06
Jul 17

Balakaya (raw banana) thoran

My favorite traditional dish from south India; topped with signature herbs, combining the aromatic flavor of curry leaves red chili, dry coconut gives the wonderful taste and is healthy too. Relish the recipe…

Ingredients:

  • Raw banana: 2no. (Medium size, vegetable verity)
  • Onion: 1 no.
  • Madras onion (small variety): 10-12no.
  • Green coriander leaves: 2 tablespoon (chopped)
  • Garlic: 2-3 flakes
  • Green chili: 1 no.
  • Dry coconut: ¼ no.
  • Coconut oil/cooking oil: 2 table spoon
  • Salt: 1 teaspoon (as per taste)
  • Mustard seed: ½ teaspoon
  • Red chili: 1no.
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Turmeric powder: ½ teaspoon

Preparation:

  1. Chop madras onion, keep aside.
  2. Roughly chop and grind onion, along with coconut, green chili and garlic to paste, Keep aside.
  3.  Peel off banana, slice longitudinally into 2-3”pieces, keep aside.

Method:

  1. Boil/ microwave it (just required quantity of water so that there is no water left after boiling); add prepared paste, curry leaves, turmeric powder and a tablespoon of oil  into it, stir and cook for couple of minutes, put off the flame, keep aside.

Seasoning:

  1. Take fry pan, put oil; when it smokes, add mustard seeds, red chili and asafoetida wait till it sputters.
  2. Add chopped onion; stir fry until it gets light brown in color, put off the flame.
  3.  Add this seasoning and chopped green coriander leaves into prepared banana sabji, stir and transfer in to serving bowl; serve this as a side dish at lunch or dinner.
Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Ingredients

Ingredients

 Peel off banana, slice longitudinally

Peel off banana, slice longitudinally

Boil

Boil

add prepared paste

add prepared paste

add prepared paste

add prepared paste

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add prepared paste, curry leaves, turmeric powder

add tablespoon of oil

add tablespoon of oil

add mustard seeds, red chili and asafoetida

add mustard seeds, red chili and asafoetida

Add chopped onion

Add chopped onion

stir fry until it gets light brown

stir fry until it gets light brown

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Add this seasoning and chopped green coriander leaves

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran

Balakaya (raw banana) thoran


05
Jul 17

Verdant broccoli soup

Prepare a unique taste and verdant green looking ‘broccoli soup’ with spring onion, onion, garlic. Soup is the ultimate healthy meal; it is not packed with sugar, fake fats above all it is good for health and waistline.

Ingredients:

  • Broccoli: 100-150 gm.
  • Onion: 1 no. (Medium size)
  • Spring onion: 20-30 gm.
  • Green coriander leaves: 1 tablespoon (chopped)
  • Ginger: 2” piece
  • Garlic: 2-3 flakes
  • Bay leaf: 1 no.
  • Milk: ½ cup
  • Water: 4 cup
  • Salt: 1 teaspoon
  • Black rock salt (Kala namak): 2 pinch
  • Black pepper powder: ½ teaspoon
  • Butter: 2 tablespoon (as per taste)
  • Lemon: ½ no. (Optional)

preparation:

  1. Roughly chop broccoli, keep aside.
  2. Peel off and slice onion, spring onion, garlic, green coriander and ginger. Keep aside.

Method:

  1. Take a pressure cooker; put butter and bay leaf, Sauté ginger, garlic and onion, add broccoli, spring onion and green coriander leaves; stir fry for couple of minutes, add water and salt.
  2. Place cooker on maximum heat, bring it to full cooking pressure; put off the flame, let it cool and then puree in a blender, add milk and desire quantity of water as per reaches soup consistency, pass this through soup sieve. Discard the residue.
  3. Reheat soup; add kala namak and fresh ground black pepper.

Seasoning:

  1. Take a small fry pan, put butter and add broccoli; stir fry on medium flame till it is done, spread this fried broccoli over prepared soup.
  2. Verdant broccoli soup is ready to serve. Serve hot with toasted bread or bread croutons. You can add extra butter too.
Verdant broccoli soup

Verdant broccoli soup

Ingredients

Ingredients

put butter and bay leaf

put butter and bay leaf

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

Sauté ginger, garlic and onion, add broccoli

add spring onion and green coriander leaves

add spring onion and green coriander leaves

add water and salt

add water and salt

add water and salt

add water and salt

bring it to full cooking pressure

bring it to full cooking pressure

add milk

add milk

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

add kala namak and fresh ground black pepper

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup

Verdant broccoli soup


04
Jul 17

Egg do pyaza

It is believed that if a warm meal prepared by the lady of the house, it is great for improving family health. Give to your family the daily dose of power with protein; egg is loaded with the protein power, which helps building strong muscles. You can prepare egg in many ways; boiled eggs to egg do pyaza. ‘Sunday ho ya Monday roz khao ande’.

Ingredients:

  • Eggs: 3 no.
  • Onion: 300-350gm.
  • Garlic: 5-6 flakes
  • Ginger: 2” piece
  • Green chili: 3-4no. (As per taste)
  • Tomato: 1 no. (Medium size)
  • Kashmiri chili powder: 2 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  1 teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Cumin: 1 teaspoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Boil eggs, peel off and chop into two halves, keep aside.
  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. Peel off and Chop garlic, grate/chop ginger, keep aside.
  4. Chop tomato, keep aside
  5. Deseed green chili and chop longitudinally, keep aside.

Method:

  1. Heat oil in a fry pan; add separated layers of onion; sauté on high flame till it gets light brown in color, add green chili; stir fry for few seconds, remove it. Keep aside.
  2. Add cumin into the oil; sputter it for few seconds, add longitudinally sliced onion, stir fry on high flame until it turns light brown in color, add sliced tomato and stir fry for couple of minutes.
  3. Add chili powder, coriander powder, turmeric powder and salt, add ¼ cup of water so that all masala get messy in appearance.
  4. Now it’s time to add fried leaf of onion and green chili, cook for couple of minutes on medium flame, add Garam masala powder and chopped egg, fry for couple of minutes, put off the flame.
  5. ‘Transfer in to serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side dish.
  6.  ‘Eggs do pyaza’ is ready to serve.
Egg do pyaza

Egg do pyaza

Ingredients

Ingredients

Boil eggs

Boil eggs

add separated layers of onion

add separated layers of onion

add green chili

add green chili

stir fry

stir fry

Add cumin

Add cumin

add longitudinally sliced onion

add longitudinally sliced onion

add ginger garlic and sliced tomato

add ginger garlic and sliced tomato

add ginger garlic and sliced tomato

add ginger garlic and sliced tomato

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

add ¼ cup of water

add ¼ cup of water

add fried leaf of onion and green chili

add fried leaf of onion and green chili

add Garam masala powder and chopped egg

add Garam masala powder and chopped egg

fry for couple of minutes

fry for couple of minutes

Egg do pyaza

Egg do pyaza


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


03
Jul 17

Tandoori roti

Tandoori roti needs to be thicker than regular roti and the success of making good roti depends a lot on how you knead  the time duration you spend for kneading.  Keep at least 10 minutes gap between completion of kneading and making roti.

Enjoy tandoori roti, which is very tasty and helps to reduce the cholesterol and to keep your weight under check.

Ingredients:

  • Wheat flour: 200-250 gm.
  • Salt: ¼ teaspoon (optional)
  • Water: as per requirement
  • Butter: for smearing the roti

Preparation:

For making dough:

  1. Take a wide vessel; pour Atta and salt add water in small quantity and knead them, if required, put some more water till the dough becomes soft.
  2.  (The dough can be made in food processor also)
  3. Cover and Keep aside, to be used after 10-20 minutes.

Method:

  1. Put gas tandur on the highest flame of the gas stove with wire mesh and cover with lid and preheat for 8-10 minutes.
  2. Divide dough into 6- 8 parts, make balls, and dust balls with atta and roll with equal pressure, roll thicker than regular roti to 4”-5” diameter using a small quantity of wheat flour for rolling.
  3. Take off the lid and put it on the wire mesh up side down; with wet hands moist the roti from one side and stick the roti on inner surface of the hot lid.
  4. Turn the lid slowly (otherwise roti will fall down) and cook for couple of minutes, the roti is ready, remove it and if you wish to make crisper put it on the wire mesh for a while (if needed), repeat the same for all the roti.
  5. Note: water should apply on the one side of the roti only.
  6. Tandoori roti (Indian bread) is ready to serve with ‘saboot urad dal (maa ki dal)’, enjoy the dinner…
Tandoori roti

Tandoori roti

Ingredients

Ingredients

dough

dough

make balls

make balls

dust balls

dust balls

roll  thick

roll thick

with wet hands moist the roti

with wet hands moist the roti

preheat

preheat

stick the roti on inner surface

stick the roti on inner surface

Turn the lid slowly

Turn the lid slowly

roti is ready

roti is ready

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

put it on the wire mesh

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti

Tandoori roti