Shakkarkand ya shakarkandi ka namkeen halwa or Sweet Potato Mash recipe

Shakkarkand ya shakarkandi ka namkeen halwa or Sweet Potato Mash

Ingredients

1. Sweet potatoes / shakar kandi / shakar kand ....4 medium sized

2. Haldi / Turmeric 3/4 tablespoon.

3. Kuti lal mirchi i.e. Red chilli flakes 1.5 tablespoon.

4. Rosemary or sughandhit mehendi 2-3 sprigs.

5. Nimbu / Lemon - half juiced

6. Lehsun / Garlic paste - 1 table spoon.

7. Oil -vegetable or olive - one tablespoon.

7a. Salt as per taste

7b. Bread crumbs - half cup

Steps

1. Cook shakar kandi or sweet potatoes in cooker with 2 cups water till three whistles keep it in cooker for 12-14 minutes after cooked on flame then remove it, keep water in cooker

2. Peel off sweet potatoes or shakkar kandi.

3. Mash, if dry add rather sprinkle water kept in cooker.

4. Add lemon juice, oil,  one table spoon chiili flàkes ( i.e. half of you kept initially), turmeric one table spoon , one and a half rosemary sprig, garlic paste, salt as per taste......mixx welll.

4a. Switch on and set the baking oven at 170 degree centigrade so that it is hot by the time you are ready.

5. Transfer to baking dish.

6. Mix rest of rosemary sprigs , chilli with bread crumbs ,....mix wellll as it is to be sprinkled.

7. Sprinkle on the mash.

By now oven is hot, bake for 15-16 minutes till you see the crumbs getting brown.

Serve Hot

if you like it kindly post pics of your preparation, we will add to this post with your name, if acceptable

Akhrot ka Halwa - Walnut Sweet - easy to make walnut sweet

Walnut Sweet - Walnut Halwa

Items required

1. 150 grams ghee
2. 500 grams walnuts crushed coarsely
3. 250 grams milk powder
4. 300 ml milk....full creme
5. 200 grams sugar
6.200 grams khoya /mawa i.e. milk solid
7. 1 table spoon cardamom powder ( green)
   & Walnut kernels for sprinkling

Steps

1. Heat Ghee in pan preferably non stick, fry coarsely crushed walnuts, fry till you feel the fragrance or till light brownish color is felt.

2. Add khoya/mawa/milk solids and milk powder and keep sauting and mix well, try to keep lid covered while making.

3. Add milk and mix.

4. Add cardamom (green) powder, sugar and keep on medium heat till mixture is uniformly thick.

5. Sprinkle walnut kernels.

Serve hot or cold.

if you like & make it kindly post your pics of halwa / sweet, we will add it on our site post with your name in the post.

RECIPE FOR PUDI

PUDI

1. Seperately dry roast 400 grams each chana daal and urad daa,l 200 grams of sesame seeds and 8 halves of grated dry coconut keep aside.

2. De stalk and de seed 200 grams red dry chillies fry in two table spoons of coconut oil till crisp near the end add a pinch of asafoetida 9-10 curry leaves keep aside.

3. Grind chilli mixture and daals until 3/4 grinding is done now add sesame seeds 100 grams de seeded tamarind cut into small pieces, 100 grams of jaggery and two table spoons of salt, mix in mixture until you get a coarse mix.

4. Add roasted coconut and blitz untill blended properly.

Note ...frying roasting to be done on low flame and quatities may be increased or decreased as per requirement proportionately.

RASAM MASALA MIX - HOME BLENDED

Rasam Masala Powder ....home made recipe

1. Fry till crisp,  400 grams de seeded and de stalked red chillies in two tablespoon of coconut oil after chillies are half fried add 9-10 curry leaves with pinch of asafoetida and an inch of grated fresh turmeric.

2. Fry 400 grams corriander seeds in one table spoon of coconut oil till light brown, keep aside.

3. Seperately dry roast 100 grams cumin seeds, 100 grams fenugreek seeds and 50 grams mustard seeds.

4. In the same pan or kadai fry 100 grams black peppercorns in one tablespoon coconut oil.

Grind all above in mixer till powder is fine.

Note - Whole frying roasting to be done on low flame.

Sambhar Masala

Sambhar Masala Powder Recipe....home blended

1.Dry Roast 400gms corriander
100 gms fenugreek and 50 gms cumin seeds all separately till brown.

2. Fry 400 gms destalked and deseeded dry red chillies in 1 tablespoon oil till crisp, on halfway add 9-10 sprigs of curry leaves and half tablespoon of asafoetida.

3. Dry roast 200 grams chana daal , 200 grams urad daal till slightly brown

4. Dry Roast 100 grams black peppercorns for 3 minutes approximately.

5. Roast 6 one inch long pieces of cinnamon in 6-6 drops of oil.

6. Dry roast 4 halves grated dry coconut till light brown.

Let all above cool down ...grind...READY

Note whole process on low flame or fire

Kachnar ka saag or Orchid flower dish

INGREDIENTS

1. Kachnar or orchid flower buds (Bauhinia Variegated Buds)...note buds not flowers - 1kg....available in weekly markets in North India, kindly check availability in your region.
2. Salt....add to taste 1 table spoon
3. Curd....250 gms or amchur i.e. mango powder - 1 table spoon use any one i.e. curd or amchur
4. Red Chilli powder - add  to taste
5. Tomatoes - 200 gms, chopped
6. Ginger - 50 gms, chooped
7. Coriander - 100 gms, chopped
8. Asafoetida - half pinch or a bit more more if feel not of very good quality
9. Garam Masala - half table spoon
10. Turmeric or haldi powder - half table spoon
11. Oil
12. Green peas


Steps -

1. Wash the buds 2-3 times
2. Boil buds for 5 - 7 minutes with half spoon of salt in water this will remove little bitterness in buds
3. Heat oil in a pan - add all items as said in ingredients except item sr. no. 1,2 &3, fry for 5-7 minutes, keep covered for 5 minutes once fried.
4. Mix boiled kachnar i.e. orchid buds in above mix and cook for 5-7 minutes with covered pan, keep covered and turn off the flame now.
5. Serve hot with Chapatis, rumali rotis, boiled fried rice, paranthas, bread

CAULIFLOWER DRY RECIPE - BEST CAULIFLOWER RECIPE

 INGREDIENTS

1. CAULIFLOWER FRESH WHITE
2. ONIONS
3. CORIANDERGREEN
4. GREEN CHILLIES
5. GINGER
6. GARLIC
7. SALT.
7A. RED CHILLI POWDER
9. GARAM MASALA


STEPS

1. CUT CAULIFLOWER TO SIZE AS SHOWN IN IMAGE OR HALF INCH TO 1 INCH PIECES.
2. HEAT OIL IN PAN TILL SMOKES.
3. FRY GINGER, AND GARLIC TILL BROWNISH AFTER THIS ADD GREEN CHILLIES FRY FOR 1 MINUTE.
3. ADD CUT CAULIFLOWER AND FINELY CHOPPED ONIONS IN HOT PAN MIX FOR 2          MINUTES, SPRINKLE RED CHILLI POWDER, GARAM MASALA.
4. KEEP IT COVERED ON LOW FLAME (ADD SALT AFTER 5 MINUTES) FOR 7-10 MINUTES .
5. SWITCH OFF THE GAS ADD CORIANDER LEAVES.
6. THEN KEEP COVERED WITHOUT FLAME FOR NEXT 10 MINUTES.

SERVE WITH NAMAK (SALT) MIRCH (RED CHILLI) (GREEN CHILLI VERY FINELY CHOPPED WILL ALSO DO) KA PRANTHA OR ROTIS.

BEST FOOD - BEST JUICE - ONION JUICE - BEST COUGH REMEDY - BEST INTESTINE CLEANSER - HELPS IN CONTROLLING DIABETES & URIC ACID

ONE MAJOR BENEFIT OF ONION JUICE IS GETTING RID OF EXTREME COUGH & CONGESTION DUE OLD COUGH...IF YOU REALLY WANT TO GET RID OF COUGH SYRUPS TRY THIS.

FOR SMALL CHILDREN MIX 3-4 DROPS OF ONION JUICE WITH PURE BEE HONEY AS COUGH SYRUP.

 THIS I HAVE PERSONALLY USED & GOT RID OF COUGH SYRUPS.

THIS (JUICE OF ONE LARGE ONION JUST ONE ONION PLEASE NOTE) SHOULD BE TAKEN AT NIGHT APPROXIMATELY 30 MINUTES AFTER DINNER & 20 MINUTES AFTER THIS TAKE A GLASS OF LUKE WARM WATER. NOTHING IS TO BE EATEN AFTER THIS, GO TO SLEEP.

ALSO ONION JUICE HELPS IN CLEANING YOUR CHOKED INTESTINES WHICH IN TURN LEADS TO FEELING LIGHT, HIGHER ENERGY LEVELS BECAUSE WHEN YOUR INTESTINES ARE CLEAN FOOD OR FUEL ABSORPTION INCREASES.

ONION JUICE ALSO HELPS TO CONTROL DIABETES & URIC ACID, THIS IS MY PERSONAL EXPERIENCE

THIS I CAME TO KNOW FROM A SENIOR DOCTOR WHO ALSO ADVISED NOT SHARE THIS WITH EVERYONE FEARING LOSS OF REVENUE, BUT THE BENEFITS ARE SO GREAT I COULD NOT STOP MY SELF SHARING WITH THE WORLD.

RECIPE OF TOP DIWALI SWEET - KAJU KATLI - KAJU KI BARFI

HOW TO MAKE KAJU KI BARFI ALSO CALLED AS KAJU KATLI

INGREDIENTS

1. 1 Kg. kaju / cashewnuts broken, as it will be cheaper.(don't buy ready cashew nut powder as you don't know what is there in the powder & is costlier too.)
2. 2 cups sugar
3. Saffron / kesar - 15 strands
4. Ghee - 4 table spoons
5. Silver warqs - 12-15
6. Cardamom powder.

STEPS

1. Grind kaju / cashew nuts in mixer grinder, keep aside. 

2. Mix sugar in half cup of water, put on low flame, heat till  boils, now add saffron strands & cook till syrup is made & you see 3 threads of syrup.it

3. Keep some cashew nut powder aside as it will be required as floor to roll ready dough of kaju after next step..

4. Put a non stick pan on low flame to melt ghee, mix above syrup in ghee once consistent, add cashewnut/kaju powder, mix till consistent, turn gas off , transfer in your daily dough making pan let it cool down to temperature easy to handle, mix cardamom powder.

5. This will become like dough you make everyday for rotis, make small or a bitb igger balls of kaju dough, roll it down flat on your marble or granite slab (PERFECTLY CLEAN IT SHOULD BE or YOU CAN USE BUTTER PAPER ALSO ...coat it with ghee)  as per thickness you want, cut it in any shape you love ....square, triangle...

6. Transfer silver warqs / leaves to this flattened dough.
YOU ARE READY WITH HOME MADE KAJU KATLI / KAJU BARFI

UNIVERSAL GOAN CURRY - BEST CURRY I HAVE TASTED

Any seasonal vegetable of choice can be used in the curry.

         Ingredients For Curry

450 gm 4 cups fresh grated coconut
10 gm 2 tablespoon tamarind
10 gm 2 table spoon ginger
1 tablespoon turmeric - powdered

SPICES FOR ULTIMATE TASTE
4 tablespoon seeds of  coriander
2 tablespoons cumin seed
1/2 tablespoon of peppercorn
4-5 dried red chillies

1.5 cup i.e. appx. 750 ml water

7 cups assorted vegetables

2 cups each of French beans, cauliflower, carrots, peas, 1cup of potatoes, )

2 litre (9 cups) water
salt as per taste or appx. 3 tablespoons

       ITEMS FOR  SEASONINGS

4 tablespoons veg. oil
2 tablespoons of mustard seeds
3-4 red chillies-dried
2 fresh sprigs of curry leaves.
1/2 tablespoon asafoetida powder

STEPS - 

Put in all the spices in pan on medium heat and dry roast until coriander seeds & spices turn golden aroma is felt,  about 4 -5 minutes. Ensure spices don't burn & turn black.

Put coconut, tamarind, ginger, turmeric, and roasted spices with 1.5 cups of water in a blender and grind to fine paste.

In a pan cook cut vegetables with water keep covered till done you may check intermitently for about 15 minutes.hard veggies like carrot and beans should be half cooked first then soft veggies like cauliflower this is avoid veggies getting mushy.

Once veggies cooked add salt ready grinded paste in a pan boil. You could add 1/2 to 1 cup more water if you want a thinner gravy.

Heat the oil on medium flame, put mustard seeds, after they start popping up,add red chilly(s), curry leaves & asafoetida powder  mixand add to curry. Mix well and serve hot with rice rumali roti or nan.

INGREDIENTS

Soyabean chap Sticks (Soaked In Water For About 3 Hours) - 1 Kg

Salt - To Taste

Cooking Oil - 4 Tablespoon

Cream- 250gms

Red Chili Powder - 3/4 Tablespoon

Green chillies - as per taste- as flakes or finely chopped

Coriander Powder - 4 Tablespoon

Amchoor , dry mango dust/powder - 1 Tsp

Garam Masala - 1 Tablespoon

Huge Size Tomatoes Or Tomato Paste(as Per Availability) - 16

Onions - 9 Big Size

Garlic - 5-6 Pieces

Ginger - 50gms

Coriander Leaves Garnishing. - 20-25  Leaves

Jeera i.e. Cumin Seeds - 2 Tsp

Water - 1/2 Cup

STEPS TO PREPARE

1. Soak soyabean chap sticks in water for 3-4 hours if dry or 1 hour if wet chap.
2. Squeeze & drain water.
3. Deep fry soya chap till light brown.
4. Heat oil in seperate fry pan & fry jeera(cumin seeds) till bursting sound is heard.
5. Fry chopped Onion till golden brown then after add green chillies , ginger and garlic paste in Pan & saute till brown, keep on low flame covered for 5 minutes.
6. Add chopped tomato or tomato puree in above mix then cook for 2-3 minutes keep covered as much as possible to retain natural flavor.
7. Sprinkle Salt, red chilli powder, dhania(coriander) powder, amchoor in above paste and cook 3-4 minutes.
8. Add 1/2 cup of water to avoid burning gravy.
9. Once thick add fried soya chap & cream, cook for 5 minutes on low flame with lid covered then turn off the gas and sprinkle garam masala. keep lid covered.
10. Serve hot with -RICE/NAN/ SALT GREEN CHILLI PRANTHAS/ RUMALI ROTIS & ONION SLICES