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Showing posts with label NORTH INDIAN RECIPES. Show all posts
Showing posts with label NORTH INDIAN RECIPES. Show all posts

March 8, 2018

Easy Dal Tadka Recipe - How To Make Dal Tadka Using Pressure Cooker

Dal tadka recipe
 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is an one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes.But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home using pressure cooker with simple ingredients following the recipe from Veg recipes of India. It comes out very well every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe in pressure cooker

Dal tadka recipe


Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.


Cuisine: North Indian
Category: Main course
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Toor Dal - 1/3 cup
  • Water - 2.5 cups
  • Big onion - 1 no ( finely chopped)
  • Ripe tomato - 1 no (finely chopped)
  • Green chilli - 1 no ( small, finely chopped)
  • Ginger – 1/ 2 tsp (Finely chopped)
  • Turmeric powder - 1/8 tsp
  • Cooking oil - few drops
  • Salt - As needed
For tadka / To temper
  • Ghee - 1 tbsp
  • Cumin seeds - 1/2 tsp
  • Crushed garlic - 5 cloves
  • Red chilli - 1 no (whole)
  • Curry leaves – Few
  • Red chilli powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Hing / Asafetida – a pinch
  • Coriander leaves - to garnish
  • Crushed Kasoori methi - 1/2 tsp (optional)

METHOD


  1. Wash and take the toor dal in a pressure cooker base.
  2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
  3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
  4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
  5. Temper the ingredients & add to dal. Garnish with coriander leaves.

METHOD - STEP BY STEP PICTURES


  • Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water.
    How to make dal tadka
  • Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy.

  • To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes.

  • Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it.
  • You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka.
  • Enjoy !

Note

  • Adjust the quantity of red chilli powder as per your taste.
  • For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end.
  • In some restaurants, they add a tbsp of fresh cream for garnishing.
  • You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.
Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !
How to make dal tadka recipe in pressure cooker

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March 2, 2018

Instant Rabri Recipe In Microwave - Easy Rabdi Recipe

Instant rabri recipe
After trying mawa malpua successfully, I prepared this instant, easy rabri recipe to serve with malpua. Its a quick version with just 3 major ingredients using microwave. It can be done in 6 minutes. Basically Instant rabri can be prepared using milk powder, ricotta cheese, khoya or even with condensed milk and corn flour. But today I have used Paneer / Chena, Milk and condensed milk to make this instant rabdi recipe. I followed Tarla dalal’s recipe. It came out really well. I won’t say its taste is equal to the authentic rabri, but it tasted good when served chilled. I used store bought paneer. This rabri tastes even better when you make it with fresh chena. If you are craving for rabri, you can make it this way and enjoy instantly. Lets see how to make easy rabri recipe in microwave under 6 minutes with step by step pictures.
instant rabri recipe in microwave

Instant Rabri Recipe Using Microwave


Instant Rabri Recipe Using Microwave

Instant rabri / rabdi recipe using microwave in 6 minutes.


Cuisine: Indian
Category: Dessert recipes
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 6 Minutes
Total time: 11 Minutes


INGREDIENTS

1 cup = 250ml
  • Boiled Milk - 2 cups ( Use Full cream milk)
  • Grated paneer or fresh chena - 1 cup
  • Condensed milk - 1/2 cup + 2 tbsp ( Use 3/4 cup more for sweetness)
  • Cardamom powder - 1/2 tsp
  • Kewra water or rose water - 2 drops
  • Saffron strands - Few (optional)
  • Chopped nuts  (Cashew, badam and pista) – 2 tbsp

METHOD

  1. In a microwave safe bowl, take milk, condensed milk, grated paneer,cardamom powder and rose water.
  2. Mix well and microwave in high power ( 800W) for 6 minutes.
  3. Mix it once in the middle after 3 minutes.
  4. After 6th minute, remove the bowl. Mix well.
  5. Transfer to serving bowl. Garnish with chopped nuts. Refrigerate for an hour. Serve chilled.

METHOD - STEP BY STEP PICTURES


  • Grate paneer and set aside.In a microwave safe bowl, take milk. Add grated paneer, condensed milk, cardamom powder and kewra water or rose water.
    insant rabri recipe in microwave
  • Mix well with a whisk or ladle.Microwave in high power at 800W for 6 minutes in total. Open it once in the middle at 3 minutes.
    insant rabri recipe in microwave
  • Mix well and again cook for 3 minutes. Remove, mix well and transfer to serving bowls. Garnish with chopped nuts. Refrigerate for 1 hour and Serve chilled.
    insant rabri recipe in microwave
  • Enjoy !

Note


  • Add more condensed milk if you need more sweetness.
  • Kewra water is optional. You can use rose water or saffron instead.
  • Rabri thickens after refrigeration. So you can add some milk to adjust its consistency while serving.
Try this easy, yummy instant rabri recipe for festivals and special occasions.Enjoy it serving with malpua, gulab jamun !
instant rabri recipe with condensed milk 



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February 27, 2018

Mawa Malpua Recipe - Instant Malpua Recipe Step By Step

Mawa malpua recipe

Mawa malpua recipe with step by step pictures / Instant malpua recipe. Holi festival is around the corner. Most of the North Indians make Malpua / malpura, Gujiya and Thandai for Holi celebration. Malpua is basically a pancake kind of dessert recipe that is deep fried in ghee and dunked in sugar syrup ( Chasni). It is usually served with rabri / Rabdi. Malpua is a most popular street food in Rajasthan, Bihar, West Bengal, Maharashtra and Odisha. Each recipe has its own variations. Authentic malpua recipe calls for maida, semolina / suji, milk and yogurt.Its batter is allowed to ferment for few hours before deep frying in ghee/ oil. In some places, its batter is prepared by adding fruits like banana, mango or pineapple and even coconut. In Odisha, Malpua fritters are dipped in sugar syrup (chasni) after they are fried. The Bihari version of this dish has sugar added to the batter prior to frying.  Today I have shared a simplified version of malpua recipe by using khoya / mawa. I followed this Instant, mawa malpua recipe from Sailu’s food twice successfully. I am sure even a beginner can try it and get perfect results if you follow this recipe and method carefully.For variations, condensed milk or milk powder can also be used in place of khoya. Friends, do try this easy, yummy malpua recipe for this Holi festival and have a colorful celebration.

Do check out my Gujiya and Thandai recipe, Homemade thandai masala powder too.

Malpua recipe

Mawa malpua recipe - Instant malpua recipe


Mawa malpua recipe - Instant malpua recipe

How to make malpua recipe with khoya.


Cuisine: North Indian
Category: Dessert
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

1 cup = 250ml
  • Maida / All purpose flour - 1/2 cup
  • Sugarless Khoya / Mawa - 1/4 cup
  • Warm milk - 3/4 cup + 2 tbsp
  • Crushed fennel seeds - 1/2 tsp
  • Sugar - 1/2 tbsp
  • Salt – small pinch
  • Cooking oil or ghee – To deep fry malpua ( use flavorless oil)
For Sugar Syrup
  • Sugar – 1/2 cup
  • Water – 1/2 cup
  • Saffron threads – Few
  • Cardamom powder – 1/4 tsp





  • Chopped nuts (Cashews, Pista) – To garnish
  • METHOD

    1. To make malpua batter, take crumbled khoya in a bowl. Add 1/2 cup warm milk.
    2. Whisk without lumps. Add maida, fennel seeds, sugar and salt.
    3. Mix without lumps and make a smooth batter.Set aside for 15 minutes.
    4. Make sugar syrup by boiling for few minutes. Add cardamom powder, saffron threads.
    5. Heat oil or ghee to deep fry malpua. Cook both sides till golden. Remove and dunk in sugar syrup. Soak for 2 minutes by flipping it once.
    6. Arrange in a plate and garnish with chopped nuts. Top with rabri if you wish and serve immediately for best taste.

    METHOD - STEP BY STEP PICTURES

    • In a wide bowl, take 1/4 cup of crumbled or grated khoya. Add 1/2 cup warm milk. Whisk to make it smooth.
      How to make malpua recipe
    • To this, add maida, fennel seeds, a small pinch of salt, sugar and mix well using a whisk. Add the remaining milk and make a smooth, lump free batter.
      How to make malpua recipe
    • Consistency of batter should be neither too thick nor too thin. It should fall like a thin ribbon. Remember thick batter gives thick and bulgy malpua.You should press it with two ladles while draining from the oil. Similarly if the batter is too thin, malpua may disperse in oil with lots of  big holes in it. So batter should be slightly thin and right in consistency. After you make the first malpua, check for the result and based on its texture you can add more milk if needed to make the batter thin. If the batter became too thin, add little maida to bring the right consistency.
      How to make malpua recipe
    • Rest the batter for 10 to 15 minutes. In the mean time, you can make sugar syrup. In a wide or deep kadai, take sugar and water. Mix well and boil for 3 to 5 minutes in low flame or till the sugar syrup becomes slightly sticky like gulab jamun syrup.  No need of bringing to one string or two string consistency. Just sticky and thin syrup is enough.
      How to make malpua recipe
    • Heat oil or ghee in a flat bottomed kadai or pan. I used refined oil. Oil should be just 1inch in height ( like frying jalebi). Do not use more oil. Malpua may bulge and puff up if the oil is more.To make flat malpua, oil should be less. If malpua puffs up in oil, use two ladles, press it well while removing it from oil. This helps to make the malpua flat and drain the excess oil too.
      How to make malpua recipe
    • Add a drop of batter to the oil. If it rises to the top immediately, oil temperature is just right. Simmer the flame to low to medium and pour one small ladleful of batter to the oil. Malpua spreads by itself and cooks in oil. Splash some oil on the top if needed. Flip it as soon as the edges become golden brown in color. Cook the other side for a minute and remove from the oil. Drain the oil completely.  You can deep fry one by one or 2 to 3 based on the size of pan.
      How to make malpua recipe
    • Add the cooked malpua to the sugar syrup immediately.Soak for 2 to 3 minutes.Flip it and soak both the sides. Similarly add all the fried malpua based on the size of sugar syrup bowl. Remove after 2 to 3 minutes by draining the excess sugar syrup.  Deep fry the remaining malpuas, soak in syrup. Arrange in a plate and garnish with chopped nuts. Serve immediately or warm to enjoy its best taste. You can also top it with rabri and serve it rich !
      How to make malpua recipe
      Enjoy !

    Note

    • Malpua batter should be in right consistency.
    • Its better to use flat pan for deep frying. 
    • Sugar syrup should be just slightly sticky.
    Try this easy, yummy Malpua for the Holi and enjoy the festival !
    How to make malpua recipe

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    February 14, 2018

    Sabudana Kheer Recipe – Javvarisi Payasam Recipe With Sugar - Sago Payasam

    Sabudana kheer recipe

    We celebrated Maha Shivaratri festival today. I made Sadudana kheer with sugar ( Sago kheer in English, Javvarisi payasam in Tamil, Sabbakki payasa in Kannada, Saggubiyam Payasam in Telugu, Sabudana kheer in Hindi) using big, white sago for the first time. Its an yummy Indian dessert recipe. Usually I make this kheer instantly by roasting nylon sabudana / nylon javvarisi( small sized). But this year, I wanted to try with maavu javvarisi which we use for making upma/ Kichdi.I watched a Marathi video in Youtube channel and tried this recipe. It came out very well. It tasted so rich and creamy with all the full fat milk, sugar, nuts and saffron. I loved it to the core. For variations, you can also use condensed milk instead of milk & sugar. Sendhil loves sabudana kheer with jaggery more than sugar. So I am planning to prepare it with the leftover sago tomorrow for Thursday Guru pooja.
    Sabudana kheer is one of the most commonly prepared vrat ki recipes / fasting food across North India. Basically Sabudana/ sago is healthy as its made from Tapioca. It has so many health benefits. Hence its considered as one of the best baby/toddler foods. Its good for muscle development, helps to gain weight, good for bones, improves digestion, energy levels and reduces body heat. Even though it is high in calories and full of carbohydrates, it keeps the tummy full for long time.So people make sabudana recipes on vrat/ fasting days. Just 100gms ( 1 cup) of serving has more than 200 calories. Hence its advised to consume in small amounts.  . Ok, Lets see how to make sabudana kheer with sugar / Javvarisi payasam recipe with step by step pictures and video.



    Sabudana kheer recipe with sugar


    Sabudana Kheer Recipe / Javvarisi payasam recipe


    Sabudana Kheer Recipe / Javvarisi payasam recipe

    How to make sabudana kheer/ sago kheer/ Javvarisi payasam for Shivratri fasting and Navratri festival.


    Cuisine: North Indian
    Category: Payasam recipe
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes


    INGREDIENTS

    1 cup - 250ml
    • White Sabudana / Sago / White javvarisi - 1/3 cup ( I used big ones)
    • Water - 1.5 cups
    • Boiled milk - 2 cups
    • Sugar - 1/4 cup
    • Saffron threads - Few
    • Cardamom powder - 1/2 tsp
    • Cashews and dry grapes - Few
    • Ghee - 1 tsp ( to roast the nuts)

    METHOD

    1. Wash the sabudana twice in enough water. Drain it.
    2. Add 1/2  to 3/4 cup of water to it and soak it overnight or minimum 4 hours.
    3. In a kadai, boil 1 cup of water. Add soaked sabudana with water.
    4. Cook in medium flame till sabudana turns translucent. Stir constantly.
    5. After its cooked well, add milk and boil for 5 minutes. Add saffron threads while milk boils.
    6. Sabudana cooks completely. Add sugar. Mix well till sugar dissolves. Give a boil. Check for thickness and add more milk if needed.
    7. Switch off the flame and add cardamom powder. Roast nuts in ghee and add to kheer. Mix well and serve warm or chilled by refrigerating it for 30 minutes.

    METHOD - STEP BY STEP PICTURES


    • Take sabudana/ sago in a wide bowl and wash it twice adding enough water. Drain the water completely. Add 1/2 to 3/4 cup of water and soak it for minimum 6 hours to overnight ( 12 hrs). It will increase in size after soaking.
      How to make sabudana kheer
    • Take a wide non-stick kadai. Add water and let it start to roll boil. Add sabudana with soaked water. Mix well and cook in medium flame till it turns translucent. It takes nearly 10 to 15 minutes to cook well. Stir occasionally to avoid sticking to the bottom of kadai and becomes like porridge.
      How to make sabudana kheer
    • When its 80% cooked, add milk and boil for 5 minutes in medium flame.Add saffron threads while the milk boils. Kheer turns mild yellow in color due to saffron. If you want white colored kheer, avoid saffron.
      How to make sabudana kheer
    • When the milk becomes slightly thick and sabudana is completely cooked, add sugar. Mix well and let the sugar dissolve. Check for consistency of kheer. If its too thin, let it boil for some more time. If its too thick, add little more boiled milk to bring desired consistency.Switch off the flame.
    • Add cardamom powder to the kheer. Roast cashew + dry grapes till golden in 1 tsp ghee and add to the kheer. Mix well and serve warm. If you like to serve chilled, refrigerate the kheer for sometime  and serve. Remember this kheer thickens after it cools down. So add little milk and adjust its consistency when needed.
      How to make sabudana kheer
    • Enjoy with yummy sabudane ki kheer along with poori , sabzi & rice for breakfast or lunch.
      How to make sabudana kheer
      !

    Note

    • Quantity of milk should be adjusted as per your taste and desired consistency.
    • For variations, you can directly cook sabudana in milk instead of water but milk may curdle. To avoid this, we are cooking in water firstly and add milk to it.
    • If you are using small sized nylon sabudana, you don’t need to soak it. Just wash it twice and cook in water directly.
    • Bigger sized sabudana needs to be soaked for more time.

    Enjoy this yummy, creamy Sabudana kheer for festivals and occasions at home.
    Sabudana kheer recipe with video

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    January 29, 2018

    Mixed Vegetable Paratha Using Preethi Zodiac Mixer Grinder

    Vegetable paratha recipe


    Recently I got Preethi zodiac mixer grinder for product review.  As Preethi Kitchen appliances is one of my favorite brands, I agreed to do it. In this post, I have shared my opinion after using it for 10 days. I have also shared the recipe of an easy vegetable paratha made using Preethi Zodiac chopper and atta kneader.
    Preethi Zodiac offers a wide range of user friendly options like grinding, atta kneading, juicing, grating, slicing, chopping and citrus juice press. Its more than a mixer grinder for sure. It has a powerful 750w motor which is ideal for grinding dosa batter as well. I have tried all these options and shared my opinion about the same. Read on..



    Preethi Zodiac MG 218 750-Watt Mixer Grinder 

    SPECIFICATIONS (As mentioned in the product)
    • Model No.: Zodiac - MG 218
    • Voltage: 230V AC ~ 50 Hz
    • Power Consumption: 750 Watt
    • Motor: Universal 750 Watt High Power Motor
    • Material of Body: A.B.S
    • Material of Jars: Stainless Steel and Transparent Plastic
    • Blade Assemblies: Stainless Steel, Machine Ground and Polished
    • Speed Controls: Rotary Switch with 3 Speeds and incher
    • Flex Cord: PVC insulated 3 Core, Flexi cord with Plugtop and earthing
    • Country of Origin: INDIA

    Preethi Zodiac looks awesome and attracts us by its first look especially the shiny black colored body and the steel rim combination makes it a real winner. Its Package is so neat. Every part was well wrapped and kept inside a cardboard so that it would be safe while shipping.
    Its instruction manual is very small but its crisp with all the details. So I din't have any difficulties in assembling the jars and bottom. Before using the jars, I washed them individually using soapy water to remove the plastic smell.

    PROS & CONS

    PROS
    • Zodiac has a wide bottom with rubber holders. So it is stable while running and vibrates less.
    • It has a powerful 750w motor. So grinding job gets done quickly.
    • It has two blue light indicators.One at the speed knob and other at the bottom of the machine. The bottom light turns red to indicate overload conditions.
    • Master chef jar and its accessories are too good. But the slicing blade is sharp. Please be careful while handling them.
    • I loved the Atta kneader more than other attachments.
    • Juicer, extractor is also equally good. Spout in the juicer is a good idea.
    • Grater and slicer is doing its job perfectly.
    • Small Chutney Jar is quite helpful to grind very small quantity. Its handle is very strong and sturdy. Its lids are also interchangeable.
    • Medium and Big jars are useful for grinding Vada batter and Idli,dosa batter. Everything comes out great. 
    CONS
    • Too noisy. This is the first thing that irritated & scared me. Even though its noise level is mentioned as permissible in the specifications in AMAZON, I felt its high when compared with the other Preethi mixers I had used.
    • Other than grinding jars, all the accessories and atta kneading jars are plastic. So I am not sure about its life. It may break if heavily loaded or fallen down. But Preethi service center is available all over India.So getting the spare parts may not be difficult.
    • There is no coconut grater. Zodiac would become a complete food processor if its available. But you can extract coconut milk using the extractor. 
    • Citrus juicer is Okay I feel. 
    • Slicer has one size. It is not adjustable. So you cannot make very thin slices of vegetables for making chips. Similarly grater has one size.
    • Though the cleaning is easier, there are too many small parts. This mixer parts are not dish washer friendly.
    Overall, I liked this product and felt worthy for its features. It would have been much better and secured 5 star rating if the noise is less. If you're looking for a good mixer grinder with multi-functions, you can go for it.

    You can buy this product online in PREETHI Website Or in AMAZON, FLIPKART  at a lesser price.

    Now lets see how to make an easy mixed vegetable paratha using Preethi zodiac chopper and atta kneader. It does the job quickly and easily.

    Preethi Zodiac review
    Preethi Zodiac mixer grinder 


    Easy mixed vegetable paratha recipe


    Easy mixed vegetable paratha recipe

    How to make vegetable paratha recipe easily using Preethi Zodiac.


    Cuisine: Indian
    Category: Paratha Recipes
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes


    INGREDIENTS

    1 cup - 250ml
    • Wheat flour / Atta - 2 cups
    • **Mixed vegetables - 1 cup ( chopped finely)
    • Ajwain - 1/2 tsp
    • Red chilli powder - 1.5 tsp
    • Garam masala powder - 1 tsp
    • Cooking oil - 1 tbsp
    • Salt - as needed
    • Water - Little ( I used around 1/2 cup)
    • Cooking oil or ghee - to drizzle
    • **Mixed vegetables : I used 1 small carrot, 1 big piece of cauliflower, 2 leaves of cabbage, 1/4 capsicum, 1 big onion, 1 green chilli, 2 tbsp coriander leaves)

    METHOD

    1. Wash and chop all the vegetables into 2 inch size to chop in Preethi zodiac.
    2. Take the master chef jar and put the chopping blade.
    3. Chop the vegetables finely. Remove the chopping blade and replace with atta kneader.
    4. Add wheat flour, spice powders, salt and oil. Grind to mix well.
    5. Add water little by little while the mixer runs. Dough will be kneaded in few minutes.
    6. Remove and make shapes. Cook paratha on both the sides drizzling oil or ghee.
    7. Serve with onion raita and pickle.
    METHOD - STEP BY STEP PICTURES


  • Wash and chop all the vegetables into 2 inch size. Place the master chef jar and put the chopping blade with the coupler. Drop all the vegetables and coriander leaves. Grind to very fine pieces. Wipe the sides whenever needed.
    vegetable paratha recipe 
    vegetable paratha recipevegetable paratha recipe

    • Now remove the chopping blade and replace with atta kneader. Add in wheat flour, red chilli powder, garam masala powder, salt, ajwain and cooking oil.

    vegetable paratha recipe


  • Grind well to mix them evenly. Wipe the sides of jar using the spatula. Now add water gradually to make a non-sticky dough. Remember this dough needs less water. So add it carefully.

  • Pulse the mixer in speed one and grind till it becomes a smooth dough. It takes just few minutes. Check the dough if its non-sticky and smooth. If its too sticky, add some more wheat flour and knead again in the mixer.

  • Dough will come out easily without sticking to the walls of the jar. Remove the dough and make balls of uniform size.
    vegetable paratha recipe
  • Roll into thin or thick paratha by dusting in wheat flour. Roll it as you wish. I make slightly thick paratha. Heat dosa tawa and cook paratha on both the sides by drizzling and greasing oil on the paratha. Cook till you find brown spots all over the paratha. Cook in medium flame for better results. Remove and serve hot immediately with onion raita and pickle.
    vegetable paratha recipe
    vegetable paratha recipe
  • Enjoy !

  • Note

    • Adjust the quantity of spice powders as you like.
    • If you have added more water while kneading, you can add more wheat flour and knead to make smooth, non-sticky dough.
    • You can add up to 3 cups of atta for kneading the dough.
    • For variations, you can make masala using chopping vegetables and spice powders and then stuff it in the dough while rolling.

    Do try this easy, yummy vegetable paratha using Preethi Zodiac.It makes your job done quickly and easily without any hassles !

    vegetable paratha recipe

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    December 15, 2017

    Bread Rasmalai Recipe - How To Make Instant Rasmalai With Bread

     Bread Rasmalai
    Bread Rasmalai is an easy to make, instant rasmalai recipe. Even though its taste and texture cannot be compared with the authentic, traditional rasmalai prepared with rasgulla, it can satisfy our sweet cravings quickly. It takes very less time to prepare. Also it an yummy sweeet recipe that can be prepared using leftover bread slices. Kids would love it for sure. Last week I made it using some left over dry bread slices at home. As I had already shared an instant rasmalai recipe using store bought rasgolla and condensed milk, I did not use condensed milk in this recipe. I just used sugar, nuts and prepared rabri in its usual method. This bread rasmalai tastes the best when served chilled. Friends, you can try this easy rasmalai recipe with bread for your kids and family to serve a quick dessert for an occasion or weekends. Ok, lets see how to make bread rasmalai recipe with step by step pictures and video.
    Check out my gulab jamun and shahi tukda.





    Bread Rasmalai Recipe


    Bread Rasmalai Recipe Easy, instant rasmalai recipe with bread
    Cuisine: Indian
    Category: Sweet
    Serves: 6-7 nos
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes

    INGREDIENTS
    1 cup - 250ml
    • Bread Slices - 6 nos
    • Full Fat Milk - 1/2 litre ( 2 cups)
    • Sugar – 2 to 3 tbsp (adjust based on your taste)
    • Cardamom powder - 1/2 tsp
    • Saffron threads - Few
    • Chopped nuts - 2 tbsp (Cashews & Badam)
    METHOD
    1. Take milk in a wide pan and boil till it reduces to 1.5 cups.
    2. Add sugar, chopped nuts, cardamom, saffron.
    3. Boil till it reduces to 1 cup. Rabri is ready. Switch off and keep aside.
    4. Take bread slices and cut into round shape using a lid.
    5. Dip the bread in rasmalai. Remove in a plate and garnish with nuts.
    6. Refrigerate for an hour and serve chilled for best taste.
    METHOD - STEP BY STEP PICTURES

    • Heat 2 cups of milk in a wide kadai. Boil till it reduces to 1.5 cups. Scrape the sides, collect the skin and add it back to the kadai while the milk boils. Stir at regular intervals to avoid over flowing.


    • After the milk is reduced, add sugar, chopped nuts, saffron threads and cardamom powder.Mix well, .Boil till milk reduces to 1 cup. So total milk should be half the quantity of original measure. Now check the taste. Add more sugar if needed and mix well. When you pour the milk, it should be slightly thick. Remove from the flame and let it become warm. Milk becomes thicker when it cools down.So do not reduce it too much.
    • Now take the bread slices. Cut into round shape with a lid.Remove the sides. Dip the bread slice in thickened milk.
    • Pour some thick milk over the bread. Remove in a plate. Garnish with chopped nuts.Refrigerate for an hour and serve chilled.
    • Enjoy !

    Note

    • Do not use very dry and old bread.Using fresh bread is also not advisable because it may dissolve in milk due to its softness. Use 2 days old bread for best taste.
    • Adjust the quantity of sugar as per taste. You can also add at the end before dipping bread slices to increase the sweetness.
    Try this easy, instant bread rasmalai and enjoy a quick dessert at home !

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