indian kitchen : festival(makar sakranti) recipe til ke ladoo

INGREDIENTS

• 3 cup Til  • 2 cups Jaggery  • 1 cup Peanuts  • 4 table spoon  Ghee  • 1/2 cup Water

HOW TO MAKE IT

• Roast til and dry till it turns slightly brownish in colour.then dry roast the peanuts. • Make the mixture of both(till and peanuts. • Heat the kadhhi. • mix jaggery with water in a hot kadhahi  and mix well till it melts. • Now add ghee and  Mix well. • now make ladoo from it  immediately using  palms. • Til laddus are ready. preparation time :10 minute difficulty type :easy recipe type: veg

indian kitchen : gobhi paratha

INGREDIENTS

1. 5 cups Whole Wheat Flour (Atta)
2. 3 cups Grated Cauliflower (Gobi)
3. Coriander leaves (finely chopped)
4. 1-2 Chopped Green chilies
5. 1" Ginger Chopped
6. Salt, Red chili powder 
7. Garam Masala as per taste
8. Butter /Oil for frying 

 METHOD

• Grate the cauliflower. Sprinkle 1 teaspoon of salt over the cauliflower. Mix well.
• Allow to stand for 15 minutes.
• Take handfuls of the grated cauliflower and squeeze out the water.
• Now add the chilli powder, dhana-jira powder, coriander, green chillies, onions, ginger and salt. Mix well.
• Knead the dough very well.
• Take a small portion of the dough, flatten a little and put a tablespoon of the mixture in the centre. Cover the mixture by drawing up to edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.
• Put the paratha on a hot tava (or skillet), cook for a minute or two and turn once. After a minute, add a little ghee around the edges.
• Turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.