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FUN COOKING

Find Good and Natural Recipes

Sheer Pira is Afgani sweet burfi.  It is a very simple recipe which can be made with very few ingredients.  Here below is its full recipe:
Ingredients
4 cups of milk powder
1 cup of sliced cashews/almonds
1 cup of coconut powder
2 cups of sugar
2 cups of water
few pistachios for garnishing
Method
1.  Take two cups of water with two cups of sugar in a deep pan for syrup/chashni.  Keep it it on flame. Cook in on medium flame for 13 minutes. In this time,chashni will be thick. Take care, it should not be crystallized.
2. While chashni is being prepared, Mix all the dry ingredients i.e milk powder, coconut powder and  sliced cashews or almonds or both in a deep big bowl.  Bowl should be big, enough to mix it with chashni.
3.  After 13 minutes, when chashni is ready( it should not be crystallized), remove from fire. After that  mix it with all the dry ingredients with spatula, 
4.  Now transfer it into the greased tray/thali and spread it smoothly with the greased back of any bowl.For getting the smooth texture,  grease the back of the the bowl again and again and if needed change the bowl.
5.  Garnish it with sliced pistachios. Slightly press it with hands
6.  When it comes on room temperature, cover it with cling film and keep it in the refrigerator for overnight.
7.  Next  day cut into desired shape.
8.  Delicious sheer pyera/pira is ready to serve. 
Tips
1.Chashni should be thick but not crystallize. Therefore, cook it on medium flame approximately 15 minutes.
2.Make the chashni in any deep pan/small patila/pot just like we make gulab jamun syrup. Pour the syrup in the dry ingredients not dry ingredients in the syrup. Don't  make in kadahi as in it, it gets crystallize very soon.
Enjoy Healthy Cooking!!!
See more recipes:
Oats Burfi        
Oats Poha           
Oats Pakore (Sandwichmaker) 
Chatpati Oats Chaat           
 
Shakkar Paare or Khurma         
Petha Mithai        
Burfi of Left over Chashni of Petha Mithai            
Shakkar Paare or Khurma              
Sugar Coated phulia or Murmure   
Boondi Ladoo           
 
Oats Burfi        
Chocolate Squares         
Sugar Coated Sawalee 
Moong Dal Halwa 
Sooji Halwa      
AAte ka Halwa      
Chocobar Ashrfis
Soot ke Ladoo 
Sandesh 
Besan & Sattu Ke Ladoo 
Paneer Pak 
Paag Panjii Burfi 
Rabdi/Rabri 
                                             -----------------
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Fresh chilies are available in many varieties all over the world.  It is used in almost all spicy meals.  Today I am writing the recipe of khatti meethi mirchis. It goes well with main meal, sawali,  and mathri etc.  Here below is how I made it:
Ingredients
15 green mild  fresh chilies
2 tbsp of oil
1 tbsp of panchphool (soanf, kalongi, ajvain, jeera ,rai)
pinch of asafetida
1 tsp of salt
3/4 tsp of turmeric
2 tbsp of sugar
2 tbsp of  white vinegar/lime juice 
few curry leaves
Method
1.  Wash the fresh chilies with water.  Dry with clothes.
2.  Cut the chilies in desired shape.
3.  Heat the oil in a pan.  Add asafetida, panchfool and curry patta and let it cook for a while.  As it starts changing color, put the chili chunks with salt and turmeric powder and mix. 
4. Cover the pan with lid and let it cook for 3 to 4 minutes on medium flame.
5.  Next add vinegar and sugar and mix.  While mixing sugar, it leaves water.  Dry it completely.
6.  Chatpati khatti meethi mirchis are ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
Stuffed Green Chili Peppers (Peanuts)
Sweet corn Soup
Healthy Bhutta or Corn 
Spicy Grilled Baby Corn Kabab 
Corn Chaat 
Fresh Green Pepper Corn in Lime Juice 
Fresh Chilies in Vinegar
Green chilies Paste 
Chili Chilla 
Corn Stuffeed Mirch Pakoras 
Stuffed Green Chili Pepper 
                       -----------------------------------------------
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Onion is used in almost all dishes whether it is sabzi, pulses, chutney, rice, and snacks.  It enhances the taste of every dish.  Today I am writing the recipe of onion parantha.  Here it is:
Ingredients
2 big onion
handful of chopped cilantro
1"of ginger piece
2 fresh green chilies finely chopped
salt to taste
1 tsp of coriander powder
1/2 tsp of garam masala
3/4 tsp of mango powder
1/4 tsp of red chili powder(optional)
oil
2 cups of wheat flour
1 cup of water
1/4 cup wheat flour for rolling paranthas
1/2 tsp of cumin or ajvain seeds
Method
1.  Peel the onion and ginger and cut roughly.  Chop it into chopper.
2.  Now squeeze the chopped onion  through a neat and clean cloth. Keep the squeezed water for making dough.
3.  Add the cilantro, green chilies, amchoor, coriander powder, red chili powder, and garam masala to the shopped and squeezed onion. Salt is added just before we are ready to  roll it.
4.  Add the ajvain or cumin seeds to the dry flour. Now make a smooth dough with water as written above in ingredients list.  Keep it aside for 10 minutes.  Now again make it smooth with hands
5.  Heat the tava/pan on medium flame.
6.  Now it is the time to add sat to the mixture.  Mix it properly.  Stuffing is ready
7.  Now make 4-5 balls out of the dough.
8.  Roll this dough ball in round shape with rolling pin by applying dry flour (plethan)
9. Next keep handful of stuffing on it and gather it from all its sides and make a ball again . Now press it with your palm slightly and it will be flat roundel.
10.  Now roll it again with rolling pin by applying dry flour.
11.  Place this rolled paratha on the heated tava. When it seems dry turn it to the other side.
12. Apply the oil to both sides and cook it crisp by pressing with spatula.
13.  Crispy onion paratha is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla    
Chili Chilla  
Spicy Grilled Baby Corn Kabab    
Namkeen Puda or Chilla
Bread Tikki chaat  
Corn stuffed Mirch Pakoras    
Double Colored Rice Poori    
Kale Patra or Patoud
Mathi or Mathiyan    
Papaya Parantha       
Kuttu &sweet Potato Roti      
Ajvaini Lacha Parantha      
Boiled Rice Parantha    
Bread Loaf    
Mooli Wali Makki roti   
Plain Makki Ki Roti   
sweet Bread (Tutti Frutti) 
Totilla's bhatoore
Tortilla Tandoori roti    

Chili Parantha
Gobhi Parantha 
Stale Roti Chaat
All Purpose flour/Maida dhokla 
                                                    -------------
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Kachalu/Taro root is used in many forms just as fried, boiled and baked. Earlier I have written its dahi wali Sabzi. Today I am writing the recipe of its chaat. It is very tasty chaat and very popular in Malwa region in India. Here below is how we can make it:
Ingredients
1 kachalu/taro root
1 lemon
salt to taste
1 tsp of dried mint powder
1 tsp of red chili powder
1 tsp of chaat masala
1 /2 tsp of garam masala
Method
1. Peel the Kachalu/taro root and cut into roundels.
2.  Heat the oil in pan/karahi.
3.  Fry the kachalu roundels in hot oil and take out.
4.  Now cut the fried kachalu into bite sized pieces.
5.  Again fry these kachalu pieces into the hot oil till crisp.
6.  Now take these fried kachalu in a plate according to your need.  Sprinkle salt, chaat masala, garam masala, mint powder, chili powder and lemon juice on it. Mix well and serve.
7.  Kachalu/taro root chaat is ready to serve.
Enjoy Healthy cooking!!!
See more recipes:
Tamarind Paste 
Bread Tikki Chaat    
Chatpati Samak rice Chaat   
Chatpati Oats Chaat    
Sweet Potato Chaat    
Chatpati choley Chaat   
Dahi Bada Chaat    
Tamarind Fruit raita  
Loki raita   
Brinjal Raita  
Pineapple Raita     
Bread Boondi Raita     
Jhatpat Dahi Bada chaat  
How to make roasted cumin powder  
Chatpati Tamarind Chutney  
Channa dal for Pakwans  
Pakwan
Stale roti chaat 
                                       -----------------
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