Sunday, 24 December 2017
Dhokla is a soft and fluffy mildly tangy sweet and can be eaten for breakfast, as a main course ,evening or anytime snack. It is mine and my mom’s favourite recipe. Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. Dhokla can be served plain or with any chutney of your choice. Let’s start to prepare this easy and quick Gujratri recipe.
Besan or gram flour- 2 cups
Haldi or turmeric powder- ½ tsp
Lime juice- ½ tsp
Sooji or semolina- 2 tablespoon
Astofoetida or hing- a pinch
Salt and sugar- 1 tablespoon
Curd – ½ cup
Fruit salt- 1 sachet
Water- ½ glass or as required
Oil – 2 tablespoon
Oil – 1 tsp
Mustard seeds- 1 ½ tsp
Curry leaves- 8-10
Water -1 cup
Sugar- 2 tablespoon
Green chilli- 2-3 slit from middle
Preperation time: 5 min
Cook time-10-15 min
Total time- 20-25 min
1} Firstly grease the cake tin or any plate (Thali) with oil or ghee and keep it aside.
2} To steam the dhokla mix all the ingredients listed above in a bowl except Eno. (Besan, sooji, haldi, lime juice, hing, salt, sugar,curd,oil) and mix it well. Now add water as required to make thick yet flowing batter without any lumps.
3} Pour 2-3 cups approx of water in a steamer or cooker at bottom and heat it over medium flame. Make sure to heat it 4-5 min before placing the cake tin or plate.
4} Now add Eno and 1 tsp water over it and stir it well to make it a smooth batter. Stir quickly as the fruit salt should be mixed evenly with the batter. (After adding fruit salt do not keep the batter for a long time). Place a small stand or a small bowl in a cooker or kadai. Transfer this batter into the greased tin and place it over the stand in a kadai or cooker and steam this for 10-15 min.
5} Cover it with a lid . If it is placed in a cooker close the pressure cooker lid and remove the whistle. Cook it over medium flame for 10-15 min
5} After 10-15 min check it with the knife whether it is properly cooked or not. If it comes out clean its ready , If not, steam it for another 5 min.
6) Invert the steamed dhokla in a plate and cut it into pieces of your choice. (Big or small).
1) Heat oil in a pan, add mustard seeds and when it start to splutter, add curry leaves and saute it for 1-2 sec in a medium flame.
2) Add water and sugar and let it boil for 2 min. Let it cool down before pouring it into the steamed dhokla.
3) When it is cooled, pour this tempering mixture on the dhokla evenly. Garnish it with the corriander or grated coconut.
4) Serve dhokla straight away or you can refigerate it for half an hour and can serve.
Thursday, 10 August 2017
Aloo Tikki is a North Indian snack made out of boiled potatoes, onion and various curry spices, coated with breadcrumps and it is shallow or deep fried to get crispy outer layer. It is a popular street food that can be made in variety of ways. I made this with the combination of soft bun this Sunday and everbody liked it very much. Learn how to make aloo tikki step by step.
Potatoes- 5 (small)
Onion- Half (Chopped)
Garlic – 4-5 cloves (Crushed)
Cheese- ½ cup grated
Red chilli powder- ½ tsp
Coriander powder- ½ tsp
Haldi powder- ½ tsp
Garam masala- ½ tsp
Salt to taste
Water as needed
Half bowl milk
Breadcrumbs- 1 cup
Oil for frying
Preparation time- 20 min
Cook time- 20 min
Total time- 40 min
1) Boil the potatoes in cooker with the pressure of 4-5 whistle.
2) Let it cool down. Now peel the skin of potatoes. Mash the potatoes.
3) Now add all the ingredients listed above (red chili powder, haldi, coriander powder, garam masala, chopped onion, crushed garlic, grated cheese, salt to taste).
4) Heat a pan, drizzle oil for shallow frying. Meanwhile make round shape like ball of mashed potatoes mixture and flatten them into round patties and keep it aside.
5) Take one round patties dip it in a bowl of milk, roll the patties in breadcrumbs and then in a pan. Cook them until they are evenly cooked on both sides till they turn golden brown and crisp. Finish the batter by repeating the process.
6) Remove it in a paper towel. Our cripsy aloo tikki is ready is ready to be served with chutney or sauce or with the combination of soft bun.
1) Coating with breadcrumbs gives a crispy outer layer and soft inside.
2) You can add boiled peas along with the potatoes.
3) You can also deep fry the tikkies.
Tuesday, 25 July 2017
Vegetable Sambhar recipe
Sambhar is usually served with steamed rice as one of the main course of South Indian Cuisine . Sambhar is also served as a side dish for dosa, vada and idli and are popular for breakfast or an evening snack in south Indian states.The choice of vegetables depends on personal liking and are optional.
I usually prepare for lunch and have it with steamed rice.
Tuhar dal- half bowl
Curry leaves- 9-10
Mustard seeds- 1 tsp
Methi- 1 tsp
Tamarind – 1 tablespoon soaked in half cup water
Garlic- 8-9 cloves
Ginger – 1 small part
Astofoetida (hing) - ½ tsp
Haldi- 1 tsp
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Sambhar masala- 1 tsp (Optional)
Brinjal- 100 gms
Bottle gourd- 1 (small)
Carrot- 2 (Small)
Gavar or cluster bean- 100 gm
Potato- 1 (Chopped into 4 pieces)
Yam 1 (small part)
Lady finger (bhindi)- 100 gms (optional)
Preparation time- 15 min
Cook time- Half an hour
Total time – 45- 50 min
1) Dry roast jeera, corriander and red chilli, grind it and keep it aside.
2) Chop all the vegetables.
Brinjal into half
Wash the lady finger remove both the sides and slit from between
Remove both the sides of cluster bean.
Chop yam and bottlegourd into big pieces
Peel the carrot and chop from between and then into 4 pieces
Slit tomatoes into 4. Don’t break them apart.
3) Prepare tamarind juice by soaking tamarind in a bowl of water.
4) Heat oil in a pan, roast tuhar dal for a minute and remove it from the flame and grind it (you can add water while grinding)
5) Make a paste of ginger garlic.
1) Heat the oil (Use the same oil which you have used for roasting dal), add rai and let it crackle then add hing, curry leaves and methi.
2) Add ginger garlic paste. Cook it for 2 -3 mintues or until the oil seperates.
3) Add chopped onions and tomatoes, add all the masalas, salt and all the chopped veggies and cook with the covered lid till all the veggies become soft.
4) Now add tamarind water by squeezing tamarind with the hands discard the solids. (You can also mash it with the spoon and strain it using a sieve and discard the solids).
5) Adjust water as you want. Our sambhar is ready to be served with roti or idli or rice.
1) All vegetables are 1kg whichever veggies you like you can add.
2) You can use mix vegtables like drumsticks, potato, brinjal, capsicum, radish, carrot, pumpkin etc.
3) You can also cook all veggies in cooker with the pressure of one whistle.
Tuesday, 13 June 2017
Chilli Chicken (Restaurant style)
Chilli Chicken Recipe is a mouth-watering Indo Chinese chicken recipe.Chilli chicken is served both as snack and main course.Mainly boneless chicken is used in this dish, however you can use boned chicken too. Want to make restaurant type Chinese recipes at home? Try out this easy recipe.
Hope you will give this a try and let me know how it turns out for you.
Boneless chicken- 500 gms
Yellow pepper ball- 1
Green pepper ball- 2
Red pepper ball-1
Soya sauce - 2 tsp
Chilli sauce - 2 tsp
Tomato sauce- 2 tsp
Vinegar – 2 tsp
Schezwan sauce- 2 packets
Maida- 2 tablespoon
Corn flour- 1 tablespoon
Garlic- 10 cloves (Finely chopped)
Green chillies- 7-8 (Remove seeds and slit them apart)
Water- Half cup
Handfull of spring onion
Salt to taste
Oil for frying
Preparation Time- 10 min
Cook time – 15-20 min
Total time- 25-30 min
1) Clean and cut the boneless chicken into bite sized pieces.
2) Wash Pepper Balls and chop onion and pepper balls into diced shape.
3) Wash mushroom in hot water and chop each into 2-4 pieces.
4) Finely chop garlic, remove seeds of green chillies and slit them apart.
5) Wash spring onion and chop them for garnishing.
1) Start by frying some chicken. Marinate boneless chicken with maida, corn flour, salt and little water and mix it well and set aside for 10-15 min.
2) Heat oil in a pan or kadai. Deep fry this boneless chicken in hot oil in batches. Drain the chicken on kitchen paper and set aside.
4) Heat oil in a pan add garlic (finely chopped), add onions saute for a minute. Then add all chopped veggies (Pepper balls, mushroom), Add fried bonless chicken.
5) Add all the sauces listed above (Chilly sauce, Soya sauce, tomato sauce, schezwan sauce), vinegar and saute it for a minute or two in high flame.
6) Add corn flour in water and make it a paste and mix it in the chilly chicken. Stirring well making sure to coat all the pieces with the sauce evenly. Garnish it with spring onion and serve hot with some noodles or fried rice.
Thursday, 25 May 2017
Tori (Ridge gourd) and Soya Chunks
A Ridge gourd also commonly known as tori or turai is a well beloved in India. Tori and soya chunks combination is awesome. I just love the juicy soya chunks in tauri. Lets start to cook with simple and delicious tauri and soya chunks sabji.
Tauri or tori –Half kg
Soya chunks- 2 cups
Onion- 3 (Diced chopped)
Garlic- 8-10 (Crushed in mortar)
Tomatoes- 2 (Finely chopped)
Cumin seeds- 1 tsp
Haldi or Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Coriander powder- 1 tsp
Garam Masala- 1 tsp (Optional)
Chopped Fresh coriander
Preparation time- 5 min
Cook time 15 min
Total time- 20 min
1) Rinse soya chunks 2-3 times under tap and soak the chunks in water with little salt for half an hour.
2) Scrape the ridges off the guard with the help of a sharp knife, don’t need to peel it off completely, wash it. Now chop (ridge gourd) tori in bite size pieces.
3) Heat oil in a pan or kadai add crushed garlic and jeera, add diced chopped onion, saute for a minute. Add chopped tomatoes, add all masalas (Haldi, red chilli powder, corriander powder, garam masala) and salt to taste. Saute until tomatoes become soft and are mashed.
4) Add chopped tori, squeeze chunks to remove excess water with the hands and put it in the kadai, let it cook for 4-5 minutes with the covered lid till tori becomes tender.
5) Garnish it with Fresh coriander. Our tori with soya chunks is ready to serve with roti or parantha.
Note or Tips:
1) Remember not to peel the skin of ridge gourd because it contains lot of vitamins and gives more taste.
2) Soak soya chunks with little salt for half an hour in water or in boiling water for 10 min-15 min.
Tuesday, 16 May 2017
Chole (Chole Chana Masala)
Chole chana masala is a spicy, a delicious chana curry from punjabi cuisine is popular all over India. Its my borhter in law's favourite dish , he always tells me to cook chhole chana masala. When he used to fast on Tuesdays, he would always tell me to make chhole and he used to have it with sweet roti (chini ki roti). A spicy and tempting curry prepared from white chickpeas (Kabuli Chana) , onions and tomatoes and best enjoyed with bhatura. In Delhi we get awesome chhole bhatore in many places. Learn how to make this delcious curry with easy step by step recipe.
Chole – Half Kg
Onions- 2/3 (Sliced chopped)
Bay leaves- 3-4
Tomatoes- 3 (Chopped)
Garlic- 10 cloves
Ginger- one small piece
Green chilies’- 8/9
Turmeric powder (Haldi)- 1 tsp.
Red chili powder- 1 tsp.
Coriander powder- 1 tsp.
Garam masala – 1 tsp
Preparation time- 8 hours
Cook time- 35 min
Total time- 8 hours 45 min
1) Soak chole for 8-10 hours or overnight. If you have forgotten or do not have enough time to soak chickpeas, soak it for 2-3 hours in hot water. Boil the chole in cooker with a pressure of 10-12 whistle.
2) Blend jeera, ginger, garlic and green chillies in a blender into a smooth paste.
For preparing gravy:
1) Heat oil in a pan, add bay leaves and jeera. After it splutters, add sliced chopped onion sauté it for few minutes until it turns brown. Add the blended paste and saute for a minute or two.
2) Now add all the masalas listed above (Haldi, red chili powder, coriander powder,garam masala) and salt to taste. Cook for 2 -3 minutes, add tomatoes and cook till tomatoes are mushy and oil seperates to the sides.
3) Now add boiled chole and cook it for 10 min. Garnish it with fresh coriander. Our masala chole is ready to be served with rice poori or roti or parantha. Best with poori or batura.
Tuesday, 9 May 2017
Chocolate milkshake is easy to make and always tastes good. I love chocolate whehter it is plain chocolate, chocolate cake, chocolate milkshake or anything. Chocolate milkashake basically is a cold sweet beverage prepared with coco powder, milk and sugar and topped with chocolate syrup. It can be a relaxing drink for scorching heat. I have used chocolate powder, you can use chocolate bar or chocolate icecream. Heres the recipe of chocolate milkashake step by step with photos your kids will love to have.
Milk – 1 glass
Ice cubes- 7-8 cubes
Sugar – 2 spoon
Coco powder- 1 tablespoon
Preparation time- 10 min
Hershey's syrup for decoration
1) Pour milk into a blender, add coco powder, sugar and ice cubes and blend it.
2 )Blend it until mixture becomes frothy and foamy.
3) Take a tsp of chocolate syrup and decorate the sides of glass.
4) Pour it into the serving glass. Finally decorate the milkshake with syrup before serving chocolate milkshake.
Note or tips:
1) You can use chilled milk, if milk is not chilled you can use ice cubes.
2) Use full cream milk for more thicker milkshake.
3) Chocolate milkshake tastes great when served chilled.
Friday, 5 May 2017
Khatta meetha aam ka aachar (Mango pickle)
Raw mango is the most popular variety of fruit used for pickles. There are different methods to prepare mango pickle. Mango pickle add zing to the ordinary food.This method will alow you to store the mango pickle for a long time as it is seasoned in sun for a week. My mom used to make this pickle every summer, last week I thought to try this pickle by myself. It has good shelf life of a year without refrigeration if the entire process is followed carefully. Try this home made khata meetha aam ka aachar.
Raw mango- 5 kg
Onion seeds (Kalonji)- 50 gms (Roasted)
Jeera – 50 gms (Roasted and grinded)
Dry coriander (Sabat Dhania)- 50 grams (Roasted and grinded)
Red chili (Sabat Lal Mirch)- 50 gms (Roasted and grinded)
Fenugreek seeds (Methi)- 50 gms (Roasted)
Fennel seeds (Saunf) – 50 gms
Mustard Oil – 250 gms
Jaggery (Gud)- 250 gms
1) Wash the raw mangoes thoroughly in water and keep it in a drainer. Chop the raw mangoes into bite sized pieces or cubes of ¾ inches in sizes, discard the seeds, add salt and haldi and mix it well. Keep it in a strainer for a day. On second day, keep it in a sunlight on any cloth for 3 days.They must be completely moist free and dry. The pickle will not get spoiled if done this way. Cover it with thin muslin to protect from dust.
2) After 2-3 days, we will prepare the masalas. Dry Roast onion seeds, methi, jeera, dry coriander, red chilly in Griddle (Tawa) or kadai.
3) Now grind- Roasted jeera, dhaniya and Lal Mirch. Meanwhile add oil in a pan and heat it until it boils. Let it cool completely.
4) Take chopped mangoes add all the roasted and grinded mixture (Jeera, Dhaniya and lal mirch) and only roasted iems like onion seeds and fenugreek seeds (methi), saunf, jaggery, salt and haldi in a mixing bowl or a wide dish and mix it well.
5) Pour oil into this mixture, allow oil to cool completely before pouring it in the mixture. Mix it well with the laddle.
6) Transfer it into the clean jar and keep it in a sunlight for 6-7 days and shake mango pieces everyday by just shaking the jar.
Note or tips
1) You can skip ingredient (jaggery) if you don’t like sweet pickle.
2) If you seasoned it for 2-3 days before making pickle your pickle will not get spoiled. Always use dry ladle or hands while handling the pickles.
3) Add enough amount of salt, the pickle will not get spoilt. Salt and oil act as natural preservatives to preserve mango for a year. Though I have made it little dry, it will not get spoilt as I have seasoned the raw mangoes coated with salt and haldi for 2-3 days in sunlight.
4) Here I have not roasted the saunf, if you want you can roast it. Its optional.
5) The jar should be cleaned and completely dry in which pickles will be transferred.
After the mangoes are softend, enjoy the pickle with any parantha or roti or with dal rice after 10-15 days.
Saturday, 29 April 2017
Kacche aam ki chutney (Raw mango chutney)
Chutney usually contains some mixture of spice, vegetable, and/or fruit. It’s very simple and easy to make and can be served with any paranthas or with just plain rotis. Do try this chatpati aam ki chutney in this mango season. Let’s start to prepare kaache aam ki khaati and chatpati chutney.
Kaccha aam (Raw mango)- 1
Green chillies- 7-8
Garlic cloves- 6-7
Handful of fresh coriander (Dhaniya)
Salt to taste
Water – approx. half cup
Preparation time- 5-8 min
1) To start with first peel the raw mango and remove the pulp and discard the seeds.
2) Add this pulp, garlic, green chilies , fresh coriander, little water and salt and blend it to a smooth paste.
3) Our raw mango or aamki chutney is ready to have with any parantha or simple roti.
4) Store in a clean airtight container and can be used upto 6 days.
Note or tips:
1) You can adjust your salt and the amount of green chillies according to your taste. If you want spicier then increase the amount of green chillies.
2) If you are having more fresh coriander you can add it into chutney. I adjusted with handful of coriander as this much was available. However the outcome was super delicious. Khatta and chatpata just loved by all.
3) You can prepare the chutney with unpeeled raw mangoes.