22
Apr 16

Summer drink

Summer is very hot in India; children are out of school in this month, because they have summer break. In this season they feel completely drained out, rather we feel dehydrated and have no energy left. In this time our body needs some cool-cool drink to rejuvenate our energy level.

Here is some cold drink for Indian summer…tries these refreshing drinks……

please click on the link below…..

Strawberry lassi

Strawberry lassi

Strawberry lassi

cold coffee

cold coffee

cold coffee

Fresh rose petal drink

fresh rose petal drink

fresh rose petal drink

Beetroot cooler

Beetroot cooler

Beetroot cooler

Amrood pineapple cooler

Amrood pineapple cooler

Amrood pineapple cooler

Chikoo milk shake

Chikoo milk shake

Chikoo milk shake

Ash gourd juice

Ash gourd juice

Ash gourd juice

Banana shake

Banana shake

Banana shake

 

Thandhaie

Thandhaie

Thandhaie


07
Apr 16

Dal (split chana/split Bengal gram) poori

Travel food:

This is very good travel food, can be stored full day at normal temperature, it is full of protein

This is a traditional and authentic dish from Bihar. Dal poori is one of my family favorite dishes. It is prepared during Dussehra (Vijayadashmi), Holi, Wedding and many other auspicious occasions. Serve with kheer and other traditional dishes, and enjoy the delicious and flavorful recipe..

Being high in protein, keeps your belly full for longer duration. Dal (split Bengal gram) has numerous health benefits, I used it in many ways to make recipe like chana dal tadka,chana dal halwa. It is perfect for our regular meals,

Ingredients:

For poori:

  • Aatta (wheat flour): 2 cup
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Aniseed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/refined oil: for deep frying

For stuffing:

  • Chana dal (split Bengal gram): 1 cup
  • Salt: half teaspoon
  • Asafetida: 1pinch
  • Cumin seed: half teaspoon
  • Garam masala powder: half teaspoon
  • Coriander leaf: 20 gm
  • Chili powder: 1 teaspoon
  • Ginger paste: 1 teaspoon
  • Mustard oil: 1 tablespoon
  • Water: 2 cup

For making dough:

  1. Take a wide vessel; pour Aatta, 2 tablespoon ghee, onion seed, aniseed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Boil dal with salt, turmeric powder, and ginger paste with 2 cup of water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 5 – 7 minutes.
  3. Allow cooker to cool and open.
  4. Strain dal with strainer to separate extra water from dal.
  5. Let it cool and grind coarsely, keep aside.
  6. Take fry pan, put oil in it.
  7. Add cumin seed, asafoetida, and fry for few seconds.
  8. Add ground dal, fry for 2-3 minutes.
  9. Add chili powder, Garam masala powder and coriander leaves, keep aside.
  10. Now stuffing is ready.
  11. Divide stuffing into 12- 15 equal parts and make ball.

Method:

  1. Divide dough into 12-15 (equal no. of part of stuffing) parts, make balls.
  2. Roll the ball in 2-3 inch diameter circle.
  3. Place stuffing in the centre of the circle.
  4. Fold it and seal the edges by pleating.
  5. Fold the edge into the center and joint properly.
  6. Now press this ball slightly with the help of palm.
  7. Again roll this ball into the wheat flour.
  8. Roll this ball with the help of rolling pin gently, till the 3 inch dia.
  9. Now raw poori is ready.
  10. Prepare all poori like this, keep aside.

Frying the poori:

  1. Now, mouth watering dal poori is ready to eat with kheer.
  2.  Fry till it becomes golden from both sides.
  3. After they start to puff slowly turn over.
  4. Deep fry the poori on medium to high flame.
  5. Heat ghee/oil in a fry pan on medium heat, to check if oil is ready put a little piece of dough in the oil it comes up slowly.
  6. Deep fry the poori on medium to high flame.
  7. After they start to puff slowly turn over.
  8.  Fry till it becomes golden from both sides.
  9. Now, mouth watering dal poori is ready to eat with kheer.
Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Ingredients

Ingredients

 (The dough can be made in food processor also)

(The dough can be made in food processor also)

pour Aatta, 2 tablespoon ghee

pour Aatta, 2 tablespoon ghee

dough & stuffing

dough & stuffing

Roll the ball

Roll the ball

Place stuffing in the centre

Place stuffing in the centre

Fold it

Fold it

seal the edges by pleating

seal the edges by pleating

press this ball slightly

press this ball slightly

Roll this ball with the help of rolling pin gently

Roll this ball with the help of rolling pin gently

Roll this ball with the help of rolling pin gently

Roll this ball with the help of rolling pin gently

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Frying the poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori

Dal (split chana/split Bengal gram) poori


06
Apr 16

Green fish curry

  • Fish protein is one of the best proteins, low fat; omega 3 fatty acid is heart friendly and brain booster.
  • Coriander is known to be rich in phytonutrients.
  • All are good for our health. So fish with coriander leaves (sone pe suhaga).
  • This recipe is very nutritious.

Ingredients:

  • Fish: 250 gm.
  • Turmeric powder: ¼ teaspoon
  • Salt: one teaspoon
  • Fresh coriander leaf: 50 gm
  • Onion: 1 no (medium)
  • Tomato: 1no (medium)
  • Garlic: 5 cloves
  • Ginger: 2 inch piece
  • Green chili: 2-3 no.
  • Red chili: 2no.
  • Bay leaf: 1no.
  • Coriander powder: half teaspoon
  • Punch phoran (mustard, cumin, fennel seed, onion seed and fenugreek): 1/4 teaspoon
  • Oil: 4 table spoon
  • Cinnamon: 1” stick

Preparation:

  1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
  2. Put garlic paste, half teaspoon salt and turmeric in a bowl, mix well.
  3. Rub this paste all over the fish pieces. Keep aside.
  4. Grind the onion, tomato, ginger and garlic together and make fine masala paste. Keep aside.
  5. Grind coriander leaf with green chili into fine green paste, keep aside.

Method:

  1. Heat oil in fry pan on high flame, when smoke starts coming, add fish pieces and increase the flame to high.  Fry on both sides till golden brown color appears (about 3-4 minutes each side), Transfer into plate.
  2. Add panch phoran, cinnamon, bay leaf and red chili into the remaining oil.
  3. Sputter it for few seconds; add masala paste (grinded onion, garlic, tomato and ginger).
  4.  Fry these masala till paste dried up about 3-5 minutes on medium flame.
  5. Add green paste, coriander powder and remaining salt, sauté for 2-3 minutes.
  6. Add 1 cup of hot water and boil it.
  7.  Add fried fish in it and again boil it.
  8. Put off the flame.
  9. Transfer into serving bowl.
  10. Green- green coriander fish is ready to serve.
    Green fish curry

    Green fish curry

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Fry on both sides

    Fry on both sides

    Ingredients

    Ingredients

    Add panch phoran

    Add panch phoran

    masala paste

    masala paste

    masala paste

    masala paste

    Add green paste

    Add green paste

    sauté for 2-3 minutes

    sauté for 2-3 minutes

    Add 1 cup of hot water

    Add 1 cup of hot water

    Add fried fish

    Add fried fish

    Green fish curry

    Green fish curry

    Green fish curry

    Green fish curry

    Green fish curry

    Green fish curry