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Laddoos  or a small sweet ball, originated in Indian Subcontinent. It is made out of  a combination of flour, nuts, ghee, and sweetner. It was originally used for medicinal purposes. Laddoos are delectable to the tongue and is liked by all ages.

Laddoos are of many varieties and each fulfill a nutrient in the body. basically these laddoos are immunity and strength builders.  One can make Ragi laddoos (whole wheat +ragi), Mueseli Laddoos (whole wheat + Mueseli) , Methi laddoos ( Whole wheat + Methi powder) etc.

Laddoos are also known as panjiri laddoos or Jaape ke laddoos. This variety has a number of ayurvedic or natural strenght giving ingredients like Cloves, Nutmeg, mace, Kamarkas Edible gum etc.  It is the most common variety as its given to new mothers or lactating mothers.

Today we are preparing Whole Wheat and Flaxseed Laddoos! Flaxseeds are rich in Omega 3 and dietary Fiber. Flaxseed improves Cholestrol and Lowers Blood Pressure.

INGREDIENTS:

  1.  2 1/2 Cup Atta or Whole Wheat
  2. 1/2 Cup Suji or Semolina
  3. 1/2 Cup Alsi or Flaxseed Powder
  4. 1 Cup Bura Cheeni or Powdered Sugar
  5. 1 teaspoon Elaichi or Cardamom Powder
  6. 1/2 Cup Almond Pulsed or Grounded
  7. 1 Cup Ghee or Clarified Butter

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

  • Grind Almonds and Keep Aside
  • Grind the Sugar if using Granulated Sugar and keep aside
  • In a dry Wok, Dry roast Atta until it becomes aromatic and golden in colour
  • Add in Suji and Flax seed Powder,  Keep roasting till colour gets little darker
  • Add in Ghee and mix well until the atta gets wet and crumbly.
  • Add Elaichi powder, mix and keep cooking on low flame, stirring in between .
  • Once a nutty aroma comes, take it off flame and let it cool
  • Once its cool and you can touch it , add grounded almonds and powdered sugar, Mix well.
  • If mixture gets dry  and not forming laddoos then add little hot ghee.
  • If Mixture is too wet add more almond flour.
  • Make Laddoos and keep it in air tight containers.

 

Red Kidney Beans or Rajma is a vegetarian dish and very popular amongst the favourites of the children, specially in the north of India. Generally, it is cooked by using Indian Whole Spices in thick gravy and commonly served in form of as Rajma Chawal. Today “Jai Ki Rasoi Se” churned out – ‘Rajma Mawa Barfi’, a unique dessert using this common ingredient. This new sweet is perfect for this Diwali. Happy Diwali to you and your family

Ingredients
1. Boiled Kidney Beans (Ubale Rajma) – 200 Grams
2. Castor Sugar (Shakkar or Chini Ka Powder) – 100 Grams
3. Milk Powder (Doodh Ka Powder)- 100 Grams
4. Milk Solid (Mawa or Khoya) – 100 Grams
5. Pure Ghee (Asali Ghee) – 100 Grams
6. Milk (Doodh) – 125 Milliliter
7. Cardamom Powder (Elaichi Powder) – ½ Tea Spoon
8. Almonds (Badam) – 10 to 15
9. Cashew Nuts (Kaju) – 10 to 15
10. Pistachio (Pista) – 10 to 15
11. Silver Sheet for garnishing

Preparation:
1. Note: Soak kidney beans overnight and boil it. Keep it aside it get it cool.

2. Drain the water from the boiled kidney beans and put it in a mixer grinder to make a fine paste. Keep the paste aside

3. Heat pure ghee in a non-stick pan or kadai. Once the ghee is hot, add kidney beans paste. Mix and cook till rawness is removed from it

4. Add semolina and cook till it become golden brown

5. Now add milk powder & milk solid and mix them. Continuously stir and cook it for 5 to 6 minutes or till ghee gets separated

6. Add milk and mix it. Stir and cook till the semolina become soft

7. Now add castor sugar and mix it. Cook it till the ghee gets separated from the semolina and becomes a lump

8. Finely add grated almonds, pistachio, cashew nuts and cardamom powder. Mix all and cook for another 2 minutes. Keep it aside t get it cool

9. Grease a plate and spread the lump evenly on the tray. Garnish it with silver coating and keep it aside to get it cool. With help of knife cut it to square or diamond shape as per your requirement

10. Now the dish is ready, serve it by garnishing with finely chopped almonds and cashew nuts

Chicken in any form is the flagship Indian dish which speaks volume of the rich heritage of Indian cuisine and it is loved in all parts of the country. Today in “Jai Ki Rasoi Se” made a very simple and easy dish called “Grilled Chicken Salami”. This dish goes well when served with any green chutney.

Ingredients
1. Boneless Chicken – 250 Grams
2. Green Coriander (Hara Dhaniya) – ½ Bunch
3. Mint (Pudina) – ½ Bunch
4. Green Chillies (Hari Mirch) – 2 to 3
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
9. Oil – As Per Requirement
10. Salt According to Taste

Preparation
1. In mixer grinder add boneless chicken, green coriander, mint, green chillies, ginger garlic paste, cumin, coriander & whole spice powder. Season it with salt according to taste. Make a fine paste and keep it aside

2. Take an aluminum foil, apply water on your hands to make role with chicken paste and place it on the foil

3. Rap the role in the form of a chocolate

4. Boil 2 liters of water in a vessel. When it comes to boiling point add the rapped chicken roles and cook for 10 minutes

5. Remove the rapped roles and allow them to get it cool by placing them in a refrigerator

6. Remove the aluminum foil from the roles and cut it into ½ inch slices

7. Heat oil in a grill pan, once the oil is hot place sliced chicken salami and grill them both side till they get light gold brown

8. This dish is ready to be serve with any green chutney

Dhabas are common feature on the national and state highways of our country. Earlier these places are frequented only by truck drivers. But today eating at these places has become a trend. Paneer is most common and demanding ingredient used in dhaba. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Paneer Butter Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha.

Ingredients
1. Cottage Cheese (Paneer) – 250 Grams
2. Onion Paste (Pyaz Ka Paste) – 1 Cup
3. Cream (Malai) – 1 Cup
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder)- 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Caraway Seeds (Shah Jeera) – 1 Tea Spoon
9. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
10. Slit Green Chillies (Kati Hari Mirch) – 3 to 4
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Butter (Makhan) – 50 Grams
14. Oil – As Per Requirement
15. Salt According to Taste

Preparation
1. Heat oil and butter in a pan or kadai, once it is hot add caraway seed and cook till oil get its flavours

2. Add onion paste and cook till it become light brown

3. Add remaining ingridents like ginger garlic paste, red chilli, turmeric, coriander, cumin and whole spice powder and season with salt accoring to taste. Mix all and cook till oil get seprated from it

4. Add fresh cream and cook till oil get separated from it

5. At this stage add finely diced cottage cheese and mix it. Cook on low to medium flame for 2 to 3 minutes or till oil floats on the top of it

6. Add finely chopped green coriander, slit green chillies. Mix and cook for a minute

7. Now the dish is ready to be serve with any Indian bread or flavored rice

When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is “DHABA”. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Aloo Chana Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha

Ingredient
1. 250 gm Roughly Chopped Potatoes (Kate Aloo)
2. 100 gm Black Chickpeas (Kala Chana)
3. 1 Cup Onion Paste (Pyaz Ka Paste)
4. 1 Cup Tomato Puree (Tamator Ka Paste)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1/2 Bunch Finley Chopped Mint Leaves (Barik Kata Pudina)
7. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. 2-3 Tablespoon Fresh Cream (Malai)
12. 1 Teaspoon Caraway Seeds (Shahi Jeera)
13. Oil – As Per Requirement
14. Salt According to Taste

Preparation

  • Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
  • Add ginger garlic paste and cook till the moisture from the paste gets evaporated
  • Now add onion paste and cook till it gets light brown
  • At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste.
  • Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
  • Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get seperated from them
  • Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
  • Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
  • Finely add cream and mix it. Cook for another one minute
  • The dish is ready to be served with any Indian bread

My maternal grandmother (Nani Ji) use to be very excited and happy during Navratri. She use to prepare very yummy dishes during these nine days. Today in “Jai Ki Rasoi Se” made yet another dish called “Sabudane Ki Khichadi in UP Style”. This dish is dedicated to my nani ji.

Ingredients
1. 250 gm Soaked Sago (Bhigoye Huwa Sabudana)
2. 1 Cup Green Paste of Green Coriander, Chillies & Mint (Hare Masale Ka Paste)
3. 1 Cup Tomato Pure (Tamator Ka Paste)
4. 2 Medium Size Roughly Chopped Potatoes (Kate Aloo)
5. 2-3 Slit Green Chillies (Kati Hari Mirch)
6. 4 Tablespoon Roasted Peanut Powder (Bhuni Mungphali Ka Powder)
7. 10-15 Finely Chopped Curry Leaves (Barik Kata Curry Patta)
8. 1 Tablespoon Cumin Seeds (Jeera)
9. Oil – As per Requirement
10. Rock Salt (Sendha Namak) – As per taste

Preparation:
1. In soaked sago add roasted peanut powder and salt according to taste. Mix all ingredients and keep it aside

2. Heat oil in a non stick pan or kadai. Once the oil is hot, add cumin seeds and curry leaves. All them to crackle

3. Add roughly chopped potatoes and mix. Cover and cook till potatoes become soft

4. Add the green paste. Mix and cook till oil get separated from the it

5. Now add tomato pure and mix. Cover and cook till oil get separated from the it

6. Now add sago mixture and mix it. Cover it and cook it for 5 minutes on a slow flame

7. Finely add slit green chillies and cook for a minute

8. The dish is ready to be served hot with thick curd

My maternal grandmother (Nani Ji) loves to eat green leafy vegetables in any form like Palak, Maat, Methi, Soya and Hara Dhaniya etc.. “Jai Ki Rasoi Se” churned out a traditional and one of her all time favourite dishes “Kale Chane Ka Saag”. This dish is dedicated to my nani ji.

Ingredient
1. 50 gm Black Chickpeas (Kala Chana)
2. 4 Bunches Finely Chopped Spinach (Barik Kati Palak)
3. 2 Bunches Finely Chopped Amaranth Leave (Barik Kati Maat)
4. 1 Bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
7. 1 Medium Size Finely Sliced Onion (Kati Pyaz)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. Oil – As Per Requirement
12. Salt According to Taste

Preparation
1. Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
2. Heat oil in a nonstick pan or kadai. Once the oil is hot add finely sliced onion and cook till it becomes light brown

3. Add ginger garlic paste and cook till the moisture from the paste gets evaporated

4. Now add soaked black chickpeas. Mix and cook for 2 to 3 minutes

5. At this stage wash and add the finely chopped spinach, amaranth leave, dil leave & green coriander. Mix them well. Cover and cook for 2 minutes, by doing this greens will start leaving it mositure which will help in cooking the black chickpeas

6. Now add all dry ingridents like turmeric, red chilli powder and season it with salt according to the taste. Mix all and add ½ cup of water, cook it on low flame till oil get seperated from them and black chickpeasare completed cooked

7. Finely add the slit green chill and mix it and cook it for another minute

8. The dish is ready to be served with any Indian bread

Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in “Jai Ki Rasoi Se” used Vrat Ke Chawal to make very yummy and delicious dish called “Vrat Ke Cutlet” Which is served with Tamator Ki Chutney

Ingredients
1. 1 Cup Barnyard Millets (Bhagar/Samo Ke Chawal)
2. 100 gm Boiled Potatoes (Ubale Aloo)
3. 1 Tablespoon Finely Chopped Green Chilies (Barik Kati Hari Mirch)
4. 1 Tablespoon Finely Chopped Curry Leaves (Barik Kati Curry Patta)
5. 1 Tablespoon Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. Oil – As Per Requirement
7. Rock Salt (Sendha Namak) – According to Taste

Preparation:
1. In a mixer jar add barnyard millets and grind into a powder

2. In a kadai or non stick pan boil 2 ½ cups of water along with ½ tea spoon oil and rock salt

3. Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool

4. In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste

5. Mix all the ingredients and keep aside for 5 minutes.

6. Apply oil on your palm and make thick patties or cutlet

5. Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy

7. Serve the cutlets with any chutney

A muffin is an individual-sized, baked bakery product. It can refer to cupcake-like quick bread. Using same technique and Dosa Batter in “Jai Ki Rasoi Se” given a different avatar and made “Baked Cheese Uttapam Muffins”. These are served with coconut chutney

Ingredients
1. 2 Cups Dosa Batter
2. 50 gm Grated Cheese
3. 1 Tablespoon Finely Chopped Green Coriander (Barik Ka Hara Dhaniya)
4. 1 Medium Size Finely Chopped Onion (Barik Kati Pyaz)
5. 1 Medium Size Finely Chopped Capsicum (Barik Ki Shimla Mirch)
6. 1 Medium Size Finely Chopped Tomato (Barik Kata Tamator)
7. 2-3 Finely Chopped Green Chillies (Barik Kati Hari Mirch)
8. 1 Teaspoon Red Chilli Powder (Lal Mirch Powder)
9. Salt – As per Taste
10. Oil to grease the molds – As per Requirement

Preparation:
1. Pre heat the oven at 180 degree for 10 minutes Take silicon molds, grease them with oil and pore dosa batter

2. Add finely chopped onion, tomato, capsicum green chillies & green coriander. Season with red chilli powder and salt according to taste. Finely add grated cheese

3. Place the molds in the baking tray. Add water in the baking tray at ½ inch level

4. Place the tray in the oven and bake it for 20 minutes at 180 degree

5. Remove baked muffins from mold in a serving plate and serve them with coconut chutney

North Indian curries usually have thick, moderately spicy and creamy gravies. Usage of dry fruits and nuts is fairly common, along with dairy products like milk, cream, cottage cheese and ghee (clarified butter). Yoghurt play an important role in the cooking these dishes. Today in “Jai Ki Rasoi Se” used one of the dairy products “Fresh Cream” to make “Tamator Methi Malai”. This dish goes well when served with any Indian Bread or Flavoured Rice

टमाटर मेथी मलई

हिंदी में सुनो :-

Ingredients
1. Roughly Chopped Tomatoes (Kate Tamator) – 250 Grams
2. Finely Sliced Onion (Kati Pyaz) – 1 Medium Size
3. Cream (Malai) – 2 Table Spoon
4. Finely Chopped Fenugreek Leave (Barik Kati Methi) – 4 Bunches
5. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
6. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Cumin Powder (Jeera Powder) – 1 Tea Spoon
9. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
10. Caraway Seeds (Shah Jeera) – ½ Tea Spoon
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
14. Oil – As Per Requirement
15. Salt According to Taste

Preparation
1. Heat oil in a pan or kadai, once the oil is hot add caraway seeds and cook till oil get its flavours

2. Add finely sliced onion and cook it till they become light brown

3. Now add finely chopped fenugreek leave and green coriander. Mix and cook till oil get separated from it

4. Now add ginger garlic paste along with all dry powdered masalas like red chilli, turmeric, coriander, cumin, whole spice powder and season with salt according to taste. Mix all the ingredients and cook till oil get separated from them

5. Add roughly chopped tomatoes and mix them. Cover and cook for another 3 to 4 minutes or till they become slit soft

6. Finally add cream and slit green chillies. Mix and cook for a minute

7. Now the dish is ready to be serve with any Indian bread or flavored rice