Apple Kesari (Apple Sheera)

Apple kesari step by step instructions:

By name, the recipe sounds somewhat complicated but trust me it is very simple. It is made from semolina and apples. So I can say that it is sooji ka halwa with apples in it.

I made this halwa for the first time today and it turned out to be perfect. I loved the crunchiness of apples inside the kesari.

Let us start cooking!!!

Ingredients:
Semolina (sooji/rawa): ½ cup
Apple: ½ cup (peeled and cut into small pieces)
Water: 1 ½ cups
Sugar: ½ cup
Saffron strands: 5-6
Milk: 1 tsp
Ghee: ½ cup less 1 tbsp
Cashew nuts: 1 tbsp (broken into pieces)
Almonds: 1 tbsp (broken into pieces)
Raisins: 1 tbsp
Cardamom: 4 (freshly pounded)

Method:

1. Heat milk and dissolve the saffron strands into it.
2. Take half of the ghee in a non-stick pan. Heat it.
3. Add cashew nuts, almonds and raisins. Fry for a few seconds or until the dry fruits start giving a nice aroma.

4. In another bowl heat water and when the water starts boiling add apple pieces. Cook for about 1-2 minutes and then switch off the flame.

5. Add semolina and stir continuously for about 10-12 minutes or until the semolina changes color and imparts fragrance.

6. Add the hot apple water slowly to the semolina. Be careful as the semolina splutters a lot when water is added.

7. Mix well. The sheera will start getting collected. Add saffron milk and mix well.

8. Now add sugar and mix.

9. Add cardamom powder and the remaining ghee and mix well. Switch off the flame.

10. Scrumptious apple kesari is ready.

11. Garnish with cashew nuts and serve hot.

Tips:
1. The quantity of sugar can be adjusted as per one's requirement.
2. You can add cinnamon powder also. It gives a nice flavor as we all know that; apples with cinnamon are a great combination.
3. I prefer using non-stick pans for making halwa. A normal pan would also work fine.
4. Make sure you do not burn the semolina while roasting. A burnt halwa won’t be liked by anyone.
5. You can even grate the apples instead of keeping chunks of it.

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

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Kachhe Kele ka Paratha

Kachhe Kele ka Paratha step by step instructions:

We always think of what to make from “Raw bananas or Kachhe Kele”. The answer to it is almost everything which you make out of potatoes can be made from raw bananas. The taste is not compromised at all and in some cases, you will like potatoes to be replaced by raw bananas.

On my blog, I have this “Raw banana in tomato gravy” recipe. Do try making recipes with raw bananas; I am sure you will fall in love with this vegetable.
Kachhe kele ka paratha is very simple to make just like we make aloo parathas.

Let us start cooking!!!

Ingredients:
Raw bananas: 3
Oil: 2 tbsp
Asafoetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry leaves: 4-5
Green chili: 1 (finely chopped)
Fennel seeds: 1 tsp
Black peppercorn: 3-4 (freshly pounded)
Cloves: 2-3 (freshly pounded)
Ginger: 1 tsp
Turmeric powder: ½ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Coriander leaves: 1 tbsp (finely chopped)
Lemon juice: 1 tbsp
Salt as per taste
Ghee for making parathas
For the dough
Wheat flour: ½ cup
Water: less than ¼ cup
Oil: 2 tsp
Salt as per taste

Method:
1. In a bowl mix flour, salt, and oil. Add water and knead into smooth dough. Cover and keep aside for half hour.
2. Pressure cook the bananas (as a whole, do not remove the skin) for 3 whistles. Let the cooker pressure release by itself. Let the bananas cool. Peel them and mash the bananas.

3. In a pan heat oil. Add asafetida and mustard seeds. Let the seeds crackle. Now add cumin seeds, fennel seeds, curry leaves, green chili, black peppercorn, cloves, ginger, turmeric powder, red chili powder, coriander powder, and salt. Mix well and fry for a few seconds.

4. Add the mashed bananas, lemon juice, and coriander leaves. Mix well. Let the mixture cool.

5. Make 2-3 small balls from the dough. Take one ball and roll into a small circle. Take the banana mixture and keep in the center. Fold the circle and press nicely. Now roll this into a big circle.

6. Heat tawa. Apply ghee all over it. Put the paratha on the tawa and let it cook from both the side until you find small brown spots. Apply ghee on both the sides and cook for some more time.

7. Hot and yummy Kachhe kele ka paratha is ready.
8. Serve with curd, chutney, ketchup etc.

Tips:
1. In any kind of stuffed paratha you are making, make sure the dough is kneaded as per the masala. I.e. if the masala is bit lose then knead the dough soft otherwise a bit hard. This technique will make sure that the stuffing is not coming out while you are rolling the parathas.
2. Raw bananas get boiled very fast so make sure you do not overcook them; otherwise, they will be very mushy and wet.
3. Try not to over-stuff the parathas. In case of under-stuffing remove the extra dough after filling.

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

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Vermicelli Idli

Vermicelli Idli step by step instructions:

Idlis are super yummy but we always need some change in the regular food we eat. Idlis made with vermicelli and semolina with added flavors taste great and are perfect for small hunger pangs or breakfast.

I always use mini idli mould to make idlis. Apart from being bite-size, these small idlis look super cute also.

Let us start cooking!!!

Ingredients:
Vermicelli: ½ cup
Semolina (sooji/rawa): ¼ cup
Curd: ½ cup
Water: ½ cup
Carrot: ½ cup (grated)
Ginger: 1 tsp (grated)
Lemon juice: 1 tbsp
Eno salt: 2 tsp
Oil: 1 tbsp
Urad dal: 1 tsp
Cumin seeds: 1 tsp
Green chili: 1 (deseeded and finely chopped)
Curry leaves: 5-6
Salt as per taste

Method:
1. Dry roast semolina and vermicelli separately until they change color.

2. In a bowl mix together vermicelli, semolina, ginger paste, carrot, curd, water, lemon juice and salt. Mix well.

3. In a small pan heat oil. Add cumin seeds and urad dal, and fry for a few seconds. Add green chili and curry leaves. Add this tempering to the batter prepared above.

4. Mix well. Keep aside for half an hour.
5. Take some batter in another bowl and add eno to it. Mix vigorously and let bubbles show up.
6. Grease mini idli mould and pour the batter into the moulds.

7. Steam the idlis for 10-12 minutes.
8. Take out the idlis and serve hot with chutney, ketchup etc.

9. Yummy mini vermicelli idlis are ready.

Tips:
1. Keep the flame on medium to high always while making the idlis.
2. Always add eno salt to small batches of the batter. Adding eno to the entire batter and keeping the batter for long will make the effect of eno ineffective.
3. The consistency of the batter should neither be tight nor very runny.

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

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Palak Dhokla

Palak Dhokla step by step instructions:

Dhoklas are very tasty and easy to make. Dhokla is a steamed food and requires very little oil.
Check out the pizza dhokla and sooji dhokla recipes also.

Let us start cooking!!!

Ingredients:
Sooji: 1 cup
Sour Curd: 1/2 cup
Water: ¾ cup
Spinach puree: ½ cup
Red Chili powder: 1 tsp
Coriander powder: 1 tsp
Jeera (cumin seeds): 1 tsp
Eno Salt: 2 tsp
Oil: ½ tbsp.
Lemon juice: 1 tbsp
Salt as per taste
For Tempering:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Curry leaves: 6-7

Method:
1. Soak sooji in curd and water. Stir well and see no lumps are formed.

2. Add salt and lemon juice and mix well.
3. Add the spinach puree and mix well.

4. Leave it for ½ hour.

5. Take a kadai and add 2 glasses of water to it.
6. Take a plate and grease it with oil.
7. Now add eno salt and oil to the batter.
8. Stir it till you see bubbles coming up in the batter.
9. Instantly pour the batter in the plate.
10. Sprinkle red chili powder, coriander powder and cumin seeds.

11. Meanwhile, heat the water in the kadai. Put the plate in the kadai and cover it. (My plate fits exactly to the kadai hence I do not use a stand to put the plate. You see accordingly and decide).
12. Let it cook on a medium to high flame for 10-12 min.
13. Check whether the dhoklas have been cooked or not by inserting a knife into it. If it comes out clean it means dhoklas are ready.
14. Prepare the tempering by heating oil in a small pan. Add mustard seeds and let them crackle. Add curry leaves and fry for a few seconds. Pour the hot oil over the dhokla.

15. Make cut marks on the dhoklas with the help of a knife.
16. Take them out with a khurpi.
17. Enjoy with green chutney or ketchup.
18. Healthy and tasty "Palak Dhokla" is ready.

Tips:
1. If you are making dhoklas in aluminum utensil then always keep a slice of lemon in it. Otherwise, your utensil will turn a bit black.
2. Never keep the batter after adding the eno salt or soda. Otherwise, the dhoklas will not become fluffy.
3. For spinach puree, first, blanch the spinach and then grind into a smooth paste.

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

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Sprouts ki Tikki

Sprouts ki Tikki step by step instructions:

We all know the health benefits of sprouts but including them in our everyday meal becomes tough. So when you are bored of eating simple sprouts you should definitely try this “Sprouted Moong ki Tikki”.

I have used moong and moth bean (matki) for the sprouts and potatoes, carrots and onions as the veggies.

Let us start cooking!!!

Ingredients:
Sprouts: 1 cup
Potatoes: 2 medium (boiled and skin removed)
Onion: 1 medium (finely chopped)
Carrot: 1 small (grated)
Coriander leaves: 1 tbsp (finely chopped)
Red chili powder: 2 tsp
Chaat masala: 1 tsp
Cumin seeds powder: 1 tsp
Lemon juice: 1-2 tbsp
Salt as per taste
Oil for frying

Method:
1. Strain the sprouts so that no water remains.

2. In a big bowl mix together sprouts, potatoes, carrots, onions, coriander leaves, red chili powder, chaat masala, cumin seeds powder, lemon juice, and salt.

3. Make small balls out of it and press the balls to give it a tikki shape.
4. Heat a tawa, apply oil and put the prepared tikkis over it.

5. Let the tikkis cook on low to medium flame from both the sides until they turn brown. Put more oil if required.

6. Serve hot with chutney, ketchup etc. Or serve it as a chaat; put some curd, chola, green and tamarind chutney, sev, and salt over it.

7. Healthy and delicious sprouts tikki is ready.

Tips:
1. You can use other veggies of your choice.
2. I used a non-stick pan which helped me to use less oil.

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

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