28
Jan 20

Namkin shaankh (festival namkin)

Namkin have so many varieties, very popular in the state of up and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.

Ingredients:

  • Maida: 250 gm.
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  •  Ajwain: 1 teaspoon
  • Crushed black pepper: 1 teaspoon
  • Oil: for deep frying
  • Oil: 50-60 ml (for moin that is put it into dough itself).

Preparation:

  1. Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
  3.  (The dough can be made in food processor also), cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
  2. Take a deep fry pan, put oil and heat on medium flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly otherwise, wait a while and test again.
  3. Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in color.
  4. Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
  5. Note: if it is fried on high heat, it will be soft. It will not be crispy.
Namkin shaankh (festival namkin)
Ingredients
dough ball
roll the ball
cut this into rectangles shape
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Namkin shaankh (festival namkin)
Namkin shaankh (festival namkin)

28
Jan 20

Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in your refrigerator. Here I used carrot, potato, zucchini and peas. You can prepare this with or without onion and garlic. I still have taste lingering on my palate because capsicum is one of my favorite.

Ingredients:

  • Capsicum: 4-6 no.
  • Potato: 1 no.
  • Carrot: 1 no.
  • Zucchini: ¼ pieces
  • Ginger: 1” pieces
  • Peas: 100 gm.
  • Mustard oil /cooking oil: 2 tablespoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Cumin: half teaspoon
  • Chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: half teaspoon

Preparation:

  1. Slit capsicum and scoop out seeds from capsicum, keep aside.
  2. Chop onion, potato, carrot, zucchini and ginger into very small pieces. Keep aside.

Method:

To prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin; add ginger stir fry  on low flame for few seconds add  chopped potato continue to fry on medium flame for couple of minutes add carrot and zucchini .
  2. Stir fry for couple of minutes add peas, salt and dry masala; lower the flame and cover it. Wait till vegetables are done about 3 to 5 minutes (stir in between to avoid sticking into the bottom), Keep aside.

To prepare stuffed capsicum:

  1. Take capsicum and stuff fully with stuffing, arrange these into microwave bowl; add butter over the capsicum, microwave them for about 4-5 minutes. (You may use OTG tray/fry pan until it is done).
  2. Yummy ‘Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)’ is ready, Serve hot.
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Ingredients
add cumin
add chopped potato
add carrot
add peas
add peas, salt and dry masala
Slit capsicum and stuffing
capsicum stuffed fully with stuffing
add butter over the capsicum
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

27
Jan 20

Garlicky Aaloo Baigan/ Brinjal (Egg plant)

The taste of garlic with eggplant goes very well; our family likes the taste most. This is the recipe which I cook often in my day to day routine. Fresh herbs like coriander leaves/Methy leaves and garlic paste  I prefer to use in the recipe preferable. Enjoy the recipe made with seasonal vegetables…

Ingredients:

  • Baigan/ Brinjal (egg plant): 300 gm
  • Potato (Aaloo): 2 no. (75-100 gm.)
  • Tomato: 2 no. (Medium size)
  • Garlic paste: 1 teaspoon
  • Mustard oil: 2-3 tablespoon
  • Mustard seed: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 teaspoon (as per taste)
  • Fresh coriander leaves/Methy leave: 20 gm.

Preparation:

  1. Chop eggplant longitudinally (~ 2-3”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomato and potato, keep aside.

Method:

  1. Take fry pan, heat oil, let oil start to smoke, add mustard seed, and sputter it for few seconds.
  2. Add chopped potatoes; stir fry for couple of minutes on low flame, add garlic paste, chili powder, turmeric powder, coriander powder and salt. Stir fry for couple of minutes.
  3. Add tomato continue to fry for couple of minutes; add chopped egg plant stir fry on medium flame  for couple of minutes, reduce to low flame, cover the lid and continue to cook until done(if needed add ¼  cup of water, stir occasionally, so that it does not burn).
  4. Add fresh coriander leaves, Put off the flame (in this recipe I used dried green coriander powder because that time I did not have fresh coriander leaves)
  5. ‘Garlicky Baigan/ Brinjal (Egg plant) Aaloo’ is ready to be served.
  6. Transfer the sabji into serving bowl. Serve with Paratha, Poori or Rice.
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Ingredients
Add chopped potatoes
stir fry for couple of minutes
add garlic paste, chili powder, turmeric powder, coriander powder and salt
Add tomato
add chopped egg plant
stir fry on medium flame
cover the lid and continue to cook
continue to cook until done
dried green coriander powder
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)

24
Jan 20

Phirni/Firni (Classic Rice pudding)

Phirni/Firni is a rice pudding originated during the Mugal Empire in India, popular in many countries too as UK, Pakistan, Thailand, Bangladesh Iran etc; never goes out of… perfect royal dessert for cool party or professional gathering… it is loved by all as it is soul satisfying. Traditionally it is served chilled in earthen bowl/ clay pot, which is called sakore; cooking this is  not a tedious task and the appearance is so inviting…

Ingredients:

  • Rice: 50 gm (basmati)
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom: 3-4 no.
  • Almond: 15-17 no.
  • Saffron: 1 pinch
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Clean and wash rice. Soak the rice for minimum 1 hour, Keep aside.
  2. After an hour; dry on kitchen towel for 20-30 minutes, grind coarsely, and keep aside. (You may prepare in advance and store for2-3 days at normal temperature or in the refrigerator for a week.
  3. Slice almond, peel off and grind green cardamom, keep aside.

Method:

  1. Boil the milk till becomes half; add grounded powder into the milk. Stir it continuously, add saffron and dry fruits.
  2. Continue to cook 10-15 minutes on lower flame, keep stirring at interval, when rice is done and become soft, add sugar, green cardamom powder, and keep stirring.
  3. Note: if you are going to use condensed milk, need not to add sugar.
  4. Add condensed milk and boil it, stir it continuously. Put off the flame.
  5. Transfer this into small earthen pot/small bowl; decorate it with sliced dry fruit and saffron.
  6. Transfer it to serving bowl, allow it to cool to room temperature, transfer it to refrigerator.
  7. Keep in refrigerator for an hour or two, serve it chilled.
Phirni/Firni (Classic Rice pudding)
Ingredients
add grounded powder
add saffron
add saffron
add dry fruits
keep stirring at interval
rice is done
add sugar
Add condensed milk
add green cardamom powder
add green cardamom powder
Put off the flame
Phirni/Firni (Classic Rice pudding)

24
Jan 20

Dal Gost (Mutton with Lentil curry)

‘Dal Gost (Mutton with Lentil curry)’ is delicious, authentic and flavorful Pakistani recipe; this has beautiful aroma and fantastic in taste as it is cooked adopting slow cooking method and takes long time to tenderize. I prepared with Tuhar dal you may use Chana dal or Masoor dal also for the recipe.

Ingredients:

  • Tovar dal/ Tuhar dal/Arhar dal (Pigeon pea lentil): 100 gm
  • Mutton: 400 gm (preferably shank pieces)
  • Onion: 2 no. (Medium size)
  • Tomato: 2 no. (Medium)
  • Garlic cloves: 6-8 no.
  • Bay leaves: 2 no.
  • Cumin: 1 teaspoon
  • Black cardamom: 1 no.
  • Green cardamom: 2-3 no.
  • Cloves: 4 no.
  • Cinnamon; 2” piece
  • Star anise: 1 no.
  • Cumin seed: ½ teaspoon
  • Mustard oil: 4-5 table spoon
  • Garlic leaves: (optional)
  • Coriander leaves: 20 gm.
  • Turmeric powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon

 For dry masala:

  • Chili: 3-4 no.
  • Coriander: 1 tablespoon
  • Cumin: 1 teaspoon
  • Black pepper: 10-12 no.

For wet masala:

  • Ginger: 3” piece
  • Garlic cloves: 6-8 no.
  • Green chili:  (optional)

For Seasoning:

  • Ghee (clarified butter): 2 tablespoon
  • Cumin seed: ½ teaspoon
  • Dry red chili: 2 no.
  • Kasuri Methy: 1 tablespoon
  • Curry leaves: 1 twig

Preparation:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame. When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, put off the flame; ‘Dal’ is ready, keep aside.
  2. Prepare dry masala powder by dry roast each ingredient separately and grind, keep aside.
  3. Prepare wet masala paste by ground ingredients with help of water, keep aside.
  4. Clean and wash mutton, keep aside.
  5. Clean garlic pods, keep aside.
  6. Chop onions into fine slices and tomatoes into small pieces, keep aside.
  7. Deep fry one onion slices into ghee until it gets golden brown in color, keep aside to garnish the ‘Dal Gost’

Method:

  1. Put oil in the cooker. Heat the oil till smoke starts; Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin, fry till garlic become light brown.
  2. Add onion; fry on high flame till onion gets translucent, add mutton, continue to fry on medium low flame till mutton color change (about 6-8 minutes).
  3. Add wet masala paste, salt, turmeric powder and dry masala powder; continue to fry on lower flame with lid on until liquid dried up (stir fry in between to avoid sticking in bottom) it about 3-5 minutes.
  4. Add about one liter of water; continue to cook on high flame until it starts to boil, reduce the flame continue to cook on lower flame for about 2- 2 ½ hours or until mutton is done (this method is called slow cooking).
  5. Add chopped tomatoes stir fry on medium flame till tomatoes gets messy appearance; add Garam masala powder, cooked dal and water for your desire consistency.
  6. Boil and add chopped coriander leaves.
  7. Note: if you do not have time, you may cook in pressure cooker, it will take about 20 minutes to tenderize mutton (use less water)

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; put off the flame, add curry leaves and Kasuri Methy. Transfer into prepared dal gost; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice.
  3. Note: Don’t forget to decorate with deep fried onion slices. Serve hot.
Dal Gost (Mutton with Lentil curry)
Ingredients
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Add onion
add mutton
fry on medium low flame
Cooking dal
Add wet masala paste
Add salt, turmeric powder and dry masala powder
continue to fry on lower flame
Add about one liter of water
continue to cook on high flame until it starts to boil
reduce the flame
Add chopped tomatoes
stir fry on medium flame till tomatoes gets messy appearance
add Garam masala powder, cooked dal
add chopped coriander leaves
add Garam masala powder
add curry leaves and Kasuri Methy
Seasoning
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)