Category: Paak kala

Hi doston main aapki blog Mam mein aapke liye ek naya blog lekar hajir hun

Aaj ham lauki ki barfi banana sikhenge vaise to lauki ki barfi aap saal mein kabhi bhi banaa sakte hain lekin garmiyon mein adhiktar yah banti hai . Lauki ki barfi jhatpat banne wali ek mithaai hai per iska swad bhi lajawab hai.

Lauki kiBarfi ka saman

*lauki 1 kilo(kaddukas ki Hui)

*chini 400 g

*full fat dudh(cream wala) 350 ml

*ghee 1-2 chamcha

*ilayachi powder 1 teaspoon

lauki ki barfi ki taiyari

Sabse pahle market se 1 kilo taji lauki lekar aaye aur usko chil ker lauki ke andar bij wale hisse ko nikal de aur bina beej wale hisse ko kaddukas kar le aur isko halka sa ubal le.

lauki bhun na

Gas on karke use per kadhai rakhkar kadhai mein 1 chamcha ghi dalkar usmein kaddukas ki gai lauki ko daal len aur lauki ko bhune aur iska extra pani sukha den. Iske baad ise thoda aur chalate hai aur jab kadhai mein halka chikna pan dikhne lage tab samjho lauki bhun gai.

Chini dalna

Lauki jab bhun jaaye tab uske bad is mishran mein 400g chini dalen aur fir isko chalayen chini dalne se mishran thoda patla ho sakta hai uske pani ko high flame per sukhane de

ilaichi powder, mewa dalen jab lauki ki barfi taiyar ho jaaye tab usmein ilayachipowder aur mewa darenge.

Thali mein Barfi set karna

Ab aapki lauki ki barfi taiyar hai kadhai mein se nikal kar ghi lagi hui thali mein dalen aur isko ek sath fila lete hai aadha ek ghante ke liye isko set hone den.

Avashyak sujhav

Lauki ko kaddukas karne ke baad nichod lena chahie vaise to lauki ke pani mein vitamin hota hai lekin nichod lene se aur halka ubal lene se barfi banne mein jyada der nahin lagti.

chini dalne ke baad aksar mishran patla ho jata hai iska pani sukhane ke liye gas ko high flame per kar sakte hain.

lauki jyada bij wali nahin honi chahie aur lauki purani bhi nahin honi chahie taji honi chahie.

Hi doston main aapki blog Mam mein aapke liye ek naya blog lekar hajir hun..

Aaj ke blog mein ham sikhenge khoe ki barfi banana .. Khoe ki barfi ka swad bahut hi achcha lagta hai aur ise banana bahut hi aasan hai.

Khoe ki barfi banane ke liye ghar per hi mava taiyar kar sakte hain ya fir bajar se banaa hua le sakte hain ghar per hi mava taiyar karne se barfi mein swad aur badh jata hai iske liye aapko dudh lena hoga cream wala aur usko gas per rakhkar chalate hue garam karna hai aur jab tak ki dudh gada na jo jaaye khoya ban na jaaye tab tak chalana nahin chodana hai is tarike se ghar per hi khoya taiyar kar sakte hai main yahan per khoe ki barfi banana bata rahi hun.

Barfi ke liye jarurat ka saman

*- Khoya 500g.

*- chini 250g.

,*-3-4 Hari ilayachi. ( pisi Hui).

*- Barik kata mewa (pista , badam,).

*- Chandi ka work(optional hai).

Barfi banane ki vidhi

* khoya bhun na

Sabse pahle gas ko on kar le aur kadhai ko low flame per rakhen . Kadhai mein khoya kaddukas kiya hua dalenge aur kalchi se chalate jaenge iske baad jab khoya halka ghee chhodane lage ya fir dikhne lage tab aapka Khoya tayaar ho chuka hai aur khoe ko niche utaar lenge aapka Khoya bhun chuka hai.

* Chini Dalna

500 gram khoye mein 250 gram chini dalni hai jab khoya bab jaaye tab usmein chini daal den aap chahe to pisi chini daal sakte hain aur ise acche tarike se mila le chini dalne ke bad misran thoda patla ho sakta hai isliye iska paani high flame per sukha de. Jab khoya aur chini ka mishran gada ho jaaye aur yah ekattha ho jaaye tab isko gas per se utaar le.

*ilayachi powder

Ab is khoe ki barfi mein pisi hui hari ilayachi ka powder mila len ilayachi powder dalne se barfi ka swad badh jaega aur khushbu bhi aaegi.

*Mewa dalna

Khoe ki barfi ke mishran ko ghee lagi thali mein ek sa fila le ab khoe ki barfi ke upar kate hue mewa (badam ,pista) dalen aur ab khoe ki barfi ko jamne ke liye 2-3 ghante ke liye rakha rahane den iske baad chaku se manpasand aakar main barfi ko Kate.

*Jaruri jankari

Khoya taaja hona chahie purana khoya nahin hona chahie .Khoe ko halka hi bhune jyada na bhule nahin to khoya jal sakta hai aur is vajah se swad bhi kharab ho sakta hai chini adhik nahin dalni chahie kyunki jyada meetha ho jata hai ya jyada kam bhi nahin dalni chahie khoe ke hisaab se hi chini ki quantity rakhni chahie aap barfi ke upar chandi ka work bhi laga sakte hain vaise yah optional hai.

Hi doston main aapki blog mam aapke samne ek naya blog lekar fir se hajir hun.

Aaj main aapko veg biryani banane ki vidhi bata rahi hun thoda sa alag swad ke sath vej biryani ki recipe sikhate hain.

Veg biryani recipe

1:-Basmati rice 500 g.

2 Soybean ki bari 50 g, Ek gajar, 50 g. matar, phool gobhi ke kuchh tukde, ek bada aalu chhote tukde kare hue.

3:-Paneer ke tukde tale hue.

4 100g dahi.

5:-Lesson aur adrak ka pest, ek pyaj Kati hui.

6 :-Sabut masale (2-3 long, 2 hari ilayachi, 8-10 kali mirch, 2-3 tejpatta.)

7:-Masale pise hue (namak, lal mirch powder, dhaniya powder, garam masala, haldi, amchur.)

Chawal pakana.

Gas per ek bada bartan lekar jitna chawal hai uska double pani ubalne ke liye rakh den usmein thoda sa do chammach refine oil daal den aur ek chammach nimbu ka ras daal de jisse hamare chawal khile hue aur ek -ek dana aur chamakdar banenge.

Jab pani ubalne lage to chawal on ko jo ki pahle see hi dhoker rakhe the garam pani mein daal den aur bartan ko dhak den gas ki flame ko dim kar den aur 15-20 minut ke liye chhod den

Sabse pahle acchi quality wale 500 gram basmati chawal ko saaf karke 15 minut ke liye pani mein gala dete hain chawal ko banane se thodi der pahle hamesha pani mein thodi der rakhna chahie jisse ki chawal acche tarike se banta hai.

Beech -beech mein chawal ko halke hathon se chala le jisse ki sare chawal Pak jaen 15-20 minut baad aap dekhenge ki chawal pak chuke hain chawal khila -khila bana hai aur herek dana uska alag hai chipak nahin raha is tarike se aap chawal taiyar kar lenge.

Sabji Banana

Ek cooker mein refined oil dalkar usko thoda garm hone den . Tel garam ho ne per tel mein jeera dalen uske sath hi kali mirch, laung ,tej patta, hari ilayachi dalen. Sath mein chalate jaen aur pyaj bhi daal de usko halka bhune iske saath lesan aur adrak ka pest bhi daal den usko lagatar chalate rahen jisse ki vah niche bartan mein na lage aap dekhenge ki khushbu bahut acchi aane lagi hai ye ismein masalon ki khushbu aa rahi hai.

Jab masale aur pyaj halka sa bhun jaaye uske baad usmein kati hui sabjiyan bhi daal den aur soybean ki bari ko pani mein se ni chhodkar use bhi daal den agar aap chaho to bari ko tel mein tal bhi sakte ho yah optional hai varna aap aise hi daal sakte ho iske bad ismein pise hue masale bhi dalen hai.Masale aapko apne swad ke hisab se dalne hain yahan isliye maine quantity nahin likhi hai kyunki Kksi ko teekha pasand hai aur kisi ko halka teekha pasand aata hai. Ek cup pani dalkar aap chahe to ismein ek sity high flame per laga sakte hain ya fir usko 5 minut aise hi pakane den low flame per jab sabjiyan thodi si gal jaen tab usmein thoda sa nimbu bhi nichode den.

sabji aur chawal ki layer banana(parat banana)

Ab kisi dusre bade bartan ki tali mein thodi se chawal daal de uske baad sabji ki bhi ek layer chawal on ke upar banaa de fir uske baad thode se paneer ke tukde daal de fir se chawal on ki layer banaa den is tarike se ek patli layer chawal ki aur uske upar sabji ki layer banaen aur fir se kuchh paneer bhi dalen jab aapki layer ban jaaye uske bad use per dhaniya patta dalkar garnishing karen.

Doston Biryani khane ka sabka apna swad hai koi ise pudine ki chatni ke sath khata hai Koi ise raite ke sath khata hai Koi ise achar ke sath leta hai to koi ise tamatar pyaj lahsun ka shobha banaa ke uske sath khate hain isliye aap bhi apni pasand ke anusar Biryani ke sath apna swad len.

Hi doston main aapki blog mam aur aapke liye ek naya blog lekar fir se hajir hun.

Poha hamare gharon mein aksar har dusre- teesre din banta hi hai aur chai ki sath ek snakes ka kaam bhi karta hai. Halka -fulka nashta aur kam mirch masale wala Jo aksar sabhi ko pasand aata hai poha banane ke liye hamen jyada samagri ki jarurat nahin hoti hai ai aur jhatpat banne wala nashta hai bahut hi achcha aswal hai .

To chaliye halke -fulke nashte ko,chatpate nashte ko jo ki achcha lagta hai to ek alag tarike se poha banana sikhate Hain.

Ingredients(samagri)

1:250g-poha.

2:50 g – moongfali (tali hui,chili hui).

3: 1 pyaaj (barik kata hua).

4 :1 tamatar (barik kata hua).

5 : 2-3 hari mirch (barik Kati hui).

6 Ek Chhota chamcha tel ya refind.

7: Masale (namak, lal mirch ,dhaniya powder)

8: Adha teaspoon nimbu ka ras.

Poha banana

Sabse pahle market se packet wala ek acche product ka poha lena chahie packet kholkar yah dekh le bua saaf hai aur usko saaf kar lena chahiye acchi tarike se iske baad usko steel ki chalni mein dalakar uske upar pani dalenge pohe ko pura gila kar le . Pohe ko gila karne ke baad chalni ko thoda sa tircha rakh den jisse ki iska extra pani bahar nikal jaaye.

Ek kadhai mein tel dalkar gas ko on kar den aur usko thoda sa garm hone garam hone ke baad usmein jeera daal den aur pyaj daal den halka sa bhun ne ke baad usme tamatar aur mirch aur mungfali daal kar usko chalate rahe hain aur lagatar ine sab Ko chalate rahenge iske baad pohe ko kadhai mein daal den kisi ko pohe chatpate acche lagte hain Lekin main aapko kahungi ki pohe ko halka namak mirchi dalen kyu pohe halke mirch masale ke acche lagte hain pohe mein masala dalne ke baad unko lagatar chalate rahen gas ki flame kam kar den jab pohe mein sare masale mil jaen to upar se Jara sa nimbu bhi nichode den maine yahan per haldi nahin dali hai haldi optional hai .Agar aapka man hai to daal sakte hain kyunki bina haldi ke pohe mein ek alag hi touch aata hai ab aapke pohe puri tarah Se khane ke liye taiyar hain .

Aapke pohe khile khile aur ek alag tarike ke bane hue hain. Garam-garam pohe aap chahe to iska swad chai ke sath le sakte hain aur yah aapko bahut hi testi lagenge.

Poha bahut hi halka rahata hai aur yah khane ke baad pet bhi jyada bhari mahsus nahin hota hai aur chai ke sath yah ek snacks ki tarah kaam aata hai aur adhiktar ham logon ke yahan banta hai to maine yahan ek alag tarike se poha banaya hai.

Doston aapko mere blog kaise lagte hain mujhe comment kijiye dhanyvad.

Hi doston main aapki blog Mam aapke liye ek naya blog lekar hazir hun

Rasgulla, kala jamun,gulab jamun aur ek mithaai aur jaane kitne naam hai.rasgulla bahut swadisht aur meethimunh mein ghul jaane wali Bhartiya mithaai hai. Jo aamtaur per ham bhartiya logon ke gharon per har manglik karykram, shaadi vivah mein banai jaati hai aur yah kafi favourite hai Bangal ki mithaai ka rasgulla raja hai aisa kaha jata hai.

Rasgulle ki vidhi

ingredients :

*Mava. (Khoya)400g.

*paneer 150g(kaddukas Kiya hua).

*Baking powder-half teaspoon.

*2-3 Hari ilaychi(pisi Hui).

*stuffing: chiraunji kaju badam ( Barik kate hue).

Recipe(method)

1: dow taiyar karna.

Paneer ko kaddukas kar len uske baad kaddukas kiye paneer ko halke hathon se masale 5-10 minut ke liye aur fir iske ke baad is mein mava bhi mila den aur fir se halke hathon se 3-4 minut ke maslen jisse yah sab mil jaega aapas mein aur chikna ho jaega is tarike se aap ek dow (aata )taiyar kar lenge gulab jamun ke liye.

2 :chasni

1 kilo chini ko ek gilas pani mein kisi bartan mein milakar ke gas per ubalne ke liye rakh de, Jab pani mein ubaal a jaaye gas ki flame ko kam kar den aur 2-3 minut ke liye pani mein ubaal aane de chashni mein aap pisi hui hari ilayachi aur Jara sa kesar daal sakte hain jisse ki chashni mein mehak aur swad badh jayega.

3: stuffing

Aate ki choti -choti gol loiya tod le aur in goliyon ke bich mein kaju chiraunji badam chhoti ilayachi (barik kate hue) bharle thoda -thoda aur fir ki gol gol loiya banaa len.

4:talna

Kadhai ko high flame per rakhkar usmein avashyakta anusar tel ya ghee daal den aur usko garm hone den. Tel ko jyada garm na karen aur fir usi garm tel mein loiya talne ke liye daal den aur unko beech -beech mein alat-palat karte rahen jab vah goliyan halke gulabi rang ki ped jaen tab unko bhar nikal le.

5: chashni mein dalna

Tale hue gulab jamun ko halki garm chasni mein hi 2-3 ghante ke liye daal kar chhod den jisse ki goliyon mein chasni andar Ja sake..

Dhyan Dene wali baten

Aate ki loi me meba ander daalne ke baad loi ko acche tarike se halke hathon se gol karen, paneer aur meba ko acche tarike se mila le jisse ki gulab jamun banne ke baad ya banne se pahle fate na, chashni ko bhi jyada gadha ( Thik )na karen.

Is tarike se aap dekhenge ki aapke gulab jamun bahut acche ban chuke hain.

Hi doston agar aapko mere blog pasand hai to mujhe comment kijiye.