05
Dec 19

Kachari Masoor Dal (Red Lentil Fritters)

Perfect starter for any party or get-together, goes very well with tea/ coffee; I love anything fried and it is my one of the favorite as it is crisp crust and soft inside. I often use to pair this with murmure (puffed rice) for my afternoon breakfast.

The recipe reminds me a Street food vendor (Chatwala) at my hometown and tingle my taste buds.

Delicious! You will love it…

Ingredients:

  • Masoor Dal (Red Lentil): 100 gm
  • Salt: ½ teaspoon (as per your taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwain (caraway): ¼ teaspoon
  • Kuti Mirch( crushed chili): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 3-4 cloves
  • Green chili: 1 no.
  • Mustard oil: for frying

Preparation:

  1. Soak dal for 1 -2 hours, grind them roughly, with help of small quantity of water if required.
  2. Chop green chili, garlic and onion, keep aside.

Method:

  1. Take a mixing bowl, put dal paste chopped green chili, garlic, onion, turmeric powder and salt, mix properly. Now batter is ready.
  2. Take heavy bottom wok/fry pan, put oil in the fry pan, and let oil to smoke; drop small size batter in it. (Either directly using your fingers or spoon), If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil; deep fry all fritters (size of your choice), till golden brown. Remove from oil, repeat this till all batter is finished.
  4. Kachari Masoor Dal (Red Lentil Fritters) is ready. Serve hot.
Kachari Masoor Dal (Red Lentil Fritters)
Ingredients
grind them roughly
deep fry all fritters
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)

05
Dec 19

Dalia(Broken wheat)Halwa (Lapsi)

Lapsi (Dalia Halwa) is a Rajasthani authentic recipe; considered an auspicious preparation made on the festive and ceremonial occasion to offer the family God.

I prepared this recipe first time at one of my family friend Son’s wedding function, family members and guests appreciated the recipe. They said best Lapsi ever they had!

Cook delicious Lapsi with jeggery…

Ingredients:

  • Dalia (Broken wheat): 100 gm.
  • Jeggery: 100 gm.
  • Ghee: 75-100 gm.
  • Green cardamom: 5-6 no.
  • Dry coconut: 20 gm.
  • Raisin: 1 tablespoon
  • Almond: 20-25 no.
  • Water: 300 ml

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the Almond and dry coconut. Keep aside.
  3. Boil jeggery along with ½ cup of water, and make jeggery syrup, strain. Keep aside.

Method:

  1. Heat ghee in a heavy bottom pan and add Dalia; roast on medium flame till it gets golden brown in color.
  2. Add sliced almond continue to fry for couple of minutes on medium low flame; add sliced coconut continue to fry for few seconds, add water let it cook on medium low flame until it is done(about 10-15minutes) with cover on.
  3. Add jeggery syrup stir it, lower the flame continue to cook till the Halwa consistency come.
  4. Add cardamom powder; stir to mix well, add one tablespoon of ghee to finish off. Transfer it to serving bowl and Garnish with dry fruits or as per your choice.
  5. ‘Dalia Halwa (Lapsi)’ is ready to offer family Deity.
Dalia Halwa (Lapsi)
Ingredients
add Dalia
Boil jeggery along with ½ cup of water
Add sliced almond
add sliced coconut
add water
cook on medium low flame
Add jeggery syrup
continue to cook
Halwa consistency
Add cardamom powder
stir to mix well
add one tablespoon of ghee
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)
Dalia Halwa (Lapsi)

26
Nov 19

Spinach Corn Sandwich

A smile appeared on my face when my husband agreed to go to Hanamasa (shop) to fetch spinach for the sandwich, because I prefer to eat sandwich in breakfast on weekend.

Mostly I prepared the fillings in advance so that if we wake up late or have plane to go to visit some place, it is easy for me to prepare the breakfast and move out early…

The ‘Spinach Corn Sandwich’ is ideal for serving, when you host a tea party or get together with your friends. The party gets even more attractive with this stunning green and yellow colored sandwich which is pack of nutrients.  It is excellent to counter afternoon hunger too…

Ingredients:

  • Spinach: 200 gm.
  • Onion: ½ no. (Medium size)
  • Ginger: 1” piece
  • Garlic: 2 clove
  • Salt: ½ teaspoon
  • Sugar: 1 pinch(sugar keeps the bright green color of spinach intact)
  • Garam masala powder: ¼ teaspoon
  • Red chili powder: ½ teaspoon (optional)
  • Sandwich bread: 4-6 slice
  • Butter: 50 gm

Preparation:

  1. Boil / microwave the palak (spinach) with pinch of sugar for 3 minutes and make fine paste, keep aside.
  2. Boil /microwave corn, keep aside.
  3. Chop the onion, ginger and garlic into fine pieces, Keep aside.

Method:

  1. Take a non stick pan. Put 1 teaspoon butter in a pan, add chopped garlic; stir fry for few seconds, add onion and ginger. Fry for couple of minutes; add dry masala, salt and boiled corn along with spinach paste. Cook till consistency come, add a teaspoon butter and put off the flame.
  2. Corn Palak is ready to prepare the sandwich.
  3. Take 2 slices of bread, spread butter on both sides of breads; put stuffing and spread evenly. Cover the stuffing with another bread slice; now toast it in a toaster/griller. Toast till it become brown in color. Transfer and serve with chutney and soup for breakfast.
  4. Colorful and healthy…
Spinach Corn Sandwich
Ingredients
Boil / microwave the palak (spinach)
add chopped garlic
add onion
add dry masala, salt
add dry masala, salt and boiled corn
add dry masala, salt and boiled corn along with spinach paste
Cook till consistency come
add a teaspoon butter
put stuffing and spread evenly
Cover the stuffing with another bread slice
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich
Spinach Corn Sandwich

23
Nov 19

Kimbap (Korean dish) in Indian kitchen

Today I would like to share an easy vegetarian Korean recipe named ‘Kimbap/Gimbap’ which is made with pickled radish. The ingredients are gifted to me from one of my beautiful Korean friend; thank you so much once again my dear friend through this medium(Indian Cooking Manual). Basically Kimbap is a seaweed rice roll served as light lunch with kimchi.

It is very popular picnic food and takeout food in Korea; it is sold everywhere in from airport to market. It is liked by everyone from kids to elder. I also fall in love with this delicious Korean rice roll and wish to bring in my kitchen…

Ingredients:

  • Japanese cooked rice (Uruchi Mai/ Bap): 2 cups
  • Salt: ½ teaspoon
  • Sesame oil: 2-3 tablespoon
  • Dressing vinegar: 1 teaspoon (optional)
  • Dried seaweed sheet (Gim/Sushi Nori): 4 no.
  • Radish Pickle sticks: 1 pack
  • Bamboo roller mat/Sushi rolling mat: you may use aluminum foil

Preparation:

  1. Dry roast seaweed sheet on non-stick pan at lower flame till it gets crispy, keep aside.
  2. Take a mixing bowl; put rice, salt and sesame oil, mix well with help of spatula, now the mixture is ready to prepare the Kimbap.
  3. Take a chopping board and keep a bowl filled with water near to wet the hand to prevent the rice from sticking at the time of rolling.

Method to assemble:

  1. Place the bamboo mat on the chopping board, keeping non-shiny side up, spread seaweed sheet over the mat; It is important to wet your hands with water to prevent the rice from sticking to hand, take a handful of rice, place the rice on the seaweed sheet then spread evenly to cover the ¾ of the sea weed as in photo …
  2. Now arrange pickled radish over it as in photo.
  3. Then roll it with slightly pressing manner so that fillings stay inside; continue to roll at the end of the bamboo mat as in photo.
  4. Press with both hands so that it sets as a roll, keep aside. Repeat the same till all rolls are done as in photo.
  5. Apply sesame oil all over the roll and cut into 2” pieces or 7-8 pieces from one roll with sharp knife.
  6. ‘Kimbap (Korean dish) in Indian kitchen’ is ready to be served, if you want to store this for next day picnic; store in an airtight container in refrigerator and reheat or microwave before use.
  7. Note: Here I used Japanese sticky rice(Koshihikari rice), you may use parboiled rice instead of Japanese sticky rice.
Kimbap (Korean dish) in Indian kitchen
Ingredients
Ingredients
Dry roast seaweed sheet
put rice, salt and sesame oil
put rice, salt and sesame oil
spread seaweed sheet over the mat
place the rice on the seaweed sheet then spread evenly
arrange pickled radish
roll it with slightly pressing manner
fillings stay inside
continue to roll at the end
continue to roll at the end of the bamboo mat
Press with both hands
sets as a roll
Repeat the same
Apply sesame oil
cut into 2” pieces
cut into 2” pieces or 7-8 pieces
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen
Kimbap (Korean dish) in Indian kitchen

19
Nov 19

Apple Shake

Apple trees originally grew in Asia and Europe only; about thousand years ago, now it is grown all over the world. Different types of apples are grown as per demand i.e. cooking purpose, raw eating purpose and cinder producing purpose.

Asian apples are extremely sweet, especially in Indian sub continent. The skin of ripen apples are red, pink, green, yellow, golden and rusted color. They also differ in size significantly. Japanese consumers prefer the large size apples.

Whatever the way you like, it gives high value nutrition. Eating them whole gives maximum benefits, but sometimes it is fun and you can enjoy preparing ‘Apple shakes’ for your family and they will be delighted and happy to have it. The shake is convenient for toddler to consume.

Ingredients:

  • Apple: 1 no. (Medium size)
  • Sugar/honey: 1-2 tablespoon (as per your taste)
  • Milk: 400-450 ml
  • Cinnamon powder: ¼ teaspoon
  • Ice cubes: optional

Preparation:

  1. Core, peel and chop the apple, Keep aside.

Method:

  1. Take a grinding jar; put chopped apple along with 100 ml. of milk and sugar, blend it on medium speed till it become smooth, add remaining milk and ice cubes and blend them on high speed, Apple milk shake is ready.
  2. While serving in tumbler drizzle with honey and dust the cinnamon powder over it.
Apple Shake
Ingredients
drizzle with honey
Apple Shake
Apple Shake
Apple Shake
Apple Shake