DATES LADOO

• IT IS NUTRITIOUS INSTANT RECIPE.
•  IT'S LOOK & TASTE  LIKE A CHOCOLATE THATS WHY IT IS FAVORITE OF KIDS AS WELL AS CHOCOLATE LOVERS.
• DATES ARE A GOOD SOURCE OF ESSENTIAL NUTRIENTS LIKE  DIETARY POTASSIUM, FIBERS & TRACE ELEMENTS. 
• GENERALLY DATES(KHAJOOR) MADE IN IRAN,SAUDI ARABIA,TUNISIA ARE VERY GOOD IN QUALITY AS WELL AS VERY SOFT & SWEET.
• DATES LADOO BECOMES  READY WITH IN 7-10 MINUTES.

DATES LADOO

INGRIDIENTS:

• SOFT DATES -1 CUP
• CASHEW NUTS - 1 HANDFUL
• COCONUT POWDER -2 TBSP
• ALMOND POWDER - 1TBSP
• DESI GHEE - 4 TSP

METHOD:

• TAKE THE PITTED(DESEEDED) DATES.ADD THE 1 TBSP WATER IN THE MIXY & GRIND THE DATES COARSELY.KEEP IT ASIDE.
•  KEEP THE THICK BOTTOM PAN IN MEDIUM FLAME.ADD THE 2 TSP DESI GHEE IN IT.
•  FIRSTLY  ROAST CHOPPED CASHEW NUTS THEN  ROAST THE DRY COCONUT POWDER OR SHREDDED COCONUT & ALMOND POWDER.
• KEEP THEM ASIDE.NOW DROP 2 TSP GHEE IN THE PAN ,ADD GRINDED DATES IN IT.
• COOKED IT IN MEDIUM FLAME FOR 5 -10 MINUTES TILL IT LEAVES THE SURFACE , BECOME THICK & FRAGNANCE  ALSO STARTS COMING.
• AFTER THAT ADD THE ROASTED DATES,CASHEW NUTS,ALMOND POWDER,COCONUT IN A MIXING BOWL.
• GREASE PALM WITH GHEE & MAKE THE LADOOS WITH IT.

TIPS:

• U CAN ADD KHOYA,ROASTED POPPY SEEDS(KHUS KHUS),ROASTED RAVA,SEASAME SEEDS,PISTACHIO,RAISINS IN IT.
• U CAN ALSO PREPARE BURFI OUT OF IT.
• IF DATES IS SOFT & SWEET THEN NO NEED TO ADD THE EXTRA SUGAR IN IT.

Indian Aroma & Flavour - Jayka India Ka: HAKKA NOODLES

Indian Aroma & Flavour - Jayka India Ka: HAKKA NOODLES: IT IS A INDO-CHINESE DISH .NOODLES ARE GENERALLY MADE OF REFINED FLOUR/MAIDA BUT NOW A DAYS RICE NOODLES & DHURAM WHEAT FLOUR NOODLES ...

HAKKA NOODLES

• IT IS A INDO-CHINESE DISH .NOODLES ARE GENERALLY MADE OF REFINED FLOUR/MAIDA BUT NOW A DAYS RICE NOODLES & DHURAM WHEAT FLOUR NOODLES ARE ALSO AVAILABLE.
• IN CHILDHOOD I WAS BIT CONFUSE ABOUT NORMAL,HAKKA & SCHEZWAN - NOODLES. 
• NOW I GOT TO KNOW THAT NORMAL NOODLES ARE BLEND IN TASTE,HAKKA NOODLES ARE LITTLE  SPICY .& SCHEZWAN NOODLES ARE HOT &  SPICY .
• THE MAIN FEATURE  OF CHINESE COOKING IS THAT IT IS MADE IN HIGH HEAT ONLY.  

HAKKA NOODLES

INGRIDIENTS:

• HAKKA VEG NOODLES(CHINGS) - 150GM(1 SMALL PACKET)
• CHING HAKKA NOODLE MASALA- 1 TSP
• SOYA SAUCE - 1 TSP
• VINEGAR - 1 TBSP
• REFINED OIL - 1 TBSP
• SALT - 1 TSP
• BLACK PEPPER - 1/2 TSP
• TOMATO SAUCE-1 TSP 

ASSORTED VEGETABLES:

• ONION -1 PIECE
•  SHREDDED CARROT - 1/2 CUP
• SHREDDED CABBAGE -1/2 CUP
• ASSORTED CAPSICUM -1/4 CUP
• SCALLIONS OF SPRING-ONIONS- FOR GARNISHING

METHOD:

• ADD  AS MUCH WATER(WITH SALT) IN THE WIDE PAN(KADAI) THAT NOODLES CAN EASILY DIP IN IT PROPERLY.ADD THE FEW DROPS OF REFINED OIL IN WATER(IN ORDER TO AVOID THE NOODLES STICKING WITH EACH OTHER) .

• KEEP IT IN HIGH FLAME.WHEN BUBBLE HAS COME ,THEN DROP HAKKA NOODLES IN IT .
• BOIL IT WITHOUT LID TILL IT GET 90 PERCENT COOKED(PARBOILED)-GENERALLY IT TAKES  2-3 MINUTES.

• REMOVE THEM FROM  HOT WATER.DROP THEM DIRECTLY IN COLD WATER BOWL SO THAT EXTRA STARCH CAN BE REMOVE.
• NOW TAKE A BIG WOK.ADD 1 TBSP REFINED OIL IN IT.

• ADD THE ALL VEGETABLES IN IT ORDERLY.COOK IT IN HIGH FLAME WITHOUT WATER & LID.ITS CRUNCHINESS SHOULD NOT BE GONE.
• NOW ADD THE  HAKKA NOODLES MASALA(I USED CHINGS HAKKA NOODLE MASALA),SOYA SAUCE,VINEGAR,BLACK PEPPER,TOMATO SAUCE IN IT.

• ITS TIME TO ADD THE BOILED HAKKA NOODLES IN IT.
• TOSS IT WELL FOR A WHILE .

• GARNISH IT WITH SCALLIONS OF SPRING ONIONS.
• SERVE IT HOT.RELISH IT WITH TOMATO- GARLIC CHILLY SAUCE.  

NOTE:

• AVOID ADDING AZINOMOTO AS IT IS NOT GOOD FOR HEALTH.
• YOU CAN ADD CHINESE FIVE SPICE POWDER TO ENHANCE THE TASTE ,U CAN MAKE IT IN HOME.

•  IT IS COMBINATION OF BLACK- PEPPER,FENNEL SEEDS,CINNAMON STICKS,ANISE(CHAKARI),CLOVE.

• DURING COOKING ADD THE CARROT FIRST, THEN CAPSICUM,THEN ONION & IN THE LAST CABBAGE ( DUE TO THE DIFFERENT COOKING TIME OF EACH VEGETABLE.)

BESAN LADOO IN MICROWAVE

• IT IS SWEET BALLS MADE BY ROASTED GRAM FLOUR,SUGAR & GHEE.
• IN MANY FESTIVALS WE OFFERED IT TO OUR GOD.
• BESAN LADOO IS MOST POPULAR & MOST COMMONLY HOME MADE LADOO IN INDIA.
• IT IS IS VERY QUICK & MOUTH WATERING RECIPE.

BESAN LADOO

INGRIDIENTS:

• LADOO BESAN     -1 CUP
• DESI GHEE             -1/2 CUP
• SUGAR POWDER  -1/2 CUP
• ASSORTED NUTS  -1/4 CUP

LADOO BESAN

METHOD:

• MICROWAVE IT FOR 3 MINUTES & STIR IT.
• NOW MICROWAVE IT IN 2 MINUTES & STIR IT.
• FAKE AROMA WILL COME IN KITCHEN BUT WE ARE STILL HALFWAY DONE.
• NOW MICROWAVE IT FOR 5 MINUTES MORE BUT STIR IT AFTER EVERY 1 MINUTE.
• ALLOW IT TO COOL DOWN LITTLE.
• THEN ADD SUGAR POWDER,ROASTED NUTS IN IT.
• MAKE LADOO OUT OF IT WITH THE HELP OF THE GREASED PALMS.
• IF YOU FIND PROBLEM IN FORMING LADOO .ADD GHEE OR SPRINKLE MILK IN IT.
• BUT ADDING MILK WILL REDUCE THE SHELF LIFE OF LADOO.
• GARNISH IT WITH NUTS.

TIPS:

• IF YOU DO NOT HAVE THE LADOO BESAN THEN ADD 1 TBSP RAVA IN 2 CUP REGULAR BESAN (GRAM FLOUR).
• YOU WILL GET THE SAME CRUNCHY TASTE.BUT FIRSTLY ROAST THE RAVA SEPERATELY IN MICROWAVE  WITH 1/2 TBSP GHEE.

STUFFED POTAO BREAD ROLL

• IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
• BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
• .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.

BREAD ROLL

RECIPE TYPE -VEG                                                                 SERVE FOR -2  PERSONS                                   

INGRIDIENTS:

• BREAD-8 PIECES
• BOILED POTATO - 3 PIECE
• ONION-1 CUP
• CORIANDER LEAVES-1/2 CUP
• CASHEW NUTS -1 HANDFUL
• RAISINS/CRANBERRY- 1 HANDFUL
• PEAS - 1/4 CUP

SPICES:

• RED CHILLY POWDER -1/2 TSP
• BLACK PEPPER -1/2 TSP
• FENNEL SEEDS -1/2 TSP
• GINGER-1 INCH LONG
• GARLIC -2 PEARLS
• GREEN CHILLY -1 PIECE
• SALT -1TSP

FOR BREAD DIPPING:

• MILK -1/4 CUP
• SUGAR -1/2 TSP
• WATER -1 CUP

METHOD:

• CUT THE BREAD PIECES FROM THE  EDGES.NOW MASH THE BOIL POTATO.ADD IN IT REST OF THE INGRIDIENTS.
• ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
• ADD THE POTATO PASTE IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ANY SHAPE.
• DEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH GREEN CHUTNEY.

TIPS:

• AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
• NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
• YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.

VARIATIONS:

• YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT WILL MAKE IT CRUNCHY.

 

GUJIA

• GUJIA IS SWEET DUMPLING  MADE WITH  REFINED FLOUR/MAIDA OR WHEAT FLOUR+SUJI STUFFED WITH KHOYA.
• GUJIA IS A CUISINE OF NORTH INDIA ESPECIALLY U.P.,BIHAR,M.P.,RAJASTHAN.
• IT IS CALLED KARANJI IN MAHARASHTRA,GHUGHRA IN GUJRAT ,KARJIKAYI IN KARNATKA & ANDHRA PRADESH.

 

GUJIA

INGRIDIENTS:

• REFINED FLOUR(MAIDA) - 2 CUP
• GHEE -1/4 CUP
• WATER -1/2 CUP

STUFFING/KASAR:

• SUGAR - 1/4 CUP
• GRATED KHOYA  - 1/4 CUP
• SUJI/RAVA -1 TBSP
• GHEE - 1 TBSP
• CHIRONJI  - 1 HANDFUL
• CASHEWNUTS  - 1 HANDFUL
• SHREDDED COCONUT  -1 HANDFUL
• CARDAMOM POWDER  -1 TSP

HOW TO MAKE DOUGH: 

• TAKE REFINED FLOUR IN DEEP BOWL .NOW ADD THE 1/4 CUP OF MELTED GHEE IN IT.
•  MIX IT WELL IN THE FLOUR.NOW ADD LITTLE BY LITTLE WATER(1/2 CUP) & KNEAD IT TIGHTLY MORE THAN PURI DOUGH.
• ALLOW IT TO REST FOR 1/2 AN HOUR.

HOW TO MAKE STUFFING:

• IN THE PAN ADD GHEE THEN ADD MAVA/KHOYA,COOK THE KHOYA IN MEDIUM FLAME UNTIL IT LEAVE THE SURFACE & TURN OUT GOLDEN.
• REMOVE IT ANOTHER BOWL.
• NOW ITS TURN TO ROAST SUJI.ADD THE 2-3 TSP OF GHEE IN PAN.NOW ADD THE RAVA IN IT.COOK IT IN MEDIUM FLAME.
• KEEP IT IN SAME MIXING BOWL.
• ALLOW THEM TO COOL .NOW ADD THE SUGAR POWDER IN IT.
• NOW ADD THE SHREDDED COCONUT ,CHIRONJI,CASHEW NUTS,RAISINS IN IT.

MAKING OF GUJIA:

• NOW MAKE SMALL DUMBLES FROM DOUGH.ROLL IT WITH ROLLER PIN THINLY.IF WE COMPARE ITS CORNER SHOULD BE THIN THAN MIDDLE ONE.
• TAKE A GUJIA CUTTER ,APPLY OIL IN IT ,NOW KEEP THE ROLL IN THE GUJIA CUTTER & ADD THE KHOYA MIXTURE IN IT.APPLY THE WATER IN THE SIDES/CORNER.CUT IT WITH THE CUTTER.
• DEEP FRY IT IN MEDIUM FLAME.

TIPS:

• FRY IT IN MEDIUM FLAME ONLY OTHERWISE IT WILL CRACK.
• DO NOT FILL IT FULLY OTHERWISE IT WILL GET CRACK.
•  ROLL FOR GUJIA SHOULD NOT BE THIN FROM MIDDLE OTHERWISE IT WILL CRACK FROM THE MIDDLE.
• ROASTED SUJI  IN THE KHOYA IS HELPFUL  TO ABSORB THE MOISTURE OF IT.

VARIATIONS:

• MILK OR CURD CAN BE USE IN KNEADING DOUGH BUT IT WILL REDUCE THE SHELF LIFE OF THE GUJIA.