Dry Fruit Chikki

     चलो आज कुछ सिम्पल , जायकेदार , मीठा , और सेहतमंद ट्राई करते है .                                                  


 Dry Fruit Chikki

                                                                   ड्राई फ्रूट चिक्की 


Ingredients

• Badam 1 cup (chopped)
• pista 1 cup (chopped)
• cashew 1 cup (chopped)
• jaggery ¼ cup (grated)
• kesar-few soaked in milk
• ghee 2 big spoons.

Method

• Grate jaggery.
• Heat 2 big spoons of ghee in a kadai.
• Put grated jaggery, mix well and melt nicely to a fine paste.
• To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.
• Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces.

Please do give your comments....

Peanut Gajak

Let's try PEANUT GAJAK........................

this is very simple to prepare but not very least in taste.... 

                                                                    Peanut Gajak
Ingredients

• 1 or 2 pieces of gurh (jaggery)
• Peanuts to taste
• 2 tsp. Ghee

Method

• Melt Gurh with ghee over low heat.
• Add peanuts slowly.
• Stir for a few minutes.
• Pour this into greased pan and cool over night.
• Now, break into pieces and relish it with family members and dear ones.

PLease do give your comments..

Til Gajak Recipe

Hey, dear  you r welcome to my blog...

TIL GAJAK

today as you all are celebrating festival season then i think there must be some desserts in your menu, so lets start with some Gajak recipe , and the first one is "TIL GAJAK "..................................so lets start in a very convenient method....

Ingredients
1 cup sesame (til seed)
3/4 cup jaggery
1/2 tsp cardamom powder
1 tbsp ghee
1 tsp. oil

Method

Heat a heavy pan, add sesame seeds and half ghee.
Roast sesame on low flame stirring continuously.
Boil jaggery in 1/2 cup water to form thick syrup.
Put a droplet in a plate of cold water.
If it forms a soft ball and does not spread,it is done.
Add roasted sesame to syrup, mix gently, take off fire.
On a rolling board, spread a film of oil, for rolling gazak.
Pour sesame-jaggery mixture, and roll to 1.5 cm. thickness.
Allow mixture to sufficiently cool, then mark into square pieces.
Once cooled completely, break into marked squares.
Store in an airtight container.

and now your favorite TIL GAJAK is ready.....Enjoy and do let us know about your experience...
Thanks

DHOKLA SPECIAL FOR YOU..

Come on , between lunch an dinner, enjoy Gujarati's famous dish  DHOKLA ....and enjoy your day....
that is too simple to prepare , that you can prepare at your house and with existing things in your kitchen..

                                                                 DHOKLA SPECIAL

Ingredients :

1 small bowl Besan  1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt Tampering 1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut

Method :

Mix togather besan, salt, oil, lemonjuice and water. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. Steam it for 20 minutes. Prepare the tampring adding rai, greenchillies and curryleaves in hot oil. Mix togather water,sugar and lemonjuice and pour into tempring. boil it. Take out dhokla and cut into pieces. Pour the tapering mixture over it. Garnish with grated coconut and Coriander. AND NOW YOUR DHOKLA IS READY TO MAKE WATER IN YOUR MOUTH......ENJOY AND DO LET US KNOW HOW YOU ENJOYED....

PUNJABI KADHI SPECIAL

Hello dear , your welcome on (khana-khajana87.blogspot.com) , today lets start something more special then earlier.....

PUNJABI KADHI 

KADHHI IS A VERY DELICIOUS DISH AND IN DIFFERENT STATES OF INDIA PEOPLE  PREPARE IT IN DIFFERENT-DIFFERENT STYLE...and we are going to prepare punjabi kadhi that wiil definitely  bring water in your mouth...so lets start...

FOR THE KADHI

1 cup besan (bengal gram flour)

2 cups khatti dahi ( sour curds)

1/2 tsp haldi powder ( turmeric)

3/4 tsp red chilli powder

salt to taste

FOR THE TADKA-

2 Tbsp oil

1/2 tsp jeera (cummin seeds)

1/2 tsp methi daana ( fenugreek seeds)

1 moti elaichi( black cardamom)

2 laung (cloves )

3-4 dry red chillis

PAKORAS / DUMPLINGS

1 cup besan ( bengal gram flour)

1/3 cup water approx.

1 big onion chopped finely

1 small potato chopped finely

1/2”piece ginger grated

2 green chillis chopped finely

1/2 tsp red chilli powder

salt to taste

1/2 tsp garam masala

1 tsp dhania powder

a pinch of baking powder

oil for frying.

TADKA/ TEMPERING

1 tsp ghee

1/2 tsp red chilli powder coarsely ground

METHOD

KADHI

1.Mix curd , besan, salt, haldi ,red chilli powder and 5 1/2 cups water.Beat well till no lumps remain.

2.In a big heavy bottomed pan heat oil and add all the ingredients for tadka.

3. Add the curd water mixture to the tadka . Keep stirring continuously till it boils.After one good boil, lower the heat and simmer for 15 minutes stirring occasionally.

Keep aside.

PAKORAS

1 . Mix all the ingredients for the pakoras, and beat well.

2. Drop small portions in hot oil to make pakoras.

3.Add the pakoras to the hot kadhi.

TEMPERING

Heat ghee slightly add the chilli powder and immediately pour it on the kadhi.

Serve hot with hot rice .

Chana daal special......

Hello This is NAVNEET JOHAL again with CHANA DAL SPECIAL ......I think you will change your mood for it even if you till yet don,t like it...

SPECIAL 

Chana Dal 

Ingredients: 

150 g or 1 tea cup - chana dal, pre soak it for 3 hrs

1/4 cup - desi ghee or butter melted or corn oil/sunflower oil

1 tsp - cumin seeds (jeera.)

1 tsp - dhania powdered

2 tsp - red chilli pwd or to your taste

1 tsp - tumeric powder

For Garam Masala: 

4 - medium size onions paste.

2 to 3 tsp - finely chopped coriander leaves

1 or 2 tbsp - butter to be mixed at the final stage (optional)

4 - bay leaves

1 tsp - dalchini, all powdered together

1 tsp - paste of ginger and garlic

1 tsp - per serving desi ghee (optional)

siyah jeera

clove (laung)

badi and choti cardamom (ilaichi)

tez patta (bay)

Method:

1. This is one dish, which is made very much like a non veg dish and if made well
competes very well with any of non veg curries in taste.

2. Put half of ghee in a pan.

3. When ready put half tsp cumin seeds in it.

4. When sputters put pre soaked chana dal.

5. Stir cook it in medium heat till the colour changes to light brown. Take this out.

6. Put the remaining ghee in the pan.

7. Put remaining cumin and coriander with bay leaves, when they splutter put paste of onion, stir fry in medium heat till turns light brown.

8. Put the fried chana dal, turmeric powder and fry for another 3-4 mins

9. Shift this to a pressure cooker, add boiling water up to 2 inches above the dal, add garlic and ginger paste, stir it once. Add salt to taste.

10. Turn down the heat; let it cook for half an hour.

11. Open the cooker when steam has cooled and add powdered garam masala and close again for 5 mins.

12. Addition of hing (asafoetida) or coriander leaves is optional.

13. Asafoetida could be added with cumin.

14. Finely chopped coriander leaves added while serving the dish.

15. Now add butter.

16. Serve it with khatti roti (made from curd or khamiri roti) or with turmeric fried or plain rice.

17. Ghee is a must while serving.

18. For weight watchers - ghee and butter may be replaced with fresh lemon. 

Why not start from punjabi's best and famous ..(Saron da saag te makki di roti)

Ingredients:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

SARSON DA SAAG TE MAKKI DI ROTI

Preparation:

• Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
• Chop ginger, garlic cloves and chillies.
• Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
• Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
• Add the ground saag and simmer the flame. Cook for few minutes.
• Add the maize flour, red chilli powder, sugar and stir well.
• Serve hot with paratha or makki ki roti.