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)


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)