Aaloo Tikki Chaat

Serves for 5-6 persons

Kitchenware and Tools used by Kitchen-e-India:

(1) Tawa -1
(2) Spatula -1
(3) Medium bowl -1
(4) Pressure Cooker -1
(5) Grater -1
(6) Knife -1
(7) Large Spoon -1
(8) Large Bowl -1
(9) Potato Masher -1
(10) Large Plate -1
(11) Small plate with some depth : 6 plates for 6 serves or as required.

Ingredients used by Kitchen-e-India:

For Aaloo Tikki:

(1) Potato - 4 to 5 medium sized in numbers
(2) Common salt - 1-2 tea spoons
(3) Mustard oil  - 100 ml
(4) Mustard oil - 2 tea spoons
(5) Green chillies - 2 tea spoons finely chopped.
(6) Water - Sufficient to cover all the potatoes in pressure cooker.

For Garnishing:

(1) Onion - 1 cup finely chopped
(2) Coriander leaves - 1 cup finely chopped
(3) Tomato - 1 cup finely chopped
(4) Carrot/Cucumber - 1 cup finely grated ( you can use each half cup or a cup of anyone)
(5) Curd - 500 ml
(6) Bikaneri Bhujia - 1 cup  ( Haldiram brand is preferred)
(7) Chaat powder - 2 tea spoons
(8) Cumin powder - 2 tea spoons
(9) Red chilly powder - 1 tea spoon
(10) Black Pepper powder -  1 tea spoon
(11) Black Salt - 1 tea spoon
(12) Common salt - 1 tea spoon
(13) Coriander powder ( optional) - 1 tea spoon
(14) Tamarind Chutney - 250 ml , click  here to see the recipe.
(15) Chick peas or Yellow peas Chhola  - made with 2 cups of chickpeas/yellow peas, click here for recipe.

Preparation Method used by Kitchen-e-India:

Steps:

(A) Get the Tamarind chutney ready ( to be used preferably at room temperature, though you can also use it hot) : http://kitcheneindia.blogspot.in/2014/10/tamarind-chutney.html

(B) Get the Chick peas or Yellow peas Chhola ready ( to be used hot ) : http://kitcheneindia.blogspot.in/2014/11/chick-peas-chhola.html

(C) Get the garnishing item ready ( to be used at room temperature) : see below for the Recipe.

Recipe for Garnishing by Kitchen-e-India:

(1) Take curd into medium bowl and add sugar and cumin powder into it. Keep mixing the sugar with the help of a spoon until all the sugar dissolves. This way the curd will also become little smooth and will increase its fluidity.
(2) Mix chaat powder, black pepper powder, chilli powder and coriander powder, black salt and common salt,  and roast 2 mins on the heated tawa ( without oil). Keep stirring on the tawa with the help of spatula for 2 mins and then take off the tawa.

(D) Get the Aaloo Tikki ready ( to be used hot ) : see below for the Recipe.

Recipe for Aaloo Tikki by Kitchen-e-India:

(1) Wash all the potatoes and put them in pressure cooker and cover it with water. Let the potatoes boil in the cooker until they become soft from inside.
(2) Once the potatoes have boiled, put them in the large bowl after peeling.
(3) Mash the potatoes in the bowl with the help of masher.
(4) Add 2 spoons of mustard oil, chopped green chillies, common salt and mix well with the help of a large spoon.
(5) Heat tawa and apply a layer of mustard oil over it with the help of spatula.
(6) While the tawa is becoming hot make small balls of mashed potato ( 12 in number approx).
(7) Once tawa has become hot then put 4-5 mashed potato balls on it and apply mustard oil on the balls with the help of spatula and press the balls little bit so that it become flat.
(8) Keep the stove knob at medium and turn each of the mashed potato piece on the tawa after 5 mins ( or until it has a layer of crispy golden brown ) so that the other side of it turns crispy golden brown. Apply mustard oil as required on the Tawa and the mashed potato piece.
(9) Once both the sides of the mashed potato piece turns into crispy golden brown color, take it off the Tawa and put into the plate. Keep repeating steps (8) and (9) until all the mashed potatoes are heated on the Tawa and turned into beautiful crispy golden brown color.
(10) Your Aaloo Tikki is ready. Use it hot when making chaat.

Preparation method for Aaloo Tikki Chaat by Kitchen-e-India:

(1)  Take two Tikki in a small plate.
(2) Add a spoon(large) of chhola, 1/2 spoon (large) of beaten curd  ( prepared in step (1) of garnishing ) and 1 tea spoon tamarind chutney ( in that order ) over it.
(3) Sprinkle a pinch of roasted salts/powders ( prepared in step (2) of garnishing )
(4) Sprinkle some grated carrot/cucumber, some chopped onion and tomato, and at the last the some chopped coriander leaves.
(5) Sprinkle some Bikaneri Bhujia  over the plate at the end.
(6) The mouth watering Aaloo Tikki Chaat is ready. Eat it and enjoy.

Tips by Kitchen-e-India:
If you do not have the potato masher, you can also use the back side of a metallic glass or bowl to mash the boiled potatoes.

Chick peas Chhola

Kitchenware and Tools used by Kitchen-e-India:

(1) Pan/Kadahi with lid -1
(2) Pressure cooker -1
(3) Spatula -1
(4) Large spoon -1

 Ingredients used by Kitchen-e-India:

(1) Chick peas - 2 cups ( soaked overnight in water)
(2) Finely chopped fresh tomatoes - 1 cup
(3) Finely chopped fresh Coriander leaves-1/2 cup
(4) Finely chopped fresh onion - 1 cup
(5) Cumin - 1 tea spoon
(6) Fresh green chillies - 2 in number
(7) Turmeric powder - 1 tea spoon
(8) Common salt - 1 tea spoon
(9) Red chilli powder - 1 tea spoon (optional)
(10) Cumin powder (roasted) -1 tea spoon
(11) Garam masala (roasted) -1 tea spoon (optional)
(12) Mustard oil - 1 table spoon
(13) Water - 4+2 cups

Preparation Method used by Kitchen-e-India:

(1) Heat the pan/Kadahi without lid with oil in it.
(2) Put in Cumin and green chillies. Once the cumin pops up, then add the chopped onion and mix well with the help of spatula.
(3) When the onion turns pink then add chick peas, cumin powder, common salt, turmeric powder and red chilli powder and mix well with the help of spatula on medium flame. Leave the pan on medium heat for 6-7 mins and keep mixing with the help of spatula in an interval of 2 mins.
(4)  After 7 mins add the chopped tomatoes and garam masala and mix well. Then cover the Pan/Kadahi with lid for 5 mins on low flame.
(5) After 5 mins remove the Pan/Kadahi from stove.
(6) Transfer all the contents from Pan/Kadahi to a pressure cooker and add 4 cups of water into it ( level of water should be approx. 2 inches above the contents).
(7) Pressure cook the contents for 10 mins on medium flame and then turn off the stove.
(8) Open the cooker after 10 mins, so that it will give some more time for the chick peas to get softened.
(9) Keep the cooker without lid on stove with medium flame.
(10) Add the remaining 2 cups of water and keep stirring with the help of  large spoon for 2 mins.
(11) Press the chick peas little bit ( not fully )with the spoon all around so that it mixes well with water and keep stirring for 2 mins.
(12) Switch off the stove, add the chopped coriander leaves, mix well with the large spoon and cover with lid for 3-5 mins. This will help the contents in cooker to absorb the flavor of fresh coriander leaves. Serve hot and enjoy.


Tips by Kitchen-e-India:

(1)  Chick peas are available in market in dried form. Please soak it in water overnight ( approx. 8 hours) at room temperature. You can do this by taking 1 and a half cup of dried chick pea in a bowl and cover it with around 3-4 cups of water to get 2 cups of chick peas for this recipe.
Info about Chickpeas : http://en.wikipedia.org/wiki/Chickpea

(2) If you forget to soak chick peas in water and you have to make chhola instantly then you can soak chickpeas in hot water for 10-15 mins and then use a spoon of baking soda in pressure cooker while cooking chickpeas. Please note chhola prepared this way is not very tasty as the chick peas do not become as soft as the one soaked overnight and also there is slight difference in taste because of baking soda.

(3) If after step (8), the chick peas do not get softened then pressure cook it again for 3-4 mins. Make sure there is water into the cooker when you are pressure cooking, else the contents will get burnt from bottom.

(4) You can also replace chick peas with yellow peas or green grams.

(5) Enjoy the recipe with Bhatura, Pooris, Paratha, Puttu and Chaats.

Maize Starch Halwa ( Maize Lapsi )

Kitchenware and Equipment used by Kitchen-e-India:

(1) Mixer/Grinder : 1
(2) Strainer ( with small holes ) : 1
(3) Bowl : 1
(4) Pan/Wok/Kadahi : 1
(5) Spatula : 1
(6) Large Deep plate : 1
(7) Bowl ( Large ) : 1
(8) Cup/ Bowl (small) : 1
(9) Spoon (Small) : 1

Ingredients used by Kitchen-e-India:

(1) Maize ( Raw and White) :  4 in number
(2) Milk : 1 litre
(3) Sugar :  6-7 tea spoons
(4) Cardamom powder : 1/2 tea spoon
(5) Raisins : 1/4th of a cup
(6) Water : 1 litre
(7) Ghee : 1 tea spoon

Method of Preparation by Kitchen-e-India:

(1) Take out corn seeds from Maize, wash it properly and grind them in mixer/grinder.
(2) Mix the grinded corn with water and strain it in bowl to remove the extra solid particles.
Note the strained water is very important as it contains the maize/corn starch.
(3) Keep the bowl in refrigerator for 6-8 hours.
(4) When you will take out the bowl from refigerator after 6-8 hours you will see a layer of starch settled at the bottom of the bowl. Slowly throw the water from top and let the starch be there in the bowl.
(5) The starch amount settled in bowl will depend on Maize quality. Approximately you will need 4 tea spoons of starch for one litre of Milk.
(6) Take 4 tea spoons of maize starch in half cup of milk and mix it well with a spoon.
(7) Heat the remaining milk in Kadahi/Wok/Pan until it is boiled and thereafter add the starch & milk mixture into it  as prepared in above step and keep stirring with the help of Spatula by keep the stove knob at low flame.
(8) Add sugar and keep stirring until the milk turns into a semi fluid and its hard to stir easily.
After that turn off your stove knob.
(9) Add raisins and cardamom powder into it and mix well with the help of Spatula.
(10) Grease the large plate with ghee and pour gently the milk/starch mixture prepared in above step on the plate.
(11) The Maize Starch Halwa is ready. Let it cool down or refrigerate it. Cut the Halwa into pieces and enjoy eating it.

Tips by Kitchen-e-India:

(1) The water mixed with grinded maize seed should be strained properly in the bowl so that it has no solid particle left.
(1) You can also make Potato starch Halwa in the same way. But Wash the potato properly after peeling it so that there are no soil particles, otherwise the Halwa won't be very smooth.
(2) You can also make the Halwa by using the seet corn starch but you won't get the quality and taste you get with the white maize corn.
(3) You can garnish Halwa with other dry fruits like almond, cashew, pista as well before serving.
(4) The starch amount settled in bowl will depend on Maize quality. Approximately you will need 4 tea spoons of starch for one litre of Milk. If the maize has very small corn seeds then use more of it in number.
(5) You can store halwa in refigerator for 2-3 weeks and eat it when required.
(6) You can store starch in refigerator for 3 days approx. and prepare Halwa whenever required.

Tamarind Chutney

Kitchenware and tools used by Kitchen-e-India:

(1) 1 Big Bowl ( with space more than 500 ml)
(2) 1 Steel Strainer
(3) 1 medium sized Pan
(4) 1 large spoon
(5) 1 medium sized wok/kadahi
(6) 1 spatula
(7) 1 small plate

Ingredients used by Kitchen-e-India:

(1) Dried Tamarind pulp - 2 table spoons
(2) Water - 500 ml ( or as required)
(3) Mustard Oil - 2 tea spoons
(4) Cumin powder - 2 tea spoons
(5) Red chilly powder ( optional ) - 1 tea spoon
(6) Cumin seeds - 1/2 tea spoon
(7) Bay leaf - 1 or 2 in number
(8) Dried dates ( optional ) - 4 to 5 in number
(9) Few coriander leaves ( optional)
(10) Jaggery - 2 table spoons
(11) common salt - 1/2 tea spoon

Preparation Method by Kitchen-e-India:

(1) Boil water in Pan and switch off the stove.
(2) Soak tamarind and dates in boiled water inside Pan for 1-2 hours. Keep the Pan covered with lid at this time.
(3) After 2 hours put a strainer over the bowl and strain the soaked tamarind/dates water.
(4) Once all the water passes to the bowl via strainer, press the tamarind/dates pulp with spoon lightly so that the pulp
 also passes through the strainer in the bowl leaving behind the tamarind/dates seeds/fibers if any.
(5) Put the wok/kadahi on stove and let it heat. Once it gets heated put the cumin and Red chilly powder in it and roast it for 2-5 mins.
Keep stirring the powder with the help of spatula so that it gets roasted uniformly without getting burned.
(6) Take the roasted powder out of Wok and keep it aside on a plate.
(7) Put oil in the same wok and let it heat. Once the oil gets heated put cumin seeds and bay leaf in it.
(8) Once cumin seeds start popping up then add jaggery and after a minute add the tamarind/dates water kept in the bowl.
(9) Keep stirring jaggery in the tamarind dates water with the help of spatula/spoon, keeping your stove knob at medium.
(10) Once all the jaggery gets mixed well in the water add roasted cumin/red chilly powder and common salt.
(11) Keep stirring the mixture with the help of spatula/spoon until the mixture gets little thicken. Add extra water if the mixture gets thicken more.
(12) Once the mixture gets thickened lightly switchoff the stove.
(13) Now your Tamarind Chutney is ready, serve it after it cools down by decorating it with coriander leaves.

Tips by Kitchen-e-India:

(1) You can also keep this chutney in refrigerator for a week and use it at different intervals.
(2) Enjoy Tamarind chutney as a replacement of pickles/ketchup with different snacks or in Dahi bhalla, paani puri and chaats.

Coconut Laddoo (नारियल के लड्डू )

Recipe for 10-12 Coconut Laddoos:

Kitchenware & Equipments used by KitcheneIndia:

Pan/ Kadahi/ Wok ( which can contain more than 2 litres milk)   : 1
Big Plate : 1 or 2
Spatula/Stirrer : 1
Big Bowl : 1
Coconut Scraper : 1
Click here to check its functionality here: How does this work

Ingredients used By KitcheneIndia:

Fresh Coconut :  1
Ghee: 1 tea spoon
Milk: 2 litres
Sugar: 4 tea spoons
Cardamom powder: 1 table spoon

Method of Preparation by KitcheneIndia:

(1) Grate/Scrap the coconut with the help of coconut scraper in a bowl.
(2)  Heat Kadahi on medium flame and pour ghee in it. Spread ghee all around with the help of spatula.
(3) Put the grated coconut in Kadahi and roast it for 3 minutes with the help of spatula. Keep stirring with spatula so that the coconut should not turn brown.
(4) Take out the roasted coconut and keep it aside in the bowl. Take 4-6 teaspoons of this and keep on a separate plate.
(5) Pour milk in the same Pan/ Kadahi/ Wok and let it boil  keeping the stove on high flame.
Once the milk boils turn the knob of stove to low and start stirring the milk every 2 minutes with the help of spatula.
(6) Mix sugar in the milk and keep stirring the milk until it is thicken and is reduced to one fourth.
(7) Once milk gets reduced to one fourth mix the roasted coconut from bowl in it.
(8) Keep stirring the milk until all the milk is absorbed by coconut.
(9) Switch off your stove and mix cardamom powder.
(10) Let the mixture cool for 5 minutes so that it can be taken on the palm.
(11) After 5 mins, take a handful of the coconut from Kadahi and bind it to form a ball.
(12) Roll the coconut ball on the roasted coconut which is kept separate in a plate ( step 4 above ).
And the delicious ladoo is ready now.
(13)  Keep the Ladoo in a container, preferably metallic ( steel)  container and put the container in refrigerator.
(14) Take the Ladoo out of refrigerator 5-10 minutes prior to eating and enjoy.

Tips by KitcheneIndia:

(1) If you do not want to thicken the milk then you can also use condensed milk (200 ml)  instead of milk. But if you are using condensed milk then you will have to take care of sugar amount as condensed milk already has sugar in it, hence add just 2 tea spoons of sugar.

(2) Refrigeration of coconut laddoo will make it delicious and also this way Laddoos can last for more days (15 days).



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10-12 नारियल लड्डू के लिए रेसिपी :


KitcheneIndia द्वारा  प्रयोग किया बरतन और उपकरण :

कराही ( 2 लीटर से अधिक ): 1
बड़ी  प्लेट: 1 या 2
स्पैतुला : 1
बड़ा  कटोरा : 1
नारियल स्क्रेपर Coconut Scraper: 1


KitcheneIndia  द्वारा प्रयोग किया गया सामग्री:

ताजा नारियल: 1
घी: 1 छोटी चम्मच
दूध: 2 लीटर
चीनी: 4 छोटी चम्मच
इलायची पाउडर: 1 छोटी चम्मच


KitcheneIndia  द्वारा तैयार करने की विधि:

(1) एक कटोरी में नारियल स्क्रेपर की मदद से नारियल स्क्रैप/कस  लें ।

(2) मध्यम आंच पर कड़ाही  को गर्म कर लें और स्पैतुला की मदद से  कड़ाही  में  घी लगा लें ।

(3) घी लगे हुए कड़ाही में कसा हुआ नारियल डाल दें और स्पैतुला की मदद से 3 मिनट तक नारियल को भूनें ।  यह ध्यान रखें की नारियल का रंग भूरा न हो जाए ।

(4) भुना हुआ नारियल एक कटोरा में बाहर कर लें ।  कटोरे से 4-6 चम्मच भुना हुआ नारियल निकाल कर एक अलग प्लेट पर रख लें ।

(5) फिर उसी कड़ाही  में  दूध डाल लें और स्टोव को तेज आंच पर रख दूध को उबलने दें ।
दूध के उबल जाने पर स्टोव की आंच धीरे कर दें और दूध को स्पैतुला की मदद से हिलाते रहें ।

(6) दूध में चीनी मिलाएं और इसे गाढ़ा  होने तक स्पैतुला की मदद से हिलाते रहें ।

(7) जब दूध गाढ़ा होकर एक चौथाई हो जाए तब कटोरे  में  रखा भुना नारियल इसमें मिला लें ।

(8) मिश्रण को स्पैतुला की मदद से तब तक हिलाएँ जब तक नारियल और दूध अलग अलग न दिखे ।

(9) इसके  बाद अपने स्टोव को बंद कर लें और मिश्रण में इलायची पाउडर मिलाएं ।

(10) 5 मिनट के लिए मिश्रण को  ठंडा होने दें ताकि इसे हम हथेली पर रख सकें ।

(11) 5 मिनट के बाद, कड़ाही से मिश्रण  का एक मुट्ठी लें और इसका लड्डू बना लें ।

(12) लड्डू को  प्लेट (ऊपर चरण 4 ) में अलग रखा भुना हुआ नारियल में लपेट लें और अब स्वादिस्ट लड्डू तैयार है ।

(13) लड्डू को डब्बे ( स्टील का डब्बा ) में डाल कर रेफ्रीजिरेटर में रख दें ।

(14) लड्डू खाने के 5 - 10 मिनट पहले  डब्बे को रेफ्रीजिरेटर से बहार निकाल लें और  लड्डू का आनंद लें ।


KitcheneIndia द्वारा सुझाव:

(1) यदि आप दूध का उपयोग  नहीं करना चाहते  हैं  तो ​​आप कंडेंसड दूध (200 मिलीलीटर) का उपयोग कर सकते हैं ।  कंडेंस्ड दूध में पहले से हीं चीनी  मिला होता है इसलिए उसमें 4 की जगह 2 छोटी चम्मच चीनी का उपयोग करें ।

(2) रेफ्रीजिरेटर में रखने पर नारियल का लड्डू स्वादिष्ट हो जाता है और अधिक दिन तक टिकता है ।

Puffed Rice Balls ( मुरमुरे के लड्डू )

 

Puffed rice or pori is a type of puffed grain made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India. It is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.

Reference : http://en.wikipedia.org/wiki/Puffed_rice

Kitchenware and equipments used by KitcheneIndia

( 1 ) Karahi / Wok or Thick bottomed Pan : 1

( 2 ) Spatula – 1

( 3 ) Large Plate to keep the balls made – 1

Ingredients by KitcheneIndia :

( 1 ) Puffed Rice - 4 cups

( 2 ) Jaggery - 1 cup ( grated or cut into small pieces )

( 3 ) Cardamom Powder – ½ tea spoon

( 4 ) Fennel seeds - ½ tea spoon ( optional )

( 5 ) Water – 30 ml

Preparation Method by KitcheneIndia:

1. Pour water in Karahi/Wok/Pan and put the Karahi to heat.
2. Once water gets heated ( not boiled ), put in jaggery and let it melt.
   Keep stirring jaggery with the help of spatula.
3. Once all the jaggery melts totally we need to test it if it's ready for Kitcheneindia Recipe ( Puffed Rice Balls).
   Test: Pour a drop of jaggery in a bowl of water. If jaggery goes down and settle at  bottom like a pearl ( without dissolving immediately ) that means it’s ready for our recipe.
   But if while jaggery is going down in water and it starts to dissolve that means it needs to be heated more.
4. When jaggery is ready as per the test above then mix puffed rice, cardamom powder and if required then fennel seeds.
5. Keep stirring all this mixture until all the things mix nicely.
6. Switch off   knob of your stove and then immediately take handful of the mixture from karahi and start making ball by binding the mixture together. Please note if this mixture cools then you wont be able to make balls as jaggery will start to solidify. Also take care that you do not burn your hand.
7. Once you have made a ball out of the mixture, put it on a plate. Similarly keep making balls with a handful of mixture until all the mixture is over.
8. Let the Puffed rice balls, kept on plate, cool for 3- 4 hours. After 4 hours you will find that jaggery in the balls have been solidified and Puffed Rice Balls are ready to eat.
   Now you can put this in air-tight jar and enjoy eating this throughout the month.

Tips by KitcheneIndia:

1. If jaggery is dusty then you can strain melted jaggery with the help of a metallic mesh strainer. After that use this clean jaggery in Karahi to make the KitcheneIndia Recipe ( Puffed Rice Balls).
2. The puffed rice should be crispy, if it is not then just heat it by stirring inside a Pan or Karahi for 1-2 minutes.
3. You need to keep stirring jaggery when it melts, otherwise chances are there that it will burn from the bottom.
4. If you are unable to bind the mixture into balls and the mixture starts sticking to your hand then you can put little oil or water on your palms every time before making balls.
5. For delicious taste, eat Puffed Rice Balls when they fully come to room temperature ( after 4 hours ).
   
   
   
   
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   बरतन और प्रयुक्त उपकरण KitcheneIndia  द्वारा:

    

   (1) कराही / पैन  : 1  

   (2) स्पैतुला  - 1
   (3) बड़ी प्लेट ( लड्डू बना कर रखने के लिए ) : 1 

   सामग्री KitcheneIndia  द्वारा:

    

   (1) मुरमुरे - 4 कप
   
   (2) गुड़ - 1 कप (छोटे टुकड़ों में कसा हुआ या कटा हुआ)
   
   (3) इलायची पाउडर - आधा छोटा चम्मच
   
   (4) सौंफ़ - आधा छोटा चम्मच (वैकल्पिक)
   
   (5) जल - 30 मिलीलीटर

    

   विधि KitcheneIndia  द्वारा:

    

   (१) कराही में पानी डाल दें और कराही को गर्म होने चूल्हे पर रख दें ।
   पानी गर्म (उबला हुआ नहीं) हो जाने पर उसमें गुड़ डालें और गुड़ को पूरी तरह पिघलने तक स्पैतुला की मदद से हिलाते रहें । 

    
   (२) जब सभी गुड़ पूरी तरह से पिघल जाए तब Kitcheneindia की रेसिपी (मुरमुरे के लड्डू ) के लिए गुड़ का परीक्षण करें :

   परीक्षण : पानी की एक कटोरी में गुड़ की एक बूंद डाल दें । अगर गुड़ नीचे , बिना घुले चला जाता है और एक मोती समान नीचे स्थिर रहता है तो यह गुड़ हमारे नुस्खे के लिए तैयार है, परन्तु गुड़ पानी में नीचे जाने की प्रक्रिया में पानी में घुलना शुरू हो जाता है तो इसका मतलब आपको गुड़ को और गर्म करने की आवयश्कता है ।

   
   

   (३) जब गुड़ का परीक्षण सफल हो जाए तो उसमें मुरमुरे, इलायची पाउडर, सौंफ़ को स्पैतुला की मदद से अच्छी तरह मिला लें ।
   
   (४) अपने चूल्हे की नॉब बंद कर लें और फिर तुरंत कराही से मिश्रण को मुट्ठी भर लेते हुए लड्डू ( बॉल ) के रूप में बाँध लें । अगर ये मिश्रण ठंडा हो जायेगा तो आप उसे बॉल का आकार नहीं दे पाएंगे, इसलिए जितनी जल्दी हो गरमागरम  मिश्रण का लड्डू बनाना शुरू कर दें । आपका हाथ न जले यह भी ध्यान रखें ।   

    

   (५) लड्डू बना कर एक थाली ( बड़ी प्लेट ) पर रखते जाएँ । इसी प्रकार सभी मिश्रण के खत्म होने तक लड्डू बनाते जाएँ । 
   
    (६) ३ - ४ घंटे तक लड्डू को थाली पर ठंडा होने के लिए छोड़ दें और उसके उसके बाद एक एयर टाइट डब्बे में रख कर पूरे महीने खाने का आनंद उठाएं । 

    

   सुझाव KitcheneIndia  द्वारा:

    

   (१) अगर गुड़ में धुल अथवा और कोई गन्दगी हो तो, एक धातु झरनी की मदद से पिघले हुए गुड़ को छानने के बाद KitcheneIndia  ( मुरमुरे के लड्डू ) नुस्खा बनाने के लिए कराही में उपयोग करें ।
   
   (२) मुरमुरे खस्ता होना चाहिए । अगर मुरमुरे नरम हों तो एक पैन या कराही  में 1-2 मिनट के लिए मुरमुरे को गर्म कर लें । 

    

   (३) ध्यान रखें की गुड़ को गर्म करने समय आप उसे स्पैतुला की मदद से हिलाते रहें अन्यथा संभावना है कि गुड़ नीचे से जल सकता है ।

   
   (४) अगर लड्डू बनाते समय मिश्रण आपके हाथ से चिपकने लगे और आप लड्डू बनाने में असमर्थ हों तो अपनी हथेलियों पर हर समय लड्डू बांधने के पहले थोड़ा घी या पानी लगा  सकते हैं । 
   
   (५) मुरमुरे के लड्डू का स्वादिष्ट स्वाद लेने के लिए इसे ठंडा होने के बाद खाएं । 

   
   

Vermicelli / Sevai Upma ( सेवई उपमा )

Sevai or Shyavige or santhakai is a type of rice vermicelli popular in Southern India, particularly Tamil Nadu (Kongunadu region) and Karnataka. Santhakai is made out of other food grains like wheat, ragi, etc. also are increasingly becoming popular. Sevai is popular as a breakfast or dinner food and is easily digestible as it can be made with less or no oil, and it is steamed.

http://en.wikipedia.org/wiki/Sevai

Here is the recipe of Sevai Upma for two servings.

Kitchenware and Equipments used:

( 1 ) Karahi  / Non stick Pan   :  1
( 2 ) Fish spatula or other thin, flexible spatula
( 3 ) Lid to cover the Pan   :   1
( 4 ) Bowl / Plate to take out  vermicelli after roasting : 1

Ingredients:

( 1 ) Sewai / Vermicelli  ( unroasted ) : 2 cups
( 2 ) Ghee : 1 tea spoon
( 3 ) Mustard Oil or Refine Oil : 4 tea spoons
( 4 ) Brown Mustard Seed  : 1/2 tea spoon
( 5 ) Curry leaves : 5 - 6 in number
( 6 ) Turmeric powder : 1/2 tea spoon
( 7 ) Common salt : 1 tea spoon
( 8 ) Water : 200 ml
( 9 ) Green Chillies : 1 - 2
( 10 ) French Beans : 2 - 4
( 11 ) Onion : 1
( 12 ) Carrot : 1
( 13 ) Peas : 4 - 6 pods
( 14 ) Pointed gourd : 1


Method of Preparation:

(1) Put ghee in Pan/Karahi and heat it.
(2) Once the Pan/Karahi gets heated  put vermicelli into it and keep stirring with the help of spatula on medium flame until the color of vermicelli changes to pink. So now, we have roasted the vermicelli.
(3) Take out the roasted vermicelli in the bowl/plate .
(4) Cut all the vegetables into very small pieces [ ingredients (9) to (14) ] and take out peas from pods. Keep all this apart.
(5) In the same Pan/Karahi,  in which vermicelli was roasted,  pour the Refine Oil/ Mustard Oil and heat the Pan again.
(6) Put brown mustard seed and curry leaves in the Karahi/Pan with heated oil.
(7) Put the cut vegetables in Pan/Karahi and sprinkle salt and turmeric powder on it.
(8) Stir the vegetables with the help of spatula for 2 mins and then cover the Karahi/Pan with a lid on the medium flame. Let the Karahi/Pan kept covered for 2 mins and then remove the lid and then stir the
vegetables again with spatula for 5 mins on  medium flame.
(8) Pour water in Karahi/Pan with vegetables and let the water boil at the medium flame.
(9) Once the water boils , put the roasted vermicelli in it and start stirring with the help of spatula until all the water gets vaporized and the vermicelli gets steamed. The flame should be kept at medium during all this process.
(10) Once the water has vaporized and the vermicelli becomes steamed and  little sticky the knob of the stove can be turned off.
(11) Now serve vermicelli upma/ Sevai upma when hot and enjoy.


Tips:

(1) You can also add  few roasted cashewnuts and some amount of roasted pulses ( Bengal gram and Black gram )  with vegetables as per your taste.
(2) You can add tomato ketch up with grated cheese or any one of these on the top of the hot vermicelli / sevai upma to give it a little different taste.
(3) Take care while roasting vermicelli. It should turn pink and not black. Vermicelli can turn black if its roasted for a long time or if the Pan/Karahi is too much heated. This will give burnt taste to upma.
(4) As soon as the vermicelli turns little sticky after water vaporization turn off the knob. Making it too dry may not taste good.

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 यहाँ दो व्यक्तियों को सर्व करने के लिए सेवई उपमा का नुस्खा बताया है । 

इस्तेमाल किया बरतन और उपकरण:

(1) कराही / नॉन स्टिक पैन: 1  
(2) स्पैटुला : 1  
(3) ढक्कन, पैन कवर करने के लिए: 1  
(4) बाउल / प्लेट (रोस्टेड सेवई निकाल कर रखने के लिए ) : 1

सामग्री:

(1) सेंवई (unroasted): 2 कप  
(2) घी: 1 छोटी चम्मच  
(3) सरसों तेल या रिफाइन तेल: 4 छोटी चम्मच  
(4) राइ : 1/2 छोटी चम्मच
(5) करी पत्ते 5 - 6 संख्या में
(6) हल्दी पाउडर: 1/2 छोटी चम्मच
(7) साधारण नमक: 1 छोटी चम्मच
(8) पानी: 200 मिलीलीटर
(9) हरी मिर्च: 1 - 2 संख्या में
(10) फ्रेंच बीन्स: 2 - 4 संख्या में
(11) प्याज: 1 संख्या में
(12) गाजर: 1 संख्या में
(13) मटर: 4 - 6 संख्या में  
(14) परवल : 1 संख्या में

बनाने की विधि:

(1) पैन / कराही में घी रखें और कराही को गर्म कर लें ।  
(2) जब कराही गर्म हो जाए तो उसमें unroasted सेवई डाल कर स्पैटुला की मदद से उसे मिला लें  और गुलाबी रंग आने तक उसे भूनें ।  
(3) कटोरा / प्लेट में भुना हुआ सेंवई बाहर निकाल लें ।
(4) सभी सब्जियों को [ सामग्री का (9) से (14) ] बहुत छोटे टुकड़ों में काट कर रख लें ।
(5) जिस कराही में सेवई भुना गया था उसे फिर से लें और उसमें सरसों तेल या रिफाइन तेल डालें और करहि को गर्म लिए रख दें  ।
(6) कराही गर्म होने पर उसमें राइ और करी पत्ते डाल दें ।
(7) उसके बाद कराही में सभी कटी हुई सब्जियां डाल दें और ऊपर से नमक और हल्दी पाउडर को छिडकें ।  
(8) 2 मिनट तक इसे स्पैतुला की मदद से मिला लें और फिर 2 मिनट तक ढक कर मध्यम आंच पर रखें । उसके बाद कराही का ढक्कन हटा दें और 5 मिनट तक स्पैतुला की मदद सभी सब्जियों  को मध्यम आंच पर मिलाते रहें ।
(9) पानी लें और अब उसे कराही में डाल कर मध्यम आंच पर उबलने दें ।
जब पानी उबल जाये तो उसमें भुना हुआ सेवई डाल कर स्पैतुला की मदद से मिला लें ।
(10) जब सारा पानी वाष्पीकृत हो जाये और सेंवई उबला हुआ प्रतीत हो तब स्टोव बंद कर दें ।
(11) गर्मागरम सेवई उपमा तैयार है । अब इसके खाने का आनंद उठाएं । 

सुझाव:

(1) आप अपने स्वाद के अनुसार सब्जियों के साथ कुछ भुना हुआ काजू और भुना हुआ डाल (चने और उरद का डाल ) भी उपमा में डाल सकते हैं ।  
(2) कुछ अलग सा स्वाद के लिए आप टमाटर सॉस और घिसा हुआ चीज़ भी ऊपर से उपमा में  डाल सकते हैं ।
(3) यह ध्यान दें कि सेवई का रंग भुनने पर काला न हो जाए । काला रंग उपमा को जला हुआ स्वाद दे सकता है । सेवई का काला रंग ज्यादा देर तक भुनने से या कराही के अधिक गर्म होने पर हो सकता है  ।  
(4) जैसेहिं कराही का पानी पूरी तरह सूख जाता है और सेवई में थोड़ा चिपचिपापन दिखने लगे वैसेहिं स्टोव बंद कर दें । पानी को बहुत अधिक सुखाने पर उपमा का स्वाद ख़राब हो सकता है ।