27
Feb 17

Shahi bharawan lauki (royal stuff bottle gourd) masala

As you know that lauki (bottle gourd) is very healthy, but when it is stuffed with dry fruits i.e. (cashew nut, almond, raisin) along with paneer (cottage cheese) and Khoa, it is ideal for winters, due to rich in nutrients and very delicious too.

The magic of this royal recipe will force you to lick your finger.

Ingredients:

For stuffing:

  • Lauki (bottle gourd): 1 no. (Small size ~ ½ kg)
  • Khoa: 150gm
  • Paneer (cottage cheese): 150 gm.
  • Cashew nut: 20 gm. (Broken into small pieces)
  • Dry grapes: 30 gm.
  • Saffron: 1 pinch
  • Green coriander leaves: 20gm (Cut in small pieces)
  • Green chili: 2no. (Cut in small pieces)
  • Salt: 1 teaspoon

For gravy:

  • Onion: 2no. (Medium size)
  • Tomato: 1no. (Medium size)
  • Poppy seed: 1 tablespoon
  • Cashew nut: 20 gm.
  • Fresh cream: 2 table spoon
  • Curd:  2 tablespoon
  • Ginger: 2” pieces.
  • Garlic: 4-5
  • Cumin seed: half teaspoon
  • Green cardamom: 2-3 no.
  • Clove: 3-4 no.
  • Cinnamon: 1” stick
  • Coriander powder: 1 teaspoon
  •  Chili powder: 1 teaspoon
  • Salt: 1 teaspoon
  • Garam masala powder: 1 teaspoon
  • Ghee: 4 tablespoon
  • Butter: 20 gm.
  • Milk: ½ cup
  • Turmeric powder: half teaspoon
  • Coriander leaf: 2 tablespoon
  • Salt: one teaspoon

Preparation:

  1. Chop onion, ginger, tomato and garlic roughly, keep aside.
  2. Boil chopped onion, garlic, ginger, tomato and cashew nut together on high flame, allow it to cool, grind them to make wet masala paste. Keep aside.
  3. Peel off bottle gourd, slit longitudinally and Scoop out the inner pulp as shown in photo. Keep aside.

For stuffing:

  1. Take a mixing bowl, Put all stuffing ingredients, mix well, stuffing is ready. Keep aside.
  2. Take scooped out bottle gourd, stuff the stuffing in it. Wrap this stuffed bottle gourd into silver foil, keep aside.

Method:

  1. Cook this wrapped bottle gourd into pre heated oven on 200 degree F until it is done, stuffed bottle gourd is ready. Keep aside.

Method for making curry:

  1. Take a fry pan. Heat ghee until smoke starts coming. Add cumin seed, green cardamom, clove and cinnamon, sputter it for few seconds.
  2.  Add wet masala paste, sauté till light brown. Add chilly, turmeric, and coriander powder, reduce to low flame, and fry till oil separates from masala (or liquid dries up).
  3. Add bitten curd and half quantity of fresh cream, stir well and cook for 2-3 minutes, add butter and milk slowly also add half cup of hot water as per your gravy consistency. Add Garam masala powder and coriander leaves. Put off the flame.
  4. Take a serving bowl. Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd, Garnish with chopped coriander or fresh cream as you wish. serve with tandoori paratha or poori or any side dish.
Shahi bharwan lauki (royal stuff bottle gourd) masala

Shahi bharwan lauki (royal stuff bottle gourd) masala

Ingredients For stuffing

Ingredients For stuffing

Ingredients for gravy

Ingredients for gravy

prepared stuffing ingredients

prepared stuffing ingredients

prepared stuffing

prepared stuffing

stuffed bottle gourd

stuffed bottle gourd

20161209_162355

Cook this wrapped bottle gourd

Cook this wrapped bottle gourd

Boil chopped onion, garlic, ginger, tomato and cashew nut

Boil chopped onion, garlic, ginger, tomato and cashew nut

cooked bottle gourd wet masala paste

cooked bottle gourd wet masala paste

cooked bottle gourd

cooked bottle gourd

cooked bottle gourd

cooked bottle gourd

 Add wet masala paste

Add wet masala paste

add butter and milk

add butter and milk

add butter and milk

add butter and milk

add half cup of hot water

add half cup of hot water

Add Garam masala powder

Add Garam masala powder

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Arrange the stuffed bottle gourd; Transfer the gravy on the stuffed bottle gourd

Shahi bharwan lauki (royal stuff bottle gourd) masala

Shahi bharwan lauki (royal stuff bottle gourd) masala


19
Feb 17

Suran (elephant yam) pickle

This pickle is very popular in north India, especially in the state of Bihar. This is preservative free sun dried pickles, that required little passion and patient, I made this at my terrace. It is very spicy, hot and aromatic pickles, which automatically enhances our snacks or meal.

Ingredients:

  • Suran: 400 -500 gm
  • Ginger 200gm
  • Garlic 200gm
  • Green chili: 200gm
  • Raw mango: 200gm
  • Salt: 100gm
  • Turmeric powder: 50 gm
  • Ajawine 1 tablespoon
  • Kalongi: 1 teaspoon
  • Mustard oil: 250-300 gm

Preparation:

  1. Clean and peel off the suran and, wash thoroughly.
  2. Dry it into the sun for half an hour and Grate them. Keep aside.
  3. Chop ginger, green chili and garlic into very –very fine pieces or you can coarsely grind this. Keep aside.

Method:

  1. Mix all prepared ingredients except oil, and keep it into sun for drying for 2-3 days.
  2. After 2-3 days, Take fry pan, heat oil till smoke appears.
  3. Mix all oil into suran-mix.
  4. Again put outside into the sun for drying for another 4-5 days.
  5. Suran pickle is ready. Put this into glass jar and enjoy throughout year.
Suran (elephant yam) pickle

Suran (elephant yam) pickle

Ingredients

Ingredients

Grate them

Grate them

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all oil into suran-mix

Mix all oil into suran-mix

Again put outside into the sun

Again put outside into the sun

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle


17
Feb 17

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

One of the forgotten edible flower, mahua (mahua tree) is sweet and perfectly edible; in fact they are more often used for culinary purpose, Mahua ((Madhuca longfolia) is the special delicacies from forest, for village people of central and western India such as Madhya Pradesh, Maharashtra, Andhra Pradesh, Orissa, Bihar and Gujarat.

The mahua flower is rich source of sugar, protein, vitamins and minerals. Mahua flowers are used to make Jaggery; According to the book “indigenous drug of India” mahua is highly therapeutic, due to its tannin content and coolant.

Enjoy the tasty aromatic Mahua laddu, which have incredible and nutty taste of sesame seed too.

Ingredients:

  • Mahua: 100 gm.
  • Sesame seed: 100gm
  • Jaggery: 50 gm
  • Green cardamom: 4-5 no.

Preparation:

  1. Dry roast mahua and til separately, allow cooling.
  2. Grind til, and mahua separately to make powder, grate Jaggery keep aside.
  3. Peel off green cardamom, crush coarsely, and keep aside.

Method:

  1. Take a mixing bowl, put all ingredients Take one handful mix; shape the mixture in laddu by using your hand.
  2. Depending upon size of laddu 7-10 laddu will be ready. Decorate with Chandi ka verak.
  3. Delicious Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball) is ready to eat.
Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Ingredients

Ingredients

Dry roast til

Dry roast til

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua and til

Dry roast mahua and til

Grind til

Grind til

add green cardamom

add green cardamom

shape the mixture in laddu

shape the mixture in laddu

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)


16
Feb 17

Pumpkin paratha

You must have and cooked variety of paratha, I insist to try this healthy and mouth watering pumpkin paratha. The method to prepare them is given below.

Pumpkin can do wonders for your hair, rich in antioxidants, especially vitamin ‘A’ and potassium, it can add luster to your looks and boost hair growth.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Gram flour (Besan): 1 cup
  • Pumpkin: 100-150gm-
  •  Salt: 1 teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate pumpkin with the help of grater /food processor; Take a wide vessel; put Besan, Aata, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  2.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, fold one half as shown in the photo, apply ghee and fold it to make triangle, roll this triangle into wheat flour and roll it evenly into triangle paratha, Now raw paratha is ready.
  2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Cook for few seconds till it changes the color. Turn the side and cook it by pressing gently by spatula.
  3. By pressing it will puff up into layers, apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle, “clap” and serve.

How to “clap”:

  1. Clapping the paratha helps to separate the layers and provides nice texture.
  2. Put the paratha on the rolling stone, fold it as shown in the photo and clap this folded paratha with your palm to all three sides as shown in the photo.
  3. Serve either hot or warm with boondi raita, tomato salsa, radish chutney/Gajar (carrot) & Gobhi (cauliflower) pickle.
  4. Garnish with homemade butter.
  5. Yummy Pumpkin paratha is ready to serve.
Pumpkin paratha

Pumpkin paratha

Ingredients

Ingredients

Grate pumpkin

Grate pumpkin

put Besan

put Besan

put Besan, Aata, salt and Kalongi

put Besan, Aata, salt and
Kalongi

add grated pumpkin

add grated pumpkin

dough

dough

triangle paratha

triangle paratha

Place the rolled paratha

Place the rolled
paratha

Turn the side

Turn the side

apply some ghee

apply some ghee

apply some ghee and turn it

apply some ghee and turn it

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha


14
Feb 17

Mushrooms coco pulao

On the occasion of valentine day:

Festivals always mean cooking special recipe in the traditional way. You can slightly twist the version and make the festival further special the day. I prepared Mushrooms coco pulao, in which I used the mushroom and coconut milk as basic ingredients. Enjoy the food, zest and be happy.

Mushroom is a super source of zinc, crucial to maintain the number of immune fighters. Unlike cow’s milk, coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance.

Ingredients:

  • Basmati rice (preferably long grain): 250gm (2 Cups)
  • Mushrooms: 100-150gm.
  • Coconut:  1 no. (Medium size) or
  • Fresh coconut milk: 500 ml (4 cups)
  • Ramba/kewada leaf (Pandanus odorus): 2 no.
  • Onion: 1 no. (Medium size)
  • Tomato: 2 no. (Medium size)
  • Ginger: 1 tablespoon (grated)
  • Garlic: 3-4 flakes.
  • Salt: 2 teaspoon
  • Clove: 4 no.
  • Green cardamom: 2 no.
  • Cinnamon: 2’ stick
  • Ghee: 2 tablespoon
  • Refined oil: 1 tablespoon

Preparation:

  1. Clean and chop mushroom to desire shape, keep aside.
  2. Wash the rice and keep aside.
  3. Slice the onion and the tomatoes, keep aside.
  4. Grind ginger and garlic to fine paste, keep aside.
  5. Coconut milk preparation:
  6. Take fresh coconut and break it, Scarp only white portion of coconut with help of coconut scraper.
  7. Take scraped coconut into grinding jar, add 2 cup of water, Grind well as chutney, Strain the chutney with fine strainer, store the liquid aside, this is called coconut milk, put back the coconut residue into grinding jar, add again 2 cup of water, Grind again and strain, now 4 cups of coconut milk is ready. (You can store it in refrigerator).

Method:

  1. Take a pressure cooker, heat ghee and refined oil, Put green cardamom, cinnamon and clove, sputter for few seconds add sliced onion, stir fry on high flame till onion gets translucent, add grinded ginger-garlic paste stir fry for few seconds, add chopped tomatoes, stir and fry for couple of minutes, add ramba leaves (just break by hands in to 3-4 pieces), add mushroom, stir fry for couple of minutes.
  2. Add salt and rice, stir fry further for couple of minutes, now Pour coconut milk and close the cooker lid.
  3. Cook on high flame; bring to full cooking pressure, put off the flame. Allow cooker to cool and open.
  4. Transfer into serving bowl, delicious Mushrooms coco pulao ready to be served with raita, raw jack fruit sabji, salad and chutney.
Mushrooms coco pulao

Mushrooms coco pulao

Ingredients

Ingredients

Ingredients

Ingredients

Put green cardamom, cinnamon and clove

Put green cardamom, cinnamon and clove

add sliced onion

add sliced onion

stir fry on high flame

stir fry on high flame

add chopped tomatoes

add chopped tomatoes

add ramba leaves

add ramba leaves

add mushroom

add mushroom

Add salt and rice

Add salt and rice

stir fry

stir fry

Add salt and rice

Add salt and rice

Add salt and rice

Add salt and rice

stir fry further for couple of minutes

stir fry further for couple of minutes

Pour coconut milk

Pour coconut milk

close the cooker lid

close the cooker lid

put off the flame

put off the flame

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao

Mushrooms coco pulao