Green Moong Daal Cheela with Paneer Stuffing

Ingredients for the batter:
2 cups whole green Moong dal
1 inch piece of ginger
4 green chillies (less if you want it less spicy)
Salt to taste

Ingredients for the Filling:
Grated Paneer 250 gms (about 1 cup)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tablepsoon chopped coriander leaves
chat masala for seasoning

Method:
1) Soak the green whole moong dal for atleast 6 hours/overnight
2) Grind moong dal along with green chilies, salt and ginger into a smooth batter adding just enough water to gring the dal. The consistency of the batter should be that of a idli (do not add to much water)
3) Combine all the ingredients for the filling mixture. Keep aside.
4) Heat a skillet and pour a ladle full of batter in circular fashion from center going outwards making a diameter approximately 6 inch. Drizzle oil/ghee around the spread batter. Allow the cheela to cook o medium heat. You will notice brown spots appearing inside and around the sides. Let it get crisp and then flip and cook for a about a minute.
5) Remove from the skillet, place it on a platter with the bottom side facing down. Fill about scoup spoon of paneer filling along center diameter of cheela and fold it length wise tightly. Cut the roll diagonally into 2 or three pieces  and sprinkle more chaat masala.
6) Serve Moong Dal Paneer Stuffed Cheela's along with mint coriander chutney or tomato sauce.

Note: Filling can be saute also for a min or so. But don't add paneer in it while sauting.

Paneer Butter Masala

Ingredients:

· Paneer (Indian cottage cheese) - 250 gms

· Ghee - 4 tbsp.

· Butter -  4 tsp

. Cream - 6 tsp

· Garam masala - 1/2 tsp.

· Milk - 1 cup

. Bay Leaf (tej patta) - 2

. Clove (Laung) - 2

. Cumin seeds - 1/2 tsp

. black pepper powder - 1/2  tsp

. mango powder (aamchoor) - 1/2 tsp

· Tomatoes – 2 medium sized (chopped finely)

· Cardamom – 2 (crushed)

· Cashew nuts – 10 (made into a paste)

· Onion – 3 (small and chopped into strips)

· Ginger - 1/2 inch piece (chopped finely)

· Green chilies – 1 (chopped finely)

· Salt to taste

Method:

1. Cut the Paneer into medium sized cubes and dip it in water (add some salt and turmeric powder in water).

2. Soak cashew nuts in warm water for 10 mins.

3. Heat 2 tbsp. ghee in a pan. Add cumin seeds, onions, ginger, green chili, cardamom, Clove (laung), tomato and soaked cashew nuts(drain all the water from cashew nuts). Fry for 3-4 mins and leave it to cool down.

4. Blend in a blender or mixer till smooth. If needed, you can add little water also.

5. Heat remaining ghee and add butter. Add bay leaves, cream and gravy. Keep frying till the color changes and oil separates out.

6. To this add milk, garam masala, salt black pepper powder, mango powder.

7. Boil to get a very thick gravy. Keep on low flame and cook for 5-7 minute.

8. Now add Paneer. Mix well and boil for 3-4 minutes on low flame again.

9. Garnish with chopped coriander, shredded butter and serve.

Besan ke Ladoo

Ingredients:
Thick Besan - 500 gm
Ghee - 400 gm
Sugar - 500gm
Cardamom - 8 to 10
Almonds/ Cashew Nuts - 100gm

Method:
1. Clean the besan by a filter and put it in a utensil. 
2. Pour ghee in a frying pan and heat it. 
3. Now put besan in the frying pan and roast the besan with proper stirring. When, the besan turns brownish and a nice fragrance starts coming out of the besan, add one table spoon of milk to the besan. Foam and granules will start forming in the besan and they will make the ladoos delicious. Besan will be fried, roasted and ready in 4 to 5 minutes. Turn off the burner. Put aside the roasted or fried besan for cooling.
4. Now cut the cashews into six pieces each. Peel the cardamom and grind them both finely. Even sugar can be grinded and used.
5. The besan has cooled now. Mix throughly sugar, cardamom and cashew nuts in the besan and make round ball like ladoos in your preferred size.

द्वारकाधीश कान्हा

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करते हुए
अचानक एक दुसरे के
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" राधे राधे" करते है
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Experiences

Written by a 90 year old

This is something we should all read at least once a week!!!!! Make sure you read to the end!!!!!!

Written by Regina Brett, 90 years old, of the Plain Dealer, Cleveland , Ohio .

"To celebrate growing older, I once wrote the 45 lessons life taught me. It is the most requested column I've ever written.

My odometer rolled over to 90 in August, so here is the column once more:

1. Life isn't fair, but it's still good.

2. When in doubt, just take the next small step.

3. Life is too short – enjoy it.

4. Your job won't take care of you when you are sick. Your friends and family will.

5. Pay off your credit cards every month.

6. You don't have to win every argument. Stay true to yourself.

7. Cry with someone. It's more healing than crying alone.

8. It's OK to get angry with God. He can take it.

9. Save for retirement starting with your first paycheck.

10. When it comes to chocolate, resistance is futile.

11. Make peace with your past so it won't screw up the present.

12. It's OK to let your children see you cry.

13. Don't compare your life to others. You have no idea what their journey is all about.

14. If a relationship has to be a secret, you shouldn't be in it.

15. Everything can change in the blink of an eye, but don't worry, God never blinks.

16.. Take a deep breath. It calms the mind.

17. Get rid of anything that isn't useful. Clutter weighs you down in many ways.

18. Whatever doesn't kill you really does make you stronger.

19.. It's never too late to be happy. But it’s all up to you and no one else.

20. When it comes to going after what you love in life, don't take no for an answer.

21. Burn the candles, use the nice sheets, wear the fancy clothes. Don't save it for a special occasion. Today is special.

22. Over prepare, then go with the flow.

23. Be eccentric now. Don't wait for old age to wear purple.

24. The most important organ is the brain.

25. No one is in charge of your happiness but you.

26. Frame every so-called disaster with these words 'In five years, will this matter?'

27. Always choose life.

28. Forgive

29. What other people think of you is none of your business.

30. Time heals almost everything. Give time time.

31. However good or bad a situation is, it will change.

32. Don't take yourself so seriously. No one else does.

33. Believe in miracles.

34. God loves you because of who God is, not because of anything you did or didn't do.

35. Don't audit life. Show up and make the most of it now.

36. Growing old beats the alternative of dying young.

37. Your children get only one childhood.

38. All that truly matters in the end is that you loved.

39. Get outside every day. Miracles are waiting everywhere.

40. If we all threw our problems in a pile and saw everyone else's, we'd grab ours back.

41. Envy is a waste of time. Accept what you already have, not what you need

42. The best is yet to come...

43. No matter how you feel, get up, dress up and show up.

44. Yield.

45. Life isn't tied with a bow, but it's still a gift."

Dhokla

Ingredients:

For mixture :
Gram flour(besan) - 200 grams (1 cup)
Turmeric powder - 1/6 tsp (if you want)
Salt - Add to taste(1 tsp)
Lemon juice - 1 tbsp (2 lemons)
Eno salt - 1 tsp
For Tadka:
Curry leaves - 8-10
Oil - 1 tbsp
Rie -  1 tsp
Green chillies - 3 to 4 (cut vertically into 2)
Salt - 1/4 tsp(add to taste)
Sugar - 1 tsp
Lemon juice - 1 tsp
Green coriander - 1 tbsp (finely chopped)

Method:
1- Filter gram flour and keep in a utensil. Add little water at a time and stir to make a thick mixture, there should not be any lumps in the mix. Add turmeric powder to it and mix.
2 - Cover gram flour mix and keep aside for 20 minutes allowing it to ferment.
3 -Pour 2 small glasses of water in the utensil you will use to make Dhokla and place it on the gas to heat. Also keep a stand in the utensil on which you can keep a plate filled with gram flour mixture. Grease the plate with oil.
4 - Put lemon juice, salt in the gram flour mixture. Now put eno salt in it and stir the mixture with a spoon. As soon as air bubbles starts appearing in the mixture pour it in the plate and keep the plate on the stand. The water in the utensil has heated and you can ssee team coming out from it, Cover the utensil and cook Dhokla for almost 20 - 30 minutes on a medium high flame.
5 - Dhokla is cooked(to test, poke cooked Dhokla with a knife, the mixture should not stick to the knife). Besan Dhokla is ready, turn off the gas and take out the plate with Dhokla from the utensil. Allow Dhokla to cool then separate it from the edges using a knife. Overturn the plate with Dhokla on another plate and take it out. Cut into desired shapes with a knife.

Tadka :
1 -Pour oil in a small pan, put Rie and curry leaves in hot oil. When Rie is roasted gently fry after putting green chillies, now add 100 grams water to these spices followed by salt and sugar. 
2 - Turn off the gas once water comes to boil then mix lemon juice in it. Pour this Tadka over the Dhoklas with a spoon. Garnish with green coriander or grated coconut. Serve hot and fresh Besan Dhokla.

Stuffed Parwal

Ingredients:

Parwal - 300 grams (10-12)
Oil - 2 tbsp
Asafoetida - 1 pinch
Cumin seeds - ½ tsp
Green chilly - 2-3 (finely chopped)
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Fennel powder - 2 tsp
Red chilly powder - ¼ tsp
Mango powder - ½ tsp
Garam masala - ¼ tsp
Green coriander - 1 tbsp (finely chopped)
Salt - as per taste (1/2 tsp)

Method:

Peel Parwal and remove stalk from both ends. Make a slit in centre lengthwise keeping joint from back. With help of a knife take out the marrow and keep the Parwal in other plate.
Take ½ tbsp oil in a pan and place it on flame for heating. Add cumin seeds in oil and sauté for while. Now add turmeric powder, green chilly, fennel powder, coriander powder, Parwal marrow and sauté for 2 minutes. Also add red chilly powder, garam masala, mango powder and salt. Mix all ingredients really well and sauté for 3-4 minutes. Turn off the gas. Filling for stuffing Parwal is ready now.
Add green coriander leaves when masala get frigid. Take one Parwal, open it and stuff the filling nicely into it. Like wise stuff all parwal’s.
For cooking stuffed parwal’s, take 2 tbsp oil in a pan and place it on flame for heating (reduce the flame). Gently place the Parwal’s in pan, cover and cook for 5-6 minutes.
Open the lid and with help of tongs turnover the parwal’s and cook for another 5 minutes on low flame. Take out the parwal’s which are cooked in a plate and bring the ones in corner to center. It will take 2-3 minutes for cooking these parwal’s.
Spicy and appetizing stuffed Parwal is ready.