31
May 11

Besan (chic pea flour) Dhokla

  • Ingredients:

For batter:

  • Besan (chick pea flour): 100gm
  • Curd: 100gm
  • Sugar: 1teaspoon
  • Salt: half teaspoon
  • Soda bi carb: 1 pinch
  • eno: 1 teaspoon
  • Lemon juice/vinegar: 1 tablespoon
  • Oil: 1teaspoon
  • Ginger: half teaspoon (Paste)
  • Garlic: half teaspoon (Paste)
  • Red chilly powder: half teaspoon
  • Water: as per requirement

For seasoning:

  • Oil: 1 tablespoon
  • Mustard seed: 1 teaspoon
  • Curry leaves: 10-15
  • Sugar: 1 teaspoon
  • Green chilly: 4-5 no. (Cut into slit)
  • Lemon juice: 1 teaspoon
  • Water: 50gm
  • Coriander leaves: 2 tablespoon (chopped)

Preparation for batter:

  1. Take a big bowl. Put besan and curd.
  2. Mix well and make a smooth thick batter.
  3. Add sugar and salt. Keep aside for 1-2 hours.
  4. Add ginger, garlic paste and red chilly powder in batter.
  5. Take a small bowl. Put 1 teaspoon of oil, lemon juice, soda bi carb and eno and put it into batter.
  6. Mix well.
  7. Grease a tray with oil. Fill half of the tray with batter.
  8. Place this tray on cooker grid (with 200 ml water).
  9. Place cooker on high flame with lid and bring to full cooking pressure.
  10. Reduce the heat on low flame and cook it about20-25 minutes.
  11. Open cooker immediately. Remove the tray. Dhokla is ready.
  12. Cut Dhokla into cubes

For seasoning:

  1. Take a small fry pan. Heat the pan. Put oil in it.
  2. Add some mustard seed, green chilly, and curry leaves.
  3. Fry it for 2-3 minutes, pour water, sugar and lemon juice.
  4. Boil it. Put off the flame.
  5. Put this seasoning on the prepared recipe. (Dhokla)
  6. Garnish with chopped coriander leaves.

Dhokla is ready to serve.

 


29
May 11

Chana Dal Tadaka (fried split Bengal Gram)

Ingredients:

  • Channa Dal( Bengal gram Dal): 250 gm
  • Turmeric powder: 1teaspoon
  • Cumin seed: half teaspoon
  • Dry red chilly: 3 no.
  • Bay leaf: 2 no.
  • Ginger: 2 inch piece
  • Ginger paste: 1 teaspoon
  • Green chilies: 2 no.
  • Salt: 1teaspoon (as per taste).
  • Garam masala powder: half teaspoon
  • Fresh coconut: one forth (optional)
  • Fresh coriander leaf: 50 gm
  • Onion: 1 no. (Small)
  • Tomato: 2 no. (Small)
  • Ghee: 2 table spoon
  • Water: 500 ml

Preparation:

  1. Grate ginger, keep aside.
  2. Chop onion and tomato into small pieces. Keep aside.
  3. Cut green chilies longitudinally.
  4. Cut coconut into small pieces, fry on medium flame till golden brown.

Method:

  1. Boil Dal with salt, turmeric powder, green chili bay leaf and ginger paste in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 15-20 minutes.
  3. Allow cooker to cool and open. Keep aside.
  4. Add 1 cup of water, Garam masala powder, half of the fried coconut and half of chopped coriander leaves. Keep aside.

seasoning:

  1. Take fry pan, put ghee in it.
  2. Add cumin seed, dry red chilly fry for few seconds.
  3. Add chopped onion, green chili, and ginger. Fry for 2-4 minutes.
  4. Add chopped tomatoes. Fry till tomato mashed.
  5. Add chili powder, little salt and coriander powder, fry few seconds.
  6. Add this seasoning into boiled Dal and cover it.
  7.  When dal is just boiling, put off the flame.
  8. Transfer into serving bowl.
  9.  Decorate with chopped coriander leaves and fried coconut.
  10. Serve hot with roti, rice or pulao.
split bengal gram tadaka

split bengal gram tadaka

Ingredients

Ingredients

Boil dal with salt, turmeric powder, bay leaf and ginger paste

Boil dal with salt, turmeric powder, bay leaf and ginger paste

 put ghee into fry pan

put ghee into fry pan

fry coconut

fry coconut

fry coconut

fry coconut

Add chopped onion, green chilly, and ginger

Add chopped onion, green chilly, and ginger

boiled dal

boiled dal

adding water

adding water

adding garam masala and coriander leaves

adding garam masala and coriander leaves

Add chopped tomatoes

Add chopped tomatoes

adding coriender leaves

adding coriender leaves

seasoning

seasoning

adding seasoning

adding seasoning

split bengal gram tadaka

split bengal gram tadaka

 

  • Chana dal (Split Bengal gram) tadaka is rich in protein.
  • We have all been told, eat protein every day.
  • The adequate protein is necessary for healthy hair, skin, teeth and nails.
  • It will make us strong, so we can say that protein is a good guy.

28
May 11

Besan(Chick Pea Flour) Ka Laddu

Ingredients –

  • Besan (gram flour or chick pea flour ): 250 gm
  • Sooji : 1table spoon
  • Ghee : 100 gm
  • Sugar/bura sugar : 100 gm
  • Green cardamom: 1 teaspoon powder
  • Dry grapes: 20gm
  • cashew nut: 10 no (chopped)
  • Almond: 10 no (chopped)
  • chandi ka verak: (edible silver leaf used to garnish) 3 -5

Procedure;

  1. Take fry pan put ghee in it .Heat the ghee. When smoke starts coming add sooji .stir it well,fry for 1-2 minutes.
  2. Add besan and stir it continuously on medium flame, till light golden brown color appears (about 10-12 minutes).
  3. Put off the flame.
  4. Take another small fry pan .Put 1 teaspoon ghee in it .Fry all chopped dry fruits in it .And mix with besan.
  5. Also add green cardamom powder in it.
  6. Grind the sugar and add in it.
  7. Mix all things properly.
  8. And then take one handful mix, shape the mixture in laddu by using your hand.
  9. Depending upon size of laddu 15 to 20 laddu will be ready.
  10. Decorate with chandi ka verk .
besan (chickpea) laddu

besan (chickpea) laddu

ingredients

ingredients

adding sooji

adding sooji

adding besan(chick pea flour)

adding besan(chick pea flour)

frying

frying

frying on low flame

frying on low flame

frying on low flame

frying on low flame

frying ready

frying ready

fried ingredients

fried ingredients

frying dryfruits

frying dryfruits

fried dryfruits

fried dryfruits

ready ingredients

ready ingredients

making laddu

making laddu

besan (chickpea laddu)

besan (chickpea laddu)

Delicious laddu is ready to serve .

 


27
May 11

Lauki (bottle gourd) kofta curry

Ingredients:

For making kofta:

  • Lauki (bottle gourd): 500 gm
  • Besan (chick pea flour): 2 tablespoon
  • Ginger: 1 teaspoon (chopped)
  • Green chilly: 2-3 no. (Chopped)
  • Fresh coriander leaf: 2 tablespoon (chopped)
  • Salt: 1 teaspoon (as per taste)
  • Oil: for deep frying

For making gravy:

  1. Onion: 2 no. (Medium size)
  2. Tomato: 2 no. (Medium size)
  3. Ginger: 1teaspoon (paste)
  4. Garlic: half teaspoon (paste)
  5. Red chilly powder: 1 teaspoon
  6. Turmeric powder: half teaspoon
  7. Coriander powder: 1 teaspoon
  8. Cumin seed: half teaspoon
  9. Bay leaf: 2 no.
  10. Cinnamon: 2 inch stick
  11. Black cardamom: 1 no.
  12. Clove: 3 no.
  13. Curd: 2 table spoon
  14. Butter: 20gram (optional)
  15. Oil: 3tablespoon

Preparation:

  1. Peel and grate the Lauki.
  2. Squeeze out the water. Store the water in a separate bowl.
  3. Combine all ingredients of making kofta in a bowl, and mix well to make dough.
  4. Shape it in small ball.
  5. Chop onion and tomato and keep aside separately.

Method:

  1. Heat the oil in a kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.
  2. Take a fry pan. Put 2 spoon of oil in it.
  3. Add chopped onion and fry it till become golden brown.
  4. Add chopped tomato and fry it. When it becomes messy, Keep aside fried onion and tomato.
  5. After cooling grind the fried onion and tomato (paste).
  6. Put 1 table spoon of oil heat it till smoke comes, add cumin seed, bay leaf, cinnamon, black cardamom and clove. Fry it for few seconds, take care, it should not burn.
  7. Add ginger, garlic paste in it. Fry this for one minute.
  8. Add fried onion and tomato (paste). Stir it.
  9. Add salt, turmeric powder, chilly powder, and coriander powder, stir it.
  10. Add whipped curd and fry it in lower flame. (2-3 minutes)
  11. Add butter (optional) and fry it for 2 minutes.
  12. You can add the extracted water from the Lauki and 1 cup of water and boil the gravy. Lower the flame and boil it about 2-3 minutes.
  13. Add fried kofta and cover it. Put off the flame.
  14. You can serve it after 5 minutes.
  15. Garnish with chopped green coriander.

Note:

  1. Just before serving, heat the gravy and place the kofta in it.
  2. Lauki kofta is ready to serve with roti or rice.

Lauki kofta curry is ready to serve.


21
May 11

Rice kheer (rice pudding)

Ingredients:

  • Rice: 50 gm (basmati)
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Blanched, pilled and sliced)
  • Cashew nut: 50 gm
  • Dry grapes: 20-50 gm.
  • Ghee: 1 teaspoon
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Clean and wash rice. Keep aside in a sieve to drain extra water.

Method:

  1. Boil the milk.
  2. Put clean and washed rice into the milk. Stir it.
  3. Continue to cook 25-35 minutes on low flame. Stir it every 5 minutes.
  4. When rice is done and become soft,
  5. Add sugar green cardamom powder, Almond, cashew nut and dry grapes (raisin).
  6. Add condense milk and boil it, add 1 teaspoon of ghee. Put off the flame.
  7. Serve hot in serving bowl.
  8. Keep it into refrigerator for an hour or two.
  9. Now, cold rice kheer is ready to serve.
    Rice kheer

    Rice kheer

    Ingredients

    Ingredients

    adding rice into the milk

    adding rice into the milk

    cook on lower flame

    cook on lower flame

    20151016_134016

    cook on lower flame

    cook on lower flame

    cook on lower flame

    cook on lower flame

    cook on lower flame

    cook on lower flame

    adding sugar

    adding sugar

    adding dry fruits

    adding dry fruits

    adding dry fruits

    adding dry fruits

    adding dry fruits

    adding dry fruits

    adding ghee

    adding ghee

    Rice kheer

    Rice kheer

    Rice kheer

    Rice kheer

    Rice kheer

    Rice kheer

  • Today is Friday; I prepared Rice kheer (rice pudding) for Prasad.
  • This is a traditional Indian sweets/dessert.
  • I really cook the dish with lots of love and passion.
  • It took about an hour to cook.