16
Jul 12

saffron Petha (ash gourd) sweets

 

Ingredients:

Preparation:

  1. Wash, peel and deseed the ash gourd.
  2. Cut into cylindrical shape about 2-3 inch length or as you wish.
  3. Prick these pieces all over with the help of fork.

Method:

  1. Soak these pieces in to lime water for 30-60 minutes.
  2. Drain the lime water and wash the pieces thoroughly under running water.
  3. Put the Petha in bowl pour alum water on the pieces and soak for 5 minutes.
  4. Drain the alum water.
  5. Take sufficient amount of water in a heavy bottom pot and boil the pieces till they become soft and transparent.
  6. Drain all water.
  7. Take big bowl.
  8. Spread one layer of sugar, then Petha pieces, sugar then Petha pieces and sugar.
  9. Keep it for 5-6 hrs.
  10. Next, take out all ash gourd pieces from the sugar.
  11. Put left out sugar solution from bowl to kadhai and heat it on low flame to make syrup of two thread consistency.
  12. Put drained Petha pieces in sugar syrup, increase the heating to high flame, and continue to heat till syrup become thick again.
  13. Add saffron thread in it. and boiled it.
  14. off the flame, and take out pieces on strainer.
  15. Let it cool.
  16. Delicious  saffron Petha is ready to serve.
            
            
               Decorate with some more saffron thread.

 


13
Jul 12

Karhi vadi

Ingredients:

For karhi:

For vadi:

For seasoning:

Preparation:

  1. grate the ginger with the help of grater.
  2. Beat curd, mix gram flour in a big bowl and blend them thoroughly.
  3. Ensure that there are no lumps in it. Or (you can mash it with the help of sieve)
  4. Add water slowly.

Method:

For making karhi:

  1. Put all mixture in kadhai; add salt, turmeric, Ajawin, fenugreek seed, clove, and grated ginger.
  2. Bring it to boil and stir continuously, so that it does not cuddle.
  3. Simmer for 15-20 minutes and stir occasionally.

For making vadi:

  1. Take another bowl. Put Besan, salt and meetha soda in it.
  2. Make a smooth batter with the help of water.
  3. Take another kadhai, heat oil in it.
  4. Let oil starts to smoke, drop small size of ball from batter in it. (Either helps of your hand or spoon)
  5. Deep fry the ball till light  golden brown. Keep aside.
  6. Repeat this till all batter is finished.
  7. Put these balls into karhi and boil it.

Now karhi- vadi is ready.

For seasoning:

  1. Take a small fry pan.
  2. Put ghee in it, when smoke begins to come, add mustard seed, cumin seed.
  3. Add whole red chili, sputter it for few seconds.
  4. Put off the gas. Add Asafetida and red chili powder.
  5. Spread this seasoning all over the karhi- vadi.

Mouth watering karhi- vadi is ready to serve.

Serve with rice.

 


12
Jul 12

Parawal ka bhujia (pointed gourd fry)

 Ingredient:

Preparation:

  1. Wash and Trim the both ends of pointed gourd, and slice into fine pieces.
  2. Crush the whole coriander.

Method:

  1. Heat 2 tablespoon of oil in a heavy bottom pan.
  2. Add cumin seeds and crushed coriander and  Asafetida powder when it turns brown, add a pinch of turmeric powder and sliced Parwal, saute on low flame.
  3. Fry until parawal is half done, (About 5-7 minutes)
  4. Add chilly powder, coriander powder, turmeric powder.
  5.  Fry till parawal is done.
  6. Now parawal ka bhujia is ready.
  7. Garnish with chopped coriander leaf.

Note: heavy bottom pan and low heat works better.

This  is served with dal chawal (rice).

parawal ka bhujia

Ingredients

Ingredients

Add cumin seeds and crushed coriander

Add cumin seeds and crushed coriander

add asafoedida

add asafoedida

add parwal

add parwal

Fry until parawal is half done

Fry until parawal is half done

Parawal ka bhujia (pointed gourd fry)

Parawal ka bhujia (pointed gourd fry)

 


12
Jul 12

Broccoli butter masala

I love to create dishes with butter and milk as they enhance the nutritional value and the taste of ‘dish’. It also enhances the plating.

‘Broccoli butter masala’ is the dish in which broccoli is roasted in butter. It is an excellent source of vitamin C and vitamin K.  Broccoli decreases the risk of obesity, diabetes, heart disease and overall mortality, while promote healthy complexion of hair.

Ingredients:

Preparation:

  1. Wash and  Cut the broccoli into pieces.
  2. Deep it into hot water with half spoon salt(about 10 minutes)
  3. Take out the broccoli from the water.

Procedure:

  1. Heat 1 tablespoon oil and 25 gm butter in a fry pan, add broccoli in it .fry till half done. keep aside
  2. Heat 1 tablespoon oil in a fry pan. Let smoke come, put green cardamom, cinnamon, cumin seeds, and bay leaf .Fry for few seconds.
  3. Add half teaspoon ginger paste,  garlic paste , stir few seconds , add onion paste and  tomato paste .Fry on low flame about 8 -10 minutes, till dark golden brown color appears .
  4. Add chilly powder, coriander powder and turmeric powder. Fry for few seconds.
  5. Add 25 gm of butter and half cup of milk slowly.
  6. Boil the gravy.
  7. Add fried broccoli in it. Simmer the flame (at least 10 -15 minutes).
  8. Add Garam masala powder,put off the flame.
  9. Broccoli butter masala is ready to serve.
  10. garnish with fresh cream, Serve with tandoori paratha or chapati.
Broccoli butter masala

Broccoli butter masala

Broccoli butter masala

Broccoli butter masala

Ingredients

Ingredients

Cut the broccoli into pieces

Cut the broccoli into pieces

add broccoli

add broccoli

add broccoli

add broccoli

fry till half done

fry till half done

put green cardamom cinnamon, cumin seeds, and bay leaf

put green cardamom
cinnamon, cumin seeds, and bay leaf

add onion paste and tomato paste

add onion paste and tomato paste

Add chilly powder, coriander powder and turmeric powder and 20 gm of butter

Add chilly powder, coriander powder and turmeric powder and 20 gm of butter

Fry

Fry

add half cup of milk slowly

add half cup of milk slowly

Boil

Boil

Add fried broccoli

Add fried broccoli

Simmer the flame

Simmer the flame

Simmer the flame

Simmer the flame

Add Garam masala powder

Add Garam masala powder

put off the flame

put off the flame

Broccoli butter masala

Broccoli butter masala

Broccoli butter masala

Broccoli butter masala

Broccoli butter masala

Broccoli butter masala

Broccoli butter masala

Broccoli butter masala


11
Jul 12

Makhane (fox nut) ki kheer (phalahari recipe)

Ingredients:

Preparation:

  1. Clean the Makhane if there is any black shell, remove it.
  2. Light roast Makhane with 1 teaspoon of ghee. You can also roast it in microwave or pan.
  3. Cool for few minutes. It will become crispy.
  4.  Take 80 gm of Makhane and grind them coarsely. Keep aside.

Method:

  1. Take a heavy bottom pan.
  2. Boil the milk on medium flame till it reduces to half. Keep stirring periodically.
  3. Add grinned Makhane and whole Makhane into the milk.
  4. Add saffron.
  5. Stir it. Cook it about 10-15 minutes on low flame.
  6.  Add condensed milk and boil it. Put off the flame.
  7. Add cardamom powder and stir it.
  8. You can garnish it with roasted Makhane.
  9. Now Makhane kheer is ready to serve.
  10. Serve chilled or warm as per your taste.
  11. Enjoy yummy  special kheer during fast.    
  12. Makhane (fox nut) ki kheer (phalahari recipe)

    Makhane (fox nut) ki kheer (phalahari recipe)

    Ingredients

    Ingredients

    Light roast Makhane

    Light roast Makhane

    Boil the milk on medium flame till it reduces to half

    Boil the milk on medium flame till it reduces to half

    Add grinded Makhane

    Add grinded Makhane

    Add grinded Makhane

    Add grinded Makhane

    Cook it

    Cook it

    add sugar

    add sugar

    Cook it

    Cook it

    Add saffron

    Add saffron

    Makhane (fox nut) ki kheer (phalahari recipe)

    Makhane (fox nut) ki kheer (phalahari recipe)

 

Makhane (fox nut) ki kheer (phalahari recipe)

Makhane (fox nut) ki kheer (phalahari recipe)

Makhane (fox nut) ki kheer (phalahari recipe)

Makhane (fox nut) ki kheer (phalahari recipe)  

  • Makhane (fox nut) is a kind of lotus flower seed, mainly found in India, Russia, Korea and Japan.
  • This seeds contains abundant protein.
  • It detoxifies the spleen, helps the spleen to function well.
  • It is also used as food and medicine in Ayurvedic and Chinese system of medicine.