31
Jan 17

Singhara (water chestnut) ka Aata ka ladoo

You can make this singhare ke Aata ka ladoo (sweets) not only on the occasion of navratri, but it is good for any day of the year, so enjoy this laddu and make it your all time favorites.

Gond (edible gum) and singhara (water chest nut) is widely used in Ayurvedic and very good for bones and skin, it is very useful for treating constipation

Ingredients:

  • Singhare ka Aatta (water chestnut flour):100 gm
  • Cashew nut : 10-12no
  • Green cardamom: 6 no.
  • Sugar powder/sugar Boora: 80 gm
  • Ghee: 100gm
  • Gond: 50 gm
  • Almond: 10-12 no.

Preparation:

  1.  Crush Gond into small pieces and keep aside.

Method:

  1. Take heavy bottom pan put ghee in it, heat the ghee, when it starts smoking, put the Gond pieces and deep fry the Gond. Keep aside; when it becomes cool, powder it with the help of palm or potato masher, keep aside.
  2. Fry cashew nut till it gets golden color, remove from ghee and keep aside.
  3. Add singhare ka Aatta into the ghee and stir it continuously on medium low flame, till light golden brown color appears (about 10-12 minutes). Add sliced almond in it, fry for couple of minutes, put off the flame, and allow it to cool.
  4. Add green cardamom powder, cashew nut, and deep fry powdered Gond & Grinded sugar. Mix them well.
  5. Take one handful mix; shape the mixture as laddu by using your fist, depending upon size of laddu 10 to 12 laddu will be ready, Decorate with Chandi ka verak.
  6. Delicious Gond laddu is ready to use on the occasion.
Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Ingredients

Ingredients

20161029_141357

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

put the Gond pieces and deep fry

Fry cashew nut

Fry cashew nut

Fry cashew nut

Fry cashew nut

Add singhare ka Aatta

Add singhare ka Aatta

Add sliced almond

Add sliced almond

fry for couple of minutes

fry for couple of minutes

Mix them

Mix them

Mix them

Mix them

Take one handful mix

Take one handful mix

shape the mixture as laddu by using your fist

shape the mixture as laddu by using your fist

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu

Singhara (water chestnut) ka Aata ka laddu


31
Jan 17

Raw jack fruit pickle

Nature provides us so many super foods for our benefits, jack fruit is one of them. This is also called functional food, Jack fruit was the life saver for the poor during World War 2, when there was scarcity of our staple food rice.

The jack fruit is very powerful anti diabetic and have plenty of fiber, you can store this super food as pickles and can use for many months.

Ingredients:

  • Raw jack fruit: 1 kg
  • Raw Mango: 150gm
  • Onion: 100 gm
  • Ginger: 100gm
  • Garlic: 50 gm
  • Salt: 60 gm
  • Yellow mustard powder: 50 gm
  • Red chili powder: 30 gm
  • Turmeric powder: 10 gm
  • Asafetida: ½ teaspoon
  • Fennel seed: 10 gm
  • Onion seed: 5 gm
  • Garam masala powder: 10 gm
  • Black pepper powder: 5gm
  • Mustard oil: 350 gm
  • Vinegar: 4 tablespoon
  • Jaggery: 20 gm (optional)

Preparation:

  1. Clean and peel the raw jackfruit, Cut into thin pieces as shown in photo, keep aside
  2. Peel off raw mango and grate the mango, keep aside.
  3. Make wet masala by grinding onion, ginger and garlic together. Keep aside.
  4. Soak Jaggery into the vinegar for a while, keep aside
  5. Blanch by putting raw jackfruit into the boiling water for 4-5 minutes until it becomes soft subsequently put into chilled water immediately.
  6. Then put these vegetables in to the sun for an hour for drying to get rid of extra water.

Method:

  1. Take a fry pan. Put oil in it, when oil starts smoking, put asafetida and grounded wet masala.
  2. Fry on medium flame till it becomes golden brown and oil separates from the masala.
  3. Add raw grated mango stir fry for couple of minutes; add Salt, onion seed, Turmeric powder, Fennel seed, and Red chili powder masala and raw jack fruit slice.
  4. Stir it and fry for 4-5 minutes, add Yellow mustard powder, Garam masala powder, Black pepper powder and Vinegar, put off the flame. Let it cool.
  5. Store this pickle in a glass container; put this container with lid on into sun for 6-7 days, raw jackfruit pickle is ready.
    Raw jack fruit pickle

    Raw jack fruit pickle

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Blanch by putting raw jackfruit into the boiling water

    Blanch by putting raw jackfruit into the boiling water

    Blanch by putting raw jackfruit into the boiling water

    Blanch by putting raw jackfruit into the boiling water

    vegetables in to the sun

    vegetables in to the sun

    add grounded wet masala

    add grounded wet masala

    Fry on medium flame

    Fry on medium flame

    Add raw grated mango

    Add raw grated mango

    stir fry for couple of minutes

    stir fry for couple of minutes

    add Salt, onion seed, Turmeric powder, Funnel seed, and Red chili powder masala and raw jack fruit slice.

    add Salt, onion seed, Turmeric powder, Fennel seed, and Red chili powder masala and raw jack fruit slice.

    add Salt, onion seed, Turmeric powder, Funnel seed, and Red chili powder masala and raw jack fruit slice.

    add Salt, onion seed, Turmeric powder, Fennel seed, and Red chili powder masala and raw jack fruit slice.

    Stir it and fry for 4-5 minutes

    Stir it and fry for 4-5 minutes

    add Yellow mustard powder

    add Yellow mustard powder

    add Garam masala powder

    add Garam masala powder

    add Vinegar

    add Vinegar

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle

    Raw jack fruit pickle


30
Jan 17

Satarangi sabji (mixed vegetables)

This is my family recipe till my grandmother’s time, when my mother went to her mother’s house, and then only grandmother cooked this ‘satarangi sabji’ with steamed rice, papad and potato chips. Our family loves this dish.

She used seven varieties of vegetables, any variety, you can choose, here I choose potato, brinjal, tomato, radish, and spinach etc. the recipe works well with green peas and spinach…

Ingredients:

  • Baigan (eggplant): 200gm
  • Potato: 200gm.
  • Spinach: 100gm
  • Tomato: 2 no. (Medium size)
  • Mooli (radish): 1 no.
  • August flower: 50 gm
  • Ginger: 2” pieces
  • Garlic: ½ pods
  • Mustard oil:  2 tablespoon
  • Panch phoran: ½ teaspoon (mustard seed, cumin, fennel seed, fenugreek seed, and carom seed.)
  • Red chili: 1 no.
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Green coriander leaves: 1 tablespoon

Preparation:

  1. Cut eggplant longitudinally, keep aside.
  2. Peel off; chop potato longitudinally, keep aside.
  3. Chop tomato longitudinally, keep aside.
  4. Roughly chop spinach and Muli, keep aside.
  5. Peel off ginger and garlic, make fine paste, and keep aside.

Method:

  1. Take fry pan, heat 2 tablespoon of oil, let oil to smoke, add panch phoran, Sputter it for few seconds, add potato, and stir properly and cook for couple of minutes.
  2. Add eggplant (baigan) stir cook for couple of minutes, add Muli (radish) stir and fry.
  3. Add ginger and garlic paste, cover and lower the flame for 3-4 minutes (stir occasionally).
  4. Add august flower, spinach, tomatoes and peas one by one, add chili powder, turmeric powder, coriander powder and salt stir it for a minute.
  5. Add 1 cup of water, close the lid of cooker and bring to full cooking pressure, Put off the flame.
  6. Satarangi sabji (mixed vegetables) is ready to serve, transfer the sabji into serving bowl and sprinkle coriander leaves, Serve hot with paratha, poori or rice.
Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)

Ingredients

Ingredients

add panch phoran

add panch phoran

add potato

add potato

Add egg plant

Add egg plant

add Muli

add Muli

Add ginger and garlic paste

Add ginger and garlic paste

Add august flower

Add august flower

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

Add august flower, spinach, tomatoes and peas one by one

add chili powder, turmeric powder

add chili powder, turmeric powder

Add 1 cup of water

Add 1 cup of water

Put off the flame

Put off the flame

Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)

Satarangi sabji (mixed vegetables)


29
Jan 17

Prawn curry (with shell)

Today I am going to upload the prawn recipe with ‘shell on’; it leads to the exotic flavor. This Prawn curry rich in nutrition considered a delicacy since ancient times, it is rich source of protein too, and will surely set your taste bud.

Ingredients:

  • Prawn: 200 gm
  • Onion: 1 no. (Small)
  • Tomato: 1no. (Small)
  • Green chili: 1 no.
  • Dry red chili: 1no.
  • Lemon juice: 1 tablespoon
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Oil: 4 table spoon
  • Cumin seed: half teaspoon
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Green cardamom: 1no,
  • Clove: 1 no.
  • Cinnamon: 2” stick
  • Fresh coriander leaves: 2 table spoon (chopped)
  • Water:  1 cup

Preparation:

  1. Clean and rinse the prawn, with running water (in this recipe I cooked the prawn with shells on but it is important to remove the vein).
  2. Cut dorsal side of prawn by sharp knife or a scissor up to tail. You can see blackish intestine of the dorsal part of the body (vein).
  3. Remove and discard the vein with your finger or tip of knife, it runs along right under the surface of back.
  4. Add lemon juice. Leave it for 5-7 minutes. Again wash the prawn drain out all the water.
  5. Marinate the prawn with half of the salt and garlic paste and turmeric powder, keep aside.
  6. Slit green chili and chop tomatoes into small pieces.
  7. Clean and diced onion, make smooth paste by grinding, keep aside.

Method:

  1. Heat oil in a pan till smokes, Put marinated prawn, shallow fry the prawn ,as they starts cooking they will turn orangey, cook on medium low flame and cook for 2-3 minutes and change the side. Take out the prawn, keep aside.
  2. Add cumin, red chili and whole Garam masala and fry few seconds with left out oil in pan (if required add oil). Add onion paste stir fry for 2-3 minutes on medium flame (keep stirring) add chopped tomato, slit green chili, ginger and garlic paste, and fry until golden brown (about 3 -4 minutes).
  3. Add all powder masala, Cook till oil starts leaving the edges. Add a cup of water hot water (as your required quantity of gravy). Close lid.
  4. When the gravy starts boiling add fried prawn, stir it well and cook for 4-5 minutes on low flame, and cook until gravy becomes to your desire consistency, add Garam masala powder and chopped coriander leaves.
  5. Serve with paratha, steamed rice or pulao.
Prawn curry (with shell)

Prawn curry (with shell)

Ingredients

Ingredients

Ingredients

Ingredients

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

shallow fry the prawn

Add cumin, red chili and whole Garam masala

Add cumin, red chili and whole Garam masala

Add onion paste

Add onion paste

stir fry for 2-3 minutes on medium flame

stir fry for 2-3 minutes on medium flame

fry until golden brown

fry until golden brown

Add all powder masala

Add all powder masala

Cook till oil starts leaving the edges

Cook till oil starts leaving the edges

Add a cup of hot water

Add a cup of hot water

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

the gravy starts boiling

add fried prawn

add fried prawn

add fried prawn

add fried prawn

cook for 4-5 minutes on low flame

cook for 4-5 minutes on low flame

add Garam masala powder

add Garam masala powder

add Garam masala powder

add Garam masala powder

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)

Prawn curry (with shell)


28
Jan 17

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer is very healthy and one of the popular dishes of Indian cuisine. This is suitable for all age group; the chilled kheer is ideal food for summer.

I still remember that this kheer cooked by my aunt and first time I had many decades in my childhood. No words can tell how much tasty it was!

Lauki (bottle gourd) has wonderful cooling properties, keep body well hydrated. It has anti ageing and slimming properties. We get quick dose of calcium and protein.

Ingredients:

  • Lauki (bottle gourd): 500gm
  • Milk: 1 liter
  • Ghee (clarified butter): 2 tablespoon
  • Condensed milk/Khoa: 200gm
  • Pistachio: 10no.
  • Almond: 10 no.
  • Fresh coconut: ¼ no.
  • Saffron: 1pinch
  • Green cardamom: 4 nos.

Preparation:

  1. Peel out the lauki (bottle gourd). Grate with the help of grater /food processor; cook this grated lauki till 80% done.
  2. Allow it to cool then squeeze gently and take out extra juice to reduce the wetness. Keep aside.
  3. Slice Pistachio, almond. Keep aside.
  4. Make powder of green cardamom. Keep aside.
  5. Scrap coconut, keep aside.

Method:

  1. Take a fry pan and heat it. Put ghee in it, when ghee is heated, add crushed cardamom. Wait for few second and add boiled and squeezed lauki (bottle gourd).
  2. Fry for 15-20 minutes on medium/ low flame till it become light golden. Keep aside.
  3. Boil the milk for 10-15 minutes, so that it reduces half and pour this milk into fried lauki (bottle gourd), further boil it for 4-5 minutes till you get the consistency of your choice.
  4. Add Khoa, stir it continuously till it starts boiling, add sugar and  let it boil for couple of minutes ,add half  of dry fruits  and saffron, let it boil for couple of minutes. Put off the flame.
  5. Transfer into serving bowl and decorate with leftover dry fruits on it.
  6. Now Lauki (bottle gourd) ki kheer is ready to serve.
Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Ingredients

Ingredients

Grate with the help of grater

Grate with the help of grater

Allow it to cool then squeeze gently

Allow it to cool then squeeze gently

Put ghee

Put ghee

add boiled and squeezed lauki

add boiled and squeezed lauki

Fry for 15-20 minutes

Fry for 15-20 minutes

Fry for 15-20 minutes on medium/ low flame

Fry for 15-20 minutes on medium/ low flame

pour this milk into fried lauki

pour this milk into fried lauki

boil it for 4-5 minutes

boil it for 4-5 minutes

Add Khoa

Add Khoa

Add Khoa

Add Khoa

stir it continuously

stir it continuously

add sugar

add sugar

boil for couple of minutes

boil for couple of minutes

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

add half of dry fruits and saffron

let it boil for couple of minutes

let it boil for couple of minutes

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer

Lauki (bottle gourd) ki kheer