Mung Dal Halwa

Mung Dal Halwa

Mung Dal Halwa is probably the most delicious Halwa among the Halwa variety. It is very popular in Northern India. This rich dessert is made with loads of desi ghee, sugar, dry fruits and a bit of muscle work. This authentic Mung Dal Halwa is known for it’s intense labour but every bit of effort put into making this Halwa is worth it. Mostly this melt-in-mouth recipe is prepared in winters (it is said that it keeps the body warm and protects against cold.) or during festival celebrations or wedding parties. So friends, warm your muscles up, keep your diet plan on a back seat and just indulge in this Halwa to satisfy your sweet tooth. 😋

#Halwa #Moongdalhalwa #IndianSweet #traditionalrecipe #Indiandelicacy #Dessert #festivefoods #sweetbites #Lentils #ghee #homemade #sugarsyrup #dryfruits #DelightDiet #Seema26 —-

Recipe —

••• Ingredients :–

1. Yellow mung dal – 1 Cup

2. Sugar – 1 Cup or more

3. Ghee – 1 Cup or more

4. Saffron strings – few (soaked)

5. Malai (home made milk cream) – 2 tbsp

6. Mawa (khoya) – 1/2 Cup

7. Mix Dry fruits – 1/4 cup

8. Green cardmom powder – 1/2 tsp (optional)

••• Procedure :—

1. Take one cup of yellow mung dal and wash it thoroughly under running water..

2 . Transfer it into a deep vessel and soak it for about 3 to 4 hours.

3. After three hours, drain the water completely. To ensure that the water is out completely, keep it in a sieve for 15 – 20 minutes .

4. Then, blend it to a thick coarse paste without adding water. Keep it aside.

5. In the meantime, heat 3/4 cup of ghee till it’s smoking hot..

6. At the same time, soak a few saffron strings in warm milk for adding in the halua during the preparation.

7. Take the mung dal paste out in a non-stick pan

8. Now add hot ghee in the paste and whisk until both are mixed well together.. this is the secret process of professionals (Halwai) to cut short the time of roasting Mung Dal for preparing Halwa.

9. Next up bring the pan on a low flame and start to cook the paste mix.. Stir continuously. it is very important for cooking and also to prevent the dal paste sticking to the pan.

10. After 10-15 minutes, mung dal will slightly change the colour and will start to become thicker or crumbles. Stirr continuously.

11. Meanwhile to prepare chashni (sugar syrup), heat a pan, add sugar water and bring it to boil. To refine it or take out the impurities from chashni, add a tbsp of milk in it mix well. Let it come to a boil. After few minutes, all impurities will float as a scum. Just skim it off till the chashni is clean n clear. turn off the flame and keep it aside further use..

12. Keep cooking the Halwa on low flame and see dal turning golden brown. Ghee is also starting to separate from the dal mixture.

At this stage, I add my home made malai (you can add milk also) and mix well by stirring,

13. After few minutes ,add mawa (khoya), mix it with halwa along with cardmom powder (optional) and cook it further for couple of minutes.

14. When you smell the aroma which is coming from the roasted mung dal, it is a sign that now dal has cooked properly.

15. Now stat adding chashni (that should be warm) in the Halwa.. Mix properly and allow it to be soaked by dal completely.

16. When it takes proper consistency or texture , add the remaining ghee for finishing up the recipe and finally add saffron strings. Mix well.

17. Turn off the flame, and now your melt-in-mouth mung dal halua is ready!!!

Take out it in a serving bowl, garnish with chopped dry fruits ..Relish the palatable delicacy (prefer to serve it warm) with your family & friends.

Today, I made this Mung Dal Halwa for the “Naivadhyam” on the auspicious occasion of “shri Durga Ashtami Pooja” to celebrate this “Chaitra Navratri” ..🌺🙏🌺

Suggestion:–

1. Stirring is key to a good Mung Dal ka Halwa and you should not compromise on this step.

2. I would suggest to use non stick pan or kadai to make this Mung Dal Halwa because it is more convenient to cook

3. You can adjust the amount of ghee & sugar more or less, according to your choice, taste or how much your health allow to consume it.. lol 😄

Sabudana Khichidi

Sabudana Khichidi

Sabudana or Tapioca pearls are widely used in Indian cuisine to make sabudana papad, vada, kheer or Khichidi and all of these dishes are mostly consumed during fastings on the religious occasions .. Among them Sabudana Khichdi is a dish commonly made in my family during the fasting season of Navratri. This qurantine my sabudana Khichidi preparation is a kind of isolated celebration for Navratri.. Stay home : Stay blessed.🙏👍

#Seema26

Recipe :–

Ingredients :–

1. Sabudana – 1 Cup

2. Peanuts – 1/2 cup

3. Cumin seeds – 1 tsp

4. Green chillies – 2 finely chopped

5. Curry leaves – few

6. Coriander leaves – few

7. Lemon – 1

8. Salt to taste – (pink salt)

9. Ghee/Oil – 2tbsp.

10. Red chili powder – 1/2 tsp (optional)

Procedure :–

1. Rinse the sabudana pearls in a colander under running water very well.. after that add sufficient water in the bowl (approximately 2 cm above the level of sabudana)

2. Cover the bowl and leave the sabudana pearls for 3 to 4 hours or for overnight if possible.

3. Next morning or at the time of preparation, heat a pan and dry roast peanuts on Simmer till the peanuts become crunchy. Rest them till they cool down and then grind or pound them like small granules.

4. Further wash curry leaves, chopp green chillies and keep both aside.

5. Mix saboodana, peanuts, salt and sugar very well, so that it is coated well with this mixture.

6. Heat ghee/oil , Iin a non stick pan, add cumin seeds,green chillies and Curry leaves , allow them to crackle .

7. Now add saboodana mixture Mix well until well combined. Cook for few minutes over low heat till cooked through.. It akes a couple of minutes. .stirr once or twice inbetween..Do not cook it for a long time else it will stick.

8. Turn off the flame and Remove pan from heat. Add lemon juice and chopped coriander ,mix well and serve..

Enjoy your Navratri fasting with this delicious Sabudana Khichdi.😊🙏

Potato Poha Pops

• 

Potato Poha Pops

This recipe is a variation of the regular Kanda Poha preparation. During the three-week quarantine, this is a comforting breakfast and something new for your taste buds. These Savory Balls are a delectable bite for a quiet – composed morning. No other sides required, only a cup of kadak adrak wali chai and you can chill out with sated “Nirmal Anand”..lol 😋👌😘

#Seema26

Recipe :–

Ingredients —

1. Poha (flattened rice) -1 cup soaked

2. Potatoes -2 boiled n mashed 3. Onion -1 chopped

4. Green chillies – 2 finely chopped

5. Coriander leaves – few chopped

6. Fresh Mint – few chopped

7. Roasted cumin-power – 1/2 tsp

8. Chat masala – 1/2 tsp

9. Red chili powder – 1/2 tsp

10. Salt to taste

11. Rice flour – 2 tsp ( if required)

12. Oil for cooking

Method —

• 

1. Take a large mixing bowl..add all ingredients with all powder masalas

• 

2. Mix all condiments and Knead them like a soft dough..(add rice flour if you find your dough is runny or sprinkle few drops of water if you find your dough is tight more than enough.)

• 

3. Rest the dough for five minutes. Grease your hands and then make small balls as shown in the picture.

• 

4. In the meantime heat sufficient oil in a wok and fry the prepared balls on medium high flame.

• 

5. Fry them till they turn out golden & get a nice crust on their outer shell..To avoid stick with eachother, its better to fry them in small batches.

• 

6. Take out on a paper napkin , now your super scrumptious Potato Poha Pops are ready to serve .. relish them hot with a Cup of kadak adrak wali chai , enjoy..☕

Chhole Bhature

Chhole Bhature

Chhole Bhature is one of the most popular Punjabi recipes almost all over india and even abroad.. in the most fundamental respects its a wholesome, all in all meal …I have had this dish at many places in Punjab and Delhi ; Every restaurant has it’s own flavor and taste in the chhole like strong to less spicy or little sour in taste and the consistency of the curry also varies from slightly thick to semi-dry or dry. Along with the Chhole Bhature, sliced onions, green chilies and lemon wedges are also served.. This is a very filling dish and you might feel like having a short nap after eating it. It’s an ideal dish for weekends or holiday time…👌😋 #Seema26

—- Recipe —

••• Ingredients :–

For Bhatura

1. Maida – 1.5 cup

2. sooji (rava ) – 2 tbsp

3. ghee/oil – 1 tbsp

4. sugar – 2 tsp

5. Cooking soda – 1/2 tsp (optional)

6. Dahi (curd)- 1/2 cup

7. Salt to taste

8. Kalonji ( Nigella) – 1 tsp

9. water – as required (for kneading)

10. oil – for deep frying

Bhatura Preparation :–

For the dough —

1. At first in a large mixing bowl take maida & to that add rava, sugar and salt. also add baking soda and mix well. furthermore, add oil and rub with the flour. also add curd and start to knead dough. knead and punch the dough well for atleast 5 minutes…To make the Bhatura more soft and delicious you can add some milk to this dish, grease a bowl , place the dough in it, cover with a damp cloth and rest it for half an hour at any warm place it may be your kitchen cabinet or inside the microwave (switch off)

2. After 30 minutes, take it out , punch the dough and knead it again for 2-3 minutes..

3. Next take a small portion out of the dough and Divide it into equal parts.. Roll out each in an oval or round shape, using little amount of oil. Roll all the balls in a similar way.

4. Meanwhile, heat the sufficient oil in a kadhai on medium flame. Take a rolled Puri and deep fry it in the heated oil. Fry it until it turns golden brown in color. Then, gently flip it and fry from the other side as well..

5. Take out the Bhatura on a paper napkin to absorb the excess oil. Fry all the Bhaturas like wise. Transfer all fried Bhaturas to a serving plate and serve these soft and fluffy Bhaturas with the divine combination of Chhole or Kabuli chana cooked in a pool of fragrant – rustic spices.

••• Ingredients :—

For Chhola

1. Kabuli chana (chhole)- 2 cups

2. Chana dal – 1 tbsp

3. Tezpatta – 2

4. Dalchini – 2 small stick

5. laung – 4 nos

6. Hari elaichi – 2 nos

7. kali mirch – 8-10

8. Badi elaichi – 1 nos

9. Jeera – 1 tsp

10. Hing – 1/4 tsp

11. Ajwain – 1/2 tsp

12. Haldi powder – 1/2 tsp

13. Lal mirch powder – 1 tsp

14. Dhaniya powder – 2 tsp

15. Sonth-sauf powder – 1 tsp

16. Roasted zeera powder – 1 tsp

17. Garam masala – 1 tsp

18. Anardana – 1 tsp

19. Kasuri methi – 1/2 tsp

20. Salt to taste

21. Pyaz – 1/2 chopped(for tadka) and paste of 2 medium pyaz

22. Tamatar – 1 cup Puree

23. Adrak – 2 tsp finely chopped

24. Lahsun – 2 tsp crushed

25. Hari mirchi – 2 slit

26. Dahi – 2 tsp

27. Dry Amla – 1 (optional)

28. Tea bag – 1

29. Hara dhaniya – chopped

30 lemon wedges – optional

31. Raw onion – sliced, optional

Chhole Preparation :–

1. Take Chhole and chana dal in a Deep large Wessel ,wash thoroughly with 4-5 water and soak both for minimum 4 hours or overnight if possible.

2. Chhola boiling process – take1 tezpatta, 1dalchini stick, 2 laung 1badi elaichi, 1/2 tsp salt and to get the color in the chhole, include a tea bag to in the pressure cooker, add sufficient water and Boil the chole for 4 to 5 whistles.

3. Turn off the flame and allow it to cool..then open the lid, check the softness of the boiled chana and take out it in a separate bowl.

4. Next, Heat oil In the same pressure cooker, add remaining hing, jeera ,tezpatta, dalchini, laung, kali mirch, hari elaichi , sauté and let them creckle for few seconds

5. After they fry nice & smell aromatic add chopped pyaz and saute it for two minutes, Now add adrak – lahsun.. fry the ingredients together well on low heat..stir in between,

6. In the meantime make a paste by adding haldi, mirchi, dhanya, roasted jeera, sonth -saunf and garam masala powder with the curd , whisk it properly ,add few drops of water if needed.. further add this masala paste in the pressure cooker and mix it with the sauteed pyaz .. stirr continuously to avoid the split of the curd..After stirring well next..

7. Add tamatar Puree, slit hari mirch and anardana (crushed) in the pressure cooker, and Cook all until the Oil start to separate from the masala

8. Now time to add the Chhole alongwith its water to the masala.. at this stage taste the chhola adjust the spices n salt according to your choice.. For de glazing the pan add a little water if required.

9. Cook it further for 5 minutes, turn off the heat.. garnish it with some chopped coriander, sliced onion and lemon wedges.

Now your delicious Hot n spicy  Chholas  are ready to indulge ; serve this hot and delectable Curry with luccious Bhaturas ;
This Indian delicacy is truly a  “made for eachother” combination.. Enjoy 😋👌

#holispecial

#holispecial Mava Gujhiya

Gujhiya is so popular and a star sweet for the the Holi celebration ; specially in Northern part of India this festive favourite dessert is commonly made during the Holi… Gujhiya is a delightful deep fried pastry ; made of Refiend flour pockets, filled with a rich mixture of Mava (khoya) chopped dry fruits, grated coconut and sugar… These Home made Gujhiyas are like a food tradition for my family to celebrate the Holi and really nothing beats this timeless classic preparation ..😋 #Seema26

••• Recipe —

Ingredients :–

•• For the Dough —

Maida -2 cup Ghee Melted – 4 tbsp

•• For the filing :–

1. Mava (Khoya) – 200 gms

2. Dry Coconut  – 2tbsp grated

3. Chironji – 2 tsp

4. Raisins – 2 tsp

5. Almonds – 2 tsp chopped

6. Cheshunt – 2tsp

7. Sugar – 1 cup

8. Cardamom powder -1/2 tsp

•• For slurry (maida paste) —

1. Maida – 1 tbsp

2. Water – 2 tbsp

•• Ghee/Oil – for deep frying

••• Procedure :–

•• For dough —

Take Refiend flour in a thali, add ghee and mix both by rubbing with your hands till they get crumbly texture. Afterwards, mix these ingredients with water and knead them to a nice dough. Cover it with a damp cloth and keep aside for around 20 -25 minutes.

•• For Filling —

While the dough is resting, grease a frying pan, put it on fire on low heat. Add crumbled khoya in it and roast it till it becomes nice and golden and gives nice aroma (as shown in the picture).

Stirr continuously to prevent sticking or burning the filling. Turn off the flame and allow khoya to cool down at room temperature.. Now add sugar, green cardamom powder and chopped dry fruits in it. Mix well to make a luscious filling for the gujhiya.

•• For Shaping the Gujhiya —

Knead the dough for a couple of minutes again, take small portions out of it and roll it to a round Puri shape carefully.

Apply the slurry (paste) on the edges of the puri, fill it with the filling mixture then fold in half (see the picture)

press and seal the both edges properly. Repeat the process with the remaining stuff and keep them covered with clean,dry cotton cloth.

•• For Deep Frying —

Heat sufficient oil/ghee in a wok/pan. Once the oil is hot enough, fry them from both sides till the gujhiya become nice golden in colour.

Fry them in small batches. Since they are very light n flaky, handle them gently. Take out them on a paper napkin to absorb the extra oil.

Now your super delicious gujhiyas are ready to eat , serve it to your family and friends and let enjoy your holi celebration with this delicious n homemade sweet .

Suggestion – allow gujhiyas to Cool down completely after that you may store them in a dry air tight container.

#holispecial

#holispecial #noreciepepost

Different types of “MATHRI”

Mathri is very popular Indian snack. It is an easy deep-fried relish made with refined flour and seasoned with carrom seeds, salt and ghee. It is flakey, has a crispy texture and a long shelf life without any preservatives as compared to other baked snacks. It is sweet and savoury in taste which is a perfect snack for any festive occasion. Since Holi is round the corner, I’m presenting here four types of Mathri. #Seema26

* Plain Mathri – These soft n crisp roundels are made without salt that taste so delicious when they’re accompanied with the sweet/sour chutney or any tangy pickle.

* Salted Mathri – This khasta Mathri is made with a regular dough, a generous amount of ghee, a little amount of chickpeas flour along with cumin-carom seeds, few fresh Fenugreek leaves and salt to taste.

* Khurma Mathri – These small discs are made by a nice dough kneaded with sweet water, ghee and sesame seeds.

* Sweet Mathri – These nice golden “gur pare” are made with regular dough and dipped in thick jaggery syrup after deep frying.

Vegetable Fried Rice

• 

Vegetable Fried Rice There are so many ways in which you can prepare this exotic Fried Rice recipe.. this Chinese style – veg Fried Rice with crunchy vegetable prepration is an easy way to create flavourful, delicious and simple Fried Rice which can be had with its own as a quick snack or as a main course. #Seema26

Recipe :–

••• Ingredients —

1. Onion chopped – 2 tbsp

2. Green chilly chopped – ½no

3. Cabbage chopped – 2 tbsp

4.Yellow capsicum – 1 tbsp

5. Red capsicum – 1 tbsp

6. Green capsicum – 1 tbsp

7. Garlic chopped – 1 tsp

8. Carrots chopped – 2 tbsp

9. French Beans chopped – 2 tbsp

10. Mushroom (optional) -1 tbsp 11. Green peas – 1 tbsp

12. Sweet corn – 1 tbsp

13. Spring onions green – 2 tbsp for garnish

14. Oil – 2 tbsp

15. Black pepper – 1/2 tsp

16. Salt to taste

17. Dark Soya sauce -1 tsp

18. White vinegar – 1 tbsp

•••Method :–

Heat a pan on high heat. Add oil and circulate the pan to greas the pan all around evenly… next add garlic and saute for few seconds.. further add onion, ginger and green chilly. Toss them for a minute and add all the veggies. Toss them for a minute on medium heat cook it for two minutes and now add boiled rice (which is previously boiled and kept on room temperature) … After that add some salt to taste followed by freshly crushed black pepper, soya sauce, vinegar and a small dash of water. Stir all very well n gently until the rice n soya sauce are mix evenly . Turn off the flame and take out the Fried Rice in a serving bowl.

• 

Now your simple n quick Fried Rice is ready .. finally garnish it with some chopped spring onion and give a nice mix and remove from heat and serve this appetizing dish to your family and friends.. Enjoy..😋👌

Note – In this Fried Rice preparation you are free to add or omit the number or Verity of the veggies according to your taste choice or the availability of the vegetables..👍