30
Aug 16

Mung (green gram) ka bharta/chokha

It’s an effort to retain our traditional country side recipe from Bihar, which is now vanishing. Mung (green gram) ka bharta/chokha is especially cooked in summer, when there is scarcity of green vegetables. It is very easy to cook, healthy and delicious with real taste and keeps our stomach full for little longer.

It has almost no oil (you can skip the oil). It helps children to sharpen their brain and make body stronger.

Ingredients:

  • Whole mung (green mung): 200gm
  • Salt: 1 teaspoon (as per taste).
  • Onion: 1 no. (Medium)
  • Ginger: 1”piece
  • Green chili: 2-3 no.
  • Fresh coriander leaves: 50 gm.
  • Mustard oil: 1 tablespoon
  • Water: 500 ml

Preparation:

  1. Cut ginger, green chili and onion into small pieces. Keep aside.

Method:

  1. Take a fry pan/chapati griddle, Add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
  2. Take a pressure cooker; put roasted mung, salt and water. Close the lid of pressure cooker. Cook on high flame.
  3. Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
  4. Allow cooker to cool and open, bring it to room temperature.
  5. Add chopped onion, green chili, ginger and mustard oil. Stir well, transfer into serving bowl, add lemon juice and decorate with green coriander leaves.
  6.  Serve hot with chapati or messy roti.
Mung (green gram) ka bharta/chokha

Mung (green gram) ka bharta/chokha

Ingredients

Ingredients

Ingredients

Ingredients

Add whole mung and dry roast

Add whole mung and dry roast

change color to light brown

change color to light brown

put roasted mung, salt and water

put roasted mung, salt and water

Allow cooker to cool

Allow cooker to cool

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

Add chopped onion, green chili, ginger and mustard oil

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

, add lemon juice and decorate with green coriander leaves.

Mung (green gram) ka bharta/chokha

Mung (green gram) ka bharta/chokha


28
Aug 16

Rotisserie chicken roast

Today is holiday, but my husband went to office. While returning from office he brought chicken. That time I was getting irritated, what to do with this chicken because I have already finished cooking our lunch. That is fish kabab, which I am going to upload next…

Then I was in dilemma, whether to keep it in refrigerator, or to make something today only, finally I decided to cook a starter…

Here it is

Ingredients:

  • Chicken (leg): 2 no.
  • Hung Yogurt/curd: 100 gm
  • Ginger paste: 1 teaspoon
  • Garlic paste: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Salt: 1teaspoon
  • Garam masala powder: half teaspoon
  • Edible color (optional): 1 pinch
  • Butter/Oil: 1 tablespoon

Preparation:

  1. Take the chicken in a bowl. Wash it. Rub with 2 table spoon curd. Keep aside for 10-15 minutes.
  2. Wash the chicken again.

Method:

  1. Marinate the chicken with rest of the yogurt/curd, ginger, chili powder, Garam masala powder, garlic paste, salt, and color. (Leave it for minimum two hours, you can leave it for longer period also but then keep it in refrigerator.
  2. Take out extra marinate from the chicken pieces, cook it into the barbecue/grill or shallow fry with less oil.
  3. But here I cooked into OTG with help of Rotisserie process. First it is necessary to pre heat the oven for 10-15 minutes at 180 degree C.
  4. Then continue to cook for 45-50 minutes (Time to time check the chicken for its color and moisture, if it looks dry, smear with butter).
  5. It is ready to serve with green chutney and onion rings.

Enjoy the starter…

Rotisserie chicken roast

Rotisserie chicken roast

chichen leg being prepared for making chicken roast,kept in curd for 20 minutes

chichen leg being prepared for making chicken roast,kept in curd for 20 minutes

after washing in removing curd, cut mark put

after washing in removing curd, cut mark put

Ingredients

Ingredients

all ingredients put together

all ingredients put together

marination ready after mixing

marination ready after mixing

ready to be put in refrigerator for minimum couple of hours.it can be left for overnight

ready to be put in refrigerator for minimum couple of hours.it can be left for overnight

Take out extra marinate from the chicken pieces

Take out extra marinate from the chicken pieces

Rotisserie process

Rotisserie process

cooked into OTG with help of Rotisserie process

cooked into OTG with help of Rotisserie process

Rotisserie chicken roast

Rotisserie chicken roast


26
Aug 16

Egg plant (baigan /brinjal) in tomato gravy

One evening I invited my friend’s family for dinner, when she entered the house I was busy to cook this recipe. The wafting aroma of this brinjal/baigan (eggplant) recipe she noticed and came directly into kitchen and expressed that it was very tempting, in fact it is amazing and appealing. So, here is the recipe…

Ingredients:

  • Baigan (brinjal): 300 gm
  • Onion: 1no. (Medium size)
  • Fresh ginger: 2” pieces
  • Coriander leaves: 50 gm
  • Cumin seed: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Mustard seed: half teaspoon
  • Salt: 1 teaspoon (as per your taste)
  • Mustard Oil/any cooking oil: 4 table spoon
  • Tomato: 4-5 no. (Medium)

Preparation:

  1. Wash the brinjal, and trim the end, carefully cut the brinjal into length wise so that it joined with one end and put it in a bowl filled with water (otherwise it will turn dark brown as it contains lots of iron).
  2. Cut the coriander leaves, ginger into small pieces; Chop the each tomato into 8 pieces.

Method:

  1. Take a nonstick fry pan, Put oil in it, Heat oil till smoke begins to come, Place the brinjal, Cover and cook on high flame till it gets tender(stir occasionally). Remove from pan, keep aside.
  2. Add cumin and mustard seed into the pan, let it sputter for few seconds’ add chopped onion, stir fry till it become translucent
  3. Add tomato and ginger, and fry it till it gets massy appearance, add salt, coriander powder, turmeric powder and chili powder stir it and cook on lower flame for few seconds, add fried eggplant, cover it and cook on lower flame for 3-5 minutes.
  4. Add Garam masala powder and fresh coriander leaves, put off the flame.
  5. Egg plant (baigan /brinjal) in tomato gravy is ready to serve, serve with paratha/ roti or with any main course.
Egg plant (baigan /brinjal) in tomato gravy

Egg plant (baigan /brinjal) in tomato gravy

Ingredients

Ingredients

Ingredients

Ingredients

Place the brinjal, Cover and cook

Place the brinjal, Cover and cook

fried eggplant

fried eggplant

add chopped onion

add chopped onion

Add tomato

Add tomato

add salt, coriander powder, turmeric powder

add salt, coriander powder, turmeric powder

cook on lower

cook on lower

add fried eggplant

add fried eggplant

cook on lower flame for 3-5 minutes.

cook on lower flame for 3-5 minutes.

Add Garam masala powder

Add Garam masala powder

Egg plant (baigan /brinjal) in tomato gravy

Egg plant (baigan /brinjal) in tomato gravy


26
Aug 16

August flower and mung dal (split green gram)

August flower has bunch of healthy value, it cures night blindness as it contain vitamin ‘A’, it strengthens optical nerves, it has power to throwing out stomach worms and makes your stomach happy for long time. It is better to choose flowers that have not bloomed fully, however bloomed one is also very good.

Eating right foods can help to create right mood and boosts right hormones. Today, I cooked the healthy combination dish with split mung dal (split green gram) and august flower. Protein is essential in our diet, gives us good health. It is nice and delicious; get indulge in goodness of protein.

Ingredients:

  • August flower: 100 gm
  • Onion: 1 no (medium)
  • Ginger: 2”pieces
  • Garlic: 2-3 flake
  • Tomato: 1 no.
  • Mung dal/split green gram: 20-30 gm
  • Cumin seed: half teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: ¼ teaspoon (as per taste)
  • Garam masala: ¼ teaspoon
  • Mustard oil: 1tablespoon

Preparation:

  1. Soak Mung dal/split green gram for an hour.
  2. Chop the tomato, onion, garlic and ginger into small pieces.
  3. Take flower; discard stigma (centre hard stem), chop roughly and keep aside.

Method:

  1. Take a fry pan. Heat oil and add cumin seed, sputter it for few seconds.
  2. Add Chopped onion, garlic, green chili and ginger and fry it till it turns transparent (2-3 minutes).
  3. Add tomato, fry till it become soft.
  4. Add mung dal, fry it 2-3minutes.
  5. Add august flower and stir it.
  6. After few minutes it will change the color and starts shrinking.
  7. Add salt, red chili powder, coriander powder and turmeric powder stirs it.
  8. Cover it on medium flame for couple of minutes.
  9. Add half cup of water and cover it, till it is done and soft. Stir occasionally.
  10. Finish off with Garam masala powder.
  11. Put off the flame. Transfer into serving bowl.
  12. Serve hot or warm with chapatti or paratha.
 August flower and mung dal (split green gram)

August flower and mung dal (split green gram)

Ingredients

Ingredients

Ingredients

Ingredients

add cumin seed

add cumin seed

Add Chopped onion, garlic, green chili and ginger

Add Chopped onion, garlic, green chili and ginger

Add Chopped onion, garlic, green chili and ginger

Add Chopped onion, garlic, green chili and ginger

Add tomato

Add tomato

Add mung dal

Add mung dal

Add august flower

Add august flower

Add salt, red chili powder, coriander powder and turmeric powder

Add salt, red chili powder, coriander powder and turmeric powder

Cover it on medium

Cover it on medium

August flower and mung dal (split green gram)

August flower and mung dal (split green gram)


24
Aug 16

Kesar elaichi peda (saffron cardamom sweets/peda)

India’s largest state, the Uttar Pradesh is famous for variety of its sweets delicacy, such as petha from Agra, peda from Mathura. Mathura is also famous for birth place of Lord Krishna.

Tomorrow the India and world is celebrating Krishna jayanti or Janmashtami, its occasion to make kesar elaichi peda, which can be made with only three essential ingredients the Khoa, the sugar and the ghee, all other are optional to enhance the delicacy.

Ingredients:

  • Khoa/Mawa: 200 gm
  • Ghee (Clearfield butter): 3-4 tablespoon
  • Powder Sugar/sugar Bura: 50-75 gm (as per your taste)
  • Saffron: 1 pinch
  • Pistachios: 1 tablespoon
  • Green cardamom: 2-3 no.

Preparation:

  1. Slice thinly the Pistachios, keep aside.
  2. Peel off green cardamom, make powder, and keep aside.

Method:

  1. Take a wide mouth heavy bottom pan, put 3 table spoon of ghee in the pan, Put Khoa into the pan stir continuously on medium low flame, and keep stirring.
  2. After 8-9 minutes its color starts to change to brown in, add saffron (see the photo). Don’t forget to stir continuously; after 4-5 minutes add cardamom powder; stir couple of minutes it starts to become grainy, put off the flame. Let it cool to a bit higher than room temperature.
  3. Add powder sugar, stir and mix well, peda dough is ready to shape.
  4. Divide this peda dough into 9-10 equal parts, size depends upon your choice, make them ball and slightly press in the centre with your thumb.
  5. Garnish with pistachios and saffron.
  6.  Note: if you mix the sugar while khoya is hot then it will make khoya softer and you will not be able to make peda.
Kesar elaichi peda (saffron cardamom sweets/peda)

Kesar elaichi peda (saffron cardamom sweets/peda)

Ingredients

Ingredients

Put Khoa

Put Khoa

continuously

continuously

add saffron

add saffron

stir continuously

stir continuously

stir continuously

stir continuously

stir continuously

stir continuously

stir continuously

stir continuously

add cardamom powder

add cardamom powder

 peda dough

peda dough

Add powder sugar

Add powder sugar

Divide this peda dough

Divide this peda dough

make them ball

make them ball

slightly press in the centre

slightly press in the centre

Kesar elaichi peda (saffron cardamom sweets/peda)

Kesar elaichi peda (saffron cardamom sweets/peda)

Kesar elaichi peda (saffron cardamom sweets/peda)

Kesar elaichi peda (saffron cardamom sweets/peda)