Shemrock Blog

GUJIA Recipes:

Ingredients :

500 gms maida (flour)
1kg khoya
3tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. (keep some more aside for deep frying)
200 ml water.
500 gms sugar.

Method:
Mix six tablespoons of oil with maida.
Using fingers mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly.
Keep adding water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Put the khoya in a deep-frying pan and fry to a light brown colour.
Add sugar into the khoya and mix well.
Add almonds and kismis.
Fry for a few minutes and remove from the fire.
Let it cool.

Roll out the kneaded dough into a chapati, thicker and smaller than a normal chapati.
Fill half the chapati with the khoya mixture, fold the chapati and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.

Deep fry these gujjias, a few at a time, till they are a deep golden brown.
Fry on a slow fire. When done, take them out with a sieve type ladle, draining the oil completely. Let them drain further on a spread out newspaper, till all the grease is soaked up. Store in an airtight glass jar.

visit for more Holi Recipes

Recipe of Meetha Chawal for Basant Panchami Festival

Ingredients

Basmati rice    500 gm

Almonds         20 pieces

Pista                20 gm

Kaju                20 gm

Kismis             20 gm

Khoya             250 gm

Lavang           10 pieces

Elaichi             10 pieces

Saffron            ¼ teaspoon

Kewra             400 gm

Sugar               100 gm

Ghee                100 gm

Water              7 glasses

Method

Soak the rice, badam and kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked rice in the boiling water and also some lavang and elaichi pieces. When the rice is done sieve it to drain excess water.

In a heavy bottomed pan put some ghee and add some more elaichi and lavang and fry for 2 minutes. In a pressure cooker put half of the cooked rice and then half of the sugar and then the remaining rice.

Cook over a low flame. Add the remaining ghee to the rice, occasionally stirring it. Cook for 25 minutes.

Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.

After the water has dried up add the khoya and cook for 15 minutes and take the vessel off the fire and put a silver foil over it. Totally it would take around 45 minutes to 1 hour for this preparation.

LOHRI RECIPES

Dry Fruit Chikki

Ingredients:

1. Badam 1 cup (chopped)
2. pista 1 cup (chopped)
3. cashew 1 cup (chopped)
4. jaggery ¼ cup (grated)
5. kesar-few soaked in milk
6. ghee 2 big spoons.

Method:

Grate jaggery.

Heat 2 big spoons of ghee in a kadai.

Put grated jaggery, mix well and melt nicely to a fine paste.

To this add kesar, badam, pista and cashew nuts & mix well until the mixture leaves the sides of the kadai.

Spread little ghee in a tray and pour the dry fruit mixture and spread evenly, cool it and cut it into pieces

Pinni

Ingredients:

1. 250 gms. wheatflour
2. 250 gms. ghee
3. 250 gms. sugar ground
4. 3-4 tbsp. milk
5. 1 tsp. cardamom powder

Method:

Melt ghee in a heavy pan.

Add, flour and cook on med/low flame.

Stir continuously, till med. brown.

When aroma exudes, and properly browned, take of fire.

Spread in a large plate.

Cool till a shade above room temperature.

Sprinkle cardamom powder and sugar.

Mix well. Sprinkle milk.

Mix again and form tight fist shaped pinnies.

This is done by taking some mixture and pressing in the fist.

Kurmura Ladoo

Ingredients:

1. 1/2 lb Puffed rice (murmura, churmura)
2. 1/2 lb Jaggery
3. 1/2 cup Roasted peanuts
4. 1/2 cup Dry coconut flakes
5. a few Cardamoms

Method:

Take a large cooking pan add jaggery and enough water till it gets immersed and boil till it forms to thick consistency.

To ensure that this syrup had reached the correct consistency, add a few drops into a bowl containing water and it shall solidify immediately.

Add puffed rice, roasted peanuts, dry coconut flakes and cardamom powder and stir in all the ingredients. Let it cool for a couple of minutes.

Grease your palm with oil or ghee and roll into balls.

Makki Ki Roti

Ingredients:

1. 2 cups Corn Flour (Makki ka atta)
2. Warm Water required for preparing the dough.

How to make Makki Ki Roti:

Knead the corn flour with warm water in a in a shallow tray.

Now put a square of polythene paper on the kitchen platform.

Put a balTake a part of the kneaded dough on the paper and cover with another piece of polythene.

Then press with the ball of your palm till it turns to be the size of a roti.

Remove the polythene cover and transfer the roti to a hot skillet.

Cook on low heat, turning till both sides are roasted.

Apply some ghe

Sarson Ka Sag

Sarson Ka Sag is a very popular recipe. Learn how to prepare Sarson Ka Saag by following this easy recipe.

Ingredients:

1. 1 kg Mustard Green (sarson finely chopped)
2. 1/4 kg Spinach Finely chopped
3. 1 cup Water
4. 2 Red chilies
5. 4 Garlic cloves (minced)
6. 2 cm piece Ginger (minced)
7. 2 tbsp Gram flour
8. 1 tbsp Butter
9. 2 Green chilies (minced)
10. Ghee
11. Salt to taste

How to make Sarson Ka Sag

Boil sarson and spinach in 1 cup of water until cooked.

Drain excess water and mash the vegetables. Keep aside.

Heat about 4 tbsp of ghee in a pan.

Add green chillies, garlic, ginger and broken red chillies.

Saute the spices till brown.

Now add the mashed vegetables and salt.

Make paste of the gram flour with a little water.

Add it to the above mixture.

Cook for about half an hour.

Top with 1 tbsp of butter.

Serve with makkai ki roti.

Sakkarai Pongal Recipe

“Sakkarai Pongal” is a popular dish made for TamilNadu’s most popular festival “PONGAL” (celebrated as Mahar Shankranthi in the North India).Its main ingredient is jaggery rich in Iron and therefore is a healthy but heavy food.It exists from the 17th century as PONGAL is a farmer’s festival.

Ingredients

1 cup raw rice
1/2 cup green gram dhal
1 cup milk
2 1/2 cups water
3 cups jaggery powdered (sugar)
4 tbsp ghee
2 tbsp cashewnuts
2 tbsp raisins
5 cardamoms powdered
2 cloves powdered
1 small piece nutmeg grated or powdered
A pinch of saffron

How to make Sakkarai Pongal

1. Roast dry the green gram dhal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms,cloves nutmeg and saffron.
10. Mix well.
11. Serve hot.

This sweet recipe is very common Sweet Pongal .

KARAH PARSHADA RECIPE

Ingredients:
5 Cups Rava or Coarsely Ground Wheat Flour or Mixture of Both
5 Cups Ghee
5 Cups Sugar

Method:
Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended well. No flavoring must be added. Serve hot.

LANGHAR KI DAL RECIPE

Ingredients:
2 Cups Whole Black Gram (Urad) Soaked In Water For 6 Hours
2 Tsps. Cumin Seeds
2 Tsps. Turmeric Powder
2 Tsps. Garam Masala
4 Onions, Chopped Fine
2 Tbsps. Ginger-Garlic Paste
1 Cup Ghee
Salt To Taste

Method:
Put all the ingredients (with 5 cups water) except ghee in a pressure cooker and cook till soft and blended. Pour hot ghee and serve with hot Tandoori Rotis or chapattis.

AALU GOBI KI SABZI RECIPE

Ingredients:
500 Gms. Cauliflower, Cut Into Large Pieces
6 Potatoes, Peeled And Quartered
1 Tbsp. Grated Ginger
1 Tbsp. Minced Garlic
3 Onions, Chopped Fine
3 Tomatoes, Chopped
1 Tbsp. Garam Masala Powder
1 Tsp. Turmeric Powder ½ Tsp. Cumin Seeds
2 Tbsps. Coriander Leaves, Chopped Fine
¾ Cup Oil
Salt To Taste

Method:
Heat oil and fry cumin seeds and onion till golden. Add ginger, garlic, tomatoes and cook till blended. Add cauliflower, peas and a little water. Add turmeric, Garam Masala, salt and cook covered on a slow fire till vegetables are done. Garnish with coriander leaves and serve.