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


27
Nov 17

Chapati/tawa roti (phulka)

My husband is out of station; I entered the kitchen to cook a cozy dinner and made some ‘chapati’ and ‘raw papaya kofta curry’. Chapati is staple food for Indians and a regular diet of everyone’s. It is important to prepare soft chapati, depends a lot on how you knead the dough.

I relished my meal as savored every bite.

Ingredients:

  • Aatta (wheat flour): 2 cup
  • Salt: 2 pinch (optional)
  • Water: ¾ cup
  • Ghee: for smearing

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta; add water in small quantity and knead them, till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Make lemon size balls; dust ball with Aatta and roll the chapati with equal pressure all around, roll 5-6”diameter, use small quantity of wheat flour to dust while rolling.
  2. Put this rolled chapati into the hot tawa; cook for few seconds on high flame till it changes the color, Turn the other side this side to be cooked slightly more than 1st side. Now hold the chapati with tong and put directly on fire, first side on flame, the chapati will start to puff up. Take it off the flame before it start burning. The chapati is ready.
  3. You can puff chapati on tawa instead of flame, and press it lightly with kitchen towel it will puff up.
  4. Smear some ghee all over on the chapati and it is ready to serve hot or warm.

Note:

  1. It is important to cook chapati on high flame, it will be soft.
  2. Kneading with hot water makes chapati soft.
  3. You can knead with milk or whey (left over water of paneer).
Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

 dough

dough

Make lemon size balls

Make lemon size balls

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

roll the chapati with equal pressure all around

Put this rolled chapati into the hot tawa

Put this rolled chapati into the hot tawa

Turn the other side

Turn the other side

cook for few seconds on high flame till it changes the color

cook for few seconds on high flame till it changes the color

put directly on fire

put directly on fire

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)

Chapati/tawa roti (phulka)


13
Apr 17

Gatte ka pulao

Every region has its own signature dishes, Tamil Nadu has dosa, and Hyderabad has biryani and Rajasthan is framed with Dal-bati-churma, besides this also reminds me one of its ‘Gatte ka pulao’ that is made on the festive occasion.

Enjoy the delicacies from Rajasthan…

Ingredients:

For making Gatte:

  • Besan: 200 gm
  • Turmeric powder: ½ teaspoon
  • Fennel seed: 1 teaspoon
  • Salt: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Ajwain (thymol seed): half tea spoon
  • Ghee (clarified butter): 1 tablespoon (for moin that is mix with dough itself)
  • Mustard oil/cooking oil: 100gm
  • Baking soda: 1 pinch
  • Ghee: 50 gm (for frying Gatte)

For pulao:

  • Basmati rice: 250 gm
  • Ghee: 50gm (5 tablespoon)
  • Onion: 100 gm
  • Whole Garam masala: (Bay leaf: 2-3 no. Cumin seed: half teaspoon. Black cardamom: 1 no. Black pepper: ½ teaspoon Green cardamom: 2 no. Cinnamon: 2” stick)
  • Ginger: 1 inch piece (grated)
  • Sugar: 1 teaspoon (optional)
  • Salt: 1 teaspoon
  • Water: 500ml

Preparation:

For Gatte:

  1. Take one big ball, put all ingredients of Gatte, mix well make the dough with the required quantity of water and make it like roti dough.
  2. Divide this dough into 8-10 pieces. . (You can make more as per your wish), make it like stick by rolling it.
  3. Boil 5 cups of water. Put all rolls into the boiling water, cook on the medium flame and boil it for 10 minutes, then remove it from the water and let it cool. Cut it into 2”pieces (it is called “Gatte”).
  4. Take a fry pan and heat ghee, when it starts to smoke add boiled and chopped Gatte in it.
  5. Shallow fry this for couple of minutes on medium flame, remove from the fry pan and keep aside.

Preparation:

For pulao:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally. Keep aside.

Method:

  1. Heat 3 tablespoon of ghee in a fry pan, add half of the chopped onion; fry it in high flame till it gets light brown.
  2. Remove it and keep aside.
  3. Heat 2 tablespoon of ghee in wok, add Whole Garam masala, and allow sputtering it.
  4. Add remaining half of the chopped onion, fry it on high flame, till it gets translucent, add washed rice and fry for 2-3 minutes.
  5. The moment, some of rice begins to change color, put off the flame.
  6. Take rice cooker or pressure cooker; add ginger, water, salt and sugar, when water starts boiling, add fried rice and fried Gatte, close the lid, put off the flame when rice is done.
  7. Allow cooker to cool. After cooling the cooker, stir lightly the pulao with the help of fork, and add half of the fried onion, Serve pulao in a rice plate and decorate with remaining fried onion and serve with boondi raita and salad.
  8. Mouth watering Gatte ka pulao is ready to serve hot.
Gatte ka pulao

Gatte ka pulao

Ingredients

Ingredients

all ingredients of Gatte

all ingredients of Gatte

dough

dough

boiled gatte

boiled gatte

add boiled and chopped Gatte

add boiled and chopped Gatte

Shallow fry

Shallow fry

Shallow fry

Shallow fry

add Whole Garam masala

add Whole Garam masala

add chopped onion

add chopped onion

fry it on high flame

fry it on high flame

add washed rice

add washed rice

add washed rice

add washed rice

add fried rice

add
fried rice

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

add fried rice and fried Gatte

close the lid

close the lid

close the lid

close the lid

put off the flame

put off the flame

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao

Gatte ka pulao


10
Apr 17

Raw mango launji

In summer (Grishma Ritu) as sun rays become powerful in Rajasthan, the people of Rajasthan use to cook raw mango launji that protect their body from intense heat. It is very traditional and popular recipe served as a dip with snacks or side dish with main course or any meal.

Ingredients:

  • Raw mango (preferably sweet type, otherwise put extra sugar): 250gm.
  • Jaggery/Sugar: 100 gm.
  • Salt: 1 teaspoon
  • Panch phoran: 1 teaspoon
  • Red chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  • Asafoetida: ¼ teaspoon
  • Mustard oil/ cooking oil: 1 tablespoon

Preparation:

  1. Peel off and chop raw mango longitudinally or as your desire shape, discarding inner soft white part of the seed.
  2. Grate the Jaggery, keep aside.

Method:

  1. Take fry pan, let oil start to smoke; add panch phoran and asafoetida, sputter for few seconds; add sliced mango.
  2.  Stir fry for couple of minutes add turmeric powder, coriander powder, chili powder and salt. Stir it for few seconds; add a cup of water, cover and cook for 3-4 minutes, till raw mango sliced is done.
  3. Add Jaggery and let it boil for couple of minutes till gravy consistency comes up to your desire one. Put off the flame.
  4. Raw mango launji is ready to be served. Serve as a dip with snacks or side dish with main course or any meal. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.
Raw mango launji

Raw mango launji

Ingredients

Ingredients

Ingredients

Ingredients

add panch phoran

add panch phoran

add panch phoran and asafoetida

add panch phoran and asafoetida

add sliced mango.

add sliced mango.

add sliced mango.

add sliced mango.

 Stir fry for couple of minutes

Stir fry for couple of minutes

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

add a cup of water

add a cup of water

Add Jaggery

Add Jaggery

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji

Raw mango launji


30
Mar 17

Aamgura (raw mango khatmitthi)

Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called laungi. This is summer recipe because raw mango is available only in the summer season in north India.

Many raw mango dishes are cooked daily to beat the scorching summer; aamgura is one of them…

Summer beating recipes are ‘Aam ka panna’, ‘Raw mango jal-jeera’…

Ingredients:

  • Raw mango: 250gm.
  • Jaggery/Sugar: 100 gm.
  • Salt: 1 teaspoon
  • Panch phoran: 1 teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ½ teaspoon
  • Bay leaf: 1 no.
  • Mustard oil/ cooking oil: 1 tablespoon

Preparation:

  1. Peel off and chop raw mango into big chunks or your shape of choice, discarding inner soft white part of the seed, boil the pieces and discard the water. Keep aside.
  2. Grate the Jaggery, keep aside.

Method:

  1. Take fry pan, let oil start to smoke add panch phoran, bay leaf and red chili, sputter for few seconds add boiled raw mango pieces.
  2.  Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.
  3. Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.
  4. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.
Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Ingredients

Ingredients

chopped raw mango

chopped raw mango

 

boil the pieces

boil the pieces

boil the pieces

boil the pieces

boiled raw mango pieces

boiled raw mango pieces

add panch phoran

add panch phoran

add boiled raw mango pieces

add boiled raw mango pieces

add a cup of water

add a cup of water

add Jaggery

add Jaggery

boil for couple of minutes

boil for couple of minutes

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)