19
Feb 17

Suran (elephant yam) pickle

This pickle is very popular in north India, especially in the state of Bihar. This is preservative free sun dried pickles, that required little passion and patient, I made this at my terrace. It is very spicy, hot and aromatic pickles, which automatically enhances our snacks or meal.

Ingredients:

  • Suran: 400 -500 gm
  • Ginger 200gm
  • Garlic 200gm
  • Green chili: 200gm
  • Raw mango: 200gm
  • Salt: 100gm
  • Turmeric powder: 50 gm
  • Ajawine 1 tablespoon
  • Kalongi: 1 teaspoon
  • Mustard oil: 250-300 gm

Preparation:

  1. Clean and peel off the suran and, wash thoroughly.
  2. Dry it into the sun for half an hour and Grate them. Keep aside.
  3. Chop ginger, green chili and garlic into very –very fine pieces or you can coarsely grind this. Keep aside.

Method:

  1. Mix all prepared ingredients except oil, and keep it into sun for drying for 2-3 days.
  2. After 2-3 days, Take fry pan, heat oil till smoke appears.
  3. Mix all oil into suran-mix.
  4. Again put outside into the sun for drying for another 4-5 days.
  5. Suran pickle is ready. Put this into glass jar and enjoy throughout year.
Suran (elephant yam) pickle

Suran (elephant yam) pickle

Ingredients

Ingredients

Grate them

Grate them

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all prepared ingredients except oil

Mix all oil into suran-mix

Mix all oil into suran-mix

Again put outside into the sun

Again put outside into the sun

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle

Suran (elephant yam) pickle


17
Feb 17

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

One of the forgotten edible flower, mahua (mahua tree) is sweet and perfectly edible; in fact they are more often used for culinary purpose, Mahua ((Madhuca longfolia) is the special delicacies from forest, for village people of central and western India such as Madhya Pradesh, Maharashtra, Andhra Pradesh, Orissa, Bihar and Gujarat.

The mahua flower is rich source of sugar, protein, vitamins and minerals. Mahua flowers are used to make Jaggery; According to the book “indigenous drug of India” mahua is highly therapeutic, due to its tannin content and coolant.

Enjoy the tasty aromatic Mahua laddu, which have incredible and nutty taste of sesame seed too.

Ingredients:

  • Mahua: 100 gm.
  • Sesame seed: 100gm
  • Jaggery: 50 gm
  • Green cardamom: 4-5 no.

Preparation:

  1. Dry roast mahua and til separately, allow cooling.
  2. Grind til, and mahua separately to make powder, grate Jaggery keep aside.
  3. Peel off green cardamom, crush coarsely, and keep aside.

Method:

  1. Take a mixing bowl, put all ingredients Take one handful mix; shape the mixture in laddu by using your hand.
  2. Depending upon size of laddu 7-10 laddu will be ready. Decorate with Chandi ka verak.
  3. Delicious Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball) is ready to eat.
Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Ingredients

Ingredients

Dry roast til

Dry roast til

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua

Dry roast mahua and til

Dry roast mahua and til

Grind til

Grind til

add green cardamom

add green cardamom

shape the mixture in laddu

shape the mixture in laddu

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)

Mahua and til ka laddu ((Madhuca longfolia and sesame seed ball)


03
Feb 17

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Pickles automatically enhance the taste and flavor of our meal. Aam ka khatta Meetha achar (mango sweet and sour pickle) goes very well with paratha or kids lunch boxes. I am very fond of this pickle and use to have it as a dessert after meal. The taste is awesome!

Ingredients:

  • Raw mango: 1kg
  • Sugar: 750 gm.
  • Salt: 40 gm
  • Fenugreek seed: 1 teaspoon
  • Red chili powder: 40 gm
  • Turmeric powder: 20 gm
  • Asafetida: ½ teaspoon

Preparation:

  1. Peel off and chop raw mango into small pieces, discarding inner soft white part of the seed, Put raw mango pieces into the sun for an hour.
  2. Dry roast fenugreek seed, coarsely grind them. Keep aside.

Method:

  1. Take a big mixing bowl/earthen pot, put raw and dry mango pieces along with turmeric powder, and salt  mix properly with spatula (don’t use your hands), cover it and keep it at dry place. Keep it for over night or day (stir once in a day.) After a day the pieces become soft, you can put it into sun for a day by covering with thin cotton cloth.
  2. Make “three string” of sugar syrup (sugar and ½ cup water bring it to boil and let it boil for 8-10 minutes).
  3. Add prepared raw mango pieces (discard the water if there is any), bring it to boil, take out raw mango pieces and continue the boiling syrup for 4-5 minutes until desire consistency come. Add the mango pieces and asafoetida, roasted fenugreek powder &chili powder, put off the flame. Aam ka khatta Meetha achar (mango sweet and sour pickle) is ready after it comes to normal temperature.
  4. Store this pickle in a glass container. Serve with any meal.
Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Ingredients

Ingredients

chop raw mango

chop raw mango

Put raw mango pieces into the sun for an hour.

Put raw mango pieces into the sun for an hour.

Make “three string” of sugar syrup

Make “three string” of sugar syrup

Add prepared raw mango pieces

Add prepared raw mango pieces

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder


Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

put off the flame

put off the flame

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)


03
Feb 17

 Raw banana and fresh peas curry

An Indian meal is not complete without vegetables, so here I cooked one of the vegetable curry raw banana and fresh peas curry. The curry is very flavorful, spicy and tempting. It is well suited for any meal either lunch or dinner.

Raw banana is healthier substitute of potato for diabetic people. It is high in iron, stimulate the production of hemoglobin.Banana is high in fiber. It improves our mood and makes us feel happy.

Ingredients:

  • Raw banana: 2no. (Medium size)
  • Fresh peas: 100gm
  • Onion: 1no. (Medium size)
  • Tomato: 2no. (Medium size)
  • Green chili: 1 no.
  • Red chili: 1 no.
  • Mustard oil /cooking oil: 3 tablespoon
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  •  Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Kalonji (onion seed): one forth teaspoon

Preparation:

  1. Peel off skin of raw banana, cut into cubes. Keep aside.
  2. Chop onion, green chili and tomato. Keep aside.

Method:

  1. Take fry pan/cooker, put oil, when it smokes, add Kalonji, red chili, and sputter it for few seconds.
  2. Add chopped onion and green chili, fry till color becomes light brown (About 2-3 minutes), add chopped tomato fry till oil separates from the masala, add chili powder, salt and turmeric powder and coriander powder, fry for couple of minutes.
  3. Now put raw banana and stair it. Cover the pan. Lower the flame, Cook on minimum flame until banana becomes soft, add fresh peas, and Stir fry for couple of minutes.
  4. Add two cup of water, stir it. Cover it for full cooking pressure and put off the flame.
  5. Note: can be cooked into fry pan, as you wish.
  6. Add Garam masala powder and put off the flame, allow it to cool, Garnish with coriander leaves.
  7. Raw banana and fresh peas curry is ready to serve.
 Raw banana and fresh peas curry

Raw banana and fresh peas curry

Ingredients

Ingredients

add Kalonji, red chili

add Kalonji, red chili

Add chopped onion and green chili

Add chopped onion and green chili

fry till color becomes light brown

fry till color becomes light brown

add chopped tomato

add chopped tomato

add chili powder, salt and turmeric powder and coriander powder


add chili powder, salt and turmeric powder and coriander powder

put raw banana

put raw banana

Cook on minimum flame

Cook on minimum flame

add fresh peas

add fresh peas

Add two cups of water

Add two cups of water

put off the flame

put off the flame

20160208_192512

 Raw banana and fresh peas curry

Raw banana and fresh peas curry

 Raw banana and fresh peas curry

Raw banana and fresh peas curry


01
Feb 17

Mahua pua (Madhuca longfolia dessert)

The season marked the end of spring and the beginning of summer, the Jharkhand forest people excited for sarhul festival. The festival is also marked the beginning of New Year…

Boys dance with Dhole and villagers would gather together and drink local beverage made of dried mahua (flower).

Here I prepared the recipe mahua pua, which can be served as dessert with condensed milk, sliced almond and pistachio…

Ingredients:

  • Mawa (khoya): 200gm
  • Maida (refined flour):100gm
  • Sooji (semolina): 2tablespoon
  • Mahua: 50 gm.
  • Milk: 1cup (200 ml)
  • Fennel seed: 1 teaspoon
  • Jaggery: 50 gm.
  • Green cardamom: 4-5 no.
  • Dry coconut: 20 gm.
  • Ghee: for deep frying

Preparation:

  1. Chop dry coconut into small pieces, keep aside.
  2. Make cardamom powder, keep aide.
  3. Wash mahua; grind it along with milk and Jaggery to make fine flowing paste, keep aside.
  4. Put Maida, Sooji, together in  a big mixing bowl and make smooth batter by adding prepared mahua paste (free flowing batter not very thick not very thin), add cardamom powder and dry coconut pieces.
  5. Batter will to be used after an hour or two.

Method:

  1. Take a flat bottom fry pan. Pour sufficient ghee in it.
  2. Heat the Ghee on medium flame, after four to six minutes when it is hot pour a drop of batter. The batter should come up after few seconds, if does not means temperature is low, allow further heating and check proper temperature by putting a drop of batter.
  3. Pour a ladle full of batter to form about 3”diameter “pua”.
  4. Cook on slows to medium heat, Turn it over, when it starts to change color.
  5. Cook till golden brown (both sides).
  6. Remove from pan by pressing with two spoons to squeeze out extra ghee.
  7. Garnish with thin sliced almond or pistachio.
  8. Special mahua pua is ready to serve.
Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Ingredients

Ingredients

grind it along with milk and Jaggery

grind it along with milk and Jaggery

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

Put Maida, Sooji, together in a big mixing bowl and make smooth batter

add cardamom powder

add cardamom powder

add cardamom powder

add cardamom powder

Batter

Batter

Pour a ladleful of batter

Pour a ladleful of batter

Cook on slows to medium heat

Cook on slows to medium heat

Cook on slows to medium heat

Cook on slows to medium heat

Turn it over

Turn it over

Remove from pan by pressing with two spoons

Remove from pan by pressing with two spoons

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)

Mahua pua (Madhuca longfolia dessert)