क्रिसमस प्लम केक रेसिपी | Eggless Plum Cake recipe in Hindi | Fruits and...

Dhaba Style Chana Dal

Dhaba Style Chana Dal

Ingrediants

• 1 cup Chana dal
• 1 cup finely chopped tomatoes
• ½ cup finely chopped onion
• 1 tablespoon finely chopped ginger and garlic
• 2 green chillies
• ¼ teaspoon cumin seeds
• ¼ tsp turmeric
• ¼ teaspoon red pepper
• ¼ tsp Garam Masala
• ½ teaspoon coriander powder
• 2 pinch of asafoetida
• 2 whole red chillies
• 1 tbsp ghee
• 2 tablespoons chopped green coriander finely

Method (How to make dhaba style chana dal at home)

Wash the chana dal and soak it in water for  2-3 hours.

Put soaked dal and 2 cups of water in the cooker in the dal add half of the turmeric and little salt, boil till done.

Heat the ghee in a pan, add asafoetida and cumin seeds, add chopped onions, green chillies, garlic and ginger fry till light golden.

Add turmeric powder, coriander powder, half of red chilli powder, cook for few seconds add chopped tomatoes and put the remaining salt, cook till tomatoes mashed, add the garam masala.

Put boiled dal  mix it, add half of the coriander and  boil for 2-3 minutes.

Put half a teaspoon of ghee in a tempering pan, put dry red chili, and add remaining red chilli powder put tadka in the dal.

Garnish with green coriander leaves and serve  hot dhaba style chana dal with chapatti or with rice.

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Corn Meal kachori – Makke ke aate ki kachori

Corn Meal kachori – Makke ke aate ki kachori

Ingredients (20 for kachori)

• 2 cup corn flour (Makke ka aata)
• 4-5 medium-sized boiled potatoes
• ½ cup finely chopped green coriander
• 2 green chilies finely chopped
• 1 tsp finely chopped ginger
• 1 teaspoon salt
• ¼ tsp Red Chili Powder
• Oil for frying

Method (How to make make kea ate ki kachori)

• Peel and grate the boiled potatoes, add salt, chilli powder, coriander leaves , green chilli and  ginger.
• Mix flour and make dough,  if the dough looks very hard then put a few drops of water and knead a  soft dough.
• Make small balls with the dough.

• Heat oil in the kadhai and take a ball and roll it to make small poori shape.
• Put the poori in the hot oil and fry from the all sides till it becomes golden.
• Make all kachori with the same manner and Serve hot Kachodi with potato gravy or with raita.

Instant pickle of green chillies

Instant pickle of green chillies

Ingredients

• 200 g green chillies
• 1 tbsp salt
• ¼ tsp turmeric powder
• 1/8 tsp asafoetida
• 1 teaspoon fennel seeds
• 1 tbsp Coriander seeds
• ½ tbsp mustard seeds
• ½  teaspoon fenugreek seeds
• 1 ½ tsp Amchoor powder
• 2 -3 tablespoons mustard oil
• 1 tbsp spoon vinegar

Method (How to make instant green chilli pickles at home)

Wash the chilli and dry it, then remove the stem cut and cut into small pieces.

Dry roast the fennel seeds, mustard seeds, and coriander seeds in a pan, and then grind them into coarse powder.

Mix all the spices into the chopped chilliies, add salt, turmeric and amchoor too.

Heat oil in the kadhai, add asafoetida and turmeric in the oil and put all the chilled  with the spices and close the lid.

Turn off the gas, let it be closed for two to three minutes, oprn the lid and mix  it well,  and let it cool down, after cooling add the vinegar and mix nicely.

Store it in the airtight container and eat 15-20 days.

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Wheat Flour Gram flour

Wheat Flour Gram flour

Ingredients

½ cup gram flour

½ cup wheat flour

¾ cup boora sugar

½ cup ghee

2 tablespoons semolina

1 tablespoon finely chopped almonds

1 tablespoon finely chopped cashew nuts

1 tablespoon finely chopped pistachios

1-2 tbsp edible gum (small pieces)

¼ teaspoon Cardamom Powder

Method (How to make gond ke laddu with aata and besan)

Heat 2 tbsp ghee in the kadhai and fry  the gum on low flame till puff and double in size. Take it out from the kadhai.

Put the chopped dry fruits in the same pan and fry it until it becomes light pink.

Put the remaining ghee in the kadhai and put the semolina, wheat flour and gram flour and fry it on low flame till it becomes golden brown.

Mix the roasted nuts, fried gum into to the aata.  If the pieces of gum are large, then break it slightly with the help of spatula.

Allow the mixture to cool down, mix the  boora sugar, and cardamom powder, with the help of hands.

Make small little laddus of your choice, when the laddus becomes completely cold, keep it in the air tight container.

This laddoo can be kept for 2-3 months.