Rajasthani Dal Puri

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  Welcome all of you to our blog today, we are going to tell you about Rajasthani Dal Puri, so let's start friends

Rajasthani Dal puri 

 Ingredients of Puri

To apply flour for Puri 

• Wheat flour - 400 grams (2 cups) • Curd - 2 tbsp 

• Parsley - 3/4 tbsp salt - As per taste  (3/4 tsp) oil - 1 tbsp. Of moong dal - 150 grams (3/4 cup) green chillies - 2 - 3 green coriander - clean and cut into thick (half small bowl) 

• ginger - 1  Inch long piece • Coriander - 1 teaspoon salt (half a teaspoon) oil as per taste  Fry 

Method: 

• Clean the moong dal, wash and soak it in water for 2 hours.  Wash the soaked moong dal once again, mix it with moong dal, green chillies, green coriander and ginger in the mixer without adding water or grinding it with very little water.  Add coriander powder and salt to the paste and mix well.  

• Sieve the flour in a vessel, and add curd, parsley, salt and oil to the flour.  With the help of lukewarm water, make a soft dough of Puri.  Cover the dough and keep it aside to set for half an hour. 

 • Take out a little flour from the dough and make a round dough.  Roll the poori on the chakla with a dough, spread one or one-half teaspoon of dal paste over it.  

• Put oil in a pan and heat it.  Taste the oil when it is hot (take out a little flour from the dough and press it by hand and pour it into the hot oil, if the dough rises quickly and floats above the bottom of the pan, the oil is hot enough.)  Pour the puri from the side, 

• The surface of the lentils should remain on the bottom side of the oil. When the lentils become light brown, after they swell, fry them till they turn brown.  Spread the napkin paper in a fried plate or plate.  Prepare all the puris in this way.  

• Your Rajasthani Dal Poori is ready.  Serve hot and eat Rajasthani Dal with Puri Matar Potato, Matar Paneer or any vegetable you like.

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Tomato Sauce Sweet

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  Welcome all of you to our blog today, we are going to tell you about the tomato sour sweet chutney, so let's start friends

Tomato Sour - Sweet Chutney

Ingredients: 

• Tomato - 10 (chopped) 

• Mustard seeds - 1/2 teaspoon 

• Ginger - 1/2 inch (ground) salt - 1/2 teaspoon tamarind juice - 1/2 cup sugar  - 5 teaspoons olive oil - 1 teaspoon

Method:  

• Heat a pan, add oil and then mustard seeds.  • When the grains start crackling, add ground ginger and cook for 2 minutes.  

• Now add chopped tomatoes and add salt over it. 

 • Now mix it and cover the pan.  Cook it for 5 minutes.  Then add sugar and then tamarind juice in the pan.  After covering it, cover the lid, cook the sauce and add half cup of water to it.  Cook the chutney until it is fully cooked and thick.  Test the sauce to see if it is sweet or not.

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chena kheer recipe indian

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 Welcome all of you to our blog today, we are going to tell you about Chena Kheer, so let's start friends

Chena Kheer 

Ingredients: 

Flower Cream Milk - 1 liter (to make Chena) 

• Flower Cream Milk - 1 liter (to thicken milk) Sugar - 1 cup (225 grams) 

• Powdered Sugar - 1 cup (40 - 50  Gram) 

• Lemon - 1 large saffron - 15 - 20 threads 

• Small cardamom - 4 - 5 pistachios - 7 - 8

Method: 

Take two separate utensils, put milk in one to thicken and in the other to make chena.  Make chena, extract the lemon juice and mix as much water in it.  After the milk starts to boil, take the milk off the gas, let the milk cool down a bit, that is, after keeping 3 - 4 minutes, stir it with a spoon, adding a little lemon juice, when the milk is completely cracked,  If the chenna and water starts to look different in the milk, then stop adding lemon juice, filter the chena in a cloth and pour cold water over it so that the taste of lemon does not remain in the chenna.  Remove the excess water by lifting the cloth from all sides and pressing it with your hand.  Chena is ready to make rasgulla.  Thicken the milk

• When the milk starts boiling for the kheer, reduce the flame and let it thicken, keep stirring the milk for a while so that the milk does not get under the pan.  Make cardamom powder and cut pistachios into small pieces.  When the milk is thick, add cardamom powder, saffron threads and powdered sugar and mix.  Make chena balls:.  Take out the chenna in a plate and mash the chena for 5 - 6 minutes, smooth it out. Remove the chena slightly from the chena, make small balls and keep it in a plate.  With this chenna, about 60 - 65 chenna balls are prepared and prepared. 

 • Put sugar in the cooker, add two and a half cups of water and keep it on the fire to make sugar syrup.  Sugar in water.  Cook till it dissolves well and comes to a boil.

• When the sugar comes to a boil, put the tablets made of chena, close the cooker, and after one whistle in the cooker, reduce the gas and cook it on low flame for 10 - 12 minutes.  Turn off the gas, after the pressure of the cooker is finished, take out the chena from the cooker and let it cool.  When the chena cools down, put it in thick milk and let it cook on low flame for 5 - 6 minutes.  

• Kheer is ready, - 

• Take it out in a bowl and decorate it with pistachios.  Keep the chena kheer in the fridge for 1-2 hours to cool down.  Serve and eat cold chenna pudding.