These days, there’s no dearth of restaurants, and most of them not only look and feel the same, but their menus are so interchangeable that you could swap one with another and few would notice. Matram, a new entrant in regional Indian cuisine, stands apart. From its traditional aesthetic to a menu that genuinely travels from Kashmir to Kanyakumari it is refreshingly different.

Located on an independent plot next to a mall, the impressive frontage with stone elephants and water fountains makes you pause and take notice. Step inside, and the interiors charm you instantly. Intricate detailing on the walls and ceilings, and a bright blue ceiling mimicking a clear sky on one side, give the space an uplifting energy and a pleasant, open feel.

It was their first lunch service (they had only started with dinner the night before) so it’s understandable that the staff needs time to become more fluent with the menu and to stock the refrigerators with adequate soft drinks. But those are minor glitches. What matters is that Matram makes a sincere and enthusiastic attempt to woo the discerning diner.

We began with crisp nadru (lotus root) fritters served with a trio of dips: bhaang chutney, pineapple chutney, and green apple chutney. A welcome change from the usual mint chutney. But what had my full attention was the tender coconut chilly fry, a standout dish made with the flesh of tender coconut cooked in its own water, finished in a spicy sauce. It’s healthy, addictive, and unlike anything I’ve had elsewhere. Chef Suresh Singh Fartyal, originally from the northern hills, proudly shared that he has launched restaurants across almost every Indian state, and this particular dish is his own invention. I admire the spirit of innovation.

Then came a medley of dishes, including the dohra kebab, a seekh that layers chicken at the base and mutton on top. It’s not commonly found, though I felt it could benefit from a bit more seasoning. The grilled tiger prawns, flambéed with rum on the table stole the show. Perfectly marinated, beautifully cooked, and packed with flavour.

I won’t go into detail about the other starters we tried like mutton pepper fry, Tangra chicken, ghee roast chicken, gunpowder podi idli etc which were all decent enough to hold their own in most restaurants, but somewhat overshadowed by Matram’s signature creations.

From the mains, my favourites were the Bengali kosha mangsho and the Kashmiri morels pulao. Both were so flavourful that while others asked for raita, I preferred to savour them as they were.

Dessert was a mixed bag. The black rice kheer from the Northeast was best ignored (I’ve had far better), but the gulab jamun cheesecake was delicious. The team also went out of their way to serve us green tea on request, which was a thoughtful touch.

Matram is a much-needed addition to the NCR dining scene. I only hope that its Dwarka location doesn’t become a limitation to the success it richly deserves.

Matram, Reliance Mall, Plot No 1, adjacent to Mayfair Restro Bar, Sector 13, Dwarka, New Delhi, Delhi, 110078

The post Matram, Dwarka: A New Regional Indian Restaurant with Pan-India Flavours appeared first on Indian Food Freak.

Urad Dal Ke Pakode is a tasty recipe made with urad dal and spices. Urad Dal Ke Pakode is a delicious tea time snack recipe accompanied with hari chutney. It is the one of the most easy and quick snack recipe. Urad Dal Ke Pakodes are irresistible because of its crispiness and divine taste.

This is an easy-to-make pakoda recipe which is prepared with urad dal, onion, coriander leaves, and some spices. Serve hot with ketchup or chutney of your choice and enjoy.

This is one of the easiest and delicious lentil fritter recipe which can be made with minimal ingredients and time too. This recipe is tasted like medu vada but totally different from the process of making, medu vada is made with urad dal and rice and urad dal pakode made with dal and semolina.

This urad dal pakode is very famous in UTTRAKHAND, there it's called Pahadi Badhe(पहाड़ी उड़द दाल के बड़े )you can enjoy these pakode during rainy season, I usually made during our evening breakfast(nashta) with chai and green chutney.

What is Urad Dal and it's benefits?

Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free . You can use this dal if you are gluten intolerant.

Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.

- Improves digestion
- Protects heart
- Boosts energy
- Improves bone health
- Strengthens nervous system
- Helps manage diabetes
- Reduces pain and inflammation
- Good for skin and hair

For Soaking Dal : 2 hours
Cook Time : 20 minutes
Total Time : 30 minutes
Author : Jolly Makkar

Ingredients:

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Rajma Masala Powder is a extremely good mixture of Spices with flavours accentuating from the Spices utilized in it with a slight notice of tanginess from Amchur (Dry Mango Powder) and Soury -candy flavor from Anar Dhana(Dry Pomegranate Seeds Powder).  

Freshly grounded homemade Rajma Masala Powder is the soul of Rajma Masala. Perfectly cooked Rajma/Kidney Beans combination at the side of the masala blend and a rich & creamy primarily based totally Rajma Masala curry. 

Now, you need not to be buy it from market, you can make it at home with fresh spices and store in an air-tight container. You can use this Rajma Masala powder with up to 1 month. 

Homemade spices are always best,very easy and quick process. Well, the answer is simple – it’s

   No preservatives,

   Unique Aroma and

   WONDERFUL taste

Author : Jolly Makkar

Cooking time : 5 minutes

Total Time: 10 minutes

Course: Masala / Indian spice

Cuisine: Indian (Punjabi)

INGREDIENTS :

For Rajma Masala Powder :

Dry Red Chillies - 10-12 Nos.

Coriander Seeds - 1/2 Cup

Cumin Seeds - 1 Tbspn

Carom(Ajwain) Seeds - 2 Tspn

Bay Leaves - 3 Nos.

Dry Ginger Powder -1 Tbspn

Black Cardamom - 5-6 Pods

Cloves - 6-8 Nos.

Mace - 3-4 Strands

Nutmeg - 1 No.

Dry Mango Powder (Amchur) - 3 Tbspn

Dry Pomegranate Seeds Powder(Anar Dhana) - 4 Tbsps

Fennel seeds - 1 teaspoon

INSTRUCTIONS  :

• Dry Roast the Dry Red Chillies in a pan until it fluffs-up and keep it aside.
• Dry Roast Coriander Seeds on a low flame until fragrant for about 5-7 minutes and keep it aside.
• Next, add Carom Seeds & Cumin Seeds into the pan and dry roast it on a low flame until the spices splutter.
• Remove it from the pan and keep it aside.
• Next add Bay Leaves, Cloves, Mace, Fennel and Pomegranate Seeds into the pan and dry roast it on a low flame until the spices turn aromatic.
• Allow the dry roasted ingredients to cool down.
• Do not Roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Combine all the ingredients and grind it into a fine powder.
• Transfer the Rajma Masala Powder into a clean and dry airtight container.
• Store it in the refrigerator for longer shelf life.

NOTES :

• Can sundry the Spices before preparing the Rajma Masala Powder, but it is purely optional.
• Dry Roast the ingredients separately.
• Dry roast the spices on a very low flame.
• Care should be taken not to burn the ingredients which will totally spoil/alter the taste of the Masala.
• Do not dry roast Dry Ginger Powder, Dry Mango Powder & Nutmeg.
• Cool the ingredients before grinding it.
• This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "R" so I choose my key ingredients RAJMA and make this easy and flavourful Rajma Masala Powder  and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 
  

  
  

  
  

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• 

Paneer Kheer is an Indian dessert made using crumbled paneer or chenna, saffron, and rich dry fruits. It is easy to make and tastes so delicious…perfect  for get together and special occasions. 

INGREDIENTS:

• 2 and ½ litres full fat milk (divided)

• 2 teaspoon lime juice

• 10-15 strands saffron (optional)

• ¼ cup sugar

• ½ teaspoon cardamom powder

• Dry fruits or rose petals for garnishing

INSTRUCTIONS:

• Heat 1-liter milk in a heavy bottom pan. It’s best to use full cream milk to make the kheer as it is richer than cow’s milk. But if you don’t have you can use any milk to make the kheer. Keep stirring the milk while heating otherwise it will stick to the bottom of the pan and get burned.
• When the milk comes to a boil, switch off the heat. Add lime juice and give it a stir.
• Milk will curdle immediately after adding the lime juice. If it doesn’t, then add some more lime juice to the pan. Let the curdled milk rest for 5 minutes. Strain it in a soup strainer and collect the cheese. Do not discard the water that is left behind. It has many nutritional benefits and can be used to make curries or kneading flour.
• Keep the strainer with paneer under running water for a few seconds so that the excess lime flavor is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
• Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy bottom pan. Keep stirring at regular intervals to avoid burning the milk at the bottom of the pan.
• Simmer the heat to low once the milk comes to a boil. Add saffron strands to the pan and mix well. You can skip adding saffron if you wish to.
• Let the milk cook for 20-25 minutes on low heat until it is reduced to almost half. Keep stirring at regular intervals. Crumble the paneer or chenna that we made earlier and add it to the pan.
• Cook for another 30-35 minutes, until the milk is thickened. Keep in mind that the kheer will thicken some more after cooling. Add sugar and cardamom powder and cook for another 2-3 minutes. Adjust the amount of sugar according to your liking.
• Paneer ki kheer is ready to serve. Serve it warm or chill it for a few hours. Garnish with almond and pistachio slivers and dry rose petals.
  

  

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Sooji Mawa Gujiya Recipe- A crisp flaky deep fried pastry stuffed with  khoya or mawa, coconut and dry fruits. A popular traditional North Indian sweet which is a must to make especially during festive holidays times (Holi, or famous during wedding times).

Trust me, this is the first time in my life I have tried my hands on sooji mawa gujiya recipe. I bet you just can't resist these golden crisp sweet beauties when you tried my recipe at your home😍

Check out the video recipe of Sooji Mawa Gujiya - 100% crispy

What Is Gujiya?

Gujiya is a deep fried flour pastry stuffed with khoya, dry fruits and coconut. Popular not only in UP, but they are widely made in Rajasthan, Madhya Pradesh and Bihar 

These sweet dumplings has the filling of mawa in north. And, the Maharashtrian version goes with semolina or suji, and coconut filling. And I made a combination of version of these two in one.

How to store it?

Once the Gujiyas are out from the hot ghee to oil, allow them to cool completely. Then, transfer them into a clean airtight container and store them up to a week at room temperature. They stay very well in refrigerator up to a 15 days.

 You can try more INDIAN lip-smacking sweet desserts recipes 

Kesari Angoori Rasmalai

Til Gud ki Patti 

Pheni Kheer

Doodh Peda

Ingredients :

Instructions :

How to make Sooji Mawa Gujiya

 1. Take Plain flour in a mixing bowl, make a hollow pit in it, mixing ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Add lukewarm water in small portions and knead stiff dough.Cover and keep it aside for 20 to 25 minutes to set.

For stuffing:
2.Heat pan, add 2 tbsp ghee to it as ghee melts add semolina to it, Stir and roast it, until golden brown. Keep flame medium. Take powder sugar in a bowl, take out semolina, pour over the sugar. 

3. Roast dry fruits, such as cashews, almonds for 1 to 2 minutes. Then take out and keep in the same bowl as boora  and semolina. Slightly roast dessicated coconut, in hot pan for half a minute. Keep in same bowl.

4. Crumble and add mawa to the pan, stir and roast, till it changes color. Keep flame medium. Add raisins to the bowl,

5. Take cardamoms coarsely grind them and add into bowl. Mix all ingredients well.

6. Meanwhile dough is ready, knead it a bit.Divide dough into 2 parts, make a log, break lumps. Lift dough lump, press and make round dough ball, like a peda. Roll it out thin from the edges with 3 to 4 inch in diameter.

7. Take the poori. Put stuffing in the poori, grease edges of poori with water. Close it with fork or pinch it with ur fingers, keep the gujiya in a plate. Likewise roll out , stuff and prepare all gujiyas. Keep in plate.

Check Out The Video  Of How to make Mawa at home 

8. Heat oil to fry the gujiyas, keep it medium hot. Put one gujiya to fry and check, when frying reduce flame. Put as many gujiyas as they fit in the wok. Once roasted from beneath, flip them. Stir and fry until golden brown from both sides, Keep flame medium low. Lift the gujiya in ladle. Take out from the wok, keep in plate, Fry all Gujiyas likewise. 

9. Sumptuous, Sooji mawa gujiya's are ready As the gujiyas cool down, keep in an air tight container, and relish it for 15 days.

 

Important Tips: 

• To make Stuffing roast all the ingredients well.
• To make the dough crisp and flaky, always mix ghee and flour with fingers first until crumbly. And the flour mixture should hold the shape of a fist. Then add water and knead into a soft dough
  
• Do not knead the dough to soft or too stiff. It should be such so that is rolled out nicely even without dry flour or ghee. Always allow the dough to rest for 30 minutes for best results.
•  Ensure the dough is covered with clean damp kitchen towel all the time to avoid drying.
• While making the filling, always add sugar once the mawa cools completely. You can also use moulds to make the gujiyas.
• While shaping the gujias, always apply water to the edges of the rolled dough using fingers. Or you can also use small brush and then press to seal. This ensures proper sealing of the edges avoiding the filling to break open while frying.
• Keep the moulded gujias covered with a clean damp cloth to avoid drying, until the batch is ready to fry.
• Always deep fry them on medium low heat. Never ever fry them on high heat as it will burn them and pastry will remain uncooked within. Frying them on low heat makes them crispier.
• Do not overload the pan while deep frying the Gujiya, do it in batches. Also, each batch will take 15-17 minutes to cook.
•  
  

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "M" so I choose my key ingredients MAWA and make this delicious Sooji Mawa Gujiya and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES 

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Happy Cooking & ENJOY!!
 

Angoori Rasmalai is a popular Bengali sweet dish that is soft, spongy and tiny round cottage cheese dumplings dunked in saffron flavoured milk and garnished with dry fruits, this Angoori Rasmalai, a Bengali delicacy is everything you need for your upcoming festivals.

This sweet dish is prepared on special occasions, festivals, durga pooja and the Bengali weddings. A divine tasting sweet made with just few ingredients and easy to prepare too.

It is very easy to make traditional Bengali sweets at home and I have added and tried few recipes in my kitchen like rasgulla, kesari rasgulla and sandesh here.

Bengali sweets are my absolute weakness. I just love them and can have those everyday if I can have things my way 🙂 It is very easy to make traditional Bengali sweets at home and I have added few recipes like keasri rasgulla, sandesh, mango fudge and many more.

* making chenna by curdling the milk

* Shaping and cooking the angoori rasgulla

* Making ras or sweetened milk to dunk the rasgullas.

The word Angoori comes Angoor hindi word(this is actually a fruit called grapes), its resembles to their shape and size of the grape,..thats why it called Angoori. The result is a creamy, dreamy dessert that absolutely melts in your mouth.

It will be good fro 3-4 days in fridge, keep it in fridge

Prep Time : 5 mins
Cook Time : 45 mins
Total Time : 50 mins
Course : Dessert
Cuisine Bengali, Indian
1 CUP = 250 ml

Ingredients

For making angoori rasgulla

* 4 cups full fat milk
* 2 tablespoons lemon juice or curd
* 4 cups water
* 1.5 cups sugar

For making ras

* 4 cups full fat milk
* 3/4 cup sugar
* 1 teaspoon cardamom powder
* 1/2 teaspoon saffron strands
* 1/2 `cup chopped toasted nuts

Instructions :

* Take milk in a sauce pan. Heat it up and when it is about to boil add the lemon juice and mix well. The milk will begin to curdle. Keep in low flame and stir till all the whey separates

* Strain the whey using a vessel lined with strainer and cheese cloth. Tie the cloth and rest for 45 minutes for all the whey to drain.

* Collect the chenna in a plate and start kneading. knead for 8-10 minutes until smooth and supple.

* pinch into tiny balls and shape into mini rasgullas.

* Bring 4 cups water into rolling boil. Add the prepared balls. Add few saffron strands, cover and cook for 10-12 minutes until properly cooked.

* Remove the rasgullas from syrup, and let cool thoroughly.

Thickening milk to make rabdi

* When the almonds are blanching, take milk in a thick bottomed pan or kadai.

* Bring the milk to a boil on medium heat stirring at intervals.

* Whilst the milk is coming to a boil, take 2 tablespoons of milk from the pan in a small bowl.

* Let this milk become warm. Add crushed saffron strands. Stir and keep aside.

* Once the milk has come to a boil, then lower the heat and simmer the milk. Collect the floating clotted cream (malai) on the sides. Continue to cook this way till the milk is reduced to half.

* Keep on collecting the cream which floats on the top and move it to the sides. Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom.

* Add sugar and stir well so that the sugar dissolves, then add cardamom powder.

* Add the sliced almonds. Reserve a few almonds for garnishing.

* Also add the saffron infused milk.

* Stir again. Keep simmering the reduced milk at a low heat.

* Now place the rasgulla in the simmering milk and simmer for 2 to 3 minutes on a low heat.

* Switch off the heat and then add rose water or kewra water

* Stir gently. Cover and let the angoori rasmalai come to room temperature. Then chill in a covered container or bowl. Serve garnished with blanched, sliced almonds or pistachios that were kept aside and a few saffron strands.

* You can also serve angoori rasmalai warm or at room temperature.

 

Hari Mirchi ka Thecha is a Maharashtrian Condiment which is made up with green chillies, garlic,peanuts qad salt. This is simple chutney recipe but so flavourful and very spicy 😬 and specially served with Bhakri, Jowar roti. 

At my home, this is my husband most favourite chutney  recipe. We used to serve with any stuffed parathas or simply amazing with dal chaawal.

This is the first time I made this green chilli thecha, by seeing the recipe of Chef Ranbeer Brar, as he added many spices in it. I added few simple spices according to our taste. This chutney is locally called hirvi mirchi cha thecha. 

The spiciness from the green chili peppers and the extra punch from garlic and peanuts made it an instant favorite. Since that day, I had tried it, it’s been our regular favourite chutney 😬 I often make it at home to serve as a side dish, as it just simply amazing with my everyday meals.

You can use any varieties of chilli in this chutney. My chillies are so hot 🥵 and spicy. You can use light green variety of chilies that are milder in their spice level.

Course : Accompaniment/Chutney/side dish 

Diet : Vegan, Vegetarian

Cuisine : Indian

Total time : 15 minutes 

Prep time : 5 minutes

Cook time : 10 minutes 

Ingredients:

2 tbsp Olive Oil/Peanut Oil 

100 gram fresh Green Chillies – cut in half

12-15 cloves Garlic 

3 tbsp Roasted Peanuts 

1 tsp Cumin Seeds 

Salt to taste

Instructions ;

    1.  Wash the green chilli peppers with water and wipe them with a kitchen towel. Remove their stalk and set aside

   2. In a pan heat oil and add green chillies, garlic, saute them for a minute on high flames. keep stirring at regular intervals.

  3. Roast the peanuts till nicely toasted and fragrant.

  4. Now add roasted peanuts, cumin seeds and saute this until nicely toasted and fragrant.

 5. Then add salt, mix it properly and switch off the flames.

 6. Crush them coarsely in a mortal pastel or a hand pastel.

7. Once everything comes together, it’s ready to serve. Serve with warm paratha or any dish as a side condiments.

This month letter is H for season 2 A to Z Challenge, I choose Hari Mirchi for this and made this "NUTTY,  SPICY AND FLAVOURFUL HARI MIRCHI KA THECHA!!

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Pheni kheer is a must item in the Karwa Chauth Sargi thali or for any special occasion at my home or I usually make it for my big sweet tooth. 😁😁 It is prepared with milk, mild sweet and loaded with dry fruits. It is very light in taste, so easy to make and absolutely delicious dessert that you can served with your everyday meals.

Generally we get readymade Pheni disks in the sweet shops during the time of Karwa Chauth. It is a tradition to have Pheni on Karwa Chauth day along with other sargi items. 

At my In-laws place this Pheni kheer is made during saawan month and can be served as a sweet dish after heavy meals.

What is Karwa Chauth and their significance behind the festival?

Karwa Chauth is a festival celebrated by Hindu women from the Northern and Western India on the fourth day after Purnima (a full moon) in the month of Kartika. On Karwa Chauth, married women, especially in North India, observe fast from sunrise to moonrise for the safety and longevity of their husbands.

Being an Indian , I loved Indian traditions so much and their values behind the festivals are so beautiful and meaningful. I'll share you what we do during karwa chauth in details in other post but for now in short - 

we wake up early in the morning like around 4 a.m, make some delicious food for ourselves which include pheni ki kheer, fruits (like apple/coconut), some sweet like gulab jamun or rasgulla, a glass of water, tea/coffee, dry fruits, any stuffed paratha with curd. I know its sounds so funny that how can we eat this whole some meal in early morning😉 here's my sargi thali in below picture

Well let's go to the Feni Kheer, will share you about Karwa Chauth traditions in other post with some beautiful clicks. 

Pheni is a wonderful traditional milk based dessert which can either be served chilled or can be relished hot too. It is very easy to make and hardly takes few minutes to prepare. Do try this creamy and rich feniya ki kheer this festival for sure.

PREP TIME : 5 mins

COOK TIME :10 mins

COURSE : Dessert, Karwa Chauth Special, Festival Special

CUISINE : North Indian Punjabi Cuisine

Ingredients:

Pheni/Fenia - 1/2 cup

Milk - 4 cup

Sugar - 1/4 cup sugar (adjust it to your taste)

Chopped Almonds - 12 to 14 pieces

10 Raisins

Instructions :

1. In a heavy bottom pan, bring the milk to a brisk boil. Lower the heat and add pheni....simmer the milk along with pheni for 5 to 10 minutes till it thickens a little. 

2. Once the milk has thickened a little, add the sugar and chopped dry fruits as of your choice and simmer for another couple of minutes.

3. Turn off the heat, transfer the pheni into another serving bowl. So the pheni is not over cooked on the same pan as it is very hot.

4. After cool down and keep it in refrigerator and serve cold or hot kheer as per your taste,  in my family including me everyone love pheni ki kheer as a cold dessert. 

5. Before serving Garnish with chopped almonds. Tadaa it's ready to serve...So creamy and rich dessert..

This post is little bit late, but I was waiting for the right time now I have got chance to share it with one of the important sweet in Sargi thali is PHENI KHEER and this kheer is the contribution of my A to Z season 2 challenge. This month letter is F earlier i knew only 1 ingredients that is Phalsa- dry berry which is not easily available in Bangalore easily. I was thinking to not to take participate in this month challenge luckily his PHENI box is in my fridge and when i read the word 😍😃 then my mind strike oh wow that;s another ingredients that's start with hindi letter PH or Fa. So I choose it and made this "RICH & CREAMY FENI KHEER"

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Aloo Baingan ki sabzi or baingan aloo is a delicious vegan and gluten-free recipe. Made with eggplants & potatoes this tasty dish is very easy to make.

This is purely home-cooked everyday dish which is family favorite veggie especially my son. 

Aloo baingan ki sabzi is a simple yet delicious vegan & gluten-free Indian vegetable recipe. Aloo is the Hindi word for potato and baingan for eggplant so basically, this dish is made by cooking potatoes and eggplants with tomatoes,  and a few spices. This is purely NO Onion NO Garlic Recipe

Even this simple recipe has different variations and I love almost all of them. I usually dry and sometime i usually make curry version, will share the recipe soon with my readers. Today I am sharing the most common method of making aloo baingan also called baingan aloo by many.

To make aloo baingan you need the following ingredients:

• Eggplant: Though aloo baingan is generally made with a baby purple variety, feel free to use whichever variety of eggplant is available to you.
• Potato: Any variety of potato can be used
• Tomato
• Indian Spices - turmeric, coriander, red chilli, salt, garam masala
• Olive Oil or any vegetable cooking oil
• Fresh coriander leaves for garnishing

More Indian Sabzi Recipes like :

Aloo baingan is generally served with Indian bread like roti or paratha with side homemade curd or raita or lassi. Though a lot of people don’t love eggplants, I loved this vegetable even as a kid. It’s one of my favorite vegetables.   

Course: Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 3 people

Author: Jolly Makkar

Ingredients :

3 medium-sized eggplants chopped into medium-sized pieces

2 medium-sized potatoes chopped into medium-sized pieces

2 medium-sized tomatoes finely chopped

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

1/2 tablespoon coriander powder

1/2 teaspoon garam masala powder

Salt as per taste

3 tablespoon olive oil or any cooking oil of your choice

coriander leaves finely chopped

Instructions

1. Heat oil in a pan, stir fry the sliced aloo and baingan by adding some salt and turmeric powder. Cover the pan and cook until the potato and eggplants are nicely cooked.

2. Once it is cooked properly, take all potatoes and baingan into the late.

3. On to the same pan, add chopped tomatoes, all the spice powder, and salt. Mix, cover the pan, and cook it until the tomatoes turn mushy.

4. Once the tomatoes are done add potatoes, eggplant. Add garam masala and cover the pan. Cook covered for another 3-4minutes. then switch off the flame.

5. Garnish with chopped coriander leaves and serve with roti/ paratha or rice and dal.

Notes:

1) Make equal size pieces of potatoes and eggplants. 

2) Never add water to cook aloo baingan and let the vegetables get cooked covered in their own moisture.

3) Use a heavy-bottomed pot to make this dish.

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Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar. Flavoring can be in many different varieties, like most common being saffron and cardamom. Or sometimes saffron. 

Check out the video of AAM SANDESH

This is very delightful sweet dish, can be melt in your mouth. Last time when I made Sandesh with Kesar it will be finish in just few days. So I decided to make this Sandesh with mango twist.

WHAT IS SANDESH SWEET?

Sandesh is just a soft fudge made with Indian cottage cheese or paneer. It can be flavored with Kesar Sandesh, Nolen Gurer Sandesh, Chocolate Sandesh, Rose Sandesh, Jaggery Sandesh and many more that you can choose from your favorite ingredient or make it simple without any essence. You can make end number of flavours into it. It is pronounced like "SONDESH" 

I have made mango sandesh in two ways one if barfi style and one is flat ladoo style.. both come super soft and fantastic. For barfi, i have set it in fridge for almost 4 hours and for other one I have just cool the mixture in fridge for 1 hour till it firm then I made flat ladoo. 

The thing that should be kept in mind while making Sandesh is to mash the Chenna or Paneer nicely with the heels of your hands till it is smooth and silky.

mango rose lassi

frozen mango yogurt bars

mango rice kheer

mango masala lemonade

mango tutti frutti icecream

mango lassi

Homemade aam papad

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Recipe Category: Desserts

Recipe Cuisine: Indian

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Serves: 2

Author : Jolly Makkar

Ingredients :

1 liters of full fat milk.

4-5 Tablespoons of lemon juice

Mango pulp of 1 sweet mangoes

1/4 cup of sugar.

A pinch of Saffron strands 

A pinch of yellow color (optional)

1/4 teaspoon of cardamom powder

Some chopped almonds or any dry fruits

Instructions :

1. Heat milk in a saucepan. When the milk starts bubbling, add lemon juice. Stir well and turn off the heat.

2. The milk will curdle within few minutes. You will see the paneer or chenna. After few minutes strain it in cotton lined strainer.

3. Wash paneer with cold water, then press gently with your hand to remove excess water.

4. Hang the cloth with kitchen tap for 30 minutes. Paneer should not become very dry.

6. After 4-5 minutes paneer will become very smooth. Do not knead it with pressure as paneer will loose it's oil.

7. In a non stick pan, add mango pulp, sugar and saffron soaked water. Cook on medium flame for 15 minutes. Add green cardamom powder.

8. After 15 minutes, mango sauce will become thick and silky. Now add the kneaded paneer, mix well. 

9. On very low flame, stir the mixture in every 2 minutes. First paneer will become little liquidy, but after few minutes of stirring it will gradually become thick.

11. After 1 hour, take the mixture out from the fridge and  start making sondesh using your hands take a small lemon size portion from the mixture and start rolling within your palm. Give it any shape of your choice.

12. You will get 6-7 medium sized sandesh. Garnish them with chopped almonds or any dry fruits as you like most.

13. For Barfi sandesh shape - take a butter paper, grease with little ghee, add the mango mixture and make it into square shape. Set it into fridge for almost 4 hours.

This recipe is a part of old group A to Z but comes in new season and that is season-2 yes you read it right...we are in SEASON-2, the time flies so fast. In this season, we are making recipes from A to Z alphabets but this time it would be hindi ingredients like a for aloo, aam, anar and many more as compare to old one english..confused 😁 don't be confused this is gonna be fun unlimited challenge for us and our readers.😍

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HAPPY COOKING & ENJOY💛💛