27
Jan 17

Stuff cheesy tomato in poppy curry

Bharwan tamatar with cheese flavor is one of the most exotic curries, delicacy from grand trunk road and highway ‘Dhawa’.

In India it is one of the best dishes to eat, when you are on the road. The meal of Dhawa is simply very tasty and aromatic; you can serve this with tandoori paratha or tandoori roti.

Ingredients:

For stuffing:

  • Tomato: 6 no.(medium size)
  • Boiled Potato: 2 no.(medium size)
  • Spring onion: 1 tablespoon (chopped)
  • Green chili: 1-2 no.
  • Peanut: 1 tablespoon
  • Slice cheese: 2 no.
  • Coriander leaves: 1 tablespoon (chopped)
  • Salt: ½ teaspoon
  • Garam masala powder: ¼ teaspoon

For curry:

  1. Poppy seed: 1 tablespoon
  2. Mustard oil /cooking oil: 2 tablespoon
  3. Onion: 1 no. (Small)
  4. Ginger: 1”piece
  5. Coriander leaves: 1 tablespoon (chopped)
  6. Cumin seed: half teaspoon
  7. Turmeric powder: 1 teaspoon
  8. Salt: ½ teaspoon
  9. Coriander powder: ½ teaspoon
  10. Chili powder: ½ teaspoon

Preparation:

For stuffing:

  1. Take tomato, cut it from stem side about ½ inches and scoop out pulp.
  2. It will become bowl shape, care is to be taken while scooping that tomato do not get tear off.
  3. The scooped out tomato pulp to be used for curry keep aside.
  4. The stem side tomato piece is to be used latter, keep aside.
  5. Apply oil all around the tomato (both inside and outside) and keep aside.
  6. Chop green chili and Cut 2 cheese slices into 6 strips, keep aside.
  7. Dry roast peanuts and coarsely grind, keep aside.

For curry:

  1. Chop onion and ginger into pieces.
  2. Dry Grind poppy seed with pinch of salt to fine powder, add chopped onion & ginger and scooped out tomato pulp, again grind till smooth paste, and keep aside.

Method:

To prepare stuffed tomato:

  1. Take a mixing bowl put boiled potato, chopped spring onion, green chili, coriander leaves, salt, ground peanut and Garam masala powder, mash and mix. Stuffing is ready.
  2. Take scooped tomato, put cheese strips and stuff fully with stuffing, cover them with stem side tomato pieces and fix them with help of tooth pick.
  3. Arrange these into OTG wire grill (barbeque tray) and cook it at 200 deg C until it is done. (It will take 10-12 minutes in a preheated oven).
  4. Take out from OTG; discard the peel of the tomatoes, it will be removed very easily, keep aside

To prepare curry:

  1. Take a fry pan. Put 2 table spoon of oil in it, heat it till smoke comes, add cumin seed, wait for few seconds and add grounded paste.
  2. Fry it till it gets light brown in color, take care, it should not burn, add salt, turmeric powder, chili powder, and coriander powder, stir and fry it in lower flame. (2-3 minutes) add 1 cup of water; allow it (gravy) to Boil.
  3. Add Garam masala powder and stuffed tomatoes. Boil it again put off the flame.
  4. Stuff cheesy tomato in poppy curry is ready; transfer this into serving plate to serve. Decorate with coriander leaf.
  5. Serve with any meal as a side dish or pair it with chapati or rice.
Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Ingredients

Ingredients

cut it from stem side

cut it from stem side

scoop out pulp

scoop out pulp

add ground peanut

add ground peanut

mash and mix

mash and mix

Stuffing is ready

Stuffing is ready

put cheese strips

put cheese strips

put cheese strips and stuff fully with stuffing

put cheese strips and stuff fully with stuffing

, cover them with stem side tomato pieces and fix them with help of tooth pick.

, cover them with stem side tomato pieces and fix them with help of tooth pick.

Arrange these into OTG

Arrange these into OTG

cook it at 200 deg C until it is done

cook it at 200 deg C until it is done

add grounded paste

add grounded paste

add salt, turmeric powder, chili powder, and coriander powder

add salt, turmeric powder, chili
powder, and coriander powder

add 1 cup of water

add 1 cup of water

allow it (gravy) to Boil.

allow it (gravy) to Boil.

Add Garam masala powder

Add Garam masala powder

Take out from OTG; discard the peel of the tomatoes

Take out from OTG; discard the peel of the tomatoes

Add Garam masala powder and stuffed tomatoes

Add Garam masala powder and stuffed tomatoes

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry


27
Jan 17

Chana dal (split Bengal gram) & vegetable salad

Salad might not be everyone’s favorite but for those who are trying to lose weight, here is recipe …

Come up with Chana dal (split Bengal) gram & vegetable salad, which is rich in protein and vitamins should be consumed regularly for multiple health benefits.

Here I used blanched cabbage leaf, which enhance the plating and brings the hunger, I used exotic Carambola (star fruit), which gives the rich dietary fiber and vitamin c.

Ingredients:

  • Chana dal: 50 gm
  • Carambola (star fruit):1 no.
  • Tender Cabbage leaf: 8-10 no.
  • Spring onion: 20 gm.
  • Cucumber: 50-60 gm. (1 no.)
  • Carrot: 20 gm.
  • Radish: 20 gm.
  • Tomato: 50 gm
  • Green chili: 2 no.
  • Coriander leaves: 20 gm.
  • Salt: ½ teaspoon
  • Lemon: 1 no.

Preparation:

  1. Soak chana dal for at least 3-4 hours.
  2. Blanch (put cabbage leaf into boiled water for couple of minutes, remove and put into normal water to retain the color of the leaf) cabbage leaf and keep aside.
  3. Chop all ingredients (spring onion, Carambola, radish, tomato, green chili and coriander leaves) into small pieces, keep aside.
  4. Grate carrot, keep aside.

Method:

  1. Take a mixing bowl; put chopped and grated ingredients into bowl. Add salt and lemon juice into it, keep aside.
  2. Spread blanched cabbage leaf and put the prepared and mixed salad on the leaf, again spread coriander leaves for decoration see the photo.
  3. Chana dal (split Bengal) gram & vegetable salad is ready to be served with meal.
Chana dal (split Bengal gram) & vegetable salad

Chana dal (split Bengal gram) & vegetable salad

Ingredients

Ingredients

Chop all ingredients

Chop all ingredients

chopped and grated ingredients into bowl

chopped and grated ingredients into bowl

mixed salad

mixed salad

Chana dal (split Bengal gram) & vegetable salad

Chana dal (split Bengal gram) & vegetable salad

Chana dal (split Bengal gram) & vegetable salad

Chana dal (split Bengal gram) & vegetable salad


24
Jan 17

Bakheer (Gud/Jaggery kheer)

A journey to memory lane, I could still feel the aroma of deliciously hot Bakeer (Gud/Jaggery kheer) at the festive occasion of chhath puja in Bihar, this is the mandatory dish which is made one day before chhath puja as Prasad with chapati and steamed rice ball.

This recipe is very authentic, also popular in other part of India such as Utter Pradesh, Madhya Pradesh, Maharashtra, Orissa and south Indian cuisine.

Ingredients:

  • Basmati Rice: 1 cup (100-120 gm)
  • Milk:  3 cups/½ liter
  • Jaggery:  1 cup (100-150) gm
  • Green cardamom powder: 1 teaspoon
  • Dry coconut: 10 gm.
  • Chironji: 20 gm
  • Nutmeg powder: 1pinch (optional)
  • Dry grapes: 20 gm.
  • Ghee: 1 tablespoon

Preparation:

  1. Chop dry coconut into small pieces. Keep aside.
  2. Melt the Jaggery along with a cup of water at low flame, when Jaggery is melted increase the flame and bring it to boil, sieve the Jaggery syrup keep aside.
  3. Clean and wash rice, put it into pressure cooker with 2 cups of water, Place cooker on high flame and bring to full cooking pressure. Put off the flame, Allow cooker to cool. Keep aside.

Method:

  1. After cooling the cooker, add Jaggery syrup and cooking continue for another 8-10 minutes on low flame add cardamom powder let it boil for couple of minutes, finished it with ghee and put off the flame.

Seasoning:

  1. Heat ghee in a fry pan; add chopped dry coconut till light brown color comes add Chironji and dry grapes, fry for a minute and put off the flame.
  2. Add hot milk and seasoning just before serving.
  3. You may serve hot or cold as you wish.
Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Ingredients

Ingredients

Melt the Jaggery along with a cup of water

Melt the Jaggery along with a cup of water

bring it to boil

bring it to boil

sieve the Jaggery syrup

sieve the Jaggery syrup

put rice into pressure cooker

put rice into pressure cooker

add Jaggery syrup

add Jaggery syrup

cooking continue for another 8-10 minutes on low flame

cooking continue for another 8-10 minutes on low flame

Seasoning

Seasoning

add chopped dry coconut

add chopped dry coconut

fry for a minute

fry for a minute

add Chironji

add Chironji

fry for a minute

fry for a minute

add dry grapes

add dry grapes

fried dry fruits

fried dry fruits

finished it with ghee

finished it with ghee

Add hot milk

Add hot milk

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)


24
Jan 17

Karela (bitter gourd) Maharashtra style

Bitter gourd helps to maintain sugar level in the body especially in tropical Indian climate. Today is the recipe from classic Maharashtrian delicacy, loaded with rich protein from peanut & sesame seed.  The recipe is for that person who wants variety in bitter gourd, Relish the taste…

Ingredient:

  • Bitter gourd: 150 gm
  • Onion: 1 no. (Medium)
  • Fresh coconut: 4-5” pieces
  • Cooking oil: 3 -4 tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Sugar: half teaspoon (optional)
  • Fennel seed powder: 1 tablespoon
  • Sesame seed: 1 tablespoon
  • Peanut: 1 tablespoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Dry roast peanut, discard the skin of peanut, ground and make powder, keep aside.
  2. Dry roast sesame seed, ground and make powder, keep aside.
  3. Wash and Trim the both ends of bitter gourd, cut into 2-3” pieces, again cut these pieces longitudinally, keep aside.
  4. Chop the onion. Keep aside.
  5. Scrap coconut, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add fennel seed and mustard seed, sputter few seconds; add a pinch of turmeric powder, and put chopped onion stir fry for 2 minutes on high flame till get translucent, add bitter gourd, sauté on medium flame, cover for few minutes(~4-6 minutes).
  2. Cook until half done add coriander powder, turmeric powder, salt, peanut, and sesame seed powder. Add scrapped fresh coconut and sugar; stir fry for 2 minutes, now Karela (bitter gourd) Marathi style is ready to serve.
  3. Note: heavy bottom pan works better. This is served with rice or paratha.
Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Ingredient

Ingredient

Ingredient

Ingredient

add fennel seed and mustard seed

add fennel seed and mustard seed

and put chopped onion

and put chopped onion

stir fry

stir fry

sauté on medium flame

sauté on medium flame

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

add coriander powder, turmeric powder, salt, peanut, and sesame seed powder

stir fry

stir fry

Add scrapped fresh coconut and sugar

Add scrapped fresh coconut and sugar

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style

Karela (bitter gourd) Maharashtrian style


23
Jan 17

Stuff green chili pickle

Pickles are very important item in Indian meal; in north India it is very common to pack paratha with pickles in the lunch boxes for kids, either stuffed paratha or plane paratha.

This green chili pickles is spicy, tangy and mouth watering, and less hot. Pickling make chili less hot, this can be preserved for months or even for a year.

Ingredients:

  • Green chili: 250 gm
  • Salt: 30 gm
  • Funnel seed: 20 gm
  • Kalongi (nigella seed): 10 gm
  • Fenugreek seed: 5 gm
  • Asafetida: 1 pinch
  • Turmeric powder: 10 gm
  • Yellow Mustard: 30 gm
  • Mustard oil: 200 ml

Preparation:

  1. Clean and wash green chili.  Dry them with kitchen towel, Remove the stem of chili. Put the chili into sun for 2-3 hours.
  2. Discard the seeds carefully (chili should not get torn) from the chili with the help of knife, Put the chili into sun for 30-40 minutes.
  3. Dry roast all ingredients on low flame till moisture get out and the color changes; let it cool for couple of minutes and grind coarsely, grinded masala is ready, keep aside.
  4. Take a dry glass jar, smear the jar with 50 ml of oil, keep aside.,

Method:

  1. Take a wok, heat oil till it smokes; let it cool for 20-30 minutes to normal temperature.
  2. Take a big mixing bowl. Put masala in it; add salt, turmeric powder, mix well with 70-80 ml of oil. Now stuffing is ready.
  3. Fill this masala paste into each chili carefully and properly, arrange the stuff mirchi (green chili) into oil smear glass jar, add extra masala (If there is) and remaining oil in it, close the lid and keep it for 2 days.
  4. After two days, put this jar outside into the sun for drying with clean thin cover of cotton cloth for another 4-5 days.
  5. Note: shake the jar daily, so that oil coating is going all around the chili.
  6. Now, mouth watering stuff green chili pickle is ready to serve.
  7. This can be served with aaloo paratha, chapati, rice etc.
Stuff green chili pickle

Stuff green chili pickle

Ingredients

Ingredients

Discard the seeds carefully

Discard the seeds carefully

grinded masala

grinded masala

add salt, turmeric powder, mix well with 70-80 ml of oil

add salt, turmeric powder, mix well with 70-80 ml of oil

mix well with 70-80 ml of oil

mix well with 70-80 ml of oil

stuffing is ready

stuffing is ready

Fill this masala paste into each chili

Fill this masala paste into each chili

add extra masala (If there is) and remaining oil

add extra masala (If there is) and remaining oil

put this jar outside into the sun

put this jar outside into the sun

Stuff green chili pickle

Stuff green chili pickle

Stuff green chili pickle

Stuff green chili pickle