HARA BHARA KABAB

Hara bhara kabar ek famous Indian snack hai. Full of vitamins and as well as taste too. Maine bahot baar tv shows newspaper's kitchen corner or friends se is hara bhara kabab ki recipe suni or dekhi bhi thi. Maine Mere kitchen garden me bahot sari green vegitables lagayu hui hain unhi me se ek hai spinach and peas.
Because spinach or peas is kabab ke core ingredient hani to socha kyu na mai bhi ye hara bhara kabab aaj try karu. Fresh vegis ke sath cooking karne me ek alag he maja hota hai. So aaj maine bhi in fresh ingredient ke sath aaj ye kabab banaye jo bahot he jyada tasty the or healthy bhi.
Hara bhara kabab kisi bhi party ke liye welcome snack ke liye bahot he acha option hai. Because isme itni green vegitable hoti hain to ye aapke kids ke liye bhi ek perfact tifin dish or lunch ho sakta hai. Hara bhara kabab banana bahit he easy bhi hai. Ghar me guest aa jaye to ye quickly ready hone wale kabab aapke liye ek achi choice honge.

INGREDIENT 

Potato - 3 boiled, mashed

Spinach - 8-9 leaves
Green peas - half cup
Green chilli - 2
Ginger - 1/2 inch
Corn flour - 2 tsp
Dry Bread crumb - 3-4 tsp
Green ciriander leaves - 3 tsp
Red chilli powder - 1/2 tsp
Chaat masala - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/3 tsp
Black paper powder - 1/4 tsp
Salt - as per taste
Oil - for deep frying

METHOD --

Spinach leaves ko achi tarah se wash kar le.Ek pan me ek cup water add kar ke boil kare. Boiled water me spinach leaves or peas ko add kar ke 4-5 minute ke liye blanch kar le. Stain kar ke running water me wash kar le. Is se spinach ka color change nahi hoga and aapki spinach leaves dark green he rahenge.

Spinach peas ke thunda hone ke baad ek mixer jar me blanched spinach or peas coriander leaves green chilli ginger add kar ke roughly bland kar le.

Ek mixing bowl me spinach peas mixture mashed potato red chilli powder salt chaat masala garam masala coriander powder corn flour black paper powder add kar ke achi tarah se mix kar le.

Ready kiye mixture se equal size ke kabab bana le. Ek plate me dry bread crumb nikal kar sare kababs ko usme achi tarah se coat kar ke rakh le.

Ek pan me oil garam kare or ek baar me jitne kabab aapke pan me aaye add kar ke golden or crisp hone tak fry kar le. Mujhe Kababs ko fry karne me 2-3 minute ka time lga.

Kabab ke dono side se golden brown or crispy hone ke baad kitchen paper per nikal kar extra oil observe hone ke liye rakh le. Sare kababs ko isi tarah se deep fry kar ke kitchen paper per nikal le.

Aapke garma garam crispy hara bhara kababs surving plate me jane ke liue ready hain. Mint coriander chutni mithi chutni tomato sauce ya curd ke sath surve kare.

KASHMIRI PHIRNI

Phirni rice kheer ki tarah he ek desert hai jise hum tukda rice rice paste or rice flour ke sath banate hai. Boiling milk me dry fruits rice paste sugar add kar ke banaya jata hai. Phirni kheer se bahot he similar desert hai jiski consistency kheer se thodi jyada thick hoti hai.
Kashmiri firni me saffron ka use jyada kiya jata hai. Kashmiri saffron or uska flavour pure India me sabse jyada famous hai. Kashmiri firni or simple firni almost same he taste karti hain but kashmiri firni me saffron or crimyness jyada hoti hai.
Aaj hum kashmiri firni ko tukda rice ke sath bana rahe hain. So let's start..

INGREDIENT

Milk - 1 ltr.

Rice -1 cup

Saffron - 1tsp

Cardamom powder - 1/3 tsp

Kaju - 2 tsp

Rainse - 1 tsp

Almond - 1 tsp

Pista - 1 tsp

Sugar - as per your taste

METHOD --

First of all tukda rice ko running water me wash kar ke 2 cup water me soak kar ke 30-40 minute ke liye cover kar ke rakh de.

Ek bowl me 2-3 tsp luck warm milk me safforn ko mix kar ke milk me achi tarah se mix hine ke liye rakh de.

Ek heavy bottom ki kadhai me milk ko boil hone ke liye rakh le. Milk ko continue chalate rahe taki milk kadhai me na lage.

Milk ke boil hone ke baad soak koye hue rice add kare or mix kar ke midium flame per 10-15 minute tak cook kar le.

Phirni ko continue chalate rahe. Kesar milk add kar ke mix kare. Sugar add kare or gas flame ko low kar de. Rice ke achi tarah se cook hone tak phirni ko cook karte rahe.

 

Rice ke cook hone or phirni ke creamy hone ke baad usme cardamom powder  kaju almond pista rainse add kare or 4-5 minute tak cook kar le. Gas flame ko off kar de.

Aapki rich creamy kashmiri phirni ready hai. If you want surve this hot. I love chilled phirni so aap chahe to chill surve kare.

GULAB JAMUN KI SUBJI

Gulab jamun ko as a sweet to hum sabne bahot baar khaya hai. But aaj hum is sweet ko de rahe hain ek rich and spicy twist. Aaj hum bana rahe hain gulab jamun ki subji. Sound different na.. Jab first time maine ek cooking show me is dish ke bare me suna tha to mujhe bhi bahot he confusing laga tha. Then i thought ki mujhe bhi is unique dish ko try karna hai. Jaipur ke home kitchen se nikal kar Rajasthan ke shahi kitchen tak pahuchi ye dish bahot he rich and shahi flavour wali hai.
Khoya balls ko ghee me deep fry karke kaju or tomato ki greavy ke sath surve kiya jata hai. Is dish ko humne without onion or garlic ke banaya hai. Whole masalo ke flavour or kaju ku richness is dish ko ek alag high level per pahuchata hai.
Is dish ki process ko humne two steps me divide kiya hai. First step me hum bana rahe hain gulab jamun and second step me hum kaju or tomato ki greavy bana rahe hain... So let's start...

INGREDIENT 

For gulab jamun -

Khoya - 150 g

All purpose flour - 2 tsp

Ghee - for deep frying

For greavy -

Tomato - 3

Kaju - 18-20

Khoya - 1tsp

Green chilli - 2

Red chilli powder - 1/2 tsp

Turmaric powder - 1/2 tsp

Salt - as per taste

Coriander powder - 1 tsp

Garam masala - 1 tsp

Ginger powder - 1/3 tsp

Dry fenugreek leaves - 1 tsp

Bay leaf - 1

Cinamon - 1 inch

Clove - 4

Black paper - 7-8

Black cardamom - 1

Green cardamom - 2

Mace - 1

Ghee - 2

Green coriander leaves - for garnish

METHOD --

Ek bowl me khoya or maida ko mix karke achi tarah se hath se mash karke dough ready kar le. Ready kiye dough se choti choti equal size ki balls bana le.

Ek kadhai me gulab jamun fry karne ke liye ghee garam kare. Ghee ko hime full flame per heat karna hai but gulsb jamun fry karte time flame ko low rakhna hai.

Garam ghee me 3-4 balls ek baar me add karke slow flame per golden hone tak fry kare. Balls ko fry karte time ghee ko spoon se balls ke upar hilate rahe balls ko touch na kare.

 

Sare gulab jamun ko isi tarah golden hone tak fry karne ke baad kitchen paper pe nikal kar rakh le. Humare gulab jamun greavy me jane ke liye ready hain.

Second step ko start karne se pehle  kaju ko warm water me soak kar ke rakh de. 20-25 minute ke baad  2 tsp water ke sath kaju ka paste bana le.

Same jar me tomato or green chilli add karke ek smooth paste bana le.

Ek pan me ghee garam karke usme whole masale add kare or nice aroma aane tak saute kar le.

Whole masale cook hone ke baad pan me tomato green chilli paste or powdered masale add kr ke 4-5 minute tak cook kar le.

Tomato masale cook hone ke baad kaju paste add kre or acbi tarah se mix kare. Agar jroort lge to thoda water add kar sakte hain.

Greavy ke cook hone ke baad khoya or gulab jamun add kre or 2-3 minute tak cook kare.

Dry fenureek leaves add kar ke mix kare or gas flame ko off kar de.

Aapki shahi gulab jamun ki subji surve karne ke liye ready hai. Hara dhaniya ki leaves ke sath garnish kar ke surve kare.

BAINGAN PALAK BHAJI

Baingan ke sath aapne bahot sari dishes bnayi hongi like aalo baingan  stuffed baingan baingan ka bharta etc. But aaj hum bana rahe hain baingan ko ek or green vegitable ke sath.. Yess aaj hum banane ja rahe hain baingan palak bhaji.
Baingan or palak ka ye combination unique hone ke sath sath bahot he tasty or tempting combination hai. Aajkal hum sab he potato ko avoid karne ki try karte hain agar aap bhi unhi me se ho jo potato se door rehna chahte ho to ye dish aapke liye ekdum perfact option hai apne or apni family ke liye ek healthy food banane ke liye.

INGREDIENT

Brinjal - 250 g

Spinach - 1 bunch

Onion - 2

Tomato - 2

Green chilli - 3

Ginger garlic paste - 1tsp

Cumin seeds - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Black paper powder - 1/2 tsp

Salt - as per taste

Ghee - 3 tsp

METHOD --

First pan me 1tsp ghee garam kare. Usme brinjal chunks 1/3 tsp red chilli salt 1/2 tsp garam masala 1/2 tsp coriander powder 1/3 tsp black paper powder a pinch or turmeric add kare or baingan ko stir fry kar le.

Same pan me baki ka 2 tsp ghee garam kare. Usme cumin seeds or ginger garlic paste add karke crackel kar le.

Ginger garlic ke light golden hone ke baad usme onion add kar ke transparent hone tak saute kar le.

Onion saute karne ke baad chopped tomato red chilli powdee green chilli garam masala coriander powder black paper powder or salt add kar ke achi tarah se mix kar le. Tomato onion ke masale ko tab tak cook kare jab tak tomato puri tarah se pluppy nahi ho jate or gree masale se alag nahi ho jata.

Tomato onion ke masale ke achi tarah se cook hone ke baad usme fuialy chopped spinach add karke mix kare or or 4-5 munute tak cook kar le.

Spinach ke half cook hone ke baad usme fried baingan add kare or 5-6 minute tak midium flame per cover karke cook kar le.

Aapki tasty baingan palak bhaji is ready. Garma garam baingan palak bhaji ko rice roti naan ya paratha ke sath aap surve kar sakte hain.

BALUSHAHI

Balushahi ek bahot he famous indian sweet hai. Jise hum mostly kisi wedding ya festival per banate hai. India me to balushahi famous hai he iske sath he Bangladesh or Nepal me bhi ye bahot he famous sweet hai.
Mere father ko balushahi bahot jyada pasand ho. So i thought ki kyu na mai balushahi ghar per he try kru. So maine unke liye ghar per he balushahi banayi jo taste me to achi thi he sath me healthy bhi thi.
So i am here with this easy and sweet recipe of balushahi...

INGREDIENT

For dough -

All purpose flour - 250 g

Curd - 1 cup

Ghee - 1/2 cup

Baking soda - 1/2 tsp

Luck warm water - as required

Ghee/oil - for deep frying

For sugar syrup -

Sugar - 1 cup

Water - 2 1/2 cup

METHOD --

Dough banane ke liye ek bowl me maida ghee dahi or baking soda add karke achi tarah se mix kar le. Luck warm water ke sath soft dough bana le.

Dough ko cover karke 1-2 hour ke liye set hone ke liye rakh de. Aap dekhenge ki aapka dough  is rest ke baad size me double ho gya hai it means ki aapka dough balushahi banane ke liye ready hai. But agar aapka dough rise kr fuffy nai hua hai it means abhi aapka dougb ready nai hai so aap use kuch extra time ke liye rest de.

Ready kiye fluffy dough se equal size ki balla bana kar unko balushahi ki shape de. Traditional balushahi ki look dene k liye ball ke center me finger se ek chota sa well bana de.
Sare balls ko isi tarah se shape de kar rakh le.

Ek pan me ghee garam kare. Ghee ke achi tarah se garam hone ke baad half half ke batches me balushahi ko deep fry kar le. Remember that balushahi ko fry karte time aapko gas flame low io midium he rakhni hai other wise aapki balushahi bahar se cook ho jaengi or center se kachi reh jaengi. Balushahi ke golden or crispy hone tak fry kare or tissue paper per nikal kar thundi hone ke liye rakh de.

Jab tak aapki balushahi thundi hoti hain let's make sugar syrup. Ek kadhai me sugar or water add karke ek tar ki chasni bana le. Chasni ko check karne ke liye ek plate me syrup ki kuch drops nikal kar thundi kare then finger ke beech me drop laga kar check kare ki aapki chasni ready hai ya nai.

Chasni ke ready hone ke baad sari fried balushahi ko is chashni me soak kare or 20-25 minute ke liye cover kar ke rakh de.

Chasni se nikal kar balushahi koek badi plate me nikal kar alag alag kar ke fan ke niche 3-4 hour ke liye dry hone ke liue rakh de.

Aapki super soft fluffy and crispy balushahi surve karne ke liye ready hain. Aap inhe airtight container me store karke bhi rakh sakte hai.

RAS MALAI

Rasmalai bahot he popular indian sweet hai. Jo chena ya paneer ki tikki ko sugar syrup me 

Boil kar ke milk or dry fruits rubdi me dip karke chilled surve ki jati hai.

Waise to hum rusmalai balls ko chena se banate but hum ye balls paneer ke sath bana rahe hain jise banana jyada easy hai or tasty bhi.

Aap rusmalai ke liye store bought rasgulle bhi use kar sakte hain or inhe ghar per bhi bana sakte hain. So aaj hum homemade rasgullas ke sath apni rasmalai bana rahe hain.

INGREDIENT

For rasgulla -

Paneer - 80 g

Araroot - 1 1/2 tsp

 For sugar syrup -

Sugar - 1 cup

Water - 3 cup

Rose water - 2 tsp

For rubdi -

Milk - 1ltr

Sugar - as per your taste

Saffron - 5g

Cardamom powder - 1 tsp

Pista powder - 4-5 tsp

METHOD --

Ek bowl me araroot powder or paneer add kar ke achi tarah se mash kar le. Soft and spongy balls banane ke liye paneer ko hath se 10-12 minute tak mash kar le.

Mashed paneer se equal size ki choti choti tikki shape ya balls bana kar ready kar le. Balls ko jyada bada na banaye because wo sugar syrup me boil karte time rise hongi so balls ka size small he rakhe.

Ek pan me sugar water or rose water add karke boil kare. Pan me ek baar me ek ya do balls dal kar try kar le. Agar aapke balla chasni me fut rahe hain to panner me thoda sa araroot or add kare or achi tarah se mash kare.

Balls ke achi tarah se cook hone ke baad chasni se nikal kar plate me rakh le.sarw balls isi tarah se cook kare or thanda hone ke liye rakh de.

Rubdi banane ke liye ek heavy botton kadhai me milk ko boil kare. Dhoodh ko continue chalate rahe otherwise base me chipak kar jal sakta hai or aapki rubdi smoky ho sakti hai.

Dhoodh ko continue boil karte rahe. Dhoodh me sugar cardamom powder pista powder or saffron add kar ke continue chalate rahe.

Milk ke gadha hone tak boil kare. Rubdi wali consistency tak continue slow or midium flame per boil kare. Bowl me nikal kar thunda kar le.

Surving glases me rubdi or rasgulla balls ko pour kare or kesar pista kaju se garnish kar ke surve kare.