27
Apr 20

Gajar-Matar (Carrot and Peas masala)

  • Servings: 2.
  • Preparation time: 10 minutes.
  • Cooking time: 15 minutes.
  • Total time: 25 minutes.

“Gajar-Matar (Carrot and Peas masala)” is an exotic Punjabi delicacy served with tawa Roti, paratha or with any meal. I often prepare this recipe as weeknight dinner in the winter; because red carrot, which is easily available in winter, is softer and sweeter in taste and the fresh winter pea’s taste is unbeatable, but can be prepared with frozen peas too.

Health point of view it is full of protein and fiber; peas counted in a super food, a good source of iron, vitamin k, manganese and many more…

Ingredients:

  • Carrot: 250 gm
  • Peas (fresh/ frozen): 100 gm
  • Onion: 1 no. (Small)
  • Tomato: 1 no. (Medium)
  • Ginger: 2” pieces
  • Salt: 1 teaspoon
  • Turmeric powder: ¼ teaspoon
  • Chili powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ¼ teaspoon
  • Cumin: ¼ teaspoon
  • Fenugreek seeds: 8-10 no.
  • Clove: 2 no.
  • Green cardamom: 1 no.
  • Lemon: ½ no.
  • Fresh coriander leaves: 20 gm.

Preparation:

  1. Peel off and chop carrot, onion, tomatoes into cubes, keep aside.
  2. Chop ginger into fine pieces, keep aside.

Method:

  1. Take wok/pan, put oil and heat on medium flame, when it smokes add cumin seeds, clove, Fenugreek seeds and cardamom. Sputter for few seconds add ginger and onion, fry on medium flame till it gets translucent in color; add chopped tomatoes, stir fry for couple of minutes it gets messy appearance.
  2. Add carrot, after frying couple of minutes on medium flame it gets soft; add salt, turmeric, coriander and chili powder continue to stir fry for a minute.
  3. Add peas, stir properly to mix everything well; Cook on lower flame with lid on until done (5-6 minutes, stir occasionally). Put off the flame.
  4. Add Garam masala powder and lemon juice. “Gajar Matar ki sabji (Carrot and Peas masala)”is ready. Take out into serving bowl and decorate with green coriander leaves.
  5. Serve with any meal with rice or chapatti.
Gajar-Matar (Carrot and Peas masala)
Gajar-Matar (Carrot and Peas masala)
Ingredients
chopped Ingredients
add cumin seeds, clove, Fenugreek seeds and cardamom
add ginger and onion
add chopped tomatoes
Add carrot
frying couple of minutes on medium flame
add salt, turmeric, coriander and chili powder
Add peas
Cook on lower flame with lid on until done
Add Garam masala powder
Add Garam masala powder and lemon juice
Gajar Matar ki sabji (Carrot and Peas masala)”is ready
Gajar-Matar (Carrot and Peas masala)
Gajar-Matar (Carrot and Peas masala)
Gajar-Matar (Carrot and Peas masala)

27
Apr 20

Coconut cake

  • Preparation time: 20 minutes.
  • Cooking time: 40 minutes.
  • Total time: 60 minutes.

Shops and bakery in Tokyo increasing the number of hand sanitizer dispenser, fresh cleaning cloths or disposable towels to fight against Covid-19, in addition we practice social distancing to help stop the spread of covid-19.

To reduce the visit of shop instead of purchasing from market, we decided to prepare Birth-day cake in home. I prepared this coconut cake on the occasion…While staying in Tokyo, I have only fish griller here, so I prepared small cake in the cooker using separator as a baking pan, and it came out perfect… it is eggless cake, used milk powder instead…

Ingredients:

  • Maida: 1 cup
  • Milk powder: ½ cup
  • Baking powder: ½ teaspoon
  • Salt: 1 pinch
  • Coconut powder: 1 cup
  • Edible color: 1 drop
  • Sugar: ½ cup
  • Ghee: 1 tablespoon
  • Milk: ½ cup (lukewarm)
  • Vanilla essence: ½ teaspoon

Preparation:

  1. Color the ½ cup of coconut powder, keep aside.
  2. Sieve Maida, baking soda and salt together (sieve 3-4 times). Keep aside.
  3. Take the separator (baking tray), put half teaspoon of ghee, and apply ghee all around the container; sprinkle one teaspoon of Maida over it. Discard extra Maida. Spread 1 tablespoon coconut powder on the bottom Keep aside.
  4. Take a big mixing bowl, put luck warm milk; add ghee, blend with blender or by spoon until milk and ghee blend properly (3-4 minutes). Add 1 cup of coconut powder, sugar and milk powder; continue blending (About 4-5 minutes).
  5. Add sieved mixture of Maida, baking powder and salt; mix well, if needed add little amount of milk.
  6. Add essence and make a smooth batter.

Method:

  1. You can make bigger cake by doubling the quantity of ingredients if you have OTG; in this case choose the size of baking tray such that when batter is put into it, it gets half filled only, as after baking its volume gets nearly doubled.
  2. Pour the batter into prepared baking tray; spread colored coconut powder over the batter.
  3. Now bake it into preheated pressure cooker or OTG (160 degree centigrade) for about 35-40 minutes.
  4. Bake until toothpick inserted near the centre of the cake comes out clean. If it sticks, bake further few minutes. Let it cool; cut the cake into pieces after cooling.
  5. Yum-yum-yummy cake is ready to be served.
  6. Note:
  7. While using Pressure cooker, put ½ kg salt in the bottom, put separator on salt. Close the cooker without weight and gasket. Cook on lower flame(30-40 minutes).
Coconut cake
Ingredients
prepared baking tray
luck warm milk; add ghee
until milk and ghee blend properly
Add 1 cup of coconut powder, sugar and milk powder
Add 1 cup of coconut powder, sugar and milk powder
Add 1 cup of coconut powder, sugar and milk powder
Add sieved mixture of Maida
Add essence
smooth batter
Pour the batter into prepared baking tray
spread colored coconut powder
bake it into preheated pressure cooker
Let it cool
Coconut cake
Coconut cake
Coconut cake
Coconut cake
Coconut cake
Coconut cake

27
Apr 20

Chana (Chick pea)-Mung (Green Gram) Dal

  • Servings: 3
  • Preparation time: 5 minutes.
  • Cooking time: 6-7 minutes.
  • seasoning time: 5 minutes.
  • Total time: 17 minutes.

‘Chana (Chick pea)-Mung (Green Gram) Dal’ is tastiest version to serve with Bhafla-Baati; very popular in Rajasthan and adjacent states; the preparation packed with bags of flavor with onion, tomato, garlic, ginger and spices. You can prepare as a meal too with Bhafla-Baati …goes very well…

Ingredients:

  • Mung dal (Split Mung beans): 100 gm
  • Bengal gram dal: 50 gm
  • Turmeric powder: 1 teaspoon
  • Cumin: half teaspoon
  • Chili powder: ½ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Bay leaf: 1 no.
  • Ginger: 2 inch piece
  • Garlic: 3 clove
  • Black pepper: 8-10 no.
  • Cinnamon: 1” stick
  • Salt: 1 teaspoon (as per taste).
  • Onion: 1 no. (Small)
  • Tomato: 2 no. (Small)
  • Coriander leaves: for seasoning
  • Ghee: 2 table spoon
  • Water: 200 ml

Preparation:

  1. Grate ginger, keep aside.
  2. Chop onion, garlic and tomato into small pieces. Keep aside.

Method:

  1. Boil Dal with salt, turmeric powder, bay leaf, black pepper, cinnamon and ginger in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for one more minutes; allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take fry pan, put ghee in it; add cumin, sputter for few seconds, add chopped garlic, stir fry for few seconds, add onion and continue to fry till onion gets translucent, add chopped tomatoes. Fry for 3-4 minutes till gets messy appearance.
  2. Add chili powder, coriander leaves, fry few seconds and add boiled dal and water (if needed) to bring the desire consistency.
  3. When dal is just boiling, put off the flame; add Garam masala powder, transfer into serving bowl.
  4. Decorate with chopped coriander leaves. Serve hot.
Chana (Chick pea)-Mung (Green Gram) Dal
Ingredients
Boil Dal
Boiled Dal
add cumin
add chopped garlic
add onion
add chopped tomatoes
Add chili powder
add boiled dal
add Garam masala powder
add chopped coriander leaves
add chopped coriander leaves
Chana (Chick pea)-Mung (Green Gram) Dal
Chana (Chick pea)-Mung (Green Gram) Dal

27
Apr 20

Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup

  • Servings: 6
  • Preparation time: 10 minutes.
  • Frying time: 8-10 minutes.
  • Cooking time: 5 minutes.
  • Blending time: 2 minutes
  • Seasoning time: 2 minutes
  • Total time: 30 minutes.

Host your kitty party or get together; it is best option when you plan special meal; soup is unquestionable for every event or party. Add this stunning orange color soup in the menu. Your event turns more attractive with this creamy, luscious and comforting soup.

You can prepare this for your children and serve with hotdog- bread or bun- bread as breakfast or light meal; simple and nutritious…

Ingredients:

  • Carrot: 100 gm.
  • Tomato: 300 gm.
  • Split Mung dal: 50 gm.
  • Onion: 1 no. (Small size)
  • Garlic shoot: 2-3 no. (if available)
  • Ginger: 2” piece
  • Garlic: 2-3 flakes
  • Bay leaf: 1 no.
  • Clove: 2 no.
  • Water: 4 cups
  • Salt: ½  teaspoon
  • Black rock salt (Kala namak): ½ teaspoon
  • Black pepper powder: ½ teaspoon
  • Butter: 2 tablespoon (as per taste)
  • Ghee: 1 teaspoon
  • Cumin: 1 teaspoon

Preparation:

  1. Roughly chop carrot and tomatoes keep aside.
  2. Peel off and slice onion, garlic shoot, garlic and ginger. Keep aside.

Method:

  1. Take a pressure cooker; put butter, clove and bay leaf, sputter for few seconds. Add ginger, garlic, garlic shoot and onion, stir fry for couple of minutes on medium flame; add carrot continue to fry for couple of minutes. Add tomato, split Mung dal and salt; continue to fry until tomatoes get messy appearance, add water.
  2. Place cooker on maximum heat, bring it to full cooking pressure; put off the flame, let it cool, remove bay leaf and make puree in a blender, pass this through soup sieve. Discard the residue. Add desire quantity of water if needed. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan; add cumin, sputter for few seconds, pour onto soup; now it is ready to be served. Serve hot, You can add extra butter too.
Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup
Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup
Ingredients
Ingredients
put butter, clove and bay leaf
Add ginger, garlic, garlic shoot
Add ginger, garlic, garlic shoot and onion
add carrot
Add tomato
Add tomato, split Mung dal
add water.
make puree in a blender
make puree in a blender
pass this through soup sieve
add kala namak
add asafoetida
Pour seasoning onto soup
Pour seasoning onto soup
add fresh ground black pepper
adding extra butter
Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup
Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup
Carrot (Gajar) Tomato (Tamatar) and Mung (Green bean) Dal Soup

27
Apr 20

Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)

  • Servings: 3
  • soaking time: 4-6 hours.
  • resting time: 1-2 hours
  • Preparation time: 5 minutes.
  • Cooking time: 3-4 minutes each chila.
  • Total time: 9-10 minutes.

It is gloomy lock down Covid-19; facing a harsh & infectious climate, as we don’t have better option other than accept it; here is an idea to cook one of the popular breakfast dish from north India to south India.

“Chawal Chana dal Chila/cheela (Rice and split Bengal gram Crape or Dosa)”; for this recipe it is needed to grind the soaked Rice and split Bengal gram/lentil.

In Japan, mixer grinder is not like India. It takes much more time than Indian grinder.

My husband helped me to do the same; as nowadays all people are working from home, husbands take a lot more interest in regular house hold work; the spicy instant crape is so delicious and perfect for this hard time…

Ingredients:

  • Chana dal (split Bengal gram): 100 gm.
  • Boiled rice/par boiled rice: 200 gm.
  • Salt: 1 teaspoon
  • Chili powder: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Sesame seed: 1 tablespoon
  • Green chili: 2-3 no. (As per taste)
  • Onion: 1 no. (Medium size)
  • Coriander leaves: 50 gm.
  • Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

  1.  Soak rice and chana dal with double quantity of water for 4-6 hours hrs or overnight. Grind the rice and dal mixture along with equal amount of water to a very smooth batter in a ‘mixer grinder or Dosa grinder’. Add salt, chili powder and turmeric powder; mix well. Keep aside for minimum2-3 hours before use.
  2. Chop onion, green chili, and coriander leaves into very fine; put into batter, mix well.

Method:

  1. Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the Dosa tawa.
  2. Take a traditional Dosa tawa/non stick Dosa pan; apply few drops of oil on it. Pour ladleful of batter on the center of the tawa and spread quickly in circular motion.
  3. Let it cook from one side, spread ½ teaspoon of butter/ghee on the side and top. Wait for few minutes, the edges gets light brown in color and also get lifted from the edge, flip it and cook both sides.
  4. Transfer into serving plate ‘Chawal Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)’is ready to serve along with chutney.
  5. Yummy-
Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)
Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)
Ingredients
Soak rice and chana dal
Grind the rice and dal mixture
smooth batter
smooth batter
chopped Ingredients
Chop onion, green chili, and coriander leaves
prepared batter
Pour ladleful of batter
quickly in circular motion
spread ½ teaspoon of butter/ghee
flip it and cook both sides
Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)
Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)
Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)
Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)
Chawal-Chana dal Chila (Rice and split Bengal gram/lentil Crape or Dosa)