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!

Tuesday, 11 November 2014

Dhuli Moong ki Dal Recipe

dhuli moong ki dal
This is a very simple and easy to follow recipe of making dhuli moong ki dal. The dal turns out
delicious and tastes good as a side or all by itself.
Recipe of dhuli moong ki dal
1 cup dhuli moong dal (yellow mung dal)
2 tomatoes- chopped
3 cups water
Salt to taste
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 tbsp ghee (clarified butter)
How to cook dhuli moong ki dal
1. Wash moong dal thoroughly  in running water. Drain and soak in clean water for 15 minutes. Drain.
2. Place dal in pressure cooker along with water, salt, spices and chopped tomatoes.
3. Cook the dal to 1 whistle, then lower heat and simmer for 10-12 minutes. Turn off the heat.
4. Open the lid of the cooker when pressure drops down naturally.
5. In a small pan, heat ghee and add cumin seeds. When cumin seeds change color, add hing.
6. Add this tadka or tempering to the boiled dal.
7. Take this dhuli moong ki dal in a serving bowl and garnish with chopped coriander leaves. Serve hot
with roti or paratha.

Sunday, 19 October 2014

Til ki Barfi

Diwali is approaching fast and you can make this til ki barfi for your near and dear ones. This barfi is easy to prepare and doesn't take too much prep time. You can also garnish this barfi with chopped, unsalted pistachios. The choice is totally your's.
Recipe of til ki barfi
1 cup til
1 cup khoya (mawa) - grated
1 cup powdered sugar
1/2 tsp elaichi (cardamom powder)
Few cashew nuts- chopped
1 tsp ghee (clarified butter)
How to make til ki barfi
1. Heat 1 tsp ghee in a kadhai (heavy bottomed vessel) and roast cashew pieces in it till reddish brown. Drain and take out from kadhai.
2. In the same kadhai, add til and roast on medium-low heat stirring continuously. Roast till til begin to splutter and attain slightly brownish colour. Take til out of kadhai.
3. In the same kadhai, add grated khoya and roast on medium-low heat till khoya turns a little brownish. Take out from kadhai.
4. In a big bowl or any big utensil, mix khoya, til, powdered sugar and cashews.
5. Grease a big plate with few drops of ghee (clarified butter) and spread the til-khoya mixture evenly. Level with a big spoon.
6. Allow it to cool down for 15-20 minutes. Then cut it into squares or diamonds.
7. Let it harden for 2 hours.

8. Remove til ki barfi from plate with the help of a knife. You can eat it right away or store in the fridge for later use.

Saturday, 11 October 2014

Makhane ki Kheer (Lotus Seeds Pudding)

This recipe of makhane ki kheer comes from my mom's kitchen. She makes it on the occasion of Janmashtami. This is a very delicious kheer, tastier than rice kheer. Makhane ki kheer can be made in fasts like 'Ekadashi' , Navratri'  and 'Janmashtami' as it is a falahari food.
Recipe of makhane ki kheer
1 liter full fat milk
1 cup makhane (lotus seeds)
2 tsp ghee (clarified butter)
2-3 pods elaichi (green cardamom) - crushed
Few chopped nuts like cashew nuts, almonds, pistachios and raisins
3 tbsp sugar
1. Heat ghee in a kadhai or a pan and add makhane. Roast makhane on a medium-low heat, stirring constantly. Roast till makhane turn a little pinkish. Turn off the heat and take makhane out of kadhai.
2. Put them in the jar of food processor or a mixie and crush them to small pieces by spinning the jar to 2-3 rounds. Remember makhane should not turn to powder.
3. Put the milk in a kadhai (heavy bottomed vessel) and let it come to boil.
4. Add makhane and turn the heat to low. Cook, stirring occasionally. Milk gets thickened and looks pinkish.
5. Add sugar, elaichi and chopped nuts. Cook for 5 more minutes till sugar dissolves. Turn off the heat and take out makhane ki kheer in a bowl. Serve hot or refrigerate and serve cold.

Tuesday, 30 September 2014

Soya Chaap Curry Recipe

soya chaap curry
Soya chaap curry is a delicious gravy based dish which is not just tasty but also healthy. Soya chaap is made from soybean which is full of proteins. It looks like a non-vegetarian item but it's totally vegetarian.
Recipe of soya chaap curry
250 gms soybean chaap
2 big tomatoes
2 onions
4-5 cloves garlic
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp garam masala
1 tbsp cashew nuts
1 cup milk
2 tbsp oil
soya chaap sticks

How to make soya chaap curry
1. Boil soya chaap in an open pan for 5 minutes. Drain and squeeze out excess water.
2. Remove pop sticks from chaap and chop soya chaap into pieces.
3. Soak cashews in milk.
4. Puree tomato, onion and garlic in a blender.
5. Heat oil in a pan or a kadhai. Add tomato- onion puree in it.
6. Add salt and all the spices (except garam masala). Fry the masala till oil begins to separate.
7. Blend cashews and milk in a blender. Add it to the fried onion- tomato masala.
8. Add chopped soya chaap pieces and garam masala. Turn the heat to low and cook covered for  5 minutes. Serve hot soya chaap curry with roti, paratha or naan.

Friday, 26 September 2014

Kathal ke Kofte (Jackfruit Kofta Curry)

Kathal ke kofte is not something made commonly in Indian households but they taste good and worth giving a try. They are a nice change from regular vegetable dishes.
Recipe of kathal ke kofte
Kofte (dumplings)
300 gm kathal (jackfruit)
2 medium sized potatoes- boiled, peeled and mashed
2 tbsp besan (chickpea flour/gram flour)
Salt to taste
Chopped coriander leaves (cilantro)
2 green chillies- chopped
Oil to deep fry

3 tomatoes
2 onions
4-5 garlic cloves
A small piece of ginger
1/2 tsp red chilli powder
1/2 tsp coriander powder
Salt to taste
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 tbsp oil

How to make kathal ke kofte
1. Smear oil on your palms and remove outer hard covering of kathal. Chop kathal into small pieces.
2. Put kathal pieces and little water in the pressure cooker and cook to 1 whistle.
3. Drain out excess water and mash kathal with your hands. Remove seeds.
4. In a bowl, mix mashed kathal, potatoes and ingredients listed under 'kofte' except oil.
5. Make small balls from the mixture.
6. Heat oil in a kadhai (heavy bottomed vessel) on a medium heat and deep fry these balls till golden. Drain out on an absorbent paper. Also fry in batches. These are now called kofte or fried dumplings.
7. For the gravy, blend tomatoes, onions and garlic in a blender.
8. Heat oil in a kadhai or a pan and add cumin seeds. When they turn dark, add hing.
9. Add onion, tomato mixture in the oil and all the spices (except garam masala) and salt. Fry till masala begins to leave oil from sides.
10. Add 300 ml of water to the masala and let it come to a boil.
11. Add kofte to it and turn the heat to low. Cook covered for 7-8 minutes. Add garam masala and after 1 minute, turn off the heat. Garnish with coriander leaves. Serve kathal ke kofte hot with roti, paratha or puri.

Monday, 22 September 2014

Kakode (Kantola) Ki Sabzi

kakode ki sabzi
Kakoda is a spiky, round (ovalish) vegetable which belongs to the karela (bitter gourd) species but not bitter like karela. It's an uncommon vegetable but I find it very tasty and easy to cook.
Recipe of kakode ki sabzi
250 gms kakode (kantola)
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp turmeric powder
1/2 tsp saunf (fennel seeds) powder
1 tbsp oil
Salt to taste
1/2 tsp red chilli powder
1/2 tsp amchoor (dried mango powder)
chopped kakode 

How to make kakode ki sabzi
1. Wash kakode thoroughly under running water. Cut them into 4 pieces lengthwise.
2. Heat oil in a kadhai (heavy bottomed vessel) and add cumin seeds. When they change colour, add hing.
3. Add kakode. Add all the spice powders (except amchoor) and salt. Mix well.
4. Turn the heat to low and cover the kadhai. Stir occasionally.
5. Check with a spoon whether kakode has become tender. If yes, add amchoor and cook, uncovered, on a high heat for 1 minute, stirring.
6. Turn off the heat and serve kakode ki sabzi hot with roti or paratha.

Saturday, 20 September 2014

Coconut (Nariyal) Ladoo

coconut ladoo
This festive season, make everyone's favorite coconut ladoo at home and win over your family's hearts. These coconut ladoos are very not just tasty but very easy to put together.
Recipe of coconut ladoo
200 gm grated coconut (fresh or frozen)
200 gm khoya (mawa) -grated
200 gm powdered sugar
1/2 tsp elaichi (green cardamom) powder
How to make coconut ladoo
1. Put a kadhai (heavy bottomed vessel) on heat and put grated khoya in it. Turn the heat to low.
2. Cook, stirring, till khoya turns a little brownish.
3. Add grated coconut and cook stirring for few minutes.
4. Add powdered sugar and elaichi powder and mix well. Turn off the heat and take out the coconut mixture on a big plate.
5. Allow this mixture to cool down till it is comfortable to touch but still warm.
6. Using your hands, make ping pong size balls from it. These are now called coconut ladoo. Keep them in fridge for 1 hour so that they get tightened. You can eat these ladoo right away or store them in fridge for later use. 

Friday, 19 September 2014

How to Make Ghee (Clarified Butter) at Home

home made ghee
Hello readers, I was gone for a long time and there was no blogging or very few and far between. But now I am back with some delicious recipes. In this post I am sharing the recipe of making ghee at home from malai. This recipe was shared by my sister-in-law Gunjan Gupta and yields excellent results.
Recipe of ghee from malai
1. Collect malai (top skin of milk) from milk everyday and store in the freezer till you collect sufficient amount.
2. The day you have about 2- 2&1/2 hour of spare time, take out malai from freezer 3 hours prior to making ghee.
3. Pour 250 ml of hot water in the malai so that malai gets melted.
4. Now beat malai with the help of a beater (or mathani). I use hand blender. Beat malai till white butter floats on top. If you use hand blender, it may take 10 minutes or more in this process.
5. Using a strainer, remove butter from the remaining milk and put in a kadhai (heavy bottomed vessel). Put the kadhai on high heat and stir occasionally.
6. When butter begins to boil, turn the heat to low and let it cook. Stir occasionally. You can attend to your other chores provided you remain nearby and stir the butter occasionally.
7. After some time, you will observe that ghee floats on top. Cook for some more time till more ghee comes on top.Turn off the heat and strain the ghee using a metal strainer in a clean utensil. You can start using this ghee right away or store in the fridge for later use.

Note: The milk residue that remains in the kadhai needn't go to waste. You can roast it in the same kadhai on a low heat till brownish and add powdered sugar to it. It tastes like a tasty mithai (sweetmeat).
The milk that remains after beating the malai and taking out butter, can also be used. You can put that milk on heat and when it comes to boil, pour some lemon juice and stir. The milk will curdle and you will get chhena. 
Strain it and you can make paneer (Indian Cottage Cheese) from it. 

Tuesday, 15 April 2014

Corn Upma

Corn upma is a nice variation from regular rava upma with vegetables. Corn I used here is tinned American sweet corn which is readily available in the market. So, try it and who knows it becomes regular in your kitchen.
Recipe of corn upma
1 cup sooji (rava/semolina)
2 tbsp corn kernels (tinned)
1/2 tsp mustard seeds
2 tbsp oil
Salt to taste
Few curry leaves
2 tsp chane ki dal (Bengal gram dal)
3 green chillies- chopped
2 1/2 cups water
1. Heat 1 tbsp oil in a kadhai and roast sooji on a low heat for 5 minutes till nice aroma comes out and
sooji turns very light brown. Take out sooji from kadhai and keep aside.
2. Heat remaining 1 tbsp oil in the kadhai and add mustard seeds. When they splutter, add chane ki dal.
Roast for few seconds.
3. Add curry leaves, green chillies and corn. Fry for 1 minute.
4. Add water and salt. Let it come to boil, then simmer on low heat, covered, for 5 minutes.
5. Slowly add sooji (little by little) mixing with other hand to avoid lumps.
6. Cover the kadhai and let all water gets absorbed. Your corn upma is ready. Serve hot. 

Saturday, 29 March 2014

Paneer Koliwada (Cottage Cheese Fritters)

Recipe of paneer koliwada
300 gms paneer (Indian cottage cheese)
2 tbsp curd (yogurt)
1/2 cup besan (chickpea flour/gram flour)
Salt to taste
2 tsp ginger paste
1 tbsp lemon juice
3/4 tsp red chilli powder (cyenne pepper)
1/2 tsp cumin powder
chaat masala- as needed
Oil to deep fry
1. Cut paneer lengthwise into thin strips.
2. Add curd, red chilli powder, cumin powder, ginger paste and lemon juice to besan to form thick
batter. Add little water if needed.
3. Mix paneer strips in besan batter and leave it for 1/2 an hour.
4. Heat oil in a kadhai and deep fry paneer pieces till crisp. Drain.
5. Sprinkle chaat masala over paneer koliwada and serve hot.

Tuesday, 25 March 2014

Matar ki Kheer (Green Pea Pudding)

Matar ki kheer is an unusual dessert but very tasty. Cook this kheer for your loved ones and let them be surprised!
Recipe of matar ki kheer
1 cup shelled green peas (matar)
4-5 tbsp sugar
2-3 tbsp ghee (clarified butter)
1 1/4 liter milk
1/2 tsp green cardamom powder
1 tbsp sliced pistachios (pista)
1. Boil matar for 5 minutes. Put matar in cold water so that it cools down. Drain.
2. Grind matar to a fine paste.
3. Heat ghee in a thick bottomed pan and saute green pea paste for a few minutes. Set aside.
4. Boil milk and add cooked matar paste to it. Let it come to boil.
5. Cook on a low heat for 15-20 minutes.
6. Add sugar, cardamom powder and sliced pistachios to kheer. Cook stirring continuously, on a low heat for 8-9 minutes. Turn off the heat. Let it cool down, refrigerate and serve matar ki kheer cold.

Sunday, 9 March 2014

Jhaal Muri Recipe (Spicy Puffed Rice)

jhaal muri
Jhaal muri is a famous East Indian street food which is easy to put together and makes a delicious any time snack. Your muri or puffed rice should be crisp and if it is not, dry roast it in a kadhai till crisp.
3 cups puffed rice (muri/moodi/murmura/mamra)
1 boiled potato- diced
1 tomato- diced finely
1 onion- chopped finely
1 green chilly- chopped fine
2 tbsp roasted peanuts
2 tsp lemon juice
Kala namak (black salt) - to taste
1/4 tsp red chilli powder
1/4 tsp amchur powder
1 tbsp mustard oil (cooked till smoking point, then cooled)
1. Combine all the above ingredients and give it a good mix. Serve jhaal muri immediately.