Hi friends ,


sorry i m late to wrote my next blog becouse m on vication trip to rajasthan yeh "THe GREAT ROYAL RAJASTHAN"  

let start our new recipe inspire from my trip

now we make capsicum with boiled mashed patato filling and it is make by grilling or tandoor process 

(BHARWA SHIMLA MIRCH)

(Grilled capsicum filled with patato mixture )

Ingridients:

• capsicum 4
• patato 2 (boiled mashed)
• onion 1
• garlic paste 1/2 tbs
• turmeric powder 2 pinch 
• red chilly powder 1/2 tbs
• salt : to taste 
• butter 50g 
• lemon juice 1tbs
• coriander leafs for garnish 

METHOD.:

First we take patato mash in a bowl and add turmeric powder and chilly powder and salt or lemon juice and mix it well .

then we take a pan and add some butter and add finely chopped onion and stir for two minutes till they changed the colour  and add garlic paste and cook one minute and add patato mixture and swicth off the gas flame and mix it well then take out into a plate to cool down the mixture 

after cool the mixture we take capsicum and cut the side or top optional to stuff the stuffing after cut the capsicum take out the seeds of capsicum with the help of knife then stuff the stuffing properly or evenly 

then cook it as u want to cook like for example if u want to bake it then put into a greaced baking tray and bake it or 5 to 8 monutes 

or if u ant grill it so take a tawa or pan and add butter and add filled capsicum and cook for 10 to 15 monutes then ready to serve 

or one more stylish plating idea is cut the serve with parmesan chees and parsely leafs 

friends plz give me suggestion of recipes or tell me what recipe u want to learn or want to make plzz give me response if like my recipe my gmail id is : (devk552@gmail.com) or my mob no .: 9999665232

plz plz plz give feedback

Masala channe(chickpeas)

Ingredients:

• cholley(chickpeas) -500gm
• tamoto - 300gm
• ginger 10gm
• green chilly 10gm
• coriander leafs for garnish 
• cumin seeds 1tbs
• ajown 1/2 tbs
• red chilly powder 1/2tbs
• coriander powder 1/2tbs
• turmeric powder 1/4tbs
• garam masala powder 1/3tbs
• amchur powder(mango powder) pinch
• lemon wedges for garnish 
• onion rings for garnish
• ghee(clarified butter) 100gm

method:

• first we soak the cholley for over night then we boil the cholley with 2tea bags till they cooked properley or soft .
• then we prepare a curry for "cholley massala" 
• first we take a heavy bottom pan and add ghee 
• add paste of green chilly ginger 
• and roast it till they turned brown 
• and add cumin seeds and ajown
• then we add tamato purre ( first blanched the tamato and remove the skin of tamato and make puree of it )
• then we cooked it masala for 5 minutes till the oil taking out from masala
• then we add chilly powder ,turmeric powder and coriander powder 
• then cook it for 2 minutes 
• add some water as you wish the consistency of your curry (i am add 2 cups of water )
• then cook for 5 minutes 
• then add cholley  
• then cook till one boil 
• add garam masala or mango powder 
• then garnish with coriander leaf , lemon wedges or onion rings

it is a famus recipe in india and most famus in north zone of india 

it is taken in breakfast with puri or bhatture (indian fryed bread)

now you make it and enjoy the taste of india  

till then keep cooking

    keep eating 

   

and keep reading dev 

god bless you 

moong dal halwa recipe

By Dev

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

main ingredients:

• 1 cup moong dal/spilt husked yellow mung lentils
• 9 to 10 tbsp ghee/clarified butter
• 4 cardamoms, husked and powdered in a mortar-pestle or ¼ to ⅓ tsp cardamom powder
• 10-12 unsalted pistachios, sliced or chopped or 10-12 blanched almonds, sliced
• 1 tbsp golden raisins

to be mixed together:

• 1 cup full fat whole milk
• 2 cups water
• 1 or 1.25 cups organic unrefined cane sugar or regular sugar * check notes

INSTRUCTIONS

1. soak the moong dal or mung lentils, in enough water overnight or for 4 to 5 hours.
2. drain and then grind the moong dal to a smooth paste with ¼ or ⅓ cup water.
3. melt ghee in a non stick pan. add the ground moong dal. stir well
4. keep on stirring the halwa on a low to medium flame. the halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. so till then you have to stir and cook the halwa. the halwa first is pasty, then starts getting lumpy and then starts breaking down and getting separated with the fat releasing from the sides. break the lumps while stirring.
5. meanwhile when the halwa is cooking, in another pan or kadai, take milk, water and sugar. keep this pan on the stove top and stir so that the sugar dissolves. on a low or medium flame, heat this milk-water-sugar mixture till it comes to a boil.
6. the moong dal mixture should reach a granular consistency before you add the hot milk mixture. you should get a fried aroma from the mung lentils and the color should become a light golden. the fat also should get separated.
7. when the milk mixture comes to a boil, add it to the fried mung lentils.
8. the mixture sizzles, so be careful while adding the hot milk and water mixture.
9. stir well. simmer and cook stirring often.
10. the liquid should get absorbed and once again you will see the ghee getting separated.
11. lastly add cardamom powder, chopped pistachios and raisins.
12. serve moong dal halwa hot. you can also garnish with some pistachios and serve.

NOTES

* 1 cup sugar is just sweet which we prefer. for more sweetness you can add 1 or 2 tbsp more of sugar or add ¼ cup sugar extra.
* the recipe can be halved or doubled

moong dal halwa recipe with step by step p – a popular and rich halwa recipe from north india. moong dal halwa is usually made on celebratory or festive occasions like holi, diwali, marriages etc.

for this recipe i referred a book on the cuisine of uttar pradesh. the whole process takes a lot of time and work from the hands. you have to stir and stir and stir. this is the first time i made this halwa. i was avoiding making the halwa all the times for obvious reasons.

i would suggest to use non stick pan or kadai to make this moong dal halwa. in the step by step pics, you will know why.

moong dal halwa is delicious and one of the sweets you cannot stop eating.  but making this halwa takes a lot of time and effort. so make this halwa on a day when you have plenty of time, patience and energy.

lets start step by step moong dal halwa recipe:

1. soak the moong dal in enough water overnight of for 4 to 5 hours. i soaked the lentils overnight.

2. drain and then grind the moong dal to a smooth paste with some water.

3. melt the ghee.

4. add the ground moong dal.

5. stir well. you see in the pic, from the iron kadai the halwa has shifted to a non stick kadai. when stirring and mixing the halwa in the kadai, it started sticking so much. i did not want to do so much of work… scraping and stirring the halwa. so i shifted the whole halwa mixture to a non stick kadai. it was very very easy to stir the halwa then.

6. keep on stirring the halwa on a low to medium flame. the halwa has the raw aroma of the moong lentils and it should go away completely before you start with the next step. so till then you have to stir and cook the halwa. first the halwa is pasty, then starts getting lumpy and then starts breaking down and getting separated with fat releasing from the sides. in the pic below the halwa is at a stage where it resembles sooji halwa but still with the raw aroma of the mung lentils.

7. so while the halwa is cooking, in another pan or kadai, take milk, water and sugar. keep this pan on the stove top and stir so that the sugar dissolves. heat this milk-water-sugar mixture till it comes to  a boil.

8. meanwhile the moong dal has got separated. they have a granular consistency now. the aroma & color has also changed and the fat has separated.

9. the milk mixture has come to a boil and now needs to be added to the fried moong dal.

10. pour the boiling hot milk mixture to the fried mung lentils. the mixture sizzles, so be careful while adding the hot milk and water mixture.

11. stir well.

12. simmer and cook stirring often.

13. the liquid should get absorbed and once again you will see the ghee getting separated. done finally. it took me a total of about 1 hour to make the halwa on the stove top. add cardamom powder, chopped pistachios and raisins. i forgot to take pic of this one. this is what too much of working and stirring with hands does to you.

14. take a breath of relief, thank your hands. serve moong dal halwa hot.

All halwa are mADE BY THIS PROSSES LIke this halwa made 

till then loving and sweetest readers 

keep eating 

keep cooking 

pullet A la rex

'poullet A la rex'

(chicken with white sauce)

Ingriedeints:

• chiken 1kg
• capsicum 2 medium (jullien cut)
• onion 1 medium (jullien cut)
• milk 500ml
• butter 200gm
• flour 2tsp
• salt to taste
• black peper to taste
• onion1
• bay leaf (tej patta) 2
• cloves 2

Method:

first we make white sauce so we take milk to boil and add into this onion ,bay leaf and cloves then after one boil then milk absorb the  flavour of these things then strain the milk and keep it on a side and take pan add butter or flour and cook it till it mix well (make a blonde roux) after then we add milk into it and boil it till milk is thick then we added jullien of capsicum or onion an boneless peices of chicken and cook it till chicken is cooked and seosone it with salt and peper then serve it. 

so friends plz try this recipe it is wonderfull recipe i ll. give u gaurantee .so freinds see u 

till then 

keep eating ,keep cooking &

keep reading ME (*DEV*)  only on "

"fabulas recipe by dev"

CARROT VICHY

It is a wonderfull recipe of carrot 

it is very simple to make

if want to eat some sweet so u made thid and enjoy 

lets start 

Ingredints:

• carrot 2 medium
• sugar 1 cup
• water 2 cup

Method:

first cut the carrot into thin slices 

after then blanch (boil in hot water till the food soft) the carrots then put in on the side 

then make a sugar syrup first take a pan and pore some water in it and add sugar the mix it well and add carrots and cook till the all syrup soaked by carrot then served it you served both hot and cold . 

first make it and enjoy.... 

till then see u and keep eating keep cooking

"Chiken Kiev"

hello freinds 
i m back with a very special recipe of chiken 

hmmmmmm"""" so delicious or not well this things you tell me after the make the dish and taste th dish 

let start the recipe of chiken kiev

ingredients

• chiken breast bone less
• butter 100gms
• garlic 100gms
• oregano
• dry parsley
• 4 eggs
• bread crums
• flour 200gms
• oil for deep fry

Method

first we clean th chicken breasts and make the pocket with the help of knife in chicken breast then melt th butter in room temprature and add crushed garlic in a bowl seasone with salt origano and parsley after making that mixture fill this mixture in chicken brest pocket properly and tightly after that take a flour in one bowl and eggs in seprate bowl and bread crums in seprate bowl after that take a heavy bottem pan and put oil in that to fry th chicken and swicth on the gas after oil is hot perfect for fry then take a one chicken breast and dip in flour bowl cover equally then dip into eggs and cover it equally after that cover with bread crums properly then pore into the pan for deep frying after 25 minutes you see that colour is golden brown then take out from pan and serve it hot with mayo 

see the magic after taste it 

good bye see u again and keep eating keep cooking 

ohhhhh please comment on my recipes