28
Apr 17

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Vegetables are must in our diet; it is an important part of balanced diet. The recipe is easy to prepare and take just 10-15 minutes. It is widely used in south India, it is used in north India too especially in Uttar Pradesh it is more popular.

Snake gourd is well-known around the world, perhaps more than thousands of years. They are native to Southeast Asia, including Myanmar, Indonesia, Sri Lanka, and other neighboring countries, as well as some parts of Australia and Africa.

It is a vine plant that climbs up a tree. In terms of vitamins and minerals, snake gourd Possesses vitamin A, B and C and manganese, calcium, iron, potassium and iodine.

Ingredients:

  • Snake gourd: 300 gm
  • Whole Red chilly: 1no.
  • Cumin: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Asafoetida: ¼ teaspoon
  • Mustard oil: 2 tablespoon

Preparation:

  1. Scrape the Peel of snake gourd and chop them in thin ring slices.

Method:

  1. Take a fry pan. Heat oil, add cumin and whole red chili, sputters it for few seconds; add asafoetida and sliced snake gourd and stir fry for couple of minutes, add turmeric powder, coriander powder, chili powder and salt, stir and cover it; cook on medium flame till it is done and soft, open the cover, keep stirring and cook on high flame till liquid dries up.
  2. Snake gourd ki sabji is ready to serve. Serve hot with dost paratha or any meal.
Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Ingredients

Ingredients

Scrap the Peel of snake gourd

Scrap the Peel of snake gourd

chop them in thin ring slices

chop them in thin ring slices

chop them in thin ring slices

chop them in thin ring slices

add cumin and whole red chili

add cumin and whole red chili

add asafoetida

add asafoetida

add sliced snake gourd

add sliced snake gourd

add sliced snake gourd

add sliced snake gourd

add turmeric powder, coriander powder, chili powder and salt

add turmeric powder, coriander powder, chili powder and salt

cook on high flame till liquid dries up

cook on high flame till liquid dries up

Snake gourd ki sabji is ready

Snake gourd ki sabji is ready

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)

Snake gourd (Trichosanthes cucumerina) ki sabji (chichinda ki sabji)


24
Apr 17

Besan (gram flour) ka halwa

A traditional Indian desert is from Punjab and Bihar ‘Besan ka halwa’, delicious and tempting aroma. It is enriched with goodness of Besan (gram flour) and ghee (clarified butter), green cardamom & dry fruits.

Give your child the power of protein, helps in building strong muscles. Ghee is beneficial for memory and mental development as a whole, enhances the stamina and strengthens eye sight, increases vitality.

And has many more…

Ingredients:

  • Besan (gram flour): 1 cup (100gm)
  • Sugar: ½ cup (100 gm)
  • Ghee: ½ cup
  • Green cardamom: 5-6 no.
  • Raisin: 1 tablespoon
  • Cashew nut: 8-10 no.
  • Water: one cup

Preparation:

  1. Discard the skin of cardamom, crush the seeds. Keep aside
  2. Slice the cashew nut. Keep aside.

Method:

  1. Heat ghee in a fry pan, add cashew nut deep fry them and keep aside. Add Besan; stir fry on medium low flame till it gets golden brown in color.
  2. Add raisin and fry for a minute, add water, stir continuously to mix well.
  3. Add sugar and stir to mix, continue to cook on lower flame till the halwa consistency appears.
  4. Add fried cashew nut and cardamom powder, add one tablespoon of ghee to finish it off.
  5. Transfer it to serving plate and Garnish with dry fruits or as per your choice.
  6. Besan (gram flour) ka halwa is ready to be serve.
Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Ingredients

Ingredients

add cashew nut deep fry

add cashew nut deep fry

Add Besan

Add Besan

stir fry

stir fry

stir fry on medium low flame till it gets golden brown in color.

stir fry on medium low flame till it gets golden brown in color.

Add raisin

Add raisin

Add raisin and fry

Add raisin and fry

add water

add water

add water

add water

Add sugar

Add sugar

Add sugar

Add sugar

, continue to cook on lower flame

, continue to cook on lower flame

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

Add fried cashew nut

add one tablespoon of ghee

add one tablespoon of ghee

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa

Besan (gram flour) ka halwa


24
Apr 17

Roasted mung dal fry (split green gram fry, authentic country style)

This ‘Roasted mung dal fry (split green gram dal fry)’ recipe is my family recipe; my hometown style. The preparation is very easy.

It’s delicious and healthy.

This recipe is incomplete without seasoning with bay leaves, whole dry red chili and cumin; splattered in mustard oil.

Its aroma will linger around the whole house. Bay leaves brings beautiful aroma, detoxify the body, slow the aging process, and speed wound healing.

Ingredients:

  • Whole mung (green mung): 150gm
  • Salt: 1 teaspoon (as per taste)
  • Turmeric powder: 1 teaspoon
  • Bay leaf: 1 no.
  • Whole red chili: 1 no.
  • Cumin: 1 teaspoon
  • Mustard oil: 1 tablespoon
  • Water: 500 ml

Preparation:

  1. Take a fry pan/chapati griddle, add whole mung and dry roast, the moment some of mung begins to change color to light brown (3-5 minutes), put off the flame; keep aside.
  2. Take a mixer jar, put roasted whole mung, run the mixer for few seconds and remove the husk. If you run the mixer for more duration, dal will become powder, if some husk remains, its okay, even you can cook with husk it is healthier. (I carried prepared roasted lentil from my hometown).
  3. Take a pressure cooker; put roasted mung, salt, turmeric powder and water. Close the lid of pressure cooker. Cook on high flame.
  4. Bring to full cooking pressure, reduce to low flame and cook for 5-6 minutes.
  5. Allow cooker to cool and open, add some more water as per your consistency, give the seasoning tadka roasted mung dal fry is ready to be served.

Seasoning:

  1. Take wok, put oil, add cumin, whole red chili, bay leaf, and sputter it for few seconds, put off the flame.
  2. Transfer into prepared dal; cover it for couple of minutes.
  3. Serve hot with steamed rice, chapati or any meal.
Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Ingredients

Ingredients

add whole mung and dry roast

add whole mung and dry roast

run the mixer for few seconds

run the mixer for few seconds

add turmeric powder

add turmeric powder

cooked dal

cooked dal

put oil

put oil

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

add cumin, whole red chili, bay leaf

Transfer into prepared dal

Transfer into prepared dal

cover it for couple of minutes

cover it for couple of minutes

Add ghee as per your wish

Add ghee as per your wish

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)

Roasted mung dal fry (split green gram fry, authentic country style)


14
Apr 17

Matar ki kachori (fresh peas kachori)

The taste of matar ki kachori is supreme; serves the kachori while these are hot. You can store the kachori, but a hot kachori taste is different and is amazing with hot cup of tea or coffee.

Ingredients:

For dough (outer layer):

  • Maida (all purpose flour):200gm.
  • Ghee: 50-60gm. (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: 1 teaspoon.
  • Refined oil/ghee: for deep frying.

For stuffing:

  • Matar (peas): 250gm (fresh grains)
  • Black pepper: 1 teaspoon
  • Cumin seed: 1 teaspoon
  • Funnel seed: 1teaspoon
  • Chat masala: 1 teaspoon
  • Green chilly: 2-3 no.
  • Asafetida: 1pinch
  • Oil: 1 teaspoon

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida, 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), Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan, add cumin seed, and funnel seed, black pepper and asafetida, when it turns brown, and add green chili, stir on high flame till color changes, add peas and fry it about 3-4 minutes on medium flame.
  2. Cover it, lower the flame. Stir occasionally. Fry until it is half done, (About 5-7 minutes) add salt, Fry till peas are done; Keep aside for half an hour.
  3. After it becomes cold, grind coarsely, now stuffing is ready, divide stuffing into 10-12 parts and make ball.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 part of stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat; slowly turn over after they start to puff. Fry till it becomes golden brown.
  5. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  6. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Ingredients

Ingredients

add cumin seed

add cumin seed

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add green chili

add green chili

add green chili

add green chili

add peas

add peas

add peas

add peas

add salt

add salt

Fry till peas are done

Fry till peas are done

grind coarsely

grind coarsely

 make lemon size balls. Flatten the edge of each ball with the help of finge

make lemon size balls. Flatten the edge of each ball with the help of finge

Deep fry

Deep fry

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)


12
Apr 17

Spring onion paratha

Paratha, the Indian cuisine is full of flavor and taste.

Try this simple version of spring onion paratha, which is very rich quercetin (natural anti allergies). Onions have amazing cooling properties and give the protection against sunstroke.

Ingredients:

  • Aata (wheat flour): 2 cup
  • Onion seed (Kalongi): half teaspoon
  • Ajawine (carom seed): half teaspoon
  • Spring onion: 1 cup (chopped)
  • Green chili: 2no.
  • Salt: 1 teaspoon.
  • Ghee/cooking oil: 100 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Chop spring onion and green chili into fine pieces. Keep aside.
  2. Take a wide vessel; put Aata, onion seed, Ajwain, Kalongi and salt; add spring onion, mix properly.
  3. Add water and knead them, if required, put small amount of water till the dough becomes soft. (The dough can be made in food processor also).
  4. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Divide dough into 5-6 parts and make balls; Roll this ball into the wheat flour, now press this ball slightly with the help of palm and roll the ball with the help of rolling pin till it reaches to 4-5 inch diameter size circle.
  2. Apply 1 teaspoon of ghee and fold it, fold one third shown in the photo, apply ghee and fold it to make rectangle into wheat flour and roll it evenly into rectangle shape.
  3. Now raw paratha is ready, as shown in photo.
  4. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame, Place the rolled paratha on this.
  5. Cook for few minutes till it changes the color, Turn the other side and cook it by pressing gently by spatula. Apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly.
  6. Serve directly to the plate. Serve with green chili pickle and onion raita.
Spring onion paratha

Spring onion paratha

Ingredients

Ingredients

Chop spring onion

Chop spring onion

dough

dough

Divide dough

Divide dough

roll the ball

roll the ball

Apply 1 teaspoon of ghee and fold it

Apply 1 teaspoon of ghee and fold it

fold one third

fold one third

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

fold it to make rectangle

Place the rolled paratha

Place the rolled paratha

Turn the other side

Turn the other side

Apply some ghee

Apply some ghee

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

applying ghee as well as pressing

Serve directly to the plate

Serve directly to the plate

Spring onion paratha

Spring onion paratha