Friday, September 25, 2020

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How to make Baked Mathri


What are Mathris?

Mathris or Matthis are Indian style crispy and spicy fried crackers which are a very popular snack in the northern part of the India. These mathris make wonderful teatime snack for any day. Just pair them with a masala chai or coffee and your brunch is sorted. Mathris  also make a great festive snack, thus it is made during festivals such as Diwali and Holi. They are simply perfect for family gatherings and get togethers.

To see the video of baked mathri 
recipe please go in the last of section in this post.

What are the common ingredients for Mathri?

Making these flaky, crispy, and spicy mathris are super easy. And you only need some basic ingredients to make these flaky and crispy mathris such as flour, salt, ghee/oil, and a combination of spices. These spices include carom seeds (ajwain), fennel seeds (saunf), black pepper (kali mirch), dry fenugreek leaves (Kasuri methi), asafeotida (Hing) and cumin seeds (jeera).But you can make other flavours of mathri like pizza mathri, soybean ki  mathri, achari mathri,mathri with besan filling, till wali mathri and many more flavours you like.

How to serve Mathri?

This mathris are truly amazing on their own. They also go perfectly well along with a hot tea or coffee. They are very popular as a tea time snack. f you want more flavours, then you can serve them with any kind of pickle, chutney or sauce. I like this mathri with bhrawan red chilli pickle.

How to store Mathri?

Storing mathri is very simple. Good thing about these mathris is their longer shelf life. After frying or baking, you can simply store them in an air-tight container. And they would stay fresh for up to 2-3 weeks. Savour them with your evening tea or coffee.


What are some important tips and variations to make Best fried Mathri?

  • Always fry mathris on medium-low heat, or else they will not come out crisp. Frying perfect flaky and crispy mathris take some time, but all the patience is worth it. Also, If you deep fry mathris on high heat, then they will turn golden faster from the outside and they would remain uncooked from inside.
  • While frying mathris, do not overcrowd the pan.
  • Always add sufficient amount of oil while incorporated with atta and add oil in small batches until it has crumble texture.
  • You can store these mathris in an airtight container at room temperature for about 2-3 weeks.
  • These mathris are also good snack option while you travelling. So remember to pack these  mathris next time when you are planning a trip.

Can I Bake Mathri?

Yes, you certainly can. Many people are kind of health conscious when it comes to fried snacks. So I always prefer eating baked snacks whenever there’s an option. So on this post I am sharing baked method for Methi Mathris.

How to bake mathri with some tips?

  • For baking mathris, I always rely on a good baking pan, because a good pan can create wonders. No wonder the traditional deep fried mathris taste so good. But if you are someone who adores anything baked, then you would definitely love this baked mathris too.
  • It’s actually very simple! You make the dough in the same way as you would make for regular fried mathri. There’s whole wheat flour, oil and some common spices like ajwain, kalonji, salt, red chilli powder, kali mirch or black pepper powder and added a lot of Kasuri methi (dried fenugreek leaves) here  since I was making Methi Mathri but you can add any spice that you like.
  • I have used refined oil  here but You may use ghee or any oil of choice. I would highly recommend not cutting down on the oil. We are baking them and to get that right texture we do need the oil.
  • Once the dough is done, let it rest for  at least 10- 15 minutes and then roll and cut into pieces.
  • You can cut them into any shape you like. I made in squares  using my knife 
  • I like to keep these around 1/4 inch thick. If it’s too thin, it might burn quickly and too thick will take a long time to bake and become crispy.
  • Once cut into shape, simply bake in the oven at 180*c degrees until they are crispy.

These Baked Methi Mathri are

- flavored with lots of dried fenugreek leaves (kasuri methi)

- crispy and crunchy

- taste as good as fried mathri

- super easy to make

- made with whole wheat flour

- make the perfect chai time snack

take less time than fried mathri

Ingredients for Baked Mathri

Atta - 1 Cup

Kasuri methi - 1/4 cup

Turmeric or Haldi - 1/4 tsp

Red chilli powder -1/2 tsp

Roasted cumin powder - 1/4 tsp

Salt - 1 tsp

Refined oil or ghee - 1/4 cup

Ajwain - 1/2 tsp

Kalonji - 1/2 tsp

Sesame seeds - 1 tsp

How to make baked mathri

  1. In a large bowl add atta (whole wheat flour). 



  2. Now add  1/4 cup Kasuri methi.


  3. Add 1/4 tsp turmeric or haldi. 



  4. Add 1/2 tsp red chilli powder .



  5. 1/4 tsp roasted cumin powder.



  6. Add 1tsp salt.



  7. 1/2 tsp ajwain (carom seeds).



  8. 1/2 tsp kalonji.


  9. Now add 1 tsp sesame seeds.



  10. Add 1/4 cup refined oil. You can also add ghee.



  11. Mix to combine it all together. Add oil (or ghee) and mix it well with the flour using your hands (rub the flour between your palms to incorporate the oil).



  12. The oil should be well incorporated into the flour. The mixture will turn crumbly.
  13. Now, start adding water little by little to knead the dough.



  14. Once the dough comes together, knead it for 5 minutes. Cover and rest the dough for 15 to 20 minutes.



  15. After the dough has rested, divide it into 2 parts. Take one part of the dough and roll it, around 1/4 inch thick.







  16. Now you can either use cookie cutter or pizza cutter to shape the mathri. I simply cut some into squares using my knife.


  17.  Repeat with the remaining dough.
  18. Preheat the oven at 180*c for 10 minutes.
  19. Place the mathri on baking tray lined with parchment paper or silicone mat. Leave a little space between each mathri.



  20. Bake at 180*c degrees for 20-22 minutes, flipping them once half-way. I usually bake around 23-24 minutes since I like quite crispy mathris. 
  21. If you don't like super crispy, bake around 20 minutes.
  22. Let cool and then store baked methi mathri in an airtight container.



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Saturday, September 19, 2020

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How to make pani puri| gol gappe at home

Pani Puri @shilpikitchen
Gol Gappe/ Pani Puri
I know, your mouth watering after seeing this photo. Everyone's favourite is this gol gappe/pani puri. This is a popular street snack in India. Pani puri known as different names like pani patashi in Haryana, fulki in Madhya Pradesh, gol gappa in Uttar Pradesh, phuchka in Bihar & Bengal, pakodi in Gujarat, Gup Chup in parts of Odisha, South Jharkhand and Chhattisgarh.  

There is very interesting story behind its origin. Go through this article.

Let's see the recipe and try to make it at home and enjoy whenever we want.

Ingredients for Gol Gappe/Puri (50-60 Pcs.)
Refined Flour or Maida - 2 Tbsp
Suji - 1 Cup
Baking Soda - 1 Pinch
Salt - To Taste

Ingredients for Gol Gappe Masala 
Boiled Potatoes - 2-3 Pcs
Kala Chana - 1 & 1.5 Cup
Cumin Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Onion - 1 Medium(Chopped)
Aamchoor Powder - 1 Tsp
Black Salt - To Taste
Salt - To Taster

Ingredients for the Gol Gappe ka Pani 
Pudina Patti/ Mint Leaves - 1 Cup
Coriander Leaves - 1 Cup
Tamarind pulp/ Imli - 1/4 Cup
Green Chilli - 1 or 2
Ginger - 
Lemon Juice - 1 Tsp
Chilled Water - 5-6 Glasses
Black Salt - 1&1/2 Tsp
Black Pepper - 1/2 Tsp
Salt - To Taste
Cumin Powder - 1.5 to 2 Tsp
Amchoor Powder - 1 Tsp
Red Chilli Powder - 1/2 Tsp
Jal Jeera Powder- 1 - 1.5 Tsp
Boondi - Optional

How to make Gol Gappe or Pani Puri

1) Steps to make Gol Gappe or Puri 
  1. In a big mixing bowl add Maida, Suji, Baking soda, Salt and knead in a soft dough.
  2. Now, keep the kneaded dough for rest for 20 minutes so that Suji absorb water and dough become stiff.
  3. After 20 minutes, knead the dough again. If the dough is too hard then add little water and knead again. 
  4. Now make thin large chapati or disc and cut small puri with the help of small round cookie cutter or small glass/bowl.
  5. Heat the oil in deep Kadhai and fry the Puri as same as the regular Puri.
2) Steps to make Gol Gappe ka pani
  1. In a grinder add Mint(Pudina), Corriander(Dhaniya) leaves, Ginger(Adrakh), Green chilli(Hari Mirch) and Imli pulp and grind in a smooth paste.
  2. Now sieve this paste with the help of siever so that Pani becomes smooth.
  3. Now add black salt, white salt, Jeera powder, lemon juice, black pepper, Jal Jeera powder in Pani.
  4. Now mix chilled water in Pani.
  5. Add water and spices according to your taste.
  6. Your Pani is ready.   
3) Steps to make Gol Gappe ka Masala
  1. In a bowl, add mashed potato, Kala chana, chopped onion, jeera powder, Red chilli powder, amchoor powder, black salt and white salt.
  2. Mix them well and masala is ready.
Note:
  1. You can also add Pani Puri masala in Pani.
  2. Adjust boiled aloo, boiled kala chana and onion according to your taste as I like this combo.
  3. You can also make masala with White peas(boiled), Chickpea(boiled), sprouts or only with Potato.
  4. For making crunchy puri make your dough stiff not soft.
  5. Make the chapati or disc as thin as possible to make puri more crunchy.
  6. You can also store gol gappe/puri in an airtight container to make Dahi Puri also.
    Papdi
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How to make cinnamon rolls

What is cinnamon roll

Cinnamon roll (also cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll served commonly in Northern Europe (mainly in Scandinavia) and North America. A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked or deep fried. Its main ingredients are flour, cinnamon, sugar, and butter, which provide a robust and sweet flavor.

  Tips for Making the Ultimate Cinnamon Rolls

  • Be kind to your yeast. Keep the milk between 110° and 115°F. Any cooler and the yeast may not activate properly. Any hotter and you may kill the yeast before it has a chance to help the dough rise. 
  • Yeast likes a warm environment, so using  butter at room temperature will keep the dough at the perfect temperature for optimal yeast activity. Plus, room-temperature butter will also mix easier and more evenly into the dough. 
  • Your cinnamon roll dough should be tacky to the touch, but not too sticky so that it’s messy. If you add too little flour, the dough will be gluey and eventually result in dense rolls. If you add too much flour, the dough will be tough, resulting in dry rolls.
  • When proofing, cover the bowl containing the dough and place in a warm spot in your kitchen. A sunny window or the top of your oven works great. Wherever you place the dough, just make sure its hanging out in a place with a temperature between 75° and 95°F.
  • Before you roll out the dough, lightly flour your work surface to prevent sticking. It will save you the frustration of rolling out the dough into a perfect rectangle only to have it stretch, tear and stick to your counter as you roll it up.
  • You may find the recipes call for melted butter for the cinnamon roll filling. However, using softened, room-temperature butter mixed with the other filling ingredients will enable you to spread the filling more evenly over the dough and result in less waste as you roll up the dough.
  • When rolling the dough, take care to roll it as tightly as possible. This will not only maximize the number of yummy cinnamon layers, but help the rolls hold their shape while baking and when serving.
  • Before baking, the rolls will need to rise a final time. Place the formed cinnamon rolls on a baking sheet 1-2 inches apart to ensure an even, full rise. 
  • The perfect cinnamon roll is a deep golden brown with an internal temperature between 190° and 200°F. When pressed gently in the center, the cinnamon rolls should also feel firm, not squishy.

How do you keep cinnamon rolls moist?

The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.

Can we refrigerate cinnamon roll dough?

Yes, your cinnamon roll dough can be refrigerated either after it’s kneaded and before the first rise or after the dough has risen and is shaped. You should cover the shaped dough tightly and refrigerate for up to 24 hours.

Ingredients 

For 6 servings

For Dough

Milk(preferably) whole milk- 1 cup or 240 ml - warm to touch

Refined flour or Maida - 2.5 cup or 314 g 

Dry active yeast - 1 1/8 tsp

Granulated sugar - 1/4 or 50 gm

Unsalted butter - 4 Tbsp. (melted)

Baking powder- 1/2 tsp

Salt -1 tsp

For Filling

Brown sugar - 83 gm

Unsalted butter (softened) - 6 Tbsp.

Cinnamon powder -2 tsp

How To Make Cinnamon Rolls

  1. In a large bowl add 1 cup or 240 ml warm milk.



  2. Add 50 gm or 1/4 cup granulated sugar.



  3. Add 1 1/8 tsp dry active yeast. Add yeast evenly over the milk.



  4. Now add 4 tbsp. unsalted butter(melted) and just stir and leave for 10 minutes or until yeast blooms out.






















  5. After, 10 minutes add 1.5 cup maida ( keep remaining 1 cup aside for further use) and stir with wooden spatula until combined. Do not kneed just mix well.


  6. Let cover and keep in warm place for at least for an hour or until nearly doubled in size.


  7. When the dough is double in size, add remaining 1 cup of maida ,baking powder and salt. 




  8. Keep little bit of flour nearby to use if needed but try not to use too much.
  9.  Stir or mix well, then turn out on to clean surface. Knead the dough for at least 10 minutes.


  10. The dough should be very smooth and spring back when pocked.


  11. Role the dough out in to a large rectangle, about 1/2  inch(1 cm thick). Fix the corners with spatula or scrapper to make it even from all sides.


  12. In a medium bowl, add 83 gm brown sugar


  13. Then add 6 Tbsp. softened unsalted butter.


  14. Add, 2 tsp cinnamon powder and mix well. 



  15. Spread the filling evenly over the dough.


  16. Roll up dough in to a log and pinch the seam to closed.


  17. Cut the log in to evenly pieces around 8 cm thick.


  18. Place the cinnamon roll into greased pan and cover for another 35-40 minutes for proofing(also sometimes called final fermentation, is the specific term for allowing dough to rise after it has been shaped and before it is baked.)


  19. Now, cinnamon rolls are double in size after proofing.


  20. Preheat oven to 180*c and bake for 25- 30 minutes until golden brown.

    Cinnamon Roll @shilpikitchen

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Monday, August 10, 2020

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Janmashtami festival | Chhapan Bhog | छप्पन भोग

Jai Shree Radhe Radhe



Janmashtami 2020 is around the corner and will be celebrated on 11th & 12th August, 2020 this year. Devotees across the world are ready to welcome the eight avatar of Lord Vishnu- Lord Krishna with much enthusiasm and fervor. Krishna, Kanhaiya, Govind, Gopal, Nandlal, Brijesh, Manmohan, Balgopal, Murli Manohar... No matter what you call him Lord Krishna spreads love and harmony amid circumstances of conflict and chaos.  Though different regions carry out Krishna Janmashtami celebrations in their own way, most people fast the entire day. After sundown, hymns are recited and bhajans are sung in the name of the Lord. People stay up till midnight to break their fast, as it is believed to be the timewhen Lord Krishna was born. The day after Janmashtami is referred to as ‘Nanda Utsav', wherein people distribute sweets and gifts to their loved ones.


 Why does Chappan Bhog have 56 dishes? 

  • As an offering to the Lord, people put together a list of 56 food items, referred to as the Chappan Bhog. The word ‘Chappan' translated to 56, and ‘Bhog'means food. Wondering why there are specifically 56 items? The story goes that to protect his village and the people from the wrath of The God of Rain  (Lord Indra), Krishna ji had lifted the Govardhan Parvat and placed it at the tip of his little finger, under which everyone had taken refuge. He stood still for seven whole days continuously, until Lord Indra realised his mistake. Lord Krishna would usually eat eight food items every day, but he didn't consume any food during these seven days. So at the end of the seventh day, everyone made Krishna ji a total of 56 dishes (eight multiplied by seven), out of gratitude.
  • Another version says: since there are 24 hours and traditionally every three hours is called a pahar. In temples, there is a change of guard and a new decor and dress for the Lord every three hours, where a new bhog is offered. That makes for eight offerings in a day. This is done seven days a week, and so this is called chhappan bhog.In Ayurveda, there is mention about six flavours or rasas. These tastes are: sweet (madhur), sour (amla), salty (lavan), pungent (katu), bitter (tikhta) and astringent (kashaya). The mathematics behind this flavour is even more interesting. How many possible combinations of food are possible using all these six flavours?If you still remember high school mathematics, you can calculate this as:

                {\displaystyle ^{6}C_{1}+^{6}C_{2}+^{6}C_{3}+^{6}C_{4}+^{6}C_{5}+^{6}C_{6}=63}

However food cannot be prepared using all six flavours together or only a single flavour. So subtract     6C1=6 and 6C6=1 from 63. Therefore 63- (6+1)=56! Got it? That’s why the Lord is offered sacred food of all possible combinations. 

What goes into a Chappan Bhog?

Chappan bhog is a mix of cereal, fruits, dry fruits, sweets, drinks, namkeen and pickles. Some of the common items found in the chappan bhog are makhan mishri, kheer, rasgulla, jeera ladoo, jalebi, rabri, mathri, malpua, mohanbhog, chutney, murabba, saag, dahi, rice, dal, kadi, ghewar, chila, papad, moong dal ka halwa, pakoda, khichadi, brinjal ka sabji, lauki ka sabji, poori, badam milk, tikkis, cashews, almonds, pistachios and elaichi among others. They are  all arranged in a particular sequence, milk items are placed first, followed by salty items, and sweets in the end.


Importance of Dhaniya Panjiri

  • Coriander panjiri is also served as prasad and is often eaten during fasts. This panjiri is very rich in nutrients, it is made by adding powdered sugar, ghee, flour and dry fruits. However, on the occasion of the festival coriander is used instead of flour in making panjiri for offering it to God.Actually, cereals or grain are not allowed to be consumed during the fast, hence coriander is used.
  • There is a tradition of making coriander panjiri on Krishna Janmashtami. Coriander is one of the important spices of Indian cuisine. The main prasad of Janmashtami is coriander panjiri This is because during the rainy season, there is an outbreak of wind, Kapha mitigation and accumulation of bile.Fear of air and water-borne people increases in air-affected people. Vata outbreaks can affect the nervous system. Water and air pressure can vary anywhere in the body. This can increase both health problems and ugliness.Coriander is very effective and toxic in protecting it. Coriander destroys the poisonous elements in the body due to contamination of water in the rain.After 12 o'clock at night, Krishna devotees takes the prasad after their  birth anniversary. This time is generally not good to take any heavy food. In such a case, if you take a wrong diet, it can leave a serious negative impact on health. Coriander panjiri are sweet and tasteful .In contrast, if a fast is completed with normal flour panjiri or other sweet substances, it can be harmful to our health. Dhaniya panjiri can also be consumed normally during the rainy season.

Ingredients for Dhaniya Panjiri Prasad

Coriander Powder - 100 grams (one cup)

Desi Ghee - 3 tbsp

Makhane - half cup

Powdered sugar or boora - half cup

Ripe Coconut - half cup (grated)

Cashews, Almonds - 10 - 10

Chironji - One spoon

 How to make Dhaniya Panjiri Prasad

  1. Put 1 table spoon of ghee in the pan and fry the finely ground coriander till it smells good. 
  2. Cut the Makhana into four pieces and add the remaining Ghee and fry it in Ghee and take it out. Coarsely grind the roasted Makhana with a rolling pin or some heavy stuff.
  3. Cut cashews and almonds into small pieces.
  4.  Add roasted coriander powder, coarse makhane, grated coconut, boora and dry fruits in dhaniya panjiri
  5. Dhaniya Panjiri is ready.

जन्माष्टमी  इस वर्ष 11 और 12 अगस्त, 2020 को मनाया जाएगा। दुनिया भर के भक्त भगवान विष्णु के आठवे  अवतार- भगवान कृष्ण का बहुत उत्साह  साथ स्वागत करने के लिए तैयार हैं। कृष्ण, कन्हैया, गोविंद, गोपाल, नंदलाल, बृजेश, मनमोहन, बालगोपाल, मुरली मनोहर ... कोई फर्क नहीं पड़ता कि आप उन्हे किस नाम से जानते है। वह श्री भगवान कृष्ण हैं जो संघर्ष और अराजकता की परिस्थितियों के बीच प्रेम और सद्भाव फैलाते है। हालांकि विभिन्न क्षेत्र अपने-अपने तरीके से कृष्ण जन्माष्टमी उत्सव मनाते हैं, लेकिन ज्यादातर लोग पूरे दिन उपवास रखते हैं। सूर्यास्त के बाद, भजन गाए जाते हैं। लोग अपना उपवास तोड़ने के लिए आधी रात तक जागते हैं, क्योंकि यह माना जाता है कि भगवान कृष्ण का जन्म आधी रात  को हुआ था। जन्माष्टमी के बाद के दिन को 'नंद उत्सव' के रूप में जाना जाता है, जिसमें लोग अपने प्रियजनों को मिठाई और उपहार वितरित करते हैं।

 छप्पन भोग में 56 व्यंजन क्यों होते हैं?

भगवान को प्रसाद के रूप में, लोगों ने 56 खाद्य पदार्थों की एक सूची दी, जिसे छप्पन भोग कहा जाता है। आश्चर्य है कि विशेष रूप से 56 आइटम क्यों हैं?  इसके पीछे भी कई पौराणिक कथाएं जुडी जिनमे से एक कहानी यह है कि अपने गांव और लोगों को बारिश के देवता  (भगवान इंद्र) के प्रकोप से बचाने के लिए, कृष्ण जी ने गोवर्धन पर्वत को उठाकर अपनी छोटी उंगली की नोक पर रख दिया था, जिसके नीचे सभी ने शरण ली थी। वह पूरे सात दिनों तक लगातार खड़े रहे, जब तक कि भगवान इंद्र को अपनी गलती का एहसास नहीं हुआ। भगवान कृष्ण आमतौर पर हर दिन आठ खाद्य पदार्थों का सेवन करते थे , लेकिन उन्होंने इन सात दिनों के दौरान किसी भी भोजन का सेवन नहीं किया। तो सातवें दिन के अंत में, सभी ने कृतज्ञता से कृष्णा जी को कुल 56 व्यंजन (सात से आठ गुणा) दिए।

एक अन्य संस्करण कहता है: चूंकि 24 घंटे होते हैं और पारंपरिक रूप से हर तीन घंटे को एक  पहर कहा जाता है। मंदिरों में, हर तीन घंटे में भगवान के लिए पहरेदारी और एक नई सजावट और पोशाक होती है, जहाँ एक नया भोग चढ़ाया जाता है। और पुरे दिन में आठ बार प्रसाद बनाया जाता है। यह सप्ताह में सात दिन किया जाता है, और इसलिए इसे छप्पन भोग कहा जाता है। आयुर्वेद में, लगभग छह स्वाद या रस का उल्लेख है। ये स्वाद हैं: मीठा (मधुर), खट्टा (आंवला), नमकीन (लवन), तीखा (कटु), कड़वा (तिक्त) और कसैला (कषाय)। इस स्वाद के पीछे का गणित और भी दिलचस्प है। इन सभी छह स्वादों का उपयोग करके भोजन के कितने संभावित संयोजन संभव हैं? यदि आप अभी भी हाई स्कूल के गणित को याद करते हैं, तो आप इसकी गणना इस प्रकार कर सकते हैं:

    {\displaystyle ^{6}C_{1}+^{6}C_{2}+^{6}C_{3}+^{6}C_{4}+^{6}C_{5}+^{6}C_{6}=63}

हालाँकि सभी छह स्वादों को एक साथ या केवल एक ही स्वाद का उपयोग करके भोजन तैयार नहीं किया जा सकता है। तो 6C1 = 6 और 6C6 = 1 को 63 से घटाएं। इसलिए 63- (6 + 1) = 56! समझ गया? यही कारण है कि भगवान को सभी संभावित संयोजनों का पवित्र भोजन दिया जाता है।

छप्पन भोग में क्या जाता है?

छप्पन भोग अनाज, फल, सूखे मेवे, मिठाई, पेय, नमकीन और अचार का मिश्रण है। छप्पन भोग में पाई जाने वाली कुछ सामान्य वस्तुएँ हैं माखन मिश्री, खीर, रसगुल्ला, जीरा लड्डू, जलेबी, रबड़ी, मठरी, मालपुआ, मोहनभोग, चटनी, मुरब्बा, साग, दही, चावल, दाल, काड़ी, घेवर, चीला , मूंग,दाल का हलवा,पकोड़ा, खिचड़ी, बैंगन की सब्जी, लउकी की सब्जी, राबड़ी , बादाम मिल्क  मिल्क, टिक्की, काजू, बादाम, पिस्ता और इलाइची आदि। वे सभी एक विशेष अनुक्रम में व्यवस्थित होते हैं, दूध की वस्तुओं को पहले रखा जाता है, उसके बाद नमकीन आइटम, और अंत में मिठाई।

 धनिया पंजीरी का महत्व 

  • धनिया पंजीरी   एक फलाहारी व्यंजन है जिसे प्रसाद के रूप में भी परोसा जाता है और अक्सर व्रत के दौरान इसे खाया जाता है. पंजीरी काफी पोषक तत्वों से भरी होती हैं, इसे पीसी हुई चीनी, घी, आटा और ड्राई फ्रूटस डालकर बनाया जाता है. हालांकि, त्योहार के मौके परभगवान को भोग लगाने के लिए पंजीरी बनाते वक्त इसमें आटे की जगह धनिए का इस्तेमाल किया जाता है. दरअसल, व्रत के दौरान अनाज का सेवन करने की अनुमति नहीं होती, इसलिए धनिये का उपयोग किया जाता है.

  • कृष्ण जन्माष्टमी पर धनिए की पंजीरी बनाने की परंपरा है। भारतीय व्यंजनों के अहम मसालों में से एक है धनिया। जन्माष्टमी का मुख्य प्रसाद धनिया पंजीरी ही होती है। इसकी वजह है वर्षा ऋतु में वात का प्रकोप, कफ कर शमन और पित्त का संचय होता है। वात प्रभावित लोगों में वायु एवं जल जनित लोगों की आशंका बढ़ी हुई रहती है। वात के प्रकोप से नाडी तंत्र प्रभावित हो सकता है। शरीर में कहीं भी जल एवं वायु का दबाव घट-बढ़ सकता है। इससे स्वास्थ्य-समस्या और कुरूपता दोनों ही बढ़ सकती है।धनिया इससे बचाव में अत्यंत कारगर और विष नाशक है। धनिया बारिश में जल के दूषित होन से शरीर में बढ़े विषैले तत्वों का नाश करता है। कृष्ण जन्माष्टमी पर श्रृद्धालु व्रत भूखे रहते हैं।इसके बाद रात्रि 12 बजे कृष्ण जन्मोत्सव के बाद प्रसाद ग्रहण करते हैं। यह समय सामान्यत: कुछ भी खाने योग्य नहीं होता। ऎसे में यदि कोई गलत आहार ले तो वह स्वास्थ्य पर गंभीर नकारामक प्रभाव छो़ड सकता है। धनिया पंजीरी मीठी और सुस्वादु होकर भी कफ एवंवात के दोष नहीं बढ़ाती है। इसके विपरीत सामान्य आटा पंजीरी या अन्य मीठे पदार्थ से व्रत पूर्ण किया जाए तो वह स्वास्थ्य के लिए अहितकर हो सकता है। वर्षा ऋतु में सामान्य तौर पर भी इसका सेवन किया जा सकता 
सामग्री धनिया पंजीरी प्रसाद के लिए

धनियां पाउडर- 100 ग्राम (एक कप)

देशी घी - 3 टेबल स्पून

मखाने - आधा कप

पिसी चीनी या बूरा - आधा कप

पका नारियल - आधा कप (कद्दूकस किया हुआ)

काजू ,बादाम - 10 - 10

चिरोंजी - एक चम्मच

विधि 

  1. कढ़ाई में 1 टेबल स्पून घी डालिये और बारीक पिसे धनिये को अच्छी सुगन्ध आने तक भून लिजिये कुछ लोग  साबुत धनियां लेकर पहले उसे भून लेते हैं और बाद में बारीक पीस लेते हैं लेकिन मुझे पिसे धनियां को पीस कर पंजीरी बनान ज्यादा आसान और अच्छा लगता है.
  2. मखाने को काट कर चार टुकड़े कर लीजिये और बचा हुआ घी डाल कर घी में तल कर निकाल लीजिये.  भुने मखाने को बेलन या किसी भारी चीज से दरदरा कर लीजिये.
  3. काजू और बादाम छोटे छोटे काट लीजिये.
  4. भुना हुआ धनियां पाउडर, दरदरे मखाने, कद्दूकस किया नारियल, बूरा और मेवे मिला कर पंजीरी बना लीजिये.
  5. धनियां की पंजीरी (Dhaniya Panjiri)  तैयार है.
दुनिया के विभिन्न हिस्सों में कुछ बदलावों के साथ भगवान कृष्ण को दी जाने वाली 56 भोग की सूची:

1. भात या चावल 



2. सूप (दाल)


3. प्रलेह (चटनी),


4. सदिका (कढ़ी),


5. दधिशाकजा (दही शाक की कढ़ी),

6. सिखरिणी (सिखरन),



7. अवलेह (शरबत),


8. बालका (बाटी),

9. इक्षु खेरिणी (मुरब्बा),



10. त्रिकोण (शर्करा युक्त) या  शकरपारे 

11. बटक (बड़ा) या दही बड़ा 

12. मधु शीर्षक (मठरी),

13. फेणिका (फेनी),

14. परिष्टश्च (पूरी),

15. शतपत्र (खजला) या खाजा 

16. सधिद्रक (घेवर),

17. चक्राम (मालपुआ),

18. चिल्डिका (चीला 

19. सुधाकुंडलिका (जलेबी),


20. धृतपूर (मेसू) 

21. वायुपूर (रसगुल्ला),

22. चन्द्रकला (पगी हुई),


23. दधि (महारायता),

24. स्थूली (थूली),

25. कर्पूरनाड़ी (लौंगपूरी) या लौंग लता 


26. खंड मंडल (खुरमा),

27. गोधूम ( मीठा दलिया) या दलिया का हलवा 

28. गुलाब जामुन 

29. सुफलाढय़ा (सौंफ युक्त),

30. बर्फी 

31. मोदक (लड्डू),

32. शाक (साग),

33. सौधान (अधानौ अचार),

34. मंडका (मोठ),

35. पायस (खीर),

36. दधि (दही),

37. गोघृत (गाय का घी),

38. हैयंगपीनम (मक्खन),

39. मंडूरी (मलाई),

40. कूपिका (रबड़ी),

41. पर्पट (पापड़),

42. शक्तिका (सीरा),

43. लसिका (लस्सी),

44. बादाम 

45. किशमिश 

46. सुफला (सुपारी)

47. सिता (इलायची)

48. फल


49. तांबूल या पान 

50. मोहन भोग

51. लवण

52. मीठे चावल 

53. शहद 

54. छाछ 

55. पिस्ता 

56. धनिया की पंजीरी 

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