1. Bundi Laddu Pooranpoli Made in Desi Cow Ghee
Material
1 Cup Flour
2 Desi Ghee’s Bundi Laddus
1/4 Teaspoon Salt
Ghee as Required
Way to Make
1. Knead the soft dough by adding salt to the dough. Keep it for 10 minutes.
2. Break the boondi ladoos made in Desi Cow Ghee.
3. Make a big peda of flour.
4. Fill the peddler with the filling of boondi and close it.
5. Roll it out like a roti.
6. Put it on a hot griddle.
7. Bake with Desi Cow Ghee on both the sides.
8. Pooranpoli of Bundi laddu Prepared in ghee is ready to eat.
Enjoy… !
2. Desi Ghee’s Pieces
Material
1 kg Desi Cow Ghee ( Use Pure Desi Cow Ghee for Yummy Test )
1 kg flour
1 kg desi section
100 Grams Magaz
100 Grams raisins
100 Grams Badam
100 Grams of Cashew nuts
1 Coconut Grated
Way to make
1. Take a pan, add desi cow ghee to it, and let it heat well, add flour to it and fry it well till the dough turns red
2. Remove the dough from the gas when it turns red and allow it to cool down.
3. After mixing the bad well, coarsely grind the almond cashew nuts in a mixer and then add it to the flour and add grated coconut raisins and magaz also, stir it well to make round laddus. It is very healthy and tasty.
3. Desi Ghee’s flour Ladoos
Material
1/2 Cup Wheat Flour
1/2 Cup Desi Cow Ghee ( Use Pure Desi Cow Ghee for Yummy Test )
2 Teaspoons Black Pepper Powder
1 Teaspoon Cardamom Powder
1/2 Cup Ground Sugar (Brown)
4 to 5 Almonds finely chopped
1/2 Small bowl grated Coconut
Way to make
1. Sieve 1/2 cup of wheat flour and sieve it.
2. Now mix the wheat flour and desi cow ghee in the pan and fry it on the ghee gas. Stir the flour continuously until it smells. Turn off the gas on frying.
3. Once the flour is roasted take it out in a plate and let it cool down
4. When it cools down, mix brown powder, black pepper powder, cardamom powder and finely chopped almonds in it.
5. Take this flour a little bit and give it a shape of Laddus and apply almond cuttings on top. Also sprinkle some powdered sugar. Desi Ghee flour Ladoos are ready
4. Mumbai’s famous Pure Desi Ghee’s Ragda Pattis
Material
Ingredients required to make Ragda
2 Bowls of White peas Puffed in 7 to 8 hours of water
1 Onion finely chopped
2-3 Green Chilies finely chopped
1 Spoon finely chopped Ginger
1/2 Teaspoon Turmeric Powder
1/2 Teaspoon Coriander cumin Powder
1/4 Teaspoon Chaat Masala
2-3 Teaspoon Desi Cow Ghee ( Use Pure Desi Cow Ghee for Yummy Test )
Salt to taste
Ingredients required to make Patis
3-4 Potatoes Boiled
1 Onion finely chopped
3 Green Chilies finely chopped
1/2 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
1/2 Bowl Coriander finely chopped
2-3 Tablespoons Pure Ghee ( Use Pure Desi Cow Ghee for Yummy Test )
Salt to taste
Ingredients required for garnish
Yogurt as required
Tamarind chutney as required
1 onion finely chopped
Green coriander, Green Chilies as required
Cumin powder, Black salt as required
Way to make
1. Prepare and store the ingredients. Add a little salt to the cooker and cook it until two cities come, and now keep it aside.
2. To make Patis : – Chop the onion and green coriander with the help of chopper, chop the green chili and mix it well in the boiled and mashed potatoes, now add salt, chaat masala, coriander to it.
3. Mash the potato well and make small balls of it to give it the shape of the dough.
4. Now heat a pan and roast the potato tikki with pure ghee from both the sides till it becomes crispy and brown on both sides, now keep it aside and keep it ready.
5. To make Ragda : – Now heat pure ghee in a pan, add ginger green chili onion and fry the onion on low heat for 5 minutes, add turmeric chili roasted cumin, a little chaat masala and garam masala, add salt, 2 Roast it for a minute, now add boiled white peas
6. Add half a glass of water and let it cook for 10 minutes with a lid and now it becomes ready
7. Now first of all, put the hot Ragda in a serving plate, then put the Patis on it,
8. Then put Tamarind chutney, Put green chili sauce on top of the Patis, add curd, then put sev, onion, pomegranate, roasted cumin, red chili powder, black salt
9. Our hot hot Mumbai street famous street food is ready. Garnish it with green coriander and barik sev. This chaat is fun and delicious.
5. Satvik Khichdi of Native Desi Ghee
Material
1 Cup washed Moongdal
1 Cup Rice (soaked and filtered)
1/2 Cup Carrots finely chopped
1/2 Cup French bean chopped
1/2 Cup Cauliflower finely chopped
1/2 Cup Tomatoes finely chopped
1 Teaspoon Kasuri Methi
1 Teaspoon Lemon juice
1 inch Ginger grated
2-4 Cloves
1 Bay leaf
Some Curry leaves
1/4 Teaspoon Turmeric Powder
1 Teaspoon Cumin Seeds
1 Teaspoon whole Coriander (Roasted and coarsely Ground)
1-2 Whole red chilies
1/4 Teaspoon asafetida
1 chopped Green chili (optional)
1/2 Teaspoon white sesame seeds
1 tablespoon Desi Cow Ghee ( Use Pure Desi Cow Ghee for Yummy Test )
Salt to taste
Way to make
1. Collect all the ingredients. Now wash the rice-dal together. Heat the ghee in the cooker. Add cumin, cloves, whole coriander, sesame, bay leaves, chillies, ginger, and fry all the chopped vegetables, curry leaves, salt, and turmeric powder. Fry lightly, now add dal rice and keep it low, fry 1-2 minutes while stirring with a spoon.
2. Now add asafetida and kasturi fenugreek and add four times the cup size water and lemon juice. When the boil is 1-2, cover the cooker and turn off the gas after 1 whistle.
3. When the cooker cools down, serve the khichdi with hot ghee with chutney, papad, curd and favorite pickle.