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


08
Sep 17

Sattu (fried gram flour) onion missi paratha

The ruby red chili i.e. Kuti lal-mirch (Chillies flex) is not only adds the taste, but it also a great health aid. According a research report from China, who use red chili pepper in their food live longer than those who doesn’t.

Magic capsaicin that fight bacterial infection, and repair oxidative damage found in hot chilies in abundance. Here I used the kuti lal mirch (Chilies flex) in this recipe; you can skip if you it doesn’t suit you.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Sattu: 1 cup (if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.)
  • Onion: 1 no. (Medium size)
  • Salt: 1 ½ teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ajawine (carom seed): ½ teaspoon
  • Whole red chili: 3-4 no.
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Peel off and chop the onion into fine pieces, keep aside.
  2. Blend chili for few seconds, chili flex is ready, keep aside.
  3. Take a wide vessel; put Aata, chopped onion, ajawine, chili flex, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  4.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes minimum).

Method:

  1. Divide dough into 8-9 parts, make balls, and roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, Fold it and seal the edges by pleating as shown in photo. Now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 4 -6 inch diameter, now raw paratha is ready (this paratha is thicker than normal paratha).
  3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, place the rolled paratha on this, cook for a minute till it changes the color.
  4. Turn the other side and cook it by pressing gently with spatula; apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly.
  5. Serve warm or cold or directly to the plate along with ‘lauki raita’ and ‘gooseberry chutney’.
  6. Yummy, nutritious and healthy paratha is ready to be served.
Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Ingredients

Ingredients

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

put Aata, chopped onion, ajawine, chili flex, salt and Kalongi

dough

dough

 dough

dough

Divide dough into 8-9 parts

Divide dough into 8-9 parts

roll the ball in 3-4” diameter circle

roll the ball in 3-4” diameter circle

Fold it and seal

Fold it and seal

place the rolled paratha

place the rolled paratha

apply some ghee

apply some ghee

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

roast both sides

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha

Sattu (fried gram flour) onion missi paratha


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)


26
Aug 17

Tender drum stick do pyaza

This is one of the most nutritious vegetable ever and it is organic too, grown in my kitchen garden without any use of synthetic materials, chemicals or pesticides.

It helps boost stamina and an excellent source of iron, protein, fiber and calcium.

Ingredients:

  • Tender drum stick: 200gm
  • Onion: 350-400gm.
  • Fennel seed: 1teaspoon
  • Chili powder: 2 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  1 teaspoon
  • Dry mango powder: 1 teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Clean and chop drum stick 1½ to 2” pieces
  2. Take half quantity of onion, slices longitudinally and cut rest half quantity of onion into 8 pieces, then separate them layer by layer as in photo…
  3. Blanch (put drumstick into hot water; boil couple of minutes, immediately put cold water and drain the water) the drumstick, keep aside.

Method:

  1. Heat oil in a fry pan, add longitudinally sliced onion; sauté on high flame till it gets light brown in color, add separated layers of onion, stir fry for couple of minutes and add blanched drumstick stir fry for couple of minutes.
  2. Add chili powder, coriander powder, turmeric powder and salt, cover and cook on lower flame until it is done. Add Garam masala and dry mango powder ‘Tender drumstick do pyaza’ is ready to serve.
  3. Transfer in to serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side disc.
Tender drum stick do pyaza

Tender drum stick do pyaza

Ingredients

Ingredients

Blanch

Blanch

Heat oil in a fry pan

Heat oil in a fry pan

add longitudinally sliced onion

add longitudinally sliced onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add blanched drumstick

add blanched drumstick

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add Garam masala and dry mango powder

Add Garam masala and dry mango powder

20170323_140931

Tender drum stick do pyaza

Tender drum stick do pyaza


23
Aug 17

Raw papaya ball/laddu

Papaya is widely cultivated not only in India, but also in Brazil; India and Brazil are the major producers of papaya.

This sweets I tasted in Brazil on the occasion of my son’s marriage, you will be delighted to see your kids were happily enjoined this vitamin rich papaya ball which is garnished with clove. This papaya ball is wonderful for growing kids and as we know that raw papaya is good for liver.

Ingredients:

  • Raw papaya: 500gm
  • Sugar: 200gm
  • Butter/Ghee: 1 tablespoon
  • Clove: 12-15
  • Edible color: 1-2 drop (optional).

Preparation:

  1.  Peel off and Grate the raw papaya with the help of grater/food processor; boil/ microwave and squeeze as much as possible to get rid of water, keep aside.

Method:

  1. Heat butter in a pan; add boiled and squeezed raw papaya; stir fry on medium flame for couple of minutes and cover it with lid. Further cook on low flame for 8 to 10 minutes, Keep stirring every 2-3 minutes.
  2. When all water gets evaporated; add sugar and cook about 5-7 minutes, until it gets the consistency of halwa, put off the flame, add edible color. Mix them properly; let it cool till you will be able to bind it in the ball shape of laddu by your fist.
  3. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 12-15 laddu can be prepared, place the clove as shown in photo..
  4. Decorate with Chandi ka verak, delicious ‘Raw papaya ball/laddu’ is ready to be served.
    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Ingredients

    Ingredients

     Peel off

    Peel off

    Grate the raw papaya

    Grate the raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    fry on medium flame

    fry on medium flame

    add sugar

    add sugar

    add sugar

    add sugar

    cook

    cook

    cook about 5-7 minutes

    cook about 5-7 minutes

    until it gets the consistency of halwa

    until it gets the consistency of halwa

    put off the flame

    put off the flame

    add edible color

    add edible color

    Ingredients

    Ingredients

    Take one handful mix

    Take one handful mix

    shape the mixture in laddu

    shape the mixture in laddu

    place the clove

    place the clove

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

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