24
Jan 17

Bakheer (Gud/Jaggery kheer)

A journey to memory lane, I could still feel the aroma of deliciously hot Bakeer (Gud/Jaggery kheer) at the festive occasion of chhath puja in Bihar, this is the mandatory dish which is made one day before chhath puja as Prasad with chapati and steamed rice ball.

This recipe is very authentic, also popular in other part of India such as Utter Pradesh, Madhya Pradesh, Maharashtra, Orissa and south Indian cuisine.

Ingredients:

  • Basmati Rice: 1 cup (100-120 gm)
  • Milk:  3 cups/½ liter
  • Jaggery:  1 cup (100-150) gm
  • Green cardamom powder: 1 teaspoon
  • Dry coconut: 10 gm.
  • Chironji: 20 gm
  • Nutmeg powder: 1pinch (optional)
  • Dry grapes: 20 gm.
  • Ghee: 1 tablespoon

Preparation:

  1. Chop dry coconut into small pieces. Keep aside.
  2. Melt the Jaggery along with a cup of water at low flame, when Jaggery is melted increase the flame and bring it to boil, sieve the Jaggery syrup keep aside.
  3. Clean and wash rice, put it into pressure cooker with 2 cups of water, Place cooker on high flame and bring to full cooking pressure. Put off the flame, Allow cooker to cool. Keep aside.

Method:

  1. After cooling the cooker, add Jaggery syrup and cooking continue for another 8-10 minutes on low flame add cardamom powder let it boil for couple of minutes, finished it with ghee and put off the flame.

Seasoning:

  1. Heat ghee in a fry pan; add chopped dry coconut till light brown color comes add Chironji and dry grapes, fry for a minute and put off the flame.
  2. Add hot milk and seasoning just before serving.
  3. You may serve hot or cold as you wish.
Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Ingredients

Ingredients

Melt the Jaggery along with a cup of water

Melt the Jaggery along with a cup of water

bring it to boil

bring it to boil

sieve the Jaggery syrup

sieve the Jaggery syrup

put rice into pressure cooker

put rice into pressure cooker

add Jaggery syrup

add Jaggery syrup

cooking continue for another 8-10 minutes on low flame

cooking continue for another 8-10 minutes on low flame

Seasoning

Seasoning

add chopped dry coconut

add chopped dry coconut

fry for a minute

fry for a minute

add Chironji

add Chironji

fry for a minute

fry for a minute

add dry grapes

add dry grapes

fried dry fruits

fried dry fruits

finished it with ghee

finished it with ghee

Add hot milk

Add hot milk

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)

Bakheer (Gud/Jaggery kheer)


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)


18
Nov 16

Wheat Dalia pulao (Mix vegetable wheat Dalia pulao)

Wheat is the staple food and regular part of everyone’s diet in India, it enhances the skin hydration. Enjoy this mix vegetable wheat Dalia pulao, which helps you to keep active, because it is filled with vitamins, fibers and above all gives B-complex.

The taste is delicious on its own, children too like it; Wheat Dalia is an excellent source of Manganese, Selenium and the vitamin B. Help in skin and collagen repair. Vegetables carry the plant power of photochemical which make the skin glow.

Ingredients:

  • Wheat Dalia: 2 cup
  • Fresh peas: 50-100 gm
  • Carrot: 1no. (Medium)
  • Capsicum: 1 no. (Medium)
  • Cauliflower: 100 gm
  • Water: 4 cup
  • Ghee/Refined oil:  3-4 tablespoon
  • Onion: 1 no. (Small)
  • Ginger: 2” piece
  • Green chili: 2-3no.
  • Coriander leaves: 50 gm
  • Tomato: 1 no. (Medium)
  • Potato: 2 no. (Medium)
  • Salt: 1 tablespoon
  • Turmeric powder: 1 teaspoon
  • Cumin: 1 teaspoon

Preparation:

  1. Chop potato, onion, cauliflower, capsicum, tomato, green chili, carrot, ginger and coriander leaves into small pieces. Keep aside.

Method:

  1. Heat 3 tablespoon of oil in a cooker, add cumin, sputter for few seconds, and add chopped cauliflower; fry it in high flame till it begin to starts getting brown in color, add potato, carrot, onion, capsicum and fresh peas one by one in sequence, at one minute interval, keep stirring.
  2. Add Dalia , the moment some of Dalia grains  begins to change color add chopped ginger, green chili turmeric powder,  and salt, mix well, and reduce the flame to lower, add water and close the lid of cooker. Increase to high flame, at full cooking pressure put off the flame.
  3. Allow cooling, after cooling, stir and add lemon juice & green coriander leaves.
  4. Mouth watering Dalia pulao is ready to serve, decorate with left over green coriander leaves, tomatoes and lemon slices, and serve with chhachh/salted lassi.
  5. Serve hot as a snack or as a part of main meal.
Wheat Dalia pulao (Mix vegetable wheat Dalia pulao)

Wheat Dalia pulao (Mix vegetable wheat Dalia pulao)

Ingredients

Ingredients

Ingredients

Ingredients

add cumin

add cumin

20160630_082756

add potato, carrot, onion, capsicum

add potato, carrot, onion, capsicum

add potato, carrot, onion, capsicum

add potato, carrot, onion, capsicum

add chopped ginger, green chili

add chopped ginger, green chili

adding fresh peas

adding fresh peas

Add Dalia

Add Dalia

adding fresh peas

adding fresh peas

add water

add water

add water

add water

Wheat Dalia pulao (Mix vegetable wheat Dalia pulao)

Wheat Dalia pulao (Mix vegetable wheat Dalia pulao)

decorate with left over green coriander leaves

decorate with left over green coriander leaves

Wheat Dalia pulao (Mix vegetable wheat Dalia pulao)

Wheat Dalia pulao (Mix vegetable wheat Dalia pulao)


01
Oct 16

Date and tamarind chutney (phalahari chutney)

Ingredient:

  • Seedless Date: 50 -60 gm.
  • Tamarind: 50 gm
  • Jaggery/ sugar: 50 gm
  • Dry ginger powder: half teaspoon
  • Sendha namak (White rock Salt): 1 tea spoon
  • Clove: 5 no. (Roasted powder)
  • Hot Water: 1 and half cup

Preparation:

  1. Soak tamarind into hot water for half an hour, mash it and take out pulp (you can mash it with the help of sieve). Keep aside
  2. Chop the dates roughly, keep aside.

Method:

  1. Pour tamarind pulp, sugar and date into heavy bottom pan, boil it till date get soft, it will take 8-10 minutes on medium flame. Put off the flame. Pass this mixture from sieve and grind the residue again pass through mixture with sieve. You can add little quantity of water if required, Discard the residue now.
  2. Add salt, dry ginger powder, cumin powder, boil for couple of minutes for required consistency .put off the flame, add cloves powder into it. Stir well.
  3. Now Date and tamarind chutney (phalahari chutney) is ready to be served with ‘phalahari Paniyaram’,’phalahari handwa’,’ phalahari tikki’ and may more.
    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Ingredients

    Ingredients

    Pour tamarind pulp, sugar

    Pour tamarind pulp, sugar

     boil

    boil

     boil

    boil

    sieve

    sieve

     grind

    grind

    sieve

    sieve

    sieve

    sieve

    sieve

    sieve

    mixture

    mixture

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    boil

    boil

    add cloves powder

    add cloves powder

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)


12
Sep 16

Royal Dahi-vada (stuffed Dahi-vada)

Traditionally the Dahi-vada from the largest state of north India is famous for its specialty. Uttar Pradesh offers a variety of lip smacking delight, where chats item or street food is all time favorite.

Royal Dahi-vada is one of them to become an identity of part they belong to and attract tourist from worldwide.

Cooking this recipe using Urad dal (split black gram) with ginger and asafoetida helps in digestion and also gives nice flavor to the recipe.

Ingredients:

  • Urad dal (split black gram): 100gm
  • Salt: 1 teaspoon (as per your taste)
  • Asafetida: 1pinch
  • Baking soda: 1 pinch
  • Ginger: 2” piece
  • Oil: for frying
  • Curd (yogurt): 250 gm (thick)
  • Sugar: 1 tablespoon
  • Cumin seed: 1teaspoon (roasted and powdered)
  • Red chili powder: 1teaspoon
  • Black rock salt: half teaspoon (powder)
  • Sweet tamarind chatney: half cup

For stuffing:

  • Cashew nut: 10-15 no.
  • Almond: 10-15 no.
  • Dry coconut: 3-4” piece
  • Dry grapes: 10-15 no.

Preparation:

  1. Soak urad dal minimum 5 hours or overnight, grind them and make fine, smooth and creamy paste with help of little water. Whip the paste about 5-7 minutes. Keep aside
  2. Take the ginger, peel out and cut into very small pieces. Keep aside.
  3. Chop almond, cashew nut into small pieces, Grate dry coconut, and keep aside.
  4. Take a mixing bowl, put all dry fruits and mix well, stuffing is ready, keep aside.
  5. Beat the yogurt with sugar and salt. Keep in refrigerator.

Method for making vada:

  1. Take a big mixing bowl, put dal paste, ginger, salt, asafetida and baking soda. Mix well.
  2. Now batter is ready.
  3. Take flat and heavy bottom fry pan, put oil in the fry pan and heat the oil.
  4. Drop a small drop of batter, if the batter starts expending slowly it means oil is ready.
  5. Note: if oil is more hot batter drop will burn, put off the flame and wait. If oil is less hot batter drop will not expand.
  6. Now, take muslin cloth spread over a bowl and tie the cloth tightly, as shown in photo.
  7. Take1 tablespoon batter, make it round shaped and flat. Put one teaspoon stuffing, as shown in photo.
  8. Gently fold it and close the edge properly, put this stuffed (vada) into hot oil. Repeat with remaining batter. Fry till it become light brown in color.
  9. Take out the vada and soak it into Luke warm water for about 10-20 minutes.
  10. Squeeze out extra water from vada by putting it between both palms.
  11. Arrange this vada into serving dish.
  12. Pour chilled thick beaten curd over them.
  13. Garnish with sweet tamarind chatney, black rock salt, cumin powder and chili powder.
  14. Yummy and delicious starter is ready to serve.
  15. It is also used as a side dish.
  16. Yummy and delicious starter is ready to serve; it is also used as a side dish.
Royal Dahi-vada (stuffed Dahi-vada)

Royal Dahi-vada (stuffed Dahi-vada)

Ingredients

Ingredients

Ingredients

Ingredients

 stuffing & batter

stuffing & batter

Luke warm water

Luke warm water

take muslin cloth spread over a bowl

take muslin cloth spread over a bowl

Put one teaspoon stuffing

Put one teaspoon stuffing

Gently fold it

Gently fold it

put this stuffed (vada) into hot oil

put this stuffed (vada) into hot oil

put this stuffed (vada) into hot oil

put this stuffed (vada) into hot oil

Take out the vada and soak it into Luke warm water

Take out the vada and soak it into Luke warm water

Squeeze out extra water from vada

Squeeze out extra water from vada

Arrange this vada into serving dish

Arrange this vada into serving dish

Pour chilled thick beaten curd

Pour chilled thick beaten curd

Garnish with sweet tamarind chatney

Garnish with sweet tamarind chatney

Garnish with sweet tamarind chatney, black rock salt, cumin powder and chili powder

Garnish with sweet tamarind chatney, black rock salt, cumin powder and chili powder

Garnish with sweet tamarind chatney, black rock salt, cumin powder and chili powder

Garnish with sweet tamarind chatney, black rock salt, cumin powder and chili powder

Royal Dahi-vada (stuffed Dahi-vada)

Royal Dahi-vada (stuffed Dahi-vada)

Royal Dahi-vada (stuffed Dahi-vada)

Royal Dahi-vada (stuffed Dahi-vada)

Royal Dahi-vada (stuffed Dahi-vada)

Royal Dahi-vada (stuffed Dahi-vada)