Mughlai ghobi recipe

 

Welcome to my kitchen, Today we will learn to make Mughlai Gobi. The winter season has come and along with Gobi (Collyflower). If you are bored eating a kind of gobi vegetable.  then try this Mughlai gobi one time. I will sure you like it.  it is very easy to make also. you can eat this Mughlai gobi with roti, paratha or rice and naan. it is very delicious to eat. you can make it dinner or lunch. so let's see how to make Mughlai gobi.

Ingredients for the Mughlai Gobi

Tomato -500gms

Ginger – 2 tsp or 1 inch

Green Chillies -2-3 or according to your taste

Onions-1 medium size

Cauliflower -1kg cut into florets

Oil for deep frying

1tsp cumin seeds (jeera)

2-3 laung

1 Cardamom

1-2 tsp chili powder

2 tsp coriander powder

200 grm curds

1/2 tbsp- chopped coriander leaves

100 gms  paneer (cut into cubes)

Making Mughlai Gobi

Step 1:- Boil the cauliflowers florets in salted water for 15 minutes. While the gobi is boiling, make tomato-onion paste.

Step 2:- Grind the tomato-onion, green chilis, and ginger in a mixer grinder. and make a paste.

Step 3:- Drain the water and keep the cauliflower florets aside.

Step 4:- Now heat the oil in Kadai. and fry the cauliflower florets and paneer.

Step 5:- Fry both till becoming golden brown. and keep aside

Step 6:- Heat 2 to 3 tsp oil in the same Kadai and add cumin seeds.

Step 7:- When the cumin seeds crackle, then add clove, cardamom and paste of onion tomatoes and cook well till becomes paste oil leaves the side.

Step 8:- Add yogurt and mix well and cook till the oil separates from the gravy.

Step 9:- Add the cauliflower florets in this and mix well so that the gravy is coated well in the florets.

Step 10:- Cover with a lid and cook on high flame for 2 minutes. if need you can add some water

Step 11:- In the last add paneer and mix well and garnish with coriander leaves.

Step 12:- Mughlai Gobi is ready to serve.  You can serve with Rotis, paratha, or steamed rice.

 

Kuttu ke Parathe

 

Welcome to my kitchen, Today we will learn to make Kuttu ke Parathe. In north India, people who keep Navratri fast, they use only Kuttu ka atta or Singhare ka atta. If you have become bored after eating the Puri of Kuttu during this 9 day fast of Navrati, then today you should try the Kuttu ka Paratha. it is also so tasty. and only one to two paratha is enough for will fill your stomach. you can eat it with aloo ki sabzi, curd or sauce. so let’s see how to make Kuttu ka paratha.

Ingredients for the Kuttu ka Paratha

• 2 cups Kuttu ka atta (buckwheat flour)
• 1-2 medium-size boiled potato
• 1-2 green chili - finely chopped Warm water add as required
• 1-2 tablespoon finely chopped coriander leaves
• salt (sendha namak), add as taste
• oil for ghee as required, for roasting paratha

Making dough for Paratha

Step 1:- Firstly peel and mash the boiled potatoes.

Step 2:- In a bowl, mix the mashed potatoes, coriander leaves, green chilies and rock salt with the Kuttu ka atta.

Step 3:- If you are unable to make the dough.  add 1 to 2 tablespoons warm water and begin to knead.

Step 4:- Knead till a make dough. Don't make too smooth or too moist the dough.

Making Kuttu Ka Paratha

Step 1:- On a polythene sheet separate some oil to all sides.  and spread the oil in the polythene sheet.

Step 2:- Take a medium-sized ball and place it on the polythene. Fold the polythene.

Step 3:- Press with other flatten plates. and make a round paratha.

Step 4:- You can use a zip lock bag. instead of a polythene sheet.

Step 5:- Place the roti or paratha side on your right palm and gently remove the polythene sheet.

Step 6:- Now heat the non-stick Tava.

Step 7:- Then place the roti or paratha on the Tava.

Step 8:- When one side is cooked, turn and let the other side cook.

Step 9:- Now Spread ghee or oil on top of paratha and then flip again. and again spread ghee on another side.

Step 10:- Cook well and flip once or twice till the Kuttu ki Rotis have golden brown patches.

Step 11:- Now serve kuttu ka parathas hot or warm with a aloo ki sabzi , curd or sauce.

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Kuttu ki poori with aloo ki sabzi

 

 

Kuttu ki poori with aloo ki sabzi

 

Welcome to my kitchen, Today we will learn to make kuttu ki poori and aloo ki sabzi. it is the most popular dish during Navratri. which is cooked mostly in people's homes. Since it is too quick to make and it is easy to make. it fills the stomach completely. you can make it at any one day in your nine days of fasting. Kuttu ki poori is great with vrat vale aloo sabzi or any vrat ki sabzi or just with simple curd. Since kuttu has a tendency to generate heat in the body, it is preferred to serve with curd. so let's see how to make it.

Ingredients for the Kuttu ki Poori

• 1 cup Buckwheat Flour (kuttu ka aata)
• 2-3 Medium Sized Boiled
• Potatoes
• 1 Tsp. Green Chilies, Finely Chopped
• 2 Tbsps. Green
• Coriander, Finely Chopped
• Rock Salt To Taste
• Black Pepper Powder according to your taste
• Oil for Frying

Ingredients for Aloo ki Sabji :

• 4 Boiled Potatoes,
• 2-3 Tomatoes, finely chopped
• 2-3 Green Chilies, Finely
• Chopped
• 1 Tsp. Ginger, Finely
• Chopped
• 1 Tsp. Cumin Seeds
• 2-4 Tsp. Ghee
• 1 Tsp. Coriander Powder (if you do not use in fast then skip)
• Rock Salt to Taste
• Black Pepper Powder according to your taste.
• 2 Tbsp. Coriander leaves, finely chopped                                

Making Method of Kuttu ki Poori for fast

Step 1:- Firstly mash the boiled potato them nicely. There should not be any lump.

Step 2:- Now in a mixing bowl add all ingredients combine with other ingredients except oil. if necessary using water kneads a soft dough. Just keep it aside for 15 minutes.

Step 3:- After 15 minutes divide the dough in equal portions. and heat the ghee or oil in kadhai heat on medium flame.

Step 4:- Make small balls of dough and apply little oil on the rolling surface and take one portion. Roll it into a 2-3″ circle.

Step 5:- To check the heat of the oil, just drop a little boondi like dough in the oil. This should come up on the surface with 3-4 seconds.

Step 6:- Fry the rolled poori till becoming both sides until golden brown.

Step 7:- Now Transfer the poori to a kitchen towel to absorb excess oil.

Making Method of potato gravy for fast

Step 1:- Peel the boiled potato and keep ready.

Step 2:- Firstly heat the ghee in a wok, add cumin seeds and let them crackle. 

Step 3:- When they start to splutter, add grated ginger and green chilies, stir for few seconds and then add chopped tomatoes, pepper powder, coriander powder, and salt. and cook them till become release oil.

Step 4:- Now add roughly mashed potatoes and 1 cup of water.

Step 5:- Cook them till too little thicken.

Step 6:- Garnish with chopped coriander leaves when the gravy becomes slightly thick.

Serve hot poori with aloo ki sabji or raita. and enjoy your fasting day.

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Singhare ke atte ka samosa

 

Welcome to my kitchen, Today we will make Singhare ke Atte ka samosa. Navratri fasting is nine-day journey.  And we feel like eating something different for 9 days. so you can make Singhare ke Atte ka samosa in your nine days of fasting. It is an easy snack and a good recipe to be made on fasting days. Since Navratri is going to start soon. so you can make it and enjoy eating your Navratri fast. so try to make it in your fasting days. so let's start to make.

Ingredients for the dough:

• 120gm Singhare ka atta (Water chestnut flour)
• 1/4 Cup Arrowroot
• 50 to 60 Gram Ghee
• Water as required
• 1 tsp Sendha namak (White rock salt)
• Ghee for deep – frying

Ingredients for the filling:

• 125gm Chironji (Charoli) (soaked in water for about 2 hours)
• 3/4 tsp Chilli Powder or you can use according to your taste
• 1 Tbsp Cumin seeds (Jeera)
• 2 tsp Coriander powder (Dhaniya )
• 2 tsp Sendha namak (White rock salt) or according to your taste
• 30 Gram Ghee

Making Method of Singhare ke atta ka samosa

Step 1:- Firstly peel off the chironji and grind it thoroughly.

Step 2:- Now Heat 2tbsp of ghee in pan or Kadai and add the chironji. 

Step 3:- Now Add Jeera(Cumin seeds), Dhaniya (Coriander powder), chili powder, and sendha namak to taste.

Step 4:- Fry well on medium heat. 

Step 5:- Now heat the other pan, add ghee, a tbsp of water, and salt.  Heat it till it boils. Once the boiling has begun, turn the gas to the lower flame. and add the aata and arrowroot.

Step 6:- Keep stirring the mixture until it comes together in the center. Take it off the pan and let it cool down.

Step 7:- Transfer the dough in a bowl and let it cool. Now roll out the dough and divide it into small balls. If it is sticking then you can use dry flour or arrowroot.

Step 8:- Then, using a rolling pin, roll it into small circles and then cut them in half. Take one half and join the straight edges, using a little water, to make a cone.

Step 9:- Now fill the cones with the prepared stuffing and press the open edges to close the.

Step 10:- Repeat the process for all dough, and prepare samosa.

Step 11:- Now heat ghee in a kadhai over medium flame for frying. When the oil is hot enough, place the samosas into the oil, carefully, and fry till it turns light brown from both sides.

Now your samosa is ready you can eat it with chutney or dahi aloo ki sabji. and can enjoy your fasting day.

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