13
Mar 17

Pili moong/mung (split green gram without skin) ki dal

There is nip in the air that signals the onset of festival season, synonymous with partying and rich food. So the trick is that next day prepare the ‘Pili moong/mung (split green gram without skin) ki dal the healthy choices.

Dal tends to be a staple diet for vegetarian as they are packed with protein, iron and many other nutritional ingredients.

Ingredients:

  • Mung dal (split green gram): 100gm
  • Ginger: 1” piece
  • Cumin seed: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)
  • Ghee/oil: 1tablespoon
  • Water: 2 cup

Preparation:

  1. Peel off and cut the ginger into Julian (longitudinally)

Method:

  1. Wash and clean the dal. Put dal, salt, and turmeric powder, along with water in the pressure cooker on high flame.
  2. Bring to full cooking pressure, reduce to low flame and cook for 2-3 minutes.
  3. Put off the flame, allow cooker to cool and open. Keep aside.
  4. Add hot water as per your choice of consistency. Pili moong/mung (split green gram without skin) ki dal is ready. Now it is time for seasoning.

Seasoning:

  1. Take wok, put ghee in it, add cumin seed, and sputter it for few seconds, put off the flame.
  2. Add asafoetida and Julian ginger immediately.
  3. Transfer into prepared dal; cover it for couple of minutes.
  4. Pili moong/mung (split green gram without skin) ki dal is ready to be served at the time of lunch or dinner, along with chapati and rice.
Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Ingredients

Ingredients

Put dal, salt, and turmeric powder

Put dal, salt, and turmeric powder

boiled dal

boiled dal

Add hot water as per your choice

Add hot water as per your choice

add cumin seed

add cumin seed

Add asafoetida

Add asafoetida

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal


10
Mar 17

Boondi ka laddu

In India gifting your friends and family during festival is very popular. This festive season gift your near and dear ones a basket full of homemade delight ’Boondi ka laddu’, that comes laden with pure ghee (clarified butter) cashew nut and Raisins.

‘Happy holi’

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Food Color:
  • Water: ½ cup
  • Ghee (clarified butter): for deep frying

For sugar syrup:

  • Sugar:  200 gm.
  • Water: ½ cup
  • Green Cardamom: 5-6 no.
  • Cashew nuts: 10-12 no.
  • Raisins: 15-20 no.
  • Melon seed: 1 tablespoon

Preparation:

For sugar syrup:

  1. Take a large pan; pour sugar as well as water in it, and Let the syrup boil for 3-4 minutes.
  2. To test the readiness of sugar syrup, pour a little amount of sugar syrup in a cup ¼ filled with water, if it get dissolved immediately, continue boiling for a minute and put off the flame, if it doesn’t dissolve immediately means it is ready, put off the flame.
  3. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put besan add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batter, add color as per your choice. (See photo…)
  2. Take a fry pan, Heat ghee on medium heat (to check if oil is ready, pour   batter, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Take a ladle full of batter on boondi ladle/maker and gently tap it. Droplets of batter will fall into the hot ghee and beautiful round shaped boondi will appear. (If boondi is not round in shape and get tail end means, the batter is thin add bit of gram flour and check again) Fry for a minute and take out, put it into sugar syrup. Repeat the process for rest of the batter.
  4. Mix them properly let it cool till you will able to bind the boondi mixture in the shape of laddu by help of your fist.
  5. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 15-20 laddu will be ready.
  6. Decorate with Chandi ka verak, delicious laddu is ready to be served.
Boondi ka laddu

Boondi ka laddu

Ingredients

Ingredients

sugar syrup

sugar syrup

boondi batter

boondi batter

full of batter on boondi ladle

full of batter on boondi ladle

beautiful round shaped boondi

beautiful round shaped boondi

put it into sugar syrup

put it into sugar syrup

Repeat the process

Repeat the process

round shaped boondi will appear.

round shaped boondi will appear.

Mix them properly

Mix them properly

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu


09
Mar 17

Steamed rice

When we are in hurry and hungry, would like to go with traditional meal, it is possible with steamed rice.

Steamed rice is staple diet in India, especially in south India, Orissa, and west Bengal etc.

Ingredients:

  • Basmati rice: 1 cup
  • Water: 2 cup
  • Lemon juice: 1 teaspoon (optional)

Preparation:

  1. Clean and wash rice. Soak it into double quantity of water Keep aside for 15-20 minutes.

Method:

  1. Cook the rice in rice cooker or pressure cooker along with lemon juice. (You can directly cook on stove on lower flame till rice is done.)
  2. Steamed rice is ready to be served.
Steamed rice

Steamed rice

Ingredients

Ingredients

adding lemon juice

adding lemon juice

Cook the rice in rice cooker

Cook the rice in rice cooker

Steamed rice is ready

Steamed rice is ready

Steamed rice

Steamed rice


09
Mar 17

Meethi boondi

The joy of sharing sweets during festival has no bounds. Holi means variety of sweets and namkin, fritters, chat etc…

Today I am going to upload the ‘Meethi boondi’…

Excellent flavor and eye catching…

‘Meethi boondi’ is an authentic sweet of Indian cuisine. In the festival of Holi, it is used as a Prasad in the Holika dahan day along with murmura (puffed rice).

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Rice flour: 1 table spoon
  • Meetha soda/cooking soda: 1 pinch
  • Food Color:
  • Water: ½ cup
  • Ghee (clarified butter): for deep frying

For sugar syrup:

  • Sugar:  200 gm.
  • Water: ½ cup
  • Green Cardamom: 5-6 no.
  • Cashew nuts: 10-12no.
  • Raisins: 15-20 no.
  • Melon seed: 1 tablespoon

Preparation:

For sugar syrup:

  1. Take a large pan; pour sugar as well as water in it, and Let the syrup boil for 3-4 minutes. When you touch it; between your index finger and thumb and pull it apart, it should form a string. Put off the flame. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put Besan, rice flour and soda, add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batters (flowing consistency) add color as per your choice. (See photo…)
  2. Take a fry pan, Heat ghee on medium heat (to check if oil is ready pour batter ,if it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Take a ladle full of batter on boondi ladle/maker and gently tap it. Droplets of batter will fall into the hot ghee and beautiful round shaped boondi will appear. (If boondi is not round in shape and get tail end means, the batter is thin add bit of gram flour and check again) Fry for a minute and take out, put it into sugar syrup. Repeat the process for the rest of the batter.
  4. Mix them properly let it be cool, stir occasionally, after getting cool it will get separated.
  5. Meethi boondi is ready; decorate with flower petals, delicious and eye catching ’Meethi boondi’ is ready to be served.
Meethi boondi

Meethi boondi

Ingredients

Ingredients

sugar syrup

sugar syrup

 form a string

form a string

smooth batter

smooth batter

add color

add color

tap it

tap it

Droplets of batter will fall

Droplets of batter will fall

Deep fry dry fruits

Deep fry dry fruits

Deep fry dry fruits

Deep fry dry fruits

Mix them properly

Mix them properly

put dry fruits into sugar syrup

put dry fruits into sugar syrup

stir occasionally

stir occasionally

add green cardamom powder

add green cardamom powder

Meethi boondi is ready

Meethi boondi is ready

Meethi boondi

Meethi boondi

Meethi boondi

Meethi boondi


24
Jan 17

Bakheer (Gud/Jaggery kheer)

A journey to memory lane, I could still feel the aroma of deliciously hot Bakeer (Gud/Jaggery kheer) at the festive occasion of chhath puja in Bihar, this is the mandatory dish which is made one day before chhath puja as Prasad with chapati and steamed rice ball.

This recipe is very authentic, also popular in other part of India such as Utter Pradesh, Madhya Pradesh, Maharashtra, Orissa and south Indian cuisine.

Ingredients:

  • Basmati Rice: 1 cup (100-120 gm)
  • Milk:  3 cups/½ liter
  • Jaggery:  1 cup (100-150) gm
  • Green cardamom powder: 1 teaspoon
  • Dry coconut: 10 gm.
  • Chironji: 20 gm
  • Nutmeg powder: 1pinch (optional)
  • Dry grapes: 20 gm.
  • Ghee: 1 tablespoon

Preparation:

  1. Chop dry coconut into small pieces. Keep aside.
  2. Melt the Jaggery along with a cup of water at low flame, when Jaggery is melted increase the flame and bring it to boil, sieve the Jaggery syrup keep aside.
  3. Clean and wash rice, put it into pressure cooker with 2 cups of water, Place cooker on high flame and bring to full cooking pressure. Put off the flame, Allow cooker to cool. Keep aside.

Method:

  1. After cooling the cooker, add Jaggery syrup and cooking continue for another 8-10 minutes on low flame add cardamom powder let it boil for couple of minutes, finished it with ghee and put off the flame.

Seasoning:

  1. Heat ghee in a fry pan; add chopped dry coconut till light brown color comes add Chironji and dry grapes, fry for a minute and put off the flame.
  2. Add hot milk and seasoning just before serving.
  3. You may serve hot or cold as you wish.
Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Ingredients

Ingredients

Melt the Jaggery along with a cup of water

Melt the Jaggery along with a cup of water

bring it to boil

bring it to boil

sieve the Jaggery syrup

sieve the Jaggery syrup

put rice into pressure cooker

put rice into pressure cooker

add Jaggery syrup

add Jaggery syrup

cooking continue for another 8-10 minutes on low flame

cooking continue for another 8-10 minutes on low flame

Seasoning

Seasoning

add chopped dry coconut

add chopped dry coconut

fry for a minute

fry for a minute

add Chironji

add Chironji

fry for a minute

fry for a minute

add dry grapes

add dry grapes

fried dry fruits

fried dry fruits

finished it with ghee

finished it with ghee

Add hot milk

Add hot milk

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)