10
Mar 17

Boondi ka laddu

In India gifting your friends and family during festival is very popular. This festive season gift your near and dear ones a basket full of homemade delight ’Boondi ka laddu’, that comes laden with pure ghee (clarified butter) cashew nut and Raisins.

‘Happy holi’

Ingredients:

For boondi batter:

  • Besan: 200 gm.
  • Food Color:
  • Water: ½ cup
  • Ghee (clarified butter): for deep frying

For sugar syrup:

  • Sugar:  200 gm.
  • Water: ½ cup
  • Green Cardamom: 5-6 no.
  • Cashew nuts: 10-12 no.
  • Raisins: 15-20 no.
  • Melon seed: 1 tablespoon

Preparation:

For sugar syrup:

  1. Take a large pan; pour sugar as well as water in it, and Let the syrup boil for 3-4 minutes.
  2. To test the readiness of sugar syrup, pour a little amount of sugar syrup in a cup ¼ filled with water, if it get dissolved immediately, continue boiling for a minute and put off the flame, if it doesn’t dissolve immediately means it is ready, put off the flame.
  3. Add cardamom powder, raisin and cashew nut. Keep aside.

For boondi:

  1. Take a wide vessel; Put besan add water in small quantity to make a smooth batter. It should neither be too thin nor thick just like dosa batter, add color as per your choice. (See photo…)
  2. Take a fry pan, Heat ghee on medium heat (to check if oil is ready, pour   batter, if it comes up slowly means it is ready, if doesn’t wait for couple of minutes ant test again).
  3. Take a ladle full of batter on boondi ladle/maker and gently tap it. Droplets of batter will fall into the hot ghee and beautiful round shaped boondi will appear. (If boondi is not round in shape and get tail end means, the batter is thin add bit of gram flour and check again) Fry for a minute and take out, put it into sugar syrup. Repeat the process for rest of the batter.
  4. Mix them properly let it cool till you will able to bind the boondi mixture in the shape of laddu by help of your fist.
  5. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 15-20 laddu will be ready.
  6. Decorate with Chandi ka verak, delicious laddu is ready to be served.
Boondi ka laddu

Boondi ka laddu

Ingredients

Ingredients

sugar syrup

sugar syrup

boondi batter

boondi batter

full of batter on boondi ladle

full of batter on boondi ladle

beautiful round shaped boondi

beautiful round shaped boondi

put it into sugar syrup

put it into sugar syrup

Repeat the process

Repeat the process

round shaped boondi will appear.

round shaped boondi will appear.

Mix them properly

Mix them properly

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu

Boondi ka laddu


09
Mar 17

Steamed rice

When we are in hurry and hungry, would like to go with traditional meal, it is possible with steamed rice.

Steamed rice is staple diet in India, especially in south India, Orissa, and west Bengal etc.

Ingredients:

  • Basmati rice: 1 cup
  • Water: 2 cup
  • Lemon juice: 1 teaspoon (optional)

Preparation:

  1. Clean and wash rice. Soak it into double quantity of water Keep aside for 15-20 minutes.

Method:

  1. Cook the rice in rice cooker or pressure cooker along with lemon juice. (You can directly cook on stove on lower flame till rice is done.)
  2. Steamed rice is ready to be served.
Steamed rice

Steamed rice

Ingredients

Ingredients

adding lemon juice

adding lemon juice

Cook the rice in rice cooker

Cook the rice in rice cooker

Steamed rice is ready

Steamed rice is ready

Steamed rice

Steamed rice


16
Feb 17

Pumpkin paratha

You must have and cooked variety of paratha, I insist to try this healthy and mouth watering pumpkin paratha. The method to prepare them is given below.

Pumpkin can do wonders for your hair, rich in antioxidants, especially vitamin ‘A’ and potassium, it can add luster to your looks and boost hair growth.

Ingredients:

  • Wheat flour (Aata): 2 cup
  • Gram flour (Besan): 1 cup
  • Pumpkin: 100-150gm-
  •  Salt: 1 teaspoon
  • Onion seed (Kalongi):  ½ teaspoon
  • Ghee: 100 gm (to be used during roasting paratha)

Preparation:

  1. Grate pumpkin with the help of grater /food processor; Take a wide vessel; put Besan, Aata, salt and Kalongi, Mix well, add required quantity of water till the dough becomes soft.
  2.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.).

Method:

  1. Divide dough into 6-8 parts, make big lemon size balls, and Roll the ball in 3-4” diameter circle. Apply ½ teaspoon of ghee, fold one half as shown in the photo, apply ghee and fold it to make triangle, roll this triangle into wheat flour and roll it evenly into triangle paratha, Now raw paratha is ready.
  2. Place tawa (griddle) on oven, when it becomes hot; reduce the flame to medium, Place the rolled paratha on this. Cook for few seconds till it changes the color. Turn the side and cook it by pressing gently by spatula.
  3. By pressing it will puff up into layers, apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle, “clap” and serve.

How to “clap”:

  1. Clapping the paratha helps to separate the layers and provides nice texture.
  2. Put the paratha on the rolling stone, fold it as shown in the photo and clap this folded paratha with your palm to all three sides as shown in the photo.
  3. Serve either hot or warm with boondi raita, tomato salsa, radish chutney/Gajar (carrot) & Gobhi (cauliflower) pickle.
  4. Garnish with homemade butter.
  5. Yummy Pumpkin paratha is ready to serve.
Pumpkin paratha

Pumpkin paratha

Ingredients

Ingredients

Grate pumpkin

Grate pumpkin

put Besan

put Besan

put Besan, Aata, salt and Kalongi

put Besan, Aata, salt and
Kalongi

add grated pumpkin

add grated pumpkin

dough

dough

triangle paratha

triangle paratha

Place the rolled paratha

Place the rolled
paratha

Turn the side

Turn the side

apply some ghee

apply some ghee

apply some ghee and turn it

apply some ghee and turn it

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Clapping the paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha

Pumpkin paratha


27
Jan 17

Stuff cheesy tomato in poppy curry

Bharwan tamatar with cheese flavor is one of the most exotic curries, delicacy from grand trunk road and highway ‘Dhawa’.

In India it is one of the best dishes to eat, when you are on the road. The meal of Dhawa is simply very tasty and aromatic; you can serve this with tandoori paratha or tandoori roti.

Ingredients:

For stuffing:

  • Tomato: 6 no.(medium size)
  • Boiled Potato: 2 no.(medium size)
  • Spring onion: 1 tablespoon (chopped)
  • Green chili: 1-2 no.
  • Peanut: 1 tablespoon
  • Slice cheese: 2 no.
  • Coriander leaves: 1 tablespoon (chopped)
  • Salt: ½ teaspoon
  • Garam masala powder: ¼ teaspoon

For curry:

  1. Poppy seed: 1 tablespoon
  2. Mustard oil /cooking oil: 2 tablespoon
  3. Onion: 1 no. (Small)
  4. Ginger: 1”piece
  5. Coriander leaves: 1 tablespoon (chopped)
  6. Cumin seed: half teaspoon
  7. Turmeric powder: 1 teaspoon
  8. Salt: ½ teaspoon
  9. Coriander powder: ½ teaspoon
  10. Chili powder: ½ teaspoon

Preparation:

For stuffing:

  1. Take tomato, cut it from stem side about ½ inches and scoop out pulp.
  2. It will become bowl shape, care is to be taken while scooping that tomato do not get tear off.
  3. The scooped out tomato pulp to be used for curry keep aside.
  4. The stem side tomato piece is to be used latter, keep aside.
  5. Apply oil all around the tomato (both inside and outside) and keep aside.
  6. Chop green chili and Cut 2 cheese slices into 6 strips, keep aside.
  7. Dry roast peanuts and coarsely grind, keep aside.

For curry:

  1. Chop onion and ginger into pieces.
  2. Dry Grind poppy seed with pinch of salt to fine powder, add chopped onion & ginger and scooped out tomato pulp, again grind till smooth paste, and keep aside.

Method:

To prepare stuffed tomato:

  1. Take a mixing bowl put boiled potato, chopped spring onion, green chili, coriander leaves, salt, ground peanut and Garam masala powder, mash and mix. Stuffing is ready.
  2. Take scooped tomato, put cheese strips and stuff fully with stuffing, cover them with stem side tomato pieces and fix them with help of tooth pick.
  3. Arrange these into OTG wire grill (barbeque tray) and cook it at 200 deg C until it is done. (It will take 10-12 minutes in a preheated oven).
  4. Take out from OTG; discard the peel of the tomatoes, it will be removed very easily, keep aside

To prepare curry:

  1. Take a fry pan. Put 2 table spoon of oil in it, heat it till smoke comes, add cumin seed, wait for few seconds and add grounded paste.
  2. Fry it till it gets light brown in color, take care, it should not burn, add salt, turmeric powder, chili powder, and coriander powder, stir and fry it in lower flame. (2-3 minutes) add 1 cup of water; allow it (gravy) to Boil.
  3. Add Garam masala powder and stuffed tomatoes. Boil it again put off the flame.
  4. Stuff cheesy tomato in poppy curry is ready; transfer this into serving plate to serve. Decorate with coriander leaf.
  5. Serve with any meal as a side dish or pair it with chapati or rice.
Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Ingredients

Ingredients

cut it from stem side

cut it from stem side

scoop out pulp

scoop out pulp

add ground peanut

add ground peanut

mash and mix

mash and mix

Stuffing is ready

Stuffing is ready

put cheese strips

put cheese strips

put cheese strips and stuff fully with stuffing

put cheese strips and stuff fully with stuffing

, cover them with stem side tomato pieces and fix them with help of tooth pick.

, cover them with stem side tomato pieces and fix them with help of tooth pick.

Arrange these into OTG

Arrange these into OTG

cook it at 200 deg C until it is done

cook it at 200 deg C until it is done

add grounded paste

add grounded paste

add salt, turmeric powder, chili powder, and coriander powder

add salt, turmeric powder, chili
powder, and coriander powder

add 1 cup of water

add 1 cup of water

allow it (gravy) to Boil.

allow it (gravy) to Boil.

Add Garam masala powder

Add Garam masala powder

Take out from OTG; discard the peel of the tomatoes

Take out from OTG; discard the peel of the tomatoes

Add Garam masala powder and stuffed tomatoes

Add Garam masala powder and stuffed tomatoes

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry

Stuff cheesy tomato in poppy curry


03
Dec 16

Bhature

Bhature linked with tradition from Punjab and they love it. It is originated with Punjab and now popular across India, it is also popular as street food and highway eateries. Addition of Sooji brings crispiness. Have it any time either breakfast or meal.

Ingredients:

  • Maida (refined flour): 250gm (2 cups)
  • Sooji/rava: 2 tablespoon
  • Curd:  ¾ cup
  • Salt: 1 teaspoon
  • Baking soda: 1 pinch
  • Baking powder: ½ teaspoon
  • Sugar: 1 teaspoon (optional)
  • Yeast:  ½ teaspoon (optional)
  • Refined oil: for deep fry

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida with all other ingredients except oil), knead them to make soft dough.
  2. (The dough can be made in food processor also), Cover with cling wrap and Keep aside, to be used after an hours.
  3. After an hour divide the dough into 10-12 parts and make balls, grease all balls with oil and again cling wrap for half an hour, keep aside.

Method:

  1. Roll the bhature ball ~6-7”diameter circle.
  2. Heat oil in a fry 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 and test again.
  3. Deep fry the bhature on high flame, after they start to puff slowly turn over fry till it becomes golden brown.
  4. Now, mouth watering bhature is ready to eat with Chhole along with onion salad and mango pickle.
Bhature

Bhature

Ingredients

Ingredients

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

pour Maida with all other ingredients except oil

soft dough

soft dough

soft dough

soft dough

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Cover with cling wrap

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

Roll the Bhature ball ~6-7”diameter circle

slowly turn over

slowly turn over

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

fry till it becomes golden brown.

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature

Bhature