28
Dec 18

Jackfruit seed Sāmbhar

Authentic south Indian cuisine in which I used fresh ripen jackfruit seeds: which is available in summer season, eat this Sāmbhar with rice and papad; makes it a complete meal. Jackfruit seed has high quality proteins which aids in building muscles. The proteins we get from it are free from cholesterol.

Ingredients:

  • Tuvar dal (split pigeon pea): ½ cup
  • Sāmbhar masala powder: 2 teaspoon
  • Garlic flakes: 3-4 nos.
  • Tamarind: 5 gm
  • Turmeric powder: half teaspoon
  • Coriander leaves: 25 gm
  • Salt: 1 teaspoon (as per taste)
  • Jackfruit seeds: 10-15 no.
  • Carrot: 1 no.
  • Drum stick: 1 no.
  • Tomato: 2-3 nos.
  • Madras onion: 8-10 no.
  • Green chili: 1 no.

For seasoning:

  • Refined oil: 1 tablespoon
  • Mustard seed: half teaspoon
  • Cumin: ½ teaspoon
  • Curry leaves: 1-2 twigs
  • Red chili: 1 no.
  • Asafoetida: 1 pinch
  • Fenugreek seed: one fourth teaspoon
  •  Madras Onion: 1 no.

Preparation:

  1. Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker. Boil dal in the pressure cooker on high flame. Bring to full cooking pressure, reduce to low flame and cook for 3-4 minutes. Allow cooker to cool and open.
  2. Pulverize the dal. Add salt, turmeric powder, chili powder, and Sāmbhar powder and tamarind pulp into the dal. Mix properly and Keep aside.
  3. Soak tamarind in half cup of water, keep aside.
  4. Roughly chop all vegetables, add one cup of water and boil it (You can boil vegetables into pressure cooker).

Method:

  1. Add boiled vegetables into prepared dal, mix slowly. (Be careful otherwise vegetables get mashed)
  2. Add coriander leaves, cook for 4-5 minutes at low flame, so that all flavor will mix properly.

seasoning:

  1.  Take fry pan, put oil in it, when smoke begins to come add whole red chili, mustard seed, and cumin and fenugreek seed; sputter it for few seconds.
  2. Add asafoetida and chopped onion, stir and fry till it becomes brown in color. Add curry leaves; wait for few seconds, put off the gas.
  3. Pour this seasoning on the prepared Sāmbhar, cover for few minutes.
  4. Mouth watering jackfruit seed Sāmbhar is ready to serve with Rice, Dosa, vada and idly.
    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Ingredients:

    Ingredients

    chopped ingredients

    chopped ingredients

    Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker

    Wash Tovar dal; put green chili, garlic, onion and 3 cups of water into pressure cooker

    Roughly chop all vegetables, add one cup of water and boil

    Roughly chop all vegetables, add one cup of water and boil

    add asafoetida

    add asafoetida

    Add boiled vegetables into prepared dal

    Add boiled vegetables into prepared dal

    mix slowly

    mix slowly

    add coriander leaves

    add coriander leaves

    Pour this seasoning

    Pour this seasoning

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar

    Jackfruit seed Sāmbhar


21
Dec 18

Cheese stuffed Besan palak cheela

This is the favorite breakfast for health conscious & fitness enthusiast who wants to eat protein rich food and avoid eating carbohydrates, especially for those who would like to go keto diet.

It is very healthy and tasty too… enjoy the recipe, pair with soup and it’s a complete meal…

Here I stuffed cheese slice in it, which is loved by children too…

Ingredients:

  • Besan (chickpea flour): 1 bowl
  • Spinach (chopped):  2 bowl
  • Salt: ½ teaspoon (as per taste)
  • Ajawine (carom seed): ¼ teaspoon
  • Cooking oil/butter: for roasting

Preparation:

  1. Grind spinach along with water, strain it and prepare 1 cup of spinach juice. Keep aside.
  2. Take a mixing bowl; put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over on it.
  2. Pour ladleful of batter on the centre of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread ½ teaspoon of butter on the side and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides. Put cheese slice and fold the cheela in triangular shape or your desirable shape as shown in the photo.
  4. Transfer into serving plate ‘Besan palak cheela stuffed with cheese’ is ready to serve along with chutney or tomato ketchup.
    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Ingredients

    Ingredients

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    put Besan, spinach juice, salt, Ajawine, make a smooth paste without any lump

    apply one spoon of butter

    apply one spoon of butter

    quickly spread with circular motion

    quickly spread with circular motion

    Cook from one side

    Cook from one side

    flip it and cook both sides

    flip it and cook both sides

    Put cheese slice and fold the cheela

    Put cheese slice and fold the cheela

    fold the cheela in triangular  shape

    fold the cheela in triangular
    shape

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela

    Cheese stuffed Besan palak cheela


18
Dec 18

Red coconut chutney (Kerala style)

Coconut chutney is mandatory with south Indian breakfast like Dosa, Idly, Uttapam, Appam and many more…it is quick to prepare if you have grated coconut with you.

Today I am going to share Kerala style red coconut chutney; Just blend coconut and Kashmiri red chili and temper with oil and seasoning.

This chutney is used in every Malayalam home almost every day.

Ingredients:

  • Fresh Coconut:  half (medium size)
  • Kashmiri Red chili: 5-6 no.
  • Madras onion (shallots): 4-5 no.
  • Salt: 1 teaspoon
  • Water ½ -1 cup

For seasoning:

  • Refined oil: 1 table spoon
  • Mustard seed: ½ teaspoon
  • Dry red chili: 1 no.
  • Curry leaves: 1-2 twigs
  • Asafoetida: 1 pinch
  • Madras onion (shallots): 1 no.

Preparation:

  1. Take fresh coconut and break it.
  2. Scarp only white portion of coconut through coconut scraper.
  3. Chop one shallot for seasoning, keep aside.
  4. Chop red chili, keep aside.

Method:

  1. Put scraped coconut, onion, salt and red chilis into grinding jar; grind well with help of water (amount of water depends according to consistency of your choice). Keep aside.
  2. Take a wok, put oil and mustard seed, when it sputters, add red chili and Asafoetida, add chopped shallots, stir fry until it becomes translucent; Pour ground coconut paste into the wok; add water if required to get consistency of your choice.
  3. When it just starts boiling put the flame off, transfer into serving bowl. Decorate with fresh curry leaves.
  4. Good accompaniment of south Indian Tiffins or snacks.
    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Ingredients

    Ingredients

    grind well with help of water

    grind well with help of water

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)


05
Dec 18

Muli/Daikon (Radish) paratha

This Radish paratha loved by all; this is a traditional Punjabi recipe. Earlier it was prepared only in winter when it was available in winter only, but now a days it is available throughout the year. So enjoy the delicious paratha any time with real taste of muli…

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Muli/Daikon (Radish): 1 cup (grated).
  • Green chili: 1 no. (As per taste)
  • Ginger: 1 tablespoon (grated)
  • Ajawine (carom seed): ½ teaspoon
  •  Salt: 1 teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate radish and ginger with the help of grater /food processor, keep aside.
  2. Take a wide vessel; put Aata, salt, ajawine, chopped green chili, grated radish and ginger Mix well, make the dough without water with grated radish(if required, just sprinkle few drops of water).
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, fold one half as shown in the photo, apply ghee and fold again to make triangle, roll this triangle into wheat flour and roll it evenly into triangle paratha, Now raw paratha is ready.
  2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Roast for few seconds till it changes the color. Turn the side and roast it by pressing gently by spatula.
  3. By pressing, it will puff up into layers, apply some ghee and turn it, roast both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and serve.
  4. Note: Applying ghee in the layer at the time of rolling; helps layers to get separated and provides nice texture as shown in the photo.
  5. Serve either hot or warm with boondi raita and green chili pickle.
    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    dough

    dough

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Apply ½ teaspoon of ghee

    Place the rolled paratha

    Place the rolled
    paratha

    apply some ghee

    apply some ghee

    roast both sides by applying ghee

    roast both sides by applying ghee

    layers to get separated

    layers to get separated

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    Muli/Daikon (Radish) paratha

    20180831_115718Muli/Daikon (Radish) paratha


12
Nov 18

Chhatha puja kharna Thali

This Thali is our family’s traditional Thali on the occasion of chhath puja; which is one of the famous pooja observe after 5th days of Deepawali. This Thali gives me not only pleasure, but also it is enriching emotionally.

I cooked this Thali and the outcome of meal was the ultimate satisfaction of the entire exercise.

You can cook these recipes daily and enjoys as I do…

The Thali consists of:

  1. Steamed rice
  2. Chapati (phulka)
  3. Chhatha puja pittha
  4. Chana dal (chhatha puja dal)
  5. Bakeer (gud ki kheer)

This is mandatory that the entire recipe should prepare without onion and garlic.

All above dishes together makes Thali perfect. You can go to the dishes just by a click as they are hyper-linked.

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali

Chhatha puja kharna Thali