Gujiya

Diwali Special recipe

Yield : 15-20 Gujiya

Ingredients:

 Mawa/khoya                100 Grams
 Cardamom Powder      1/4 Teaspoon
 Cashew                        20
 Almond                        20
 Dry grape (Kishmis)    15
 Sugar                            1/2 Cup
 All Purpose Flour          2/3 Cup
 Ghee                              1/2 teaspoon
 Salt                                A pinch
 Ghee/Oil                       3 Cups (Frying purpose)
 D Shape Gujiya Maker


Direction:

 For Stuffing: Slice Almond and Cashew finely. Grind sugar to powder. Grate Mawa by hand grater and now mix it with sugar, cardamom powder ,almond,dry grape and cashew.


Prepare dough now.Sieve all purpose flour , add ghee and salt.Make a smooth dough by adding lukewarm water.Dough should not be very soft or hard. Cover the dough by damp cloth for 5 minutes before making the balls.

Now make small ball of the dough and keep it inside the damp cloth so it won't dry. Roll each ball to make puri.

Keep the puri on gujiya maker by opening it broad. Now fill the stuffing in the one of D shape and pat one of the edge by water with your finger so it will not break while frying. Close the gujiya maker to make D shape and remove gujiya slowly so it won't break the shape. Likewise prepare all the Gujiya.

Fry Gujiya in Ghee on Medium heat else it won't cook from inside.Keep stir so it get cook all sides.Fry until color turn little golden.

Few Points to Taken care of:

1. When pressing the D shape for making Gujiya, remember that the stuffing should not lie on the edges .It will break while frying and stuffing will come out.

2. Raw Gujiya should be cover by damp cloth if it's takes longer to fry them. Dried Gujiya will break while frying.

Chinese Fried Rice

Indo Chinese dish.

Yield : 4 Serving

Ingredients:

  Basmati Rice              2 Cups
  Water                          2 Cups + half of 1/4 Cups
  Green Onion              4 Bunches(chopped finely)
  Carrot                         2 Large (thin Slice long)
  Capsicum                   1 Medium(chopped finely)
  Onion                         1 Medium(chopped finely)
  Oil                              2 Teaspoon
  Ginger-garlic paste     2 Teaspoon
  Soya Sauce                  1 Teaspoon
  Red Chili Sauce           1 Teaspoon
  Tomato Ketchup          3 Teaspoon
  Ajinomoto                    a Pinch
  Salt                              Adjust to taste


Directions:

 Wash rice three times by water so starch will go away and once you fill rice with water in pressure cooker it will appear clear in water. Pressure cook for exact three whistles.

Heat oil in wok until smoke. Now add ginger garlic paste and onion sauté till rise aroma. Add carrot ,capsicum and mix well. Now add Rice on top add soya sauce,red chili sauce and tomato ketchup.

Mix with soft hand and add salt and ajinomoto.Mix it well and cook for another 10 minutes.

Serve hot.

Gobi Manchurian / Cauliflower Manchurian

Chinese specialty with Soya ,Chili and Tomato Sauce.

Yield: 4 Serving

Ingredients:

  Cauliflower                      1 Big Size (600 Grams) (Cut into the florets)
  All Purpose Flour             1 1/2 Cup
  Corn Starch Powder         6 Teaspoon
  Water                               1/4 Cup
  Ginger-Garlic Paste         6 Teaspoon
  Oil                                   4 Cups + 3 Teaspoon
  Onion                              1 Medium (Finely Chopped)
  Soya Sauce                     1 Teaspoon (+ 1/2 Teaspoon if need dark color)
  Red Chili Sauce              1/2 Teaspoon( Adjust to your Taste)
  Tomato Sauce                 1 1/2 Teaspoon (Use Maggi,Heinz Tomato Ketchup)
  Ajinomoto                       1/8 Teaspoon (Make it less as much as you can)
  Salt                                   Adjust to taste
  Cilantro                           A small Bunch

Direction:

 Heat 4 Cups of oil in the wok for deep frying the Cauliflower florets on medium heat. Prepare Batter by mixing All purpose flour, 4 Teaspoon of ginger-garlic paste,Salt 1/4 Teaspoon,water and corn starch powder.Make batter smooth, then dip the cauliflower florets and now deep fry until turns golden in color florets.

After all the cauliflower florets done with frying ,keep on the tissue paper to soak excess of the oil. Heat 3 Teaspoon of oil in the wok ,add onion,ginger-garlic paste 2 teaspoon fry for 3-4 minutes then add fried cauliflower florets.Mix well and add soya sauce,red chili sauce , salt, ajinomoto and tomato ketchup.

Toss it well and garnish with finely chopped clinatro.


Notes:

1. Never chop Cauliflower by knife it will turn into small and waste of the residue left.
2. Adding Cornstarch into batter give a little crispness to the dumpling.

Cranberry Pickle / Karonde ka Achar

One of the spicy tangy Pickle.

 

Ingredients:

   Cranberry                      250 grams (Fresh Red Color, cut into 2 halves)
   Mustard Oil                   1/2 Cup
   Salt                                2 Teaspoon
   Turmeric                       1 1/2 Teaspoon
   Red Chili Powder         3 Teaspoon
   Cumin Seed                  2 Teaspoon (Dry Roasted)
   Fennel Seed                  2 Teaspoon (Dry Roasted)
   Fenugreek                     1 1/2 Teaspoon (Dry Roasted)
   Mustard seeds                4 Teaspoon(Grated coarsely)
   Asafoetidia                    1/4 Teaspoon


Direction:


 Prepare masala by dry roasting cumin seed,fennel seed and fenugreek seed. Keep on the plate to cool it ,then grind them finely.

 Now, add turmeric,salt,red chili powder and asafoetidia to grind masala.

Now heat oil in the wok and wait until it smoke.Turn off the flame and add Cranberry which you have sliced into two. Mix well and then add masala which contribute all ingredients.

Mix well and let it cool to room temperature. Store in the Glass or Plastic Container so you can set it into sunshine window for next 3-4 days and each day mix well.

Serve with hot Paratha, Rice and like the way you want.




  

Mawa / Khoya

Mawa / Khoya

This is the most important ingredient when thinking about your favorite dessert.In India it's obviously available in market so no need to cook but when you are outside your home country and trying for Mawa / Khoya then this recipe would adjust you with your limitation.

Ingredients:

    Ricotta Cheese               1 Cup (15oz) as available in market
    Ghee/Purified Butter      2-3 Teaspoon


Direction:

   Ricotta cheese is kind of Mawa but it contains some water which require to be evaporate either by cooking into microwave or over gas /electric burner.

I am going to use the gas burner for this recipe.In a non-stick container add ghee and let it cook on medium flame until it melts, add ricotta cheese and keep on stirring until it melts like thick mixture.

Stir continuous so that it would not stick to the bottom of the pan. Exact 40 minutes require to stir to convert it into Mawa.

Mawa can be used to make Gulab Jamun, Pedha, Kaju Katli, Badam Barfi, Gujiya, Gajar ka Halwa and many more sweet dishes.

Hope you enjoy the joy of cooking mawa at home.

Gulab Jamun

This is Indian version of donut ,the popular dessert with essence of rose water and sweet syrup.

Yield: 4

Ingredients:

    Mawa (Khoya)              1 Cup

    Wheat Flour                 1/4 cup and 2 teaspoon

    Cardmom Powder        1 Teaspoon

    Rose Water                   2 Teaspoon

    Sugar                            1 1/2 Cup

    Water                            1 1/2 Cup

    Cooking Soda             1/4 Teaspoon

    Ghee                            3 Cups

Direction:

 Heat Oil in the Wok on low-medium. In another container mix water and sugar syrup with rose water 1 teaspoon and heat on medium.

For the dough add Mawa,Wheat flour,cardamom powder, cooking soda ,rose water and 2 teaspoon of ghee together to make a soft dough. Divide dough into small balls and make smooth ball without any crack .

If the dough does not comes out smooth enough then you add a little water to make the soft dough.

Now on the low-medium flame oil which is already heated up add one by one ball into it. Add less balls at a time as it will expand size.You will find that each ball pops up from bottom within 15 seconds and start rolling on it's own.Stir occasionally. Fry until color changes to light brown.

Turn off the Sweet Syrup flame.Add the fried balls into the hot syrup and keep them for 20-30 minutes in the syrup so it will absorb the sweet inside.

IMPORTANT:

1.Don't fry the balls on high heat it's make them cook faster and will not be cooked from inside and also it make it hard.

2.Don't try to add more Soda as soda make balls softer but adding any more make them spread while frying and ball shape will be gone.

3. Always fry the balls on the same flame to maintain the right temperature of your oil so it will cook properly.

4.While frying stir occasionally as it has to be cooked all the sides.

5.Ball Size will increase to double so make small balls.

6. If you're Mawa is too watery then you may require to increase the quantity of wheat flour but remember that result dough should be smooth and soft. 

Check Mawa / Khoya Recipe.

   

Masala Papad

Masala Pappad is great dish for starter or snack time.

Yield:  4 Serving

Ingredients:

            Pappad                         8 (Punjabi Masala)

            Onion                          2 (Chopped into small cubes)

            Green Chili                  2 ( Finely Chopped)
            Tomato                        2 (Chopped into small cubes)

            Salt                              As per taste
            Cumin Powder            1/2 Teaspoon (Dry Roasted)

            Cilantro                        a small Bunch (Finely chopped)

Direction:

   We have two ways for cooking pappad. The pappad is spicy and if you want to keep it spicy as it is then roast the pappad over the burner. If like to reduce the spiciness then deep fry in oil.

After cooking Pappad we need to prepare masala. Mix onion, tomato, green chili, cumin powder and salt altogether and wait for 5 minutes so it will left some water. Now drain water and ready with masala.

Spread the masala over the Pappad and garnish with finely chopped cilantro.