30
Jun 15

Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy

Ingredients:

Preparation:

  1. Clean and peel off the suran and, wash thoroughly.
  2. Chop them into cubes.
  3. Chop onion into very small pieces.

Method:

  1. Take fry pan, heat oil till smoke appears.
  2. Add cumin seed, bay leaf and sputter it for few seconds.
  3. Add cut onion and ginger and stir it.
  4. Add suran, salt, chili powder and coriander powder.
  5. Fry on low flame till done.
  6. Add turmeric powder, stir properly.
  7. Add beaten curd slowly at low heat.
  8. Add one forth cup of water. Stir continuously and bring it to boil, (Otherwise it will cuddle).
  9. Let it cook for another 4-5 minutes.
  10. Add Garam masala powder.
  11. Put off the flame and decorate with green coriander leaf.
  12. Suran sabji is ready to serve with any Indian bread or side dish.
Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy

Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy

chopped suran

chopped suran

frying suran

frying suran 

frying suran

frying suran

masala with curd

masala with curd  

adding water into suran masala

adding water into suran masala   

Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy

Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy

Tip: You may garnish with lemon slices.


29
Jun 15

Coconut chutney

Ingredients:

Preparation:

  1. Take fresh coconut and break it.
  2. Scarp only white portion of coconut through coconut scraper.
  3. Take scraped coconut into grinding jar.
  4. Grind well as chutney with help of water.
  5. Slit green chili, keep aside.
  6. Chop red chili, keep aside.

Method:

  1. Take a wok, put mustard seed, when it sputters, add red chili and split black gram.
  2.  Fry until it turns golden brown in color.
  3.  Fry green chilies and curry leaves for few seconds.
  4. Pour ground coconut and salt.
  5. Add water as per you liking of consistency.
  6. When it just starts boiling put the flame off.
  7.  Stair it, wait for 5-10 minutes.
Coconut chutney

Coconut chutney  

scraped coconut

scraped coconut

 Ingredients of Coconut chutney

Ingredients of Coconut chutney

ingredients for seasoning

ingredients for seasoning

seasoning

seasoning

seasoning

seasoning

coconut chutney serving with upma

coconut chutney serving with upma

Transfer into serving bowl.and serve with upma, dosa,vada and idly.


28
Jun 15

 Vegetable biryani

Ingredients for preparing sabji:

Ingredients for preparing rice:

  • Basmati (biryani) rice: 500 gm
  • Ghee: 200gm (for deep frying the onion)
  • Onion: 200gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Salt: 1 tablespoon
  • Water: 1000ml

Ingredients for Masala Potali:

Ingredients for layering the biryani:

Preparation for making rice:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

For making rice:

  1. Take a fry pan, Heat ghee.
  2. Add chopped onion which is soaked in the milk (after squeezing extra milk); fry it in high flame till it gets light brown (Fry it into small batches). Do not put all the slices at a time. It will become messy.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in fry pan with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 2 minutes.
  6. The moment some of rice begins to change color, put off the flame. Keep aside
  7. Boil water with masala Potali and salt in cooker. Put fried rice in it.
  8. Place cooker on high flame and bring to full cooking pressure.
  9. Put off the flame. Rice is about 90 % done.
  10. Allow cooker to cool. Keep aside.
  11. After cooling the cooker, stir lightly the rice with the help of fork.
  12. Now rice is ready, keep aside.

Preparation For sabji:

  1. Cut onion, baby corn, mushroom, French beans, cauliflower, carrot and tomatoes into small pieces.
  2. Blanch cauliflower, baby corn French beans and mushroom and carrot separately as each vegetable take different time duration for blanching.
  3. note: (Put the vegetables into the boiling water for couple of minutes. And immediately put into chilled water and then in running water)

Method for making sabji:

  1. Put oil into the fry pan, heat the oil till smoke comes.
  2. Put clove, bay leaf, cumin seed, fry till light brown.
  3. Add onion and fry on high flame. (About 5-6 minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  5. Add chilly, coriander powder. Reduce to low flame.
  6. Add all vegetables and Fry for few minutes.
  7.  Add curd, reduce to lower heat and cook for5 -7 minutes.
  8. Put off the flame. Add Garam masala powder and chopped coriander leaves.
  9. Now, sabji is ready to use for biryani.
  10. Now it is time to layer the biryani:

Method:

  1. Take a large heavy bottom pot with fitting lid.

1st layer:

  1. Melt 2 tablespoon of ghee in the pot, turn and rotate the pan so that ghee can spread and coat the bottom and side walls. Add half of the vegetable in it, and spread all over the bottom.
  2. Add a layer of cooked rice. Add half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.
  3. Sprinkle the mint and coriander leaves on it.

2nd layer:

  1.  Again pour remaining cooked vegetables, Add layer of cooked rice. Add remains half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.
  2. Cover the pot with lid properly.
  3. Use wheat flour dough for sealing the pot and lid at its edges.
  4. Press the dough with the help of thumb, so that steam cannot come out.
  5. Take a tawa (griddle) put it on the low flame. Place the biryani pot on this. Cook this biryani in this process for 20-25 minutes. (Dum)
  6.  Note: make sure pan is heavy bottomed otherwise bottom layer may get burnt.
  7. Put off the flame.
  8. Wait for 10-15 minutes and transfer to serving plates.
 Vegetable biryani

Vegetable biryani

 

layering finished

layering finished

cooked rice and sabji

cooked rice and sabji

Ingredients for layering the biryani:

Ingredients for layering the biryani:

dum

dum

opening the biryani

opening the biryani

 Vegetable biryani

Vegetable biryani

Delicious and aromatic biryani is to be served with onion raita and salad.


27
Jun 15

Royal Stuff potato masala

Ingredients:

For stuffing:

  • Khoa: 100gm
  • Cashew nut: 5-6 no. (Broken into small pieces)
  • kismis(dry grapes): 15-20
  • Green chili: 2-3 no.
  • Coriander leaf: 2 tablespoon
  • Salt: one pinch

Preparation:

  1. Grind onion, ginger and cashew nut together, wet masala paste is ready. Keep aside.
  2.  Grind tomato separately and keep aside.
  3. Peel off and then boil potato about to cook (eighty percent done).
  4. Let it cool, cut into two pieces (3/4 -1/4) as in photo.
  5. Scoop out the inner portion of potato with help of knife or peeler. See photo.
  6. Put scooped out potato in separate bowl, this can be used for making sand witch, not to be used for this dish.

For stuffing:

  1. Take a fry pan, heat one tablespoon of ghee.
  2. Add green chili, stir and fry for few seconds.
  3. Put broken cashew nut and remaining ingredients of stuffing.
  4. Stuffing is ready. Keep aside.

Method:

  1. Take kadhai (fry pan), heat oil in it. Let oil starts to smoke.
  2. Deep fry all scooped potato (both ¾ and ¼ pieces). Keep aside.
  3. Take fried potato and stuff the stuffing in it.
  4. Press tightly with your thumb. Cover this with ¼ potato piece with the help of tooth pick.
  5. Repeat this with all potatoes, as in photo. Keep aside.
  6. Now stuffed potato is ready.
  7. Take another fry pan. Heat ghee until smoke starts coming.
  8. Add cumin seed, green cardamom, clove and cinnamon, sputter it for few seconds.
  9.  Add wet masala paste, sauté till light brown.
  10. Add tomato paste. Stir it.
  11. Add chilly, turmeric, and coriander powder.
  12. Reduce to low flame, fry till oil separates from masala (or liquid dries up).
  13. Add one cup of hot water, stir well and cook for another 2-3 minutes.
  14.  Add Garam masala powder and coriander leaves. Put off the flame.
  15. Take a serving bowl. Arrange the stuff potatoes in it.
  16. Transfer the gravy on the stuff potatoes.
  17. Garnish with chopped coriander or Chandi ka verak.
Royal Stuff potato masala

Royal Stuff potato masala

 

Ingredients of stuff potato

Ingredients of stuff potato

Scoop out the inner portion of potato

Scoop out the inner portion of potato

fried potato

fried potato

stuffed potato

stuffed potato

Royal Stuff potato masala

Royal Stuff potato masala

Serve with paratha or poori or any side dish.


25
Jun 15

Banana shake

Ingredients:

Preparation:

  1. Grate coconut with help of grater.
  2. Peel cardamom and pound it.
  3. Peel off banana, cut into small pieces.

Method:

  1. Take a grinding jar, put makhane, cashew nut, almond and sugar.
  2. Grind coarsely, add banana, 100 ml milk, one table spoon of fresh coconut, almond, cashew nut, walnut and dry grapes, and grind it till it become smooth.
  3. Add remaining 200 ml milk, green cardamom powder and honey, mix well.
  4. Healthy banana shake is ready for everyone.
  5. While serving in tumbler garnish with fresh grated coconut.
Banana shake

Banana shake

Ingredients of Banana shake

Ingredients of Banana shake

Ingredients of Banana shake

Ingredients of Banana shake

 Banana shake

Banana shake

 Banana shakewith honey

Banana shakewith honey

 

Healthy and delicious banana shake is ready for everyone.