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.

kakode

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. 

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. 

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. 

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.

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.

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.