Shahi Parwal

Shahi Parwal step by step instructions:

Parwal, also known as pointed gourd is a vegetable which is not liked by many. But this recipe proves that parwal has a right to be tasty (just being a bit funny).
I made gravy from cashew nuts and poppy seeds. I fried the parwal slices before adding them to the gravy. And trust me, I could not stop myself from eating those fried parwal slices. They were too yum. This recipe is a must try to surprise all the non-lovers of parwal.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Parwal: 5-6 (200 gms)
Oil for frying
Onion: 1 (85 gms)
Tomato: 2 (150 gms)
Cashew nuts: 8-10
Poppy seeds: ½ tbsp.
Water: 1 cup
Oil: 1 tbsp.
Cumin seeds: ½ tsp
Cinnamon stick: 1-inch piece
Bay leaf: 1
Coriander powder: ¼ tsp
Red chili powder: ½ tsp
Turmeric powder: 1 tsp
Garam masala powder: ½ tsp
Kasuri methi (dried fenugreek leaves): ½ tsp
Sugar: a pinch (optional)
Salt as per taste

Method:
1. Peel the parwal, remove the top and bottom part and cut them into halves. If there are many seeds in the parwal then remove those.

2. Thinly slice the parwal.

3. Heat oil in a kadai and fry the parwal slices. Keep the fried slices on an absorbent paper.

4. Heat water in a vessel and add onion, tomato, cashew nuts, and poppy seeds. Let it boil until the onions and tomatoes become tender i.e. for about 8-10 minutes.

5. Let it cool and then grind into a smooth paste. Sieve it.

6. Heat oil in a pan. Add cumin seeds, cinnamon stick, and bay leaf. Fry for a few seconds or until fragrant.

7. Add coriander powder, red chili powder, turmeric powder, garam masala powder, and salt. Mix well.

8. Add the strained paste.

9. Mix well. Let simmer for about 8-10 minutes while stirring occasionally.

10. Add the fried parwal slices and cook for other 3-4 minutes.

11. Add kasuri methi and sugar. Mix well.

12. Serve hot with roti, paratha etc.

13. Delicious “Shahi Parwal” is ready!

Tips:
1. Parwal can be boiled instead of frying to make it healthier.
2. The quantity of water can be adjusted depending upon how one wants the gravy to be.

See you soon with a new recipe till then Happy Cooking!!!

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Besan Choorma Ladoo

Besan Choorma Ladoo step by step instructions:

Besan ladoos and Besan ki barfi are undoubtedly yummy but besan choorma ladoos are outstanding. This is one among our favorite Indian sweet. The procedure is a bit long to make these ladoos but it is worth it.
We generally prepare choorma ladoos from whole wheat flour (check out the choorma ladoo recipe here). And if you are a lover of choorma then the choorma ladoos from besan (gram flour) must not be missed.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Besan (gram flour): ½ cup + 2 tbos. (80 gms)
Ghee: 3 tbsp. + 1 tbsp. + 3 tbsp.
Water: 2 tbsp. (hot)
Ghee for frying
Edible gum (gond): 2 tbsp (fried)
Almonds: 4-5 (crushed)
Cardamom powder: ½ tsp
Powdered sugar: ¼ cup + 2 tbsp.

Method:
1. In a bowl take besan and add 3 tbsp. ghee. Mix well. The mixture should resemble that of bread crumbs and when you take the mixture in your palms and press it, a ball must be formed.

2. Add hot water and knead into stiff and firm dough. Let it rest for 15 minutes.

3. Make 3 small flattened discs from the dough and insert the knife at 2-3 places in the discs. This ensures proper frying of the discs.

4. Heat ghee in a kadai. When it is medium hot add the disc and fry until golden brown in color from both the sides. Make sure the flame is on low always.

5. Similarly, fry all the remaining discs.

6. Let the fried discs cool. Then break them into pieces and grind them. Sieve the mixture so that big pieces are separated. Grind the big pieces again and repeat the procedure until you are left with no big pieces.

7. Heat a tbsp. of ghee in a kadai and add the mixture to it. Roast for about 5-6 minutes or until the mixture becomes fragrant.

8. Take out the mixture on a plate. Let it cool.
9. Add fried gond, cardamom powder, sugar, and almonds. Mix well.

10. Choorma is ready! This can be stored in an air-tight container for 20-25 days. Enjoy the choorma.
11. To make the ladoos, heat 3 tbsp. of ghee and when it is steaming hot, add it to the choorma. Mix well carefully.

12. Take some mixture (depending on the size of ladoos one wants) in your hands and make ladoos from the entire mixture.
13. Drooling “Besan Choorma Ladoo” is ready!
14. Enjoy them for up to 20-25 days if stored in an airtight container.

Tips:
1. While frying the discs, make sure the flame is always on low. This will ensure proper cooking of the discs.
2. I prefer making thin discs as they get fried quickly.
3. Other dry fruits like cashew nuts, raisins etc. can be added as per one’s choice.
4. The quantity of sugar can be adjusted as per one’s taste.
5. Always sieve the mixture. This ensures all the granules to be of almost same size.
6. Opt for coarse besan to make these ladoos.

See you soon with a new recipe till then Happy Cooking!!!

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Onion Soup

Onion Soup step by step instructions:

I once read it somewhere that onion is very beneficial during viral fever. Also if you don’t want to catch the fever then include raw onions in your daily diet. Well, to be very true, I don’t include raw onions in my daily diet but whenever either of us is suffering from the fever I always make this soup. It gives a soothing effect.

The taste of this soup is really nice as I always flavor it with carom seeds (ajwain) and dried basil leaves (fresh ones will too be good). It is although very simple to make but the cooking time is high around 30-35 minutes.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Onions: 2 (170 gms)
Ghee: 1 tbsp.
Garlic: 4-5 cloves (peeled and chopped)
Dried Basil leaves: ¼ tsp
Ajwain seeds powder: ¼ tsp
Jeera powder: ½ tsp
Black pepper powder: ¼ tsp
Water: 2 ½ cups
Salt as per taste

Method:
1. Grind 1 ½ onions into a smooth paste and finely chop the remaining ½ onion.

2. Heat ghee in a vessel and add chopped onions. Fry until translucent.

3. Add garlic and fry until fragrant.

4. Add ajwain seeds powder, jeera powder, dried basil leaves, black pepper powder, and salt. Mix well.

5. Add the onion paste and water. Let boil on a slow flame for about 30 minutes while stirring occasionally.

6. Serve hot.
7. Healthy and delicious “Onion Soup” is ready!

Tips:
1. One can skip adding the chopped onion if one doesn’t prefer onion pieces in the soup.
2. The onion can be boiled first and then ground to a smooth paste. The taste will be a bit different.
3. Fresh basil leaves can be added.

See you soon with a new recipe till then Happy Cooking!!!

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