Churma Laddu

RAACHIChurma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu with detailed  recipe. Authentic and traditional wheat flour-based tasty ladoo recipe loaded with ghee, dry fruits and jaggery. It is traditionally prepared during the Ganesh Chaturthi or Diwali season and is typically served with friends and family. It mainly hails from the Gujarati Cuisine but has spread all over Indian cuisine particularly in Western India including Punjabi and Maharasthra Cuisine.

Churma Ladoo Recipe

Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu with step-by-step  recipe. Laddu or barfi recipes are super popular during the festival seasons of India. However, there are some seasonal or purpose-based sweets recipes that are prepared for particular Indian festivals. One such popular ladoo sweet recipe is churma laddu recipe known for its flaky texture. It is mainly prepared for Ganapathi and Deepavali festivals and served with family members.

I have posted numerous wheat flour-based laddu recipes, but this has to be a unique and tasty laddu. It is mainly due to the way it is prepared and the goodness of ghee and dry fruits in it. Basically, the wheat flour is first deep fried in ghee which is later crumbled to get the flaky and crumbly texture. It is later mixed with jaggery syrup and hot ghee which is eventually shaped like balls. Deep frying and mixing with ghee and jaggery syrup make it a unique and tasty ladoo recipe. I personally like the crumbly texture with the sweetness of jaggery. Basically, you would feel the same taste of aate ka halwa served in Gurudwara. I make these ladoo’s frequently, particularly with leftover roti’s, but do try this sweet and I trust you would certainly love it.

Churma LadduFurthermore some more related and additional tips, suggestions and variants to the gujarati churme ke laddu. Firstly, in this recipe, I have used coarse wheat flour which is typically used for roti or tandoori bread. It basically helps to get the crumbly texture as compared to the fine wheat flour which is used for phulka and chapati. Secondly, the same laddu recipes can also be prepared with white sugar or icing sugar. However, I choose jaggery to have a healthy twist to it. Lastly, to make it even more flavorsome, you may add a sun-dried coconut grate on top of the dry fruits. Adding coconut helps to add more flavour, but may reduce the shelf life.

Easy Churma Ladoo Recipe | Churma Laddu | Gujarati Churme Ke Laddu

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: sweet

Cuisine: gujarat

Keyword: Churma Ladoo Recipe

Servings: 21 Servings

Calories: 229kcal

Ingredients

3 cup wheat flour coarse

¾ cup ghee

water for kneading

oil or ghee for frying

3 tbsp almonds chopped

3 tbsp cashew chopped

3 tbsp raisins

2 cup jaggery

½ tsp cardamom powder

2 tbsp poppy seeds

Instructions

firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.

crumble and mix well making sure the flour is moist.

now add water as required and start to knead the dough.

knead to a smooth and tight dough.

now pinch a ball-sized dough and press shape with the fingers.

place the muthia on a large plate.

deep fry the muthia in medium hot ghee or oil.

fry on low flame until the muthia turns golden brown and cooked from inside.

drain off the muthia and allow it to cool completely.

break into small pieces making sure the muthia is cooked from inside.

transfer to the mixer jar and grind to a coarse powder.

sieve the powder using a large holed sieve. keep aside.

in a pan heat ¼ cup of ghee. add 3 tbsp almonds, 3 tbsp cashew, and 3 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in the same ghee, add 2 cup jaggery and mix well.

stir and melt the jaggery without adding any water.

transfer the melted jaggery over the ladoo mixture.

crumble and mix well making sure everything is well combined.

further add fried nuts, ½ tsp cardamom powder, and 2 tbsp poppy seeds.

mix well combining everything well.

prepare the ladoo, if the mixture is dry you can add melted ghee.

finally, churma ladoo is ready and can be enjoyed for a week.

Nutrition

Calories: 229kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 2mg | Potassium: 63mg | Fiber: 1g | Sugar: 20g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg

How to make churma laddu with step by step 

firstly, in a large bowl take 3 cup wheat flour and ½ cup ghee. make sure to take coarse wheat flour, or add 2 tbsp fine rava if you are taking fine wheat flour.

crumble and mix well making sure the flour is moist.

now add water as required and start to knead the dough.

knead to a smooth and tight dough.

now pinch a ball-sized dough and press shape with the fingers.

place the muthia on a large plate.

deep fry the muthia in medium hot ghee or oil.

fry on low flame until the muthia turns golden brown and cooked from inside.

drain off the muthia and allow it to cool completely.

break into small pieces making sure the muthia is cooked from inside.

transfer to the mixer jar and grind to a coarse powder.

sieve the powder using a large holed sieve. keep aside.

in a pan heat ¼ cup of ghee. add 3 tbsp almonds, 3 tbsp cashew, and 3 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in the same ghee, add 2 cup jaggery and mix well.

stir and melt the jaggery without adding any water.

transfer the melted jaggery over the ladoo mixture.

crumble and mix well making sure everything is well combined.

further add fried nuts, ½ tsp cardamom powder, and 2 tbsp poppy seeds.

mix well combining everything well.

prepare the ladoo, if the mixture is dry you can add melted ghee.

finally, churma ladoo is ready and can be enjoyed for a week.

Churma Ladoo Recipe

Notes:

firstly, make sure to knead the dough adding water as required. else the flour will be dry and will not get cooked.

also, fry the muthia on low flame else the muthia will be undercooked from the inside.

additionally, adding ghee makes churma ladoo tastier and flavourful.

finally, churma ladoo recipe turns danedar when prepared with coarse wheat flour.

RAACHI How to make 15-Minute Lentil Veggie Curry 

Repost 

Ingredients:

2/3 cup dried green, brown, or French lentils

2 tablespoons olive oil (or veggie broth)

1 small yellow onion, diced (about 1 cup)

4 garlic cloves, minced

1-inch piece ginger, grated

1 tablespoon curry powder

2 teaspoons garam masala

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon sweet paprika

½ teaspoon turmeric

1 14-ounce can coconut milk

1 cup vegetable broth plus more as needed

½ cup tomato puree or strained tomatoes (tomato passata)

¾ pound sweet potato (about 2 small), peeled, cut into 1-inch pieces

2 packed cups baby spinach

Fresh lime juice to taste

Salt to taste

¼ cup chopped cilantro, for garnish

In a small saucepan, combine the lentils with 2 ½ cups water. Bring to a simmer and cook for about 10 minutes, or until the lentils are al dente. Drain.

Meanwhile, in a small bowl, combine the curry powder, garam masala, cumin, coriander, paprika, and turmeric.

Heat the oil in a medium saucepan over medium-high heat. Cook the onion for about 3 minutes, or until translucent. Add the garlic, ginger, and mixed spices. Cook for one minute more, stirring constantly.

Add the coconut milk, vegetable broth, tomato puree, and sweet potato and stir to combine. Reduce the heat to a simmer and cook for about 10 minutes, or until the sweet potato is just fork tender. Add more broth as needed.

Stir in the cooked lentils, and spinach and cook until warmed through. Add lime juice and salt to taste. Garnish with cilantro.

Rice Murukku Recipe |

RAACHI   Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli with detailed  recipe. a popular and traditional south Indian deep-fried snack recipe made with rice flour. it is generally prepared during the festival seasons like Diwali and Ganesh Chaturthi or for the feast for celebrations and occasions. but it can also be served as a tea-time snack for any given day.

Rice ChakliRice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli with step-by-step  recipe. there are many variants and variations to this south Indian chakli recipe. these are generally prepared with a dough which is a combination of rice and urad dal with spices like chilli powder and cumin. but this variation of rice murukku recipe is an instant version made just with fine rice flour and roasted gram dal powder.

I have already posted the instant and spiced chakli recipe, previously which is prepared from rice flour and urad dal powder. but I wanted to post another simple variation of murukku with just rice powder, roasted chana dal powder and sesame seeds. having said that, this rice murukku recipe can be easily extended by adding besan powder or plain flour to have extra softness and crispiness respectively. I have already shown butter murukku where I have added besan flour to make it extra soft but this time. I wanted a crisp one and hence I have skipped it here. moreover, these chakli’s are more attractive in colour compared to the traditional ones and hence kids would certainly like them.

Rice Murukku RecipeFurthermore, some easy tips, recommendations and suggestions while preparing the rice murukku recipe. firstly, I would heavily recommend using fine rice flour for this murukku recipe. generally, you get 2 varieties of rice flour, i.e coarse and fine and the murukku from the former would absorb more oil while deep frying. secondly, while deep frying the chakli, do not wait until it turns red or brown. as we are not using urad dal, the chakli would remain white in colour even after completely cooked. lastly, the chakli can easily last for a month and has a long shelf life. make sure to store them in an airtight container, in a warm and dry place.

easy Rice Murukku Recipe | Rice Chakli | Rice Flour Murukku | Rice Flour Chakli

Prep Time10 mins

Cook Time30 mins

Resting Time5 mins

Total Time45 mins

Course: Snack

Cuisine: south indian

Keyword: Rice Murukku Recipe

Servings: 35 pieces

Calories: 59kcal

Ingredients  raachi 

¾ cup roasted gram dal

3 cup rice flour

½ tsp raachi chilli powder

2 tbsp black sesame seeds

½ tsp ajwain / carom seeds

pinch raachi hing powder 

¾ tsp salt

2 tbsp butter softened

hot water for kneading

oil for frying

Instructions

firstly, in a mixer jar take ¾ cup roasted gram dal and grind to fine powder.

transfer the roasted gram dal powder to a sieve.

add 3 cup rice flour and sieve the flour.

also add ½ tsp chilli powder, 2 tbsp black sesame seeds, ½ tsp ajwain, pinch hing, ¾ tsp salt and 2 tbsp butter.

crumble and mix well making sure the flour is moist.

now add 1 cup hot water and mix well.

press the flour with your hand making sure the flour is moist.

cover and rest for 5 minutes.

after 5 minutes, mix the flour again.

add water as required and start to knead the dough.

knead to a smooth and soft nonsticky dough.

now take the star mold and fix it to the chakli maker.

grease the chakli maker with some oil. this prevents the dough from sticking to the mold.

furthermore, make a cylindrical shape out of dough and place the dough inside the maker.

tighten the lid and start preparing chaklis on the  steel plate. or you can use wet cloth or butter paper make small spiral shape chaklis by pressing. seal the ends so that it doesn’t fall apart while deep frying.

take one murukku at a time and slide it into the hot oil.

flip the murukku and fry on low to medium flame till they turn crispy from both sides.

furthermore, drain over a paper towel to remove excess oil.

finally, once cooled enjoy instant chakli or store in an airtight container for 2 weeks.

Nutrition

Calories: 59kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 13mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 29IU | Calcium: 6mg | Iron: 0.1mg

How to make Rice Flour Chakli with step-by-step 

firstly, in a mixer jar take ¾ cup roasted gram dal and grind to fine powder.

transfer the roasted gram dal powder to a sieve.

add 3 cup rice flour and sieve the flour.

also add ½ tsp chilli powder, 2 tbsp black sesame seeds, ½ tsp ajwain, pinch hing, ¾ tsp salt and 2 tbsp butter.

crumble and mix well making sure the flour is moist.

now add 1 cup hot water and mix well.

press the flour with your hand making sure the flour is moist.

cover and rest for 5 minutes.

after 5 minutes, mix the flour again.

add water as required and start to knead the dough. knead to a smooth and soft nonsticky dough.

now take the star mold and fix it to the chakli maker.

grease the chakli maker with some oil. this prevents the dough from sticking to the mold.

furthermore, make a cylindrical shape out of dough and place the dough inside the maker.

tighten the lid and start preparing chaklis on the  steel plate. or you can use wet cloth or butter paper make small spiral shape chaklis by pressing. seal the ends so that it doesn’t fall apart while deep frying.

take one murukku at a time and slide it into the hot oil.

flip the murukku and fry on low to medium flame till they turn crispy from both sides.

furthermore, drain over a paper towel to remove excess oil.

finally, once cooled enjoy Rice Murukku Recipe or store in an airtight container for 2 weeks.

Rice Murukku Recipe

notes:

firstly, make sure to sieve the flour to prevent any bits of roasted gram dal.

also, instead of roasted gram dal powder you can use besan.

furthermore, make sure to fry on low to medium flame, else the chakli will not turn crunchy.

finally, Rice Murukku Recipe is very delicate, so do not overcrowd the murukku while frying, as it will break while flipping.

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Coconut Ladoo Recipe

RAACHI How to make 

Coconut Ladoo Recipe | Nariyal Ke Laddu | No Sugar Coconut Laddu with detailed recipe. An extremely simple and healthy dessert snack or Indian sweet recipe made with coconut, jaggery and dry fruits. It is perhaps one of the most popular frequently prepared laddu recipes, especially during the festival occasions of Krishna Janmashtami or Ganesh Chaturthi. Typically these coconut-based ladoo’s are prepared with sugar or condensed milkmaid, but this is made with a healthy jaggery alternative.

Coconut Ladoo Recipe

Coconut Ladoo Recipe | Nariyal Ke Laddu | No Sugar Coconut Laddu with step-by-step recipe. Festival season is around the corner and everyone is looking for something easy and simple dessert recipes to celebrate. There are various Indian sweets, but typically these are either rich in sugar or may be complicated to prepare and serve. Yet there are few healthy Indian dessert recipes and coconut ladoo or nariyal ke laddu is one such easy and simple sweet recipe.

I had posted this nariyal ke laddu recipe long back. Perhaps it was one of my first laddo recipes posted after I started this blog. Previously I had used the combination of sugar and milkmaid to shape and taste the laddo. It tastes great with this combination, but it may not be from a health perspective. Milkmaid or condensed milk contains a good amount of calories that you find good to taste, but not an option for weight watchers. Therefore, I recreated it with many healthy and simple ingredients. Basically, I have combined the jaggery, dry fruits and coconut grate, thus making it similar to an energy bar. You may follow the same method with sugar which should give a traditional white coloured ladoo. But I am confident that, once you try this, you may never go to the sugar or white coloured coconut laddu.

Nariyal Ke LadduFurthermore, some more additional tips, suggestions and variants to the coconut ladoo recipe. Firstly, I would heavily recommend using fresh, moist coconut grate for this laddu recipe. I do not have access to fresh due to my location and hence I used store-bought coconut desiccate. But if you have access to a fresh one, you should use it. Secondly, the use of dry fruits is open-ended and you may use any type with this laddo. I would recommend finely chopping them and roasting them before mixing them with the laddo ingredients. Lastly, while shaping the laddo, I would recommend using a weighing machine to have the same weight for all laddo. This makes it identical and moreover very attractive if you are serving it to your friends and family.

Easy Coconut Ladoo Recipe | Nariyal Ke Laddu | No Sugar Coconut Laddu

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: sweet

Cuisine: south indian

Keyword: Coconut Ladoo Recipe

Servings: 16 Servings

Calories: 292kcal

Ingredients

4 tbsp ghee

½ cup almond chopped

½ cup cashew chopped

¼ cup walnut chopped

2 tbsp sunflower seeds

2 tbsp pumpkin seeds

2 tbsp raisins

4 cup coconut grated

2 cup jaggery

1 tbsp poppy seeds

½ tsp cardamom powder

Instructions

firstly, in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds and 2 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in a large kadai heat 2 tbsp ghee and add 4 cup coconut.

roast on low flame until the coconut turns aromatic. if you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes.

now add 2 cup jaggery and mix well.

continue to cook until the jaggery melts.

keep cooking till the mixture starts to hold shape.

add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder.

mix well combining everything well.

now cool the mixture slightly.

when the mixture is still warm start making ladoo.

finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated.

Nutrition

Calories: 292kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 177mg | Fiber: 3g | Sugar: 27g | Vitamin A:g 1IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

How to make coconut ladoo with step-by-step:

firstly, in pan heat 2 tbsp ghee. add ½ cup almond, ½ cup cashew, ¼ cup walnut, 2 tbsp sunflower seeds, 2 tbsp pumpkin seeds, and 2 tbsp raisins.

roast on low flame until the nuts turn crunchy. keep aside.

in a large kadai heat 2 tbsp ghee and add 4 cup coconut.

roast on low flame until the coconut turns aromatic. if you are using desiccated coconut, then make sure to soak it in warm water for at least 10 minutes.

now add 2 cup jaggery and mix well.

continue to cook until the jaggery melts.

keep cooking till the mixture starts to hold shape.h

add in roasted nuts, 1 tbsp poppy seeds, and ½ tsp cardamom powder.

mix well combining everything well.

now cool the mixture slightly.

when the mixture is still warm start making ladoo.

finally, the coconut dry fruit ladoo is ready to enjoy for 2 weeks when refrigerated.

Nariyal Ke Laddu

notes:

firstly, make sure to roast the nuts and dry fruits on low flame to get a crunchy bite.

also, you can add dry fruits of your choice to make them nutritious.

additionally, adding jaggery makes the ladoo tastier compared to the sugar.

finally, coconut ladoo recipe tastes great when served after 2 hours.

Dhaniya Panjiri

RAACHI How to make Dhaniya Panjeeri Janmashtami Special

Panjiri Recipe | Panjeeri Recipe | Dhaniya Panjiri Janmashtami Special with detailed recipe. An authentic and traditional Krishna Janmashtami bhog prasadam special made with dry fruits and coriander seeds. This is an extremely simple, healthy, and tasty bhog prasad recipe, loaded with all the goodness of dry fruits. It is especially served during the festival fasting celebration as it gives the required and essential nutrients and energy to the body.

panjiri recipe

Panjiri Recipe | Panjeeri Recipe | Dhaniya Panjiri Janmashtami Special with step-by-step recipe. Indian festival is always synonymous with the myriad types of recipes involved in celebrating this festival. Typically it is loaded with sugar or jaggery-based sweets, barfi or dessert recipes, but there are purpose-based bhog recipes too. One such easy and simple Krishna Janmashtami bhog prasadam is panjiri recipe or Dhaniya panjeeri known for its taste and flavor.

Traditionally, the Krishna Janmashtami is celebrated across India but in its own unique different way. I come from Udupi, known for its famous Krishna temple. In my hometown, Janmashtami is celebrated as one of its major festivals. It is celebrated with different types of laddus and various kinds of savories like chakli and kodubale. However, the kind of recipes or bhog for Janmashtami is totally different in North India. The most common one is panjeeri recipe with panchamrit. I have shown both in this video post. As matter of fact, even the panchamrit is totally different from what we prepare in South India. Yet there are overlapping ingredients and most importantly the rationale behind using it. Do try this simple and subtle bhog for this year’s Krishna Janmashtami.

panjeeri recipeFurthermore, some more related and additional tips, suggestions and variants to the panjiri recipe. Firstly, and most importantly there is a procedure to serve this combo of panjeeri and panchamrit. It has to be always panjiri first and followed by panchamrit. This is the pattern followed and that’s how it should be served. Secondly, even though this bhog is from North India, there could be myriad different ways to prepare it. This may change with the set of ingredients, but the set of ingredients used in this post is the most common recipe. Lastly, the panjeeri is prepared with dry ingredients and hence has a longer shelf life. However, with panchamrit, it contains milk and yoghurt which may curdle soon. Hence, prepare it just before serving.

 Dhaniya Panjiri Janmashtami Special

easy panjiri recipe | panjeeri recipe | Dhaniya Panjiri Janmashtami Special

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: prasadam

Cuisine: north india

Keyword: panjiri recipe

Servings: 4 Servings

Calories: 284kcal

RAACHI dhaniya powder 

Ingredients

for dhaniya panjiri:

½ cup coriander seeds

4 tsp ghee

½ cup makhana / lotus seeds

2 tbsp almonds chopped

2 tbsp chironji

2 tbsp cashew chopped

2 tbsp melon seeds

2 tbsp raisins

3 tbsp dry coconut grated

½ cup sugar powder

½ tsp cardamom powder

few tulsi leaves

for panchamrit:

1 cup raw cow milk

½ cup curd

2 tbsp sugar

1 tsp ghee

1 tbsp honey

2 tbsp ganga jal

2 tsp raisins

2 tsp cashew

2 tsp almond

2 tbsp dry coconut grated

2 tsp chironji

2 tsp melon seeds

3 tbsp makhana / lotus seeds

few tulsi leaves

Instructions

how to make dhaniya panjiri for Krishna Janmashtami Bhog Prasad:

firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.

in a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.

roast on low flame until the coriander powder turns aromatic and changes its color.

transfer to a plate and allow to cool completely.

in the same pan, heat 1 tsp ghee and roast ½ cup makhana.

roast until the makhana turns crunchy.

transfer to the same plate and allow it to cool completely.

now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.

roast until the nuts turn crunchy and golden brown.

also, add 3 tbsp dry coconut and roast on low flame.

transfer to the same plate and allow it to cool completely.

further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.

crumble and mix making sure everything is well combined.

finally, dhaniya panjiri recipe is ready for bhog.

how to make panchamrit for Krishna Janmashtami Bhog Prasad:

firstly, in a bowl take 1 cup raw cow milk, ½ cup curd, 2 tbsp sugar, 1 tsp ghee, 1 tbsp honey and 2 tbsp ganga jal.

mix well making sure everything is well combined.

now add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji and 2 tsp melon seeds.

mix well so that everything is combined.

further add 3 tbsp makhana and few tulsi leaves.

mix well and panchamrit is ready for bhog.

Nutrition

Calories: 284kcal | Carbohydrates: 45g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 10mg | Potassium: 337mg | Fiber: 7g | Sugar: 12g | Vitamin A: 0.1IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 3mg

How to make panjiri with step by step:-

how to make dhaniya panjiri for Krishna Janmashtami Bhog Prasad:

firstly, in a mixer jar take ½ cup of coriander seeds and coarsely grind it.

in a heavy bottomed pan heat 1 tsp ghee and add powdered coriander powder.

roast on low flame until the coriander powder turns aromatic and changes its color.

transfer to a plate and allow to cool completely.

in the same pan, heat 1 tsp ghee and roast ½ cup makhana.

roast until the makhana turns crunchy.

transfer to the same plate and allow it to cool completely.

now heat 2 tsp ghee, add 2 tbsp almonds, 2 tbsp chironji, 2 tbsp cashew, 2 tbsp melon seeds, 2 tbsp raisins.

roast until the nuts turn crunchy and golden brown.

also, add 3 tbsp dry coconut and roast on low flame.

transfer to the same plate and allow it to cool completely.

further add ½ cup sugar powder, ½ tsp cardamom powder, and few tulsi leaves.

crumble and mix making sure everything is well combined.

finally, dhaniya panjiri recipe is ready for bhog.

panjeeri recipe

how to make panchamrit for Krishna Janmashtami Bhog Prasad:

firstly, in a bowl take 1 cup raw cow milk, ½ cup curd, 2 tbsp sugar, 1 tsp ghee, 1 tbsp honey and 2 tbsp ganga jal.

now add 2 tsp raisins, 2 tsp cashew, 2 tsp almond, 2 tbsp dry coconut, 2 tsp chironji and 2 tsp melon seeds.

mix well so that everything is combined.

further, add 3 tbsp makhana and few tulsi leaves.

mix well and panchamrit is ready for bhog.

notes:

firstly, make sure to roast the coriander powder really well. else the panjiri will taste bitter.

also, add nuts and dry fruits of your choice to make it nutritious.

additionally, sugar can be replaced with jaggery for a healthier option.

finally, dhaniya panjiri recipe and panchamrit are the most popular prasad offerings on the occasion of Janmashtami.

Tomato chutney recipe

RAACHI RAACHI How to make Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with detailed recipe. An excellent multipurpose or all-purpose chatni recipe prepared with juicy and tangy ripe tomatoes. This particular condiment is loaded with flavours, especially the spicy and tangy flavour from chillies and tomatoes. Even though it is an all-purpose chutney recipe, but an ideal condiment for morning breakfast with dosa and idli if not as a side dish to dal rice recipes. Tamatar Ki Chutney For Idli & Dosa Tomato Chutney Recipe | Tamatar Ki Chutney | Tamatar Chutney For Idli & Dosa with step-by-step recipe. Chutney or Indian condiment recipes are purpose-based recipes which are typically served as taste enhancers. The purpose and the ingredients of this chutney mainly depend upon the demographic region it hails from like North or South India. However, there are certain chutney recipes which are prepared across India for various reasons and tomato chutney is one of the popular recipes. I have posted quite a few chutney recipes on my blog, but still, I get a lot of requests to post a unique or exciting chutney recipe. As matter of fact, I had posted this chutney long back, but I am revisiting this chutney with a new way and more importantly longer shelf life. Basically, in my previous post on tomato chutney, I had used coconut which helps in consistency but reduces shelf life. Moreover, this time I have prepared and cooked the tomato puree in oil. This would remove all the raw flavour and thus help in improving the shelf life. Once it is cooked, it can be easily stored in an air-tight container similar to a tomato pickle or any other pickle. You may serve a scoop of this chutney with your favourite breakfast recipes or any dal rice or rasam rice recipe. Tomato Chutney RecipeFurthermore, some more additional tips, suggestions and variants to the tomato chutney recipe. Firstly, this recipe is prepared only with tomatoes and there are no other hero ingredients. Therefore, you need to use high-quality, juicy ripe tomatoes for a tangy, flavoured chutney recipe. Secondly, you may add additional hero ingredients like onion or capsicum on top of the tomato. This would certainly help with the texture but may have additional flavour taste and flavour. Thus it may not be referred to as tamatar ki chutney. Lastly, treat this chutney as any other pickle recipe and avoid any moisture contact with this recipe. Use dry or moisture-free spoons for longer shelf life. easy Tomato Chutney Recipe | Tamatar Ki Chutney For Idli & Dosa Prep Time10 mins Cook Time45 mins Total Time55 mins Course: chutney Cuisine: south indian Keyword: Tomato Chutney Recipe Servings: 1 box Calories: 1671kcal Ingredients for roasting: 1 kg tomato 2 tbsp oil 15 clove garlic for chutney: ½ cup oil 1 tsp mustard 1 tsp urad dal 1 tsp chana dal ¼ tsp methi 2 dried red chilli broken few curry leaves pinch raachi hing powder 4 tbsp raachi chilli powder 1 tsp raachi turmeric 2 tbsp salt 1 tbsp jaggery Instructions firstly, in pan place 1 kg tomato cut into half. add 2 tbsp oil and roast on medium flame. flip over and cook both sides. also, add 15 cloves garlic and roast uniformly. roast until the skin of the tomato softens. cool completely, and tranfer to the mixer grinder. grind to smooth paste without adding any water. keep aside. in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing. splutter the tempering keeping the flame on medium. keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric. saute on low flame until the spices turn aromatic. further, add the prepared tomato garlic puree and mix well. cover and cook for 20 minutes or until the oil separates from the sides. also, add 2 tbsp salt and 1 tbsp jaggery. mix well and continue to cook until the oil separates from the sides. finally, enjoy tomato chutney with rice, idli or dosa. Nutrition Calories: 1671kcal | Carbohydrates: 90g | Protein: 18g | Fat: 147g | Saturated Fat: 11g | Polyunsaturated Fat: 43g | Monounsaturated Fat: 90g | Trans Fat: 1g | Sodium: 14595mg | Potassium: 3239mg | Fiber: 27g | Sugar: 42g | Vitamin A: 17885IU | Vitamin C: 152mg | Calcium: 320mg | Iron: 11mg How to make tomato chutney with step by step firstly, in pan place 1 kg tomato cut into half. add 2 tbsp oil and roast on medium flame. flip over and cook both sides. also, add 15 cloves garlic and roast uniformly. roast until the skin of the tomato softens. cool completely, and tranfer to the mixer grinder. grind to smooth paste without adding any water. keep aside. in a large kadai, heat ½ cup oil. add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, ¼ tsp methi, 2 dried red chilli, a few curry leaves and pinch hing. splutter the tempering keeping the flame on medium. keeping the flame on low, add 4 tbsp chilli powder and 1 tsp turmeric. saute on low flame until the spices turn aromatic. further, add the prepared tomato garlic puree and mix well. cover and cook for 20 minutes or until the oil separates from the sides. also, add 2 tbsp salt and 1 tbsp jaggery. mix well and continue to cook until the oil separates from the sides. finally, enjoy tomato chutney with rice, idli or dosa. Tomato Chutney Recipe notes: firstly, make sure to use red ripened tomato for good colour and flavour. also, if the sourness of the tomato is less, then add small ball-sized tamarind. additionally, adding jaggery helps to balance the flavour of sourness and spiciness. finally, tomato chutney recipe stays good for a month when stored in an airtight container. #Raachi #raachimasale #organic #farming #masale #spices #recipe #food #kichan #indianmasale #indianspices

Banana Halwa

RAACHI Banana Halwa Recipe | Kele Ka Halwa | Balehannina Or Pazham Halwa with detailed recipe. An extremely simple and popular traditional South Indian dessert recipe prepared with ripe banana and jaggery. It is super popular not just for its taste but also for its soft and spongy texture derived from continuous roasting. It is typically prepared for auspicious occasions like festivals or celebration feast, but do not require any reason to prepare it for simple dinner dessert. Kele Ka Halwa Banana Halwa Recipe | Kele Ka Halwa | Balehannina Or Pazham Halwa with step-by-step recipe. Indian halwa recipes or barfi recipes are known for super flavoured textured tastes that can be either soft or brittle. Generally, these are prepared with ingredients like lentils, flour or a combination of these ingredients. Yet these dessert recipes can also be prepared with other ingredients like fruit and vegetable with banana halwa recipe one such popular Indian sweet. Previously, I posted the classic banana barfi recipe prepared with wheat flour and ripe banana. When I posted it, I had several requests for an authentic and traditional balehannina halwa or kele ka halwa. Typically, it is prepared with a type of banana known as nendhra or nendhram banana which gives a required dense texture. Therefore, I was waiting for this type of banana here in Australia and could not get it. Therefore, I went ahead with the lady finger banana which we get all around the season. To be honest, I was not disappointed with the result. As matter of fact, you may not even notice the difference if not mentioned. So I would recommend you try this type of halwa with any type of banana you may get. Do try this and let me know if you liked this type of halwa. Banana Halwa RecipeFurthermore, some more related and additional tips, suggestions and variants to the banana halwa recipe. Firstly, as I mentioned earlier, the halwa is typically prepared with nendhra banana for its authentic taste and flavour. However, if you do not get it you may even use cavendish or plantain banana for the same taste and flavour. Secondly, you may find the halwa served in bakeries or stores prepared with sugar or brown sugar. I have used the jaggery option for a healthier version. But you may use sugar for better colour and taste. Lastly, I topped the halwa with cashews and almonds for better taste. However, do not add a large quantity as it may overpower the taste of banana flavour. easy Banana Halwa Recipe | Kele Ka Halwa | Balehannina Or Pazham Halwa Prep Time10 mins Cook Time40 mins Resting Time3 hrs Total Time3 hrs 50 mins Course: sweet Cuisine: south india Keyword: Banana Halwa Recipe Servings: 12 pieces Calories: 270kcal Ingredients 1 kg banana ripened ¼ cup ghee ½ kg jaggery ¼ cup water ¼ tsp cardamom powder 3 tbsp cashew roasted Instructions firstly, peel the skin of the banana and cut it into slices. make sure to use over-ripened banana for better taste. grind to a smooth puree and keep aside. in a large kadai heat ¼ cup ghee and add the banana puree. cook on medium flame stirring continuously. keep cooking until the mixture turns glossy and the raw smell disappears. in a pan take ½ kg jaggery and ¼ cup water. stir and dissolve the jaggery. pour the jaggery syrup over banana mixture and mix well. continue stirring until everything is well combined. once the ghee is absorbed, add ghee in batches and keep stirring. continue to cook until the mixture starts to hold the shape and the ghee separates from the sides. now add ¼ tsp cardamom powder and 3 tbsp cashew. mix well. transfer the halwa into the tray lined with baking paper. level up and rest for 3 hours. cut into desired pieces. finally, enjoy banana halwa recipe for a month when stored in an airtight container. Nutrition Calories: 270kcal | Carbohydrates: 55g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 1mg | Potassium: 315mg | Fiber: 2g | Sugar: 46g | Vitamin A: 53IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg How to make banana halwa with step by step:- firstly, peel the skin of the banana and cut it into slices. make sure to use over-ripened banana for better taste. grind to a smooth puree and keep aside. in a large kadai heat ¼ cup ghee and add the banana puree. cook on medium flame stirring continuously. keep cooking until the mixture turns glossy and the raw smell disappears. in a pan take ½ kg jaggery and ¼ cup water. stir and dissolve the jaggery. pour the jaggery syrup over banana mixture and mix well. continue stirring until everything is well combined. once the ghee is absorbed, add ghee in batches and keep stirring. continue to cook until the mixture starts to hold the shape and the ghee separates from the sides. now add ¼ tsp cardamom powder and 3 tbsp cashew. mix well. transfer the halwa into the tray lined with baking paper. level up and rest for 3 hours. cut into desired pieces. finally, enjoy banana halwa recipe for a month when stored in an airtight container. Banana Halwa Recipe notes: firstly, make sure to use over-ripened banana, as it helps to give nice sweetness and colour. also, jaggery can be replaced with sugar. traditionally, the halwa is made with sugar. additionally, adding roasted cashews gives a nice crunchy bite to halwa. finally, banana halwa recipe tastes great when it is slightly chewy.

Fruit barfi

RAACHI Dry Fruit Barfi Recipe | Dry Fruit Burfi Roll | Sugar Free Khajoor Dates barfi with detailed recipe. Simple and easy Indian fudge or Indian mithai recipe made with dry fruits. This recipe does not have any extra added sugar and the sweetness is derived from dates or popularly known as khajoor. It is an ideal sweet recipe for any occasion or celebration and can be shared with family and friends. Dry Fruit Barfi Recipe Dry Fruit Barfi Recipe | Dry Fruit Burfi Roll | Sugar Free Khajoor Dates barfi with step-by-step recipe. indian sweets recipes are popular and made for several Indian festivals and celebrations. but most of them are made with huge amounts of sugar or jaggery, and hence may raise eyebrows for diet watchers. dry fruit barfi recipe is the perfect answer for those, which do not have any extra sugar added and thus making a healthy sweet. This recipe is very much inspired by my previous dry fruit ladoo recipe and the only difference between these 2 is the shape and the addition of more dry fruits to this dry fruit barfi recipe. The barfi recipe is very common in my house and I often make it with various ingredients. but dry fruit barfi recipe is very common and I make it often so that I can share it with my friends and family. moreover, my husband like this recipe and he takes it as an energy bar especially after his workout or after office hours. because the combination of dry fruits gives you the required energy and protein to satisfy your hunger. having said that, I use this barfi as milkshake solids and I blend it with chilled milk for a refreshing drink. Sugar Free Khajoor Dates BarfiIn addition, some easy and important tips and suggestion for a perfect and flavored dry fruit burfi recipe. firstly, the recipe can be extended or experimented with a choice of dry fruits and nuts. you can extend this recipe by adding fig, apricot, pumpkin seeds and even watermelon seeds. secondly, I have not added any extra sugar as the dates and raisins have a sufficient amount of sweetness for this barfi, but you can add extra sugar or even jaggery to make it sweeter to match your taste preference. lastly, the recipe can be stored easily for a month in an airtight container for longer shelf life. Easy Dry Fruit Barfi Recipe | Sugar Free Khajoor Dates Barfi Prep Time10 mins Cook Time15 mins Course: sweet Cuisine: Indian Keyword: Dry Fruit Barfi Recipe Servings: 15 pieces Calories: 139kcal Ingredients for roasting: 1 tsp ghee ½ cup almonds chopped ½ cup cashew chopped ¼ cup walnuts chopped 3 tbsp pumkin seeds 3 tbsp pistachios chopped 2 tbsp sunflower seeds other ingredients: 1.5 cup dates / khajoor seedless 1 tsp ghee 2 tbsp anjeer chopped 2 tbsp raisins ½ tsp cardamom powder Instructions firstly, in a pan heat 1 tsp ghee. add ½ cup almonds, ½ cup cashew, ¼ cup walnuts, 3 tbsp pumkin seeds, 3 tbsp pistachios, and 2 tbsp sunflower seeds. roast on low flame until the nuts turn crunchy. keep aside. in a mixer grinder take 1.5 cup dates. pulse and grind to a smooth paste. in a large kadai heat 1 tsp ghee, add 2 tbsp anjeer, 2 tbsp raisins. roast on low flame until they turn aromatic. add in ground dates paste and cook on medium flame. mash and cook until the dates paste turn glossy. further add roasted nuts, ½ tsp cardamom powder, and mix well. combine until everything is well combined and starts to hold shape. cool slightly, and shape into a small ladoo. or you can roll over poppy seeds and shape them into a cylindrical log. wrap in aluminum foil and refrigerate for 2 hours. finally, cut into thick slices and enjoy dry fruit burfi for a month. Nutrition Calories: 139kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 223mg | Fiber: 3g | Sugar: 11g | Vitamin A: 9IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg How to make Khajoor Dates Barfi with step by step firstly, in a pan heat 1 tsp ghee. add ½ cup almonds, ½ cup cashew, ¼ cup walnuts, 3 tbsp pumkin seeds, 3 tbsp pistachios, and 2 tbsp sunflower seeds. roast on low flame until the nuts turn crunchy. keep aside. in a mixer grinder take 1.5 cup dates. pulse and grind to a smooth paste. in a large kadai heat 1 tsp ghee, add 2 tbsp anjeer, 2 tbsp raisins. roast on low flame until they turn aromatic. add in ground dates paste and cook on medium flame. mash and cook until the dates paste turn glossy. further add roasted nuts, ½ tsp cardamom powder, and mix well. combine until everything is well combined and starts to hold shape. cool slightly, and shape into or you can roll over poppy seeds and shape them into a cylindrical log. wrap in aluminum foil and refrigerate for 2 hours. finally, cut into thick slices and enjoy dry fruit burfi for a month. Sugar Free Khajoor Dates Barfi notes: firstly, add dry fruits of your choice, and adjust the proportion accordingly. also, roast nuts on low flame for more crunchy bites. additionally, increase the proportion of dates if you like it sweeter. also, do not powder the dry fruits as you won’t enjoy the crunchy bites. finally, dry fruit barfi recipe can be rolled in desiccated cocco carrot rice recipe | carrot pulao recipe | carrot pulav recipeinstant dosa recipe with left over rice | instant cooked rice dosa recipeinstant rava/sooji modak with toothpick - no mould modak | sheera modak | instant rava kesar modak

Pitod Ki Sabji

RAACHI Pitod Ki Sabji Recipe | Rajasthani Patod Curry | No Vegetable Curry with detailed recipe. An extremely simple and basic vegetarian curry recipe prepared with besan, yoghurt and spices. It is an authentic Rajasthani basic curry which is typically prepared without using any vegetables in it. It can be an ideal multipurpose curry that can be used for both rice and roti’s as it carries a medium thickness consistency. Rajasthani Patod Curry Pitod Ki Sabji Recipe | Rajasthani Patod Curry | No Vegetable Curry with step-by-step recipe. Preparing fancy and premium curries for day-to-day lunch and dinner can be an exhausting task. Particularly when the requirement is for something innovative and tasty, you may soon run out of options. In such scenarios, we may think of something simple to prepare, yet carries the premium weight in it and pitod ki sabji recipe is one such easy option. As you may have understood by now, this pitod ki sabji recipe is a no-vegetable curry recipe. As matter of fact, it even does not have onion and tomatoes for the curry base and yoghurt is used as its base. Basically, being a dry state, Rajasthani cuisine has several recipes derived without vegetable usage. This is one such easy and simple recipe where besan cakes are used alternative to vegetables. I have shown how to prepare these chickpea flour cakes which are rhombus shaped and mixed with the yoghurt base. In other words, this curry is an extension of the kadhi recipe with an extra step of besan cakes in it. Hence it can also be served with both rice and Indian bread too. Do try this curry and let me know if you liked it for rice or roti. Pitod Ki Sabji RecipeIn addition, some more related tips, suggestions and variants to the Rajasthani patod curry. Firstly, the recipe is typically prepared with sour thick yoghurt so that it not only adds flavour but also consistency. I have used homemade sour curd, but you may use store-bought curd or greek yoghurt for the same purpose. Secondly, this recipe is mainly prepared as no vegetable curry, but you may experiment with a few vegetables. Particularly, you may add sliced onions or even peas as an option. Lastly, due to the use of besan or chickpea flour, the consistency may thicken once it is rested. Therefore, you may have to add water, preferably hot water before it is served. easy Pitod Ki Sabji Recipe | Rajasthani Patod Curry | No Vegetable Curry Prep Time10 mins Cook Time30 mins Total Time40 mins Course: curry Cuisine: rajasthani Keyword: Pitod Ki Sabji Recipe Servings: 3 Servings Calories: 337kcal Ingredients for besan katli: ½ cup besan ¼ tsp RAACHI turmeric ½ tsp RAACHI chilli powder ½ tsp RAACHI garam masala pinch RAACHI hing powder ¼ tsp ajwain ½ tsp salt 2 cup water for curry: 2 cup curd ¼ tsp RAACHI turmeric 1 tsp RAACHI chilli powder ½ tsp RAACHI cumin powder 1 tsp RAACHI coriander powder ½ tsp RAACHI garam masala 1 tsp ginger paste 2 tbsp ghee 1 tsp cumin 1 tsp RAACHI kasuri methi pinch RAACHI hing powder 2 chilli slit 1 tsp roasted besan ½ tsp salt 2 tbsp coriander chopped Instructions how to make besan katli: firstly, in bowl take ½ cup besan, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, pinch hing, ¼ tsp ajwain and ½ tsp salt. add 2 cup water in batches and whisk well. prepare a watery consistency batter. pour the besan batter into the pan and stir. cook on low to medium flame stirring continuously. cook until the mixture thickens and starts to separate the pan. transfer the mixture over the plate and spread uniformly. allow it to cool completely. now cut into pieces of the shape of your choice. keep aside. how to make pitod curry: firstly, in a bowl take 2 cup curd, ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp ginger paste. mix well making sure everything is well combined. keep aside. in a kadai heat 2 tbsp ghee, add 1 tsp cumin, 1 tsp kasuri methi, pinch hing and 2 chilli. saute until the spices turn aromatic. add in the prepared curd mixture and cook on low flame. keep stirring until the oil separates from the pan. further add 1 tsp roasted besan, ½ tsp salt and cook for 3 minutes. cook until the gravy thickens slightly. now add prepared besan katli and mix gently. cover and simmer for 5 minutes, or until the flavours are well absorbed. finally, add 2 tbsp coriander and enjoy Pitod Ki Sabji Recipe with roti or rice. Nutrition Calories: 337kcal | Carbohydrates: 21g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 827mg | Potassium: 380mg | Fiber: 5g | Sugar: 4g | Vitamin A: 681IU | Vitamin C: 51mg | Calcium: 260mg | Iron: 5mg How to make pitod ki sabji with step by step how to make besan katli: firstly, in bowl take ½ cup besan, ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala, pinch hing, ¼ tsp ajwain and ½ tsp salt. add 2 cup water in batches and whisk well. prepare a watery consistency batter. pour the besan batter into the pan and stir. cook on low to medium flame stirring continuously. cook until the mixture thickens and starts to separate the pan. transfer the mixture over the plate and spread uniformly. allow it to cool completely. now cut into pieces of the shape of your choice. keep aside. how to make pitod curry: firstly, in a bowl take 2 cup curd, ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, ½ tsp garam masala and 1 tsp ginger paste. mix well making sure everything is well combined. keep aside. in a kadai heat 2 tbsp ghee, add 1 tsp cumin, 1 tsp kasuri methi, pinch hing and 2 chilli. saute until the spices turn aromatic. add in the prepared curd mixture and cook on low flame. keep stirring until the oil separates from the pan. further add 1 tsp roasted besan, ½ tsp salt and cook for 3 minutes. cook until the gravy thickens slightly. now add prepared besan katli and mix gently. cover and simmer for 5 minutes, or until the flavours are well absorbed. finally, add 2 tbsp coriander and enjoy Pitod Ki Sabji Recipe with roti or rice. Pitod Ki Sabji Recipe notes: firstly, over cooking the besan makes besan katli hard. also, adjust spices to your preferences. however, the gravy tastes great when prepared spicy. additionally, keep stirring the curd mixture to prevent curd curdling. finally, Pitod Ki Sabji Recipe thickens once cooled, so adjust the consistency accordingly. bread gulab jamun recipe | instant gulab jamun with bread recipeMonday 2 Friday Working Mother Lunch Box Recipes | Quick & Instant Lunch Box Recipes - Leftover RiceParatha & Green Bharwa Baingan Combo Meal Recipe | Roti & Spicy Bharwa Baingan for Lunch & Dinner

Kachori Recipe

RAACHI Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori with detailed recipe. An extremely popular deep-fried crisp snack recipe made with plain flour and moong dal stuffing. It is basically a dry or mini version of the popular khasta kachori recipe which is smaller and compact in its size. Moreover, it is basically much dry in its stuffing and hence has a better shelf life and can be stored for long days without compromising on its taste. Dry Kachori Recipe Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori with step-by-step recipe. Deep-fried snack recipes have always been a popular choice among most of us, especially the younger generations. The most simple or basic ones are pakoda or bajji recipes, but there are much more complex ones and these are typically stuffed snacks. One such easy and simple stuffed deep-fried snack recipe is dry mini farsaan kachori known for its size and taste. I have posted quite a few deep-fried snack recipes on my blog, but most of these have to be served immediately. I always get a lot of requests for some deep-fried snacks with a longer shelf life, yet do not end up with a stale oil smell. The answer to this problem is dry or mini kachori recipes. Well the recipe, is very much inspired by dry samosa recipes which typically contain dry or moisture-free stuffing. Most commonly, the kachori’s are made with dry stuffing but may contain some vegetable reference. This would end up having moisture and thus literally no shelf life. However, in this recipe, the stuffing is prepared with moong dal and farsaan, making it an ideal stuffing. You may use the same stuffing for samosa too, but I would recommend preparing this kachori than samosa. Mini KachoriFurthermore, some more additional tips, suggestions and variants to the dry kachori recipe. Firstly, I have prepared this kachori using maida or plain flour as it is the most recommended one for any kachori recipe. However, you may prepare the same kachori with wheat flour or even a combination of wheat and plain flour too. Secondly, the most important tip for a crisp and crunchy kachori is the deep frying technique. Basically, you need to deep fry these on a low flame. It can be time-consuming and tiring, but there is no shortcut to it. Lastly, these kachoris look very appetite and interesting because of their tiny small size. However, with the same stuffing, you may also prepare a normal-sized kachori too. easy Dry Kachori Recipe | Mini Kachori | How To Make Dry Mini Farsaan Kachori Prep Time10 mins Cook Time1 hr Soaking Time2 hrs Total Time3 hrs 10 mins Course: Snack Cuisine: Indian Keyword: Dry Kachori Recipe Servings: 50 pieces Calories: 31kcal Ingredients for moong dal stuffing: ½ cup moong dal water for soaking 2 tsp oil 1 tsp cumin 1 tsp fennel RAACHI pinch hing powder ¼ tsp raachi turmeric 1 tsp raachi chilli powder 1 tsp raachi garam masala 1 tsp raachi coriander powder ½ tsp raachi cumin powder 1 tsp raachi aamchur 1 tsp salt ¼ cup sev for dough: 2 cup maida ½ tsp salt 3 tbsp hot ghee water for kneading oil for frying Instructions how to make moong dal stuffing for kachori: firstly, in a large bow soak ½ cup moong dal for 2 hours. drain off the water and grind to a coarse paste. keep aside. in a pan heat 2 tsp oil. add 1 tsp cumin, 1 tsp fennel, and pinch hing. saute until the spices turn aromatic. now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp aamchur, and 1 tsp salt. saute on low flame until the spices turn aromatic. add in ground moong dal paste and mix well. cook until the moisture is gone. further, add ¼ cup sev and mix well. sev helps to absorb the moisture and prevent it from turning kachori soggy. moong dal stuffing is ready. keep aside. how to prepare the dough for khasta kachori: firstly, in a large bowl take 2 cup maida, ½ tsp salt, and 3 tbsp hot ghee. crumble and mix well making a moist flour. add water as required and start to knead the dough. knead to a smooth and tight dough. grease the dough with oil, cover, and rest for 10 minutes. after 10 minutes, knead the dough slightly. pinch a small ball-sized dough and roll gently. place a small ball-sized prepared moong dal stuffing. start to pleat and seal tight. press and flatten gently, having a uniform thickness. drop in hot oil, keeping the flame on low. do not touch until the kachori start to float by itself. takes approximately 3 minutes. carefully flip over and fry both sides on low flame. fry until the kachori turns golden brown and crisp. drain off the mini kachori over kitchen paper making sure to remove excess oil. finally, enjoy dry kachori or mini kachori or farsan kachori with imli chutney. Nutrition Calories: 31kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Sodium: 91mg | Potassium: 31mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 367IU | Vitamin C: 0.04mg | Calcium: 7mg | Iron: 1mg How to make dry kachori with step by step how to make moong dal stuffing for kachori: firstly, in a large bow soak ½ cup moong dal for 2 hours. drain off the water and grind to a coarse paste. keep aside. in a pan heat 2 tsp oil. add 1 tsp cumin, 1 tsp fennel, and pinch hing. saute until the spices turn aromatic. now add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp garam masala, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp aamchur, and 1 tsp salt. saute on low flame until the spices turn aromatic. add in ground moong dal paste and mix well. cook until the moisture is gone. further, add ¼ cup sev and mix well. sev helps to absorb the moisture and prevent it from turning kachori soggy. moong dal stuffing is ready. keep aside. how to prepare the dough for khasta kachori: firstly, in a large bowl take 2 cup maida, ½ tsp salt, and 3 tbsp hot ghee. crumble and mix well making a moist flour. add water as required and start to knead the dough. knead to a smooth and tight dough. grease the dough with oil, cover, and rest for 10 minutes. after 10 minutes, knead the dough slightly. pinch a small ball-sized dough and roll gently. place a small ball-sized prepared moong dal stuffing. start to pleat and seal tight. press and flatten gently, having a uniform thickness. drop in hot oil, keeping the flame on low. do not touch until the kachori start to float by itself. takes approximately 3 minutes. carefully flip over and fry both sides on low flame. fry until the kachori turns golden brown and crisp. drain off the mini kachori over kitchen paper making sure to remove excess oil. finally, enjoy dry kachori or mini kachori or farsan kachori with imli chutney. Mini Kachori notes: firstly, you can adjust the amount of spices to your choice. also, adding sev helps to absorb the moisture from the stuffing. additionally, make sure to fry on a really low flame to cook uniformly. finally, dry kachori or mini kachori recipe stays good for a week when stored in an airtight container. You can also use RAACHI kachori masala

Dairy-free

RAACHI डेयरी मुक्त मैक्सिकन स्ट्रीट कॉर्न क्विनोआ सलाद कोई और गन्दा काटने वाला-ऑफ-द-कोब नहीं - यह सलाद उतना ही स्वादिष्ट और उससे भी अधिक भरने वाला है! कोशिश करने के लिए सहेजें दबाएं! 1/2 कप क्विनोआ, कच्चा 3/4 कप पानी 1-2 बड़े चम्मच जैतून का तेल 2 कप मकई (जमे हुए, डिब्बाबंद, या ताजा) 1/3 कप लाल प्याज, कटा हुआ 1 कप डेयरी-मुक्त फ़ेटा चीज़ (या अन्य गैर-डेयरी चीज़, जैसे परमेसन) 1/4 कप ताजा सीताफल कीमा बनाया हुआ, कुछ पत्ते सजाने के लिए बचे हैं ड्रेसिंग 1/4 कप मेयोनीज 1/2 बड़ा चम्मच एप्पल साइडर विनेगर 2 टेबल स्पून नीबू का रस, और अगर वांछित हो तो सजाने के लिए 1/2 छोटा चम्मच जीरा 1 चम्मच स्मोक्ड पेपरिका 1/4 छोटा चम्मच कोषेर नमक 1/4 छोटा चम्मच लाल मिर्च निर्देश एक छोटे सॉस पैन में 3/4 कप पानी उबालें और 1/2 कप क्विनोआ को पैकेज के निर्देशों के अनुसार, लगभग 15 मिनट तक पकाएं जब तक कि सारा पानी सोख न जाए। जबकि क्विनोआ पक रहा है, एक बड़े कड़ाही में मध्यम उच्च गर्मी में जैतून का तेल गरम करें। मकई डालें और लगभग 7-10 मिनट के लिए थोड़ा सा जले हुए होने तक भूनें। मकई को बड़े कटोरे में स्थानांतरित करें। इसके बाद, कटोरी में लाल प्याज, सीताफल और 1 कप पका हुआ क्विनोआ डालें। मिलाने के लिए मिलाएं। एक अलग छोटे कटोरे में, सभी ड्रेसिंग सामग्री डालें और चिकना होने तक फेंटें / हिलाएं। ड्रेसिंग को कॉर्न के साथ बाउल में डालें, अच्छी तरह मिलाने के लिए टॉस करें। 1/2 डेयरी-मुक्त फेटा (या पसंद का अन्य डेयरी-मुक्त पनीर) मिलाएं, मिलाएं। सलाद को कम से कम 10-15 मिनट के लिए ठंडा होने दें और फिर बचा हुआ आधा पनीर डालकर मिलाएं। अधिक ताज़े धनिया और फेटा से सजाएँ और परोसें! आप इस सलाद को समय से कुछ घंटे पहले बना सकते हैं, बस सुनिश्चित करें कि जब तक आप परोसने के लिए तैयार न हों तब तक इसे ढककर ठंडा करें।

Sambar recipe

RAACHI How to make Sambar recipe | South Indian Vegetable Sambar in Cooker – 15 Mins with detailed recipe. Basically, a South Indian staple curry recipe prepared with a combination of veggies and a blend of spices. It is basically prepared in a pressure cooker for a quick and easy process with a homemade sambar powder recipe. This is a multipurpose or all-purpose lentil curry which can be used as a breakfast sambar apart from using as the main curry for different types of rice options. Sambar Recipe Sambar recipe | South Indian Vegetable Sambar in Cooker – 15 Mins with step by step sambar or sambhar is a lentil-based stew mixed with vegetable and tamarind juice. once the lentil soup comes to a boil, it is then mixed with spice powder known as sambar powder. also, sambar is incomplete without vegetables. at the same time, any vegetables can be added to the sambar. however, a drumstick is a must in any south Indian sambar recipe. furthermore, the sambar soup is then tempered with the tempering agents, before serving it with rice. Probably sambar was the dish I learnt to prepare after my marriage. While I was staying with my parents, I use to cook hardly. Well, I can say that I knew the basics before my marriage. I used to spend most of my time in the kitchen chit-chatting with my mother. she use to teach me all the recipes and techniques. perhaps, she knew what was coming for me after marriage. my mother use to stress one main thing for any recipe. all the recipes are combinations of 4 different tastes. basically, balance the sourness, sweetness, salt and spiciness of any dish. South Indian Vegetable Sambar in Cooker - 15 MinsSome more additional tips, suggestions and variants to a perfect tasty South Indian Sambar recipe. Firstly, I personally, prefer to have specific vegetable-based sambar, like eggplant, drumstick, okra or cucumber. However, the popular choice is to mix all the vegetables together and prepare as per your choice or preference. Secondly, I have shown and used homemade sambar powder mix which is prepared in coconut oil. This is how it is done in my native or in Udupi cuisine. You may use any type of oil you need to fry or even use homemade sambar powder or mix for the same purpose. Lastly, I have used a pressure cooker to cook the sambar, which not only helps to reduce the cooking time but also less number of cleaning utensils. You may use pre-cooked dal or lentil and mix it separately as you wish to. easy Sambar Recipe | South Indian Vegetable Sambar in Cooker - 15 Mins Prep Time10 mins Cook Time10 mins Total Time20 mins Course: sambar Cuisine: south indian Keyword: Sambar Recipe Servings: 4 Servings Calories: 176kcal Ingredients for pressure cooking: ½ cup toor dal rinsed ¼ tsp raachi turmeric 1 tsp oil 1½ cup water ½ onion petals 1 tomato cubed 1 carrot chopped 5 beans chopped 1 potato cubed few drumstick 2 brinjal chopped few curry leaves 1 chilli 2½ cup water ½ cup tamarind extract 2 tbsp raachi sambar powder 1 tsp jaggery ½ tsp raachi turmeric 1 tsp salt for tempering: 2 tsp oil 1 tsp mustard 1 tsp urad dal 2 dried red chilli broken pinch raachi hing powder few curry leaves Instructions firstly, in a pressure cooker add ½ cup toor dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water. pressure cook for 5 whistles or until the dal is cooked well. once the pressure releases, using a whisk mash the dal smooth. now add ½ onion, 1 tomato, 1 carrot, 5 beans, 1 potato, few drumstick and 2 brinjal. also add few curry leaves, 1 chilli and 2½ cup water. mix well and get to a boil. once the water comes to a boil, add ½ cup tamarind extract, 2 tbsp sambar powder, 1 tsp jaggery, ½ tsp turmeric and 1 tsp salt. mix well making sure everything is well combined. cover and pressure cook for 1 whistle. once the pressure releases, open the cooker and check for seasoning and also make sure the vegetables are cooked completely. to prepare the tempering, heat 2 tsp oil. add 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, pinch hing and a few curry leaves. splutter the tempering. pour the tempering over the sambar and mix well. finally, enjoy mix veg sambar with hot steamed rice. Nutrition Calories: 176kcal | Carbohydrates: 31g | Protein: 7g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 641mg | Potassium: 717mg | Fiber: 11g | Sugar: 12g | Vitamin A: 2980IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 2mg How to make Sambar in Pressure Cooker: firstly, in a pressure cooker add ½ cup toor dal, ¼ tsp turmeric, 1 tsp oil and 1½ cup water pressure cook for 5 whistles or until the dal is cooked well. once the pressure releases, using a whisk mash the dal smooth. now add ½ onion, 1 tomato, 1 carrot, 5 beans, 1 potato, few drumstick and 2 brinjal. also add few curry leaves, 1 chilli and 2½ cup water. mix well and get to a boil. once the water comes to a boil, add ½ cup tamarind extract, 2 tbsp sambar powder, 1 tsp jaggery, ½ tsp turmeric and 1 tsp salt. mix well making sure everything is well combined. cover and pressure cook for 1 whistle. once the pressure releases, open the cooker and check for seasoning and also make sure the vegetables are cooked completely. to prepare the tempering, heat 2 tsp oil. add 1 tsp mustard, 1 tsp urad dal, 2 dried red chilli, pinch hing and a few curry leaves. splutter the tempering. pour the tempering over the sambar and mix well. finally, enjoy mix veg sambar with hot steamed rice. South Indian Vegetable Sambar in Cooker - 15 Mins notes: firstly, make sure to add vegetables of your choice to make it nutritious. also, cook the dal before adding vegetables, else the dal will not get cooked well. additionally, i have used homemade sambar powder. however, you can use store-bought sambar powder. finally, mix veg sambar recipe tastes great with idli, dosa or rice.

Loki ki barfi

RAACHI How to make Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi with detailed recipe. A unique and interesting vegetable-based sweet recipe prepared with bottle gourd, milk and sugar. It basically, carries a moist and layered texture similar to a fudge-like texture and hence can be served for any occasion and celebration. Typically, it is prepared with just milk and sugar, but this sweet is also made with coconut grate too, making it more flavoured & tasty. Ghiya Ki Barfi Lauki Ki Barfi Recipe – No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi with step-by-step recipe. Indian sweets or dessert recipes are known for their creamy, rich texture and taste. These are typically prepared with a combination of flours, milk and the most important ingredient sugar or jaggery for the sweet taste and texture. However, it can also be prepared with vegetables and the bottle gourd is one such vegetable to prepare lauki ki barfi recipe known for its texture and taste. I have posted quite a few vegetable-based sweet or dessert recipes. But these were either halwa or milk based kheer recipes, which can be trivial to prepare by just mixing it with sugar or milk. However, in that sense, this fudge is slightly complicated, especially to get that fudge-like texture. But, trust me this is still an easy and simple barfi recipe and also termed as better sweets compared to all the other Indian sweets. Apart from the sugar intake, you also have a large number of vegetables in this sweet, which makes it stand out from all the other sweets. Do try this sweet once and I am sure you would like it to the core. Lauki Ki Barfi RecipeFurthermore, some more related and useful tips, suggestions and variants to the lauki ki barfi recipe. Firstly, this recipe is made with milk and sugar with some trace of coconut for better texture. However, with milk, it can take more time to get the desired texture, and therefore you may use khoya to hasten the process. Secondly, if you would like to make it more healthy, you may use jaggery for better colour and taste. However, sugar is much preferred for better texture and shape. Lastly, if you need this sweet quick and easy instead of barfi, you may serve it as thick halwa. Also, if you are preparing barfi, you may freeze it in the refrigerator to hasten the shaping process. easy Lauki Ki Barfi Recipe - No Mawa Mithai | Ghiya Ki Barfi | Bottle Gourd Burfi Prep Time10 mins Cook Time1 hr Resting Time4 hrs Total Time5 hrs 10 mins Course: sweet Cuisine: Indian Keyword: Lauki Ki Barfi Recipe Servings: 10 pieces Ingredients for burfi: 1 kg lauki / bottle gourd 2 tbsp ghee 2 cup milk ¾ cup sugar 3 drops green food colour 2 tbsp almonds roasted ¼ tsp cardamom powder silver vark for decoration for milk coconut mixture: 1 tsp ghee 1½ cup milk ¾ cup milk powder unsweetened 1 cup coconut grated Instructions firstly, peel the skin of 1 kg lauki. make sure to take tender lauki as they are easy to cook and have fewer seeds. remove the seeds and grate the lauki. in a large kadai, heat 2 tbsp ghee and add grated lauki. saute for 5 minutes, or until the water from lauki is gone and lauki is softened. add 2 cup milk and cook well. cook until the milk is evaporated completley and lauki softens. now add ¾ cup sugar and 3 drops green food colour. mix well until the sugar melts completely. meanwhile, in a pan heat 1 tsp ghee, 1½ cup milk, ¾ cup milk powder and mix well. also, add 1 cup coconut and cook well. cook until the mixture thickens and starts to separate the pan. transfer the milk coconut mixture to lauki base. mix well and continue to cook on medium flame. cook until the mixture starts to separate the pan and holds the shape. further add 2 tbsp almonds, ¼ tsp cardamom powder and mix well. transfer to the tray lined with baking paper. level up and rest for 3 to 4 hours or until the burfi is set completely. now, unmould and apply silver vark. cut into the desired shape. finally, enjoy lauki burfi or store it in the refrigerator for a week. How to make Ghiya Ki Barfi with step by step:- firstly, peel the skin of 1 kg lauki. sure to take tender lauki as they are easy to cook and have fewer seeds. remove the seeds and grate the lauki. in a large kadai, heat 2 tbsp ghee and add grated lauki. saute for 5 minutes, or until the water from lauki is gone and lauki is softened. add 2 cup milk and cook well. cook until the milk is evaporated completely and lauki softens. now add ¾ cup sugar and 3 drops green food colour. mix well until the sugar melts completely. meanwhile, in a pan heat 1 tsp ghee, 1½ cup milk, ¾ cup milk powder and mix well. also, add 1 cup coconut and cook well. cook until the mixture thickens and starts to separate the pan. transfer the milk coconut mixture to lauki base. mix well and continue to cook on medium flame. cook until the mixture starts to separate the pan and holds the shape. further add 2 tbsp almonds, ¼ tsp cardamom powder and mix well. transfer to the tray lined with baking paper. level up and rest for 3 to 4 hours or until the burfi is set completely. now, unmould and apply silver vark. cut into the desired shape. finally, enjoy lauki burfi or store it in the refrigerator for a week. Lauki Ki Barfi Recipe notes: firstly, instead of milk powder mixture, you can also add khova. also, adding coconut gives a nice flavour to the burfi. additionally, do not squeeze off the juice from lauki, it actually helps to cook lauki and keep burfi flavourful. finally, lauki burfi recipe tastes great when prepared with good quality milk.