22
Sep 17

Paneer (cottage cheese) ka kheer

Our food today getting internationalized; I would like to revive India’s traditional culture of eating home cooked food, the “Paneer ka kheer” mostly prepared in Bengali houses, but now you can share this in your kitty party and your party will become special…

It can also be prepared on the occasion of Navratri or Durga pooja or any festival as a phalahari recipe.

Its taste is really-really extraordinary and can be prepared quickly if you have ready paneer in your hand.

Ingredients:

  • Paneer: 200 gm
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom powder: 1 teaspoon
  • Pistachio: 12-15 no.
  • Cashew nut: 12-15 no.
  • Saffron: 1 pinch

Preparation:

  1. Crumble paneer and keep aside.
  2. Chop pistachio and cashew nut, Keep aside.

Method:

  1. Take a wide mouth heavy bottom pan; apply some ghee (clarified butter) at the base and inner wall of the pan, pour the milk into the pan and allow it to boil on high flame, keep stirring and scraping the sides of the vessels at regular interval after 10-12 minutes it reduces to half of volume, don’t forget to scrap and stir continuously.
  2. Add saffron and sugar; reduce the flame, when milk starts getting thick consistency (see photo), within couple of minutes add cashew nut.
  3. Add crumbled paneer and allow it to boil on high flame, keep stirring, when it will become thick, add cardamom powder, now put off the flame, and allow it to cool.
  4. Serve hot in serving bowl. Decorate with Pistachio. Keep it into refrigerator for an hour or two.
  5. Now, Paneer (cottage cheese) ka kheer is ready to serve.
Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Ingredients

Ingredients

pour the milk

pour the milk

Add saffron and sugar

Add saffron and sugar

Add saffron

Add saffron

Add saffron

Add saffron

add cashew nut

add cashew nut

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

Add crumbled paneer

add cardamom powder

add cardamom powder

put off the flame

put off the flame

allow it to cool

allow it to cool

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer

Paneer (cottage cheese) ka kheer


08
Sep 17

Mix vegetable pulao

The mix vegetable pulao is simple; aroma of spices roasted in ghee and mix vegetable provides the dish a unique taste, accompanied with chana dal tadka or dry mung dal fry and cucumber raita makes it complete meal.

Ingredients:

  • Basmati rice: 250 gm
  • Onion: 80-100 gm
  • Carrot: 5o gm.
  • Beans: 50 gm.
  • Peas: 100 gm.
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Hot water: 500 ml
  • 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/ ghee: 3-4 tablespoon

Preparation:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally. Keep aside.
  3. Chop carrot and beans into small pieces as shown in photo, keep aside.
  4. Grate ginger, keep aside.

Method:

  1. Heat butter in a cooker; add Garam masala, allow sputtering for few seconds, add chopped onion and grated ginger; fry it on high flame till it gets light brown in color, add chopped vegetables, Stir fry for couple of minutes, add washed rice and fry for 3-5 minutes.
  2. The moment some of rice begins to change color; add hot water, salt and sugar, place cooker on high flame and bring to full cooking pressure, put off the flame.
  3. Allow cooker to cool, after cooling, stir pulao lightly with the help of fork.
  4. Transfer pulao in rice plate and decorate with fresh coriander leaves, mouth watering pulao is ready to be served with dry mung dal and cucumber raita.
Mix vegetable pulao

Mix vegetable pulao

Ingredients

Ingredients

Chop carrot and beans into small pieces

Chop carrot and beans into small pieces

add chopped onion

add chopped onion

add chopped vegetables

add chopped vegetables

add chopped vegetables

add chopped vegetables

Stir fry

Stir fry

add chopped vegetables

add chopped vegetables

add salt

add salt

add washed rice

add washed rice

fry for 3-5 minutes

fry for 3-5 minutes

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

put off the flame

put off the flame

stir pulao lightly with the help of fork

stir pulao lightly with the help of fork

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao

Mix vegetable pulao


02
Sep 17

Anwala ka murabba (Gooseberry murabba)

Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 days in the season (winter) of anwala.

They prepared this murabba and stored in a big glass jar to be used in summer afternoon for their family; we eat daily one ‘murabba’ and ‘Bel ka sharwat (Aegle marmelos drink)’ in the summer afternoon to protect ourselves from the rowdy summer and loo.

It was so yummy that it is difficult to wait till afternoon, but …

Ingredients:

  • Anwala: 400gm.
  • Sugar: 400 gm.
  • Citric acid: 2gm (½ teaspoon)
  • Salt: 2%
  • Alum: 1 teaspoon (optional)

Preparation:

  1. Take a big mixing bowl; put 1 tablespoon of salt and ½ liter of water, make solution and dip anwala in it, it is necessary to change water daily for 2-3 days.
  2. Prepare solution of alum powder and water and dip anwala for a day; clean anwala into running water and prick them using fork from your kitchen, take a muslin cloth, tie anwala in this cloth keep aside.

Method:

  1. Boil the water in a pot; immersed and rotate the tied anwala for 2-3 minutes, take it out and put on the strainer, for couple of minutes.
  2. Take a mixing bowl /jar; put half quantity of sugar then layer the anwala, again put the reaming sugar, cover and keep aside for a day.
  3. Next day take out anwala from the bowl, keep aside.
  4. Make sugar syrup (two thread consistency) from left out sugar solution on medium flame; put anwala into the syrup, bring it to boil, remove and keep aside for a day again.
  5. Check next day the sugar syrup consistency if it is diluted; boil it to make it of one thread consistency and store in clean and dry glass jar.
  6. Anwala ka murabba (Gooseberry murabba) is ready to be served.
  7. Note: the process is elaborate, but it needs only 4-5 minutes daily for a week.
Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Ingredients

Ingredients

make solution and dip anwala

make solution and dip anwala

Ingredients

Ingredients

prick them using fork

prick them using fork

prick them using fork

prick them using fork

tie anwala in this cloth

tie anwala in this cloth

put half quantity of sugar then layer the anwala

put half quantity of sugar then layer the anwala

again put the reaming sugar

again put the reaming sugar

Next day take out anwala

Next day take out anwala

Make sugar syrup

Make sugar syrup

put anwala into the syrup

put anwala into the syrup

bring it to boil

bring it to boil

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)


22
Aug 17

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

This sweet pickle is mostly used in the fasting days in Indian tradition; enriched with the goodness of green cardamom and saffron. It is so tasty that you would like to serve it always, let it be the breakfast or meal. Children will lick it, eat it or relish this in their Tiffin or meal…

Ingredients:

  • Raw mango: 200-250gm.
  • Sugar: equal quantity of mango (as per taste)
  • White rock salt: 5gm
  • Cardamom: 5-6 no.
  • Saffron: 1 pinch

Preparation:

  1. Peel off and chop raw mango into small slices, discarding seed (stone).
  2. Peel off cardamom, coarsely grinds them. Keep aside.

Method:

  1. Take a fry pan put raw mango pieces along with sugar and salt mix properly with spatula (don’t use your hands) bring it to boil on low flame, cook and allow boiling on high flame until desired consistency is achieved. Add cardamom powder and saffron, cook for a minute and put off the flame. Allow it to cool.
  2. ‘Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)’ is ready to use.
  3. Store this in a glass container for months.
Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Ingredients

Ingredients

chop raw mango

chop raw mango

raw mango pieces along with sugar and salt

raw mango pieces along with sugar and salt

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Allow it to cool

Allow it to cool

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)


26
Jul 17

Lauki (bottle gourd) soup

Lauki soup is a comforting bowl of healthy, nutritious and delicious soup; which is full of goodness; whenever you need light very light meal or when you are on dieting it is the right food to have.

It is easy to prepare; just takes 15 minutes; serve with readymade toast or toasted bread slices.

Ingredients:

  • Lauki (bottle gourd): 350-400 gm.
  • Onion: 1 no. (Medium size)
  • Tomato: 2-3 no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon
  • Ajawine (carom seed): ¼ teaspoon

Seasoning:

  1. Butter: 1 tablespoon (as per taste)
  2. Cumin: ¼ teaspoon
  3. Lauki (bottle gourd): 50 gm.

Preparation:

  1. Peel and roughly chop ¾ parts of lauki, onion and tomato. Keep aside.
  2. Chop ¼ of lauki into small pieces. Keep aside.

Method:

  1. Put roughly chopped lauki, tomatoes, ginger, onion, white rock salt, salt in pressure cooker; place cooker on maximum heat, bring it to full cooking pressure, reduce to lower flame and cook for 2-3 minutes. Allow cooker to cool.
  2. After cooling roughly grind it in mixer grinder for few seconds, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add some water if required to get the desire consistency of the soup.

Seasoning:

  1. Take a small fry pan; put butter and cumin, sputter for few seconds, add small chopped pieces of lauki, stir fry on medium flame till it is done; add kala namak and fresh ground black pepper.
  2. Spread this fried lauki over prepared soup. ‘Lauki (bottle gourd) soup’ is ready to serve. Serve hot.
Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Ingredients

Ingredients

chopped vegetables

chopped vegetables

place cooker on maximum heat

place cooker on maximum heat

Allow cooker to cool

Allow cooker to cool

pass this through soup sieve

pass this through soup sieve

Seasoning

Seasoning

stir fry on medium flame

stir fry on medium flame

stir fry on medium flame till it is done

stir fry on medium flame till it is done

add kala namak

add kala namak

soup and fried lauki

soup and fried lauki

Spread this fried lauki

Spread this fried lauki

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

‘Lauki (bottle gourd) soup’

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup

Lauki (bottle gourd) soup