24
Nov 15

Garam masala (mixture of spices)

Ingredients:

  •  Cumin seed: 4 tablespoon
  • Black cardamom: 6 no.
  • Green cardamom: 8no.
  • Cinnamon: 6” stick
  • Star anise (cakra phula): 2 no.
  • Clove: 7-8 no.
  • Nut Meg: 1 no.
  • Black pepper: 2 tablespoon
  • Bay leaf: 6-8 no.
  • Mace (javitri): 1 teaspoon (2-3 flowers)
  • Black cumin:  1 tablespoon

Preparation:

  1. Take a fry pan, dry roast cinnamon, clove, green cardamom and mace on medium low flame. Keep aside.
  2. Roast cumin, black cumin and black pepper too on medium low flame. Keep aside.
  3. Roast black cardamom, star anise, bay leaf and nut Meg keep aside.
  4. Let all ingredients cool to room temperature.

Method:

  1. Put all ingredients into grinding jar.
  2. Grind all ingredients on full speed till get fine powder.
  3. Sieve this; again grind the residue till fine powder.
  4. Your Garam masala powder is ready.
    Garam masala (mixture of spices)

    Garam masala (mixture of spices)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

     ingredients

    ingredients

    dry roast cinnamon, clove, green cardamom and mace

    dry roast cinnamon, clove, green cardamom and mace

    dry roast cinnamon, clove, green cardamom and mace

    dry roast cinnamon, clove, green cardamom and mace

    Roast cumin, black cumin and black pepper

    Roast cumin, black cumin and black pepper

    20150930_154052

    Roast bay leaf

    Roast bay leaf

    dry roasted ingredients

    dry roasted ingredients

    Garam masala (mixture of spices)

    Garam masala (mixture of spices)

    Garam masala (mixture of spices)

    Garam masala (mixture of spices)

  • You can store this in air tight container for 2-3 months.
  • If you want to keep more months, then you store this in refrigerator.
  • The aroma and freshness of homemade Garam masala is unparallel, also purity and quality is ensured.
  • It can be used in aaloo dum, mutton, chicken etc.

23
Nov 15

Melon seed biscuit/cookie

Ingredients:

  •  Maida (all-purpose flour):1 cup
  • Ghee: half cup
  • Sugar: half cup (powder)
  • Baking powder: half teaspoon
  • Melon seed: half cup
  • Green cardamom: 6-8 no.

Preparation:

  1. Sieve Maida and baking powder together. (3-4 times)
  2. Discard cardamom skin and grind with the sugar, till get fine powder. Keep aside.

Method:

  • Take a big mixing bowl, put sugar and ghee in it.
  • Mix it well with the help of hand blender/food processor or hand. (About 4-5 minutes).
  • Add Maida along with baking powder and melon seed.
  • Mix well, kneed them well to make dough like chapati dough.
  • Now biscuit dough is ready, Divide dough into 2 parts and make balls.
  • Roll the ball in1/4 inch thick; cut it longitudinally with the help of knife. As shown in photo.
  • Now raw biscuit is ready to bake into oven.
  • Preheat oven at 200 degree centigrade.
  • Place the raw biscuit in the baking tray like photo.
  • Bake the biscuit for 7-8 minutes. Allow it to cool.
  • Now, Melon seed biscuits ready to serve.
    Melon seed biscuit

    Melon seed biscuit

    Ingredients

    Ingredients

     sugar and ghee

    sugar and ghee

    adding melon seed

    adding melon seed

    Add Maida along with baking powder

    Add Maida along with baking powder

    dough

    dough

    Divide dough into 2 parts

    Divide dough into 2 parts

    Roll the ball in1/4 inch thick

    Roll the ball in1/4 inch thick

    cut it longitudinally with the help of knife

    cut it longitudinally with the help of knife

    cut it longitudinally with the help of knife

    cut it longitudinally with the help of knife

    Melon seed biscuit

    Melon seed biscuit

    Melon seed biscuit

    Melon seed biscuit

    Melon seed biscuit

    Melon seed biscuit

    Melon seed biscuit

  • Come ,let’s have some melon seed biscuit and continue to talk about happy things.
  • Melon seed which is present in the biscuit is rich in protein and omega – 3fatty acid.
  • It boosts immunity, reduce cardiovascular risk.
  • It is very tasty and delights.

21
Nov 15

 Vegetable idli (south Indian dish)

Ingredients:

For idli:

  • Boiled rice/par boiled rice: 3 cups
  • Urad dal (split black gram): one and half cup
  • Salt: 1 teaspoon
  • Cooking soda (optional): 1 pinch
  • Cooking oil: 2 teaspoon

For vegetable:

  • Carrot: 1 no.
  • Beans: 2-3 no.
  • Capsicum: ½ no.
  • Cabbage: 2-3 table spoon
  • Onion: 1no.
  • Green chili: 1-2no.
  • Chili powder (optional): ½ teaspoon
  • Chopped coriander leaves: 1 tablespoon
  • Ginger: 1” piece

Preparation:

  1. Soak rice and dal for 5-6 hours or overnight.
  2. Grind the rice to a course paste with help of ‘dosa grinder’ or ‘mixer grinder’.
  3. Grind the dal with water to a very smooth paste.
  4. Mix both paste together, add salt, and stir well. Batter is ready.
  5. Cover the batter; leave it for 6-7 hours for fermentation.
  6. After fermentation, just before you are going to make idli, cut all vegetables into small pieces. Keep aside.

Method:

  1. Add chopped vegetables, cooking soda and oil to the batter.
  2. Smear the idli stand cups with little ghee/oil.
  3. Pour ladleful batter in to cup of idli stand.
  4. Place the idli cooker on the gas with a cup of water, heat the water.
  5. Place the idli stand into the idli cooker and close the lid.
  6. Cook until toothpick inserted near the centre of the idli comes out clean.
  7. It will take about 8-10 minutes.
  8. Take out this idly with the help of spoon, and transfer into serving bowl.
  9. Light fluffy vegetable idli is ready to serve with masala Sāmbhar and coconut chutney.
  10. You can also serve with tomato onion chutney and dry sesame seed chutney.
     Vegetable idli (south Indian dish)

    Vegetable idli (south Indian dish)

    Ingredients

    Ingredients

    batter

    batter

    Ingredients

    Ingredients

    mixing Ingredients

    mixing Ingredients

    mixing Ingredients

    mixing Ingredients

    Pour ladleful batter

    Pour ladleful batter

    Pour ladleful batter

    Pour ladleful batter

    Pour ladleful batter

    Pour ladleful batter

    steaming

    steaming

     Vegetable idli

    Vegetable idli

     Vegetable idli

    Vegetable idli

     Vegetable idli with sambhar and chutney

    Vegetable idli with sambhar and chutney

  • Steamy, light vegetable idli, made from mix vegetables are great for any time of the day.
  • Serve with masala Sāmbhar and coconut chutney .
  • It is bound to be family favorite.

20
Nov 15

Chikoo kheer(phalahari recipe)

Ingredients:

  • Sama Rice: 50 gm
  • Milk: 1 liter
  • Sugar: 50 gm (1 serving spoon)
  • Chikoo: 3-4 no. (Medium size)
  • Green cardamom powder: 1teaspoon
  • Nut Meg: half teaspoon
  • Almond: 12-15 no.
  • Cashew nut: 10no.
  • Raisin: 20-50 gm.

Preparation:

  1. Peel off the chikko, cut into pieces and discard seeds.
  2. Grind roughly in a mixer for couple of second only otherwise it will become paste.

Method:

  1. Boil the milk in a big pot to accommodate boiling.
  2. Wash the rice and put it into the milk. Stir it.
  3. Continue it into 25-35 minutes on low flame. Stir it every 5 minutes.
  4. Add sugar, Almond, cashew nut and dry grapes , when rice is done, boil it for couple of minutes more to make it softer.
  5. Boil it, add roughly grinded chikoo.
  6. Stir properly and put off the flame.
  7. Sprinkle nut Meg powder and let it cool, Serve it into serving bowl.
  8. Keep it into refrigerator for an hour or two.
  9. Now, cold chikoo kheer is ready to serve.
    Chikoo kheer

    Chikoo kheer

    Ingredients

    Ingredients

     sama rice kheer

    sama rice kheer

    adding chikoo

    adding chikoo

    Chikoo kheer

    Chikoo kheer

    Chikoo kheer

    Chikoo kheer

  • It has plenty of vitamin A, which helps with vision especially for senior citizen.
  •  Stay happy and healthy to consume cheekoo.
  • Cheekoo makes your bones healthy and powerful as it contains calcium, phosphorus and iron.
  • Cheekoo consists of folic acid and niacin acid, which makes the body powerful and energetic.

19
Nov 15

Paneer Gatte masala

Ingredients:

  • Besan: 1cup
  • Paneer (cottage cheese): half cup
  • Poppy seed (khuskhus): 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: 1 teaspoon
  • Cumin seed: half teaspoon
  • Roasted cumin seed powder: 1 teaspoon
  • Mustard oil/cooking oil: 50gm
  • Bay leaf: 1 no.
  • Red chili: 1 no.
  • Garlic paste: half teaspoon
  • Ginger paste: 1 teaspoon
  • Onion: 2 (Medium size)
  • Tomato: 2 no. (Medium size)
  • Green chili: 2 no.
  • Ginger: 1 teaspoon (paste)
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Coriander leaf: 2 table spoon (chopped)
  • Red chili powder: 2 teaspoon
  • Tomato: 2no. (Medium size)
  • Baking soda: 1 pinch

Preparation:

  1. Cut onion into small pieces. Keep aside.
  2. Cut tomatoes into pieces. Keep aside.
  3. Slit green chili, keep aside.
  4. Take one big ball, put Besan, paneer,½ tea spoon salt, 1teaspoon oil, and garlic paste, ginger paste, turmeric powder, chili powder, roasted cumin powder and one  pinch of baking soda make the dough with the required quantity of water and make it like roti dough.
  5. Divide this dough into 2parts. (You can make more as per your wish)
  6.  Make it like stick by rolling it.
  7. Boil 3 cups of water with 1 teaspoon oil. Put both rolls into the boiling water in the medium flame and boil it for ~ 10 minutes.
  8. Remove it from the water and allow cooling.
  9. Cut it into small pieces (it is called “Gatte”).

Method:

  1. Take a fry pan and heat 50 ml oil, when it starts to smoke add boiled gatte in it.
  2. Dip fry this, and remove from the fry pan.

Making masala:

  1. Keep the fry pan on the flame. Pour oil.
  2. After heating add bay leaf cumin seed, red chili, sputter it for few seconds.
  3. Add onion and slit green chili, fry it on high flame till onion gets light brown in color.
  4. Add tomatoes; fry till oil separates from it.
  5.  Add half spoon of salt, chili powder, coriander powder, roasted cumin powder and turmeric powder.
  6.  Fry it for 1-2 minutes. Add 1 cup of water slowly.
  7. After boiling add fried Gatte, lower the flame.
  8. Allow to boil for some time, add Garam masala powder.
  9. Cover the lid and put off the flame. Keep covered for 5 minutes.
  10. Pour it into the serving bowl. Decorate with coriander Leaves.
  11. Now paneer gatta masala is ready to serve.
  12. Paneer Gatte masala

    Paneer Gatte masala

    Ingredients for gatte

    Ingredients for gatte

    dough

    dough

    raw  Gatte roll

    raw Gatte roll

    Boil 3 cups of water

    Boil 3 cups of water

    Boil 3 cups of water with 1 teaspoon oil

    Boil 3 cups of water with 1 teaspoon oil

    boiling  Gatte roll

    boiling Gatte roll

    boiling  Gatte roll

    boiling Gatte roll

    boiled  Gatte roll

    boiled Gatte roll

    boiled  Gatte

    boiled Gatte

    frying  Gatte

    frying Gatte

    frying  Gatte

    frying Gatte

    fried Gatte

    fried Gatte

    Add onion and slit green chili

    Add onion and slit green chili

    frying onion

    frying onion

    adding tomato

    adding tomato

    adding coriander powder

    adding coriander powder

    adding chili powder

    adding chili powder

    Add 1 cup of water

    Add 1 cup of water

    boiling

    boiling

    add fried Gatte

    add fried Gatte

    Paneer Gatte masala

    Paneer Gatte masala

    Paneer Gatte masala

    Paneer Gatte masala

    • This is one of the variations from basan gatte ki sabji’.
    • Very delicious and spicy.
    • Serve this with plane rice or missy roti.