12
Nov 18

Chhatha puja kharna Thali

This Thali is our family’s traditional Thali on the occasion of chhath puja; which is one of the famous pooja observe after 5th days of Deepawali. This Thali gives me not only pleasure, but also it is enriching emotionally.

I cooked this Thali and the outcome of meal was the ultimate satisfaction of the entire exercise.

You can cook these recipes daily and enjoys as I do…

The Thali consists of:

  1. Steamed rice
  2. Chapati (phulka)
  3. Chhatha puja pittha
  4. Chana dal (chhatha puja dal)
  5. Bakeer (gud ki kheer)

This is mandatory that the entire recipe should prepare without onion and garlic.

All above dishes together makes Thali perfect. You can go to the dishes just by a click as they are hyper-linked.

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali


11
Nov 18

Lauki (bottle gourd) without onion and garlic

On the occasion of Bihar’s famous festival chhath puja, when I did eat this ‘lauki ki sabji’ with my friends and relatives, it was the moment of real pleasure.

In my childhood days, I never liked lauki (bottle gourd), but now i love the lauki in any preparation i.e. lauki ki kheer, lauki kofta, lauki aaloo ki sabji…

I really enjoy the delicious taste, and tempting aroma, of ghee (clarified butter) in lauki ki sabji. It produces the great aroma, taste, energy and a dose of nutrition, who observe fast on chhath pooja.

Ingredients:

  • Bottle gourd: 500 gm
  • Whole Red chilly: 2no.
  • Cumin: 1 teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Ghee/cooking oil: 1 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd and chop them, keep aside

Method:

  1. Take a fry pan. Heat ghee and add cumin, asafoetida and whole red chili, sputter it for few seconds.
  2. Add lauki stir fry on medium flame for couple of minutes, it will become watery; now cook with lid on, till half done, add turmeric powder and salt.
  3. Stir and cover it, cook on medium flame till it is done. (Put water if required).
  4. Put off the flame, transfer into serving bowl, and decorate with coriander leaves.
  5. Lauki (bottle gourd) without onion and garlic is ready to serve, Serve hot or warm with chapati or paratha.
Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic

Ingredients

Ingredients

Ingredients

Ingredients

Add lauki

Add lauki

Add lauki

Add lauki

add turmeric powder and salt

add turmeric powder and salt

Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic


07
Nov 18

Kaju katli(cashew nut sweets)

 

Happy Deepawali to all viewers: May this festival brings you a lot of joy, happiness, health and prosperity…DEEPAWALI festival is the occasion to rejoice…variety of sweets, pooja… crackers…and exchange of sweets with friends and relatives.

Celebrate this special occasion… Deepawali with homemade fresh royal and very popular, lip smacking and mouth melting sweets Kaju katli…

Ingredients:

  • Kaju (cashew nut): 250 gm.
  • Sugar: 150gm.
  • Water: ¼ cup
  • Ghee: 20 gm.
  • Chandi ka varak: as per requirement.
  • Butter paper: 2 sheets

Preparation:

  1. Grind cashew nut to fine powder with help of mixer grinder, keep aside.

Method:

  1. Take a non stick pan or heavy bottom pan; add sugar and water: Stir continuously on the lower flame to makes sugar syrup, allow boiling till sugar syrup gets thread. When threading starts; means this is the right consistency of syrup.
  2. Add powdered cashew nut in it: continue to stir the mixture on medium low heat. Add ghee after couple of minutes. Continue stirring till mixture starts coming together and you get rolling consistency on your finger as shown in photo (It will take 4-5 minutes), don’t overcook the mixture.
  3. Take out the mixture on butter paper: knead the mixture with greased finger till it becomes smooth dough (rolling consistency) as shown in the photo. Put another butter paper over it and roll the mixture gently and evenly until ¼” thickness. Spread chandi ka varak and allow it to cool; cut into diamond shape.
  4. Mouth melting Kaju katli is ready to eat, enjoy this Diwali with homemade Kaju katli…

Happy Deepawali…

Kaju katli

Kaju katli

Ingredients

Ingredients

kaju fruit kaju

kaju fruit kaju

add sugar with water

add sugar with water

allow boiling sugar syrup

allow boiling sugar syrup

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

Add powdered cashew

Add powdered cashew

add ghee too

add ghee too

rolling consistency come on your finger

rolling consistency come on your finger

Take out the mixture on butter paper

Take out the mixture on butter paper

knead the mixture with greased finger

knead the mixture with greased finger

knead the mixture

knead the mixture

Put another butter paper

Put another butter paper

cut into diamond shape.

cut into diamond shape.

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

20181025_205005

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli

Kaju katli


06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.
    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla


05
Nov 18

Raw papaya halwa

Sweet is the memory of our childhood, sweet is the memory of our college life, sweet is the memory of our wedding. Some memories are sweet, especially childhood diwali festival with loads of sweets. Let’s celebrate those memories; one of my favorite homemade sweets ‘raw papaya halwa’. It’s different.

This is very healthy and delicious too.

Ingredients:

  • Raw papaya: 500 gm
  • Sugar: 200 gm
  • Butter/Ghee: 2 tablespoon
  • Khoa: 100gm.
  • Milk: ½ liter
  • Clove: 4-5 no.
  • Green cardamom: 4-5 no.
  • Almond/dry fruits: 50 gm.
  • Chandi ka vark: optional
  • Edible color (apple green): 1-2 drop (optional).

Preparation:

  1.  Peel off and grate the raw papaya with the help of grater/food processor, keep aside.

Method:

  1. Heat 1 tablespoon of butter in a pan; add crushed green cardamom and clove, sputter for few seconds; add grated raw papaya stir fry on medium flame for couple of minutes. Add milk and cover it with lid. Further cook on low flame for 8 to 10 minutes, keep stirring every 2-3 minutes.
  2. When all milk gets evaporated; add sugar and cook about 5-7 minutes, until it gets the consistency of halwa, add Khoa and butter, cook about 5-7 minutes until desired consistency.
  3. Add dry fruits stir fry for a minute. Put off the flame; add edible color Garnish with cardamom powder and almond. Decorate with Chandi ka verak, delicious ‘Raw papaya halwa is ready to be served.
    Raw papaya halwa

    Raw papaya halwa

    Ingredients

    Ingredients

     Peel off and grate the raw papaya

    Peel off and grate the raw papaya

     Peel off and grate the raw papaya

    Peel off and grate the raw papaya

    Heat 1 tablespoon of butter

    Heat 1 tablespoon of butter

    add grated raw papaya

    add grated raw papaya

    add grated raw papaya

    add grated raw papaya

    Add milk and cover it with lid

    Add milk and cover it with lid

    add sugar

    add sugar

    add Khoa

    add Khoa

    add Khoa

    add Khoa

    Add milk and cover it with lid

    Add milk and cover it with lid

    add Khoa and butter

    add Khoa and butter

    add edible color

    add edible color

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa

    Raw papaya halwa