How To clean & remove Chemicals From Fruits- Wash Grapes To Stay Longer & Chemical Free

Ingredients –

  1. Grapes (any other fruits which can be consumed with skin)
  2. Salt
  3. Vinegar

Method –

  • Remove the grapes from stem.
  • Add water just enough to cover the grapes, keep aside for 10 minutes.
  • After 10 minutes, rub them gently and discard the water.
  • Again add water just enough to cover the grapes, add 1 tbsp salt and 1 tbsp vinegar.
  • Mix well and cover and set aside for 15-20 minutes.
  • After 20 minutes, rinse them few times with lots of water.
  • Now grapes are clean to use, put all the grapes into the container and keep it into the fridge.

Instant Suji / Rava / Semolina Rasgulla Or Gulab Jamun-White Rasgulla-Sooji Recipe

Ingredients –

  1. Semolina (Suji) – 1 cup
  2. Milk – 4 cups
  3. Powder sugar – 2 tsp.
  4. Mixed Dry fruits (as per your choice)
  5. Vegetable oil for deep frying (gulab jamun)
  6. Ghee or butter – 1 tbsp.

For White rasgulla –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Gulab Jamun –

  1. Sugar – 1 cup and green cardamom (powder or whole)

For Garnishing –

  1. Chopped Pista and saffron (optional)

Method –

  • Heat a pan/kadhai on medium heat.
  • Add ghee, milk and let it boil.
  • Now add powder sugar, suji and mix well.
  • Keep stirring and cook until it leaves the side of the kadhai.
  • Turn off the heat and let it cool down.
  • Meanwhile prepare sugar syrup for white rasgulla.
  • Add sugar, 2 cups water and green cardamom into a pan.
  • Let it boil on medium heat.
  • Mix all the dry fruits and grease your palm with ghee.
  • Take small portion of the dough, make it round like a small ball and flatten it.
  • Top up with some stuffing, close really well and roll it.
  • Prepare rest of the rasgulla in the same way.
  • For preparing  gulab jamun shape them into oval shape.
  • When chasni starts to boil turn the stove on medium heat.
  • Put the rasgulla balls in boiling chasni, cover and cook for 5 minutes.
  • Rasgulla is ready, turn off the heat and let it cool down completely.
  • Heat the oil in a pan / kadhai to medium heat.
  • Fry all the gulab jamun balls in the heated oil.
  • Keep stirring until it turns golden in color.
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the gulab jamun in the same way.
  • To prepare sugar syrup for gulab jamun, add sugar and 1 cup water into the pan on medium heat.
  • Let the sugar dissolve in water completely.
  • Turn off the heat, add gulab jamun into the sugar syrup.
  • Cover and leave fried gulab jamun for 10-15 minutes.
  • Take out the all white rasgulla into a bowl.
  • Garnish with chopped pista and saffron.
  • After 15 minutes, take out all the gulab jamun into a bowl.
  • Gulab jamun is ready, you can garnish with pista, coconut powder, etc.

Bihari Style Litti Chokha/Bharta–Litti In Appam Pan-Sattu Kachori- Baati

Ingredients –

  1. Whole wheat flour – 1 cup
  2. Roasted gram flour (sattu) – 1/2 cup
  3. Chopped onions – 1/2 cup
  4. Chopped green chilly (as per your taste)
  5. Chopped Garlic – 1 tsp.
  6. Carom seeds (Ajwain) –1/2 tsp.
  7. Chopped coriander leaves –
  8. Mango pickle –1 tbsp.
  9. Salt to taste
  10. Mustard oil –1 tbsp.

Method –

  • Take whole wheat flour into the bowl.
  • Add salt and 1 tsp oil into the whole wheat flour, mix well.
  • With the help of water knead into a soft dough, set aside.
  • For stuffing, add chopped onions, garlic, coriander leaves, salt to taste, mango pickle, mustard oil and green chilly into the sattu and mix well.
  • Add 1 tbsp of water, mix well and keep a side.
  • Take small portion of dough and roll it on your palms.
  • With the help of thumb press the ball in the center to shape them like small bowl.
  • Stuff with the sattu mixture and close the dough bowl from the top,
  • Roll the dough using your palm to shape them into balls.
  • Do the same for rest of the dough.
  • Heat appam pan on medium heat and grease some oil.
  • Place the balls onto a greased Appam pan.
  • Keep flipping the litti so that it will get cooked evenly from all the sides.
  • Once the Litti turns golden brown in color, remove the cooked Litti from the pan.
  • Add a tea spoon of ghee on top of the Litti before serving.
  • Serve the Litti with Brinjal(Eggplant) or Potato Chokha.