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Gulgula Recipe | Fried and non Fried Gulgule Recipe | Recipe of Plain and Banana Gulgula

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Banana fritters
Non Fried & Fried gulgulay
Gulgula recipe in hindi
Non Fried & Fried gulgulay | Banana Fritters

Gulgula or Gulgule are sweet Fritters ( mitha pakora) made either plain or with Banana . This Banana Fritters or Plain sweet Fritters are called as Gulgula  in hindi .Gulgula is also called as Gulgulay in north India and Pakistan.  This whole wheat flour Fritters are made in many Indian festivals and occasions. Gulgula prepared during Navratri especially on Ashtami  and Navmi Aarti , Akshay tritiya , Holi , during Shradh month and also as tasty evening snacks . Every year my mom used to make it in Navratri Ashthami Aarti and the first thing to get finish on that day . This festival recipe doesn’t take much time and very easy to make .Sweet Gulgule served at the time of Pakistani Weddings especially on Dholki Nights .It is also served in Ramadan. The origin of this recipe is actually Arab / Persia where it is called as Luqmat-ul qadhi .

Many people use Maida or Refined flour ( all purpose flour ) to make this recipe . I make Gulgula with whole wheat flour and there is no difference in taste. the only  difference is colour, whole wheat flour Gulgula looks more brown than gulgla made from maida (refined flour).

Gulgulay can be made plain or with Banana . Banana Gulgula are spongy with a good flavor of Banana . Plain Gulgula are made in jaggery water or sugar water . For flavoring you can add cinnamon and nutmeg powder or fennel seed and cardamom powder ,don’t add all 4 flavoring ingredients together .Fennel seed powder goes well with cardamom powder and nutmeg goes well with cinnamon powder .

You can cook this Gulgule in two ways –

Fried Gulgula

Non fried Gulgula

Banana Gulgula
Fried Gulgula Recipe | Banana Fritters

Fried Gulgula is the traditional to way to cook this sweet pakore/ Fritters. Gulgula tastes best when it is fried in ghee (clarified butter). You can also use any oil without any flavor to fry it . while frying Gulgula keep the flames medium to low . sugar and jaggery caramalise very fast in high temperature , on high flame outer coat of Gulgula turns brown very fast and inside it remains raw . fry it patiently on low flame .

Banana Fritters
Non Fried Gulgula Recipe | Non Fried Banana Gulgula Recipe

Non fried Gulgula– ingredients to make Gulgula (Banana Fritters )are very healthy . it is made up of whole wheat flour which contains good carbs and high fiber ,at the same time we are adding Banana and jaggery to it ,which makes it very healthy tea time snacks . as it is fried recipe it contains lot of calories in it .to make it low in calories u can make this snacks non fried by making it in non stick Appam Patra / Paniyaram Pan Patra . in this Appam Patra  u can make it with or without oil or ghee. this non fried Gulgula tastes good and are low in calories.

[box] Also check –Besan ke easy Laddu [/box]

10 Easy Tips for making perfect Gulgulas | Mithe Pakode | Banana Fritters

  1. If you want to make Banana Gulgulay / Fritters ,Use ripe Banana to get the good flavor and and soft Gulgulas .
  2.  Gulgula batter should be thick, thin batter will absorb will absorb lot of oil whie grying and the gulglas ill be sticky , the consistency of batter should be slightly thicker than cake batter
  3. Don’t add milk to make the batter. Jaggery and milk when combined and heated it cuddles the milk and it tastes bad.
  4. Remember to add proper combination of fennel seeds( Badi saunf) and cardamom (elaichi / welchi)or cinnamon (dalchini)and nutmeg (jaiphal) or Fennel seeds(saunf) and carrom seeds (ajwain) don’t add all of them together in Gulgula recipe.
  5. Banana makes Gulgula very spongy, if you don’t like Banana flavor you can make it without Banana just add 1 teaspoon baking soda in place of ½ teaspoon.
  6. Grate the Banana when your adding it in Gulgula batter.Otherwise it will turn black.
  7. Try to use ghee for frying  it gives very nice flavor to Gulgulas.
  8. Don’t fry Gulgulas on high flame .
  9. If your making non fried Gulgulas in Appam Patra , keep it on lo flame while cooking.
  10. Taste the Gulgula batter before making Gulgula if you find it less sweet add sugar or jaggery to it.

Many people make gulgula in variety of ways .Pakistani style gulgula are also made in same way the only difference is in flavoring ingredients, they add badi saunf and ajwain to make plain gulgula . Both ajwain and saunf are good for stomach and this recipe is generally made in rainy season needs this ingredients. I have tried this recipe and it was just awesome. I didn’t add banana in this gulgule. Gulgula made in Pakistani style is also made from whole wheat flour ( atta) and jaggery . This is a traditional recipe and prepared with lot of variations. In India many people add fresh coconut pieces in gulgula batter. In coconut gulgula all the ingredients are same which I have explained to make banana gulgula (banana fritters), just add small pieces of fresh coconut to it.

I have share how to make gulgula with or without frying. You can skip banana if you don’t like banana flavour gulgula. Do share how you make your gulgule at home

[ingredients title=”Ingredients to make Gulgula | Banana Fritters”]

  • 2 cups whole wheat flour
  • 1 ripe bananas (grated or make puree ) – banana is optional as many people don’t like banana flavor
  • 1 ½ cup grated jaggery or demera sugar (brown sugar)
  • 1 teaspoon fennel seed (badi saunf)crushed or powder+ 1teaspoon cardamom (elaichi / welchi ) powder OR ½ teaspoon nutmeg (jaiphal) powder+ ½ teaspoon cinnamon (dalchini)powder or 1 teaspoon ajwain and 1 teaspoon badi saunf powder
  • 1/2 cup fresh coconut pieces (optional – add it if u want to make coconut gulgula )
  • 1 pinch salt
  • ½ teaspoon baking soda
  • Water for making gulgula batter
  • Oil or ghee (clarified butter) for deep frying

[/ingredients]

[directions title=”Step byStep Directions to make Gulgula | Banana Fritters”]

  1. Mix all the ingredients except banana and make a thick batter.Make the batter thicker than Cake batter.Keep it aside for 1 hour.IMG_2051
  2. Grate or grind 2 ripe bananas and immediately add it into this batter.Mix it well.IMG_2052
  3. Add cardamom powder (Elaichi powder)and Fennel seed powder( saunf powder) or Nutmeg Powder (jaiphal powder) and cinnamon powder .IMG_2053
  4. Heat ghee or oil  in a frying pan drop tablespoon size thick batter into the oil or ghee  and fry it on medium to low flame turning it continuously for 3-4 minutes or until it becomes brown evenly ..don’t fry it on  high flame as it will become brown very fast and from inside it will remain sticky  .IMG_2062IMG_2063
  5. Remove it from oil and keep it on tissue papers to remove extra oil.

    Banana Gulgula
    Fried Gulgula Recipe | Banana Fritters
  6. To make Non fried Gulgula or Non fried Banana Fritters .Heat non stick appam or Paniyaram Pan Patra add little ghee (clarified butter) in its appam cavities .IMG_2054
  7. Pour gulgula batter in each appam cavity . IMG_2055
  8. cover it and let it cook on low flame for 3-4 minutesIMG_2056
  9. Turn each Gulgula and roast it on other side .IMG_2058
  10. Non fried gulgula  are ready to serve . IMG_2061

 

[/directions]

 Do share your comments and suggestions for this recipe . 

Easy Baby Corn Wedges | Non fried baby corn snacks recipe

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non fried babycorn wedges
Baby corn wedges

It’s a easy baby corn recipe and a nice finger food for Toddlers to Kids and even for Adults who want to eat something healthy yet yummy….My 18 months old toddler loves this recipe and there is no need of me to feed her …and the elder one who is 7 years old whenever comes with me to buy vegetables ask me to buy baby corn for this recipe ..He loves wedges and he only named this easy recipe baby corn wedges…it’s a really nice option for fried baby corn Manchurian or baby corn fry for the people who r health conscious and want to eat something interesting, you can add extra spices to make it more interesting…the oil content you can use according to your choice…for kids I add extra butter as they need it …microwave preserves nutrition of the vegetables and I don’t want them to burn out by frying it ..and the important thing is my kids love it ..

[ingredients title=”Ingredients”]

  • 1 Cup  baby corn cut into rounds about 1/3 to ½ inch thickcut babycorn
  • ½ teaspoon Chat masala (optional)
  •  1 pinch of black pepper (optional)
  • Corn flour 2 tablespoon
  • Oil/butter 1 tablespoon (optional )
  • Salt to taste

[/ingredients]

[directions title=”Directions”]

  1.  Mix all the ingredients toss them very nicely…marinated corn
  2. Keep it for 10 – 15 minutes …
  3. Microwave in a wide bottom microwave safe bowl (open lid) for 6-7 minutes..Or till it becomes soft and forms a layer on it…[/directions]

Notes

  • If your preparing it for kids and want to give them more fats content, add extra 1 tablespoon of butter when it’s done …don’t add it while cooking
  • Take fresh baby corn for this recipe…
  • If you don’t like corn you can add chickpea flour(besan)
  • If you don’t have chat masala you can add 1 teaspoon lemon juice(its optional)
  • Baby finger foods age generally starts from 1 year if she already has teeth to chew it nicely or weight until her teeth comes…
  • If your giving this finger food to baby add spices according to her eating habits…babycorn wedges

Bharli Vangi Rassa Bhaji recipe |Maharashtrian Bharli vangi recipe

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stuffed eggplant in indian style
Bharli vangi
stuffed eggplant in indian style
Bharli vangi

Stuffed brinjal are also called as Bharli vangi …its a spicy Maharashtrian recipe. This recipe has peanuts and dry coconut/fresh coconut as a stuffing ingredient…I had added very less oil to this recipe as both the stuffing ingredients has lot of oil in it . I cooked small Brinjals or Vangi in microwave , Brinjal cooked in microwave with little salt and oil gives a fried brinjal taste .The traditional recipe of this Bahrli vangi contains lot of oil but due to microwave cooking without changing the taste of this recipe very less oil is required .

[box] Also check- Marathi recipes  [/box]

[ingredients title=”Ingredients”]

  • ½ kg small green or purple Vangi | brinjal | baingan
  • 1/3 cup peanuts(mungphali/dane)
  • ½ cup  grated dry coconut (khobra| nnariyal gola)
  • ½ inch grated ginger (adrak| ala)
  • 7-8 garlic cloves (lehsun| )
  • 2 teaspoon chilly powder (tikhat|lal mirch powder)
  • 1 teaspoon turmeric powder(haldi)
  • 2 teaspoon coriander seeds powder(dhaniya powder)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon mustard (rai/mohari)seeds
  • 1 -2 teaspoon garam masala
  • 3 cups of water for gravy (you can take less water if you want thick gravy)
  • 2 teaspoon oil (preferably filtered peanut oil or mustard oil it gives nice flavor to this recipe)
  • 1 teaspoon finely chopped coriander for garnishing(optional)
  • Salt for taste

[/ingredients] [directions title=”Directions”]

  1. Wash the small brinjals,keeping the stem intact slit it into 4 & soak  into salt water for 10 – 15 minutescut eggplant
  2. Take a microwave glass bowl and put all this brinjals in it .add 1teaspoon of salt and cook it in microwave for 10 minutes on high power..if you want you can brush some oil on vangi | baingan it gives fried look to this  brinjals..Insert a fork in it to check if it’s cooked or not..if its not cooked again microwave it for 2 minutes or until its cooked …now this nicely microwave roasted eggplants (vangi| brinjals)r ready for gravy.micro eggplant
  3. Roast peanuts(moongphali| dane) into microwave on high-power for 2 -3minutes .Let it cool down
  4. Add  peanuts ,grated dry coconut ,grated ginger ,garlic cloves in grinder and grind it into a smooth paste by adding little water. Don’t add to much water ,add as much as you need to make a smooth pasteIMG_4248IMG_4249
  5. In a pan heat oil add mustard seeds when it starts crackling add cumin seeds(jeera) .
  6. Now add the ground masala in the pan roast it until it will become dry and oil starts separating from it.IMG_4329IMG_4333IMG_4336
  7. Add red chilly powder , coriander seed powder,garammasala,turmeric powder in nicely roasted masala and mix it …IMG_4337IMG_4341
  8. Add microwave cooked brinjals | vangi |baingan in this gravy masala…mix it and add water to it…IMG_4342
  9. Allow it to boil on low flame for 5 -6minutes…or put it in microwave safe bowl and cook it for 3-4 minutes on high power..IMG_9852
  10. You can serve this Bharli vangi| bharwa baingan recipe hot with rice, chapatti or bread .

    stuffed eggplant in indian style
    Bharli vangi

[/directions]

How to make coconut (naral/nariyal ) modak stuffing in microwave

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IMG_4163The main advantage of using microwave for making coconut(naral /nariyal) modak stuffing is it will not burn the stuffing …you can do other work while this process goes on and the main advantage is it becomes nicely dry stuffing of modak  so you can store your modak for 5-6 days

 

[ingredients title=”Ingredients”]

  • 1½ cup grated jaggery
  •  1½ cup grated fresh coconut (naral/nariyal)
  • 1 teaspoon freshly crushed cardamom powder
  •  Grounded /chopped 10 almonds and 10 cashew nuts

[/ingredients]

[directions title=”Directions”]

Mix all the content except cardamom and dryfruits..IMG_4136

 

Keep it for 1 hour … jaggery will melt and the sweet juice of jaggery will be absorbed by grated coconut

IMG_4143

 

 

Take it in microwave safe bowl…microwave it on high temp for 3 minutes, mix it, again microwave it for 3 minutes, again mix it and microwave for 2 minutes….IMG_4150

Add cardamom and dry fruits to this stuffing ,mix it  and make small balls of this stuffing for whole wheat flour fried modak(talniche modak)IMG_4156IMG_4162 [/directions]

now u can proceed for whole wheat modak preperationmodak

Eggless Chocolate Cake Recipe with Wheat flour| Atta cake recipe

69
whole wheat cake without refined flour (maida / all purpose flour)
easy whole wheat chocolate cake
whole wheat cake without refined flour (maida / all purpose flour)
easy whole wheat chocolate cake

This recipe is for the people who want to know, how to make cake without egg .The easy homemade whole wheat flour chocolate cake with very less effort.Preparation time of this eggless chocolate cake is  just 10 minutes max  🙂 and everybody ask for  the recipe after eating  it. And they get surprise that it’s a whole wheat flour cake .This recipe I had shared with all my friends and they always appreciate when they make it for somebody. My kids love chocolate cake , chocolate balls ,chocolate pudding  and because of that i keep on experimenting on this foods & this is my successful experiment of whole wheat cake without refined flour (maida / all purpose flour) .

[box] Also check- Whole wheat flour (atta) orange cake [/box]

My kids love it and as it is whole wheat flour cake (aate ka cake), I don’t mind to stuff them with it …it contains dates and dry fruits which makes it a perfect healthy cake…if you r very diet conscious you can make it without oil and instead of sugar use sugar-free…

[ingredients title=”Ingredients to make whole wheat chocolate cake without eggs”]

  • 1 cup whole wheat flour (gheu ka atta)
  • ½ cup olive oil/canola oil/ sunflower oil/rice bran oil /saffola
  • 18 -20 black dates
  • 2 cups of milk
  • ½ cup coco powder
  • ¾ cup sugar
  • 1 teaspoon baking soda (not baking powder)
  • 1 teaspoon Vanilla essence or extract
  • ½ cup Chopped walnuts or almond or cashew nuts (optional)
  • 1 -2 teaspoon butter or clarified butter (ghee) to grease a cake tin

[/ingredients]

[directions title=”Directions”]

  1. Deseed the dates and soak it in warm milk for 2-3 hours.IMG_4860
  2. In a mixer jar add all the dates with milk and sugar grind it finely IMG_4863IMG_4866
  3. Add oil to it …again grind it in a same jar .IMG_4867IMG_4870
  4. Again add cocoa powder in the same jar and blend it nicely...IMG_4871IMG_4872IMG_4876
  5. Remove the mixture from jar in a mixing bowl.
  6. In a same mixing bowl add  whole wheat flour & baking soda .mix it well together . IMG_4880IMG_4882IMG_4884IMG_4885
  7. Add vanilla essence in the batter and blend it againIMG_4886
  8. Add chopped walnuts or almond or cashew nut to this mixture. If the consistency of the batter is very thick add little milk and mix it properly.IMG_4887
  9. Grease the baking container with ghee. Add the batter in it… Bake it in preheated oven for 30 minutes at 180degree Celsius. Bake it until the needle comes out clean.IMG_4895
  10. Let it cool and serve it …this cake taste best when it is chilled and served with chocolate sauce 🙂 IMG_4897IMG_4944

    whole wheat eggless chocolate cake
    chocolate cake

 

[/directions]

Notes for making whole wheat flour cake 

  1. Take the whole wheat flour fill lightly in the bowl . don’t press it or tap it to make 1 bowl measure.
  2. Don’t use any oil which has strong flavor for eg soya bean oil , groundnut oil etc.
  3. If you want you can add 1- 2 eggs in this cake after beating them nicely it will make the cake little fluffy. I prefer it without egg!
  4. If you don’t like chocolate cake you can avoid adding cocoa powder to it .
  5. You can serve this cake with chocolate sauce or butter icing .
  6. In place of sugar you can add honey, demera sugar  or sugar free natura( if you are diet conscious or diabetic).

You can use this cake in any chocolate pudding recipe….

Also checkout Easy chocolate pudding 

chocolate pudding without egg cornstarch and baking
eggless chocolate pudding

 

 

 

How to make Churma Ladoo/ Whole Wheat flour laddu with Jaggery/ atte ka ladoo

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[ingredients title=”Ingredients”]

  • 3  cup whole wheat flour
  • 1 cup semolina
  • 3  cup grated jaggery
  • 1 cup powdered sugar or 4 teaspoon sugarfree natura
  • ¼ cup ghee for the dough
  • 1 tablespoon poppy seed(khus khus)
  • 1 cupGrounded almonds and cashew nuts(optional)
  • 3 teaspoon cardamom powder
  • 2 teaspoon dry ginger(sunth)powder
  • Ghee (for deep fry)
  • 1 ½ cup ghee for making laddu

[/ingredients]

[directions title=”Directions”]

  1. Mix coarsely ground wheat flour / semolina & normal wheat flour & add 2 tablespoon of warm ghee to it. Mix it nicely and make stiff dough using water.
  2. Make puris of this dough and deep fry all the puris to golden brown colour on medium flame.
  3. Now take 4-5 puris at a time, break them into pieces and grind it into fine powder or churma ,repeat this procedure and make churma of all puris in grinder .
  4. In a heavy bottom pan take 1 ½ cup of ghee and add grated jaggery to it..When the jaggery melts remove it from the flame.
  5. Take churma in a bowl, add melted ghee jaggery to it .Add powdered sugar, cardamom powder, dry ginger powder (sunth powder), poppy seeds (khus-khus) and powdered almond and cashew nuts in it .Mix it nicely and make laddus out of churma mixture.

[/directions]

Notes

  • Make whole wheat churma laddu 1 -2 days before serving it .As it takes time for jaggery and sugar to absorb in each particle of churma.It tastes very sweet if served on the same day.
  • Don’t make the ghee quantity less this will make the laddu dry  after second day

Also check Easy Churma Besan Ladoo Recipe

Churma ladoo (whole wheat flour ladoo wihout jaggery )

 

Satyanarayan Vrat Puja Prasad recipe | How to make prasad halwa or sheera

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satyanarayan swami puja prasadam
satyanarayan mahaprasad
satyanarayan prasad sheera recipe
satyanarayan prasad

Satyanarayana vrat  pooja  katha starts by a prayer to lord Ganesha and then puja katha of lord Vishnu (Satyanarayan) is performed .My mom use to perform Satyanarayan puja every year during Ganpati festival . In Satyanarayan katha all Prasad ingredients and there quantities are specifically mentioned .Prasad of modak and ladoo are offered to lord Ganesha  & Satyanarayan maha prasad is offered to lord Vishnu .

The  two main Prasad which are offered to lord Satyanarayan are

  • Satyanarayana Pooja Maha-Prasad  – Banana Halwa / Banana Sheera
  • Panchamruth 

[box]Also check:- How to make panchamruth for satyanarayan pooja [/box]

 Satyanarayana Vrat Pooja Prasad  

Satyanarayan pooja Prasad  is made from  banana ,semolina (rava/ sooji), sugar, pure ghee, milk ,basil leaves etc .satyanarayan mahaprasad recipe is similar to the recipe of sheera /halwa, the only difference is banana and basil leaves (tulsi ) is added in Satyanarayan prasad.  This prasad  made from banana tastes really good and I make it even when we don’t have puja at home. In North India Halwa Puri is served during navratri ashtami & navmi, at that time you can make this halwa for prasad with or without adding banana.

[box]Also check -Aate ka halwa (Halwa made from atta / whole wheat flour)for Pooja Prasad [/box]

I have explained step by step recipe of this auspicious Satyanarayan puja Prasadam. Share your suggestion and queries for this recipe 

[ingredients title=”Ingredients for Satyanarayan pooja prasad”]

  • 1 cup semolina(sooji/rava)
  • 1 cup whole milk
  • 1 cup water
  • ¾ cup pure ghee
  • 1 ripe banana
  • 3/4cup sugar
  • 20 – 25 raisins
  • 1 teaspoon cardamom powder
  • 1 tablespoon chopped cashew nuts
  • Few strands of saffron(kesar)
  • 1 tablespoon Charoli/chironji
  • 10-15 Tulsi or basil leaves

[/ingredients]

[directions title=”Step by Step Directions to Make Satyanarayan prasad”]

  1. Mix water and milk in a container and bring it to boil.
  2. Roast cashew nuts, charoli (chironji) for 1 minute in a pan with a teaspoon of ghee in it . now add raisins in it and roast for few seconds ,now remove it from heat .you can also roast this nuts and raisins in microwave with or without ghee for 40-50 seconds.
  3. Roast the semolina in a heavy bottom pan until it becomes very light. (Basically the moisture should evaporate and each particle should get roasted nicely) remove it from the pan.
  4. Add ½ cup ghee in the same pan add basil leaves in the ghee  .Add the roasted semolina to it and roast it again  until the semolina get light pink in color-and the basil leaves becomes crispy. now add chopped banana to it roast it again with banana .after some time banana will start melting .make the heat low and Add the boiling water &milk mixture to this roasted mixture and mix it properly and close the lid of the pan for 1- 2 minutes .
  5. Now Add sugar in to it .mix it properly and cover the lid and let it cook for 2-3 minutes.
  6.  Open the lid .Add cardamom powder , saffron(kesar)  and the remaining ghee to it .now remove the pan from the heat . and garnish it with roasted raisins and nuts .
  7. Satyanarayan  Prasad (Prasadam) is ready for offering (bhog/ navaidayam) to Shree Satyanarayana (lord vishnu)

[/directions]

Notes

  • Roast the semolina nicely otherwise your  Satyanarayana Prasad will taste sticky.
  • Some people add pinch of edible camphor to this Satyanarayan Maha-Prasad  especially in south India  it taste really good .
  • If you’re using fine semolina (rava or sooji) this quantity of water milk is ok. But if your using coarse semolina add extra ½ cup milk in the water- milk mixture, prasad will become very dry.
  • You can store Satyanarayan Prasad in fridge for 3-4 days.

For Satyanarayan MahaPooja Vrath katha in Hindi check http://onlinemandir.com/katha/index1.html

For Satyanarayan MahaPooja Vrath katha in Marathi check http://www.scribd.com/doc/19563836/Satyanarayan-Pooja-In-Marathi-with-Katha

For Satyanarayan MahaPooja Vrath katha in sanskrit and tamil check  http://sanskritdocuments.org/mirrors/puja/deities/satyanarayana.htm

[box]Also check–Puja recipes [/box]

How to Make Perfect Rasgulla with very less efforts

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Easy Rasgulla recipe
Rasgulla
Easy Rasgulla recipe
Rasgulla

I love bengoli sweets as they are non fried ,juicy and very delicious. Rasgulla is my all time favorite sweet dessert. Over the period of time i tried to make this recipe simple and very easy .

I have explain step by step method to make perfect rasgulla from scratch.

[box] Also check :- How to make chenna for perfect rasgulla[/box]

[ingredients title=”Ingredients”]

  • 1½ liter whole milk (you can also use toned milk)
  • Lemon juice 2 tablespoon
  •  1 ½ cup sugar or 1 cup sugarfree natura
  •  6 cups of water
  • 1 teaspoon cardamom powder freshly ground

[/ingredients] [directions title=”Directions”]

  1. Bring milk to boil in a heavy bottom pan  …add lemon juice to it ..Stir continuously..When milk curdles completely, remove pan from heat  ..
  2. Place muslin cloth on the bowl…pour curdled milk into it and strain …bring four  corners of muslin cloth together and gently twist the cloth to remove excess water..the drained crumbled cheese formed is chena  … we r going to use this chena for further preparations…
  3. Now we have to make this chena very soft…all the grainy part should become soft …
  4. I have added this chena to food processor and within few seconds it has become very soft
  5. Now make small balls of this chenna
  6. In a big vessel heat sugar and water…… when the sugar is dissolved and syrup comes to boil slowly small balls of chenna in it  …they increase 2-3 times in size so make sure to use big vessel to hold them easily …
  7. Kip it boiling on high- medium heat… we have taken enough water so the the syrup will not become thick due to high heat   (don’t cook it in pressure cooker you cannot check them once they r cooked )
  8. Let it cook for 25 minutes or until they r cooked ….take one rasgulla with sugar syrup in a bowl and gently apply little pressure on it , if it comes back to original shape ,its cooked
  9. Add cardamom powder and take out off the heat ….
  10. Serve as a chilled desert

[/directions] Note

[box]Follow all the 6 tips from –How to make chenna for perfect rasgulla [/box]

 

Khandeshi Vangyache Bharith | Vangi Bharith Recipe

9
vangyache bharit
vangyache bharit
khandeshi bharith

This recipe is little spicy but very delicious ….it looks green …the aroma of coriander, green onions and garlic gives it a very tempting flavor .

I have tasted variety of eggplants(vangi/brinjal/baingan) from almost all parts of India…But the best one which I had ever tasted is from “khandesh”(which is also called “Banana Republic of India”) ,  irrigated agricultural region of western India…The big light green shiny slender shape eggplant ( brinjal /  aubergine ) are available exclusively in this region of Maharashtra…This brinjal are huge and one might weigh up to 2-3.5lbs…the roasted eggplant recipe of this eggplant tastes the best … I’m following the same recipe which is very traditional in this part of India … if you ever visit the small village of this region of khandesh you will love to stuff yourself with this spicy recipe…the traditional roasting of this brinjal is done on bonfire  … Well now I don’t stay in north maharashtra so I’m using the big purple eggplant for this recipe.

[box] Also check- Bharli vangi |Bharwa baingan with peanut coconut gravy[/box]

[ingredients title=”Ingredients to make khandeshi vangyache bharit”]

  • 1kg (before roasting weight) roasted eggplant pulp (check how to roast eggplant with all the tips from buying till roastingroasted eggplant for baingan bhartha or vangyache bharit
  • 250 gm green onion/spring onion(preferably fresh and tender one)
  • 8-9 garlic cloves
  • 3-4 green garlic strands(optional)
  • Carom seeds (optional)
  • Green chilies ( according to your taste)I prefer less spicy variety for this recipe as it contains lot of garlic
  • 1 tablespoon dry coconut  slices 
  • 10-15 peanuts
  • 1-2 tablespoon filtered groundnut oil or mustard oil or olive oil
  • Salt  to taste

For garnishing

  • Handful of coriander leaves (optional if you don’t like it )

[/ingredients]

[directions title=”Step by Step Directions to make khandeshi style Vangyache  bharith “]

  1. Mash the roasted eggplant  when it is  hot don’t allow it to cool its difficult to mash it if its cool down .This mashing procedure usually done in badgi (wooden mortar and pestle ) . u can use potato masher for this purpose.how to remove skin of roasted eggplant
  2. how to smash roasted eggplant
  3. smashed brinjal / eggplant for bharit  /bharta
  4. Roast green chili with very little oil . take garlic and this roasted green chilly and ground it nicely.roated green chilly
  5. garlic and roasted green chilly for vangyache bharith
  6. IMG_6363
  7. Heat oil in a pan . add carom seeds & dry coconut slices ,roast this slices till it becomes little brown.IMG_6348
  8. IMG_6350
  9. Add  finely chopped green onion ,finely chopped green garlic  in it …saute it and let it cook by covering its lead green onion with roasted eggplant recipe
  10. Add grounded green chilies-  garlic &  roasted peanuts .IMG_6365
  11. IMG_6368
  12. Add salt
    IMG_6369
  13. When this green onion and green garlic becomes tender add roasted  and mashed eggplant to it ….mix it nicely and let it cook for 6-7 minutes stirring it occasionally.IMG_6370
  14. vangyache bharit
    bharith
  15. Garnish it with coriander leaves  .
  16. Serve this yummy roasted  eggplant recipe with fresh chapatis or puris or bajra /jawar roti and with lots of salad ( green onions , cucumber , tomatoes)

    vangyache bharith
    khandeshi bharith

[/directions]

Notes

1)      Don’t discard the oil which comes out of brinjal / eggplant / vangi  after you roast it ….taste it if its bitter then discard it otherwise use it in the recipe ..

2)      Please check  for worms in the roasted brinjal   by cutting the pulp before using the masher…

 [box] Follow the tips given in  –How to select Brinjal/aubergines/ eggplant and How to roast eggplant [/box]


How to make Chenna for Perfect Soft Rasgulla

6
Tips for making perfect  bengali rasgulla  recipe
Rasgulla from Chenna

From last few months I was trying for Rasgulla recipe as my kids love it. The most tedious job in this recipe is to make the chenna very soft by rubbing it with palm for at least  ½ an hour to get that perfect texture. Still sometimes the rasgullas were not perfect, but finally I had resolved this problem of how to make rasgulla soft and spungy with very less efforts

These are my 6 tips to  make perfect rasgullas with very less efforts

  1. Use lemon to make chenna. It gives very nice flavor to your rasgulla. Don’t worry it will not give the sour taste.
  2. Don’t remove all the water from chenna by keeping heavy weight on it when you want to prepare chenna for making rasgulla or any other Bengali sweets. Put the chenna in a soft and thin cotton cloth (muslin cloth) and then squeeze it with your palms.
  3. No need to rub the chenna with your palms. Just put it in food processor for few seconds and you will get the perfect soft chenna for your rasgulla recipe.
  4. The sugar syrup should be very thin. I had used 1:5 ratio for water and sugar. Even after boiling rasgulla in sugar syrup it should not be thick.
  5. Don’t use pressure cooker to cook rasgulla. You cannot check it when it is done. Instead of that use wide mouth vessel to cook it.
  6. When you are boiling rasgulla it will grow 2-3 times in size so it should get enough space in a container. Use wide mouth container for boiling procedure.

How to make perfect rasgulla with very less efforts