What is MoMo and how can make MoMo at home Meat MoMo and Vegetables MoMo Nepali and Tibetan recipe

What is MoMo,

MOMo is a type of East and south Asian food it Makes by steamed filled dumpling. MoMo is popular in many places like India, southwest Chinese, Tibet, Bhutan, Nepal, Ladakh, baozi. It's making pattern similar to Chinese baozi, jiaozi, and mantou, Mongolian buzz, Japanese gyoza, Korean mandu and Turkic Manti, but heavily influenced by cuisine of the Indian subcontinent with Indian spices and herbs. MOMO is very popular in the Indian subcontinents and it is available at every restaurants and small streets shops. MOMO Makes in different region in different form, according to places changes accurse in making method to MOMO but it's basic making method never changed. MOMO has become a traditional delicacy in Nepal country. MoMo make with white-flour and water, Dough is generally use to covering momo. some times in Dough mix some little amount of yeast or baking soda or use some doughy texture to making it. MoMo are Making two types.

1. Meat
2. Vegetables

we are post some types of MoMo Making method

Nepali MoMo (Nepali Meat Dumplings Nepal’s national dish)

rappers: Use egg roll wrappers cut in half, or wonton wrappers

Filling Ingredients:

1. 1 lb. ground meat, either chicken, turkey, pork, lamb or goat
2. 1 cup diced onion
3. ½ cup diced shallots
4. ½ chopped cilantro
5. ½ cup diced tomatoes
6. 1 teaspoon garlic paste
7. 1 teaspoon ginger paste
8. ¼ teaspoon turmeric
9. 1 teaspoon cumin powder
10. 1 teaspoon coriander powder
11. 3 fresh chilies, diced finely and/or ground into a paste
12. 4 Tablespoons butter
13. salt to taste

Preparation:

1. Combine all filling ingredients. Mix well, adjust seasoning according to taste.
2. Packing Dumplings:
3. Hold wrapper on one palm. Put about 1 spoon of filling in middle of wrapper.
4. With the other hand bring all edges together to center, making the pleats.
   Pinch and twist the pleats to ensure the absolute closure of the dumpling.
   Closing the meat inside wrapper is the secret of tasty and juicy dumplings.
5. Steaming Dumplings:
6. Heat up water in steamer.
7. Oil the steamer rack well or put cabbage or lettuce leaves on bottom to prevent
   dumplings from sticking to rack. Put dumping in steamer.
9. When water boils, close the lid on rack.
10. Steaming until the dumplings are cooked through, about 10-15 minutes.
    Can be served with tomato achar, chutney or coriander chutney

Tibetan MoMo





MoMo are a traditional delicacy in Tibet, and can differ in shape, size, filling and method of cooking. This recipe is one for traditional steamed vegetarian momos.

For the dough

1. 1 ½ cups all-purpose flour
2. 1 teaspoon Salt
3. 1 teaspoon Baking powder

For the filling

1. ½ head of medium sized Cabbage
2. 3-4 medium Carrots
3. 1 Radish
4. Ginger garlic paste
5. Soy sauce
6. Vinegar
• First mix all the dry ingredients and kneed well with enough water.
  Make a soft (not sticky) dough. Keep it covered with a wet cloth and let it rest for an hour.
• For the filling: Finely chop the vegetables.
• Heat oil in a pan; add some ginger garlic paste and the vegetables.
  Sauté for 2 minutes till it loses its rawness. Don’t cook it for too long. A little bit of ‘bite’ left is good. Season with soy sauce and vinegar.
• Now make the wrappers for the momos. Roll out the dough into a very thin, transparent sheet.
  Take a cookie cutter or a simple tumbler and cut out circular 3-inch diameter wrappers.
• Once you have the wrappers ready, fill them with your vegetable mixture and seal the edges.
  Make sure you press the edges well and completely seal the stuffed dumpling. You don’t want any of the liquid to ooze out while steaming.
• Arrange the dumplings in the greased steamer with space between the dumplings. Close the lid,
  and allow steaming until the dumplings are cooked through (about 10-15 min).
  Be careful when you take the first bite of the hot momos since
  the juice is very, very hot, and can burn you easily.
  Serve hot with sweet chili sauce.

veg momo - the recipe

short intro Momos are a traditional delicacy in Tibet, Bhutan, Sikkim, Nepal, and Ladakh.
They are one of the most popular fast food in these regions.

Directions

Dough for wrappers:

Add about 3 glasses of water, mix the flour properly to give the shape 
Warning: Amount of water needed to mix with flour may vary.
  Step 1: In a large bowl combine flour and water.
Mix well, knead until the dough becomes homogeneous in texture,
about 10-15 min. Cover and let stand for at least 20 min. Knead
well again before making wrappers. Step 2: Mix all the filling ingredients in a mixer, combine it in a large bowl with meat.
Mix well with hand, adjust for seasoning with salt. Step 3: Give the dough a final knead. Take a ball, roll between your palms to spherical shape.
Dust working board with dry flour. On the board gently flatten the ball with your palm to about 2-in circle.
Make a few semi-flattened circles, cover with a bowl.
Use a rolling pin to roll out each flattened circle into a wrapper.

IMPORTANT:
For well executed momos, it is essential that the middle portion of the wrapper be slightly
thicker than the edges to ensure the structural integrity of dumplings during packing and steaming.
Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling
the edges of the dough out, swirling a bit at a time. Continue until the wrapper attains 3 inch diameter
circular shape. Repeat with the remaining semi-flattened dough circles. Cover with bowl to prevent from drying. The art in momos is in the packing. For packing hold wrapper on one palm, put one tablespoon of
filling mixture and with the other hand bring all edges together to the center, making the pleats.
Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling. This holds the
key to good tasting, juicy dumplings.
Cooking it
Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking.
Arrange uncooked momos in the steamer. Close the lid, and allow steaming until the dumplings are cooked
through, about 10-15 mins. Take the dumplings off the steamer, and immediately serve. To serve, arrange the
cooked momos on a plate dressed with tomato sauce.
Ingredients (6-8 persons)
• 1 kg flour
• 1/2 kg of cabbage, finely chopped
• 5 Red onion, finely chopped
• 2 budles green onion, finely chopped/
• 3 teaspoon garlic, minced/li>
• 3 teaspoon fresh ginger, minced
• 1 teaspoon turmeric/li>
• 2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon red chilies powder
• 2 teaspoon MoMo Masala/li>
• 3 teaspoon sunflower oil / 3-4 tablespoon ghee
• S alt to taste
Dough Wheat Flour Adequate water Tomato Sauce
• 1⁄2 kg Tomatoes (roasted or grilled)
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of corriander powder
• Green Coriander
• 1/2 teaspoon fenugreek
• 2 teaspoon garlic
• 1 teaspoon chopped ginger
• Salt according to taste
• 1 teaspoon chili powder or 5 piece green chilies!
• Peanut Sauce Peanuts Fried
• 1⁄2 kg Tomatoes (roasted or grilled)
• 2 teaspoon garlic & ginger each
• Pinch of turmeric powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt according to taste
• 1 teaspoon chili powder
Vegetable Momos
Vegetable Momos are a traditional delicacy in Nepal and Tibet. They are one of the most popular fast food in those regions. Momos are steamed dumplings stuffed with variety of fillings, including vegetables and minced meat. with a recipe of vegetables stuffed steamed dumplings which taste great with a spicy sauce.
Ingredients:
1. Cabbage (Patta gobhi/Bund gobhi) ? 1 Cup, finely shredded
2. Onion- ¼ cup, finely chopped
3. Green chilies- 2-3 , finely chopped
4. Grated carrots- one small in size, finely cut
5. Ginger paste- 2 tbsps
6. Garlic paste - 2 tbsps
7. Tomato sauce as per taste
8. Chili sauce as per taste
9. Soy sauce - ¼ tsp
10. All purpose flour (Maida) - 3 Cups
11. Baking powder - a pinch
12. Salt as per taste
13. Cooking oil
Directions:
1)Finely shred patta gobhi. Rub salt and keep it aside. After 15-20 minutes squeeze out all water.
2)Heat oil in a kadhai.
3)Add onions and fry till they become pink.
4)Add remaining chopped vegetables; green chilies, carrots,cabbage and fry well.
5)Add little salt to fasten the process.
6) When vegetables are cooked completely, add ginger and garlic paste and fry for 5 minutes on medium flame.
7) Add tomato sauce, chili sauce and soy sauce.
8) Mix all the ingredients thoroughly.
9) Adjust salt's amount. Keep the fried vegetables aside.
10) Combine Maida, salt, baking powder and oil ( around 1 tsp). Knead it into a soft dough.
11) Pinch some dough and make a small and a thin chapati out of it. Chapati should be very thin on the edges.
12) Add some vegetable mix kept aside in the center of the chapati.
13) Fold the edges of the chapati in Japanese fan like fashion and in the end twist and press it in the middle. The idea is just to seal the dumplings so you can fold in any fashion in which you are comfortable.
14) Steam the dumplings for 10 to 15 minutes in a steamer. 
When momos are completely steamed up they become a bit transparent.
15) Serve these momos with spicy sauce.

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how to make Katirikka Rasavangi

how to make Katirikka Rasavangi

 Katirikka rasavangi is a wonderful side dish for rice made with brinjal or eggplant. It is a simple to influence conventional Tamil Brahman to style formula. I don't get ready brinjal all the time since none of us enjoys brinjal at home. Be that as it may, as of late I tasted this brinjal rasavangi made by my grandma and loved it a great deal. So I hunt down the formula and arranged rasavangi at home. Everybody enjoyed it.
Rasavangi is fundamentally the same as that of somber. Rasavangi can likewise be readied utilising slag gourd however my grandma dependably readies this utilising brinjal and it tastes incredible.here describe a simple how to make Katirikka Rasavangi

Name of Recipe or dish:Katirikka Rasavangi
Preparation Time:5 minutes
Cook time:10 minutes
Total time:15 minutes
Cuisine: Indian

Ingredients:

One Bhima eggplant(Brinjal)
1/2 tbsp tamarind paste
1 1/2 tspn coriander seeds
1 tspn chana dal
3-4 dried red chillies
4 tbsp coconut (dry will do but fresh is better)
1/2 cup cooked toovar dal (with turmeric)
1/2 tspn mustard seeds

Making Method:

1.Take a pinch asafoetida curry leaves
2.A little oil for roasting and seasoning
3.Take salt to taste
4.Cube eggplant.
5.In about a cup of water dissolve the tam con paste.
6.Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape.
7.In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida.
8. When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool.

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how to make gotsu

how to make gotsu

 gotsu is a popular southindian breakfast .you can make gotsu mixed many vegetables.
but mostly popular gotsu make with some choose vegetables.now you can try on Sunday
at home to make gotsu .here we describe a simple method how to make gotsu at home easily way.

Name of Recipe or dish:Gotsu
Preparation Time:10 minutes
Cook time:10 minutes
Total time:20 minutes
Cuisine: Indian

Ingredients:

One small to medium eggplant
1/2 tbsp tamarind paste or extract from a tamarind size marble, soaked
one large onion, chopped (if using little ones in a bag, about five)
2 ripe tomatoes, diced
6 hot green chilles, slit and cut into pieces
curry leaves
1 tspn mustard
1/2 tspn turmeric
garlic (optional)
salt to taste
3-4 tbspn oil

Making Method:

1.Chop the eggplant into very tiny pieces.
2.Heat oil, add mustard seeds, when popping add curry leaves, chillies, onions and fry till onions become translucent.
3. Add tomatoes and eggplant and fry for another five minutes.
4.If using tamarind paste add a cup and half of water, or pour equal quantity of extract from fresh pulp.
5. Throw in the turmeric, salt and garlic.
6.Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape.
7. Remove from heat.
8.Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato- onion gotsu.
9.Add more chillies if necessary.

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make good Pulikachal at your home

Pulikacchal

Pulikachal is a very simple dish and you make it at your home very esaly .i am describe a simple method how to make good Pulikachal at your home.

Name of Recipe or dish:Pulikacchal

Preparation Time:10 minutes
Cook time:20 minutes
Total time:30 minutes
Cuisine: Indian
Yield / Serves:3 to 4 persons
Save life:3 to 4 days

Ingredients:

Soaked tamarind about the size of a large lemon
1 1/2 tbspn jaggery
2 tbspns sesame seeds roasted dry
6-8 green chillies, slit into two (add more for spice)
2 inch ginger cut into thin strips
1 tspn mustard seeds
1 tspn chana dal
3-4 tbspns oil, preferably sesame
good pinch asafoetida
pinch turmeric
curry leaves

Making Method:

1.Squeeze out the pulp from the tamarind.
2. You can add a little fresh water each time to extract the pulp.
3.When you have a about a small bowl full, set aside.
4.Warm oil, season with mustard seeds first.
5.When they start to pop throw in red chillies, chana dal, asafoetida and curry leaves.
6. When dal turns red, add the green chillies and fry.
7. Throw in the ginger, add tamarind extract carefully, a pinch turmeric, salt to taste and jaggery.
8. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable.
9.Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.
10.Add this at the end to the pulikacchal Mix well so there are no lumps.

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Make Ras Malai in simple way

Ras Malai

Ras malai is mostly make in south asia it name is make with two world ras and malai .
Ras means juice and malai means cream .its main ingredients are paneer cream and sugar.
its serving temperature is cold.it is to tasty and like every one.here we discribe how to make
ras malai in simple way

Name of Recipe or dish:Ras Malai
Preparation Time:10 minutes
Cuisine: Indian

Ingredients:

Ricotta Cheese 2 lb.
Half and Half 2 qts.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp.
Rose Water To taste (opt.)
Making Method:
Mix 1.5 cups of sugar with the Ricotta cheese and bake it in a 400 F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. The cheese should have hard- ened and turned a pale brown. Thicken the Half and Half by simmering over low heat for a long time. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the volume drops to around half  of the origi- nal volume. Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Heat for a few minutes. After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half. Cool for a few hours in the fridge.

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Pitlai is a Tamil Brahmin recipe

Pitlai dish

Pitlai is a Tamil Brahmin recipe using some basic vegetables and cooked in a coconut-based gravy. Pitlai is a good side dish with rice and any kuzhambu and here’s the story of how I first made and tasted Pitlai with my MIL.
I had never heard of pitlai before I tasted this in July this year when we were in Coimbatore at the in-laws’ place. MIL had made this Kathirikai Chana pitlai for for lunch the day we landed and much like everything else she cooks, it was delicious.
I have learnt so much from her style of cooking, not to mention all the super easy yet delicious Tamil Brahmin recipes. Pitlai to me seemed like a mash-up between sambar and kootu but has a distinct flavour of its own too.

Name of Recipe or dish:Pitlai
Preparation Time:10 minutes
Cook time:20 minutes
Total time:30 minutes
Cuisine: Indian

Ingredients:

2 med bitter gourds ("karela")
3/4 can chickpeas
1/2 cup cooked toovar dal
3 green chillies slit
1 1/2 tspn tamarind paste
3-4 red dry chillies
2 tspns urad dal
1 1/2 tspn coriander seeds
1/2 cup grated coconut
few peppercorns
a little jaggery or sugar
turmeric, salt to taste
mustard seeds, curry leaves, oil for seasoning
Preparation
Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across.
In a little oil, saute cut bitter gourd and green chillies. Add 2 cups water, tamarind, turmeric and salt. Let simmer
until bitter gourd are tender. Add chickpeas and jaggery/sugar.
While bitter gourd are cooking, in another pan sprinkle a little oil and fry coriander seeds, urad dal, red chillies and peppercorns until well roasted. Add coconut, stir a min or two and then grind in a blender. Add a little tomato paste if handy for color.
Blend in cocunut paste into the bitter gourd-tamarind mixture. Add the dal. Mix well and reheat a till it begins to simmer. Take off stove.
Pour seasoning on top.

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Learn how to make Baked Bread Rolls at home

Baked Bread Rolls

These flavorful Baked Bread Rolls are vastly improved than the pan fried moves, which have a tendency to get slick now and again. Then again, these prepared rolls are truly fresh and beyond any doubt to be delighted in by grown-ups and kids alike. Not just that, this extraordinary formula has an Oriental touch as well, since it is loaded down with noodles livened up with veggies, paneer and Schezuan sauce. This makes it super great, as well as filling too in light of the fact that the children get bread, noodles, veggies and paneer in one top notch bundle.

Name of Recipe or dish:Baked Bread Rolls
Preparation Time:10 minutes
Cook time:10 minutes
Total time:20 minutes
Cuisine: Indian
Yield / Serves:6 rolls

Ingredients:

6 slices soft bread fresh
1 tbsp. butter softened
2 flakes garlic crushed
1/2 tsp. crushed red chilli
salt to taste
1 tbsp. grated cheese

Making Method:

1.Roll the bread flat with the help of a rolling pin.
2.Mix the salt, chilli, garlic in the butter.
3.Apply on all slices generously.
4.Roll one slice tightly from end to end.
5.Brush all over with a bit of butter.
6.Coat the roll with grated cheese by rolling in it.
7.Repeat for all slices. Cover rolls with a moist cloth.
8.Place in the refrigerator for 30 minutes.
9.Bake in a hot oven for 10-15 minutes or till golden brown and crisp.
10.Serve hot with ketchup.
Tips: If you have trouble keep the rolls in place when raw, secure them with toothpicks before placing in
the fridge. Remove toothpicks before baking.

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Make tasty Bhel Puri dish

Bhel Puri dish

Bhel Puri is one of the mainstream chaat in India and it is a delightful blend of puffed rice, sev, tomato, potato, onion and sweet-acrid zesty chutneys. Take after this moment and simple formula and make yummy Bombay bhelpuri chaat at home in just barely any minutes, here we describe how to
make Bhel at your home.

Name of Recipe or dish:Bhel
Preparation Time:10 minutes
Cook time:15 minutes
Total time:25 minutes
Cuisine: Indian
Yield / Serves:3 servings
Save life:best fresh.

Ingredients:

1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled peeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts -- optional
1 tsp roasted peanuts -- optional
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice
10-12 puries (used for bhel or panipuri optional) crushed

Making Method:

Just before serving. In a large mixing bowl, add puffed rice, and all ingredients except 1/4 the coriander
and sev. Mix well. Sprinkle a few
drops water if too dry. Adjust taste and salt. Spoon into individual bowls. Sprinkle some sev and coriander
to garnish. Serve immediately.

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Mix Veg Curry dish

Mix Veg Curry dish

Paneer and blended vegetable curry formula is a celestial formula for paneer sweethearts. The mainstream veggie lover curry is made with simple stewing procedure.

The curry dish is most loved solace nourishment of numerous. The fundamental vegetables utilized are carrot, peas, French beans and potato. The zest blend is utilized to enhance the formula further; poppy seeds, fennel and cashew nuts are what mesh the enchantment directly into the formula.

The formula has light sauce and paneer blocks are included alongside malai. The dish is best savored with spread naan or parantha. Figure out how to make this formula with our simple strides.

Name of Recipe or dish:Mix Veg Curry
Preparation Time:10 minutes
Cook time:20 minutes
Total time:30 minutes
Cuisine: Indian
Yield / Serves:2 servings

Ingredients:

1 cup mixed vegetables sliced, boiled
(use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1" piece cinnamon
2 tbsp. butter

Making Method:

1.Drain the boiled vegetables, keep stock aside.
2.Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
3.Heat butter, add seeds, allow to splutter.
4.Add ginger, garlic and paste.
5.Stir fry for 3-4 minutes.
6.Add vegetables except tomatoes.
7.Add 1/2 cup stock. Cover, simmer for 5 minutes.
8.Add salt, chilli powder,tomatoes and cook till gravy is thick.
9.Serve hot with parathas or chappatis.

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Carrot halwa formula | Gajar Ka halwa formula |North Indian carrot halwa

Carrot halwa formula | Gajar Ka halwa formula |North Indian carrot halwa

Carrot halwa formula – popularly referred to as gajar Ka halwa makes its presence in most special
occasions like festivals, celebrations and parties. it's one amongst the classic Indian sweets that will not fail to impress anyone. There square measure many different ways that of constructing this – a standard methodology exploitation whole milk, a fashionable version exploitation khoya then a fast methodology exploitation milk.

I am sharing the opposite a pair of strategies here. however with step by step footage on the standard methodology, the way it's created in North Indian preparation. Gajar Ka halwa is typically created in north Indian homes throughout winters once recent carrot i.e city gajar is in season. you'll be able to use any type of carrot that's out there. But ensure you utilize young tender gajar that lends a sweet aroma and yield a soft mouth melting halwa.

Name of Recipe or dish:Carrot Halwa
Preparation Time:15 minutes
Cook time:15 minutes
Total time:30 minutes
Cuisine: Indian
Yield / Serves:3 to 4 persons
Save life:1 to 2 days

Ingredients:

1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
few drops orange colour (optional)
1 tbsp ghee

Making Method:

1.Peel and grate carrots.
2.Put milk and carrots in a heavy saucepan.
3.Boil till thick, stirring occassionally.
4. Once it starts thickening,stir continuously.
5. Add sugar and cook,further till thickens.
6. Add ghee, elaichi, saffron and colour.
7.Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
8.decorated with a chopped almond or pista, Serve hot .

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Learn how to make spicy khaja

Spicy Khaja dish

 Spicy Khaja is a most testable Indian dish and present every where  society .spicy khaja  is make till time in every home .some person mostly like eat this dish . spicy khaja make in simple method here we describe a simple method how to make Khaja at your home.

Name of Recipe or dish:Spicy Khaja
Preparation Time:15 minutes
Cook time:15 minutes
Total time:30 minutes
Cuisine: Indian
Save life:25-30 pieces

Ingredients:

2 cups gram flour
1/2 cup plain flour
2 tsp. red chilli powder
1/2 tsp. omam seeds (ajwain)
1/2 tsp. cumin seeds
1 tbsp. coriander very finely chopped
1 tbsp. oil
salt to taste
oil to deep fry

Making Method:

1.Mix both flours together.
2.Make a well in the centre, add all other ingredients, except oil to deep fry.
3.Mix them well in the flour.
4.Add enough water to make a soft pliable dough.
5.Divide dough to make small (4" diameter) thin rounds.
6.Prick on both sides with a fork.
7.Allow to dry on a clean cloth for 25-30 minutes.
8.Deep fry in hot oil till a light browning appears.
9.Do not over fry.
10.Drain and cool completely before storing.

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Make Shankarpala dish at your home

Shankarpala dish

Shankarpali or Shakkarpara or Shankarpaada is associate degree Bharatn snack in style in Western India, particularly in Gujarat and Maharashtra. it's historically enjoyed as a treat on the Diwali vacation.shankarpali could be a sweet snack that is sometimes created during merry occasions like diwali in Maharashtra. these slightly Kay, melt within the mouth crisp deep-fried our
cookies are an honest tea time snack and in style in western Bharat.
in this post, I actually have deep-fried further as baked the shankarpali. the deep-fried one had a darker shade than the baked ones. style wise each are smart. the deep-fried ones had hyped up quite the baked ones and had a a lot of crumbly texture. the bakek changeable tasted a lot of like baked cookies. you can use the preparation methodology or the healthy baking methodology. below is that the pic of baked shankarpali and also the last pic is of the shankarpali created exploitation preparation methodology.

Name of Recipe or dish:Shankarpala
Preparation Time:20 minutes
Cook time:25 minutes
Total time:45 minutes
Cuisine: Indian
Yield / Serves:2 1/2 cups.

Ingredients:

1 cup water
1/3 cup sugar
1/3 cup ghee
1 1/2 cup maida (plain flour)
ghee to deep fry

Making Method:

1.Warm the water, sugar and ghee together till sugar dissolves.
2.Add maida and knead into a soft pliable dough.
3.Divide dough into 4 parts.
4.Roll into chappatis 1/3" thick.
5.Cut with a cookie cutter or knife into small diamond shapes.
6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.
7.Deep fry in hot ghee over slow flame till light golden brown.
8.Drain well and keep aside till cool.
9.Store in clean, dry containers.

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learn how to make Mitha Khaja

Mitha Khaja

Mitha Khaja direction  is one in every of the delicious special Diwali sweet recipes. will be} delineate in north Indian vogue however it can be created in Andhra vogue – Madatha Kaja direction with regular room ingredients. This direction sounds less because it is one in every of the previous recipes however is legendary in Andhra.

Khaja is initial deep deep-fried within the oil then unfit into carbohydrate sweetening. during this situation, khaja absorbs the sweetening and changes its color to shiny golden brown. This sweet direction could be a bit tender and juice stuffed direction that one likes to eat additional and additional. many folks wish to use sirup however keeping health aware, I created this direction victimization carbohydrate.

As Madatha Kaja direction is one in every of the straightforward recipes one will build a brief time, we discover this sweet being created throughout several festivals similarly because the wedding celebration, particularly in social class.

Name of Recipe or dish:Mitha Khaja
Preparation Time:20 minutes
Cook time:25 minutes
Total time:45 minutes
Cuisine: Indian
Yield / Serves:20-25 pieces

Ingredients:

1 1/2 cup maida (plain flour)
1/2 cup jaggery
1 cup water
1/4 tsp. cardamom powder
1 tbsp. ghee
ghee to deep fry

Making Method:

1.Heat the water and jaggery till all of it dissolves in the water.
2.Strain and cool a bit.
3.Mix the cardamom powder and ghee in the flour.
4.Knead the flour with the jaggery water.
5.The dough should be stiff but pliable.
6.Break into approx. 20 parts.
7.Knead each with palm and roll into 4" rounds.
8.Make many tiny slits with knife or fork on each on both sides.
9.Keep them aside on a clean cloth for an hour or so to dry a bit.
10.Deep fry in hot ghee on low flame till light golden in colour.
11.Drain and cool for a while.
12.The khajas will become crisper and harder as they cool.
13.Store in airtight container after cooling completely.

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how to make at home Karanjia dish

Karanjia dish

Karanjia formula is a delightful dish and is an Asian food. This is an ideal side dish to be delighted in whenever. Singing is the primary strategy utilized as a part of the readiness of Karanjia formula and as seared nourishment things has extraordinary request everywhere, it is ensured that everybody will implore you for additional. The primary fixing utilized is coconut and serves a principle part in its taste. This formula is to some degree like samosa when goes to their appearance and need great practice to wind up Karanjia formula with that structure.

The intriguing part is that it won't make you exhausted while cooking as it can be rapidly made inside 20 minutes. It's other preference is that the correct utilization of fixings keeps the customers solid and solid. If necessary make utilization of a Karanjia shape for it's arrangement. At that point why are you sitting tight for, go and begin the execute.

Name of Recipe or dish:Karanjia
Preparation Time:30 minutes
Cook time:30 minutes
Total time:60 minutes
Cuisine: Indian
Yield / Serves:13 to 15 pieces.

Ingredients:

For cover :
1 cup plain flour (maida)
1 tbsp. ghee
water to knead
For filling:
1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins

Making Method:

For cover:
1.Roast khoya to a light pink by stirring continuously over low heat.
2.Cool and break in fine crumbs with fingers.
3.Mix flour and ghee well.
4.Add enough water to make soft pliable dough.
5.Keep aside.
For filling :
1.Roast coconut flakes lightly. Cool.
2.Mix all other ingredients.
3.Check for sweetness.
1.Make small (4 ") rounds, not too thin not too thick .
2.Place 1 tsp. filling in one half of round .
3.Fold over the other half, sealing in the mixture.
4.Seal edges by twisting or pressing together .
5.Make all in t he same way.
6.Dry on clean cloth for 30 minutes.
7.Deep fry in hot ghee on low till light brown on both sides.
8.Drain and cool completely before storing.
Note: You may use a karanjia mould for filling them if available.

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Make Sweet dish Rossogolla

Rossogolla

After some time we go to Lucknow and we are walking on foot path sedately we have hungry and searching a shop to eat some thing because
walking on foot so we can not cover more distance to searching better shop .In last we join a small sweet shop and take some Rossogolla
and eat .In this we eat Rossagolla really amazing it have very good taste and remember always .after some time when sit our home my
chair and we are alone and think some thing eat but remember that days Rossagolla taste so we decide to make Rossagolla and start to making my tasty rossogolla  in my kitchen .here we describe how to make tasty Rossagolla in home in my styles.try it and eat it feel better
Rossogolla is a to tasty dish and sweet dish that no compression of sweet dish from Rossogolla.

Name of Recipe or dish:Rossogolla
Preparation Time:30 minutes
Cook time:30 minutes
Total time:60 minutes
Cuisine: Indian
Yield / Serves:5 to 6 persons
Save life:3 to 4 days

Ingredients:

1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence

Making Method:

1.Heat the milk in a deep saucepan  to bring to boil.
2.cool the milk for some hours.
3.Remove the cream layer from milk.
4.And Reheat milk and bring to a boil.
5.Add citric acid dissolved in some water.
6.stir slowly till milk is fully curdled.
7.keep curdled milk for 5 to 8 minutes.
8.Mean while heat the sugar and water in a wide sauce pan .Bring to a boil.
9.strain the milk through a muslin cloth.
10.wash chenna in the cloth under clod running water will well.
11.Press out the excess water and remove in a wide plate.
12.Gently taken a soft dough by passing between fingers.
13.Make twelve to fifteen equal balls of the dough.
14.take some boiling water and cover with a perforated lid.
15.boil for 13 to 15 minutes.
16.take off from heat and cool it at room temperature
17.Add essence and chill for 4 to5 hours.
now you dish is well completed.

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Learn how to make Rava Ladoo

Rava(Semolina)Ladoo

 My mother always give me a some light food when we go any where .I am always see how to make it and in last we cook himself this dish when go any where.rava ladoo is a tasty simple food you eat it any time .When you visit out door needs some foods but always create problems how to carry the foods .On visiting out door to carry foods need lunch box it some difficult because lunch box want to separate space in your bag .Now you thing some dry and light food and sufficient to body.Rava ladoo is a grate dish to out door visiting it is a simple dry foods and not need more space to your bag.put it is simple bag and carry any where easily and eat any time you want and drink some water .it is a simple and light food full with protein and energy and take over your body and ready to you for new works.here we describe a simple method how to make rava ladoo at your home try it and we eat it any time and we happy.

Name of Recipe or dish:Rava(Semolina)LadooPreparation Time:10 minutes
Cook time:10 minutes
Total time:20 minutes
Cuisine: Indian
Yield / Serves:11 to 12 persons
Save life:15to 18 days

Ingredients:

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

Making Method:

1.Take a deep saucepan and heat it.
2.Add ghee and wait few seconds
3.Add rava and cook low heat .
4.Stir continuously materials
5.when materials turns light brown.
6.Add the sugar in rava and Stir for 3 to 4 minutes.
7.keep aside and cool it for some time.
8.Add cardomom powder  and coconut flakes and saffron.
9.Add half the milk and mix well.
10.wet hand with milk and shape the mixture in lodoos like sphaire.

now your Rava ladoo is completed serves any time .

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how to make Badam ka seera at home

Badam ka seera

Badam ka seera is to tasty dish and full with vitamins and minerals .Badam ka seera to beneficial for human body and make it in very easily way at home.any one make this dish at your home .every person much like to eat Badam ka seera.this is nice to eating and serves to his /her guest.Mostly it is better for health and good for your children .now you try for your children's health and their tasty life.Mostly this dish makes at every Indian homes .here we describe a simple method how to make Badam ka seera at your home try it and make a Happy life.

Name of Recipe or dish:Badam ka seera
Preparation Time:20 minutes
Cook time:20 minutes
Total time:40 minutes
Cuisine: Indian
Yield / Serves:2 to 3 persons
Save life:3 to 4 days

Ingredients:

1 1/2 cup almonds soaked overnight
3 cups hot milk
250 gm ghee
1/2 to 1/3 cup sugar

Making Method:

1.Take almonds and Peel almonds.
2.Wash almonds and grind to fine paste.
3.Taken a heavy pan.
4.Add ghee and heat it.
5.Add paste and cook on first high flame.
6.before slow flame and stirring continuously.
7.after a while it will turn a light brown and aromatic.
8.Carefully add pour hot milk and stir.
9.taken a long handled spatula as the mixture tends to splatter.
10.when it is a thickens,Add sugar and cook.
11.Stirring continuously mixture and gently till ghee begins to separate.
12.Decorate with chopped nuts in beautiful style and serve it hot conditions.

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how to make Beetroot Halwa

Beetroot Halwa

Beetroot Halwa is eaten in winter Mostly it is cook in Northern India .
this is a sweet dish is very popular in india and makes with sugar.
Every one eating to like and also more like children.

Name of Recipe or dish:Beetroot Halwa

Preparation Time:10 minutes
Cook time:20 minutes
Total time:30 minutes
Cuisine: Indian
Yield / Serves:3 to 4 persons
Save life:3 to 4 days

Ingredients:

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

  Making Method:

Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft
ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.

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How To Make Atte ka seera

How To Make Atte ka seera

This dish is popular in india and every one eat this dish .Atte ka Seera is a sweet dish makes from 

Jagger.here we declared how to make Atte ka Seera in simple way at home see all details

Name of Recipe or dish: Atte ka seera 

Preparation Time:10 min

Cook time:30 min

Total time:40 min

Cuisine: Indian

Yield / Serves:2 to 3 person

Save life:2 days

Ingredients:

2 tbsp. wheat flour
2 1/2 tbsp. ghee
3/4 to 1 cup sugar or molasses (jaggery)
elaichi powder
chopped pista and almonds
Method:
Add flour and roast on slow fire, stirring continuously
Side by side add to sugar 2 1/2 cups water and keep to boil
When the atta becomes a golden brown, add the boiling sweet water
Stir gently and continuously till excess water evaporates and the ghee separates.
Decorate with chopped nuts

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Know how to make Mawa Burfi or Khoya burfi

Know how to make Mawa Burfi or Khoya burfi 

Scarcely any days back I refreshed a post on the most proficient method to make natively constructed mawa and had a lot of mawa left available. So here come a simple and basic formula made just with mawa and sugar. Mawa burfi otherwise called khoya burfi is a well known sweet amid merry season. Arranged with hand crafted mawa, this burfi is so rich, damp and flavorful that with the primary nibble you take in you will long for additional. Burfi is another name for drain solids which joined with sugar and nuts makes this prominent sweet delicacy.

On the off chance that utilizing the locally acquired mawa – grind it first and afterward include sugar. The key to this formula is straightforward – subsequent to including sugar cook mawa and sugar on a low warmth till it turns into a thick batter. In the event that despite everything it feels runny and fluid y include 1-2 tablespoon drain powder to convey it to that thick batter consistency.

A similar formula can be utilized to make pedas. Analysis and appreciate diverse flavors –

For chocolate burfi – include 1-2 tablespoon of cocoa powder and blend it to the batter, shape like burfi or peda and appreciate.

For Kesar burfi – include 1-2 teaspoon of saffron strands to the cooking mawa, include sugar and appreciate!!

Attempt my other sweet formulas – Desserts – Meethi Bundi, Kaju Katli, Milk Peda, Angoori Gulab Jamun and substantially more.

Mawa Burfi or Khoya burfi

Natively constructed mawa consolidated with sugar, nuts and enhanced with cardamom makes this prevalent sweet delicacy.

Servings :20-30 PIECES Prep Time:10 MINUTES
Cook Time :20-30 MINUTES 

Fixings 

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4 containers Thick Mawa

1-1-1/2 container Superfine Sugar

1 tablespoon Silvered almonds for embellish

2 tablespoon Crushed Pistachios

1/4 teaspoon Eliachi Powder (Cardamon Powder)

1 teaspoon Ghee

1-2 tablespoon Milk Powder (discretionary)

A couple of drops of Rose water or any embodiment

Making method: 

Amass every one of the fixings.

In a container warm ghee and disintegrate mawa. Blend and cook for 1 minute. Include 1 tablespoon of pistachios and spare 1 tablespoon for some other time.

Blend in sugar and continue blending. Blend in rose quintessence.

Cook on a low fire. The blend will turn out to be all runny as sugar has softened. No stresses.

Continue blending till all the dampness is retained and the blend turns thick like a batter. In the event that your blend is still liquidy include drain powder and modify sugar and blend.

Do the thickness test. Take some mixture in your grasp and on the off chance that it shapes a ball without staying implies your mawa batter is prepared.

Oil a plate or thali.

Exchange mawa blend to it and utilizing a blade shape it up.

Sprinkle eliachi powder...

Almonds and pistachios..

What's more, keep it aside till set and cooled totally. Cut into squares..

What's more, appreciate. Useful for 1 week if put away in sealed shut compartment.

Offer this Recipe

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