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Chawal ke laddu, chawal ki pinni recipe, chawal aur gur ki pinni,

Ingredients :
Rice flour (चावल का आटा ) - 1.25 cup (200 gms)
Jaggery (गुड़ ) - 1 cup ( 200 gms ) (Crumbled)
Sesame seeds (तिल ) - Less than 1 cup (100 gms)
Grated Dry Coconut (सूखा नारियल) - 1 cup (50 gms)
Ghee (घी ) - 2 tbsp
Green Cardamom powder (इलाइची पाउडर ) -1/2 tsp

How to make Chawal gur ladoo :
1. Put the rice flour in a wok. Turn on flame,stir and roast the flour on medium flame for 10 minutes ,till color change. Turn off flame. Take out flour , keep in separate bowl.
2. Add sesame seeds to the wok. Stir and roast till puffy and changed in color on medium flame for 2 minutes.
3. Once roasted, pour the sesame seeds on flour.
4. To make jaggery syrup, take crumbled jaggery. Add water.Turn on flame. Cook until jaggery dissolves in water then for 1 more minute.
5. To check, pour few drops in bowl, as it cools stick between fingers. There should be no thread.Syrup is ready. Turn off flame.
6. Keep rice flour, sesame seeds, grated dry coconut, green cardamom powder. Mix all ingredients well.
7.Strain and add jaggery syrup in it.Mix it. Add ghee, Mix all well.
8. Grease hands with ghee. Lift a little mix and bind it, make ladoos.

Serving :
9. Winter special Chawal Gur ladoo are ready. 12 ladoos are ready with this quantity of mix. Once cool keep it in air tight containera and relish for 1 month.

Stuffed Brinjal Curry, eggplant masala curry, Stuffed brinjal masala, Bharli Vangi Recipe

Ingredients
Eggplant (बैंगन ) - 8 ( 250 gms )
Oil (तेल ) - 2 to 3 tbsp
Green Coriander ( हरा धनिया ) - 2 to 3 tbsp (finely chopped )
Fresh Coconut (ताज़ा नारियल ) - 2 to 3 tbsp (grated )
Sesame seeds (तिल ) - 2 tbsp
Roasted Peanuts (भुनी मूंगफली ) - 2 tbsp
Coriander powder (धनिया पाउडर ) - 2 tsp
Fennel powder (सौंफ पाउडर ) - 2 tsp
Cumin seeds (जीरा ) - 1 tsp
Turmeric powder (हल्दी पाउडर ) - 1/2 tsp
Red chili powder (लाल मिर्च पाउडर ) - 1/2 tsp
Mango powder (आमचूर पाउडर ) - 1/2 tsp
Ginger paste (अदरक पेस्ट ) - 1/2 tsp
Green chilies (हरी मिर्च ) - 2 (finely chopped )
Asafoetida (हिंग ) - 1/2 pinch
Garam masala (गरम मसाला ) - 1/4 tsp
Salt (नमक ) - Less than 1 tsp (or to taste )

How to make Stuffed Baingan in cooker:
1. Heat pan. Add cumin and sesame seeds, roast until they change color. Take out.
2. Slightly roast this freshly grated coconut. Turn off flame.
3. Take roasted peanuts,rpasted coconut in jar with spices. Coarsely grind all. Take out in plate.
4. To it add coriander powder,fennel seeds powder,ginger paste,turmeric powder, red chili powder,dry mango powder,finely chopped green chili with seeds removed.
5. Add garam masala,salt Mix all ingredients till they blend well.
6. Take few small eggplants, cross cut them. Fill the masala with a spoon.Press it well. Stuff all likewsie.
7. Put cooker to heat, add oil once rightly hot, add cumin seeds,asafoetida. Add leftover masala to it. Slightly roast it.
8. Add stuffed eggplant.Mix the eggplant well in the spices. Add 1/2 or 3/4 cup water to it. Keep gravy consistency as desired.
9. Close the lid of the cooker.Increase the flame. Cook until a single whistle. Then Turn off flame. Wait till the pressure escapes from the cooker.
10.Eggplant is ready, Sprinkle a little green coriander over it. Take out the the eggplant in a plate. Pour the gravy over the eggplant.

Serving :
11.Stuffed baingan in cooker is ready.Garnish with a little green coriander.You can serve it Chapati, paratha, naan or rice. 

Poha Recipe, Steamed Poha, Bhap ke pohe, Street Style Poha, Indorie Poha, Street food Poha

Ingredients:
Flattened Rice (पोहा ) - 2 cup ( 150 gms )
Namkeen Sev (नमकीन सेव ) - 1/2 cup
Roasted Peanuts (मूंगफली के दाने ) - 1/3 cup
Coriander leaves(हरा धनिया ) - 1 to 2 tbsp (finely chopped)
Curry Leaves (करी पत्ता ) - 15 to 20
Lemon (नींबू ) - 1
Turmeric Powder (हल्दी ) - Less than 1/4 tsp
Oil (तेल ) - 1 tsp
Sugar (चीनी ) - 2 tsp
Salt (नमक) - More than 1/2 tsp or to taste
Green chili (हरी मिर्च ) - 2 (finely chopped )
Black Mustard - (सरसों के दाने ) - 1/2 tsp

Direction
Getting Ready:
1. Take 2 cup poha of medium thickness in a mixing bowl. Wash and soak it, then drain out water. Wash again then drain water instantly.Do not keep the poha in water for long.Keep 1 tsp water, It helps poha to puff up.

Making:
2. Add 2 tsp sugar, little more than 1/2 tsp salt, Less than 1/4 tsp turmeric powder. Mix all ingredients well. Add half a lemon's juice i.e 2 tsp juice to the poha, mix well.Keep it aside for 5 minutes,then stir it again.
3. After 5 minutes, Toss the poha with the spoon and spread it.
4. Take a vessel big enough to place the colander filled with poha. Fill the vessel with 2 to 2.5 cup water and heat it. Turn on flame and cover the vessel with lid, so that it boils up quickly.
5. Place the poha in a colander.Spread the poha in the colander.Place the poha filled colander in the vessel.Keep the flame medium. Cook the poha on medium flame for 10 minutes. After 10 minutes , poha is cooked and ready.Turn off flame.Take out the poha in a serving bowl.
6. For tempering, heat a tadka pan. Add 1 tsp oil, heat it up. When sufficiently hot, add 1/2 tsp mustard seeds, 15 to 20 chopped curry leaves, 2 finely chopped de seeded green chilies. Slightly roast them. Add tempering to poha and mix it. Take it out in a plate.

Serving:
7. Yummy and healthy steamed Poha is ready.Sprinkle a little namkeen sev over it, some roasted peanuts and green coriander for garnishing.If you wish you can keep a lemon wedge too. Enjoy this easy recipe anytime. 

Gajar, Gobhi, halgam Ka Achar, Gobhi Gajar Shalgam ka Achaar, Shalgam Gajar Mix Veg Pickle

Ingredients of Gajar, Shalgam, Gobi Ka Achar
Peeled Turnips (शलगम ) - 2 ( 250 gms)
Peeled Carrots (गाजर ) -2 ( 250 gms )
Sem (सेम ) - 250 gms
Cauliflower (गोभी ) - 1 floret (300 gms)
Green Chili (हरी मिर्च ) - 100 gms
Ginger (अदरक ) - 100 gms
Mustard oil (सरसों तेल ) - 1 Cup
Vinegar (सिरका ) - 1/3 cup
Black Mustard (सरसों के दाने ) - 4 tbsp (coarsely grounded)
Salt(नमक ) - 3 tsp or as per taste
Asafoetida (हिंग ) - 1 Pinch
Cumin seeds (जीरा ) - 1 tsp
Black pepper (काली मिर्च ) - 1 tsp
Fenugreek seeds (मेथी ) -2 tsp
Fennel Seeds (सौंफ ) - 4 tsp
Red Chili Powder (लाल मिर्च पाउडर ) - 2 tsp
Turmeric Powder (हल्दी ) - 1.5 tsp

How to make Shalgam Gajar Sem gobhi Mix achar:

1. Take veggies such as turnip, carrot, sem, cauliflower. Wash and dry them.
2. Cut the veggies into desired size. Cut the green chili into bitesized piece and ginger in desired size.
3. Keep water to boil, enough to dip veggies. Put the veggies in boiling water and blanch veggies.Boil for exactly 3 minutes.Turn off flame. Take out the veggies from water.
4. Turn veggies over strainer, drain water. Keep the veggies in strainer for 5 minutes. Spread it over a cloth and dry it in sunlight or under fan.
5. To make masala for pickle, roast the whole spices. Turn on flame. Add to the pan ,cumin seeds, black pepper, fenugreek seeds, fennel seeds. Stir and roast slightly for 1 minute. Keep it in a plate to cool off.
6. Pour mustard oil in the pan.Let the oil heat up.Till the oil heats up,coarsely grind all the spices.Once oil is hot. Turn off flame. Let is cool.
7. Once oil is cooled off, add asafoetida, turmeric powder, add coarsely ground spices too. Mix all well. Add green chili, gonger, coarsely ground black mustard,red chili powder, salt. Mix the oil and spices well. Add vinegar.

Serving :
8. Pickle is ready to be relished. The right taste of pickle comes after 3 days.Keep the pickle in a food grade plastic container or any glass container.

How to make soya sticks from soya flour,

Ingredients for Soya Stick Namkeen
Soyabean flour (सोयाबीन का आटा ) - 1 cup ( 100 gms )
Chickpea flour (बेसन ) - 1 cup ( 100 gms )
Oil (तेल ) - 4 tbsp & for frying
Red chili powder (लाल मिर्च पाउडर ) - 1 tsp
Black pepper (काली मिर्च ) - 1/2 tsp (coarsely ground)
Turmeric Powder (हल्दी पाउडर ) - 1/2 tsp
Carom seeds (अजवायन ) - 1/2 tsp
Cumin seeds (जीरा ) - 1 tsp
Coriander powder (धनिया पाउडर ) - 1 tsp
Salt (नमक ) - Less than 1 tsp or to taste
Baking Soda (बेकिंग सोडा ) - 1/3 tsp


How to make Soya Sticks:
1. Take soya bean flour and chickpea flour, add red chili powder,coarsely ground black pepper,turmeric powder,carom seeds,cumin seeds,coriander powder, salt,baking soda and oil.Mix well
2. Add water in small portions and make soft dough. Cover and keep it for 15 to 20 minutes to set.
3. after 15 minutes, Grease hands with oil and smoothen dough. Meanwhile put oil to heat.
4. To make soya sticks take sev making machine,Put the star jali, used for making chakli. Fix machine.
5. Grease hands with oil.Break a lump from the dough. Make log, put in machine.
6. Grease thali with ghee. Press and make straight sticks.Cut these into 2 to 3 inch pieces. Check oil then put these to fry.
7. Stir and fry well until golden brown, fry on medium flame. Once ready take them out. Keep in plate. When cool keep in any air tight container,and relish it for 2 to 3 months.

Serving :
8. Serve Soya Sticks as a delicious tea time snack anytime. 

Learn how to make Tandoori Chicken mouth watering chicken recipe by chef Varun Inamdar

This is a authentic Tandoori Chicken recipe with easy steps.So watch and learn how to make Tandoori Chicken at home with The Bombay Chef Varun Inamdar only on Get Curried.

Ingredients
- 1 whole chicken, cut in 10-12 pieces
- 200 gms Dahi/Curd
- 1 tbsp Butter
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- Salt to taste
- 2 tbsp oil
- 1 piece of charcoal
- ginger garlic paste
- Garnish
- Coriander leaves
- onions slices,
- lemons halves

Method
- Make some deep cuts into the chicken pieces
- For marination add yogurt,  red chilli powder, ginger garlic paste  and  salt to taste.
- Keep aside the marinated chicken for 30 minutes
- In a pan add some oil and salted butter, place the chicken pieces in the pan
- Cook each sides properly until you get nice golden brown colour, cook for 10-12 minutes
- Heat the charcoal until its red in colour
-  In the bowl where the tandoori chicken is placed, keep a small steel glass and place the coal in it and add some oil and cover the lid.
- Garnish it with coriander leaves, onion and lemon
- Tandoori Chicken is ready to be served!