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How to cook Matar Paneer curry recipe at home

Jaishree
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2
How to cook Matar Paneer curry recipe at home
healthy matar paneer recpe
matar paneer

Matar Paneer is a main course dish of Punjabi food. Soft Paneer in tomato onion gravy with malai (cream) and butter makes this recipe a calorie rich dish. I love all Paneer recipes and really love to cook it in different ways .Mutter Paneer , I mostly prepare during winters as fresh green peas are available in market. Matar Paneer can also be made from frozen Matar but the fresh Matar gives good taste to this recipe. So if fresh peas are available in market go for it to make Matar Paneer rather than the frozen ones .

[box] Also check :- Easy kadhai mushroom recipe [/box]

In authentic mutter Paneer lots of cream and butter is added to make this recipe. You can make this recipe healthy by cutting some calories from this recipe. I have shared some notes to make healthy and perfect Matar Paneer before sharing the recipe. But if you want to make authentic recipe of Matar Paneer use all the optional ingredients I have shared in the recipe.

Notes to make Matar Paneer

  1. Don’t use desi tamatar (sour tomatoes) to make Matar Paneer it will make  Paneer little hard and gravy more sharp. Use big slender tomatoes with more flesh to make gravy. This tomato gives nice thickness and texture to Matar Paneer gravy.
  2. Add salt in masala paste, it will make tomatoes and onion cook fast with each other.
  3. If you’re using frozen Paneer to make Matar Paneer add it in boiling water for 2-3 minutes or microwave it for 1 minute with 1/ 4 glass of water.
  4. Don’t fry Paneer to make Paneer it increases lots of calories of Matar Paneer . Paneer tastes good witout frying . If you want you can dry roast Paneer with little oil in a non stick pan before adding it in Matar Paneer gravy.
  5. Use low fat cream or no cream to cut extra calories in Matar Paneer .
  6. Reduce the quantity of oil / butter if you’re using malai (cream) to cut extra calories from Matar Paneer.

[ingredients title=”Ingredients”]

  • 250 gms Paneer
  • ¼ cup chopped onion
  • 1 cup fresh green peas (Matar / vatana)
  • 2 teaspoon red chilly powder (kashmiri mirch powder)
  • 1 teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • ½ cup fresh cream / malai /low fat cream (optional)
  • 1 teaspoon Punjabi garam masala / garam masala
  • 1 tablespoon dry kasuri methi (fenugreek leaves)
  • Salt to taste
  • 1 tablespoon oil / butter
  • Coriander leaves for garnishing (dhaniya patta)

For masala paste

  • 1 medium size onion
  • 2 tomatoes
  • 10-12 garlic cloves
  • 1inch piece of ginger
  • ½ teaspoon salt

[/ingredients]

[directions title=”Directions”]

  1. Take the entire ingredient given in the masala paste and blend it into fine paste.
  2. Boil green peas with little water and ¼ teaspoon salt in pan, until it becomes soft and keep it aside. If you’re using microwave, take green peas in microwave safe bowl add salt and little water and microwave it for 2 minutes or until it gets soft and cooked.
  3. Heat oil or butter and add 1 teaspoon cumin seeds. Add chopped onion to it and sauté it until it becomes golden brown .IMG_9573
  4. Now add masala paste, fresh cream (malai) and washed kasuri methi. fry the masala until it becomes dry and oil separates from the masala.IMG_9577
  5. Now add red chilly powder, turmeric powder , coriander powder ,garam masala / Punjabi garam masala and mix it in fried masala .IMG_9580IMG_9582
  6. Now add  cooked green peas & Paneer in the masala mix it and add water and salt to it . (if you’re using fresh Paneer directly add it in masala or roast it in little oil in non stick pan and add it in masala . if your using frozen Paneer boil it in water for 2-3 minutes or microwave it with little water for 1 minute and add it in masala)IMG_9594
  7. Let it cook on low flame for 4-5 minutesIMG_9596
  8. Garnish Matar Paneer with coriander leaves and serve it hot with chappatis , naan , kulcha fulki or rice.

    matar paneer recipe wih low calories
    healthy mutter paneer
  9. [/directions]

Beetroot recipe – Beetroot Paratha | Beetroot Thepla

Jaishree
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3
Beetroot recipe – Beetroot Paratha | Beetroot Thepla
healthy Beetroot paratha
Beetroot paratha | thepla

Beetroot Paratha is an easy Indian recipe to eat Beetroot. To make my family eat Beetroot raw or boiled is a tough task for me .so always go for Beetroot halwa, Beetroot salad (beet koshimbir/ kachumbar ) , or this healthy Beetroot Paratha for breakfast or lunch box for my kid . Beetroot is good for eyes and is rich in iron content.  Serve this Beetroot Paratha / thepla with coriander chutney, raita or curd.

SEE ALSO  – BEETROOT HALWA RECIPE

                        DRY FRUITS LADOO FROM BEETROOT

This Paratha recipe is very simple and easy to cook. This Paratha are without stuffing, so easy to roll.

[ingredients title=”Ingredients”]

  • 1 cup grated Beetroot
  • 2 cup whole wheat flour
  • 1 tablespoon besan (chick pea flour)
  • ½ cup finely chopped onion
  • 1 teaspoon sesame seeds (til)
  • 1 teaspoon carom seeds (ajwain)
  • 1-2 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Curd
  • Oil to roast Paratha

[/ingredients]

[directions title=”Directions”]

  1. Combine all the ingredients except oil and curd and keep it aside for 10 – 15 minutes. After some time the flour will become little wet because of beetroot  . Add little curd and make smooth dough of seet root Paratha .
  2.  Divide the Beetroot Paratha dough into 7-8 equal balla and make Paratha from it.
  3. Roll the Paratha and roast it on both sides with or without oil.
  4. Serve this Paratha hot with coriander chutney, pudina chutney, tomato or cucumber raita or plain curd.

[/directions]

Poha recipe-Vegetable Poha recipe | Vegetable Avalakki Recipe

Jaishree
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3
Poha recipe-Vegetable Poha recipe | Vegetable Avalakki Recipe
healthy poha recipe
veg poha recipe

Poha is easy to make recipe for breakfast. If you add vegetables to it it’s a easy to make 1 pot meal. When I am in hurry and want to make some quick recipe for lunch or dinner I make mix vegetable poha . It’s healthy and easy to make recipe. Poha with mix vegetables also makes a healthy breakfast in the morning. I cook vegetables in microwave oven and then make this poha . It’s very quick and easy. You can add vegetables like carrot, green peas, capsicum, beans, cabbage, cauliflower florets, potato or any vegetable which is available in your pantry to make vegetable poha.

[box] Also check:- Dosas and Cheelas for healthy breakfast [/box]

If you want to make poha for 1 person take very little vegetables to make 1 cup vegetable after chopping it . when you r making mix veg poha you have to reduce the quantity of poha which you take usually for 1 person ,as veggies mixed in poha makes it almost double in quantity .

When I was in Bangalore I use to make mix vegetable poha  , or any poha recipe with brown poha but here in delhi I get only white poha . Brown poha are very nutritious and if you’re on dieting or diabetic this poha are very healthy for you. Well you can try out the same mix veg poha recipe with brown poha .

I like my poha very soft so I soak it for 2-3 minutes in water and drain in a colander. I use thick poha to make my poha perfect, thin poha becomes very soggy. if you want to make poha from thin poha don’t soak it in water , just take it in colander and sprinkle little water on it and mix it .

I have explained step by step method to make mix vegetable poha , if you have any queries or suggestions do share with me in my comment box.when I made this mix veg poha only carrot green peas and potatoes are available at my home. you can add any vegetables of your  choice

[ingredients title=”Ingredients”]

  • 2 cups poha /pauva / avalakki
  • 2 cups mix vegetables (I used carrot, potatoes, and green peas)
  • ½ cup tomato finely chopped
  • 1 medium size onion finely chopped
  • 10-15 roasted peanuts
  • ½ lemon juice
  • 1 pinch of Asafoetida (hing)
  • 1 teaspoon mustard seeds (rai )
  • 1 teaspoon cumin seeds (jeera)
  • 1 ½ teaspoon turmeric powder
  • 2 teaspoon coriander powder
  • 10 -15 curry leaves
  • 2- 3 green chiles finely chopped / keep big long pieces of green chilies if you’re making poha for kids
  • 1 tablespoon oil
  • Salt to taste

For garnishing

  • Coriander leaves
  • Grated fresh coconut (optional)

[/ingredients]

[directions title=”Directions”]

  1. Take all the vegetables and onion in microwave safe bowl and add little salt to it ,mix it cover the lid of the bowl  and microwave it for 5-6 minutes. if you’re not using microwave you can boil the vegetableIMG_8094IMG_8098IMG_8100
  2. Rinse the poha in clean water and soak it in water for 2-3 minutes. Then drain it in colander. Add lemon juice & 1 teaspoon salt to it. Mix it and keep it asideIMG_8101IMG_8102IMG_8103IMG_8106
  3. Heat oil in a pan; add hing and rai / mustard seeds to it when it starts crackling add jeera, curry leaves, green chilies to it. Sauté it until the curry leaves becomes little crispy now add peanuts, cooked onion and vegetable to it. Mix it nicely.IMG_8104IMG_8105
  4. Add coriander powder & turmeric powder and mix it. Now add poha mix it & add finely chopped tomatoes to it .cover the lid and cook it for 3- 4 minutes.IMG_8108IMG_8109IMG_8110IMG_8111
  5. Garnish it with coriander leaves & fresh grated coconut. Serve this mix vegetable poha hot with lemon.

    healthy poha recipe
    veg poha recipe

[/directions]

Mushroom recipe | Kadai Mushroom Masala | Kumbh Masala Gravy recipe

Jaishree
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1
Mushroom recipe | Kadai Mushroom Masala | Kumbh Masala Gravy recipe
kadhai mashroom masala gravy
kadhai mashroom masala

This Mushroom Masala recipe is a typical north Indian style tomato onion Masala Gravy recipe. I like this recipe as it is quick and very easy to cook.You can serve this tasty Mushroom Gravy with chapatti or rice. The only work in this recipe is to nicely roast the Masala for Mushroom Masala Gravy. Whenever you make Gravy take care of roasting the Masala nicely, don’t rush to add vegetables until the Masala is roasted nicely . When the Masala gets cooked it gives very nice aroma and good flavor to your recipe. You can make Kadhai Mushroom Masala dry or in Gravy form.

[box] Also check–Tofu Red curry recipe[/box]

At home you can make Mushroom Masala with very low calories as compare to restaurant style Kadhai Mushroom Masala . I cook my Mushroom in microwave or in Gravy itself that reduces lots of calories as in restaurant fried Mushrooms are added in Kadhai Mushroom Gravy. You can reduce the quantity of oil to make this Mushroom Masala low in calories. It tastes good even if we cut the calories in this way. Cook your food with lots of love and patience it gives nice taste to food, there is no need to add extra calories to increase the taste  J

I have explained step by step Kadhai Mushroom Masala Gravy recipe .Do share your queries and suggestion in comment box.

[ingredients title=”Ingredients”]

  • 250 gms white button Mushrooms
  • ¼ cup red / yellow / green capsicum chopped
  • 2 tomatoes
  • 10-12 garlic cloves (lehsun )
  • 2 teaspoon grated ginger (adrak)
  • 1 tablespoon onion finely chopped
  • 1 medium size onion for Masala paste
  • 2 teaspoon red chili powder (kashmiri lal mirch powder)
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon kasuri methi (optional)
  • 3 teaspoon oil

[/ingredients]

[directions title=”Directions”]

  1. Wash Mushrooms with clean water and cut it into thick slices. thake the Mushroom slices in microwave safe bowl and cook it with ½ teaspoon of salt for 4 – 5 minutes without lid
  2. Meanwhile in a mixer jar take tomatoes, onion, garlic & ginger and make fine paste of it .
  3. Heat oil and add finely chopped onion to it,sauté it for 1 -2 minutes
  4. Now add onion tomato paste. add ½ teaspoon of salt mix it and cover it with lid  until it gets little dry (covering will avoid mess on your gas top).we have added salt to get tomato and onion to get cooked with each other .
  5. Open the lid and roast the Masala  . Stir it continuously or Masala will stick the bottom of pan. Let it cook till it becomes dry and oil starts to leave from it.
  6. Now add red chilly powder, coriander powder, turmeric powder & mix it nicely
  7. Add chopped capsicum and Mushrooms and mix it .add garam Masala & kasuri methi and let it cook for 1- 2 minutes.
  8. Now add 1 cup of water or add it as per your liking of Gravy consistency .cook It for another 5-6  minutes on low flame .
  9. Serve hot with rice, chappati ,naan or fulki .

[/directions]

Onion Paratha recipe without stuffing | Pyaz ka Paratha | Kanda dashmi

Jaishree
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3
Onion Paratha recipe without stuffing | Pyaz ka Paratha | Kanda dashmi
onion paratha / thepla
onion paratha / thepla

Onion paratha (thepla / dashmi ) with curd, coconut chutney or khathi mithi peanut chutney is a quick breakfast recipe at my home.In Maharashtra this type of Paratha is also called as tikhat Dashmi ( Dashmya) , it is generally served with spicy peanut chutney ( danyachi chutney) .In Gujarat it is called as Thepla. Dashmi is little more spicy as compare to Thepla or Paratha. Both Dashmi and Thepla are made without stuffing . All the ingredients are mixed and dough is made in both of these recipes .

I always made stuffed onion paratha but when my younger kid was born, I had kept a domestic help and it was difficult for her to make stuffed paratha. She use to break stuffed paratha  and the filling was not properly spread in paratha, then I give her the mixed flour with all ingredients of onion parantha ,she rolled normal paratha /Thepla with it. This paratha turned out really well and each part of paratha / thepla/ dashmi has the taste of onion and all the spices. It’s not difficult to make stuffed paratha but lots of practice is needed for it. Some people make stuffed paratha by making two small discs and then keep filling in one disc and then roll the roll  the paratha , in such type of parantha the sides of the paratha becomes hard  .

[box] Also check – Different types of Paratha | Thepla | Dashmi recipes for healthy breakfast [/box]

The main advantage of making paratha (thepla / dashmi ) dough  with stuffing ingredients is each and every piece of paratha has the taste of all spices and vegetable. This paratha remains soft even its not hot, you can pack it while travelling with a pack of curd, pickle ,jam or any dry chutney .

Onion has lots of health benefits and u can easily eat it in this paratha . You can also add some extra ingredients to make this parantha more nutritious and tasty .

Variation in onion Paratha

  • Add grated panner in onion Paratha dough.
  • You can also add grated boiled potato ( aloo) in Onion Paratha dough. This Paratha remains soft for long time.
  • Add grated cheese in onion Paratha and make tasty cheese Paratha.
  • You can also add barik sev (shev) in onion Paratha dough, this combination of onion and sev Paratha tastes yummy.
  • Add 1 tablespoon besan in 1cup wheat flour to make onion Paratha dough, this Paratha tastes good.

This all onion Paratha (Thepla / Dashmi) variations are easy to roll as compare to stuffed Paratha. Just mix all the ingredients, make soft dough and roll it into medium thick discs or Paratha . Roast it and your tasty healthy breakfast is ready.

Well I have explained step by step recipe of onion paratha /thepla  and at the end of the recipe some tips to make this onion paratha healthy and nutritious .Share your queries or how you make your onion paratha in comment box.

[ingredients title=”Ingredients to make onion paratha | pyaz ka paratha”]

  • 2 cup whole wheat flour (gheu ka atta)
  • ¾ cup finely chopped onion
  • ¼ cup finely chopped coriander
  • 2 teaspoon sesame seed (til)
  • 1 teaspoon carom seeds (ajwain , owa )
  • 2 teaspoon red chilly powder
  • 1 teaspoon turmeric powder.
  • 1 teaspoon cumin seeds
  • Salt to taste
  • Oil to roast onion  paratha or thepla

[/ingredients]

[directions title=”Step by Step Directions to make onion paratha | Pyaz ka paratha”]

  1. Mix all the ingredients except oil and make smooth dough of it by adding water.ingredients for onion paratha thepla onion paratha / thepla dough
  2. Divide the dough into 7-8 equal balla and make paratha from it.non stuffed onion paratha
  3. Roll the paratha and roast it on both sides with or without oil.onion paratha /thepla
  4. Serve paratha hot with chutney, curd, pickle, jam or raita.IMG_9370

[/directions]

Tips for making onion Paratha / Thepla / Dashmi Healthy and Nutritious

  1. Make onion paratha dough in curd in place of water.
  2. Add flax seeds (alsi), sesame seeds (til) to make this paratha more nutritious.
  3. You can use multigrain flour to make this paratha to make it healthier.
  4. If you want to reduce calories from onion paratha / thepla roast it without oil .

Tip to make easy onion paratha

If you want to make onion paratha without cutting the onion, use 2 tablespoon onion powder in place of finely chopped onion.

Zucchini recipe – Zucchini ka Chilla | Zucchini dosa | Zuchini Ghavan

Jaishree
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0
Zucchini recipe – Zucchini ka Chilla | Zucchini dosa | Zuchini Ghavan
zuchini pancake indian style
zucchini cheela / dosa

 

Zucchini ka cheela recipe is little bit similar with Besan ka Cheela. Zucchini cheela is Indian style zucchini pancake with chickpea flour (besan) and semolina (sooji /rava).In winters I get fresh zucchini in Delhi.  My kids love zucchini paratha, zucchini raita and this tasty zucchini cheela. It’s a healthy breakfast recipe. You can serve this zucchini cheela with green coconut chutney , flax seeds chutney or plain curd.

[box] Also check– Besan ka cheela recipe[/box]

[ingredients title=”Ingredients”]

  • 1 cup grated zucchini
  • 1 cup semolina /sooji / rava
  • 2 -3 green chilies
  • 10- 12 garlic cloves
  • 1 inch ginger
  • ½ cup besan (chickpea flour)
  • 1 ½ cup curd
  • Water to make batter
  • Salt to taste

[/ingredients]

[directions title=”Directions”]

  1. Soak semolina (rava/ sooji) with curd for 2-3 hours.IMG_9329
  2. Take grated zucchini, ginger, garlic & green chilies in a mixer jar and grind it to make a paste. Don’t add water to it.IMG_9331IMG_9332
  3. Now add little soaked semolina (sooji / rava ) in the same jar with zucchini paste  and grind it to make a fine paste.IMG_9333
  4. Add this paste in curd soaked sooji and mix it nicely.IMG_9336
  5. Add besan & salt in this zucchini batter and mix it.add little curd / water  to get dosa batter  consistency.  Keep it aside for 15- 20 minutes. your zucchini cheela batter is ready .IMG_9337IMG_9338
  6. Now heat a non stick tava/ pan, take a ladle of zucchini Cheela batter and spread it in a circular way on tava.
  7. Drizzle some oil or ghee on Cheela (optional, you can make Cheela without oil on non stick tava)IMG_9341
  8. When it’s cooked on one side, flip and cook the other side.IMG_9342IMG_9343
  9. Serve this Cheela hot with tomato sauce, chutney, raita , pickle  , flex seeds chutney or curd

[/directions]

Besan Chilla | Besan Dosa recipe

Jaishree
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3
Besan Chilla | Besan Dosa recipe
punjabi besan ka cheela
besan cheela /dosa

Besan ka Cheela / Dosa is instant Dosa made from Besan , rava (sooji)/ rice flour and curd. This is easy instant Cheela / Dosa  made from Besan (chickpea flour ). I add finely chopped onion, coriander and little spices to make this instant Dosa uttapa style. You can eat this Besan chilla without and chutney as it tastes too good. My kids prefer it with sauce. If you want you can make coconut chutney or pudina chutney with this Chila / Dosa. One of my Punjabi friend adds grated paneer to make this Cheela , in Bangalore I always had paneer Dosa in my favorite food junction Woodys and this paneer Besan ka Cheela  in Punjabi style also tastes good .last Sunday I had made this Besan ka Cheela but its without paneer you can add grated paneer to this same recipe to make Paneer Besan ka Cheela.

[box] Also check– Moong ka cheela/ dosa recipe [/box]

If you want to make Cheela vegan add water in place of curd .

[ingredients title=”Ingredients”]

  • 1 cup Besan
  • 2 cup rice rava /wheat (gheu )sooji(rava)
  • 2 cup curd (preferably little sour)
  • ½ cup finely chopped onions
  • ¼ cup finely chopped coriander
  • 1 cup grated paneer  (optional)
  • 2 -3 green chilies
  • 10- 15 garlic cloves
  • Salt to taste

[/ingredients]

[directions title=”Directions”]

  1. Soak rice rava / wheat (gheu)sooji (rava) with curd for 2 hours.
  2. Add Besan to this curd soaked sooji  /rice flour and mix it , add little water to make Dosa batter / Cheela batter consistency .besan ka cheela batter
  3. Take green chilies, garlic cloves and with little salt grind it to make fine paste
  4. Add onion, coriander leaves, green chilly garlic paste & salt in Besan  sooji / rice rava batter.besan cheela /chila/ dosa batter
  5. Now heat a non stick tava/ pan, take a ladle of Cheela batter and spread it in a circular way on tava .besan cheela /dosa
  6. Drizzle some oil or ghee on Cheela (optional, you can make Cheela without oil on non stick tava)
  7. When it’s cooked on one side, flip and cook the other side.besan chila besan chila /dosa
  8. Serve this Cheela hot with tomato sauce, chutney, raita , pickle or curdbesan ka cheela

[/directions]

 

Tip – if you’re using rice rava ,soak  it with curd for 3-4 hours. Sooji take less time to soak as compare to rice rava.

Matar Paratha | Matar ka Paratha without stuffing recipe| Green Peas Paratha

Jaishree
-
1
Matar Paratha | Matar ka Paratha without stuffing recipe| Green Peas Paratha
matar paratha recipe
matar ka parantha /thepla

[ingredients title=”Ingredients to make matar paratha | green peas paratha”]

  • 1 cup fresh green peas (  matar/ taja vatana/ leela vatana )
  • 1 ½ cup wheat flour (gheu ka atta)
  • 2 green chilies
  • 8-9 garlic cloves
  • 1 teaspoon sesame seeds(til)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder (haldi)
  • ½ cup curd
  • 1 tablespoon finely chopped coriander leaves (dhaniya patta/kothimbir)
  • Salt to taste

[/ingredients]

[directions title=”step by step directions to make green peas | matar paratha”]

  1. Boil green peas with little water. you can also microwave green peas in covered  microwave safe bowl for 3 minutes and it will become soft.
  2. In a mixer jar take garlic green chilies and little salt and grind it to make a paste.IMG_9128IMG_9129
  3. Now in a same mixer jar cooked fresh green peas and grind it again.IMG_9131
  4. Add this green peas paste to wheat flour. Add cumin seeds(jeera), sesame seeds(til) ,turmeric powder (haldi),curd finely chopped coriander leaves ad make soft dough of it by adding water/ curd.IMG_9132IMG_9134
  5. Divide the dough into 7-8 equal balls and make paratha from it .
  6. Roast the paratha on both side with or without oil .
  7. Serve this paratha hot with curd , butter , chutney or pickle .

    matar paratha recipe
    matar ka paratha /thepla

[/directions]

Churma Ladoo recipe | Whole Wheat Flour Ladoo | Atta ladoo Recipe

Jaishree
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13
Churma Ladoo recipe | Whole Wheat Flour Ladoo | Atta ladoo Recipe
atta ladoo recipe
churma na ladoo

Churma Ladoo is a special delicacy of Gujarat and Rajasthan. Churma Laddoo or Churma is served with dal batti thali & is also served as Prasad in many pujas , it is specially offered to lord  Ganesha during Ganesh Chaturthi. I make Churma modak from this Churma mixture with little changes.  In Maharashtra Churma Ladoo is made during ganesh festival. Churma Ladoo is never go wrong Ladoo recipe. It’s very simple and easy to make. In Marathi this ladoo are called as Kankeche Ladoo, in Hindi it is called as Churma ke Laddu , in Gujarati it is called as Churma na Ladawa and Rajasthani keeps it in the form of churma or make laddu of it .

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

I prefer to use coarsely ground wheat flour (gheu ka mota atta) to make Churma laddu, if it’s difficult for you to get coarsely ground wheat flour, use semolina (moti sooji/ rava) . Take 1 cup of sooji for 2 cup of whole wheat flour and make dough of it to make Churma Ladoo .

Many people make Churma Ladoo by making muthia with the dough and then deep fry it in ghee or oil. To fry the muthia takes lot of time and many times the dough inside the muthia remains raw(kaccha). I make puris with this Churma Ladoo dough and then deep fry it. By this method all the particles of dough get fried nicely and it’s easy to grind it in mixer. For muthia we have to pound it and then grind it in mixer, this process takes more effort and time.

[box]Also check – Besan ka Churma ladoo[/box]

If you want to make this Churma Ladoo low calorie you can roast this puris on girdle or tawa and then follow the same procedure of making Ladoo . You can also bake muthia made from Churma Ladoo dough, pound it, grind it and then follow the same procedure which I have explained. Churma Ladoo are high in calories as we add ghee in the end to the Churma to make Ladoo ,that’s why i make this ladoo during winters .

[box]See Related recipes here: How to make Churma Ladoo using Jaggery (gud) [/box]

I make Churma Ladoo using jaggery or sugar. Shelf life of Churma Ladoo made from jaggery is less as compare to when its made from sugar. So if I want to make big batch of Churma Ladoo I prefer to use sugar to make this Ladoo. Churma Ladoo made from sugar can be store easily for around 14 – 15 days .

churma ladoo recipe
churma ladoo

[box]Also Check – Dinkache Ladoo | Gaund ke ladoo recipe[/box]

[ingredients title=”Ingredients required to make Churma Ladoo”]

  • 3 cup coarsely ground wheat flour (gheu ka mota atta)
  • 1 cup wheat flour (normal gheu ka atta)

(If you don’t have coarsely ground wheat flour take 1 cup of semolina and 2 cups of wheat flour )

  • 2 tablespoon of ghee for kneading the dough
  • 3 cup sugar/ ¾ cup sugarfree natura
  • 1 /2 cup almonds
  • ½ cup cashews nuts
  • 1 tablespoon khus khus (poppy seeds)
  • Ghee / refined oil for deep frying
  • 1 cup ghee to make ladoo
  • 12-13 cardamom

[/ingredients]

[directions title=”Step by Step Directions to make Churma ladoo”]

  1. Mix coarsely ground wheat flour / semolina & normal wheat flour & add 2 tablespoon of warm ghee to it. Mix it  and make stiff dough using water.IMG_9174
  2. Make puris of this dough and deep fry all the puris to golden brown colour on medium flame.IMG_9178
  3. Now take 4-5 puris at a time, break them into pieces.IMG_9180
  4.  grind it into fine powder or churma , repeat this procedure and make churma of all puris in grinder .IMG_9181
  5. Now take sugar and cardamom seeds in a mixer jar and grind I into fine powder.
  6. Add this sugar cardamom powder in churma.IMG_9187
  7. Roast poppy seeds(khus-khus) .  IMG_9183
  8. take almonds , cashews and roasted poppy seeds (khus –khus ) in  a mixer jar and grind it coarsely .IMG_9185
  9. add this powder in churma mixture .IMG_9189
  10. Now add raisins to it.
  11. If you want to serve churma with dal batti , serve this churma mixture with dal batti.
  12. Heat 1 cup of ghee and add it in churma mixure.IMG_9190
  13. mix the mixture and make laddus of this churma mixture.

  14. Churma ladoo gujarati rajasthani
    churma ladoo

[/directions]

Tips for making Churma Ladoo (atta ladoo)

  1. If you’re making churma ladoo during winter you can add ghee roasted gaund powder in it.
  2. If you’re in north and want to make churma ladoo try Punjabi atta to make churma ladoo .This wheat flour is coarsely ground.
  3. Churma ladoo made from sugar has more shelf life as compare to churma ladoo made from jaggery.
  4. If your diabetic use sugar free natura to make churma ladoo .
  5. You can also add demerara sugar to make this ladoo .

Seviyan kheer | Vermicelli Kheer Recipe | Vermicelli porridge

Jaishree
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0
semiya / vermicelli kheer recipe
seviyan / vermicelli kheer

My mom use to make seviyan / vermicelli at home with hands for sevaiyan kheer / porridge.In summers she use to make lots of seviyan and dry it in shade and then in sun .the whole year stock of vermicelli was made in summers that time. she always made handmade seviyan for seviyan kheer .well it’s a tedious procedure .Now a day’s roasted as well as non roasted seviyan are available in market. You can take buy both thin and thick vermicelli to make seviyan/ vermicelli kheer. Thin vermicelli cooks very fast .I use thin vermicelli when I make seviyan kheer  with condensed milk .Use condensed  milk to make seviyan kheer, when you want to make kheer quick otherwise go for slow cooking with whole milk / tonned or skimmed milk (depending upon the amount of calories you want to consume). Well I personally prefer to make kheer with milk and cook it for almost ½ an hour. After eating kheer made from milk you won’t have the heavy feeling, but when the guest comes without intimation then condensed milk works really well for seviyan / vermicelli kheer / porridge  .

Seviyan/Vermicelli Kheer Recipe without condensed milk

[ingredients title=”Ingredients”]

  • ¾ cup roasted / non roasted seviyan (vermicelli)
  • 1 ½ litre whole milk
  • ½ cup sugar /1 tablespoon sugarfree natura
  • 10-15 almonds (badam)
  • 10- 15 cashews (kaju)
  • ¼ cup raisins (kishmish)
  • 8-9 green pistachios (pista) finely chopped
  • 10-15 strands of saffron
  • ½ teaspoon cardamom powder
  • 1 teaspoon ghee if you are using non roasted semiyan

[/ingredients]

[directions title=”Directions”]

  1. Heat ghee in a pan and roast the vermicelli / seviyan in the ghee ,roast the seviyan till it becomes light brown .(if you r using non roasted seviyan) . if your using roasted seviyan skip this step.
  2. Keep milk to boil. When it starts boiling add roasted seviyan to it and let it boil on low flame. Let it cook stirring it frequently. Slowly the milk will start reducing and kheer will become thick. Check the semiyan if it’s cooked or not. It will take around 20 – 25 minutes to get a desired consistency.
  3. Once the semiyan are cooked add sugar / sugar free to it. Let it cook for another 5 minutes.
  4. Roast almonds and cashew pieces with or without ghee. (you can roast it in microwave)
  5. Add cardamom powder, saffron, finely chopped pistachios, raisins & roasted almonds & cashew in semiyan kheer and remove it from heat.
  6. Serve semiyan/ vermicelli kheer hot or chilled.

[/directions]

Tips for making seviyan / vermicelli kheer 

Add seviyan /vermicelli in boiling milk ,it tends to stick each other

Stir the kheer frequently while its cooking , otherwise it will burn and overflow .

Don’t add sugar before the semiyan are cooked it will make your seviyan / vermicelli hard.

 

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