September | 2015 | Indian Cooking Manual

All Recipes — Comments Off
25
Sep 15

Chyawanprash

Ingredients:

Amla (Gooseberry): 1 kg
Sugar: 1 kg
Ghee: 100 gm
Honey: 10 gm
Lauh bhasm: 2 gm

For making herb powder:

Ashtvarg: 4 gm
Mace (Javitri): 2gm
Cinnamon: 1 gm
Pepper: 4 gm
Dry ginger: 4 gm
Vanshlochan: 2 gm
Mulethi: 2 gm
Giloch or gurich: 2 gm
Vidari kand: 4 gm
Brahmi booti: 2 gm
Shatawar: 2 gm
Kamalgatta; 2 gm
Green cardamom: 2 gm
Jaiphal: 1no.
Nagar motha: 2 gm
Baheda: 4 gm
Harre: 4 gm

Preparation:

Grind all herb powder ingredients together into fine powder. Keep aside.
Clean amla.
Boil amla in the pressure cooker with a glass of water.
Let it cool, deseed and grind to make fine paste.
Sieve this paste through soup strainer. Keep aside.

Method:

Take fry pan heat ghee in it, when it smokes.
Add prepared mashed gooseberry paste, fry till light golden colors or till ghee separates from sides of the pan. (About10-15 minutes)
Add sugar; let it cook till it becomes little bit sticky and leaves the sides of the pan. (10-15 minutes).
Add grounded masala stir well. Cook for one minute.
Put off the flame, add lauh bhashm and honey. Let it cool.
Chyawanprash is ready. Store it in a glass container.
Chyawanprash

Boiled amla

mashed gooseberry

Ingredients

ghee

Add prepared mashed gooseberry

frying

frying with sugar

frying with sugar

Add grounded masala

Chyawanprash

add lauh bhashm and honey

Chyawanprash

Chyawanprash

Homemade Chyawanprash!
Actually it is an herbal daily tonic.
It is made of goose berry and dry herbs.
So, you can say, Chyawanprash is types of nutritious, delicious herbal, jam.
It has so many benefits. It is natural Indian health tonic.

Deshi Chula, earthen pot mutton stew

Ingredients:

Mutton: 500gm
Onion: 200 gm
Tomato: 1 medium
Red Chili: 10 no.
Coriander: 1teaspoon
Turmeric powder: 1 teaspoon
Bay leaves: 2 no.
Cloves: 4 no.
Garlic pods: 1 no.
Ginger: 4 inch pieces
Oil: 4-5 table spoon
Salt: 1 tablespoon (as per taste)
Cumin seed: 1teaspoon
Black pepper: 1 teaspoon
Green cardamom: 4 no.
Black cardamom: 2 no.
Mace: 1 inch pieces
Cinnamon: 2 inch pieces
Water: 350 ml

For seasoning:

Ghee: Two table spoon
Cumin seed: Half tea spoon
Onion: 1 no. small (cut into small pieces)

Preparation:

Clean and wash mutton.
Clean garlic pods. Cut into pieces.
Cut onion and tomatoes into small pieces.

Method:

Put all ingredients into the earthen pot, mix well.
Close lid, cook it for half an hour on deshi chula.
Reduce to lower heat and cook for one hr (till mutton is done.)

Seasoning:

Take a small fry pan.
Put ghee in it, when smoke begins to come.
Add cumin seed, sputter it for few seconds.
Add onion, stir it and fry till it become brown.
Spread this seasoning all over cooked mutton.
Add chopped coriander leaves.
Serve hot with steamed basmati rice roti or pulao.
Deshi Chula, earthen pot mutton stew

Ingredients

ingredients into the earthen pot

Close lid

ingredients into the earthen pot

Deshi Chula, earthen pot mutton stew with salad

Deshi Chula, earthen pot mutton stew

Everyone would like to cook this especially on picnic.
Recently our family enjoyed a lot.
All our family members enjoyed to contribute to keep chula burning under the chikoo tree in a natural environment.
Today, our muslims friends celebrate Eid -ul – zuha with special prayers,greetings and gift.
Eid -ul – zuha mubarak!!!

All Recipes / south indian dishes — Comments Off
22
Sep 15

Curd/yoghurt rice (Thayir sadam)

Ingredients:

Raw rice: 1 cup
Fresh and chilled curd: 2 cups
Roasted cumin powder: half teaspoon
Grapes: 1 cup (optional)
Raisin: (optional)
Cashew nut: (optional)
Pomegranate: 2-3 tablespoon (optional)
Salt: 1 teaspoon
Water: 3 cups
For seasoning:
Ghee/cooking oil: 1 tablespoon
Mustard seed: 1 pinch
Cumin seed: 1 pinch
Urad dal: 1 teaspoon.
Ginger: 1“pieces
Green chili: 1-2 (optional)
Asafoetida: 1 pinch
Curry leaves: 8-10 no.
Water/ milk: 1 cup

Preparation:

Chop ginger and green chili into small pieces. Keep aside.
Chop grapes into two to three pieces. Keep aside.

Method:

Cook rice with 3 cups of water, 1 teaspoon of salt, in a pressure cooker.
Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame about 1-2 minutes.
Allow cooker to cool.
Slightly pulverize this to make soft mushy consistency. Cool the rice before you add the curd.
Take a mixing bowl, put yogurt along with cup of milk.
Mix it well, so that it gets smooth consistency.
Add cooked rice, chopped grapes and roasted cumin seed powder, stir properly.

Seasoning:

Heat ghee in a fry pan; add mustard seed, urad dal, whole red chili and cumin seed.
When the seeds sputter, add green chili, ginger, and curry leaves.
Put off the flame, now add asafoetida.
Let it cool for few minutes and crushed the curry leaves.
Then put this seasoning on prepared curd rice, mix well.
It is served cold with pickle, chips and papad. As you wish.

Note:

Milk is added to avoid the sourness of curd.
I also used chilled curd to avoid sourness.
Curd/yoghurt rice (Thayir sadam)

cooking rice

cooked rice

cooked rice

ingredients.

adding curd

seasoning

ingredients for seasoning

Adding cashew nut

adding curry ginger and green chili

adding curry leaves

seasoning

adding seasoning

adding fruits

Curd/yoghurt rice (Thayir sadam)

Curd/yoghurt rice (Thayir sadam)

I love curd rice anytime. It is complete meal itself.

This dish is served as the last course in south Indian meal.

It is very refreshing in summer and easy to digest..

Grapes have anti- ageing properties.

Curd is full of anti-inflammatory agent, which boosts skin immunity.

''Bihar delicacies'' / All Recipes / main course (vegetarian) — Comments Off
21
Sep 15

Pumpkin ki khatti meethi sabji

Ingredients:

Pumpkin: 500gm.
Potato: 1 no. (Medium size)
Mustard oil/cooking oil: 2 tablespoon
Panch-phoran (Mustard seed, fennel seed, cumin seed, Kalonji and fenugreek seed): half teaspoon
Dry red chili: 2-3 no.
Garlic: 2-3 flakes
Tamarind pulp: 1 teaspoon
Jaggery: 1 teaspoon (as per your taste)
Salt: 1 teaspoon
Coriander powder: 1 teaspoon
Turmeric powder: half teaspoon
Red chili powder: 1 tablespoon

Preparation:

Chop the pumpkin and potato into 1-2” pieces. Keep aside.
Chop garlic into small pieces. Keep aside.

Method:

Take a heavy bottom pan, put oil and heat it on full flame, when it is starts to smoke, add whole chili and panch-phoran.
When it turns brown; add a pinch of turmeric powder and chopped garlic.
Put chopped potatoes in the oil, sauté on high flame.
Fry until half done, (About 3-5 minutes).
Add chopped pumpkin, stir and cook until half done.
Add chili powder, coriander powder, turmeric powder and salt.
Fry for 2-3 minutes, add one cup of water, and cook till it is done.
Add tamarind and Jaggery into it. stir it.
Cook it further till tamarind and Jaggery get dissolved. (About 2-3 minutes).
Put off the flame. Transfer into serving bowl.
Pumpkin ki khatti mitti sabji is ready for serve as a side dish or serve with poori, paratha or rice.
Pumpkin ki khatti mitti sabji

Ingredients

Ingredients

seasoning

adding potatoes

adding pumpkin

adding masala

frying

adding water

adding tamarind

Pumpkin ki khatti mitti sabji

Pumpkin is excellent source of beta carotene and vitamin A.

It is Very low in saturated fat and low in cholesterol.

So, why are you waiting for? Cook this recipe today and enjoy!

''indian breakfast'' / All Recipes / tea time snacks — Comments Off
20
Sep 15

Vada- pav(tea time snacks)

Ingredients:

Ladi pav: 1 packet
Green chutney:
Vada:
Dry coconut chutney:

Ingredients: For Dry coconut chutney:

Fresh coconut: 4 tablespoon scarp
Chili powder: 1 teaspoon
Garlic: 2 flakes
Salt: 1 pinch

Method:

Roughly grind all ingredients.
Dry chutney is ready for vada pav.

Ingredients For vada:

Potato: 6 no. (Medium size)
Onion: 1 (small size)
Garlic: 8-10 flakes
Asafoetida: 1 pinch
Green chili: 4-5 no.
Ginger: 1”piece
Green coriander leaves: 50 gm.
Salt: 1 teaspoon
Chat masala: half teaspoon
Whole coriander: 1 tablespoon
Mustard seed: half teaspoon
Turmeric powder: half teaspoon
Mustard oil /cooking oil: for frying

Ingredients For outer layer of Vada:

Ajwain (carom seeds): half teaspoon
Besan (gram flour): half cup
Water: half cup
Meetha soda (Sodabicarb): 1 pinch

Preparation:

Take a bowl. Put Besan, salt, Ajwain and Meetha soda, put water to make a smooth batter. Keep aside.
Boil, peel and mash potatoes. Keep aside.
Chop garlic, green chili and ginger in small pieces, grind to make paste. Keep aside.
Chop onion into small pieces. Keep aside.
Chop coriander leaves.

Method:

Take fry pan, put oil and heat, when it smokes add mustard seeds and asafoetida wait till it sputters.
Add onion, Stir it and fry (keep it stirring otherwise it may burn).
Add garlic, green chili and ginger paste, fry till light brown in color. (About 2-3 minutes)
Add mashed potato and turmeric powder.
Fry for couple of minutes. Put off the flame.
Let it cool, add coriander leaves salt and chat masala.
Now, potato masala is ready.
Divide this potato masala into 10-12 parts.
Make round shape ball as shown in photo. Keep aside.

Frying Vada:

Take kadhai (fry pan), heat oil in it.
Let oil to smoke. Pour a drop of batter into the oil.
If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
After getting right temperature of oil, dip the ball into batter. (Either helps of your hand or spoon)
Deep fry all balls till golden brown, now vada is ready. Keep aside.

For serving vada- pav:

Take single pav, slit it into center.
Apply a layer of green chutney and dry coconut chutney. (As shown in photo)
Put vada inside the pav; slightly press the pav with your finger.
It is mostly served along with fried green chili and chutney.
Enjoy this with lemon tea.
Vada- pav

ingredients

seasoning

potato masala

batter ingredients and potato masala

ingredients

Deep fry all balls

Deep fry all balls

Deep fry all balls

Deep fry all balls

serving vada- pav

serving vada- pav

serving vada- pav

Vada- pav ready

Vada- pav ready