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


09
Jun 17

Tender drumstick ka chokha

A wonderful tree, of which every part is useful to us in some form of other; let it be the stem, seed, leaves, flowers or the fruit itself.

It is particularly useful for those, who are suffering from knee pain. It makes your skin glow; it strengthens the bones and enriches our body with vitamin ‘A’ and ‘C’. It is full of calcium, potassium and minerals.

As it is said ‘An apple a day keeps a doctor away’.

A drumstick can keep the doctor away; a drumstick can keep all sickness at bay.

‘Drumstick bhurta’-a variation of Bihari dish chokha/ bhurta

Ingredients:

  • Tender drum stick): 200gm
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no.
  • Coriander leaves: 20gm
  • Mustard oil: 1-2 teaspoon (as per your taste)
  • Salt: 1teaspoon

Preparation:

  1. Chop and boil tender drumstick either in pressure cooker or in microwave, keep aside.
  2. Chop onion, green chili, and coriander leaves into small pieces.

Method:

  1. Take a mixing bowl put all ingredients into this bowl.
  2. Mash all with the help of masher or hand.
  3. Mash properly (more you mash better will be test), Tender drumstick ka chokha is ready.
  4. It can be served with any type of meal.
    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Ingredients

    Ingredients

    chopped Ingredients

    chopped Ingredients

    boil tender drumstick

    boil tender drumstick

    boiled tender drumstick

    boiled tender drumstick

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    add salt

    add salt

    put all ingredients

    put all ingredients

    add oil

    add oil

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha


02
Jun 17

Green coriander stem and raw mango chutney

Don’t throw the stem portion of green coriander leaf. Chop this stem into fine pieces, because it has more flavors and can be use it to prepare chutney or soup.

The stem portion is better than leaf portion in many aspects. It is more fibrous and gives the different taste and texture to the chutney with original coriander flavor.

The mango being king of fruits in addition to sourness which makes everybody mouth watery. It brings the royalty.

Garnish it with finally chopped green coriander leaf, which makes its taste as well as looks awesome.

It will put you in dilemma whether to look it or eat it.

Ingredients:

  • Green coriander stem: 50gm.
  • Salt:  half teaspoon (as per taste)
  • Green chili: 2 no. (As per taste)
  • Garlic: 3-4 flakes
  • Ginger: 1” piece
  • Raw mango: ½ no. (As per taste)
  • Oil of your taste (mustard /olive/sesame seed… ): ½ teaspoon
  • Green coriander leaf: 10gm. (for garnishing)

Preparation:

  1. Chop coriander stem, green chili, into small pieces, keep aside.
  2. Peel off and chop garlic, ginger and grate raw mango, keep aside.

Method:

  1. Grind all ingredients together to make fine paste.
  2. Green coriander stem chutney is ready; garnish with chopped coriander leaves, it will make it appealing. Serve with breakfast or meal, Store this chutney into refrigerator for a week.
Green coriander stem and raw mango chutney

Green coriander stem and raw mango chutney

Ingredients

Ingredients

grate raw mango

grate raw mango

Grind all ingredients

Grind all ingredients

chutney is ready

chutney is ready

Green coriander stem and raw mango chutney

Green coriander stem and raw mango chutney

garnish with chopped coriander leaves

garnish with chopped coriander leaves

Green coriander stem and raw mango chutney

Green coriander stem and raw mango chutney


08
May 17

Dost paratha (dosti roti)

My favorite childhood dish, my mother used to cook for me ‘dost paratha ‘paired with ‘snake gourd ki sabji’. Now I am uploading this recipe on ‘Indian Cooking Manuals’. It is so satisfying. Your likes are my fruits of labor…

Ingredients:

  • Aatta (wheat flour): 100gm.
  • Ghee: 50 gm (to be used during roasting paratha).

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta add water in small quantity and knead them, if required, put some more water 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. Divide dough into 8 parts, make lemon size balls, and dust two balls with Aatta and roll to 2” to 2 ½” diameter apply ghee all over, one side of the prepared rolled roti, put one over another so that greased portion get together, (as shown in the photo), again dust with atta and roll all around with equal pressure, rolled it 5”-6” diameter paratha using a small quantity of wheat flour for rolling.
  2. Put this rolled paratha into the hot non stick tawa; reduce the flame to medium, cook for few seconds till it changes the color, Turn the other side and cook it by pressing gently with spatula.
  3. By pressing; it will puff up, apply some ghee and turn it, cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and separate the both paratha (as shown in the photo) again put one over another and fold the paratha or serve directly with any meal.
  4. Repeat the same to make more paratha paratha.
Dost paratha (dosti roti)

Dost paratha (dosti roti)

dust two balls with Aatta

dust two balls with Aatta

roll to 2” to 2 ½”

roll to 2” to 2 ½”

apply ghee all over

apply ghee all over

apply ghee all over

apply ghee all over

 put one over other

put one over other

put one over other

put one over other

again dust with Aata

again dust with Aata

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Rolled paratha

Rolled paratha

rolled it 5”-6” diameter

rolled it 5”-6” diameter

Put this rolled paratha into the hot non stick tawa

Put this rolled paratha into the hot non stick tawa

apply some ghee

apply some ghee

apply some ghee

apply some ghee

cook both sides by applying ghee

cook both sides by applying ghee

Take out the paratha from griddle

Take out the paratha from griddle

separate the both paratha

separate the both paratha

separate the both paratha

separate the both paratha

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)

Dost paratha (dosti roti)


07
May 17

Chana dal with lauki (split Bengal gram with bottle gourd)

We can’t control heat waves; so can cool our self and family with this ‘bottle gourd recipe’. Bottle gourd has a high percentage of water which will keep you hydrated and cool. It is also easy to digest. This is a certain way to ensure protection from sun damage and heat.

Ingredients:

  • Chana dal (split Bengal gram): 100 gm.
  • Cumin seed: ½ teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)

For seasoning:

  • Ghee/oil: 1 tablespoon
  • Cumin seed: 1 teaspoon
  • Lauki (bottle gourd): 200-250 gm.
  • Tomato: 1 no. (Medium size)
  • Green chili: 1-2 no.
  • Ginger: 2” piece
  • Water: 2 cup

Preparation:

  1. Peel and chop lauki into cubes (as shown in photo). Keep aside.
  2. Chop the tomato. Keep aside.
  3. Grind ½ teaspoon cumin, black pepper and green chili, keep aside.

Method:

  1. Put dal, salt, 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 5-7 minutes, Put off the flame, allow cooker to cool and open. Keep aside.

Seasoning:

  1. Take wok; put ghee, add cumin seed, sputter it for few seconds, add chopped lauki cover it and cooked on medium/low flame till half done, add chopped tomato and grounded paste , again cover  it and cook on medium low flame till lauki is 90% done.
  2. Add cooked dal into it; boil the dal for couple of minutes. Put off the flame.
  3. Add coriander leaves, ‘Chana dal with lauki (split Bengal gram with bottle gourd)’ is ready to serve.
  4. Serve at the time of lunch or dinner, along with chapati and rice.
Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Ingredients

Ingredients

Peel and chop lauki into cubes

Peel and chop lauki into cubes

cooked dal

cooked dal

put ghee, add cumin seed

put ghee, add cumin seed

add chopped lauki

add chopped lauki

add chopped tomato

add chopped tomato

add chopped tomato and grounded paste

add chopped tomato and grounded paste

and cook on medium low flame till lauki is 90% done.

and cook on medium low flame till lauki is 90% done.

Add cooked dal

Add cooked dal

Add cooked dal

Add cooked dal

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Add coriander leaves,

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)

Chana dal with lauki (split Bengal gram with bottle gourd)