27
Sep 16

Pickle masala powder

We don’t need to buy masala powder from outside!

Here I am going to upload daily one recipe for different masala powder.

These are easy to make and guarantee of purity. They are healthy and delicious. The ingredients to be used are already in your kitchen.

You can store this masala for 2-3 months in cool and dry place in the glass jar or air tight container, use to make instant pickles that you consume within a week.

For example take 2-3 goose berry (amla), cut/ grate into small pieces, put masala and little oil. Crunchy pickle is ready. You may cook achari sabji with this masala.

Ingredients:

  • Salt: 1 tablespoon
  • Red chili powder: 2 tablespoon
  • Fenugreek seed (split fenugreek): 1 tablespoon
  • Yellow mustard seed (split mustard seed): half tablespoon
  • Asafoetida: half teaspoon

Preparation:

  1. Roughly grind Fenugreek seed and Yellow mustard seed .keep aside.
  2. (Split fenugreek and split mustard seed are easily available in the store.)

Method:

  1. Take a mixing bowl, put all Ingredients together. Mix well
  2. You can make instant pickle immediately with this masala.
  3.  Store this masala into air tight container for 5-6 months.
  4. Your pickle masala is ready at home.
Pickle masala powder

Pickle masala powder

Ingredients

Ingredients

put all Ingredients together

put all Ingredients together

Pickle masala powder

Pickle masala powder


25
Sep 16

Squid (kanava fish) masala

Squid (kanava fish), Sounding well!  It’s hot summer afternoon, my husband while coming from Trivandrum to township in a suburban market on the way, he found the fresh squid (kanava fish). The squid (kanava fish) is really an exotic fish.

Ingredients:

  • Squid (kanava fish): 5 no. (Medium size)
  • Baby onion/madras onion: 100gm
  • Tomato: 1no. (Small)
  • Ginger: 2”piece
  • Garlic: 5-6 flakes
  • Green chili: 2 no.
  • Oil: 3 table spoon
  • Cumin seed: half teaspoon
  • Garlic: 2 flake
  • Bay leaf: 2 no.
  • Clove: 2 no.
  • Salt: 1teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Fennel seed powder: 1 teaspoon
  • Garam masala powder: one forth teaspoon
  • Fresh coriander leaves: 2 tablespoon (chopped)
  • Water:  half cup

Preparation:

Cleaning and cutting Squid (kanava fish):

  1. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  2. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  3. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish as your desire shape either ring or square shape. Again wash it and keep aside.
  4. Peel off and chop the garlic and ginger, make fine paste keep aside.
  5. Cut onion, green chili and tomatoes into small pieces. Keep aside.

Method:

  1. Heat oil in a pan till smoke comes; put bay leaf, Cumin seed, cinnamon, green cardamom, and clove, fry till sputter, add onion, fry onion on high flame till it becomes light brown in color.
  2. Add chopped tomato, ginger paste, and fry it for about 3-4 minutes, add salt, chili powder, turmeric powder, coriander powder and fennel seed powder. Reduce to low flame, fry till liquid dries up.
  3. Add green chili and Squid (kanava fish) and continue to cook for another 2 minutes.
  4. Add hot water, Close the lid and reduce to lower heat and cook for 5- 7 minutes.
  5. Add Garam masala powder and chopped coriander leaves and put off the flame.
  6. Squid (kanava fish) masala is ready to serve hot with roti / paratha or any meal along with salad.
Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish):

Squid (kanava fish)

pull the inner part

pull the inner part

pull the inner part

pull the inner part

transparent quill (cuttle bone)

transparent quill (cuttle bone)

20160608_213220

Grab the two fins(wings)

Grab the two fins(wings)

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

strapping the skin(membrane

transparent quill (cuttle bone)

transparent quill (cuttle bone)

Cut the fish

Cut the fish

Cut the fish

Cut the fish

Cut the fish

Cut the fish

Cut the fish as your desire shape either ring or square shape.

Cut the fish as your desire shape either ring or square shape.

Ingredients

Ingredients

Ingredients

Ingredients

add onion

add onion

Add chopped tomato

Add chopped tomato

Add chopped tomato, ginger paste

Add chopped tomato, ginger paste

fry it for about 3-4 minutes

fry it for about 3-4 minutes

add salt, chili powder, turmeric powder, coriander powder and fennel seed powder

add salt, chili powder, turmeric powder, coriander powder and fennel seed powder

Add green chili

Add green chili

Add green chili

Add green chili

Add green chili and Squid (kanava fish)

Add green chili and Squid (kanava fish)

continue to cook for another 2 minutes

continue to cook for another 2 minutes

Add hot water

Add hot water

Add hot water

Add hot water

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala

Squid (kanava fish) masala


23
Sep 16

Chawal ki roti (Indian rice bread)

Today I am going to upload chawal ki roti, which is thicker than Aata ki roti and it can be smear with or without ghee, while serving. This roti is main attraction of the winter in Indian countryside culinary kitchen, in north India winter is a harvest season for the paddy (rice) crops.

I was surprised when I saw it served in the metro malls kitchen, this shows our deep rooted tradition & culture and reflects the glory of India.

Roti is mainly consumed in India, Nepal, Pakistan, Sri Lanka, Maldives, Bangladesh, and some parts of South Africa and eaten with cooked vegetables/curry.

Ingredients:

  • Rice flour (chawal ka Aata): 3 cup
  • Salt: 1 teaspoon
  • Ajawine (Carom seed): 1teaspoon
  • Water: 3 cups

Preparation:

  1. Take a wide vessel, Aata, Ajwain, and salt. Mix well keeps aside.

Method:

  1. Boil water in a big pot (kadhahi) on medium flame, add salt and Ajawine continue boiling for 2 minutes (it is important for making soft chapati), switch the flame on lower, add rice flour mix well for the couple of minutes, put off the flame, add water in small quantity if needed and knead them, if required, put some more water till the dough becomes soft similar to chapatti dough.
  2. You can knead this in food processor too; it will be easy; kneading with hot water is difficult.
  3. Make the big lemon size ball with wet hand as shown in the photo.
  4. Roll this ball into the wheat flour, Roll this ball with the help of rolling pin gently with all around equal pressure, till ~ 6 inch diameter (it will be approximately twice thicker than normal chapati).
  5. Now raw Chawal ki roti is ready, Take a tawa (griddle), when it becomes hot ( a bit hotter); Place the rolled Chawal ki roti on this. Cook for a minute till it changes the color (should be ¼ cooked), Turn the other side and cook it (this should be little more cooked than the 1st side), brown spot should be visible.
  6. Now turn the side of roti on the tawa (use a handkerchief), slightly rotate the roti by pressing gently, it will puff up as shown in photo, or you can roast roti directly on the fire (hold the roti with tongue and keep the roti on fire from 1st side) it will start puffing, turn and roast all around as per your taste bud.
  7. Now, Chawal ki roti (Indian rice bread) is ready, smear ghee/butter to keep them soft, ghee enhanced the taste and flavor also. It can be served with sabji (cooked vegetables) stew and curries.
Chawal ki roti (Indian rice bread)

Chawal ki roti (Indian rice bread)

Ingredients

Ingredients

add salt and Ajawine

add salt and Ajawine

add salt and Ajawine

add salt and Ajawine

add salt and Ajawine

add salt and Ajawine

add salt and Ajawine

add salt and Ajawine

add rice flour

add rice flour

add rice flour

add rice flour

add rice flour

add rice flour

add water in small quantity if needed

add water in small quantity if needed

dough

dough

Roll this ball into the wheat flour, Roll this ball

Roll this ball into the wheat flour, Roll this ball

Roll this ball into the wheat flour, Roll this ball

Roll this ball into the wheat flour, Roll this ball

Roll this ball into the wheat flour, Roll this ball

Roll this ball into the wheat flour, Roll this ball

Place the rolled Chawal ki roti on this

Place the rolled Chawal ki roti on this

Turn the other side

Turn the other side

this should be little more cooked than the 1st side

this should be little more cooked than the 1st side

Now turn the side of roti on the tawa (use a handkerchief),

Now turn the side of roti on the tawa (use a handkerchief),

Now turn the side of roti on the tawa (use a handkerchief),

Now turn the side of roti on the tawa (use a handkerchief),

Chawal ki roti (Indian rice bread)

Chawal ki roti (Indian rice bread)


22
Sep 16

Corn kachori

I love experimenting with cooking, the recipe with basic ingredients. As an experiment I decided to cook something special with limited ingredients and the result was awesome, that’s what I am going to upload today, the corn kachori for those who love crunchy bites of fried.

To be followed by hot cup of tea or coffee…

Ingredient:

For stuffing:

  • Corn: 200gm
  • Salt: 1teaspoon
  • Ginger: 3” piece (crushed/grated)
  • Asafetida powder: half teaspoon
  • Cumin: 1 teaspoon
  • Black pepper powder: 1tablespoon
  • Green chilly: 2no. (Cut into fine pieces)
  • Oil: 1 table spoon

For dough (outer layer):

  • Maida (refined flour):500gm
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1teaspoon
  • Kalonji (onion seed): 1teaspoon
  • Asafetida: 1 teaspoon
  • Oil: for deep frying

Preparation:

  1. Chop green chili, keep aside.
  2. Peel off ginger and grate the ginger, keep aside.

Method:

For stuffing:

  1. Take a non stick fry pan. Pour 1 table spoon of oil, when oil become hot add cumin and black pepper
  2. Sputter for few seconds, add ginger and green chili, fry for few seconds, and add corn and salt, stir it and cover it and cook on low flame for 4-5 minutes, till it is done. Stir occasionally.
  3. Put off the flame, Let it cool to room temperature, and grind roughly. Now, stuffing is ready. Keep aside.
  4. Divide this stuffing into 10-12 parts.

For making dough:

  1. Take a wide vessel.
  2. Pour Maida, salt, Ajawin, Kalongi and ghee.mix well by rubbing between palm.
  3. Mix well and prepare hard dough with the help of water.
  4. Dough can be made in food processor too.
  5. Keep aside for half an hour.
  6. For making kachori:
  7. Divide the dough 10-12 parts or equal to stuffing number.
  8. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge)
  9.  And stuff the stuffing in the centre.
  10. And pull the edge of dough to wrap the stuffing repeat with the rest.
  11. Make it round in shape.
  12. Heat oil in a fry pan on medium heat (to check if oil is ready put a little piece of dough in the oil it comes up slowly.
  13. Deep fry the kachori on medium low heat.
  14. After they start to puff slowly, turn over.
  15.  Fry till it becomes golden brown.
  16. Now, mouth watering kachori is ready to eat with green chutney and saunth (tamarind chutney).
  17. Note: if the kachori is fried on high heat, it will be soft. It will be not crunchy.
Corn kachori

Corn kachori

add cumin and black pepper

add cumin and black pepper

add ginger and green chili

add ginger and green chili

add asafoetida

add asafoetida

add asafoetida, corn

add asafoetida, corn

add asafoetida, corn and salt

add asafoetida, corn and salt

add asafoetida, corn and salt

add asafoetida, corn and salt

grind roughly

grind roughly

maida and stuffing

maida and stuffing

dough

dough

dough and stuffing

dough and stuffing

dough ball and stuffing ball

dough ball and stuffing ball

Flatten the edge of each ball

Flatten the edge of each ball

raw kachori

raw kachori

Deep fry

Deep fry

Deep fry

Deep fry

Deep fry

Deep fry

Deep fry

Deep fry

Corn kachori

Corn kachori


13
Sep 16

Mattha/salted lassi (yogurt drink)

Bright sunny days, icy cool glasses of the Mattha (salted lassi).ah… enjoy the life, make the summer delightful. Yes! We welcome this summer and salutary weather, with this recipe.

This is capable to beat the heat of summer; it is best refreshing drink for summer. Light and healthy drinks always play an important role to keep our body cool during the rowdy weather.

Ingredients:

  • Curd: 2 cup
  • Milk: 1 cup
  • Water: 2 to 3 cups
  • Ice cubes: 6 to 8
  • Salt: 1 teaspoon
  • Sugar: 1 teaspoon (optional)
  • Roasted cumin powder: ½ teaspoon
  • Kala namak: ¼ teaspoon
  • Mint leaves: few (as per your taste)

Preparation:

  1. Roast cumin and make cumin powder. Keep aside.
  2. Chop mint leaves, keep aside.

Method:

  1. Take blending jar, put curd, milk, ice cubes and salt; churn it with blender on full speed till it becomes smooth and frothy.
  2. Add roasted cumin powder churn for a while, smooth and doubled frothy salted lassi is ready.
  3. Healthy salted lassi is liked by everyone, while serving in tumbler garnish with mint leaves and roasted cumin powder.
    Mattha (salted lassi)

    Mattha (salted lassi)

    Ingredients

    Ingredients

    put curd, milk, ice cubes and salt

    put curd, milk, ice cubes and salt

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)

    Mattha (salted lassi)