MOONG DAL HALWA

YELLOW MOONG DAL HALWA

• This halwa is delicacy of Rajasthan.Generally ,we  prepare it in festive seasons like diwali, holy. 
• It tends to keep body warms in winter seasons.It is rich & delicious dessert.

INGRIDIENTS:

• SPLIT YELLOW  MOONG LENTIL -1 CUP
• DESI GHEE-3/4 CUP
• SUGAR-1/2CUP(AS PER TASTE)
• CASHEW NUT -15 PIECE
• PISTACHIO-15 PIECE
• RAISIN -1 TBSP
• CARDAMOM POWDER-1 TSP
• MILK-3 CUP
• SHREDDED COCONUT-1/2  BOWL

METHOD:

• WASH THE MOONG DAL FROM WATER.SOAK IT OVERNIGHT IN WATER.
• COARSELY GRIND THE SOAKED LENTIL IN GRINDER WITH MINIMUM WATER.
• NOW ADD THE GRINDED MOONG DAL & DESI GHEE AT THE SAME TIME IN THE THICK BOTTOM PAN & BASK IT IN MEDIUM FLAME.
• LET IT SAUTE TILL IT CHANGE THE COLOR.
• ADD ALL DRYFRUIT.
• NOW ADD LUKEWARM MILK, SAFFRON,GRINDED SUGAR,CARDAMOM POWDER IN IT.
• NOW KEEP  IT IN  SLOW FLAME AND STIR IT WELL.
• AFTER FEW MINUTES THE HALWA OOZING OUT THE EXTRA GHEE & LEAVE THE  SURFACE OF THE  PAN.
• IT IS READY NOW.
• DECORATE IT WITH SHREDDED COCONUT.

 TIPS:

• U CAN ADD WATER IN THE PLACE OF MILK BUT MILK MAKES IT  MORE TASTY.
• UNLIKE OTHER HALWA ,WATER/MILK RATIO WILL BE THRICE OF DAL QUANTITY.
• IN THIS SHEERA THE AMOUNT OF GHEE /BUTTER & LENTIL SHOULD BE SAME OR LITTLE BIT LESS OTHERWISE IT WILL NOT COME-OUT WELL.
• IF U WANT IT MADE BY MOONG DAL BATTER.THEN ADD NORMAL TEMPERATURE GHEE & BATTER IN PAN  AT THE SAME TIME.MIX IT WELL .THEN KEEP IT ON BURNER.
• IF U ADD GHEE FIRST,LET IT HOT ,THEN ADD BATTER,THE BATTER TENDS TO STICK ON THE BOTTOM.
• IF U ADD RAVA (OF 1 MEDIUM TBSP) IN GHEE ,COOKED IT PROPERLY THEN ADD DAL BATTER ,THAT WILL ALSO NOT STICK ON THE BOTTOM .

FOR SERVING:

• U CAN MAKE ROUND BALL OF IT LIKE LADOO SHAPE.SERVE IT IN PAPER MOULD.

EGGLESS CAKE

This recipe is for those who does not like to eat Eggs. Making an eggless cake has always been a big question as people generally have this perception that the cake would not fluff as much as an egg cake does. The other misconception is that the eggless cake won’t be soft enough.

If you also have this belief, then try this recipe to break your notions. We are demonstrating the very basic and easy way of making an eggless cake with same level of softness and fluffiness as any other cake.

                                                                  

Prep time: 5 Minutes.                     Cook time: 48 Minutes

Total time:53 Minutes.                   Yield: 6 serving (good for 6 people)



                                                    

1. 14 Oz (400 Gms) Sweetened Condensed Milk.
2. 1 tsp Vanilla Essence
3. 1 tsp Baking powder
4. 1 Cup All-Purpose-Flour (Maida)
5. 4 Oz (110 Gms) UnSalted Butter or Salted Butter
6. For Decoration Nuts(5 Almonds and 5 Cashews)

Method

1. First of all, melt butter by keeping it in Microwave for 30 seconds. You can use stove also for melting Butter.
2. Add All-purpose-flour, baking powder and 1 tsp Vanilla Essence in melted butter. Finally add condensed milk.
3. Whisk the mixture using a hand blender to make a smooth paste.
4. Cake batter is ready.
5. You would need an Oven safe baking pan. You can follow this same recipe for Microwave-Oven (Convection mode) also.
6. We have used a round shaped bowl. You can use whatever shape you like.
7. Add the cake batter in the baking pan.
8. Pre-heat Oven on 350 F (180 C) for 3 minutes.
9. Sprinkle chopped nuts on top of the cake batter.
10. Keep the baking pan in Oven for 45 minutes on 350 F (180 C).
11. After 45 min. of baking, use a toothpick to check the cake’s bake completion. Pork toothpick at the center of cake. If it comes out clean, cake is ready. If it is sticky, let the cake bake for 2 more min.
12. Once you take out the cake from Oven, keep it aside for few minutes to cool down at room temperature.
13. Once it is cool, use a knife to separate it from the baking pan walls.
14. Place a tray on top of the baking pan and invert the pan to bring cake out. Once cake is out, it would be lying with its face flat on tray.
15. Turn cake upside down to look at its face. Soft and tender Eggless cake is ready to serve. You can also garnish it with chocolate sauce or any whipped cream before serving.

TURNIP PARANTHA

TURNIP PARANTHA

• TURNIP IS VERY NUTRITIOUS.IT IS FULL OF  VIT C,DIETARY FIBER & ZERO CHOLESTROLE.
• IT IS USED GENERALLY IN CURRY,SALAD,PICKLE.
• FOR A CHANGE-SAKE I TRIED THIS AMAZING & UNIQUE RECEPIE.

TURNIP

INGRIDIENTS:

•  TURNIP-1/2 CUP
• WHEAT FLOUR-1 CUP
• LEMON JUICE-10 DROPS
• SALT-1 TSP
• BLACK PEPPER-1 TSP
• RED CHILLY POWDER-1/4 TSP
• GREEN CHILLY-1 SMALL
• CARROM SEEDS-1/2 TSP
• REFINED OIL-FOR SHALLOW FRYING

METHOD:

• ADD 1/2 CUP WATER TO WHEAT FLOUR FOR KNEADING MEDIUM SOFT DOUGH.
• COVER IT & ALLOW IT TO REST FOR ATLEAST 20 MINUTES. 
• IN OTHER BOWL PEEL & GRATE THE TURNIP.
• SQUEEZE OUT THE EXTRA WATER ,ADD THE REMAINING INGRIDIENTS.
• DIVIDE THE DOUGH ,STUFFING IN FOUR EQUAL PARTS.
• ROLLOUT A PORTION OF DOUGH IN 4" DIAMETER.
• NOW ADD STUFFING AT THE CENTER & BRING THE EDGES TOGETHER AT THE CENTER TO SEAL TIGHTLY.
• NOW ROLL OUT AGAIN WITH THE HELP OF ROLLER-PIN IN 6" DIAMETER ,USING LITTLE WHEAT FLOUR .
• NOW TAKE A GRIDDLE .KEEP IT IN MEDIUM HIGH FLAME FOR A WHILE .COOKED THE PARANTHA,USING LITTLE OIL ON BOTH SIDES TILL GOLDEN BROWN SPOTS APPEAR.
• SERVE IT HOT WITH CURD/PICKLE/CHUTNEY/BUTTER OR GHEE.

NOTE:

• U CAN CHOPPED THE TURNIP IN SMALL SIZES LIKE ONION.

RAW PAPAYA PARANTHA

raw papaya

PAPAYA PARANTHA

• RAW PAPAYA IS VERY NUTRITIOUS.IT IS FULL OF PROVITAMIN A, VIT C,DIETARY FIBER.
• IT IS USED GENERALLY IN CURRY,SALAD,STEWS.
• FOR A CHANGE-SAKE I TRIED THIS AMAZING & UNIQUE RECEPIE.

INGRIDIENTS:

•  RAW PAPAYA-1/2 CUP
• WHEAT FLOUR-1 CUP
• LEMON JUICE-10 DROPS
• SALT-1 TSP
• BLACK PEPPER-1 TSP
• RED CHILLY POWDER-1/4 TSP
• GREEN CHILLY-1 SMALL
• CARROM SEEDS-1/2 TSP
• REFINED OIL-FOR SHALLOW FRYING

METHOD:

• ADD 1/2 CUP WATER TO WHEAT FLOUR FOR KNEADING MEDIUM SOFT DOUGH.
• COVER IT & ALLOW IT TO REST FOR ATLEAST 20 MINUTES. 
• IN OTHER BOWL PEEL & GRATE THE PAPAYA.
• SQUEEZE OUT THE EXTRA WATER ,ADD THE REMAINING INGRIDIENTS.
• DIVIDE THE DOUGH ,STUFFING IN FOUR EQUAL PARTS.
• ROLLOUT A PORTION OF DOUGH IN 4" DIAMETER.
• NOW ADD STUFFING AT THE CENTER & BRING THE EDGES TOGETHER AT THE CENTER TO SEAL TIGHTLY.
• NOW ROLL OUT AGAIN WITH THE HELP OF ROLLER-PIN IN 6" DIAMETER ,USING LITTLE WHEAT FLOUR .
• NOW TAKE A GRIDDLE .KEEP IT IN MEDIUM HIGH FLAME FOR A WHILE .COOKED THE PARANTHA ON BOTH SIDES,USING LITTLE OIL TILL GOLDEN BROWN SPOTS APPEAR.
• SERVE IT HOT WITH CURD/PICKLE/CHUTNEY/BUTTER OR GHEE.

WHEAT BHATURA-AALOO WALA

BHATURA  PIC

• IT IS QUICK RECEPIE ,NO NEED OF FERMENATION TIME RELATIVELY.
• IT IS UTTERLY MADE OUT OF WHEAT FLOUR SO IT IS HEALTHY ENOUGH.
•  NO USE OF BAKING POWDER MAKE IT RELATIVELY BETTER.
• BOILED POTATO MAKE IT CRYSPY FROM OUTSIDE ,SOFT INNER SIDE.  

INGRIDIENTS:

• WHEAT FLOUR-1 CUP
• CURD-1/4 CUP
• MILK-1/8 CUP
• BOILED POTATO-1 SMALL SIZE
• SALT-1/4 TSP
• SUGAR-1/8 TSP
• CORRIENDER LEAVES-1 HANDFUL
• GRINDED CARROM SEEDS-1/8 TSP
• RED CHILLY POWDER-1/4 TSP
• REFINED OIL-1/2 TSP (FOR DOUGH)
• REFINED OIL-FOR FRYING

METHOD:

• MIX THE SALT & SUGAR IN THE CURD.
• NOW TAKE A DEEP BOWL.ADD WHEAT FLOUR IN IT.
• ADD BOILED,GRATED POTATO,CURD,CARROM SEEDS,CHOPPED CORRIENDER LEAVES,RED CHILLY POWDER IN IT.
• MIX THEM PROPERLY.KNEAD THE DOUGH WITH THE HELP OF WARM MILK.
• DOUGH SHOULD BE MEDIUM HARD.
• LEAVE IT FOR 20 MINUTES FOR REST.
• NOW TAKE A DUMBEL OF DOUGH.ROLL IT 2 TO 2.5CM DIAMETER WITH THE HELP OF ROLL PIN.
• DEEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH CHOLE OR POTATO GRAVY . 

TIPS:

• IF U DONT WANT TO USE THE DOUGH WITH IN HOUR ,KEEP THE DOUGH IN FREEZE .OTHERWISE DUE TO POTATO IT WILL LEAVE THE  WATER.
• AVOID ADDING HOT POTATO IN IT.