02
Apr 20

Sevei Upma

 ‘Sevei Upma’ one of the evening snacks option, popular in many parts of India and prepared in many ways; here I prepared that is mildly spiced, mouth watering. I used cashew-nuts and peanuts to enhance the flavor; it brings richness, increase the nutritional value of the recipe. You may add seasonal vegetables.  Enjoy and serve with coffee…

Ingredients:

  • Sevei (vermicelli): 1 cup
  • Olive oil/Cooking oil: 3 tablespoon
  • Red chili: 1no.
  • Green chili: 1no.
  • Salt: 1 teaspoon (as per taste)
  • Onion: 1 no. (Medium)
  • Mustard seed: ½ teaspoon
  • Lemon: ½ no.
  • Water: 2 cups
  • Coriander leaves: 10 gm.
  • Peanuts:  10-12no.
  • Cashew nuts: 8-10 no.

Preparation:

  1.  Chop onion and coriander leaves, keep aside.
  2. Chop red chili, keep aside.
  3. Slit green chili, keep aside.

Method:

  1. Take a fry pan, put 1 tablespoon of oil; shallow fry sevei till golden brown in color, keep aside.
  2. In a same pan, put oil, when oil starts to smoke add mustard seed and red chili, sputter for few seconds add green chili and onion, stir fry till onion gets translucent(about couple of minutes).
  3. Add 2cups of water, when water begins to boil, add fried sevei; cook for about 5-6 minutes on medium flame till it is soft.
  4. Season with salt, lemon juice and coriander leaves, serve hot. Garnish with fried peanut and cashewnut.
Sevei Upma
Ingredients
Chopped ingredients
shallow fry sevei
shallow fry sevei till golden brown
add mustard seed and red chili
add green chili and onion
stir fry till onion gets translucent
Add 2cups of water
add fried sevei
cook for about 5-6 minutes on medium flame till it is soft.
Season with salt, lemon juice and coriander leaves
Season with salt, lemon juice and coriander leaves
Season with salt, lemon juice and coriander leaves
Sevei Upma
Sevei Upma
Sevei Upma
Sevei Upma

02
Apr 20

Chicken with Biryani Masala

Believe it or not but there is love in the air, yes February is around the corner; you may cook this recipe for your love one on the occasion of valentine day’s meal. This is semi-dry dish, delicious, spicy, flavorful made with chicken. Do try this and let me know how you liked… be happy…

Ingredients:

  • Chicken (boneless): 600gm
  • Curd: 50 gm.
  • Onion: 100gm
  • Tomato: 2 (medium)
  • Ginger: 2” piece
  • Cumin: 1teaspoon
  • Bay leaf: 2 no.
  • Garlic: 4-6 flake
  • Green chili: 4-6 no. (As per taste)
  • Clove: 4 no.
  • Cinnamon: 2” stick
  • Green cardamom: 1 no.
  • Black cardamom: 1no.
  • Black pepper powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Salt: 1 tablespoon (as per taste)
  • Chili flex: 1 teaspoon
  • Biryani masala powder: 1 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Oil: 3 tablespoon
  • Mint leaves: 2-3 twig

Preparation:

  1. Clean and wash chicken.
  2. Prepare wet masala with ginger, garlic along with 2 no. of green chilies, keep aside.
  3. Marinate chicken with curd, wet masala, coriander powder, chili flex, black pepper powder, cumin powder, Garam masala powder, Turmeric powder, Biryani masala powder and salt for minimum about half an hour.  
  4. Slit 2 no. of chilies, keep aside.
  5. Chop onion and tomato longitudinally.
  6. Deep fry half of the onion till it gets brown and crisp, keep aside.

Method:

  1. Heat oil in a wok (kadahi); Put cumin seed, clove, bay leaf, cardamom and cinnamon in it. Sputter it for few seconds; add onion and sauté till translucent, add chopped tomatoes and continue to sauté for 3-5 minutes.
  2. Add marinated chicken; stir fry on medium flame for 4-5 minutes; reduce to low heat, add slitted green chili and deep-fried onion; continue to cook with lid on.
  3. Cook till oil separates from masala and chicken is done; garnish with coriander leaves and fried onion.
  4. Serve with any type of rice, chapatti(bread)…
Chicken with Biryani Masala
Chicken with Biryani Masala
Ingredients
Marinated ingredients
Marinated chicken
Put cumin seed, clove, bay leaf, cardamom and cinnamon
add onion
add chopped tomatoes
continue to sauté
Add marinated chicken
stir fry on medium flame
add slitted green chili
Cook till oil separates from masala
chicken is done
Chicken with Biryani Masala
Chicken with Biryani Masala
Chicken with Biryani Masala

30
Mar 20

Arabi Took/Taro Root Dry (Colocasia Dry)

‘Took’ is a favorite and classic Sindhi recipe; double fried and smashed; loved by kids to elders. Generally it is served as starter, tea-time snacks or side dish along with any meal like steamed rice and dal/kadhi.

This vegetable(Arabi/Taro root) has neutral taste and slimy-texture. It is high in fiber and low in calories; contains vitamin ‘C’ & ‘B’. It has more potassium than potatoes.

Ingredients:

  • Arabi: 200 gm
  • Salt: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Mustard Oil/cooking oil of your choice: for deep frying
  • Chili flex: ½ teaspoon
  • Coriander powder: ¼ teaspoon
  • Chat masala: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon

Preparation:

  1. Prepare spice mix to mix all powder masala, keep aside.
  2. Peel off arabi, keeps aside.

Method:

  1. Deep fry arabi on medium flame until gets golden in color (about 5-6 minutes). Take it out from oil, when it is warm; by using frying spatula or bowl slightly press the fried arabi.
  2. Refry them until golden brown in color and crispy coating all around (about 3-4 minutes); dry out on the kitchen towel.
  3. Sprinkle prepared spice mix over the fried ararbi; mix well so that spices coat all around, now ‘Arabi Took/Taro Root Dry (Colocasia Dry)’ is ready to be served.
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Ingredients
peeled Taro root
Deep fry arabi on medium flame
slightly press the fried arabi
slightly press the fried arabi
Refry them until golden brown
Refry them until golden brown
dry out on the kitchen towel.
Sprinkle prepared spice mix
Sprinkle prepared spice mix
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)
Arabi Took/Taro Root Dry (Colocasia Dry)

30
Mar 20

Chana dal with Paneer (Split Bengal gram with fresh cheese)

The most awaited day of the week arrived, as always we had planned to have get-together with my extended family on lunch. I was sipping my morning tea and turned over the pages of magazine I read somewhere that the latest version of oxford dictionary included the two Indian words chana and chana dal. At that very moment I planned to prepare the recipe of ‘Chana dal with paneer’.

It is very interesting recipe; you can make easily in no time, above all it is the power house of protein.

Ingredients:

  • Chana dal: 200gm
  • Paneer: 250-300 gm.
  • Turmeric powder: ½ teaspoon
  • Cumin: half teaspoon
  • Cinnamon: 2” stick
  •  Black cardamom: 2 no.
  • Green cardamom: 1 no.
  • Clove: 3-4 no.
  • Black pepper: 10-12 no.
  • Dry red chilly: 2- 3 no.
  • Bay leaf: 2 no.
  • Ginger: 2 inch piece
  • Garam masala powder: half teaspoon
  • Garlic: 2-3 cloves
  • Salt: 2 teaspoon (as per taste).
  • Onion: 1 no. (Small)
  • Tomato: 2-3 no. (Small)
  • Ghee: 3 tablespoon
  • Water: 500 ml

Seasoning:

  1. Ghee:  1 tablespoon
  2. Cumin: ½ teaspoon
  3. Chili powder: 1 teaspoon

Preparation:

  1. Soak dal for 2 hours, keep aside.
  2.  Finely chop onion, tomato, ginger and garlic, keep aside.
  3. Cut paneer into cubes and fry, keep aside.

Method:

  1. Put ghee in pressure cooker; add chili, whole Garam masala and bay leaf fry for few seconds, add chopped ginger, garlic and onion, fry till light brown in color (3-4 minutes).
  2. Add chopped tomatoes; keep frying till ghee separates from side, add soaked dal, turmeric powder and salt.
  3. Fry for about 3-4 minutes, pour water; close the lid, place cooker on maximum heat, bring to full cooking pressure, reduce to low flame and cook for 7-8 minutes. Put off the flame.
  4. Allow cooker to cool and open; add fried paneer and cup of water (if required) put on the flame, when dal is just boiling, put off the flame.
  5. Add Garam masala powder, transfer into serving bowl; add tadaka (seasoning) before serving.

Tadaka (seasoning):

  1. Take fry pan, put ghee; add cumin, when it crackle put off the flame.
  2. Add chili powder and pour over the dal, and cover the lid.
  3. Serve with any meal…
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Ingredients
chopped ingredients
add chili, whole Garam masala and bay leaf
add chopped ginger, garlic and onion
Add chopped tomatoes
add soaked dal
pour water
add turmeric powder and salt.
Allow cooker to cool
fry paneer
add fried paneer
add fried paneer and cup of water
Chana dal with Paneer (Split Bengal gram with fresh cheese)
Chana dal with Paneer (Split Bengal gram with fresh cheese)

30
Mar 20

Chawal Makhana kheer (Rice Fox nut pudding)

Born and brought up in Bihar; where makhana being local produce is readily available at low price.  My mother and grandmother used to add it in our daily meal, as munching snacks, curry, masala, desserts and in many more recipes…

‘Chawal Makhane ki kheer (Rice Fox nut pudding)’ is one of the foods of Bihar’s culture and tradition. It is a perfect dessert for get-together or kitty party.

Ingredients:

  • Rice: 30 gm (basmati)
  • Makhana (Fox nut): 50 gm.
  • Milk: 1 liter
  • Sugar: 50 gm
  • Ghee (clarified butter): 2 tablespoon
  • Green cardamom powder: 1 teaspoon
  • Almond: 12-15 no. (Sliced)
  • Cashew nut: 50 gm
  • Dry grapes: 20-50 gm.
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Roast makhana with 1 tablespoon ghee, keep aside.
  2. Clean and wash rice. Keep aside in a sieve to drain extra water.
  3. Take a fry pan put a teaspoon of ghee; fry dry fruits take out and keep aside.
  4. After taking out fried dry fruit, add some ghee if required and put rice to fry on lower heat till it starts to crackle, put off the flame. Keep aside.

Method:

  1. Boil the milk in a heavy bottom pan; put rice into the milk. Stir it; continue to cook 25-35 minutes on low/medium flame. Stir it every 5 minutes.
  2. When rice is done add fried makhana; it becomes soft and milk gets thicker.
  3. Add sugar; continue to cook for further 3-4 minutes and put off the flame. Decorate with fried Almond, cashew nut and dry grapes (raisin) along with cardamom powder. Now ‘Rice Fox nut pudding (Chawal Makhane ki kheer)’ is ready.
  4. Serve warm or cold as you wish.
Chawal Makhana kheer (Rice Fox nut pudding)
Chawal Makhana kheer (Rice Fox nut pudding)
Ingredients
Roast makhana
put rice to fry on lower heat
put rice to fry on lower heat
put rice into the milk
add fried makhana
milk gets thicker
Decorate with fried Almond, cashew nut and dry grapes (raisin)
add cardamom powder
Rice Fox nut pudding (Chawal Makhane ki kheer)’ is ready.
Rice Fox nut pudding (Chawal Makhane ki kheer)’