Rava Golgappa Panipuri Nisha Madhulika Kitchen Recipe

Cooking Recipes Rava Golgappa Panipuri Nisha Madhulika Kitchen Recipe

Gol gappas are prepared with wheat flour and semolina. The taste of gol gappas prepared with semolina have a different taste then those made with wheat flour.

Rava Golgappa Panipuri Recipe Ingredients:

• Semolina - 1.25 cups (200 grams)
• Oil - 1/4 cup (70 grams)
• Oil - for frying

Making the Rava Golgappa Panipuri

Take semolina with fine granules. Take semolina in a big bowl and add oil into it. Mix really well. Add lukewarm water in the semolina little by little and knead a soft dough, even softer then dough required for making chapatti. Cover the dough and keep aside for 20 minutes to set. The dough puffs up. Dough is ready, take some oil in a wok and place it on flame for heating. Take half the amount of dough and place it on rolling plate. Knead it really well until it gets smooth and soft. Within 3 to 4 minutes, the dough gets smooth.

When the dough is smooth enough, grease your hands with some oil and make small lumps from it. Roll giving them a round shape. Place one dough ball on the rolling plate and press it gently. Roll out the dough ball thickly with help of a rolling pin. When the oil is hot, sufficiently, place the rolled poori into it and meanwhile make another one. The pooris start floating on the surface. Place as many pooris as possible in the wok. Now keep tossing and pouring oil over the pooris with help of a ladle and fry until they turn golden brown in color. Take out the fried pooris in a sieve, kept above the plate. Likewise fry all the pooris. The excess oil drips off in the plate kept below the sieve. Poori for pani poori is ready.

Pani for Golgappa Ingredients:

• Dry mango chunks - 50 grams
• Green coriander 50 grams or 1 cup
• Green chilly - 6 to 7
• Black pepper - 1/2 tsp
• Black salt - 2 tsp
• Salt - 1/2 tsp
• Roasted cumin powder - 1 tsp
• Dry mint - 1 tsp or fresh green coriander leaves - 2 tbsp
• Ginger paste - 1 tsp or 1 inch piece

Making the Pani for Golgappa

Wash the mango chunks thoroughly and soak them in water for 3 to 4 hours so that they get soft. Place the chunks in mixture jar and grind to make paste. Strain the paste and place it in a bowl. Discard the leftover. Place mint leaves, green chilly, black pepper, ginger paste, black salt, mint powder, roasted cumin powder, salt and some water in a mixture jar and grind to make a paste.

Add coriander-mint paste in mango pulp, followed by some water and mix well. Scrumptious water for gol gappas is ready. You can also add gram flour boondi into it. To serve gol gappas, peel the boiled potatoes and chop in small chunks. Add roasted cumin powder, salt and some green coriander into it. Also, prepare sweet chutney as well. Store the semolina pani puri in a air tight container and relish eating for up to 10 to 15 days. Whenever you want to eat gol gappas, just take them out from the container and serve.

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Cornmeal Upma Nisha Madhulika Kitchen Recipe

Cooking Recipes Cornmeal Upma Nisha Madhulika Kitchen Recipe

Cornmeal Vegetable Upma, cornmeal upma is a great and easy variation to the regular upma prepared with semolina or sooji.Start with heating 1 tbsp ghee in a wok and then add maize flour into it. The flame should be kept low. Stir and continue stirring until the flour gets golden brown in color.

Cornmeal Upma Recipe Ingredients:

• Maize flour (cornmeal) – ½ cup (75 grams)
• Green peas – ¼ cup
• Cabbage(finely chopped) – ¼ cup
• Carrots(finely chopped) – ¼ cup
• Peanuts – ¼ cup
• Green coriander(finely chopped) – 2 tbsp
• Ghee – 2 to 3 tbsp
• Asafoetida – 1 pinch
• Cumin seeds – ½ tsp
• Mustard seeds – ¼ tsp
• Salt – 1 tsp or as per taste
• Ginger(finely chopped)– ½ inch piece
• Green chilly(finely chopped)– 1
• Curry leaves – 8 to 10

Making the Cornmeal Upma

1. Heat 1 tbsp ghee in a wok or pan and add maize flour into it. Keep the flame low.
2. Stir well till the flour turns little dark or golden brown in color. Make sure to stir continuously to prevent the browning of flour at the base.
3. Transfer the flour in another bowl and heat 1 tbsp ghee more in the same wok or pan. Add the peanuts to it.
4. Stir fry the peanuts until they get little brown in color. Don’t over cook the peanuts as they can get bitter in taste. Take out the peanuts.
5. Splutter cumin seeds and red mustard seeds in the same pan.
6. When the seeds crackle, add following ingredients into it – asafoetida, green chilly, ginger, curry leaves, green peas, cauliflower and chopped carrots.
7. Saute for 1 minute and then cover the pan with lid. Cook the veggies until they get little soft and tender. This can take 2 to 3 minutes.
8. Now add 1 cup water and salt in the wok and let it simmer on high flame.
9. The water has starter simmering add the roasted maize flour into it and stir continuously to avoid formation of lumps.
10. Cook until upma gets thick in consistency. Stir well.
11. Then add peanuts, ghee and green coriander to the upma and mix all the ingredients well.
12. Cornmeal upma is ready, transfer it to a serving bowl and relish eating with coconut chutney. It tastes delicious even if served with any assortments.

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Bread Gulab Jamun Nisha Madhulika Kitchen Recipe

Cooking Recipes Bread Gulab Jamun Nisha Madhulika Kitchen Recipe

Gulab jamuns prepared with bread and milk are as delicious as gulab jamuns prepared with mawa. Until and unless you state that these gulab jamuns are made with bread and milk the person will never be able to trace the difference.

Bread Gulab Jamun Recipe Ingredients:

• White bread slices - 12
• Sugar - 1.5 cup (300 grams)
• Thickened full cream milk - 1 cup
• Ghee - 1 tsp
• Almonds - 7 to 8
• Cashews - 7 to 8
• Cardamom powder - 1/4 tsp
• Ghee - for frying

Making the Bread Gulab Jamun

Prepare the sugar syrup first for making the gulab jamuns. Take sugar in a vessel for making gulab jamuns and place it on flame for cooking. Cook until sugar melts in water.
Cut off the edges from the bread slices with help of a knife. Likewise cut all edges.

When water starts simmering and sugar dissolves in water, check the syrup. Place two drops of syrup in a bowl. Once cooled, stick it to finger and thumb and stretch apart. If you formation of one thread in the syrup, that means its ready. If there nor formation of thread in the syrup, cook it for 1 to 2 more minutes and check similarly. When the syrup gets one thread consistency, turn off the flame. Sugar syrup is ready.

Break the bread slices and place them in mixture jar to make crumbs. Ground all the bread slices similarly to make crumbs. Take out the bread crumbs in a bowl, add some ghee and add thickened milk little by little to it and knead soft dough. Cover the dough and keep it aside for 10 minutes to set. Meanwhile cut cashews and almonds in small chunks.

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Kashmiri Dum Aloo Nisha Madhulika Kitchen Recipe

Cooking Recipes Kashmiri Dum Aloo Nisha Madhulika Kitchen Recipe

Kashmiri Dum aloo, prepared with small size potatoes in unique and spicy-tarty flavor are really scrumptious to eat. These can be prepared with or without gravy.

Kashmiri Dum Aloo Recipe Ingredients:

Small potatoes - 14 to 15 (500 grams)
Curd - 1 cup
Green coriander - 2 to 3 tbsp
Asafoetida - 1 pinch
Cumin seeds - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Sugar - 1/2 tsp (optional)
Green cardamom - 4 (peel and make powder)
Clove - 3 (powdered)
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder (degi chilly) - 1 tsp
Salt - more than 1 tsp (to taste)
Ginger powder - 1 tsp
Fennel powder - 1.5 tsp

Making the Kashmiri Dum Aloo
Wash the potatoes thoroughly and place in a pressure cooker. Cook until it simmers once. Make sure you don't over boil the potatoes, they should remain half cooked. When all steam escapes, take out the potatoes from pressure cooker and peel them. Now prick the potatoes from all sides.
Take oil in a wok and place it on flame to heat. When oil is hot, place as many potatoes as possible in the wok and fry on medium flame until they turn golden brown in color from all sides. Take out the fried potatoes and likewise fry rest.

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Bread Rolls with Noodles Recipes Nisha Madhulika

Cooking Recipes Bread Rolls with Noodles Recipes Nisha Madhulika

Noodles rolls with crispy bread covering and stuffed with noodles, vegetables and spices is liked by everyone, especially kids. These tantalizing rolls can be prepared on any special occasion or party. 

Ingredients for Noodle Stuffed Bread Rolls

Bread - 12

Noodles - 100 grams (boiled)

Green peas - 1/2 cup

Green coriander - 2 to 3 tbsp (finely chopped)

Lemon - 1

Ginger - 1 inch piece (finely chopped)

Soya  sauce - 1 tsp

Salt - 1/2 tsp or as per taste

Red chilly powder - 1/4 tsp

Oil - for preparing stuffing or for frying

How to make bread rolls with stuffed noodles

For making noodles rolls, prepare the stuffing first. For this, take 1 tsp oil in a pan. When oil is hot add ginger, green chilly and peas. Cover and cook for 1 minute on low flame. Now add salt, red chilly  powder, green coriander, lemon juice, soya sauce and noodles. Mix all ingredients really well and take out it out in a plate. Stuffing is now ready. 

Cut off the edges from the bread slice. Likewise cut edges from all bread slices. 

Take water in a plate, dip one bread slice into it and take out immediately. Place the wet bread slice over your palm, press gently with another palm so that excess water is drained. Now place 1 or 1.5 tsp stuffing and fold the bread from all sides closing the stuffing. Likewise prepare all bread rolls.

Preheat oil in a pan. Place roll in oil when it sufficiently hot. Place 2 to 3 or as many rolls as possible in the wok and fry until they turn golden brown in color from all sides. Take out the fried bread rolls and place them over a plate with absorbent paper. Similarly, fry all fry all rolls. 

Steaming hot crispy noodles rolls are ready, serve them with green coriander chutney or tomato sauce and relish eating. 

Suggestion:

• For soaking bread in water, place it in water and take it out immediately. Now squeeze out the excess water. If you'll keep the bread in water for too long then it can get too soft and it gets difficult to make rolls. 
• Seal the stuffing nicely with the bread and prepare the rolls. If it's not properly sealed, then it can soak oil. 
• For 4 to 5 members
• Time - 50 minutes

Watch Bread Rolls with Noodles Recipes Nisha Madhulika

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Veg Macaroni Indian Style Recipes Nisha Madhulika

Watch Cooking Recipes Veg Macaroni Indian Style 

Recipes Nisha Madhulika

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Mango Rabdi Recipe (Aam Ki Rabri) Recipes Nisha Madhulika

Cooking Recipes Mango Rabdi Recipe (Aam Ki Rabri) Nisha Madhulika

Summer season is best known for mangoes. In this summer season, we’ll make lachedar Mango rabdi. The tantalizing taste of Mango mixed in milk lumps and lache will be liked by all for sure. This can be served in any occasion as a dessert. 

Ingredients for Aam Ki Rabri

• Mango – 2 (500 grams)
• Sugar – 70 to 80 grams
• Cashews – 4
• Almonds – 4
• Green cardamom – 4
• Pistachios – 8 to 10
• Milk – 1 liter

How to make Mango Rabri

Take milk in a vessel with heavy and place it over flame to heat. When it simmers once, reduce the flame to medium. Collect all the malai formed on the surface, at the corners with help of a ladle. Stir really well by bringing the ladle to the bottom of the pan so that milk doesn’t stick to the bottom. Cook until it remains 1/3 in quantity.

Cut almonds and cashews in small chunks. Cut pistachios lengthwise. Peel cardamom and powder the seeds. 

Peel mango as well and chop in small chunks. When milk gets thick in quantity, add sugar and chopped cashews-almonds-pistachios into it and mix well. Turn off the flame. Now add finely chopped mango chunks in rabdi and mix nicely. Also, mix cardamom powder as well.

Scrumptious lachedar mango rabdi is ready. Take it out in a bowl and garnish with some chopped mango chunks and cashew-almonds-pistachios. This delectable rabdi can be stored in refrigerator for 2 to 3 days.

Suggestion:

• You can even mash the mango and then add it in rabdi.
• For 4 members
• Time – 70 minutes. 

Watch Mango Rabdi Recipe (Aam Ki Rabri) Nisha Madhulika

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Aloo (Potatoes) Bread Pakora Manjula's Kitchen

Cooking Recipes Aloo (Potatoes) Bread Pakora Manjula's Kitchen

Aloo bread pakora, bread stuffed with spicy potatoes, coated with gram flour and deep fry. Spicy hot aloo bread pakora is a tasty compliment for afternoon tea or served as an appetizer. Aloo bread pakora is crunchy outside, spicy and soft inside.

This recipe will serve 4.

Potato Bread Pakoras Recipe by Ingredients:

• 8 bread slices, I have already trim the edges of the bread slices
• 3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/8 teaspoon turmeric (haldi)
• 1/4 teaspoon mango powder (amchoor)
• 1 tablespoon finely chopped ginger
• 1 green chili finely chopped adjust to taste
• 2 tablespoons chopped cilantro (hara dhania)
• 1/2 teaspoon salt adjust to taste

For Batter

• 3/4 cup besan, gram flour
• 1/8 teaspoon asafetida (hing)
• 1/4 teaspoon baking soda
• 1/4 teaspoon red pepper
• 1/2 teaspoon salt adjust to taste
• 1 teaspoon oil
• About 3/4 cup of water
• Also need Oil to fry

Method

Batter

• In a bowl mix besan, salt, asafetida, pepper, baking powder and oil. Add water slowly to make a thick and smooth batter. Set aside.

Filling

• Heat oil in a frying pan on medium heat moderately.
• Add cumin seeds as the seeds crack add potatoes, ginger, green chili, turmeric, mango powder, and salt.
• Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

Making the Pakoras

1. Trim the edges of the bread slices.
2. Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
3. Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
4. Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
5. Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
6. Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
7. Turn them occasionally. Fry the pakoras until all sides are golden-brown.
8. Aloo bread pakoras will take about four minutes to cook.
9. Cut them in half before serving. Serve them with mint chutney.

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