RAVA LADOO MADE EASY

rava-ladoo

SERVES: 5 Ladoo’s              TIME: 10 Minutes

RAVA LADOO INGREDIENTS:

  1. 3 cups  semolina
  2. 2 cups  castor sugar
  3. 2 1/2 tbsp  ghee
  4. 20 raisins
  5. 14 to 20 cloves
  6. 10 tbsp  dessicated coconut
  7. 2 tsp  cardamom powder
  8. 2/3 cup warm milk

Garnishing:

  1. Use washed Raising to place on top of Rava Ladoo’s

RAVA LADOO RECEIPE METHOD: 

  1. Fry rava with 1tsp ghee in a a frying pan for about 5 minutes on medium flame and keep it seperate .
  2. In a big container mix all the ingredients except milk.
  3. Now add the fried rava into this and mix them all together thoroughly.
  4. Now add milk little by little.
  5. Take handful of rava laddo mixture and shape them into small balls
  6. Add raisins on top for garnishing
  7. Now ready for Serve. Enjoys Happy Diwali

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CRISPY MASALA PURI

masala-puri

SERVES: 10 puries               TIME: 30 Minutes

CRISPY MASALA PURI INGREDIENTS:

  1. 2 cup whole wheat flour
  2. 1 1/2 tsp red chili powder
  3. 1/4 tsp turmeric powder
  4. 1 tbsp sesame seed
  5. 1 1/2 tbsp oil
  6. Salt for tast
  7. 3/4 cup Water
  8. Oil for deep frying

 

CRISPY MASALA PURI METHOD: 

  1. Take whole wheat flour in a bowl.
  2. Add all dry spices and salt,  sesame seeds  and add them in the flour.
  3. Add  warm oil .
  4. Mix well. Rub the flour between your palms properly.
  5. Knead a tight dough using water. Add water step by step and knead well for 4 minutes.
  6. Keep it aside for 20 minutes.
  7. Divide the masala puri dough into 10 equal parts.
  8. Roll the puri into circle.
  9. Pork them using knife.
  10. Heat the oil in a deep kadai.
  11. Flip them in between for some time.
  12. When it starts to get fried brown color on crust take it out.
  13. Store them into air tight container.
  14. Enjoy this crispy masala puri with tea or coffee.

 

TIPS:

  1. Do not roll the puries thin. If they are thin then it will get hard.
  2. For crispy and flaky puri , puri should be enough thick

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BESAN LADU MADE EASY

besan-ladu

SERVES: 20 ladus               TIME: 25 Minutes

BESAN LADU INGREDIENTS:

  1. 4 1/2 cups besan
  2. 1 1/8 cups ghee
  3. 2 1/4 cups powdered sugar
  4. 1/4 cup raisins

Garnishing:

  1. Almond for garnishing

BESAN LADU RECEIPE METHOD: 

  1. Heat the ghee in a non-stick pan and add besan
  2. Mix ghee and besan well and cook on a medium flame for 14 minutes, while stirring continuously.
  3. Switch off the flame and keep stirring for 1 more minute.
  4. Transfer the mixture into a plate and keep aside to cool till the mixture cools down completely.
  5. Add sugar, raisins  and mix well while rubbing the mixture in between your palms till it gets a crumbly texture.
  6. Take a small portion of the mixture and shape it into a round ladu.
  7. Garnish with almond and store in an air-tight container.

 

TIPS:

  1. Besan Ladu’s can be stored in an air-tight container at room temperature for 2 weeks.

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SHANKARPALI MADE EASY

shankarpali

SERVES: 6               TIME: 40 Minutes

SHANKARPALI INGREDIENTS:

  1. 1/2 cup sugar
  2. 1/2 cup milk
  3. 4 3/4 tbsp ghee
  4. 3 1/2 cup maida
  5. a pinch of salt
  6. ghee for deep-frying

SHANKARPALI RECEIPE METHOD: 

  1. Combine the milk, sugar and ghee in a non-stick pan, mix well and cook on a medium flame for 2.5 minutes or till the sugar dissolves, while stirring occasionally. Keep aside to cool.
  2. Sieve maida and pinch of salt together in a bowl with the help of a strainer.
  3. Add the milk-sugar mixture, a little at a time and knead into a firm dough.
  4. Divide the dough into 4 equal portions.
  5. Roll out a portion in a circle.
  6. Cut it in diamond shaped pieces and prick each diamond.
  7. Heat the ghee in a non-stick kadhai and deep-fry the shankarpali, a few at a time on a slow flame till they are golden brown in colour from both the sides. Drain on an absorbent paper.
  8. Cool completely and store in an air-tight container.

TIPS:

  1. For Shankarpali’s to last long, you can use warm water instead of milk

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SCHEZUAN SAUCE MADE EASY

schezuan-sauce-2

SERVES: 1 cup        TIME: 5 Minutes

SCHEZUAN SAUCE INGREDIENTS:

  1. 20 pieces dry red chillies, soaked in warm for 20 minutes
  2. 4 tbsp chopped garlic
  3. 8 tbsp white vinegar
  4. 5 tsp sugar
  5. 4 tbsp sesame oil
  6. 2 tsp salt

SCHEZUAN SAUCE RECEIPE METHOD: 

  1. Remove all the warm water from the red chillies
  2. Combine all the ingredients in a mixer except sesame oil
  3. Blend until it turns out to be a fine paste
  4. Transfer the paste into a bowl and keep aside.
  5. Heat the oil to smoking point and pour over the chilli-garlic paste and mix well
  6. Allow it to cool. Put the mix in an air-tight container and store it in refrigerator

TIPS:

  1. Your spiciness will be dependent on the amount of red chillies you use.

 

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VEG CHINESE FRIED RICE MADE EASY

fried-rice

SERVES: 4 people        TIME: 40 Minutes

VEG CHINESE FRIED RICE INGREDIENTS:

  1. 2 cups Basmati rice
  2. 1/2 cup french beans
  3. 1/2 cup carrot
  4. 1 tbsp chopped celery
  5. 1 cup chopped spring onions whites
  6. 1 tsp soy sauce
  7. 1 cup chopped spring onion greens
  8. 1 tbsp oil
  9. Salt to taste

Garnishing:

  1. Use chopped spring onions

VEG CHINESE FRIED RICE RECEIPE METHOD: 

  1. Heat the oil in a frying pan
  2. Add vegetables, celery, spring onion whites and saute over a high flame for  4 minutes
  3. Saute until the vegetables are soften enough.
  4. Add basmati rice, soya sauce, spring onion greens and salt.
  5. Mix well and saute for 2 minutes.
  6. Serve hot by garnishing chopped spring onions

TIPS:

  1. You can serve the rice along with soya sauce, vinegar, chilli water or even schezuan sause

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PANEER BREAD ROLL MADE EASY

paneer-bread-pakoda

SERVES: 4 breads        TIME: 30 Minutes

PANEER BREAD ROLL INGREDIENTS:

  1. 4 slices bread
  2. Oil for deep-frying
  3. 1 cup mashed Paneer
  4. 1 tsp cumin seeds
  5. 1/2 cup finely chopped onions
  6. 1/2 cup chopped tomatoes
  7. 1/4 tsp turmeric powder
  8. 1/2 tsp chilli powder
  9. 1 tsp finely chopped green chillies
  10. 1 tbsp finely chopped coriander
  11. 2 tbsp oil
  12. Salt to taste

PANEER BREAD ROLL RECEIPE METHOD: 

  1. Heat the oil on a frying pan and add the cumin seeds.
  2. When the seeds starts crackling, add the onions and saute on a high flame for 2 minutes.
  3. Add tomatoes & 2 tbsp of water.
  4. Mix them well and cook on a slow flame for 3 minutes. However do not forget to stir continuously
  5. Now add turmeric powder, chilli powder, green chillies and 1 tbsp of water.
  6. Mix them well and cook on a medium flame for 2 minutes, while continuously stirring.
  7. Add the paneer, salt and coriander and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Place the slice of bread on a clean, dry and flat surface.
  9. Now spread a portion of the above paneer masala evenly over the bread slices.
  10. Make rolls of those bread slices and heat the oil in a deep non-stick pan.
  11. Dip the roll into deep frying oil and fry on a medium flame till it turns crisp and golden brown from both the sides.
  12. Drain on an absorbent paper to take away the oil.
  13. Serve Hot with tomato sauces and some potato Pringles. Cheers!

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