kotharip39

Recipe for beginners with tips and tricks on how to make perfect soft and fluffy pooris
Ingredients
3 bowls whole wheat flour
3-4 tsp ghee
Salt to taste
Water to bind the dough
Ghee or oil for frying puris

Tips
While binding dough add water gradually,do not add at a time,Bind the dough little hard than roti dough,it should not be soft,ghee or oil while frying should be enough hot.

Perfect homemade butterscotch for butterscotch cakes and icecream toppings
Ingredients
3/4 cup brown/white sugar
2 tsp water
1/2 cup cashew nuts/nuts of your choice
2 tsp butter

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Pithla/Besan/Alaniya is an authentic recipe made in same way but different names...but it is popular in Maharashtra as pithla in Rajasthan we say Alaniya..it is made in same way....it is made of gram flour,garlic,ginger...the texture of pithla is soft and little runny...it can be enjoyed with chappati,bhakri ,paratha and puris,it taste awesome in rainy season or winters...it can be made if the veggies are not available at home.
Ingredients
1 cup Besan/gram flour
1&3/4 th cup water
1 cup finely chopped onion
2-3 green chilles finely chopped or slit
1/2 tsp ajwain/Carrom seeds
1/2 tsp turmeric powder
1/2 tsp cu**in seeds
1/2 tsp mustard seeds
2 tsp oil
7-8 curry leaves
1/2 cup finely chopped spring onions
Salt to taste

One of the delicacies that is served in gurudwara as a prasad is this super delicious halwa known as kada prashad. Its everybody’s favorite sweet.The mouth-melting, simple halwa is believed to be food blessed by the Sikh Guru. The prasad is served from the same bowl to everyone visiting the Gurudwara (Sikh Temple).

Ingredients :
1 cup ghee
1 cup wheat flour
1 cup sugar
1 cup water

Instant rawa dhokla is the easiest & quick recipe.It can be made under very time and can be enjoyed for breakfast ,evening snacks or can be carried in tiffin .sometimes there is a craving for dhokla & we have no time to soak rice & lentils & further ferment them .So this is the good option for those people .
***ingredients for dhokla batter
2 cups rava/sooji/semolina
1&1/2 cup curd or 1 glass buttermilk
3-4 crushed green chillies
1& 1/2 eno sachet
salt to taste
3/4 th glass of water

****ingredients for chutney
1 bunch of fresh coriander
4-5 green chillies
1 lemon juice
salt to taste
4-5 ice cubes
1/4 th cup peanuts
3-4 cloves garlic ( optional)

***For tempering
2 tsp oil
1/2 tsp cu**in seeds
1 tsp mustard seeds
1-2 green chili
Some curry leaves

Solkadhi is a part of Goan,Malvan & kokan cuisine.It is very helpful in digestion when we have heavy lunch or dinner.This is an authentic recipe of solkadhi which is one of my favorite recipe.Kokum is called Garcinia in English which is a red fruit ,sour in taste and when further dried is called kokum,it is very good for health special those who have acidity.....so here goes the recipe
Ingredients
15-17 pieces kokum
1 cup fresh grated coconut
Salt to taste
2 green chilles slit
1/2 tsp rock salt
1 tsp roasted cu**in seeds
2-3 garlic clove
3-4 cups hot water
Fresh corriander

Tempering (if doing)
1 tsp oil
1/2 tsp mustard seeds
5-6 curry leaves
1 clove of crushed garlic

Methi thepla is everyone’s favorite...it’s gujrati cuisine perfect for breakfast,lunch,dinner,evening snacks or for tiffin...this one is favorite at my place made once a week...do try this recipe with fresh green garlic ,fresh turmeric.

We always love khichdi but kiddos do not want to eat,try this new flavor with mutter paneer it really tastes awesome,you can serve with achar,papad or curd,the healthiest of all food