Dahi ke Kebab

dahi kabab
Rich, creamy, crisp on outside and soft inside. Dahi ke kebab is really interesting and contradicting snack I would say. A hot snack made from cold thick curd.

Dahi ke Kebab 1

Hung curd tastes just like cheese and it is hard to tell that these kebabs are made from curd one of the healthiest ingredients.
dahi ke kebab 4
Dahi ke kebabs are a very light and healthy snack/appetizer especially in winters when we can not eat much curd. So that you can get all the benefits of curd. These can be cooked in about 1 tbsp of oil.

These are perfect to serve in parties as you can do everything beforehand. Just cook before serving. These take very little time to cook.

dahi ke kebab 6

How to make Dahi ke Kebab

Preparation time: 5 minutes
cooking time : 5-10 minutes
makes around 10 (depends on size you make)

Ingredients:

1 cup hung curd( see notes to make hung curd)
2 tbsp roasted besan/gram flour
1 small onion finely chopped
1 tbsp chopped green chilly
1 tsp finely grated ginger
1 tbsp finely chopped coriander leaves
¼ tsp red chilli powder
salt to taste

1-2 tbsp oil to shallow fry

2 tbsp plain flour/maida

Note: to make hung curd hang 2 cups of regular curd in a muslin/cotton cloth in a strainer. Keep a bowl under strainer to collect the liquid. Keep this curd with strainer in the fridge for 3-4 hour. So that all liquid separates from the curd and you get a thick cheese like curd called hung curd. Keeping it in fridge ensures that the curd does not get sour.

 hung curd


To make Dahi ke Kebab

mix
Mix all the ingredients except maida and oil.

shape kebab

Give round or oval shape as per your choice. Hung curd should be cold while making kebabs otherwise it will be hard to give shape.

Take maida/plain flour in a plate coat kebabs on both sides in maida. If you are not going to cook these right away keep them in fridge and take out just before cooking.
shallow fry kebabs
Heat about 1tbsp of oil in a non stick pan. You can add more if required. Cook the kebabs on both sides till they are light brown. It does not take much time.

Serve hot with green chutney. Tastes YUM!!!
Dahi kababs

Posted in Appetizers, breakfast, curd, For beginners, healthy, Homemade, quick and easy, Recipe, Summer food, under 10 minutes, winters food | Tagged , , , , , , , , , , , , | Leave a comment

Coconut Burfi with Gulkand

Coconut burfi with gulkand 1

I made this Coconut burfi with Gulkand on diwali but for some reason or other I was not able to post the recipe. The burfi is so juicy and rich in flavor (because of Gulkand of course) that you can not eat just one piece. It has a very cool effect on your throat and very pleasant to taste buds. Coconut burfi with gulkand 2

This Diwali Hubby asked me to make different dishes i.e. regular recipe with a twist. So I added Gulkand to my regular Nariyal Ladoo recipe to make this burfi and I also made burfi with apple pie filling. Didn’t click any photographs of apple pie burfi so can not share :-(

Coconut burfi with gulkand 5

Anyways Back to Burfi, this recipe is a keeper. Ratio of burada, milk and sugar is so perfect that I do not even taste it before serving to check if it is okay. This recipe has never let me down.

Nariyal burfi with gulkand

Addition of Gulkand definitely adds a twist to the Burfi and that too a pleasant one. Gulkand also has many health benefits because of its cooling properties, it improves digestion, it is a powerful antioxidant, reduces acidity and anxiety. It is considered an ayurvedic tonic.

Coconut burfi with gulkand 7

That is why whenever we eat Gulkand we get this feel good type of feeling. Don’t we  :-)

 How to make Coconut Burfi with Gulkand

cooking time: around 30 minutes

Note: you can half or double the recipe as per your wish just keep the ratio same.

Ingredients:
4 cups milk
3 cups nariyal burada/dessicated coconut powder
1 cup sugar

2 tbsp Gulkand

To make Coconut Burfi with Gulkand

Process is same as that of making Nariyal Ladoos

cook

Mix all the burada/nariyal powder, sugar and milk in a wide non stick pan and keep on high flame stirring in between. After 4-5 minutes reduce the flame to low and let it cook for around 25- 30 minutes on low flame.

final stage

Mixture should become thick and milk should not be visible at all.

Let it cool for some time. Divide the mixture in two parts.
Grease the utensil lightly with ghee in which you want to set burfi. Or you can line it with parchment paper/clean wrap as it makes handling and cutting of burfi easy.

first layer

Spread half of the burfi mixture in a thick layer.

gulkand layersecond layer
Spread Gulkand over it uniformly. As gulkand is quite strong in flavor I have spread a thin layer of it. Spread rest of the burfi mixture over gulkand.


setcut
Keep it in fridge for about an hour to set the burfi. Cut into desired shape.
Keep the burfi in fridge and it tastes good as long as 1-2 week.  It tastes best when fresh so it is better to consume it in first week.

Coconut burfi

 

Posted in Diwali Sweets, Festival sweets, healthy, Homemade, indian, Indian Sweets, milk, No bake sweets, quick and easy, Recipe, sweets | Tagged , , , , , , , | 13 Comments

Chand Baori Step wells

chandbaori stepwells

 

Chand Baori Stepwells, Abhaneri, Rajasthan
We visited Chanbaori stepwells 2-3 months back. About 90 kms away from Jaipur these are situated in Abhaneri village, Dausa district Rajasthan. Opposite it is the Harshat mata temple to whom these stepwells were dedicated. We were amazed by the scale and symmetry of the stepwells.

chandbaori stepwells 1

Chand Baori step wells were built around 8th or 9th century in by king Chand or Chandra, a Nikumbh Rajput of Chahmana dynasty. Hence the name Chand Baori.

Abhaneri or ancient abhanagri name is given because the village used to look really beautiful in moon night. Abha means glow and neri means nagri/city
symmetry stepwells

 

Stepwells were constructed to harvest rain water to survive draughts which were quite common in Rajasthan. These are one of the deepest and largest stepwell. The stepwells are so symmetrical that you can’t stop marveling at the craftsmanship of that period.
This is the earliest Baori in Rajasthan.

summer palace

Baori has steps on three sides and summer palace for king on the fourth sides. As summers can be quite harsh in Rajasthan kings used to come here for some respite from scorching heat. Cooled air would entre the pavilion from step well and act as natural air conditioner.
This was a place for cultural meets and religious ceremonies also.

 

sculptures 1

sculptures 2

sculptures

Some of the beautiful sculptures at chand Baori stepwells
symmetrical steps

Water is not fit for drinking now but it is believed that these baoris were in use as late as 19th centure.My younger son was really delighted to see turtles in the water.

Many movies have been shot in this Baori. Paheli and rise of the dark knight to name a few.

signboard

 

Opposite Chand Baori is Harshat mata temple. Built around the same time as step wells by Raja Chand Harshat mata is believed to be godess of joy and happiness.

Harshat mata temple1

 

carving Harshat mata temple

 

carving Harshat mata temple 1

Harshat mata temple

 

carving Harshat mata temple 2

 

carving Harshat mata temple 5

 
Don’t forget to look at beautiful sculptures in Sikandra on your way to abhaneri. You can buy some nice pieces to adorn your house and gardens.

sikandra 2sikandra 1

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Crepe Paper Flowers

crepe paper flowers 4
Crepe Paper Flowers
aren’t these beautiful. I recently made these Crepe paper flowers with my kids. These are super easy to make and look so beautiful just like real flowers.
crepe paper flowers 5
You can use these in birthday decoration

crepe paper flowers 1

to liven up some dull corner of your home

crepe paper flowers 2
or simply to make someones day by using them in gift wrapping  :-)

To make Crepe Paper Flowers

I have followed directions from icreativeideas.com    to make these flowers. Do check out the link and make these flowers. Involve your kids. They love to fold the paper and pulling the petals apart.
you will need:
Crepe papers of different colors
thread or wire to tie
scissors
paperoverlap

Cut rectangles of 10″x 4″ to make flowers of small size. I have used two layers of sheets. you can use 4-5 layers also. and you can use different colors or same color that is your choice. Keep one sheet over other.

foldtie thread

Start folding the sheets in this style. Tie a wire or thread at the center.

cut petalsunfold
Cut petals shape. you can cut any shape you like. Spread out the folds this way.

open petals

 

Open petals from the inner fold towards the center.

ready flower

Your flower is ready

 

crepe paper flowers

Posted in Craft activity, Kids, Kids Activity | Tagged , , , , , | 7 Comments

Shakarkandi ki chaat

Shakarkandi ki chaat 2

Shakarkandi ki chaat
Shakarkandi ki chaat or sweet potato chaat is a very healthy snack. It is filling, full of fibre, packed with nutrients and yummy to eat. We all are aware of the health benefits of shakarkandi.
Shakarkandi ki chaat 3

Sweet potato/Shakarkandi is a good source of vitamin A and Vitamin C, minerals and Iron.
Full of fibre these are really light on stomach and good for digestion.
sweet potato

These go really well with soup so rather than taking bread rolls or croutons with soup you should opt for sweet potato/Shakarkandi.

You can have them boiled, baked or pan fried. They are yummy in any way you eat them.

sweet potato chaat 1
After eating lots of sweets and fried snacks on Diwali these are like a blessing to overworked stomach.
Even on Sundays when we are not very hungry we just prefer boiled shakarkandi and soup and skip dinner.
How to make Shakarkandi ki Chaat

Preparation time: 5 minutes
cooking time: 3-4 minutes + 5 imnutes
serves 2

Ingredients:
3-4 shakarkandi/sweet potato
1 tbsp olive oil
juice of 1 lemon
kaala namak/ black salt to taste
¼ tsp black pepper powder
¼ tsp bhuna jeera /roasted cumin powder
1 tbsp chopped fresh coriander leaves

sweet potato chaat 2
To make Shakarkandi ki Chaat
Wash shakarkandi properly and pressure cook for 3-4 minutes (one whistle). We do not want it to become mushy just soft. After cooling down peel them and cut cubes.
oil

Heat oil in a pan and fry shakarkandi on both sides lightly. Take off the flame.
shakarkandi

roast shakarkandi

Add all the other ingredients and serve immediately.
You can add green chutney and tamarind chutney also if you like.
Shakarkandi ki chaat 6

 

Shakarkandi ki chaat

 

Posted in Appetizers, Chaat, For beginners, healthy, Homemade, indian, main meal, punjabi, quick and easy, Recipe, snacks, under 10 minutes, Vegetables, winters food | Tagged , , , , , , , , , | 10 Comments

Chivda

Chivda

 

Chivda is a fried snack very popular during festivals. It is made by deep frying poha and adding fried peanuts, coconut pieces and curry leaves. You can also add cashews and raisins to it if you like.

It is a much liked festival snack especially by kids. My kids just love chivda and it is a must on all festivals.

Chivda 1

These photos have been in my draft for quite some time now. I do not know how I forgot to post them on Diwali.

Still better late than never:-)
How to make Chivda
preparation time: 5 minutes
cooking time: around 15 minutes

Ingredients:
1 cup poha/ rice flakes
salt to taste
powdered sugar 1 tbsp
½ tsp red chilli powder
Oil for deep frying

1 tbsp oil
½ cup peanuts
2 tbsp dry coconut slices
8-10 curry leaves

To make Chivda

 

peanuts for chivda

 

Take ½ tbsp oil in a kadai and saute coconut pieces and curry leaves in them. After 2 minutes take them out and add ½ tbsp oil and peanuts to the kadai. As we are cooking peanuts without much oil it is important that you keep on stirring peanuts else they will get burnt. I do not deep fry peanuts. Take them out out as soon as they turn crisp and light pink. Add a little salt to the peanuts and mix in coconut pieces and curry leaves.
For frying poha
poha

Heat oil in a kadai. Take a small amount of poha in a colander/chalni.

fry poha
Dip the chalni with poha in hot oil.
fried chivda
Fry poha till crisp.

Drain Chivda
Drain on newspaper or paper towels as fried poha absorbs a lot of oil. I change the paper 2-3 times to remove excess oil as much as possible.

Fry poha in small batches to get crisp chivda.
mix

After chivda cools down a little add salt, powdered sugar and red chilli powder and mix. Add peanut mixture and mix everything nicely.
Let it cool down completely and then store in an airtight container.

 

Posted in Appetizers, Festival snacks/ namkeen, Fried snacks, Homemade, quick and easy, Recipe, snacks | Tagged , , , , , , , | Leave a comment

Masala Ribbons

masala ribbons 1

 

Masala Ribbons

Cute aren’t they. Masala ribbons or ribbon pakoda are really easy to make. Just prepare a dough pass throuch kitchen press, deep fry and done.
This recipe appeared in my paper and pic was so tempting that it was immediately added to my ‘to make on Diwali’ list.

 

 

masala ribbon

 

I have made some changes to the recipe as per our taste.

I could not take step by step photos as I am very busy with Diwali preparations. But I will try to update soon and post some step photos also after Diwali.

How to make Masala Ribbons
preparation time: 5 minutes
cooking time: 15- 20 minutes
makes : a lot ;-)

Ingredients:
2 cups Besan/gram flour
½ cup maida/plain flour
1 tsp red chilli powder
1 tsp salt
1 tsp ajwain/carom seeds
½ tsp saunf/fennel powder
2 tbsp oil
¼ tsp heeng/asafetida
a pinch of garam masala

Oil for frying

 masala ribbons 2

 

To make Masala Ribbons
Mix all the ingredients and make dough using little water. Dough should not be very soft or hard. Now pass it through jalie with the help of kitchen press in hot oil.

kitchen press jalie

Fry till golden brown in colour. Drain on a paper to remove excess oil.
Store in an air tight container after it cools down.

masala ribbons 3

Posted in Festival snacks/ namkeen, For beginners, Fried snacks, indian, quick and easy, Recipe, under 10 minutes | Leave a comment

Diwali special recipes

Diwali special Recipes
Hello friends. Diwali is only 8-9 days away and I am sure you all must have made some plans for diwali special recipes you are going to make this Diwali. Believe me my hubby made the list even before we made the house cleaning list;-)

We try to make some new sweets and snacks on Diwali but there are some sweets that are always there. Each family has their own set of favorite sweets and snacks. most of these recipes I am sharing today are in that list.

I have joined blog hop organised by shruti from Artsycraftsymom.com where many bloggers are sharing there Diwali posts. There are some recipes blogs, some craft blogs and book review blogs too. So please take a look at links to other blogs in the end of the post and visit the ones you find interesting :-)

Here is a list of Most popular Diwali Recipes

Diwali Sweets

Kaju Katli

I have started making these at home from last Diwali only but these were a staple at home during festivals and we used to buy these from sweets shops. Not any more ;-)
kaju katli 7

Gunjiya
Need I say more? Gunjiya is a must at Diwali and Holi.
gunjiya 1

Atte ke Ladoo

I am sure you all are already making these. Here is how we make it.
Atte ke ladoo 3

Nariyal Ladoo
These are my family’s latest favorite. 3 ingredients. No fuss. No hassle. Soft juicy Ladoos

nariyal burada 1

Besan ki Barfi
Making sugar syrup/chashni could be tricky. This recipe uses plain sugar.
besan barfi 5

Kalakand
Very easy to make and healthy too
kalakand

Rasgulla
If you want to stay away from fat laden sweets then rasgulla’s are the perfect sweet to  make.
rasgullas

Boondi ke Ladoo
this is one of those recipes which once you start making you can not understand why you have not tried them earlier.
boondi ladoo 4

Choco Mawa Rolls
Kids love these. They can even help you in making these and cutting pinwheels. And they just love the way it looks or tastes for that matter.
choco mawa rolls 1

Sandesh with Nutella

Now who can say no to Sandesh that too filled with nutella.
sandesh

 

Diwali snacks/savories

Besan ki Sev
crunchy, crisp, yummy. Your kids will love these

besan ki sev 1

Achaari Mathri
No need to serve achaar with these Mathris as they already have achaar ka masala in them. Hassle free.
mathri achaari

Bhakarwadi
bite sized, spicy, tangy, sweet and sour. Bhakarwadi is a medley of flavors. Once you eat these you will fall in love with them surely
Bhakarwadi 5

Roasted sweet and spicy nuts
Healthy, elegant. Rather than frying lightly roast them in microwave and spices according to your taste.
sweet and spicy roasted nuts

 

Come join a set of fabulous bloggers sharing their Diwali moments , easy Crafts, DIY ideas, Recipes and book recommendations with you .

Starting from today till Diwali and beyond, each one of us will be writing a post related to Diwali.

Participating blogs

Artsy Craftsy mom . Reading Rabbits Library . Food and fads . Cherish Dream Live . My little Moppet . On-board the Mommyship . Roohi’s Collection . Colours Dekor . Bumps n Baby  . Hello Mommyhood . A spoonfull of ideas . CraftIsland . The Keybunch . ParentingMantras . Whats Cooking Mom . Orange kitchens . Quilts & Quills . Fun Activities for Children . Something’s cooking . Obsessivemom . The Design Enthusiast . Fantastic Feathers . Little aadi ali

So sit back, relax and check out all the fabulous Diwali Dhamaka posts from our participating blogs in the linky.

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Posted in Diwali Sweets, Festival snacks/ namkeen, Festival sweets, Fried snacks, indian, Recipe, snacks, sweets | Tagged , , , , , , | 17 Comments

Bhakarwadi

Bhakarwadi 5

Today I am sharing with you recipe of Bhakarwadi. Bhakarwadi is simply amazing in taste bursting with flavours. It is a spicy Tea time snack with a hint of sweet and slightly tangy. Layers after layers of spices and flavors. Hmmm… Yummy
BHakarwadi 2
I have always liked Bhakarwadi but never tried making these at home because I thought they would be quite difficult to make. Then I saw step by step photos of making Bhakarwadi at this amazing beautiful blog spushtblogspot.in. She has explained the process so nicely and her bhakarwadi look so tempting that I also decided to try my hands at these.
Bhakarwadi 8
I have tried these 2-3 times now and made some changes to the recipe according to my family’s taste. You can also reduce or increase spies as per your taste.

BHakarwadi

The process is quite simple and does not take a long time. But list of ingredients is quite long so I would suggest you to measure out everything and keep aside first and then carry on with the preparations.

Another point to keep in mind is that these should be fried at low temperature to ensure uniform frying.
How to make Bhakarwadi
Adapted from Spushtblogspot.in

Preparation Time: 15 Minutes
Cooking time: 30 minutes
Makes around 30 bhakarwadi (it depends on the size you cut)

Ingredients:

 

For dough
1 ¼ cup plain flour/maida
½ cup Gram flour/besan
2 tbsp oil
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder
salt to taste

1 tsp maida ( for making paste for sealing edges)

 

For filling
4 tbsp dessicated coconut powder
4 tsp lightly roasted poppy seeds/khuskhus
4 tsp lightly roasted sesame seeds/til
¼ tsp asafoetida/heeng
1 tsp red chilli powder
3 tbsp powdered sugar
salt to taste
2 tsp roasted cumin powder/bhuna jeera
2 tsp Coriander powder/dhania
3 tsp fennel/saunf powder
2-3 tbsp thick tamarind/imli paste

2 green chilli finely chopped
1 tsp grated ginger
2 tbsp chopped fresh coriander leaves
To make Bhakarwadi
dough
Take plain flour, gram flour, salt turmeric powder and red chilli powder in a wide bowl. Add oil to it and mix thoroughly with your hands. use as little water as needed to make a stiff dough. Keep it aside for 15 minutes while you make the stuffing.

For stuffing
ingredients
Grind roughly green chillies, ginger, poppy seeds and sesame seeds for a few seconds to make a paste.
dry fillingfilling

Add all the ingredients for stuffing except for tamarind paste. Mixture will be dry. Now add tamarind paste 1 tbsp at a time to check how much is needed to make it easily spreadable.
I have used around 2 tbsp of tamarind paste. You just do not want to make mixture liquidy so use thick tamarind paste.

ball of dough
spread filling

Divide the dough into 4 equal balls. Roll out the dough as thin as you can. Spread mixture in the center.

fold the sides

start rolling

Fold the sides. Start rolling the dough from bottom side.
apply pasteroll

Make a thick paste from 1 tsp maida and water. Apply this paste on corner to seal the edges. Wrap into butter sheet and keep in fridge for 15 minutes while you roll out rest of the dough. This helps in cutting the pieces also as roll is firmly set and edges are sealed properly.
pieces 1

pieces

pieces 3
Cut into desired size. I got around 30 pieces but it depends a lot on the size we cut.

fryfry pieces
Heat oil in a kadai and fry Bhakarwadi till golden brown. After you put bhakarwadi in hot oil reduce the flame to low so that inner layers also get cooked.
Store bhakarwadi in an air tight container after it cools down completely.
BHakarwadi 4

Bhakarwadi 6

Posted in Festival snacks/ namkeen, Fried snacks, From blogs, Homemade, Inspired/ adapted, quick and easy, Recipe, snacks | Tagged , , , , , , | 5 Comments

Taj Mahal

Taj Mahal

Taj Mahal.

Today I am sharing with you some of the photos  of Taj mahal we (Axat and Me) took on our recent Agra Visit. I will not talk much in this post because If I start describing Taj Mahal I will definitely run short of adjectives and I would still not have done justice to its beauty.

I have seen Taj Mahal a number of times but every time you visit it you are in awe of it.
It looks Majestic from any angle you look at it.

So as A picture is worth a thousand words………..

Taj from pool

North Darwaza Taj Mahal 1

 

Taj mahal 3

 

Taj Mahal 2

 

Taj Mahal 4

 

Taj Mahal 9

 

Taj Mahal 11

 

 

Taj Mahal 10

 

Taj Mahal

 

Taj Mahal9

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