07
Jul 17

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu gives me the feeling and aura of auspiciousness, as it is mostly used on the fasting days of Navratri in north India.

The recipe ‘Kuttu (buckwheat) ka pakoda (phalahari fritters)’ is prepared with rock salt and mostly served on banana leaf.

Eating on banana leaf is an old custom and imparts a unique flavor to the food and considered hygienic.

Ingredients:

  • Kuttu Aata: 100gm.
  • Potato: 100-150 gm.
  • White rock Salt:  1 teaspoon
  • Green chili: 1 no.
  • Black pepper: 12-15 no.
  • Dry mango powder: 1 teaspoon
  • Coriander powder: ½ teaspoon
  • Ghee (clarified butter)/ cooking oil: for deep frying

Preparation:

  1. Clean potato and slice into thin layer. Keep aside.
  2. Deseed the green chili and chop into small pieces, keep aside.
  3. Take a bowl. Put kuttu Aata, salt, coriander powder, dry mango powder in it; make a smooth batter with help of water, add chopped green chili, keep aside.

Method:

  1. Take fry pan, heat ghee in it, let ghee to smoke. Pour a drop of batter into the ghee, if batter comes up slowly, it means right temperature otherwise wait for a while and test again.
  2. After getting right temperature, dip a slice of potato into batter. (Either direct by hand or spoon)
  3. Deep fry all slices, when they start to come up, turn over.
  4. Fry till it becomes golden brown on both sides, remove the pakoda from ghee; serve hot with phalahari chutney and fruits.
Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Ingredients

Ingredients

Put kuttu Aata, salt, coriander powder, dry mango powder

Put kuttu Aata, salt, coriander powder, dry mango powder

add chopped green chili

add chopped green chili

slice of potato into batter

slice of potato into batter

Deep fry all slices

Deep fry all slices

remove the pakoda from ghee

remove the pakoda from ghee

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)

Kuttu (buckwheat) ka pakoda (phalahari fritters)


04
Jul 17

Ginger halwa

My husband had seasonal cold and cough last week, which left him drained. The humble ginger halwa would do wonders; one teaspoon morning and evening will do well, juice of ginger and Tulsi do well but this is slightly elaborated process for daily. But prepare this halwa and can be use for a week at normal room temperature. Ginger is good for digestion and this halwa consists of fiber too. A couple of leaves of Tulasi chewed would help too. Tulasi leaves are also help quench thirst quickly.

Ingredients:

  • Ginger: 400 gm
  • Gud (Jaggery): 200-250 gm
  • Homemade unsalted butter/ ghee: 100gm.
  • Green cardamom: 7-8 no.
  • Dry grapes: 50 gm
  • Water: ½ cup

Preparation:

  1. Wash and clean ginger properly, cut into small pieces, and make fine paste. Keep aside.
  2. Take half cup of water and Dissolves Gud into hot water, strain impurities and Keep aside.

Method:

  1. Take non stick fry pan, put butter/ ghee in it, add ginger paste; stir it continuously on medium to low flame, fry till it doesn’t stick in the fry pan and ghee separates from paste (or liquid dries up).
  2. Add water and Gud into it; Cover the lid, continue cooking on medium flame, Stir occasionally.
  3. Add dry grapes, cook till halwa consistency appears, ‘ginger halwa’ is ready to use. It can be used for a week at normal room temperature.
Ginger halwa

Ginger halwa

Ingredients

Ingredients

make fine paste

make fine paste

add ginger paste

add ginger paste

stir it continuously

stir it continuously

 fry

fry

 fry

fry

 fry

fry

Add water

Add water

Add water and Gud

Add water and Gud

Add dry grapes

Add dry grapes

Add dry grapes and cardamom power

Add dry grapes and cardamom power

Add dry grapes and cardamom power

Add dry grapes and cardamom power

cook till halwa consistency appears

cook till halwa consistency appears

Ginger halwa

Ginger halwa

Ginger halwa

Ginger halwa

Ginger halwa

Ginger halwa


28
Jun 17

Sweet sattu sharbat (sweet protein drink)

Sattu is invented by laborers working in the fields for long years ago, since they needed an affordable filling and wholesome meal. It is high in protein content, hence it is ideal for those people, that’s why once upon a time it is called poor men’s food, but this humble sattu is packed with nutrients and actually a wonder food with loads of health benefits.

Making chana ka sattu is a time taking process; I used here ready sattu flour from Bihar but if you don’t have, just grind the roasted chana dal into fine powder, sieve it and use it.

No need to cook, just mix it with water in a glass, eat sattu in any form either ‘Sweet sattu sharwat (sweet protein drink)’ or ‘Salted sattu drink (salted protein drink)’, it’s a great hydrating and cooling drink and for fitness freaks, a post workout protein kick. It is in fact more hydrating than water, so bye-bye to heat stroke with this sattu recipe…

Ingredients:

  • Sattu: 3-4 tablespoon
  • Water: 200-250 ml
  • Sugar/Jaggery: 3 tablespoon (as per taste)
  • Black salt: 1 pinch (optional)
  • Almond: 6-7 no.
  • Green cardamom: 1no.

Preparation:

  1. Slice the almond, keep aside.
  2. Peel off green cardamom and grind to powder, keep aside.

Method:

  1. Take a mixing bowl, put sattu, salt and sugar, add water in small quantity to avoid lumps and make smooth paste. Now add more water/chilled-water as per your choice of consistency; add sliced almond and cardamom powder.
  2. Transfer into serving glass, decorate with sliced almond and enjoy…
Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Ingredients

Ingredients

put sattu, salt and sugar

put sattu, salt and sugar

add water

add water

add water

add water

add sliced almond

add sliced almond

add sliced almond and cardamom powder

add sliced almond and cardamom powder

Transfer into serving glass

Transfer into serving glass

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)

Sweet sattu sharbat (sweet protein drink)


28
Jun 17

Palak pakoda (spinach fritters)

I returned from holidays and same day rain started, I witnessed the dried plant of spinach turning into fresh, glittering green in my kitchen garden. It was so soothing to the eyes! It was raining and raining, I loved to see the plant bursting out and growing every day. I plucked some of them and made palak ka pakoda (spinach fritters). My favorites…

Ingredient:

  • Spinach: 100-150 gm.
  • Onion: 1no. (Medium size)
  • Green chili: 2-3no.
  • Garlic: 4-5 flex
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): half teaspoon
  • Black pepper corn: 12-15no.
  • Besan (gram flour): 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Take spinach leaf; discard the hard stem, chop roughly and keep aside.
  2. Chop onion, garlic and green chili. Keep aside.
  3. Take a bowl. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper.
  4. Leave it for 10-15 minutes. Due to salt it gets watery, add chopped leaf and Besan.
  5. Mix and Mash all with the help hand, Mash properly (more you mash better it is). Now batter is ready for pakoda.

Method:

  1. Take a fry pan, heat oil, let oil to smoke. Pour a drop of batter into the oil.
  2. If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  3. After getting right temperature of oil, take little quantity of batter by hand or spoon.
  4. Drop the batter into the oil, five- six pieces or as many which can be accommodated as per quantity of oil. As shown in photo.
  5. Deep fry, when they start to come up slowly turn over.
  6. Fry till it becomes golden brown from both sides, spinach pakoda is ready to be served.
  7. Serve hot with green chutney or raw peanut chutney, followed with tea or coffee.
Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)

Ingredient

Ingredient

Ingredient

Ingredient

chop roughly

chop roughly

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

. Put sliced onion, garlic and green chili along with salt, ajawine and black pepper

Leave it for 10-15 minutes

Leave it for 10-15 minutes

add chopped leaf and Besan

add chopped leaf and Besan

batter is ready

batter is ready

Drop the batter into the oil

Drop the batter into the oil

Deep fry

Deep fry

Palak pakoda (spinach fritters)

Palak pakoda (spinach fritters)


22
Jun 17

Chana dal pulao

Pulao is rice based food; having crossed many generations, it has numerous version across the world. The ‘Chana dal pulao’ is one of them which is easy to make and has unique flavor with great nutritious value.

I made this with long grain double deer basmati rice, and the right blend of whole Garam masala and chana dal to complete the nutrition of protein in diet. Do must try this simple recipe…

Ingredients:

  • Basmati rice: 250 gm
  • Split Bengal gram: 120 gm
  • Onion: 80-100 gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Sugar: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Water: 700ml
  • Garam masala: (Clove: 3 no, Black pepper: 10-12 no, Star anise: 1 no, Mace: 2 inch piece, Black cardamom: 1 no., bay leaf: 1 no. and clove: 2-3 no.)
  • Ginger: 1 inch piece (grated)
  • Butter: 3-4 tablespoon

Preparation:

  1. Soak split Bengal gram in water for couple of hour, keep aside.
  2. Clean and wash rice. Keep aside in a sieve.
  3. Chop onion longitudinally. Keep aside.
  4. Grate ginger, keep aside.

Method:

  1. Heat butter in a cooker; add Garam masala, allow sputtering it for few seconds.
  2. Add chopped onion and grated ginger; fry it on high flame till it gets light brown in color, add soaked dal
  3. Stir fry for a minute, add washed rice and fry for 3-5 minutes.
  4. The moment some of rice begins to change color; add hot water, salt and sugar.
  5. Place cooker on high flame and bring to full cooking pressure, put off the flame.
  6. Allow cooker to cool. Keep aside.
  7. After cooling the cooker, stir lightly the pulao with the help of fork.
  8.  Serve pulao in rice plate and decorate with fried onion, mouth watering pulao is ready to serve with curd/raita and salad.
Chana dal pulao

Chana dal pulao

Ingredients

Ingredients

add Garam masala

add Garam masala

add Garam masala

add Garam masala

Add chopped onion

Add chopped onion

fry it on high flame till it gets light brown

fry it on high flame till it gets light brown

add soaked dal

add soaked dal

add soaked dal

add soaked dal

add washed rice

add washed rice

add washed rice

add washed rice

add hot water

add hot water

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

add hot water, salt and sugar

Place cooker on high flame

Place cooker on high flame

Allow cooker to cool

Allow cooker to cool

Chana dal pulao

Chana dal pulao