Roasted Pumpkin, Garlic and Onion Soup

      

Ingredients

• Red Pumpkin  peeled sliced 750 g (With yellow cover)
• Two flowers of garlic
• Two medium size onions
• 3 Tbsp oil
• Salt
• Fresh Cream 1/2 cup

Procedure

• Peel and Slice the pumpkin.
• Heat 1 1/2 Tbsp of oil in a pan, and add sliced pumpkin in it. Sprinkle salt and pot roast them on high flame, till well roasted.
• Place onion + garlic pods without peeling in a microwave oven + cook on high flame for 1 minute (Only 1 min and quickly remove from microwave) so that they are soft.
• Heat the remaining oil in another pan and roast the onion and garlic pod on medium flame till fragrant and the peel begin to loose.
• Remove the peels and add the garlic clove to the pumpkin. Peel the onions and roughly chop them and add to the pumpkin.
• Add 1/2 cup of water, cover and cook on medium flame till the pumpkin get completely soft. Cool.
• Transfer the mixture into a mixer, add quarter cup of water and grind to a smooth puree.
• Transfer the puree into the pan. Adjust salt and bring it to a boil. add cream and stir. Serve hot.

Flavors

•  No other spices to be used
• Garlic

Can eat with

• Garlic bread 
• Sauté Tomato sprinkles with salt and freshly grounded black pepper.
• Or Paneer Tikka.

   https://madhufooddelicacies.blogspot.com/2020/12/roasted-pumpkin-garlic-and-onion-soup.html     

Burka (Dry Till Chutney)

                   Burka (Dry Til Chutney)

   

Ingredients

• Till
• Garlic 
• Asofoetida
• Kadhi Patta
• Lal Khadi Mirch
• Oil
• Rai
• Powder haldi
• Dhania
• Salt
• Turmeric

Preparation Time 5 minutes

• Heat 2 Tbsp ofoil
• Add lal mirch
• Rai
• Asafoetida
• Kadhi Ptta
• Meshed garlic
• Sesame seeds or Til
• Add powdered turmeric
• Chilly powder
• Coriander powder
• Salt 
• Close the flame and turn off the gas
• Make past in pastel and motel.
• Eat with rice or chapati

                                  Thekua

                     

Ingredients

• 500 g Wheat flour
• 100g Ghee
• 500g Ghee for frying
• 2 cups of water 300 g Jaggery
• 1 tsf powdered Green Cardamom
• 1 Cup Grated Coconut  
• 1 tsp Fennel Seeds

Procedure

• In a deep bottom pan.
• Boil a cup of Water and Jaggery
• And stir till it melts.
• Then add Ghee,
• Mix and allow to cool
• Mix Wheat floor with Ghee, coconut, Fennel Seeds, Cardamom powder
• Add the Jaggery syrup
• And kneed the dough
• Divide this into small portions
• Fry in Ghee till golden brown.
• 
  

Annakoot

                                                                Annakoot

                                                                    (A holy Recipe)

                                 

Ingredients

Mustard oil

Dry Spices

                              

• Red chilli
• Cardamom big and small
• Black Pepper
• Cloves
• Jeera
• Mustard
• Bay leaves
• Asafoetida

Green Chillies

Turmeric wet and dry both

Chilli powder

Salt to taste

Greens

• Palak
• Methi
• Ganth gobhi green
• Green coriander
• Cauliflower green
• Radish green

Seasonal Vegetables

• Cauliflower
• Gimikand or suran
• Colicinth or Arbi
• Brinjal or egg plant
• Radish
• Carrot
• Bitter gourd
• Ganth 
• Gilkhi
• Potatoes
• Capcicum or Shimala mirch
• Lauki

• Ginger
• Amla
• Tomatoes 2
• Lemon juice to coter tangy taste

Green coriander

Garam masala powder

Procedure

                   

Tips

No onions and no garlic.

Can be served with rice, or puri  kadhi and radish chutney.

                               Panjiri

  

Introduction

Panjiri is a traditional northern Indian desert. Panjiri is a staple from the Punjab region of the Pakistan and India. treated as a nutritional supplement. It is made from whole-wheat flour fried in sugar and ghee, heavily laced with dried fruits and herbal gums. It is usually eaten in the winters to ward off cold.  Generally prepared in winter or in Janamashtami or for a new mom. Panjiri is significant in Janmashtami because it's associated with birthing. So it's given to new moms. It has loads of dry fruits,wheat and is made of desi ghee.It is said to be highly nutricious.It ladoos can also be made.

Ingredients

• 2 cups whole wheat flour
• ½ cup + 4 tsps ghee
• 2 tbsps white sesame seeds
• ¼ cup gum resin (gondh),
• Herbal gum (gond) fry in ghee, crush with hand
• 1½ tbsps kamar khas
• ½ cup almonds
• ½ cup cashew nuts
• ½ cup lotus seeds (makhana)
• A large pinch of dry ginger (sonth) powder
• ¾ cup powdered sugar, (bura) or Jaggery powder (Shakkar)  / Khand (desi raw sugar)
• 1 kg Desi ghee
• Small Cardemum powder
• Dry Fruits
• 100 gms Chironji
• Dry coconut cut into small pieces
• Muskmelon seeds Kharbuje ki giri 1 packet 250 gms
• Lotus seed or Makhana 250 grams crush
• Ajwain Powder

Procedure 1. Heat ½ cup ghee in a non-stick pan, add whole wheat flour and cook on medium heat for 15-20 minutes or till fragrant and turns slightly brown. Sautéing in between. 2. Meanwhile, dry roast white sesame seeds in another pan till slightly roasted. Transfer them on a plate and set aside. 3. Heat 2 tsps ghee in the same pan and add gum resin and roast for 1 minute or till they puff up. Transfer on a large plate and set aside. 4. Heat 1 tsp ghee in the same pan, add kamar khas and sauté till they turn crisp. Transfer onto the same large plate. 5. Heat remaining ghee in a the same pan, add almonds and sauté on medium heat for 4-5 minutes. Coarsely grind in a mortar and pestle. Transfer into a bowl and set aside.

6 . Chop dry fruits in small pieces 7. Add cashew nuts in the same pan and sauté till slightly golden brown. Coarsely grind in a mortar and pestle and transfer into another bowl and set aside. 8. Add lotus seeds in the same pan and roast till crisp. Transfer into another bowl and set aside. 9. Transfer the whole wheat mixture into a large bowl, add the roasted sesame seeds, almonds, cashew nuts and slightly crush lotus seeds with hands and add into the bowl. 10. Add the kamar khas, crush the gum resin slightly with hands and add into the same bowl. Add dried ginger powder and powdered sugar and mix well. 11. Store in an airtight container and serve as required.

Tips

• Garnish it with a fresh fruits and flower petals
• Or fresh seasonal cherries
• Offer to god and enjoy the Prasad.
• Serve with  banana.
• Store it in airtight container.

https://madhufooddelicacies.blogspot.com/2020/08/panjiri.html

Chicken Curry

                           Chicken Curry

                      

Ingredients

• Chicken leg pieces and wing pieces
• Curd for marination 2 lemons for marination
• Spices : Coriander powder, Red Kashmir i chilly powder + normal chilly powder,Turmeric powder'
• Bay leaves (Tej patta),cinnamon,big and small cardamom, Pippali, Shahi Jeera, Mustard seed, black pepper,cloves,star anise,
• Till, Khas khas, ground nut, dry Coconut
• Mustard oil for marination. Normal cooking oil
• Salt
• Green chillies,Green coriander, tomatoes,onion,garlic,ginger
• Dry fruits almond,cashew,musk melon seeds.

Preparation

Wash the Chicken in running water

• Make a transverse cuts in leg pieces.
• Add salt and lemon.Keep aside for 10 minutes.

Marination

• Mix curd, Tandoori Chicken Masala, salt, turmeric, coriander powder,1 lemon.
• Keep the marination in refrigerator for two hours.

Fry Chicken

• Fry chicken (Optional). Or can directly cook.

Onion Paste

• Paste no 1
• Finely Chop onions
• Add oil in the pan.
• Fry them to golden pink 
• Mix them into fine paste and keep it aside.

Ginger & Garlic Paste

• Paste no 2
• DE-seed Garlic and cut them into small pieces.
• Peel Ginger, and finely cut them. Mix then and keep them aside.

Tomato Puree

• Paste no 3
• Wash and Boil 2 tomatoes along with 4 green chillies.
• Make a past and keep them aside

Dry Masala

• Paste no 4
• Roast all dry  ingredients on pan
• Bay leaves (Tej - patta),cinnamon,big and small cardamom, Pippali, Cumin seeds (shah Jeera), Mustard seed, black pepper,cloves,star anise,
• Mix it dry, to be added at last.

Cooking

• Heat the oil in pan
• Add Mustard seeds and Cumin seed.Let it sprinkle
• Add bay leaves.
• Add paste no 1. After it is fried
• Add paste no 2
• Followed by paste no 3.
• Add marinated / fried chicken to it.
• Add salt, Kashmir i red chilly powder+normal chilly powder,turmeric, coriander powder.
• Paste no 4
• Boil water for gravy
• Add 
• DE-seed green chilly small pieces. to be added in Masala in its final stage along with black pepper and small cardamom.
• Add green Chopped coriander.

Tips

• DE-seed green chilly and cut into small pieces. to be added in Masala in its final stage.
• Mesh small Cardamom to be added in Masala in final stages.
• Chicken curry can be eaten with chapati or rice.
• Along with green chutney.

Gulab Jamun

                          Gulab Jamun

                      

Ingredients

• Khoa 1/2 Kg
• Paneer 250 grams
• Maida 100 grams
• Baking Powder 3/4th tsf
• Kesar 
• Cardamom powder (for batter + for sugar syrup)
• 1 Lemon Juice ( to avoid crystallization of sugar)
• Sugar 1 Kg
• 3 Glasses of water
• Rose water (Gulab jal)

Process

• Grate Khoa and Paneer
• Add Maida, baking powder, cardamom powder and kesar
• Mix the dough in food processor
• Make a small balls, (Avoid cracks) cover them with wet cloth
• Deep fry them in ghee
• Prepare sugar syrup
• In 3 glasses of water add 1 kg sugar
• 1 Lemon Juice
• Cardamom powder
• Rose water (Gulab jal )
• Boil for half an hour
• After cooling add deep fried Gulab Jamun in syrup
• Keep it aside for 2 hours for soaking.
• Gulab jamun are ready for serving.
• Can be eaten with ice cream.

Namkeen Seviya

                        Namkeen Seviya

                     

Ingredients

• Bambino Wheat Seviya
• Mustard Seeds
• Kadi Patta
• Tomatoes
• Green Chillies
• Dhuli Urad dal
• Ghee
• Green Peas (optional)
• Carrot  (optional)
• Potatoes  (optional)
• Salt
• Coriander Powder
• Chat Masala or Amchur powder
• Black Pepper powder

Procedure

• Boil the water .
• Add 2 drops of oil and salt to it 
• Add seviya and bring to boil
• Rinse the seviya in cold water and keep aside
• Chop tomatoes, green chillies.
• Cut potatoes,carrot finely.
• For tempering heat ghee or oil in a pan
• Add urad dal when hot, add kadi patta & green chillies
• Add all cut vegetables, tomatoes, peas and cook till the soft.
• Add dry masala Salt, black pepper powder, coriander powder, chat masala.
• Add rinsed boiled Seviya in it stir well
• After 5 minutes dish is ready for serving

https://madhufooddelicacies.blogspot.com/2020/07/namkeen-seviya.html

Gulgule

                            GULGULE

                     

Ingredients

• Wheat flour
• Jaggery 
• Grated wet coconut
• Sesame Seeds
• Small Cardamom
• Fennel seeds (सौंफ)
• Desi Ghee
• Milk

Process

• Make a thick paste of dough by mixing all ingredients with milk
• Ferment the dough [ Keep it standing for 6-7 hours]
• Heat the Ghee
• Make a lemon size dough balls
• Deep fry in ghee
• Serve hot in Rainy Season

Gud Amba / Raw Mango Chutney

                           Gud Amba / Raw Mango Chutney

                      

Ingredient
*   Raw Mango 
*  Jaggery
*   Kalaunji
*   Saunf
*   Jeera
*   Cardemom powder
*   Salt 
*   Rock salt
*   Fenugreek seeds
*   Black pepper

Method
*   Peel raw mangoes
*   Cut into small pieces.
*   Heat oil, add
*   Jeera
*   Mustard seeds
*   Saunf
*   Kalaunji
*   Asofoetida
*   Black pepper
*   garam masala
*   Salt Turmeric
*   Red chilli
*   Coriander powder.

*  

Aam Ka Panna

                                            Aam Ka Panna

                          

                                      

Ingredients

• Raw mangoes 
• Sugar
• Cardamom Powder
• Saunf /Fennel
• Rock Salt
• Normal salt
• Black Pepper
• Mint
• Cumin seed powder Roasted

Method

• Roasted Boil all ingredients
• Mesh it 
• Strain it 
• Garnish it with mint leaves
• Drink chilled

Roshagulla

                                      Roshagulla

                          

Ingredients

*    Freshly prepared cheese / Paneer

*    Cornflour

*    Sugar

Procedure

 Paneer

*   With cow,s milk prepare paneer

*    Boil milk

*    with the help of lemon prepare paneer

*    Tie the paneer overnight under weight

*    mix cornflour or maida to it

*    Mix in mixie for 30 seconds

*     Prepare white balls

*     Prepare syrup 2 cups sugar and 6 cups water

*     Boil it for 15 minutes

*     Cool it 

*     Add paneer balls to it.

Tips

*    Refrigerate it and eat it.

                                https://madhufooddelicacies.blogspot.com/2020/05/roshagulla.html

Rava Upma

                                Rava Upma

                     

 

Ingredients

*   Suji or Rava

*   Urad dal

*   Rai

*   Curry patta

*   Onion

*   Green Chillies

*   Ginger

*   Carrot

*   Frozen peas

*   Lemon

*   Cashew nuts

*  Oil and Ghee

*  Green coriander

Procedure

*   Heat the oil in pan

*   Add urad dal

*   Curry leaves

*   Rai

*   Onion 

*   Green chillies

*   Peas

*   Grated carrot

*   Cashew nuts chopped and fried in ghee

*   Add suji

*   Fry for 15 minutes

*   Add salt and coriander powder

*   Boil the water and add salt and oil in it

*  Mix all the ingredients

*  Add lemon juice at last

*  For flavor add 2 tbsp Ghee

Garnishing

*  For serving give it a shape of bowl

*  Garnish it with green coriander
           
                     https://madhufooddelicacies.blogspot.com/2020/05/upma.html

Batata vada

                         Batata Vada/ Potato Dumpling

                                

Ingredients

*  Potatoes
*  Aromatics : One big size ginger,
*  Garlic 8-10 cloves
*  Green chillies 5-6
*  Asoefotida
*  Mustard seeds
*  Curry leaves
*  Gram flour / Besan
*  Soda bi carb
*  Green coriander

Procedure

*  Aromatics
First grind three aromatics together into a coarse paste
*  Aromatics: One big piece ginger, garlic and 5 green chillies: garlic,ginger and green chillies

*  Filling:

*  Heat one and a half tablespoon of oil
*  Add mustard seeds, wait for them to crackle
*  Curry leaves
*  Asafoetida
*  Add aromatics paste, sauté it for minute
*  Add the meshed potatoes
*  Add seasonings: turmeric powder,salt lots of coriander leaves
*  Mix every thing nicely
*  Let the filling cool down

*  Prepare potato balls

*  Boil and mesh potatoes

*  Heat oil in pan
*  Add half teaspoonful mustard seeds
*  8-10 Curry leaves
*  Aromatics: One big piece ginger,garlic and 5 green chillies
*  Asofoetida
*  Mesh potatoes
*  Salt,turmeric,red chilli powder 1/2 tsp
*  Green coriander
*  Cool the whole fillings

*  Potato balls
*  Prepare 1-2 inches potato balls round shape
*  Now vada are ready to fry

*  Prepare a batter
*  First grind three aromatics together into a coarse paste : garlic,ginger and green chillies
*  One and a half cup gram flour
*  1 tbsp cornflour
*  Add : salt , pinch of turmeric powder, pinch of asoefoetida, 1/2 teaspoon red chilly powder
*  Let's pour some water
*  A nice smooth pouring consistency
*  Just before frying
*  2 pinches of Soda bi carb
*  Pour 1/2 tbsp hot oil
*  Mix together


*  Deep fry potato balls after dipping in gram flour batter
*  Dip potato balls into the batter with help of folk
*  Pick it up and put it in hot oil
*  It has to be medium flame while frying it
*  Fry till golden brown
*  Remove the excess oil

Tips

*  Serve with green chutney or sauce
https://madhufooddelicacies.blogspot.com/2020/04/aloo-bonda.html

Ogratin

                                       Vegetable Ogratin 

                     

Ingredients

*  Vegetables: Peas, cauliflower, beans, carrot, potatoes, baby corn, mushrooms etc.

*  Maida,(Refined white wheat floor)

*  Butter

*  Black Pepper

*  Salt

Procedure

*  Chop all the vegetables in small pieces 

*  Blanch it in boiling water. To blanch add oil and salt.

*  White Sauce: Butter 2 tsf fry, add 2-3 tsf maida. Add salt and black Pepper. Then add 1 cup milk.

*   Add all the vegetables

*   Add grated cheese

*  Indian touch : Fry chopped onions and green chillies .Add to the whole mixture 

*  Baking: Pre heat the microwave 250 (grill +convection)

*  Put the Ogratin in microwave for 25 minutes

*  Do not cover it with lid.

Tip

 *  Serve hot
                               https://madhufooddelicacies.blogspot.com/2020/04/ogratin.html

Lauki kofta Curry

                            Lauki  Kofta Curry

                      

                      

Ingredients

*   Lauki

*   Besan

*   Onion

*   Garlic

*   Ginger

*   Tomatoes

*   Green chillies

*   Jeera

*   Salt

*   Coriander

*   Turmeric

*    Red chilli powder

*    Garam Masala

*    Oil 

*   Green coriander

Procedure

*  Peel and Greate ke  Lauki /Bottle Gaurd

*  Add Jeera,Salt,turmeric,coriander powder,red chilly powder

*   Make small koftas 

*   Deep fry Koftas

*   Prepare gravy

*   Make paste of Onion, Garlic, Ginger,Tomatoes,Green chillies

*   Heat oil in pan 

*   Add Methi dana,jeera,and rai

*   Add paste of above ingredients

*   Fry till oil is precipitated

*    Add Dry masala Salt, Coriander, Turmeric, Red chilli powder,Garam Masala

*   Add water to gravy

*    Boil the gravy

Garnishing

*   Garnish it with Green coriander

*    Serve hot

Tip

*  Add  Koftas in gravy at thetime of serving

https://madhufooddelicacies.blogspot.com/2020/04/lauki-kofta-curry.html

        

Poha

                                                   Poha

                                                    

Ingredients

Poha

Potatoes

Onions

Green Chillies

Ground nuts

Green coriander

Grated coconut

Lemon

Procedure

Wash poha in water ,keep aside

Chop onions,potatoes into thin slices

Cut green chillies

Heat oil

Add ground nuts
Kadhi patta

Rai and jeera

Onions, potatoes and green chillies

2 tsk sugar

After they are brown 

Add dry masala coriander powder, Turmrric, red chilly powder and salt.

Add Soaked poha

Simmer it for 10 minutes.

Serve hot.

Garnishing

Garnish it with green coriander. Grated coconut and lemon.

                                            "It can be eaten with sev and chopped onions".

                                           https://madhufooddelicacies.blogspot.com/2020/03/poha.html

Kesar Shreekhand

                                    Kesar Shreekhand 

                                                                     केसर श्रीखंड 
                                                     

                                         

     

Introduction

Shreekhand is an Indian sweet dish made of strained curd (दही) 

Ingredients

• 3 Liters of  full cream milk
• 1 Full Nutmeg (Jaiphal)
• Kesar 
• 1 tsf milk 
• Small Cardemom 8-9
• Curd 200 grams ( For preparing curd) 2-3 tsf
• Sugar 4-5 measure of powder sugar (small size serving spoon)

Process

• Boil milk a day before.
• Cool it.
• Add curd to it at night
• After the curd is prepared.
• Curd should be tied in a cloth for 4-6 hours
• Add powdered sugar 
• Strain the  curd.
• Powder Half Nutmeg, and 8-10 small cardamom
• Add Saffron (kesar)to warm milk 1 tea spoon
• Add all ingredients to dry curd
• Use grinder  to make a smoother paste.
• Keep it in refrigerator
• Serve it cool

Garnishing

Garnish it with pista & almond shavings

                                                                  "Can be eaten with Puri"

https://madhufooddelicacies.blogspot.com/2020/03/shreekhand.html

Chilly Chicken

                                         Chilly Chicken

                                           

                                                   

Ingredients

• Boneless chicken 500 grams
• 2 eggs
• 2 Tablespoon Maida / Cornfloor 6tsf :4tsf
• 2 tablespoon Sesame oil.
•  Chilly Chicken Masala Half for marination and half for gravy
• Vegetables : Carrots, Shimla Mirch red, yellow and green, onion [ All diced / square shaped]
• Spices : Garlic, ginger and green chilly
• Black pepper
• Green leafy spring onion हरा पियाज़ 
• Salt for taste.

Preparation

Marination

• Put Boneless chicken in a bowl. Add 2 eggs
• Add 2 tablespoon maida/, corn floor to it. 2 Tbsp Saseme oil. and black pepper. And 1/2 masala of Nimkish chicken. Keep aside.in refrigerator overnight or minimum 2-3 hours.
• Deep fry it.

Gravy : 

• Take  a bowl
• Add Half Nimkish chilly chicken masala to one cup of water. Heat it at mid flame for 5 mins.
• Heat the oil in a pan.
• Add garlic paste to it.
• Add Ginger paste.
• Add green chillies.
• Add white part of green onion
• Then onion
• Vegetables : Carrot, Shimla mirch or Capcicum red, yellow and green, 
• 2 Table spoon of ketchup.
• Add Gravy Masala.
• Add fried chicken 
• Add green onion to it.

Garnishing 

• Green leafy onion हरा पियाज़ 

Serving 

• Can be served with Hakka  noodles or  fried rice.

https://madhufooddelicacies.blogspot.com/2020/03/chilly-chicken.html

Til ka Ladoo

TIL ladoo 

Ingredients

• 1 kg TIL
• 1 kg gud
• Almond
• Cardamom powder
• Grated coconut half
• Khus khans 4 tbsp
• Ghee
• Oil

Procedure

• Seperate the TIL from stones
• Wash the TIL
• Dry it in sunlight
• Fry till pink
• Grind half till 
• Great coconut and fry on tawa dry
• Roast almonds and chop it into dry pieces
• Fry khus khas
• Add cardamom powder to it 1 tsp
• Take 1 medium size spoon ghee in Kadhai
• Add 1 kg jaggery to it 
• Add 1 glass of water
• Dissolve the jaggery
• Stir it for 15 minutes
• Add to the ladoo mixture and 
• Apply oil in parata परात
• Transfer the whole batter into it
• Let it cool for some times
• With the help of oil try to prepare ladoo
• Dry it 
• Store it in a airtight containers