First read the names of the award winners of the day two
1. Riam Kalra, Jalandhar
2) Monika Khandelwal, Bhopal
3) Chetna Thakkar, Kutch
4) Manju Dalmia, Gwalior
5) Archana Garg, Bhantida
6) Bimala Devi, Hisar
Now let's know the opinion of experts about Mawa-Makhana vegetable
Maava is usually used only in sweets, but in Rajasthan and other states also its vegetable is made in the Vaish community. It is considered completely sattvik. When makhana is mixed with mawa, it becomes a delicious gold icing for vegetarians. The funny thing is that like mawa, makhana is also not a vegetable but is kept in the category of dry fruits. Very moderate milky sweetness and just a touch of salt make it a fruity addition to a special dish.
Pushpesh Pant (Food Specialist)
Chef Chandan Singh of Uttarakhand is learning to make vegetable of Mawa-Makhana
Ingredients : For 3-4 people. Time to make: 35-40 minutes.
What do you want
Makhana - 50 grams, Mawa - 200 grams grated, Tomato - 2 medium sized, Ginger paste - 1 tsp, Ghee - 1/4 cup, Turmeric powder 1/2 tsp, Kashmiri red chilli - 3/4 tsp, Coriander powder - 1/2 tsp, cumin powder - 1 tsp, garam masala - 1 tsp, salt - as per taste.
make like this
Fry the makhanas in a hot pan and take them out. Put mawa in a pan and heat it on low flame till it melts. Add ghee to it. Now add tomatoes, all the ground spices and salt to it. Cook on low flame for 4-5 minutes. When the ghee starts leaving the masala and comes to the surface, then add half a cup of hot water to it and make thick creamy curry as per your choice. If desired, 2 teaspoons of raisins and roasted cashews soaked in water can also be added to the vegetable.
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