AroundTheKitchen

INGREDIENTS: Sweet Potato / शकरकंद - 2 Desiccated Coconut - 1 cup Cashew / काजू  - 10/12 Raisin / किशमिश  Sesame / टिल - 4 tbsp Poppy seeds / खसखस - 4 tbsp   Sugar / चीनी - 1 cup Salt / नमक  Corn flour/Arrowroot powder / अरारोट पाउडर    Water / पानी  Milk / दूध    METHOD: Steam the sweet potato until fully cooked and soft, after the sweet potato is fully cooked, let it cool down, once the sweet potato is cooled down, grate the sweet potato now add salt and arrowroot powder mix well and add little water to form dough  after it is well combined and formed into dough like texture keep it aside, For the Filling, dry roast Cashews, Sesame seeds and poppy seeds in another pan, add 1 tsp ghee after the ghee is melted, add desiccated coconut and roast it for 1 min after the coconut is well roasted, add roasted sesame seeds, poppy seeds, cashews and raisins, now add sugar and mix well un...

  INGREDIENTS: Sabudana / साबूदाना  - 1 cup (soaked for 2-3 hours) Milk / दूध - 1/2 liter Ghee/घी  Sugar / चीनी - 4 tbsp Cardamon powder /  इलायची - 1 tsp Cashew / काजू  Raisin/ किशमिश  METHOD: In a pan, add ghee once the ghee is hot enough, add cashew roast until light brown in colour once the cashew gets light brown in colour, remove and keep aside In a pan, add Milk  bring the milk to a boil on low-medium flame after the milk gets boiled, add sabudana/sago mix and keep cooking it for 4/5 mins after 4/5 mins, the sabudana/sago gets transparent now, add sugar and mix well after the sugar is well combined, add cashew or any other dry fruit of your choice, add raisins and mix well cook the kheer for another 2 mins now, switch off the flame and OUR SABUDANA KHEER IS READY TO SERVE!! if you want the consistency of the kheer more thick, cook the kheer for another 2-3 mins. FOR MORE SUCH RECIPES FOLL...

INGREDIENTS: Sabudana/साबूदाना  - 1 cup Peanut powdered/शेंगदाना - 3 tbsp Jeera/जीरा - 1 tsp Green Chilli/हरी मिर्च  - 2 Curry leaves/कड़ी पत्ता - 5/6 Sugar/चीनी - 3 tsp Salt/नमक - 1/2 tsp Lemon Juice/निम्बू का रस - 1/2 Method: Soak Sabudana overnight or atleast for 8 hours ( 1 cup sabudana soaked in 1/2 cup of water), in a bowl, add sabudana, powdered peanut and salt, mix well together heat a pan on medium flame and add  some oil/ghee, once the ghee/oil is hot enough, add jeera, let the jeera splutter,  add finely chopped green chilli, add curry leaves (optional) once these are all roasted, low the flame and add the sabudana and peanut mixture into the pan, mix everything well together, add sugar (optional),  cover with a lid for 30 seconds, after 30 seconds, turn off the flame and add lemon juice and our SABUDANA KHICHDI is ready to serve.

INGREDIENTS: Sabudana/साबूदाना वडा - 1 cup Boiled Potato/बटाटा - 1 Green Chilli/हरी मिर्च - 2 Peanut powdered/शेंगदाना - 3 tbsp Sugar/चीनी - 1 tsp Salt/नमक - 3/4th tsp Lemon Juice/निम्बू का रस  - 1 tsp Jeera/जीरा - 1 tsp METHOD: Soak the sabudana overnight. ( 1 cup sabudana soaked in 1/2 cup water), In a bowl, take 1 cup of sabudana add boiled and mashed/grated potato, add finely chopped green chillies add peanut powder (peanuts are first roasted and the powdered) add sugar and salt, add lemon juice  and finally add jeera mix everything well together once everything is well combined, make small vada heat oil in a pan to deep fry, once the oil is hot enough, fry the vada until golden brown in colour once the vadas are golden brown in colour, our Sabudana vada is ready to serve.

INGREDIENTS: BAJRA FLOUR/बाजरा - 1 cup RICE BATTER/चावल   - 1 cup SALT/नमक                   - 1 tsp WATER/पानी                 - as required to form batter. METHOD: IN A CONTAINER, ADD BAJRA FLOUR, ADD WATER, AROUND 4-5 TBSP, KEEPING STIRING UNTIL IT FORMS A SMOOTH PASTE LIKE CONSISTENCY, ADD WATER, IF NEED AND STIR TO AVOID LUMPS ONCE THE BAJRA FLOUR AND WATER IS WELL COMBINED, ADD THE RICE BATTER AND MIX WELL FINALLY, ADD 1 TSP SALT OR ACCORDING TO YOUR TASTE, THE BATTER IS READY NOW, TO MAKE DOSA, HEAT A TAWA, SPRINKLE WATER ON THE TAWA ONCE THE TAWA IS HOT ENOUGH, GREASE THE TAWA WITH OIL/GHEE, POUR GENEROUS AMOUNT OF THE BATTER ON THE TAWA, IF YOU LEAVE SOME SPOTS, POUR SOME EXTRA  BATTER ON THE REMAINING PATCHES APPLY SOME OIL/GHEE OVER THE DOSA ONCE THE DOSA LEAVES THE SIDES OF THE TAWA, THE DOSA IS COOKED DOSA IS READY TO SERVE FOR MORE SUCH RECIPES, ...

INGREDIENTS: Rava/रवा - 1 cup Ghee/घी  - 1/2 cup Milk/दूध  - 2 cups Water/पानी  - 1 cup Kesar/केसर - as required Sugar/चीनी - 1 cup/more according to taste Chironji/चिरोंजी - 2 tbsp Cardamom powder/इलाइची पाउडर - 1 tsp METHOD:  In a pan, dry roast rava for 2 mins on medium flame after roasting the rava, keep it aside In another pan, heat 3/4th cup of Ghee once the ghee is hot, add the roasted rava and mix well, mix well for 4/5 mins on medium flame until the colour of the rava changes into light brown, once you see the colour of the rava is light brown in colour, add Milk and stir until well combined, also add the kesar (which was soaked in milk)  once the mixture is well combined, add Sugar and mix well, Now add Chironji (optional) and mix well, Cover with a lid for 2/3 mins and cook it on medium flame, after 2/3 mins remove the lid and add Cardamom powder and mix well OUR SEERA IS READY TO SERVE! if you liked our recipe ...