Coconut Mawa Burfi

Coconut Mawa Burfi

Ingredients

• 200 gram coconut powder
• 100 gram mawa
• ¾ cup gram sugar
• ½ cup water
• 1 tsp ghee
• ¼ tsp green cardamom powder
•  1tbsp chopped pistachios
• 1 tbsp chopped almonds

Method (How to make coconut mawa burfi)

• Add mawa in a heavy bottom pan and roast till melt. Remove from the pan and add sugar and water in the same pan and make sugar syrup of one thread consistency.
• Add mawa and mix nicely. Add coconut powder and cardamom powder,  mix nicely on medium flame till halwa like consistency.
• Grease one plate or thali with ghee pour coconut in the plate and flatten with a spatula.
• Sprinkle chopped pistachios and almond and press with spatula.
• Keep aside for 2-3 hrs. and after that cut into square pieces and serve.
• Keep in the fridge and use upto 1 week.

Marie Biscuit Chocolate Cake In Cooker

Marie Biscuit Chocolate Cake In Cooker

Ingredients

• 20-22 marie biscuits
• 1 ½ tbsp cocoa powder
• ½ cup sugar
• 2 tbsp oil
• ¾ cup milk
• 1 tsp baking powder
• 1 tbsp chopped walnuts

Method(How to make chocolate biscuit cake in pressure cooker)

• Pour one cup salt in the pressure cooker and place a wire rack, remove the gasket and vessel of the cooker and preheat the pressure cooker for 10 minutes.
• Crush the biscuit and make fine powder.
• Sift the biscuit powder along with cocoa powder and baking powder.
• Add sugar, oil and mix, add milk slowly and mix nicely, add all milk and make smooth cake batter.
• Grease one 7 inch cake pan with oil and dust some flour.
• Pour cake flour in the cake tin, sprinkle chopped walnuts and place the cake tin in the preheated cooker and cover with the lid.
• Cook on low flame for 35 minutes or till toothpick inserted come out clean.
• Demold the cake and serve.
• Garnish with chocolate syrup, slice it and serve.

डोसा बैटर से तवे पर बनाये स्वादिस्ट पिज़्ज़ा Kids Special Recipes | Pizz...

Potato Cutlets For Kids Lunch Box

Potato Cutlets For Kids Lunch Box

Ingredients

• 3-4 medium size boiled potatoes
• 1 small size carrot grated
• 1 small capsicum (finely chopped)
• 1 small onion (finely chopped)
• 2-3 slice bread (make powder)
• ½ inch ginger grated
• 1 green chilli (finely chopped) (optional)
• 1 tsp chat masala
• ¼ tsp red chilli powder
• ¼ tsp turmeric
• Salt as per taste
• 2-3 tbsp oil

Method (How to make potatoes cutlets for kids lunch box)

• Put bread slice in the mixer and grind to  make bread crumps.
• Peel and mash the potatoes, add chopped vegetables, salt, all spices and half of the bread crumps.
• Mix nicely with your hands and make small balls and keep aside.
• Heat tawa or pan add some oil.
• Take one ball flatten it and make a shape of the cutlet and roll over the remaining bread crumps.
• Place cutlets on the tawa, place 5-6 cutlets at a time and drizzle some oil over it.
• Fry till crispy and light brown from the both side.
• Serve hot with tomato sauce or with green chutney.
• You can use this cutlet as burger patty also.

Delhi Famous street Food Kulcha Matar

Delhi Famous street Food Kulcha Matar

Ingredients (for 3-4 servings)

For matar

• 1 cup white peas (soaked for overnight)
• 1 lemons size ball tamarind
• 1 large onion chopped
• 1 tbsp ginger grated
• 2-3 green chillies nicely chopped
• 2 tbsp fresh coriander leaves chopped
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• ¼ tsp turmeric
• ¼ tsp pepper corn
• 1 big cardamom
• 1 inch cinnamon
• ½ tsp cumin seeds
• 1-2 bay leaves

For kulcha

• 1 ½ cup maida
• ½ cup sour curd
• 1 tsp baking soda
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp oil
• 1 tbsp kasuri methi

Method (How to make delhi roadside kulcha matar at home)

For kulcha

• Add salt and baking soda in the maida mix curd, and half oil, add water and knead soft dough. Apply oil and cover with cloth keep aside for 4-5 hrs.
• After 3-4 hrs. knead again and divide into 5-6 pieces, roll one part and sprinkle some kasuri methi over it. Heat tawa and apply some water on back side of the kulcha put on the hot tawa and cook on medium flame till bubbles come.
• Directly roast on the gas till brown spots appears.
• Or place on baking trey, preheat oven on 200 c, place baking trey on preheated oven and bake for 10 mints.
• Apply butter or ghee on the top.

For matar

• Boil mater till soft and mushy.
• Soak tamarind into the water and make paste.
• Heat oil on a wok , crush peppercorn, cinnamon, cloves, and cardamom and add into the hot oil, add bay leaves and half of the chopped onion and ginger, fry till onion become soft.
• Add all dry spices cumin powder, coriander powder, turmeric, and chilli powder.
• Add boiled mater and mix well.
• Add salt and tamarind paste and add one cup water.
• Boil for 5-6 minutes add garam masala.
• Switch off the flame.
• Pour in the serving bowl add onion, coriander leaves, ginger.
• Serve hot with kulcha.

Rajasthani Lehsun ki Chutney

Rajasthani Lehsun ki Chutney

Ingredients

• 1 cup peeled garlic
• 1 tbsp kashmeeri red chilli powder
• 1 tsp chilli powder
• 1 tsp oil
• 1 tsp salt

Method (How to make rajasthani garlic chutney at home)

• Make coarse paste of peeled garlic.
• Heat oil in pan add garlic and sauté, add both chilli powder and salt.
• Add 1 tbsp water and sauté till all water evaporate
• Switch off the flame and let it to cool down completely.
• Serve garlic chutney with besan ki roti, bajre ki roti or with any kind of snacks.

Moong Dal Namkeen Dalmoth

Moong Dal Namkeen Dalmoth

Ingredients

• 1 cup moog dal (skinless)
• ¼ tsp baking soda
• ¼ tsp salt
• Oil for frying dal

Method (how to make haldiram moong dal at home)

• Wash and soak dal with baking soda atleast for 8 hrs or overnight.
• Wash again and drain all the water, spread dal on the kitchen towel or any cotton cloth and allow to dry for 1 hr.
• Heat oil for deep frying in a heavy bottomed wok or pan. To check the oil, drop a dal and if it comes up quick then your oil is ready for frying.
• Take one steel strainer  and keep in the oil put 2 tbsp dal in the strainer and fry till sizzling sound stop.  Remove from the oil once they turn golden brown and crispy.
• Drain the dal in tissue paper to absorb oil. Let it cool for sometime.
• Sprinkle salt and mix well and store in an airtight container.