27
Feb 19

Sweet potato mash with honey and butter

Toddlers/Baby recipe:

You may serve as sweet dish/dessert or regular recipe for all age group…

It was balmy winter evening when I was passing the street back home from station in Tokyo; highly pleasing delectable flavor of baking aroma was coming from a stall. When reached near the stall, I found that sweet potatoes were being baked. Japanese love to eat the sweet potatoes in both ways; savory and sweet. In Japan sweet potato is available almost whole year. Most of the Japanese sweet potatoes variety is sweeter than Indian counterpart.

I love to eat sweet potato and my husband like to eat the recipe that I am uploading today. The recipe “Sweet potato mash with honey and butter” is healthy and highly nutritious for toddlers/baby. They will certainly like the taste and smooth finish of this sweet potato recipe.

Very easy to prepare; just boil/microwave the sweet potato, peel out the skin, mash it and add some honey and dash of butter. In this recipe I grilled the sweet potatoes.

The benefits of honey, butter and sweet potatoes is good for vision and tonic for brain. Add little butter in the sweet potatoes to increase the absorption of beta carotene in the body.

Ingredients:

  • Sweet Potato (shakarkandi/satsumaimo): 2-3 no. (Small size)
  • Honey: 2 tablespoon (as per taste)
  • Butter: 1 teaspoon
  • Ghee/oil: to moisturize outer layer

Preparation:

Wash and dry the sweet potato with kitchen towel, apply little quantity of ghee on the skin of it; Boil/microwave potato, keep aside. Here I used Japanese griller, which is very convenient, remove skin (outer layer) Keep aside.

Method:

  1. Take a mixing bowl put all ingredients into this bowl, mash all with the help of masher or hand.
  2. Mash properly more you mash better will be the taste as well easy to gulp for toddlers/baby.
  3. Sweet potato mash with honey and butter is ready.
Sweet potato mash with honey and butter
Ingredients
apply little quantity of ghee
apply little quantity of ghee
Japanese griller
grilled sweet potatoes
remove skin
adding butter & honey
Mash properly
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter
Sweet potato mash with honey and butter

21
Feb 19

Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

We (my family and friends) love the recipe and have a special place in our hearts… and have confidence that it will be surely liked by guests too…it happened in last month when couple of my friends visited our place for lunch. I prepared many items but they liked it so much that after their 1st bite only they told me “this recipe alone is more than sufficient”.

Enjoy the weekends with delicious ‘Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)’as brunch …

 Ingredients:

For dough:

  • Aata (wheat flour): 1 cup
  • Maida (refined flour): 1 cup (optional)
  • Ghee: 2 tablespoon (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: half teaspoon.
  • Ghee/ cooking oil: for deep frying

For stuffing:

  • Potato: 200-250 gm
  • Onion: 1 no. (Medium size)
  • Ginger: 2” pieces
  • Mint leaves: 50 gm
  • Mustard seed: ½ teaspoon
  • Cumin seed: 1 teaspoon
  • Fennel seed: 1 teaspoon
  • Green chili: 1-2 no.
  • Salt: 1 teaspoon
  •  Chili powder: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Kala namak (black rock salt): ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Cooking oil: 1 tablespoon

For making dough:

  1. Take a wide vessel; pour Aata, Maida, 2 tablespoon ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also)
  4. Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  • Boil and mash potatoes, keep aside.
  • Heat 1 tablespoon of oil in a fry pan; add cumin seed, funnel seed and mustard seed, sputter for few seconds, add chopped green chili, ginger and onion. Add salt, chili powder, mint leaves, dry mango powder, Garam masala and mashed potatoes; stir fry for 4-6 minutes, Keep aside .Now stuffing is ready.
  • Divide stuffing as well as dough into equal parts and make balls.

Method:

  1. Roll the dough ball in 2-3 inch diameter circle, place stuffing ball in the centre of the circle: fold it and seal the edges by pleating and join properly: now press this ball slightly with the help of palm.
  2. Again roll this ball into the wheat flour, roll the ball with the help of rolling pin gently, till  3-4 inch dia. Now raw Poori is ready.
  3. Heat oil in a fry pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil it should come up slowly).
  4. Deep fry the poories on medium flame: after they start to puff; slowly turn over, fry till it becomes golden brown.
  5. Now, mouth watering Stuffed-Aaloo Poori is ready to eat with or without chutney as you wish.
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)
Ingredients
add cumin seed, funnel seed and mustard seed
add chopped green chili, ginger and onion
Add salt, chili powder, mint leaves, dry mango
add Garam masala and coriander leaves
Add Garam masala and mashed potatoes
stuffing is ready.
Deep fry the pooris
Deep fry the pooris
Stuffed mashed-potato Poori (Stuffed mashed-Aaloo Poori)

19
Feb 19

Winter special

A traditional dish from Bihar cuisine “Pittha (Bagia)”; which is almost mandatory  for each and every house to cook in the Hindi month of poush ( month of December and January); especially in the new born baby house rather new born child’s first winter. Legend is that if baby’s heel is warmed with steamed pittha; the heel of the baby will never get crack throughout their life.

Traditionally the recipe is cooked and paired with kheer to show the respect to God. This is not only popular in Bihar, but the recipe is prepared in west Bengal, Orissa, Assam, Meghalaya and Tripura and  most part of the India with few variations.

The cuisine is also cooked in neighboring country Nepal and Bangladesh.

It is also associated with harvest festival; the recipe is made from new harvested rice. Cooking authentic recipe of pittha is tiresome job: start with soaking rice about 6-8 hours, sieve it to get rid of extra water further allow it to dry for 15-20 minutes; till wetness disappear, then milling (grinding) it to prepare the flour.  Traditionally with stone grinder but now a day’s rice flour is readily available in the market, however the taste of the flour grounded at home is far better than readymade flour.

The pittha is then steamed on the hay put in the earthen pot of boiling water. The yummy-yummy piping hot steamed pittha in winter is so delicious. I will never forget that childhood taste, which my grand-mother cooked and treated the family in chilly winter nights.

Now, the recipe made with readymade flour, which is easily available in the store. There are many variety of pittha depending upon the region; but roughly it is of two varieties; plane and stuffed. The stuff can be sweet or savory.

Chana dal pittha is a traditional variety of north India: in this recipe the outer layer is made from rice flour and stuffing is chana dal with spices.

In sweet variety the stuffing can be fresh/dried coconut, sesame, dry fruits, flax seed, khus-khus (poppy seed), jeggery/ sugar etc.

In royal variety the stuffing can be dry fruits, khoa; which is boiled and cooked into milk, also served as a sweet dish ‘the delicacy in mithilanchal region’.

In savory variety too the stuffing can be pulses, vegetables, sesame, flax seed, khus-khus etc.

Now I come to the point, how to prepare it, traditionally it is prepared from rice flour, but you can prepare with wheat flour too. It can be made any time of the year and served in many ways: eating during breakfast or as a snack with tea or meal. You can slice them then fry it and serve.

Enjoy the easy, delicious, and good for health recipe.  Serve with ‘suran pickle’ or any chutney. The taste is awesome; have already linked the recipe, just clicked below…

  1. Royal Khoa Pittha (Khoa stuffed rice ball or traditional Bihari dumpling)
  2. Pittha (rice roll or traditional Bihari dumpling)
  3. Chhath pooja pittha (rice ball or traditional Bihar dumpling)
Royal khoa pittha
Royal khoa pittha
pittha traditional bihari dumpling
pittha traditional bihari dumpling
chhath pooja pittha
chhath pooja pittha

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


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