Stuffed Green Chillie

INGREDIENTS :-

            Green pepper - 250 g potatoes 4 (medium size), steamed, turmeric -1 \ 2 tsp coriander powder - 2 tsp red chilli powder - 1 \ 2 teaspoon cumin -1 \ 2 teaspoon, Saunf -2 Spoon, Amchur -1 \ 2 tsp, asafoetida - 1 pinch,  salt to taste, oil - 1 tbsp. 








METHOD :-
         First of all, wash all the chillies and make a cut in middle, along the length carefuly, so that they dont get divided into two halves. Now keep them aside.

      Mash all the potatoes after peeling them off. Mix all the spices in it and stuff it into chillies. after stuffing, fry the chillies in cooking oil, after adding heeng and Jeera to the oil. Keep mixing on medium flame. Another stuffed Vegetable is ready.. 

AAlu ka Paratha

INGREDIENTS : - 
FOR MAKING AALU KA  MASALLA  
            Alu - 1/2 kg boiled, chopped thin green chillie -5-6, coriander powder - 2 tsp, Cumin - Spoonful, Saunf - 1 tsp, Turmeric -1 / 2 tsp, red chilli powder - 1.5 to 2 tsp, Asafoetida(heeng) -1  pinch, Hara dhania (thin sliced) - ​​2 tsp, salt as per taste, Oil - 1 teaspoon for roasting.
FOR MAKING PARATHA : -
Wheat flour - about 1.5 kgs, Salt as per Taste, Ghee.

METHOD : - 
                                                                 Mash potatoes finely with hand. Fry green chillies first, then add haldi and immediately put mashed Potatoes and mix them. Then add all the remaining spices. put hara dhaniya in the last. finally mix them .. AAlu masala is ready. let it cool. now  knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough.  now take as muc amount of Ata you need to make a Roti, and stuff masala between it and Bake it on the Tawa.  Apply ghee on both sides of Stuffed Roti(Paratha). All time facourite Aalu ka paratha is ready. Serve with Diifrent Chutney

Tips #5

1. while rainy seaons, viral fever cases increase many fold, hence use lemon regularly to prevent urself.
2. have lemon tea every morning 
3. put some drops of lemon in daal to make it tasty and healthy.
4. in case of gas problems, drink half glass water mixed with rocksalt(1/2 teaspoon), and lemon juice.

Stuffed Ladyfinger (Bhindi)

INGREDIENTS : -
               Lady Finger -250 Gm , Red chillie powder - 1 spoonfull , Dhaniya Powder - 2 spoonful , Haldi Powder -1\2 spoon  , salt - as per taste , lemon juice - 1 spoon full, Besan (roasted) - 2 spoonful , Zeera  -1 Spoonful , Saunf - 1 Spoon  , Heeng  - 1 pinch.

FOR FRYING : -
              Oil -1 big Spoonful , Zeera -1\2 spoonful, Heeng - 1 pinch          
PROCEDURE : -

1.  First of all, wash and clean the ladyfinger, now cut them in middle, along the length. Now mix all the ingredients,and stuff them into the ladyfingers. thereafter Fry all of them in medium flame, keep in mind they don't get over-fried  /Another Stuffed Vegetable is ready

Tips #4

1. While making Daal, apply some ghee around the mouth of the container, Daal will not come out of container while boiling.
2. dont waste the left over daal of overnight. mix it wiith atta, to make delicious Parathas.
3. in case of dirty mirror, sprinkle some water on it and clean it with dry newspaper. it'll be of great help.
4. the water which comes out of cucumber while mashing can be used for making Aata. it gives Rotis taste.

Stuffed Karela(BItter Melon)

Ingredients :-
                 Bitter melons (karele) - 250 Gm medium sized ; oil - 2 big spoon ; Cumin(Jeera) - 1 teaspoon ; Heeng  -1 pinch ; haldi Powder - 1\4 teaspoon ; Saunf  -2 teaspoon ; Dhaniya Powder -2 Teaspoon , Leamon Juice -2 teaspoon or Amchoor powder -1 teaspoon , Red chillie powder -1 teaspoon ; Salt - as per taste.

Method :-
                 First peel off the bitter melon, then cut it in middle and make it hollow from inside. Now mix the peel off(Chilka) and the inner mass(guda) with salt and keep it for 3-4 hours. after it, rinse them with clean water. Heat 1 spoon oil in a pan, fry 1/2 spoon Cumin (Zeera) add heeng to it. Then add Saunf nd Haldi before adding Kerela peel-off(chilka) to it. fry it for 2-3 minutes, then turn off the stove. after cooling the Masala, fill it in the Bitter Melon(Karela) and close them caarefully such that no Masala gets out. Now boil 1 spoonfull of oil in pan, 1/2 spoon Zeera, then fry Karelas in them, in medium flame. Delicacies are ready.

Modak and Besan ke laddu

         

वक्रतुण्ड महाकाय  सूर्यकोटि समप्रभ निर्विघनम कुरूं में  देव सर्व कार्येषु सर्वदा 

Ganesh chaturthi nazdeek  ho aur midak and besan ke ladduon ka jikra na ho, aisa ho hi nahi sakta..kyunko Ganeshji ko dono hi bahut priya hain.. Here's the receipe of making Modak and Besan ke laddu

BESAN KE LADDU - 

       INGREDIENTS  :-
                    Besan -1/2 Kg , Sugar - 3/4 Kg (fine) , Kismis -1 Big spoon  , Cashew nut - 15- 20(in pieces) , cardamom powder -1/2 spoon ,  Ghee - 3 big spoon 

                 

    METHOD :-  

                 first of all pour ghee in frying pan,and fry besan in it. when done, mix all other ingredients and sugar and let it cool. Then design laddus as per your choice and present it to Ganesh ji.






  MODAK -
       INGREDIENTS  : -
                  Rice flour - 500 Gm , Ghee  - 1 Big Spoon

   INGREDIENTS FOR FILLING : -
                 Jaggery (Gurh) -300 Gm , Coconut Powder -200 Gm , Seasame seeds - 2 Spoon, Cashewnut - 25 to 30( in pieces ), Kismis -35 to 40, Cardamom - 1 spoonful, Ghee - 3 Big Spoon (for liquifying the Jaggery), Chironji nut - 1 Spoonful , Ghee - for frying the Modak.

 METHOD : -
             First of all add a big spoonful of ghee in the Flour and mix thoroughly. Now knead the dough for about 5 to 6 minutes until you get a smooth, pliable dough.  Cover the dough with a damp cloth and allow to rest.  Now heat ghee in a frying pan, put jagerry n it and keep stirring till it becomes a liquid mass. now add coconut powder and Til (sesame seeds) and mix it for two minutes. then add other ingredients and mix. this will result in formation of a semi solid masala. Leave it to cool itself. now make little Bags of flour and fill them with masala created above. when finished with making all those, fry them in ghee and serve to Ganesh ji.