Okra Ka Pakora

Ingredients –

Fresh Okra (Ladyfingers) – 20

Corn flour – 3 tbsp

Gram flour – 1 Cup

Red Chilli powder – 1 tbsp

Salt – 1 tbsp

Oil

Water

Method –

Cut okra in a dice shape.

Coat them with corn flour & keep it for 10 min.

In a bowl take gram flour, red chili powder, salt, water. Mix them & make a smooth batter of it.

Pour this batter in the coated okra.

Put pan on flame, heat oil & fry them.

Serve it with green chili chutney.

Your Okra Ka Pakoras are ready.

Enjoy Cooking…
By :- Rida Khan
Food Innovator

 

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Paan Rawa Ladoo

Ingredients :-

Betel leaf – 1

Mawa – 2 Cup

Milk – 2 Cup

Semolina (Rawa) – 1/2 Cup

Jaggery – 1 Cup

Grated Coconut – 1/2 Cup

Method :-

Grind betel leaf with 1/2 Cup milk. To make betel leaf milk.

Put pan on flame roast mawa at slow flame for 2 min.

Add Jaggery, left over milk into it, mix them nicely.

Now add rawa, betel leaf milk. Cook till batter start leaving the pan.

Take it out in plate, let it cool down.

Make small round balls in shape of ladoos . Roll them in grated coconut.

Your Paan Rawa Ladoo is ready.

Enjoy cooking…
By :- Rida Khan
Food Innovator

Mawa Mughlai Parathas

Ingredients –

Wheat flour – 2 Cup

Jaggery – 1 Cup

Mawa – 1 Cup

Pistachio – 1/2 Cup ( Chopped)

Almonds – 1/2 Cup (Chopped)

Black Currant – 1/2 Cup

Green cardamom powder – 1 tbsp

Milk – 1/2 Cup

Grated Coconut – 1 tbsp

Oil

Method :-

In a bowl mix wheat flour, jaggery, green cardamom powder. Knead a dough with milk, sufficient oil.

Make small round balls , spread little dry flour on rolling board with the help of rolling pin make 6 medium size roti.

Now take one roti, put oil & spread it with 1 tbsp mawa, almonds, pistachio, black currant.

Put another roti on it again stuff it with layer of mawa, almonds, pistachio, black currant.

Like this complete it with all 6 rotis and than make a roll of it.

Cut it into small pieces, flattened it with your hands from the layer side.

With the help of little oil just roll it with rolling pin & make mini Parathas.

Put non stick pan on flame keep these Parathas , roast them till they become light golden brown color.

(They have sufficient oil in it, so don’t put oil after Parathas are made. )

Take it out in a plate. Garnish it with grated coconut.

Your Mawa Mughlai Parathas are ready.

Enjoy Cooking…
By :- Rida Khan
Food Innovator

Paneer Khagina

Ingredients –

Paneer – 1 Cup

Onion – 2 ( Chopped)

Green Chilies – 2 ( Chopped)

Tomato – 2 ( Chopped)

Red Chilli powder – 1 tbsp

Salt – 1 tbsp

Turmeric powder – 1/2 tbsp

Coriander leaves – 2 strings ( Chopped)

Oil – 2 tbsp

Method :-
In a bowl scramble Paneer in small pieces lyk bread crumbs with ur hands.

Put pan on flame adding oil, heat it up. Than fry onion till they become light golden brown color.

Add tomatoes, green chilies. Fry them with onions.

Mix scrambled paneer, red chilli powder, salt, turmeric powder. Cook till oil start leaving the pan.

Take out in a plate, garnish it with coriander leaves.

Your Paneer khagina is ready.

Enjoy cooking…
By :- Rida Khan
(Food Innovator)

 

Apricot Dry Fruits Ladoo

Ingredients :-

Apricots – 1 Cup ( Chopped in small pieces )

Mawa – 1 Cup

Almond  – 8 to 10 ( Chopped )

Pistachio  – 8 to 10 ( Chopped )

Jaggery – 1 Cup

Green Cardamom powder – 1 tbsp

Ghee – 2 tbsp

Method :-

Put pan on a flame adding ghee in it.

Fry chopped apricots in ghee at slow flame.

Add mawa, jaggery, almonds, pistachio, green cardamom powder.

Mix all the ingredients, cook till it start leaving pan.

Take out batter in plate, let it cool down.

Make small balls of it.

Your Apricot dry fruits ladoos are ready.

Enjoy Cooking…

By :- Rida Khan

( Food Innovator )

 

Masaledar Bhuni Kaleji.

Recipe :-

Ingredients :-

Goat Liver (Kaleji) – 1 Cup

Onion Paste – 1 Cup

Coriander powder – 2 tbsp

Ginger / Garlic paste – 1 tbsp

Turmeric powder – 1/2 tbsp

Red Chilli powder – 1 tbsp

Green Chilies ( Chopped) – 3

Garam Masala – 1tbsp

Salt – 1 tbsp

Coriander leaves ( Chopped) – 4 strings

Black Pepper – 3

Black Cardamom – 1

Bay Leaf – 1

Oil – 3 tbsp

Water

Method :-

Put utensil on flame, add oil & all khada spices ( black pepper, black cardamom, bay leaf ). Let them crackle.

Add onion paste, ginger / garlic paste, turmeric powder, coriander powder, red chilli powder, little bit of water.

Cook till masala start leaving the pan, oil gets separating from masala.

Wash the kaleji nicely. In a cooker put some water & add kaleji into it.

Cook for 2 whistle. Check that it become soft or not.

Take out the kaleji & mix it in the masala by adding chopped green Chili, salt, garam masala.

Put on a slow flame , add little water & cover the lid for 10 min.

As soon as u see oil gets separated from kaleji masala, & water is all soaked, switch off the flame.

Take it out in a bowl, garnish it with chopped coriander leaves.

Your Masaledar Bhuni Kaleji is ready.
Enjoy cooking…
By :- Rida Khan
Food Innovator
India

 

Corn Ladoos

Ingredients :-

Boiled Corn – 1 Cup

Milk -1/2 Cup

Jaggery -1 Cup

Mawa -1 1/2 Cup

Pistachio – 7 ( Chopped )

Grated Coconut – 1/2 Cup

Green cardamom – 2

Oil – 2 tbsp

Method :-

Grind boiled corn with milk, make a smooth paste out of it.

Put pan on flame adding oil in it & green cardamom, Let them crackle.

Add the corn paste cook for 5 min.

Than add Jaggery, Mawa, chopped pistachio, coconut.

Mix all ingredients nicely & cook till the batter starts leaving the pan.

Take out in a plate, let it cool down.

Make small round balls of it. Decorate them with pistachio pieces.

Your Corn  Ladoos are ready.

Enjoying Cooking…

By :- Rida Khan

(Food Innovator)