Doodh Peda / Malai Peda / Milk Peda

Valentine Day is near to door.....So what you are planning friends !!! Here is presenting easy n quick delicious MALAI PEDA from my kitchen...... :) :) :) My hubby loves peda in any form.....so thought to make this n wish a Happy Valentine day to my darling hubby.... <3 <3 

                     

Ingredients :-

Nestle Milk maid - 1 tin (400 gms) (sweetened condensed milk)

Milk powder - 5-6 tsp

Milk - 1 cup 

Corn flour - 1 tsp

Lime juice / Citric acid - 1 tsp

Ghee - 2 tsp

Cardamom powder - 1 tsp

Saffron - a few strands (dissolve in warm milk)

Few drops of Rose essence 

Beetroot juice - 2-3 tsp (or you can use any food colour)

Few slices of Pistachio or Almonds for garnishing 

Method :-

• Mix all the ingredients (Nestle milkmaid, milk powder, milk, corn flour, saffron) together in a wide bowl. 
• Heat a kadhai/wide pan. Pour the mixture into it and let it boil in high-medium flame. Continuously stir it without any break. 
• When it becomes slightly thicker add lime juice, which curdled the milk very little and will help it to make thick faster. 
• You can make peda any colour of your choice. Here I've not used any food colour, added beetroot juice for pink peda. 
• When the mixture starts leaving the sides of the pan, add ghee, cardamom powder to it and give a quick mix. Consistency should be thick enough, so the dough can be prepared. Ensure that no water content in the mixture. 
• Then remove the mixture from heat. Let it cool at room temperature about 15 minutes.
• Mixture is little sticky, so apply few drops of ghee when shaping into Peda. 
• Then give shape as your choice, garnish with some almonds, pistachio or silver vark. You can keep it in refrigerator to set for an hours. 
• And Now your yummy Malai Peda is ready.....Celebrate it with your Family, Friends, Colleagues in any occasion.

NOTE : I've made this peda from Nestle Milkmaid. Any one can make it without milkmaid also and use 1 ltr of milk, sugar with above remain ingredients.

   

Soya chunks / Meal maker Curry (Mustard paste flavour)

Ingredients :-

Soya chunks / Meal maker - 1 cup 

( Boil in water about 5 mins, drain the water and wash with normal water. Squeeze the excess water from the chunks and keep aside. ) 

Potato - 1 medium size (cut into cubes)

Onion - 1 no.

Tomato - 1-2 no.

Mustad and Cumin seeds - 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Mustard oil Or cooking oil - 1 tsp

For paste: Mustard seeds-1 tsp, Cumin seeds-1/4 tsp, Garlic - 6-8 pods, Green chilies- 2 nos. Make a very fine smooth paste from this.

Method :-

Heat few drops of oil in a pan/work and stir fry the soya chunks till light brown in colour and the raw smell goes out. Sprinkle little salt and fry. Remove from pan and set aside.

Now, add 1 tsp oil to the pan. Add mustard and cumin seeds, when it start to splutter add chopped onion and saute a while. Add the chopped tomato, salt to taste, turmeric powder and mix. When oil leaves from sides of the pan, add the mustard paste and cook for a minutes. Don't over cook it otherwise it will taste bitter. Add the chopped  potato, soya chunks to the masala and mix well.  Pour water as your requirement and make a lightly thick gravy. Cook about 5-8 minutes in a high-medium flame. Switch off the flame and Serve hot with Khichdi or steamed rice.. Enjoy it with your family !!!   

Ganth Gobi / Kohlrabi / Olloo Kobi Chutney

Ingredients :-

Ganth Gobi / Oollo kobi / Kohlrabi / White Vienna - 1 medium size

Peanuts - 1 tsp

Dates - 2-3 pieces (seedless)

Tamarind pulp - 1 tsp 

Garlic - 5-6 pods

Ginger - '1/2 inch

Green Chilly - 2-3 nos. (as your choice)

Cumin seeds

Oil - 1/2 tsp

For Tempering :-

Oil - 1/2 tsp

Mustard seeds - 1/2 tsp

Dry Red Chilly - 1 no.

White Urad dal- 1 tsp

Few Curry leaves

Few drops of Lemon juice 

Method :-

Peel the skin of the Ganth gobi and cut into small chunks. Heat oil in a pan. Add cumin seeds, when it start to splutters add the gobi / Kohlrabi pieces, peanuts, chopped dates, chopped ginger n garlic, green chilly. Sprinkle little salt and saute for a while. When gobi becomes soft add the tamarind pulp and mix well. Switch off the flame, keep aside and let it cool at room temperature. Blend it by adding few coriander leaves and salt to taste. Make it a smooth paste.

For tadka, heat oil in a tadka pan. Add mustard seeds, dry red chilly, pinch of hing, urad dal, curry leaves and let it splutter. Pour it to the chutney and mix well. Just add few drops of lemon juice and Now its ready. You can enjoy it with Rice, Roti, Dosa, Idli etc etc.... 

Ragi Kanji (Spicy Version of Ragi/Millet flour)

Ragi is a powerhouse of health benefiting nutrients that help in reducing weight and also acts as a treatment for multiple diseases like Brittle Bones, Osteoporosis, Anemia and Diabetes. It is a natural relaxant that helps in relieving stress and anxiety. It is one such rare cereal that doesn’t need to be polished and, therefore, can be consumed in its purest form with all its goodness intact.                         

                           It helps in weight loss, increase bone strength, controls Diabetes, reduces Cholesterol, good source of protein and amino acids, helps digestion, increase lactation, reverts skin aging. 

                      This is a spicy salted version of Rgi flour. also make sweet dish by adding milk / curd to it. Or you can take Ragi flour in a soup, idli, dosa form. 

Ingredients:-

Ragi (Millet flour) - 1/4 cup

Water - 5-6 cups

Aambula (Dried mangoes) - 2 pcs

Vegetables I've used ; Potato, Radish, Pumpkin, Carrot, Cauliflower n Green peas. Any one can use veggies as your choice.

For Tempering :-

Mustard oil - 1 tsp

Garlic cloves - 8-10 nos.

Green chilly - 2 nos.

Dry red chilly - 2 nos.

Panch phutan - 1 tsp

Pinch of haldi powder

Pinch of hing (Asafoetida)

Salt to taste

Lemon jiuce - 1/2 tsp

Few Curry leaves

Method :-

• Put the dried mangoes in water about 20 mins.
• Take the ragi flour in a wide bowl, add water and let it for 5 minutes. Mix it well without any lumps.
• Heat little drops of oil, saute the vegetables about 2-3 mins and then put the ragi mixture into the kadhai. Let it boil in high flame for 5 minutes and then keep the flame low-medium. Add more water if required. Cook it about more 5-8 minutes. Add pinch of haldi powder and salt as per your taste. When the veggies are semi cooked, add the dried mangoes to it and cook more 2 minutes.
• For tadka/tempering, heat mustard oil in a tadka pan. Add dry red chillies, Panch phutan, crushed garlic, curry leaves, hing and immediately pour it to the cooked vegetables. 
• Sprinkle little drops of lemon juice and Serve hot with hot steamed rice. Or you can take it as hot Soup / Stew.

 

Check here the sweet version of Ragi.... http://recipebysagarika.blogspot.in/2015/01/ragi-kheer-mandia-jau-sweet-version.html

Ragi Kheer / Mandia Jau (Sweet Version)

Ingredients :

Ragi / Millet flour - 1 cup

Jaggery / Sugar - 1/2 cup (as per your taste)

Salt to taste

Milk - 2 cups

Water - as needed

Cardamom powder -  a pinch

Saffron a strand

Roasted Dry fruits 

Method :-

Take ragi flour in a bowl, add water slowly to it. Mix it well without any lumps. then strain it with a strainer, if required. Boil it with water in a low flame. When it start to thicken, add milk and stir it continuously. Cook it in low-medium flame about 10-15 minutes. Add jaggery or sugar as your taste. Add saffron and roasted dry fruits as your choice. Switch off the flame and let it cool at room temperature. Serve chilled with more nuts and raisins and Enjoy your breakfast !!!

Any one can add fresh curd or milk while serving, which enhance the taste more...

It's a healthy and very nutritious dish, specially very useful for ladies and baby. It helps in weight loss, increase bone strength, controls diabetes, reduces cholesterol, good source of amino acids, helps digestion, increase lactation, revert skin aging...etc...etc...  

Kadai Pitha (Sweet Version) (Odiya Delicacy)

Ingredients :-
Idli batter (Or Rice-2 cup, Urad dal-1 cup. Soak 6-7 hours n grind into a smooth batter. Keep it more 4-5 hours or overnight for better fomentation.)

Sugar - 1/2 cup
Dry fruits n Tutti frutti - as your choice
Chopped Coconut slices
Cumin seeds - 1 tsp
Salt to taste
Oil / Ghee - 2-3 tsp

Method :-
Heat 2 tsp ghee in a kadhai. Add cumin seeds, when it start to splutter, Put the batter and spread it evenly. Sprinkle dry fruits n tutti frutti to make it more colourful. First 5 minutes keep the flame in high-medium then rest 10 minutes in low flame till it comes out light reddish brown in colour. Check it by piercing a knife or spoon. Switch off the flame and Serve with any Dalma / Curry / Chutney..

NOTE :- Its a sweet version. Any one can make it salty n spicy by adding onion, green chilly, vegetables etc. 

Crispy n Crunchy Ragi ke Pakoda (Finger millet Fritters)

Ingredients :-
Raagi (finger millet) flour - 1 cup
Besan (Gram flour) - 2 tsp
Onion (finely chopped) - 1 no.
Grated Ginger-garlic - 1 tsp
Green chilly chopped - 2-3 nos.
Ajwain - 1/2 tsp
Curd - 1-2 tsp
Cabbage (shredded) - 1/2 cup (or you can add any veggies as your choice)
Chaat masala - 1 tsp
Few Coriander leaves chopped 
Few Curry leaves chopped
Salt to taste
Water as required
Oil for frying

Method :-
Mix all the ingredients together in a bowl by adding water to make a thick batter. Heat sufficient oil in a kadhai / pan. Make bite size pakode and fry it in medium flame. Don't over fry it. Sprinkle little Chaat masala on it and Serve with hot tea....green chutney....ketch-up. Enjoy it !!! 

Paani Kakharu Khatta

This is a traditional authentic Odiya delicacy...which specially cook in the holy auspicious month of "Kartik"in my state ODISHA.... During this month all the pious Hindus refrain themselves from eating egg, fish, meat. The last five days of the month considered as "Panchuka". The ladies made rangoli in front of Tulsi and celebrate by cooking satwik food (without onion garlic)..On these days specific dish made i.e, Arua anna, Habisha Dalma, Saga bhaja, Pani kakharu khata, baigan bhaja etc etc etc...
        Let's start with the recipe of Paani kakharu khatta....

Ingredients :-
Pani kakharu (Ash gourd) - 1 cup (peel and cut into thin-small pieces)
Kandamula (Sweet Poatao) - 1 /2 cup
Kala chana (Dry black chickpea) - 1/2 cup (boiled)

For Tempering :-
Oil / Ghee - 1 tsp
Panch phutan - 1 tsp
Red Chilly - 1-2
Curry leaves few
Crushed ginger - 1/2 tsp
A pinch of hing (asafoetida)
Salt to taste
Red Chilly powder - 1/2 tsp
Tentuli (tamarind pulp) - 2 tsp (or as your choice)
Guda (Jaggery) - 3-4 tsp (or as your choice)
Roasted Cumin-Fennel-Red chilly powder - 2 tsp (Jeera,methi,lanka gunda) 

Method :-
Boil pani kakharu n kandamula with little salt and haldi. When it cooked, remove it from flame and keep aside.

Heat ghee in a kadhai. Add panch phutan, red chilly, crushed ginger, a pinch of hing, curry leaves, red chilly powder and fry for few minutes. Then add the boiled chickpeas, Paani kakharu and little water if you want it to little watery. Now add tamarind pulp and gud/sugar. Let it cook for 5-8 minutes. Then switch off the flame. You can add grated coconut also. Finally add roasted cumin-fennel-red chilly powder and mix it. Now its ready..You can enjoy it with Habisha Dalma, Arua rice or any rice..

Crunchy Litti with Spicy Chokha

Ingredients :-

Wheat flour (Atta) - 1 cup

Carom seeds (Ajwain) - 1/2 tsp

Red Chilly powder - 1/2 tsp

Oil - 2 tsp

Salt to taste

For Stuffing :-

Roasted Bengal gram flour (Sattu) - 1/2 cup

Green chilly chopped - 1 tsp

Garlic chopped/paste - 1 tsp

Onion finely chopped  - 1 no. (Optional)

Coriander leaves chopped - 1 tsp

Amchur powder (Dry mango powder) - 1/2 tsp

Lemon juice - 1/2 tsp

Mustard oil - 2 tsp

Salt to taste

Method :-

For Dough :- Mix carom seeds, salt, red chilly  powder, oil with atta and prepare a stiff dough by adding little water. Divide the dough into equal parts. Cover it and keep aside.

For Stuffing :- Take all the above mentioned ingredients in a bowl and mix it well. Make a dry mixture.

Now take one portion of atta and roll it with your palm, press with your fingers and expand it like a katori. Put little stuff in middle and tightly cover from all the sides. Press it as shown in the picture.

Put it on a toaster and roast it till the outer layer turns little golden/brown in colour. Grease little ghee/oil to the litti. When both the sides turns golden brown, remove it from toaster. You can dipped it in more ghee or serve as it is.

Basically litti is cooked in traditionally charcoal fire or chullah. You can also deep fry it in oil/ghee Or grill it in microwave.

Chokha Recipe :-

Roast 1-2 brinjals and tomato on gas chullah, let it cool and clean it. Add chopped onion, green chilly, chopped garlic, mustard oil, coriander leaves and salt to taste. Mix it properly. You can also add roatsed potato and mix. Break the litti and put 1 tsp ghee in middle and serve with chockha or green mint chutney. Enjoy it !!! 

Almond Burfi Recipe

Ingredients :-

Almond - 1 cup (Soaked in water for 1 hrs and blanched it about 10 mins.)

Sugar - 1/2 cup (or as your taste)

Ghee - 2 tsp

Raw Mango syrup - 2-3 tsp (I used Guruji green mango syrup)

Cardamom powder - a pinch

Few crushed almonds for garnishing

Method :-

• Soak the almond and blanched about 10 mins. Peel off the skin of almond and blend to make a smooth paste by using little water.
• Heat a pan/ kadhai. Make sugar syrup, when sugar start to melt stir it continuously and make a thick syrup. Now add the almond paste and continuously stir it in a low-medium flame avoiding lumps. Add little ghee in a regular interval which prevent to sticking to the bottom of the pan and it gives a glaze look to the burfi. Add the mango syrup to the mixture and mix it well. Cook for more 3-5 minutes.
• The consistency should be little thick like halwa consistency. So, now switch off the flame. At the mean time grease a plate with butter/ghee. Transfer the mixture into the plate and spread it with a light hand and tap it on the floor. Keep it cool for 10 minutes and cut into your desired shape. You can also keep it in refrigerator and Serve as chilled. Garnish with few crushed almonds. Enjoy your Burfi with your family, friends n relatives in party, fasting...      

Chhatu-Kabuli chana Besara Poda (Mushroom-Chickpeas dry roast in mustard flavour)

Ingredients :-
Chhatu (Mushroom) - 200 gms
Boiled Cabuli chana (Chickpeas) - 1 cup
Onion - 2-3 nos. (cut into large chunks)
Green chilly - 3-4 nos.
Curd - 1/2 cup
Haldi - 1/2 tsp
Salt to taste
Mustard oil - 1-2 tsp
Mustard seeds - 1 tsp

Make a fine smooth paste of mustard seeds (2 tsp), cumin seeds (1/2 tsp), garlic cloves (6-8 clove), green chilly (2 nos.).

Method :-
Clean and wash the mushrooms. Squeeze the water from it. Heat 1/2 tsp oil in a pan or kadhai. Add few mustard seeds and fry the mushrooms in high flame. Sprinkle little salt to it. When the mushrooms become dry transfer it to a plate. Now in a bowl take all the ingredients mushrooms, chickpeas, onion chunks, green chilly, curd, haldi and mustard paste. Mix all it and keep aside about 10 mins. Heat 1 tsp oil in a kadhai. Add mustard seeds, when it start to crackle, Put the marinated ingredients. Adjust salt to your taste. Cover it and cook in low-medium flame about 15-20 minutes. Don't stir it continuously, let it make dry roast. Switch off the flame n serve with steamed  rice..Enjoy it !!!

Kale Chane ke Tikki (Black Chickpeas Tikki)

Ingredients :-

Boiled Kala chana (Black chickpeas) - 1 cup (Make a roughly paste of chana in a blender with little water)

Onion - 1 no. (Finely chopped)

Ginger paste - 1/2 tsp

Green chilly - 2-3 nos.

Coriander leaves chopped few

Carrot grated - 1 no.

Amchur powder (Dry mango powder) - 1 tsp

Lemon juice - 1/2 tsp

Besan (Gram flour) - 2 tsp

Corn flour - 1 tsp

Bread crumbs - 2-3 tsp

Mustard oil - 1-2 tsp

Oil for frying 

Method :-

Take all the ingredients together in a bowl and mix it well. Divide the mixture into equal portions and give tikki shape, roll over the bread crumbs and shallow fry in tawa / pan. Serve hot with any chutney or sauce or as side dish with rice.

  

NOTE :- You can also deep fry the tikkis in oil till golden in colour.

• You can prepare chaat from this. Keep the tikkis in plate, just flatten it by your palm, add fresh curd, green chutney, imli ki meethi chutney, chaat masala, chopped onion, coriander leaves, black salt, roasted cumin n coriander seeds powder and spread some bhujiya..Enjoy your chatpati snacks..!!!

Kachodi with Moong Dal Stuffing

Ingredients :-

All purpose flour (Maida) - 2 cup

Oil - 1/2 cup

Salt to taste

Water - to knead the dough

Nigella seeds (Kalajeera) - 2 tsp

For Stuffing :-

Yellow Moong Dal - 1 cup (Soaked 3-4 hrs) (You can churn it in a blender, just one blend)

Cumin seeds - 2 tsp

Green Chilly - 3-4 nos. (Finely chopped)

Grated Ginger - 2 tsp

Hing (Asafoetida) - a pinch

Haldi powder - 1 tsp

Fennel seed powder - 2-3 tsp

Garam masala - 1 tsp

Red chilly powder - 1/2 tsp (Optional)

Amchur powder (Dry mango powder) - 2-3 tsp

Salt to taste

Method :-

• Take maida, salt and oil in a wide bowl. Mix all these ingredients and finely rub it (maida n oil) with your fingers, then add nigella seeds. Add water and make a smooth (semi-soft) dough. Cover the dough with a wet muslin cloth.

• Heat oil in a pan. Add cumin seeds, hing, grated ginger, green chilly and saute for a while. Add the crushed moong dal and mix it well. Saute for a while, when the moisture evaporate and the mixture should dry add the fennel seed powder, haldi, garam masala, amchur powder and mix it. Adjust salt as per your taste. Fry for more 3-5 mins and remove from flame. Keep aside and let it cool.

• Now, divide the dough into equal size. Roll out the dough into little poori shape, put 1 tsp filling in the middle and cover it from all sides. Seal the ends tightly. Then roll it just make kachodi shape or you can gently press it with your thumb. 

• Heat enough oil in a kadhai and deep fry the kachodi in a low-medium flame till golden in colour. It takes a more time to fry. So don't worry, cook it properly both the sides. Remove kachodis from oil and place on absorbent paper to soak excess oil. Now its ready...Serve your Kachodis with any green chutney or curry. 

Quick n Easy Egg Masala

Ingredients:-

Egg (Boiled) - 4 nos.

For Masala :-

Onion paste - 3 nos. (big size) 

Ginger - Garlic paste - 2 tsp

Tomato puree - 4 nos. 

Coriander powder - 2 tsp

Cumin powder - 2 tsp

Curry powder - 1 tsp (Optional)

Garam Masala - 1 tsp (as per taste)

Red chilly powder - 1-2 tsp

Turmeric powder - 1 tsp

Kasoori methi (Dried fenugreek leaves) - 1/2 tsp

Salt to taste

Sugar a pinch

Oil - 2 tsp

Water - 1/2 cup (as you required)

Method :-

Heat oil in a pressure cooker. Add 1 tsp sugar and caramelize it. Then add onion paste, ginger-garlic paste, tomato puree, coriander and cumin powder, red chilly powder, haldi, salt to taste and mix it well. Stir the masala continuously about 2-3 minutes. Add 1/2 cup water and cover the lid. Cook it in high-medium flame about 2 whistles and then in low flame about 3-5 mins. Now switch off the flame and let it till the gas release from the cooker. 

Heat butter / oil in a kadhai/pan. Pour the gravy to the kadhai and cook it in low flame about 2 mins. Add the garam masala and kasoori methi and mix well. Cook about more 1-2 minutes or as you need the consistency

of gravy thick or thin. Then put the boiled egg into the masala. Sprinkle some chopped coriander leaves and Serve with Chapati / Naan / Rice ...

Dahi Baingan (Brinjal in Tempered Curd)

Ingredients :-

Baingan (Eggplant) - 3-4 nos. (Small ones)

Fresh Curd - 1 cup

Green chilly - 2-3 nos. (chopped finely)

Black salt - a pinch

Salt to taste

Sugar a pinch

Haldi (Turmeric powder) -  1/2 tsp

Oil for frying

For Tempering :-

Mustard oil - 1 tsp

Panch Phutan - 1 tsp

Dry Red chilly - 2 nos.

HIng (Asafoetida) - a pinch

Curry leaves few

For Garnishing :-

Roasted Cumin n Red chilly powder - 1 tsp 

Coriander leaves chopped

Method :-

• Take small size of baingan. Cut into four halves from the bottom side to upper end, don't cut its stem. Marinate it with little haldi n salt for a minutes. 
• Heat oil and deep fry the baingan till it golden brown in colour and softens, keep aside.
• Now take curd in a wide bowl and beat it well. Add salt, sugar, green chilly, black salt and mix it well.
• Then put the fried baingan into the curd.
• For tempering, heat oil in a tadka pan. Add panch phutan, red chilly, hing, curry leaves and let it crackle. Then pour it to the curd and mix. 
• Garnish with roasted cumin, red chilly powder and coriander leaves.   

NOTE : You can also add grated coconut to the curd after tempering.