Tawa Bhindi

Hi…friends…today I came with one of my favorite tawa recipe …yesss…its Tawa Bhindi to my style…and my style is I never deep or shallow fry the veggie for tawa recipe…very easy to make and yammy and delicious side dish for fresh garam roti or paratha !! So here I go to share with you guys !!

: Tawa Bhindi :

Ingredients :

300 -350 gms of okra ( clean,dry,cut the upper edge n long slit cut into the center) + 4 tbs oil + 1 tsp red chili powder + 2 tsp coriander powder + 1/4 tsp turmeric powder + 1.1/2 tsp MDH chiken masala + 1 tsp roasted cumin powder + 1/2 -1 tsp dry mango powder + salt to taste + chopped coriander

Method  :

Heat the oil in skillet or wide open pan on medium flame. Add the okra and toss well and toss occasionally,cook untill light brown to burn all sides.

Add all dry powders,toss well to coat the okra very well and cook untill they done nice crispyy n soft . Add chopped coriander.

Garnish with sliced lemon  with garma garam roti or paratha…..thanks !!

 

 

 

Orange Shortbread

Hi…friends…I came back after a longtime…yes..obviously the reason is summer…I spent whole times with my cute kids…full enjoyed the vacation 😋..now school going to open so i bring little time for my blog    today…with yammy baked cookies…!!

: Orange Shortbread :

Methods and ingredients :

Dry ingredients: 2.1/4 cup of all purpose flour + 1 tsp baking powder + 1// tsp baking soda + pinch of salt

Wet ingredients : 1/2 stick of unsalted butter + 30 ml of canola oil + 1 tsp orange extract + 3 tbs orange juice + 1-2 tsp orange zest + 1/2 cup of granulated sugar + 2 tbs dark brown sugar + 1 tsp vanilla extract = mix well all together.

Add dry ingredients into wet ingredients,mix it  to make cookies dough,spread in parchment paper lying baking dish and bake it for up to 15 to 20 minutes untill light brown in colour.

After removing dusting by castor sugar and cocoa powder,lets cool down and cut into shape as you like.

 

Thanks

Palak Pakode / Cripsy Spinach Leaf

Maru Rasodu | મારું રસોડું

Hiii…Friends…I m Hirwa…Today I start to share my receipe with you…I m sure you people must like it…😀

: : CRIPSY SPINACH  LEAF : :

Ingredients:

One bunch of fresh spinach

One  bowl of besan + 1 tbs rice flour + 2 tbs plain yogart + 1tsp red chilli powder + 1tsp coriander powder + 1.1/2tsp garam masala + 1/2tsp turmaric powder + 1/2tsp garlic powder or paste + 1/2tsp ginger powder or paste + 1/2 tbs parsaly and oregano herbs + 1/4 tbs soda bicar + 1/4 tbs black paper powder + salt to taste

Method:

first to take fresh spinach in the plate.

Then to take besan in the large bowl

Add all the ingredient in the besan

Add  water and to make batter just have in image

Soak spinach leaf in this batter for 5 mins

Then take oil in the frying pan and heat it on high to medium flame.and fry the spinach in the medium flame.

View original post 65 more words

Mayonnaise Creamy Tomato Rotini with Brocoli

Hiii…there….after a long time I came with delicious pasta ….it’s such yum in taste at home…hahaha yes at home,not only restaurant have yammy taste 😜…me and my family love it n always ready for new variation in taste but of course with healthy whole wheat pasta…so here I share my style…my taste to you !

: Mayonnaise Creamy Tomato Rotini with Brocoli :

Methods with Ingredients :

Brocoli  Salad :

Take properly washed brocoli floret,soak into salted hot water for 2 minutes and then drain by cool water. Toss them by extra virgin olive oil on medium flame for a minute with little sprinkle of fresh crushed black paper and pinch of salt if require.

Pasta Sauce :

Heat 1 tbs olive oil,add fine chopped  3-4 garlic cloves and saute till raw smell disappear.Add fine chopped small onion,let saute it till translucent in colour.

Add tomato sauce in it,stir for up to 5 minutes on medium heat.Add 1 tsp red chilli powder, little sprinkle of oregano herbs,parsely and dry rosemary and salt to taste, stir and simmer for 2-3 minutes.

Tomato sauce : 5 -6 large tomatoes,soak into hot water for 2-3 minutes,remove the skin,blend it very smooth in paste,strain it by strainer to remove all extract.

Add 1 tbs soya sauce and 2 tsp vinegar,mix well. Add 1/2 to 1 cup of Heinz tomato ketchup,mix well,stir untill pasta sauce become little thick and glossy in texture.

Boiled the pasta as instructions in salted water for 20-2-5 minutes on medium heat. I used whole wheat Rotini pasta,it is easily available  in market now.

Heat the 2 tbs olive oil in pan,add fine chopped 1 cup of fresh spinach and salt to taste, mix well and then add boiled pasta,mix well and stir slowly with care on low heat for a while.Finally to add  1/2 cup of mayonnaise in pasta,just mix them.

Now take pasta in serving plate and pour the pasta sauce over it and serve the plate with brocoli on side…this is my way to serve the  pasta!

So here is ready my plate for pasta…hummm…so yammyyyy !! Ok bye bye friends…see you soon !!

Hirwa

 

Prune Almond Chocolaty Loaf

Hiii…friends,thanks to stop here …today I come with my baking ….yesss…this is tender,soft and moist and super delicious cake…a bite into this bite and you will taste the sweet tanginess of prunes combines with chocolaty nutty

: Prune Almond Chocolaty Loaf :

Ingredients and Method :

For dry ingredients :

1.1/2 cup of all purpose flour + 1 cup of dark brown sugar + 4 tbs unsweetened choco powder + 1 tsp baking powder + 1/2 tsp baking soda + 1/4 tsp salt + 1 tsp pumpkin pie spice = Sieve all together in large bowl.

For wet ingredients: 60 ml of canola oil + 6 tbs usalted butter at room temperature  = mix well.

Now pour the wet ingredients into dry ingredients,mix well. Add 80 ml of milk at room temperature,mix well. Add chopped almonds and prune,mix well.

1 cup of chopped prune + 1/2 cup of chopped almonds.

Pour the mixture in parchment paper lined baking pan and bake for 35 to 40 minutes or bake untill toothpick inserted into center is come out clean.

Remove from the oven and let let it cool down completely.

A slice of this cake is really nice with one cup of warm spiced tea..yammyy!!

Hariyali Gobi Masala

Hello to you all on this wonderful day ! I think everyone’s love cauliflower….hummm its little strange if someone don’t like it🤔…so today I’m here for cauliflower lovers who always try to find different taste in cauliflower…in my kitchen cauliflower always comes with tasty..healthy and many different forms like Gobi aloo,Gobi matar,bhuna gobi,hariyali gobi,minty Gobi,Butter gobi…paratha…pakore..lots of thing…hahahaha so friends here I go with one of them…

: Hariyali Gobi Masala :

Ingredients :

1 medium size cauliflower florets boiled in turmeric water for two minutes + 2 cup of roughly chopped fresh fenugreek + 1 bunch of palak ,boiled for five minutes,washed by cold water and make puree by blender.

3 tbs oil + 1/2 tsp coriander seed + 1/2 tsp cumin + 1 tsp ginger garlic

3 large tomatoe puree + 1 tsp red chilli powder +1 tsp coriander powder + 1 /4 tsp turmeric powder + 2 tsp MDH chiken masala + salt to taste

Method :

Heat the oil in the pan ,add cumin and coriander seed ,let saute for a while,add ginger garlic,saute for half minute or till raw smell disappear.

Add fenugreek,mix well and cook for up to five minutes.Add red chilli powder,coriander powder and turmeric powder,mix well,saute for 3-4 minutes.

Add tomatoe puree,mix well,stir and cook for 7-8 minutes or untill gravy separate from the surface bottom just below the second image. Add boiled cauliflower florets,mix them slowly with care and cook for a minute.

Add palak puree,mix well and cook for up to five minutes on law to medium heat without much stir or just toss the handle of the pan slowly slowly.

Turn off the flame and transfer into bowl,sprinkle pinch of garma masala and crushed coriander seed.

Serve with garma garam roti…or naan….totally ups to your mind!🤗

Sev Barfi / Singhar jhi Methai

Hello friends….today I come with very interesting and very different taste from Sindhi kitchen …hahahaha…yesss of course it’s sweet and it’s Singhar Ji Mithai…very delicious and yammyy sweet for any kind of occasions…even very easy and quick to make it…the base of this sweet is Singhar that means feeka sev….yup! So here I go with my taste…

: Sev Barfi / Singhar Ji Mithai :

Ingredients:

unsalted sev 350 gms + khoya 350 gms + sugar 300 gms + 1.1/2 cup of water + 5-6 drops rose essence + 1/4 tsp Kesar

Dont choose finest thin sev.You can see my last post for unsalted sev.

Methods:

Take the water and melt the sugar over medium heat,add Kesar and rose essence to make 1 to 1.1/2thread consistently of sugar syrup.

Add feeka sev and gently mix it for 4-5 minutes ( sev start to soaking syrup ) then immediately add khoya,mix well and stir and cook the mixture untill thick mass or loss all the moisture in the mixtur.

Pour the mixture in all ready greased plate ,garnish by almonds silver along with pistachio and keep aside to completely cool down for 3-4 hours.After completing cut into squares.

Hummmm….here I go to keep yammyy bite  in my mouth….hehe!!!

Must try once till then bye bye and wait and watch for my next post!!😜

Unsalted Sev

Hello,welcome to my blog…today I came with one of my simple Unsalted Sev…deep fried crispy noodles like snack made from gram flour…it comes in different variations with different thickness…I’ll try to post all of them..the thinner one is usually used in garnishing of various chaats but here I made it to add one amazing sweet in my blog so unsalted sev and for yammyyy sweet …you have to wait for next..hummmm!

: Unsalted Sev :

Ingredients : 240 gms of Bengal gram flour (besan) + 1 tbs warm oil + pinch of turmeric powder + water

Method:

Sieve the besan in large plate,add oil and pinch of turmeric powder and mix well.Add enough water to make soft and smooth dough as in image.Not stiff or not hard.

Take sevai machine ,fit mold with thinnest hole and grease whole inner surface by oil,fill the prepared dough by spoone and close the lid tightly.

Heat the oil in pan for deep frying on medium heat.Starting to fall sev in hot oil,slowly move the machine in circular motion.

Fry them on both sides around 2-3 minutes untill light brown and crispy.Drain out the whole circular sev in single time with care.Let it cool completely for 15-20 minutes before breaking in pieces and you can store in air tight container for up to 2 weeks.

Thanks.

Kesar Mohanthal

Hello friends, today I came with very delicious…mouth melting and homemade Gujarati sweet…Mohanthal…a sinfully rich besan burfi…rich taste with my special ingredients …kesar and khoya !!

: Kesar Mohanthal :

Ingredients :

For syrup : 360 gms sugar + 240 ml water

For Besan mixtur : 480 gms gram flour ( besan) + 2 tbs purified butter + 2 tbs milk + 380 gms purified butter ( ghee) + 250 gms grated khoya.

Method :

Sieve the flour in large plate,add 2 tbs ghee + 2 tbs milk mixture in plate,mix well by fingers, cover it and keep aside for atleast 2 hours.

After complete time again sieve the flour by little large colander as in image.

Heat the ghee in pan ,add  besan and mix well by spatula. Roast the mixture in between medium to law flame till brown in colour,let not burn from the bottom,

Add grated khoya with cardamom powder in mixtur,roasting continue till nice aroma spread all in kitchen..hahaha…untill khoya mix very well.

Take off the heat and add Kesar (saffron).

Take sugar in saucepan and add enough water to barely cover the sugar.Let it boil on medium heat to make 1.1/2 thread consistently sugar syrup.

Now pour the syrup into besan mixtur,mix well and again keep on law heat flame.Or you can pour the besan mixtur into sugar syrup and then continued the same.Keep stirring constantly till nice homogeneous mass of mixtur comes out.

Pour the mixtur in greased baking pan,evenly spread all over.Garnish by pistachio powder and almonds slices.Keep aside for 4 to 5 hours and then….then..then what ??

hahaha…of course cut into squares and keep into mouth😜

Wow…such a  superb…super delicious and mouthmelting Mohanthal !!

Lemon Mathari / Lemon Farsi Puri

Hello to you all on this wonderful day!! I think everyone’s favorite Mathari or Farsi puri in teatime….I just love it but I also like something different in my Mathari so I tried it with many different ways…different ingredients…and just awesome result come out…yahhh…so here I share one of them…Lemon Mathari !!

: Lemon Mathari / Lemon Farsi Puri :

Ingredients:

500 gms all purpose flour + 1 tsp red chilli powder + 1 tsp coriander powder + 1 tsp MDH Chana masala powder + 1/2 tsp jeera powder+ 1 large lemon juice and lemon zest + 2 tbs oil +  up to 100ml warm water + 1/4 tsp salt

Method : Take all the ingredients in large flat plate except water,rubb very well in between palms to mix it.

Add water little by little to kned the little stiff and hard dough,keep aside for 30 minutes.

Divide the dough into 6-7 portion of balls,take one of them and rolled it large thick flat bread. Cut them in circle in shape and prick it by fork spoon as at in image.

Heat the oil in deep frying pan , add 6-7 puries and let them fry over medium flame.When puries start to fry just like little pinkish colour with bubbling,immediately flame turn to law flame and fry on both sides untill nice light brown in colour.

Remove from the pan and soaked by kitchen tissue towel.Let them cool down completely and store into airtight container.

Great with one cup of tea at anytime…..yuppe for me and my family !! Let’s try once…I’m sure you love it…Have a fun gays !

Thanks.