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)


14
Apr 17

Matar ki kachori (fresh peas kachori)

The taste of matar ki kachori is supreme; serves the kachori while these are hot. You can store the kachori, but a hot kachori taste is different and is amazing with hot cup of tea or coffee.

Ingredients:

For dough (outer layer):

  • Maida (all purpose flour):200gm.
  • Ghee: 50-60gm. (for moin that is put it into dough itself).
  • Onion seed: half teaspoon
  • Carom seed: half teaspoon
  • Salt: 1 teaspoon.
  • Refined oil/ghee: for deep frying.

For stuffing:

  • Matar (peas): 250gm (fresh grains)
  • Black pepper: 1 teaspoon
  • Cumin seed: 1 teaspoon
  • Funnel seed: 1teaspoon
  • Chat masala: 1 teaspoon
  • Green chilly: 2-3 no.
  • Asafetida: 1pinch
  • Oil: 1 teaspoon

Preparation:

For making dough:

  1. Take a wide vessel; pour Maida, ghee, onion seed, carom seed and salt. Mix well by rubbing between palms.
  2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  3.  (The dough can be made in food processor also), Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

  1. Heat 1 tablespoon of oil in a fry pan, add cumin seed, and funnel seed, black pepper and asafetida, when it turns brown, and add green chili, stir on high flame till color changes, add peas and fry it about 3-4 minutes on medium flame.
  2. Cover it, lower the flame. Stir occasionally. Fry until it is half done, (About 5-7 minutes) add salt, Fry till peas are done; Keep aside for half an hour.
  3. After it becomes cold, grind coarsely, now stuffing is ready, divide stuffing into 10-12 parts and make ball.

Method:

For making kachori:

  1. Take dough, make lemon size balls. Flatten the edge of each ball with the help of finger, make 3’’ diameter circle (leaving centre little thicker than edge) and stuff 1 part of stuffing in the centre.
  2. Pull the edge of dough to wrap the (stuffing) repeat with the rest. Make it round in shape.
  3. Heat oil in a fry pan on medium heat, to check if oil is ready put a small piece of dough in the oil, if it comes up slowly means temperature is ok, if not wait for a while and check again.
  4. Deep fry the kachori on medium low heat; slowly turn over after they start to puff. Fry till it becomes golden brown.
  5. Now, mouth watering kachori is ready to eat with green chutney and sauth (tamarind chutney).
  6. Note: if the kachori is fried on high heat, it will be soft. It will not be crunchy.
Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Ingredients

Ingredients

add cumin seed

add cumin seed

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add cumin seed, and funnel seed, black pepper

add green chili

add green chili

add green chili

add green chili

add peas

add peas

add peas

add peas

add salt

add salt

Fry till peas are done

Fry till peas are done

grind coarsely

grind coarsely

 make lemon size balls. Flatten the edge of each ball with the help of finge

make lemon size balls. Flatten the edge of each ball with the help of finge

Deep fry

Deep fry

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)

Matar ki kachori (fresh pea’s kachori)

Matar ki kachori (fresh peas kachori)


14
Mar 17

Lauki aaloo ki sabji (bottle gourd with potato)

If you plan to dine out at night, have a low calorie lunch, and eat a light snack (palak raita, mix vegetable soup, salted lassi or nuts).you can prepare this ‘Lauki aaloo ki sabji (bottle gourd with potato).

And have it with 1-2 thin phulka (chapati) at noon. This is the trick to control your shape and size. Yes, balance is the key…

Ingredients:

  • Bottle gourd: 500 gm.
  • Potato: 100gm.
  • Onion:  50 gm.
  • Cumin: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Chili powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard oil/ cooking oil: 3 tablespoon

Preparation:

  1. Remove the Peel of bottle gourd, onion and potatoes, chop them, and keep aside.

Method:

  1. Take a fry pan. Heat oil, let it smoke, add cumin, sputter it for few seconds.
  2. Add chopped onion stir fry on high flame till translucent add chopped potatoes, stir fry for couple of minutes, add lauki, stir fry on medium flame for couple of minutes, it will become watery, now cook with lid on till half done.
  3. Add turmeric powder, chili powder, coriander powder and salt.
  4. Stir and over it, cook on medium flame till it is done. (Put water if required).
  5. Put off the flame add Garam masala powder and transfer into serving bowl, decorate with coriander leaves.
  6. Lauki aaloo ki sabji (bottle gourd with potato) is ready to serve, Serve hot or warm with chapati or paratha.
Lauki aaloo ki sabji (bottle gourd with potato)

Lauki aaloo ki sabji (bottle gourd with potato)

Ingredients

Ingredients

chop the bottle gourd, onion and potatoes

chop the bottle gourd, onion and potatoes

Add chopped onion

Add chopped onion

Add chopped onion

Add chopped onion

add chopped potatoes

add chopped potatoes

add lauki

add lauki

Add turmeric powder, chili powder, coriander powder and salt

Add turmeric powder, chili powder, coriander powder and salt

Stir and cover it

Stir and cover it

add Garam masala powder

add Garam masala powder

Lauki aaloo ki sabji (bottle gourd with potato)

Lauki aaloo ki sabji (bottle gourd with potato)


13
Mar 17

Pili moong/mung (split green gram without skin) ki dal

There is nip in the air that signals the onset of festival season, synonymous with partying and rich food. So the trick is that next day prepare the ‘Pili moong/mung (split green gram without skin) ki dal the healthy choices.

Dal tends to be a staple diet for vegetarian as they are packed with protein, iron and many other nutritional ingredients.

Ingredients:

  • Mung dal (split green gram): 100gm
  • Ginger: 1” piece
  • Cumin seed: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Salt: one teaspoon (as per taste)
  • Ghee/oil: 1tablespoon
  • Water: 2 cup

Preparation:

  1. Peel off and cut the ginger into Julian (longitudinally)

Method:

  1. Wash and clean the dal. Put dal, salt, and 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 2-3 minutes.
  3. Put off the flame, allow cooker to cool and open. Keep aside.
  4. Add hot water as per your choice of consistency. Pili moong/mung (split green gram without skin) ki dal is ready. Now it is time for seasoning.

Seasoning:

  1. Take wok, put ghee in it, add cumin seed, and sputter it for few seconds, put off the flame.
  2. Add asafoetida and Julian ginger immediately.
  3. Transfer into prepared dal; cover it for couple of minutes.
  4. Pili moong/mung (split green gram without skin) ki dal is ready to be served at the time of lunch or dinner, along with chapati and rice.
Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Ingredients

Ingredients

Put dal, salt, and turmeric powder

Put dal, salt, and turmeric powder

boiled dal

boiled dal

Add hot water as per your choice

Add hot water as per your choice

add cumin seed

add cumin seed

Add asafoetida

Add asafoetida

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Add asafoetida and Julian ginger

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal

Pili moong/mung (split green gram without skin) ki dal


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