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: Khatta Meetha Mixture / Khatta Meetha Chivada

This is my all time favorite snack. I like Haldiram's Khatta meetha Mixture very much.One day I thought, I should try this at home and I tried but it didn't come very nicely,then I tried 2-3 time and got yummy taste,flavor,color and now everyone love this at home. Another thing  its very easy , So lets  start for Diwali celebration....

Ingredients

250gm  Poha (Pressed Rice)
100gm  Boondi (salty)
100gm  Nylon Sev
100gm  Gathiya sev(Thik Sev)

1/2 cup Groundnut
1/4 cup Cashew nut
1/4 cup Raisins

11/4 tsp Turmeric Powder
6 tbsp   Powdered sugar
3/4 tsp  Tatary(edible citric acid)
1 tsp    salt or according to taste
Oil To Deep fry

Method
Heat oil deep fry Poha and keep aside.

Then fry raisin, when they puff up take out.
Deep fry cashew and groundnut ,drain and keep aside.Let everything cool.

On a big paper take all these deep fried items ,then add boondi and both type of sev ,now sprinkle turmeric powder,salt ,sugar and tatary and mix well.

Khatta meetha Mixture is ready keep it in air tight container.

Note
Adjust sugar if needed add little more,becoz this snack will give little sweet and tangy taste.

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Views: Mango Kheer Recipe | Mango Rice Pudding

Kheer  is our traditional sweet and I tried to give a little twist in this Authentic Recipe.

Preparation and Cooking time: 30-40 min.
Serving: 4-6
Ingredients

1/2 cup long grain rice (washed and drained
1 ltr. milk
2 Cup Mango Pulp
1/2 cup
2-3 cardamom seeds (crushed)
3-4 almonds,chopped
Few threads of saffron threads, soaked in a little hot milk
3-4 skinned pistachio nuts (chopped)
Few tbsp raisins (optional)

Method

Wash and soak rice for 30 min.
Drain rice and Put the rice, milk  in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up
.

Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and boil again for 5 min.
Remove the  kheer from heat and let it to cool.
Now add Mango Pulp and mix well.

 Serve either at room temp.or chilled.

Note 

If you feel rice is more in kheer then add 1/2 cup of milk.
Adjust Sugar also.

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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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Views: Rasgulla Recipe | Paneer Recipe | Easy Sweet Recipe

I goggled and got so many Rasgulla recipes then I got this one on Sify.com. I tried and in first time it came out very  nice but didn't get time to post and some problem in blog also that's why after a long break I am here. I tried 2 methods and sharing here but I felt  first one is very easy. 

Preparation Time  20 mins    Cooking time: 25 mins    |  Makes: 20 Nos.
Ingredients:
1 ltr. milk 
3 tbsp lime juice
1 tsp - sooji (semolina)
1 1/2 cup - sugar
1 1/2 cup - water
8-10 glasses water to cook the rasgullas


Method
Boil milk and add lemon juice to the boiling milk.
Continue heating until milk completely curdles and you could see the whey water getting separated completely. Switch off the stove and add ice cubes.
Now take a cheese cloth or thin dupatta and strain the paneer. 
I did this with the cloth over a metal strainer and a bowl below to collect the whey water.
Wash with cold water to remove sour taste.

Make a potli /bag and at the same time keep squeezing it so as to remove the water.
When you see a ball of chenna in the center of the muslin cloth it is a sign that the chenna is ready.
take Paneer and start kneading until smooth by hand but For kneading I used mixer grinder it's easy way to get smooth texture.

Meanwhile boil about 7-8 glasses of water in a large cooker/wide vessel.Take kneaded paneer add Rava and knead again.Now make small balls with paneer 

When the water starts boiling lower the flame and add balls to the boiling plain water (you do not need the sugar syrup at this stage).
Take  1 whistle on High flame then lower the flame cook for another 7 mins.Turn of heat and open the cooker only after it has cooled down completely .It will be double in size.

Meanwhile Take 1 1/2 cup water and 1 1/2 cup sugar and boil it 4-5 min. and keep aside.
Now carefully remove the rasgullas in a bowl and add warm the sugar syrup
  

Let cool at room temp then put in the refrigerator for 4-5 hrs.
Serve Chilled.

Note
If you wish can add rose essence in sugar syrup.
Can use curd,vinegar also instead of lemon juice.
You can use ready Paneer also(like Amul,hatsan etc.)

Another Method also is here-
Take 2 cup sugar and 3 1/2 cup water ,elachi powder in a pressure cooker and boil it.

After the sugar gets dissolved completely and the syrup boils,add the paneer balls  carefully one by one.

Cover the pressure cooker and cook it till you get one whistle on high flame. Then cook another 5-7 min. on low flame.

Put off the flame and let it cool by itself.

But I felt First one is easy.

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Views: Kiran's Food corner: Vegetable Wrap Recipe | Wraps Recipe | Veg Roll Re...

Kiran's Food corner: Vegetable Wrap Recipe | Wraps Recipe | Veg Roll Re...: Now a days our lifestyle is very fast and we don't have time so wrape n roll recipes are perfact for breakfast or lunch in busy sch...

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Views: Vegetable Wrap Recipe | Wraps Recipe | Veg Roll Recipe

Now a days our lifestyle is very fast and we don't have time so wrape n roll recipes are perfact for breakfast or lunch in busy schedules. There are so many wraps recipe I tried this one and .On weekend I had little all veggies so very confused what to cook,then this came in my mind n it was yummmy meal.... 
Normally wraps are just normal Roti Sabzi but just different way to serve and best for Kids.

Preparation Time 15 min. 
Cooking Time     30 min.
Serving          3-4

Ingredients
For Chapati
2  Cup Wheat Flour
Milk as needed
1/4  tsp Salt

For feeling
1/2  cup Green Capsicum,cut into strips
1/2  Cup Red Bell pepper,cut into strips
1/2  Cup Yellow Bell Pepper,cut into strips
1     Onion Sliced
1/2  Cup shredded cabbage
1     small Green chilly chopped
1/4  tsp Garam masla
1/2  tbsp Red Chilly sauce
2     tbsp Oil
Salt to taste

1 cup Green chtuny 

Method
Mix salt in flour and make soft chapati dough using milk,cover and keep aside.
Heat oil add green chilly,then add onion and saute till golden brown.

Add all veggies and cook till 3-4 (veggies should be crunchy,don't overcook it)
Add sauce,garam masala and salt mix well and cook for few seconds in high flame.

Take small ball from dough and roll like chapati,cook on tawa and keep aside.
Take chapati apply butter then green chtuny then keep spoonful feeling and roll it tightly or can use foil also  for wrapping.

Serve immediately with chtuny or ketchup.

Note
Instead for butter can use cheese spread or mayonnaise.
After putting feeling add grated cheese then roll it.

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