26
Jul 17

Lauki (bottle gourd) soup

Lauki soup is a comforting bowl of healthy, nutritious and delicious soup; which is full of goodness; whenever you need light very light meal or when you are on dieting it is the right food to have.

It is easy to prepare; just takes 15 minutes; serve with readymade toast or toasted bread slices.

Ingredients:

  • Lauki (bottle gourd): 350-400 gm.
  • Onion: 1 no. (Medium size)
  • Tomato: 2-3 no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon
  • Ajawine (carom seed): ¼ teaspoon

Seasoning:

  1. Butter: 1 tablespoon (as per taste)
  2. Cumin: ¼ teaspoon
  3. Lauki (bottle gourd): 50 gm.

Preparation:

  1. Peel and roughly chop ¾ parts of lauki, onion and tomato. Keep aside.
  2. Chop ¼ of lauki into small pieces. Keep aside.

Method:

  1. Put roughly chopped lauki, tomatoes, ginger, onion, white rock salt, salt in pressure cooker; place cooker on maximum heat, bring it to full cooking pressure, reduce to lower flame and cook for 2-3 minutes. Allow cooker to cool.
  2. After cooling roughly grind it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add some water if required to get the desire consistency of the soup.

Seasoning:

  1. Take a small fry pan; put butter and cumin, sputter for few seconds, add small chopped pieces of lauki, stir fry on medium flame till it is done; add kala namak and fresh ground black pepper.
  2. Spread this fried lauki over prepared soup. ‘Lauki (bottle gourd) soup’ is ready to serve. Serve hot.
Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Ingredients

Ingredients

chopped vegetables

chopped vegetables

place cooker on maximum heat

place cooker on maximum heat

Allow cooker to cool

Allow cooker to cool

pass this through soup sieve

pass this through soup sieve

Seasoning

Seasoning

stir fry on medium flame

stir fry on medium flame

stir fry on medium flame till it is done

stir fry on medium flame till it is done

add kala namak

add kala namak

soup and fried lauki

soup and fried lauki

Spread this fried lauki

Spread this fried lauki

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup


11
Jul 17

Whole broccoli (musallam)/masala

It works wonder, when you wish to fill your plate with verdant and glorious green broccoli; this verdant vegetable is a powerhouse of nutrients. It’s reputed to … which have so many benefits.

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. Broccoli shares these cancer fighting, immune boosting properties with other. Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis. Here I used almond that makes the recipe more nutrients.

‘Whole broccoli (musallam)/masala’ spells a mouthwatering recipe, is a main dish for vegetarians. Cooking in mustard oil with cinnamon and black cardamom brings special flavor to the dish.

Ingredients:

  • Broccoli: 1 medium size (300-400gm)
  • Curd: 50 gm
  • Chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Ginger: 2-3” piece
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  • Mustard oil/ cooking oil: 50 gm.
  • Onion: 1 no. (Medium size)
  • Cinnamon: 2” stick
  • Black cardamom: 1 no.
  • Almond: 10-12no.
  • Coriander powder: ½ teaspoon
  • Cumin: ½ teaspoon
  • Bay leaf: 1 no.

Preparation:

  1. Clean and wash the broccoli in lukewarm salted water, keep aside.
  2. Chop and fry onion, ginger, green chili and grind along with almond and curd to fine masala paste, keep aside.

Method:

  1. Put oil into the cooker body; shallow fry the broccoli with little salt all around, take it out and keep aside. Add seasoning (cumin, bay leaf, cinnamon and cardamom); sputter it for few seconds, add the masala paste and stir fry until liquid dries up or oil separates from masala.
  2. Add salt and other powder masala except Garam masala; stir fry for couple of minutes. Add water, close the lid and place the cooker on high flame, bring to full cooking pressure and put of the flame. Open cooker immediately, place cooker on gas if more gravy is there, add garam masala and put off the flame.
  3. ‘Whole broccoli musallam/masala’ is ready to serve, transfer into serving bowl, garnish with almond.
Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Ingredients

Ingredients

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

shallow fry the broccoli

add the masala paste

add the masala
paste

stir fry until liquid dries up

stir fry until liquid dries up

Add salt and other powder masala

Add salt and other powder masala

Add water

Add water

Add water

Add water

close the lid

close
the lid

add garam masala

add garam masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala

Whole broccoli (musallam)/masala


08
Jul 17

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

The flavor of today, bitter gourd is the taste infused with panch phoran. Panch phoran is adorn in every Bengali kitchen; panch phoran is a signature blend of five spices (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed), relish the different taste of bitter gourd…

Ingredient:

  • Karela (bitter gourd): 150 gm
  •  Potato: 100 gm
  • Onion: 1 onion (small)
  • Mustard oil: 4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Jaggery: 1 teaspoon (as per taste)
  • Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed):1 teaspoon

Preparation:

  1. Wash and Trim the both ends of bitter gourd), and chop into small slices as in photo, keep aside.
  2. Chop potatoes into small pieces as in photo. Chop onion also into thin slices, keep aside

Method:

  1. Heat oil in a heavy bottom pan, Add panch phoran let it sputter for few seconds; add a pinch of turmeric powder.
  2. Add chopped onion into the oil; sauté on high flame, fry until onion get translucent, add chopped potatoes, stir fry for couple of minutes add chopped bitter gourd, stir fry continuously for 3-4 minutes on medium low flame.
  3. Add salt, reduced the flame and cook until it is 80% done, add coriander powder and turmeric powder, Fry till vegetables are done. Add dry mango powder and Jaggery; fry for couple of minutes, put off the flame.
  4. Now Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style) is ready. This is served with rice or paratha.
  5. Note: heavy bottom pan and low heat works better.
Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Ingredient

Ingredient

chopped vegetables

chopped vegetables

Add panch phoran

Add panch phoran

Add chopped onion

Add chopped onion

Add chopped onion

Add chopped onion

add chopped potatoes

add chopped potatoes

stir fry

stir fry

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

add chopped bitter gourd

Add salt

Add salt

add coriander powder and turmeric powder

add coriander powder and turmeric powder

Fry till vegetables are done

Fry till vegetables are done

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

Add dry mango powder and Jaggery

put off the flame.

put off the flame.

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)

Karela aaloo ka bhujia (bitter gourd and potato fry)) (Bengali style)


07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


06
Jul 17

All the way with mint(pudina)

In summer it is necessary to stay cool in  natural and refreshing way, there are so many ways to protect from summer, using  mint is one of them which is known for its fragrance and cool refreshing taste.

Mint (leaf) can be used either as fresh leaves or  dried leaves  in many ways like chat masala, Aaloo bhujia, chapati Aata, sauth (tamarind chutney)  or as a  garnish for biryani, salad and raita.

If you have bunch of pudina (mint); you mostly use as chutney, but here are some recipe other than chutney. I have allready link the all recipes…

So why are you waiting for go ahead…

Relish these recipe with your family.

  1. Pudina pachari (mint raita)
  2. Pudina paratha
  3.  Khasta aaloo fry
  4. Verdant green kiwi cooler
  5. Raw mango squash
  6. raw mango jal-jeera
  7. Stuffed aaloo poori
All the way with mint (pudina)

All the way with mint (pudina)