30
Mar 17

Aamgura (raw mango khatmitthi)

Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called laungi. This is summer recipe because raw mango is available only in the summer season in north India.

Many raw mango dishes are cooked daily to beat the scorching summer; aamgura is one of them…

Summer beating recipes are ‘Aam ka panna’, ‘Raw mango jal-jeera’…

Ingredients:

  • Raw mango: 250gm.
  • Jaggery/Sugar: 100 gm.
  • Salt: 1 teaspoon
  • Panch phoran: 1 teaspoon
  • Red chili: 1 no.
  • Turmeric powder: ½ teaspoon
  • Bay leaf: 1 no.
  • Mustard oil/ cooking oil: 1 tablespoon

Preparation:

  1. Peel off and chop raw mango into big chunks or your shape of choice, discarding inner soft white part of the seed, boil the pieces and discard the water. Keep aside.
  2. Grate the Jaggery, keep aside.

Method:

  1. Take fry pan, let oil start to smoke add panch phoran, bay leaf and red chili, sputter for few seconds add boiled raw mango pieces.
  2.  Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.
  3. Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.
  4. It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.
Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Ingredients

Ingredients

chopped raw mango

chopped raw mango

 

boil the pieces

boil the pieces

boil the pieces

boil the pieces

boiled raw mango pieces

boiled raw mango pieces

add panch phoran

add panch phoran

add boiled raw mango pieces

add boiled raw mango pieces

add a cup of water

add a cup of water

add Jaggery

add Jaggery

boil for couple of minutes

boil for couple of minutes

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)

Aamgura (raw mango khatmitthi)


16
Mar 17

Lauki ke pakoda (bottle gourd fritters)

I love the fresh, earthen aroma that engulfs the air. I enjoy eating Lauki ka pakoda (bottle gourd fritters) with hot ginger tea in the evening when it rains…

Ingredients:

  • Lauki: 200gm
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): ½ cup
  • Rice flour: 1 tablespoon
  • Water: ½ cup
  • Mustard oil: for deep frying

Preparation:

  1. Peel off the lauki, make slices, marinate with ½ teaspoon of salt and turmeric powder to be used after 10 minutes.
  2. Take a bowl. Put Besan, rice flour, salt, Ajawine and chili powder in it, Make a smooth batter with the help of water.

Method:

  1. Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip 2-3 marinated lauki slices one by one or as many which can be accommodated as per quantity of oil. When they start to come up slowly turn over.
  3. Fry till it becomes golden brown from both sides, Remove the pakoda from oil.
  4. Deep fry all slices,
  5. Serve hot with green chutney and tomato sauce followed by tea.
  6. It can be served with any meal. It goes well with steamed rice and dal.
Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)

 Ingredients

Ingredients

Peel off the lauki, make slices

Peel off the lauki, make slices

marinate with ½ teaspoon of salt and turmeric powder

marinate with ½ teaspoon of salt and turmeric powder

dip 2-3 marinated lauki slices

dip 2-3 marinated lauki slices

lauki slices one by one or as many

lauki slices one by one or as many

Fry till it becomes golden brown

Fry till it becomes golden brown

Lauki ke pakoda (bottle gourd fritters)

Lauki ke pakoda (bottle gourd fritters)


08
Mar 17

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Cook bottle gourd, slightly different way, it is very healthy version for those who is trying to lose weight and like light food. This ‘Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabji’ is the ultimate healthy preparation. It is very good for your health and waistline.

See how amazingly nutritious sabji is this; it will boost your health and will keep you fit.

Ingredients:

  • Mung dal: 50 gm.
  • Green chili: 2-3 no.
  • Ginger: 2” pieces
  • Lemon: 1 no.
  • Green coriander leaves: 20 gm.
  • Cumin: ½ teaspoon
  • Roasted cumin powder: 1 tablespoon
  • Crushed black pepper: 1 teaspoon
  • Salt: 1 ½ teaspoon
  • Ghee/cooking oil: 2 tablespoon

Preparation:

  1. Peel off and chop lauki into cubes, keep aside.
  2. Chop green chili, keep aside.
  3. Grate the ginger pieces, keep aside.
  4. Dry roast mung dal till it becomes light brown in color. Clean and wash the roasted dal, keep aside.

Method:

  1. Take a pressure cooker; pour ghee; when it smokes; add cumin, sputter for few seconds add ginger, green chili one by one; fry for few seconds, add lauki and stir fry for couple of minutes , add  roasted dal, salt, roasted cumin powder along with a cup of water.
  2. Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame, cook for 3 to 4 minutes. Put off the flame.
  3. Allow cooker to cool, add crushed black pepper powder and half of the coriander leaves. Now Mung dal/moong dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi) is ready to be served.
  4. Add lemon juice and left out coriander leaves just before serving.
  5. Enjoy the sabji along with chapati.
Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Ingredients

Ingredients

chop lauki green chili ginger

chop lauki green chili ginger

Dry roast mung dal

Dry roast mung dal

Dry roast mung dal till it becomes light brown in color

Dry roast mung dal till it becomes light brown in color

add cumin

add cumin

add ginger

add ginger

green chili add ginger

green chili add ginger

add lauki

add lauki

add salt, roasted cumin powder

add salt, roasted cumin powder

add roasted dal, salt, roasted cumin powder

add roasted dal, salt, roasted cumin powder

add roasted dal, salt, roasted cumin powder along with a cup of water.

add roasted dal, salt, roasted cumin powder along with a cup of water.

add roasted dal, salt, roasted cumin powder along with a cup of water.

add roasted dal, salt, roasted cumin powder along with a cup of water.

add crushed black pepper powder and half of the coriander leaves

add crushed black pepper powder and half of the coriander leaves

Add lemon juice

Add lemon juice

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)

Mung dal lauki ki sabji (split green gram without skin and bottle gourd ki sabzi)


07
Mar 17

Dry cauliflower (phoolgobhi ki sabji)

Enjoy the flavor of cauliflower with ginger and green chili crushed in mortar pestle. The taste is exciting and very easy to cook. The recipe is so delicious; cooked without onion and garlic. It goes very well with steamed rice and dal.

I use to prepare this recipe, when I am busy and tired; mostly when I returned home from long tour. The taste of homemade food is awesome and safe.

Ingredients:-

  • Cauliflower: 300gm
  • Ginger: 2” pieces
  • Coriander powder: 1 tablespoon
  • Salt: 1 teaspoon
  • Cumin: ½ teaspoon
  • Mustard oil:  2 tablespoon
  • Turmeric powder: 1 teaspoon
  • garam masala powder: half teaspoon

preparation:

  1. Wash and Cut the cauliflower in small pieces, dip it into hot water with half spoon salt (about 10 minutes), take out the cauliflower from the water.
  2. Grind coarsely the ginger and green chili in mortar pestle, keep aside.

Method:

  1. Heat oil in a fry pan, add cumin and sputter it for few seconds, add ginger and green chili stir for few seconds, add cauliflower. Simmer on low flame until half done (8-10 minutes).
  2. Add salt, turmeric powder and coriander powder, cook till cauliflower is done, put of the flame.
  3. Dry cauliflower (phoolgobhi ki sabji) is ready to be served with any meal. Transfer into serving bowl decorates with coriander leaves.
  4. Serve hot with any meal either rice, dal/Sāmbhar or any meal, chapatti/paratha.
Dry cauliflower (phoolgobhi ki sabji)

Dry cauliflower (phoolgobhi ki sabji)

Ingredients

Ingredients

add cumin

add cumin

add ginger

add ginger

add ginger and green chili

add ginger and green chili

add cauliflower

add cauliflower

add cauliflower

add cauliflower

Add salt, turmeric powder and coriander powder

Add salt, turmeric powder and coriander powder

Add salt, turmeric powder and coriander powder

Add salt, turmeric powder and coriander powder

cook till cauliflower is done

cook till cauliflower is done

Add salt, turmeric powder and coriander powder

Add salt, turmeric powder and coriander powder

cook till cauliflower is done

cook till cauliflower is done

Dry cauliflower (phoolgobhi ki sabji)

Dry cauliflower (phoolgobhi ki sabji)

Dry cauliflower (phoolgobhi ki sabji)

Dry cauliflower (phoolgobhi ki sabji)


20
Jan 17

Khasta aaloo fry (crispy potato fry with mint/pudina)

Every day meal for kids:

Kids are very fond off eating potato in everyday meal. The recipe is for your kids lunch box (you can avoid the chili as per your taste) which has subtle taste. This is boiled and stir fry recipe, in which I used mint leaves that gives the additional flavor and taste.

Ingredients:

  • Potato: 250 gm
  • Green chilly: 2-3 no. (Optional)
  • Asafetida powder: 1pinch
  • Cumin: ½ teaspoon
  • Salt: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Dry mango powder: ½ teaspoon
  • Turmeric powder: one forth teaspoon
  • Coriander powder: half teaspoon
  • Mint leaves: 20 gm.
  • Mustard oil: 3 tablespoon

Preparation:

  1. Slit the green chili and discard the seeds. Keep aside.
  2. Boil/ microwave the potatoes, Peel and chop it.
  3. Clean and chop the mint leaves, keep aside.

Method:

  1. Take heavy bottom pan, heat oil till smoke appears; add cumin and asafoetida wait for few seconds to sputter, add green chili, salt, turmeric powder,  coriander powder, mango powder, fry for one minute, add mint leaves and chopped potatoes, fry on high flame for couple of minutes.
  2. Add chat masala and stir fry till it get crisp, put off the flame and decorate with green mint leaf.
  3. Khasta aaloo fry (crispy potato fry with mint/pudina) is ready to serve.
Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

20160805_063247

Ingredients

Ingredients

Ingredients

Ingredients

add cumin

add cumin

add green chili

add green chili

add cumin and asafoetida

add cumin and asafoetida

add green chili, salt

add green chili, salt

Add chat masala and stir fry

Add chat masala and stir fry

add mint leaves

add mint leaves

add mint leaves

add mint leaves

add cumin and asafoetida

add cumin and asafoetida

add mint leaves and chopped potatoes

add mint leaves and chopped potatoes

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)

Khasta aaloo fry (crispy potato fry with mint/pudina)