haldi sabji made by three methods:1.

ingrediants:haldi 250 gm (kachhi) ghee 200 ml curd 500ml recipy:kaddu kas haldi and deep fry in ghee it absorb a lot of ghee near about equal quantity then ghee ke tadke mein onion garlic gingor tomato( jain in rajasthan use only hing instead of onion and garlic) ka tadka laga kar curd dal kar hilate hua chalain after 2 boilation mis fried haldi and boil 5 minuts again serv it 2- haldi ko ghee mein deep fry kar alag kar lein then phool gobi ko deep fry karein then matar ko deep fry karin (all in desi ghee) then ghee ke tadke mein onion garlic gingor tomato( jain in rajasthan use only hing instead of onion and garlic) ka tadka laga kar dak kar mandi anch mein 10 minute pakavein. serv karein with makki ki roti or parantha 3-this method i like most most most because in this method we not use ghee and it is very simple and in test king of above 2 method kaduu kas 2-3haldi,(if use onion 1/2 barik kata onion) and then mix it with 1/2 cup of lemon juice put 1/2 teaspoonful ajwayan and kala namak as test. use it without cooking it is very mouthwatring test and healthy also. warning:- haldi is very hot nature so patiant of piles acidity ulcer bleeding not to use kachi haldi ki sabji

Source(s):
above two method is parmpragat and third method i make by chance in experiment and i find it very good test.i am a share market analys so give my blog adress only for publicity purpose

SAMOSA
Ingredients: 4 large white potatoes, boiled, peeled and mashed 1/2 cup boiled and drained green peas 1 1/2 tsp cumin seeds 1 tsp amchoor(mango powder)

1 tsp red chilli powder

1/2 1/2 1 Salt 3 1/2 1 Oil 1 cups cup tablespoon for tablespoon deep tsp tablespoon

tsp garam chopped to maida(all maida, heated frying butter) for ghee(clarified for ghee the purpose masala

saunf(fennel)powder powder cashewnuts taste flour) out oil samosas the stuffing or rolling

1 small bowl of cold water Preparation: Heat When seconds. Add Mix Fry Set Prepare the Add Set Divide Take it Roll With circle. Now Fold You Stuff Repeat Deep fry it the hold straight should with for in oil edge now the , the bringing have potato the till golden mixture semicircle together a and rest brown the watered small now in edges. Seal triangular water-seal of and serve the the with your the watered upper maida hand. edges. pocket. edges. dough. chutney. a it pizza each does into cutter, the maida, enough aside the portion and not a make hot cover ghee water for dough coat stick not 2 too semi it for or and about into with to thin circles some the oil samosa and knead 10 round maida your perfect with the so salt the by to on a the mashed in low potatoes and salt flame for green peas to about 10 and mix well. taste. minutes. aside. combining taste. dough. minutes. portions. that hands. round. round. the the ghee seeds for the stuffing add the and dry add the cumin and fry seeds for and 10

cashewnuts. splutter powders

Take one half circle. Dip your index finger into the cold water and apply it to the straight edge of the semi

Do

not

overheat

the

oil,

since

this

will

cook

only

the

outer maida covering and the inner layer will remain cooked even if the samosa has turned dark brown on the outside.

Gulab Jamun
Ingredients: 3 cups sugar 6 cups water 1 tbsp cardamom powder 2 tbsps rose water 3 cups powdered milk 1 1/2 cups all purpose flour 1 1/2 tsp baking powder 1 cup thickened/ heavy/ double cream Vegetable/ canola/ sunflower oil for deep frying Preparation: Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the thickened cream at a time to them and knead to make a dough that is soft but not sticky. Divide the dough into walnut sized balls and roll between slightly greased palms till smooth. Heat the oil for deep frying in a wide pan on a low to medium flame. Fry the dumplings, stirring often to brown on all sides. Do not cook on very high heat as the dumplings will burn on the outside and remain raw inside! When cooked, drain (with a slotted spoon), remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup. Allow the dumplings to soak in the syrup for 2 hours. Some serving suggestions: Warm Gulab Jamuns with ice cream; Gulab Jamun with thick cream; Gulab Jamun garnished with shavings of dried fruit like pistachio and almond.