Monday, 25 May 2015

Nimboo ka Achar (Lemon Pickle)

lemon pickle

Nimboo ka achar or lemon pickle is a healthy as well as tasty pickle as no oil or chemical preservative is used in this recipe. If you follow the recipe well, your pickle will last for a long time. I have taken about 300 gms of lemons in this recipe but you can take 1/2 kg to 1 kg lemons if you have more consumption. Adjust ingredients accordingly.
Recipe of nimboo ka achar/lemon pickle
7-8 medium sized nimboo (lemon)
1 tsp salt
1 tsp black salt (kala namak)
2 tsp garam masala
How to prepare nimboo ka achar/lemon pickle
1. Wash lemons thoroughly under running water. Wipe with a clean cloth.
2. Keep them aside so that they dry completely. There should not be any moisture left on them.
3. Cut lemons into 6-8 pieces.
4. Mix both salts and garam masala in them.
5. Take a clean, dry jar or a bottle and fill lemons in it. Close the lid of the bottle.
6. Keep aside for about 2 months. That much time it takes for lemon peel to soften.
7. After about 2 months, your lemon pickle is ready to be eaten.
Note: 1. there should not be any impurity or moisture in the jar or bottle you are using to fill the lemons.
2. Take yellow lemons with thin peel so that it takes less time for pickle to be ready. Avoid green, unripe ones.
nimboo ka achar

Monday, 11 May 2015

Dal Pulao

dal pulao
I love this chana dal and rice dish and enjoy every spoonful. Dal pulao is very easy to put together and
a good option after a tiring day. There is no cutting or chopping involved which makes it easy to make
this pulao.
Recipe of dal pulao
1 cup basmati rice
1/2 cup chana dal (Bengal gram)
3 & 1/4 cups of water
Salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 tbsp ghee (clarified butter)
2 bay leaves (tej patta)
3-4 cloves (laung)
4-5 black pepper (kali mirch)
1 big cardamom (moti elaichi)
How to cook dal pulao
1. Wash chana dal thoroughly and soak in 3 & 1/4 cups of water for 1/2 an hour.
2. Heat ghee in a pressure cooker and add cumin seeds, bay leaves, cloves, black pepper and cardamom.
3. When cumin seeds change colour and turn darker, add chana dal along with soaking water. add salt and
red chilli powder. Close the lid of the cooker and pressure cook to 3 whistles. Turn off the heat.
4. While chana dal is cooking, wash and soak the rice for 15 minutes. Drain the water.
5. When (from step 3) pressure drops down naturally, open the lid of the cooker and add rice.
6. Pressure cook to 1 whistle and turn off the heat. When the pressure drops down naturally, open the
lid of the cooker and your dal pulao is ready to be savored.

Saturday, 28 March 2015

Sooji Halwa Recipe

sooji halwa
Sooji halwa is liked by young and old alike. It is also made for bhog-prasad that is offering to the Lord and then distributing among devotees. Sooji ka halwa is also known as 'sheera' in some parts of India. If you add saffron to it, then it is known as 'rava kesari'.
Recipe of sooji ka halwa
1 cup sooji (rava/semolina/suji)
1/2 cup ghee (clarified butter)
1 cup sugar
4 cups of water
Few cashewnuts and raisins (kishmish)
1. Heat a kadhai or a pan and add a little ghee. Add cashews and raisins. Toast them a little and take them out of kadhai. Keep aside.
2. Add rest of the ghee and add sooji. Roast sooji on a medium-low heat, stirring constantly. Roast till sooji turns a little brownish (not chocolate brown). Sooji should not burn.
3. Add water and sugar. Mix and cover the kadhai. Let it cook on a medium-low heat till all the water is absorbed. Mix in cashews and raisins. Turn off the heat and let it stand for a few minutes, covered.
4. Uncover, take out in a bowl and serve sooji halwa hot.

Tuesday, 17 March 2015

Sabudana Vada

sabudana vada
Here is a simple recipe of sabudana vada with no frills attached and with minimum of ingredients. If you follow the recipe completely, you can make delicious sabudana vada. BTW sabudana vada is a Maharashtrian  food which is mainly eaten in fast. You can make these vadas for Ekadashi or Navratra fasts. I have used sendha salt in this recipe as I made them for Ekadashi fast, you can use common salt if you are not making them in fast.
Recipe of sabudana vada
3/4 cup sabudana (sago)
5 medium sized potatoes
3 green chillies- finely chopped
Sendha salt to taste
Oil to deep fry
1. Wash sabudana under running water. Soak in 'just enough' water in which sabudana is immersed and no
more. Soak for at least 1 & 1/2 hour.
2. Boil, peel, cool and mash potatoes. Add soaked sabudana, salt and green chillies and mix well to form a dough.
3. Pinch a ball from the dough and flatten it between your palms to form a patty or tikki shape called vada. Similarly make rest of the vada from the dough.
4. Heat oil in a kadhai (heavy bottomed vessel) and when the oil is completely hot, add the vada to it. Deep fry till the vadas are reddish brown from both sides. Also fry in batches. Serve hot sabudana vada.
Note: Sabudana vada is fried on high heat. If the oil is not hot enough, your vadas will break in the oil.

Thursday, 26 February 2015

How to Cook Brown Rice

brown rice
This is a recipe of long grain brown rice or brown basmati rice. Here I have used Indian style pressure cooker used commonly in Indian households. This is a simple and easy to follow recipe which gets the result you want. Brown rice is much healthier than white rice. It's as good as eating roti. So, if you are fond of eating rice and can't have your plateful for health or diet whatever reason, try this recipe of brown rice for guilt free indulgence.
Recipe of brown rice
1 cup long grain brown rice (brown basmati rice)
2 1/4 cup water
1. Wash rice thoroughly under running water.
2. Soak in water for 1 hour. Drain.
3. Put brown rice and 2 & 1/4 cups of water in a pressure cooker. Let 1 whistle come. Then turn the heat to lowest point.
4. Cook for 15 minutes no matter how many whistles or no whistle comes in cooker.
5. After pressure drops down naturally, open the lid of cooker and your brown rice is ready.

Friday, 20 February 2015

How to Make Paneer

Paneer is nothing but white colored Indian cottage cheese. Usually people buy it from store but it cannot be compared with soft, healthy and hygenic homemade paneer.  Here I have used full fat milk but 2% or 3% milk or single toned milk will also do. Try it and I am sure you will start making your paneer at home from then on. What's more it's economical too.
Recipe of homemade paneer
1 ltr. whole milk (full fat milk)
2 tbsp lemon juice or vinegar
1. Take a heavy bottomed vessel and put milk in it. Bring the milk to boil.
2. Lower heat and add lemon juice or vinegar to milk while stirring the milk.
3. Milk solids will curdle and greenish colored water will separate from them, which is called whey.
4. Line a strainer with muslin cloth or a very thin cotton cloth. Pour whey along with milk solids in it.
5. What you get now is milk solids or chhena. Gather the edges of cloth, tie them and hang from the tap (faucet) for about 20-25 minutes so that all water is removed from chhena.
6. Put this chhena in a plate and keep a heavy object on it (I use my marble chakla) for about 20-25 minutes.
7. Now, remove that object and untie the cloth. You get a block of homemade paneer. You can cut this paneer into pieces and use it for a variety of dishes like matar paneer, shahi paneer and palak paneer.

milk solids curdling      

homemade paneer

Sunday, 30 November 2014

Sweet and Salted Ajwain (Carom Seeds) Cookies

ajwain cookies
These ajwain cookies are a perfect companion with your evening cup of tea and they are delicious as any
time snack. These biscuits not just sweet and salty but their ajwain taste makes them all the more appealing.
Recipe of ajwain cookies
1 cup maida (all purpose flour)
1/2 tsp salt
1/2 cup sugar
1 tsp ajwain (carom seeds)
1 tsp baking powder
4-5 tbsp butter or ghee (clarified butter)
ajwain cookies before baking

How to make ajwain (carom seeds) cookies
1. Mix maida, salt and baking powder and pass through a sieve. Add 1/2 tsp ajwain.
2. In a separate bowl, mix butter and sugar. Beat it till it becomes light and fluffy.
3. Mix this butter-sugar mixture to maida to form a soft dough.
4. Pinch small balls from this dough and flatten between your palms.
5. Press upper sides of cookies lightly with a fork and sprinkle rest of the 1/2 tsp ajwain over them.
6. Take a baking tray and spread aluminium foil or cookie sheet over it. Grease it with few drops of oil or butter.
7. Preheat oven at 180 degree C for 10 minutes.
8. Place uncooked cookies on baking tray, a few distance apart.
9. Place the baking tray in oven and bake at 180 degree C for 15-20 minutes. The upper and lower side of
biscuits or cookies will look brownish. Take the tray out of oven.
10. Let the cookies cool for about 10 minutes before removing from the tray. Enjoy your ajwain cookies!