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Methi ka Paratha


  • How to make Methi Paratha:







  • Ingredients:
          1. Fenugreek leaves/Methi (250 gms)
          2. Oil 
          3. Salt to taste
          4. Red chilli powder
          5. Turmeric powder
          6. Cumin seeds
          7. Wheat flour (2 small bowl)



  • Preparation & Cooking:
          1. Wash clean the fenugreek leaves & keep aside.
          2. Take a kadhai/wok. Place all the fenugreek leaves in the kadhai.
          3. Cook the fenugreek leaves for 10-15 mins.
          4.  Let the cooked fenugreek leaves cool. Add 1 tspn of cumin seeds.
          5. Also add 1 tspn turmeric powder,red chilli powder & salt according to taste.
          6. Mix well all the ingredients. 
          7. Add the wheat flour & make dough for the paratha just like for rotis.
          8. Heat the pan. Take a small portion of the paratha dough.
          9. Roll the small portion& make roti. Place the roti on the heat.
        10. Apply oil over both the sides of the paratha & cook for 2 mins.
        11. The methi paratha is ready. Serve with sauce.



  • Serves: Two.

    




             Try this recipe & post your comments how you liked it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Sabudana Vada


  • How to make Sabudana Vada:











  • Ingredients:
          1. Sabudana/Sago (2 small bowl)
          2. Oil (3-4 tblspn)
          3. Groundnut/Shengdana (half of small bowl )
          4. Cumin seeds/Jeera ( 1 small tspn)
          5. Green chillies (3-4 no chopped)
          6. Salt to taste
          7. Potato (2-3 no boiled)




  • Preparation & Cooking:
          1. Take the sabudana/sago in a bowl & add water. Clean the sago & drain 
               out water.
          2. While draining out the water keep very little amount of water in the sago,if
               the sago is medium o big in size. 
          3. In case of small size sago drain out the water completely.
          4. Keep the sabudana/sago soaked for 8-10 hrs.
          5. Take the boiled potato & sago in a bowl. Add chopped green chillies.
          6. Add the cumin seeds,groundnut seeds & salt to taste.
          7. Mix all the ingredients well.
          8. Heat oil in a non stick pan. Take a small portion of the mixture & make
              vada by pressing between the fingers.
          9. Repeat the step & make more vadas. Place the vadas on the pan & shallow
              fry the vadas.
         10. The sabudana vada is ready.




  • Serves: Two-Three.




 



  • Notes:
         1. You can add roasted groundnut seeds or ground powder.
         2. This is a very simple snacks recipe & usually made during upwas/fast.

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Aloo Methi ki Sabji


  • Aloo Methi Bhaji/Potato with Fenugreek leaves:







  • Ingredients:
          1. Potato (3 no cut in pieces)
          2. Fenugreek leaves/Methi (of a bunch)
          3. Oil (1 tblspn)
          4. Mustard seeds
          5. Cumin seeds
          6. Turmeric powder
          7. Onion (1 no chopped)
          8. Green chillies (3-4 no)
          9. Tomato (1 no chopped)
         10. Salt to taste




  • Preparation & Cooking:
          1. Clean the fenugreek leaves & keep aside.
          2. Heat oil in a kadhai/wok. Add the mustard & cumin seeds.
          3. After the seeds splutter,add the chopped onion,green chilly. Saute for
              2 mins.
          4. Add 1 small tspn of turmeric powder,tomato & potato to the curry.
          5. Saute & cook for 3-4 mins. Add salt to taste & mix well.
          6. Add the fenugreek leaves one by one after a gap of 1 min.
          7. Cook on low to medium flame for 15-20 mins till all of the water evaporates.
          8. Serve with roti.



  • Serves: Two-Three.     





 
                                       
                                             Do try this sabji & let us know how you liked it.

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Instant Dahi Wada


  • How to make instant dahi wada/bread dahi wada:
         Hi everyone here is another instant & easy to make recipe. This recipe is sent to us by 
         Seema Banait from Nagpur. This is really tasty dish. Do try this recipe, I am sure you 
         will really like it.







  • Ingredients:
          1. Oil (for frying)
          2. Potatoes (2 no boiled)
          3. Bread slices (4 no )
          4. Red chilli powder
          5. Cumin seeds powder
          6. Salt to taste
          7. Sugar to taste
          8. Curd/ Dahi (100-200 gms)




  • Preparation & Cooking:
          1. Take the curd in a bowl,add the sugar & salt according to taste,churn the 
              curd well.
          2. Also add 1-2 tspn of cumin seeds powder to the curd. Mix well all the ingredients.
          3. Take the boiled potato in a bowl. Add the four bread slices.
          4. Mix the potato & bread together such that a medium size ball can be made.
          5. Fill the kadhai with a quarter of oil & heat the oil.
          6. Make medium size ball of the potato & bread mixture & fry till it slight brownish
              in color.
          7. Repeat the step & make more wadas.
          8. Take the curd mixture in a bowl,place two wadas in the curd & garnish with red 
              chilli powder.
          9. Instant dahi wada is ready to eat.



  • Serves: Two.


  • About the recipe author:
          The author of this recipe is Seema Banait. She lives in Nagpur & has a wonderful
          pet dog. She likes to paint,making different recipes.









  • Notes:
         1. You can use brown/white/wheat-soya bread of your choice.
         2. Keep sending us your recipes to gangofthrees@gmail.com.





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Paneer Matar ki Sabji


  • Paneer Matar in Tomato Gravy:






  • Ingredients:
          1. Onion (1 no medium)
          2. Paneer/Cottage Cheese (100 gms)
          3. Oil (1 tblspn)
          4. Matar/Green Peas (2 small bowl)
          5. Tomato (2 no medium)
          6. Mustard seeds
          7. Cumin seeds
          8. Ginger-garlic paste
          9. Turmeric powder
         10. Red chilli powder
         11. Garam Masala (1 tspn)
         12. Salt to taste
         13. Water



  • Preparation & Cooking:
         1. Take about 2 cups of water in a bowl & add the tomato & onion.
         2. Boil the tomato & onion in water & cook for 15 mins.
         3. After the tomato & onion cools to room temperature grind it in mixer
             & make puree.
         4. Cut the paneer in pieces or cubes. Heat about 3 tblspn of oil in a kadhai.
         5. Fry the paneer cubes in the oil till it slight golden in color.
         6. Take less than 1 tblspn of oil for making the gravy.
         7. Heat the oil,add the mustard & cumin seeds.
         8. Add one tspn of ginger-garlic paste & saute for 1 min.
         9. Add the green peas/matar & saute for 3 mins.
        10. Add the puree,turmeric powder & 2 tspn of red chilli powder.
        11. Mix well all the ingredients. Add 1 tspn of garam masala & salt to taste.
        12. Mix well all the ingredients & cook the gravy for 10 mins on medium flame. 
             Add water if required.
        13. Switch off the flame & put the paneer cubes in the gravy half hour before 
              serving.
        14. Serve with roti/phulka & steamed rice. 


  • Serves:  Two.




  

                    Try this recipe & do post your comments how you liked it. Enjoy!!!!!!!!!

       

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Masale Vaange Bhaat


  • How to make Spicy Brinjal Rice:









  • Ingredients:
          1. Oil (1 tblspn)
          2. Brinja/Baingan (4 no)
          3. Rice grains/Long grain rice (2 small bowl)
          4. Dry coconut (grated 1 small bowl)
          5. Gralic & ginger paste
          6. Turmeric powder
          7. Red chilli powder
          8. Sesame seeds (1 small tspn)
          9. Salt to taste
         10. Mustard seeds
         11. Cumin seeds
         12. Curry leaves/Kadipatta
         13. Garam Masala
         14. Coriander leaves to garnish
         15. Onion (1 no grated)
         16. Tomato (1 no grated)




  • Preparation & Cooking:
          1. Take a pan & heat one small tspn of oil.
          2. Add the gimger-garlic paste & saute for 1 min.
          3. Add the sesame seeds & gated coconut to the mixture. 
              Saute for 2 mins on low flame & switch off the flame.
          4. Wash the rice grains & cook the rice on low-medium flame
               for 10-15 mins.
          5. Wash clean the brinjal.baingan. Slit the bottom part of the baingan 
               in four partings or section.
          6. You can refer the Masale Vaange Sabji in SAbji/Curry recipes.
          7. Now the masala we prepared has cooled down. Fill the brinjals with
              this masala with your fingers or using a small spoon.
          8. Heat 1 tblspn oil in a broad vessel. Add the cumin & mustard seeds.
          9. Add the curry leaves,turmeric powder. After filling the brinjals as some 
              of the masala is left we will use in the curry.
        10. Add the rest of the masala to the curry,add2 tspn of red chilli powder.
        11. Add the grated onion & tomato. Saute for 3 mins.
        12. Add 1 tspn of garam masala & salt to taste. Mix well all the ingredients.
        13. Take out the rice ,spread it over a plate to cool till the curry is cooked.
        14. Add the masala baingan in the curry. Cover the lid & cook the brinjals.
        15 Add about 1 to half cup of water to the curry. Cook for 10 mins.
        16. Once the brinjals are cooked,take them out & add the rice.
        17. Mix well the gravy & rice. Cook on low flame for 5 mins & switch off.
        18. Place the cooked brinjals over the rice.
        19. Garnish with coriander leaves & serve.



  • Serves: Two.



      Try this recipe & let us know how you liked it. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!


     

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Palak Puri


  • How to make palak puri:






  • Ingredients:
          1. Palak/Spinach leaves (of 1 no bunch)
          2. Oil (for frying)
          3. Black sesame seeds/Kalounji (1 small tspn)
          4. Turmeric powder (1 tspn)
          5. Red chili powder (1-2 tspn)
          6. Salt to taste
          7. Cumin seeds (1 small tspn)
          8. Wheat flour (1-2 small bowl as required)
          9. Water 



  • Preparation & Cooking:
          1. Wash the spinach leaves & cook them in a wok for 10 mins.
          2. While cooking the spinach leaves add the turmeric & red chilli powder.
          3. Take out the cooked palak leaves in a container & let it cool.
          4. As the palak cooks it will leave some water. Do not throw away the 
              water.
          5. After the palak is cooled down,add salt to taste & the wheat flour,knead 
              to make a dough.
          6. Add more flour & water according to your requirement for dough.
          7. Once the dough is ready,now you can make the puris.
          8. Heat oil for frying in a wok/kadhai. Take a lemon size portion from the
              dough,make a small roti.
          9. Test whether the oil is heated for frying. Add the puri & fry from both sides.
         10. Repeat the step & make more puris.
         11. The palak puri is ready.



  • Serves: Three.








  • Notes:
         1. You can make palak puris by another method also. It is by grinding the spinach 
              leaves to make a paste like to get a full green colored palak puri.
         2. Make the dough just like you make for roti/chapati.
         3. Do try this recipe & let us know how you liked it.

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Soya (chunks) Manchurian


  • How to make manchurian with soya chunks:

          Hi everyone,how are you all? Hi,Prachi here. Well I am not a chinese recipe expert
          so I have made this manchurian using the ready made manchurian sauce mix. Well
          I wanted to make the manchurian balls less oily & soya chunks is likeready to cook.
          This really saves the time of preparation of manchurian balls,plus its healthy too.
          If any of you know how to make manchurian sauce at home do post it in the 
          comments or send us your recipe on our email gangofthrees@gmail.com we will
          be happy to post it in our guest special section.









  • Ingredients:
          1. Soya chunks (small to medium size about a small bowl)
          2. Ching's szechwan sauce mix (half of the packet quantity)
          3. Spring onion (1 no chopped with leaves)
          4. Oil (1 tblspn)
          5. Capsicum (1-2 no small)
          6. Water (1& half cup)


  • Preparation & Cooking:
         1. Boil about 1 cup of water & add the soya chunks to the water.
         2. Cook the soya chunks for about 5-8 mins & switch off the flame.
         3. Cover up the let it simmer in the hot water for 2-3 mins.
         4. Add cold water & drain out the hot water. 
         5. Once the water it drain out squeeze out the water from the soya chunks.
         6. Try to squeeze out the water from the chunks to the maximum as we have 
              to shallow fry them.
         7. Heat a tblspn or less oil in a pan & add the soya chunks to the oil.
             Shallow fry the soya chunks from all the sides.
         8. Take 1 & half cup of water & mix half the quantity of the ready mix.
              Mix it well.
         9. Cut the capsicum in small pieces. In the same oil saute the capsicum pieces
              & chopped onion.
        10. Add the ready sauce to the sauteed capsicum,give it a boil on low flame.
        11. Add the soya chunks & chopped spring onion leaves cook for 2 mins 
              & switch off the flame.
        12. The soya manchurian is ready in 15 mins. Well we can say its a 15 min 
               recipe.



  • Serves: Two-Three.


  • Notes:
         1. You can have the manchurian sauce thick or little watery the way you like.
         2. If you have seen the szchewan hakka noodles recipe the manchurian in the
             last pic is of this same soya manchurian. Well it tasted really nice with 
             noodles & we enjoyed the snack.
   



             Do try this simple recipe. Enjoy with your family members. I think kids will
             like this too. Do post your reaction & views. Enjoy!!!!!!!!!!!!
       
     






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Aluchya Panachi Vadi/Alu leaves Pinwheels

  • Alu leaves Pinwheels:
        
         Aluche/Dhopiche/Pothiche (Pann) leaves are some of the common names in Marathi.
         These leaves are available in market. Here's the pinwheels recipe.







  • Ingredients:
         1. Chana Dal Flour/Besan
         2. Alu leaves (6 no)
         3. Red chilli powder
         4. Turmeric powder
         5. Oil (1 tspn)
         6. Mustard seeds
         7. Cumin seeds
         8. Garam Masala (1 tspn)
         9. Lemon juice (of half lemon
        10. Salt to taste
        11. Water




  • Preparation & Cooking:
          1. Wash the leaves clean & cut off the stems.
          2. Take about half of small bowl of besan/chana dal flour.
          3. Add turmeric powder,red chilli powder,garam masala & salt to 
              according to your taste. 
          4. Add the lemon juice. Add water in small quantities & mix well.
          5. Make the mixture slight thick as we have to coat the leaves with 
              this chana dal mixture.
          6. We have to apply this mixture on the back side of the leaves.
          7. In the picture one leaf is shown with its back side up its lines are looking
              prominent.
          8. So what we have to do is with slight pressure we have roll that leaf with 
               the roller used for making roti.
          9. Once this is done,apply the mixture on the leaf & place another leaf over it 
               with its back side up.
         10. Repeat this step & stick the leaves together.
         11. Also apply the mixture over the back side of the top leaf.
         12. Now make a roll of these leaves. If the roll is not in place tie them with a 
               thread.
         13. Boil about 2 cups of water in a broad container. Place the roll over a plate with
               holes for steaming.
         14. Place the plate over the water container & cover it to steam cook quickly.
         15. Steam cook for 10-15 mins.
         16. Once the roll is cooked,let it cool for sometime & cut the roll in pieces.
         17. You can eat these as steamed pinwheels or heat about 1 tspn or less oil,
                add mustard & cumin seeds,saute these pieces & serve.
        18. This is very easy recipe follow the steps in the pics for convenience.



  • Serves: Two.



         
 

     
 














  • Notes:
         1. Buy the leaves with dark color stem.
         2. Try this recipe & tell us how you liked it by posting your comments,your 
             reactions.

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Alu-Besan Panachi Vadi (Patavadi)

  • How to make alu patavadi bhaji:
         
         Aluche/Dhopiche/Pothiche (Pann) leaves are some of the common names in Marathi.
         These leaves are available in market. These leaves are used to make a nice sabji/curry.
         It is also made in pinwheels-this recipe I will be posting soon.
         Heres' the recipe. Do try it as a variety in your everyday routine meals. I am posting
         the photo of leaves. You should buy the ones with dark blackish stem.








  • Ingredients:
          1. Alu leaves (6 no)
          2. Besan/Chana dal flour
          3. Oil (1 tblspn)
          4. Mustard seeds
          5. Cumin seeds
          6. Onion (1 no chopped)
          7. Tomato (1 no chopped)
          8. Red chilli powder (2 tspn)
          9. Lemon juice (of half lemon)
         10. Turmeric powder
         11. Salt to taste
         12. Coriander leaves
         13. Garam Masala (1 tspn-optional)
         14. Garlic-ginger paste
         15. Curry leaves
         16. Water



  • Preparation & Cooking:
          1. Wash the alu leaves 2-3 times. Take out the stems of the leaves.
          2. Finely chop the alu leaves. Add 2-3 tblspn ofchana dal flour to the chopped 
              alu leaves.
          3. Add 1 tspn of turmeric powder & red chilli powder to the chopped leaves.
          4. Add the lemon juice & salt to the chopped leaves.
          5. Add water slowly to this mixture. Make a small dough like of this mixture,
              little soft.
          6. Grease your palms with oil. Take the dough in your palms & place it on a 
              plate with holes for steaming.
          7. Boil about two cups of water in a large bowl. Place this plate over the bowl.
          8. Cover the plate & steam cook the vadi mixture for 15 mins.
          9. Take it off the steam & cool for some time.
         10. Side by side prepare the gravy. Heat 1 tblspn of oil to kadhai/wok.
         11. Add mustard & cumin seeds. Add the curry leaves.
         12. Add the chopped onion & saute till it is brown in color.
         13. Add the garlic-ginger paste & saute for 1 min.
         14. Add the 1 tspn of red chilli powder & turmeric powder. Saute for 2 mins.
         15. Add salt to taste. Add little less as salt is added in the vadi mixture also.
         16. Add 1 tspn garam masala. Cook for some times & add 1 cup of water.
         17. Let the water come to a boil & cook for 5-10 mins.
         18. The vadi & gravy both are ready. Let the gravy cool down to room 
               temperature.
         19. Once the gravy cools down add the vadi & serve by garnishing with 
               coriander leaves.



  • Serves: Two.









 



       
 


              Pls subscribe to our blog for daily updates in your inbox. Share your views
              by posting your comments.

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Szechwan Hakka Noodles


  • Making Szechwan Hakka Noodles:






  • Ingredients:
          1. Hakka Noodles (1 packet)
          2. Oil (2 tblspn)
          3. Capsicum (1 no medium)
          4. Spring onion (1 no)
          5. Cabbage (1 medium bowl shredded)
          6. Cumin seed powder (optional)
          7. Water
          For Szechwan
          1. Dry red chillies (5-6 no)
          2. Green chilly (1 no chopped)
          3. Tomato Sauce
          4. Garlic cloves (4-5 no chopped)
          5. Ginger (1 inch chopped)
          6. Sugar (1-2 tspn)
          7. Salt to taste


  • Preparation & Cooking:
          1. Soak the dry red chillies for 10 mins in water.
          2. Put the red chillies in the mixer & grind to make a paste.
              If you want you can take out the seeds of the red chillies.
          3. Boil about 2 cups of water,add 1 tspn of oil to make the noodles 
              non-sticky.
          4. Add the hakka noodles without breaking the noodles.
          5. Boil & cook the noodles for 5-8 mins on medium flame.
          6. Add water to the boiled noodles & drain out completely.
          7. In a pan,heat about 1 tblspn of oil. Add the chopped spring onions. 
              Also add some portion of the spring onion leaves.
          8. Cut the capsicum lengthwise,long. Add the capsicum & cabbage with 
              the spring onions.
          9. Saute these vegetables for 5-10 mins & keep aside.
         10. In the same pan, heat about 1 tblspn of oil. Add the garlic & ginger.
         11. Saute the garlic & ginger for 5 mins. Add the red chilies paste.
         12. Saute the red chilly paste for 5-8 mins. Add the chopped green chillies.
         13. Cook all these ingredients for 5 mins. Add 2-3 tspn of tomato sauce.
         14. Add salt & 1 tspn cumin seed powder mix well all the ingredients.
               Cook for 5 mins.
         15. Add the boiled hakka noodles & mix well.
         16. Add the saute capsicum,spring onion & cabbage. Mix well all the ingredients.
         17. Cook for 5 mins. The szechwam hakka noodles is ready.
         18. Serve with manchurian.



  • Serves: Three.







      


  • Notes:
        1. If you are making this dish for kids add less chilli & separately saute the 
            vegetables as the method is given.
        2. If you want you can make szechwan sauce separately & refrigerate.
       3. In order to save time saute the vegetables & szechwan ingredients together
           & cook. I will soon be posting this manchurian recipe.




        Try this recipe & let us know how you liked it. Enjoy the snacks.
         
      

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Roasted Masala Papad


  • Making the Roasted Masala Papad:








  • Ingredients:
         1. Moong Dal Papad or Papad of your choice.(2-3 no)
         2. Onion (1 no fine chopped)
         3. Tomato (1 no fine chopped)
         4. Green chilli (2 no small fine chopped)
         5. Lemon juice (1 no medium size lemon)
         6. Coriander leaves
         7. Salt to taste
         8. Oil (optional)



  • Preparation & Cooking:
          1. Usually the masala papad is made by first frying the papad.
          2. For the health conscious people & in order to have less oil I
              roasted the papad.
          3. Roast the papads in microwave for 1-2 min.
          4. Or you can roast the papad directly on the gas flame or on a hot
               tava/pan.
          5. Take a small bowl add the chopped onion,tomato & green chillies.
          6. Add salt& lemon juice. Mix well.
          7. Before serving or eating the garnish or spread this mixture over the 
              roasted papad. Spread the chopped coriander leaves too.
          8. There is another way. Spread small amount of oil over the papad from 
              the sides by your fingers & roast it. 
          9. Do not add the mixture over the papad & keep it for more time before 
              eating or the papad will become wet & soft.
         10. This is simple masala papad. Have it as snack or with your meals.



  • Serves: Two.


          For daily updates pls subscribe or blog. Share you views,keep us posted.
          Happy Snacking!!!!!!!!!!!!!
          

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Hot Milk Chocolate with Cocoa Powder


  • How to make hot milk chocolate using cocoa powder:
          HI everyone. Happy weekend to you all!!!! I recently bought cocoa powder.
          I was trying to make the perfect hot milk chocolate as most of the times it 
          happened that some of the cocoa powder would be undissolved & at the bottom 
          of the cup after drinking.






       


  • Ingredients:
          1. Cocoa Powder (Hershey's) (1 tspn)
          2. Sugar (2 tspn)
          3. Milk



  • Preparation & Cooking:
          1. Take a cup, put the cocoa powder & sugar to the cup.
          2. Heat about a cup or glassful of milk. The milk must be hot.
          3. Mix the cocoa powder & sugar, Place the strainer over the cup.
          4. Add small amount of hot milk. With a spoon dissolve the cocoa powder
             & sugar by mixing well.
          5. Add some more hot milk, to ensure complete mixing stir again for 2-3 
              times.
          6. After this add all the milk the quantity you want.
          7.  The hot milk chocolate is ready. Enjoy the hot milk chocolate.



  • Serves: One. 





          
          Do try this & let us know how it turned out & how you liked it!!!!!!!!!!!!!!!!!!!!!!

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Paneer Jamun


  • Making Paneer Jamun:

           Happy Childrens' Day. Here's a sweet recipe using paneer. Usually paneer
           is used for making sweets like ras malai. So I thought of making this
          sweet jamun dish.
            






  • Ingredients:
         1. Paneer (200 gms)
         2. Sugar (1-2 small bowl)
         3. Water (2-3 cups)
         4. Oil (for frying)
         5. Cardamom seeds/Elaichi (of 2-3 pods)


  • Preparation & Cooking:
          1. Place the paneer block in a muslin or chesse cloth. Slowly squeeze out
              the water from the paneer.
          2. Keep the muslin cloth cloth hanging so that all the water drains out.
          3. Once all the water ids drained out,knead the paneer or blend it once in
              mixer for 10-20 secs.
          4. You will see that the paneer has become soft.
          5. Take small portions of the paneer & make small balls of the paneer.
          6. Take 2 cups of water & about 1 small bowl of sugar. 
          7. Cook the sugar & water mixture on low flame for 15-20 mins till the color is 
              nice golden.
          8. Add some milk in the sugar syrup to remove the dirt if present.
          9. Heat the oil & fry the paneer till it is brown in color. If the paneer balls are 
              fried more it will become slight stiff & won't absorb the sugar syrup.
         10. After the sugar syrup is ready & is at room temperature. Add the fried 
                paneer balls directly to the sugar syrup.
         11. With the help of a fork make small holes so that the it will absorb the sugar
                syrup.
         12. Add cardamom seeds to the sugar syrup. 
         13. Keep the paneer jamun aside for 5-6 hours before serving.
         14. If you want you can add some dry fruits & serve the paneer jamun.



  • Serves: Four.








            Try this sweet paneer recipe & let us know how you liked it by posting your
            comments.
           


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Bonda with mashed pumpkin/Sweet Pakoda


  • How to make Sweet Pakoda/Sweet Pumpkin Bonda:







  • Ingredients:
          1. Ripe Pumpkin (1 medium size)
          2. Oil (for frying)
          3. Cardamom seeds/Elaichi (of 2 no)
          4. Sugar (8-10 tspn)
          5. Wheat flour (1 small bowl)



  • Preparation & Cooking:
          1. Peel off the ripe pumpkin, take out the seeds & cut in small pieces.
          2. Place the cut pieces in a container wash it once & cook the pumpkin
              pieces for 10-15 mins.
          3. You need to buy a complete ripe pumpkin yellow to orange in color.
          4. For cooking the pieces do not add water. Just sprinkle a little water
              if required.
          5. Cover the lid of the container & steam cook the pieces. Take care not
              to burn the pieces as it will turn black & won't taste sweet.
          6. After the pumpkin is cooked let it cool & smash the pieces with the pav
              bhaji smasher.
          7. Add the sugar & cardamom seeds. Mix all the ingredients.
          8. Add the wheat flour & make the batter. Do not add water while mixing the 
              wheat flour.
          9. Mix wheat flour & all the ingredients well & check if you can a small pakoda
              with your fingers.
         10. The batter is ready. Now keep this batter aside for half to one hour.
         11. After half or one hour heat the oil for cooking & frying the pakoda.
         12. After the oil is heated make small pakoras/pakodas with fingers or using 
               a spoon slowly pass into the heated oil.
         13. Fry & cook the sweet pakoda till it brown in color from all the sides.
         14. Repeat the step & make more pakodas.
         15. Enjoy the sweet pakodas for snacks for a change.



  • Serves: Two-Three.


  • Below are the step-wise photos for preparation:















                Try this recipe & tell us how you liked it. Please subscribe or like our blog.

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Dal Methi Bhaji


  • Making Dal Methi Bhaji:






  • Ingredients:
          1. Methi/Fenugreek leaves (2 small bowl)
          2. Oil (1 tblspn)
          3. Tur/Toovar Dal (1-2 small bowl)
          4. Mustard seeds
          5. Cumin seeds
          6. Onion (1 no medium chopped)
          7. Tomato (1 no chopped)
          8. Turmeric powder (1 small tspn)
          9. Green chillies (3-4 no chopped)
         10. Salt to taste
         11. Garlic-ginger paste (1 tspn)
         12. Water



  • Preparation & Cooking:
         1. Wash clean the dal, add turmeric powder & garlic-ginger paste.
         2. Pressure cook the dal for 2-3 whistles.
         3. Let the cooker cool down. Side by side prepare the methi bhaji.
         4. For methi bhaji heat oil, add mustard & cumin seeds.
         5. After the seeds splatter,add the chopped onion & saute till it is 
             brown in color.
         6. Add the chopped green chillies & cook for 3 mins.
         7. Add salt to taste,mix well & add the washed methi leaves.
         8. Add tomato & mix well all the ingredients.
         9. Cook the methi sabji for 10 mins. Churn the dal & add to the methi
             bhaji.
        10. Add about half cup of water & cook the dal methi sabji for 5 mins.
        11. The dal methi is ready. Serve with roti & steamed rice.



  • Serves: Three-Four.
            






  • Notes:
         1. Here's a tip for first-time or beginners for pressure cooking the dal. 
         2. After the dal is clean. Add 1 cup of water. Dip your index finger & check
             if the water level in the dal is touching or slightly above the line of the 
             index finger or above a inch to say. The water quantity added is correct.
        3. Do try this recipe let us know how you liked it. Also let us know how useful
            was this tip tip for you.

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Shakkar Pale/Shankar Pale


  • How to make sweet shankar pale:
          Hi everyone this is a different recipe of shakkar pale. I was aware of only one method 
         of making shakkar pale. This is a different method with one more ingredient besides
         maida/all purpose flour. This recipe is sent to us from Pune. Do try this recipe.


            







  • Ingredients:
          1. Oil (for frying)
          2. Maida/All purpose flour (2 small bowl)
          3. Icing sugar/Powdered sugar (1 small bowl-according to your taste)
          4. Salt (2-3 tspn)
          5. Rawa/Semolina (half of small bowl)
          6. Water
          


  • Preparation & Cooking:
          1. Take the all purpose flour in a broad vessel.
          2. Add the rawa,powdered sugar,salt & 2-3 tblspn of oil (mohan).
          3. Add water & make dough for the shakkar pale.
          4. Keep aside for 10-15 mins.
          5. Heat oil for frying.
          6. Make two-three medium to n-big portions.  Roll on to make roti.
          7. Rolled roti should not too thin or to thick.
          8. Make five vertical lines & make horizontal lines using a knife to make 
              rectangular or diamond shape.
          9. Test whether the oil is heated by adding only a small piece.
        10. Add all the cut/diamond shape pieces in the heated oil.
        11. Fry till it is slight brown in color.
        12. Repeat the procedure & make more shakkar pale.
        13. After all the shakkar pale are ready,cool it to room temperature & store
              in a air tight container.



  • Serves: Three-Four.

  • About the recipe author:
         The author of this recipe is Shilpi. She lives in Pune. She works with an MNC 
         in Pune.
         


         Try this recipe & do tell us how you liked it. Thank you so much & keep on sending
          your wonderful recipe to us. Email: gangofthrees@gmail.com
         
    
          

          


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Ravyche Ladoo/Rawa Laddu


  • How to make rawa laddu at home:






  • Ingredients:
          1. Rawa (2 small bowl)
          2. Sugar (2 small bowl)
          3. Cashew-nuts/Kaju (half small bowl)
          4. Almonds/Badam (10-15 pieces)
          5. Raisins (one quarter of small bowl)
          6. Water (1 cup or 1 glass-1 thread
          7. Sajuk Tup/Ghee (2 tspn)
   



  • Preparation & Cooking:
          1. In a broad vessel heat 2 tspn of ghee.
          2. Add the rawa & roast it till it is light brown in color.
          3. Side by side prepare the sugar syrup/sakharecha paak. Take the sugar &
              water in a broad bowl & cook it.
          4. Prepare the sugar syrup of one thread consistency.
          5. Crush slightly the almonds & cashew nuts. Add the dry fruits to the rawa
               mixture.
          6. Once the sugar syrup is ready add it to the rawa mixture slowly &try to make
               a ladoo.
          7. If you are able to make a ladoo good otherwise you can add little more of the
              sugar syrup.
          8. Make ladoo while the mixture is slight lukewarm in temperature.
          9. Take a portion of the mixture in your palms by slightly putting pressure with
              your fingers & palm make round ladoos.
         10. The rawa ladoos are ready. Store in a air tight container & have it as a small
                snack.




  • Makes: 15-20 ladoos.



          Do try this recipe & let us know how you liked it. Pls subscribe,like,comment
          on our blog for daily updates.


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