Shakarkand ki kheer – Sweet Potato Kheer

 Shakarkand ki kheer – Sweet Potato Kheer

Ingredients (For 4 servings)

• 3-4 medium sized sweet potato
• ½ litre of milk
• ½ cup sugar
• 1 teaspoon ghee
• 1 tablespoon finely chopped almonds
• ¼ teaspoon Cardamom powder

Method (how to make kheer with shakarkand)

Wash sweet potato well and peel it, then grate it.

Put one spoon of ghee in a pan, heat it, add grated sweet potato and roast it for two to three minutes.

Add milk and cook the milk until the sweet potato cook and  half of the milk is evaporate.

Add sugar, chopped almonds, cardamom powder and mix well switch off the flame and let it to cool down.

Serve and enjoy the delicious kheer.

Crispy and Spicy Potato Fry for fast

Crispy and Spicy Potato Fry for fast

Ingredients

• 4-5 boiled potatoes
• ¼ cup chest nut flour
• 1 tablespoon ghee or oil
• ¼ tsp salt (rock salt)
• ¼ teaspoon roasted cumin powder
• 1-2 green chilies finely chopped
• ½ teaspoon red chilly flacks
• ¼ cup finely chopped green coriander
• ¼ teaspoon spoonful finely chopped ginger
• ½ lemon juice

Method (how to make crispy and spicy fry potatoes for fasting)

Peel the boil potatoes and break into small pieces.

Heat oil or ghee in the kadhai, put green chilli and ginger and fry it for a few seconds.

Add flour and sauté for few seconds, add potatoes and mix well, add salt, chilli powder  and cumin powder to the potatoes and fry them on a low flame for 2-3 minutes.

Add coriander leaves and sauté for 1 minute, switch off the flame.

Mix lemon juice and mix well.

Garnish with coriander leaves and serve with tea.

Potato Dahivada For Navratri Fast

Potato Dahivada For Navratri Fast

Ingredients

• 3-4 medium size boiled potatoes
• ½ cup shinghada or kuttu flour
• 1 tsp sendha salt
• ½ tsp grated ginger
• ½ tsp roasted cumin powder
• 1-2 green chillies (finely chopped)
• 1 tbsp chopped coriander leaves
• ¼ tsp pepper powder
• ¼ tsp red chilli powder
• Oil for frying
• 1 tsp sugar
• 500 gram curd

Method(How to make potato dahi vada for fasting)

Mash or grate boiled potatoes, add flour, half of the salt, pepper powder, green chillies, coriander leaves, grated ginger and mix nicely to make soft dough.

Heat oil in a pan, Make small lemon size ball with the potato mixture flatten them in your palm and put in the hot oil, fry the vada on medium flame till light brown from the both sides.

Beat the dahi nicely add sugar, and salt put all vada in the dahi, sprinkle chilli powder, salt and roasted cumin powder.

Garnish with coriander leaves and serve.

Potato Nuggets

Potato Nuggets

Ingredients

• 4 medium size boiled potatoes
• 1 cup bread crumbs
• ½ cup corn flour
• 1 tsp mixed herbs
• 1 tsp chilli flacks
• ½ tsp pepper powder
• 1 tsp grated garlic
• 1 cup grated cheese (mozzarella or processed)
• Oil for frying
• Salt as per taste

Method (How to make Maccain style potato nuggets at home)

• Mash or grate potatoes nicely, add half of the bread crumbs and half of the corn flour.
• Add all spices and salt, add grated cheese and mix well with hand, add tsp oil and mix. Cover the potato mixture and keep inside the fridge for ½ hr.
• Make small small balls with mixture.
• Add water in the corn-flour and make paste.
• Dip one ball in the corn-flour mixture and roll over the bread crumps and keep aside make all nuggets with the same manner and keep in the fridge for 1 hr.

• Heat oil in a deep pan and fry nuggets in hot oil till brown and crispy.
• Serve hot potato nuggets with tomato sauce or with green chutney.

Dhaba Style Paneer Masala

Dhaba Style Paneer Masala

Ingredients(for 4 servings)

• 200 gram fresh paneer
• 100 gram curd
• 2 medium size onion finely chopped
• 2-3 tomato (pureed)
• 1 tbsp ginger garlic paste
• 1-2 green chillies slit
• 1 tsp roasted gram flour
• 1 ½ tsp coriander powder
• ½ tsp garam masala
• ½ tsp turmeric
• ½ tsp kashmeeri red chilli powder
• ½ tsp cumin powder
• 1 tsp kasoori methi
• 2 tbsp ghee or butter
• 2 tbsp oil for frying paneer
• 2 bayleaves
• 1 -1 big and small cardamom
• 3-4 cloves
• 10-12 black pepper
• 1 inch cinnamon

Method (How to make dhaba style paneer masala at home)

• Heat oil in pan and shallow fry paneer cubes till light golden from all sides.
• Remove the oil from the pan and add ghee, add whole spices and fry for few seconds.
• Add chopped onion and fry for 2-3 min add ginger garlic and fry for 1 minutes add curd and cook for 2-3 min or till water evaporate.
• Add coriander powder, turmeric, salt, cumin powder, red chilli powder and fry till oil separate.
• Add tomato puree and cook till water evaporate and oil separate.
• Add one cup water and paneer cubes and cook for 5 min on low flame, add garam masala and mix well. Switch off the flame .
• Garnish with chopped coriander leaves and ginger juliennes serve with nan, chapati or with rice.

Instant Coconut modak for Ganesh Chaturthi

Instant Coconut modak for Ganesh Chaturthi

Ingredients

• 1 cup powdered coconut
• ½ cup condensed milk
• ¼ tsp cardamom powder
• 1 tbsp chopped cashew and almonds
• 1 tsp ghee

Method (How to make coconut modak for ganpati pooja)

• Heat ghee in a pan add coconut powder and roast for few seconds add condensed milk and cardamom powder.
• Mix and cook for 1 minutes while stirring continuously.
• Switch off the flame and keep aside for cool down completely.
• Take modak mold and grease with ghee put some coconut mixture in both side put some chopped nut in between and press tightly. Remove extra mixtue.
• Open the mold and take out  modak carefully. Make all modak as same manner.

Whole Wheat Flour Fried Modak For Ganesh Chaturthi

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Whole Wheat Flour Fried Modak For Ganesh Chaturthi

Ingredients

For Outer layer

• 1 cup maida or Wheat flour
• ¼ cup water or as needed
• 2 tbsp ghee
• 1 pinch of Salt

Stuffing

• 1 tsp ghee
• 1 cup Grated coconut
• ½ cup Jaggery powdered
• ¼ tsp Cardamom  powder

Method (How to make modak at home for ganpati festival)

For stuffing

• In a pan, add ghee, grated coconut and fry  coconut till water evaporate, add jaggery, cardamom powder and mix well.
• Cook over medium flame until the jaggery melts and again becomes thick and start leaving the sides. Keep for cool down completely.

For dough

• Add melted ghee and salt into the aata or maida and mix well add water and make a little stif dough. Let the dough be stiff, not too loose.
• Make small balls with dough and roll into small chapaties.
• Make equal sizes balls with the coconut filling.
• Keep one ball of stuffing in the middle of the small chapati.
• Pleet it on the top and pinch to seal it. Repeat to finish all, in the same way.

• Heat enough oil or ghee in the kadhai, once hot, put the flame to medium. Drop few modaks at a time. Cook in medium or low flame until light golden from all sides, drain in paper towels.
• Fry all modak with the same manner and serve.