Till Aur Mava Ke Ladoo तिल और खोया लड्डू Sesame Seed and Mava Ladoo Reci...

Sesame Seeds Chikki

Sesame Seeds Chikki

Ingredients

• 200 gram white sesame seeds
• 200 gram jaggery
• 1 tsp ghee
• 1 tbsp chopped pistachios
• 1 tbsp chopped cashewnuts
• ¼ tsp green cardamom powder

Method (How to make sesame seeds chikki at home)

• Heat a heavy bottom wok and dry roast sesame seeds on low flame for 3-4 minutes, add chopped pistachios and cashew and roast for 1 more minute. Switch off the flame and place and sesame seeds in a plate.
• Take one flat plate or trey and grease with ghee and keep aside.
• Now add ghee on the wok and add jaggery and stir continuesly till jiggery melt down completely. Add cardamom powder, roasted sesame seeds and nut and  mix well.
• Switch of the flame and pour the mixture into the greased plate and roll with rolling pin into a ¼ inch thin chikki. Cut into desire shape and size. Let it to cool down completely.
• Store in airtight container and serve whenever you want.

Chana Dal Ka Paratha

Chana Dal Ka Paratha

Ingredients

• 1 ½ cup whole wheat flour
• ½ cup chana dal (washed and soaked for 4-5 hrs.)
• 1/8 tsp heeng
• ¼ tsp cumin seeds
• ½ cup oil
• ½ tsp coriander powder
• ½ tsp dry mango powder
• ¼ tsp red chilli powder
• 1 tbsp coriander leaves (nicely chopped)
• 1 tsp ginger (grated)
• Salt as per taste

Method (how to make stuffed chana dala paratha)

• Wash and soak chana dal for 5-6 hours and drain the water.
• Heat 1 tsp oil in a kadhai and add cumin seeds, heeng and add soaked dal.
• Add ½ cup water and salt. Cooked on low flame till dal become soft.
• Mash dal with potato masher or any spatula and add all dry spices, grated ginger, coriander leaves and mix well. Make 10 equal balls with the mixture.
• Add 1 tsp oil in wheat flour add water and knead soft dough and keep aside for 30 minutes. Make 10 balls with the kneaded flour.
• Take one ball and roll with the rolling pin around 3 inch wide, filled with one part of the filling mixture and fold the dough from all side and press it with hand to spread filling all over paratha. Roll it again into 6 inches wide paratha.
• Heat tawa or griddle and put paratha over it, pour some oil over it and roast paratha from both side on medium flame till  light brown from all side.
• Make all paratha with the same manner. And serve with tomato sauce or raita.

Whole Wheat Flour Eggless Plum Cake

Whole Wheat Flour Eggless Plum Cake

Ingredients

• 2 cup whole wheat flour(or half maida half wheat flour)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ cup and 1 tbsp brown sugar
• ½ cup and 1 tbsp white sugar
• ½ cup yogurt
• 1 cup oil or melted butter
• 1 tsp vanilla essence
• ½ tsp cinnamon powder
• ½ tsp nutmeg powder
• 1 cup apple juice
• ½ cup dates (chopped)
• 2 tbsp raisins
• ½ cup tutti fruity
• 1 cup chopped dry fruits (apricot, cashew, almonds, walnuts, pistachios)
• ¼ cup hot water

Method (how to make whole wheat flour eggless plum cake at home)

• Soak all dry fruits, dates, raisins, and tutti fruits in the apple juice atleast one day before and keep in the fridge. (bring the mixture on the room temperature before making the cake).
• Mix whole wheat flour, baking soda, baking powder, cinnamon powder, nutmeg powder and salt together and sift atleast 2 times and keep aside.
• Mix hot water, oil or butter and sugar and mix well.
• Add yogurt and give a nice stir.
• Now add dry ingredient into the wet ingredients slowly and fold with spatula. 
• Place butter paper in a cake mould and grease with oil pour all cake mixture into the cake mould and tap to remove excess air.
• Pre Heat oven on 170 degree c and place cake mould in the oven and bake for 40-45 minutes or till tooth pick insert come out clean.
• Remove from the oven and keep aside to cool down completely. When cool down completely de- mold and cut into pieces and serve.

Roasted Whole Gram Chikki

Roasted Whole Gram Chikki

Ingredients

• 2 cup roasted whole grams (skinless)
• 2 cup sugar
• 1 tsp ghee

Method (How to make chikki at home)

• Heat ghee in kadhahi add sugar, and on medium flame stir continuously till sugar melt completely.
• Switch off the flame and add roasted grams and mix nicely.
• Grease one flat plate or tray with ghee.
• Pour all mixture on the greased plate and spread evenly or roll with the rolling pin.
• Allow few minutes to set and remove from the plate when still warm. Make small small pieces and keep in a air tight container.
• Serve and enjoy.

Whole Wheat Flour And Sesame Seeds Laddu

Whole Wheat Flour And Sesame Seeds Laddu

Ingredients

• 150 grams sesame seeds
• 200 gram whole wheat flour
• 1 ½ cup bura sugar (Khiladana)
• 1 cup ghee
• ¼cup almond (roughly chopped)
• ¼cup cashew (roughly chopped)
• 6-8 green cardamom (powder)

Method (How to make wheat flour and sesame seeds laddu)

• Dry roast sesame seed on low flame and coarsely grind and keep aside.
• Heat half of the ghee on a heavy wok and roast wheat flour till golden brown add chopped nut and roast few more minutes. Switch off the flame and let it to cool down slightly.
• Add coarsely ground sesame seeds, cardamom powder, remaining ghee and bura sugar mix nicely with your hand.
• Make small-small balls with the mixture and keep aside for cool down.
• When cool down completely keep in the airtight container.
• Eat and enjoy!

Cake Balls

Ingredients

• 1 small size basic sponge cake
• ½ cup cream cheese
• ½ cup melted brown chocolate
• ¼ cup coloured sprinkling sugar

Method (How to make cake balls at home)

• Crumble sponge cake into a large bowl.
• Add cream cheese and make dough.
• Make small bite size balls, keep inside the fridge for 30 minutes to set.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Dip the cake balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
• Sprinkle coloured sugar and keep in the fridge for 30 minutes or till set.
• Serve and enjoy!

Sooji ki Kachori

Sooji ki Kachori

Ingredients (for 15-16 kachori)

• 1 cup sooji
• 2 cup water
• ½ tsp salt
• 1 tbsp oil

For filling

• 3-4 medium size potato (boiled and mashed)
• ½ cup green peas (boiled)
• ½ cup onion (finely chopped)
• 1-2 green chillies (finely chopped)
• 1 tbsp ginger (finely chopped)
• 1 tbsp coriander leaves (finely chopped)
• 1 tsp coriander powder
• 1 tsp red chilli powder
• ½ tsp garam masala
• ½ tsp dry mango powder
• Salt as per taste
• 1 tbsp oil
• Oil for frying

Method (how to make sooji ki kachori)

• Heat 2 cup water, when water start boiling add salt, 1 tbsp oil and sooji and stir continuously till water evaporate.
• Keep aside for cool down.
• When sooji is warm knead with hand till soft like dough.

For filling

• Heat oil in a wok add cumin seeds and sauté, add ginger, green chillies and chopped onion and sauté till light brown.
• Add boiled green peas and mashed potatoes and mix nicely.
• Add coriander powder, garam masala, red chilli powder, salt  and dry mango powder  and mix nicely.
• Add chopped coriander leaves and switch off the flame.
• Keep aside for cool down.
• Heat oil for frying kachori.
• Make 15 part with the dough and 15 part of filling.
• Take one part in your palm and spread like poori fill one part of filling and seal it to make kachori shape. (make all kachori when dough is warm)
• Make all kachori with same manner and put in a oil fry till light brown and crispy on medium to low flame.
• Fry all kachori as same manner and serve hot sooji kachori with green chutney or with tomato sauce.

Matar Malai Curry

Matar Malai Curry

Ingredients (for 4-5 servings)

• 2 cup Green peas (boiled)
• 1 cup onion (finely chopped)
• 1 cup tomato (finely chopped)
• 1 tbsp ginger garlic (finely chopped or grated)
• 3 tbsp ghee or oil
• 1 cup fresh cream
• 1 tsp cumin seeds
• 1 tsp coriander powder
• salt to taste
• 1 tsp Red chilli powder
• 1 tsp garam masala
• ½ tsp cinnamon powder
• ½ tsp turmeric powder
• 1 tbsp coriander leaves (chopped)

Method (How to make restaurant style matar malai at home)

• Put refined oil or ghee in a pan. Add cumin seeds and sauté for few seconds, add chopped onion and sauté till light brown on low flame.
• Add chopped garlic and ginger pieces into it.
• When they turn pink in colour, add chopped tomato and coriander powder, cinnamon powder and turmeric powder in it and cook it for another 10 minutes.
• Then add salte, red chilli powder and garam masala into it.
• Then add milk and malai into it.
• Cook for  4-5 min, add boiled green peas into it and cover the pan, cook for 10-15 min, or till done.
• Matar malai is ready to serve garnish with fresh coriander leaves and serve with paratha or roti.

Gobhi Butter Masala

Gobhi Butter Masala

Ingredients (for 4-5 servings)

• 1 medium size Cauliflower (big pieces)
• 2-3 medium size Onions
• 15-18 Cashew nuts (soaked and make paste)
• Salt as per taste
• 3 tbsp Butter
• 6-7 tomatoes (red apple tomato)
• 1 tsp Sugar
• 2 green cardamom
• 3-4 Cloves
• 1 inch Cinnamon stick
• 1-2 Bay leaf
• 1 tsp Ginger garlic (chopped)
• 1 tbsp Kasuri methi
• 2 tbsp Oil
• ½ tsp garam masala powder
• ¼ tsp turmeric powder
• ½ cup fresh cream
• 1 tbsp fresh coriander leaves (chopped)

Method (How to make restaurant style gobhi butter masala at home)

• Cut and cleaned cauliflower florets, boil water in a deep pan add pinch of salt and turmeric powder. Add cauliflower in boiling water and immediately remove from the flame and leave it for about 5 minutes in the hot water. Drain the water and keep the cauliflower aside.
• Heat 1 tbsp oil in a pan, add cinnamon, green cardamom, cloves and bay leaf to this. Add chopped onion, ginger, garlic and salt and saute till light brown. Add the chopped tomatoes and cook till soft.
• Remove from flame and let it cool. Grind this to a fine paste adding soaked cashew nuts.
• Heat 3 tbsp butter and 1 tbsp oil in a pan over low flame, add red chili powder and mix till a nice aroma appear. Add the ground paste to this and saute till the raw smell disappear and oil appears on top. Add 1 cup water to this and bring to boil.
• Add the cauliflower florets, garam masala, and sugar  and cook for about 6 – 8 minutes, or till the cauliflower is cooked.
• Add kasoori methi, coriander leaves and fresh cream and combine well. Top it with 1 tsp butter and remove from flame.
• Serve hot with chapathi or naan.

Paneer Tikka Masala

Paneer Tikka Masala

Ingredients (for 3-4 servings)

For tikka

• 200 gram fresh paneer (1 inch cube)
• 1 large capsicum (1 inch cubes)
• 1 large Onion (cut and removed layers)

For marination

• 1 tbsp rosted gram flour
• 1 tsp ginger garlic paste
• 1 tsp kashmeeri red chilli powder
• ¼ tsp kasoori methi powder
• 1 tbsp vegetable oil
• Salt as per taste
• 2 tbsp hung curd
• 2 tbsp oil for shallow frying paneer
• ½ tsp garam masala
• ½ tsp coriander powder

For gravy

• 1 large onion (roughly chopped)
• 1 cup tomato puree
• 1 tsp ginger garlic paste
• 1 tbsp cashew paste
• 1 tsp coriander powder
• 1 tsp kashmeeri red chilli powder
• 3 tbsp oil
• ¼ tsp turmeric powder
• Salt as per taste
• 1 tbsp fresh cream
• 1 tsp sugar
• ½ tsp garam masala
• 1 tbsp coriander leaves (for garnishing)

Method (How to make paneer tikka masala at home)

• Mix all tikka ingredients except paneer, capsicum and onion and mix well.
• Add paneer, capsicum and onion and mix well, keep aside for marination for ½ an hour.
• Heat oil in a non stick pan and add paneer and shallow fry paneer from all side. Add capsicum and onion and fry from all sides.
• For gravy
• Heat oil in a pan fry onion paste till light brown, add ginger garlic paste and fry till raw smell gone.
• Add all dry spice and tomato puree and fry till oil separate from the pan.
• Add cashew paste and fresh cream and add half cup water, sugar  and garam masala cook till one boil.
• Add fry paneer and vegetables and mix well.
• Cook for few minutes and switch off the gas.
• Garnish with fresh coriander leaves and serve hot with nan or with chapatti.

Batata Vada

Batata Vada

Ingredients

For outer coating

• 1 cup Gram Flour
• ¼  tsp Turmeric powder
• ½ tsp Red Chili powder
• Salt  as per taste

For stuffing

• 4-5 medium size potatoes  ( boiled and mashed )
• Oil for deep frying
• 2-3 Green chilli (finely chopped)
• 2 pinch asafoetida
• ½ tsp mustard seeds
• 1 tsp grated ginger
• 1 tsp Garlic paste
• 8-10 Curry Leaves
• 1/8 tsp Turmeric powder
• 2 tbsp Coriander leaves (finely chopped)
• 2 tsp Oil
• 1 tsp lemon juice
• Salt as per taste

Method (How to make Batata Vada at home)

For the outer batter

• In a bowl add gram flour, turmeric powder, red chilli powder  and salt.
• Add water to make a slightly thick batter.

For the stuffing

• Heat oil in deep non-stick pan add mustard seeds and asafoetida sauté for few seconds.
• Add chopped curry leaves, green chillies, ginger and garlic and sauté till raw smell gone.
• Add turmeric powder and boiled and mashed potatoes and cook for a minute on a low flame.
• Add coriander leaves and lemon juice, mix well. Switch off the flame and allow the mixture to cool down completely.
• Make equal sized round balls of the potato mixture.

To make the Batata vadas

• Heat oil for deep frying the vada.
• Dip each ball in the gram flour batter to coat them evenly.
• Deep fry until golden brown in colour from all sides.
• Serve hot with Dry Red chutney or coriander chutney and with green chillies.

Fresh Coconut khoya burfi - Nariyal Mawa Burfi

Fresh Coconut khoya burfi - Nariyal Mawa Burfi

Ingredients

• 1 small size fresh coconut

• 100 gram khoya

• ¾ cup sugar

• ½ tsp cardamom powder

Method(How to make fresh coconut and mawa burfi)

• Break the fresh coconut, discard water and remove the meat of coconut.
• Make the fine powder with fresh coconut.
• Add sugar and ¼ cup water and boil till one thread consistency syrup.
• Add khoya and mix well.
• Add coconut and cardamom powder and cook till mixture leaves pan and burfi consistency.
• Grease one try with ghee and pour mixture in the try, spread evenly.
• Let it to cool down completely and cut into square pieces.
• Serve tasty coconut khoya burfi.