NAVRATRI SPECIAL KUTTU KA DOSA

 

Ingredients:-(for potato mixture)

• Ghee - 2 tablespoon
• Ginger - 1/2 teaspoon
• Boiled mashed potatoes - 430 grams
• Rock salt (sendha namak) - 1/2 teaspoon
• Green chili - 1 teaspoon

(for dosa better)

• Boiled mashes taro - 2 tablespoon
• Buck wheat flour - 155 grams
• Rock salt - 1 teaspoon
• Carom seeds - 1/2 teaspoon
• Green chili - 1 teaspoon
• Ginger - 1 teaspoon
• Red chili - 1/2 teaspoon
• water - 330 milliliters

Making:- (for potato mixture)

1. Heat ghee 2 tablespoon in a pan add ginger 1/2 teaspoon and stir well.
2. Add boiled mashed potatoes 430 grams and cook for 5-8 minutes on medium heat.
3. Add rock salt 1/2 teaspoon, green chili 1 teaspoon and mix well.
4. Remove it from heat and keep aside.

(for dosa better)

1. In a bowl add all the ingredients and mix it well to make a thick better.

(Rest of the preparation)

1. Heat a non stick tawa pour a little of the better and spread it.
2. Cook for few minutes.
3. Now flip it over and cook the other side.
4. Now put some filling on top and fold the dosa over it.
5. Serve hot with coconut and mint chutney.

PANJIRI LADOO RECEPIE

Ingredients:-

• Ghee - 30 milliliters
• Lotus seeds - 30 grams
• Ghee - 15 milliliters
• Almonds - 25 grams
• Cashews - 25 grams
• Melon seeds - 1 tablespoon
• Edible gum - 2 tablespoon
• Ghee - 15 milliliters
• Semolina - 75 grams
• Ghee - 50 milliliters
• Wheat flour - 400 grams
• Ghee - 350 milliliters
• coconut - 25 grams
• Raisins - 20 grams
• Powdered sugar - 150 grams

Method:-

1. Heat ghee 30 milliliters in a pan add lotus seeds 30 grams and roast until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. Heat ghee 15 milliliters in a pan, add edible gum 2 tablespoon and roast until it turns golden brown in color.
4. Remove it from heat and keep aside.
5. Heat ghee 15 milliliters in a pan add almonds 25 grams, cashews 25 grams, melon seeds 1 tablespoon and roast until it turns golden brown in color.
6. Remove it from heat and keep aside.
7. Heat ghee 50 milliliters in a pan add semolina 75 grams and roast until it turns golden brown in color.
8. Remove it from heat and keep aside.
9. Heat ghee 350 milliliters in a heavy skillet add wheat flour 400 grams and mix well.
10. Stir continuously until the wheat flour starts to leave the sides of the skillet.
11. Cook until a layer of ghee comes at the top and the wheat flour is perfectly roasted.
12. Remove it from heat and keep aside.
13. In a blender add all the roasted ingredients like lotus seeds, roasted edible gum and blend it into a fine powder.
14. In a bowl add the cooked wheat flour mixture, blended mixture, semolina, roasted dry fruits, coconut 25 grams, raisins 20 grams, powdered sugar 150 grams and mix all the ingredients well.
15. Take some mixture in your hands and shape it into a small ball.
16. Serve.
17. You can also store in a airtight container.

KARELA 65 RECEPIE

Ingredients:-

• Salt - 1 1/2 tablespoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Sambhar masala - 1 teaspoon
• Red chili - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1 teaspoon
• Ginger powder - 1 teaspoon
• All purpose flour - 100 grams
• Rice flour - 100 grams
• Corn flour - 1 tablespoon
• Vinegar - 1 tablespoon
• Soy sauce - 2 tablespoon
• Ginger paste - 1 tablespoon
• garlic paste - 1 tablespoon
• water - 200 milliliters
• Bitter guard - 560 grams
• Oil - for frying
• Oil - 35 milliliters
• Dry red chili - 4
• Mustard seeds - 1 teaspoon
• Green chili - 2 
• Garlic - 1 1/2 tablespoon
• Ginger - 1 1/2 tablespoon
• Onions - 80 grams
• Ketchup - 60 grams
• Salt - 1/2 teaspoon
• Red chili - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Curd - 100 grams
• Water - 40 milliliters

Making:-

1. In a bowl add salt 1 1/2 tablespoon, cumin powder 1 teaspoon, coriander powder 1 teaspoon, sambhar masala 1 teaspoon, red chili 1/2 teaspoon, black pepper 1/2 teaspoon, garlic powder 1 teaspoon, ginger powder 1 teaspoon and mix well.
2. Keep aside.
3. In a bowl add all purpose flour 100 grams, rice flour, 100 grams, corn flour 1 tablespoon, vinegar 1 tablespoon, soy sauce 2 tablespoon, ginger paste 1 tablespoon, garlic paste 1 tablespoon and mix well.
4. Add water 200 milliliters and mix it well to make  a thick better.
5. Add bitter guard 560 grams, prepared masala and mix well.
6. Refrigerate for 20 minutes.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.
9. Heat oil 35 milliliters in a heavy skillet add dry red chili 4, mustard seeds 1 teaspoon, green chili 2, garlic 1 1/2 tablespoon, ginger 1 1/2 tablespoon and stir for 2-3 minutes.
10. Add onions 80 grams and fry till translucent.
11. Add ketchup 60 grams, salt 1/2 teaspoon, red chili 1 teaspoon, black pepper 1/2 teaspoon, cumin powder 1 teaspoon, coriander powder 1 teaspoon and mix well.
12. Add curd 100 grams and mix well.
13. Cook for 7-10 minutes on medium heat.
14. Add water 40 milliliters and stir well.
15. Add the fried bitter guard and mix well.
16. Cook for 7-10 minutes on medium heat.
17. Remove it from heat.
18. Serve hot.

MOHAN THAL RECEPIE

 

Ingredients:-

• Gram flour(besan) - 2 cup
• Sugar - 1 cup
• Ghee - 1 cup
• Ghee - 2 tablespoon
• Milk - 1/4 cup
• Water - 3/4 cup
• Saffron threads - 8-10
• Cardamon powder - 1/4 teaspoon
• Almond - slices
• Pistachios - slices

Making:-

1. In a bowl take gram flour. The gram flour should have coars texture.
2. Add 1/4 cup ghee and mix it.
3. When ghee is mixed well with gram flour add milk add a little milk at a time and mix well.
4. After mixing everything well together press the mixture a little.
5. Cover and rest the mixture for about 10 minutes.
6. Put the mixture through a sieve(chalni). This will further texturize the besan  it will get texture like coarse sooji.
7. You can blend the mixture in a blender to speed up the process. You can also use food processor.
8. Take a pan and add 3/4 cup ghee.
9. When the ghee melts add gram flour mixture.
10. Keep the heat on low.
11. Roast until it gets light brownish colour and it release nice aroma.
12. Add more ghee if needed i needed 2 more tablespoon ghee and mix well.
13. When the colour of gram flour changed keep the pan aside.
14. Take a sugar pan add water, saffron threads and sugar.
15. Mix well and bring it boil.
16. When syrup begins boil lower the heat to medium.
17. Continue to cook until sugar syrup gets to threads consistancy for about 10 minutes.
18. When the syrup gets 2 thread consistency add cardamon powder and mix well.
19. Keep the syrup aside turn off the gas.
20. Take the roasted gram flour and add sugar syrup and mix well.
21. Turn on the gas and cook just for about 7-10 minutes.
22. After 5 minutes turn off heat.
23. Continue stirring the mixture for about 7-10 minutes.
24. The mixture thickens up when it cools down.
25. After about 5-6 minutes when the mixture begins to thickens up pour it out into tray.
26. Tap the tray a little so that the mixture spreads evenly.
27. Garnish with sliced almonds and pistachios.
28. Let it cool down completely do not transfer it into refrigetor.
29. When mohan thal cools down completely cut it into pieces with the help of sharp knief.
30. Mohan thal is ready.
31. You can store mohan thal in airtight container it remains freash for about 4-5 days.

Tips:-

1. Roasting gram flour helps it to puff up so resting gram flour is essential.
2. For checking consistency take the syrup into a spoon and let it cool down then you can check the consistency. When the syrup is hot you may go wrong.

KATORI DHOKLA WITH IMLI KI CHUNEY RECEPIE

Ingredients:- (for dhokla)

• Gram flour - 200 grams
• Semolina - 1 tablespoon
• Asafoetida - 1/4 teaspoon
• Salt - 1 teaspoon
• Powdered sugar - 1 tablespoon
• Oil - 25 milliliters
• Lemon juice - 1 tablespoon
• Ginger paste - 1 teaspoon
• Green chili - 1 teaspoon
• Water - 300 milliliters
• Fruit salt - 1 tablespoon
• Water - 10 milliliters

(FOR TEMPERING):-

• Oil - 1 tablespoon
• Mustard seeds - 1 tablespoon
• Curry leaves - 12-15
• Green chili - 3
• Coriander - 2 tablespoon
• Powdered sugar - 2 tablespoon
• Water - 70 milliliters

(FOR IMLI KI CHUTNEY):-

• Oil - 15 milliliters
• Mustard seeds - 1 tablespoon
• Green chili - 3
• Tamarind pulp - 280 grams
• Jaggery(gud) - 80 grams
• Cumin powder - 1/2 teaspoon
• Red chili - 1/2 teaspoon
• Black salt - 1/2 teaspoon

Method:-(for dhokla)

1. In a mixing bowl add gram flour 200 grams, semolina 1 tablespoon, asafoetida 1/4 teaspoon, salt 1 teaspoon, powdered sugar 1 tablespoon, oil 25 milliliters, lemon juice 1 tablespoon, ginger paste 1 teaspoon, green chili 1 teaspoon, water 300 milliliters and mix well to make a thick better.
2. Rest the better for 15 minutes.
3. Add fruit salt 1 tablespoon, water 10 milliliters and mix well.
4. Pour the better into a katori grease with oil.
5. Place it in a steamer.
6. Steam for about 20-25 minutes.
7. Open the lid and remove the dhokla from it.
8. Keep aside.

(For tempering):-

1. Heat 1 tablespoon oil in a pan add mustard seeds 1 tablespoon and stir well.
2. Add curry leaves 12-15, green chili 3, coriander 2 tablespoon and mix well.
3. Add powdered sugar 2 tablespoon, water 70 milliliters and mix well.
4. Bring it to a boil.
5. Remove it from heat and pour the tempering over the dhokla.

(For imli ki chutney):-                                                                                                                                                                                                                  

1. Heat oil 15 milliliters in a pan add mustard seeds 1 tablespoon, green chili 3 and stir well.
2. Add tamarind pulp 280 grams and mix it well.
3. Bring it to boil.
4. Cook for 5-8 minutes on medium heat.
5. Add jaggery 80 grams and mix well.
6. Add cumin powder 1/2 teaspoon, red chili 1/2 teaspoon, black salt 1/2 teaspoon and mix well.
7. Remove it from heat and allow it to cool.
8. Serve with prepared dhokla.

FIRECRACKER CHICKEN THIGHS

Ingredients:-

• chicken thighs - 950 grams
• Kosher Salt(sendha namak) - 1/2 teaspoon
• Black pepper - 1/2 teaspoon
• Sesame seeds - 1 tablespoon
• Oil - 35 milliliters
• Olive oil - 30 milliliters
• Garlic - 2 teaspoon
• Hot sauce - 150 grams
• Brown sugar - 100 grams
• Apple sider vinegar - 2 tablespoon
• Chilli flakes - 1 teaspoon
• Black pepper - 1/4 teaspoon
• Koshar salt (sendha namak) - 1/2 teaspoon

Making:-

1. In a mixing bowl add chicken thighs 950 grams, Kosher salt 1/2 teaspoon, black pepper 1/2 teaspoon and mix well to combine.
2. Marinate for 20-25 minutes.
3. In a pan add sesame seeds 1 tablespoon and roast for 2-3 minutes.
4. Heat oil 35 milliliters in a pan add marinated chicken thighs in it.
5. Cook for 15-20 minutes or till the chicken is cooked through.
6. Heat olive oil 30 milliliters in a pan add garlic 2 teaspoon and cook for 2 minutes.
7. Add hot sauce 150 grams and mix well.
8. Add brown sugar 100 grams, apple cider veniger 2 tablespoon and cook for 5-7 minutes.
9. Add chillil flakes 1 teaspoon, black pepper 1/4 teaspoon, kosher salt 1/2 teaspoon and mix well.
10. Add roasted chicken thighs and mix well.
11. Garnish with roasted sesame seeds.
12. Serve.

BREAD POHA

Ingredients:-

• Water - 300 milliliters
• Green peas - 50 grams
• Bread slices
• Oil - 30 milliliters
• Oil - 30 milliliters
• Mustard seeds - 1 teaspoon
• Peanuts - 35 grams
• Curry leaves - 1 tablespoon
• Asafoetida - 1/4 teaspoon
• Green chili - 1 teaspoon
• Onions - 100 grams
• Bell pepper - 70 grams
• Boiled potatoes - 200 grams
• Turmeric - 1/2 teaspoon
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Lemon juice - 1 tablespoon
• Coriander leaves - 1 tablespoon

Making:-

1. Take a pan add water 300 milliliters, green peas 50 grams and bring it to boil.
2. Boil for 7-10 minutes on medium heat.
3. Remove it from heat and drain the green peas.
4. Take a bread slice and cut it into pieces.
5. Heat oil 30 milliliters in a pan add the bread cubes in it and cook for 5-8 minutes on medium heat or until it turns golden brown in colour.
6. Remove it from heat and keep aside.
7. Heat oil 30 milliliters in a another pan add mustard seeds 1 teaspoon, peanuts 35 grams and stir well.
8. Add curry leaves 1 tablespoon, asafoetida 1/4 teaspoon, green chili 1 teaspoon and stir again.
9. Add onions 100 grams and fry till translucent.
10. Add bell pepper 70 grams and mix well.
11. Cook for 7-10 minutes on medium heat.
12. Add the boiles green peas 50 grams, boiled potatoes 200 grams and mix well.
13. Cook for 5-8 minutes on medium heat.
14. Add turmeric 1/2 teaspoon and stir well.
15. Add salt 1 teaspoon, sugar 1 teaspoon, lemon juice 1 tablespoon and mix well.
16. Add the toasted bread cubes and mix well.
17. Cover it with lid and cook for about 7-10 minutes on medium heat.
18. After 10 minutes open the lid and give it a nice stir.
19. Add coriander leaves chopped 1 tablespoon and mix well.
20. Remove it from heat.
21. Garnish with coriander.
22. Serve.

ACHARI DAHI BHINDI RECEPIE

Ingredients:-

• Oil - 2 tablespoon
• Okra (long bindi) - 400 grams
• Salt - 1 teaspoon
• Oil - 2 tablespoon
• Cumin - 1/2 teaspoon
• Mustard seeds - 1 teaspoon
• Fennel seeds (saunf) - 2 teaspoon
• Fenugreek seeds(methi dana) - 1/2 teaspoon
• Nigella seeds(kalonji) - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Ginger - 2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Onions - 80 grams
• Tomato - 100 grams
• Red chili - 2 teaspoon
• Coriander powder - 2 teaspoon
• yogurt - 150 grams
• Salt 1/2 teaspoon

Making:-

1. Wash and completely dry okras 400 grams, cut them into 2 or three pieces each.
2. Heat oil 2 tablesponn in a pan add tha okras mix gently and cook on medium heat for 5-7 minutes.
3. Remove it from heat keep aside.
4. Heat oil 2 tablespoon in another pan add cumin 1/2 teaspoon,mustard seeds 1 teaspoon, fennel seeds 2 teaspoon, fenugreek seeds 1/2 teaspoon,nigella seeds 1/2 teaspoon, asafoetida 1/4 teaspoon saute for 2-3 minutes.
5. Add ginger 2 teaspoon and saute for another 2 minutes.
6. Add turmeric powder 1/2 teaspoon, onions 80 grams and fry till translucent.
7. Add tomato 100 grams and saute till it turns soft and pulpy.
8. Add red chili 2 teaspoon,coriander powder 2 teaspoon, yogurt 150 grams and well.
9. Add salt 1/2 teaspoon, cooked okras in it and give it nice stir.
10. Serve hot with roti.

TEEN RATAN DAL

Ingredients:-

• Split bengal gram - 75 grams
• Split green gram - 75 grams
• Pigeon peas - 75 grams
• Water - 2300 milliliters, divided
• Turmeric - 1/4 teaspoon
• Salt - 1 teaspoon
• Green chili - 1
• Oil - 20 milliliters
• Green cardamom - 2
• Cloves - 2
• Dry red chili - 1
• Cumin - 1/2 teaspoon
• Asafoetida - 1/4 teaspoon
• Ginger - 1/2 teaspoon
• Garlic - 1/2 teaspoon
• Onions - 75 grams
• Turmeric - 1/8 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/8 teaspoon
• Lemon juice - 1/2 teaspoon
• Coriander - 2 tablespoon

Making :-

1. Take a bowl place a stainer on it.
2. Add split bengal gram 75 grams, Split green gram75 grams, pigeon peas 75 grams, Water 500 milliliters and wash them all.
3. Transfer this into a bowl add water 500 milliliters and soak for 30 minutes.
4. Take a pressure cooker add water 1300 milliliters soaked lentils(masoor dal), turmeric 1/4 teaspoon, salt 1 teaspoon, green chili 1 and mix it well.
5. Cover it with lid and cook until you hear 2-3 whistles.
6. Open the lid and give it a nice stir.
7. Remove it from heat.
8. Heat oil 20 milliliters in a heavy skillet add green cardamom 2, cloves 2, dry red chili 1, cumin 1/2 teaspoon and stir well.
9. Add asafoetida 1/4 teaspoon, ginger 1/2 teaspoon, garlic 1/2 teaspoon and stir for 1-2 minutes.
10. Add onions 75 grams and fry till translucent or until it turns golden brown in cool.
11. Add turmeric 1/8 teaspoon and stir well.
12. Add the boiled dal and mix it well.
13. Bring it to a boil.
14. Add salt 1/2 teaspoon, black pepper 1/8 teaspoon and mix well.
15. Bring it to a boil.
16. Add lemon juice 1/2 teaspoon and mix well.
17. cook for 6-8 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.

MOONG DAL PANEER TIKKI

Ingredients:-( for moong dal paneer tikki)

• Split mung beans - 300 grams
• water - 1400 milliliters(divided)
• Salt - 1 teaspoon
• Grated paneer - 400 grams
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Green chili - 1 tablespoon
• Onions - 75 grams
• Coriander - 10 grams
• Salt - 1 teaspoon
• finger millet flour - 150 grams
• Red chili - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Chaat masala - 1 tablespoon
• Dry mango powder - 1 teaspoon
• Garam masala - 1 teaspoon

(For coriander mint chutney)

• Coriander - 10 grams
• Mint - 10 grams
• Curd - 100 grams
• onions - 20 grams
• Lemon juice - 1 tablespoon
• Chat masala - 1 teaspoon
• Black salt - 1 teaspoon

Making:-(For moong dal paneer tikki)

1. In a bowl add split mung beans 300 grams, water 500 milliliters and soak for 30 minutes.
2. Take a heavy skillet add water 900 milliliters, salt 1 teaspoon,soaked split mung beans and mix it well.
3. Bring it to a boil.
4. Boil for 8-10 minutes on medium heat.
5. Remove it from heat and drain the dal.
6. Transfer this into a mixing bowl add all the remaining ingredients and mix it well.
7. Take some mixture in your hands and shape it into a tikki.
8. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper.
10. Keep aside.

(for coriander mint chutney)

1. In a blender add all the ingredients and blend it into a smooth puree.
2. Serve prepared tikki with chutney.