26
May 17

Enjoy The peak of mercury

Mercury is at its peak, children are taking plunge into the swimming pool in a bid to cool them off. Summer is the time to eat lightly and require endless glasses of water.

Most people take aerated drink to quench their thirst, instead  prepare these  fresh fruit juices and tender coconut water to stay hydrated.

Plan for the week: Enjoy the peak of summer and beat the summer… I have already linked all recipes…below.

Tender coconut with malai delight: Monday

Plum cooler: Tuesday

Ash gourd juice (brain revitalizer): Wednesday

Amarood (Guava) Ananas (pine apple) cooler: Thursday

Pomegranate-apple delight: Friday

Grapes pomegranate cooler: Saturday

Date-coco cooler: Sunday


25
May 17

Beating the horrendous summer

Delhi is suffering from scorching heat; most people don’t like to face  this period of the year at all, but this is the time when you can enjoy the tall glass of ‘Malaidar lassi‘, Mattha/salted lassi (yogurt drink), kesar elaichi kulfi (saffron cardamom kulfi)Thandhai and many more… without getting sinus, headache, throat pain or a bad cold.

Enjoy and beat the horrendous summer… I have already linked all recipes .

Thandhai

Thandhai

Mattha/salted lassi (yogurt drink)

Mattha/salted lassi (yogurt drink)

Kesar elaichi kulfi (saffron cardamom kulfi)

Kesar elaichi kulfi (saffron cardamom kulfi)

Malaidar sweet lassi (sweet yogurt drink)

Malaidar sweet lassi (sweet yogurt drink)


24
May 17

Beating the sizzling summer heat

Chennai is sizzling, it is a period of intense heat, during this hot summer, one needs to take it really easy and concentrate on keeping yourself cool.

Here are the three types of raw mango drinks which will  nourish and cool you in the best way during these hot months, so pick your favourite tall glass of drink and keep yourself  fresh, energetic and young. Enjoy the sun at its peak.

I have already linked all recipes below.

  1. Raw mango jaljeera (kairi ka jal-jeera)
  2. Raw mango squash
  3. Aam ka panna (raw mango panna/green mango drink)
raw mango squash

raw mango squash

Aam ka panna (raw mango panna/green mango drink)

Aam ka panna (raw mango panna/green mango drink)

Raw mango jaljeera (kairi ka jal-jeera)

Raw mango jaljeera (kairi ka jal-jeera)


08
May 17

North Indian Thali no. 1

A north Indian or (Bihar Thali) consists of chapati, toover dal, steamed rice, sabji (vegetable curry), chokha (vegetable mashed), dry sabji (stir fry). The dishes are stir fry in mustard oil and even raw mustard oil used in chokha or chutney’s.

Biharies are fond of eating the pungent taste and flavor of mustard oil. They also use homemade pickles, raita, chutney, salad, papad and Tilori.

Vaghar/chhaunk (seasoning) is blend of spices, which is sputtered in hot mustard oil and then added into dal. Ghee is mandatory in dal in the serving bowl.

I am uploading North Indian Thali (no. 1) from Bihar and feeling very joyful and proud. I have already linked all recipes below.

Enjoy the meal…

  1. Chapati
  2. Toover dal
  3. Steamed rice
  4. Dahi wale aaloo (Potato in curd gravy)
  5. Aaloo chokha (vegetable mashed),
  6. Baigan ka tarua (brinjal fry)
  7. Onion cucumber raita
  8. Lemon pickles
North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1


08
May 17

Dost paratha (dosti roti)

My favorite childhood dish, my mother used to cook for me ‘dost paratha ‘paired with ‘snake gourd ki sabji’. Now I am uploading this recipe on ‘Indian Cooking Manuals’. It is so satisfying. Your likes are my fruits of labor…

Ingredients:

  • Aatta (wheat flour): 100gm.
  • Ghee: 50 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8 parts, make lemon size balls, and dust two balls with Aatta and roll to 2” to 2 ½” diameter apply ghee all over, one side of the prepared rolled roti, put one over another so that greased portion get together, (as shown in the photo), again dust with atta and roll all around with equal pressure, rolled it 5”-6” diameter paratha using a small quantity of wheat flour for rolling.
  2. Put this rolled paratha into the hot non stick tawa; reduce the flame to medium, cook for few seconds till it changes the color, Turn the other side and cook it by pressing gently with spatula.
  3. By pressing; it will puff up, apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and separate the both paratha (as shown in the photo) again put one over another and fold the paratha or serve directly with any meal.
  4. Repeat the same to make more paratha paratha.
Dost paratha (dosti roti)

Dost paratha (dosti roti)

dust two balls with Aatta

dust two balls with Aatta

roll to 2” to 2 ½”

roll to 2” to 2 ½”

apply ghee all over

apply ghee all over

apply ghee all over

apply ghee all over

 put one over other

put one over other

put one over other

put one over other

again dust with Aata

again dust with Aata

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Rolled paratha

Rolled paratha

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Put this rolled paratha into the hot non stick tawa

Put this rolled paratha into the hot non stick tawa

apply some ghee

apply some ghee

apply some ghee

apply some ghee

cook both sides by applying ghee

cook both sides by applying ghee

Take out the paratha from griddle

Take out the paratha from griddle

separate the both paratha

separate the both paratha

separate the both paratha

separate the both paratha

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)