http://nishamadhulika.com click here to read Curry Leaves Chutney recipe in Hindi by Nisha Madhulika Also known as Curry leaf dipping chutney, Karbeva chutney,

Dalia recipe for weight loss, Dalia Upma in cooker, Godhumai Upma, broken wheat recipes for weight loss, dalia upma for babies,

Ingredients
Porridge (दलिया)- ½ cup (90 gms)
Carrot (गाजर)- ¼ cup (finely chopped)
Capsicum (शिमला मिर्च)- ¼ cup (finely chopped)
French beans (फ्रेन्च बीन्स)- ¼ cup (finely chopped)
Cauliflower (फूलगोभी)- ¼ cup (finely chopped)
Tomato (टमाटर)- 1 (finely chopped)
Green Coriander (हरा धनिया)- 1 to 2 tbsp (finely chopped)
Oil (तेल)- 1 tsp
Green Chili (हरी मिर्च)- 1 (Finely chopped)
Ginger (अदरक)- ½ inch piece (finely chopped)
Curry Leaves (करी पत्ते)- 8 to 10
Black Mustard Seeds (राई) - ¼ tsp
Urad dal (धुली उड़द दाल)- ½ tsp
Roasted Peanuts (भुनी मूंगफली के दाने)- 1 tbsp (optional)
Turmeric Powder (हल्दी पाउडर)- less than ¼ tsp (optional)
Salt (नमक)- more than ½ tsp or to taste

How to make Dalia Upma
1. To make dalia upma, put dalia in pan and dry roast it while continuously stirring till it changes color and become fragrant. It takes 2 to 3 minutes.

2. Heat the cooker and put oil in it. Add black mustard seeds and roast it. After that, add urad dal and roast it till brown. Low the flame and add curry leaves, green chili and ginger and mix well.

3. Add chopped veggies- carrot, capsicum, french beans and cauliflower. Roast for 1 minute while continuously stirring them.

4. Add tomato as well and mix it. Add roasted dalia, roasted peanuts and mix them well.

5. Add 1.25 cup water, turmeric powder and salt to it. Mix them well and cook dalia till 1 whistle.

6. Turn off the flame after whistle blows and let the pressure of the cooker escape itself.

7. After that, open the lid and slightly stir the daia. Partially cover it with lid and leave it for 5 to 10 minutes.

8. Later on, mix some green coriander in dalia and take it out in a bowl.

Serving
9. Sumptuous dalia upma is ready. Garnish it with some green coriander. You can use grated coconut as well. Serve it along with your favorite chutney or curd.

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Kadai paneer recipe restaurant style, कड़ाही पनीर रेसिपी, Karahi Paneer, Dhaba Style Kadai Paneer Masala with Gravy
#paneerrecipe #kadhaipanner #paneergravy #dhabastyle

Ingredients
Paneer (पनीर) - 300 gms
Capsicum (शिमला मिर्च) - 1 (150 gms)
Tomatoes (टमाटर) - 3 (250 gms)
Green chili (हरी मिर्च) - 2
Cashew nuts (काजू) - 10 to 12
Oil (तेल) - 2 to 3 tbsp
Green Coriander (हरा धनिया) - 2 to 3 tbsp (finely chopped)
Asafoetida (हींग)- 1 pinch
Cumin seeds (जीरा) - 1/2 tsp
Turmeric powder (हल्दी पाउडर)- 1/3 tsp
Coriander powder (धनिया पाउडर )- 1 tsp
Dry Fenugreek leaves (कसूरी मेथी)- 1 tbsp
Ginger (अदरक) - 1 tsp (paste)
Garam Masala (गरम मसाला) - Less than 1/4 tsp
Red chili powder (लाल मिर्च पाउडर) - 1/4 tsp
Salt (नमक) - 1 tsp or to taste

Direction :
Getting Ready :
1. Take 300 grams paneer. Cut it in 1 inch square chunks. 1 capsicum, cut it into square chunks as well.
2. Take 3 tomatoes, 2 green chilies and 10 to 12 cashews grind them to make a fine paste.

Making:
3. Preheat a pan and heat 2 to 3 tsp oil in it. place the paneer chunks in the pan. Flip and roast the chunks until little brown from all sides . Transfer the paneer pieces to a plate.
4. Drop the capsicum chunks in the pan and roast them until little crunchy. Transfer them to a separate plate.
5. For Masala heat 2 tbsp oil in a wok. Once heated splutter ½ tsp cumin seeds. When the seeds crackle, add 1 pinch asafoetida and bring flame to minimum .Add 1/3 tsp turmeric powder, 1 tsp coriander powder and 1 tbsp dry fenugreek leaves.
6. Add 1 tsp ginger paste and tomato-green chilly-cashew paste followed by ¼ tsp red chilly powder. Sauté the masala till oil starts leaving it edges.
7. Add 1 tsp salt, less than ¼ tsp garam masala and mix well. Add ½ cup water to the masala and mix well. Drop the roasted paneer and capsicum chunks to the masala. Mix everything well.
8. Add some coriander leaves as well. Cover and cook the sabzi in medium-low flame for 4 to 5 minutes so that paneer and capsicum absorb the spices rightly.
9. After 5 minutes, Give a nice stir to the sabzi and then transfer it to another bowl.

Serving :
10. Mouth drooling and sumptuous kadai paneer is ready, garnish with some green coriander. Serve this tempting kadai paneer sabzi steaming hot with chapatti, parantha, naan or rice.This much quantity of sabzi is sufficient for 3 to 4 family members.


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Mango Phirni also known as Aam ki firni or Rice mango pudding,

Ingredients :
Milk (दूध) - 500 ml
Ripe Mangoes (पके आम)- 2 (500 gms)
Soaked Rice (भीगे चावल) - 1/4 cup (50 gms)
Sugar (चीनी)- 1/4 cup (50 gms)
Cardamom (इलाइची) - 4
Finely chopped Pistachios (पिस्ते) - 10 to 12
Finely chopped Almonds (बादाम)- 10
Finely chopped Cashew (काजू)- 10

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Restaurant style Corn Capsicum Masala Gravy, Masala Corn Sabzi, Corn Capsicum Masala Curry, quick corn capsicum,

Ingredients
Sweet corn (स्वीट कॉर्न ) - 1 cup
Chopped Capsicum (शिमला मिर्च ) - 2 (150 gms )
Tomatoes (टमाटर ) - 2 (150 gms )
Green Chilies (हरी मिर्च ) - 2
Cashews (काजू ) - 10 to 12
Green Coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped)
Ghee (घी ) - 2 tbsp
Cumin seeds (जीरा ) - 1/2 tsp
Turmeric Powder (हल्दी पाउडर ) - 1/4 tsp
Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp
Ginger paste (अदरक पेस्ट ) - 1/2 tsp
Coriander powder (धनिया पाउडर ) - 1 tsp
Garam Masala (गरम मसाला ) - 1/4 tsp
Salt(नमक ) - 1 tsp or to taste

Instructions
1.Take 2 tomatoes 2 green chilies,add 10 to 12 cashews, grind and make paste from it.
2. Take a pan Add 2 tsp ghee and heat it. Then add 1/2 tsp cumin seeds,1/4 tsp turmeric powder. Keep flame low. Add 1 tsp coriander powder,1/2 tsp ginger paste
3. Add the chili- tomato - cashew - paste, add 1/4 tsp red chili powder.Roast the masala till the ghee floats over the masala. Keep stirring and checking it at regular intervals.
4. Heat a pan, turn on flame. Add 2 tsp ghee. When hot add corn and capsicum. Add 1/2 tsp salt. Roast it at regular intervals and cook until crunchy. Then turn off flame.
5. When masala is roasted well, Add 3/4 cup water to the masala. Add 1/2 tsp salt.Add 1/4 tsp garam masala. Add a little green coriander, stir well.
6. Add capsicum corn to the gravy. Cover and cook it for 4 to 5 minutes.
7. After 5 minutes, check the sabzi. Sweet corn shimla mirch sabzi is ready.

Serving :
8. Take the sabzi in a bowl, Pour 1 tsp ghee over it and garnish with green coriander. You can serve it with,chapati, paratha, naan or rice.

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Mango Pickle, aam ka achar, how to make mango and green chilli pickle, Green mango Chilli pickle recipe, Indian pickle recipe,
#PickleRecipe #MangoPickle #ChilliPickle #IndianPickle

Ingredients for instant mango and chilli pickle
Raw Mango (grated) - 250 grams
Green chilli - 100 grams
Mustard oil - ⅓ cup (100 grams)
White vinegar - 2 tbsp
Salt - 2 tbsp
Fennel seeds - 2 tbsp
Yellow mustard (crushed) - 1 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 2 tsp
Black pepper - ½ tsp
Asafoetida - 2 pinches

How to make instant mango and chilli pickle
1- Take 250 grams of raw mango, wash, dry and peel it.
2- Grate it finely, take 100 grams of green chillies, wash and dry it.
3- Chop it into bite sized pieces and preheat ⅓ cup of mustard oil in a pan.
4- After heating the oil, turn the flame to medium and add a teaspoon of fenugreek seeds to it.
5- Add a teaspoon of mustard seeds on low flame along with 2 pinches of asafoetida.
6- Add 2 tablespoons of fennel seeds and saute the spices.
7- Add the grated mangoes, some green chillies and a tablespoon of crushed of yellow mustard seeds to it.
8- Add a teaspoon of turmeric powder, 2 teaspoons of Degi red chilli powder, a 1/2 teaspoon of fresh crushed balck pepper, 2 tablespoons of salt to it and mix all the ingredients well.
9- After cooking the pickle, add 2 tablespoons of vinegar to it.
10- The pickle of mango and green chilli is ready to be served.

Serving
1- You can eat this pickle instantly and even if you consume it after 2 to 3 days then it will taste much better.
2- You can store it in any food grade plastic or glass container.
3- It can be consumed for a year.

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Aflatoon Barfi, aflatoon banane ki vidhi, Sweet Aflatoon recipes , mumbai aflatoon sweet recipe,

Ingredients:
Mawa - 1 cup (250 grams)
Semolina - ½ cup heaped (heaped) 100 grams
Ghee - ½ cup (100 gms)
Milk Powder - less than 1 cup (100 gms)
Sugar - ½ cup heaped (125 gms)
Green Cardamoms Powder - ½ tsp
Pistachios - 10 to 15 (finely chopped)
Cashews - 10 to 12 (finely chopped)
Almonds - 10 to 12 (finely chopped)
Full Cream Milk - 1 cup

How to make Aflatun Sweet
1- Melt ½ cup of Clarified Butter, add ½ cup of Semolina and roast on the medium flame until light brown.
2- Roast while continuously stirring it for 5 minutes.
3- Add 1/2 cup of Sugar along with 1 cup of Milk powder and roast while continuously stirring it until Golden Brown.
4- Keep the flame on Low - Medium
5- Sugar is caramelizing in it and turning to a dark colour.
6- Add 8 to 10 chopped Cashews, 8 to 10 chopped Almonds and roast for 10 minutes on the low flame.
7- Add 1 cup of the crumbled Mawa along with 1 cup of Full Cream Milk.
8- Roast while continuously stirring it on the Low - Medium flame.
9- Add 1 tsp of Green Cardamoms Powder and cook while continuously stirring it until it reaches to the thicker consistency.
10- The mixture appears thick because it has reached the thicker consistency. Clarified Butter is separating from it
11- We cooked it while continuously stirring it on the low medium flame for 15 minutes.
12- Turn off the flame and set it
13- Take a tray for it, add some Clarified butter on it and spread the mixture evenly.
14- Garnish with finely chopped Pistachios, finely chopped Cashews, finely chopped Almonds.
15- Press them to fix using a Spatula and leave it to set for an hour in the open air.
16- Aflatun has set so we will cut it into the pieces.
17- Heat the tray slightly for 10 to 15 seconds to remove the pieces.
18- Aflatun Pieces are usually rectangular shaped and sometimes longer too.
19- Remove the pieces and serve.

Serving:
1- Take a butter paper to wrap it, take the piece, place it and warp it.
2- You can eat this Sweet by storing it outside the Refrigerator in a container for 15 days.

Suggestions:
1- You can use any variety of Semolina for Aflatun Sweet.
2- You can use Condensed Milk instead of Milk Powder. You can add 300 gms of Condensed milk in it from which you will get 150 gms of Milk solid and 100 gms of Sugar.

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Crispy Moong Dal Namkeen Recipe, moong dal namkeen kaise banayen, moong dal namkeen banane ka tarika.
#DalNamkeen #Namkeen #SpicyNamkeen #Snacks

Ingredients for Moong Dal Namkeen
Moong Dal - 1 cup (200 grams)
Baking soda - 1 pinch
Salt - ½ tsp

How to make Moong Dal Namkeen
1- Take a cup of Moong Dal, clean it, wash it and soak it in the water for 4 hours along with a pinch of baking soda.
2- After 4 hours, remove the excess water from it and spread it on a cotton cloth evenly.
3- After spreading it, place it beneath a fan and let it dry for half an hour.
4- After half an hour, preheat oil in a wok.
5- After rightly heating it, add the soaked dal in it to fry using a strainer.
6- To fry the dal extremely heated oil is required and the flame should be high too.
7- After frying, pour it in a separate plate and fry rest of the Dal likewise.
8- 2.5 to 3 minutes was acquired to fry a single round of Dal.
9- Mix a teaspoon of salt to it and serve it.
10- The Moong Dal Namkeen is ready to be served.

Serving
1- You can store it in an airtight container and consume for 2-3 months.
2- Garnish with chopped coriander, green chillia and lemon jucie if you want to eat it spicy.

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Nankhatai Recipe,NanKhatai without Oven, nankhatai biscuit, nankhatai on gas, nankhatai banane ki video,
#NaanKhataiRecipe #NoOvenbaking #CookiesRecipe

Ingredients :
Refined Flour (मैदा) - 1 cup ( 125 grams)
Chickpea flour (बेसन ) - 2 tbsp (15 gms)
Semolina (सूजी ) - 2 tbsp (15 gms)
Sugar powder (पाउडर चीनी ) - 3/4 cup (125 gms)
Ghee (घी ) - more than 1/2 cup (125 gms)
Baking powder (बेकिंग पाउडर ) - 1 tsp
Green Cardamom (इलायची) - 1/2 tsp (powder)
Pistachios (पिस्ता ) - 5 to 6 (grated)
Salt (नमक ) - 1/2 kg (used)


How to make Nankhatai in Cooker:

1. To make dough take refined flour, semolina and chickpea flour. Mix all ingredients well.
2. In a mixing bowl add ghee, powdered sugar.Whisk well till it is puffy. Add baking powder, cardamom powder to it.Mix all well. Now add refined flour, semolina and chickpea flour mix and make dough.
3. keep the cooker to heat up. Add 1/2 kg salt in the cooker. Put the jali stand over it.Cover it and let the cooker heat up well.
4. To make Nan Khatai take a plate that fits in the cooker. Grease the plate with a little ghee.
5. Take out a little dough, Make it round then press lightly and give desired shape. Arrange in plate at distance. Mark a cross on the Nan khatai with a knife. Add some grated pistachios over it.
6. As the Cooker is heated well. Keep the Nan Khatai filled plate in the cooker. Cover and bake it on medium flame for 10 minutes.
7. After 10 minutes, check the Nankhatai, if it is puffy and roasted. Close the cooker again and keep flame high till it seems brown from above.
8. Once baked and ready, take out the plate from the cooker carefully, prepare the next batch and rest of Nankhatai likewise. Once baked keep to cool.

Serving :
9.As Nan Khatai cools, keep in an air tight container,and relish it for over a month.

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Besan ki Burfi, Besan Malai Burfi, Besan Malai Chakki, besan ki burfi with malai, besan ki burfi without ghee, besan ki burfi without chashni, besan ki barfi video, besan ki burfi kaise banaye,
#BurfiRecipe #BesanKiBurfi #BesanKiChakki

Ingredients for
Mesan Malai ki Burfi
Chickpea Flour - बेसन - 2 cup - 220 grams
Fresh Malai - मलाई - 1 cup
Deshi Ghee - देशी घी - 2 tbsp
Sugar - चीनी - 1 cup - 225 grams
Cardamom Powder - इलायची पाउडर - 1/2 tsp
Almond flakes - बादाम - 2 tbsp

Besan ki Burfi,Chickpea Flour Burfi,Malai Besan Burfi,Besan Malai Chakki,Besan ki chakki banane ki vidhi,besan ki chakki kaise banaye,besan ki chakki banana,besan ki burfi with malai,besan ki burfi without ghee,besan ki burfi without chashni,besan ki barfi recipe in hindi,halwai jaisi besan ki barfi,besan ki barfi video,besan banane ki vidhi,bina mawa ki besan ki barfi,Besan ki burfi step by step

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Doodh peda recipe, milk powder peda recipe, instant milk powder peda
how to make milk powder peda, malai peda, instant peda, making peda with milk powder,

#PedaRecipe #MalaiPeda #InstantPedaRecipe #laddurecipe

Ingredients for Milk Powder Peda
Desi Ghee - घी - 2 tbsp
Milk - फुल क्रीम दूध - 1 cup (225 ml)
Milk Powder - मिल्क पाउडर- 2 cup (250 grams)
Sugar Powder -पिसी चीनी - 1/2 cup (75 grams)\
Cardamom -छोटी इलायची - 4 coarsely ground
Pistachio flakes - पिस्ता कतरन

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aam ka laccha achar, आम का कुच्चा, aam ka achar kaise banaye, mango thokku pickle, grated mango spicy pickle, how to make mango pickle chutney

#AamKaAchar #MangoPickle #MangoThkku #AamKaKuccha

Ingredients for raw Mango Laccha Achar
Green Mango - 500 grams
Salt - 2 tbsp
Turmeric Powder - 1 tbsp
Kashmiri Red Chilli powder - 2.5 tbsp
fennel seeds powder - 1tbsp
Mustard Powder - 1 tbsp
Mustard Oil - 1/2 cup
Black Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Fennels seeds - 1 tsp
Carom seeds - 1/2 tsp
Asafoetida - 1/4 tsp
White Vinegar - 2 tbsp
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Suji ka Dhokla, Instant Rava Dhokla Recipe, semolina dhokla
#DhoklaRecipe #RavaDhokla #SoojiDhokla

Ingredients :
Semolina (सूजी ) - 1 cup (200 gms)
Whisked curd with 1/2 ginger paste & 1 green chili - 1 cup
Eno fruit Salt (इनो ) - 1 tsp
Salt (नमक ) - 3/4 tsp or to taste
Sugar (पाउडर चीनी ) - 3/4 tsp (optional)
Oil (तेल ) - 2 tbsp
Black Mustard Seeds (काली सरसों के दाने ) - 1/2 tsp
Sesame seeds (तिल ) - 1 tsp
Curry leaves (करी पत्ते ) - 10 to 12
Green chilies (हरी मिर्च ) - 2

How to make Rava Dhokla :

1. Take fine semolina, curd, whisked with 1 green chili paste and 1/2 tsp ginger paste, in a mixer.
2. Add semolina and mix it well. If batter seems dense add water. Keep for 10 minutes for semolina to puff up.
3. Keep water to boil, in a vessel, Put a Jali stand inside it, Turn on flame. Cover it up so that the water boils quickly.
4. As the batter puffs up, add salt powdered sugar. Mix it well. Add Eno fruit salt. Pour 1 tsp water over it. Mix it well.
5. Take a container for making dhokla, grease with oil, Put the batter in it, tap and make it even.
6. As water boils, put the Dhokla container in water, cover and cook it for 20 minutes, then check dhokla. I
7. When ready, take out the container, keep on Jali stand to cool.
8. Once cooled off, take out with help of knife then keep on plate.
9. For tempering, heat tadka pan, put oil then add black mustard seeds, curry leaves, sesame seeds and green chilies. Put tadka over dhokla.

Serving:
10. Soft and Spongy Rava Dhokla is ready, Serve dhokla with Peanut chutney, coconut chutney, or any of your favorite chutney and enjoy the snack.


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Rava Barfi, sooji barfi recipe, sooji barfi kaise banaye, Rava Barfi Banane ki vidhi, rava burfi recipe in hindi
#RavaBarfi #SoojiBarfi #BarfiRecipe

Ingredients
Semolina (सूजी ) - 1 cup and 2 tbsp (200 gms )
Sugar (चीनी ) - 3/4 cup (150 gms )
Ghee (घी ) - 1/2 cup (100 gms )
Cashew (काजू ) - 1- to 12 (chopped)
Almonds (बादाम ) - 10 to 12 (finely chopped)
Green Cardamoms (इलाइची ) - 4 (coarsely ground)

How to make Sooji Barfi

1.Heat a pan. Pour ghee, add semolina. Stir and roast semolina until golden brown. Keep in plate.
2. To make sugar syrup, take sugar. Add water to it. Cook the syrup until sugar dissolves. Meanwhile grease plate with ghee.
3. Once sugar has dissolved, add roasted semolina to it. Reduce flame. Cook till it reaches setting consistency.
4. Add chopped cashews, cardamom powder. Stir and mix well.
5. To check the consistency, Pour some mix in bowl, check if it forms a ball. If yes then turn off flame.
6. Stir and cool the barfi mix. Grease spoon and spread mix evenly. Add almond shavings over the barfi. Press with spoon to fix. Let it cool.
7. After 5 minutes, mark on the Barfi in any desired shape. Once set, pick out the Barfi pieces.

Serving :
8. Tempting Sooji Barfi is ready. As it cools keep it in air tight container, and relish it for 2 months.

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Ghiya ke Kofte, Doodhi Kofta Curry,Dhaba Style lauki kofta recipe,lauki kofta recipe,Dudhi Kofte Ki Sabji,
#LaukiKofta #KoftaCurry #CurryRecipe

Ingredient :
Bottle Gourd (लौकी ) - 300 gms ( 1 cup grated)
Chickpea flour (बेसन ) - 1 cup ( 100 gms)
Tomatoes (टमाटर ) - 3 ( 250 gms)
Green chili (हरी मिर्च ) - 1
Green coriander ( हरा धनिया ) 2 to 3 tbsp ( finely chopped )
Dry fenugreek leaves (कसूरी मेथी ) - 1 tsp
Green chili (हरी मिर्च ) - 1 (finely chopped)
Ginger (अदरक ) - 1 tsp (paste)
Cumin seeds (जीरा ) - 1/4 tsp
Asafoetida (हींग ) - 1/2 pinch
Turmeric powder (हल्दी पाउडर) - 1/2 tsp
Carom seeds (अजवायन ) - less than 1/4 tsp
Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp
Coriander powder (धनिया पाउडर ) - 1.5 tsp
Garam masala (गरम मसाला ) - 1/4 tsp
Oil (तेल ) - for frying and gravy

How to make Lauki Kofta curry :

1. Take some grated bottle gourd, press out the juice, add chickpea flour, green chilli , ginger paste, turmeric powder, coriander powder, red chili powder, salt.
2. Add carom seeds, green coriander, mix all ingredients well. once ready , keep dough aside to puff up.
3. Heat oil for frying koftas, once oil is rightly hot then put koftas to fry.
4. Once brown in color, Flip and fry well until golden brown from all sides. Then take them out, fry all the koftas likewise.
5. For gravy, heat oil in wok, add cumin seeds, reduce flame. Add asafetida, ginger paste, coriander powder, turmeric powder. Slightly roast these.
6. Add tomato green chili paste. Increase flame. Add red chili powder. Stir masalas and roast until, oil separates from it. Once oil separated add, dry fenugreek leaves, chickpea flour, stir and roast masala for another 2 minutes.
7. After 2 to 3 minutes, when masala is roasted. Add 2 cups water to it. Mix well. Add salt, garam masala, green coriander, add lauki juice ( optional)
8. Cover and cook it for 3 to 4 minutes. Put koftas in the gravy. Cover and cook again for 3 to 4 minutes.
9. After 4 minutes sabzi is cooked, take it out in a bowl.

Serving :
10 Mouth Drooling Lauki kofta is ready. You can serve this with , chapati , parantha , naan , rice. This quantity is sufficient for 3 to 4 members.

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Peanut Chikki Recipe, Jaggery Moongfali Chikki, gur Sing ki Chikki, Peanut Jaggery Bar, Groundnut chikki
#ChikkiRecipe #PeanutChikki #MoongPhaliChikki

Ingredients for Peanut Jaggery Chikki
Roasted Peanuts (भुने हुए मूंगफली) -1 cup (150 gms)
Jaggery (गुड़) - 1 cup (200 gms) (crumbled)
Ghee (घी ) - 2 tbsp


How to make Peanut Chikki :
1. Put crumbled jaggery in a pan.Turn on flame.Add 1 tsp ghee to it.Stir and melt it on low flame. Break jaggery with spatula and stir and cook for 1 to 2 minutes more.
2. To check the jaggery take some water in a bowl, pour some drops of jaggery in it.Let it cool a bit, then take out if it is stretching. If not then cook for a minute, then break and check again. If breaking the jaggery is ready.
3. Keep the flame very low,Put the peanuts in jaggery. Mix well.Turn off flame.
5. Grease the board and spatula with ghee, Pour the mix on the board.Spread with spatula. Grease rolling pin with ghee then spread with it. Once spread let it cool.
6. When slightly cool, mark the chikki. Keep the desired size.
7. Once it cools completely, Separate it from the board.

Serving :
8. Winter special Crunchy Peanut chikki is ready. You can keep the chikki in any container and relish it for 6 months.

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how is buttermilk made, chach banane ka tarika, How to make Masala Chach, मसालेदार छाछ बनाने की विधि, छाछ कैसे बनाये, masala chach kaise banaye,

#Masala_Chaach #SpicedButtermilk #Mattha #MasalaTaak#

Ingredients
Fresh Curd (ताज़ा दही ) - 1 cup
Green Coriander (हरा धनिया ) - 2 tbsp (chopped)
Fresh Mint Leaves (पुदीना के पत्ते ) - 2 tbsp
Black salt (काला नमक ) - 3/4 tsp
Roasted Cumin powder (भुना जीरा पाउडर ) - 1/2 tsp
Green chilli (हरी मिर्च ) - 1 (finely chopped )
Black pepper (काली मिर्च ) - 1/4 tsp ( coarsely grounded)

How to make Masala Buttermilk:

1. Take some chopped green coriander, mint leaves,coarsely ground black pepper, green chili, roasted cumin powder and black salt in a mixer jar.
2. Add small portion of fresh curd to the jar as well. Grind it. Add the leftover curd to the jar,some water, some ice cubes and churn it.

Serving :
3. Tempting Masala chaach is ready. Pour the Chaach into a glass, sprinkle a little roasted cumin powder over it. Garnish with a mint leaf and serve instantly.

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Khandvi recipe in hindi, khandvi ki recipe, khandvi kaise banaye, khandvi kaise banti hai,

#khandvi #gujaratirecipe #marathirecipe #khandvirecipe

Ingredients for Khandvi
Chickpea flour (बेसन ) - 1/2 cup ( 60 gms)
Whisked curd (फेंटा हुआ दही ) - 1/2 cup
Salt (नमक ) - 1/2 tsp or to taste
Turmeric powder (हल्दी पाउडर ) - less than 1/ tsp
Ginger paste (अदरक पेस्ट ) - 1/2 tsp
Oil (तेल ) - 2 tsp
Green Coriander (हरा धनिया ) - 1 tbsp ( finely chopped )
Fresh Coconut (ताज़ा नारियल) - 1 to 2 tbsp (grated)
Sesame seeds (तिल ) - 1 tsp
Black Mustard Seeds (काले सरसों के दाने ) - 1/2 tsp
Green chili (हरी मिर्च ) - 1

How to make Khandvi :

1. In a blender jar take fresh whisked curd, salt, ginger paste, turmeric powder. Add water blend all ingredients well. Add the leftover water.
2. Take a broad pan, Turn on flame. Stir and cook until dense. Turn off flame.
3. Take any plate or tray keep it upside down. Put batter on the edge of it .Spread it thin over a thali with a spatula.Keep aside for 5 to 6 minutes, Cover and keep rest of the batter.
4. Once cool lift the khandvi from the edge with knife, then roll with fingers. Make all Khandvi rolls likewise.
5. For tadka, Heat the tadka pan add oil, once hot add black mustard seeds, sesame seeds. Turn off flame , roast the sesame seeds, add finely chopped green chili. Pour the tadka over the khandvi. Garnish with fresh grated coconut and green coriander.

Serving :
6. Enjoy Authentic Khandvi as snack anytime.


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