Tag Archives: Jain

Kalonji Masala

Kalonji is name for stuffed vegetables in the state of Uttar Pradesh specially west part of it. Kalonji masala is a roasted spice powder that can be mixed with some other spices or can be used as it is to fill in various vegetables like okra[bhindi], bitter gourd[karela] , pointed gourd[parwal],egg-plants[baingan], potato[aloo] etc. This masala can also be sprinkled over while cooking chopped okra. pumpkin or potato. So lets make it…

INGREDIENTS:

  • Fennel Seeds[Sauf]: 50gm
  • Fenugreek Seeds[Methi]: 25gm
  • Black Mustard Seeds[Sarson]:25gm
  • Nigella Seeds[Kalongi]:25gm
  • Cumin Seeds[jeera]:25gm
  • Dry Mango Powder[Amchoor]: As per Taste

METHOD:

  1. Dry roast everything one by one leaving amchoor powder. Now grind everything together . Mix amchoor when it cools down & store it in an airtight container.
  2. HOW TO USE: Make ginger garlic & onion paste with very less water. Add this spice powder , red chili powder ,salt & mustard oil to it. Mix well. Keep it aside for 1-2 hrs so that all water gets absorbed in the spices.
  3. Now stuff it into your favorite vegetable.

NOTES:

  • This can be kept at room temperature for 3-4 months in an airtight container
  • Keep it in a dry place
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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.

Chia Seeds Beetroot & Yogurt Dip

Chia seed is now a known super-food to all & mostly we use it in our daily breakfast cereals, smoothies, puddings or as sprinkles over salads . This time chia seeds are send to me by Go India Organic in association with Plattershare. I thought organic is some what desi concept & we Indians at some point of time used to produce organic food mainly. So I wanted to make something very Indian with this organic chia seed & i twisted my regular yogurt chutney by adding chia ,beetroot & lemon. Here is the recipe..

INGREDIENTS:

  • Chia Seeds : 2 tbsp
  • Beetroot : 1 medium size
  • Mint Leaves : A handfull
  • Yogurt : 4 tbsp
  • Roasted Cumin Powder : 1 tsp
  • Black Salt : 1 tsp
  • Lemon A half : Deseeded & Chopped
  • White Salt : As per Taste
  • Green Chili : As per Taste
  • Ginger : A half inch

METHOD:

  1. Boil beetroot in a pressure cooker with a cup of water. Let it cool , peel & roughly chop into small pieces. Now blend this with chia seeds & all other ingredients mentioned above . Your Chia Beetroot & Yogurt dip is ready.
  2. It tastes great with home made sun-dried potato chips.

NOTES:

  • Chia seeds do not have its own taste . It acquires the taste of the food it is blend with.
  • Drink lots of water when you consume chia seeds

Green Chutney

This is a chutney for everyday use & can be relished with anything from dal chawal to dosas to chips… nachos… & will add nutritional value to your food too as it is made of greens & dal[lentil].Let’s make it…

INGREDIEBTS:

  • Split Bengal Gram / Chana Dal 2 tbsp
  • Fresh Coriander leaves a bunch
  • Fresh mint Leaves 2tbsp
  • Green Chillies to taste
  • Ginger 1/2 inch
  • salt to taste
  • Lemon juice 1/2-1 tbsp [as per taste]
  • Mustard Oil 2tbsp

METHOD:

  1. Wash & soak Chana dal for 1 hr.
  2. Now grind it with all the ingredients mentioned above along with mustard oil. Add little water if required & its done..

NOTES:

  1. This can be kept in refrigerator for 2-3 days.
  2. If you don’t like the pungent flavor of mustard oil just grind it with water & consume on the same day.

Green Moong Dal & Oats Chila

This is one of the healthiest option for breakfast , lunch & even for dinner.It is also very good if you are on a weight loss regime as both moong chilka dal & oats are great source of protein & fibre.So these chilas are worth giving a try.Here is the recipe:

INGREDIENTS:

  • Moong Chilka Dal:1 cup
  • Oats: 1/2 cup
  • Ginger: 1 inch
  • Green Chili: as per taste
  • Cimin Seeds: 1/2 tsp
  • Asafoetida : 1/4 tsp
  • Salt to taste
  • Vegetable Oil : 1bsp

METHOD:

Soak moong dal for 2-3 hrs. now grind soaked dal in a grinder along with ginger , chili, cumin, asafoetida & salt.Keep the consistency little thin.

Now add oats to it. If u want you can powder oats first then add to it. If you are adding oats directly to it then mix well & keep the batter aside for 15 min. Add some water if the batter is too thick. Stir well. The batter should be of pouring consistency.

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Heat a non stick pan or tawa.Sprinkle few drops of vegetable oil. Spread the batter on it in circular motion.Cook from both sides on medium flame for 2-3 min . Serve with your favorite Chutney or sauce.

NOTES:

  • The given quantity will make 5-6 chilas.
  • The batter should not be very thin else chillas will break while cooking.

Gulgule [Sweet Dumplings Made of Wheat Flour]

This is one of the most famous North Indian snack served during any ritualistic occasions at home  . One such occasion is when a newly wed bride enters the kitchen for the first time she makes this & serve to all family members.These are also offered to god during birthdays & several other pujas.But this does not mean that it is made only occasionally it is made as and when one wants & is served with tea. So this also makes a great tea time snack . Enjoy it the way i do

INGREDIENTS:

  • Wheat Flour 1cup
  • Milk 1cup
  • Powdered Sugar approx 1/2 cup[as per taste]
  • Cardamom Powder 1/2 tsp
  • Grated Coconut 2 tbsp
  • Raisins[kishmish] 10-12
  • Chironji 1tsp
  • Vegetable oil/Ghee for deep frying
  • Kevra Essence A Few Drops

METHOD:

In a bowl take milk & wheat flour. Blend well with the help f a hand blender until the mix is very light. It should be of pouring consistency . If u want you can run this in your regular blender as well but lot of mix stick to its blade. Alternatively you can use your hands & mix it thoroughly
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Keep this batter aside for 15 min. Now add powdered sugar, cardamom powder, grated coconut, raisins , chirongi & kevra essence to this batter.Mix well.
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Heat vegetable oil/ghee in a wok. Once the oil is very hot carefully drop small portions of batter into it with the help of a spoon. Gulgulas don’t have a specific shape. once you pour the batter it immediately swells up. Fry till golden brown.
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Serve hot with tea.
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NOTES:

When pouring the batter in oil make sure oil is very hot else the batter will scatter all around.
This can be stored in refrigerator for 2-3 days.You can reheat it in microwave for 30s
The given quantity of ingredients will make 12-15 balls. You can use more chopped dry fruits of your choice

Minty Buttermilk

As mercury is rising high we are switching to body coolants  from our regular teas & coffees.Buttermilk is one such coolant which when consumed is like a cold pat in the scorching sun. Mint enhances its cooling properties and also helps  in cleansing the body.You can have this drink  daily with breakfast or lunch. It helps in digestion. You can even have it when you are going out in sun or you come back home…try this..

INGREDIENTS:

  • Curd : 1 cup
  • Mint Leaves[Podina] : A hand full
  • Cumin Powder [Jeera] : 1/2 tsp
  • Rock Salt[Sendha Namak] : As per taste
  • Black Pepper Powder [Kali Mirch]: 1/4 tsp

METHOD :

Wash mint leaves & seperate stalks.Blend it with rest of the ingredients mentioned above along with a cup of chilled water. Serve cold. If you are having it with food have it at room temperature to avoid having hot & cold together.

NOTES:

  1. You can use black or white salt in place of rock salt.
  2. This will serve two people.

Mixed Green Beans & Raw Peanut Sundal

This is a very healthy protein packed breakfast recipe from South India.Sundal is usually made with dried & home cooked or canned beans like chick peas[Chole] , kidney beans[Rajma],Black eyed beans[Lobia] etc.Here I am using green beans which is used to make Poriyal & raw peanuts  which is used in Sundal so it is a combination of Poriyal & Sundal…Try this protein packed stomach full of breakfast..

INGREDIENTS:

  • Cow Peas[Lobia Phali] : 10-12
  • French Beans : 10-12
  • Cluster Beans [Gawar Phali]: 10-12
  • Raw Peanuts : 1/2 cup
  • Grated Fresh Coconut : 1/2 cup
  • Ginger Finally Chopped : 1/2 tsp
  • Green Chili Finally Chopped [As per Taste]
  • Curry Leaves: 10-12
  • Black Mustard Seeds : 1/4 tsp
  • Vegetable oil  2tsp
  • Turmeric : 1/4 tsp
  • Asafoetida: A pinch
  • Lemon Juice [ optional] : 1tsp
  • Salt to taste
  • Chopped Green Corriander [optional] : 1-2 tbsp

METHOD:

Chop all the beans into 1/2 inch pieces.Cook them with 1/2 cup of water in a pressure cooker until one whistle.Let the pressure cooker cool.Boil peanuts seperately with 1/2 cup of water in a pan or just fry them with one tsp oil on a tawa or griddle.

While the beans & peanuts are done heat a wok. Add oil to it. Once the oil is hot add mustard seeds & asafoetida. Let it splutter & add then add green chilies , ginger & curry leaves.Cook for 1 min & add grated coconut along with turmeric.Cook for 5-6 min & stir inbetween.

Now add boiled beans & peanuts to it.Mix well.Add salt & lemon juice. Cook again for 4-5 min. Serve hot. You can garnish it with green coriander.

NOTES:

  1. You can use beans of your choice.
  2. Cook on medium/slow flame as we are using less oil.

 

 

 

 

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.

Chia Seeds Melon & Pomegranate Smoothie

As summer is already at its boom in Hyderabad watermelon is started showing up in every other lane. So to welcome summers I prepared this wonderful smoothie by mixing this super-cool fruit with chia seeds & pomegranate to increase its nutritive value.We all are aware of the benefits of pomegranate but for chia seeds I must say it is the most nutritious food known till today. It is loaded with fibers,proteins & omega 3 fatty acids. So take advantage of this super-food & enjoy this chilled on a hot summer morning or at room temperature on a not so hot morning. This keeps you fresh & rejuvenated for long hours…

 INGREDIENTS :

  • Water melon Cubes 2 cups
  • Pomegranate Medium size 1
  • Chia Seeds 2tsp
  • Honey to taste [optional]
  • Grated Ginger 1/2 tsp
  • Ground black pepper 1/4 tsp

METHOD :

  1. Blend everything together. I have not taken off melon seeds & used pomegranate seeds. If you don’t like solids in your smoothie strain it. Alternatively you can take melon seeds off & use pomegranate juice. But using seeds add fiber to your drink.
  2. Add crushed ice. I prefer it at room temperature.

NOTES :

  • When using seeds you have to blend it 2-3 times.
  • Consume immediately because Chia seeds starts thickening your smoothie
  • Strain before adding chia seeds else you will take this nutrition pack off your drink