Tag: Kids

स्वादिष्ट मूंग दाल का हलवा – Instant Moong Dal Sheera– How to make Rajasthani Moong dal halwa

Ingredients –

  • Unsalted butter (Ghee) – 1 cup
  • Split yellow Moong dal – 1/2 cup
  • Sugar –1 1/2 cup (as per your taste)
  • Cardamom powder – 1/2 tsp.
  • Mawa (Khoya) –  ½ cup
  • Chopped Dry fruits (as per your taste)- 1/2 cup
  • Saffron strands – 3-4 (for garnishing) Optional

Method-

  1. Wash Moong dal thoroughly and soak in 2 cups of water for at least 4 hours.
  2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
  3. Heat ghee on a non-stick pan on medium heat, once ghee is melted, add grinded moong dal paste to it.
  4. Cook it on medium to low heat and stir continuously  to avoid the formation of lumps.
  5. Let it cook until the mixture turns golden brown and it becomes of a granular consistency.
  6. Add khoya (Mawa) and mix well.
  7. Keep stirring continuously, cook  for 5-6 minutes till  it becomes a little brown in color.
  8. Add 3 cups of water, sugar, cardamom powder into the  other pan on medium heat.
  9. Mix and Let it boil, once syrup boiled turn off the heat.
  10. Add all sugar syrup into the pan, little at a time.
  11. The syrup will splatter as you are adding.
  12. Stir for a few minutes, till the halwa starts to leave the sides of the pan.
  13. Add chopped dry fruits (as per your choice) and mix.
  14. Turn off the heat, Moong Dal halwa is ready,
  15. Garnish it with chopped dry fruits and saffron strands, etc.

Beetroot Barfi / Burfi ( चुकंदर की बर्फी )– Beetroot Recipe–Indian Sweets

Ingredients –

  • Grated Beetroot (Peel and finely grate with grater) – 1 medium size 
  • Ghee / Butter – 1 tbsp.
  • Khoya / Mawa / Dried evaporated milk solids – 1/2 cup
  • Sugar – 1 cup (as per your taste)
  • Cardamom powder – 1/2 tbsp.
  • Milk – 1/2 cup
  • Chopped Cashew nut – 1/2 cup
  • Wafers (as per your choice) – 1 packet
  • Aluminum foil

Method –

  1. Heat non-stick pan/ Khadai with ghee then add beetroot and sauté.
  2. Add crushed Khoya, Sugar cook  well till melts.
  3. Add Cardamom powder, Milk and mix.
  4. When the mixture becomes slightly thick and start leaving the side of the pan, turn off the heat.
  5. Add half chopped Cashew nut and mix.
  6. Transfer this to the Aluminum foil and  spread it with the spatula.
  7. Spread out the mixture evenly.
  8. Let cool down and set for 30 minutes.
  9. With the help of knife cut the wafers in 2 halves, now split the wafers.
  10. Barfi mixture is settled down, place the wafer pieces gently over the barfi.
  11. Using a knife, cut the mixture into the shape of barfi.
  12. Take one piece of a barfi at a time and cover the other side also with wafer split.
  13. Enjoy the delicious beetroot barfi.
  14. Refrigerate and use within 2 weeks.

Spicy Honey Cauliflower (Gobhi)- Sweet and Spicy Starter– Party- Party Recipe–Dry Manchurian

Ingredients –

  • Green chilly slice
  • Cauliflower florets – 2 cups
  • Sugar – 1/2 tsp

For batter –

  • Corn flour / Cornstarch – 1/2 cup
  • All purpose flour (maida) – 1/2 cup
  • Black pepper – 1/2 tsp
  • Salt as needed
  • Soya sauce – 1 tbsp.
  • Red chili sauce – 2 tbsp.
  • Tomato sauce – 2 tbsp.
  • Honey – 2 tbsp.
  • Vinegar –1 tbsp.
  • Ginger – Garlic paste – 1 tbsp.
  • Chopped garlic – 1 tbsp.
  • Chopped spring onions white and greens – 1/2 cup
  • Vegetable oil  for deep frying

For the garnish –

White Sesame seeds – 1 tbsp.

Method –

  1. Add Corn flour, Maida, black pepper and Salt into a bowl.
  2. Pour water to make a thick batter consistency.
  3. Add the Cauliflower florets and coat them in the batter well.
  4. Heat vegetable oil in a kadhai / pan on medium heat.
  5. When the vegetable oil turns hot, drop the batter coated Cauliflower florets in the hot oil.
  6. Fry them until the Cauliflower florets turn crispy and golden in color.
  7. Drain them to a kitchen towel.
  8. Heat a vegetable oil into the other pan on medium heat.
  9. Add chopped garlic and fry for 1-2 minutes.
  10. Add spring onions and sauté for few minutes.
  11. Add tomato sauce, soya sauce, vinegar, and salt to taste.
  12. Mix well and cook for few minutes.
  13. Add chilly paste, Honey and little water, mix well.
  14. Add the fried Cauliflower florets ,toss gently.
  15. Cook on a high heat for 1 to 2 minutes.
  16. Sprinkle  White Sesame seeds and mix.
  17. Turn off the heat.
  18. Serve immediately garnished with spring onion.

Aloo Capsicum Fry–(खटी मीठी आलू शिमलामिर्च)- Dry Potato Capsicum –Aloo Shimla Mirch

Ingredients –

◾Boiled, Peeled and Chopped Potato – 4 medium size
◾Chopped Capsicum (cube size) – 1 medium size
◾Chopped Onions – 1/2 cup.
◾Ginger – Garlic paste – 1 tbsp.
◾Salt to taste
◾Vegetable oil / Butter – 2 tbsp.
◾A pinch of Turmeric powder
◾Whole Cumin seeds – 1 tsp.
◾Rad Chili powder / Chopped green chili (as per your taste)
◾Sugar – 1/2 tsp.(optional)
◾Garam masala – 1/2 tsp.
◾Dry Mango powder (Amchur powder) – 1/2 tsp
◾Whole Coriander seeds and Whole Fennel seeds (Saunf) – 1 tbsp. (Roasted and Grind)
◾Chopped Coriander leaves – 1/2 cup.

Method –

1.Heat Vegetable Oil into the pan on medium heat.
2. Add cumin seeds, fry for few seconds.
3. Add chopped onions, cook till they turn soft and tender.
4. Add potatoes, Ginger – Garlic paste, fry till they start turning light brown and crisp.
5. Add salt, Garam masala, Turmeric powder, Red chili powder, mix well and cook for 1-2 minutes.
6. Add Capsicum and mix well.
7.Cover and cook for 1-2 minutes.
8. Add the coarsely ground powder, sugar and mix them well.
9. Let it cook on medium heat for about 1-2 minutes.
10. Once the curry is ready, turn off the heat, transfer it to a serving bowl and garnish with coriander leaves.
11. Serve with Roties or paratha. Enjoy !!!

Rava / Semolina / Suji Ki Roti (सूजी की रोटी ) –Suji Ki Chapati / Fulka–Breakfast / Healthy / Sajjige Roti / Tiffin

Ingredients –

  • Sooji (Rava or semolina) – 1 cup
  • Water – 2 cups
  • Vegetable Oil – 1 tsp.
  • A pinch of Kalonji / Fennel Seeds (optional)
  • Salt to taste
  • Rice or Wheat flour for dusting

Method –

  1. Add water into the pan on medium heat, let it boil.
  2. When it start boil add salt to taste, vegetable oil, Kalonji and Sooji to the water while continuously stirring to avoid lumps.
  3. When the water and sooji are well mix, switch off the heat, cover and let it rest till cool.
  4. When sooji dough cools down but a little more than warm, knead it like dough with lightly oiled hands.
  5. If dough is sticking on your palm you can grease your palm with oil or water.
  6. Divide into equally portions and roll them into chapati shaped with the use of Rice flour or wheat Flour for dusting.
  7. Heat the Tawa or Pan on medium heat.
  8. Cook the rotis on a tava on one side for about 2 minutes or wait for the small air bubbles.
  9. Flip and cook other side for another 2-3 minutes.
  10. Take it out, Increase the heat and allow the roti to puff directly on the heat.
  11. Remove and do the same process for reaming dough.
  12. Serve with any kind of vegetable curry, Dal and Pickles.

Kala Jamun (काला जामुन)- Khoya Gulab Jamun–Black Jaam–Stuffed Khoya Gulab Jamun–Sweets

Ingredients –

  • Khoya or Mawa (crumbled) – 2 cups
  • Paneer / Cottage Cheese (crumbled) – 1 cup
  • All purpose flour / Maida – 1 tbsp.
  • Semolina / Suji – 1 tbsp.
  • Baking powder – 1 tsp.
  • Vegetable oil / Ghee for frying.

For sugar syrup

  • Sugar – 2 cups (as per your taste)
  • Cardamom powder or Kewra essence – 1/2 tsp.

For stuffing –

  • Mawa / Khoya Dough – 2 tbsp
  • Sugar – 1 tsp (as per your taste)
  • Chopped Pistachios (Pista), cashew, etc.
  • Pistachios (Pista) for garnishing
  • Food color (Yellow) as per your choice
  • Milk for prepare the soft dough

Method –

  1. Mash the khoya with your palm until it becomes soft and smooth.
  2. Mix Paneer, Semolina, Maida and Baking Powder.
  3. Now mix everything well and knead until it becomes soft.
  4. With help of Milk, prepare soft dough.
  5. Soft and smooth dough is ready, keep it aside for 20 minutes.
  6. You can use this dough for Khoya Gulab Jamun and Langcha Sweets.
  7. Add Sugar and 1 1/2 cups of water into the kadhai / Pan on medium heat.
  8. Mix well and let the Sugar dissolve in the water completely.
  9. Keep the syrup gooey in texture, don’t make it too thin.
  10. Once Sugar chasni is boiled, turn off the heat.
  11. Add Kewra essence into the Sugar syrup and mix well.
  12. For stuffing, take a bowl and add all the stuffing ingredients and mix well.
  13. After 20 minutes, knead the Dough once again.
  14. Take small amount of dough, roll the dough into round shape.
  15. If dough is sticking on your palm you can grease your palm with oil.
  16. Now flatten the balls in you palm, fill with little stuffing.
  17. Close it evenly by rolling the ball in your hand.
  18. Repeat the same for rest of the dough.
  19. Heat the vegetable oil in a pan/kadhai to medium to low heat.
  20. Fry  the Kala Jamun balls in the heated oil.
  21. Keep stirring until it turns dark in color. 
  22. Once ready, transfer into a kitchen or absorbent tissue.
  23. Fry all the kala jamun in the same way.
  24. Leave fried kala Jamun for 25 – 30 minutes in warm sugar chasni.
  25. After 30 minutes, take out all the kala Jamun into a bowl.
  26. Kala Jamun is ready, you can garnish with Pista powder, coconut powder, etc.

Carrot Laddu / Ladoo (गाजर के लडू) –How To Make Carrot Ladoo–Festival Recipe -Truffles

Ingredients –

  • Carrot – 3 cups (Wash, peel and grate)
  • Sugar – 1 cup (as per your taste)
  • Muskmelon seeds – 1 tbsp.
  • Ghee / Butter – 1 tbsp.
  • Kewra essence / Green cardamom powder – 1 tsp

Method –

  1. Mix grated carrot and sugar in the bowl.
  2. Keep it side for 30 minutes.
  3. After 30 minutes, heat a pan / khadai on medium heat.
  4. Add carrot mixture and mix well.
  5. Sauté until carrots are little soft and it will ooze out some water and get dried.
  6. When the mixture  gets thick in consistency, the color gets brown in color and it emits good aroma.
  7. Cook it until the mixture gets thick and starts to roll like a ball.
  8. Add muskmelon seeds, mix well and cook on low heat.
  9. Turn off the heat, add Kewra essence and mix well.
  10. Cool the mixture but not make it really cold. Cool it little so that you can handle by hand.
  11. Just apply ghee/oil in your hand, make round balls by taking that mixture in your hand.
  12. Carrot ladoo are ready to serve.
  13. You can store them in airtight container Refrigerate and use up to 7 days.

Stuffed Brinjal Curry (बैगन की सब्जी) – How To Make Dry Baingan – Andhra Style – Gutti Vankaya Fry

Ingredients –

  • Brinjal (Baingan) / Eggplant – 4 medium size
  • Salt to taste
  • Vegetable oil / Mustard oil – 2 tbsp.
  • Sesame seeds – 1 tbsp.
  • Whole roasted coriander seeds – 1 tbsp.
  • Whole cumin seeds – 1 tbsp.
  • A pinch of Turmeric powder
  • Roasted Peanuts (roasted and remove the skin) – 2 tbsp.
  • Lemon juice or tamarind – 1 tbsp.
  • Dry / Fresh coconut – 1 tbsp.
  • Curry leaves – 1 sprig (optional )
  • Chopped tomatoes – 1 cup
  • Chopped finely onions – 1 cup
  • Whole Kashmiri Red chili (as per your taste)
  • Finely chopped Coriander leaves
  • Cinnamon stick – 1 inch
  • Green cardamom – 2
  • A pinch of asafetida

Method –

  1. Heat a pan on low heat.
  2. Roast dry coconut until slightly golden.
  3. Keep stirring time to time.
  4. Add whole cumin seeds, sesame seeds and sauté it.
  5. Cook  for 2 minutes then let it cool down.
  6. Later transfer it into the blender along with roasted cumin seeds and roasted coriander seeds.
  7. Make a fine powder.
  8. Stuffing powder is ready.
  9. Add lemon juice and salt to taste into the stuffing powder.
  10. Keep it aside.
  11. Slit cut the brinjals halfway into four.
  12. Stuff the brinjals with the ground stuffing powder.
  13. Heat  mustard oil into the other pan on medium heat.
  14. Add chopped onions, cook till they turns soft and tender.
  15. Add curry leaves (optional).
  16. Add chopped tomatoes, cinnamon stick, salt to taste, turmeric powder, green cardamom and  garam masala.
  17. Mix well, cover and cook for till tomatoes turn mushy.
  18. Add a  pinch of asafetida and mix.
  19. Now Place the stuffed brinjal into the pan..
  20. Add the remaining ground paste to it and cook covered in low heat .
  21. After few minutes turn the brinjals carefully and cook again on low or medium heat until brinjals are soft.
  22. Once the curry is ready, transfer it to a serving bowl and garnish with coriander leaves.
  23. This delicious main dish recipe goes well with roti and steamed rice.

Milk Cake(मिल्क केक)–Indian Sweets–How To Make Milk Barfi/ Burfi–Festival Recipe

Ingredients –

  • Milk – 2 liter
  • Sugar – 1 cup (as per your taste)
  • Ghee / Butter – ½ tsp.
  • Citric Acid – 1/2 or Lemon juice – 2 tbsp.
  • Cardamom powder – 1/2 tsp.

Method –

  1. Bring the milk to a boil in a large thick-bottomed non-stick kadhai on high heat.
  2. Continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
  3. Now add green cardamom powder, lemon juice  in to the mixture and mix well.
  4. Cook till the mixture begins to leave the sides of the kadhai.
  5. When the milk gets thick and grainy in texture, add sugar and mix well.
  6. When the milk gets thick in consistency, the color gets brown in color and it emits good aroma.
  7. Turn off the heat.
  8. Take a tray for setting the milk cake and grease it nicely with some ghee/ butter.
  9. Immediately, pour this hot mixture into the tray and spread it evenly.
  10. Keep aside the tray to set. Within 24 hours, milk cake sets completely.
  11. Milk cake is ready, cut into squares and serve.
  12. Refrigerate and use within 2 weeks.

Homemade Chocolates and Lollipops–How To Make Chocolate At Home- Kids Recipe

Ingredient –

  • Brown chocolate (Bars or Chips)
  • If you are using bars then break the chocolate bars into the  small pieces
  • White chocolate (Bars or Chips)
  • Butter / Vegetable oil – 1/2 tsp.
  • Chocolate Mold and Lollipop Mold
  • Lollipop Sticks (for lollipop chocolates)
  • You can use the chocolate wrapping papers/or foil to wrap the chocolates and Lollipops.

Method –

  1. Boiled 2 cups of water into the pan on medium heat.
  2. Place Melt the white chocolate chips in a bowl either using double boiler or in microwave.
  3. Add Butter / Vegetable oil – 1/2  tsp.
  4. Keep stirring until it melts completely and keep aside.
  5. Do the same for brown chocolate also.
  6. Wisk till it become smooth.
  7. Now drop the melted chocolates into molds with the help of spoon, make sure not fill it completely.
  8. You can mix fruit flavor color into melted white chocolate to prepare two different color.
  9. Similarly you can use lollipop sticks and mold to prepare different colors of lollipops,
  10. Pat the mold on surface to spread the chocolate evenly into the mold.
  11. This will help the chocolate to reach into all the corners of the mold.
  12. Keep it in fridge for sometime, so it can settle down.
  13. Once the chocolate cool down, remove from molds.
  14. You can use the chocolate wrapping papers/or foil to wrap the chocolates.
  15. Chocolates and lollipops are ready.. Enjoy!!!