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Sattu Ka Namkeen Sharbat[ Salted Spicy Barley Drink]

Sattu is a flour made of either roasted gram , pulses or barley.It is used in regional cuisines mainly in the state of Uttar Pradesh, Bihar & Punjab. It is commonly served during breakfast as porridge or as sweet or sour drink. It can also be used as stuffing for parathas or batti{litti}. This time I have made Barley Sattu using Oo Mugi Healthy & Tasty Barley Grains sent to me by GO India Organic in association with Plattershare.Here I am sharing a savory , sour & tangy drink which is excellent to beat the scorching sun….do definitely give it a try..

INGREDIENTS:

  • Barley[omugi] Sattu : 2tbsp
  • Fresh Green Mint Leaves: 8-10
  • Fresh Coriander Finally Chopped: 1tsp
  • Dried Mint Powder: 1tsp
  • Roasted Cumin Powder : 1 tsp
  • Black Salt : 1 tsp
  • White Salt : As per Taste
  • Green Chili Finally Chopped : As per Taste
  • Black Pepper Powder : 1/2 tsp

METHOD:

  1. Dry roast barley [omugi] on medium flame till 4-5 min stirring continuously.Grind it to a fine powder when it is stil warm.
  2. Now mix this powder in two glass of water keeping in mind there should not be any lumps formed. Now mix rest of the ingredients mentioned above. Stir well. Keep it in refrigerator till it cools.
  3. Sattu ka sharbat is ready. Serve with ice if you need it chill.

NOTES:

  • You will have to run your mixer two three times to get fine barley powder
  • In the same drink you can add little sugar too to get a sweet & sour flavor.

Sun Dried Potato Chips{holi special}

Holi is round the corner.This is my favorite Indian festival as it not only spread colors all around but also spread fragrance & flavors of traditional Indian delicacies so many days before the festival.These home made potato chips are one among those delicacies. These can be stored in air tight containers throughout the year & can be deep fried or air fried as & when needed. Here is the recipe…

INGREDIENTS :

Potato large 2 kg

Salt to taste

Water for washing & boiling chips

METHOD :

Peel potatoes & soak them in water. With the help of a chips cutter  thinly slice all the potatoes. Keep the chips soaked in water all the time as it changes color if  left without water. After you made chips of all the potatoes  wash all the chips thoroughly under running water to take all the starch off or else your chips starts appearing yellow after being dried.WP_20160317_20_13_51_Pro

Heat a large pan full of water. Add some salt to it.Preferably rock salt as then it can be eaten during fasts.When the water starts boiling  carefully add 1/4th of the chips you have sliced out of 2 kgs potatoes. Stir a little lightly. Cook covered for 5-6 min . The water may ooze out of pan. To avoid this you can keep the lid open from one side. Cook until they are close to cook but not completely cooked like we do in our vegetables.

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Now seave them using a big strainer. You can save the hot water for to be used in next batch.Repeat the boiling process for rest of the chips.If hot water is not sufficient you can add some more water. Bring it to boil & then add remaining chips.

While you put the next batch in boiling water you can start spreading  boiled chips  from previous batch on a clean muslin cloth under the sun. You can use some old bed sheet or sari. But don’t use plastic sheets although many people do.Let them dry for 7-8 hrs. If you don’t have access to sunlight spread them in your room & keep your fan on for 7-8 hrs . In between after 4-5 hrs if you see chips are drying you can turn them upside down for better drying.

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Once completely dried store them in airtight containers. Serve them wht evening tea  after deep frying or air frying.

NOTES :

  1. You can have as much thick or thin chips you want. Just adjust the blade of cutter. Thin chips take less time to cook & dry then thicker ones.
  2. If you are using a cutter which create checks on chips then you have to keep your potato horizontal for first chips then vertical for next chips. This process has to be repeated for all the chips else you will start getting broken chips .
  3. While you are cutting chips keep changing the water of the container in which you are cutting chips as potato  starch is accumulated in this water.
  4. If you want carefully strain water of the starch & let it dry. This can be used as a glue when cooked with little  water.
  5. Sprinkle some chat masala or ground black pepper or red chili flakes before serving.

Black Grapes Jam

This recipe I have developed by chance.I bought grapes without tasting it and it was sour not at all eatable.I was thinking of using it in smoothie but the quantity was more and my grapes started softening.Suddenly I reminded of this apple jam which i usually make at home but never tried it with any other fruit. So I decided to try it this time and I am glad I did it…it turned out yummy..

INGREDIENTS:

  • Black Grapes 250 gm
  • Sugar 250gm
  • Water 1 Glass approx [when you take sugar and water in a container water should top the sugar
  • Honey 2 table spoon[optional]
  • Lemon Juice 1tsp

METHOD:

  1. Wash and deseed grapes.Mix sugar and water in a pan cook over a slow flame while stirring continuously till the sugar has dissolved.Add grapes and continue cooking on slow flame stirring occasionally.
    Black Grapes Jam
  2. When you cook grape peel starts separating. Mash them well with a spatula so that it mixes up in the jam.After 15 min the jam will start leaving the walls of container . Check the consistency it should be like bottled jams we get from market.
    Black Grapes Jam
  3. Add honey and lemon juice. Mix it thoroughly and switch off the gas. Let it cool. Store it in a glass jar. It is good to eat for one month if kept outside the refrigerator.
  4. If refrigerated it is good to eat for 6 months.

NOTES:

  • Always use a heavy bottom pan for this.
  • Keep checking the consistensy because if cooked more it will be hard to use it as bread or roti spread.
  • Always cook this on a slow flame.
  • Try the same recipe with peeled green/red apples. It tastes awesome.

Crispy New Potatoes

Come winters and the market is flooded with lot of green vegetables. However an exception to this is freshly grown baby potato which is valued for its flavor This simple and spicy recipe will enhance its inherent flavor.

INGREDIENTS:

  • New small potatoes 6-8
  • Rice Floor 1 tbsp
  • Ginger.Garlic & Chilli Paste 2tbsp
  • Onion Paste 1tbsp
  • Asafoetida a pinch
  • Coriander Powder 1tsp
  • Garam Masala Powder 1/2 tsp
  • Red Chilli Powder as per taste
  • Turmeric Powder 1/4 tsp
  • Salt to taste.
  • Cumin Seeds 1/4 tsp
  • Mustard oil 2tbsp

METHOD:

  1. Peel and par boil potatoes. In a bowl take rice powder and to this add ginger garlic chilli paste , spices and salt.Add little water to form a paste if it is too dry. Don’t add cumin seeds and oil here. Marinate Potatoes in this mixture.
    Crispy New Potatoes
  2. Heat a wok. Heat oil. Add Cumin seeds. Now put your potato mix in it. Cook on a high flame for 2 min. Then slow down the flame and cook for 5-6 min. Stir carefully in between. Flip and cook on other side as well till crisp.Serve hot .
    Crispy New Potatoes

NOTES:

  • Cook on slow flame to avoid burning of spicy marinate.
 
 

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Turai is full of nutrients but liked by few only. One of the ways to make turai likable is to stuff it.Here i am using khas khas seeds to stuff it which is again rich in dietary fibres and potatoes which is liked by all. So try this healthy and tasty stuffed vegetable.

 INGREDIENTS:

  • For Stuffing:
  • Poppy [Khas-khas] seeds 2 tbsp
  • Green Chillies to taste
  • Onion Finally Chopped 1 tbsp
  • Panchforan [ Mix of sauf,methi,sarson,kalungi,cumin seeds] 1tsp
  • Potatoes Finally Chopped 2 tabsp
  • Panchforan [ Mix of sauf,methi,sarson,kalungi,cumin seeds] 1tsp
  • Mustard Oil 3 tbsp
  • Salt to taste
  • Ridge Gourd 4-5

METHOD:

STUFFING:

Soak poppy seeds for 1 hour & grind it to a paste. Heat a pan put 1tbsp oil & add panchforan onions & green chilli to it & fry. Add chopped potatoes and cook till potatoes are half cooked. Add poppy paste and 1/2 cup water if paste is thick.Cook for 5-6 min. Keep it aside for stuffing.

 

Peel ridge gourd. Slit it from the middle so that both ends remain uncut & make a cavity to fill stuffing. See picture.

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Stuff poppy seeds & potato filling . Heat a tawa/girdle. Put 1tbsp oil and put the stuffed pieces carefully on tawa.cook for 2-3 min from one side & flip. Add some more oil after flipping form the sides. cook for 2-3 min on slow flame

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Check if it is done with the help of a fork. If not cook till they are done . Cook slightly form all sides.

Tawa Fry Khas-Khas Stuffed Ridge-gourd [Turai]

Notes

  • Turai if fresh cooks very fast. So keep checking carefully if it is done to avoid burning.
  • Always use slow flame to cook this.
 

 

Potato Stuffed Spinach Paratha

A typical north-Indian breakfast is not completed without parathas. Although lot many people today look for quick breakfast preprations, there are many who still spent some time in making yummy parathas and enjoy it with their family.Here is a recipe made of spinac/palak which has a high fibre content along with mashed potatoes which has a high content of vitamin c. So it is very healthy family breakfast. Try this out..

INGREDIENTS:

  • Whole wheat Flour 2 cups

  • Spinach Finally Chopped 2 cups
  • Carom Seeds [Ajwain] 1/4 tsp
  • Asafoetida a pinch
  • Green chilly and Ginger Paste 1 tsp
  • Salt 2-3 tea spoon [ or as per taste]
  • Mashed Potatoes Medium Size 2-3
  • Chat Masala 1 tsp
  • Red chilli Powder as per taste
  • Green Coriander Fanally chopped 1 tbsp
  • Vegetable oil 2tbsp

METHOD:

  1. FOR DOUGH: In a bowl take flour, carom seeds, asafoetida,salt and chilli ginger paste.MIx chopped spinach and make a nice dough.Rest it for 15 min.It should be soft enough so that while rolling the filling could be spread all over paratha.
    Potato Stuffed Spinach Paratha
  2. FOR FILLING: In mashed potatoes add chat masala salt and red chilli powder. Mix it well. Take a medium size ball of the dough roll it a little and put this filling on it.
    Potato Stuffed Spinach Paratha
  3. Carefully hold all sides of this rolled and filled thing , bring them together and seal them on top. See picture. Roll again with light hands so that filling might not come out.
    Potato Stuffed Spinach Paratha
  4. Heat a tawa or girdle. Put some vegetable oil on it carefully put rolled paratha on it. while putting paratha on tawa keep yourself slightly away from the tawa because sometimes oil comes up while doing this. Repeat same with rest of the dough.
    Potato Stuffed Spinach Paratha

Notes

  • You can use cottage cheese instead of potato for filling
  • Use small spoon to put oil/ghee on paratha , then it will never be more oily.

 

 

Kadhi : Banaras Style

Kadhi is one among those delicacies which is made in different styles in different Indian states. Many people keep their kadhi simple with flavour of curd dominating.Here i am giving two different styles of tadka which will give entirely different taste to it.

 FOR FIRST TYPE OF TADKA :

  • Fennel seeds [Sauf]1/2 tsp
  • Mustard seeds [Sarson black/yellow] 1/2 tsp
  • Fenugreek seeds [Methi] 1/4 tsp
  • Nigella seeds [Kalonji] 1/4 tsp
  • Whole dried red chilli 2-4
  • Cumin Seeds : 1/2 tsp
  • Mustard oil 1 table spoon

FOR SECOND TYPE OF TADKA :

  • Black Cardamom 2
  • Green Cardamom 4
  • Bay Leaves 2-4
  • Cinemon stick 1 inch
  • Cloves 4
  • Cumin Seeds : 1/2 tsp

FOR KADHI PAKODAS & GRAVY:

  • Mustard oil 6-8 table spoon [For Deep Frying]
  • Water 1 Glass
  • Buttermilk/Curd 1/2 l [ should be sour for better taste]
  • Salt to taste
  • Red chilli Powder 1 tsp [ optional ]
  • Cumin Powder 1tsp
  • Asafoetida: 1/4 tsp
  • Garlic 6-8 thick cloves
  • Ginger 1 inch
  • Green chillies as per tasteFOR KADHI PAKODAS & GRAVYGram Flour 250 g

METHOD:

  1. Take two tbsp gram flour and keep it aside. Take remaining flour into a bowl& mix water to it slowly with one hand & keep stirring with other to avoid formation of lumps . Only that much water is added that is sufficient to make a thick mix.
  2. Now use your hands and thoroughly mix the paste till it becomes light. To test that your batter is ready put a drop of batter in a bowl of water , if it floats it is ready & if it settles down it needs more mixing.
    Kadhi : Banaras Style
  3. Heat oil for deep frying in a wok . Add salt , cumin powder and a pinch of asafoetida in the mix . Put this mix in oil in small potions to get nice balls. Fry balls and keep them on kitchen towel.
    Kadhi : Banaras Style
  4. Ground ginger , garlic. and chili into thin paste. Mix this paste,the flour which we kept aside earlier, salt & turmeric into curd or buttermilk and dip these balls into it . Keep it for half an hour .
    Kadhi : Banaras Style
  5. Now in a deep pan put 1 tbsp mustard oil and heat. Add all the ingredients of tadka one. And pour the ball- curd mix into it. Add some water to it if it is thick. Cook on a high flame for two min by slowly stirring it. Reduce flame and cook for 5min.
    Kadhi : Banaras Style
  6. This is an optional step. Heat pure ghee add red chili powder to it & put it immediately over cooked kadhi. This needs to be carefully done because chili burns quickly. Relish it with steamed rice.
  7. To Make it With Tadka 2 : Boil curd-ball mix in a pan for 5-6 min . Add water to get desired consistency. Heat pure ghee in a tadka pan add all the ingredients of tadka 2 and pour it into boiling kadhi. Switch off the gas. Serve hot with rice

Notes

  • If you want you can add onions potato,  chilli , ginger and green coriander into gram flour mix to make pkodas for kadhi.
  • There should not be any lumps formed while making it.

 

 

 

 

Green Chutney Toast Served With Poach Egg

Enjoy this simple yet delicious recipe. Its quick & easy.

 INGREDIENTS:

Ingredients & Quantity

FOR GREEN CHUTNEY

  • Fresh Coriander leaves a bunch
  • Ginger 1/2 inch
  • Green Chillies to taste
  • Soaked gram dal 1 tbsp
  • salt to taste
  • Lemon juice 1/2-1 tbsp [as per taste]

FOR TOAST

  • Brown/White Bread 6-8 slices

FOR POACH:

  • Eggs 2-4
  • Butter 2-3 tbsp
  • Ground black pepper to sprinkle

METHOD:

  1. Grind all the ingredients of green chutney. Spread it on one side of all slices. Melt butter and toast these slices one by one from the side which you applied the chutney. Flip and toast the other side as well.
  2. Heat pan again. Apply butter.Break one egg directly on pan or girdle by carefully bringing your hands close to pan.Closer your hands to the pan better the shape of your poach will be. Serve with toast after sprinkling some black pepper and salt .

Red Chili Pickle/Lal Mirch Ka Achar

Red chili pickle is one amongst the most eaten pickles in India . As a kid I use to love it with plain rice & dal. Here is my simple recipe to make this. This time instead of using traditional thick red chillies those come specially for pickles I am using Kashmiri red chillies & its tasting really good.

INGREDIENTS:

  • Fresh Red Chilli 250gm
  • Fennel Seed Powder[Moti Sauf] 2tbsp
  • Black Mustard Seed Powder[Kali Sarson] 2tbsp
  • Fenugreek Powder [Methi] 1tbsp
  • Red Chili Powder 1tbsp
  • Dry Mango Powder[Amchoor] 2 tbsp
  • Nigella seeds[Kalaungi] 1tsp
  • Salt to taste 2tbsp approx
  • Mustard oil 4 tbsp
  • Asafoetida 1/4 tsp

METHOD:

  1. ash & towel dry the red chilies & keep it under the sun for on hour or 2 hrs at room temperature so that there might not be any moisture left.
  2. Now remove the green stem take the white thing off with the help of a knife. Rub the chili between your palms with the cut part downwards and seeds start falling down so keep a dish below to collect those seeds. Now slit the chilies in center .
    Red Chili Pickle/Lal Mirch Ka Achar
  3. Heat the mustard oil till smoking point and let it cool.Mix all the powdered spices and two tbsp oil which is cold now. Mix well.
    Red Chili Pickle/Lal Mirch Ka Achar
  4. Fill this spice and oil mix into chilies with the help of a spoon one by one. Dip every single stuffed chili in remaining oil and keep it in a glass/stone jar.After all chilies are done pore the leftover oil if there is some in the chili jar.
    Red Chili Pickle/Lal Mirch Ka Achar
  5. Keep it under the sun for 6-7 days or 8-10 days at room temperature. It is good to serve now.. You can keep it till 3 months outside refrigerator.

Notes

  • If u want it little more hot you can add seeds to the filling & fill it back to chili. We are removing it to make enough space for filling.
  • You can wear surgical gloves to avoid your hands burning if you are allergic to chili touch
  • Rub some oil in your hands & then stuff it . This also prevents burning.

Minty Mutton Shami Kabab

I often cook these non fussy & easy to make kababs at home. Just steam & grind the ingredients together , rest the mix for 2 hours & it is good to cook. I luv the minty & spicy flavor.

INGREDIENTS:

 

  • Minced Meat 1/2 kg
  • Husked split Bengal Gram/ Chana Dal 5 tbsp
  • Green Cardomoms[choti elaichi] 4
  • Black Cardomom[badi elaichi] 2
  • Cinemon Stick[dalchini] 2 inch
  • White Pepper Corns 15-20
  • Caraway Seeds[shah jeera] 1/2 tsp
  • Cloves[lavang] 4
  • Bay Leaves[tej patta] 2
  • Garlic 12-15 Cloves
  • Ginger About 1 inche long
  • Fresh Mint Leaves 1 cup
  • Egg 1 [optional]
  • Salt to taste
  • Vegetable Oil 2 tbsp
  • Onion Finally Chopped 2 tbsp[optional]
  • Ginger Finally Chopped 1 tsp[optional]
  • Green Chili Finally Chopped [as per taste]

METHOD:

Soak chana dal for 30 min. In a pressure cooker put minced meat soaked dal, all the whole spices, 1 inch ginger garlic & salt & cook with 1 cup of water. Cook on high flame until first whistle & then on medium flame till two more whistles.

kabab1

Switch off gas. Let it rest until the pressure is released. Open the lid & let the mix cool. Now grind this mix to a fine paste. Take it in bowl & mix mint leaves, chopped onion ginger green chili. Break egg directly into the mixture.Mix well

kabab3

Keep it in refrigerator for 2 hrs. Heat a tawa/non stick pan . Add little oil. Make small patties of mix by rubbing some oil in your hands & put on hot tawa. cook for 2 min on meedium flame from one side , flip & cook for another 1-2 min

kabab4

Serve hot with minty curd dip.

Notes

  • Egg is good for binding however if you  don’t add it the binding purpose will be solved by chana dal.
  • Add water carefully because meat will leave its own water as well & we don’t want our mix too wet.
  • After 2 hrs of refrigeration you should be able to make nice paties with your mix. If you cannot keep it in frig for some more time