Chirote Khaja Recipe

Chiroti-Khaja Recipe
Chirote also known as khaja.This is traditional and oldest Maharashtrian recipe.kids enjoys lot this snack recipe.we can make this recipe for festivels as nivedyam for god.we can store this recipe for 15to 20 days in air tight container.

Ingredients:

1 cup all-purpose flour, maida, plain flour
Pinch of salt
½ cup cold water
2 tbs rise flour
2 tbs of melted clarified butter
Oil for fry

For syrup:
3/4 cups of sugar
1/3 cup of water
1/4 teaspoon crushed cardamom seeds

Method:
Syrup:
In a pan add the very small amount of water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread.Set aside.

For Chirote:
In a bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis.keep aside.In a bowl, add the rise flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape.Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces.shown below picture.Roll them slightly. 

Heat at least one inch of oil in a frying pan over medium heat.Place rolled out chirotes into the oil, without over lapping. Deep fry the chirotes on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.Dip them in hot syrup, it should be coated from both sides take them out over greased plate.kids enjoys this recipe a lot.
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Sheer khurma Mughlai Recipe

Sheer khurma Mughlai Recipe 

Ingredients:

2 tbsp butter
1/4 cup sevaiyan
1/2 cup sugar
3 cups milk
1/4 cup chopped dried fruits(Almonds,pistachio,kaju )
2 tbsp raisins
2 tbsp dates
1 tsp chirongi nuts (charoli)
1/2 tsp cardamom powder
2 tbsp rose water
Saffron for garnish  

Method:

In a deep pan heat the butter, add sevaiyan and cook till it turns golden brown(avoid burning stir continuously).Add the sugar and milk and cook till the sugar dissolves.Add the dry fruits and raisins, mix well and allow it to simmer for 3 to 4 minutes.Add the fresh dates, charoli, cardamom powder and rose water and simmer for another 2 minutes. If the sheer khurma is too thick, add a little hot water and mix gently.Remove from the flame and serve hot or cold garnished with cardamom powder,Saffron,chopped dried fruits.
Sheer Khorma or Sheer Khurma is a festival vermicelli pudding on Eid ul-Fitr in Hyderabad, India and Bangladesh.

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Qimami Seviyan Ramadan Special Ramzan Recipe

Qimami Seviyan Ramadan Special Ramzan Recipe

Ingredients:

Vermicelli (Benarasi) 500 gms
Sugar 1.5 kgs
Khoya 500 gms
Makhana (fox nut) 100 gms
Dried coconut 100 gms (grated or finely chopped )
Water 500 ml
Green cardamom 4-5
Cloves 4-5
Ghee 150 ml
Kewda 1-2 drops
Malai (fresh cream) for topping Saffron few for garnis
raisins-10
Almonds- 10
Pistachios- 10
Saffron- 1 pinch

Method:

Heat ghee in a deep bottomed pan. Saute the cardamom and cloves in it.Keep the fried spices aside and fry the seviyan or vermicelli in the ghee till lite gold color.Keep stirring to prevent the vermicelli from getting burned.Roast almonds,pistachios,raisins.

IN a deep pan Add water and sugar in ghee and make sugar syrup, stir once sugar syrup should not be very stringy make thick syrup.

Take the syrup off the stove and allow it to cool or Add vermicelli and makhana in the syrup,  let it cook on high heat for 2 minutes.put the heat in sim, add khoya, mix and allow it to simmer on low heat for 15 minutes.Stir again to avoid burning.Finally add the grated coconut, raisins, roasted almonds, pistas and kewda, simmer it for another 5 minutes.Dish out, garnish with malai (fresh cream)and saffron.Serve hot or chill in Refrigerator.
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lauki ka halwa,shivratri special recipes,lauki ka halwa recipe,doodhi ka halwa,ghiya ka halwa,bottle gourd halwa

 Ingredients:

4 cups grated bottle gourd (lauki/ doodhi/ghiya)
1 cup milk
2cup sugar
½ cup desi ghee
1tbsp kishmish
1tsp magaz ( melon seeds)

Method:  

In a heavy bottom pan, bring the grated bottle gourd and milk to a boil. Reduce the flame and cook till almost done. Add the sugar and the ghee and cook further till the ghee leaves the side of the pan. While cooking, keep stirring continuously to avoid burning.garnish with the fried kishmish and melon  and mix well.serve.

Ayurvedic Health benefits of  bottle gourd:

Ayurveda recommends cooked lauki or bottle gourd for better digestion. It is cooling, calming, diuretic and anti-bilious. Like cranberries, bottle gourd or lauki supports the urinary system of our body by reducing burning sensation from high acidic urination. It also reduces the chances of urinary infection because it is alkalizing and has a diuretic effect. It contains many vitamins and minerals, such as, calcium, magnesium, phosphorus, Vitamin A, C and folate. It is extremely popular for weight loss. Especially the bottle gourd or lauki juice. Bottle gourd is extremely popular for reducing high blood pressure and keeping your heart healthy.Lauki or bottle gourd is known to combat excessive thirst in diabetic patients. The fiber and the minerals in the bottle gourd or lauki supports healthy digestion and combats flatulence and combats constipation. In Ayurveda it is also know to prevent premature greying. Lauki or bottle gourd juice with a pinch of sea salt maintains the electrolyte balance in the body. This is also a great remedy for people who has diarrhea.

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paneer laddu recipe,paneer ladoo recipe,paneer ke ladoo,Sugar free paneer laddu,how to make paneer laddu

Inagredients :

250 gms mashed paneer
1 tbsp ghee
500 gms maida
milk as required
1 tsp cardamom powder
2 cups sugar(for sugar diet use stevia)
oil

Method:
Combine the ghee with the flour and mix well and add the milk as required to lumps and make a thin batter.Add the paneer and mix well till the batter becomes thick.Add the cardamom powder and mix well.Make sugar syrup of one string consistency with sugar and one and a half cups of water and keep aside.Heat the ghee in a kadhai and drop spoonfuls of batter and fry till golden brown from all the sides.Soak in the syrup for at least two hours before serving.Serve immediately.
Health Benefits of Paneer:

 

Cottage cheese is a great source of calcium, which is helpful in maintaining strong teeth and bones. Due to its low lactose content, it protects the teeth against harmful sugars. Cottage cheese contains Vitamin D, which along with calcium, facilitates in preventing cavities and wearing down of the tooth enamel.

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Diya aur Bati Recipe,Valentine's day recipes,beetroot recipes,beetroot recipe with khoya

Ingredients:

2beetroots(rosted peeled and chopped and blended)
1cup khoya
1cup coconut powder
1/4cup sugar
2tbsp coco powder
10 almonds
pinepple essens
2tbsp butter
food color

Method:

Take a pan add butter let it melt,add beetroot paste statute for a min,add coco powder,sugar,coconut powder and khoya.putt off gas and make smooth dough.if mixture is too dry you can add milk.Take 3,4tbsp of khoya in a bowl add food color and pineapple essen mix well.Now make beetroot mixture into diya shapes. Fill these diya with the khoya mixture and use almonds as a flame.serve special sweets to your children.Dabetic patients can use the stevia insted of sugar,khoya. 

Stevia benefits:

Lose Weight,Safe for Teeth,Lower High Blood Pressure,Decrease Blood Sugars,

Aids in calcium formation.

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gulabjamun kulfi-summer special

 Ingredients:

1 ltr full fat milk
1/3 cup sugar
1/4 tsp elaichi powder
a few kesar strands
1 tbsp cornflour
5 small Gulab Jamuns, drained and cut into 2

Method: 

In a small bowl, soak the saffron in a little warm milk and keep aside.Dissolve the arrowroot in 2 tablespoons of water and keep aside.Pour the milk in a broad non-stick pan and bring it to a boil. Add the arrowroot solution and sugar and mix well.Simmer over a medium flame, stirring continuously till the milk reduces to a little less than half the original quantity (approx. 450 ml.).Cool completely and add the cardamom powder and saffron mixture and mix well. Add the gulab jamun pieces and mix lightly.Pour into kulfi moulds and freeze overnight till it is firm. To unmould, allow the moulds to remain outside the refrigerator for 5 minutes and then unmould by inserting a wooden skewer, stick or a fork, in the centre of the kulfi and pulling it out.

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soan papdi

Ingredients:

1 1/4 cup Gram Glour
1 1/4 cup Maida
250 gms Ghee
2 1/2 cups Sugar
1 1/2 cup Water
2 tbsp Milk
1/2 tsp Cardamom seeds crushed coarsely
4" squares cut from a thin polythene sheet

Method: 

Sift both flours together.Heat ghee in a heavy saucepan. Add flour mixture and roast on low till light golden. Keep aside to cool a little, stirring occasionally. Prepare syrup simultaneously. Make syrup out of sugar, water and milk. Bring syrup to 2 1/2 thread consistency Pour at once into the flour mixture. Beat well with a large fork till the mixture forms threadlike flakes. Pour onto a greased surface or thali and roll to 1" thickness lightly. Sprinkle the elaichi and gently press down with palm. Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet. Store in an airtight container.

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mago lassi-summer special,mango lassi recipe indian,indian mango lassi recipe,indian mango lassi with mango pulp

Ingredients:  

 1 Mango
 1 tbsp Sugar  
1 cup Yogurt  
2-3 strands Saffron (kesar)  
A pinch of Green Cardamom Powder

Method:

wash mangoand peei it and remove its seed.Grind its flesh into a mixer to make a paste out of it and transfer it into a bowl. Take yogurt, sugar and ice cubes and blend it properly in the same mixer for a minute.

Add the mango paste and blend again for half a minute on minimum speed.and serve it cool.Thanks for visit www.womenspage.in

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chum chum chum chum recipe Sweet

Ingredients:

250 gms  paneer

 2 tblsp refined flour 

 1 cup sugar 

 1 cup water
2 - 3 drop lemon colour
100 gms condensed milk 

1/4 tsp green cardamom chhoti elaichi powder
few saffron kesar strands

Method:

Melt sugar in water and heat up to make a thin syrup.Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.Take off from heat up and mix in lemon color to the syrup. Cool for a while and take off the chum-chums from the syrup.Mix in saffron and cardamom powder to sugarless, creamy, condensed milk. spread this on each piece and serve.

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