Thursday, 30 March 2017

Kuttu ke aate ki puri (Navratri Special) Hindi mein

कुट्टू के आटे की पूरी 

यह व्रत में खाई जाने वाली नवरात्री की स्पेशल डिश है।  नवरात्री में कुट्टू के आटे की या सिंगाड़े के आटे की पूरी बनाई जाती है।  यह आलू की सब्जी और दही के साथ खाई जाती है। कुट्टू के आटे को गरम माना जाता है इसलिए इसे ठंडी चीजों के साथ खाई जाती  है जैसे की दही। क्या आप जानते है यह अधिकतर व्रत में क्यों खाया जाता है , क्योंकि यह एक फल है अनाज नहीं है।  इसलिए इसे व्रत में खाया जाता है। इसे सिंगाड़े के आटे के साथ भी बनाया जा सकता है।  मैंने यह अपनी मम्मी (सासुमा) से बनाना सीखा  है, आओ आपको भी में यह पूरी कैसे बनाते है बताती हूँ।  

सामाग्री (इंग्रीडिएंट्स):
१) आलू - ४-५ आ 
२) कुट्टू का आटा या सिंगाडे का आटा - १२५  ग्राम्स 
३) हरी मिर्च-३-४ 
४) हरा धनिया 
५) सेंधा नमक 
६) तेल- तलने के लिए 
बनाने का समय - ५ min 
पकाने का समय -१५ min 
पूरा समय - २०-२५ min 

बनाने की विधि :
१) सबसे पहले आलू को उबालिए, फिर आलू का  छिलका निकालकर एक बड़े से बर्तन में रख दीजिए। आलू को अच्छे  से मल दीजिए ।  
२) साथ में कुट्टू के आटे या सिगांडे के आटे को छान कर उसमे मिला दीजिए।  
३) उसमे हरी मिर्च कट्टी हुई , धनिया कट्टा हुआ मिलाकर अच्छे से मिला दीजिये।  
४) दोनों आलू और आटे को अच्छे से मिलाना है. अब वह पूरी बनाने के लिए तैयार है।  
५) फिर उसके ७-८ बड़े-बड़े गोले बना दीजिये , तब तक एक बर्तन में तेल गरम करने के लिए रख दीजिये. 
६) जैसे ही तेल गरम हो जाए, अपने हतेलियों में पानी लगा दीजिये।  फिर एक गोला लेकर हाथ में ही उसे फैला दीजिये।  उससे ३-४ cm तक फैला दीजिये (पूरी जितना).  
७) अपने हथेलियों से हुसे तेल में डाल दीजिए।  उससे दोनों तरफ से अच्छी  तरह पकाएँ।  उससे गरमा गरम मीठी दही और आलू की सब्जी के साथे परोसें। 

ध्यान दे  (नोट ):
१) कुट्टू की पूरी को दही के साथ ही खाएं। 
२) अगर आलू काम हो जाए तो उससे पानी मिलाकर गूंद लीजिए।  ( पानी ज़्यादा नहीं डालना है )
३) हथेलियों में पानी लगाकर ही उससे फेलाना है वरना वो तेल में डालते समय हाथ से छुटेगा नहीं।  

सविता राणा 

Wednesday, 29 March 2017

Indian Style Pasta (Macroni)

Indian Style Pasta (Macroni)

Pasta (macroni)  is a quick snack or a breakfast recipe. Pasta recipe - Indian style macaroni recipe is a delicious recipe with flavors of Indian spices. Pasta can be prepared in various forms like red sauce pasta, white sauce pasta, veg pasta, indian style pasta (Macroni). My son's favourite dish. He likes pasta in if I prepare pasta in indian Style (macroni). So most of the weekend I prepare Macroni. Here's the recipe of Indian Style pasta (macroni).

Pasta-1 cup
Onion- 1
Tomato- 1
Turmeric powder-1 tsp
Red chilli powder-1 tsp
Chilli flakes- ½ tsp
Pasta seasoning- 1 tsp
Salt to taste
Preparation time- 5 minutes
Cook time-10 min
Total time- 15-min

1) Boil water in a pot or any utensils, add 1tsp salt and oil in water. Once it starts boiling add Pasta into it. You can use pasta of any shape. I am using cylindrical shape pasta. Cook it for 5-8 mintures or until it become soft. Drain the water in a drainer and wash the pasta in cold water.Chop onion and tomatoes roughly diced shape.

2) Heat oil in a pan, add onion and saute for a minute. Add tomatoes and saute until tomatoes are mashed and done.
3)  Add turmeric powder, red chilli powder and salt according to the taste. Add boiled pasta and stir contiunously.

4)  Now add chilli flakes and pasta seasoning and stir it for two or three minutes.
5)  Switch off the flame and transfer it to a serving bowl or dish.

Our pasta is ready to serve.
Please take time to let me know what you think about my recipe.

Savita Rana

Veg Pasta

Veg Pasta

Pasta can be made in various forms like red sauce pasta, white sauce pasta, simple pasta (macroni), veg pasta etc. This is a different pasta recipe (chowmien style). Try this in your kitchen and I am sure everbody at home will love this recipe. Its simple to make and very tasty.

Pasta-250 gms
Onion- 2 (sliced chopped)
Green chillies- 3-4 (Slit Open)
Cabbage- 1cup (roughly chopped)
Capsicum-1 cup (roughly chopped)
Carrot-1 cup
Vinegar- 1tsp
Soya sauce- 1 tsp
Oregaono- 1 tsp
Red chilli flakes – 1 tsp
Black pepper powder- 1 tsp
Salt to taste
Oil – 3 tsp
Preparation time-10 min
Cook time-10 min
Total time- 20 min

1) Boil water in a pot or any utensils, add salt and oil in water. Once it starts boiling add pasta in it, cook for 10-12 min or until it become soft (90% cooked).
2)   Drain the water in a strainer and wash in a cold water and keep it aside.
3) Wash all the vegetables (Cabbage, carrot, capsicum) and pat dry and chop roughly.

4) Heat oil in a pan or kadai , add onion and green chillies. Saute for 2-3 min, add chopped cabbage, capsicum, carrot and saute for 3-4 min.
5)  Add soya sauce, vinegar, oregano, red chilli flakes, black pepper powder and salt to taste.
6) Now add boiled pasta and cook for 1-2 minutes in medium flame by contiunously stirring. Transfer it to serving dish.

Our veg pasta is ready to be served.
Savita Rana

Tuesday, 28 March 2017

Tawa Fried Bhindi (Crispy Lady Finger)

Tawa fried bhindi (Crispy lady finger)

This is a no onion-garlic tawa fried bhindi recipe. It is just the spices, salt and oil. I usually make it in navratris. Bharwa bhindi is a spicy and irresistible dish. It tastes great and cooks faster. My mother used to make for our tiffin as it cooks faster. Bharwa bhindi can be served with roti or paranthas.

Bhindi (Lady Finger)- ½ kg (Small)
Red chilli powder-2 tsp
Turmeric powder-2 tsp
Corriander powder- 3tsp
Garam masala-1 tsp
Dry mango powder-1 tsp
Fish fry masala-2tsp
Salt to taste
Water as needed
Oil to fry
Preparation time- 10 min
Cook time- 15 min
Total time- 20-25 min

1) Wash bhindi and keep it in a strainer. Remove the sides of bhindi. Slit it from middlefrom top to bottom, but do not split half.
2) Take a bowl , combine all the masalas listed above and mix it well with water till it become paste from of. Fill each bhindi with the mixture.

3)  Heat oil in a griddle or tawa. Place about 10-15 bhindi in middle of the tawa and let it cook for 5 minutes in the medium or low flame, when cook one side then turn each bhindi with the help of knife and cook for another 5 minutes. Now place all bhindis to the side of the tawa and add another 10-15 bhindis till all bhindis are done.
4) Transfer bhindi to a sverving bowl  and sever hot with rotis or paranthas.

1)      Bhindis are kept on side of the tawa so that excess oil on bhindi comes to the mddle of the tawa.
2)      If you cook on medium flame bhindis will turn cripsy.

3)      If you cook on low flame bhindis will turn tender.

Please take the time to let me know what you think about my recipe.

Savita Rana

Colocassia Root (Dry Arbi)

Colocassia root (Dry Arbi)

Arbi can be made in various forms. I will show you the recipe of crispy and dry arbi.

Arbi- 250 gms 
Turmeric powder-1 tsp
Green chillies-2-3
Salt to taste.
Preparation time-15 min
Cook time- 15 min
Total time-30-35 min

1) First peel the arbi with knife. Apply some oil while peeling otherwise your hands will start itching. After peeling wash it in running water properly.
2) Cut it in thin slices. Heat oil in pan, add ajwain and green chillies.

3) Add chopped arbi and turmeric powder, salt to taste. Do not cover the pan with the lid. Cook it on medium flame and stir it after 3-4 minutes to avoid burning.
4) Cook for 10-15 minutes and serve it on a serving bowl.
5) You can serve hot with rotis or paranthas.

Please take the time to let me know what you think about my recipe.
Savita Rana

Besan ke ladoo

Besan ke ladoo

Holi is the festival of colors. Young ones celebrate by putting colors to one another and we women celebrate it by preparing special dishes and distributing it to our neighbours. Though we also celebrate it with colors. However we enjoy preparing special dishes like gujiya, ladoos, pakode etc. Here’s the recipe of besan ke ladoo which I have prepared it in on holi. Try this its very easy and simple to make.

Gram flour or besan-2 cups
Sugar- 1/3 bowl
Cashewnuts or almonds-10-12
Ghee -1 bowl
Cardmom or elaichi powder- 1 tsp
Preparation time-20-25min

1)Heat ghee in kadai and add cashewnuts into ghee. Roast for 1-2 minutes, remove it from the flame and chop it into 2-3 pieces.
2) Add besan into the pan and fry it until it turns brown on a low flame stirring contiunously.

3) Remove it from the flame. Allow it to cool for 2-3 minutes, then add sugar and chopped nuts and mix throughly.
4) Now make small sizes of balls of the mixture.
5) Our ladoos are ready to be served.

Savita Rana

Monday, 27 March 2017

Gobbi ka parantha (Cauliflower)

Cauliflower (Gobbi) parantha

Gobbi paratha recipe – one of the popular paratha recipes from Punjab, North India. It is stuffed paratha where stuffing is made from cauliflower .Gobbi paranthas make a great Sunday breakfast. It goes well with tea or pickle or curd.

Cauliflower- 1
Wheat flour- 2 cups
Turmeric powder- 1 tsp
Red chilly powder- 1 tsp
Green chillies-2 (Chopped)
Onion- 1 (small) (finely Chopped)
Garam masala- 1tsp
Corriander powder- 1 tsp
Fresh corriander
Salt to taste
Water as needed
Ghee as required
Preperation time-15 min
Cook time- 15 min
Total time-30-35 min

For making dough:
1)    Take wheat flour in a bowl, add salt  and knead it into a soft dough.
2)    Cover it and let it rest for 15 min. Meanwhile we will make the stuffing

For Preparing stuffing:

1) Grate the cauliflower and add onion and green chillies.
2) Add all the masalas (haldi, red chilly powder, corriander powder, garam masala), salt to taste and fresh chopped corriander. 
3) Our stuffing is ready to be stuffed.

For making paranthas:
 There are two mehods for making paranthas.

First method:
1) Take one ball of dough , flatten it, roll into 3-4 inch diameter circle. Put the stuffing inside and roll it by gathering the edges into the centre.
2) Flatten it using hand and roll into 6 inch diameter circle. Use dry flour to make rolling easy.

Second method:
1)    Make 2 medium sized balls from the dough.  Make one roll into a small circle (like roti) and keep it aside in a plate. Use dry flour to prevent the dough from sticking.
2)    Now take another ball and roll into a small circle and place 1 or 1 ½ tsp of gobbi stuffing on top of a rolled out cirlce and spread the stuffing evenly.
3)    Place the  rolled out dough (Kept on the plate) on top of it and seal the corner by pressing it lightly.
4)    Now roll it out gently with the stuffing inside to a circle approximately 7 inches in diameter dusting wheat flour.

For frying paranthas:
1)    Now heat the tawa on medium flame to fry the parantha.
2)    Fry them on hot tawa using oil till both the sides gave golden brown spots.
3)   Remove it from the tawa and repeat the same for  rest of the paranthas

Our gobbi ka paranthas are ready to serve with pickle or curd.

Schezwan chutney

Schezwan chutney

Schezwan sauce recipe or Schezwan chutney- hot and spicy sauce recipe from the Indo-Chinese cuisine. It is also an important ingredient for making Schezwan Fried Rice and Schezwan Fried Noodles. It is a must condiment with snacks like momos, spring rolls etc. Learn how to make a simple schezwan sauce.

Red chillies- Handfull  (10-12) of red chillies
Garlic- 1 bowl garlic (finely chopped)
Ginger- 2 big pieces of ginger (finely chopped)
Vinegar- 1 tsp
Soya sauce- ½ tsp
Tomato ketchup-1tablespoon
Salt-1 tsp (according to taste)
Oil – 2 or 3 tablespoon
Water -1/4  (optional)

Preperation time-10 min 
Cook time-10 min          
Total time- 20-25 min


1) Soak red chillies for 3 hours or soak in hot water for 30 min. Remove the seeds of       red chillies and blend it on the mixer to form a smooth paste.
2) Heat oil in a pan add finely chopped ginger and garlic, saute for a minute or two or     until raw smell of garlic goes off.
3) Add blended red chilli paste and mix it well.
4) Add vinegar, soya sauce,ketchup for thicknes and salt.

5)Add ¼ cup water and mix well. Cook for approx 2-3 minutes until the oil seperates.
6)Switch off the flame. Schezwan sauce is ready to serve with momos or fried rice.

 Once it cools down you can transfer it to a container and can use it for 15-20 days if kept in refrigerator.
Savita Rana

Monday, 20 March 2017

Aloo ke pakode (Potato)

Aloo ke pakode
 Perfect snack recipe and great with Hot Tea during monsoons. Its very easy to make and we can prepare it when unexpected guests arrive or for ur family anytime. Kids at home will love this crispy aloo ke pakode.

Turmeric powder- 1 tsp
Red chilli powder- 1 tsp
Garlic- 2-3 cloves (crushed in mortar)
Besan 1 ½ cup
Suji -1 tablespoon
Water as needed
Fresh Corriander
Chaat masala to sprinkle
Preparation time- 10- 15 minutes

1)  First peel and wash the potatoes. Cut it into round shape.
2) Take a bowl add besan, garlic (crushed), haldi, redchilli powder, garam masla, suji, fresh corriander, salt and mix it well with water.
3) Heat oil in a pan for frying. Put 7-8 round shaped cut potatoes in a bowl of batter and mix it well.
4)  When the oil is hot put the heat in a medium flame. Now add potatoes one by one in the oil. (covering the potato with the batter).

5) Fry them till golden and drain them on a absorbent paper.
6) Likewise take another 7-8 potatoes and do the same till all the potatoes are done.
7) Sprinkle some chaat masala over pakora and have it with chutney or sauce.

Savita Rana

Baadi (Raagi aata) Garhwali dish

Baadi ( raagi aata)

Baadi is made from chuna ka aata or kwada (raagi aata). Baadi is best eaten with dal and phaanu. My mother used to make when I was young and we used to have it with kadi. It should not be chewed, should be swallowed directly. We used to have fun while eating, because we as kids used to chew by mistake. Baadi is a ready to cook dish, having high nutritional cleans the stomach and very useful for wieght loss. So heres the recipe.
Chuna aata or kwada (raagi aata)- half cup
Water- ½  litre approx
1) Sift the flour and keep it aside.
2)  Boil water in a pan in high flame, add half portion of raagi flour slowly in boiling water and keep stirring to avoid lumps.

3) Now add another half portion of raagi flour. Don’t stop stirring.
4) Switch off the flame and serve hot.

Savita Rana

Bhindi ki sabji (Lady finger)

Bhindi ki sabji (Lady finger)

Try this bhindi ki sabji in your kitchen. I learned this from my mother and when I made it in the in laws place first time they all loved it. Bhindi is  my sons favourite any time of the year. Its also very easy to pack for kids and adults in lunch boxes.  I usually wash bhindi at night and keep it in a drainer and cover it with a dry kitchen towel if I am planning to make it in the morning for tiffin.
Lady finger or bhindi- 1 pav (250gms)
Green chilies-2-3 (slit cut)
Turmeric powder- 1 tsp
Red chilly powder- 1 tsp
Corriander powder- 1 tsp
Salt to taste

1)   Wash lady finger and keep them aside in a drainer till it dries. Cut the head and tail of the lady finger. Chop it in the round shape.
2)    Heat oil in a pan, add onion and saute for 1-2 minutes.
3)  Add tomatoes, green chillies and cook until all the tomatoes are mashed.
4)   Add all the masalas listed above, chopped bhindi and salt. Cover the lid and cook it for 3-4 minutes in a medium flame. Keep on stirring after 1 minute.
5)   Now open the lid and cook in high flame for another 1-2 minutes by contiunously stirring.

Our bhindi is ready in 15 mintues to have it with roti or to be packed in tiffin.

Savita Rana