12
Jan 17

Poha ka laddu (lai) /flatten rice ball

India is a land of festivals, til ka laddu’, ‘poha ka laddu’ and ‘murmure ka laddu’ is mandatory item to make every house in the auspicious occasion of maker sankranti especially in the Mithila region in Bihar.  It is so crunchy, tasty and a source of protein.

Ingredients:

  • Poha: 200gm
  • Jaggery: 200 gm.
  • Dry ginger powder:  ½ teaspoon
  • Water: 200 ml

Preparation:

  1. Dry roast in small batches (50 gm) poha for2-3 minutes till it starts to puff off and just starts changing its color to light brown. Keep aside.
  2. Take a large heavy bottom pan, Place Jaggery and water in a pan, and dissolve the Jaggery over low heat. Once the Jaggery dissolves, increase the heat and bring it to boil and cook over full flame till two thread consistency is reached.
  3. Add dry ginger powder and roasted poha, and mix quickly into the mixture, Put off the flame and let it cool for a while
  4. Method:
    moisten the hands with water Make round balls, allow it to cool, serve or store in airtight container.
Poha ka laddu (lai) /flatten rice ball

Poha ka laddu (lai) /flatten rice ball

Ingredients

Ingredients

Dry roast

Dry roast

Dry roast

Dry roast

dissolve the Jaggery over low heat

dissolve the Jaggery over low
heat

dissolve the Jaggery over low heat

dissolve the Jaggery over low
heat

dissolve the Jaggery over low heat

dissolve the Jaggery over low
heat

dissolve the Jaggery over low heat

dissolve the Jaggery over low
heat

boil and cook over full flame till two thread consistency is reached.

boil and cook over full flame till two thread consistency is reached.

boil and cook over full flame till two thread consistency is reached.

boil and cook over full flame till two thread consistency is reached.

boil and cook over full flame till two thread consistency is reached.

boil and cook over full flame till two thread consistency is reached.

two thread consistency

two thread consistency

Add dry ginger powder and roasted poha

Add dry ginger powder and roasted poha

Add dry ginger powder

Add dry ginger powder

mix quickly into the mixture

mix quickly into the mixture

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Poha ka laddu (lai) /flatten rice ball

Poha ka laddu (lai) /flatten rice ball

Poha ka laddu (lai) /flatten rice ball

Poha ka laddu (lai) /flatten rice ball


12
Jan 17

Til ka laddu (sesame seed ball)

India is a land of festivals, til ka laddu’ and ‘murmure ka laddu’ is mandatory item to make every house in the auspicious occasion of maker sankranti, especially in the Mithila region in Bihar.

It is also prepared in the state of Punjab on the occasion of lohri festival.

Ingredients:

  • White Til (sesame seed): 100gm
  • Jaggery: 100 gm.
  • Dry ginger powder:  ½ teaspoon
  • Water: 100 ml

Preparation:

  1. Dry roast in small batches (30 gm) Til for2-3 minutes till it starts to puff off. Keep aside.
  2. Take a large heavy bottom pan, Place Jaggery and water in a pan, and dissolve the Jaggery over low heat. Once the Jaggery dissolves, increase the heat and bring it to boil and cook over full flame till two thread consistency is reached.
  3. Add dry ginger powder and roasted til, and mix quickly into the mixture, Put off the flame and allow it cool for a while.
  4. Method:
    Moisten the hands with water Make round balls, allow it to cool. Serve or store in airtight container.
Til ka laddu (sesame seed ball)

Til ka laddu (sesame seed ball)

Dry roast

Dry roast

Dry roast

Dry roast

dissolve the Jaggery over low

dissolve the Jaggery over low

increase the heat and bring it to boil

increase the heat and bring it to boil

thread consistency is reached

thread consistency is reached

Add dry ginger powder and roasted til

Add dry ginger powder and roasted til

Add dry ginger powder and roasted til

Add dry ginger powder and roasted til

Add dry ginger powder and roasted til

Add dry ginger powder and roasted til

Moisten the hands with water Make round balls

Moisten the hands with water Make round balls

Moisten the hands with water Make round balls

Moisten the hands with water Make round balls

Moisten the hands with water Make round balls

Moisten the hands with water Make round balls

Til ka laddu (sesame seed ball)

Til ka laddu (sesame seed ball)


11
Jan 17

Murmure/kumure ka laddu (lai) (puffed rice ball)

This is one of the traditional foods, which is liked by all, especially teens. Traditional food is always healthy and it is our duty to encourage and develop the practice of eating traditional food in our children.

The murmure ka laddu is famous in Bihar especially in the Mithila region. On the occasion of Makarsankranti, this is mandatory item to make in every house in Mithila region in Bihar. It is also prepared in the state of Punjab on the occasion of lohari festival.

Ingredients:

  • Murmure (puffed rice): 100gm
  • Jaggery: 150 -200 gm (as per taste)
  • Dry ginger powder:  ½ teaspoon
  • Water: 150 gm

Preparation:

  1. Take a large heavy bottom pan, Place Jaggery and water in a pan, and dissolve the Jaggery over low heat. Once the Jaggery dissolves, increase the heat and bring it to boil and cook over full flame till “two thread consistency” is reached.
  2. Add dry ginger powder and Murmure, and mix quickly into the mixture, Put off the flame and let it cool for a while
  3. Method:
    moisten the hands with water Make round balls. Allow it to cool and serve or store in airtight container.
Murmure/kumure ka laddu (lai) (puffed rice ball)

Murmure/kumure ka laddu (lai) (puffed rice ball)

Ingredients

Ingredients

dissolve the Jaggery

dissolve the Jaggery

bring it to boil

bring it to boil

two thread consistency

two thread consistency

two thread consistency

two thread consistency

Add dry ginger powder and Murmure

Add dry ginger powder and Murmure

mix quickly

mix quickly

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Make round balls

Murmure/kumure ka laddu (lai) (puffed rice ball)

Murmure/kumure ka laddu (lai) (puffed rice ball)

Murmure/kumure ka laddu (lai) (puffed rice ball)

Murmure/kumure ka laddu (lai) (puffed rice ball)


07
Dec 16

Fish curry (without onion and garlic)

In India so many variety of fresh water fish is available. A bowl of cooked rice with fish is liked all over India, enjoy the healthy meal. This fish made without onion and garlic to give extra ordinary taste and flavor, Relish the exotic flavor of the recipe.

Fish has been important source of protein, nutrients and particularly omega-3 fatty acid.

Fish are heart-friendly and can help children in brain development.

Ingredients:

  • Fish: 250gm (medium size pieces of fish preferably without skin)
  • Lemon juice: 1 tablespoon
  • Green chili: 4-6 no.
  • Ginger: 4” piece
  • Oil: 4 table spoon
  • Cumin: half teaspoon
  • Shahi jeera (caraway): ½ teaspoon
  • Cinnamon: 2” piece
  • Clove: 2 no.
  • Bay leaf: 1 no.
  • Green cardamom: 2 no.
  • Black cardamom: 1 no.
  • Mace: 1” piece
  • Salt: one teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Wait for 5-7 minutes. Again wash the fish drain out all the water, add salt and turmeric powder. Rub all these items on the fish. Keep aside.
  2. Scrap the skin of ginger, make fine paste, and keep aside.
  3. Slit the green chili, discard the seeds, and keep aside.

Method:

  1. Heat oil in fry pan on high flame, when smoke starts coming, add fish pieces and increase the flame to high.  Fry on both sides till light golden color appears (about 2-3 minutes each side), take out and Keep aside.
  2. Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom, sputter for few seconds; add ginger paste and silted chili stir fry on medium low flame for few seconds, reduce heat at low flame, add salt, chili, coriander, turmeric powder, stir and add required quantity (a cup) of water, let it be boiling for couple of minutes, add fried fish, cook for 3-4 minutes on low flame. Put off the flame. Transfer into serving bowl, decorate with chopped coriander leaves.
  3. Serve with steamed rice.
Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Ingredients

Ingredients

add fish pieces

add fish pieces

Ingredients

Ingredients

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

Put cumin, black cumin, Cinnamon, Clove, black cardamom, mace, bay leaf and green cardamom

add ginger paste

add ginger paste

add ginger paste and silted chili stir

add ginger paste and slited chili stir

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add salt, chili, coriander, turmeric powder

add required quantity (a cup) of water

add required quantity (a
cup) of water

add required quantity (a cup) of water

add required quantity (a
cup) of water

let it be boiling for couple of minutes

let it be boiling for couple of minutes

add fried fish

add fried fish

add fried fish

add fried fish

cook for 3-4 minutes on low flame

cook for 3-4 minutes on low flame

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)

Fish curry (without onion and garlic)


07
Dec 16

Sattu (roasted gram flour) ki Kachori

‘Sattu ki kachori’ is Delicacy from Bihar, has spicy, tangy, hot amazing and mouth watering taste. So make this amazingly tempting recipe and pamper your taste bud. Here I used Dabur Hajmola.

Ingredient:

For stuffing:

  • Sattu: 1 cup
  • Onion: 2 no. (Medium size)
  • Green chili: 5-6 no.
  • Ginger: 2” piece
  • Garlic: 5-6 flakes
  • Coriander leaf: 2 tablespoon (chopped)
  • Mustard oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Ajwain: 1/4 teaspoon
  • Onion seed: 1/4 teaspoon
  • Black pepper: 1 tablespoon
  • Fennel seed: 1 teaspoon
  • Hajmola: 4-5 tablets (optional)
  • Lemon: 1 no.

For dough (outer layer):

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

Preparation:

For stuffing:

  1. Chop onion, ginger, garlic, green chili and coriander into small pieces.
  2. Grind hajmola.
  3. Take a mixing bowl; put all stuffing ingredients in it, Mix well, if required add small amount of water.
  4. Now stuffing is ready, keep aside.

For making dough:

  1. Take a wide vessel, Pour Maida, salt, Ajawin, Kalongi and ghee, mix well by rubbing between palm.
  2. Mix well and prepare hard dough with the help of water, Keep aside for half an hour. You can make dough into food processor too.

For making kachori:

  1. 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) and stuff 1 teaspoon stuffing in the centre. As shown in photo.
  2. Pull the edge of dough to wrap the sattu (stuffing) repeat with the rest, Make it round in shape.

Method:

  1. 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 should come up slowly, Deep fry the kachori on medium low heat, After they start to puff slowly turn over,  Fry till it becomes golden brown.
  2. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
  3. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney), to be followed by masala tea/ coffee.
Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori

Ingredient

Ingredient

 Flatten

Flatten

stuff 1 teaspoon stuffing

stuff 1 teaspoon stuffing

Pull the edge of dough

Pull the edge of dough

wrap the sattu

wrap the sattu

Make it round in shape

Make it round in shape

Make it round in shape

Make it round in shape

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Deep fry the kachori on medium low heat

Fry till it becomes golden brown.

Fry till it becomes golden brown.

Sattu (roasted gram flour) ki Kachori

Sattu (roasted gram flour) ki Kachori