Gujiya Holi vali :)

Gujiya is a traditional North Indian sweet made specially on Holi.

Ingredients
For gujiya cover:

• 2 cup maida
• 2 tbsp oil
• 1/4 cup milk for kneading
• 1/2 tbsp water mix with 1tbsp maida for sealing
• Oil for frying

For filling:

• 100 gms khoya (Mawa)
• 1 tbsp crushed cashew nuts (kaju) and almonds
• 1 tbsp raisins (kishmish)
• 1 tbsp cardamom powder
• 1/2 cup powdered sugar
• 1/4 cup freshly grated coconut

Preparation

Gujiya:

1. In a mixing bowl, sieve the maida, add oil and mix well (use your fingers otherwise it won' t mix properly)
2. Now add milk and knead into a soft and smooth dough. It should not be very stiff.
3. Cover with a damp cloth and keep aside for 20 to 30 minutes.
4. In a pan or kadhai, fry khoya on medium flame until its color changes to light brown.
5. Add cashew nuts, almonds, raisins, cardamom powder, powdered sugar and freshly grated coconut, mix well and keep aside to cool.
6. Again knead this dough for 5 minutes and make small balls out of it. Roll it out in a thin circle and place it on gujiya mould.
   
7. Add 1 tbsp of filling on one side of the mould, apply a little maida water on the edges (it will help in sealing) and close it.
8. Press the edges to seal gujiya very well and remove excess sides from mould and keep it with rest of dough.
   
9. Heat the oil in a kadhai and deep fry the gujiya on medium heat till it turns golden brown.
10. Allow it to cool completely and serve.

Tamarind chutney

Ingredients

• Tamarind paste
• 2 cups hot water
• 2 tbsp oil
• 1 tbsp cumin powder
• 1 tsp coriander powder
• 1 tsp black salt
• 1/2 tsp hing powder
• 1 tsp chilli powder
• 1 cup sugar and salt to taste

Preparation

Tamarind chutney:

1. Soak the tamarind in 2 cups of hot water for 1/2 hour. Then squeeze its pulp very well. Do not strain it. (for tamarind paste)
2. In a kadhai or pan, heat oil, add cumin powder, coriander powder, hing powder and stir for about a minute then add tamarind paste which was soaked in 2 cups of water. Mix it well and add black salt, chilli powder and sugar.
3. Cook on medium to high flame for 10 minutes and then simmer for 15 minutes.( Add a little water if needed)

Pani recepie for golgappa

Ingredients

• Tamarind
• Hot water
• 1/2 tsp roasted cumin powder
• 1/2 tsp coriander powder
• Ginger ( two small pieces)
• 3 green chillies
• 1/2 tsp black pepper
• 1/2 tsp black salt
• 1/2 cup mint leaves chopped
• 1/2 cup coriander chopped
• 1 tbsp amchoor (Dried mango powder)
• 1/2 tbsp sugar
• 1 tbsp jaljeera powder
• 1 lemon
• 1 cup boiled potatoes and 1/2 cup boiled chole (chana dal) for filling
• 1 cup Tamarind chutney
• 1 liter cold water 
• salt to taste

Preparation

Pani:

1. Soak the tamarind in 1 cup of hot water for 1/2 hour. Then strain tamarind juice into another container (Squeeze the tamarind very well)
2. Add remaining pulp of tamarind with mint leaves, coriander leaves, ginger, green chillies in a blender and grind to a fine paste using a little water.
3. In a mixing bowl, add water, tamarind juice, paste, cumin powder, coriander powder, black pepper, black salt, amchoor powder, sugar, jaljeera powder, lemon juice and salt. Mix it well and keep it aside for 2 hours so that all the flavours have blended properly.
4. In another mixing bowl, add mashed potatoes, boiled chana dal, black salt, chat masala and mix well. (For filling) 
5. Take a poori, crack a small hole in the center and stuff it with your prepared stuffing followed by tamarind chutney. Enjoy!! :)

Poori recepie for golgappa

Ingredients

• 1cup fine sooji
• 1tbsp maida
• 1/4tsp baking powder
• 1tsp salt
• 1tbsp oil
• 3tbsp to 6tbsp warm water
• Oil for frying

Preparation

Poori:

1. In a mixing bowl, add sooji, baking soda, salt, and oil (Mix it well). Now add maida to this mixture. (Again mix well)
2. Add warm water little by little to knead a stiff dough. The dough should be smooth and elastic so knead it very well.
3. Cover it with a damp cloth and keep it aside for 20 to 30 minutes.

   

   Dough should be like this.

4. Now make small equal sized balls of the dough and roll it out or you can divide the dough in to two parts and roll very thin but in this case you have to cut it into small rounds using a lid. Don't forget to place these balls under a damp cloth.
   

   

   
   

5. Deep fry in a pan or kadhai in hot oil. When poori is puffed up nicely then put the flame to low and cook for few minutes until its color changes to golden.

Aloo-Sabudana Tikki

Ingredients

• 2 cups Sabudana
• 4 boiled and peeled potatoes
• 1 small piece of ginger finely minced
• 4 to 5 green chillies chopped
• 1tbsp kasuri methi
• Fresh coriander chopped
• 1tsp turmeric
• Salt to taste
• Oil

Preparation

Aloo-Sabudana ki tikki:

1. Wash and soak sabudana in water overnight.
2. Boil and mash the potatoes.
3. Now add soaked sabudana, ginger, chillies, kasuri methi, coriander, turmeric, salt (Mix all the ingredients very well) and roll in to small tikkis. 
4. Deep fry the tikkis till crisp and golden brown.
5. You can also bake them for 10 to 15 minutes at 350 degrees F. 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Amazing Salad made by my hubby...:) u guys will love it :p

वैसे तो इन्हें कुकिंग शोज़ देखना बहुत पसंद है पर बात जब कुकिंग की हो तो पतिदेव दूर से ही भाग जाते हैं। बड़ी मुश्किलों से तो ये कुछ बनाने को तैयार होते हैं पर जो भी बनाते हैं वह बहुत स्वादिष्ट होता है। कभी मिर्च ज्यादा हो जाती है कभी मसाले, पर इतना तो चलता ही है। कल ही की बात है में खाना बना रही थी ये रसोई में आऐ और बोले आज सलाद तुम मत बनाना मैं बनाऊंगा। मुझे वैसे भी नहाने के लिए देर हो रही थी तो मैंने हाँ कर दिया और नहाने चली गई। जब हम खाना खाने बैठे तो मैं कुछ ऐसा सलाद एक्सपेक्ट कर रही थी---

 मैं अक्सर ऐसा ही सलाद बनाती हूँ पर पतिदेव द्वारा सलाद कुछ ऐसे बनाया गया था-

हा हा हा ! ऐसा नज़ारा देखने को मिलेगा कभी सोचा न था। 

My Estee Lauder Collection and I'm lovin' it !!