Milk Halwa/Dhoodh halwa/palkova


Best recipe for any fast, as navratri is here you can try out making this milk halwa.

Milk halwa is one such sweet that is served at every sweet shop in Uttar Pradesh ,you can find them easily. This halwa can be stored in refrigerator in an air tight container.

This sweet can be made for all festive occasion especially Krishna janmastami .

Paal means milk in Tamilnadu and kova is actually khoya. So the name palkova. This is called milk halwa as well.

Let’s see the recipe card

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Palkova

Milk halwa

Ingredients :

  • 1 litre milk
  • 1/2 cup sugar or as per taste
  • 1 tablespoon elaichi powder

Method :

  • Take a large kadhai
  • Boil milk till thick. This takes an hour
  • Once milk has thicken add sugar and elaichi powder
  • Cook till sugar melts properly
  • Milk halwa /palkova is ready to enjoy
  • Hope you liked this recipe
  • This is same as making khoya only difference is we add sugar and elaichi powder and keep it condensed
  • Though later it thickens
  • Until then keep exploring…….
Milk
After adding sugar and elaichi powder
Ready to eat

Muli/Radish muthiya


Muthiyas are steamed dumplings with whatever veggies you like.

Today I am sharing with you muli muthiya,a healthy and nutritional recipe.A best way to make anyone eat radish or muli who doesn’t like.

I have used besan and maize flour here with grated radish and some spices to enhance the taste.

Why is it healthy?

As we all know anything steamed is healthy.

Deep fried muthiya

Here i have deepfried to make my kids eat,muthiyas are of two types one fried and one are just steamed.

Let’s get the recipe

#purvanchalstadka#foodbloggers#indianfoodblogger#muthiya#steameddumplings#masala

Muli muthiya

Ingredients :

  • 1 cup grated raddish/muli
  • 1 cup besan/chickpea flour
  • 1/2 cup maize flour
  • 1/4 tablespoon haldi powder
  • 1 tablespoon salt or as per taste
  • 1/2 red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon garam masala powder
  • 1/4 tablespoon amchur powder
  • Pinch of hing
  • Water for making dough
  • 1/2 tablespoon Rai/mustard seeds
  • 1/2 tablespoon sesame seed
  • Oil for deep frying

Method :

  • Take a bowl mix all the given masala,salt and flour
  • Add water and knead a hard dough
Grated radish
  • Roll into cylindrical shape
  • Keep them on a steamer and steam for 25 minutes or till the pierced knife comes out clear
  • Remember to grease the plate with oil before steaming
  • After steaming cut them into desired shape
  • Give Tadka and eat if you don’t want fried one’s

For Tadka

  • Heat fry pan with little oil
  • Add rai and sesame seed
  • Let them crackle
  • Pour straight on the muthiyas

For deep frying

  • Take a kadhai with oil
  • Deep fry all the cut pieces till golden brown
  • Now, give Tadka on them as per direction given above
  • Your muli muthiya is ready to be served
  • Whichever version you choose taste is just awesome
  • Hope you liked this simple recipe
  • Until then keep exploring…….

Butter Paneer masala


One of the most demanded dish in any restaurant for a vegetarian is butter paneer masala, delectable and creamy, served with naan or kulcha.

Here’s presenting a simple and quick recipe a complete hotel style.

This recipe I adapted after eating instant gravy mix, which has preservatives in them, as we all know and I wanted something made at home with the same taste but way healthier than the packed ones.

Butter Paneer masala

Let’s get the recipe

#butterpaneermasala#paneerrecipes#foodbloggers#purvnchalstadka#indianfoodblogger

Butter Paneer masala

Ingredients

  • 250 grams Paneer /cottage cheese
  • 4 onions
  • 1 tablespoon kasuri methi
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1/2 tablespoon tomato ketchup
  • 3 tomatoes
  • 2 green chillies
  • 2 cloves /lavang
  • 2 elaichi /cardamom whole
  • 1 bay leaf
  • 4 Kali mirch /black pepper corn
  • 100 grams butter
  • 5 to 6 garlic pods
  • 1 inch ginger
  • 10 to 12 kaju/cashwenuts
  • 1/4 tablespoon haldi /turmeric powder
  • 1 tablespoon coriander powder
  • 1 tablespoon kashmiri lal mirch powder
  • 1 1/2 tablespoon garam masala powder
  • 2 tablespoon salt or as per taste

Method

  • Heat pan with butter, add ginger-garlic, onions and cook till transparent
  • Add whole spices with chopped tomatoes
  • And kajus
  • Add all the given masala along with garam masala
  • Add half tablespoon of salt,to make cooking fast
  • Cover with the lid
  • Cook for five minutes on low flame
  • Allow it to cool down completely
  • Blend it to a fine paste by adding little water
  • Take another kadhai add butter, now add in chopped green chillies
  • Saute till light brown
  • Pour in the paste with desired water as you like the gravy to be. Thick or little dilute
  • Add lemon juice and sugar
  • Add tomato ketchup
  • When the mixture is boiling add salt as per taste
  • Meanwhile cut paneer into cubes, if it’s store bought thaw it in warm water and use. This makes paneer soft, if it’s a bit hard
  • Add in paneer and kasuri methi
  • Give it one more boil
  • Add 1 tablespoon of more butter for that extra taste
  • Butter paneer masala is ready to be served with naan or kulcha
  • Hope you enjoyed the recipe
  • Until then keep exploring……

If you wish you can strain the paste and then use it,process remains the same

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