24
May 17

Beating the sizzling summer heat

Chennai is sizzling, it is a period of intense heat, during this hot summer, one needs to take it really easy and concentrate on keeping yourself cool.

Here are the three types of raw mango drinks which will  nourish and cool you in the best way during these hot months, so pick your favourite tall glass of drink and keep yourself  fresh, energetic and young. Enjoy the sun at its peak.

I have already linked all recipes below.

  1. Raw mango jaljeera (kairi ka jal-jeera)
  2. Raw mango squash
  3. Aam ka panna (raw mango panna/green mango drink)
raw mango squash

raw mango squash

Aam ka panna (raw mango panna/green mango drink)

Aam ka panna (raw mango panna/green mango drink)

Raw mango jaljeera (kairi ka jal-jeera)

Raw mango jaljeera (kairi ka jal-jeera)


08
May 17

North Indian Thali no. 1

A north Indian or (Bihar Thali) consists of chapati, toover dal, steamed rice, sabji (vegetable curry), chokha (vegetable mashed), dry sabji (stir fry). The dishes are stir fry in mustard oil and even raw mustard oil used in chokha or chutney’s.

Biharies are fond of eating the pungent taste and flavor of mustard oil. They also use homemade pickles, raita, chutney, salad, papad and Tilori.

Vaghar/chhaunk (seasoning) is blend of spices, which is sputtered in hot mustard oil and then added into dal. Ghee is mandatory in dal in the serving bowl.

I am uploading North Indian Thali (no. 1) from Bihar and feeling very joyful and proud. I have already linked all recipes below.

Enjoy the meal…

  1. Chapati
  2. Toover dal
  3. Steamed rice
  4. Dahi wale aaloo (Potato in curd gravy)
  5. Aaloo chokha (vegetable mashed),
  6. Baigan ka tarua (brinjal fry)
  7. Onion cucumber raita
  8. Lemon pickles
North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1

North Indian Thali no. 1


08
May 17

Dost paratha (dosti roti)

My favorite childhood dish, my mother used to cook for me ‘dost paratha ‘paired with ‘snake gourd ki sabji’. Now I am uploading this recipe on ‘Indian Cooking Manuals’. It is so satisfying. Your likes are my fruits of labor…

Ingredients:

  • Aatta (wheat flour): 100gm.
  • Ghee: 50 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 8 parts, make lemon size balls, and dust two balls with Aatta and roll to 2” to 2 ½” diameter apply ghee all over, one side of the prepared rolled roti, put one over another so that greased portion get together, (as shown in the photo), again dust with atta and roll all around with equal pressure, rolled it 5”-6” diameter paratha using a small quantity of wheat flour for rolling.
  2. Put this rolled paratha into the hot non stick tawa; reduce the flame to medium, cook for few seconds till it changes the color, Turn the other side and cook it by pressing gently with spatula.
  3. By pressing; it will puff up, apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and separate the both paratha (as shown in the photo) again put one over another and fold the paratha or serve directly with any meal.
  4. Repeat the same to make more paratha paratha.
Dost paratha (dosti roti)

Dost paratha (dosti roti)

dust two balls with Aatta

dust two balls with Aatta

roll to 2” to 2 ½”

roll to 2” to 2 ½”

apply ghee all over

apply ghee all over

apply ghee all over

apply ghee all over

 put one over other

put one over other

put one over other

put one over other

again dust with Aata

again dust with Aata

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Rolled paratha

Rolled paratha

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Put this rolled paratha into the hot non stick tawa

Put this rolled paratha into the hot non stick tawa

apply some ghee

apply some ghee

apply some ghee

apply some ghee

cook both sides by applying ghee

cook both sides by applying ghee

Take out the paratha from griddle

Take out the paratha from griddle

separate the both paratha

separate the both paratha

separate the both paratha

separate the both paratha

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)


07
May 17

Chana dal with lauki (split Bengal gram with bottle gourd)

We can’t control heat waves; so can cool our self and family with this ‘bottle gourd recipe’. Bottle gourd has a high percentage of water which will keep you hydrated and cool. It is also easy to digest. This is a certain way to ensure protection from sun damage and heat.

Ingredients:

  • Chana dal (split Bengal gram): 100 gm.
  • Cumin seed: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)

For seasoning:

  • Ghee/oil: 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Lauki (bottle gourd): 200-250 gm.
  • Tomato: 1 no. (Medium size)
  • Green chili: 1-2 no.
  • Ginger: 2” piece
  • Water: 2 cup

Preparation:

  1. Peel and chop lauki into cubes (as shown in photo). Keep aside.
  2. Chop the tomato. Keep aside.
  3. Grind ½ teaspoon cumin, black pepper and green chili, keep aside.

Method:

  1. Put dal, salt, turmeric powder, along with water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 5-7 minutes, Put off the flame, allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take wok; put ghee, add cumin seed, sputter it for few seconds, add chopped lauki cover it and cooked on medium/low flame till half done, add chopped tomato and grounded paste , again cover  it and cook on medium low flame till lauki is 90% done.
  2. Add cooked dal into it; boil the dal for couple of minutes. Put off the flame.
  3. Add coriander leaves, ‘Chana dal with lauki (split Bengal gram with bottle gourd)’ is ready to serve.
  4. Serve at the time of lunch or dinner, along with chapati and rice.
Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Ingredients

Ingredients

Peel and chop lauki into cubes

Peel and chop lauki into cubes

cooked dal

cooked dal

put ghee, add cumin seed

put ghee, add cumin seed

add chopped lauki

add chopped lauki

add chopped tomato

add chopped tomato

add chopped tomato and grounded paste

add chopped tomato and grounded paste

and cook on medium low flame till lauki is 90% done.

and cook on medium low flame till lauki is 90% done.

Add cooked dal

Add cooked dal

Add cooked dal

Add cooked dal

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)