09
Jun 19

Persimmon milkshake

The best season of fruits in Japan is winter when I had chance to see ‘persimmon’  on every fruit shop like Hanamasa, 7- eleven, family mart, Lawson, Pea-cock, a eon and many others. I was very excited and asked friends that what is big orange color tomato like fruit as I never seen this in India before. I was very curious, how is the taste, how to eat, with or without skin. When I tasted the ‘persimmon’, really I found it wonderful, an amazing taste, much different than all popular fruits. Still the test is with me when I am writing this. 

Ingredients:

  • Persimmon: 1 no.
  • Green cardamom: 4-5 no.
  • Sugar/honey: 1-2 tablespoon (as per your taste)
  • Milk: 300-350 ml
  • Ice cube: few

Preparation:

  1. Chop persimmon with skin, make cardamom powder. Keep aside.

Method:

  1. Add remaining milk, ice cubes and blend them on high speed, healthy persimmon milkshake is ready for everyone of the family.
  2. Take a grinding jar; put chopped persimmon along with 100 ml milk and sugar, grind it to medium speed till it become smooth.
  3. While serving in tumbler garnish with persimmon slices.
Persimmon milkshake
Ingredients
Chop persimmon with skin
put chopped persimmon along with 100 ml milk
grind it to medium speed
Adding honey
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake
Persimmon milkshake

07
Jun 19

Bamboo shoot (Takenoko) masala

I am posting this recipe from Japan, so I prepared with Japanese sticky rice. Enjoy “Bamboo shoot (Takenoko) masala”. See how Appealing is this! 

I wanted to cook this recipe since couple of year ago when I ate Bamboo shoot rice in a restaurant in Mumbai. Fresh bamboo shoot is easily available here in Japan. Although some Asian countries as China, Indonesia, Vietnam, Malaysia, Burma, Japan, Thailand, Taiwan, Nepal etc are the hub of bamboo shoot. The north east part of India each and every houses do plant bamboo, because their cuisine are incompletes without adding dash of bamboo shoot. It is very nutritious, give much strength and make you strong and tough.

Canned bamboo shoot is easily available everywhere, Malls in India and aboard too. For the recipe you can use canned too. In this recipe I used fresh bamboo shoot and included how to chop bamboo shoot.

So enjoy the unique & exclusive recipe of bamboo shoot…

Ingredients:

  • Bamboo shoot (Takenoko): 2no. (Medium size, about 6-7 inch)
  • Ground nut: 100gm.
  • Dry coconut: 2 tablespoon
  • Sesame seed (white): 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Chili: 2no.
  • Coriander leaves: 20 gm
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon, as per taste
  • Turmeric powder: half teaspoon
  • Onion: 1 no. medium size
  • Ginger: 2” pieces
  • Garlic: 2-3 cloves
  • Lemon: ¼of a medium size lemon
  • Tamarind pulp (optional): 1 teaspoon
  • Tomato: 1 no. (Medium size)
  • Olive oil/cooking oil: 1 serving spoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Wash the Bamboo shoot, and trim the thick end ½ -1”an inch. Peel out outer layer until white portion is coming, trims the upper ½ -1” portion too (Shown in the photo).
  2. The second step is to peel out the upper hard layer just like we peel off the potatoes (shown in the photo). Slices it and put it into bowl filled with water.
  3. Boil and cook this sliced bamboo shoot into pressure cooker with ¼ lemon and a whole red chili on high flame, bring to full cooking pressure, reduce to low flame and cook for 15-20 minutes. Allow it to cool and open. Drain out the water, keep aside.
  4. Chop the tomatoes, onion and coriander leaves.
  5. Light roast ground nut on low flame, let it cool and remove the upper layer or skin. Keep aside.
  6. Roast coconut, cumin and sesame seed separately and keep aside.
  7. Grind the ground nut, coconut, sesame seed, ginger, and garlic and cumin seed with the help of water and make fine paste (wet masala).

Method:

  1. Take a pressure pan/pressure cooker, pour oil, when oil becomes hot and smoke starts coming from it. Add mustard seed and red chili. Allow to sputter for few seconds: add sliced onion stir fry till it gets translucent. Add chopped tomato along with coriander powder, chili powder and turmeric powder, stir fry for couple of minutes, add wet masala and fry for 8-10 minutes on low flame till oil separates from masala and liquid dries up. Stir 2-3 times in between so that it should not stick to bottom.
  2. Add boiled bamboo shoot and salt, stir fry for 3-4 minutes: add water and tamarind pulp, close the cooker lid, and bring to full pressure. Lower the flame and cook for 2-3 minutes. Put off the flame, let it cool and serve.
  3. Have this delicious “Bamboo shoot (Takenoko) masala” with either rice or some paratha, chapati to satiate your stomach’s craving delightfully.
  • Note: It is necessary to use fresh bamboo shoot within 2-3 days, only white portion to be used.
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko)
Bamboo shoot (Takenoko)
Peel out outer layer
Peel out outer layer
Peel out outer layer
trims the upper ½ -1”
peel out the upper hard layer just like we peel off the potatoes
peel out the upper hard layer just like we peel off the potatoes
Slices it and put it into bowl filled with water
Ingredients
Boil and cook this sliced bamboo shoot
Cooked bamboo shoot
Add mustard seed and red chili
add sliced onion
Add chopped tomato along with coriander powder, chili powder and turmeric powder
add wet masala
add wet masala
Add boiled bamboo shoot
Add boiled bamboo shoot
stir fry for 3-4 minutes
add water
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala
Bamboo shoot (Takenoko) masala

06
Jun 19

Green Methi Pakoda with cube potato in Karhi

This is a very traditional and popular recipe from Punjabi cuisine; they prepare since ages this in the winter when green methy is available in plenty. It is something, I like in winter during lunch with steamed rice. In my opinion the delightful taste of this kadhi will impress you too. Green methi enhances the taste and flavor too.

Ingredients: For Karhi

  • Besan: 40gm.
  • Curd/yogurt: 350 gm.
  • Salt: 1 tablespoon
  • Water: 4 cup
  • Turmeric powder: 1 teaspoon
  • Ginger: 1 tablespoon (grated)
  • Clove: 2-4 no.
  • Cumin seed: 1 teaspoon
  • Bay leaf: 1 no.
  • Mustard oil: 1 table spoon

Ingredients: For pakoda

  • Besan (gram flour): one cup
  • Methi saag (Green fenugreek): 200 gm.
  • Onion: 150 gm. (2 no)
  • Ginger (chopped): 1 teaspoon
  • Green chili: 2 no.
  • Potato: 2no. (Medium)
  • Water: half cup
  • Meetha soda (Sodabicarb): 1 pinch (optional)
  • Salt: half teaspoon
  • Oil: for deep frying

For seasoning:

  • Ghee: 2 tablespoon
  • Red chili powder: 1 teaspoon
  • Cumin: 1 teaspoon
  • Mustard seed: ½ teaspoon
  • Red chili: 2 no.
  • Asafoetida: 1 pinch

Preparation:

  1. Beat curd, mix gram flour in a big bowl and blend them thoroughly, ensure that there are no lumps in it. Or (you can mash it with the help of sieve). keep aside.
  2. Chop green methi, onion, green chili into small pieces and grate ginger. Keep aside.
  3. Cut potato into one fourth inch Slice. Keep aside.

 For making pakora:

  1. Take a bowl. Put Besan, chopped green methy, onion, green chili, salt, and Meetha soda in it, make smooth batter with the help of water.
  2. Take fry pan, heat oil in it: Let oil to smoke, drop small size of ball from batter in it (Either helps of your hand or spoon) Deep fry the ball till golden brown on medium flame. Repeat this till all batter is finished. Keep aside.
  3. Deep fry all potato. Keep aside.

For making Karhi:

  1. Take another fry pan, heat 2 tablespoon oil in it. Put bay leaf, and clove. Sputter it for few seconds, then add grated ginger, fry this and add onion, fry onion till light brown.
  2. Put mixture (curd and Besan) in the fry pan; add salt and turmeric powder in it, add water in small quantity, as per requirement.
  3. Bring it to boil and stir continuously, so that it does not cuddle, simmer for 15-20 minutes and stir occasionally.
  4. Put these balls and fried potato into Karhi and boil it.

Seasoning:

  1. Take a small fry pan; put ghee in it, when smoke begins to come. Put mustard seed, cumin and whole red chili, sputter it few seconds, put off the gas. Add red chili powder and asafoetida. Spread this seasoning all over the Karhi.
  2.  Mouth watering “Green Methy Pakoda with cube potato in kadhi” is ready to serve. Serve with steamed rice or jeera rice (cumin rice).
Green Methi Pakoda with cube potato in Karhi
Ingredients
Ingredients
smooth batter & prepared curd
Deep fry
Deep fry all potato
Put bay leaf, and clove
add grated ginger and onion
Put mixture (curd and Besan)
add salt and turmeric powder
Put these balls and fried potato
Put these balls and fried potato
Seasoning
Seasoning
Seasoning
Seasoning
Green Methi Pakoda with cube potato in Karhi
Green Methi Pakoda with cube potato in Karhi

01
Jun 19

Palak tomato and chana dal soup

Eating the right type of food is the key for healthy, beautiful and youthful living and it ensures you for quality life too.  To prepare ‘Palak tomato and chana dal soup’ is very quick and simple. It is delicious and healthy too. It is light on the stomach and rich in protein & vitamins.

Here I used micro wave to boil the ingredients and used dal which is soaked for ½ an hour. You may use pressure cooker then there is no need to soak the dal.

Ingredients:

  • Spinach: 200 gm
  • Chana dal (split Bengal gram): 2 tablespoon
  • Onion: 1 no. (Medium size)
  • Tomato: 2-3 no. (Medium size)
  • Ginger: 2” piece
  • Water: 5 cup
  • Butter: 50gm.
  • Salt: ½ teaspoon
  • White rock salt: ½ teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon

Preparation:

  1. Clean and chop spinach, onion, tomatoes and ginger into small pieces.
  2. Clean and wash chana dal, keep aside.

Method:

  1. Put all ingredients, except butter and kala namak in pressure cooker; Place cooker on maximum heat, bring it to full cooking pressure, reduce to lower heat and cook for 2-3 minutes. Allow cooker to cool.
  2. Here I used micro wave to boil the ingredients and used soaked dal (soaked for ½ an hour).
  3. After cooling, roughly grind it in mixer grinder for few seconds, Pass this through soup sieve. Discard the residue. Reheat soup; add kala namak and fresh ground black pepper. Serve with bread croutons.
Palak tomato and chana dal soup
ingredients
micro wave to boil the ingredients and used soaked dal
After cooling, roughly grind it in mixer grinder
Palak tomato and chana dal soup

31
May 19

Soya vadi/chunks (Meal maker/Nutrela) masala

Family is most important in our life; always we would like to serve them very healthy and nutritious food. Soya chunks are one of the best protein foods in vegetarian menu. It is very good for those passing through pre menopausal phase. Dietitian advised them to add soya chunks daily in their diet. Keeping those in my mind, I prepared this recipe.

Here I used milk and fresh cream that brings the smooth and creamy texture to the recipe and gives highly pleasing taste and aroma. It increases nutritional value too. Cook the recipe and don’t forget to write me. Enjoy the recipe…

Ingredients:

  • Soya vadi: 50 gm
  • Onion: 1no. (Medium)
  • Tomato: 2 no. (Medium)
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ginger: 2”piece
  • Cumin: 1teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Fresh cream: 2 table spoon
  • Milk: 150 ml.
  • Water: 50 ml (as per requirement)
  • Mustard oil /cooking oil: 3 tablespoon

Preparation:

  1. Chop onion, tomatoes and ginger (you may grate) keep aside.
  2. Soak soya chunks into hot water for about 5-10 minutes. (You may soak 5-6 hours before in normal water)

Method:

  1. Take a fry pan; put oil, let oil start to smoke, add cumin, Sputter it for few seconds, add onion sauté till light brown, add ginger and tomato, also add turmeric, salt, chili powder and coriander powder one by one, stir  fry till oil separates from masala (or liquid dries up) on low flame.
  2. Add soaked soya chunks, stir fry for couple of minutes, add milk and water, and stir well. Cook on lower flame until done with lid on. Stir occasionally, so that it should not burn. Add Garam masala powder and stir it, Put off the flame.
  3. Soya vadi/chunks (Meal maker/Nutrela) masala is ready to be served. Serve with Indian bread (chapatti, paratha, Poori) or rice.
Soya vadi/chunks (Meal maker/Nutrela) masala
Ingredients
Ingredients
add cumin
add onion
add ginger and tomato
add ginger and tomato
add turmeric, salt, chili powder and coriander powder
add fresh cream
add fresh cream
Add soaked soya chunks
stir fry for couple of minutes
add milk and water
Cook on lower flame
Add Garam masala powder
Soya vadi/chunks (Meal maker/Nutrela) masala