Lauki ke Kofte

Lauki ke Kofte

Lauki is a very healthy vegetable and also known as dudhi ghiya or bottle gourd.. Due to its neutral taste Lauki may not be everyone’s favourite vegetable but Lauki ke kofte can sure change that perception..its absolutely delicious preparation. It is a popular Indian style recipe to make vegetarian kofta using lauki with some common spices in a luscious tomato gravy/curry… in Northern part of India its quintessential vegetarian recipe for any family lunch/dinner..😊

#Seema26 #laukikofta #bottlegourd #dudhi #ghiya #tomatosgravy #spicycurry #softnmoist #sidedish #vegrecipe #scrumptious #northindiancuisine #yummy #indianfood #desikhana #vegetarianmeal #delicious

—-  Recipe  —

Ingredients :—

— For Kofta —

1. Lauki – 300 Gms grated

2. Besan – Cup

3. Ginger garlic paste -1 tsp

4. Asafoetida – 1/4 tsp 5. Black pepper – 1/2 tsp crushed

6. Roasted cumin-powder – 1/2 tsp

7. Green chillies – 2 finely chopped

8. Coriander leaves – chopped

9. Salt to taste

10. Oil for deep frying

For Gravy :—

1. Oil – 2/3 tbsp

2. Salt to taste

3. Onion paste – 2 tbsp

4. Ginger Garlic paste -1 tbsp 

5. Tomato – 2 large  puréed

6. Ginger – 1 tsp finely chopped

7. Green chillies – 2 finely chopped

8. Curd – 1.5 tbsp thick

9. Bay leaves – 2

10. Cumin seeds – 1 tsp

11. Red chilli powder – 1 tsp or more

12. Coriander powder – 2 tsp

13. Turmeric powder – 1/2 tsp

14. Garam masala – 1 tsp

15. Asafoetida – a pinch

16. Sugar – 1/2 tsp optional

17. Few Coriander leaves

••• Procedure :–

For Kofta —

1. At first dry roast the Besan on  low flame just for two minutes or till you smell the aroma of Besan roasting, make sure it shouldn’t change its colour.. turn off the flame and keep it aside.

2. Next, Peel the lauki and grate it and Place the grated lauki in a cotton cloth and squeeze it, collect its juice and keep it aside, for further use.

3. Mix all ingredients for making the koftas (except oil) with the grated lauki.. whisk it with your hands for few seconds until they combine as a fine – smooth mixture.

4. Mix all well and make small (even size) round shape balls, keep them aside.

5. Meanwhile, heat sufficient oil in a karahi, deep fry them on low medium flame, till they become nice golden from all sides.

6. Deep fry all koftas similarly, in small batches, take them out carefully and keep on paper napkin.

For gravy :—

1. Heat 2-3 tbsp oil in a karahi,add asafoetida,  bay leaves, cumin seeds and let them splutter.

2. Add finely chopped ginger and green chillies and saute well.

3. Next add onions, ginger, garlic paste and cook all for sometime.

4. After that add tomato puree, mix well and cook on Simmer till it start leaving oil from the edges.

5. In the meantime in a separate bowl , make a paste by adding curd red chilli powder, coriander powder and turmeric powder, mix all very well.

6. Transfer this mixture into the karahi mix with tomato onion masala and cook it further for around 4 to 5 minutes on low flame.

7. Now add preserved lauki juice and 1/2 Cup of water , bring it a boil , Simmer the flame and cook the gravy for next 7-8 minutes..

8. Lastly add the koftas , switch off the flame , cover and let them be in the gravy for couple of minutes so that koftas will absorb all the flavours from the gravy… later check the consistency of gravy &spice level and adjust them according to your choice n taste, finish it with sprinkle garam masala.

9. Finally your delicious Lauki koftas are ready .. Transfer it in a serving bowl, garnish with coriander leaves and served these melt-in-mouth Lauki Koftas hot with Roti, Rice or parathas..enjoy😊  

Purani Delhi Special : “Sharbat -E- Mohabbat”

Sharbat – E – Mohabbat

Mohabbat Ka Sharbat or Pyaar Mohabbat Ka Sharbat is very popular, delicious n refreshing summer drink from Old Delhi  (nearby jama masjid) it is a simple & sweet summer drink  and immensely famous for its unique concoction.. Watermelon is a key ingredient of the Sharbat-e-Mohabbat ; it is made with oodles of  Roohafza (rose syrup), milk, sugar and watermelon.. later some watermelon chunks are added to the rose flavoured milk to create a lovely pink hue.. it is so refreshing, heavenly delicious and perfect chilling beverage for a hot-sunny Day ..🌞🍹😇

#Seema26 #EidMubarak #sharbat-e-mohabbat #mohabbatkasharbat #delicious #watermelon #rosesyrup #milk #flavouredmilk #lovelypinkhue  #roseflavour #olddelhirecipe #refreshing #papularbeverage #beattheheat #summerdrink #pyarmohabbatkasharbat

—- Recipe —–

••• Ingredients :–

1. Milk – 2 Cups chilled.  

2. Watermelon -2 cup Finely Diced. 

3. Rooh Afza /any Rose syrup – 4 tbsp or more

4.  Sugar – As per your taste.

5. Kevda essence – 1/2 tsp (optional)

6. Sabza seeds – 2 tbsp (optional)

7.  Mint leaves/ Rose Petals to garnish. 

8. Ice Cubes as needed

Procedure :—

1. At first , de-seed the watermelon pieces , divide it in two parts..chop one part into very small cubes and blend the other part with a blender to make watermelon juice , sieve it and keep aside.. 

2. Secondly , Combine watermelon juice,  ice cubes, rooh afza /rose syrup and chilled milk in a mixing bowl and mix until well combined.. 

3. Add sugar if you want (since rose Syrup has quite sweeten the drink so I avoid to add extra sugar in my sharbat)

4.  Add the watermelon cubes to the flavoured milk , kevada essence (optional) and mix well.. 

5. Pour this into glasses , add sabza seeds if you like and garnish with Mint sprigs or pomegranate pearls or rose petals ..its upto your choice

Now your  cooling, refreshing &  extremely delicious “Pyaar Mohabbat ka Sharbat”is ready.. Serve it with love , immediately..🍹😍🍹

Grapes Mint Cooler

Grapes Mint Cooler

Green Grapes contain lots of Nutrients, antioxidants and specially Vitamins C & K…Grapes and Mint both are packed with a great cooling effect that making them excellent candidates for juicing.. The sweet sour punch of the green grapes and minty flavor of the fresh leaves give this drink an excellent catagory among all other fresh juices..This slushy soothing drink is very easy n quick to make , it takes just two minutes to prepare in a blender.. Grapes Mint Cooler is super refreshing and hydrating juice, its a perfect intake for the Summer !

#Seema26 #greengrapes #mintleaves #saltnsugar #energybooster #vitaminc #refreshingdrink #fresh #hydratingeffect #morefiber #freshfruitjuice #beattheheat #summercooler #mintycool #easytomake #quickrecipe #healthy&tasty #homemade

—- Recipe —-

••• Ingredients —

1. Green Grapes – 1 Cup

2. Fresh Mint leaves – 1/2 Cup

3. Lemon juice – 1/2 tsp

4. Black pepper – 1/4 tsp crushed

5. Rock Salt – as per your taste

6. Roasted cumin-powder – 1/4 tsp

7. Ginger powder – a pinch (optional)

8. Sugar – 2 tsp

9. Ice cubes

••• Procedure :–

1. Take grapes, Mint leaves and some ice cubes in a mixing jar,

2. Blend them for few seconds..make it like nice Puree.

2. Add all dry ingredients alongwith lemon juice and give it a quick puls again. Check the spice level (mainly the quantity of sugar, sometimes it may be differ according to the sweetness of grapes) and adjust that according to your taste.

3. Now add 2 cups of water in it and your grapes Mint Cooler is ready, If you want your juice in a refined texture then sieve it..I like my juice in a coarse slushy texture and more fiber, so keep it as it is.

4. First Place some ice cubes in serving glasses and Pour the prepared juice on these ice cubes, fill the glass .. garnish with some fresh mint sprig and serve this refreshing drink chilled.. enjoy..🥂😘

Dal – Bafla

Dal – Bafla

Dal Bafla is a immensely popular vegetarian combo meal.. this dish is Similar to the Rajasthani Dal Bati, these ghee laden dough balls are belongs to Malwa region of Madhya Pradesh.. in spite of its simplicity Baflas are truly delicious, They are first boiled and then baked before serving, usually they are served with a side of zesty – tasty tuar/Panchmel Dal..To eat this delicious Bafla just crumbled it and topped up with a generous amount of dal alongwith a lofty dollop of Desi Ghee..😘

#Seema26 #dalbafla #baflati #dalpanchmel #desighee #mildspicy #delicacyofmadhya pradesh #malwaspeciality #indianfood #fingerliking #combomeal #indiancuisine #delicious #simplesavory #easyrecipe #familyschoise #myfavorite

— Recipe —

BAFLA :—

Ingredients :—

1. Wheat flour (gehun ka atta) – 2 cups 

2. Maize flour (makke ka atta) – 1/4 cups

3. Semolina (sujii/rawa) -2 tbsp

4. Ghee – 1/2 cup 

5. Carrom seeds (ajwain) – 1/2 tsp

6. Baking soda – 1/8 tsp

7. Turmeric powder – 1 tsp

8. Salt to taste

Procedure for Bafla :—

1. In a large thali take wheat flour, maize flour (makke ka atta), semolina (suji) , 2-3 tbsp of ghee , baking soda and salt to taste…

2. Mix all Very well and make a stiff dough with lukewarm water.. Cover with damp cloth & Keep it aside for 15 minutes ..

3. In the meantime take sufficient water in a large vessel (more than half of the vessel ).. add turmeric powder , 2 tsp of cooking oil , lid on and bring it to boil..

4. Now open the Bafla dough, knead it couple of minutes to make it fine n smooth.. further pick some small portions out of the dough and make round ball (peda/loyi) with them and mark a thumb impression in the centre of the Bafla (as shown in the picture) .

5. Next , add these raw Bafla balls one by one , very carefully, in the boiling water.. to avoid stick with eachother , add them in small batches..

6. Cover it, let them boil (cook) for 15 – 20 mnt or until the dough balls start to float on the surface. Check Bafla by prick it with a toothpick or knife, if it comes out clean that means Baflas are ready/cooked properly.

7. Now take out them on a plate, keep them open for sometime and allow to air dry slightly.

8. Meanwhile preheat the oven, for 10 minutes (on 250°), after that place boiled Baflas on a baking try, and grill at 200° for 10 minutes on each side (plz keep your eyes on the process , grilling time may be differentiate sometimes )

9. Take them out after grilling , heat sufficient ghee in a karahi .. crack the Bafla inbetween your palms with a gentle pressure or cut them into half and fry them nice golden and crisp..

10. Take them out on a kitchen towel.Now your very tasty Baflas are ready to serve..

Relish this lavishly wholesome preparation with Tadke wali Panchmel Dal and ladle full of Desi Ghee ..Enjoy..! PANCHMEL

DAL :—

Ingredients : —

1. Tuar (arhar) dal – 1/4 cup

2. Mung dal – 2 tbsp yellow

3. Masoor dal – 2 tbsp pink

4. Chana dal – 2 tbsp

5. Urad dal -2 tbsp white

6. Jeera – 1/2 tsp

7. Hing – a pinch

8. Turmeric powder – 1/2 tsp

9. Red chilli powder – 1/2 tsp

10. Aamchur powder – 1/2 tsp

11. Garam masala – 1/2 tsp

12. Onions – 2 tbsp , chopped

13. Tomatoes – 2 tbsp chopped

14. Sugar/jaggery – 1 tsp optional

15. Deshi Ghee – 1 tbsp or more

16. Ginger, Garlic – 1/2 tsp each chopped (optional)

17. Salt to taste

18. Fresh coriander leaves – few

DAL Procedure :–

1. At first wash. Mix all the daals and wash and Soak them (about 20 minutes) then pressure cook (boil) the Dal with turmeric powder and till it done soft n tender , set aside to slightly cool down

2. Next heat ghee in a pan put hing , jeera , curry patta , green/red chills and fry for 1-2 minutes

3. Further add chopped onions , tomatoes in and a when onions turn translucent add 1/2 tsp of garam masala, amchur powder ,red chill powder.. Stir inbetween and give a little splash of water if needed.

4. Now pour Dal in this Tadka..put a tsp of sugar if you like some sweetness in the your Dal.. Finally your Panchmel Dal is ready, Transfer it in a serving bowl…

Finish it with some coriander leaves and enjoy this super soulful combination ..👍

😋 Traditionally servings :– Place two Baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top mix all and relish the goodness of this soulful deshi cuisine.. enjoy..😋👌😘

Litti Chokha : A signature dish of Bihar

Litti Chokha : A signature dish of Bihar

Litti-Chokha is originally belongs to the state of Bihar (India) but nowadays it is very popular among rest of the Nation.. Litti combined with Chokha is very delicious appetite ; It is very healthy, wholesome and affordable food. In my opinion, this delightful dish is a complete meal which can eaten any time of day..!
#Seema26 #littichokha. #biharicuisine #desikhana #chanasattu #mustaradoil #freshroastveggies #chokha #hotandspicy #airfryerrecipe #indianrecipe #soulfulmeal

••• Recipe —

Ingredients :–

••• For the Litti Dough :–

1. whole wheat Atta – 2cups
2. Ghee/ oil – 2-3 tbsp.

3. Carrom seeds – 1/2 tsp optional

4. Warm Water

••• Method For making Dough :–

1. At first mix atta and vegetable oil thoroughly so that it becomes soft n crumbly.

2. After 2 minutes, add water and kneed it to make a nice dough.

3. Divide the dough into some equal parts, cover with a damp cloth and keep aside.

••• Ingredients for the stuffing :–

1. Sattu/ chana aata -1 cup
2. Onion – 1 finely chopped
3. Garlic – 4 cloves finely chopped
4. Ginger – 1inch grated
5. Green chillis – 2 finely chopped
6. Nigella Seeds (kalonji)- 1/2 tsp
7. carrom seeds (Ajwain) -1 tsp
8. Lemon juice/Aamchur powder – 1 tsp.
9. Pickle’s Masala – Raw mango , Bharwan Lal Mirch Or any other Pickle masala
10. Mustard Oil – 1 tbsp
11. Salt to taste
12. Coriander leaves – finely chopped
12. Water – if required

••• Method for the Stuffing :–

Mix all the ingredients well with a little water (if required) so that the mixtures texture becomes slightly damp…It should not be too dry or too wet.

••• Procedure For the Litti :–

1. Take one portion of the small dough and make into a ball. Stretch or roll each covering portion into a small disc.

2. Now hold it between your fingers and gently press it flatten with your thumbs to make it bowl shaped.

3. Place the stuffing into the centre of the disc and fill a generous amount of prepared sattu filling in this bowl shaped dough.

4. Fold the edges of the covering over the filling, Bring these edges together carefully and roll it like a ball and make a round ball.

5. Seal it properly so that the filing does not come out.. make all the remaining litti balls likewise.

6. traditionally the charcoal grill has to be used for roasting littis but I go through the method for roasting my Littis by air fryer..

7. Put all the litti balls in preheated Air fryer, and roast on 180° temp. for 20-25 minutes..or until they have done nice golden and crisp.

8. Keep turning the litti balls over periodically inbetween , can say about every 4 to 5 minutes to ensure that they are roasted evenly and are crisp.

9. Take out the litti from the tandoor grill and apply little pressure with your palm to make an opening (if you like) and put each litti in the melted ghee.
See that the ghee also fills inside the litti.

••• Ingredients For the Chokha :–

1. Brinjal – 1 large (round shape)
2. Tomatoes – 2
3. Potatoes – 2 small (boiled)
4. garlic cloves – 4-5 (finely chopped)
5. Onion – 1 large (whole)
6. Ginger- 2 inch (finely chopped)
7. Greene chillis – 2 (chopped )
8. Cumin seeds – 1 tsp
9. Mustard oil – 1 tbsp
10. Salt to taste
11. finely chopped coriander leaves

••• Method for Chokha :–

At first grease the brinjal with a drop of oil then prick it with any fork of sharp knife.. after that Roast the brinjal on slow fire..

next wash tomatoes and roast them on gas flame or grill for about 15 to 20 minutes…Keep turning the baingan and tomatoes over periodically to ensure that they are evenly cooked till the skin of the baingan and tomatoes turn spoty or black and the pulp is soft and juicy…

you can also roast the boiled potatoes for enhance the taste.

in the meantime peel the boiled potatoes, mashed them and keep aside…

after roasting remove that charred black skin of Brinjal & tomatoes and put the cooked pulp in a bowl

Mash it and mix well with mashed potatoes and remaining ingredients ,

Garnish it with some chopped coriander ..Now your chokha is ready… Take out it in a serving bowl…!

••• Tip for serving Litti – Chokha :–

To enhanace the taste of this delicious combo, the most important condiment for eating Littis is a heap Cup of Hot – melted Desi Ghee …The littis should be nicely deep fried in desi ghee to make them crispy and golden coloured.

Serve these hot n spicy Litti – Chokha with generous amount of ghee and with some chopped onion/ fresh green salad & mint – coriander chutney as accompaniment. Its scrumptious.. enjoy..😘

Instant Rawa(Suji) Appe

Instant Rawa(Suji) Appe

Suji Appe (also called as appam or paniyaram) is an Instant South Indian breakfast dish which is delicious and very easy to make. This is an Instant recipe, which can be made plain or you can mix any vegetables of your choice to make it more healthy.. Rawa appe is a healthy snack idea and a perfect swap for any kind of heavy/ fried food… These soft Paniyaram taste awasome when they served with fresh coconut chutney.

#Seema26 #sujiappe #instantrawaappe #appam #paniyaram #freshveggies #curd #coconut #chanadal #curryleaves #mustardseeds #quickrecipe #lessoilfood #breakfastideas #healthyfood #simplesavory #softnyumm #southindianrecipe #delicious #lightfood #healthyandtasty

—– Recipe —-

••• Ingredients :—-

1. Rawa (suji)- 1 Cup

2. Curd – 1/2 Cup

3. Onions – 2 tbsp finely chopped

4. Carrots – 1 tbsp shredded

5. French beans – 1 tbsp chopped

6. Sweet corn kernels – 1 tbsp

7. Chana Dal – 1 tsp Roasted

8. Ginger – 2 tsp finely chopped

9. Green Chilli – 1 tsp finely chopped

10. Fresh coconut – 2 tbsp grated

11. Curry Leaves – few

12. Coriander leaves – few chopped

13. Hing – 1/4 tsp

14. Jeera – 1/2 tsp

15. Oil for cooking

16. Salt to taste

17. Fruit Salt (eno) – 1 tsp

You can also add more veggies of your choice in the batter.

••• Method :–

1. Heat a pan and dry roast the Rawa/suji on low heat for 4-5 minutes or until its rawness has gone but it shouldn’t change its colour. keep it aside.

2. Next Heat a tbsp of oil in the same pan , add hing, jeera and chana dal and fry for a few seconds.

3. Then add few curry leaves, ginger, green/red chilli and fry until they turns slightly golden and aromatic

4. Add this tadka in to the Roasted Rawa (suji)..mix all together and let it sit to cool down completely

5. Next add curd and carrots beans , onions corn kernels and grated coconut in the Rawa and mix all (by whisking) very well.

6. For adjust the consistency, add a little water to make it a thick batter (like Idli) .. Again cover the Rawa batter and keep aside for 10 minutes so it will be swollen up nicely.

7. After that, check the consistency of the Suji batter once again..And add more water if required. Also add Eno Fruit Salt and give it a mix. Be quick at this point..

8. In the meantime heat the appe pan and grease its cavities with some oil .. Once it become proper hot , Pour 1 or 2 tbsp of the batter in every cavitie according to its capacity..

9. Cover the pan and let them cook on low medium flame, until they nicely browned from the bottom.

10. Flip all appe and cook from other side as well.. pour few drops of oil on another side and cook them evenly on both sides

Finally your quick & healthy , instant Rawa appe are ready .. Remove them from pan and serve hot with any kind of chutney or even with tomato sauce, they taste awasome.. enjoy..😊

Warqi Puri : Khari Fenori

Warqi Puri : Khari Fenori

Warqi Puri or khari Fenori is a Savory deep-fried snack , It is a flaky layered puri ; we can call it Indian puff pastry ….. These golden coins have many thin-crispy layers and these layers are separated by a paste made of corn flour, rice flour and ghee ; which makes it a wonderful dish.. they are crispy from out side and flaky soft from inside. This Warqi Puri is a perfect replacement for Khari Biscuits. Fenori tastes so sinful it’s a palatable snack idea for any tea party.

#Seema26 #warqipuri #kharifenori #savory #crispy #lightandflaky #khari #indianpuffpastry #indianrecipe #yummy #deepfried #snackideas #teatimesnack #foodies #delicious #delectable

—– Recipe —-

••• Ingredients —

1. All purpose flour maida -2 cups

2. Ghee – 4 tbsp

3. Carrom seeds – 1 tsp

4. Black pepper – 1/2 tsp crushed

5. Cornflour – 2 tbsp

6. Rice flour – 1 tbsp

7. Salt to taste

8. Oil for deep frying

••• Method :–

1. Take All purpose flour (maida) in a large mixing bowl..add 2 tbsp ghee and rub it into the maida very well with your finger tips, which would resemble bread crumbs.Combine all the ingredients in the flour..

2. Add enough water and knead a semi stiff dough , cover it with a damp cloth and let it rest for 10-15 minutes.

3. In the meantime make a fine paste out of 2 tbsp of ghee/oil and 2 tbsp of corn flour and 1 tsp of rice flour.. whisk it with a spoon and mix like a smooth batter without any lump.

4. Next, take out the dough , knead it again for few seconds and divide the dough into some small & equal balls (peda/loyi)

5. Take one ball (peda/loyi) and roll it like a Chapati, keep aside and continue rolling out all the rest of the balls like wise ; make sure that all discs should be in same size.

6. Next , Take the first rolled out Chapati, spread the flour and ghee paste on it in a thin layer properly

7. Place the second layer, spread the paste again on the top. Same like before and continue this process with 4 Chapatis.

8. Now place each on top of another from the bottom and then roll the edges to form a cylindrical log.. like a spring roll, Smooth the edges and for better results keep it in the fridge for 15 minutes .

9. After that cut the log(roll) into 1/2 inch rings (roundels) , set all aside.. dust and press each ring lightly and slightly roll it with gentle hands.

10. Heat sufficient oil in a a wok and deep fry the warqi puris on low medium flame in small batches

11. Fry them from both sides till they appear nice crisp and flaky.. take out on a paper napkin.. since Fenori are very soft and have delicate crispy layers, so keep them untouched for some time and handle them gently.

Finally your crispy flaky Khari Fenori aka warqi Puris are ready to serve .. relish these scrumptious golden coins in your breakfast or with your evening tea..my family love it a lot.. enjoy 😊

Dal Bukhara

Dal Bukhara

There is a story behind “Dal Bukhara”, that it was created in the kitchen of the finest hotel in India ie ‘Maurya Sheraton’ New Delhi.. Originally the recipe of Dal Bukhara consists of minimum ingredients and the simplicity of slow cooking is what brings out the best in this preparation… This Dal is fairly close to Dal Makhani ; while Dal Bukhara brings out the distinct taste of the whole Black lentils (sabut kali urad dal) and Dal Makhani has another ingredient kidney beans (Rajma) in it.. Dal Bukhara is a rich recipe with a good amount of butter and cream in its preparation, But here I have tried with a lesser amount of butter and cream and it also goes very well & doesn’t make any difference in the taste..!👌👍

#Seema26 #dalbukhara #wholeblacklentils #kaliurad #uraddal #simplesavory #slowcooked #richncreamy #indianfood #northindianrecipe #butter #cream #delicious #meltinmouth #soulfulmeal #foodforfoodies #familyschoice

— Recipe —

••• Ingredients :—

1. Whole Black lentils (sabut Kali urad daal) – 1 Cup

2. Tomato Puree

3. Onions – 1 medium sized

4. Ginger & Garlic – 1 tbsp each

5. Turmeric Powder – 1/2 tsp optional

6. Kashmiri Red chilli – 1 tsp

7. Garam masala – 1 tsp

8. Cinnamon – 1/4 tsp

9. Cumin seeds – 1/2 tsp

10. Salt to taste

11. Butter – 2 tbsp or more

12. Ghee/oil – 2 tbsp or more

13. Fresh Cream – 1 tbsp

14. Fresh mint/coriander leaves

Preparation :–

1. Soak whole Urad Dal (whole black gram) in enough water overnight (or for minimum 7 to 8 hours).. drain the water, again add enough fresh water and pressure cook the lentils, alongwith a tbsp of ghee (optional), for 1O to 12 whistles or for about 15 to 20 minutes on low medium flame. Turn off the flame.

2. Meanwhile , Grind onion and garlic cloves to make a fine paste. similarly make a puree of the tomatoes alongwith green chillies and ginger pieces.

3. After the pressure cooker cool down (by its own) , open its lid.. check and Make sure that the lentils should be cooked well and soft.

4. Now heat ghee/butter in a pan or kadhai and add cumin seeds allow them to splutter, Add onion paste to it and saute till it’s Golden Brown.

5. Now add all the spices and saute again for a minute more, then add tomato paste and cook, till it starts leaving oil.

6. Now its time to add cooked Dal into the masala , with 2 cups of water. Now reduce the flame to low and let it cook further , stirring occasionally.. keep the pressure cooker open (without lid) on a low flame

7. Allow the Dal to simmer for sometime (about 20 to 30 minutes).. Meanwhile keep on stirring occasionally, so that the dal doesn’t stick at the bottom ..

8. At this time , the lentils become creamy and the consistency of cooked Dal will keep on thickening. You can add some hot water to reduce the Dal Bukhara from getting too thick, if required Also, mash some of the lentils with a ladle while stirring.

9. Now add fresh cream / butter to it and again cover the lid and let it cook for 5 minutes more, then Switch off the heat .

10.  On the final stage, check the taste and adjust spices level according to your taste.

Lastly, sprinkle some garam masala powder and mix well. Now your slow cooked Dal Bukhara is ready, top up it with a little Butter or Fresh Cream..Garnish with some fresh mint sprig / ginger julienes and Serve. To get the real taste , Relish Dal Bukhara Hot with Butter Naan, Lachha Paratha, Tandoori/Rumali Roti..In my view, It goes best with Jeera Rice.. Enjoy..😘👌✨

Besan Laddoo

Besan Laddoo

Laddoo is one of the most popular sweet in Indian cuisine.. Specially Besan Ladoos are easy and healthy mithai which is usually made in Indian Homes. since it doesn’t take much time to prepare so you can make these Laddoos on any special occasion and store them effortlessly for 10 to 15 days on room temperature. Today I made these Laddoos for Naivedyam, on the occasion of Buddha Purnima.

#Seema26 #besanladdoo #sweets #dessert #mithai #besan #chickpeaflour #sugar #ghee #cardmom #nutmeg #melonseeds #homemade #soulful #melt-in-mouth #delicious #budhpurnima #naivedyam

— Recipe —

Ingredients :–

1. Besan (gram flour) – 2cup

2. Ghee – 1 Cup

3. Tagar/bura ( powdered sugar) – 1 Cup

4. Green cardamom – 5-6 (powder)

5. Nutmeg – 1pinch (powder/optional)

6. Semolina (suji/rawa)- 1 tbsp (optional)

7. Milk – 2 tbsp (optional)

Method :–

1. In a pan/wok melt the ghee and add the gram flour..Use a thick bottom pan or a heavy nonstick pan for roasting the gram flour.

2. Stir-fry over low flame. Roast the flour to get cooked,

3. Stir continuously until the chickpea flour is toasted and the mixture smells fragrant

4. It will take about 10 minutes the flour to get cooked through it gets a golden look when done.

5. Add semolina at this point, mix with besan and roast both for couple of minutes

6. Now add milk in the Pan, stir continuously until it merge well in the laddoo mixture

7. Shut off the heat and leave the mixture to cool completely. If it does not cool down, it becomes runny when sugar is added.

8. In the meantime heat a separate pan and dry roast the melon seeds for 2 minutes or until they slightly Puffed up (but should not change their colour).. and mix them in Ladoo mixture.

9. Add a pinch of nutmeg ,if you want to improve the flavour and aroma of Besan Ladoos

1O. Lastly, Add tagar/Bura (powdered sugar) and cardamom and While the mixture is warm, mix well

11. Shape it into even size round balls by pressing and rolling with your palms.. Decorate the top of each ball with few melon seeds.

Finally your delicious, melt-in-mouth Besan Ladoos are ready for offer to God or served to your family 👌😋

Suggestion — ..To hold them in their best shap, its preferred to first let them sit for 1 – 2 hours to cool completely then Store the ladoos..

..Besan ladoo is easy to make and they are very nutritious and more enjoyed by kids ; So you can make them in bulk and store in air tight container for two weeks easily.

Nachos

Nachos

Nachos Chips are very light n crispy finger food and a perfect treat for your taste buds.. Homemade Nachos are simple chips made with the combination of maize flour (makke ka aata) and all purpose flour (maida) . Nachos are generally made in triangular shape and flavoured with various seasoning options… My personal preference is to have them as a cheesy Nachos munchies but it also makes a good snack with plain salsa dip too..!

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— Recipe —

••• Ingredients :–

1. Makke ka atta – 1 Cup

2. Maida – 1/2 cup

3. Gehun ka atta – 2 tbsp

4. Fresh corn paste – 2 tbsp (optional, if available)

5. Turmeric – 1/2 tsp

6. Black pepper powder – 1/4 tsp

7. Red chilli powder – 1/4 tsp optional

8. Dry Oregano – 1/4 tsp

9. Carrom seeds – 1/2 tsp

10. Salt to taste

11. Oil for frying

••• Method :–

1. In a large mixing bowl take all (three types of) flours, fresh corn paste (optional) & mix well.  

2. add all spices in the flour mixture and mix them evenly

3. Add a 2 tsp of hot oil in the mixture.. mix well making sure all the spices are combined well.

4. Now add water gradually and start to knead the dough.. It should be stiff and smooth dough adding water as required. Keep it aside for 10 minutes.

5. After that, Knead the dough again for few seconds.. next pinch a ball sized dough (loyi), dust with wheat flour

6. Roll it like Chapati, dust the platform with wheat flour if required.

7. Trim the sides and cut into even squares and Prick this Chapati with a fork, it preventing from puffing up while frying

8. Cut into even squares and divided them in triangle pieces. Repeat the process (as shown in the picture)

9. In the meantime heat sufficient oil in a wok , drop the triangle chips (Nachos) into the medium hot oil.

10. Deep fry them on low to medium flame in small batches.. stirring in between carefully.

11. Fry all Chips on low flame until the Nachos chips turn crisp and golden brown .

12. Take out and drain off the chips on a paper napkin. keep them open for sometime to cool down at room temperature.

Finally, your crispy crunchy Nacho Chips are ready , sprinkle some oregano, chat masala (or any other seasoning of your choice) on the chips and give them a gentle toss.

… Enjoy  enjoy these Yummy Nacho or Tortilla Chips with tangy spicy salsa or  tomato ketchup. You can also store them easily for two to three weeks, in an airtight container..