Wednesday, 22 November 2017

SPRING ONION PARATHA


Prep Time  : 20 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Wheat flour    -     1 cup
Finely chopped spring onion  -  1 cup
Carom sseds   -   a pinch.
Onion seeds   -    a pinch
Salt    -    to taste
Chopped green chilly  -   1
Curd   -   2 tsp
Oil   -   2 tbsp


METHOD
Wash and chop spring onion.
Spring onion are mixed in a wheat flour with salt,curd,green chilly,carom seeds,onion seeds and one tbsp oil to make a soft dough with the help of a water.
On a heated pan make paratha applying oil on both the sides.
Serve hot with subji .




gplant vadi subji.

Sunday, 19 November 2017

MUGLAI PULAO


Prep Time  : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Mutton  -   750 gms
Cashew nuts  -  1 tbsp
Almonds  -  1 tbsp
Pistachio  -   1 tbsp
Raisins  -  2 tbsp
Clarified butter  -  1 cup
Sliced onion  -  2
Ginger paste  -  1 tsp
Garlic paste  -  1 tsp
Cumin seeds  -  1/2 tsp
Crushed fennel seeds  -  1/4 tsp
Coriander powder  -  1 tsp
Cinnamon  -  2 sticks
Bay leaf  - 2
Cloves  -  8
Green cardamom  - 4
Black cardamom  -  2
Whole black pepper -  7 - 8
Salt  -  to taste
Basmati rice  -  3 cup
Water  -  6 cup

METHOD
Blanch the almond and remove the skin.
Heat pan with clarified butter.
Add all dry fruits one by one  fry it and keep aside
Again heat clarified butter in a pan.
Add mutton pieces and fry in a medium flame and keep aside.
Add sliced onion fry until golden brown.
Add ginger garlic paste,cumin seeds,fennel seeds,coriander powder,salt,bay leaf,cinnamon,cardamom green and black,cloves and whole black pepper.
Cook in a medium flame for 3 - 4 mins.
Add soaked rice and water and also add half done mutton and cover it.
Cook in a medium flame till done or 8 - 10 mins.
Serve hot with raita.


Friday, 17 November 2017

PINK CHAMCHAM


Prep Time : 30 mins
Cooking Time :15 mins
Serve  : 6 - 8

INGREDIENTS
Milk  -  5 cup
Water  -  3 cup
Sugar  -  2 cup
Lemon juice  -  2 tbsp
Cardamom powder  -   1/4 tsp

METHOD
Boiled milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After few mins milk is fully curdled.
Strain this milk in a muslin cloth and wash in a fresh water for 2 - 3 mins.
Hung this paneer in a muslin cloth for half an hour.
Now we get soft paneer very well.
And make a soft and smooth dough.
Divide the dough into equal size balls.
Roll each balls between your palms.
Shape each ball to flat patties of medium thickness..
All the balls are made in the same way.
Now we take pressure cooker.
Add one cup of sugar and three cup of water and also add paneer balls.
One cup of sugar carmelize with half cup of water and this caramelize water add in the pressure cooker.
Steam it for 15 mins.
When cooker release the whistle simmer for ten mins.
Once cooled,pink chamcham should be floating on the sugar syrup and its size should be double.
Serve chilled.




Thursday, 16 November 2017

JAGGERY PURI


Prep Time : 15 mins
Cooking Time : 10 mins
Serve  : 4

INGREDIENTS
Wheat flour  -   2 cup
Grated jaggery  -  3/4 cup
Warm water  -  1/2 cup
Clarified butter  -  3 tbsp
Oil  -  for frying

METHOD
Add warm water in jaggery,let it melt completely.
Add clarified butter and jaggery water in wheat flour to make stiff dough.
Keep aside for 15 mins.
Take a ball and roll out thin puri.
Heat enough oil in a pan.
Deep fry in hot oil until golden and crispy.
Serve with green chutney and sauce.




Tuesday, 14 November 2017

MOOLI PARATHA


Prep Time  : 30 mins
Cooking Time  : 10 mins
Serve : 2

INGREDIENTS
Wheat flour  -  1 cup
Grated radish/mooli  -  1 cup
Chopped green chilly  -  1
Coriander leaves  -  1 tbsp
Curd  -  2 tsp
Salt  -  to taste
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Clarified butter  -  2 tbsp

METHOD
Wash and grate the mooli/radish.
Add chopped green chilly,coriander leaves and mix well.
Squeeze the excess water from the radish/mooli.
In a kneading bowl mix wheat flour,curd,carom seeds,onion seeds,salt and mooli mixture and mix well.
Make a soft dough.
Divide the dough into balls.
Flatten the ball to make a thick round paratha.
Grease the pan with clarified butter and heat on a medium flame.
Make the paratha with clarified butter and serve.





HOW TO WHIP THE CREAM


Prep Time : 25 mins
Total Time  : 25 mins
Serve : 4

INGREDIENTS
Amul fresh cream     -   1 cup
Sugar powder     -   1  cup
Vanila extract   -  1 tsp
Ice cube  -  1 bowl

METHOD
Take a bowl add ice cubes.
Place the fresh cream bowl in it and whip the cream until smooth.
Add sugar powder and vanila extract and mix well until light and fluffy.
Add in the piping bag and icing on the cup cakes.





CARAMEL CAKE IN A MUG


Prep Time  10 mins
Cooking Time  : 2 mins
Serve  : 2

INGREDIENTS
All purpose flour  -  1/4 cup
Brown sugar powder  -  1/4 cup
Baking soda  -  1/8 tsp
Baking powder  -  1/8 tsp
Milk  -  1/2 cup
Oil  -  1/4 cup

METHOD
Heat pan add brown sugar and caramelize it.
Add milk and turn off the flame.
Take a bowl add all purpose flour.,baking soda,baking powder,milk and caramelize sugar and mix well.
Add in a cup cake mold and and microwave it for two mins.




Monday, 13 November 2017

INSTANT AMLA MURABBA /INSTANT GOOSEBERRY MURABBA


Prep Time  : 10 mins
Cooking Time : 45 mins
Serve  : 6

INGREDIENTS
Amla/gooseberry   -  250 gms
Jaggery  -  150 gms
Red chilly powder  -  1/2 tsp
Lemon juice  -  1 tbsp
Black salt  -   1/2 tsp
Salt  -  to taste
Asafoetida  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Crushed fennel seeds  -  1/4 tsp
Raisins  -   1 tbsp
Cashew nuts  -  1 tbsp
Almonds  -  1 tbsp
Chopped dry dates  -  1 tbsp
Clarified butter  -  2 tbsp

METHOD
 Wash the amla and pressure cook.
After two whistle turn off the flame.
Once cooled,remove the seeds.
Heat clarified butter in a pan.
Add asafoetida,cumin seeds and crushed fennel seeds to crackle.
Add amla and jaggery and cook in a slow flame till thick.
Add red chilly powder,salt and black salt and mix well.
Add lemon juice and mix well.
Add raisins ,almonds, cashew nuts and dry dates and mix well
Once cooled, keep in the air tight container.







Saturday, 11 November 2017

WHEAT FLOUR AND GRAM FLOUR HALWA


Prep Time  : 10 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Wheat flour   -  1/2 cup
Gram flour  -  1/2 cup
Milk  -  2 cup
Sugar  -  3/4 cup
Cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Saffron  - few strands
Clarified butter  -  1/2 cup

METHOD
Heat clarified butter in a pan.
Roast the wheat flour and gram flour on medium flame until light brown in color and give out the fragrance.
After stiring further for 10 - 15 mins add sugar and milk.
The wheat flour and gram flour absorb the milk.
Stir properly otherwise lumps formed.
The whole mixture cook for 7 - 8 mins.
Add cardamom powder,raisins,crushed almonds and saffron strands.
The halwa is ready to serve.
Garnish with crushed almonds and saffron strands.




PARAMPARAGAT THALI /TRADITIONAL THALI


Prep Time  : 45 mins
Cooking Time : 60 mins
Serve : 2

TRADITIOMAL THALI OF BIHAR/PARAMPARGAT THALI OF BIHAR




Bihar ke log arhar ki dal chawal our chapati pasand karte hai.Sath me  hai baingan vadi ki subji,aloo gobi ki subji,lauki ki subji,dhania ki chutney,palak ka raita,gajar our mooli ka salad,hari mirch,papad our metha me banaya hai chamcham
Bhaat or steamed rice
Wash the rice and soak for half an hour.
Pressure cook the rice with two cups of water
After three whistles switch off the flame.
Arhar ki dal
INGREDIENTS
Arhar dal/toor dal - 1 cup
Water - 2.5 cup
Salt - to taste
Turmeric powder - 1/4 tsp
For tempering
Finely chopped onion - 1 medium size
Finely chopped tomato - 1 medium size
Finely chopped ginger - 1/4 tsp
Finely chopped green chilly - 1/4 tsp
Finely chopped coriander leaves - 2 tbsp
Red chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1/4 tsp
Clarified butter - 2 tbsp
METHOD
Soak toor dal for two hours.
Pressure cook toor dal with salt ,turmeric powder and 2.5 cup of water.
After 3 - 4 whistle turn off the flame.
Heat clarified butter in a pan.
Add asafoetida and cumin seeds to crackle.
Add onion and ginger and saute till transparent.
Add tomato,green chilly and red chilly powder and cook for one to two mins
Baigan vadi ki subji
INGREDIENTS
baingan - 1
Palak 250 gms -
Potatoes - 2
Badhi - 10 nug
Chopped onion - 1
Ginger - 1 inch stick
Garlic cloves chopped - 2 - 3
Chopped green chillies - 2 - 3
Salt - to taste
Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Cumin /jeera seeds - a pinch
METHOD
Wash and clean palak,cut into pieces.
Also wash and cut baingan and potatoes into small pieces.
Blanch it all the vegetables.
Heat oil in a pan,stir fry the badhi till dark brown.
Strain in a paper napkin.
Heat oil in a pan,add cumin seeds to crackle.
Add onion n saute until golden in color'
Add chopped ginger,garlic and green chillies
and turmeric powder n saute for one mins.
Add blanched veggies ,badhi and salt and mix well.
Lauki ki subji
INGREDIENTS
Lauki - 500 gns
Chopped onion - 1 middle size
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Whole red chilly - 1
Cumin seeds - 1/4 tsp
Fenugreek seeds - a pinch
Salt - to taste
Oil - 2 tbsp
METHOD
Peel and chop /lauki in diced.
Heat oil in a pan.
Add cumin seeds,fenugreek seeds and whole red chilly to crackle.
Add onion and ginger garlic paste and saute till light brown.
Add lauki and turmeric powder and mix well.
Then cover it and simmer the flame till the veggies are cooked.
Add salt and saute for 5 - 6 mins.
When water get absorb in the lauki turn off the flame.
Aloo gobi our matar ki subji
INGREDIENTS
Cauli flower or gobi - 1/2 kg florets
Potato or aloo - 6
Matar or peas - 1/2 cup
Chopped onion - 1
Chopped green chillies - 2
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger garlic paste - 1 tsp
Chopped tomato - 1
Oil - 2 tbsp
Cumin seeds - a pinch
Garam masala - a pinch
Salt - to taste
Chopped coriander leaves - 1 tbsp
METHOD
Firstly chop all the veggies and wash it.Heat oil in a pan fry the cauliflower and strain in a paper napkin.
Again heat oil in a pan add cumin seeds to crackle.Add onion and fry till light brown.Add ginger ,garlic paste,all the spices and tomato and add some water n saute for 4-5 minutes in medium flame.
Fry the spices till oil starts to leave the sides.Add cauli flower pieces, potato and peas and stir
fry. .Add 1 cup of water, salt and green chillies for gravey and boil it.
Then cover with a lid and simmer the gas till the veggies are cooked.
Palak raita
INGREDIENTS
Palak - 250 gms
Curd - 1 cup
Black salt - 1/2 tsp
Roasted cumin powder - 1/2 tsp
Sugar - a pinch
METHOD
Wash and clean the palak.Cut into pieces.Boil in a pressure cooker.Once cooled,open the lid.Drain water and mash it.Keep aside.
Beat the curd.Sprinkle the black salt,roasted cumin powder and sugar.
Add mashed palak leaves.
Dhania chutney
INGREDIENTS
Chopped green garlic - 1 bowl
Chopped coriander leaves - 1/2 bowl
Chopped green chilly - 4 - 5
Lemon juice - 1 tsp
Mustard oil - 3 - 4 drops
Salt - t0 taste
METHOD
Wash and chop the green garlic,green coriander leaves and green chilly.
In a blender add all the ingredients except oil and blend it.
To make a smooth consistency.
Add mustard oil and mix well
Deep fry the papad
Chop the carrot and mooli
Chamcham
INGREDIENTS
Milk - 5 cup
Water - 3 cup
Sugar - 2 cup very well.
And
Lemon juice - 2 tbsp
Cardamom powder - 1/4 tsp
Chopped almonds - 2 tbsp
METHOD
Boil milk in a heavy bottom vessel
Once boiled switch off the gas.
Add lemon juice and cover the milk.
After few mins.milk is fully curdled.
Strain this milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer in muslin cloth for half an hour.
Now we got soft paneer / cottage cheese very well.
And make a soft and smooth dough.
Divide the dough in equal size balls.
Roll each ball between your palms.
Shape each ball to flat patties of medium thickness.
Aii the balls are made in the same way.
Now we take pressure cooker.
Add two cup of sugar,three cup of water,cardamom powder and also add paneer/cottage cheese balls.
Steam it for 15 mins.
When cooker release the whistle simmer for ten mins.
Once cooled,we open the lid.
Chumchumshould be floating on the sugar syrup and its size should be double.
Garnish with almonds.
Chapati
INGREDIENTS
Wheat flour - 1 cup
Water - 1/2 cup
METHOD
Take a wheat flour,.
Make a soft dough with the help of little water.
Cover with muslin cloth and keep aside for 30 mins.
Divide the dough into lemon size balls.
Now roll this using rolling pin to make thin roti.
Heat tawa and make chapati