How to make Veg Pulao

Welcome to my kitchen, today we will make veg pulao, veg pulao is a rice dishes cooked with mild spices and veggies. veg pulao is one of the most common rice dishes witches is use party or other celebration occasions. but you can make it at home and eat with yogurt raita. so let's start.

Ingredients for Veg Pulao.

Basmati rice-1 glass (250grm)

1tsp cumin seed

2 Bay leaves

2 inch Cinnamon

1 Black cardamom (crushed)

2 Green cardamom (crushed)

4 Cloves

6-8 Black pepper

Mace

Netmug

Water 2 glass (use the same cup or glass measuring the rice and water)

Green peas1/3 cup

2 medium        Onion (Cut in Slices)

1 large Potato (chopped)

1/3 cup (25grm) French Beans

1/2 cup (100grm) Cauliflower

1/3 cup (50grm) Carrot

Paneer (cubes)-100grm

2-Green chili

Cooking oil 2 large spoon

Ghee 2 tablespoon

The salt according to taste 

Making of Method

Step 1:- First, fry your paneer cubes and keep aside. Keep turn on the gas flame and heat a pan, add ghee and oil together. if you do not like ghee so you can use only oil. let it heat properly and add cumin seed and all the whole spices. Fry to few second in medium flame, after that you add chopped onion and green chili and fry 3-4 minutes on medium flame. when the onion becomes brown add all vegetables. cook the vegetables for 4-5 minutes on medium flame (cover the pan). keep stirring all vegetables in between.

Step 2:- When till cooking your vegetable. wash the rice and add washed rice in vegetables. Mix it well. cook the rice 1-2 minutes on medium flame, keep stirring in between. now add water (use 2 glass of water for 1 glass of rice), add salt according to taste. add fried paneer and mix it well. (you may discard the whole spices if you not like)

Step 3:- Cook the rice on high flame till it starts boiling. it will take 3-4 minutes to boil. when the rice starts boiling, stir it. and again cover the pan and cook 7-8 minutes. reduce the flame to medium and cook it till it gets dry water.

Step 4:- After 7-8 minutes open the lid and check the dryness of rice using a spoon or knife. make sure there is no water left in rice. in last minutes cover the pan and cook it 1-2 minutes on medium flame. after 1-2 minutes turn off the gas flame.(do not open the lid). leave it for 8-10 minutes.

Step 5:- After 8 to 10 minutes open the lid your veg pulao is ready for it.  you can eat with yogurt raita.

Thanks...

How to make Gulab Jamun

Welcome to my kitchen, today we will make Gulab Jamun, it is an Indian classic sweet dish which is mostly made in the festival. but you can make it in the home and enjoy to eat.

Ingredients for Gulab Jamun.

Sugar 800 gms (3.5 cups)

Water 2 cup

Soft Mawa (solid milk) 300 gms (1.5 cups)

Paneer 100 gms (1/2 cup)

6-7 chopped almonds and 6-7 chopped cashew nut

1/2 tablespoon ground green cardamom

Making of Method

Step 1:- First we will make a sugar syrup for gulab jamun.

Take a vessel and add 3.5 cup sugar and 2 cup water to it. and cook well 2-3 minutes till sugar dissolves in water completely. For a test, take1to2 drops of syrup in a bowl an let it cool down. Take the syrup between your syrup and thumb and then stretch apart. You will see a small formation of a thread. Sugar syrup is ready, turn off the flame. But if the sugar has any kind of dirt or is impure. Then you while preparing the syrup to add 1 to 3 tbsp milk to it. When you put milk, In the syrup will become form the surface. Remove the surface using a ladle. Now you’ll have a clear syrup. The syrup is now ready; squeeze half lemon or 1 tsp lemon juice to it. This will prevent syrup from crystallizing.

Step 2:- Now we prepare dough for gulab jamun. take a vessel and add 1.5 cups soft mawa and1/2 cup paneer. first, grate the paneer and knead it. do mashed of paneer separately, and after that, take paneer, mawa and 1/2 cup refined flour. Now mix well to all mixture and prepare a soft dough. for the check of dough make a small ball of dough there should not be any crack and it should be smooth. if you see any crack on the dough ball then knead the dough little more until smooth. if you do not see any crack in your dough ball then your dough is perfect.

Step 3:- Now we prepare to stuff for the gulab jamun. for stuffing take 6-7 chopped almonds and 6-7 chopped cashew nut and 1/2 tablespoon ground green cardamom and mix little mawa from your dough to as well. mix everything well. stuffing is ready

Step 4:- Now hot the pan and put ghee. put one dough ball for checking. the gulab jamun has not created. but if you see the bubble over it means our dough is little soft. then we will have to mix some more refined flour to it. (minimum 1tablesppon)

Step 5:- We have to ready all the dough into a small ball. flatten the dough ball with your finger and top it up with some stuffing and close well. and make all dough ball like this. and fry in ghee, when gulab jamun have turned brown, now you can flip directly. when gulab jamun color will be golden brown. drop this fried gulab jamun in sugar syrup directly. the syrup should be a little warm.

Step 6:- After 3-4 hours, gulab jaumn will absorb the syrup well,  now you can eat your gulab jamun and enjoy.

Thanks...

How to make Pav bhaji

Welcome to my kitchen, today we will make pav bhaji, Pav bhaji is one of the most popular vegetarian recipes of India. The more delicious it is to eat. also easier it is to make.

Ingredients for Pav Bhaji

1Pkt. Pav Bread.

2 medium onion

4 medium potato

1 cup green peas

4 medium tomato

1 capsicum

1 tablespoon ginger garlic paste.

2-3 green chili

1 tablespoon lemon juice

Pav bhaji masala

Refined oil and butter

The salt according to taste.

Kasuri methi

Kashmiri red chili powder

Coriander leaves

Making of Method

Step 1:-First, you will hot your pan and roast 1to2 minutes in high flame to chopped capsicum ( green pepper)and green chilis. now you add boiled green peas and boiled potato, chopped tomato, Kasuri methi, and salt. cook all ingredients to 4 to 5 minutes.

Step 2:-When your ingredients cook well, then you add 2 T-spoon butter, 2 T-spoon ginger garlic pest. and 1tablespoon pov bhaji masala half spoon Kashmiri red chili powder, mix well to all ingredients.

Step 3:-Now you take a one potato masher and mash all ingredients well. minimum 10-15 minutes you have to mash for a better taste. you have to give a paste consistency to the mixture.

Keep aside the mixture in any vessel. Now we will make Tadka for this mixture in the same pan.

Step 4:-Put 1-2 tablespoon oil and 1-2 tablespoon butter, add 2 chopped onion, green coriander leaves little bit Kasuri methi and red food color (you can skip red color if you don't want). in last add little bit salt. mix well and cook a 2-3 minute.

Step 5:-When your mixture cooks well then add 1T-spoon lemon juice and cooked vegetables which already we have been cooked and add water and mix well.  You can use the potato masher for good mixing.

Step 6:-Now we will ready pav bread for bhaji. so again hot the pan and add 1T-spoon butter and little bit Kasuri methi and coriander leaves, 1 pinch pav bhaji masala and mix well. add pav bread and roast well.

Your pav bhaji is ready to eat. So friends enjoy the hot and spicy pav bhaji

Thanks...

How to make Jalebi

Welcome to my kitchen, today we are going to make Jalebi, Everyone like to eating hot and sweet jalebis. Usually, we wait 10 to 12 hours. after preparing the batter of jalebi. but today we will make instant jalebi without the wait. This jalebi will taste super tasty as compared to jalebis prepared with rested batter. so Let's do start

Ingredients for Jalebi

1 cup maida floor (125 gms)

1/3 tsp baking powder

Less than ½ pinch red food color

¼ Cup Grated Urad dal (split and dehusked black gram lentils)

2 Cup sugar

5 to 6 coriander (make a powder)

Ghee

Water

Making of Method

Let us start with making the batter for jalebis first.

Take 1 cup maida floor. add 1/3 tablespoon baking powder and 1/2 pinch read food color and mix well.

Now add water and prepare the batter.

Stair the flour until lumps dissolve completely.

Now add ground urad dal to this batter. (We soaked ¼ cup urad dal for 2 hours and ground it finely.)

Mix this ground urad dal in the batter.

It’s not should be too thick or too thin in consistency.

We used ¾ cup of water.

Now let us prepare the sugar syrup for the jalebis.

Add 2 cups of sugar in any vessel. Add 1.5 cup of water to the sugar.

Add let the syrup simmer until the sugar dissolves completely.

Peel 5 to6 green cardamoms and make the powder to add in the syrup.

When the sugar dissolves completely. Cook the syrup for 4 to 5 more minutes.

Let us check the syrup now.

For a test, take1to2 drops of syrup in a bowl an let it cool down. Take the syrup between your syrup and thumb and then stretch apart. You will see a small formation of a thread.

Sugar syrup is ready, turn off the flame.

But if the sugar has any kind of dirt or is impure. Then you while preparing the syrup to add 1 to 3 tbsp milk to it.

When you put milk, In the syrup will become form the surface. Remove the surface using a ladle. Now you’ll have a clear syrup.

The syrup is now ready; squeeze half lemon or 1 tsp lemon juice to it. This will prevent syrup from crystallizing. Also now add cardamom powder. and Mix well.

Now heat enough ghee for frying the jalebi.

We can use a plastic cone for making jalebi. Usually, we get a special cloth for making the jalebis. But you can use this plastic cone as well.

Place the cone over a glass and fill it with the batter of jalebi. Cut down the corner at this end to make a small hole. Make a very thin cut. as the big, the hole is the bigger will be jalebis.

The ghee for frying jalebis should be hotter than medium.

We need medium-high hot ghee for frying jalebis. Drop a little batter to the ghee to see if it’s well beat. The ghee should be sufficiently hot. Keep the flam medium.

Hold the cone and push to make round jalebi.

We are using desi ghee for frying the jalebis. you can use any other cooking oil as well.

Make the same amount of jalebi as you can in the pan.  Flip the sides of jalebis when roasted. You can use a rod or fork for turn the jalebi.

Continue frying the jalebis until they get golden brown and crispy.

Keep the flam medium-low, when jalebis have turned crispy and golden brown. Dram them out and soak them in syrup.

Keep the drench in syrup for a minute or so meanwhile let us prepare another batch of jalebi.

Now leave from the syrup and put it in the plate.

Thanks...

How to make Samosa

Welcome to my kitchen, today we are going to make Samosa , it is always favorite to kids. Always you eat samosa from market but today we will make at home. So let's start.

Ingredients for dough

260gram maida flour

The salt according to taste

Half- tablespoon celery seed

Dalda ghee

Water

Ingredients for Stuffing

4 large size boiled potato

half cup green peas

half cup pieces of cheese

the salt according to taste

half cup coriander leaves

half T-spoon red chili powder

1T-spoon chopped ginger

2 green chili

Cumin seed

half T-spoon amchur powder (Mango Powder)

1T-spoon garam masala (warm spice)

half T-spoon chaat masala

Making of Method

Ø First we will make dough for samosa, samosa's dough should be tight. Put maida, salt, celery seed, and 80ml dalda ghee and make tight dough with water.

Ø Now we will ready stuffing for samosa. do small pieces of potato and in keeping in a plate.

Ø Heat the pan, add 1 tablespoon oil and roast pieces of cheese. and take out in a plate.

Ø Now put cumin seed, chopped ginger, green peas, and potato and fry them 1-2 minutes.

Ø Add chopped green chili, red chili powder, coriander powder, amchur powder (mango powder) chaat masala powder and salt in potato mixture. In last put roasted paneer, coriander leaves and mix well and fry 2-3 minutes. Set this aside to cool. (If you want you can mix cashew nut and raisins.)

Ø Now we will ready samosa with potato mixture.

Ø If the dough is tight lightly kneaded the dough to smoothen a bit. make 4-5 portion of the dough and make a small ball.

Ø Grease the rolling area with oil, and then flatten a ball. make a roll with the roller to an oblong or oval or chapati shape.

Ø Cut it to two parts.  if the edges are too thick, gently roll it to thin down.

Ø Putting little water on edges smear. and make a cone shape. press gnetly to seal the cone.

Ø Fill potato mixture in the cone, and seal with little water. make and keep all samosa.

Let's start to fry all samosas.

Ø Heat oil in the pan until medium hot. and drop a piece of dough in hot oil. hot oil must rise gently not immediately. this is the right temperature.

Ø Add the samosa to the oil and deep fry them until golden.

Ø Drain them on a tissue paper. and enjoy eating with tomato sauce.

Thanks...

How to make Apple halwa

Welcome to my kitchen, today we are going to make Apple halwa, it is so easy to make, it's tasty and healthy and kids are also like. let's do start making of Apple halwa.

Ingredients for Apple halwa

4 whole apple

2 tablespoon clarified butter

8 halves cashew nut

1/4 ^th cup sugar powder

1/4 ^th tablespoon saffron food color

1 tablespoon Vanilla Extract

1/4 ^th tablespoon cinnamon powder

Making of Method

1. Cut the apple and remove their seeds and grate them.

2. Heat the pan and put 2 tablespoon ghee. and roast cashew nut till golden brown.

3. Now put grated apple. cook 5 to 10 minutes till reduce apple water. (keep stirring).

4. After 10 minutes when water reduces. put sugar powder and saffron food color and mix well.

5. When sugar dissolves. cook it medium flame till thickness.

6. When it starts separating from the pan, add vanilla extract and cinnamon powder and cook 1 to 2 minutes.

7. And the last you add cashew nut. mix well. and enjoy your apple halwa.

Thanks...

HOW TO MAKE MOONG DAAL KA HALWA

Welcome to my kitchen, today we are going to make Moong daal (mung lentils) ka halwa, it is an instant recipe and so easy to make, in this recipe, you do not need to soak the pulses for 3-4 hours. you can make instant after wash

Ingredients for Moong daal (mung lentils) halwa

1 cup moong daal (spilled husked yellow mung lentils).

1 cup sugar

400 ml Milk (for nice flavor please add some saffron in milk)

2 tablespoon ghee

Chopped dry fruits (almonds, pistachios, cashew nuts)

2-3 tablespoon semolina

Making of Method

1. First, you have to wash your moong daal (mung lentils)   properly (3-4 times)

2. Take it out in a garment. and wipe it well so that its Wetness.

3. Heat the pan and fry MOONG DAL. till dry properly mung lentils.

4. Grind the fry mung lentils after cooling.  

   

5. Heat the pan and roast the chopped dry fruits in ghee for 2-3 minutes.

6. Now add 2 spoons of semolina in the remaining ghee. Put 2 to 3 tablespoon more ghee and pulse mix and roast it well. keep stirring in between.

7. When mixture color has brown. then add milk and 2-3 cup water and mix well.

8. When it starts to thicken, then add sugar and cook it well. (keep stirring in between)

9. After 20-25 minutes, when the dal starts adhesive in the pan, pour a little bit of ghee and run it. (2-3 time you have to add ghee)

10. When the pulse starts releasing ghee, add dry fruits and cook until thick.

Now your halwa is ready for eating. enjoy your halwa

Note- Moong daal (mung lentils) ka halwa cook in low flame.

How to make Gajar (carrot) halwa

Welcome to my kitchen, today we are going to make Gajar (carrot) halwa, it is favorite to all and it is also easy to make, so let us start the recipe for this Gajar (Carrot) Halwa.

Ingredients for Gajar ka halwa

• 1/5 kg Carrot (grated)
• 200gram Sugar
• 300ml Milk
• 25 gram chopped cashew nut (Cut into small pieces)
• 25 gram chopped almond (Cut into small and tall pieces)
• 2 to 3 large tablespoon ghee

 Making of Method for Gajar ka halwa

1. Turn on the gas flame and heat a pan.  once the pan is heated, reduce the flame to medium.

2. add ghee and let it heat properly, till Melt the ghee

3. add grated carrot on medium flame and mix it well

4.with cover the pan and cook it for 20-25 minutes on medium flame, keep stirring in between.

6. After cook carrot, we will mix milk and sugar, so cook the carrot 8-10 minute keep stirring.

7. reduce the flame to medium and add milk and mix properly.

8. Again cover the pan and cook it for 20 minutes on low flame. Keep check and stirring in between.

9. After 20 minutes later add sugar and mix it.

10. Add chopped dry fruits, mix it.

11. Again cover the pan and cook it for 10-15 minutes on low flame. (Keep stirring in between)

12. you can add cardamom powder if you want, and cooks 2-3 minutes, after 2-3 minute you enjoy your Gajar (carrot) halwa.

Enjoy your Halwa...

Thanks!!!

You May Like: How to make Til Ke Ladoo

How to make Sesame seed's ladoo (Til ke Ladoo)

Sesame seed's laddu made in the winter is particularly liked. They are also good for health. So today we will make sesame seeds. It is very easy to make and they are very tasty in the food.

Ingredients

4 cups white sesame seeds

3 cups mawa (khoa)

4 cup sugar powdered

6 small cardamom powdered

I have used sugar powder in this recipe, you can use also jaggery powder or grated jaggery instead of sugar powder.

Making of Method

•   Wash and clean the mole and dry well in the sun.
•  Heat by keeping a pan over the gas. Then put sesame in it and fry it for 5 to 10 minute on a low flame. If the color becomes brown, turn off the gas.  
• Remove them in a plate and let cool down.      
• Grind molasses in the mixer by cooling the sesame seeds.
•  Once again heat the pan over the gas and add mawa in it and stir it with a large spoon till brown.
•  Now close the gas and cool down the mawa, mix it well with powdered sesame seeds, ground sugar, and ground cardamom and mix well.
• After this, take a mixture of sesame and mawa with hand and make a small ball size.