apple milkshake recipe, how to make apple milkshake recipe

apple milkshake recipe, Apple Milkshake Quick Milkshake Recipe, Homemade Apple Milkshake Recipe, apple milkshake recipe for kids, apple milkshake recipe without ice cream

author: dassana
recipe type: beverage
cuisine: world
prep time:
total time:
serves: 2-3
apple milkshake – quick and easy beverage
ingredients (measuring cup used, 1 cup = 250 ml):
  • 2 medium apples, 1 cup tightly packed chopped apples
  • 2 cups chilled milk
  • ¼ tsp cinnamon powder/dal chini powder (optional)
  • 2 to 3 tbsp sugar or add as required
how to make the recipe:
  1. peel, core and chop the apples. add them in the blender jar along ¼ tsp cinnamon powder and 2 to 3 tbsp sugar. the amount of sugar to be added depends on the sweetness of the apples. so add as required.
  2. with ½ cup chilled milk. blend all the ingredients till smooth.
  3. add the remaining 1.5 cups chilled milk and blend again.
  4. pour the apple milkshake in glasses sprinkled with cinnamon powder. you can also add some chopped apple.

how to make kulfi recipe

Kesar Pista Kulfi Recipe, malai kulfi recipe, mango kulfi recipe, Easy Malai Kulfi Recipe, best malai kulfi recipe, Homemade kulfi recipe

author: dassana
recipe type: dessert
cuisine: indian
prep time:
cook time:
total time:
serves: 2-3
kulfi recipe – easy to make kulfi with khoya (evaporated milk) and dry fruits.
ingredients (measuring cup used, 1 cup = 250 ml):
  • 3 cups full fat whole milk – 750 ml
  • 75 to 80 gms mawa/khoya/evaporated milk, about 3.5 to 4 tbsp
  • 2 tbsp to 3 tbsp organic unrefined cane sugar or regular sugar, adjust as required – i added 3 tbsp of unrefined cane sugar
  • 1.5 tbsp rice flour or 1 tbsp corn flour
  • 3 tbsp milk to dissolve the rice flour or corn flour
  • 20 shelled unsalted pistachios
  • 20 almonds
  • 4 cardamoms, powdered in a mortar-pestle
  • 1 tsp kewra water (pandanus or screw pine) or rose water or a drop of kewra essence or rose essence
  • 2 pinch of saffron, crushed
how to make the recipe:
  1. in a wide pan or kadai, heat milk on a sim or low flame for at least about 18 to 20 mins. the milk will reduce and thicken in this period of time.
  2. grate the khoya or crumble it very well. keep aside. powder the pistachios and almonds to a semi fine consistency in a dry grinder or in a mortar-pestle. keep both of them aside.
  3. crush the cardamom pods in a mortar-pestle and powder finely. discard the husks.
  4. dissolve the rice flour or corn starch in 3 tbsp milk. mix very well. keep aside.
  5. after 18 to 20 mins, add the sugar and stir.
  6. let the sugar dissolve and after 3 to 4 mins, add the rice flour paste or corn starch paste.
  7. keep on stirring after adding the paste, so that no lumps are formed.
  8. the whole mixture has to be lump free, so keep on stirring.
  9. after 4 to 5 mins, when the mixture has thickened, add the mawa/khoya, powdered almonds and pistachios along with cardamom powder.
  10. stir very well and just simmer for a minute or two on a low flame. keep on stirring so that the khoya/evaporated milk is distributed evenly.
  11. switch off the flame.
  12. add the kewra (pandanus or screwpine) water or rose water and crushed saffron.
  13. let the kulfi mixture cool.
  14. then pour the kulfi mixture in kulfi moulds or in serving bowls or in a tray.
  15. freeze the kulfi.
  16. once the kulfi is well set, unmould the kulfi sliding a butter knife at the edges. remove on a plate. slice the kulfi and serve immediately. you can also serve kulfi directly in the serving bowls or glasses.

how to make atta ladoo recipe

atta ladoo recipe, how to make atta ladoo recipe, whole wheat ladoo recipe and Easy Wheat Flour Laddu Recipe of churma ladoo recipe

author: dassana
recipe type: sweets
cuisine: north indian, punjabi
serves: 10 ladoos
ingredients (measuring cup used, 1 cup = 250 ml)
  • 1 cup whole wheat flour, 120 grams whole wheat flour/atta
  • ⅓ cup sugar or organic unrefined cane sugar (60 grams), powdered or ⅓ cup + 1 to 2 tablespoons powdered sugar, 60 grams
  • ⅓ cup ghee/clarified butter at room temperature or 65 grams
  • 1 tablespoon raisins, optional
how to make the recipe:
prep work:
  1. take ⅓ cup sugar in a dry grinder or a small blender.
  2. grind to a fine powder and keep aside.
roasting atta or whole wheat flour:
  1. take 1 cup whole wheat flour/atta in a kadai or a thick bottomed broad pan.
  2. keep the pan on a low flame or sim and begin to roast the whole wheat flour.
  3. you have to stir often while roasting the flour so that there is even roasting and browning.
  4. roast till the color changes and you get nutty aroma from the whole wheat flour. about 7 to 10 minutes on a low flame. timing will vary with the material, size and thickness of the pan.
  5. then add ⅓ cup ghee in the flour.
  6. begin to mix very well.
  7. keep on stirring and roasting this mixture for 3 to 5 minutes more. again here timing will vary with the material, size and thickness of the pan.
  8. do check the taste of the whole wheat flour and it should feel cooked. there should be no rawness in the taste.
preparing atta ladoos:
  1. switch off the flame. keep the pan down and add the powdered sugar.
  2. add raisins and mix very well with a spoon or spatula.
  3. break the sugar lumps if any in the ladoo mixture. the ladoos mixture has to be mixed very well.
  4. when the mixture is still hot and the heat is tolerable to you, take a heaped size portion of it in a spoon.
  5. use this portion to shape in to ladoos. the heat should be tolerable. if the heat is not tolerable, then wait for some minutes. don’t burn your hands.
  6. make medium sized ladoos from this whole mixture. in case, you are not able to form ladoos, then add a few teaspoons more of the ghee. mix well and then continue to shape the ladoos.
  7. once done, store them in an air-tight box or jar. in the cold months, these stay good for a month. but in hot weather, do refrigerate. serve atta ladoos when required.
notes
– atta ladoo recipe can be doubled or tripled. add more ghee if required while doubling or tripling the recipe.
– dry fruits of your choice can be added. you can chop them and add when you add ghee.
– if adding almonds, then separately roast them first. chop them and then add when you add raisins.

how to make vegetable masala khichdi recipe

homemade vegetable masala khichdi recipe and Masala Khichdi Recipe of Toovar Dal and Mixed Vegetable Masala Khichdi recipe and special khichdi recipe

author: dassana
recipe type: main
cuisine: north indian
serves: 2
ingredients (measuring cup used, 1 cup = 250 ml)
  • ⅓ cup broken rice or any regular rice
  • ⅓ cup moong dal/mung lentils
  • 1 tbsp ghee
  • ½ tsp cumin seeds/jeera
  • 1 small to medium tej patta
  • ½ inch cinnamon/dalchini
  • 2 cloves/lavang
  • 2 green cardamoms
  • 1 medium onion, chopped or ⅓ cup chopped onion
  • 1 tsp ginger garlic paste or 3 to 4 medium garlic and ½ inch ginger, crushed to a paste in mortar-pestle
  • 1 small to medium tomato or ¼ to ⅓ cup chopped tomatoes
  • 1 or 2 green chilies, chopped
  • 1 to 1.25 cups mixed chopped veggies
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp red chili powder/lal mirch powder
  • a pinch of asafoetida/hing
  • 2 cups water
  • a few chopped coriander leaves for garnish, optional
  • salt as required
how to make the recipe:
  1. take rice and moong dal in a bowl. rinse with water for a couple of times. drain and keep aside. also chop the veggies and keep aside.
  2. heat 1 tbsp ghee or oil in a pressure cooker.
  3. add the following garam masala or whole spices – ½ tsp cumin seeds, 1 small to medium tej patta, ½ inch cinnamon, 2 cloves, 2 green cardamoms. saute till the spices crackle and become fragrant.
  4. add ⅓ cup chopped onion and saute them till they turn translucent.
  5. add 1 tsp ginger garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
  6. add ¼ to ⅓ cup chopped tomatoes and 1 to 2 green chilies (chopped). saute for a minute or two.
  7. then add 1 to 1.25 cups mixed chopped veggies along with ¼ tsp turmeric powder, ¼ tsp red chili powder and a pinch of asafoetida. for a more spicy khichdi, add ½ tsp red chili powder. saute for a minute.
  8. add the rice and moong dal. mix the rice and moong dal with the rest of the ingredients.
  9. add 2 cups water. this much amount of water gives a khichdi which has a consistency not like a porridge, but not even dry like a pulao. for a more liquid consistency, you can increase the amount of water to 2.5 to 3 cups.
  10. season with salt. pressure cook for 14 to 15 minutes or for 7 to 8 whistles. when the pressure falls down on its own, remove the lid.
  11. serve vegetable masala khichdi hot drizzled with a teaspoon of ghee if you prefer. accompany a side veggie salad, raita, pickle or plain curd by the side. you can garnish with a few chopped coriander leaves if you want.

how to make tomato biryani recipe

 

 

 

Homemade tomato biryani recipe and Tomato Biryani Recipe and Thakkali Biryani-Sunday Lunch Recipe of Tomato Biriyani Easy Rice Cooker Recipes

author: dassana
recipe type: main
cuisine: south indian cuisine
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
  • 1 cup seeraga samba rice, 200 grams (can use basmati rice instead)
  • 150 grams tomatoes or 2 large tomatoes or 1 cup chopped tomatoes or ½ cup tomato puree
  • 2 tablespoon oil (sesame oil, peanut oil or sunflower oil)
  • 35 grams onions or 1 small onion or ¼ cup thinly sliced onions
  • 1 teaspoon ginger-garlic paste
  • 1 green chili, chopped
  • 1 tablespoon chopped coriander leaves/dhania patta
  • 1 tablespoon chopped mint leaves/pudina patta
  • ¼ teaspoon turmeric powder/haldi
  • ¼ teaspoon red chili powder/lal mirch powder
  • ½ teaspoon coriander powder/dhania powder
  • ¼ teaspoon garam masala powder
  • 1 medium potato, chopped in small cubes
  • ⅓ cup green peas/matar, fresh or frozen
  • ½ cup thick coconut milk
  • 1.5 cups water
  • salt as required
whole spices:
  • 1.5 inches cinnamon/dalchini
  • 3 green cardamoms/hari elaichi/choti elaichi
  • 3 cloves/lavang
  • 1 small to medium sized tej patta
  • ½ teaspoon cumin seeds/jeera
  • ½ teaspoon fennel seeds/saunf
  • a small tiny piece of stone flower/pathar phool, optional
  • 1 or 2 strands of mace/javitri
how to make the recipe:
prepping:
  1. rinse a couple of times and then soak 1 cup seeraga samba rice in water for 30 minutes. you can even use basmati rice or sona masuri rice. after 30 minutes, drain the rice of all the water and keep aside.
  2. meanwhile, rinse and chop the tomatoes. add them in a blender or grinder jar.
  3. blend to a smooth puree. if you do not have a blender or grinder, then you can even mince or grate the tomatoes.
  4. remove and keep the whole spices aside.
  5. slice one small onion thinly and keep aside. also chop one green chili.
preparing tomato biryani:
  1. heat 2 tablespoons oil in a thick bottomed pot or pan. please do use a thick bottomed pan, otherwise there are chances that the rice can get browned or burnt from the bottom.
  2. add all the whole spices and saute them till they crackle and turn fragrant.
  3. now add ¼ cup sliced onions. saute onions till they begin to get golden.
  4. add 1 teaspoon ginger garlic paste. mix well.
  5. then add 1 tablespoon chopped coriander leaves, 1 tablespoon chopped mint leaves and 1 green chili (chopped). mix well.
  6. add the tomato puree. if using ready tomato puree, then add ½ cup tomato puree. mix again.
  7. now add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala powder.
  8. mix the masalas very well with the mixture of tomato puree and other ingredients .
  9. stir and saute for 2 minutes.
  10. now add ¾ to 1 cup of chopped veggies. i used green peas and potatoes. mix again.
  11. add the rice. mix the rice with the rest of the tomato masala gravy.
  12. add 1.5 cups water.
  13. then add ½ cup thick coconut milk and salt as per taste. mix very well.
  14. cover the pan with a tight fitting lid and cook on a slow flame for 18 to 20 minutes or until the rice is cooked and all the water is absorbed.
  15. once done, remove the lid. then gently fluff the rice.
  16. serve tomato biryani hot with some pickle or raita of your choice.

veg bonda recipe how to make veg bonda recipe

how to make veg bonda recipe

veg bonda recipe

how to make veg bonda recipe, homemade Vegetable Bonda Recipe, bonda recipe south indian style, Mixed Vegetable Bonda Recipe

author: dassana
recipe type: snacks
cuisine: south indian
serves: 3 to 4
ingredients (measuring cup used, 1 cup = 250 ml)
veg bonda stuffing:
  • for cooking veggies
  • 50 grams green peas/matar, ⅓ cup green peas
  • 50 grams carrots/gajar, ⅓ cup chopped carrots, 1 small to medium sized carrot
  • 150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes
  • 1.5 cups water for pressure cooking
  • for tempering:
  • ½ tablespoon oil (can use sunflower oil, peanut oil or sesame oil)
  • ¼ teaspoon mustard seeds/rai
  • ¼ teaspoon urad dal/husked split black gram
  • 1 or 2 green chillies, chopped
  • 1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger
  • 1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves
  • a pinch of asafoetida/hing
  • ⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder
  • salt as required
  • ½ teaspoon lemon juice, optional
  • 2 tablespoons chopped coriander leaves
for veg bonda batter
  • ¾ cup besan/gram flour
  • 3 tablespoons rice flour/chawal ka atta
  • a pinch of turmeric/haldi
  • a pinch of asafoetida/hing
  • ¼ teaspoon red chilli powder/lal mirch powder
  • salt as required
  • ⅓ cup water or add as required
  • pinch of baking soda
other ingredients:
  • oil for deep frying
how to make the recipe:
preparing veg stuffing:
  1. take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker. also add 1.5 cups water.
  2. pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan.
  3. drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days.
  4. when the veggies are still hot or warm, mash them with a potato masher.
  5. heat ½ tablespoon oil in a frying pan. first add ¼ teaspoon mustard seeds.
  6. when the mustard seeds begin to crackle, then add ¼ teaspoon urad dal.
  7. allow urad dal to get golden.
  8. once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped.
  9. next add ⅛ tsp turmeric powder.
  10. on a low flame stir and mix well.
  11. then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well.
  12. season with salt as required. mix again very well.
  13. saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes.
  14. switch off the flame. add ½ teaspoon lemon juice. mix well. check the taste and add more salt if required.
  15. now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas.
preparing batter for bonda:
  1. in another bowl, take ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required.
  2. add ⅓ cup water and make a thick flowing batter.
  3. whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required.
  4. now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside.
assembling and frying veg bonda:
  1. make small to medium sized balls from the veggie stuffing.
  2. also heat a kadai or a pan with oil for deep frying. check a small drop of batter in the oil. if it comes up gradually but steadily, then the oil is ready for the bondas to be fried.
  3. now take the veggie ball and dip it in the batter. gently coat it with the batter.
  4. place it gently in the hot oil.
  5. this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai.
  6. on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side.
  7. fry till crisp and golden all over.
  8. remove with a slotted spoon.
  9. drain on kitchen paper towels to remove extra oil. prepare all veg bondas this way.
  10. serve veg bonda hot with coconut chutney or tomato ketchup.

badam kaju katli recipe how to make badam kaju barfi recipe

how to make badam kaju barfi recipe

badam-kaju-katli-recipe

 

Easy Almond cashew burfi Recipe of Badam Cashew Burfi Recipe and Easy Diwali Sweets Recipes or homemade Badam Cashew Burfi Recipe

author: dassana
recipe type: sweets
cuisine: indian
serves: 250 grams
ingredients (measuring cup used, 1 cup = 250 ml)
  • 82 grams cashews, ½ cup cashews/kaju
  • 95 grams almonds. ½ cup almonds/badam
  • 100 grams sugar, ½ cup sugar
  • ¼ cup water
  • 1 teaspoon rose water or ¼ to ½ teaspoon cardamom powder/chotti elaichi powder.
  • 6 to 7 rose petals (optional)
how to make the recipe:
roasting & grinding:
  1. heat a pan first. then add ½ cup almonds.
  2. on a low flame, roast the almonds for a minute stirring at times.
  3. then add ½ cup whole cashews.
  4. now roast both the almonds and cashews for 2 minutes on a low flame. switch off the flame and remove the pan and keep on the counter. we just need to lightly roast both the almonds and cashews. no need to brown them. now let the badam and kaju cool down at room temperature. you can let them cool in the same pan or remove them in a plate/tray and then let them cool.
  5. when the almonds and cashews cool down, add them in a grinder jar or coffee grinder. also add 6 to 7 dried rose petals (optional). using the pulse option, grind and check. pulse or grind for a few seconds, then check. we need to get a fine powder, but dry. there should be no oil releasing from the almonds or cashews. so do make sure you don’t over do the grinding process as oil should not release from the almonds and cashews. some coarse bits of both almonds and cashews are fine. if you want, then you can also sieve the ground powder and keep aside. use a medium fine sieve and not a fine one to sieve the powdered almonds & cashews. keep aside.
  6. grease the back of a baking tray or back of a plate or a rolling board evenly with some oil. you can use sunflower oil. you can also grease with ghee if you want.
preparing katli mixture:
  1. take ½ cup sugar and ¼ cup water in a thick bottomed pan or kadai.
  2. also add 1 teaspoon rose water. if you do not have rose water, then you can also add ¼ to ½ teaspoon cardamom powder.
  3. keep on low flame and let the sugar dissolve in the water. stir with a spatula, so that the sugar gets dissolved in water. there is no consistency in the sugar syrup like one string or two string. just let the sugar dissolve in the water and then proceed with the next step.
  4. when the sugar completely dissolves in the water, then add the almond-cashew powder.
  5. begin to mix and stir the mixture on a low flame.
  6. keep on stirring the mixture while its cooking. if there are lumps then break the lumps as you stir and continue to stir.
  7. the mixture would start thickening and almost come together. it will also leave the sides of the pan. when it starts coming together in one form and clings to itself, then its time to remove it. the dough will also look like a very very soft dough. another way of checking is taking a small piece of the dough and form into a ball. the ball should not stick to your fingers and be smooth.
  8. place the entire almond cashew dough on a work surface or a plate or bowl. don’t even bother to scrape the edges from the pan, as they are chewy. let this mixture cool down a bit, till you can handle the heat while kneading it.
kneading, rolling and slicing:
  1. then rub your palms generously with oil and begin to knead the mixture while its still hot. alternatively, you can also add 2 to 3 teaspoons oil to the dough and then knead.
  2. knead the dough lightly. don’t over do as this will release oil from the almonds & cashews. remember the dough should be hot while kneading. in case the dough is soft, then add a teaspoon of some milk powder. if the dough looks dry or dense, add a teaspoon of milk to soften it.
  3. flatten the dough and place it on the greased plate or tray. you can also place it on a large butter paper. the almond-cashew dough should still be hot or warm when you start rolling it. as it cools it will harden more and becomes difficult to roll.
  4. gently roll a bit with a rolling pin to make it slightly even.
  5. to smoothen the top, place butter paper or aluminium foil on top and roll more. this will smoothen the top and the badam kaju katli will have a smooth appearance. the almond-cashew dough can also be rolled between two butter papers.
  6. roll to get a thickness of about 3 to 5 mm. let the rolled almond-cashew dough cool completely.
  7. once cooled completely, slice the almond-cashew dough into squares or diamond shapes.
  8. using a butter knife gently remove the badam kaju katli pieces from the bottom, taking care that they do not break.
  9. remove and arrange badam kaju katli on a plate. serve badam kaju katli immediately or store them in air tight container.

til gud ke ladoo recipe sesame seeds jaggery ladoo recipe

how to make til ladoo recipe

til-ladoo-recipe

How to make Til Aur Gur Ke Ladoo recipe and Til Gud Ladoo Recipe of Sesame seeds ladoo recipe and Coconut Til Ladoo Recipe, homemade til ladoo recipe

author: dassana
recipe type: sweets
cuisine: north indian
serves: 14 to 15 ladoos
ingredients (measuring cup used, 1 cup = 250 ml)
  • 145 grams organic unpolished or unhulled white sesame seeds or 1 cup organic unpolished white sesame seeds/safed til
  • 40 grams organic raw peanuts or ¼ cup peanuts/moongphalli
  • 20 grams desiccated coconut or ¼ heaped cup desiccated coconut/nariyal ka boora
  • 100 grams organic jaggery powder/gud, ½ cup heaped organic jaggery powder or grated jaggery
  • ½ teaspoon cardamom powder
how to make the recipe:
  1. before you begin, take the sesame seeds in a plate or tray. pick them if there are any small tiny stones. then heat a thick bottomed pan. keep the flame to low or medium and add 1 cup unpolished white sesame seeds.
  2. on a low flame or sim, stirring often roast the sesame seeds.
  3. the sesame seeds should become crunchy. so do roast well. you will also hear their crackling and popping sound when being roasted.
  4. roast for 4 to 5 minutes on a low flame. taste a few seeds and they should be crisp and crunchy. then remove them in a plate or tray.
  5. in the same pan, add ¼ cup peanuts.
  6. stirring at intervals, begin to roast the peanuts..
  7. keep on roasting till the peanuts become crunchy. the peanuts should not have even a bit of rawness in them. they should be roasted very well. just cool and taste a few peanuts. you should not feel even a bit of hardness or rawness while eating them. if yes then continue to roast for some more minutes. you can even roast the peanuts in an oven. remove the peanuts also and keep aside.
  8. now add ¼ heaped cup desiccated coconut. switch off the flame.
  9. roast the coconut with the flame being switched off.
  10. roast till you get a light golden color.
  11. remove the roasted coconut in the same plate in which the peanuts were kept. or you can keep all three – sesame seeds, peanuts and coconut in one plate. let them cool down or become warm
  12. now add them in a grinder jar.
  13. add ½ cup heaped jaggery powder and ½ teaspoon cardamom powder.
  14. run grinder or mixer for a few seconds and then stop. check the consistency. scrape the sides and add in the jar. you can also use the pulse option in your grinder.
  15. continue in the same way, till you get a consistency in the mixture, where a bit of oil releases from the sesame seeds, peanuts and coconut. take a small portion of the mixture in your hands and then press. it should hold shape and not crumble. don’t grind at one stretch or grind too much as then much oil will be released from the mixture.
  16. now remove the ladoo mixture in a plate or tray.
  17. now take a small portion of the ladoo mixture in your palms and begin to shape it into ladoos.
  18. make ladoos with the rest of the mixture. this recipe yields 14 to 15 til ladoos. the recipe can be easily doubled or tripled. store the sesame jaggery ladoos in an air tight jar. if living in a warm or humid place, then keep the jar in the fridge. if living in a cool or cold climate, then you can keep at room temperature.
  19. serve til ladoo as a sweet snack.

whole wheat veg momo recipe

how to make whole wheat veg momos

whole-wheat-veg-momo-recipe

veg momos recipe, how to make vegetable momos recipe, Healthy Momos recipe, Wheat Flour Veg Momos Recipe

author: dassana
recipe type: snacks
cuisine: nepali, world
serves: 12 to 14 medium sized momos
ingredients (measuring cup used, 1 cup = 250 ml)
for outer cover of veg momos:
  • 1 cup whole wheat flour/atta
  • ¼ cup water + 3 tablespoons water
  • ¼ tsp salt or add as required
for the veg momos stuffing:
  • ⅓ cup finely chopped or grated carrot/gajar
  • ⅓ cup finely chopped or grated cabbage/patta gobhi
  • ⅓ cup finely chopped or grated capsicum/shimla mirch/green bell pepper
  • ¼ cup finely chopped or grated onions or spring onions
  • 1 teaspoon finely chopped ginger/adrak
  • ⅛ teaspoon turmeric powder/haldi
  • ¼ teaspoon red chilli powder/lal mirch powder
  • ½ teaspoon coriander powder/dhania powder
  • ½ teaspoon cumin powder/jeera powder
  • ¼ to ½ teaspoon black pepper powder/kali mirch powder
  • some oil for greasing steamer pan
  • 2 to 2.5 cups water for steaming
how to make the recipe:
preparing the outer cover of momos:
  1. take the 1 cup whole wheat flour and ¼ teaspoon salt in a mixing bowl.
  2. add water in parts. i added overall ¼ cup water + 3 tablespoons water.
  3. mix and then knead to a soft dough.
  4. cover the dough and keep aside for 30 minutes.
for the veg momos stuffing:
  1. finely chop or grate all the vegetables. you will need ⅓ cup finely chopped carrot, ⅓ cup finely chopped cabbage, ⅓ cup finely chopped capsicum and ¼ cup finely chopped onions or spring onions. take the veggies in a mixing bowl.
  2. add 1 teaspoon finely chopped ginger.
  3. next add the following spices – ⅛ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin powder and ¼ to ½ tsp black pepper powder.
  4. season with salt. mix everything very well. keep aside.
  5. grease the steamer pan very well with oil and keep aside.
shaping veg momos:
  1. divide the dough in small or medium sized balls.
  2. sprinkle some flour on a dough ball.
  3. roll each dough ball into a thin circle of about 4 to 5 inches in diameter. try to get the edges to be thin and the center to be thick.
  4. apply water with your finger tip or with a small pastry brush towards the circumference edge.
  5. place 2 to 3 tablespoons of vegetable stuffing in the center.
  6. lift one side of the edge and start to pleat.
  7. start folding and forming the pleats one by one.
  8. towards the end, join the pleats in the center.
  9. prepare all momos this way and keep them covered under a moist napkin. till you are ready to steam them. i kept them directly in the greased pan and covered with a moist cloth while shaping and folding other momos. keep some space between them so that they don’t touch each other
steaming veg momos:
  1. heat 2 to 2.5 cups water in a steamer or in an electric cooker or in a pressure cooker. let the water come to a boil. place the pan with momos in the steamer. * check notes on how to steam the momos in idli pan or pressure cooker.
  2. steam momos for 10 to 12 minutes. don’t overdo the steaming, as the dough becomes dense and dry. the steaming time may vary upon the thickness of momos’ cover and the size of momos. if you make small momos, then 6 to 7 minutes is fine for steaming.
  3. when you touch the momo then dough should not feel sticky to you. this means they are done and the momos will have a glossy look. time of cooking momos varies from intensity of the flame and kind of pan and the steamer you are using.
  4. once done, then serve whole wheat veg momos with a spicy sauce like schezwan sauce or tomato-chili sauce or chili sauce. you can also serve it with red chilli garlic chutney. momos go very well with a spicy sauce.
notes
to steam the momos in a pressure cooker – heat about 2 cups water in the pressure cooker. place the momos in a pan inside the cooker. remove the vent weight/whistle and steam the momos for 10 to 12 mins. if not done, then steam for a few more minutes. the water should not come in contact with the momos.
to steam in an idli pan – proceed same way, you make the idlis. heat water in the pan. grease the idli moulds with oil. place the momos on the idli moulds. place the moulds in the pan and steam the momos.