21
Feb 19

Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

We (my family and friends) love the recipe and have a special place in our hearts… and have confidence that it will be surely liked by guests too…it happened in last month when couple of my friends visited our place for lunch. I prepared many items but they liked it so much that after their 1st bite only they told me “this recipe alone is more than sufficient”.

Enjoy the weekends with delicious ‘Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)’as brunch …

 Ingredients:

For dough:

  • Aata (wheat flour): 1 cup
  • Maida (refined flour): 1 cup (optional)
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying

For stuffing:

  • Potato: 200-250 gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50 gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cooking oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aata, Maida, 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  • Boil and mash potatoes, keep aside.
  • Heat 1 tablespoon of oil in a fry pan; add cumin seed, funnel seed and mustard seed, sputter for few seconds, add chopped green chili, ginger and onion. Add salt, chili powder, mint leaves, dry mango powder, Garam masala and mashed potatoes; stir fry for 4-6 minutes, Keep aside .Now stuffing is ready.
  • Divide stuffing as well as dough into equal parts and make balls.

Method:

  1. Roll the dough ball in 2-3 inch diameter circle, place stuffing ball in the centre of the circle: fold it and seal the edges by pleating and join properly: now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour, roll the ball with the help of rolling pin gently, till  3-4 inch dia. Now raw Poori is ready.
  3. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly).
  4. Deep fry the poories on medium flame: after they start to puff; slowly turn over, fry till it becomes golden brown.
  5. Now, mouth watering Stuffed-Aaloo Poori is ready to eat with or without chutney as you wish.
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)
Ingredients
add cumin seed, funnel seed and mustard seed
add chopped green chili, ginger and onion
Add salt, chili powder, mint leaves, dry mango
add Garam masala and coriander leaves
Add Garam masala and mashed potatoes
stuffing is ready.
Deep fry the pooris
Deep fry the pooris
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

19
Feb 19

Winter special

A traditional dish from Bihar cuisine “Pittha (Bagia)”; which is almost mandatory  for each and every house to cook in the Hindi month of poush ( month of December and January); especially in the new born baby house rather new born child’s first winter. Legend is that if baby’s heel is warmed with steamed pittha; the heel of the baby will never get crack throughout their life.

Traditionally the recipe is cooked and paired with kheer to show the respect to God. This is not only popular in Bihar, but the recipe is prepared in west Bengal, Orissa, Assam, Meghalaya and Tripura and  most part of the India with few variations.

The cuisine is also cooked in neighboring country Nepal and Bangladesh.

It is also associated with harvest festival; the recipe is made from new harvested rice. Cooking authentic recipe of pittha is tiresome job: start with soaking rice about 6-8 hours, sieve it to get rid of extra water further allow it to dry for 15-20 minutes; till wetness disappear, then milling (grinding) it to prepare the flour.  Traditionally with stone grinder but now a day’s rice flour is readily available in the market, however the taste of the flour grounded at home is far better than readymade flour.

The pittha is then steamed on the hay put in the earthen pot of boiling water. The yummy-yummy piping hot steamed pittha in winter is so delicious. I will never forget that childhood taste, which my grand-mother cooked and treated the family in chilly winter nights.

Now, the recipe made with readymade flour, which is easily available in the store. There are many variety of pittha depending upon the region; but roughly it is of two varieties; plane and stuffed. The stuff can be sweet or savory.

Chana dal pittha is a traditional variety of north India: in this recipe the outer layer is made from rice flour and stuffing is chana dal with spices.

In sweet variety the stuffing can be fresh/dried coconut, sesame, dry fruits, flax seed, khus-khus (poppy seed), jeggery/ sugar etc.

In royal variety the stuffing can be dry fruits, khoa; which is boiled and cooked into milk, also served as a sweet dish ‘the delicacy in mithilanchal region’.

In savory variety too the stuffing can be pulses, vegetables, sesame, flax seed, khus-khus etc.

Now I come to the point, how to prepare it, traditionally it is prepared from rice flour, but you can prepare with wheat flour too. It can be made any time of the year and served in many ways: eating during breakfast or as a snack with tea or meal. You can slice them then fry it and serve.

Enjoy the easy, delicious, and good for health recipe.  Serve with ‘suran pickle’ or any chutney. The taste is awesome; have already linked the recipe, just clicked below…

  1. Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)
  2. Pittha (rice roll or traditional Bihari dumpling)
  3. Chhath pooja pittha (rice ball or traditional Bihar dumpling)
Royal khoa pittha
Royal khoa pittha
pittha traditional bihari dumpling
pittha traditional bihari dumpling
chhath pooja pittha
chhath pooja pittha

17
Feb 19

Avocado salsa

This recipe does not need cooking, easy to prepare in minutes and the taste is highly pleasing… Avocado salsa…wonderful recipe…

This is relished as side dish with just dal-chawal or it can be served with Indian chapatti and toasted bread as well. You can serve this with potato chips, biscuits and papad followed by evening tea. 

Avocado is very healthy and nutritious, good for every age group. It contains potassium, vitamin A, B, C, E and K. I used extra virgin olive oil which is rich in omega 9; helps to boosts skin elasticity and prevent dryness. Enjoy the look and taste…

Ingredients:

  • Avocado: 2 no. (medium size)
  • Tomato: 2-3 no. as per taste
  • Onion: 1no. (Medium size)
  • Ginger: 1 inch piece
  • Green chilly: 2-3 no.
  • Coriander leaves: 50 gm
  • Lemon: 1 no.
  • Salt: 1teaspoon (as per taste)
  • Olive oil: 1tablespoon

Preparation:

  • Chop the onion, tomato, ginger, green chili and coriander leaves, keep aside.

Method:

  • Cut the avocado into two halves: discard the seed, take out the pulp with help of spoon. (Shown in the photo) put them in a mixing bowl. Add chopped onion, tomatoes, ginger, chili, coriander leaf. Mash the all chopped ingredients and avocado pulp with the help of masher/hand. Add salt and olive oil mix well.
  • Avocado salsa is ready to serve with salted biscuits.
Avocado salsa
Ingredients
Chop the onion, tomato, ginger, green chili and coriander leaves
Cut the avocado into two halves
take out the pulp with help of spoon
discard the seed
Add chopped onion, tomatoes, ginger, chili, coriander leaf
. Mash the all chopped ingredients and avocado pulp
Add salt and olive oil
Avocado salsa
Avocado salsa


21
Dec 18

Cheese stuffed Besan palak cheela

This is the favorite breakfast for health conscious & fitness enthusiast who wants to eat protein rich food and avoid eating carbohydrates, especially for those who would like to go keto diet.

It is very healthy and tasty too… enjoy the recipe, pair with soup and it’s a complete meal…

Here I stuffed cheese slice in it, which is loved by children too…

Ingredients:

  • Besan (chickpea flour): 1 bowl
  • Spinach (chopped):  2 bowl
  • Salt: ½ teaspoon (as per taste)
  • Ajawine (carom seed): ¼ teaspoon
  • Cooking oil/butter: for roasting

Preparation:

  1. Grind spinach along with water, strain it and prepare 1 cup of spinach juice. Keep aside.
  2. Take a mixing bowl; put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over on it.
  2. Pour ladleful of batter on the centre of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread ½ teaspoon of butter on the side and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides. Put cheese slice and fold the cheela in triangular shape or your desirable shape as shown in the photo.
  4. Transfer into serving plate ‘Besan palak cheela stuffed with cheese’ is ready to serve along with chutney or tomato ketchup.

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Ingredients

    Ingredients

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    apply one spoon of butter

    apply one spoon of butter

    quickly spread with circular motion

    quickly spread with circular motion

    Cook from one side

    Cook from one side

    flip it and cook both sides

    flip it and cook both sides

    Put cheese slice and fold the cheela

    Put cheese slice and fold the cheela

    fold the cheela in triangular  shape

    fold the cheela in triangular
    shape

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela


17
Dec 18

Makai ka kheecha (cornmeal porridge)

I had been on trip to London. My daughter in law ordered to home delivery for lunch to an Italian restaurant. I tasted one of the dishes named ‘Polenta’. This dish made from cornmeal and taste is awesome.

That moment I recalled my childhood day, actually it was resemble to our Indian recipe ‘Makai ka kheecha’. The next morning I prepared the dish with some variation as ‘Makai ka kheecha’ traditionally served as ‘Halwa or Porridge’, but in my recipe I set this porridge in a greased plate and after cooling, cut into square and rectangle.

Many decades ago; this cornmeal recipe was traditionally associated with lower class, poor, rural and peasant people for their everyday nutrition. But now for couple of decades it has become popular in all segment of Indian society and available in the top restaurants too.

So, plan to prepare the recipe and enjoy the recipe…you may serve as porridge or make slice as per your choice but it is important to take care of the texture and consistency.

Very light to eat as breakfast…or with evening tea… as light meal…

Note: Traditionally it is made from yellow cornmeal.

Ingredients:

  • Makai ka Aata (cornmeal): 100 gm.
  • Water: 400 ml
  • Salt: ½ teaspoon
  • Butter: 2 table spoon
  • Roasted cumin powder: ½ teaspoon
  • Meetha soda (soda bicarb): 1 pinch (optional)
  • Turmeric powder: 1 pinch (optional)
  • Garlic paste: ¼ teaspoon (optional)

For seasoning:

  • Cooking oil: 1 tablespoon
  • Cumin ½ teaspoons
  • Mustard seeds: ½ teaspoon
  • Curry leaves: 1 twig
  • Green chili: 1-2 no.
  • Fresh coriander leaves: 2 tablespoon (chopped)

Preparation:

  1. Chop the coriander leaves, slit green chili keep aside.
  2. Grease a plate with ghee/oil, keep aside.

Method:

  1. Boil water in a thick bottom pot; bring the water to boil, add salt and 1 tablespoon of butter in it, add cumin powder, garlic paste and meetha soda too.
  2. Add cornmeal into the boiling water in a steady manner: continue stirring until become thick, cover the pot and cook on lower flame for 10-12 minutes, add remains butter. It is necessary stir occasionally to cook evenly and prevent settling down on the bottom.
  3. Cook until it comes to the halwa consistency; pour it on the greased plate, allow cooling and cut into rectangle or square shape as you wish. Keecha is ready to serve on the table after seasoning.

Seasoning:

  1. Take a fry pan and heat oil, when it starts to smoke add cumin, mustard seed and green chili.
  2. Sputter it for few seconds; pour this seasoning over the prepared kheecha.
  3. Transfer into platter and decorate with coriander Leaves. Now Makai ka kheecha (cornmeal porridge) is ready to serve.

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Ingredients

    Ingredients

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    add cumin powder, garlic paste and meetha soda too.

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    Add cornmeal into the boiling water

    It is necessary stir occasionally

    It is necessary stir occasionally

    pour it on the greased plate

    pour it on the greased plate

    allow cooling

    allow cooling

    Seasoning

    Seasoning

    cut into rectangle or square shape

    cut into rectangle or square shape

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)

    Makai ka kheecha (cornmeal porridge)