Dahi Gujia

 ingredients

urad dal  1 cup

Salt  1 tsp

half tsp baking powder  1/2 tsp

Oil for deep frying

thick fresh yoghurt  2 cups

Sugar  2 tbsp

Dahi wada masala  recipe given below

Red chili powder to taste

cumin seeds  2 tbsp

coriander seeds   2 tbsp

black salt  1/4 tsp

Chat masala  1 tbsp

For the stuffing

ginger   2" 

green chilies  2-3

chopped coriander leaves

raisins   2 tbsp

Cudpahnut (Chironji/ Chiroli)  1 tbsp

grated coconut   2 tbsp

To serve

Sweet Tamarind chutney

Recipe method

Wash and soak the dal for 3 hours and grind to a fine paste adding very little water. The batter should be like a cake batter.

Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.

Finely chop the green chilies, coriander and raisins. Mix together all the ingredients of the stuffing and set aside.

Pre-heat oil in a deep frying pan. Wet a plastic sheet and place a little batter the size of a big lemon sized ball. Flatten the top of the ball with wet fingers to a disc of around 4 inch diameter. Place a spoonful of the stuffing in the centre and carefully fold one side over the other to make a semi circle. Carefully lift the plastic and slowly slide the gujia into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown.

Remove these deep fried gujias into a bowl of water and let them soak for 15-20 minutes.

Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch.

beat the yoghurt well to ensure that there are no lumps. Add the sugar and half tsp salt and mix well.

To make the dahi wada masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder.

To serve, place the gujias in a serving bowl and pour the curd mixture evenly all over the gujias, covering them completely. Chill the gujias for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with tamarind chutney.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com

SWEET VEMICELLI

Ingredients 

fine vermicelli   200 gm

melted butter/ghee   6 tbsp

sugar   6 tbsp or to taste

rose water  3 tbsp

vanilla essence   1 tsp

chironji nuts   1 tbsp

almonds, blanched and sliced   1 tbsp

powdered cardamom   1tsp

raisins   1 tbsp

Method 

Break vermicelli into approximately one-inch pieces.

Heat  3 tbsp butter. Fry vermicelli till golden brown (do not brown too much).

Add the sugar to 1 1/2 cups of water.  Add to the vermicelli, cover pan and lower flame.

After 5 minutes, uncover and check if sev is cooked with a fork -- do not stir or it will become mushy. If undone, replace lid and simmer gently for five minutes more. Then remove from flame.add 2 tbsp ghee. 

Roast nuts & raisins in ghee.

Sprinkle with cardamom pdr.,  essences and nuts & raisins.

serve hot or cold.

those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stick club.blogspot.com

WHOLE WHEAT FLOUR BARFI

Ingredients

2 cups Ghee
1 cup Whole wheat flour (Atta)
2 cups Dry fruit: Raisins, pistachios, almonds, cashews, walnuts,  chironji etc
2 cups Dried coconut flakes ( khopra, Giri)
3-4 tablespoons Khaskhas/poppy seeds
2 tablespoons Edible gum/ Gaund 
4-5 small green Cardamom
3/4 cup Sugar

Method


Heat ghee. Add whole wheat flour and stir constantly till it turns pink. ( it takes about 7 minutes on low flame)
Add gaund/ gum and crushed green cardamom. Gaund/ gum will expand.
In a separate vessel heat 3/4 cup sugar with 1/2 cup water till sugar dissolves - about 2 minutes.
Grease a 1 inch deep steel plate with ghee and spread some dry fruits and coconut powder on it. Set aside.

When the whole wheat mixture turns red and thickens enough. Add sugar syrup (chashni) and dry fruits, khaskhas and  coconut. Stir quickly till completely mixed and turn off stove immediately.
Spread the hot mixture  into greased plate . Cool for 10 minutes and cut into pieces.

Cottage cheese-potatoes stuffed koftas

Cottage cheese(paneer) 500 gm

Potatoes 150 gm

Corn flour 100 gm

Cashew nuts 200 gm

Charmagaz 100gm( this is pumpkin & melon seeds)

Chironjee 100 gm

Curds 200 gm

Butter 50 gm

Oil 150 gm

Seasoning to taste

Salt to taste

Method

Grate paneer & cook & mash the potatoes.

Chop cashew nuts & raisins finely.

Mix together paneer, potatoes & seasoning.

Prepare koftas & stuff each one with cashew nuts & raisins micture.

Fry these koftas & keep aside.

Sauté the chopped onions & charmagaz in butter.

Add curds, mix well on low flame.

Add koftas to the sauce & bring to a boil.

Serve at once, garish with fresh chopped coriander leaves.