Hello friends. Happy Holi to all of you. Every year I make Malpuas, Dahi Bhalle, and Mutton Curry as my Holi special menu but this time I decided to do Semolina Gujias. It is a savory sweet of India and is mostly made in households on the occasion of Holi. So today I am sharing this recipe with you all. Hope you like it. Wish you all a very colorful happy Holi. The recipe is as follows:-
Ingredients:-For the dough:-
- Maida – 1/2 kg
- Refined Oil – 4 tbsp
- Baking Powder – 1 tsp
For the filling:-
- Khoya – 150 gms
- Sooji – 250 gms
- Sugar – As required
- Green Cardamom Powder – 1 tsp
- Shredded Dry Coconut(khopra) – 10 pieces
- Raisins – A few
- Vegetable Oil – For deep frying
Take refined flour or maida. Add vegetable oil to it. Knead a harder dough from it.
To prepare the gujia filling, take a non-stick pan and dry roast the semolina on a medium flame for three minutes. Add the required amount of sugar, cardamom powder, shredded coconut, khoya, raisins and fry all these again until two minutes without adding oil. Our gujia filling is done.
Now to make the gujias, take small portions from the dough and make balls. Next, make small pooris out of it and fill the above made filling in them. Hold one side of the poori and stick it to the other end using little water on the edges as adhesive. When the gujia shape is formed, seal the edges giving it the shape as shown in the picture. Do so for all the gujias.
Heat oil in a kadhai. When it is hot drop the gujias in it one by one and fry them out. Keep on tissue paper.
Our Semolina Gujias are done. Serve them as a delicacy sweet on the occasion of Holi.
NOTEPOINTS:-1. Khoya is a dairy product made of either dried whole milk or milk thickened by heating in an iron pan.
Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!! And happy Holi to all of you. Have a color blast and may this Holi fill your lives with joys, health, prosperity, and luck. Wishing everyone the best of lives. Enjoy well. Take care.
INSTANT PINEAPPLE PICKLE
This is an instant pickle recipe of pineapple with milder seasonings and is a unique fruit-based concept of making pickles. It is moderately spicy, a bit sweet and also salty and is super healthy considering it is a pickle which is generally thought to be an unhealthy option to go for. This dish is good with anything you eat and is good even for kids. A super easy and fun preparation which will surely bring you a smile after you taste it.
- Pineapple – 250 gms.
- Salt, both white and black – 1 tbsp.
- Red Chilly Powder – 2 tsp.
- Black Mustard Powder – 1 tsp.
- Pickle or Achar masala – 1 tsp.
- Vinegar – 1 tbsp.
- Asafoetida – A pinch.
- Dry Mango or Amchoor Powder – 1 tsp.
- Olive Oil – 1 tbsp.
Wash and chop the pineapple into medium-sized small cubes. Let it dry in fan till its water dries up.
Take a bowl and add the pineapple pieces into it. Now add both the black and white salts, red chilly powder, black mustard powder, achar masala, asafoetida, vinegar, dry mango powder and olive oil in the given amounts and mix all well.
Our Instant Pineapple Pickle is ready. Store it in a glass jar and put it in sunlight for two days for that awesome taste.
Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!
SWEET AND TANGY BITTER GOURD CURRY
Hi everyone. Today I’ll be sharing a recipe of something sweet and tangy too. Yes, It’s a recipe of bitter gourds. It is really a healthy one and you will like it well. It’s a bit sweet and tangy and yes it’s good and green. Let’s start making it—
- Bitter gourd – 250 gms.
- Onions(finely chopped) – 1.
- Ginger-Garlic Paste – 1/2 tsp.
- Turmeric Powder – 1/2 tsp.
- Red Chilly Powder – 1/2 tsp.
- Cumin Powder – 1/2 tsp.
- Vegetable or Subzi masala – 1/2 tsp.
- Tomato Puree – 1 tsp.
- Garam Masala – 1/2 tsp.
- Tamarind Paste or Dry mango Powder – 1/2 tsp.
- Coconut Milk -2 tbsp.
- Sugar – A pinch.
- Vegetable Oil – 2 tsp.
- Chopped fresh coriander – For garnishing.
Wash and cut bitter gourd in small long squares.
Heat oil in a kadhai. Add chopped onions and fry till half done. Now add ginger -garlic paste. Fry for a minute. Now add salt, turmeric powder, red chilly powder, cumin powder, vegetable masala and tomato puree and fry the masalas for two minutes. Now add the garam masala and tamarind paste and fry again. Also, add a pinch of sugar to it. Now add the coconut milk and water to make the gravy and simmer the flame to medium and cover the kadhai with a lid. The gravy should be simmered for five minutes. Switch off the gas.
Our Sweet-Tangy Bitter Gourd Curry is ready. Garnish with freshly chopped coriander.
Friends do try this recipe at home. Share your comments and feedback. Till then healthy cooking, happy living!!!
SWEET AND TANGY TUAR DAL
Hello friends, today I’ll be sharing with you a simple recipe of a lentil that is made regularly in Indian kitchens and I have made it a bit sweet and a bit tangy. It’s simple and good. The recipe is as follows—
- Toor Dal – 250 gms.
- Turmeric Powder – 1/2 tsp.
- Salt – According to taste.
- Tamarind Paste – 1 tsp.
- Sugar or Sugar-free – 1 tsp.
- Cumin – 2 tsp.
- Dry Red Chillies – 2.
- Vegetable Oil – 2 tsp.
- Fresh Cream – 1 tbsp.
- Fresh Green Coriander – A handful.
Wash the toor dal. Take a wok and add 2 tsp of vegetable oil in it. Next, add 2 tsp of cumin along with 2 dry red chillies. Let them crackle.
Now add the washed toor dal and roast it for five minutes. Now add salt, turmeric powder and required amount of water and pressure cook it till done.
When the dal is done take it out in a deep bottomed vessel and add the given amounts of tamarind paste and sugar or sugar-free. Cook it for two minutes and garnish with chopped coriander and fresh cream. The dal will have a sweet and tangy touch, just great.
Our Sweet And Tangy Tuar Dal is ready to be served. It can be best enjoyed with steamed rice, chapatis, and stir-fried veggies.
Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!
Hello and welcome dear friends once again. Today I’m sharing with you a very simple recipe of making sweet pooris, generally to be had in breakfast but can be had at other times also. These are filled with a sweet semolina batter and you can fry them in ghee also for better results. They are crispy, crunchy and tasty enough. So let’s try making them—
- Refined Flour – 500 gms.
- Semolina – 250 gms.
- Sugar – 150 gms.
- Cardamom powder – 1 tsp.
- Vegetable Oil – 3 tbsp.
- Vegetable oil – For deep frying.
- Water – as needed.
To start with, take the given amount of refined flour in a bowl and using water or milk knead it to make a pliable dough.
Take a heavy bottomed karahi and add some vegetable oil or butter into it. When it gets heated add semolina in it. And saute it for five minutes. When semolina starts to get pinkish sprinkle some water on it and switch the gas off. Take care not to burn the semolina. Now add sugar and cardamom powder. You can switch over to sugar-free instead of sugar.
Now take small portions of the dough in your hand and fill the portion with semolina mixture as much as possible. Do not overfill them as they may crack. Flatten them to a small sized chapati with a rolling pin.
Now heat vegetable oil in a karahi and when it gets hot drop the stuffed pooris in oil and deep fry them till they are slightly browned. Take them out on tissue paper to drain excess oil.
Note point:– The filling of pooris can be done with khoya also instead of semolina.
Our Sweet Semolina Pooris are ready to be enjoyed best with sweet curd or cream.
Do try this recipe at home. Share your comments and feedback and have a rocking week everyone. Till then healthy cooking, happy living!
SWEET AND TANGY AMARANTH GREENS
Hello and welcome everybody. Today we are going to make a very simple, nutritious and tasty recipe of amaranth which is a bit sweet and a bit tangy. It is unique and very healthy. It can be had with steamed rice and mashed potatoes which is a rural combination of presenting it. But I liked it anyhow so I am mentioning it here. Let’s start with its making—
- Tender Amaranth Greens-1/2 kg.
- Chopped Onions – 1
- Green Chillies(chopped) – 1
- Salt – According to taste.
- Turmeric powder – 1/2 tsp.
- Sugar or sugar-free -1 tsp.
- Lemon juice -2 1/2 tbsp.
- Asafoetida – A pinch.
- Vegetable oil – 2 tsp.
Wash and cut the amaranth greens and pressure cook it till done.
Now strain the excess water out of the greens and squeeze it and put it in a bowl.
Take a vessel and add 2 tsp of vegetable oil to it. Add five spices and a pinch of asafoetida or hing and let it crackle.
Now add the chopped onions and fry it till half done. Add the boiled amaranth to it and add salt, turmeric powder to it and saute it for five minutes. Switch off the gas and let the greens cool. Now add 1 tsp of sugar or sugar-free and the given amount of lemon juice. Add green chilies lastly. You can substitute the lemon juice with dry mango or amchoor powder.
Our Sweet And Tangy Amaranth Greens is ready. Serve it with main course.
Note points –1. Try to use tender fresh leaves of amaranth.
2. Put lemon juice in the dish when you take it off your gas and when the greens get cooled. Otherwise, it will get bitter in taste.
3.If you are a diabetic use sugar-free instead of sugar.
Do try this recipe at home and share your comments and feedback and clarify your doubts. I hope you all will like this recipe. It is high in all vitamins and minerals. Have a great week friends. Till then healthy cooking, happy living!!!
SWEET AND TANGY AUBERGINE
Hello and welcome everyone to my corner. Today I’m sharing a stir-fry recipe of aubergine and radish which is sweet and tangy both for better taste and yes, it is very healthy too. It can be had with hot chapatis and some homemade sweet mango chutney or yellow mustard chutney. So let’s start—
- Aubergine – 250 gms.
- Radish – 100 gms.
- Green chilies -1
- Turmeric powder -1 tsp.
- Salt – according to taste.
- Dry mango powder or fresh lime juice – 1/2 tsp.
- Sugar- 1 tsp.
- Five spices – 1/2 tsp.
- Oil – 1 tbsp.
1. Fresh coriander.
Wash and cut the aubergine and radish into small pieces.
Now heat a cooking pan and add 1/2 tsp five spices to it. Next add the oil and when it gets hot add to it the cut veggies, aubergine and radish.
Next add some salt, turmeric powder, green chilies and fry on medium flame.
When the veggies lose their rawness till half done, add the given amounts of dry mango powder and sugar and mix it up. Cook again for two minutes.
Garnish with freshly chopped cilantro. This veggie is done only in five minutes. It is now ready to be served.
Friends do try this recipe. Share your comments and feedback. Till then have a great week. Happy cooking, healthy living!!!