Make delicious sago ladoos

    Make delicious sago ladoo… Shivaratri is about to come and most people fast during this time. During fasting, we often like to eat sago, but it is also not right to make sago sago khichdi every time. If seen, people can make many types of dishes with sago. Today, the dish which we are going to tell you, can be made before the Sivaratri sago sabudana.

  Ingredients for making sago ladoo:

1 cup sago

1/2 cup coconut powder

1 cup powdered sugar

1/2 teaspoon cardamom powder

10-12 chopped cashews

10-12 chopped almonds

3-4 tablespoons Ghee

10-12 finely chopped pistachios

     Method of preparation of Sago Ladoo:

First of all, heat the kadai and put dry sago in it and fry it on light flame, till the sago becomes puffy and golden. Now turn off the gas and let the sago cool down a bit. When cool, add sago in a grinder and grind them finely. Now heat the same pan and fry coconut powder in it for 2-3 minutes. Now heat ghee in a pan and add dry fruits to it and fry it in coconut powder, add sago powder, dry fruits, powdered sugar, cardamom powder, and ghee and mix well and turn off the gas.

    Now let it cool down a bit, do not cool it too much. Now make ladoos with a little mixture in your hand. Now place all the laddus in a paper bowl and garnish the ladoos with finely chopped pistachios on top of them. Your delicious special sago laddus are ready.

    Seema Mohan

Make delicious Kashmiri Dum Aloo, spicy taste

    Make delicious Kashmiri Dum Aloo… A potato vegetable has its own distinct taste. But the test normal of Kashmiri Dum Aloo is slightly different from that of a normal potato vegetable. In this, deep fryed potatoes are prepared by adding cardamom, spice paste and curd. You can also make this delicious vegetable and feed the guests who come home suddenly. You can make Kashmiri Dum Aloo Sabzi on special occasions. In it, potatoes are fried and poured into a thick gravy. To give a creamy flavor to the Kashmiri Dum Aloo gravy, some people also add cashew paste, which doubles its taste. You can also serve it with tandoori roti and lachha parantha. Not only this, while serving, you can garnish with green coriander and add some cream.

    Ingredients for making Kashmiri Dum Aloo:

12 small potatoes

1.1 / 2 cup curd (not sour)

4 dry kashmiri red chillies, PCI after extracting seeds

1 teaspoon grated ginger (or 1/2 teaspoon dry ginger powder)

1 teaspoon powdered garlic

1 teaspoon cashew powder

1/3 tablespoon green cardamom powder

1/3 tablespoon cumin powder

1 tablespoon coriander powder

1 bay leaves, sliced

1 pinch Asafoetida (hing)

1/4 tablespoon turmeric powder

1/2 tablespoon garam masala powder

1 tablespoon finely chopped fresh coriander (if you want)

4 tablespoons oil for frying

Salt, as per taste

1/3 cup water

    Method of preparation of Kashmiri Dum Aloo:

Peel the potatoes, then pierce them with a spoon with a fork. Whisk the curd and add water to the bowl and dissolve Kashmiri red chilli powder in it. Put 3/4 cup oil in the pan and heat it on the gas. Then add potatoes and fry them on medium heat. When the potatoes turn light golden, take them out in a plate. Now slow down the heat and take out some oil from the pan in a pot. After this, keep the remaining oil in the pan on low heat. Now add cumin, asafoetida, cinnamon, cloves, black pepper, cardamom and big cardamom in the oil and fry it. Then add red chili solution and stir for 10 seconds. After this, add curd to the pan and stir. Now pour 1-2 cups of water in the curd and stir. After this, add fennel powder to the yogurt mixture and mix. Then add dry ginger powder to the pan and mix. Now add potatoes and salt and mix. Then cover the pan and let the potatoes cook for 10 minutes on low heat. When cooked well, garnish with green coriander and serve it with roti or rice.

    Seema Mohan

If you eat green peas pneumonia, fingers will lick

    If you eat green peas neemona, fingers will lick .... People wait for green peas the most in the winter season. The reason for this is that a lot of tasty dishes can be made from peas without any special effort. Peas are also very beneficial for health as they contain a good amount of fiber along with a lot of nutrients. Peas are very low in calories and carbohydrates, but they are a good source of vitamin A, vitamin C and vitamins. Nimona is a very low-calorie dish, so eating it does not increase your weight. Nimona has a good amount of fiber so it reduces cholesterol and is healthy for the heart.

   Ingredients for making green pea pneumonia:

Green peas - 3 cups

Potatoes - 2 medium size

Green chili - 2-3 or as per taste

Garlic - 12-15 buds

Ginger - 1 inch piece

Coriander - half cup chopped

Asafoetida 1 pinch

Coriander powder, 1 teaspoon

Red chili 1 teaspoon

Turmeric 1 teaspoon

Garam Masala 1 teaspoon

Fast Address - 2

salt to taste

Oil 2 tablespoons

Cumin seeds 1/2 teaspoon

    Method of preparation of green pea pneumonia:

To make pea pneumonia, firstly grind the peas in a mixer slightly coarsely. After this, grind coriander, garlic, chilli and ginger and make a paste. Now take a pan or kadhai and heat it by adding 2 teaspoons of oil to it. Add cumin seeds to the oil and after chopping, add chopped ginger, chillies, bay leaves, asafetida and then onions and fry them till they become golden in color. After this, add pre-prepared paste of ginger, garlic, chilli and coriander and cook it on low flame for 2 minutes while stirring. Now add chopped potatoes and fry for 2 minutes. Then add all the spices and salt and fry for 1 minute. After this, add ground peas and fry on medium flame while stirring for 2-3 minutes. After roasting well, add 3 or 4 cups (according to the consistency) of water and cover the pan / pan. It usually takes 5-8 minutes to cook the potatoes. Keep checking it in between. When you feel the potatoes are cooked, you can turn off the gas. Now it is full of flavor, Nimona is ready, you can eat it with roti rice naan.

   Seema Mohan

Eat lime spicy chutney for health and taste

    Eat lemon sauce for health and taste ... Lemon sauce can be consumed regularly. It will also make you feel fresh. Eating fresh lemon chutney will be beneficial in stomach and skin problems and you will get the benefit of vitamin C directly.

  Ingredients to make Lemon Chutney:

Lime-4

Black salt - 3 pinches

Asafoetida - 1 pinch

Cumin seeds - 1 teaspoon

salt to taste

Red chili powder - 1/2 teaspoon

Sugar - 1 teaspoon

   Method of preparation of Lemon Chutney:

Wash the lemon thoroughly with water. Remove the lemon seeds and cut them into small pieces. Keep in mind that if all the lemon seeds are out, the sauce will become bitter. Now grind it by putting it in a mixer jar. Now add all the spices and grind them finely. Lemon chutney is ready. Let it sunbathe for 2-3 days. Eat it with roti, paratha, puri.

   Seema Mohan

Make delicious and nutritious cauliflower pudding

    Make delicious and nutritious cauliflower pudding… Now the cold season has come and in this season the cauliflower can be found very easily. It makes kheer with the same cauliflower and it looks very tasty in food. Cabbage pudding is specially made in Madhya Pradesh. This kheer is as delicious as it is beneficial for health. Cabbage pudding can also be eaten by people with diabetes.

   Ingredients for making cauliflower pudding :

1 cauliflower

1/2 cup milk powder

4 cups milk

1/4 cup Cashew, Pistachio and Almonds

1 pinch cardamom powder

2 pinch cinnamon powder

1/4 cup sugar (more or less)

5-6 spoon ghee

    Method of making cauliflower pudding :

First of all, cut the cauliflower stalk and grind the flower above it or make it finely. Now put the pan on the gas and add four to five teaspoons of ghee and let it melt, now put the cauliflower and fry it. When the cauliflower water has dried well, add milk, milk powder and mix well and let it boil. Now add cardamom powder, cinnamon powder, cashews, pistachios, almonds to the boiling milk and mix it well. Let it cook until it gets thick on the heat. When the milk becomes a quarter after drying, add sugar and let it cook for two minutes. Now turn off the gas. Now the cabbage pudding is ready. It can be eaten either hot or cold.

     Seema Mohan

Mix casserole: a different flavor

From South India to nourth India, from anywhere in South India to Northeast India, rice is the favorite food item of all in the country.

 Now the methods of cooking and cooking are different. Especially the casserole is the choice of all. If that mix is ​​a casserole, then what to say? Rice likes all, but if you put green vegetables in it and make casserole, its flavor and nutritiousness increases. 
   Then make green casserole of green vegetables. Use ghee too little in this casserole, because many people want less ghee.Materials needed to make Mix CasseroleBasmati rice 200 g or 2 small bowl 

Lemon a 

Native ghee or refined oil is a big spoon or even lessCumin a teaspoonClove break into 3-4 piecesTake a big cardamom with 1-2 peelsGreen pepper finely choppedFrench beans 50 g or 15-16Capsicum 2 finely cutLeaf cabbage 50 grams finely cutGreen Fresh Peas Spit A BowlGreen coriander half a bowl finely cutSalt to tasteMethod of Mixing CasseroleWash the rice thoroughly and soak it in water for half an hour. If the microwave is to be cooked then add the soaked rice in the bowl containing the microwave and add double water to it, and add lemon juice and salt. Now cover the rice and cook for 12 minutes in the microwave. Know that rice is cooked and you know that rice is cooked. Take out the microwave and open the lid. Put the embroidery on the gas, add ghee and heat it and now add cumin seeds.After adding cumin seeds, add cloves, cardamom seeds and green chilies, roast for a minute and now add all green vegetables and salt, stir fry them for 2-3 minutes. Cover the vegetables for 2-3 minutes now. After two to three minutes, remove the lid and see that the vegetables have become light-fried. Now add rice to these vegetables and stir it for two minutes by running it with a whistle. Just take it now, your mix casserole is ready. Have pride, feed it with elegance.Mix pulao cooker, then put ghee in the cooker and heat it. Now add cumin seeds, after roasting cumin, roast the cloves and cardamom seeds and green chillies for 1 minute. Now put all the vegetables. Roast for 2 minutes, and now add rice and fry for 2 minutes again. And add double water to rice, then add lemon juice and salt.

Close the cooker. As soon as you press the gas in the cooker, you close the gas. Open the cooker after 5 minutes. Just take it now, your mix casserole is ready. Have pride, feed it with elegance. Take the casserole in a bowl or a large plate, decorate it with green coriander. Serve with pickle or green chutney.

Matar Dried dish queen

When you hear the name of pea kachori, water in the mouth should come. Yes, the sweet taste of pea khaoyadi is something like this that it is very natural and natural to get mouth water after listening to the name of pea kachouri.

 Though the joy of pea kachoris can be enjoyed only in the winter, but now every season green peas are available in the market. 

  So now you can taste a lot of pea kachori ever. In particular, the taste of green peas is very liked in winter. In the winter the test of green pea powder is also great fun. So,

  the way to make these tasty cheeses is presented. Pea khaturi is an Indian dish.# How many people: 2 - 4 ## Time: 30 minutes to 1 hour ## Ingredients needed for making pea powder ## To knead the dough ## 2 cup wheat flour ## One cup flour ## One teaspoon salt ## oil ## To fill ## 2 cup green peas ## One teaspoon ginger finely chopped ## 3 green chili finely chopped ## A pinch of asafetida peeled ## Salt to taste ### Method of making peanut powder # 

   # To prepare the dough #Filter the dough and the flour together in the vessel. Put salt and 2 spoons of oil in it. Mix the dough with the hands thoroughly and mix the ingredients well. Now add little water and tender soft dough. Cover the dough and keep it for about 20 to 30 minutes. 

  To prepare the filling. Heat the water on the gas, boil peas on medium flame in it. After 6 to 7 minutes, turn off the gas, remove all the peas from the water.  Now prepare boiled peas, green chilli and ginger paste in a mixer Heat the oil in the pan over the gas.

  Add asafetida in it.After that add peas and paste and salt, fry it on medium flame for 5 minutes and close the gas. Now cool the fillings. To prepare a shortbread Heat the oil in the pan over the gas. Its complete veneer by making little flour in the flour.Fill in the middle of the whole.  

    Turn off the full and turn the whole turn over.Now make it round the ball. Fry the kachoris in oil and fry them on both sides till brown. Take out the castor in the plate. Likewise, make all the chemists. Collect green pea powder. Now eat hot food with chutney and eat.