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.