28
Jan 20

Namkin shaankh (festival namkin)

Namkin have so many varieties, very popular in the state of up and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.

Ingredients:

  • Maida: 250 gm.
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  •  Ajwain: 1 teaspoon
  • Crushed black pepper: 1 teaspoon
  • Oil: for deep frying
  • Oil: 50-60 ml (for moin that is put it into dough itself).

Preparation:

  1. Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
  3.  (The dough can be made in food processor also), cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
  2. Take a deep fry pan, put oil and heat on medium flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly otherwise, wait a while and test again.
  3. Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in color.
  4. Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
  5. Note: if it is fried on high heat, it will be soft. It will not be crispy.
Namkin shaankh (festival namkin)
Ingredients
dough ball
roll the ball
cut this into rectangles shape
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Namkin shaankh (festival namkin)
Namkin shaankh (festival namkin)

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
Sep 19

Badam katli (Almond sweets)

Most notable the special occasion of Deepawali is at our door step and we are in dilemma what to prepare? Now a days due to adulteration, ready made sweets are not safe; the home made ‘Badam katli’ is easy to prepare and delicious too.

You may prepare on regular days for your kids and put it into lunch box or give it with evening or morning snacks with milk, they will be very happy to eat and you will feel very relieved and happy that kids have nutritious food.

Almond is excellent source of protein, especially for vegetarian, good for children. It is comes under super food; gives huge benefits for our health, improves our skin beauty and provide age related benefits.

Ingredients:

  • Almond (Badam): 250 gm.
  • Sugar: 150-200 gm.
  • Saffron: 1 pinch
  • Milk: 1 tablespoon
  • Water: ¼ cup.
  • Ghee: 20 gm.
  • Chandi ka varak: as per requirement.
  • Butter paper: 2 sheets.

Preparation:

  1. Soak almond for about 3-4 hours, peel off the skin, grind soaked and peeled almond to fine paste with help of mixer grinder. Keep aside.
  2. Take one small bowl with a tablespoon of warm milk, add saffron. Keep aside.

Method:

  1. Take a non stick pan or heavy bottom pan; add sugar and water; stir continuously on the lower flame to makes sugar syrup, allow boiling till sugar syrup gets thread. When threading starts; means this is the right consistency of syrup.
  2. Add ground almond in it; continue to stir the mixture on medium low heat. Add ghee and saffron milk after couple of minutes. Continue stirring till mixture starts coming together and you get rolling consistency on your finger as shown in photo (It will take 10-12 minutes), don’t overcook the mixture.
  3. Take out the mixture on butter paper: knead the mixture with greased finger till it becomes smooth dough (rolling consistency) as shown in the photo. Put another butter paper over it and roll the mixture gently and evenly until ¼” thickness. Spread chandi ka varak and allow it to cool; cut into diamond shape. I used here saffron milk to decorate the sweets.
  4. Mouth melting ‘Badam katli’ is ready to eat, enjoy …
  5. Happy Deepawali…
Badam katli (Almond sweets)
Ingredients
Soaked almond
grind soaked and peeled almond
fine paste
Add ground almond
stir the mixture on medium low heat
Add ghee
Add ghee
Continue stirring till mixture starts coming together
get rolling consistency
get rolling consistency
Take out the mixture on butter paper
roll the mixture
Badam katli (Almond sweets)
Badam katli (Almond sweets)

08
Sep 19

Aaloo ka chila/cheela (potato crepe)

On the eve of Navratri fasting days People prepare this ‘Aaloo ka chila/cheela (potato crepe) recipe, it is very popular in northern India. It is really delightful with a glass of orange juice and some seasonal fruits.

I prepare this recipe sometimes as a breakfast and add grated cheese and chili powder, the cheese goes very well with potatoes. You will be overwhelmed as all of us love cheese and potato.

Ingredients:

  • Potatoes: 300 gm.
  • Cheese: 50 gm. (optional)
  • Salt: ½ teaspoon (as per taste)
  • Red chili powder: (optional)
  • Cooking oil/butter: for roasting

Preparation:

  1. Wash and clean potatoes and boil them, about 90 % cooked: peel off and grate, add salt keep aside.
  2. Grate cheese and keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all on it. Spread the grated potatoes mixture, press them with spatula and set the edges properly, so that it gets smooth texture at the edge, as shown in photo.  
  2. Let it cook about 5-6 minutes on low flame with lid on: when it gets slightly golden in color, flip it upside down with the help of plate (put plate on the cheela and reverse the fry pan, so that chila come out on the plate again put the cheela upside down on fry pan, shown in the photo, if size of the cheela is small, flipping upside down can be done by spatula also).
  3. Sprinkle grated cheese and chili powder on the top, cover and cook another side until cheese melt and get golden color (about 5-6 minutes).
  4. Transfer into serving plate, serve hot ‘Aaloo ka cheela’ may be served along with pumpkin sabji, chopped fruits and fresh juices for fasting days and serve with  chutney or tomato ketchup on normal days.
Aaloo ka chila/cheela (potato crepe)
Ingredients
grate, add salt
Spread the grated potatoes mixture
press them with spatula
flip it upside down with the help of plate
reverse the fry pan
cheela upside down on fry pan
cheela upside down on fry pan
Sprinkle grated cheese and chili powder
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)
Aaloo ka chila/cheela (potato crepe)

06
Sep 19

Banana chips (Nendran banana chips)

Banana chips, the regional dish of Kerala (south India) is very popular and loved by all, not only in India but in Japan too. It is must in Kerala to serve banana chips at festival and even day today routine too.

Nendran banana is good for preparing chips; I found the banana at Hanamasa departmental store in Tokyo and prepared it. We need a few common ingredients for such a delicious and healthy snack; it goes very well with tea, can be stored in an airtight container for weeks together.

Quick and easy to prepare, here I use olive oil for frying and it comes out awesome in taste, but authentically they use coconut oil. Try the recipe and write me how you paired with…

Ingredients:

  • Raw banana: 4 no.
  • Salt: 2 teaspoon
  • Water: ¼ cup
  • Olive oil/coconut oil: for deep frying
  • Chips slicer:

Preparation:

  1. Prepare the of salt and water solution, keep aside.
  2. Trim the both end of banana and carefully make a long slits in the skin only with pointed knife: slightly twist the banana so that banana skin gets loose and it is easy to peel off the skin.
  3. Peel off the skin with hands and immediately put into bowl filled with normal water. Peel off all the bananas and keep aside in the water for 10-12 minutes.

Method:

  1. Take a woke/fry pan put oil for frying: let the oil hot enough to start smoke, and then slice the banana chips directly on the hot oil with the help of slicer (take care, the quantity of the slice should be such that it can be easily accommodated in the woke), lower the heat to medium flame.
  2. Add one teaspoon salt and water solution on the frying chips, fry the chips till golden color appears, this way the frying chips absorb the salt.
  3. Take out the chips and put on kitchen towel, so that extra oil is absorbed. Repeat with the entire banana.
  4. You may season with black pepper or Chat masala. Banana chips (Nendran banana chips) are ready for serving.
Banana chips (Nendran banana chips)
Ingredients
Trim the both end of banana
put into bowl filled with normal water
slice the banana
slice the banana
lower the heat to medium flame
Add one teaspoon salt and water solution
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)
Banana chips (Nendran banana chips)