28
Jan 20

Namkin shaankh (festival namkin)

Namkin have so many varieties, very popular in the state of up and Bihar; puffed and crisp can be stored for 2-3 weeks in an airtight container. Can be served with evening tea or as a Chat with curd, green chutney, Sauth (Tamarind chutney)…boiled potatoes…etc.

Ingredients:

  • Maida: 250 gm.
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  •  Ajwain: 1 teaspoon
  • Crushed black pepper: 1 teaspoon
  • Oil: for deep frying
  • Oil: 50-60 ml (for moin that is put it into dough itself).

Preparation:

  1. Take a wide vessel; pour maida, baking soda, oil, ajwain and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, take care that the dough remains a bit hard, soft dough is not suitable for this dish.
  3.  (The dough can be made in food processor also), cover and Keep aside, to be used after half an hour

Method:

  1. Divide dough into 4-5 parts and make balls; roll the ball in 2-3 mm thick circle as in photo (as chapatti), cut this into rectangles shape with the help of knife, keep aside.
  2. Take a deep fry pan, put oil and heat on medium flame; to check if oil is ready put a little piece of dough in the oil it should come up slowly otherwise, wait a while and test again.
  3. Deep fry them in small quantity on medium low heat; stir in between, fry it from both sides, fry till it becomes crispy and golden in color.
  4. Take it out on the paper napkin to remove Excess oil; let it cool completely, about half an hour, it will become crispier.
  5. Note: if it is fried on high heat, it will be soft. It will not be crispy.
Namkin shaankh (festival namkin)
Ingredients
dough ball
roll the ball
cut this into rectangles shape
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Deep fry them in small quantity
Namkin shaankh (festival namkin)
Namkin shaankh (festival namkin)

28
Jan 20

Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

At least once in a week I use to cook either mix vegetable or mix vegetable stuffed capsicum; both are very healthy version and easy to cook. Make stuffing according to your taste or vegetable available in your refrigerator. Here I used carrot, potato, zucchini and peas. You can prepare this with or without onion and garlic. I still have taste lingering on my palate because capsicum is one of my favorite.

Ingredients:

  • Capsicum: 4-6 no.
  • Potato: 1 no.
  • Carrot: 1 no.
  • Zucchini: ¼ pieces
  • Ginger: 1” pieces
  • Peas: 100 gm.
  • Mustard oil /cooking oil: 2 tablespoon
  • Coriander leaves: 2 tablespoon (chopped)
  • Cumin: half teaspoon
  • Chili powder: ¼ teaspoon
  • Garam masala powder: ¼ teaspoon
  • Turmeric powder: ¼ teaspoon
  • Salt: half teaspoon

Preparation:

  1. Slit capsicum and scoop out seeds from capsicum, keep aside.
  2. Chop onion, potato, carrot, zucchini and ginger into very small pieces. Keep aside.

Method:

To prepare stuffing:

  1. Take fry pan, put oil and heat, when it smokes add cumin; add ginger stir fry  on low flame for few seconds add  chopped potato continue to fry on medium flame for couple of minutes add carrot and zucchini .
  2. Stir fry for couple of minutes add peas, salt and dry masala; lower the flame and cover it. Wait till vegetables are done about 3 to 5 minutes (stir in between to avoid sticking into the bottom), Keep aside.

To prepare stuffed capsicum:

  1. Take capsicum and stuff fully with stuffing, arrange these into microwave bowl; add butter over the capsicum, microwave them for about 4-5 minutes. (You may use OTG tray/fry pan until it is done).
  2. Yummy ‘Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)’ is ready, Serve hot.
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Ingredients
add cumin
add chopped potato
add carrot
add peas
add peas, salt and dry masala
Slit capsicum and stuffing
capsicum stuffed fully with stuffing
add butter over the capsicum
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)
Vegetable Stuffed Capsicum (Bharwan Shimla Mirch)

27
Jan 20

Garlicky Aaloo Baigan/ Brinjal (Egg plant)

The taste of garlic with eggplant goes very well; our family likes the taste most. This is the recipe which I cook often in my day to day routine. Fresh herbs like coriander leaves/Methy leaves and garlic paste  I prefer to use in the recipe preferable. Enjoy the recipe made with seasonal vegetables…

Ingredients:

  • Baigan/ Brinjal (egg plant): 300 gm
  • Potato (Aaloo): 2 no. (75-100 gm.)
  • Tomato: 2 no. (Medium size)
  • Garlic paste: 1 teaspoon
  • Mustard oil: 2-3 tablespoon
  • Mustard seed: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 tablespoon
  • Salt: 1 teaspoon (as per taste)
  • Fresh coriander leaves/Methy leave: 20 gm.

Preparation:

  1. Chop eggplant longitudinally (~ 2-3”pieces), keep this in a bowl filled with water otherwise it will turn dark brown due to high iron content.  Keep aside.
  2. Chop tomato and potato, keep aside.

Method:

  1. Take fry pan, heat oil, let oil start to smoke, add mustard seed, and sputter it for few seconds.
  2. Add chopped potatoes; stir fry for couple of minutes on low flame, add garlic paste, chili powder, turmeric powder, coriander powder and salt. Stir fry for couple of minutes.
  3. Add tomato continue to fry for couple of minutes; add chopped egg plant stir fry on medium flame  for couple of minutes, reduce to low flame, cover the lid and continue to cook until done(if needed add ¼  cup of water, stir occasionally, so that it does not burn).
  4. Add fresh coriander leaves, Put off the flame (in this recipe I used dried green coriander powder because that time I did not have fresh coriander leaves)
  5. ‘Garlicky Baigan/ Brinjal (Egg plant) Aaloo’ is ready to be served.
  6. Transfer the sabji into serving bowl. Serve with Paratha, Poori or Rice.
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Ingredients
Add chopped potatoes
stir fry for couple of minutes
add garlic paste, chili powder, turmeric powder, coriander powder and salt
Add tomato
add chopped egg plant
stir fry on medium flame
cover the lid and continue to cook
continue to cook until done
dried green coriander powder
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)
Garlicky Aaloo Baigan/ Brinjal (Egg plant)

24
Jan 20

Phirni/Firni (Classic Rice pudding)

Phirni/Firni is a rice pudding originated during the Mugal Empire in India, popular in many countries too as UK, Pakistan, Thailand, Bangladesh Iran etc; never goes out of… perfect royal dessert for cool party or professional gathering… it is loved by all as it is soul satisfying. Traditionally it is served chilled in earthen bowl/ clay pot, which is called sakore; cooking this is  not a tedious task and the appearance is so inviting…

Ingredients:

  • Rice: 50 gm (basmati)
  • Milk: 1 liter
  • Sugar: 50 gm
  • Green cardamom: 3-4 no.
  • Almond: 15-17 no.
  • Saffron: 1 pinch
  • Condensed milk: 200 gm (optional)

Preparation:

  1. Clean and wash rice. Soak the rice for minimum 1 hour, Keep aside.
  2. After an hour; dry on kitchen towel for 20-30 minutes, grind coarsely, and keep aside. (You may prepare in advance and store for2-3 days at normal temperature or in the refrigerator for a week.
  3. Slice almond, peel off and grind green cardamom, keep aside.

Method:

  1. Boil the milk till becomes half; add grounded powder into the milk. Stir it continuously, add saffron and dry fruits.
  2. Continue to cook 10-15 minutes on lower flame, keep stirring at interval, when rice is done and become soft, add sugar, green cardamom powder, and keep stirring.
  3. Note: if you are going to use condensed milk, need not to add sugar.
  4. Add condensed milk and boil it, stir it continuously. Put off the flame.
  5. Transfer this into small earthen pot/small bowl; decorate it with sliced dry fruit and saffron.
  6. Transfer it to serving bowl, allow it to cool to room temperature, transfer it to refrigerator.
  7. Keep in refrigerator for an hour or two, serve it chilled.
Phirni/Firni (Classic Rice pudding)
Ingredients
add grounded powder
add saffron
add saffron
add dry fruits
keep stirring at interval
rice is done
add sugar
Add condensed milk
add green cardamom powder
add green cardamom powder
Put off the flame
Phirni/Firni (Classic Rice pudding)

22
Jan 20

Bitter Gourd(karela) Leaf Chila (Crepe)

It is soft in texture, amazing in taste light on your tummy, easy to prepare in few minutes; especially as breakfast.  It is popular and authentic recipe none other than wheat chila/cheela, a type of pancake or north Indian Dosa. Whatever the name; I often prepare this recipe when my husband is on business trip and I am alone and lazy. One afternoon I prepared this recipe in brunch, in which I added my home grown bitter gourd leaf, using seasonal and local ingredients is convenient as well as good for health.

You can customize with any other leafy vegetables or grated vegetables. Adding paneer (cottage cheese) is excellent option to increase the nutritional value.

Ingredients:

  • Wheat flour/ Aata: 150 gm.
  • Bitter gourd leaf: 100 gm
  • Onion: 1 no. (Medium size)
  • Salt: ½ teaspoon (as per taste)
  • Fennel seed: 1 teaspoon
  • Ghee (clarified butter)/oil: for roasting

Preparation:

  1. Chop onion and bitter gourd leaf as fine as possible. Keep aside.
  2. Take a mixing bowl; put Aata, chopped onion, bitter gourd leaf, salt, and fennel seeds make a smooth batter without any lump. Keep aside.

Method:

  1. Take a non stick pan; apply one spoon of butter, grease all over.
  2. Pour ladleful of batter on the center of the tawa and quickly spread with circular motion.
  3. Cook from one side, spread 1 teaspoon of ghee on the edges and top. Wait for few minutes, the edges get lifted from the edge, flip it and cook both sides, as shown in the photo.
  4. Transfer into serving plate ‘Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”.
Bitter Gourd Leaf Chila (Crepe)
Ingredients
Ingredients
make a smooth batter
make a smooth batter
Pour ladleful of batter on the center of the tawa
spread 1 teaspoon of ghee
flip it and cook both sides
flip it and cook both sides
Transfer into serving plate
Bitter Gourd Leaf Chila (Crepe)’ is ready to serve along with “sweet corn Raita”
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)
Bitter Gourd Leaf Chila (Crepe)