02
Sep 17

Anwala ka murabba (Gooseberry murabba)

Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 days in the season (winter) of anwala.

They prepared this murabba and stored in a big glass jar to be used in summer afternoon for their family; we eat daily one ‘murabba’ and ‘Bel ka sharwat (Aegle marmelos drink)’ in the summer afternoon to protect ourselves from the rowdy summer and loo.

It was so yummy that it is difficult to wait till afternoon, but …

Ingredients:

  • Anwala: 400gm.
  • Sugar: 400 gm.
  • Citric acid: 2gm (½ teaspoon)
  • Salt: 2%
  • Alum: 1 teaspoon (optional)

Preparation:

  1. Take a big mixing bowl; put 1 tablespoon of salt and ½ liter of water, make solution and dip anwala in it, it is necessary to change water daily for 2-3 days.
  2. Prepare solution of alum powder and water and dip anwala for a day; clean anwala into running water and prick them using fork from your kitchen, take a muslin cloth, tie anwala in this cloth keep aside.

Method:

  1. Boil the water in a pot; immersed and rotate the tied anwala for 2-3 minutes, take it out and put on the strainer, for couple of minutes.
  2. Take a mixing bowl /jar; put half quantity of sugar then layer the anwala, again put the reaming sugar, cover and keep aside for a day.
  3. Next day take out anwala from the bowl, keep aside.
  4. Make sugar syrup (two thread consistency) from left out sugar solution on medium flame; put anwala into the syrup, bring it to boil, remove and keep aside for a day again.
  5. Check next day the sugar syrup consistency if it is diluted; boil it to make it of one thread consistency and store in clean and dry glass jar.
  6. Anwala ka murabba (Gooseberry murabba) is ready to be served.
  7. Note: the process is elaborate, but it needs only 4-5 minutes daily for a week.
Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Ingredients

Ingredients

make solution and dip anwala

make solution and dip anwala

Ingredients

Ingredients

prick them using fork

prick them using fork

prick them using fork

prick them using fork

tie anwala in this cloth

tie anwala in this cloth

put half quantity of sugar then layer the anwala

put half quantity of sugar then layer the anwala

again put the reaming sugar

again put the reaming sugar

Next day take out anwala

Next day take out anwala

Make sugar syrup

Make sugar syrup

put anwala into the syrup

put anwala into the syrup

bring it to boil

bring it to boil

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)


26
Aug 17

Tender drum stick do pyaza

This is one of the most nutritious vegetable ever and it is organic too, grown in my kitchen garden without any use of synthetic materials, chemicals or pesticides.

It helps boost stamina and an excellent source of iron, protein, fiber and calcium.

Ingredients:

  • Tender drum stick: 200gm
  • Onion: 350-400gm.
  • Fennel seed: 1teaspoon
  • Chili powder: 2 teaspoon (as per your taste)
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder:  1 teaspoon
  • Dry mango powder: 1 teaspoon
  • Mustard Oil/any cooking oil: 4 tablespoon
  • Salt: one and half teaspoon (as per taste)

Preparation:

  1. Clean and chop drum stick 1½ to 2” pieces
  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. Blanch (put drumstick into hot water; boil couple of minutes, immediately put cold water and drain the water) the drumstick, keep aside.

Method:

  1. Heat oil in a fry pan, add longitudinally sliced onion; sauté on high flame till it gets light brown in color, add separated layers of onion, stir fry for couple of minutes and add blanched drumstick stir fry for couple of minutes.
  2. Add chili powder, coriander powder, turmeric powder and salt, cover and cook on lower flame until it is done. Add Garam masala and dry mango powder ‘Tender drumstick do pyaza’ is ready to serve.
  3. Transfer in to serving bowl and decorate with green coriander leaves. Serve with roti, paratha or as a side disc.
Tender drum stick do pyaza

Tender drum stick do pyaza

Ingredients

Ingredients

Blanch

Blanch

Heat oil in a fry pan

Heat oil in a fry pan

add longitudinally sliced onion

add longitudinally sliced onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add separated layers of onion

add blanched drumstick

add blanched drumstick

Add chili powder, coriander powder, turmeric powder and salt

Add chili powder, coriander powder, turmeric powder and salt

Add Garam masala and dry mango powder

Add Garam masala and dry mango powder

20170323_140931

Tender drum stick do pyaza

Tender drum stick do pyaza


23
Aug 17

Raw papaya ball/laddu

Papaya is widely cultivated not only in India, but also in Brazil; India and Brazil are the major producers of papaya.

This sweets I tasted in Brazil on the occasion of my son’s marriage, you will be delighted to see your kids were happily enjoined this vitamin rich papaya ball which is garnished with clove. This papaya ball is wonderful for growing kids and as we know that raw papaya is good for liver.

Ingredients:

  • Raw papaya: 500gm
  • Sugar: 200gm
  • Butter/Ghee: 1 tablespoon
  • Clove: 12-15
  • Edible color: 1-2 drop (optional).

Preparation:

  1.  Peel off and Grate the raw papaya with the help of grater/food processor; boil/ microwave and squeeze as much as possible to get rid of water, keep aside.

Method:

  1. Heat butter in a pan; add boiled and squeezed raw papaya; stir fry on medium flame for couple of minutes and cover it with lid. Further cook on low flame for 8 to 10 minutes, Keep stirring every 2-3 minutes.
  2. When all water gets evaporated; add sugar and cook about 5-7 minutes, until it gets the consistency of halwa, put off the flame, add edible color. Mix them properly; let it cool till you will be able to bind it in the ball shape of laddu by your fist.
  3. Take one handful mix; shape the mixture in laddu by using your hand/fist, depending upon size of laddu 12-15 laddu can be prepared, place the clove as shown in photo..
  4. Decorate with Chandi ka verak, delicious ‘Raw papaya ball/laddu’ is ready to be served.
    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Ingredients

    Ingredients

     Peel off

    Peel off

    Grate the raw papaya

    Grate the raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    add boiled and squeezed raw papaya

    fry on medium flame

    fry on medium flame

    add sugar

    add sugar

    add sugar

    add sugar

    cook

    cook

    cook about 5-7 minutes

    cook about 5-7 minutes

    until it gets the consistency of halwa

    until it gets the consistency of halwa

    put off the flame

    put off the flame

    add edible color

    add edible color

    Ingredients

    Ingredients

    Take one handful mix

    Take one handful mix

    shape the mixture in laddu

    shape the mixture in laddu

    place the clove

    place the clove

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    Raw papaya ball/laddu

    20170421_203258


22
Aug 17

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

This sweet pickle is mostly used in the fasting days in Indian tradition; enriched with the goodness of green cardamom and saffron. It is so tasty that you would like to serve it always, let it be the breakfast or meal. Children will lick it, eat it or relish this in their Tiffin or meal…

Ingredients:

  • Raw mango: 200-250gm.
  • Sugar: equal quantity of mango (as per taste)
  • White rock salt: 5gm
  • Cardamom: 5-6 no.
  • Saffron: 1 pinch

Preparation:

  1. Peel off and chop raw mango into small slices, discarding seed (stone).
  2. Peel off cardamom, coarsely grinds them. Keep aside.

Method:

  1. Take a fry pan put raw mango pieces along with sugar and salt mix properly with spatula (don’t use your hands) bring it to boil on low flame, cook and allow boiling on high flame until desired consistency is achieved. Add cardamom powder and saffron, cook for a minute and put off the flame. Allow it to cool.
  2. ‘Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)’ is ready to use.
  3. Store this in a glass container for months.
Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Ingredients

Ingredients

chop raw mango

chop raw mango

raw mango pieces along with sugar and salt

raw mango pieces along with sugar and salt

20161208_152112 20161208_153134 20161208_155139

Allow it to cool

Allow it to cool

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)


21
Aug 17

Jackfruit fritters (kathal ke beej ka pakoda)

Homemade fritters (pakoda) with tea/coffee become more enjoyable, if rainy day on Sunday; the beautiful pearl of rain embellish the lawn grass and trees…aha it is the perfect time to sit in the porch and enjoy the day with family.

It was raining yesterday; I enjoyed and relished the ‘Jackfruit fritters (kathal ke beej ka pakoda)’, which had authentic taste from south India.

Ingredients:

  • Jackfruit seeds (kathal ka beez): 100gm. (20-22 seeds)
  • Chana dal (split Bengal gram): 50gm
  • Salt: 1 teaspoon (as per your taste)
  • Fennel seeds: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Onion: 1 no. (Small)
  • Green chili: 2 no. (As per taste)
  • Fresh coriander leaves (chopped): 1 tablespoon
  • Curry leaves: 1 twig
  • Ginger: 2” pieces
  • Oil: for frying

Preparation:

  1. Soak chana dal 1 -2 hours, grind them roughly with help of small quantity of water, keep aside.
  2. Grind Jackfruit seeds with help of small quantity of water, keep aside.
  3. Chop green chili, ginger and onion into fine pieces, keep aside.
  4. Take a mixing bowl; put dal paste, Jackfruit seeds paste, chopped green chili, ginger, onion, turmeric powder, fennel seeds and salt, mix properly. Now dough is ready; keep aside.

Method:

  1. Take one handful mix; shape the mixture in lemon size ball by using your hand/fist, depending upon size of 12-15 balls will be ready, put the ball on your palm, slightly press it and give the shape of disc as shown in the photo.
  2. Note: you can prepare this in advance and store into refrigerator, and fry afterwards.
  3. Take heavy bottom fry pan, put oil in the fry pan, and let oil to smoke, drop small amount of dough in it, If dough comes up, it means right temperature of oil otherwise wait for a while and test again.
  4. After getting right temperature of oil, deep fry all fritters in batches till golden brown, remove from oil.
  5. Jackfruit fritters (kathal ke beez ke pakoda) is good for evening snacks, otherwise as you wish.
  6. Serve hot.
Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Ingredients

Ingredients

Chop green chili, ginger and onion

Chop green chili, ginger and onion

making dough

making dough

lemon size ball

lemon size ball

put the ball on your palm

put the ball on your palm

put the ball on your palm

put the ball on your palm

slightly press it

slightly press it

give the shape of disc

give the shape of disc

deep fry all fritters

deep fry all fritters

deep fry all fritters

deep fry all fritters

remove from oil

remove from oil

remove from oil

remove from oil

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)

Jackfruit fritters (kathal ke beej ka pakoda)