Shemrock Blog

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.

Here are some yummy recipes for Diwali

BESAN LADDU

Ingredients:
500 gm besan, sifted
500 gm ground sugar
200 gm ghee
1 tsp green cardamom or elaichi , powdered

Preparation :
Heat the ghee until it smokes, then lower the heat. Add the besan and fry on a medium heat until it is of golden colour. Take it off the fire for two or three minutes and add the sugar.

When it is cooled to a comfortable temperature, grease your palms with ghee and form the mixture into balls.

Set aside to cool and harden. Store in air-tight containers.

MALPUA
Ingredients :
1 cup sugar
1-1/2 cups wheat flour
4 tbsp yogurt or curd
10-15 whole peppercorns
Milk
Water

Preparation :
Make a batter of all of these dry ingredients and the dahi, using 1/2 milk and 1/2 water till it is thick and of pouring consistency, similar to pancake or dosa batter. Whip till smooth. Add the 10 peppercorns. Keep aside and allow it to rise for about two hours.

Heat oil on medium flame. Drop large ladlefuls into the oil to form circles of 6-8 inches. Typically the dough will sink and line the bottom of the karhai and rise up in the shape of a disc. Fry till golden. Drain and pat off the oil. Serve with cream or garnished with pista. Serves five.
Mini Samosa
Here is the recipe of Mini Samosa that can add a salty flavour to your Diwali Sweets.
Ingredients
• 2 cups of all purpose flour (maida)
• 1 cup of vegetable oil
• Salt (depending upon the taste)
• moong daal (soak 6-8 hrs in Plenty of water with baking soda)
• 1 tbs red chili powder
• 1 tbs garam masala
• 1 tbs coriender powder
• 1 tbs salt
• tbs amchur
• 3-4 pinches asafoetida powder
• tbs cumin seeds
• Vegetable oil for frying
Method
• Grind the moong daal with minimum quantity of water.
• Add oil in heavy pan.
• Add cumin seeds, asafoetida powder and daal paste in it.
• Stir it properly. Add salt,garam masala,coriender powder,chili powder and amchur powder.
• Stir it until the mixture dried very well.
Preparation for cover
• Sieve all-purpose flour, add salt.
• Add vegetable oil (so that you can make bowls) and mix it very well.
• Then add small quantity of water and make smooth dough.
• Make small round rolls with dough.
• Roll it like chapatti (chapatti should be around 4-5 inches in diameter).
• Cut it into 2 equal halves along the diameter.
• Put small water along the diameter.
• Join and press together to make a cone.
• Place a tbsp. of filling in the cone and seal third side as above.
• Make five to six. Put in hot oil, deep fry on low to medium till light brown.
• Do not fry on high, or the mini samosas will turn out oily and soggy.
• Drain on rack or kitchen paper
• Serve hot with green chutneys.

Eid-ul-Fitr messages, sms, greetings

• May this Eid bring u all the happiness that u ever wished 4. Eid Mubarak!!

• When the sun has set,

• And the day is done,

       I’ll break this chain,
       But only one.
       By the end of Ramadan,
       This whole chain will all be gone!
       It’s time for Eid & lots of fun,
       Eid Mubarak to all & one!!

• Sending u warm wishes on “EID-al-Fitr”,
  Hope it brings ever joy and fun,
  May Allah grant all ur wishes,

       May ur path be always filled with roses.

• U fasted,u prayed,
  U have been good 4 a whole 30 days.
  So ur merciful ALLAH gave u a sign,
  Out came the moon in full shine.

       So lets celebrate & say-
       “Eid Mubarak,Bhaijaan!”

A very Happy Eid to all of you…