  tbsp powdered sugar
chilly powder for sprinkling
1/2 cup  sweet chutney (Tamarind chtuney)
1/2 cup green chutney
roasted cumin seeds (jeera) powder for sprinkling
black salt for sprinkling

Method
For the vadas
Grind  urad dal  in mixer into a smooth paste , if required use water .
Mix salt and 2-3 tsp hot oil in vada mixture keep aside.

Heat the oil in a deep  pan and deep-fry  vadas on low flame till they turn light golden brown in color from all the sides.
Drain on absorbent paper. Keep aside
How to assemble

.
Take enough water in a deep bowl and soak the vadas in it for 15-20 minutes.

Squeeze out all the excess water from the vadas and flatten lightly between your palms.

Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside
Arrange  vadas on a serving dish and top with  the sweetened curd mixture.

Top with a little chilly powder, 1 tbsp of tamarind and green  chutney, a little cumin seeds powder and black salt.

Serve immediately.

Note 

You will get chtuney Recipe on my blog

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Views: Besan Barfi Recipe / MohanThal Recipe

Besan barfi or Mohanthal its famous Rajasthani and Gujrati Sweet. Its's signature dish of my Grand MIL and we tried it so many   times but we never got the same taste and texture as she served.Now she is not between us ,so there is no option to get this sweet,so I have stared trying this and following her instructions and direction and I got proper texture and taste but still her love and taste is missing.

Ingredients

2 Cup   Besan (Gram Flour)

1 Cup   Sugar

1/2 Cup Mawa(Khoya)

1 Cup   Ghee (Melted)

2 tbsp  Milk

1/4 tsp Cardamom Powder

Edible color a pinch (optional)

2 tbsp  Chopped nuts ( Almonds and Pistachios)

Method

Take Besan in a bowl or plate.Add 1/2 cup of ghee and mix with fingers,then add milk and again mix it well and gather all mixture in center and keep for 5-7 min aside.Then rub the mixture between the palms to combine well.Pass it through thick sieve, pressing lightly to remove lumps or knots.

Saute it on medium heat, stirring continuously, till fragrant and dark in color then add remaining ghee and saute for few seconds.Keep it aside.

Now in another pan take sugar and 1/2 cup of water and Cook together till it gets one string consistency.

Add Mawa into sugar syrup and cook for 1-2 min and mix well.

Now add roasted besan mixture in this syrup and Edible color mix well cook for 1-2 min. Add cardamom powder mix it and keep aside for 5-7 min.

Grease a tray or plate with ghee and transfer the barfi mixture into tray.spread evenly and garnish with nuts.

Set aside to cool completely. Cut into squares, separate the pieces and store in airtight container.

Note 

I used Mawa sweet(mithai) instead of Mawa,if you are also using,then take only 3/4 cup of sugar.

Roast besan flour on low flame , if its not roasted properly it will give raw taste.

If you don't want use color can use saffron.

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Views: Gud Papadi / Gud Pare / Sweet Biscuits

This sweet especially prepared on Diwali or holi but I make it often. In north India  you can get this sweet probably in all houses in winter season.This is a healthy homemade treat. Enjoy !!!

Ingredients
2 Cup    Wheat flour
1/2 cup  gud /jaggary (Crushed)
1/4 cup  Oil
1 tbsp   Sesame seed (Til)
Oil to deep fry

Method
In a bowl take gud and 1/4 cup of water. Heat it and stir till gud  dissolve.
In another bowl mix flour,oil and sesame seed and kneed a dough using gud water.
Immediately divide it into two parts and make smooth balls out of them.
Roll it into round shape (1/4 inch thick) .

Cut into desired shape Otherwise you can make small - small  ball and roll but not very thin.Prick it with fork. Heat oil Deep fry on low flame,till it turn into brown color.Drain on absorbent paper.
Let it cool.Store in airtight container.

Note 
Roll immediately after making dough,otherwise dough will become hard.
While sliding don't don't turn immediately, let it cook one side then flip. Otherwise papdi will break.

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Views: Sugar Coated Shakarpare | Sugar Coated Biscuits | Pethe

This is all time favorite sweet among all age group of people. You can try it any occasion or festival.  Pethe  / Shakarpare (We say pethe) is easy to make and really very delicious n yummm !!!

Ingredients
2   cup    Maida
1/2 cup    Ghee
11/2 cup   sugar
Ghee / Oil to deep fry

Method
Sieve the flour and mix ghee.Make semi soft dough with lukewarm water.Cover and Keep aside dough for 5-10 min.
Knead the dough again. Divide it into two parts and make smooth balls out of them.
Roll it into thick roti (1/2 inch thick) then cut into desired shape.

Heat oil/ghee Deep fry on low flame,till it turn into light brown color.Let it cool.
Prepare sugar syrup by heating sugar and 1/2 cup of water in a pan until a syrup like 2 thread consistency is form.
Deep all shakarpare/pethe in sugar syrup and drain and arrange in a plate. You should do quickly this procedure because syrup will get dry soon.

Let it cool and dry .Store in airtight container and enjoy sweet till 10-15 days.

Note
If you are cutting into round shape,so you have to prick it with tooth pick or fork.
While you are sliding shakarpare/pethe into oil/ghee flame should be High but after that fry on low flame.Don't fry on High flame.

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Views: Aate ka Churma | Churma Recipe | Festival Recipe

After a long Break I am here with sweet recipe , specially for Holi, which is falling on Sunday.
I am having some problem with my blog ,so may be in future for some time I can't post regularly. .Feeling very sad.
Dal-baati is incomplete without "Churma".It's best combination of Rajsthani food.Everyone like it at my home with dal and really it's give a different and Yummy taste.
Happy Holi To all My blogger Friends

Preparation Time: 15 mins.
Cooking Time: 30 mins.
Serves 4-6. 

Ingredients
2 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava)
1/4 and 1/2 cup melted ghee
1 cup powdered sugar
1/4 tsp cardamom (elaichi) powder
Milk as required
Ghee for deep frying

Method
Mix flour and semolina,then add 1/4 cup of ghee and mix well.
Add milk  and knead into a stiff dough.Keep aside for 15-20 min.

Divide the dough into twelve lemon sized balls.Shape each ball in the shape of your fist and press with your fingers in the center.
Heat sufficient ghee in a kadai and deep-fry the balls on low flame, till golden brown. Drain and allow to cool.

 Coarsely grind in a mixer and strain with strainer(strainer should be with big hole)

Add powdered sugar, cardamom powder and 1/2 cup of ghee and mix well.

Serve churma with Dal Bati and enjoy

Note
If you wish can add dry fruits also like Almonds,pista, raisins
If you wants to give Laddu shape then add more ghee but I am little Calorie conscious.
Can make dough with water also.
I used coarsely ground wheat flour so I didn't use rava but if you are not having so just add rava and get same texture.

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