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


11
Nov 18

Lauki (bottle gourd) without onion and garlic

On the occasion of Bihar’s famous festival chhath puja, when I did eat this ‘lauki ki sabji’ with my friends and relatives, it was the moment of real pleasure.

In my childhood days, I never liked lauki (bottle gourd), but now i love the lauki in any preparation i.e. lauki ki kheer, lauki kofta, lauki aaloo ki sabji…

I really enjoy the delicious taste, and tempting aroma, of ghee (clarified butter) in lauki ki sabji. It produces the great aroma, taste, energy and a dose of nutrition, who observe fast on chhath pooja.

Ingredients:

  • Bottle gourd: 500 gm
  • Whole Red chilly: 2no.
  • Cumin: 1 teaspoon
  • Asafoetida: 1 pinch
  • Turmeric powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Ghee/cooking oil: 1 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd and chop them, keep aside

Method:

  1. Take a fry pan. Heat ghee and add cumin, asafoetida and whole red chili, sputter it for few seconds.
  2. Add lauki stir fry on medium flame for couple of minutes, it will become watery; now cook with lid on, till half done, add turmeric powder and salt.
  3. Stir and cover it, cook on medium flame till it is done. (Put water if required).
  4. Put off the flame, transfer into serving bowl, and decorate with coriander leaves.
  5. Lauki (bottle gourd) without onion and garlic is ready to serve, Serve hot or warm with chapati or paratha.
Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic

Ingredients

Ingredients

Ingredients

Ingredients

Add lauki

Add lauki

Add lauki

Add lauki

add turmeric powder and salt

add turmeric powder and salt

Lauki (bottle gourd) without onion and garlic

Lauki (bottle gourd) without onion and garlic


06
Nov 18

Lauki (bottle gourd) ke Dahi-vada/bhalla

In India curd (yogurt) is a versatile ingredient: it can use in many dishes as marinade or gravy, above all it is easy to digest.

In summer the cooling effects of yogurt make it hot sellers; that’s the reason I was pushed to innovate; the dahi- vada with Lauki and yogurt. Especially in Tamil Nadu, where I lived for 15 years; there are only three seasons there; hot- hotter-hottest.

Lauki (bottle gourd) and curd are cool in nature and good for summer; serve as a chat or with any meal.

Now saliva is coming out, I can’t say I am not hungry.

Ingredients:

  • Urad dal (split black gram): 100 gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1 pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Bottle gourd: 200gm.
  • Green chili: 1 no.
  • Oil: for deep frying
  • Curd (yogurt): 250 gm
  • Sugar: 1 tablespoon
  • Cumin seed: 1 teaspoon (roasted and powdered)
  • Red chili powder: 1 teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chutney: half cup

Preparation:

  1. Soak urad dal, minimum for 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of small quantity of water. Whip the paste about 5-7 minutes.
  2. Beat the yogurt with sugar and salt. Keep in refrigerator.
  3. Take the ginger and green chili, chop into small pieces. Keep aside.
  4. Peel off bottle gourd and grate the gourd, keep aside.
  5. Take fry pan, put oil and heat; add chopped ginger and green chili.  Stir and fry (keep it stirring otherwise it may burn); fry for few seconds. Add grated bottle gourd and salt; stir and cover it and cook for 2-3 minutes on medium/low flame till it is done.
  6. Put off the flame; let it come to room temperature. Give the round shape as tikki (Shown as photo), keep aside.
  7. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix properly. Now batter is ready.

Method: for making vada:

  1. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  2. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  3. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  4. Put one tikki into the batter; roll the batter all around the tikki, as shown in photo.
  5. Gently put this (vada) into hot oil. Repeat with remaining tikki and batter. Fry till it become golden brown in color.
  6. Take out the vada and soak it into Lukewarm water for about 10-20 minutes, squeeze out vada by putting it between both palms.
  7. Arrange this vada into serving dish; pour chilled thick beaten curd over them.
  8. Garnish with sweet tamarind chutney, black rock salt, cumin powder and chili powder.
  9. Yummy and delicious starter is ready to serve; it is also used as a side dish.
    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Ingredients

    Ingredients

    add chopped ginger and green chili

    add chopped ginger and green chili

    Add grated bottle gourd

    Add grated bottle gourd

    cook

    cook

    Put one tikki into the batter

    Put one tikki into the batter

    frying

    frying

    frying

    frying

    soak it into Lukewarm water

    soak it into Lukewarm water

    vada & curd

    vada & curd

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla

    Lauki (bottle gourd) ke Dahi-vada/bhalla


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


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