Gulab Jamun is one of the most loved sweet dishes. Usually Gulab jamun are prepared with mawa but at few places mawa is not easily available, so gulab jamun can be prepared with milk powder. Gulab jamun prepared with milk powder are as soft, tender and delicious as prepared with mawa.
Buknu can be consumed as churan and also can be used as masala. It is very famous in Kanpur. This can be sprinkled on parantha, roti, chaat or can be added in dal or sabzi for enhancing taste. Along with some spices used in kitchen, ayurvedic spices are also used to make buknu which helps improve our digestion.
Pumpkin Poori can be salty as well as sweet. The salty pumpkin poori is as soft as a normal poori but tastes like a kachori. If you want to prepare special kind of poori on festivals and special occasions, then you can make hot and crispy Red Pumpkin Masala Poori.
Bedmi Poori is the most preferable breakfast recipe in not only Delhi - Agra, but also in Brij Anchal. Somewhere it is made with Moong dal, and in some places Urad dal is used to prepare Bedmi Poori. You can serve Bedmi Poori to your guests and Kitty Party girls. Lets make Bedmi Poori as a special Sunday recipe.
The most liked street food ofNorthern India, Dahi Vada/Dahi Bhalla or Dahi Pakori or Dahi Gujiya, is almost prepared on every festival or special occasions. Here's presenting you a detailed video on making Dahi vada, Dahi pakodi and Dahi gujiya prepared with Urad-Moong dal.
Anarsa is a sweet dish prepared in numerous styles and shape on many festivals like Holi, Diwali and so on. It known as Adhirasam in Southern India and in Himachal, Uttrakhand it is known as Anarsa. Today, we are making anarsa or adhirasam with jaggery mixed with poppy seeds and sesame seeds.
Many types of butter(Makkhan) are known like Makhan Malai which is like thick froth, it by churning curd and traditional Braj Makhan is made by tying curd in a cloth.
You can make Braj Makhan on Janmashthami and it is very tasty. It is cools and gives energy to the body. Braj Makhan was a favorite of Lord Krishna, you will also like it. Let us make delicious Braj Makhan today.
"Gur khaye aur Gulgule se parhez?", you must have heard this proverb in Hindi but have you actually eaten Gulgule?
Gulgule Pua or Sweet Pua Recipe is a very easy one. In western Uttar Pradesh this is the first dish that a new bride cooks in the house. These Sweet Puas are also prepared during Pujas or religious rites. While Mal Pua is a bit flat, Gulgule Pua is in the shape of a Pakoda. If you have a sweet tooth then you will surely like these sweet Gulglue Puas.
Fara or Pitha can be made as Namkeen or Sweet Pitha . Sweet Pitha is a type of sweet meat and is made with rice flour, milk and dry fruits.
Sweet Pitha is made during the occasion of Makar Sankranti or Kali Puja in Bengal, hot Sweet Pitha is also prepared and eaten a lot during winters in Bengal. Namkeen Pitha is known as Main Fara or Fara in Uttar Pradesh. You can make Namkeen Pitha for breakfast any day. It is very tasty, Fara is made from wheat flour, Suji, rice flour or wheat flour and Suji mixed together or all three mixed together. Very less oil/Ghee is used while preparing Namkeen Pitha. You can choose between vegetables or lentils that are to be filled in it. Namkeen Pitha can be prepared by cooking it in steam or by boiling in water. It is specially prepar
Poha Chivda Namkeen is obviously tasty but Sweet Sour Mixed Chivda has much more range in taste. Even those who don't prefer spicy will like it a lot. Small kids eat Khatta Mitha Mix Chivda with much delight.
Lentils(Dal) are an important source for proteins. If you make different lentils everyday then they will seem much more delicious. Whole Masoor Lentis is very tasty, so let us make it for tonight's dinner.
Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it. Litti is similar to Bati in appearance but there is a little difference. The Pitthi(stuffing) to be filled in it is made with Sattu and Litti is eaten with brinjal bharta or mashed potato. We can also prepare Mixed Veg Chokha. So let us start the preparation for Litti Choka.
Gujiya prepared with semolina and dry fruits tastes really scrumptious. These gujiyas have longer shelf life then other gujiyas. If mawa is not available, then making gujiyas with semolina is a better option.
Chandiya is usually prepared post any festival or in marriages after when the bride enters the house. Chandiya can be made when you want to make some special for your family which is not much sweet in taste and yet desirable.
Chandiya is made with chilka urad dal or dhuli urad dal. But chandiya made with chilka urad dal is tastier. Lets start making Chandiya today.
Dal (Pulses) are a common recipe made in homes on daily basis. They are rich in protein and Arhar Dal(lentil) is mostly found in Northern part of India, also known as Tuvar Dal or Toor Dal. We can prepare Arhar Dal in many ways. Always keep in mind few things while cooking any Dal. The Dal should not be either overcooked or undercooked, you should be able to see the each Pulse separately. Come today we'll cook Arhar Dal for the Lunch.