Thursday, 30 November 2017

SATVIK THALI


Prep Time : 30 mins
Cooking Time : 60 mins

Radhabhallavi puri,aloo gobi without onion garlic,dry chana masala,suji halwa,and dahi
Radhabhallavi puri
INGREDIENTS
All purpose flour  -  1 cup
Split urad dal  - 1/2 cup
Split moong dal  -  1/4 cup
Gram flour  - 2 tbsp
Ginger paste  -  1/4 tsp
Fennel seeds  -  1/4 tsp
Green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/tsp
Asafoetida  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl add all purpose flour,salt,sugar,2 tbsp oil and mix well.
Make a soft dough with the help of water.
Soak split urad dal and split moong dal for 3 - 4 hours.
Drain and make a paste.
Heat oil in a pan.
Add asafoetida and gram flour and roast it.
Add split urad dal paste,ginger paste,fennel seeds,red chilly powder,green chilly and salt and stir fry for 4 - 5 mins.
Now stuffing is ready.
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or low.
Now divide the dough into equal size balls.
Now  flatten the balls with your palm.
Place a small ball of stuffing in the center and seal it properly.
Now roll the balls.
It should be thick.
Place the puri into the hot oil for frying
Fry in small batches.
Deep fry in medium hot oil until golden n crispy.
Drain and serve.
Aloo gobi without onion and garlic
INGREDIENTS
Cauliflower florets   -  1 bowl
Potato   -  4 - 5
Ginger  -   1 inch stick
Tomato  -  2 big size
Turmeric powder   -   1/4 tsp
Coriander powder  -   1 tbsp
Red chilly powder  -  1 tsp
Cumin seeds  -  1/4 tsp
Black pepper   - 2 - 3
Cloves  -  2 - 3
Cinnamon  -  1 inch stick
Green cardamom  -  1
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp
Oil   -  4 tbsp

METHOD
Wash and cut cauliflower and potato into pieces
Heat oil in a pan.
Add cauliflower florets fry and strain it.
In the same pan add cumin seeds to crackle.
Make a smooth paste of tomato,ginger,cloves,black pepper,cinnamon and cardamom.
Add tomato ginger paste and saute for 3 - 4 mins.
Add turmeric powder,red chilly powder,coriander powder and 2 tbsp water and mix well.
Saute for 4 - 5 mins in medium flame till oil leaves the corner of the pan.
Add cauliflower florets,potatp and stir fry for 1 - 2 mins.
Add one cup of water and salt.
Then cover with a lid and cook in a low flame till the veggies are cooked.
Garnish with coriander leaves and serve hot with chapatis.
Dry chana masala
INGREDIENTS
Boiled black gram  -  2 cup
Water  - 2.5 cup
Cumin seeds  - 1/4 tsp
Rai/black mustard seeds  -  1/4 tsp
Asafoetida / hing  -  1/4 tsp
Curry leaves  -  8 - 10
Ginger  paste  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam  masala powder  -  1 tsp
Cumin seeds powder  -  1 tsp
Green chilly  -  1 cut in slit
Salt  -  to taste
Oil  -  3 tbsp

METHOD
Soak black gram over night and boil in the pressure cooker with 2.5 cup of water.
Heat oil in a pan.
Add cumin seeds,black mustard seeds and asafoetida/hing to crackle.
Add curry leaves and fry it.
Add ginger  paste,red chilly powder,turmeric powder.cumin seeds powder,garam masala powder ,green chilly and 2 tbsp water and saute for one to two mins
Add boiled black gram/chana and mix well.
Add 2 tbsp water cover it and cook for 3 mins.
Garnish with coriander leaves
Suji halwa
INGREDIENTS
Suji                                   -                                      1 cup
Sugar                                 -                                    3/4 cup
Ghee                                  -                                    1/2 cup
Water                                 -                                       3 cup
Cardamom powder               -                                     a pinch
Raisins                                -                                     1 tbsp
Crushed cashew nuts             -                                     1 tbsp

METHOD
    Heat the ghee in a pan. Roast the suji on medium heat until light brown in color and give out the fragrance.
    After stiring further for 10-15 mins add sugar and water.The suji absorbs the water.Stir properly otherwise lumps formed.The whole mixture cook for 7-8 mins.
     Add cardamom powder ,crushed cashew nuts and raisins.
     The suji halwa is ready.



Wednesday, 29 November 2017

TRADITIONAL THALI


Prep Time : 30 mins
Cooking Time  : 60 mins

Spring onion paratha,aloo matar ki subji,aloo baingan ki subji,muli  ke patte ki bhurji,lauki ki kheer,dhania ki chutney,sohan papdi

SPRING ONION PARATHA
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.
Aloo matar ki subji
INGREDIENTS
Baby potatoes  -  10 pieces
Matar / green peas  -  1/2 bowl
Chopped onion  -  1
Chopped tomato  - 1
Ginger garlic paste  - 1 tsp
Turmeric powder  - 1/2 tsp
Red chilly powder  -  1 tsp
Coriander powder  - 1 tsp
Cumin seeds  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Salt  -  to taste
Oil  -  4 tbsp
Chopped coriander leaves  -  2 tbsp

METHOD
Pressure cook baby potatoes with one cup of water.
Once cooled,peel the skin of the potatoes.
Heat oil in a pan.
Fry the potatoes till light brown and strain it.
Again heat oil in the same pan.
Add cumin seeds to crackle.
Add onion and fry till light brown.
Add ginger garlic paste and saute for one mins.
Add coriander powder,red chilly powder,turmeric powder and two tbsp water and saute for few seconds.
Add chopped tomato and mix well.
Add green peas / matar and saute for two to three mins.
Add one cup of water.
Cover and cook in a low flame.
Cook for 6 - 7 mins.
Now add fried potatoes and salt and mix well.
Add one cup of water and boil it in a medium flame for 5 - 6 mins.
Add garam masala powder and turn off the flame.
Garnish with coriander leaves and serve hot with chapatis.
Aloo baingan tamator ki subji
 INGREDIENTS
Aloo/potato                                -             4 potato
Baingan /eggplant                          -          2 eggplant
Red chilli powder             -                       1 tsp
Turmeric powder              -                       1 tsp
Garlic paste                      -                       1 tsp
Panchphoran                     -                      1/2 tsp
Asafoetida                          -                      a pinch
Salt                                 -                      to taste
Oil                                  -                        2 tbsp
Tomato                           -                        1 nug
Chopped coriander leaves for garnish
METHOD
      Wash and peel the potato and cut into four pieces

     Wash and cut the baingan into pieces.
 Heat the oil in a pressure cooker add asafoetida and pachphoran to crackle.Add potato, bringal, tomato and all the spices and steam it.When the pressure cooker release the whistle switch off the gas.After some time we open the cooker lid.Add salt and mix well
Mooli ke patte ki bhurji
INGREDIENTS
Radish/mooli   -  2

Radish leaves   -  4  mooli leaves
Green moong dal  -  2 tbsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Garlic clove  -  7 - 8
Asafoetida  -  a pinch
Cumin seeds  -  1 tsp
Salt  -  to taste
Mustard oil  -  2 tbsp

METHOD
Wash and finely chop the mooli leaves and mooli
Heat pan and add the mooli leaves
Now add green moong dal and mooli pieces
Add red chilly powder and cover the pan for 20 mins in a low flame.
Add salt and turmeric powder and mix well..
Add one cup of water and cover it and cook  for ten mins in a low flame
Heat oil in another pan.
Add asafoetida,cumin seeds and garlic cloves and fry till golden brown.
Add mooli bhurji in it and cook for five mins.
Coriander chutney
INGREDIENTS
Amla                                                      -                                          1
Fresh coriander leaves                           -                                          100  gms
Green chilly                                           -                                          5 - 6
Garlic cloves                                          -                                          6 - 8
Salt                                                         -                                           to taste
Mustard oil                                             -                                           4 - 5 drops

METHOD
Wash drain and chop amla and coriander leaves.
Blend all the listed ingredients to a smooth consistency.
Add mustard oil
Lauki payesh
INGREDIENTS
Grated bottle gourd / lauki                    -                        400 gms
Milk                                                   -                         1 ltr
Sugar                                                  -                         2 tbsp
Ghee                                                   -                         1 tsp
Crushed almonds                                 -                          1 tsp
Raisins                                               -                          1 tsp
Cardamom powder                               -                          a pinch

METHOD
Boil the grated bottle gourd /lauki.
Once cooled ,squeeze the extra water from it.
Heat ghee/ oil in a pan.
Add boiled bottle gourd / lauki and saute for 2 - 3 mins in a low flame.
Boil milk on the gas,When it boiled,keeps in a low flame,
Add fried bottle gourd / lauki to the milk.
Stir in between thickening the milk.
Cook well till it gets thick and bottle gourd/ lauli mix well in the milk.
Add cardamom powder and sugar and mix well.
Garnish with crushed almonds and raisins.

Sohan papdi
INGREDIENTS
Gram flour  -  1 cup
All purpose flour  -  1 cup
Sugar  -  2 cup
Water  -  1 cup
Clarified butter  -  1 cup
Cardamom powder  -  1 tsp

METHOD
Heat clarified butter in a pan.
Roast the gram flour,all purpose flour on medium flame until light brown in color and give out the fragrance.
After stirring for 10 - 15 mins turn off the flame and keep aside.
In the same pan heat sugar and water and bring to boil till sugar dissolves and get 2 and half thread consistency.
Mix the roasted gram flour and all purpose flour in the sugar syrup beat until it forms flakes.
Pour into greased plate.
After half an hour cut into diamond shape.
Note : Sugar syrup will form a ball when dropped into cold water and when removed from the water can be easily flattened.
Getting a correct sugar syrup consistency is the most important.

TRADITIONAL THALI



Prep Time  : 60 mins
Cooking Time : 2 hours

Dal puri,lauki chanadal ki subji,aloo gobi matar ki subji,kheer,palak ka raita,aam ka achar,papad,sweet potatoto ka gulab jamun
DALPURI
INGREDIENTS
All purpose flour   -  1 cup
Wheat flour  -  1 cup
Carom seeds  - a pinch
Onion seeds  -  a pinch
Oil  2 tbsp
Salt  -  to taste
Oil  -  for frying
For stuffing
Bengal gram / chana dal   -   1 cup
Turmeric powder  -  1/4 tsp
Red chilli powder  -  1/2 tsp
Chopped green chilly  - 2
Garam masala powder  -  1/2 tsp
Ginger paste  -  1 tbsp
Cumin seeds  -  a pinch
Salt -  to taste
Oil  -  2 tbsp

METHOD
Wash and soak chana dal for 4 - 5 hours and strain it
Heat oil in a pressure cooker and sprinkle cumin seeds to crackle.
Add Bengal gram/chana dal,turmeric powder,red chilly powder,ginger paste and two cup of water and steam it.
When cooker release the whistle sim the flame for 10 mins.
When water get absorb in Bengal gram/chana dal mash it.
Add salt,garam masala powder and green chilly.
Now stuffing is ready.
Take a bowl add all purpose flour,wheat flour,salt,carom seeds,onion seeds,salt and two tbsp oil and mix well.
With the help of water to make a soft dough.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.
Sprinkle little flour and roll them to approximately2.5 inch diameter.
Heat oil in a pan and add the puri,lower the heat and fry till light brown.

.
Aloo gobi 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 chopp 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.
      Ganish with coriander leaves
Lauki chana dal ki subji
INGREDIENTS
Bottle gourd/lauki    -  2 cup
Bengal gram/chana dal  -  2 tbsp
Finely chopped tomato  -  1
Fenugreek seeds  -  a pinch
Cumin seeds  - a pinch
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Remove the skin of the bottle gourd and chop it.
Heat oil in a pan.
Add cumin seeds and fenugreek seeds to crackle.
Soak chana dal for 4 - 5 hours.
Strain it and add in the pan.
Add red chilly powder,turmeric powder and mix well.
Add one cup of water and cover the pan ,cook in a slow flame for 10 mins.
Add finely chopped tomato and bottle gourd and mix well.
Add half cup of water and cook in a slow flame.
When water absorb it add salt and mix well.
Garnish with coriander leaves
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.
#Now palak raita is ready
Rice kheer
INGREDIENTS
Milk                                  -                      1 ltr
Gobindbhog rice                 -                      1 /4 cup
Sugar                                 -                      2 tbsp
Cardamom powder              -                     a pinch
Raisins                               -                     1 tbsp
Crushed cashewnuts            -                      1 tbsp

METHOD
Boil milk in a thick bottom pan.
Once boiled,keep it in a low flame.
Add rice and stir in between for thickening the milk.
Cook well till it gets thick and rice is done.
Add sugar and mix well.
Add cardamom powder,cashew nuts and raisins.
Sweet potato gulab jamun
INGREDIENTS
Sweet potato/shakarkand  -  1
Mawa/whole dried milk  -  100 gms
All purpose flour  -  2 tbsp
Milk  - 4 tbsp
Clarified butter  -  1 tsp
Baking powder  -  a pinch
For syrup
Sugar  -  1 cup
Water  -  1 cup
Cardamom powder  -  1/4 tsp
Oil  -  for frying

METHOD
Boil the shakarkand in a pressure cooker.
Once cooled,remove the skin of the shakarkand and  mash it.
Grate the mawa/whole dried milk very well an d make a soft and smooth dough.
Add all purpose flour,mashed and boiled shakarkand,baking powder,milk and clarified butter and mix well
Divide the dough into equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying
Fry the shakarkand gulabjamun on low flame till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar dissolves.
Keep in a medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the shakarkand gulab jamun in sugar syrup




Monday, 27 November 2017

TRADITIONAL THALI


Prep Time : 60 mins
Cooking Time : 2 hours

Sattu paratha,sem ki subji/broad beans subji,palak baingan charchari,coriander chutney,kheer and rasgulla
Sattu paratha
INGREDIENTS
Wheat flour - 2 cup
Ajawain - a pinch
Mangrail - a pinch
Salt - to taste
Oil - 1/2 cup
Water -  as required
For filling
Chana ka sattu - 1 cup
Very chopped onion - 1
Finely chopped green chillies - 2-3
Finely chopped garlic cloves - 3-4
Finely chopped ginger - 1 inch
Lemon juice - 1tbsp
Ajawain - a pinch
Mangrail - a pinch
Salt - to taste
Coriander leaves chopped - 1tbsp
METHOD
   Mix all the ingredients well and adjust salt and lemon juice according to your taste.
        Mix wheat flour, salt, ajawain and mangrail with the help of water to make a stiff dough. Cover the dough and keep aside for 15 minutes. Divide the dough into equal size balls.Stuff the filling in the dough and roll into balls.
     Then roll out the parathas. Cook  on hot tawa applying oil till both the sides are cooked and golden brown in colour.
Broad beans
INGREDIENTS
Broad beans or sem                              -                       250 gms
Potato or aloo                                       -                           4
Chopped tomato                                    -                           1
Turmeric powder                                   -                           1/2 tsp
Red chilli powder                                  -                            1 tsp
Garlic paste                                           -                           1 tsp
Methi seeds                                           -                           a pinch
Chopped green chillies                            -                             2
Chopped garlic clove                               -                              2-3
Mustard oil                                             -                             2 tbsp
Salt                                                        -                             to taste

METHOD
      Wash beans properly.Cut the edges of the beans on both side and cut into pieces.Peel and chop potatoes into small pieces and wash it
      Heat oil in a pan.Add methi seeds to crackle.Add potato, beans, turmeric powder, red chilli powder and garlic paste.Saute for 5 minutes and add tomato.
     Then cover with a lid and simmer the gas till the veggies are cooked.Add salt, green chillies and chopped garlic cloves and mix well.
      Serve hot with rice or chapties.
Baingan palak
INGREDIENTS
Eggplant/baingan                        -                        1
Spinach/palak                             -                         250 gms
Potatoes                                     -                         2

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 spinach,cut into pieces.
Also  wash and cut eggplant  and potatoes into small pieces.
Blanch it all the vegetables.

.
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  and salt and mix well.
Serve with roti or rice.
Charchari
INGREDIENTS
Diced potato                                     -                               1 large
Chopped eggplant                            -                               1 cup
Chopped pumkin                              -                               1 cup
Chopped beans                                 -                               1 cup
Chopped ginga /ridge gourds           -                               1 cup
Chopped poi ki saag                         -                               1 cup
Chopped onion                                  -                              1 middle size
Ginger garlic paste                            -                              1 tsp
Panch phoron                                     -                             1/2 tsp
Coriander powder                              -                             1 tsp
Turmeric powder                               -                             1/2 tsp
Red chilly powder                             -                             1 tsp
Salt                                                    -                              to taste
Sugar                                                 -                              1/2 tsp
Oil                                                      -                             2 tbsp

METHOD
heat one tbsp oil in a pan.
Fry all the veggies in batches and strain it.
Again heat one tbsp oil in a pan.
Add panch phoren to crackle.
Add onion and stir fry 2 - 3 mins.
Add ginger garlic paste and saute for 1 mins.
Add all fried veggies and mix well.
Coriander 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 serve.
Kheer
INGREDIENTS
Milk                                  -                      1 ltr
Gobindbhog rice                 -                      1 /4 cup
Sugar                                 -                      2 tbsp
Cardamom powder              -                     a pinch
Raisins                               -                     1 tbsp
Crushed cashewnuts            -                      1 tbsp

METHOD
Boil milk in a thick bottom pan.
Once boiled,keep it in a low flame.
Add rice and stir in between for thickening the milk.
Cook well till it gets thick and rice is done.
Add sugar and mix well.
Add cardamom powder,cashew nuts and raisins.
Rasgulla
INGREDIENTS:

Milk                            - 1 ltr
Sugar                         - 1 cup
Water                         - 3 cup
Lemon Juice               - 2 tbsp
Cardamom powder    - a pinch

METHOD
Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.Mash the paneer well in order to get a smooth dough, divide the dough into 20 equal size balls, roll these balls in between your palm to get the shape of a rasgulla.
Now take a pressure cooker, add sugar, water and the prepared chenna balls and steam it. Simmer the gas for 15 minutes after first whistle of the cooker. After a while open up the cooker and you will find your chenna balls double in size and floating on the syrup.
Add cardamon powder and here your Rasgullas are ready. 


RAW BANANA KABAB


Prep Time  : 10 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Raw banana   -   4
Corn flour  -  4 tbsp
Grated ginger  -  1/2 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Cardamom powder  -  1/4 tsp
Chopped green chilly  -  2
Lemon juice   -  1/2 tsp
Salt  -  to taste
Oil  -   for frying
Semolina/suji  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Wash and boil raw banana in a pressure cooker.
Remove the skin of the banana and mash it.
Add grated ginger,coriander powder,red chilly powder,cardamom powder,green chilly,salt,lemon juice, coriander leaves and  corn flour andmix well.
Shape each ball to flat patties of medium thickness.
All the balls are made in the same way.
Coat with semolina/suji
Heat oil in a pan and shallow fry the kabab in medium flame.





BADAMI PALAK


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Spinach/palak   -  1 k.g
Methi leaves  -  100 gms
Garlic cloves  -  3 - 4
Finely chopped tomato  -  2
Finely chopped green chilly  - 2 - 3
Whole cumin seeds  -  1/4 tsp
Garam masala powder  -  1/4 tsp
Almond paste  -  1 tbsp
Soaked almond  -  10 - 12
Salt  -  to taste
Clarified butter  -   1 tbsp

METHOD
Wash and chop the spinach and methi leaves and blanch it.
Once cooled,blend in the blender.
Heat clarified butter in a pan.
Add cumin seeds to crackle.
Add green chilly and tomato.
Add crushed garlic and mix well.
Saute for one to two mins and add almond paste and mix well.
Saute till oil leaves the pan.
Add salt and palak paste.
Add soaked almond and saute for one to two  mins.
Add garam masala powder and mix well.
Serve with rice or chapati




Sunday, 26 November 2017

TRADITIONAL THALI


Prep Time  :  60 mins
Cooking Time : 2 hours




Steamed rice,arhar dal,aloobaingan tamatar ki subji,aloo gobi and matar ki subji,pudina chutney,mooli,green chilly and sohan papdi
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

ALOO BAINGAN TAMATAR KI SUBJI
 INGREDIENTS
Aloo/potato                                -             4 potato
Baingan /eggplant                          -          2 eggplant
Red chilli powder             -                       1 tsp
Turmeric powder              -                       1 tsp
Garlic paste                      -                       1 tsp
Panchphoran                     -                      1/2 tsp
Asafoetida                          -                      a pinch
Salt                                 -                      to taste
Oil                                  -                        2 tbsp
Tomato                           -                        1 nug
METHOD
      Wash and peel the potato and cut into four pieces

     Wash and cut the baingan into pieces.
Chopped coriander leaves for garnish
 Heat the oil in a pressure cooker add asafoetida and pachphoran to crackle.Add potato, bringal, tomato and all the spices and steam it.When the pressure cooker release the whistle switch off the gas.After some time we open the cooker lid.Add salt and mix well.
    Garnish with coriander leaves and serve.

ALOO GOBI AND 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 chopp 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.
      Ganish with coriander leaves and serve hot with chapties

MINT CHUTNEY
INGREDIENTS
Fresh mint leaves                               -                             100 gms
Garlic cloves                                      -                             6 - 8
Green chillies                                     -                              5 - 6
Raw mango                                        -                              1
Salt                                                    -                              to taste
Mustard oil                                         -                              1/2 tsp
                                                     

METHOD
Wash drain and chop mint leaves.
Remove the skin of the mango and chop it.
Blend all the ingredients except oil to a smooth consistency.
Add mustard oil and serve it.

SOHAN PAPDI
INGREDIENTS
Gram flour  -  1 cup
All purpose flour  -  1 cup
Sugar  -  2 cup
Water  -  1 cup
Clarified butter  -  1 cup
Cardamom powder  -  1 tsp

METHOD
Heat clarified butter in a pan.
Roast the gram flour,all purpose flour on medium flame until light brown in color and give out the fragrance.
After stirring for 10 - 15 mins turn off the flame and keep aside.
In the same pan heat sugar and water and bring to boil till sugar dissolves and get 2 and half thread consistency.
Mix the roasted gram flour and all purpose flour in the sugar syrup beat until it forms flakes.
Pour into greased plate.
After half an hour cut into diamond shape.
Note : Sugar syrup will form a ball when dropped into cold water and when removed from the water can be easily flattened.
Getting a correct sugar syrup consistency is the most important.

TRADITIONAL THALI


Prep Time  : 40 mins
Cooking Time  :  2 hours

Puri,torai ki subji,aloo gobi matar ki subji,kheer,bhindi raita,papad,aam ka achar,gulabjamu

PURI
INGREDIENTS
Maida                               -                             1 cup
Wheat flour                      -                             1/2 cup
Semolina                          -                             1/2 cup
Caram seeds/ajwain         -                             a pinch
Salt                                   -                             to taste
Oil                                    -                             1 cup

METHOD
In a bowl mix maida,suji,wheat flour 1 tsp oil, salt and carom seeds with help of water to make a stiff dough.
Cover the dough and keep aside for 15 mins.
Divide the dough into equal size balls.Sprinkle a little flour and roll them with a rolling pin.
Heat the oil in a kadai and add the kachori,lower the heat and fry till golden brown and crisp.
Drain in paper napkin.
Serve hot with aloo tamator subzi.
Aloo matar ki subji
INGREDIENTS
Baby potatoes  -  10 pieces
Matar / green peas  -  1/2 bowl
Chopped onion  -  1
Chopped tomato  - 1
Ginger garlic paste  - 1 tsp
Turmeric powder  - 1/2 tsp
Red chilly powder  -  1 tsp
Coriander powder  - 1 tsp
Cumin seeds  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Salt  -  to taste
Oil  -  4 tbsp
Chopped coriander leaves  -  2 tbsp

METHOD
Pressure cook baby potatoes with one cup of water.
Once cooled,peel the skin of the potatoes.
Heat oil in a pan.
Fry the potatoes till light brown and strain it.
Again heat oil in the same pan.
Add cumin seeds to crackle.
Add onion and fry till light brown.
Add ginger garlic paste and saute for one mins.
Add coriander powder,red chilly powder,turmeric powder and two tbsp water and saute for few seconds.
Add chopped tomato and mix well.
Add green peas / matar and saute for two to three mins.
Add one cup of water.
Cover and cook in a low flame.
Cook for 6 - 7 mins.
Now add fried potatoes and salt and mix well.
Add one cup of water and boil it in a medium flame for 5 - 6 mins.
Add garam masala powder and turn off the flame.
Garnish with coriander leaves and serve hot with chapatis.
TORAI KI SUBJI
INGREDIENTS
Ridge gourd  -  500 gms
Bengal gram / chana dal  -  50 gms
Finely chopped onion  -  1
Whole red chilly  -  1
Turmeric powder  -  1/4 tsp
Cumin seeds  -  1/4 tsp
Salt  - to taste
Oil  -  2 tbsp

METHOD
Soak Bengal gram/chana dal for 3 - 4 hours  and strain it.
Peel and wash ridge gourd and chop it.
Heat oil in a pressure cooker'
Add cumin seeds and whole red chilly to crackle.
Add chopped onion and saute until dark brown.
Add ridge gourd ,Bengal gram,turmeric powder and cover the lid and steam it.
When cooker release the whistle simmer the flame for ten mins.
Once cooled open the lid an d cook for 5 -7 mins till water absorb it.
Add salt and cook for 5 mins.
Serve with steamed rice.
BHINDI RAITA
INGREDIENTS
Lady fingers /bhindi                              -                         10 nug
Oil                                                         -                           2 tbsp
Roasted cumin powder                          -                          1 tsp
Salt                                                         -                          to taste
Sugar                                                      -                         1/2 tsp
Curd                                                       -                          1 cup
Chopped green chilly                             -                          1
METHOD
Wash and finely chopped the bhindi / lady finger into small pieces.
Heat oil in a pan and fry the bhindi / lady finger in medium flame.
In a bowl beat the curd.
Add salt,sugar and roasted cumin powder and mix well.
Add crispy bhindi / lady finger and green chilly and mix well.
SEWAI
INGREDIENTS
Vermicelli sewain                            -                                100 gms
Mawa /whole dried milk                 -                                100 gms
Sugar                                            -                                1 cup
Milk                                             -                                500 gms
Clarified butter / ghee                     -                                1 tbsp
Cardamom powder                         -                                1/4 tsp
Kevra water                                   -                                4 - 5 drops
Chopped cashew nuts                     -                                 1 tsp
Raisins                                         -                                 1 tsp

METHOD
Heat clarified butter / ghee and roast the  siwain on medium flame.
Heat milk in a heavy bottom vessel.
Once boiled ,keep it on a low flame.
Add the roasted siwain in the boil milk..
Cook for five mins.
In another pan heat 1 tsp clarified butter.
Add whole dried milk / mawa and saute for one mins.
Add sugar and mix well.
Add siwain in it.
Add cardamom powder,kevra water and switch off the gas.
Garnish with fried chopped cashew nuts,almonds and raisins.
PAPAD,MANGO PICKLE
GULAB JAMUN
Whole dried milk / mawa                            -                                  2 cup
Cottage cheese / paneer                               -                                  1 cup
All purpose flour / maida                            -                                   2 tbsp
Milk                                                             -                                   4 tbsp
 Clarified butter / ghee                                 -                                   1 tbsp
Sugar                                                            -                                   1 cup
Water                                                            -                                   1 and 1/2 cup
Cardamom powder                                       -                                   1/4 tsp
Baking powder                                             -                                   a pinch
Oil                                                                 -                                  for frying

METHOD
Grate the mawa /whole dried milk and cottage cheese / paneer and mix well.
We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough.
Add all purpose flour / maida,baking powder,milk and clarified butter/ghee and mix well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Fry the gulab jamun on low heat till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar disloves.
Keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the gulab jamun in the sugar syrup.
Serve after two hours.

Friday, 24 November 2017

POHA NAMKEEN


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

INGREDIENTS
Poha   -  1 cup
Peanuts  -  2 tbsp
Salt   -  to taste
Black salt  -  1/4 tsp
Red chilly powder  -  1/4 tsp
Roasted cumin seeds powder  -  1/4 tsp
Sugar   -  1/4 tsp

METHOD
Wash peanuts and keep half an hour
Take microwave safe bowl and place the peanuts.
Microwave it for 2 - 3 mins.
Stir in between after one mins.
Take microwave safe bowl and place the poha.
Microwave it for 3 - 4 mins.
Stir in between after one mins.
Take a large bowl mix poha and peanuts altogether.
Now add red chilly powder,salt,black salt,sugar,red chilly powder and roasted cumin seeds powder and mix well.
Ready to eat with hot tea.