Shadi Wale Gobhi Aloo

Ingredients
Gobhi 1 big flower (Cut into big size)
Potatoes 2-3 big (Cut into big wedges)
2 Onions
2 tomatoes
2 green chillies
Ginger Garlic Paste 1 tblspn
Or fresh Ginger and garlic
Oil 2 tblspn+for frying
Salt to taste
Red chilly powder 1 tsp
Kashmiri mirch powder 1 tsp
Coriander powder 3 tsp
Turmeric powder 1/2 tsp
Kitchen king masala 2 tsp
Kasuri methi 1 tsp
Garam masala 1 tsp
Jeera half tsp

Method
1. Soak gobhi in hot water for 10-15 minutes.
2. Take out in strainer and wipe with cotton cloth.
3. Heat oil in a Kadhahi. Add fry Gobhi and  aloo till golden brown and take out in a plate.
4. Make paste of onions.
5. In a kadhahi heat up 2-3 tblspn oil and add cumin seeds. Let it crackle.
6. Add onion paste and cook till golden brown.
7. In between make puree of tomato and green Chilly.
8. Add ginger garlic paste to onions and cook well till oil separates.
9. Add tomato paste and salt and cook well.
10. Add dry spices and cook till oil separates.
11. Add Cream and cook well.
12. Add little water and mix well. Add fried gobhi and aloo and mix.
13. Cook covered for 2-3 Minutes.
14. Open the Lid sprinkle garam masala and kasuri methi and switch off the flame and Serve with Puri, paratha or Roti.

Matar Malayi

Matar Malai

#wintersfood
#easytocook
#yummytotaste

Ingredients:-

2 cups fresh matar
1 cup malayi
2-3 finely chopped onions
2 tamatar finely chopped
2 hari Mirch
Salt to taste
Rad chilly powder
Dhaniya powder
Haldi pinch off
Hara dhaniya for garnish
Oil 1 tblspn

Method:-
Kadhayi me oil garam kare. Add onions. Light Brown hone take bhune. Kate hue tamatar, Hari Mirch aur sabhi dry masale add kare. Oil separate hone tak bhune. Matar k daane daale. Achhe Se mix karke. Dhak kar 5-7 mins low flame pe pakaye. Matar gal jaye tab add malayi mix karke 2-3 mins tak dhak kar low flame pe rakhe. Last me kasuri methi sprinkle kare. Kata hua hara dhaniya milaye. Aapki matar Malayi taiyar h. Matar Malayi banane me jitni easy h taste me utni hi Lajwaab. Aap Sab b banaye n share ur reviews. Thanks :-)

Sindhi Mithayi KHORAK

Ingredients
Whole wheat flour 500 gms
Sugar 500 gms
Desi ghee 500 gms
Suji / Semolina 1/2 Cup (Optional)
Water or milk 1 cup
Poppy seeds 1/4 cup
Gond 1/2 cup
Dryfruits as needed
Cardamon 8-10 (Crushed)

Method
Heat up the ghee. Once the ghee is hot enough add gond and fry on low flame till pop up properly. Take out in a Bowl and keep aside.
In the same ghee add Flour and roast properly till changes the colour and aroma comes out. Add suji/semolina and cook well.
In-between add water or milk in sugar and mix well. Keep aside so that sugar dissolves.
When flour mixture start leaving ghee and roast properly then Add 2 tblspn crushed raw gond and cook well till gond pop up well.
Add dryfruits and fried crushed gond and mix well. Cook for 2 Minutes.
Add sugar mixture and stir continuesly and cook. Cook for 2 more minutes you will see mixture starts leaving pan. Your Kharab mixture is ready. Switch off the flame and pour the hot mixture into thali or flat tray. Smooth the top using spatula or bowl. Sprinkle some poppy seeds and dryfruits. Make cuts using knife and let it set for 4-5 Hrs or more.

Amla Mirch ka Achar

Ingredients
Amla 1/2 Kg
Hari mirch 250 gms
Fennel seeds / Saunf 2 tblspn
Mustard seeds /Rai 2 tblspn
Fenugreek Seeds / DanaMethi 1 tblspn
Salt 2 tsp or as per taste
Red chilly powder 2 tsp or as per taste
Turmeric powder 1 tsp
Mustard oil 1 bowl

Method
1. Boil Amla till soft or separates the layers.
2. Drain and deSeed the amla and keep in strainer for 4-5 hrs or overnight.
3. Grind mustard seeds, Fennel seeds and Fenugreek seeds into coarse powder.
4. In a Bowl take all the Ingredients and oil  and mix well.
5. Put the Pickle in Jar and store in the Sunlight for 4-5 days or more.

Note-
This Pickle can be store for 1 year or more.
Add more oil if required.

इस अचार को आप काफी लंबे समय तक स्टोर कर सकते है।
तेल इसे प्रीसर्व होने में मदद करता है इसलिए तेल जरूर डाले। अगर आपको कुछ समय बाद जरूरत लगे तो थोड़ा तेल और गरम करके डाले।

Angoori Rasmalayi

Ingredients
For rasgulla
Half Kg Milk
1 tsp Vinegar mixed with 1/4 cup water
Water 2 glass
Sugar 1/4 cup

For RasMalayi
Half Kg Milk
Sugar half cup
Kesar few strings
Pistachios as needed

Method
1. Boil half Kg Milk. Once comes to a boil slow the flame.
2. Add vinegar water little by little and mix well till milk starts curdling.
3. Sieve the Curdled milk through a muslin cloth and wash the chhena with one glass water so that sour flavor of vinegar goes off.
4. Collect the chhena with muslin cloth from all the side and squeeze well so that all the moisture and water drain out. Or tie on a tap for 30 minutes.
5. Now take out the chhena in a plate and knead well with ur palms till smooth.
6. Make small balls from the chhena.
7. In a pressure Cooker heat up 2 glass water and 1/4 cup sugar and let it boil.
8. When it comes to boil add chhena balls and close the cooker lid.
9. Cook for 1 whistle on hight flame and on medium flame for 8-10 minutes.
10. After 10 minutes ur Rasgullas will be ready.
11. Squeeze out from chasni and add in RasMalayi milk.

For RasMalayi
1. In sauce Pan Add milk and let it cook till reduces in quantity.
2. Add half cup sugar and kesar Infused Milk and cook till reduces in half.
3. Add Rasgullas and cook for 3-4 minutes.
4. Add Pistachios and mix well.
5. Your tasty RasMalayi is ready. Serve Chilled.

Gravy Wale Methi Aloo

Ye recipe maine meri mumma se seekhi hai..this is one of the best recipe recipe which can be cook from Methi Leaves. M school me thi tab b ye recipe meri class me sabko bahut pasand thi..jab m job me aayi to pure office me sabki fav. recipe ban gyi..ab jab shadi karke sasural aayi to pata chala mere husband ko sabse jyada chid methi se thi..tab maine ye recipe banayi n now he loves to eat this lovely methi ki sabzi..so here is my mom's wonderful recipe..Unki Ye Recipe aaj unke hi naam..Thank u Mumma 😊

Gravy Wale Methi Aloo

Chopped Methi - 1-1/2 cup
Aloo 2-3 chopped in big sizes (8 pieces from 1 potato)
10-12 garlic Kali
3-4 Hari mirch
3-4 tomato
Oil 1 tblspn
Salt, red chilly - as per taste
Sugar - 1/2 tspn (optional)
Water as needed ( jitni patli gravy banani ho)

Method
Sabse pehle methi ko 2-3 pani me se dho le. Fir ek pan me pani boil kare n methi daale n 3-4 minute tak boil kare. Fir ise thand hone de. Ab mixer jar me chhili hui lehsun, harimirch n boil methi daale n ise fine paste me grind kar le. Ab cooker me oil garam kare. Oil garam hone pe methi wala paste daale n acche se bhune. Methi bhun Jane pe tamato paste daale n saare dry masale (namak, lal mirch n pinch off haldi) n sugar dale. Oil separate hone take bhune. Fir isme chopped aaloo daale n thoda sa bhune. Fir paani daal k mix kare n cooker ka dhakkan laga k ek whistle lagwae n gas ko low flame par 3-4 minutes tak pakne de. Aapke methi aaloo ready h.
Happy cooking :-)

Tip- sugar methi ki kadwahat ko balance karti h n green colour maintain rakhta h.

Wheat Flour Chunkies

Wheat Flour Chunkies

Ingredents
Wheat Flour half cup
oil 1/4 cup
Powdered Sugar 1/2 cup or less as per taste
baking powder 1/4 tsp
salt a pinch
milk 2-3 tblspn
vanilla essence 1/2 tsp
cherry for garnish

method
mix oil n sugar mix well. add flour, salt baking powder, vanilla essence n mix well. asd milk n make a soft dough. divide dough in 10 equal parts. place in bakimg tray top with cherry. n bake at 180 degree for 15 mins.

Chholiya Ki Chat

Hiii Friends aaj shaam badi bhukh lagi to socha kuch halka fulka bana liya jaye. Fridge khola to dekha thode se bread, Chholiya n 2-3 boiled aaloo rakhe the. Bread ya sandwich khane ka Mann nahi tha. To chalaya apna khurafati dimag. Aur bana daali Chholiya Ki Chaat. and trust me guys it comes out super duper tasty. Yaaro Majak Majak me superb dish bani. So here comes my Innovative chholiya ki Chat. :-)
Try kijiye n bataiyega kaisi lagi aap sabhi ko :-)

Ingredients:-
1 cup chholiya
2 tsp oil
Pinch of jeera
Salt to taste
Red chilly powder 1 tsp
Amchur 1 tsp
Boiled & chopped aaloo 2-3

For garnishing:-
Chopped onions
Chopped tamatar
Hara dhaniya
Nimbu ka ras
Chaat masala
Bhujia

Method:-
Pan me oil garam kare. Jeera tadkaye. Chholiya daal kar mix kare. Namak daale mix kare. Dhak kar low flame par 2-3 mins cook kare. Lid hataye add all spices. Mix well. Add boiled aaloo cook for 2-3 mins on high flame. Mix well n switch off the flame. Serving plate me daale. Sprinkle chaat masala n nimbu ka ras. Chopped pyaj, tamatar, hara dhaniya aur bhujia. Serve hot n enjoy. :-)

Matar Ki Barfi

Ingredients
Fresh Green Peas 2 cups
Milk Powder 1/2 Cup
Dessicated Coconut 1/2 Cup
Ghee 1 tblspn
Cardamon powder 1/2 tsp
Dry fruits as needed

For Sugar syrup
Sugar 3/4 Cup
Water 1/4 Cup

Method
1. Put green peas in boiling water and boil it for 2 Minutes.
2. Drain the Excess water and Grind into a paste.
3. In a wok or kadhahi heat up ghee.
4. Add Peas Paste and Roast it till all the moisture absorbs and raw smell of peas goes off.
5. Take out the peas mixture in a plate.
6. In the same pan add sugar and water and make one string sugar syrup.
7. Add Peas mixture to syrup and mix well to avoid lumps.
8. Add Milk Powder and khoya and cook well till mixture start thickens.
9. Add cardamon powder and dessicated Coconut and mix well.
10. Cook for 2 Minutes and switch off the flame.
11. Grease and thali with ghee or oil pour the ready mixture and flat using hands or spatula.
12. Sprinkle Coconut power and dry fruits and press to stick the well.
13. Let it set for an hour. Cut into desired shape.

Bajre Ki Rabb

Bajre Ji Rabb (Pearl Millet Soup)

Pearl Millet Commonly Known as Bajra In India. It is rich in essential compounds such as Minerals, protein, fiber, vitamins, phosphorus and Iron. Due to its rich compositions of Minerals and vitamins it has Lots of health benefits.
And Bajre ka Soup is a traditional sindhi Soup or drink which my dadi nani use to make. Even my mother makes it daily In winters morning.

Ingredients
Cooked rice 1/2 cup
Water 2-3 glass
Salt to taste
Millet flour 2 tsp

Method
In a handi take cooked rice and 2 glass of water and let it boil. In a bowl add Millet flour and little water and make a smooth paste. Wher rice comes to a boil add Millet paste and mix well. Add salt to taste and let it boil for 10-12 minutes on low flame.
After 12-15 minutes it will get ready.
Serve hot. Your can add jiggery as per ur taste.

Bathue Ka Rayta

Bathua is a Green Leafy Vegetable which is very useful for our health. Bathua is a Winter special Vegetable, which keeps your body warm. Bathua Has Lots of Iron, Vitamin A and Minerals. Bathua Rayta is a Winter special Rayta which helps to digest food and keeps you warm.

Ingredients
Bathua 1 bunch (150-200 gms)
Curd 250 gms
Salt to taste
Green Chilly 1-2
Roasted Cumin Powder
1 tsp Ghee
Cumin Seeds 1/2 tsp
Red Chilly powder to sprinkle

Method
1. Wash and boil Bathua leafs.
2. In a mixer Jar take green Chilly and Boiled Bathua leaves and grind into a smooth Puree.
3. Whisk curd in a separate bowl.
4. Add water to adjust the consistency.
5. Add pureed Bathua, salt and Roasted Cumin Powder and mix well.
6. In a Tadka Pan Heat ghee add Cumin seeds and let it crackle.
7. Add this Tadka to Rayta and mix well.
8. Sprinkle some red Chilly powder and garnish with hara dhaNiya and serve.

Recipe VDO

https://youtu.be/tBtqiGoay8w

Fried Egg Dhokla

Ingredients
4-5 Eggs
1 Raw Potato Grated
Salt to taste
Oil For Frying
Chat masala to sprinkle

Method
1. In a cooker add some water and place a stand and let it steam.
2. In a bowl take eggs add salt and whisk well.
3. Add Grated Potato and whisk well.
4. Pour the better in A Still tiffin or Bow.
5. Cover the cap of box or tiffin. Place this tiffin in cooker.
6. Close the cooker lid and cook Till 4 whistles.
7. Take out Box and let it cool on room temperature.
8. Demould the egg dhokla and cut into pieces
9. Deep fry the egg dhokla till golden brown.
10. Sprinkle some chat masala and serve.

The Magic Cake

The Magic Cake

It's a british Magic Cake. What's the magical about this magic cake.??? The cake's three layers which are made from one better. I just put the better in the oven and then, when I take it out, it has three distinct layers. The top of magic  cake is a layer of fluffy sponge, middle layer a smooth creamy custard and the bottom layers is milky fudge. 3 superb, delicious heavenly taste in one single cake. So what r u waiting for go and try this wonder 😊

Ingredients
Flour 90 gms
Caster sugar 90 gms
Melted butter 90 gms
Milk 375 gms
3 egg whites
3 egg yolks
1 pinch salt
1 tsp vanilla essence
1 tblspn water
Icing sugar for garnish

Method
Preheat the oven at 150 degree for 10-15 mins. Grease an 8 inch cake tin and dust with flour. In a big bowl take egg yolks and 1 tblspn water. Add sugar and mix well. Slowly add melted butter and mix. Add flour and 1 pinch salt and mix.
Add vanilla essence and milk and make smooth better. Keep aside.
In other bowl add egg whites and beat till stiff peaks. Fold well egg whites mixture into flour better. Pour the better in greased cake tin and bake at 150 degree for about 70 mins or till top gets golden brown.
Cool it down completely and demould the cake. Keep in freeze for about 2 hrs and serve.

Moong Daal Halwa

Ingredients
1 cup Dhuli Moong Daal
1 Cup Sugar
3/4  Cup Desi Ghee
1 cup Khoya/Mawa
Dryfruits as needed
Cardamom powder 1 tsp

Method
1. Soak daal for 2-3 hrs.
2. Drain the excess water and wash thoroughly.
3. Grind into a smooth paste.
4. In a kadhahi heat 1/2 cup ghee.
5. Add daal paste and saute on low flame for 20-25 minutes till daal changes the colour and raw smell goes off.
6. In between in another pan take sugar and half cup water and make 1 string sugar syrup. And keep aside.
7. When daal roast properly then add sugar syrup and mix well. Cook for 5-10 minutes till daal soakes all the water and start leaving sides.
8. Now add khoya/ Mawa roast for another 5-10 minutes.
9. Add rest of the ghee roast for 5 more minutes. You will see halwa turning into beautiful brown colour ur halwa is ready.
10. Add cardamom powder and dry fruits mix well cook for another 2 minutes and switch off the flame.

Hyderabadi Baingan Ka Salan

Hyderabad is known for their Spices and flavours and this Hyderabadi Baigan Ka salan has that spicy, tangy and flavorful taste. Salan means is Gravy and in this Recipe Gravy is the main part and this Salan (Gravy) has awesome taste and flavour.

Preparation Time : 15 minutes
Cooking Time : 30 minutes
Type of Cuisine : Lunch, Dinner
Serves : 4 Person

Ingredients
Baby Brinjels 8
2 Big Onions Finely Chopped
2 Tomatoes
2 Green Chillies
1 tsp Ginger Garlic Paste
Oil 4 tblspn
Red Chilly Powder 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 2 tsp
Amchur Powder 1 tsp
Salt to taste
Water as needed
Dhaniya for Garnish

For Stuffing 
2 tblspn Sesame Seeds
2 Tblspn Dessicated Coconut
1/4 Cup Roasted Peanuts
1 tsp Kashmiri Red Chilly Powder
Salt To taste

Method

1. In a pan dry roast Sesame seeds until light brown. Add dessicated coconut to it and roast for 30 seconds. Now add Roasted peanuts and roast. Finally add kashmiri chilli powder and mix well. Take out in a mixer jar add salt to taste and grind to coarse powder. Stuffing Masala ready keep it aside.

2. Now take baby Brinjel and wash properly. add make slit and check properly. Now fill the stuffing properly.

3. In a pan heat oil and put stuffed Brinjels. And cook from all the sides till half cooked or changes the colour. Take out in a plate.

4. Now in the same pan add mustard seeds and let them crackle.

5. Add chopped Onions and saute till golden brown.

6. Add ginger Garlic paste and saute till raw aroma goes off.

7. Make puree of tomatoes and green chilly and add to cooked Onions.

8. Cook till oil seprates. Add leftover stuffing Masala and cook well.

9. Add all the spice and cook till oil seprates.

10. Add Water add mix well. When gravy comes to boil add Brinjels and cook for 5-7 minutes on low flame with covered lid.

11. Sprinkle Garam Masala and coriander leaves serve with roti or paratha.

Jhatpat Gajar Ka Halwa

Jhatpat Gajar Ka Halwa
(Ready In 10 Minutes)

Gajar ka halwa is traditional indian dessert which each and every indian family use to make in winters. But usually it takes lots of time In cooKing. So here I came with a recipe which tooks only 10 minutes and a tasty mouthwatering halwa will get ready. Along with this I have added a secret dhabe wala ingredient jo aapko mere Youtube VDO me milega.
To chaliye banate hai.

Ingredients
1 kg Grated Carrots
1 Bowl Sugar
250 gm khoya
2 tblspn Ghee
Dryfruits as needed
1 tsp cardamom powder

Method
In a cooker add Grated Carrots and sugar and mix well.
Place cooker on flame and close the lid. Pressure cook it till 2 whistle.
Switch off the flame. Open the lid and switch on the flame. Cook till water absorbs completely.
Add cardamom powder, dry fruits and khoya mix well and cook for 2 minutes.
Add ghee and cook for 2 more minutes. Ur Jhatpat Gajar Halwa Is Ready To Serve.

Marshmallow Chocolate Bar

Ingredients
1 cup marshmallows
1 cup dark chocolate
Chopped dryfruits

Method
1. Cut Marshmallows in small pieces.
2. Line a square cake tin or dish with cling wrap.
3. Layer with marshmallows.
4. Melt chocolate in microwave for 30 seconds or melt on gas using double boiler.
5. Pour melted chocolate on marshmallow layer.
6. Cover with chopped dryfruits.
7. Let it set for 5 minutes in freezer.
8. Take out carefully and cut into desired pieces.
9. Enjoy with kids.

Sem Fali Aloo Ki Sabji

Sem Fali (Flat Beans) is very simple side dish recipe but it's taste awesome.

Ingredients
Sem Fali 250 gms
2 Big Size Potatoes
4 tomatoes
3-4 Green Chillies
12-15 Garlic leaves
Oil 2 tblspn
Salt to taste
Red chilly powder 1 tsp
Coriander Powder 2 tsp
Turmeric Powder 1/2 tsp
Garam Masala 1/4 tsp

Method
1. Wash, Clean and cut the Beans into small pieces.
2. Peel, wash and cut the Potatoes into cubes.
3. Coarsely Grind green chilly and Garlic.
4. In a cooker or kadhahi heat oil.
5. Add chilly Garlic paste and saute for 30 seconds.
6. Add all the other ingredients and mix well.
7. Close the Cooker lid and cook on low flame for 6-8 minutes. (Do not whistle)
8. Your Jhatapat Sem Aloo is ready.