04
Nov 18

Balushahi

Each festival has its own unique set of exclusive dishes and it is so with Dipawali too. The festival is not complete without bunch of traditional sweets; balushahi is one of them…

Relatives and friends get –together and enjoy the homemade sweets. May the divine light of Diwali spread happiness, peace and prosperity into your life: SHUBH DIPAWALI!

Ingredient:

  • Maida (refined flour): 500 gm
  • Ghee (clarified butter): 200 ml
  • Baking soda (soda bi carb): 1 pinch
  • Yogurt (Curd): 200 gm
  • Ghee: ½ liter (for deep frying)

For sugar syrup:

  • Sugar: 400 gm
  • Water: 100-150ml

For decoration:

  • Chandi ka varak: As per requirement
  • Pistachio: 10-12 no.
  • Green cardamom powder: ½ teaspoon

Preparation:

  1. Slice the Pistachio, keep aside.
  2. Take a large pan, put sugar and water in it, bring it to boil, allow it (syrup) to boil for 3-4 minutes. Keep aside. Sugar syrup is ready.
  3. Add cardamom powder, mix well, keep aside.

Method:

For making dough:

  1. Take a wide vessel; pour Maida, ghee and baking soda; Mix well by rubbing between palms.
  2. Knead them adding curd in small quantity, till the dough becomes soft.
  3. (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 20-30 minutes.

For making Balushahi:

  1. Divide the dough into 12-15 part; make small balls and press the ball in the centre with finger.
  2. Now, the raw Balushahi is ready to fry.
  3. Heat ghee in a fry pan on medium heat (to check if oil is ready, put a little piece of dough in the oil, it should come up slowly).
  4. Deep fry it on medium to low heat, do not turn over the side, it will break in pieces (it is necessary to emerge fully into the ghee during deep frying).
  5. Fry till it becomes golden brown, Take it out and allow cooling.
  6. Dip it into the sugar syrup. After couple of minutes, take out pieces on strainer to get rid of extra sugar syrup, now balushahi is ready.
  7. Garnish with Pistachio slices and chandi ka varak.
  8.  Now, awesome and delicious Balushahi is ready to offer the goddess Lakshmi.
    Balushahi

    Balushahi

    Ingredient

    Ingredient

    making dough

    making dough

    raw Balushahi

    raw Balushahi

    put sugar and water

    put sugar and water

    Sugar syrup

    Sugar syrup

    Sugar syrup test

    Sugar syrup test

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Deep fry

    Fry till it becomes golden brown

    Fry till it becomes golden brown

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    Dip it into the sugar syrup

    , take out pieces on strainer

    , take out pieces on strainer

    Balushahi

    Balushahi

    Balushahi

    Balushahi


30
Oct 18

Raw banana kachori

The buzz of the Deepawali festival is more on the sounds of the crackers than on the calendar, Indian prefers homemade cooked food and very fond of cooking food so I am uploading today raw banana kachori.

Raw banana kachori has amazing taste, your guest and family is sure to appreciate the recipe. There is no onion and garlic used in this recipe. Enjoy the crunchy raw banana kachori with evening tea. Don’t forget to apply oil in your hands, before peeling and chopping raw banana.

Ingredient:

For stuffing:

  • Raw banana: 2no.
  • Salt: 1 teaspoon
  • Chat masala: 1 teaspoon
  • Red Chili powder: 1 teaspoon
  • Saunf (funnel seed):1 teaspoon
  • Coriander leaves: 20-30 gm
  • Kalongi: ½ teaspoon
  • Oil: 1 table spoon
  • For dough (outer layer):
  • Maida (refined flour):2 cups
  • Ghee/Oil: 125-150 ml
  • Ajwain (thymol seed):1 teaspoon
  • Salt: ½ teaspoon
  • Oil: for deep frying

Preparation

  1. Boil/ microwave the raw banana, Peel and grate the banana, keep aside.

For making dough:

  1. Take a wide vessel/food processor, Pour Maida, salt, Ajawin and ghee. Mix well by rubbing between palms.
  2. Mix well and prepare hard dough with the help of water. Keep aside for at least half an hour before use.

For stuffing:

  1. Take fry pan, put oil and heat, when it smokes, add fennel seeds and Kalongi wait till it sputters, add grated banana stir and fry (keep it stirring otherwise it may burn). Add salt, chat masala, red chili powder and fresh coriander leaves; stir continuously and fry for couple of minutes. Put off the flame, now, stuffing is ready. Keep aside.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 tablespoon stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat.
  5. After they start to puff; slowly turn over. Fry till it becomes golden brown.
  6. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  7. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Raw banana kachori

Raw banana kachori

Ingredient

Ingredient

Ingredient

Ingredient

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add fennel seeds and Kalongi

add grated banana

add grated banana

Add salt

Add salt

Add salt, chat masala

Add salt, chat masala

Add salt, chat masala, red chili powder

Add salt, chat masala, red chili powder

and fresh coriander leaves

and fresh coriander leaves

stuffing & dough

stuffing & dough

make lemon size balls

make lemon size balls

Flatten the edge of each ball

Flatten the edge of each ball

stuff 1 tablespoon stuffing

stuff 1 tablespoon stuffing

Pull the edge of dough

Pull the edge of dough

Pull the edge of dough to wrap the (stuffing)

Pull the edge of dough to wrap the (stuffing)

raw kachori

raw kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Deep fry the kachori

Fry till it becomes golden brown

Fry till it becomes golden brown

Raw banana kachori

Raw banana kachori

Raw banana kachori

Raw banana kachori


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