28
Sep 18

Arbi patta (colocasia leaves) ki sabji

As we know Arbi leaf has wide popularity in every region of India. It is prepared in many ways. This is my favorite preparation… the delicious and exciting recipe…my children called this “vegetarian fish” in their childhood.

For this select the Soft and delicate leaves, it is necessary to remove the central or hard stem with knife. Wash the leaves and pat dry with kitchen towel.

Ingredients:

For making roll of Arbi patta:

  • Arbi patta (colocasia leaves): 8-10 no. (Medium size)
  • Besan (gram flour): 100 gm
  • Salt: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Garlic paste: ½ teaspoon (paste)
  • Ginger: ½ teaspoon (paste)
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon

For making curry:

  • Curd: ¼ cup
  • Onion: 1 (Medium size)
  • Tomato: 1no. (Medium size)
  • Ginger: ½ teaspoon (paste)
  • Green chili: 1 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: 1 teaspoon
  •  Mustard oil/cooking oil: 100 gm
  • Coriander leaf: 2 table spoon (chopped)

Preparation:

  1. Take one big ball, put Besan, chili powder, turmeric powder, coriander powder, Ajwain, ginger garlic paste and salt, add required quantity of water and make lump free batter, it should not be watery.
  2. Place one leaf on a plate or flat surface, the glossy and smooth part facing down. Spread the batter slowly on the top, and spread all over the leaf properly. Place another leaf on top of it and keep doing this for 3-4 leaves depending upon the size of leaves.
  3. Fold the up and down part as shown in the photo and fold again from both sides, keeping batter inside, tie them with thread to keep them folded. Now repeat this with another set. Place the folded leaves for steaming.
  4. I steamed the prepared leaves in rice cooker for about 10 minutes (you may microwave or do in steamer).
  5. Let it cool down to room temperature, remove threads and cut them into slices using a sharp knife as shown in the photo, keep aside.
  6. Cut onion, tomatoes, into pieces and make paste. Keep aside for making curry (gravy).

Method:

  1. Heat oil in a wok or kadai and fry the slices from both sides, remove them on a paper towel to get extra oil absorbed. Keep aside.

Making curry:

  1. Keep the fry pan on medium flame. Pour 3-4 tablespoon of oil.
  2. After heating add cumin seed, sputter for few seconds and add masala paste, lower the flame fry it on lower heat till oil separates from the masala, stir occasionally.
  3. Add salt, chili powder, coriander powder and turmeric powder, mix it, add curd and fry for 4-5 minutes on lower flame.
  4. Add 2 cup of water slowly, after boiling put fried Arbi slices into the curry, Allow to boil for couple of minutes, put off the flame. Add Garam masala powder and coriander leaves.
  5. Pour it into the serving bowl. Decorate with coriander Leaves.
  6. Now Arbi patta (colocasia leaves) ki sabji is ready to serve.
  7. This is one of the popular dishes from Bihar and all over India. Serve this with steamed rice or roti.
    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Ingredients

    Ingredients

    Place one leaf on a plate

    Place one leaf on a plate

    Spread the batter

    Spread the batter

    20180314_062943

    Place another leaf on top

    Place another leaf on top

    keep doing  this for 3-4 leaves

    keep doing
    this for 3-4 leaves

    Fold the up and down

    Fold the up and down

    Fold the up and down

    Fold the up and down

    fold again from both sides

    fold again from both sides

    fold again from both sides

    fold again from both sides

    with thread to keep them folded

    with thread to keep them folded

    steamed the prepared leaves in rice cooker

    steamed the prepared leaves in rice cooker

    20180314_064556

    cool down to room temperature

    cool down to room temperature

    cut them into slices

    cut them into slices

    fry the slices from both sides

    fry the slices from both sides

    fry the slices from both sides

    fry the slices from both sides

    20180314_073206

    add masala paste

    add masala paste

    add masala paste

    add masala paste

    add curd

    add curd

    fry for 4-5 minutes

    fry for 4-5 minutes

    Add 2 cup of water

    Add 2 cup of water

    Add 2 cup of water

    Add 2 cup of water

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    Add Garam masala powder

    Add Garam masala powder

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji


22
Sep 18

Stuffed bitter gourd (karela) with dry coconut

Do you love the bitter gourd? If yes, then must prepare this delicious stuff bitter gourd in which dry coconut, melon seed and roasted peanuts to be used.

An exciting flavor that will delight your mood…

Ingredients:

  • Bitter gourd: 150 gm
  • Green coriander: 1 tablespoon
  • Olive oil: 3 – 4 tablespoon
  • Fennel seed: 1 teaspoon

For stuffing:

  • Spring onion: 20 gm.
  • Dry coconut: 3 tablespoons
  • Roasted peanut: 3 tablespoon
  • Melon seed: 1 ½ tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Dry mango powder: 1 teaspoon
  • Sugar: half teaspoon (optional)

Preparation:

  1. Ground the peanut, dry coconut and melon seed in a grinder, keep aside.
  2. Wash and Trim the both ends of bitter gourd, cut into 2-3” pieces, again slit these pieces longitudinally, take out pulp, keep aside.
  3. Chop spring onion, bitter gourd pulp and coriander leaves, keep aside.

For stuffing:

  1. Take a mixing bowl; put ground peanut, coconut and melon seed along with spring onion and coriander leaves. Add 1 teaspoon oil, raw mango powder, coriander powder, sugar, salt and turmeric powder mix properly. Now stuffing is ready. Keep aside.
  2. Take a bitter gourd and stuff the stuffing in it. Press tightly with your thumb. Keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add fennel seed, sputter for few seconds; add a pinch of turmeric powder put stuffed karela pieces into it. Cover and cook on low flame.
  2. Keep turning the sides, so that it gets cooked from all sides. Cook properly; it will take about 15-20 minutes.
  3. Now, stuffed karela is ready to serve as side dish with any meal.
  4. It is great as a travel food. It will remain fresh for 3-4 days at room temperature.
  5. Note: heavy bottom pan works better. This is served with rice or paratha.
    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Ingredients

    Ingredients

    chopped  and slit bitter gourd

    chopped and slit bitter gourd

    preparing stuffing

    preparing stuffing

     stuffing Ingredients

    stuffing Ingredients

     raw stuffed bitter gourd

    raw stuffed bitter gourd

    add fennel seed,

    add fennel seed,

    put stuffed karela pieces

    put stuffed karela pieces

    put stuffed karela pieces

    put stuffed karela pieces

    Keep turning the sides

    Keep turning the sides

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut


11
Sep 18

Sattu ka laddu

Since it is rich in proteins, sattu is beneficial for health and well being of growing kids. Sattu is prepared by one of the healthiest cooking method that is “roasting”; in this the nutrients value remains intact and can be stored for months.

Making chana ka sattu is a time taking process; I used here readymade sattu flour from Bihar but if you don’t have, just grind the roasted chana dal to fine powder. Sieve it, use it.

“Sattu laddu” is very easy to prepare it does not need to be cooked or fried, just add Indian spices, green cardamom and sugar powder or Jaggery and some dry fruits.

Ingredients:

  • Sattu (roasted chana dal powder):100 gm
  • Unsalted butter/Ghee: 50 gm.
  • Sugar: 80-100gm
  • Green cardamom: 1- 6 no.
  • Cashew nut: 10-15 no.
  • Almond: 10-15 no.
  • Pistachio: 10-15 no.
  • Saffron: 1 pinch
  • Milk: 1 -2 tablespoon

Preparation:

  1. Grind green cardamom to make powder, keep aside.
  2. Slice dry fruits thinly, keep aside.
  3. Grind sugar to make fine powder, keep aside. Soak the saffron into tablespoon milk for 10-15 minutes.

Method:

    1. Take pan melt butter: add sattu, powder sugar, green cardamom powder and sliced dry fruits; and mix all things properly along with saffron milk. (Add more milk to reach the binding consistency if needed).
    2. Take one handful mix; shape the mixture in round (laddu) by using your hands, depending upon size of laddu 10-12 laddu will be ready.
Sattu ka laddu

Sattu ka laddu

Ingredients

Ingredients

add sattu, powder sugar, green cardamom powder

add sattu, powder sugar, green cardamom powder

ground sugar  & Sliced dry fruits

ground sugar & Sliced dry fruits

ground sugar  & Sliced dry fruits  mix

ground sugar & Sliced dry fruits mix

Take one handful mix

Take one handful mix

Take one handful mix

Take one handful mix

shape the mixture in round

shape the mixture in round

shape the mixture in round (laddu) by using your hands

shape the mixture in round (laddu) by using your hands

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu

Sattu ka laddu


04
Sep 18

Japanese green tea culture

Today, while I was preparing tea, I thought of writing about this green tea: has a typical flavor and it is best on its own without sugar, milk and any other natural flavor. And the monsoon climate of Japan is truly magical for me. The sky may be dull and gloomy, but mood become cheerful.

The love of tea takes special place in my heart…drinking tea is not only pleasurable rather it gives refreshment and its benefits go far beyond…

There are thousands types of tea in the world, they traditionally classified as Green tea, Black tea, Yellow tea, Herbal tea, Flavored tea, Blended tea, White tea & Oolong tea.

All non herbal teas are made from camellia sinensis (botanical name) plant. The Japanese green tea is immensely popular across the world and also made their way in India too.

The powder green tea is used in religious rituals called “Tea ceremony“is the part of Japanese culture.

In the traditional cuisine with all most every meal in the Japan accomplices by fresh brewed pot of green tea.

Actually the green tea is elixir of Japanese and they think it has innumerable health benefits (about life span).

Plenty of researches in Japan showing that drinking green tea is not only improve your health, it can be protect your teeth, improve your brain healthcare for your heart, lower the risk of diabetes and good for those who wants to reduce their weight.

Above all green tea is very effective in keeping skin and hair beautiful.

This is why green tea is staple drink of Japanese cuisine.

“This is the green tea magic”.

Japanese green tea

Japanese green tea

Japanese green tea

Japanese green tea

Japanese green tea

Japanese green tea