Thursday, 25 May 2017

Tori with Soya Chunks

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.

 Savita Rana

Tuesday, 16 May 2017

Chole (Chana Masala)

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.

Ingredients :
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.
Savita Rana

Tuesday, 9 May 2017

Chocolate milkshake

Chocolate Milkshake

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
Serves- 1

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.
Savita Rana

Friday, 5 May 2017

Khatta meetha aam ka aachar

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.
Savita Rana