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.

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.