जाट्टां की रसोई

ashe said:
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Churma bhi mil gaya.. JAI ho google.. ;)
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ye churma nahi hai :?
 
View attachment 15451

shahi paneer

Ingredient:-

paneer-200gm
makkhan-3 chamch
pyaj pisi hui-1 katori
lasun adark pisi hui-1 chamch
tamatur-1 1/2 katori
kaju pise hue- 2 chamch
long-4 ,5
tazi malayi-4 chamch
hari mirchi- 4
garam masala powder-1/2chamch
dhaniya powder-1chamch
haldi powder-1/2chamch
lalmirchi powder-1/2chamch
kalimirchi powder-1/2chamch
zeera-1/2 chamch
namak- swad anusar

Method

sabse pahle kadhayi me 2 chamch makkhan dal le.... or jab makkhan garm ho jaye tab usme zeera or long dale... jab zeera bhun jaye usme pissi hui adark lahsun dale.....thode bhunne ke bad isme pissi hui pyaaj or barik kaat kar hari mirchi dale.....jab pyaj bhun jaye usme tamatur, pise hue kaju aur namak dal kar kam se kam 4 se 5 min thak pakaye.....jab tamatur achi tahra pakk jaye tab malayi or bacha hua ek chamch makhan dal kar achi tahra 2 min or pakaye.... ab isme haldi powder,kalimirchi powder,lalmirchi powder,dhaniya powder or garm masal dale or masalo ko achhi tahra se pakaye.....masale pakk jane ke bad isme paneer ke chhote tukkde kat kar dale or achi tahra masalo me thodi der pakye..... ab isme thoda or pani dal kar 5 se 7 min ke liye pakaye.....

lo tayar hai khane ke liye shahi paneer....

Jhatpat tips

-tamatur and kaju ek sath pakaye jate hai isliye chahe to tamatur or kaju ko ek sath hi piss le

-agar makkhan na ho to 3 se 4 chamch dahi dal sakte hai
 
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RASSMALAYI

Ingredient:-
dudh - 3 cup ya ghar ka bana paneer
dudh-3 cups (malayi ke liye)
ilaychi-2,3
chini -2 1/2 cup
sukhe meve ( kaju,bdam,pista)- 5 7
kaju pise hue - 1chamch
neembu ka ras - 1chamch ( agar paneer use nahi kar rahe hai )


METHOD :-

sabse pahle 3 cup dudh ko garm kare or jab isme ubal aa jaye isme nimbu dal kar ache se dudh fad le or 3 4 min ache se paka kar..... ek kapde me iss paneer ko badh kar potli si bana le .... or thodi der aise hi rakh de phir thodi der ke bad achi tahra se iss potli ko daba kar sara bacha hua pani nikal le or phir kam se kam 1/2 hr ke liye rakh de...... aab iss paneer ko ek bartan me nikal kar achi tahra mal le or jab tak mallna hai jab tak ye ek dum ache se soft sa naa ho jaye ....... ab ek chhoti si goli bana kar dekhe agar ball bilkul gool ban rahi hai matlab panner tayar hai...... ab sare paneer ki chhoti chhoti golli bana le.....ek cooker me 3 cup pani dale or 2 cup chini dal kar ek mitha pani sa banana hai ........jab pani ubalne lage tab ubalte hue pani me paneer ki goliya dal de ..... or yaad rakhe cooker me itni thodi jagh bachi ho kyoki pakkne ke bad ye goliya full kar double ho jati hai to unke fullne ke liye jagh hoo..........ab cooker se dhakkan se siti hata kar cooker ko dhakkan lag de or kam se kam 7 min ke lilye pakaye.....jab tak ye pakkti hai tab tak dusri gas par ek kadhayi me 3 cup dudh ,illaychi piss kar aur pisse hure kaju ko dal kar uballna rakh de....dudh ko jab tak pakana hai jab tak wo 2 cup naa rahe jaye... ab isme thoda sa kesar dale,sukhe mewe aur chini dale....... ab cooker khol kar usme se unn paneer ki ball ko nikale or daba kar unse sare mitha pani nikal kar ek dum se dudh me dal de...... ab phir se 3 se 4 min or pakaye..... aur ek katori me nikal le or upar se bakki bache hue mewe se saja le......aur ab isse fridge me rakh de, thanda hone ke liye kyoki ye thande hi ache lage hai........ tayar hai rassmalayi



Jhatpat tips:-

agar kesar naa ho to ek chutki se bhi kam haldi ( pinch of turmeric )dal de suru me hi ...bahot nahi dalni hai warna uski khusbu se iska tast kharab ho jayega.. hamne isme ilaychi powder dala hai to uski khusbu haldi ki khusbu ko daba degi aur haldi ki wajh se isme thoda sa peela color aa jayega....
 
ravinderjeet said:
जानकी जी, ये बणाने भी आवें सें अक ऊँइ कोपी पेस्ट करो सो |
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Ravinder bhaisahab, I think ki ye recipe poori hai..maine bhi try ki thi par chhene ko chasni me daalne ke baad garam nahi kiya aur goliyan jitne size ki thi originally utni hi rah gayi... aadha process follow liya tha... isiliye mujhe lagta hai ki ye complete process hai...:):)
 
deependra said:
Ravinder bhaisahab, I think ki ye recipe poori hai..maine bhi try ki thi par chhene ko chasni me daalne ke baad garam nahi kiya aur goliyan jitne size ki thi originally utni hi rah gayi... aadha process follow liya tha... isiliye mujhe lagta hai ki ye complete process hai...:):)
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fer try kar k dekh,je goli badi hove to full process se na te ebb b aadha e se....................hhahahahahhaaha
 
jchoudhary said:
ye churma nahi hai :?
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ya ek sweet h jo dudh (milk) padi pache,usne khoob ubaal k ne banaya kare.......isme kalakand jisa suwaad aaya kare.
ek bar chennai me khaya tha (Brizwasi, GRT k back side me) ek north indian shop pe,udde isne Kashmeri kalakand bole the............asli naam bera koni.
 
malikdeepak1 said:
भाई चूरमे आली रेसिपी तो आली| लीले ने चेपी थी थोड़े दिन पहलम आर फेर राणाजी ने भी चेपी थी वा एक तागे में | "चूरमा आवर लोस्ट हेरिटेज" करके से वो तागा|
आर हलवे की तो रितुजी ने चेप इ राखी से इस तागे में |

इब न्युकर भाई कासे, तावला सा लुंगी संगवा ले आर बना दे चूरमा| न्यू रोज-रोज याद दुवावेगा तो खुवाना भी पड़ेगा !! ;)
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re jhakoii aade roti kona milti.......re roti milti hoti to main e roz churma bana k na kha leta.

je tera gaida lage to 2 kilo chunn le aaiye,ghee mere dhore dhara se............dono bhai mil k bana k khavange.
 
ravinderjeet said:
गुलगुले
समय :- ये चोमाश्यां में खाए जाया करें| इह का एक कारण ते यु स अक ये ताशिर के गरम हो स ,दुसरा ये सरसम के तेल में तले जावें सें ज्यां तें चोमास्याँ में खाज खुजली अर कई ढाल की फंगस तें भी शरीर का बचाव हो स शराषम का तेल बरतन के कारण |
सामग्री :- गिहूँआँ का चुन ,सरषम का तेल , गुड|
मात्रा :- एक पांच माणसआँ के कुन्बे की खातर लगभग ५०० ग्राम गिहूँआँ का चुन ,तलन खातर अनुमान का शरषम का तेल , अर दो-तीन पेड़ी गुड की |
बणाने की विधि :- पहलम कढाई चढ़ा ल्यो अर तेल ताता कर ल्यो |गेल की गेल गुड की चाशनी बना ल्यो अर गिहूँआँ का चुन में चाशनी गेर के ने आच्छी ढ़ाल घोळ ल्यो | फेर कढाई में पाणी के छिंडे मार के ने देख ल्यो चटर-पटर होणी चाहिए ,मतलब तेल खूब ताता होणा चाहिए या उबल्णा चाहिए ना ते गुल्गुल्याँ में सुवाद नि आवेगा अर तेल घणा पी ज्यांगे |जब गुलगुले गहरे भूरे हो ज्यां जब काढ ल्यो | ये कई दिन ताहीं खाए जा सकें सें बास्सी कोणी होया करें |
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jab meeh barse jeb gul-gule aur poode banaya kare...........kasuta jeesa aa jaya kare kha k ne.......seela seela mosam aur tate-tate gul-gule aur poode (poode desi ghee me bana kare)
 
ravinderjeet said:
जब गोल गोल छोटी-छोटी रोटियाँ की ढ़ाल रहवेंगी ते सवाहली कुहावेंगी अर जा चकोर काट दी ते शक्करपारे कुहावेंगे | चीज एक-ए स |
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Ravinder Bhai शक्करपारे to chasni me gaira kare........per suhali ne chasni me na gaira kre (jeet tayi mere yaad h).
 
[h=1]Jalebi[/h]

View attachment 15462

[h=3]Ingredients:[/h]
  • 2 cups self raising flour
  • 1/2 tsp baking powder
  • 1 cup yogurt
  • Vegetable/canola/sunflower cooking oil for deep frying
  • 1 cup sugar
  • Few strands saffron
  • 1/4 tsp cardamom powder
  • 2 drops orange food colour
  • 2 tbsps rose water
[h=3]Preparation:[/h]

  • Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment.
  • Pour batter into a ketchup dispensing bottle.
  • To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and genly tease apart. If one thread is formed between your finger and thumb the syrup is done.
  • Turn off fire, add the saffron strands and cardamom and stir well.
  • Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis.
  • Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time.
  • Fry till light golden and then remove and put directly into the sugar syrup.
  • Allow to soak for 2-3 minutes and then remove.
  • Serve warm.
​
P.S: Mane banayi koni se kade,ya rasoi dekh k Jalebi khan ka jee kara,to google pe search kar k photo dekh k jee bhar liya aur banane ki vidhi aade chepp di.
 
rekha said:
Vikas------ek hi din itni mithayee kahayega toh

pakka diabetes hai---please get ur blood-sugar level checked
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तेरे बे-सुवादले पोस्ट पढ़ कै इसका सारा हाजमा er मुह का सुवाद बैलेंस / ठीक हो जा स...... क्यों चिंता करे इसके ब्लड सूगर की...!
 
Diabetes---toh aise hi dailogue mar diya

I was toh worried---coz mere hisse ki bhi sari miathyee kha gaya :)

anilsangwan said:
तेरे बे-सुवादले पोस्ट पढ़ कै इसका सारा हाजमा er मुह का सुवाद बैलेंस / ठीक हो जा स...... क्यों चिंता करे इसके ब्लड सूगर की...!
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