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surya915 · 3 years

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praysure · 4 years

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जन्माष्टमी व्रत कथा - पूर्ण विधि सहित

#जन्माष्टमी व्रत कथा - पूर्ण विधि सहित

जन्माष्टमी व्रत कथा का महत्व :- स्कन्दपुराण के मतानुसार जो भी व्यक्ति जानकर भी कृष्ण जन्माष्टमी व्रत को नहीं करता, वह मनुष्य जंगल में सर्प और व्याघ्र होता है। ब्रह्मपुराण का कथन है कि कलियुग में भाद्रपद मास के कृष्ण पक्ष की अष्टमी में अट्ठाइसवें युग में देवकी के पुत्र श्रीकृष्ण उत्पन्न हुए थे। यदि दिन या रात में कलामात्र भी रोहिणी न हो तो विशेषकर चंद्रमा से मिली हुई रात्रि में इस व्रत को करें।

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#janamshtami #krishna

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blogpostdaily · 4 years

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#iskcon #janmashtami #harekrishna Dance Kirtan - Krishna Krishna Krishna - Janamshtami Special - Madhavas Rock Band

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saibuilders · 4 years

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Happy Shreekrishna Janamshtami

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edigestfoods-blog · 5 years

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Hyderabadi Chicken Biryani in Greater Noida

August is a month of festivity and celebrations for all of us.First it was Rakhi pornima, then Janamshtami, and then soon will be Eid this weekend concluding holy Ramzan, rigorous fasting period.And today it’s our Independence Day. I really don’t know what independence means to all of you. Independence from slavery or colonial influence or perhaps any other such means or shouting out slogans, updating FB profile, Tweeting messages or wishing each other “Happy Independence”.

I have never ever understood the propagnda that surrounded this celebration, one day we are so excited and wear our Indian pride on our sleeves and the very next day we start nagging about everything going wrong in the country. Who to blame and who should take responsibility. Freedom comes with responsibility. But we are always shy of sharing our responsibility. For a change let’s start sharing our responsibility, from a very basic level.

We are free but yet not free, there is may be many more miles to cover. Anyways if I keep on saying more, you all will be saying here are the words of this NRI- “non-reliable-Indian”. But just look around and you will see such drastic paradigm, high rise building, BMW on one side and slum and poverty on other side. This perhaps says we have become free and independent from a foreign rule but yet we are not free.

While I am typing this post my son came to me and showed above flag which she colored and sketched, and asked me do you know the meaning of "three colors" on the flag. I counter asked her if she knows it. This is what she told me – "orange for courage, white for peace, green for prosperity and the wheel is for the development of the nation." And a clean sparkling glitter in her eyes. Our nation’s future rest in these innocent hands. I think when I said start from a basic level, I meant that, giving them good education (that doesn’t mean scoring good marks in exams- education and scoring marks are two different things, lets just leave it for some other day) and make them conscious of their surrounding and making them responsible citizen so that they can share the responsibility of running a nation on grounds of equality, compassion and truthfulness.

Now to the recipe that the best biryani restaurant in greater noida uses

Hyderbadi biryani has been on my mind since long; perhaps somebody even did a recipe request by mail or was it in a comment section. I completely forgot about it, last weekend we did made this. And since I do not belong to Hyderabad region I can not claim it to be authentic or traditional. I sneaked peaked into my pantry and looked for shyah jeera or royal cumin – actually it’s cumin with very distinct aroma not to be confused with "caraway". I didn’t had so, got little upset. The only missing ingredient was this I guess. And since we Bengalis are so fond of our panch phoron, I added this to the home-made Biryani powder. Now puritans of Hyderabadi cuisine, I know it’s not the ingredients that go into making Biryani, but since this is a customized version, I would like to use that liberty and today its Independence Day also.

Here is how they make Hyderabadi Chicken Biryani at EDigest Foods

Hyderabadi Chicken Biryani – Customized Version

Recipe requirements( Measurements are approx)

3 cups of high quality basmati rice (I use Kohinoor X-long Basmati Rice)

7-8 chicken drumsticks

2 cloves

Little cinnamon

1-2 cardamoms

5 tbs of coriander seeds

3 tbs of cumin seeds

2 tbs of panch phoron

1 twig mint leaves or about 8-9 leaves

6-7 dry red pepper the small ones

8-10 whole black pepper

½ inch cinnamon stick

3 cloves

4-5 cardamoms

Pinch of nutmeg

1 strand of mace

1 large lemon and the juice from it

2 tbs of yogurt

1 tsp of salt

1 large and 1 medium size white onion/purple onion whatever is available

5-7 garlic

½ inch ginger root

4 tbs of cooking oil/sada tel

1 cup finely chopped mint leaves

½ cup finely chopped coriander leaves

Two generous pinch of saffron soaked in half cup of milk

1 large onion for deep frying

2 tsp of cooking oil

Method

Bring a pot with above listed garam masala ( gota moshla) and ample water to boil, now add in the basmati rice and cook till it’s ¾ done or better half done. Strain the starch. Our rice is partially cooked in this yakhni water- aromatic water. Keep it uncovered so that the moisture can escape.2 tsp of lemon juice should be added to further reduce the cooking. And also 1 tbs of ghee.

For the chicken

Clean and pat the chicken dry with kitchen towel.

Now prick with fork or the pointing end of knife all over the chicken drumsticks.

Now marinate the chicken with the juice extracted from 1 large lemon, and 2 tbs of yogurt+1 tsp of red pepper powder+ 1 tsp of salt. Keep this marinated for overnight. If you forgot to marinate them overnight then at least 2 hr of marination works best.

Meanwhile the chicken is marinating, prepare the dry masala that will be added to cooking the biryani.

Dry Biryani Home-made-masala

Recipe requirements

5 tbs of coriander seeds

3 tbs of cumin seeds/Shyah Jeera/black cumin seeds

2 tbs of panch phoron

1 twig mint leaves or about 8-9 large leaves

6-7 dry red pepper the small ones

8-10 whole black pepper

½ inch cinnamon stick

3 cloves

4-5 cardamoms

Pinch of nutmeg

1-2 flower of mace

2 bay leaves

Start roasting them over low heat on an iron skillet. After 4-5 mints a nice aroma will hit your nose. Take it off and then let it cool a little bit.Now grind them very finely in blender or mixer.

This masala is the base masala or the biryani masala.

If you are making kache-gosht ka biryani then no need to precook the chicken but overnight marinating with yogurt+lemon juice+red pepper powder+salt+ this Biryani masala + the ginger/garlic and onion paste is essential as this tenders the marinated meat.

Otherwise like me who keeps forgetting to marinate the meat, it’s better to precook the meat a little bit before layering is done.

Now for the gravy

Recipe requirements

1 large and 1 medium size white onion/purple onion whatever is available

5-7 garlic

½ inch ginger root

4 tbs of cooking oil/sada tel

Make a smooth paste of above listed ingredients in a blender

Now heat up a big frying pan. Add in 2 tbs of cooking oil

We will first fry the chicken pieces till the entire chicken pieces gets evenly brown or the color changes.

Now add rest of 2tbs of cooking oil

Add the prepared paste, and then add in 1/2 tsp of red pepper powder and salt. Sprinkle little bit of water so that the paste doesn’t stick to the bottom.

Keep on frying the masala for 7-8 mints at medium-high flame. Now add in fried chicken pieces

And keep on frying further 10 mints. Cover it and then put the flame to low. Let it cook another 15 mints.

Meanwhile chicken is cooking at low. Fry the onion which will go with the layering

Heat up a small saucepan adds in 1 large onion sliced evenly. Keep on frying till they shrink. Now add in 1 -2 tsp of cooking oil.TIP- This way the oil required for frying onion can be reduced.

Chop mint and coriander leaves very finely.

Now bottom layer will be of rice. Then will come some pieces of chicken with gravy then mint+coriander leaves, then generous amount of saffron milk and last will be fried sliced onions.

Make another layer with similar ingredients and then cover with left-over half cooked rice.

Cover with aluminum foil. Bake this entire rice casserole for 20 mints at 175 deg C.

Turn off the oven and let it sit there for further 10 mints.

Take out and let it covered further 20 mints.

Let this biryani absorb the flavor, and at the time of serving just reheat in oven again.

Resting time is essential as it helps in more intense flavor. And it’s even more flavorful next day if you have some left-over.

Notes

The measurement of dry home-made biryani masala is approx, and I did have some left-over biryani masala which I like to add in other veggie recipes from time to time. This dry masala woks great even if you do not have other dry masala in home viz- coriander+cumin or garam masala powder. So, left-over dry biryani masala can be used in other recipes as well.

So whenever you are in Greater Noida do visit or order online from EDigest Foods.

To all fellow countrymen- " Vande Matram".......

Happy Cooking Friends

#hyderabadibiryani #greater noida #online cake delivery #biryani lovers #delhincr

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foodtrails25-blog · 5 years

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Malai Ladoo, super quick and easy 2 ingredient ladoos for special occasions, made with Indian Cottage Cheese and sugar, flavored with cardamom and saffron garnished with nuts .

Soft melt in mouth, mildly sweet Malai Ladoo recipe from North Indian Cuisine.

Melt in mouth Malai Ladoo made with fresh paneer, take me back to time as a kid.Me and my sister loved these ladoos and mom used to make these quite often from the home-made paneer. Mom always had these shortcut recipes which were made in jiffy without spending much time in kitchen. As a working mom she had to take care of her job as well as her house on special occasions and with limited house help, she managed everything so beautifully!!

I had some paneer leftover from the Paneer Koftas I made for my last post. It’s Raksha Bandhan tomorrow so I decided to make Malai Ladoos with the leftover Paneer. Kids love Malai Ladoos, and they had to resist eating the ladoos as I kept these for morning Prasad.

How to make Malai Ladoo

Ingredients

Fresh crumbled Paneer also known as Chena, sugar, cardamom and few saffron strands(optional). I suggest using fresh paneer though store bought paneer will also be fine. If store bought paneer is hard, you can soak it lukewarm water for 5-10 minutes and then crumble it before using it.

If you do not have fresh Paneer, you can make it just before making ladoos. Click here for the Homemade Paneer Recipe.It take just 15-20 minutes to make fresh paneer. Drain the water properly before making ladoos.

Method

To make Ladoos, take fresh paneer in a non-stick pan with 1 tsp of ghee ,add milk powder along with it if you are using it.Saute for 2-3 minutes. Take care not to burn chena. If there is any water in chena dry it completely.

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Cardamom powder and saffron stands, mix well and keep the mixture to cool, once all the liquid dries out. Keep the chena mixture to cool.

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Add sugar once the mixture cools down completely. Mash the mixture to smooth mix.

Take small portion of chena sugar mixture in hand and make a tennis ball sized ladoos. Garnish with finely chopped pistachios or almonds.

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Store in an air-tight container in refrigerator.

These ladoos stay good for 1-2 days.

Let’s see in Detail hot to make Malai Ladoo

Malai Ladoos

Malai Ladoo, super quick and easy 2 ingredient ladoos for special occasions, made with Indian Cottage Cheese and sugar, flavored with cardamom and saffron garnished with nuts .

1 Cup Fresh crumbled Paneer

½ Cup Milk Powder

¼ Cup Sugar (or as required)

¼ tsp Cardamom Powder

10-12 Saffron strands (optional)

To make Ladoos, take fresh paneer and milk powder in a non-stick pan with 1 tsp of ghee and saute for 2-3 minutes. Take care not to burn chena. If there is any water in chena dry it completely.

Cardamom powder and saffron stands, mix well and keep the mixture to cool, once all the liquid dries out.

Add sugar once the mixture cools down completely.Add finely chopped or coarsely powdered almonds(optional).

Take small portion of chena sugar mixture in hand and make a tennis ball sized ladoos. Garnish with finely chopped pistachio or almonds..

In case you do not have milk powder skip it.

These ladoos are gluten-free and can be consumed when fasting, offered to Divine for Prasad during Ganapati celebrations or other Pooja occasions. You can also gift these to your loved ones, in beautiful mithai gift boxes with other homemade sweets likes Coconut Ladoos, Chocolate Fudge, Layered Dark and White Chocolate Kalakand.

Enjoy your festivities with your loved ones and have a happy and auspicious festival time!!

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram. Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Malai Ladoo Malai Ladoo, super quick and easy 2 ingredient ladoos for special occasions, made with Indian Cottage Cheese and sugar, flavored with cardamom and saffron garnished with nuts .

#Chenna Recipes #Collection of Paneer Dishes #Fasting recipes #Homemade Mithai #Indian Sweets #Janamshtami Recipes #Raksha Bandhan Recipes

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