02
Sep 17

Anwala ka murabba (Gooseberry murabba)

Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 days in the season (winter) of anwala.

They prepared this murabba and stored in a big glass jar to be used in summer afternoon for their family; we eat daily one ‘murabba’ and ‘Bel ka sharwat (Aegle marmelos drink)’ in the summer afternoon to protect ourselves from the rowdy summer and loo.

It was so yummy that it is difficult to wait till afternoon, but …

Ingredients:

  • Anwala: 400gm.
  • Sugar: 400 gm.
  • Citric acid: 2gm (½ teaspoon)
  • Salt: 2%
  • Alum: 1 teaspoon (optional)

Preparation:

  1. Take a big mixing bowl; put 1 tablespoon of salt and ½ liter of water, make solution and dip anwala in it, it is necessary to change water daily for 2-3 days.
  2. Prepare solution of alum powder and water and dip anwala for a day; clean anwala into running water and prick them using fork from your kitchen, take a muslin cloth, tie anwala in this cloth keep aside.

Method:

  1. Boil the water in a pot; immersed and rotate the tied anwala for 2-3 minutes, take it out and put on the strainer, for couple of minutes.
  2. Take a mixing bowl /jar; put half quantity of sugar then layer the anwala, again put the reaming sugar, cover and keep aside for a day.
  3. Next day take out anwala from the bowl, keep aside.
  4. Make sugar syrup (two thread consistency) from left out sugar solution on medium flame; put anwala into the syrup, bring it to boil, remove and keep aside for a day again.
  5. Check next day the sugar syrup consistency if it is diluted; boil it to make it of one thread consistency and store in clean and dry glass jar.
  6. Anwala ka murabba (Gooseberry murabba) is ready to be served.
  7. Note: the process is elaborate, but it needs only 4-5 minutes daily for a week.
Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Ingredients

Ingredients

make solution and dip anwala

make solution and dip anwala

Ingredients

Ingredients

prick them using fork

prick them using fork

prick them using fork

prick them using fork

tie anwala in this cloth

tie anwala in this cloth

put half quantity of sugar then layer the anwala

put half quantity of sugar then layer the anwala

again put the reaming sugar

again put the reaming sugar

Next day take out anwala

Next day take out anwala

Make sugar syrup

Make sugar syrup

put anwala into the syrup

put anwala into the syrup

bring it to boil

bring it to boil

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)


26
Aug 17

Tender drum stick do pyaza

This is one of the most nutritious vegetable ever and it is organic too, grown in my kitchen garden without any use of synthetic materials, chemicals or pesticides.

It helps boost stamina and an excellent source of iron, protein, fiber and calcium.

Ingredients:

  • Tender drum stick: 200gm
  • Onion: 350-400gm.
  • Fennel seed: 1teaspoon
  • Chili powder: 2 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  1 teaspoon
  • Dry mango powder: 1 teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Clean and chop drum stick 1½ to 2” pieces
  2. Take half quantity of onion, slices longitudinally and cut rest half quantity of onion into 8 pieces, then separate them layer by layer as in photo…
  3. Blanch (put drumstick into hot water; boil couple of minutes, immediately put cold water and drain the water) the drumstick, keep aside.

Method:

  1. Heat oil in a fry pan, add longitudinally sliced onion; sauté on high flame till it gets light brown in color, add separated layers of onion, stir fry for couple of minutes and add blanched drumstick stir fry for couple of minutes.
  2. Add chili powder, coriander powder, turmeric powder and salt, cover and cook on lower flame until it is done. Add Garam masala and dry mango powder ‘Tender drumstick do pyaza’ is ready to serve.
  3. Transfer in to serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side disc.
Tender drum stick do pyaza

Tender drum stick do pyaza

Ingredients

Ingredients

Blanch

Blanch

Heat oil in a fry pan

Heat oil in a fry pan

add longitudinally sliced onion

add longitudinally sliced onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add blanched drumstick

add blanched drumstick

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add Garam masala and dry mango powder

Add Garam masala and dry mango powder

20170323_140931

Tender drum stick do pyaza

Tender drum stick do pyaza


19
Aug 17

Murauri (radish poori)

There is a saying that spicy food leads longer life; chili pepper is used to spice up food in most of Asian countries, Africa and Latin America and it entered the Indian cuisine in the 16th century with bang.

‘Murauri (radish poori)’ is the recipe from country kitchen from Bihar in which rice flour kneaded with cooked hot chopped radish along with fresh green chili and ginger pieces.

It can be served as breakfast, and can be served with tea, as per your choice.

Ingredients:

  • Rice flour (chawal ka Aata): 200gm.
  • Muli (radish): 100-150gm.
  • Green chili: 2 no.
  • Ginger: 2” piece
  • Salt: 1 teaspoon
  • Ajawine (Carom seed): 1 teaspoon
  • Kalonji (nigella seed): ¼ teaspoon

Preparation:

  1. Chop radish, ginger and chili, boil/ microwave along with half cup of water, keep aside.
  2. Take a wide vessel; put Aata, Ajwain, green chili, ginger and salt, add boiled radish in small quantity and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough. You can knead this in food processor too; it will be easy, kneading hot by hand is difficult.

Method:

  1. Divide dough into 12-15 parts and make the ball and roll with wet hands till 2-3 inch diameter circle as shown in the photo.
  2. Heat oil in a pan on maximum flame (to check if oil is ready or not, put a little piece of dough in the oil; it should come up slowly; otherwise wait for a while and test again. Deep fry all poori in batches on high flame, after they start to puff slowly turn over.
  3. Fry till it becomes golden brown; mouth watering Murauri (radish poori) is ready to serve with afternoon tea.
Murauri (radish poori)

Murauri (radish poori)

Ingredients

Ingredients

Chop radish

Chop radish

boil

boil

making dough

making dough

making dough

making dough

dough

dough

roll with wet hands

roll with wet hands

Deep fry

Deep fry

Deep fry

Deep fry

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)

Murauri (radish poori)


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