Lauki Ki Barfi

#ginger,garlic#sauté#tasty😋 #easy#incoldseason #indianfood #withparatha😋😋😋😋 #mydita’skitchen#This is very tasty and the side dish is really good on those cold days. Ingredients 1/2 cup ginger-finely chopped 2 tbsp garlic-finely chopped 2 tsp green chilli-finely chopped 2 tsp salt to taste 1/2 red chilly powder 1/2 dry coriander powder 1/2 tsp turmeric powder-optional 2 tbsp butter or ghee Method Take a heavy pan and put it on the stove, then add butter and wait until the butter melts. Keep the gas at low heat and then add ginger, red chilly powder, coriander powder, salt, and green chilly. If you’d like to add turmeric, do it at this time also. Mix everything and close the lid. Stir often for 3-4 minutes or as you like. Then, add garlic. Mix, and close the lid for 1 minutes. Ready! Serve with chapati and dal.

This recipe is great to make if you have leftover dal chawal or #kichri This is for slightly spicy parathas, but you can change the amounts as you like#kichriparatha#recipe#paratha#indianbread recipe#mudita’skitchen#recipeonbelow👇 Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour 2 tsp red chilli powder or to taste 1 tsp salt 1 green chilli - finely chopped 1/2 cup oil Method Take everything except for the oil and mix it to make a dough. Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches. Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready! Serve with pickle and tea.

Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#mudita’skitchen#cheela#easy#breakfast#recipeonbelow👇 Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

#Pav bhaji is a popular Indian fast food dish that originated in the state of Maharashtra. It is a very popular street food also in Western India but gaining popularity all over India. Ingredients: Serves: 4 For bhaji: 2 medium sized onion- finely chopped 2 large sized tomato- cut small pieces 2 medium sized potatoes - Peeled and cut into small size 2 green chillies -finely chopped (or to taste) 2 tsp ginger - grated 1 large sized green bell pepper- cut in small pieces 3 medium sized carrots - finely chopped 1 beet- grated (adds color to the curry) -optional ½ cup peas 1/2 cup cauliflower - cut to small size ½ cup butter (or ¼ cup oil and ¼ cup butter) 2 tbsp pav bhaji masala (or to taste) 1 tsp cumin seed 1 tsp red chilli powder 2 tsp turmeric powder 2 tbsp coriander powder salt to taste For pav: 12 burger buns or dinner rolls or more butter for buns For garnish: 2 tbsp fresh coriander leaves 1 lemon Method Bhaji (Curry) Take a pressure cooker (or pan) and add potatoes, peas, beets, cauliflower and carrot with 2 cup water salt and turmeric powder. Cook on medium heat and wait for about 15 minutes, or until vegetables are very well cooked. Take a potato masher and mash the cooked vegetables, and keep aside. Now take a large size pan and add the butter and/or oil in the pan. Start at medium heat. When the oil starts smoking, add the cumin seeds and wait until it starts to crackle. Add the onions and cook for about 2 minutes. Add green bell peppers and stir Add cooked vegetable and stir. Add little salt as per taste (remember we added salt above while cooking vegetables also). Mix the curry. Add red chilly powder and coriander powder. If required, add more water and mix Close the lid and let it cook on low heat for about 10 minutes. Add pav bhaji masala and mix Check the consistency. The curry should be not too watery and not too dry. If it is too dry, add ½ cup water. Lastly, take a potato masher or a spoon and gently mash the curry. Close the cover on the pan for about 5 minutes. The bhaji is now ready. Garnish with coriander leaves and butter.

Happy Diwali 🪔 to all !

Almond burfi is a mouthwatering and elegant dessert and it is really easy to make#almond#sweet#easy#Indian sweet#recipe-on 👇🏾Make 10 to 15 1 cup almond - blanched ½ cup sugar ½ cup milk ½ tsp cardamom powder 4 tbsp melted butter A few flakes of saffron Chandi varak (thin sheets of edible silver) - optional Method First, add the almonds and milk in the food processor and make a paste (not too fine). Take a heavy pan, and put on the stove at slow heat. Add the butter to the almond mixture and stir for about 5 to 10 minutes or until there is an aroma and a slight golden color appears. Add sugar, saffron, and cardamom. Stir, and if the mixture is dry, add more milk. Take a flat plate and spread butter on it to prevent sticking. Now, spread the mixture on the plate, let it sit for about 1 hour and then put the chandi varak on the top. Now, cut this into pieces to create burfis. Serve at room temperature.

This curry is made from ‘Dill’ leaves which are also known as ‘Soya’ and potatoes, is extremely delicious made using simple ingredients, and has a super simple/ quick recipe. Soya is a very healthy herb commonly found during winter but available all through the year nowadays and tastes really 😋 Very easy to make as simple as cut, saute and serve. No special equipment, ingredients super quick. Goes well with rotis, paranthas, pooris. Make a complete lunch or dinner with tarka daal. In addition to Soya, You can add or replace with methi (fenugreek) leaves also#recipeon👇🏾 Ingredients Serves 4 4 medium potatoes - peeled and cut (bite size) 2 cup soya leaves (dill) - washed and finely chopped 2 green chilies - cut 1 tsp cumin seeds ⅓ tsp hing (asafoetida) - optional 1 tsp turmeric powder 2 tsp red chili powder - or to taste 2 tsp coriander powder 2 tsp amchoor powder 2 tsp salt - or to taste 2 tbsp mustard oil - or any other oil Process Heat the pan on medium heat, wait until hot and then add oil. When oil is heated, add cumin seeds and hing. Mix and wait until cumin seeds crackle. Add potatoes, mix and add all dry spices except amchoor. Mix and add chopped soya. Close the lid and let it cook, stirring in between. Cook for about 5 minutes until potatoes are cooked. Add amchoor powder, mix it and let it cook for 1 more minute with closed lid. Turn off the heat and let it sit for 2 - 4 minutes keeping the lid closed. Serve immediately or at room temperature with roti, paratha or poori. Note: You can add fenugreek leaves or dry kasuri methi while cooking. This curry is good for picnics, while traveling and for any other occasion. Make it a little spicy and it tastes better. Need more recipes, check my cookbook on amazon

#moongdaalhalwa#sweet#indiansweet#moong#This dessert is so elegant and delicious#mudita’skitchen#recipeon👇 Serve:4 1 cup yellow moong dal ½ cup sugar ⅓ cup khoya ½ cup butter or ghee or more required 1 cup hot milk ½ cup almond - grinded 2 tbsp cashew nuts - broken (out of shells) 2 tbsp pistachio - slices 2 tbsp raisins 2 tsp cardamom powder 4 to 5 flakes saffron Method Take a ½ cup warm milk and add the saffron. Keep aside. Now, put a pan on the gas and add 1 cup water and the sugar. Let it boil, and then set aside. Wash and soak the dal for 6 to 7 hours. Then, grind the dal in the food processor and keep aside. Put a pan on the gas and start at slow heat. Add the ghee. When the ghee is melted, add the dal and stir for about 25 to 30 minutes. Or see the aroma come and not stick in the pan.Continue to stir after that, then add the almonds. Now, add the sugar syrup to the dal mix and add the saffron milk, the remaining ½ cup of milk, cardamom powder, raisins, Stir, and then close the gas. Cover the lid for about 3 to 5minutes. And garnish with pistachios and cashews. Serve hot! Note: Another thing to garnish the halwa with is chandi varak , which is edible silver. It looks absolutely beautiful! It’s just optional.

Paan Laddu is a delicious, elegant, quick and rich dessert made with Paan leaves, gulkand, condensed milk and coconut. Fresh Paan leaves and gulkand provides an authentic paan flavor and will wow your guests#paanladdu#sweet#Diwali dessert#mudita’skitchen#recipeon👇🏾 Ingredients Serves 8 ½ cup condensed milk 4 paan leaves 1-1/2 cup coconut powder ⅓ cup Gulkand Nuts (optional) Rose Petals Ghee Food color - Green Method Add condensed milk and paan into a food processor or grinder and grind for about 2 minutes till leaves are crushed (Do not make a paste) Add 2 or 3 drops of green color and turn the grinder for a few seconds to mix. Keep aside. Put a pan on slow heat and add 1 tbsp ghee. Add 1 cup coconut powder when the ghee has melted. Keep stirring and roast for about 1 minute on very low heat otherwise the coconut will burn. Keep aside. Put another pan on slow heat and add condensed milk, paan mixture and mix until thick (about 3 to 5 minutes). Remove from heat. Add roasted coconut into the condensed milk- paan mixture and mix well to make a dough. Mix ½ cup coconut and 2 tbsp rose petals in a bowl and keep aside. Divide paan mixture and divide into 8 equal parts. Take a part and roll it into a flat disc about 2 inch diameter using your palm. Add 1⁄2 tsp gulkand and nuts, if desired. Roll in your palms to make a laddu. Roll into coconut - rose petal mixture and keep it on a plate. Repeat to make the rest of the laddus and keep in the fridge for about ½ hour. To serve, sprinkle coconut and rose Petals on top! Note: You can cut laddu into 2 or 4 parts and serve. It will be tastier if you make it on the previous day and serve the next day. See similar recipes on my cookbook on Amazon