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Before you jump to Kanjak Puja Thali recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got insight from reading it, now let’s go back to kanjak puja thali recipe. To make kanjak puja thali you only need 28 ingredients and 32 steps. Here is how you achieve that.
The ingredients needed to cook Kanjak Puja Thali:
- Provide Sooji For the Halwa
- Get 1/2 cup Rava Semolina / . ….
- Get 1/3 cup White sugar rd . …
- Use 2 tbsps Ghee . …
- Prepare 2 - 3 … pods Cardamom seeds s . '
- Prepare 1.5 cups Water . …
- Get 1.5 tbsps Almond Slivers [… optional .
- Provide chana Kala :
- Get 1 cup Black Gram Chana / Kala [Soaked overnight]…
- Prepare 1.5 cups water …
- Provide 2 tbsps Dhaniya Powder …
- Provide 1 tbsp Cumin powder …
- Prepare 1.5 tbsps Amchoor powder …
- Prepare 1 tsp Haldi …
- Provide 1 tsp chilly Red powder …
- Use Salt
- You need 1/2 tsp Cumin seeds Jeera / ..
- Use 1 tbsp Oil …
- Use Pinch Hing
- Prepare 2 Potatoes …. Large boiled [Cut in cubes]
- Use 3 tbsps Curd … Thick
- Provide Salt
- You need 1 chilly .. green [finely chopped]
- Use 1/2 tsp Jeera cumin seeds / …
- Provide 1/2 tsp Turmeric powder …
- You need 1 tbsp Oil …
- You need 1/4 tsp chilly Red powder …
- Get tbsp water few
Instructions to make Kanjak Puja Thali:
- Heat ghee in a heavy base pan on Moderate heat.
- Add the cardamom seeds.
- Add the rava to it. Make sure the ghee coats rava completely.
- Keep cooking it until it turns nice and golden.
- Keep stirring it frequently so that it does not get burnt.
- In another pan, boil water and sugar together. Keep aside once done.
- Once the rava is nice and golden, add the sugar syrup.
- Cover and let it cook properly.
- The rava needs to swell and lose most of the moisture.
- After the water is absorbed, remove the lid and let the halwa cook for couple of more min without the lid.
- Add slivers of Almonds and serve.
- Here is how I made the Kala Chana:
- Pressure cook the chana with water and some salt for 3 whistles on full flame and 2 on a medium flame.
- Let the steam escape.
- In a pan, heat oil. Add the jeera and hing.
- Add the chana, salt, turmeric, cumin powder, dhaniya powder and red chilly powder.
- Cover and cook for 5 min on medium flame.
- Remove the lid, make sure the water is almost dry.
- Add amchoor and give it a good stir.
- Taste and adjust the seasoning.
- Serve warm.
- This is how I made Khatte Aalu/Dhai wale aalu:
- I was tired of eating the same tamatar wala aalu so decided to make something different. :)
- In a pan, heat oil and add the jeera and green chilly.
- Add turmeric powder, red chilly powder and curd.
- The curd shall begin to disintegrate. Don't worry as this is what we are looking for.
- The water from the curd shall separate.
- Cook it for a couple of min and then add the potatoes to it.
- Let the potatoes cook in the curd for about good 10 min on medium flame with/without the lid.
- Add fresh corriander leaves and serve.
- Poori's are made this way.
- Devour with love.
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