24
Jun 17

 Savorite sevai

Ramadan month is at fag end and Eid is coming closer, the crescent moon (Eid ka chand) will signal the end of Ramadan, The joy of sharing ‘sweet sevai’ during the festival has no bounds, when the men will return from eidgah; there will be a lot hugging ‘Eid Mubarak’

Eid Mubarak in advance…

Here are three sevai recipes, I have already linked …

  1. Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)
  2. Khoa seviyan and
  3. Savorite sevai
Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)

Milky seviyan/seviyan kheer/seviyan payasam (Sheer khurma)

Khoa seviyan

Khoa seviyan

Savorite sevai

Savorite sevai

Ingredients:

  • Savorite/vermicelli: 100gm.
  • Sugar: 50 gm.
  • Ghee: 50 gm.
  • Water: 100gm.
  • Green cardamom: 6-7 no.
  • Almond: 8-10 no.
  • Raisins: 20gm.

Preparation:

  1. Peel off green cardamom, grind to make powder, keep aside.

Method:

  1. Heat ghee in a fry pan; add vermicelli, evenly stir and roast into the ghee on medium low flame, add water and sugar and stir it. Close the lid and cook on low flame until it is done. Put off the flame.
  2. Open the lid; add green cardamom powder and garnish with dry fruits. Savorite sevai is ready to serve on the occasion of Eid Milap.
Savorite sevai

Savorite sevai

Ingredients

Ingredients

add vermicelli

add vermicelli

roast into the ghee

roast into the ghee

add water

add water

add water and sugar

add water and sugar

add green cardamom

add green cardamom

garnish with dry fruits

garnish with dry fruits

Savorite sevai

Savorite sevai


23
Jun 17

Pineapple raita

According to NDTV raita gives unexpected twist to the main course. Freshness of curd infused with pineapple with a teaspoon of sugar balance the flavor.

The recipe is slightly elaborate to peel off pine apple, but I feel it is fun to me…but you can use tinned pineapple too…

Ingredients:

  • Pineapple (peeled): 100 gm
  • Curd (Yogurt): 200-250 gm
  • Black pepper powder: 1teaspoon
  • Black rock salt (kala namak): ½ teaspoon
  • Roasted cumin powder: ½ teaspoon
  • Salt: ¼ teaspoon
  • Sugar: 1 teaspoon
  • Mint leaves: 5-6 leaves

Preparation:

  1. Peel pineapple and chop into small pieces, keep aside.
  2. Chop mint leaves roughly.

Method:

  1. Blend the curd and transfer into mixing bowl; add all ingredients into it, mix them well and put into serving bowl.
  2. Now Pine apple raita is ready, you can serve this as side dish.
Pine apple raita

Pine apple raita

Ingredients

Ingredients

chop into small pieces

chop into small pieces

Pine apple raita

Pine apple raita

Pine apple raita

Pine apple raita


22
Jun 17

Chana dal pulao

Pulao is rice based food; having crossed many generations, it has numerous version across the world. The ‘Chana dal pulao’ is one of them which is easy to make and has unique flavor with great nutritious value.

I made this with long grain double deer basmati rice, and the right blend of whole Garam masala and chana dal to complete the nutrition of protein in diet. Do must try this simple recipe…

Ingredients:

  • Basmati rice: 250 gm
  • Split Bengal gram: 120 gm
  • Onion: 80-100 gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Water: 700ml
  • Garam masala: (Clove: 3 no, Black pepper: 10-12 no, Star anise: 1 no, Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Butter: 3-4 tablespoon

Preparation:

  1. Soak split Bengal gram in water for couple of hour, keep aside.
  2. Clean and wash rice. Keep aside in a sieve.
  3. Chop onion longitudinally. Keep aside.
  4. Grate ginger, keep aside.

Method:

  1. Heat butter in a cooker; add Garam masala, allow sputtering it for few seconds.
  2. Add chopped onion and grated ginger; fry it on high flame till it gets light brown in color, add soaked dal
  3. Stir fry for a minute, add washed rice and fry for 3-5 minutes.
  4. The moment some of rice begins to change color; add hot water, salt and sugar.
  5. Place cooker on high flame and bring to full cooking pressure, put off the flame.
  6. Allow cooker to cool. Keep aside.
  7. After cooling the cooker, stir lightly the pulao with the help of fork.
  8.  Serve pulao in rice plate and decorate with fried onion, mouth watering pulao is ready to serve with curd/raita and salad.
Chana dal pulao

Chana dal pulao

Ingredients

Ingredients

add Garam masala

add Garam masala

add Garam masala

add Garam masala

Add chopped onion

Add chopped onion

fry it on high flame till it gets light brown

fry it on high flame till it gets light brown

add soaked dal

add soaked dal

add soaked dal

add soaked dal

add washed rice

add washed rice

add washed rice

add washed rice

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

Place cooker on high flame

Place cooker on high flame

Allow cooker to cool

Allow cooker to cool

Chana dal pulao

Chana dal pulao


21
Jun 17

Pudina (mint) paratha

Mint leaves are great remedy to relieve the pain caused during menstrual cramps. It is anti inflammatory; and possess antibacterial properties, that is fight against tooth decay and bad breath. It is easily available, good to fight summer.

Make mint pachari/raita, chutney and of course delicious, healthy & nutritious mint paratha in your holiday brunch. Here I used mint stem broth/stock to prepare the dough for paratha.

Ingredients:

For paratha:

  • Aatta (wheat flour): 2 cup
  • Mint leaves: 100 gm
  • Ghee (clarified butter): 2 teaspoon (for moin that is put it into dough itself)
  • Ajwain: half teaspoon
  • Salt: half teaspoon
  • Ghee: 100 gm (to be used during roasting paratha).

 

For layering:

  • Ghee (clarified butter): 1 tablespoon
  • Dry mint powder: 1 tablespoon (Note: dry roast/microwave mint leaf for mint powder (if you don’t have readymade mint powder).)
  • Chat masala:  1 tablespoon

Preparation:

  1. Separate the mint leaves and stem; chop mint leaves, keep aside.
  2. Boil the stem of mint, keep aside, to be used in making dough.
  3. Take a bowl put chat masala, mint powder and ghee, mix well to make paste, and keep aside.

For making dough:

  1. Take a wide vessel; put Aatta, ghee, Ajwain and salt. Mix well by rubbing between palms.
  2. Add mint water in small quantity and knead them, if required, put some more water till the dough becomes soft. (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 8-10 parts and make balls; there are three ways to fold /roll the paratha, you can choose any one.

No. 1

  1. Roll the ball in 5-6 inch diameter circle; place 1 teaspoon of prepared paste in the centre of the circle, Fold it and seal the edges by pleating.
  2. Now press this ball slightly with the help of palm, again roll this ball into the wheat flour.
  3. Roll this ball with the help of rolling pin gently, till the 6 inch diameter now circular shaped raw paratha is ready.

No. 2

  1. Roll the ball in 5-6 inch diameter circle; place ½  teaspoon of prepared paste in the centre of the circle fold one half as shown in the photo, apply prepared paste and fold once more to make triangle, roll this triangle into wheat flour and further roll it evenly into triangle paratha, Now triangular shaped raw paratha is ready.

No. 3

  1. Roll the ball in 5-6 inch diameter circle; place ½ teaspoon of prepared paste in the all around the circle hold 1/3” wide strips like pleated with the help of two fingers and thumb as photo.
  2. Again roll it in circular motion so that upper portion to be upper folds like Swiss roll as photo given. Roll this into wheat flour and further roll it evenly into layered paratha, now layered (lachchha) raw paratha is ready.

Roasting the paratha:

  1. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame; Place the rolled paratha on this, Cook for few seconds till it changes the color.
  2. Turn the other side and cook it by pressing gently by spatula; apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly.
  3. Serve directly to the plate. Serve with pine apple raita, red chili pickle and any vegetable curry.
  4. You can serve with curd and pickle, garnish with homemade butter before you serve.
Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Ingredients

Ingredients

Boil the stem of mint

Boil the stem of mint

put Aatta, ghee, Ajwain and salt

put Aatta, ghee, Ajwain and salt

 dough

dough

Cover and Keep aside

Cover and Keep aside

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

put chat masala, mint powder and ghee

place 1 teaspoon of prepared paste

place 1 teaspoon of prepared paste

Fold it and seal the edges

Fold it and seal the edges

Roll this ball with the help of rolling pin

Roll this ball with the help of rolling pin

, Cook for few seconds till it changes the color

, Cook for few seconds till it changes the color

pressing it lightly

pressing it lightly

Roll the ball in 5-6 inch diameter circle

Roll the ball in 5-6 inch diameter circle

place ½ teaspoon of prepared paste

place ½ teaspoon of prepared paste

fold one half

fold one half

apply prepared paste and fold once more

apply prepared paste and fold once more

apply prepared paste and fold once more

apply prepared paste and fold once more

roll it evenly into triangle paratha

roll it evenly into triangle paratha

Place the rolled paratha

Place the rolled paratha

, Cook for few seconds till it changes the color

, Cook for few seconds till it changes the color

apply some ghee

apply some ghee

pressing it lightly

pressing it lightly

Pudina (mint) paratha

Pudina (mint) 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

Pudina (mint) paratha

Pudina (mint) paratha

place ½ teaspoon of prepared paste in the all around the circle

place ½ teaspoon of prepared paste in the all around the circle

hold 1/3” wide strips like pleated

hold 1/3” wide strips like pleated

pleated with the help of two fingers and thumb

pleated with the help of two fingers and thumb

roll it in circular motion so that upper portion to be upper folds

roll it in circular motion so that upper portion to be upper folds

like Swiss roll

like Swiss roll

like Swiss roll

like Swiss roll

further roll it evenly into layered paratha

further roll it evenly into layered paratha

Place the rolled paratha

Place the rolled paratha

pressing it lightly

pressing it lightly

pressing it lightly

pressing it lightly

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha

Pudina (mint) paratha


20
Jun 17

Creamy tomato soup

Tomato soup is one of the comfort foods in Poland and United States.

Take this soup before dinner every day, the tomato soup is made with fresh tomato as primary ingredients and smooth in texture, butter is sure to enhance the taste of the soup. Enjoy the soup that slides down the throat like silk.

Ingredients:

  • Tomato: 350 gm
  • Sugar: 15 gm
  • Water: 400 ml
  • Salt: 1 teaspoon
  • Black pepper powder: 1 teaspoon
  • Red orange color: optional
  • Ginger: 2” piece
  • Fresh cream: 20-25 gm

Seasoning:

  1. Maida (refined flour): 15 gm.
  2. Ghee: 15 gm.

Preparation:

  1. Chop tomatoes into pieces, Keep aside.
  2. Peel off and chop ginger. Keep aside.

Method:

  1. Put chopped tomatoes, ginger, in pressure cooker along with water; place cooker on maximum heat, bring it to full cooking pressure, allow cooker to cool.
  2. After cooling; churn it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Add namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan; put ghee, add Maida and fry till golden brown color appears, add prepared tomato soup, stir continuously add salt, sugar, red orange color into the soup.
  2. Cook on the lower flame for couple of minutes; serve steaming hot after decorating with fresh cream.
Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Ingredients

Ingredients

Chop tomatoes into pieces

Chop tomatoes into pieces

boiled tomatoes and ginger

boiled tomatoes and ginger

cool it

cool it

After cooling; churn it in mixer grinder

After cooling; churn it in mixer grinder

;put ghee, add Maida

;put ghee, add Maida

put ghee, add Maida

put ghee, add Maida

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

fry till golden brown color appears

add prepared tomato soup

add prepared tomato
soup

add salt, sugar, red orange color

add salt, sugar, red orange color

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Add namak and fresh ground black pepper

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup

Creamy tomato soup