17
Dec 15

Pricked aaloo Dum (pricked potato masala)

Ingredients:

  • Potato: 500gm. (small)
  • Onion: 2no. (Medium)
  • Tomato: 1 no. (Medium)
  • Chili powder: 2teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2: pieces
  • Green chili: 2-3 no.
  • Cumin seed: half teaspoon
  • Bay leaf: 1 no.
  • Cinnamon: 1-2” pieces
  • Mace: 1” piececlove: 3-4 no.
  • Salt: 2 teaspoon
  • Mustard oil/cooking oil: 3-4 tablespoon
  • Water: 1 cup

Preparation:

  1. Roughly Chop and Grind tomato, Keep aside.
  2. Roughly chop onion, garlic, green chili and ginger. Grind it, Keep aside.
  3. Peel off potatoes; prick it all over with help of fork.
  4. Keep this into salted water for at least 20-30 minutes.

Method:

  1. Take fry pan heat oil, when it starts to smokes,
  2. Fry the potatoes till it become golden brown in color. Take it out, Keep aside.
  3. Add cumin seeds, cinnamon and bay leaf into the remaining oil.
  4. Wait for sputtering; add onion, ginger and green chili paste in it.
  5. Stir it and fry (keep it stirring otherwise it may burn) fry till golden brown. (About 5 minutes)
  6. Add tomato paste; fry till oil separates from the masala.
  7. Take a bowl put chili powder, coriander powder, turmeric powder and salt in it, add one tablespoon of water and mix it well to make paste.
  8. Add this paste in the fried masala, fry for couple of minutes.
  9. Add 2 cups of hot water and cover it.
  10.  When it comes to boil, add fried potatoes in it.
  11. Lower the flame cover it and cook about another 10 minutes.
  12. Add Garam masala powder, one teaspoon ghee and put off the flame.
  13. Now, Pricked aaloo curry (pricked potato masala) is ready to serve.
    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

    Ingredients

    Ingredients

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Fry the potatoes

    Ingredients

    Ingredients

    Add cumin seeds, cinnamon and bay leaf

    Add cumin seeds, cinnamon and bay leaf

    add onion, ginger and green chili paste

    add onion, ginger and green chili paste

    Add tomato paste

    Add tomato paste

    fry till oil separates from the masala

    fry till oil separates from the masala

    fry till oil separates from the masala

    fry till oil separates from the masala

    adding chili powder, coriander powder, turmeric powder and salt

    adding chili powder, coriander powder, turmeric powder and salt

    frying masala

    frying masala

    fried masala

    fried masala

    Add 2 cups of hot water

    Add 2 cups of hot water

     Adding fried potatoes

    Adding fried potatoes

     Adding garam masala

    Adding garam masala

     Adding ghee

    Adding ghee

    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

    Pricked aaloo Dum (pricked potato masala)

  • My family loves this potato recipe.
  • Potato is very popular all over the world.
  • Vitamin B6 found in the potato, plays an important role in our nervous system.
  • It has incredible source of potassium, which is helpful to maintain skin elasticity.

16
Dec 15

Raw banana sandwich

Ingredients:

  • Raw banana: 2 no.
  • Fresh coconut: one forth
  • Split black gram: 1tablespoon
  • Garlic: 2 flakes
  • Green chili: 2-3 no.
  • Red chili: 2 no.
  • Mustard seed: half teaspoon
  • Curry leaves: 8-10 leaves
  • Salt: 1 teaspoon
  • Refined oil: 2 tablespoon
  • Malai/fresh cream: half cup
  • Sandwich bread: 4 – 6 slice
  • Butter: 10- 20 gm

Preparation:

  1. Peel off the skin of banana, and grate this.
  2. Scrap the coconut and keep aside.
  3. Put all grated banana into a bowl filled with water (otherwise it will turn dark brown as it contains lot of iron) Keep aside.
  4. Chop green chilies and onion into small pieces.
  5. Chop red chili too.

Method:

  1. Take a wok, heat oil.
  2. Put mustard seed, when it sputters, add red chili, split black gram and fresh scrapped coconut.
  3. Fry until it turns golden brown in color.
  4. Add onion, curry leaves and green chili, fry for 1-2 minute.
  5. Put grated banana, stir it and cover it, sauté on low flame.
  6. Fry until half done. (About 5-7 minutes)
  7. Add chili powder, coriander powder, turmeric powder and salt.
  8. Lower the flame and Fry till vegetables are done. (About 4-5 minutes).
  9. Put off the flame .take out into serving bowl.
  10. Raw banana sandwich stuffing is ready.

Making sandwiches:

  1. Take 2 slices of prepared bread, spread one side butter on both breads.
  2. Put stuffing on the butter side and spread properly.
  3. Put Malai/fresh cream on the stuffing.
  4. Cover the stuffing with another bread slice.
  5. Now toast the sandwiches in a toaster/griller.
  6. Toast till it become brown in color.
  7. Transfer and serve with chutney and soup at the time of breakfast.
  8.  Serve hot.
    Raw banana sandwich

    Raw banana sandwich

    Ingredients

    Ingredients

    Put mustard seed and split black gram

    Put mustard seed and split black gram

    add fresh scrapped coconut

    add fresh scrapped coconut

    Put grated banana

    Put grated banana

    stuffing

    stuffing

    ingredients for sandwich

    ingredients for sandwich

    cut the edges of bread(prepared bread)

    cut the edges of bread(prepared bread)

    spread one side butter

    spread one side butter

     Put stuffing and Malai/fresh cream

    Put stuffing and Malai/fresh cream

    Cover the stuffing

    Cover the stuffing

    toast the sandwiches

    toast the sandwiches

    toast the sandwiches

    toast the sandwiches

    toasted

    toasted

    Raw banana sandwich

    Raw banana sandwich

    Raw banana sandwich

    Raw banana sandwich

  • Well, this sandwiches taste is so much better than others!
  • It is very- very nutritious and delicious too.
  • According to latest survey taking raw banana in your diet, make your mood happier.
  • It is good for those who are suffering from depression.
  • It helps to improve brain power.
  • So don’t wait, just try this sandwich today! And enjoy.

15
Dec 15

Poonnangani with whole mung (green gram)

Ingredients:

  • Poonnangani: 200 gm
  • Onion: 1 no (medium)
  • Ginger: 1teaspoon
  • Garlic: half teaspoon
  • Whole Mung: 50 gm
  • Cumin seed: half teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: half teaspoon (as per taste)
  • Garam masala: ¼ teaspoon
  • Butter/ghee: 1-2 teaspoon
  • Mustard oil: 1tablespoon

Preparation:

  1. Soak Mung (green gram) for overnight or at least 4-5 hours.
  2. Chop onion into small pieces.

Method:

  1. Take a fry pan. Heat oil and add cumin seed, let it sputter it for few seconds.
  2. Add Chopped onion; fry it till it turns transparent (2-3 minutes).
  3. Add mung dal, fry it 2-3minutes.
  4. Add Poonnangani and stir it.
  5. After few minutes it will change the color and start shrinking.
  6. Add salt, red chili, coriander and turmeric powders, stir it.
  7. Cover it on medium flame till it is done. Stir occasionally.
  8. Finish off with Garam masala powder and ghee.
  9. Put off the flame. Transfer into serving bowl.
  10. Serve hot or warm with chapatti or paratha.
    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

    Ingredients

    Ingredients

    add cumin seed and onion

    add cumin seed and onion

    Add ginger and garlic paste

    Add ginger and garlic paste

    Add mung dal

    Add mung dal

    Add Poonnangani

    Add Poonnangani

    start shrinking

    start shrinking

    Garam masala powder and ghee

    Garam masala powder and ghee

    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

    Poonnangani with whole mung (green gram)

  • Food is your body fuel, without fuel your body wants to shut down.
  • Greens and proteins are must on a diet.
  • It is an important part of balanced diet.
  • Poonnangani has incredible source of vitamins and minerals.
  • It is delicious and healthy.

14
Dec 15

Tomato garlic rasam (south Indian dish)

Ingredients:

  • Tomato: 2 no. (Medium)
  • Tamarind: 10 gm (deseed)
  • Garlic: 2-3 flakes
  • Turmeric power: ¼ teaspoon
  • Chili powder:  ¼ teaspoon
  • Asafoetida: 1 pinch
  • Black pepper: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Fresh coriander leaves: 1-2 tablespoon
  • Curry leaves: 1 twig
  • Refined oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Water: 4 cup
  • Cumin: 1 pinch
  • Madras onion: 1 no.
  • Ginger: 1” piece

Preparation:

  1. Chop tomatoes and coriander leaves, keep aside.
  2. Clean and chop onion, garlic and ginger, keep aside.
  3. Soak tamarind (~ 10 minutes) in water and extract pulp, keep aside.
  4. Take a grinding jar, put onion, half of the garlic, ginger, cumin and black pepper, and grind them to fine paste. Keep aside.

Method:

  1. Take fry pan, put oil and heat.
  2. When it smokes, add mustard seeds, wait till it sputters.
  3. Add remaining chopped garlic and grounded masala; stir and fry (keep it stirring otherwise it may burn).
  4. Add asafoetida, curry leaves, salt, turmeric power and chili powder.
  5. Fry for couple of minutes, add chopped tomatoes.
  6. Stir it with little pressing manner with stirer and fry till it gets messy appearance. (Keep it stirring otherwise it may burn).
  7. Add tamarind pulp and fresh coriander leaves along with water.
  8. When it just starts boiling put the flame off.
  9. Note: it is necessary for making good rasam not to over boil as it loses its flavor.
  10.  Stair it, wait for 5-10 minutes.
  11. Transfer into serving bowl.
  12. Garnish with coriander leaves.
  13. Serve with rice/urad dal vada.
    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

     Ingredients

    Ingredients

     Ingredients

    Ingredients

    add mustard seeds

    add mustard seeds

    add garlic and grounded masala

    add garlic and grounded masala

    Add asafoetida

    Add asafoetida

    add curry leaves,

    add curry leaves,

    add salt

    add salt

    add chopped tomatoes

    add chopped tomatoes

    Stir it with little pressing manner

    Stir it with little pressing manner

    Stir it with little pressing manner

    Stir it with little pressing manner

    Add tamarind pulp

    Add tamarind pulp

    Add tamarind pulp

    Add tamarind pulp

    frying

    frying

    adding water

    adding water

    adding water

    adding water

    adding water

    adding water

    add fresh coriander leaves

    add fresh coriander leaves

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

    Tomato garlic rasam (south Indian dish)

  • No south Indian thali is complete without rasam.
  • It is an important side dish; this improves digestion, very useful in bad cold and cough.
  • My husband is a rasam lover; he loves this tomato, garlicky rasam.
  • I make this rasam often, it is very delicious.

13
Dec 15

August phool and aaloo (potato) ki sabji

Ingredient:

  • August phool (august flower):100-150gm
  • Potato: 2no. (Medium size)
  • Onion: 1no. (Medium size)
  • Ginger: 2”piece
  • Garlic: 3-4 flacks
  • Tomato: 1no. (Medium size)
  • Mustard oil /cooking oil: 3 tablespoon
  • Green chili: 2no.
  • Cumin seed: half teaspoon
  • Salt: one teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Chili powder: half teaspoon
  • Garam masala powder: half teaspoon

Preparation:

  1. Take flower; discard stigma (centre hard stem), Flower can be used as a whole as wellas you can cut it in three / four pieces.  Keep aside.
  2. Peel off and cut potato longitudinally and thin.
  3. Peel off onion and cut into small pieces.
  4. Chop green chili garlic and ginger into small pieces.
  5. Chop tomato and cut into small longitudinal slices.

Method:

  1. Take fry pan, put oil, heat, and when it smokes add cumin seeds.
  2. Allow it to sputter for few seconds. Add onion and green chili, Stir it and fry until onion become light brown in color.
  3. (Keep it stirring otherwise it may burn).
  4. Add ginger and garlic, Stir for a minute, add potato, Stir well.
  5. Lower the flame, Cover and fry until potato is half done.
  6. Now put the chili powder, coriander powder, turmeric powder.
  7. Add tomato. Stir it and fry for couple of minutes (Keep it stirring otherwise it may burn).
  8. Add flower; stir well and fry for few minutes.
  9. After few minutes it (flower) will change the color and starts shrinking.
  10. Stir for couple of minutes, Lower the flame, Cover and stir occasionally until done.
  11. Add Garam masala powder and stir it for minutes.
  12. Put off the flame.
  13. August phool and aaloo ki sabji is ready for serving.
    August phool and aaloo (potato) ki sabji

    August phool and aaloo (potato) ki sabji

    Ingredient

    Ingredient

    discard stigma

    discard stigma

    discard stigma

    discard stigma

    Ingredient

    Ingredient

    put oil

    put oil

    Add onion and green chili

    Add onion and green chili

    Add ginger and garlic

    Add ginger and garlic

    add potato

    add potato

    fry until potato is half done.

    fry until potato is half done.

    fry until potato is half done.

    fry until potato is half done.

    chili powder, coriander powder, turmeric powder

    chili powder, coriander powder, turmeric powder

    Add tomato

    Add tomato

    adding salt

    adding salt

    Add flower

    Add flower

    starts shrinking

    starts shrinking

    starts shrinking

    starts shrinking

    stir occasionally until done

    stir occasionally until done

    Add Garam masala powder

    Add Garam masala powder

    August phool and aaloo (potato) ki sabji

    August phool and aaloo (potato) ki sabji

    August phool and aaloo (potato) ki sabji

    August phool and aaloo (potato) ki sabji

    August phool and aaloo (potato) ki sabji

    August phool and aaloo (potato) ki sabji

  • One special occasion of making august phool is two days before chhath pooja.
  • This day of pooja is called nahai-khai feast
  • This is considered auspicious (Bihari festival).
  • August phool is rich in calcium and iron.
  • By consuming the flower you can prevent the old age bone weakness and arthritis.
  • It strengthens optical nerves.