Aate ke Laddu

Aate ke Laddu

Ingredients

2 cup wheat flour

1 ½  cup bura  sugar

¾  cup ghee

1/4 tsp cardamom powder

2 tbsp cashew chopped

2 tbsp almonds chopped

Method (how to make aate ka laddu)

Heat 1 tsp ghee in a wok and fry casew and almonds till light brown remove from the wok.

Add remaining ghee and roast wheat flour on low flame till light brown and nice aroma came. Switch off the flame.

When flour is slightly hot, add bura sugar and mix well with your hand. Add fried almond, cashews and cardamom powder. 

Take little amount of mixture in your hands and make a round shape. Place the laddo in a plate. Prepare all laddus as same manner. If mixture is very dry add some more ghee and make laddu.

Store in air tight container and eat upto a month.

Besan ke laddu

Besan ke laddu

 Ingredients

1 cup besan

1 cup powdered sugar

¼ cup ghee

1/4 tsp cardamom powder

Method (How to make besan laddu)

Heat  ghee in a heavy bottom kadhai, add the gram flour and cook over a low flame.

Roast until the gram flour turns aromatic and dark golden in color.

Cool down little so that it is easy to handle.

Add the cardamom powder and mix well.

Mix together the gram flour mixture and sugar.

If it is dry, add 1tbsp ghee or as needed.

Divide into 10 equal portions and shape into laddus.

Cheese Corn Paratha

Cheese Corn Paratha

Ingredients (for 3 servings)

½ sweet corn kernels

¼ cup capsicum (finely chopped)

½ cup cheese (grated)

1 tsp ginger garlic paste

¼ cup onion (finely chopped)

1 tsp oil

1 green chilli (finely chopped)

½ tsp garam masala

Salt as per taste

1 ½ cup wheat flour

Oil for frying paratha

Method (how to make sweet corn cheese paratha)

Knead wheat flour and keep aside for 30 minutes.

Coarsely grind sweet corn kernels.

Heat oil in wok , add chopped onion and fry for few minutes. Add ginger garlic paste and chopped green chillies and fry for few seconds add grind sweetcorn and cook till all water evaporate, add chopped capsicum and salt, fry for few minutes. Remove from the heat add grated cheese and garam masala and mix well. Divide the mixture into 6 part.

Divide equal 12 part of the kneaded flour. Roll 2 portions of the dough separately into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.

Place a dough circle on a flat, dry surface and spread a portion of the stuffing over it.

Place the other dough circle over it and pinch from the sides to seal it.

Heat tawa or pan place paratha on it and put some oil and fry till crispy and light brown from both side.

Repeat same procedure for making more paratha. Serve hot with raita or sauce.

Paneer Dahi Vade

Paneer Dahi Vade

Ingredients (for 3-4 serving)

200 gram Paneer

2 medium size boiled potato

2 tbsp kuttu flour (buckwheat flour)

1 green chilli finely chopped

½ tsp ginger grated

½ tsp black pepper powder

1 ½ cup fresh curd

½ tsp roasted cumin powder

½ tsp red chilli powder

1 tsp sugar

3 tbsp Sweet tamarind chutney

Rock salt as per taste

1 tbsp green coriander chopped

Oil for frying

Method (How to make paneer dahi vada for vrat)

Mash paneer and boiled potato in large bowl add buckwheat flour, salt ginger and green chilli and mix well.

Make small round patties.

Heat oil in wok and fry till golden in colour.

Mix sugar with curd and beat.

Place 3 to 4 paneer vada in a plate. Pour curd over them and sprinkle salt, roasted cumin and red chilly powder over the vadas. Now pour some sweet chutney over it. Garnish with coriander leaves. Paneer Dahi Vada is ready.

Serve immediately.

http://www.kalchul.com/index.php/vrat-or-upwas-recipe/paneer-dahiwada

for more recipe www.kalchul.com

Corn Pakoda – Bhutte ke pakode

Corn Pakoda – Bhutte ke pakode

 Ingredients (for 4 servings)

2 cup sweet corn kernels

½ cup finely chopped capsicum

½ cup finely chopped onion

4 tbsp rice flour

2 green chilli

½ inch piece of ginger

1 tbsp coriander leaves

Salt as per taste

Oil for frying

Method  (How to make corn pakoda)

Coarsely grind sweet corn kernels with ginger and green chillies.

Add rice flour, finely chopped capsicum, coriander leaves and salt, mix well and make small patties.

Heat oil in a deep pan or wok, deep-fry 8 to 10 at a time on a high flame till they turn golden brown in colour from all the sides.

Serve hot with green chutney and tomato ketchup.

for more recipe: www.kalchul.com

Aloo Paratha - आलू पराठा

Rice Recipe - चावल