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Kanji vada | दीपावली के लिये पाचक कांजी बड़ा | Rajasthani Kanji Wada
Traditional digestif Kanji Drink with with Moong Dal Vada Ingredients Kanji vada For Kanji Water (पानी) – 2 litre Black mustard powder (राई) - 4 tbsp Turmeric powder (हल्दी पाउडर) - 1 tsp Red Chili powder (लाल मिर्च पाउडर) - 1 tsp Asafoetida (हिंग ) – ½ pinch Mustard oil (सरसों का तेल ) – 2 tsp Salt (नमक ) – 2 tsp ( or to taste ) For Vada Soaked Moong dal (मूंग दाल ) – 1 cup ( 180 grams ) Salt (नमक ) – ½ tsp ( or to taste ) Asafoetida (हिंग ) – ½ pinch Oil (तेल ) – For frying Direction : Getting Ready : 1. Take a glass container or a food grade plastic container washed and completely dried. 2. Take 1 cup Moong dal . Wash it well and soak it in water for 2 to 3 hours. Making : 3. Put 4 tbsp finely grinded black mustard powder to the jar. Also add 1 tsp turmeric powder , 1 tsp red chili powder and ½ pinch asafoetida, 2 tsp salt and 2 tsp mustard oil. 4. Add a little water to the jar and mix the spices for 2 to 3 minutes. Then add 2 litre RO water to it and mix it well again . 5. Close the lid of the jar and keep it in a hot place and stir it everyday. Within 3 days Kanji will become tangy. After 3 days of preparing the Kanji check it again. 6. For making the vadas , take 1 cup soaked Moong dal. Remove the extra water from it. Put the dal into the jar and grind it coarsely. Do not add water to it. 7. Once coarsely grinded and ready , place the dal in a bowl. Also add ½ tsp salt and ½ pinch asafoetida to the jar. 8. Whisk the dal in the bowl well for 3 to 4 minutes until it turns puffy. 9. Put a pan to heat and pour oil. Once the oil is hot enough, put one vada into oil to check. Vadas are frying means the oil is rightly hot. 10. Drop as many vadas into oil as they fit in the wok. Fry until they are golden brown in color while flipping them with a slotted ladle. 11. Vadas are ready. Hold the ladle on the side of the wok so that the extra oil drains back. Take them out in a plate. 12. Put the vadas in the Kanji for 30 minutes so that they absorb the Kanji. After dropping the vadas in kanji stir it once. It takes 5 to 6 minutes to fry vadas at once. Serving : 13. Vadas are puffed up and ready. Luscious Kanji vadas are ready to be served. Take out 3 to 4 vadas in a glass , add kanji to it. Mouth drooling Kanji is ready to be served. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 18 October 2017
Dry Mini Kachory | उरद दाल की मिनी कचौरी । Marwari Khasta Mini Kachori
Jodhpur Kota Khashta Mini Kachori Recipe for longer shelf life Ingredients: Refined flour (मैदा ) - 2 cups (250 gms) Oil (तेल ) - 1/4 cup (50 gms) Salt (नमक ) - 1/2 tsp (or to taste) Baking Soda (बेकिंग सोडा ) - 1 pinch Oil (तेल ) - for frying Soaked Urad Dal (उरद दाल ) - 1/4 cup (50 gms) Cumin (जीरा ) - 1/2 ts[ (coarsely grounded) Fennel powder (सौंफ ) - 1 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Asafoetida (हींग) - 1/2 pinch Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp Garam Masala(गरम मसाला ) - 1/4 tsp Ginger powder (अदरक पाउडर ) - 1/4 tsp Dry Mango Powder (अमचूर ) - 1/4 tsp Salt (नमक ) - 1/2 tsp (or to taste) Direction: Getting Ready: 1. Soak ¼ cup urad dal, wash and soak it for 2 hours. Making: 2. Take refined flour, add salt, baking soda oil, mix all ingredients well. Knead a soft dough by adding small portions of chilled water from the refrigerator. little more than ½ cup water and a little less than ¾ cup water is used. Cover and keep aside to set for 15 to 20 minutes. 3. Take ¼ cup soaked urad dal, Remove the extra water. Coarsely grind the dal without adding water to it. 4. Heat a pan, add 1 tbsp oil to it and let the oil heat up. Oil is sufficiently hot. Add ½ tsp coarsely ground cumin seeds.Reduce the flame. Add ½ pinch asafoetida, 1 tsp coriander powder saute the spices, add coarsely ground urad dal to it. Roast while continuously stirring it. Roast until the dal is dry. 5. Once the dal is dry, Add ½ tsp salt, ¼ tsp ginger powder, ¼ tsp garam masala, 1 tsp fennel seeds powder, ¼ tsp dry mango powder. Mix all ingredients well and saute the dal. Turn off the flame and place the pan on the jali stand to cool. Add ¼ tsp red chili powder, mix well. Take it out in a plate. It took 12 minutes to roast the dal. 6. 20 minutes are done and the dough is set and ready. Divide the dough into 2 parts. Make a long log from it and then make small dough balls from it. Grease your hands with little oil so that the dough doesn’t stick to your hands. Make small dough balls for mini kachoris. 7. To stuff the kachoris, Lift a dough ball , give it a round shape first .Then give it a bowl like shape by pressing with thumb and fingers. Put ½ tsp stuffing in it and lift the dough edges and close it, pinch it. Give it a round shape again. Stuff and make all kachoris likewise. 8. To fry the kachoris, Put oil in wok to heat. Keep the flame low. To check the oil drop a small dough ball in oil , if there are bubbles then the oil is sufficiently hot. 9. Once the kachoris are filled and ready and the oil is medium hot, put the kachoris to fry. When the kachoris float, then stir them. Stir well and fry until golden brown.Increase flame slightly if low. 10. Once golden brown and fried, take them out.Hold the ladle over the wok like this for a while, so that the extra oil drains back to the wok. We have made 28 kachoris from this quantity of dough. It takes 15 to 16 minutes to fry these kachoris at once. Serving: 11. Crusty Urad dal mini kachori are ready. Serve it with a steaming hot cup of tea or any dip of your choice. You can also eat it like this. When the kachoris cool down, place them in a container and eat it for 15 to 20 days. Relish them as snacks anytime, these taste really good and sumptuous. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 17 October 2017
Rasmalai Recipe | केसर रसमलाई । How to make Rasmalai soft
Kesar Rasmalai Recipe, Instant and soft from milk Ingredients : Cow Milk (गाय का दूध ) - 1 lts (for chena ) Full cream (फुल क्रीम दूध ) - 1 ltr (for thickening milk ) Sugar (चीनी ) - 1.5 cup (300 gms) (for sugar syrup ) Sugar(चीनी ) - 1/2 cup (100 gms) (for thickening milk ) Saffron strands (केसर के धागे ) - 25 to 30 Green Cardamom (इलाइची ) - 4 Almonds (बादाम ) - 6 to 7 Cashews (काजू ) - 6 to 7 Pistachios (पिस्ता ) - 15 to 20 Lemon (नींबू ) - 2 How to make Kesar Rasmalai: 1. Take 1 litre cow milk for making chena. Take 1 litre full cream milk in another vessel. Turn on flame. Heat them up. 2. Take cashews, almonds and pistachios and chop them into small pieces. 3. Cut a lemon and extract its juice. approximately 2 tbsp lemon juice,Add 2 tbsp water to it. 4. Take Take a scoop of full cream milk from vessel and add it to the saffron strands ina small bowl. 5. To make cardamom powder grind the cardamoms and peel them. Making: 6. Once cow milk is boiled, turn off flame, keep on jali stand and let it cool for 3 minutes. Stir the milk in another vessel at every 2 to 3 minutes. Keep flame low. 7. Add lemon juice to cow milk and mix it.Then add some more lemon juice and mix it.Wait for a minute, then stir then again wait. Keep for a while, milk will curdle and become chena. 8.To strain chena, take a big mixing bowl,placed a strainer over it.Then place a clean cloth over it. Pour the milk into it. Lift the cloth from all sides and gather.Squeeze extra water from the chena with hands later. 9. As chena cools, squuze and drain out extra water. Then wash the chena with some cold water to wash off taste of lemon.Squeeze and drain off water again. Take out the chena in a plate. 10. Squash the chena for 4 to 5 minute until soft.Mash with both hands, press it until soft. Then add 1/2 tsp cornflour, mash again for 3 to 4 minutes until soft. Dough is ready. 11. Full cream milk turns dense, cook until 50% dense. Cook for a while. Add a little chopped, cashews,almonds and pistachio to it. Add saffron soaked milk and cardamom powder too. 12. To make sugar syrup, dd 1/2 cup sugar to a vessel, add 4 cup water to it.Turn on flame.Cook until sugar dissolves. 13. To make Rasmalai, break lump from chena and give it a round shape. Press and flatten like a peda then keep in plate.Prepare all likewise. 14. Once sugar syrup is boiling, lift chena and put into sugar syrup one by one. The boiling sugar syrup should keep boiling.Keep the flame high.Cover and cook it on high flame for 15 to 16 minutes.Occasionaly check it by lifting the lid. 15. Once the full cream milk is 50% dense in consistency, then add 1/2 cup sugar and cook until it dissolves. Then turn off flame. Let it cool. 16.When 15 minutes have pass, check if the rasmalai is soft and spongy. Once ready then Turn off flame. Place the rasmalai container over jali stand and let it cool. 17. Pour Thickened milk for rasmalai in a bowl,ake out the rasmalai from the suagr syrup, squeeze off extra sugar syrup and put it in milk bowl. Serving: 18. To serve it place the rasmalai in a platter,and then pour little milk over it.Garnish with a little pistachio shavings.You can keep Rasmalai in refrigerator and eat it for 2 days. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 16 October 2017
Aloo Paneer Kofta | आलू पनीर कोफ्ता । Aloo Paneer Kofta Restaurant Style
Aloo Paneer Malai Kofta Dhaba Style Recipe Video Ingredients: Boiled Potatoes (उबले हुए आलू ) - 4 (300 gms) Paneer (पनीर ) - 125 gms Poppy Seeds paste (खस खस पेस्ट ) - 1/4 cup (30 gms) Paste (पेस्ट ) - Tomato (टमाटर ) 3 (300 to 350 gms) + 2 Green Chilies (हरी मिर्च ) Corn Flour (कॉर्न फलार ) - 1/4 cup Green Coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped) Cashew nuts (काजू ) - 5 to 6 (finely chopped ) Raisins (किशमिश ) - 15 to 20 Ginger Paste (अदरक पेस्ट ) - 1 tsp Green Chilies (हरी मिर्च ) - 1 tsp Cumin seeds (जीरा ) - 1/4 tsp Turmeric Powder (हल्दी पाउडर ) - 1/2 tsp Coriander Powder (धनिया पाउडर ) - 1 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp Garam Masala (गरम मसाला ) - 1/4 tsp Salt (नमक ) - 1 tsp or to taste Oil(तेल ) - for Kofta and Curry Direction: Getting Ready: 1. Take 4 boiled potatoes,peel them. Grate them, grate paneer too. Making: 2.Add spices tothe mix, add 1/2 tsp salt, 2 finely chopped green chili,a little green coriander, add 1/4 up cornflour too. Mix all. Add chopped cashews and raisins. Mix well. 3.Lift some dough, give a round shape,flatten it, make a hollow. Add 1 or 2 cashew pieces and raisins,close it and give it a round shape. Bind well. 4.Heat some oil in wok for koftas. Once oil is rightly hot, put Koftas to fry, Fry well until golden brown. 5.Take it out.Hold the ladle on the edge of the wok,so that extra oil goes back to the wok.Put the kofta in a plate.Prepare all koftas likewise.It takes 5 minutes to fry koftas at once. We have made 15 koftas with this quantity of dough 6.To prepare gravy, Heat a pan, Add 4 tbsp oil to it. Add 1/4 tsp cumin seeds,turmeric powder,coriander powder and ginger paste.Slightly roast the spices. 7.Add tomato green chili paste, poppy seeds paste. Stir it at regular intervals,Roast it till oil separates from the spices,red chili powder. Keep medium flame. Once oil separates add 2 cup water, later add 1/2 cup more water. Add salt, garam masala and green coriander.Cover and cook the gravy for7 to 8 minutes. 8.Put the koftas in the gravy.Turn off flame.Cover the koftas for 2 minutes. Take out the koftas in a bowl. Garnish the curry with some chopped green coriander. Serving: 9. Yummy Aloo Paneer Kofta curry is ready, You can serve sumptuous Aloo Paneer kofta curry,with chapati , paratha , naan or rice. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 14 October 2017
Kaju Katli Recipe | काजू कतली | Kaju ki Barfi Recipe | Cashew Nut Katli
How to Make Kaju Katli recipe with Step by Step Ingredients for Kaju Katli Cashew nuts (काजू ) - 2 cup ( 300 grams) Sugar (चीनी ) – ¾ cup ( 150 grams) Ghee (घी ) – 2 tbsp Cardamom Powder (इलाइची ) - ½ tsp How to make Kaju Katli Step by Step 1. Take 2 cup cashew chunks,in mixer jar, grind it. Don’t run the mixer for too long make powder. Transfer it in a separate bowl.Strain this powder through a sieve so that big chunks are separated. Keep the bigger chunks separately and grind again later. 2. To prepare dough from cashew powder. Add ¾ cup of sugar and add ¾ cup of water into the pan. Let sugar dissolve. 3. Add cashew powder to it. Keep the flame low and stir while roasting. Cook until it gets dense in consistency. 4. Once dense add ½ tsp cardamom powder and 2 tsp ghee into it. Mix thoroughly and continue cooking until it gets thick in consistency. 5. To check the desired consistency of paste, take some paste in a spoon and let it cool. Then check if it can be turned into a round dough ball.Then it is ready. Turn off the flame and stir the paste for a while. 6. Grease a plate with some ghee and transfer the paste to it Keep the flipping the sides of paste. 7. Grease a butter paper with some ghee. Keep flipping the sides of paste. 8. Grease hands with some ghee and roll the paste. Place rolled ball over the butter paper and flatten with your hands. Roll it out thinly, 3 to 4 cm thick giving a square shape. 9. Place the sheet in over a tray and place inside the refrigerator to set then cut out the katlis from it. 10. Once the katli has set, take a scale and cut the sheet into diamond shape marking 1.5 inch on the sheet. Serving: 11. Let it dry a bit, then separate it with a knife. Tempting Kaju Katli is ready. It can be prepared for any festival, party or anytime we crave for something sweet. You can store it in a refrigerator and eat it for 1 month. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 13 October 2017
Methi Para Nimki | मैथी वाली कुरकुरी पापडी निमकी । Methi Nimki Papdi | Methi Shankarpali
Methi Namak Pare, methi Nimki or Fenugreek Crackers Recipe Ingredients for Methi nimki Papdi Refined flour (मैदा ) - 2 cup (250 gms) Ghee (घी) - 1/4 cup (60 gms) Green Fenugreek (हरी मेथी ) - 1/2 cup Salt (नमक ) - 1/2 tsp or as per taste Carom Seeds (अजवायन ) - 1/2 tsp Oil (तेल ) - for frying Direction: Getting Ready : 1. Take 1/2 cup Fenugreek leaves, remove thick stalk and wash the leaves well, dry them up make bunch and cut into fine slices. Making : 2. Take 2 cup refined flour. Make a hollow pit in it. Then add 1/2 tsp salt, crush and add 1/2 tsp carom seeds,1/4 cup ghee. Mix all ingredients well.Add water in small portion and knead a stiff dough.We have used 1/2 cup water for it.Cover and keep the dough aside to set for 20 minutes. 3. After 20 minutes, when dough is set. Grease hands with ghee squash and smoothen the dough. Break the dough into lumps. Make a long log. Break lumps, make round ball and give peda like shape. Apply ghee on the rolling board,apply ghee on the rolling pin and smoothen it. Lift and roll out the the poori. Later rotate the rolling board instead. Roll out4 to 5 inch in diameter. 4. Once rolled out Cut and divide into 2 parts.Lift a side and fold by overlapping like this. Press with palm to stick both edges. Prepare all nimkis likewise. 5.Turn on flame, Heat some oil in a wok. Once oil is hot, Put the nimkis to fry.Put as many nimkis to fry, as they fit in the wok. Fry nimki well, till it floats over oil. Flip and fry till golden brown. 6. To take them out, keep the shorter edge downward facing. Hold the laddle on the edge of wok for a while till oil drains back to wok.Fry all nimki likewise. Turn off flame, place in a plate. It takes 5 to 6 minutes to fry nimki at once.We have made 40 nimki papdi,with this quantity of dough. Seving: 7. Methi Nimki Papdi makes and amazing snack. Relish it anytime during your tea break. You will relish these crispy Methi Nimki Papdi. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 11 October 2017
Dal Bafla Recipe । बाफले तवे पर बनायें । How to make Bafla Bati on Tawa
Malwa Dal Bafle Recipe - Dal Bafla bati recipe Ingredients for Dal Bafle Wheat flour (गेहूं का आटा) – 2 cup (300 gms) Semolina (सूजी ) – ½ cup (100 gms) Curd (दही ) - 1/3 cup Ghee (घी ) – 2 tbsp (for dough ) Ghee (घी ) – ½ cup ( for frying & Serving) Carom seeds (अजवायन) – ½ tsp Cumin seeds (जीरा ) – ½ tsp Salt (नमक ) – 1/3 tsp or to taste Baking soda (बेकिंग सोडा ) – ¼ tsp How to Make Dal Bafla Bati : 1. Take 2 cup wheat flour in a mixing bowl, add ½ cup semolina,1/3 cup curd, 2 tbsp ghee, ½ tsp cumin seeds, ½ tsp carom seeds (crushed by hand). Also add 1/3 tsp salt or to taste, ¼ tsp baking soda. Mix all ingredients well. 2. Knead soft dough with lukewarm water. We have used ¾ cup water for dough.Cover and keep dough aside for 20 to 25 minutes to set. Once set, grease hands with ghee and knead a little then make dough balls from it. 3. Lift a dough lump, give a round shape then press it like a peda. Prepare all batis likewise. 4. Place at least 5 to 6 cups water in a vessel and cover to boil. Take as much water in which the bati can be dipped and cooked. Turn on flame. 5. Once water is boiled well. Put batis in water one by one. Boil for 15 to 16 minutes. When batis are boiled well and puffed up and have slight cracks. Turn off flame. Take out the batis , and let them cool. 6. To roast the batis, turn on flame heat a pan, add 4 to 5 tsp ghee to it. Once hot , place the batis in pan. 7. Cover the pan and roast for 5 minutes. Then flip when crisp. Roast well until golden brown. We have flipped and cooked the batis for 25 minutes. Turn off flame. Take out batis in a plate. Serving: 8. Lift a bati, press and break it with a spoon, add a little ghee to it. Serve it with a steaming hot bowl of dal. 11 Batis are ready with this quantity of dough. Enjoy the special recipe from Indore it tastes superb. I am sure you will relish very bite of it. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 09 October 2017
Paneer Paratha Recipe - 2 methods | पनीर परांठा - दो तरह से । Punjabi Paneer Paratha
Masaledar Paneer Stuffed Paratha Ingredients for Punjabi style Paneer Paratha Wheat flour (गेहूं का आटा) - 2 cups (300 gms) Paneer (पनीर ) - 200 gms Ghee (घी ) - 3 to 4 tbsp Green coriander (हरा धनिया )- 2 tbsp (finely chopped) Coriander powder (धनिया पाउडर )- 1 tsp Mango Powder (अमचूर पाउडर ) - 1/4 tsp Garam masala (गरम मसाला ) - 1/4 tsp Green chili (हरी मिर्च ) - 2 (finely chopped) Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp Salt (नमक ) - tsp or to taste Step by Step recipe for Paneer Stuffed Parantha: 1. Take wheat flour in a mixing bowl.Add 1/2 tsp salt, 2 tsp ghee to it. Mix well. Add water in small portions and knead a soft dough. 1 tbsp less than 1 cup water is used to knead the dough.Cover and keep the dough aside for 20 to 25 minutes to set. 2. For stuffing grate panner in a mixing bowl, add spices such as 1/2 tsp salt, 1 tsp coriander powder, 1/4 tsp dry mango powder, 1/4 tsp garam masala.2 finely chopped green chili,1/4 tsp red chili powder and 2 tbsp finely chopped green coriander. Mix well. 3. When 20 minutes are done, Grease your hands with little ghee,squash the dough a bit. 4. To make paranthas by the first way, Break a lump from the dough. Make a round dough ball and give peda like shape, coat in dry flour. Roll it out 4 to 5 inch in diameter. Meanwhile put the tawa to heat up. 5. Place 2 to 3 tsp stuffing over the rolled out parantha,Close the stuffing by lifting from all sides. 6. Press with palm to spread stuffing evenly, then coat it with dry flour again. Roll it out from the edges,keep thick, 6 to 7 inch in diameter. 7. Put little ghee on tawa spread evenly, put the parantha to roast on the tawa. Keep the flame medium.Let the parantha slightly roast from beneath until brown spots appear. Roll other paranthas likewise.When parathas have brown spots, flip them, apply ghee on both sides and roast well. Once roasted Lift the parantha and put it over the bowl placed on the plate. 8. To make paranthas the other way,break the dough lumpMake 2 equal dough lumps, then make a round ball, then gave peda like shape. Coat with dry flour, roll it out 6 to 7 inch in diameter same as chapati. Keep in plate, roll other sheet likewise. 9. To stuff the parantha, Put some stuffing over the sheet.Leave some space on the edges,grease the edges with water. 10. Place the parantha over it and press on the edges for both sides to stick.Roll out lightly. Roast same as previous paranthas. Place the roasted paranthas in a plate. Turn off flame. 5 to 6 paranthas can be made with this quantity of dough. Serving : 11. Yummy and sumptuous Paneer Stuffed Paranthas are ready.You can serve these paranthas,with dahi , chutney, achar or your favorite sabzi. HAve it for lunch or dinner and relish anytime. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 05 October 2017
Kala Chana Shammi Kebab | काले चने का शामी कबाब । Vegetarian Shami Kebab |
Chana Kababs Recipe - Crispy Vegetarian Shami Kebab Ingredients: Soaked Chickpea (चने ) - 1/2 cup Paneer (पनीर ) - 1/2 cup (125 gms) Potato (आलू ) - 1 (125 gms) (Boiled & Peeled) Ghee (घी ) - 2 to 3 tbsp (40 gms) Oil (तेल ) - 1 tbsp Green coriander (हरा धनिया ) - 1 tbsp ( finely chopped) Green chili (हरी मिर्च ) - 2 ( finely chopped) Cumin seeds (जीरा ) - 1/2 tsp Coriander powder (धनिया पाउडर ) - 1 tsp Garam Masala (गरम मसाला ) - 1/2 tsp Dry Mango Powder (अमचूर ) - 1/2 tsp Red chili powder (लाल मिर्च पाउडर ) - 1/4 tsp Ginger (अदरक) - 1/2 Inch, finely chopped Salt (नमक) - 1 tsp or to taste How to make Kala Chana Shami Kebab: Getting Ready: 1. Soak ½ cup chickpea. Making: 2.Heat a pan, add 1 tbsp oil to heat up. Add ½ tsp cumin seeds and saute it,reduce flame, Add 1 tsp coriander powder, ½ inch finely chopped ginger piece, 2 finely chopped green chilies. Roast the spices for a while. 3. Add ½ cup soaked chickpea to it. Add ½ tsp garam masala,½ tsp dry mango powder,¼ tsp red chili powder, ½ tsp salt or to taste, Sauté the chickpea while mixing the spices well. Add ¼ cup water to the chickpea,You need to cook the chickpea till they turn a little tender. Cover and cook it on low flame for 3 to 4 minutes. 4. After 4 minutes, check the chickpeas. If mashed they are ready. Turn off the flame. Place it to cook then blend the spices with the chickpeas well. Once cool place the chickpea in a mixer jar and finely grind it. When finely ground, Put the mixture in a mixing bowl. 5. Grate the potatoes and paneer separately. Add it to the mixing bowl. Then add ½ tsp salt or to taste ,1 tbsp finely chopped green coriander. Mix all the ingredients well, and prepare dough from it. 6. Lift a little dough, bind it in desired size.Flatten It a bit, and give it a round shape. Prepare all cutlets likewise. 7. Heat a non stick pan. When sufficiently hot add 2 to 3 tbsp ghee to it.Place the cutlets to fry in the pan. Fry the cutlets on low medium flame. As the cutlets are fried from beneath and turn golden brown, Flip them. Flip again and fry until golden brown on the other side too. Turn off the flame and take out the cutlets in a plate. Serving : 8. Mouth drooling Kala Chana Shami Kebab are ready. Whenever you crave for a different kind of cutlet, then you can make them. You can serve these cutlets with curd, green coriander chutney or any dip of your choice. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 03 October 2017
How to roast peanuts in a pan | Sand Roasted peanuts | Skillet Roasted Peanuts
How to roast peanuts on the gas stove - How To Roast Raw Peanuts Ingredients Peanuts (मूंगफली ) - 1 cup Salt (नमक ) - 1/2 tsp Salt (नमक ) - 2 cups (for roasting) How to make Roasted Peanuts 1. Take 1/2 tsp salt, add 1 tbsp water, mix well till salt dissolves. Pour salty water over 1 cup peanuts. 2. Take 2 cup salt, put it to a heavy based wok, turn on flame. Stir it at every minute. Heat salt for 5 minutes. Also stir peanuts to coat salty water well. 3. When salt is wok is rightly hot, put the peanuts in the salt. Roast peanuts by stirring regularly for 4 minutes. Keep flame medium. 4. After 4 minutes when peanuts are roasted, turn off flame, sieve the peanuts, remove salt.Place peanuts in a plate to cool. 5. To peel them off, lift some peanuts, rub with both hands against each other, peel comes of. 6. To remove the peeled skin from peanuts,winnow them, the light peel will come up front. Remove then. Serving: 7. Relish eating nutty and salty Roasted Peanuts anytime. Have it as a snack or munch on it anytime or add it to your favorite poha or upma. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 29 September 2017
Instant Lauki Halwa | दूधी का हलवा । Doodhi Halwa with Milk Powder | Bottle Gourd Halwa
Instant Lauki halwa using milk powder. Ingredients for Lauki Halwa Bottle Gourd (लौकी ) - 1 kg Sugar (चीनी ) - 1 cup (250 gms) Milk powder (मिल्क पाउडर ) - cup (200 gms) Ghee (घी ) - 1/2 cup(100 gms) Cashews (काजू ) - 20 to 25 Almonds (बादाम ) - 20 to 25 Green Cardamom (इलाइची) - 7 How to make Doodhi Halwa Getting Ready: 1. Chose a thick Lauki. Wash, peel and grate it. Cut it in slices of 3 to 4 inch.Wash the gourd pieces, do not grate it too fine. Grate it from sides, keep the pulp aside. 2.Take 20 to 25 cashews and almonds.Cut it in long slices. Make 4 to 5 pieces. Cut some of them in half. 3. Take few small cardamoms, grind and peel. Make powder. Making : 4. Pour 1/2 cup ghee in the wok.Turn on flame, heat it up. Put cashews and almonds, Slightly roast them till its color changes.Turn off flame. Take out the dry fruits in a bowl. 5. Put the grated Bottle gourd in the ghee.Turn on flame.Stir and roast it for 2 minutes.Cover and cook it on low medium flame for 5 minutes. 6. Once 5 minutes are done, Cover and cook it on low medium flame for 5 minutes.Check the Bottle gourd and stir it.Again Cover and cook it on low medium flame for 5 minutes. 7. Once the bottle gourd is ready, add 1 cup sugar to it.Mix well.Cook for 2 minutes, then reduce flame. 8. Add milk powder to halwa and mix gradually.Keep low flame.Cook halwa for 2 to 3 minutes after adding milk powder. Juice from Halwa dries up. Add roasted dry fruit and cardamom powder.Mix well. It takes 20 minutes to cook the halwa on gas. Serving: 9. Take out the halwa in a bowl.Garnish the halwa with some roasted dry fruits. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 27 September 2017
Aloo Tikki | फराली आलू टिक्की | Potato Cutlet for Vrat
Aloo Tikki for Navratra - Upwas wali Aloo Tikki. Ingredients for Vrat wali Aloo Tikki Potatoes (उबाले हुए आलू ) - 5 (400 gms ) (peeled and boiled) Water Chestnut flour (सिंघारे का आटा ) - 1/4 cup (50 gms) Roasted Peanuts (भुने हुए मूंगफली ) - 1/4 cup (50 gms) (coarsely ground) Green Coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped) Ghee (घी ) - 2 to 3 tbsp Ginger (अदरक ) - 1/2 inch piece (finely chopped) Green Chillies (हरी मिर्च ) - 1 to 2 (finely chopped) Black pepper (काली मिर्च ) - 8 to 10 (coarsely ground) Sendha Salt (सेंधा नमक ) - 1 tsp (or to taste) Direction : Getting Ready: 1. Take 5 boiled and peeled potatoes. Grate them. Making : 2. Add 1 tsp sendha salt, coarsely ground black pepper,1 finely chopped green chili, finely chopped ginger.Also add 1/4 cup water chestnut flour and roasted,coarsely ground peanuts and finely chopped green coriander. Mix all well. 3. Grease your hands with some oil and shape the tikki as desired. Press and make like a tikki . Keep in plate. 4. To shallow fry tikkis, take a pan , heat it , add 2 to 3 tbsp ghee, once sufficiently hot. Put the tikkis to fry. Flip and fry till golden brown.Take them out and keep in a plate.It takes 12 minutes to roast these tikkis. Serving : 5. Sumptuous Falahari Aloo tikki is ready.You can serve it with curd, falahari green coriander chutney,or falahari peanut chutney. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 26 September 2017
Aloo Singhda Paratha for Navratri | फराली आलू परांठा । Farali Potato Paratha
Farali Aloo Paratha - Upvas ka Aloo Paratha Ingredients: Water chestnut flour (सिंघारे का आटा ) - 1 cup ( 150 gms) Boiled potatoes (उबाले हुए आलू ) - 2 (150 gms) Ghee (घी ) - 2 to 3 tbsp Green coriander (हरा धनिया ) - 2 tbsp (finely chopped) Green chilies (हरी मिर्च ) - 2 (finely chopped) Sendha Salt (सेंधा नमक ) - More than 1/2 tsp (or as to taste) How to make Farali Potato Paratha Geting Ready: 1. Take 2 boiled potatoes.Peel and grate them. Grate it over the flour itself. Making: 2. Take 1 cup water chestnut flour in a mixing bowl. Add grated potatoes as well.Add a bit more than 1/2 tsp rock salt, 2 finely chopped green chillies de seeded followed by 2 tbsp finely chopped green coriander, 1 tsp ghee, mix well and knead a stiff dough. 3. Cover and keep the dough aside for 15 to 20 minutes. We have used 1/4 cup water to knead the dough. When 20 minutes are done, grease your hands with ghee squash the dough a bit. 4. Turn on flame and heat the tawa. Break small lump from the dough. Make a round dough ball from it, then give it a shape of peda. Coat it with dry flour. 5. Roll out the paratha 3 to 4 inch inch in diameter. If the paratha sticks to the rolling board, then coat it with a little dry flour. 6. Spread a little ghee evenly, Fold it in half. Repeat the process, 2 more times. As we are made round paratha, we gave it round shape. Make like a peda. 7. Once peda shaped dough is ready again, Coat it in flour again.Roll it out thick in 5 to 6 inch diameter. 8. When tawa is sufficiently hot, Pour a little ghee over the tawa. Spread evenly. Place the paratha on tawa carefully.Keep the flame medium. Roast the paratha from beneath. 9. Once roasted from beneath then flip it. Slightly roast it, until brown spots appear on the other side as well. Spread ghee on both sides and flip. 10.Press paratha and roast,by flippin it,till brown spots appear on both sides.Lift the paratha and put it on the bowl,placed over the plate.Prepare and roast all parathas likewise.5 parathas from this quantity of dough. It takes 5 to 6 minutes to roast a paratha.Turn off flame, Place the parathas on the plate. Serving: 11. Tempting Aloo Singhara paratha is ready.You can serve it with curd, vrat special chutney or raita.Everyone will relish it for sure. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 25 September 2017
Samvat Rice Khichdi navratri Special | समा चावल खिचडी | Farali Samak or Morthan Khichdi
How to make Vrat khichadi using Samak Rice - Navratri Special Recipe Ingredients for Samavat rice Khichdi Soaked Samo rice (समा के चावल) -1/2 cup (100 gms) Potatoes (आलू ) - 2 (100 gms) Peanuts (मूंगफली ) - 2 to 3 tbsp Ghee (घी ) - 3 to 4 tbsp Green Coriander (हरा धनिया ) - 2 to 3 tbsp (finely chopped) Cumin seeds (जीरा ) - 1/2 tsp Green chilies (हरी मिर्च ) - 2 (finely chopped) Black pepper (काली मिर्च ) - 8 to 10 coarsely ground Sendha Salt (सेंधा नमक ) - 1 tsp (or to taste) How to make Samak rice Khichdi Getting Ready: 1. Wash, clean and soak samo rice in water for 30 minutes, when soaked, remove excess water from it. 2. Wash peel and cut potatoes in small pieces. Making: 3. Heat vessel for Khichdi, put 2 tsp ghee to the vessel. Turn on flame. Let the ghee heat up. Add 1/2 tsp cumin seeds. Slightly roast. Keep the flame low. 4. Reduce flame. Add chopped green chili and coarsely ground black pepper. Slightly roast it for 1 to 2 minutes. Add soaked samo rice then add 2 cups water, mix well. Add sendha salt. Stir well.Cover and cook the khichdi for 3 to 4 minutes.Stir and check. Once puffy. 5. Turn on flame, put a pan to heat, Add 3 to 4 tsp ghee. Put potatoes to fry. Once fried take them out in a plate. Now put peanuts to fry.Stir and roast. When brown it is roasted and ready.If the khichdi seems a bit dense then add 3/4 cup water to the peanuts boil it. Then add peanuts, water and potatoes to rice. Mix all well. Add green coriander, mix well , turn off flame Serving: 6. Pour khichdi in a bowl, garnish with some ghee and green coriander. Serve it with curd, vrat special chutney or raita. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 23 September 2017
Sabudana Sama ka Cheela Navratri Special | नवरात्रि के लिये फलाहारी चीला । Sago and Samak Cheela
Sago Samavat or sabak Rice Cheela | Navratri Vrat Special Ingredients for Farali Cheela Soaked Samo rice (समां के चावल ) – 1 cup (200 grams) Soaked Sago Pearls (साबूदाना ) - ¼ cup ( 50 grams) Oil (तेल ) – 3 to 4 tbsp Green coriander (हरा धनिया ) - 2 tbsp (finely chopped) Green chili (हरी मिर्च ) – 2 (finely chopped ) Sendha Salt (सेंधा नमक ) - ¾ tsp (or as to taste ) Cumin seeds (जीरा ) – ½ tsp How to make Cheela for Navratri Vrat Getting ready : 1. Wash then soak ¼ cup sago pearls and 1 cup samo rice separately for 3 hours in water. Making : 2. Take ¼ cup soaked sago pearls , add some water and grind finely. Place the paste in a bowl . 3. Drain the extra water from the samo rice, put it in a jar , add some water and grind it coarsely. Once ready, place it in the same bowl with sago pearl paste. 4. Mix the rice and sago pearl mix well. Then add ¾ tsp rock salt (sendha namak), 2 green chilies (finely chopped), 2 tbsp green coriander (finely chopped) and ½ tsp cumin seeds. Mix all ingredients well. Make sure the consistency of the batter is bit thin and is of pouring consistency. We have used 1 cup water for the batter. 5. Turn on the flame and heat a tawa. Pour a little oil and spread over it. Reduce the flame so that the tawa cools a bit. Wipe the extra oil with a tissue paper. 6.When Tawa is slightly hot spread 2 to 3 tbsp batter on the tawa spread it in a circular motion. Increase the flame and pour a little oil on the sides and a little over the cheela. Press with ladle to make it even. 7. Once the cheela is golden brown in color then flip it. And roast it on the other sides till little brown spots come up. When Cheela is now roasted take it out in a plate. 8. Then reduce the flame and let the tawa cool down. Sprinkle a little water over the tawa to cool it and wipe it off with a wet cloth. Spread and prepare the second cheela likewise. 9. To make cheela in a different way, add ½ to 0.75 cup water to it. Make it of a very thin consistency then spread the cheela on the tawa. Make a very thin cheela . Increase the flame. Then spread little oil on the sides and on the cheela. Roast it till it is golden brown from below. 10. Make sure that before spreading the cheela for the second time you stir the batter well so that the rice doesn’t sit on the bottom. Spread the cheela again . 6 to 7 cheela are ready from this much quantity of batter. Serving : 11. Sumptuous cheela for vrat are ready. Serve these steaming hot with falahari chutneys of green coriander and peanut chutney. Everyone will relish eating it. Subscribe for more recipes - http://www.youtube.com/subscription_center?add_user=nishamadhulika For the Best recipes on YouTube, log onto - http://www.youtube.com/nishamadhulika Find us on Facebook at - https://www.facebook.com/nishamadhulika Visit my Hindi Website http://nishamadhulika.com

By : Nisha Madhulika     Added : 22 September 2017

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