Monthly Archives: May 2015

All Recipes / Indian Fritters (Pakoda) / Phalahari Recipes (Fasting Recipes) / Tea Time Snacks — Comments Off on Sabu Vada (sabudana vada/sago vada)
31
May 15

Sabu Vada (sabudana vada/sago vada)

Ingredients:

  • Potato: 4 medium sizes
  • Sabudana: 1 cup
  • Peanut: one  cup
  • Cumin powder: 1 teaspoon
  • Coriander leaves: half cup (cut in small pieces)
  • Ginger: 1teaspoon (cut in small pieces)
  • Green chili: 2-3
  • Sendha namak: 1 teaspoon
  • Refined oil: for deep frying

Preparation:

  1. Soak sabudana with leveled water about 15-20 minutes (if small pearl) if pearl is big soak about 4-5 hours or overnight.
  2. Dry roast groundnut, allow cooling. Grind coarsely, so that it becomes half grind and half coarsely.
  3. Boil potatoes, peel it and mash it properly.
  4. Chop green chili and coriander leaves into fine slice

Method:

  1. Sabudana pearl is done or not to check this press the pearl with fingertips, if it is mashed.
  2. Take a big mixing bowl. Put mashed potato,  groundnut, Sendha namak, ginger, green chili and coriander leaves.
  3. Mix entire mixture well.
  4. Now take one handful mix; make the mixture into flat round shape by using your palm (vada shape).
  5. Repeat it, with all the mixture.
  6. Deep fry this vada into medium to high flame, till it becomes golden brown.
  7. Keep this vada on paper napkin so that, excess oil is drained.
sabuvada

sabuvada

preparation for sabuvada

preparation for sabuvada

sabuvada dough

sabuvada dough

raw sabuvada

raw sabuvada

frying sabuvada

frying sabuvada

ready sabuvada

ready sabuvada

Now, sabuvada is ready to serve. Serve with green chutney.

All Recipes / Chutney & Dips / South Indian Recipes — Comments Off on Muli (radish) ki chutney
30
May 15

Muli (radish) ki chutney

Ingredients:

  • Muli: 100 gm
  • Onion: 50 gm
  • Garlic: 3-4 pods
  • Shredded coconut: 1 tablespoon (optional)
  • Tomato: 1 small
  • Salt: 1 teaspoon
  • Oil: 1tablespoon
  • Whole red chili: 2-3 no.
  • Tamarind paste: half teaspoon (optional)
  • Urid dal: 2 teaspoon
  • Chana dal: 1 teaspoon
  • Curry leaves: 10 no.

For seasoning:

  • curry leaves:10 leaves
  • Mustard seed: 1 teaspoon
  • Urad dal: 1 teaspoon
  • Whole red chili: 1 no.
  • Oil: 1 teaspoon

Preparation:

  • Cut onion, radish and tomato into small pieces.

Method:

  1. Take nonstick fry pan, put 1 tablespoon oil in it.
  2. Heat the oil adds chana dal, urad dal and whole red chili.
  3. Fry till it becomes golden brown.
  4. Add garlic, roughly chopped radish and onion.
  5. Sauté till all become soft.
  6. Add shredded coconut and tamarind in it. Stir properly and put off the gas.
  7. Allow it to cool properly, when it becomes cool grind it with salt and tamarind.

For seasoning:

  1. Heat 1 teaspoon oil in a fry pan; add mustard seed, after popping the mustard seed
  2. Add whole red chili and curry leaves.
  3. Put this seasoning to the chutney, mix well.
  4. Spicy chutney is ready to serve with rice, chapatti, chilla, dosa and idly.
muli(radish) chutney

muli(radish) chutney

WP_20141231_08_46_03_Pro

delicious chutney !

All Recipes / Bihar Delicacies / Rajsthani Cuisine( Royal Food from Iand of Maharaja) / Sweets & Desserts — Comments Off on Ginger and raw turmeric halwa
28
May 15

Ginger and raw turmeric halwa

Adrak aur Kacchi Haldi ka Halwa Recipe (Ginger & Raw Turmeric Sweet Confection)

The winters have arrived in most of the northern parts of India and nature is blooming in all its glory. Like a ritual food is explored in all enthusiasm since the chilly weather makes the craving stronger. While you are tucked tight inside your cozy quilt and enjoy your favorite TV show, it is time to relish the richness of Indian food in all possible flavors.

While in the winters the main course can become as varied and spicy as it can, sweets are nowhere at the back foot, in fact, sweets are on the top of the wish list.

Although Ginger Halwa is commonly cooked in many north Indian households, I as a matter of my exploratory nature went on to add raw turmeric to this. There are limited and four main ingredients in this and they go on to make this dish an excellent source of the winter cold-bearing food.

Ginger (Adrak), Raw Turmeric (Kacchi haldi ki gaanth), Ghee (Clarified Butter), Gur (Jaggery). All four of them are differently described in Ayurveda as the best source of food in the Indian winter season.

Let’s delve into the sweetness of this unique sweet and surprise our sweet tooth with an herbal delight.

Ingredients:

Preparation:

  1. Wash and clean ginger and turmeric properly.
  2. Cut into small pieces, and make fine paste. Keep aside.
  3. Take half cup of water and Dissolves Gud into hot water.
  4.  Strain impurities and Keep aside.

Method:

  1. Take non stick fry pan, put ghee in it, when ghee becomes hot, adds ginger and turmeric paste in it.
  2. Stir it continuously on medium to slow heat.
  3. Fry till content do not stick in the fry pan and ghee separates from paste. (Or liquid dries up).
  4. Add strained Gud solution slowly into it. Cover the lid.
  5. Boil it for2 minute. Then reduce the heat. Stir occasionally.
  6.  Add dry grapes in it.
  7. Cook till halwa consistency comes.
  8. Ginger turmeric halwa is ready to use.
    Ginger and raw turmeric halwa

    Ginger and raw turmeric halwa

    Ingredients

    Ingredients

    grounded ginger and turmeric

    grounded ginger and turmeric

    frying the paste

    frying the paste

    frying the paste

    frying the paste

    frying and adding more ghee

    frying and adding more ghee

    frying

    frying

    adding raisin

    adding raisin

    frying

    frying

    melting jaggery

    melting jaggery

    melting jaggery

    melting jaggery

    Pass this through sieve

    Pass this through sieve

    adding jaggery syrup

    adding jaggery syrup

    cooking

    cooking

    Ginger and raw turmeric halwa

    Ginger and raw turmeric halwa

Ginger and raw turmeric halwa

Ginger and raw turmeric halwa

Nutritional /Medicinal Fact (Ayurvedic reference):

Ginger: One of the best enhancers of digestion – helping to better assimilate food and prevent the formation of toxic by-products of digestion.

Turmeric:  Anti-inflammatory, antiseptic, and antibacterial and has long been used in the Indian system of medicine to treat a variety of conditions.

Ghee: Helps absorb and assimilate nutrients. Improves memory, helps increase flexibility by lubricating the connective tissues, carrier of medicinal properties of herbs into tissues, and stimulates the liver to produce fat soluble vitamins A, D, E, and K

Gur / Jaggery: that is unrefined sugar which is obtained from raw, concentrated sugar cane juice. It helps prevent and relieve constipation, is an excellent source of iron, and helps detoxify your liver by flushing out harmful toxins from our body.

This ginger and raw turmeric halwa is used as preventive medicine as well as to cure cough and cold.

All Recipes / Bihar Delicacies / Chutney & Dips / Punjabi Cuisine / Rajsthani Cuisine( Royal Food from Iand of Maharaja) / Uttar Pradesh Cuisine — Comments Off on Tamarind chatney(Imli chutney)/saunth
27
May 15

Tamarind chatney(Imli chutney)/saunth

Ingredient :

Method :

  1. Soak tamarind into hot water for half an hour, mash it and take out pulp (you can mash it with the help of sieve). Keep aside
  2. grind mint leaves.keep aside.

Method:

  1. Pour pulp, Jaggery and salt into pan.
  2. Boil it till it becomes little bit thick, it will take 4-5 minutes.
  3. add mint paste and dry ginger powder,boil till your desire consistency come.
  4. Add cloves powder and black salt into it. Stir well.
imli ki chutney

imli ki chutney

tamarind soak into hot water

tamarind soak into hot water

taking out pulp of tamarind

taking out pulp of tamarind

adding chili powder

adding chili powder

frying cloves

frying cloves

adding kala namak

adding kala namak

adding clove powder

adding clove powder

tamrind chutney

tamrind chutney

Now, sweet tamarind chatney is ready.

 

All Recipes / Bihar Delicacies / Indian Breakfast / Tea Time Snacks — Comments Off on Fresh green peas with poha (snacks from Bihar)
26
May 15

Fresh green peas with poha (snacks from Bihar)

Yesterday after seeing the photo of ‘Fresh green matar with poha’ on my what’s up family group, the old memories of enjoying “green matar and chura” with family; flooded my brain. Staying in Japan since one and half years, I really missed the yummy recipe from Bihar.

It is cooked almost every homes in Bihar during winter season, due to abundance of fresh peas in the market. My mom used to deep fry chura (poha) with fresh matar sabji almost every day in the breakfast in winter (if you don’t want to deep fry then roast it in hot pan with or without ghee).

All Bihari love this recipe, very popular, healthy, delicious winter snacks.

Ingredients:

  • Fresh green Peas: 2 cup
  • Onion: 2 no. (Medium size)
  • Green chili: 4 no.
  • Coriander leaves: 1 tablespoon (fine chopped)
  • Salt: 1 teaspoon
  • Cumin seed: half teaspoon
  • Fennel seed: half teaspoon
  • Tomato: 1 no. (Medium size)
  • black Pepper powder: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Cooking oil: 3 tablespoon

For poha:

  • Poha:  100 gm
  • Oil: for deep fry

Preparation:

  1. Chop onion longitudinally.
  2. Chop tomatoes.
  3. Slit green chilies.

Method:

  1. In a fry pan Heat oil.
  2. Add cumin seed, fennel seed when it turns brown.
  3.  Add onion and green chili. Stir it. Fry till changing color.
  4. About 3-4 minutes on medium flame.
  5. Add ginger paste and fresh peas.
  6. Stir regularly, Cover it, and lower the flame. Stir occasionally.
  7. Fry until it is half done, (About 5-7 minutes)
  8. Add salt, and half cup of water. Cook till peas are done.
  9. Add black pepper powder and coriander leaves.
  10. Yummy green pea dish is ready.

Now, it’s time to prepare poha

Method to prepare poha:

  1. Heat oil in a big heavy bottom pan on high flame till smoke comes.
  2. Drop one poha to check oil temperature, poha should float immediately.
  3. Now, put one forth cup of poha in a big soup strainer and immerse this into hot oil.
  4.  And lower the flame immediately.
  5. After few seconds poha will turn puffy.
  6. Take out the strainer and allow the extra oil to drop back in to the pan.
  7. Again heat the oil and put the remaining poha and repeat the process.
  8. Note: if the oil temperature is low, poha does not become puffy.

Now, the breakfast is ready, take some fried poha, and mix it with green pea’s dish.

fresh green peas with poha(Bihari snacks)

fresh green peas

fresh green peas

ingredients

ingredients

cooking peas

cooking peas

fresh green peas with poha

fresh green peas with poha

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