Yummy Veggie-Veggie Daliya Soup

Soups are very healthy and must go in winters and If soup is added with the goodness of Daliya /porridge, it becomes a complete meal. The same kind of tasty and easiest recipe for Daliya soup is here, loaded with the goodness of vegetables and Fibers. Easy to make and one could not stop eating it. This recipe is directly from my MIL's kitchen, so it can't get wrong :).

For 2 people

Ingredients

• 300 gm Cauliflower/ Gobhi
• 2 Carrot
• 100 gm Peas
• 2 big Onions
• 2 Tomatoes
• 1 Potato
• Any other vegetables as per the taste
• 100 gm Daliya/porridge
• Haldi
• Salt
• Green chili
• Coriander
• Cumin seeds/ jeera
• Water 5 cups

Method

• Roast the 100 gm Daliya with few drops of oil on medium flame till brown. Keep it aside.
• Chop all the vegetables in small pieces and Keep them separately.
• slit green chilies vertically and then cut them in to halves
• In a big vessel /kadhai put some oil and cumin seeds/jeera and put cauliflower in it. Toss them in oil until light brown on high flame.
• Add potato and let them also fry on medium flame and then add Carrots and peas and add little salt as well and cover the vessel and cook for 5 min.
• When all vegetables get sauté add onions, ginger and green chili and fry them till they become soft and tender on medium flame.
• Now add tomato, salt and haldi and fry them till tomato becomes soft and the mixture starts leaving the oil on low flame. as shown in Pic below:
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• Now add the daliya in this mixture and fry this on medium flame for 5 min.
• 
• Add 5 cups of water, you can add more if you feel like. It should be soupy kind of look. Keep it on High flame and bring it to boil and then on low–medium flame cover the vessel and let it be boiling for another 7-10 min till daliya gets soft and cooked.
•   
• Put some coriander leaves on it and server Hot in a soup bowl. You will definitely can’t stop eating this soup.

Kuch Meetha hojaye with Crispy Jalebi's

Jalebi

Sweets are important and mandatory part of Indian cuisine and among all the sweets, Jalebi's are the most favorite and most eaten sweet dish and can be found in all types of ocassion be it a birthday, wedding or festival.It is loved by everyone and could be eaten with Rabri, curd or after being soaked in Milk.

However, the process of making jalebis is quite confusing and tedious, so I am presenting a very simple recipe, easy to make and good to have. This recipe is directly from my Sis in Law kitchen from US, where she invented this recipe after missing jalebis for long long time :). They are so easy to make and taste so good.

Ingredients:

2 cup Maida / All purpose flour,
2 cup water,
1 spoon ghee,
ghee for frying,
1-1/2 spoon baking powder.

For Sugar Syrup

4 cup sugar
1-1/2 cup water
Lemon drops
Rose water
Saffron

Syrup Preparation:

• Mix Sugar and Water in a pan and bring it boil and keep on medium flame till all sugar dissolves. 
• Add few drops of Lemon, rose water and few strands of saffron (kesar) in it .
• Keep it on low flame.

Jalebi Method :

1. Mix maida and baking powder thoroughly by whisking or by sieving.
2. Add water and melted ghee and mix well all the ingredient in a bowl
3. Take a zip loc (Medium size) fill this with the above batter and close it with band.
4. Heat oil in a flat pan(mandatory)
5. Cut the tip of ziploc very small such that the batter can eaisly come out. Smaller the hole thinner and crispy Jalebis will form.
6. Once the oil is hot start making circles in it and fry till golden brown, donot over cook them.
7. Take that out from the oil and put them in sugar syrup for few seconds and take it out.

Cripsy Hot jalebi's are ready to be served, either with Ice cream or curd or faluda as you like.

“Until I discovered cooking, I was never really interested in anything”

Above quotes describes how interesting and entertaining the cooking is. I know few of you says its too boring and tiring, that is why I am here to help you out in making cooking a fun. For me its like meditation or stress buster.

To make cooking fun, I have added twist in all basic Indian recipes, to make them simpler and tasty like even kids will ask for more.

In my Khana Khilana, you will find all kind of recipes from Indian to Italian and basic Dal -Rice to some tadkti bhadkti dish with their unique names to add fun to cooking and surprise elements to the eaters.

I hope you all find my dishes easy and tasty to make.. Do try them and let me know.

Keema-e-Phool

Keema-e-phool

Ingredients

1 Big Cauliflower ( 600 gm) Grated from the thick side
1 big onion 
2 medium size tomato 
3-4 Kaju / Cashew nut
3-4 kismish 
2 tbs Fresh cream
1 tbs Desi ghee
100 gm peas (matar)
2 Tb spoon vegetable oil/refined oil
2 Green chilies 

Whole spices
2 bay leaves
1 stick cinnamon (daal chini)
1 choti elachi /cardamom
3-4 Black pepper (kali mirch)

Powdered Spices :
Salt 
Red chili powder
1 spoon dhaniya /coriander powder
1/2 tbs garam masala
1/4 tbs haldi

For garnishing

4-5 Coriander leaves
fresh cream
vertical silted Green chilies
small cut onion tomatoes


Method :
Grind Onion and put is aside.
Grind tomato and green chilies.
Fry kaju and kishmish in 2-3 drops of oil till light brown.
Heat the pan , pour the oil and all the whole spices(bay leaves, cinnamon, choti elachi, Black pepper (kali mirch) )
After 1 min ,put the grinned onion and fry it till golden brown
Then add the grinned tomato after 1 min add all other powder spices except garam masala, along with salt and red chili powder.
Fry the onion tomato paste till the mixture start leaving the oil. 
Now add fresh cream and peas to it and fry till peas get tender and  all the cream get dissolved and the mixture become non sticky.
Now add grated Cauliflower, mix all the mixture. and cover the pan and leave it on low flame for 5 minutes
Keep steering in between.
Now leave the covered mixture for another 5-10 minutes on medium flame. 
you can add few drops of water, if you think cauliflower is not getting cooked.
Keep on steering in between , It may took time depend upon the kind of cauliflower (Fresh or old)
When the cauliflower is completely cooked and soften, then uncovered it. Add start frying it on medium to high flame
Now add garam masala and desi ghee and fry it for 5 minutes
Now add kaju and kishmish to it and keep on frying until the color of dish changes to golden brown
and it become non sticky.
Now on low flame keep it for 2-3 minutes covered.

Dish is ready to server.

Now put it in a casserole and garnish it with onion, tomato, coriander leaves and fresh cream.