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व्रत स्पेशल राजगिरा पूरी | फलाहारी राजगिरा पूरी | Falahari Rajgira Poori

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Falahari Rajgira Poori Ingredients: Rajgira Atta - 1 cup Potato (boiled) - 2 (medium) Rock Salt (Sendha Namak) - 3/4 tsp Oil for frying Method : 1. Grate boiled potatoes  2. Take Rajgira Atta in a bowl 3. Add grated potatoes, rock salt 4. Mix and make a nice dough 5. Cover it and keep it aside for 15 minutes 6. Apply little oil on your palms and knead the dough to make it smooth 7. Heat Oil in a kadahi to fry pooris 8. Apply little oil on your palm and take a small portion of dough 9. Roll it between your palms to give a ball shape and then press to give a peda shape 10. Place it on a rolling board and put 2-3 drops of oil on it 11. Roll it little thick with light hand 12. Pick it up from the rolling board and shifting between your palms try to make it little thin 13. Add it to the oil in the kadahi and press it lightly with the slotted spoon so that it rises like a poori 14. Now flip it and let it cook from other side 15. When the poori is nice golden from both sides take it out in a
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करेला काजू करी | Karela Kaju Curry | Bitter gourd Cashew Curry

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Karela Kaju Curry Ingredients : Karela / Bitter gourd- 500 gm Kaju - 100 gm Onion (chopped) - 250 gm Tomato (chopped) - 150 gm Ginger (finely chopped) - 1/2 tsp Garlic (finely chopped) - 1/2 tsp Cream - 1 tbsp Cumin seeds - 1/4 tsp Carom seeds / Ajwain - 1/4 tsp Turmeric powder - 1/2 tsp Red Chilli powder - 1/4 tsp Cumin powder - 1/4 tsp Garam masala powder - 1/4 tsp Black pepper powder - 1/4 tsp Whole red chilli - 2 Bay leaf - 1 Coriander powder - 1 tsp Amchur powder - 1/4 tsp Mango Pickle Masala - 1 tbsp Mustard Oil - 1.5 tbsp Salt - 1 tsp or as per taste Method : 1. Wash the karelas nicely and peel them 2. Cut the karelas into halves vertically and remove seeds if they are not soft 3. Cut them in desired shape 4. Add salt, turmeric powder, 1/2 tbsp mustard oil in them 5. Mix nicely and leave it aside to marinate 6. Heat 1 tbsp oil in a pan 7. Add ajwain, cumin seeds, whole dry red chillies, bay leaf 8. Now add onion, ginger, garlic 9. Saute till onions turn transluscent 10. Add cori
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फलाहारी सिंघाड़े का चीला | Falahari Singhare Ka Cheela (Water Chestnuts Pancake)

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Falahari Singhare Ka Cheela Ingredients : Singhara atta (Water Caltrop flour) - 1 cup  Potato (boiled and mashed) - 1 cup  Green coriander (chopped fine) - 2 tbsp  Ginger green chilli paste - 1 tsp Red chilli powder - 1/2 tsp Sendha Namak (rock salt) - 1/2 tsp or to taste  Ghee (clarified butter) / groundnut oil for pan frying Method : 1. In a bowl mix singhara atta, mashed potato, green coriander, ginger chilli paste, red chilli powder, sendha namak. 2. Now make batter by adding water slowly. The consistency should be neither too thick nor too thin. 3. Heat a good nonstick tava (skillet) and pour 2 tbsp of the batter in the middle  4. Spread it by the back of the spoon in a circular movement just like dosa. 5. Drizzle a few drops of ghee and flip to the other side, add ghee. 6. Roast on both the sides to the desired crispness. 7. Serve with Kacche Aam Pudina Ki Chutney (Raw Mango Mint Sauce).  फलाहारी सिंघाड़े का चीला  सामग्री : सिंघाड़ा आटा - १ कप   आलू (उबले और मसले हुए) - १ कप   हरा
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मखाने का पाग | Makhana Paag

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Makhana Paag Ingredients : Makhana - 1 cup Desi Ghee - 1/2 cup Sugar - 6 tbsp Method : 1. Cut each makhana into4 pieces 2. Heat ghee in a kadahi and roast makhana till they become crispy 3. Take them out in a plate and let them cool 4. Take 1/4 cup water and sugar in the kadahi and let it boil 5. Prepare sugar syrup of one thread consistency (To check- take a drop of syrup in a bowl and  touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently.   One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.  )  6. Immediately add the roasted makhana and mix nicely 7. Now transfer these contents on a greased plate  8. Let it cool 9. Keep it in an air tight container  10. You can enjoy this delicious Makhana Paag for 10 - 15 days 11. This is a sweet that is specially prepared as prasad for Janmashtmi 
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Paneer Pulao | पनीर पुलाव

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Paneer Pulao Ingredients : Long grained Basmati rice - 1 cup Vegetable Oil - 2 tbsp Paneer (cut into cubes) - 200 gm Ghee - 2 tbsp Cumin seeds - 1 tsp Bay leaves - 2 Black peppercorns - 5 Cinnamon stick - 1 inch Green cardamom - 3 Black cardamom - 1 Green chillies - 2 Ginger garlic paste - 2 tsp Onion (cut in long slices) - 1 cup Carrot (grated) - 1/2 cup Green peas - 1/2 cup Salt - 1 tsp or as per taste Garam masala powder - 1/2 tsp Green coriander (finely chopped) - 1 tbsp Mint leaves (finely chopped) - 1 tbsp Method : 1. Wash rice nicely and soak in water for 30 minutes 2. Heat oil in a pan 3. Add paneer cubes and fry them till they turn brown from all sides 4. Take them out in a plate and keep aside 5. Add ghee in the same pan 6. Add cumin seeds, bay leaves, peppercorns, cinnamon, green cardamom, black cardamom 7. Let the whole spices splutter 8. Add green chillies, ginger garlic paste and cook for few seconds 9. Add onion and saute till they turn golden brown 10. Now add carrot, g
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Beetroot Curd Rice | चुकंदर दही चावल

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Beetroot Curd Rice Ingredients : Rice - 1/2 cup Curd - 1 cup Milk - 1/2 cup Beetroot (grated) - 1 cup Oil - 1 tbsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Chana dal - 3/4 tsp Urad dal - 3/4 tsp Dry red chilli (broken) - 1 Curry leaves - 1 sprig Ginger (finely chopped) - 1/2 tsp Green chilli (finely chopped) - 1 Cashews (halved) - 6-8  Salt as per taste Method : 1. Add rice to a bowl and rinse it well few times 2. Transfer it in a cooker 3. Add 1.5 cups of water, 1/2 tsp salt and close the lid 4. Pressure cook for 3 whistles and then let the pressure release on its own 5. Now mash the rice slightly  6. Add warm milk and mix nicely 7. Let the rice cool completely 8. Heat oil in a pan 9. Add halved cashews and fry them till light brown 10. Take them out in a bowl 11. Add cumin seeds, mustard seeds and let them splutter 12. Add broken red chilli, chana dal, urad dal and fry until dal turns golden 13. Add ginger, green chilli, curry leaves and cook for a minute 14. Add grated beetroot
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Mayonnaise Sandwich (3 Styles - Cold, Grilled, Tawa)

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Mayonnaise Sandwich Ingredients : Green Capsicum - 3/4 Red capsicum - 3/4 Yellow capsicum - 3/4 Tomato - 1 Carrot - 1 Cucumber - 1 Mayonnaise - 5 tbsp Salt - 1/2 tsp Crushed black pepper - 1/4 tsp Red chilli flakes - 1/4 tsp Green coriander (finely chopped) - 2 tbsp Method : 1. Finely chop 3/4 green capsicum 2. Now finely chop 3/4 red capsicum 3. Next finely chop 3/4 yellow capsicum 4. Finely chop tomato after removing its seeds 5. Peel and finely chop the cucumber 6. Peel and grate the carrot 7. Take all the vegetables in a large bowl and add 1/2 tsp salt, 1/4 tsp crushed black pepper, 1/4 tsp red chilli flakes, 2 tbsp green coriander 8. Add mayonnaise and mix all the ingredients nicely 9. Remove the sides of two bread slices 10. Apply little butter on one side of both slices 11. Now place about 1.5 tbsp stuffing on the bread side with butter on it 12. Spread the stuffing evenly and cover with the second slice with butter side inside 13. Press it slightly with your hand. Cut it into t
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