05
Dec 19

Kachari Masoor Dal (Red Lentil Fritters)

Perfect starter for any party or get-together, goes very well with tea/ coffee; I love anything fried and it is my one of the favorite as it is crisp crust and soft inside. I often use to pair this with murmure (puffed rice) for my afternoon breakfast.

The recipe reminds me a Street food vendor (Chatwala) at my hometown and tingle my taste buds.

Delicious! You will love it…

Ingredients:

  • Masoor Dal (Red Lentil): 100 gm
  • Salt: ½ teaspoon (as per your taste)
  • Turmeric powder: ¼ teaspoon
  • Ajwain (caraway): ¼ teaspoon
  • Kuti Mirch( crushed chili): ½ teaspoon
  • Onion: 1 no. (Small)
  • Garlic: 3-4 cloves
  • Green chili: 1 no.
  • Mustard oil: for frying

Preparation:

  1. Soak dal for 1 -2 hours, grind them roughly, with help of small quantity of water if required.
  2. Chop green chili, garlic and onion, keep aside.

Method:

  1. Take a mixing bowl, put dal paste chopped green chili, garlic, onion, turmeric powder and salt, mix properly. Now batter is ready.
  2. Take heavy bottom wok/fry pan, put oil in the fry pan, and let oil to smoke; drop small size batter in it. (Either directly using your fingers or spoon), If batter comes up, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil; deep fry all fritters (size of your choice), till golden brown. Remove from oil, repeat this till all batter is finished.
  4. Kachari Masoor Dal (Red Lentil Fritters) is ready. Serve hot.
Kachari Masoor Dal (Red Lentil Fritters)
Ingredients
grind them roughly
deep fry all fritters
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)
Kachari Masoor Dal (Red Lentil Fritters)

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)

04
Dec 19

Mung (Green gram) Masoor (Red lentil) Dal

This is the Pakistani style of cooking, they prefer to cook food without using pressure cooker till the date; Dal and Rice an integral part of Indian people’s food, some people prefer chapatti (Indian bread/ Roti) with Dal in their meals. ‘Mung and Masoor Dal’ is prepared at least 3-4 times in every week in north Indian houses. The recipe I prepared is traditional as our grandmother or her mother prepared without pressure cooker; I too prepared dal without using pressure cooker, in the Bhagona by slow cooking method.  It took little more time than pressure cooker but believe me not too much, the taste was totally different. The Baghar (seasoning/chhonk) made the dal flavorful.

Ingredients:

  • Mung dal (split green gram): 50 gm
  • Masoor dal (red lentil): 50 gm.
  • Tomato/ canned tomato: 2 no. (Medium size)
  • Water: 2-3 cups

For Baghar/ seasoning:

  • Ghee: 3 tablespoon
  • Cumin seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Dry red chili: 1-2 no.
  • Ginger: 1” piece
  • Garlic: 3-4 clove(optional)
  • Onion: ¼ no. (Medium size)
  • Turmeric powder: half teaspoon
  • Crushed chili (kuti Mirch): ½ teaspoon
  • Garam masala: ¼ teaspoon
  • Mango pickle: ¼ teaspoon
  • Salt: one teaspoon (as per taste)

Preparation:

  1. Peel off and chop the onion and ginger, slit green chili, keep aside.

 Method:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame.
  2.  When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, add tomato; continue to cook for couple of minutes, put off the flame.
  3. ‘Mung (Green gram) Masoor (Red lentil) Dal’ is ready for seasoning; you may add water to reach your desire consistency.

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; add chopped onion, garlic, ginger, salt, chili powder and turmeric powder, transfer prepared dal into it. Take a boil; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice. Don’t forget to decorate with coriander leaves and green chili.
Mung (Green gram) Masoor (Red lentil) Dal
Ingredients
add washed dal
dal gets frothy
remove forth
till it is done 90%
add tomato
add dry red chili, cumin seed
add , salt, chili powder and turmeric powder
add , salt, chili powder and turmeric powder
transfer prepared dal into it
Take a boil
Mung (Green gram) Masoor (Red lentil) Dal
Mung (Green gram) Masoor (Red lentil) Dal

24
Nov 19

Achari Kamal kakdi/kakari (lotus stem)

A boiled lotus stem (kamala kakdi) which is also known as ‘Nadru/Bhey’ with garlic paste is bold and hot yet pungent and chatpata flavor, very easy to prepare with minimum steps and with very common ingredients that is mustard oil and mustard powder ‘Achari’ in Hindi.

I frequently prepare this dish here (Tokyo) as frozen Kamal kakdi is easily available in store, very good quality and fresh too. It also saves time of peeling and cleaning; I just microwave it for 3-4 minutes, takes only 10-15 minutes from start to finish.

Ingredients:

  • Kamal kakdi (Lotus stem)/frozen: 250 gm
  • Potato: 4 no (Medium size)
  • Garlic: 1 teaspoon (paste)
  • Salt: 2 teaspoon
  • Turmeric powder: 1 teaspoon
  • Chilly powder: 1 teaspoon
  • Mustard powder: 2 teaspoon
  • Dry mango powder: 1 teaspoon
  • Mustard oil/olive oil: 1 tablespoon

Preparation:

  1. Wash and peel off the lotus stem and potato.
  2. Slice the lotus stem slanting into one forth inch thick slices.
  3. Put it into salted water bowl.
  4. Cut the each potato into pieces; similar to size of lotus stem.

Method:

  1. Boil potato, keep aside.
  2. Put the lotus stem into cooker with half teaspoon of salt and 2 cup of water; put it on high flame, and bring to full cooking pressure. Reduce to low flame and cook it for about 15-20 minutes, allow cooker to cool.
  3. Drain the water and wash the slices under tap water, clean properly (because its holes may contain some soil), keep aside.
  4. Take a mixing bowl. Put garlic paste, 1 teaspoon of salt, turmeric powder, chilly powder, mustard powder, dry mango powder and oil. Mix well.
  5. Add boiled potato and boiled lotus stem. Mix properly.
  6. Achari lotus stem is ready to serve.
Achari Kamal kakdi/kakari (lotus stem)
Ingredients
Boiled potatoes and lotus stem
Put garlic paste, 1 teaspoon of salt, turmeric powder, chilly powder, mustard powder, dry mango powder
Mix well
Achari lotus stem is ready to serve
Achari Kamal kakdi/kakari (lotus stem)
Achari Kamal kakdi/kakari (lotus stem)

21
Nov 19

Kashmiri Aaloo (Kashmiri potato curry)

The recipe looks very appealing, isn’t it? And whenever I served it on dining table our friends and family appreciated it; even children demanded that he wanted to eat just this dish. My husband told me every time to cook walnut potato curry, whenever I hosted a dinner or lunch for friends or relative. The recipe is really very scrumptious. A special recipe…

Ingredients:

  • Potato: 500 gm (walnut size preferably, if not available make pieces of walnut size)
  • Curd (yogurt): 500 gm.
  • Milk: 1 cup
  • Water: 1 cup
  • Fennel seed: 2 table spoon
  • Ginger paste: 2 teaspoon
  • Black pepper: 10-15no.
  • Cinnamon: 1” stick
  • Black cumin: 1 teaspoon
  • Walnut (roughly crushed): 2 tablespoon
  • Walnut: 4-6 pieces
  • Mustard oil: 150 gm (for deep frying potato)
  •  Salt: 1 teaspoon
  • Turmeric powder: 2 pinch
  • Mint leaves: 2-3 twig
  • Coriander leaves: 20 gm.

Preparation:

  1. Take about 90% (keep 10% for seasoning) of black cumin, black pepper and fennel seed and make a ‘mixed powder’ in grinder, keep aside.
  2. Peel off potatoes; prick it all over with help of fork, keep this into salted water for 20-30 minutes, shown as in photo.
  3. Beat curd with milk and water into big bowl or blend them thoroughly, ensure that there are no lumps in it or (you can mash it with the help of sieve) keep aside.

Method:

  1. Take wok (kadhahi) heat oil, when it starts to smoke, fry the potatoes on medium flame till it become light golden in color. Take it out, Keep aside.
  2. Take another wok/fry pan; put 50 gm. of oil, when it starts to smokes add black cumin, black pepper and cinnamon, sputter for few seconds add ginger paste put off the flame. After couple of minutes add blended curd mixture; stir continuously otherwise curd will coagulate, continue to cook on medium low flame till boiling, add salt, ‘mixed powder’, walnut and roughly crushed walnut and keep cooking at minimum flame.
  3. Re fry the potatoes for couple of minutes on high flame till the outer layer of potatoes gets golden brown color; add directly into the another wok where curry is being cooked on minimum flame (the theory is that the hot potatoes absorb the flavor and aroma from hot gravy).
  4. Add mint leaves(here used mint powder and coriander powder) and turmeric powder; continue cooking on low flame with lid on for about 7-8 minutes till desirable consistency of gravy comes.
  5. Add chopped coriander leaves and serve with Rice, Chapatti, Poori, Naan, Paratha etc…
Kashmiri Aaloo (Kashmiri potato curry)
Ingredients
Peel off potatoes; prick it all over
fry the potatoes
light golden in color
add black cumin, black pepper and cinnamon,
add ginger paste
add blended curd mixture
add salt
mixed powder’
add salt, ‘mixed powder’, walnut and roughly crushed walnut
keep cooking at minimum flame.
Re fry the potatoes
Add mint leaves
Add mint powder and coriander powder
continue cooking on low flame
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)
Kashmiri Aaloo (Kashmiri potato curry)