02
Oct 18

Garlic pickle

An exciting hot pickle that goes best with all your eats, either hot favorite pakora (fritters) paratha, breakfast or meal… it’s a perfect blend of garlic, ginger & spices. It increases the deliciousness to western snacks too.

The taste is something that lingers on long after…

Ingredients:

  • Garlic: 300gm
  • Salt: 20 gm
  • Mustard seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Asafoetida: 2 pinch
  • Sesame oil/olive oil: 100ml
  • Chili powder: 3 tablespoon
  • Coriander powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Green chili: 3-4 no.
  • Ginger: 3-4” piece
  • Curry leaves: 1 twig
  • Vinegar: 3-4 tablespoon
  • Jaggery: 1-2 teaspoon (as per taste)

Preparation:

  1. Peel off garlic, steam them till color of garlic change to opaque, it takes about 4-5 minutes.
  2. I steamed this in rice cooker. Keep aside.
  3. Chop ginger and green chili. Keep aside.

Method:

  1. Take a wok. Put oil, when it starts to smoke, add mustard seed and asafoetida, sputter for few seconds, add chopped ginger, stir it and add green chili and curry leaves, fry them on medium heat for few seconds. Add all dry masala (chili powder, coriander powder, cumin powder, turmeric powder and steamed garlic).
  2. Stir fry till it get soft (about 3-5 minutes) with lid on. Open the lid add vinegar, put off the flame add Jaggery and mix well.
  3. Allow it to cool and transfer into glass jar.
  4. Enjoy the pickle with your meal.
    Garlic pickle

    Garlic pickle

    Ingredients

    Ingredients

    Peel off garlic

    Peel off garlic

    steam them till color of garlic change

    steam them till color of garlic change

    Put oil

    Put oil

    add mustard seed and asafoetida

    add mustard seed and asafoetida

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    add steamed garlic

    add steamed garlic

    add vinegar

    add vinegar

    Stir fry till it get soft

    Stir fry till it get soft

    add Jaggery

    add Jaggery

    mix well.

    mix well.

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle


01
Oct 18

Zucchini fritters (zucchini pakora)

Zucchini is high in magnesium, fiber and vitamin, it is good to choose always medium in size. Prepare zucchini fritters for your family that are delicious and exciting, serve with raw peanut chutney/dip.

Ingredients:

  • Zucchini: 2 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 pinch
  • Asafoetida powder: 1 pinch
  • Chili powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Ajwain (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Water: 1 cup
  • Mustard oil: for deep frying
  • Meetha soda (Sodabicarb): 1 pinch

Preparation:

  1. Take zucchini, slice into thin layer as shown in photo. Keep aside.
  2. Take a bowl. Put besan, salt and all ingredients; make a smooth batter with the help of water.

Method:

  1. Take kadai (fry pan), heat oil in it. Let oil to smoke. Pour a drop of batter into the oil. If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip a slice of zucchini into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, slowly turn over, fry till it becomes golden brown on both sides.
  4. Remove the fritters from oil; serve hot with raw peanut chutney, tomato sauce and green chutney.
    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)

    Ingredients

    Ingredients

    zucchini slice and batter

    zucchini slice and batter

    dip a slice of zucchini into batter

    dip a slice of zucchini into batter

    Deep fry all slices

    Deep fry all slices

    Zucchini fritters (zucchini pakora)

    Zucchini fritters (zucchini pakora)


28
Sep 18

Arbi patta (colocasia leaves) ki sabji

As we know Arbi leaf has wide popularity in every region of India. It is prepared in many ways. This is my favorite preparation… the delicious and exciting recipe…my children called this “vegetarian fish” in their childhood.

For this select the Soft and delicate leaves, it is necessary to remove the central or hard stem with knife. Wash the leaves and pat dry with kitchen towel.

Ingredients:

For making roll of Arbi patta:

  • Arbi patta (colocasia leaves): 8-10 no. (Medium size)
  • Besan (gram flour): 100 gm
  • Salt: ½ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Garlic paste: ½ teaspoon (paste)
  • Ginger: ½ teaspoon (paste)
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon

For making curry:

  • Curd: ¼ cup
  • Onion: 1 (Medium size)
  • Tomato: 1no. (Medium size)
  • Ginger: ½ teaspoon (paste)
  • Green chili: 1 no.
  • Salt: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cumin seed: 1 teaspoon
  •  Mustard oil/cooking oil: 100 gm
  • Coriander leaf: 2 table spoon (chopped)

Preparation:

  1. Take one big ball, put Besan, chili powder, turmeric powder, coriander powder, Ajwain, ginger garlic paste and salt, add required quantity of water and make lump free batter, it should not be watery.
  2. Place one leaf on a plate or flat surface, the glossy and smooth part facing down. Spread the batter slowly on the top, and spread all over the leaf properly. Place another leaf on top of it and keep doing this for 3-4 leaves depending upon the size of leaves.
  3. Fold the up and down part as shown in the photo and fold again from both sides, keeping batter inside, tie them with thread to keep them folded. Now repeat this with another set. Place the folded leaves for steaming.
  4. I steamed the prepared leaves in rice cooker for about 10 minutes (you may microwave or do in steamer).
  5. Let it cool down to room temperature, remove threads and cut them into slices using a sharp knife as shown in the photo, keep aside.
  6. Cut onion, tomatoes, into pieces and make paste. Keep aside for making curry (gravy).

Method:

  1. Heat oil in a wok or kadai and fry the slices from both sides, remove them on a paper towel to get extra oil absorbed. Keep aside.

Making curry:

  1. Keep the fry pan on medium flame. Pour 3-4 tablespoon of oil.
  2. After heating add cumin seed, sputter for few seconds and add masala paste, lower the flame fry it on lower heat till oil separates from the masala, stir occasionally.
  3. Add salt, chili powder, coriander powder and turmeric powder, mix it, add curd and fry for 4-5 minutes on lower flame.
  4. Add 2 cup of water slowly, after boiling put fried Arbi slices into the curry, Allow to boil for couple of minutes, put off the flame. Add Garam masala powder and coriander leaves.
  5. Pour it into the serving bowl. Decorate with coriander Leaves.
  6. Now Arbi patta (colocasia leaves) ki sabji is ready to serve.
  7. This is one of the popular dishes from Bihar and all over India. Serve this with steamed rice or roti.
    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Ingredients

    Ingredients

    Place one leaf on a plate

    Place one leaf on a plate

    Spread the batter

    Spread the batter

    20180314_062943

    Place another leaf on top

    Place another leaf on top

    keep doing  this for 3-4 leaves

    keep doing
    this for 3-4 leaves

    Fold the up and down

    Fold the up and down

    Fold the up and down

    Fold the up and down

    fold again from both sides

    fold again from both sides

    fold again from both sides

    fold again from both sides

    with thread to keep them folded

    with thread to keep them folded

    steamed the prepared leaves in rice cooker

    steamed the prepared leaves in rice cooker

    20180314_064556

    cool down to room temperature

    cool down to room temperature

    cut them into slices

    cut them into slices

    fry the slices from both sides

    fry the slices from both sides

    fry the slices from both sides

    fry the slices from both sides

    20180314_073206

    add masala paste

    add masala paste

    add masala paste

    add masala paste

    add curd

    add curd

    fry for 4-5 minutes

    fry for 4-5 minutes

    Add 2 cup of water

    Add 2 cup of water

    Add 2 cup of water

    Add 2 cup of water

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    put fried Arbi slices into the curry

    Add Garam masala powder

    Add Garam masala powder

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji

    Arbi patta (colocasia leaves) ki sabji


22
Sep 18

Stuffed bitter gourd (karela) with dry coconut

Do you love the bitter gourd? If yes, then must prepare this delicious stuff bitter gourd in which dry coconut, melon seed and roasted peanuts to be used.

An exciting flavor that will delight your mood…

Ingredients:

  • Bitter gourd: 150 gm
  • Green coriander: 1 tablespoon
  • Olive oil: 3 – 4 tablespoon
  • Fennel seed: 1 teaspoon

For stuffing:

  • Spring onion: 20 gm.
  • Dry coconut: 3 tablespoons
  • Roasted peanut: 3 tablespoon
  • Melon seed: 1 ½ tablespoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Dry mango powder: 1 teaspoon
  • Sugar: half teaspoon (optional)

Preparation:

  1. Ground the peanut, dry coconut and melon seed in a grinder, keep aside.
  2. Wash and Trim the both ends of bitter gourd, cut into 2-3” pieces, again slit these pieces longitudinally, take out pulp, keep aside.
  3. Chop spring onion, bitter gourd pulp and coriander leaves, keep aside.

For stuffing:

  1. Take a mixing bowl; put ground peanut, coconut and melon seed along with spring onion and coriander leaves. Add 1 teaspoon oil, raw mango powder, coriander powder, sugar, salt and turmeric powder mix properly. Now stuffing is ready. Keep aside.
  2. Take a bitter gourd and stuff the stuffing in it. Press tightly with your thumb. Keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add fennel seed, sputter for few seconds; add a pinch of turmeric powder put stuffed karela pieces into it. Cover and cook on low flame.
  2. Keep turning the sides, so that it gets cooked from all sides. Cook properly; it will take about 15-20 minutes.
  3. Now, stuffed karela is ready to serve as side dish with any meal.
  4. It is great as a travel food. It will remain fresh for 3-4 days at room temperature.
  5. Note: heavy bottom pan works better. This is served with rice or paratha.
    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Ingredients

    Ingredients

    chopped  and slit bitter gourd

    chopped and slit bitter gourd

    preparing stuffing

    preparing stuffing

     stuffing Ingredients

    stuffing Ingredients

     raw stuffed bitter gourd

    raw stuffed bitter gourd

    add fennel seed,

    add fennel seed,

    put stuffed karela pieces

    put stuffed karela pieces

    put stuffed karela pieces

    put stuffed karela pieces

    Keep turning the sides

    Keep turning the sides

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut

    Stuffed bitter gourd (karela) with dry coconut


28
Aug 18

whole Mung (green gram) tadka

Serving this whole mung tadka in combination with wheat/corn chapati or with steamed rice: result in a complete protein level.

It is very easy to digest and used in north Indian house as daily meal.

Ingredients:

  • Whole Mung: 150gm.
  • Onion: 1no. (Small)
  • Tomato: 1 no. (Small)
  • Green chili: 1 no.
  • Red chili powder: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Ginger: 2” (grated)
  • Garlic: 3-4 flakes
  • Cumin: 1 teaspoon
  • Cinnamon stick: 1 inch
  • Bay leaf: 1 no.
  • Salt: 1 teaspoon
  • Cooking oil/Ghee: 1 teaspoon
  • Butter: 100 gram
  • Garam masala powder: ¼ teaspoon
  • Chopped green coriander: 1 tablespoon

Preparation:

  1. Soak Mung overnight.
  2. Chop tomato, onion, garlic, ginger, green coriander and green chili, keep aside.

Method:

  1. Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water in a pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes, allow cooker to cool and open.
  3. Take fry pan and heat ghee, put 1 teaspoon of cumin and cinnamon, when it begins to sputter add
  4. Chopped onion, garlic and green chili, stir fry till it onion gets translucent. (Keep it stirring otherwise it may burn)
  5. Add chopped tomato and fry  till oil separates from the masala.
  6. Add red chili powder and stir it for few seconds, add boiled Mung and water to your requirement. Lower the flame; boil it about 2-3 minutes (Slow cooking brings more taste and flavor)
  7. Note: (Stir it frequently to prevent dal from setting into the pan bottom.)
  8. Add Garam masala and coriander leaves, put off the flame.
  9. Transfer into serving bowl, add extra ghee (optional) and chopped coriander leaves.
  10. Now ‘Mung dal Tadka’ is ready to serve.
Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Ingredients

Ingredients

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

Boil soaked Mung with salt, turmeric powder, chopped ginger, bay leaf and double quantity of water

allow cooker to cool

allow cooker to cool

put 1 teaspoon of cumin and cinnamon

put 1 teaspoon of cumin and cinnamon

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped onion, garlic and green chili

Add chopped tomato

Add chopped tomato

fry till oil separates from the masala

fry till oil separates from the masala

Add red chili powder

Add red chili powder

Add red chili powder

Add red chili powder

add boiled Mung

add boiled Mung

add boiled Mung

add boiled Mung

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

Add Garam masala powder and 2 tablespoon of coriander leaves

boil it about 2-3 minutes

boil it about 2-3 minutes

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka

Whole Mung (green gram) tadka