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


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


17
Aug 18

Raw papaya with peanut

This ‘Raw papaya with peanut ‘recipe gives me the confidence for any occasions either daily meal or kitty party. The recipe is focused on ingredient peanut and preparation technique which takes less time in kitchen. The crunchy peanut taste in raw papaya is so yummy…

Ingredient:

  • Raw papaya: 300 gm
  • Madras onion: 4-5 no.
  • Garlic: 4-5 flakes
  • Cooking oil: 2 tablespoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: ½ teaspoon
  •  Salt: 1 teaspoon (as per taste)
  • Peanut: 1 tablespoon
  • Mustard seed: ½ teaspoon

Preparation:

  1. Dry roast peanut, discard the skin of peanut, roughly ground, and keep aside.
  2. Chop the onion and garlic, keep aside.
  3. Peel off papaya, discard the seeds and chop into small cubes, boil/ microwave the chopped papaya, keep aside.

Method:

  1. Take a heavy bottom pan. Heat oil, add mustard seed, sputter for few seconds; add a pinch of turmeric powder, and put chopped onion and garlic, stir fry for 2
  2. minutes on high flame till it gets translucent, add boiled raw papaya, sauté on medium flame, and cover for few minutes (~ 4-6 minutes).
  3. Add coriander powder, turmeric powder, salt and roughly grind peanut.  Stir fry for 2 minutes, now raw papaya with peanut is ready to serve.
  4. Note: heavy bottom pan works better. This is served with rice or chapati/ paratha.
    Raw papaya with peanut

    Raw papaya with peanut

    Ingredient

    Ingredient

    chopped ingredients

    chopped ingredients

    put chopped onion

    put chopped onion

    Add coriander powder, turmeric powder, salt

    Add coriander powder, turmeric powder, salt

    now add raw papaya

    now add raw papaya

    now add raw papaya

    now add raw papaya

    Stir fry for 2 minutes

    Stir fry for 2 minutes

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Add roughly grind peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut

    Raw papaya with peanut


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)