Khus Rabdi Cake||Fusion dessert ||Tres leches cake|| Viral and Trendy ca...

Rabdi cake || Khus Rabdi cake ||

Tres leches cake,

if you want to make something new or some fusion dessert on the festivals.

Try this fusion recipe

Khus Rabdi cake, khus malai cake,

No Egg, No oven, no cream, No condensed milk,

A yummy dessert

Ingredients

1/2 cup yogurt

1/2 cup oil

1/2 cup sugar

3 tbsp Khus syrup

3/4 cup All purpose /Maida flour

1/2 tsp baking soda

3/4 tsp baking powder

A pinch of green food color

1 cup milk

4-5 saffron leaves

For Rabdi 3-4 cup milk

recipe link

https://indiantummy.blogspot.com/2020/06/saffron-rabdi-with-only-two-ingredients.html

Some chopped pistachios and almonds for garnishing

Some khus syrup for plating

Method :-

In a bowl,

add yogurt/curd and oil . whisk it for few seconds.

Add sugar and whisk or beat for 2 minutes.

in the stariner/seiver

add flour ,baking powder  and baking soda and seive.

Now use cut and fold method and make batter.

Add a pinch of green food color. and add 1/4 cup milk to 1/2 cup luke warm .

use cut and fold method and make batter.

Now greased the container with the oil/ghee/butter.

Place kadai/pan on the gas.

place one ring .

Heat it on high gas for 5 minutes.

Then reduce to low gas.

Transfer the batter into greased container and tap 2-3 times.

Now place the container into kadai for 50 minutes or until it become ready.

Our cake is ready,

now boil 1 cup milk , add saffron leaves.

Turn off the gas.

Take out the cake and cool it completely.

Use the toothpick and pour milk over it.

and keep the cake in the fridge for set.

Now we will make rabdi

find rabdi recipe here

https://indiantummy.blogspot.com/2020/06/saffron-rabdi-with-only-two-ingredients.html

Let the rabdi cool completely.

now cake and rabdi are cold.

Pour rabdi over cake and garnish with some chopped pistachios and almonds.

Enjoy serve as your choice.

For hindi Video

https://youtu.be/0Uhjs1cTUT4

For English Video

https://youtu.be/XljCn-vdcHc

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Samosa || Khasta || Halwai style || Market || समोसा||with tips and trick...

 

 Samosa needs no introduction..Here , I am sharing with you so many tips and tricks, so you can easily make khasta , perfect texture and perfect shape samosa at home.

 

Ingredients:-

For Dough:-

4 cup Maida or All purpose flour
1 cup Oil or ghee 

1 - 1 1/2 tea spoon salt

1 tbsp  tea spoon Ajwain (Carrom seed)

about 1  cup water 

For Stuffing:-

6-7  Large Boiled Potato
1 cup Boiled Peas

 1/2 table spoon salt or as per taste
 1/2 table spoon green chili and ginger paste (or as taste)
1 table spoon oil or ghee
1/2 tea spoon red chili
1  tbsp  coriander powder
1  tbsp Cumin powder
1 tbsp  Garam Masala
1 tbsp Mango powder
1 table spoon lemon juice
1 tbsp cumin seeds
1/2 tea spoon Asofetida (Hing)

(Spices can adjust according to your taste)

Oil or ghee for greasing


Method:-

Knead the dough ....Take a Bowl , add flour , salt, ajwain . Mix well.
Add oil and mix together until all oil corporated into the flour.
Add water and knead into the firm dough.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

Stuffing:-

Mean time will prepare Stuffing
In a bowl , boiled potatoes.. peeled and cut into small cubes and add all spices and salt  together. Mix well .
Heat oil in a pan
Add cumin seeds and hing.
When crack seeds then add green chili and ginger paste and boiled peas and saute for 5 minutes.

 


Add potato mixture cook for 5-6  minutes.

Keep aside to cool to temperature.

Divide dough in to equal bowls.
Roll out each portion in to  thin oval shape.
Divide the oval into two through cut from medium.
Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the  edges to form a cone shape. Press the edges gently

Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal it gently.

Deep Fry samosa on medium hot oil at medium gas. 

It will take around 20-25 minutes.

don't cook on high gas, otherwise, it will be uncooked from inside and it will become soggy as well.

Samosas are ready .

             

Serve hot with the green chutney or tamarind chutney or sweet chutney....

For green chutney 
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html

For Sweet chutney
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html









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https://www.facebook.com/IndianTummy/


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Deep Fry Samosa 
https://indiantummy.blogspot.com/2014/09/shahi-samosa-receipe.html

Wheat flour Ghevar || Healthy ghevar || Rajashthani || Teej Special || ...

Wheat Flour Ghevar

healthy and taste together.

#tummyworld #ghevar #healthy

Ghevar is very famous dessert/mithai/sweet in the region of North india . Especially its very famous in the month of shravan /sawan/mansoon season and on the occasions of Rakhi /Rakshabandhan. Traditionally ghevar made from Maida/All purpose flour. Here I am giving a healthy ghevar recipe which is made from wheat flour and tasty.

ghevar recipe | how to make crispy & porous ghewar with honeycomb at home with detailed and video recipe.
Ghevar/घेवर is a popular sweet in Haryana, Delhi, Gujarat,Rajasthan, western Uttar Pradesh, Madhya Pradesh etc.
Basically, It is disc-shaped sweet cake made with maida (refined wheat flour) and soaked in sugar syrup with porous texture. and served with Rabdi . There are many varieties of Ghevar, including plain, mawa and malai ghevar. It is generally prepared in July–August for the Teej or Rakshabandhan festival.

It is easy to make with some tips and tricks, which i am going to share here that may be you don't know before .
try this recipe and share with your friends and family.

For 2 Thin ghevar
Ingredients
1/2 cup Wheat flour
1/2 tbsp besan /Corn starch
 2 tbsp  ghee
4-5 ice cubes
1 tsp lemon juice
1/2 liter chilled water
For Sugar Syrup
1 cup sugar
1/2 cup water
1/8 tsp cardamom powder
3-4 saffron leaves

1 cup or as needed Rabdi
Some chopped pistachios
Some chopped almonds
some saffron leaves

Method

In a big plate, take2 tbsp ghee and 4-5 ice cubes.
Mix and start rubbing the ghee in a circular motion until till the ghee thickens and turn creamy.

keep rubbing for 8 minutes or until it coming smooth and you can make solid ball of ghee.

Then add 1/2 cup of wheat flour and 1/2 tbsp besan
(you can use also cornstarch instead of besan )
mix and crumble well.
Add water gradually  and make pouring batter
(we need 1/2 liter water )
now seive the mixture in the seiver and make lump free pouring batter.
Add 1 tsp lemon juice and mix well,.
prepare a smooth flowing consistency ghevar batter. the batter is ready to make ghevar, keep chilled till you are ready to fry.
Batter is ready now.

Now pour the batter into bottles.

heat ¾ level of ghee or oil in a saucepan

make sure the oil is very hot, then pour the 2 tbsp of batter keeping a good distance from oil (approx 10 cm).

the batter will splatter and later the froth subsides.

Drop the batter from the bottle in the center in a thin stream keeping distance from oil.



repeat 10-15 times depending on the size of the saucepan.

make sure to leave a hole in the center with teh help of spoon or fork.


fry on medium flame till the ghevar turns golden brown.

scrape the sides with a knife and push ghevar into the oil.
continue to fry till the bubbles disappear completely.
pull the ghevar out gently, and drain off the oil completely. keep aside.

sugar syrup preparation:

now prepare the sugar syrup by taking 1 cup sugar and 1/2 cup water.

dissolve the sugar completely and boil for 5 minutes.

continue to boil till 1 string consistency is attained.

Add 5-6 saffron leaves and  1/4 tsp cardamom powder.

pour the 4-5 tbsp sugar syrup over ghevar

also, garnish with chopped nuts and some saffron leaves.

Serve with rabdi as a dip.

equally tasty and little healthy as compared to traditional one.

So enjoy tasty, healthy ghevar

 

Here some important notes.

1) firstly, keep the batter really chilled to get honeycomb texture.

2) also, adjust the consistency of batter by adding ice cold water.

3) ghevar can be stored for a month in an airtight container and dip in sugar syrup and serve with rabdi  

4) Rub ghee with ice cubes well .

Airfryer Samosa || Market Style || Farberware

Try this delicious Air-fryer  samosa recipe for your next party or get-together.
Enjoy healthy, crispy and yummy shahi  samosas......

Ingredients:-

For Dough:-

4 cup Maida or All purpose flour
1 cup Oil or ghee 

1 - 1 1/2 tea spoon salt

1 tbsp  tea spoon Ajwain (Carrom seed)

about 1  cup water 

For Stuffing:-

6-7  Large Boiled Potato
1 cup Boiled Peas

 1/2 table spoon salt or as per taste
 1/2 table spoon green chili and ginger paste (or as taste)
1 table spoon oil or ghee
1/2 tea spoon red chili
1  tbsp  coriander powder
1  tbsp Cumin powder
1 tbsp  Garam Masala
1 tbsp Mango powder
1 table spoon lemon juice
1 tbsp cumin seeds
1/2 tea spoon Asofetida (Hing)

(Spices can adjust according to your taste)

Oil or ghee for greasing


Method:-

Knead the dough ....Take a Bowl , add flour , salt, ajwain . Mix well.
Add oil and mix together until all oil corporated into the flour.
Add water and knead into the firm dough.
Set aside and Wrap by plastic or muslin cloth for 20- 25 minutes.

Stuffing:-

Mean time will prepare Stuffing
In a bowl , boiled potatoes.. peeled and cut into small cubes and add all spices and salt  together. Mix well .
Heat oil in a pan
Add cumin seeds and hing.
When crack seeds then add green chili and ginger paste and boiled peas and saute for 5 minutes.

 


Add potato mixture cook for 5-6  minutes.

Keep aside to cool to temperature.

Divide dough in to equal bowls.
Roll out each portion in to  thin oval shape.
Divide the oval into two through cut from medium.
Lift one side of the flat edge and brush plain water on it. Lift the opposite side and overlap the  edges to form a cone shape. Press the edges gently

Stuff the Potato mixture into the cone. Brush plain water around the top edge and seal it gently.

Now Airfryer Time...

Preheat airfryer 180 C for 5 minutes

Then keep the samosas in air-fryer and set the temperature 155 C for 10 minutes 

then turn samosas and again keep them for 10 minutes at 155 C

Grease Samosas lightly with oil/ghee (optional)

then set temperature 175 F for 5 minutes (for more brown color)

Turn them again set temperature at 175 F for 5 minutes

Samosas are ready..

Healthy  and crispy Samosas are ready....

Serve Hot with green chutney and sweet chutney

            

Serve hot with the green chutney or tamarind chutney or sweet chutney....

For green chutney 
http://indiantummy.blogspot.com/2014/09/coriander-chutney-or-cilantro-chutney.html

For Sweet chutney
http://indiantummy.blogspot.com/2014/09/sweet-chutney-or-mango-powder-chutney.html









If you like it please like my page as well
https://www.facebook.com/IndianTummy/


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Deep Fry Samosa 
https://indiantummy.blogspot.com/2014/09/shahi-samosa-receipe.html

Instant Gooseberry pickle ||आंवले का अचार || Amla achaar || झटपट आंवले क...

                       

Instant recipe of Gooseberry pickle , very healthy, very tasty and easy to make.

It has spicy and tangy flavor.

Goosebeeries are very healthy

Ingredients :-

15-16 gooseberries (Amlas)

5-6 Green chilies cut into halves

3 tbsp mustard oil

1/4 tsp Hing (Asafoetida)

1 tbsp Fennel seeds (Saunf)

1 tbsp Methi dana (Fenugreek seeeds)

1/2 tsp kashmiri red chili powder (optional)

3-4 whole dry red chili (for flavor)

1/4 tsp turmeric powder

1/2 tsp salt or as per taste

1/2 tsp lemon juice

Method:-

Wash Gooseberries (Amla) and pat dry on towel paper or towel cloth.

In a pan,

add mustard oil .

When oil is heat then add hing, add fennel seeds and fenugreek seeds.

Stir it for few seconds.

When it starts crackling

then add kashmiri red chili powder, turmeric powder and whole dry red chili.

Stir it for few seconds.

Add green chili and stir for few seconds.

Add Gooseberries / Amla and mix well.

Cover with lid and cook it for 5 minutes on medium low gas.

After 5 minutes, add lemon jucie and mix well.

Turn off the gas.

Pickle is ready.

Let it completely cool.

Then you can store pickle in the container for a month.

Enjoy healthy and instant pickle with chapati, or stuffed parantha or poori.

Samo rice Dhokla || vrat ka dhokla || Falhari Dhokla || Navratre Dhokla

Vrat ka Dhokla 

Samo rice dhokla 

Can we have something light and tasty snack in Navratre or during falahaar fasting,
yes definitely we have , here is the samo rice dhokla which is very light  and spongy.
Enjoy this dhokla with vrat ki chutney.




















Ingredients:-

1 cup samo rice (Vrat rice)
3/4 cup curd /Yogurt
1/2 cup luke warm water or as required
1  tsp Senda salt (vrat ka salt)
1 tbsp sugar (or as per taste)
1/4 tsp black pepper powder (optional)
1/2 tbsp lemon juice
1 1/2 Eno fruit salt + 2 tbsp water

For tempering
1 tbsp ghee/oil
1 tsp sesame seeds
2-3 finely chopped green chili

For Garnishing

Finely chopped cilantro
coconut powder


Method

In a grinder , grind samo rice and make it as a flour.
In a bowl , add Samo rice flour, salt, sugar and black pepper  together. Mix it well.
 Then add yogurt and mix well. Add water gradually and whisk it properly.
Keep it aside for 30 minutes. 

Now prepare steamer for dhokla.

Grease the container with the ghee/oil.

Now add the eno/baking soda and 2 tbsp water over it.

Mix and whisk well quickly. Quickly pour the bubbled batter in a greased container.
Put the container in steamer and steam for 20 -25 minutes.
Now turn the gas off . 

Get the lid off and cool it for 5 minutes.

Cut the dhokla into square pieces or desired shape.

Now will prepare tempering

Take a pan. heat oil/ghee in a pan.
Add sesame seeds, When it started cracking add green chilies.
When chilies cooked, add 1 tsp lemon juice(optional). Turn off the gas.
Now pour the tempering over the dhokla.


Garnish with cilantro and coconut flakes

Serve with vrat ki chutney

Vrat ki chutney:-

 ½ cup cilantro

½ tea spoon sendha salt (according to taste)

1 Green chili

Ginger   1 inch piece

¼ tea spoon black pepper

½ tea spoon lemon juice

Method :-

Add all the ingredients and blend in a blender

Add water as per thickness of chutney you want. Chutney is ready.

You tube Video link

https://youtu.be/Avg4nDHw-ls

 

if you like plz like share and subscribe my channel

https://www.youtube.com/channel/UCtCqB5P7OM5txbLDtbAAyJQ

For more vrat delicious recipes
http://indiantummy.blogspot.com/search/label/VratkePakwaan

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.

Buck Wheat flour Dosa || Vrat ka dosa || Kuttu ke aate ka dosa

Vrat (Falahari Dosa)

Who says that Vrat ka khana is boring or laden with oil. 

Buck wheat flour (Kuttu flour) is very healthy and gluten free.

As the recipe does not require any soaking and grinding , its require very less time and effort

.

This recipe produces a crispy buckwheat dosa which is stuffed with Paneer.

Healthy and delicious  Stuffed dosa enjoy with Green chutney, Curd, Potato. 

Complete meal , Stuffing , healthy and easy to make.

 Ingredients

1 cup Kuttu Flour (Buck wheat flour)

3 tbsp Samo Rice flour / Sabudana Flour 

(In the grinder add samo rice or Sabudana and make fine powder)
Sendha Salt (Vrat ka Namak) as per taste
Black pepper 1/4 tsp
Green chili 1-2 finely chopped 
Water as required to make smooth batter.

Stuffing
1/2 cup grated Paneer or as required
1 tsp chopped Green chilli
A pinch of sendha salt or as per taste
oil/ghee for cooking


Optional
Green chutney (Vrat ki chutney)
Potato (vrat )
Curd/Yogurt

Method :-

 In a big bowl, add Kuttu flour, Samo rice powder, Salt, green chili, ginger, black pepper . Mix well.
Add water gradually and whisk it.
Make batter with the flowing consistency.


In a bowl add all stuffing ingredients and mix well.

Take a dosa pan or non-stick pan and put it on low heat, Pour full ladle of heat and spread it in round just like normal dosa.
Now heat oil in a pan. Cook it for a minute and then sprinkle little over and let it cook for another minute. Turn and cook it for 2 minutes. Now place paneer stuffing in the middle and fold it. and serve hot with green chutney , vrat aloo and curd.




\

(You can also stuff potato instead of paneer inside dosas)

Serve hot with green chutney and vrat aloo.


Vrat green chutney

 

You tube Video link

https://youtu.be/ww1Qg3wdUMs

  
if you like plz like share and subscribe my channel

https://www.youtube.com/channel/UCtCqB5P7OM5txbLDtbAAyJQ

For more vrat delicious recipes
http://indiantummy.blogspot.com/search/label/VratkePakwaan

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Falafel with hummus || हुम्मुस के साथ फलाफल || No onion/No Garlic || Med...

 Falafel with hummus

 

Falafel is a deep-fried ball, or a flat made from ground chickpeas. Herbs, spices, and onion relatives are commonly added to the dough. It is a well-known Middle Eastern dish that most likely originated in Egypt.
These are very crispy from outer and soft from inside , which are now found around the world as part of vegetarian cuisine .
Falafel balls can be eaten as falafal sandwich, falafal wrap.

Its very easy to make and delicious.
 You can eat with this garlic chutney , hummus or green chutney.

Ingredients 

2 cup Chola (Kabuli chana / chickpeas)
Around 1 cup of Cilantro roughly chopped
salt to taste

2-3 Green chili

a small piece of ginger
1/2 tsp red chili powder 

 1/4 tsp baking powder
3 tbsp besan / Gramflour

oil for deep frying


Method 

Soaked Chola/chickpeas in the water for over night. and drained completely.
In a grinder, add chickpeas, cilantro ,ginger , green chili , red chili powder, baking powder and grind it .

Now the mixture is ready , take out mixture  into the bowl/plate.

Beat it for 2 minutes, so it can make fluffy.

Add besan and mix well.

Add baking powder and mix well. 

Keep it side for 30minutes.

After 30 minutes, add salt and mix well .

Beat it for 1 minutes.

 

Heat oil in a wok/kadai for deep frying.

When the oil is medium hot add little ball of mixture into oil and see the ball is spreading or not. if the ball is not spreading , your mixture is ready to make balls ,
but if its spreading then you can add chick peas flour (besan)/ bread crumbs.

 Now prepare all the balls and fry on medium low gas. It will take time.
if you fry on high gas then it will cook from outer and uncooked from inside.

it will take around 20-25 minutes. 

Serve hot  With hummus.

Green chutney 

Red chutney

 

 



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Note:-

If you don't have parsley, no need to worry use cilantro (fresh Coriander leaves /green dhaniya )

Fry fitters/falafels on medium low gas .

For Hummus Recipe

https://indiantummy.blogspot.com/2020/07/hummus-mediterranean-no-onionno-garlic.html

 

For Onion and Garlic Falafel  Recipe 

https://indiantummy.blogspot.com/2020/04/falafal.html

Airfryer Falafel recipe 
https://indiantummy.blogspot.com/2020/04/falafel-in-airfryer.html


Falafel Sandwich
https://indiantummy.blogspot.com/2020/04/falafel-sandwich.html