PENUT CHIKKI

Penut chikki ek traditional Indian candy hai jise jaggery or penut se banaya jata hai. Chikki ko hum dry fruit chikki seasame chikki bahot sare flavours ke sath banate hain. But i love  penut chikki so much .
Chikki in Haryana gajjak ke naam se jyada famous hai. Haryana me chikki ke naam se shayud he koi is candy ko janta hoga so mere liye its mungfali gajjak :)
In rohtak mungfali ke bade bade stalls hum november starting se he dekh rahe hain. Agar last year se compair kiya jaye to is saal ek month pehle he mungfali market me available ho gayi hain. Ab jab mungfali he market me aagyi hain to mungfali products bhi sath me he market me dekhne ko mil jate hain. market me jis bhi shop or roadside stall per dekho mungfali gajjak or dates he milte hain.
Mujhe mungfali bilkul bhi nahi pasand but mungfali se bani gajjak mujhe bahot pasand hain. So maine apni favorite candy ko ghar me he try kiya or ise or jyada flavourful banane ke liye ise fennal or coconut ka flavour bhi diya. Meri gajjak itni jyada tasty bani ki mujhe taste karne ke liye sirf ek he roll mila :p
Jab main gajjak bana rahi thi to ghar me kuch guest aagye... meri causin.. wo bhi meri tarah he gajjak ki fan hai. Mere paas jitni bhi gajjak bani thi wo usko bhi pack kar ke le gyi and mujhe ek or big batch me gajjak banane ke liye request kar ke gayi. so today i'm making it again..

INGREDIENT

Jaggery - 1 cup

Penut - 1 1/2 cup

Fennal seeds - 1/2 tsp

Coconut - 1/3 tsp

Butter - for greasing

METHOD --

Gajjak banane ke liye mai moti wali mungfali use karti hu or khud he peal kar le saaf karti hu. Agar aap itna hardwork nahi karna chahte to market se mungfai ki giri bhi lekar use kar sakte hai. mungfali ki giri ko saaf kar ke half kar le.

ek nonstick pan me jaggery add kar ke melt kar le. jaggery ko melt hone ke baad 4-5 minute tak boil kar le or hard chashni bana le. Because gud ki chasni jitni jyada hard hogi aapki gajjak utni he jyada crunchy banegi. So ye aapke taste per bhi depend karta hai ki aapko soft chashni se gajjak banani hai ya hard chasni se. Mujhe jab mere appa ya amma ke liye gajjak banani hoti hai to mai soft chashni use karti hu otherwise hard chashni he use ki jati hai.

Jab tak humari chashni banti hai ek plate ko ulta kar ke plate or rollar ko butter or oil se achi tarah se greese kar le otherwise roll karte time gajjak rollar se chipak jaegi or cut karte time plate se. so ye ek important step hai.

Chashni ready hai ya nahi ye check karne ke liye ek bowl me pani le or usme jaggery ki kuch drops add kar de. Agar aapka gud pani me mix ho jata hai to abhi aapki chasni ready nahi hai or agar gud water me niche chala jata hai or mix nahi hota it means aapki chashni ready hai.

Chasni ke ready hone ke baad pan me halt kiye hue penut add kare or achi tarah se mix kar le. penut or jaggey ko achi tarah se mix karne ke baad gas flame off kar de.

Jaggery penut better ko greese ki hui plate per pour kar le. Fannel seeds or coconut se topping kare or roller ki help se ek thin papad roll kar le. 2-3 minute ke liye thunda hone ke liye rakh de. Thunda hone ke baad cookie cutter se cut kar le.

Crispy mungfali gajjak ko thundi hone ke baad ek jar me store kar ke rakh le.

AALO METHI

Winters start hogyi hain or markets kitchen garden sab jagah hume fresh methi mil jaegi. Mere kitchen garden me bhi maine bahot sari green vegitables lagayi hain or unme se ek hai methi. Fresh or homegrown methi ka taste or khooshboo bahot he achi hoti hai. Methi ko hum kitni sari dish me use karte or har dish me ek alug taste jo hum sub ko bahot he pasand aata hai.

Methi se bani ek or meri faverite dish hai aalo methi. Fresh methi ki khoosbho or indian spices ke sath bani aalo meri winters me sabse jyada bnne wali dish hai.
Collage time me classes ke baad hum jab bhi bahar lunch karte to hum sabka sabse pehla order aalo methi ka he hota tha. Restaurent ka bana khana kisko pasand nahi aata or baat agar dry vegitable ki ho to sunte he muh me pani aa he jata hai. Aisi he winters me restaurent ki famous dish hoti hai aalo methi.

Meri family ko bahot pasand hai so maine socha kyu na ghar me he try ki jaye or result bahot yummy tha. Instant ready hone wali ye dish sbko bahot jyada pasand aati hai.
So i thaught ke aap sab ke sath bhi ye restaurent style aalo methi ki recipe jroor share karni chaheye.

INGREDIENT

Potato - 4

Fenugreek leaves - 1 cup

Onion - 2

Tomato - 1

Green chilli - 3-4
Garlic - 1 tsp
Curd - 2 tsp
Red chili powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Cumin seeds - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Black paper powder - 1/2 tsp

Pomegranate seeds powder - 1/4 tsp

Oil - 3-4 tsp

Salt - as per taste

METHOD --

Ek pan me oil garam kare. Oil garam hone ke baad usme cumin seed asafoetida or garlic add kar ke saute kar le. Garlic ko light golden hone tak cook kar le.

Garlic cook hone ke baad hum isme choped onion add kar ke  pink hone tak cook kar lenge. Onion cook hone ke baad usme sare dry spices add kar ke 30 second tak cook lenge. Hume masalo ko jyada der nahi cook karna hai otherwise spices jal jaengi.

Onion and spices cook hone ke baad tomato add karke 2-3 minute tak puppy hone tak cook karenge then curd add kar ke 4-5 minute tak continue chalate hue cook kar lenge jab tak curd puri tarah se mix nahi ho jaye or masale ke uper oil ki layer dikhayi dene lag jaye. It means humara masala cook ho gya hai.

Masale cook hone ke baad boiled potato chunks or methi leaves add kar ke achi tarah semix kar lenge. Cover kar ke 5-6 minute tak or cook kar le. Taste kar ke seasoning adjust kar ke gas off kar den.

Garam garam restaurent style aalo methi ko surving bowl me nikal kar roti paratha puriya pulaw ke sath bhi surve kar sakte hain.

MATAR PANEER

I love paneer or paneer se bani har dish hum sab ki favorite hai. Mostly functions party ya festivals per hum apni family or friends ke liye kuch na kuch special he banana chahte hain. Or matar paneer humari special list me humesha he apni jagah bna leta hai.

Paneer humari health ke liye bhi acha hota hai. Paneer se hume high nutrition milti hai. Aaj hum bana rahe hain Mattar paneer dhaba or restaurent style. Aaj ki ye dish on dimand hum bana rahe hain so humare liye bhi aaj ki ye dish special hai.

Maine mattar paneer banana almost 8-9 year pehle seekha tha. Perfact to nahi tha but ghar me sabko pasand aaya tha. So mere liye to ye dish or bhi jyada special hai. So aaj mai apni ye special or favorite dish aap sab ke sath bhi share karna chahti hu.
So lets start cooking...

INGREDIENT

Paneer - 150 g

Peas - 100 g

Onion - 1

Tomato - 1

Ginger - 1 tsp

Garlic- 1 tsp

Green chilli - 1

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1 tsp

Garam masala - 1 tsp

Black paper powder - 1/3 tsp

Cinnamon powder - 1/4 tsp

Pomegranate seeds powder - 1/4 tsp

Dry fenugreek leaves - 2 tsp

Coriander leaves - 2 tsp

Salt - as per taste

Oil - 3-4 tsp

Cream - for garnishing

METHOD --

 Ek pan me 1tsp oio garam kar ke ginger garlic or onion add karke saute kar lenge. Onion ko hume transparent hone tak cook karna hai. Onion ko humne roughly chopped kiya hai kyuki hume isko grind karke paste banana hai.

Onion ke pink hone ke baad hum isme roughly chopped tomato or green chilli add karenge or  tomato ke pullpy hone tak cook kar lenge. Ise cook hone me2-3 minute tak ka time lagta hai.

Cooked tomato onion ke mixture ko thunda hone ke liye rakh denge. Mixture ke thanda hone ke baad mixer me hum isko grind kar ke smooth paste bana lenge.

 ab ek pan me 3-4 tsp oil garam kar lenge. Oil garam hone ke baad usne cumin seeds add karke crackle hone tak cook kar lenge.

 Jeera crackle hone ke baad hum isme tomato onion ka paste or dry slices powder add karke 4-5 minute tak cook kar lenge. Agar jroorat lage to 1-2 tsp pani add karke cook kar sakte hain.

 Masala cook hone ke baad hum isme boiled peas or ek cup pani add karke mix kar lenge. Cover karke 3-4 minute tak cook kare. Aap pani apni choice ke according adjust kar sakre hain.

 Greavy cook hone ke baad paneer pieces or dry fenugeeek leaves add kar ke achi tarah mix karte hue 2-3 minute tak cook kar lenge. Taste kare or seasoning adjust karen.

Coriander leaves mix kar ke 2 minute tak cover karke rakh de. Fresh cream se farnish kar ke roti rice or parathe ke sath surve karen. 

Enjoy your cooking :)

BESAN LADDO

Koi bhi festival ho or besan ke laddo na ho to indian festival ki celebration adhuri he rahti hai. Winters me haryana or punjaab ke mostly gharon me besan ke laddo ek bade amount me bana kar stock kiye jate hain. Besan ghee sugar or dry fruits se bane se besan ke laddo health ke liye bahot ache maane jate hain. Besan ke laddo banana bahot he easy hai.

Humare ghar me har winters ki starting me jab besan ke laddo bante the to uski khushboo se he sare aas paas ke gharon me pta lag jata tha or hum kadhai ka gas se utarne ka wait krte the taste karne ke liye :)

Diwali aa rahi hai or har ghar me is biggest festival ki taiyariyaan abhi se start ho gyi hongi. To hum bhi apni taiyari start karte hain.. India ki sabse famous or faverite sweet ke sath..

INGREDIENT 

Gram flour - 250g

Sugar - 200 g

Ghee - 150 g

Poppy seeds - 2 tsp

Gong - 2tsp

METHOD --

 Ek heavy bottom ki kadhai me 1tsp ghee garam kare. Ghee garam hone ke baad usme gond add krke mix krenge. Garam ghee me add krte he gong 30 second me he fry ho jaega or aap dekhenge ki ye size me bhi double hokar ekdum light or crispy ho gya hai. Ise hum jaldi he ek bowl me nikal lenge.

 Ab isi kadhai me hum ghee garam karenge or besan aad kar ke achi tarah se mix ka lenge. Besan ko continue chalate rahe. Besan kadhai me lagna nahi chaheye.

 Besan ko continue chalate rahe or color change hone tak cook karte rahe. Jaise jaise besan pakta jaega ghee alag dikhne lagega or besan se khushboo aani start ho jaegi.

  Besan ko same bowl me nikal lenge jis bowl me humne gond fry karke nikala tha or dono ko achi tarah se mix kar lenge. Caster sugar or poppy. Seeds add krke achi tarah se mix kaf lenge or mixture ko thunda hone ke liye rakh denge.

Mixture ke tbunda hone ke baad hum same size ke round laddo bana lenge. I know ke aap bhi meri tarah wait nahi kar sakte ho laddo khane ke liye so lets eat :p

SPINACH PARATHA

Heyyy foodies...
I am here again with another healthy and tasty spinach dish...
Yess... Its spinach paratha. Healthy breakfast rich in taste and full of vitamins

 Winters aa rahi hain to aapko bhi meri tarah har taraf green green spinach he dikhayi deti hogi. To kyu na is green vegitable se banayi jaye ek or delicious dish aapki family ko or healthy banane k liye..

Iske liye hume jyada hardwork karne ki koi jaroort nahi hai..bus kuch simple se ingridient or kuch easy se steps ke sath humara healthy breakfast ready hai..

So lets go to the kitchen..

INGREDIENT 

Whole wheat flour - 1/2 kg

Spinach - 200 g

Green chilli - 2

Cumin seeds - 1/2 tsp

Coriander seeds - 1-2 tsp

Salt - according to your taste

Ginger paste - 1/2 tsp

Ghee/oil - 1tsp for dough, for greasing

METHOD --

 spinach paratha 2 types se banaya jata hai. First spinach ko grind kar ke flour ke sath mix karke or second spinach ko cut kar ke dough ke sath mix kar ke. But cut karke banaye gaye parathe bland karke banaye gaye parathe se jyada tasty hote hain. So aaj hum bhi second type se he spinsch parathe bana rahe hain.
Ek bowl me whole wheat flour spinach ghee salt cumin seeds coriander seeds garlic paste and green chilli add kar ke achi tarah se mix kar le.

Luck warm water ki help se tight dough ready kar le. Dough ko cover kar ke 10 minutes ke liye rest karne ke liye side kar ke rakh de.

Ready kiye dough se ek lemon size ki ball nikal karhath se roll kar le. Board per thoda flour dust kar ball ko flour se coat kar ke roller ki help se ek thin roti roll kar le.

Ek heavy bottom ka tawa heat kar us par roll kiya hua paratha dal kar cook kare. Dono side Ghee laga kar dono sides se golden or crisp hone tak sek le.

Yumm and crispy spinach paratha surve karne ke liye ready hai. You can surve it with some pickle or any dip and plane curd and enjoy. :)

SPINACH GARLIC DIP

Every food seems incomplete without a dip and we Indians love spices and masala foods. Khane se lekar gosip tak har cheez me jab tak masala na ho maja nai aata.So aaj mai aap sab keliye lekar aayi hu ek aisi he chatpati or masaledar dip ko jo har tarah k food k sath as dip or side dish hum use kar sakte hain.

Dekhne me majedar or khane me tasty ye dip vitamins se full to hai he sath me hamari health ke liye bhi bahot achi hai kyuki hum isme use kar rahe hain palak jo vitamin K vitamin A vitamin B2 vitamin B6 vitamin E calcium potassium or iron ka ek bada  source hai.

Garlic and curd is also good for health. Garlic ko aaj hum high cholesterol heart attack breast cancer stomach cancer colon cancer or bhi bahot sari diseases me as a medicine or treatment ke liye use karte hain.

So what are you waiting for....come on and lets make a healthy dip for your family and children.

INGREDIENT

Hung curd - 1 cup

Spinach paste - 2 tsp

Garlic - 3-4 cloves

Green chilli paste - 1/2 tsp

Roasted cumin powder - 1/2 tsp

Black paper powder - 1/3 tsp

Salt - as per your taste

Chaat masala - 1/2 tsp

METHOD -

Spinach leaves ko achi tarah se wash kar le. Ek pan me ek cup pani garam kare or spinach ko 4-5 minute ke liye blanch kar le.

 palak ke thunda hone ke baad palak leaves garlic or green chilli ko mixer me grind kar ke ek smooth paste bana kar rakh le.

Ek bowl me hung curd spinach garlic paste salt black paper powder roasted cumin powder chaat masala add kare or achi tarah se mix kar le.

Cumin powder or black paper powder se garnish kare or surve kare. Aap is dip ko 2-3 din ke liye freedge me store kar ke bhi rakh sakte hain.