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Tuesday, January 15, 2019

Kali Gajar / Black Carrot Ka Halwa

As the years pass by, a lot has changed in regards to farming. There was a time when certain veggitables were available in specific season only and some were available in certain states only. Now in the modern times most veggitables are available accross the seasons through out the nation. However, a few veggitables are still rare to find outside their season and their place of origin. One of the such veggitable is Black Carrots, available in winter season at certain locations only. 

Black Carrot Halwa is a Royal Cusine Dish originating from U.P. There are few old shops in Lucknow where in winters one can still buy the Black Carrot Halwa. 

Black Carrot is highly rich in antioxidants and helps to boost the immune system of our body.   In few northern regions people drink the black carrot kanji as it is good for digestion.

Black Carrot Halwa is slightly more delicious than the red carrot halwa and it is a dark shade of red and not black per say.
Black carrots are also suitable for salad,  pickle, juice and  kanji. Here I made Kali gajar ka halwa. 

Preparation Time :-10 minutes 
Cooking Time :- 15 minutes 
Serves :- 6 person 
Recipe Type :- dessert 

Ingredients :-
  • 1 kg Kali Gajar 
  • 2tbsp sugar 
  • 1/2 cup milk 
  • 1tbsp ghee 
  • 2 tbsp mava 
  • 1tap cardamom powder 
  • 10 soaked  almonds 
  • 10 cashew nuts 
  • 8-10 pistachio 
  • Pistachio and silver for garnishing. 

Recipe Procedure :-

  • Peel and wash the carrots properly. 
  • Now grate them finely. 
  • Heat ghee in a pan add grated carrots, cook for 5 to 6 minutes.
  • Now add sugar and milk,  Turn the heat on high as the the water evaporates. 
  • When all the mixture gets thickened add mava, chopped nuts and cardamom powder,  Mix well and switch off the gas. 
  • Garnish with silver and pistachio serve hot. 

Note :- 
  • You can add milk powder instead of mava. 
  • Add sugar as per your taste. 

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Thursday, December 13, 2018

Topi Aloo/ spicy baby potatoes

Winters is the season for saag and freshly harvested patatos along with various green vegetables such as shalgam, ghobi,  patta ghobi,  etc. These freshly harvested small patatos can be made with any of the winter veggies, like Aloo methi, aloo soya,  aloo gobhi,  but I cook them with just the spices and without water. They taste delicious with besan roti or bajra roti or just simple paranthas.

In my childhood, my siblings and I used to eat these as snacks. In our families, these are called topi aloo and few also have named them charri aloo. These can also be used as fillings of samosas.

Preparation Time - 10 minutes
Cooking Time - 15 minutes
Serves - 4

Ingredients :-

  • 1kg Baby potatoes
  • 2 tbsp Mustard oil
  • Salt as per taste
  • 2 Fine chopped onion
  • 6 fine chopped garlic clove
  • 1tsp fine chopped ginger
  • 1tsp fine chopped green chili
  • 1tsp turmeric powder
  • 2tsp red chili powder
  • 1tbsp coriander powder
  • 1/2 tsp garam masala powder
  • 1tbsp dry mango powder
  • 2tspCumin seeds 
  • A pinch of heeng
  • Coriander leaves for garnish

Recipe Procedure:-

  • Wash  properly and then cut the potatoes into two with skin,  put in the water.
  • Heat oil and crackle the cumin, as they change the color add heeng, stir and add chopped onion,  garlic and ginger saute till translucent.
  • Now add green chili stir a minute.
  • Add turmeric powder, red chili powder and coriander powder quickly add 1tbsp water, mix well and add potato fry two minutes.
  • Now turn the heat on lower cover and cook till it done.
  • Oped the lid add mango powder and garam masala powder,  mix it well cook two - three minutes more and switch off the gas.
  • Garnish with coriander serve hot with Partha or bajara roti.

Note :-

  • Increase the spices as per your taste.
  • Wash the potatoes properly to avoid the any dirt.
  • You can also add lemon juice besides the mango powder,  I prefer mango powder.
  • If you want to make samosa cut potato into four. 

Saturday, October 13, 2018

Samak / Sama rice kebabs

Samak or sama rice is commonly known as jungli rice or barnyard millet and is a type of wild grass.
Samak rice is commonly used during fasting days, as it is the best option besides normal rice.
Usually people make samak rice kheer,  chapati or pulao.
Here I am making sama rice kebabs flavored with cardamom powder along with potatoes and some fasting spices.
I have filled these kebabs with grated paneer and raisins, however you can also use other dry fruits as per your choice.
As samak rice are crunchy by nature thus I have not added too many crunchy dry fruits like Almonds, cashew nuts and pistachio.

Preparation Time :- 10 minutes
Soaking Time :- 2 hours
Cooking Time :- 15 minutes
Serves :- 4
Type :- Starter

Ingredients :-
For kebaba :--

  • Samak rice 2 cup
  • Boiled potatoes 2 large 
  • Water chestnuts flour 2 tbsp 
  • Chopped green chili 2tbap
  • Chopped  ginger 2tbsp
  • Cumin seeds 1tsp
  • Fresh cream 1cup
  • Sendha namak as per taste 
  • Black pepper powder 1 tsp
  • Cumin powder 1/2tsp
  • Coriander powder 2tsp
  • Cardamom powder 1tsp
  • Clove powder 1/6 tsp
  • Cinnamon powder 1/6 tsp
  • Dry mango powder 1tsp
  • Chopped Coriander leaves 1tbsp
  • Desi ghee 1tbsp
  • Oil for frying 

For filling :-

  • Grated paneer 2cup
  • Fine chop raisins 2tbsp
  • Fine chop green chili 1tsp
  • Lemon juice 1tap

For serving :-
Green chutney

Procedure :-

  • Soak rice for 2 hours in water then drain the water. 
  • Peel and grate the potatoes. 
  • Heat ghee in a pan add cumin let them crackle a minute. 
  • Add green chili,  ginger saute a minute. 
  • Now add rice stir and turn the heat on slow. 
  • Add black pepper powder,  cinnamon powder, clove powder and salt  mix it well, add cream, cover and cook for 10 minutes on slow heat. 
  • Switch off the gas let the cool completely .
  • Now mix potatoes,  dry mango powder, coriander leaves, cumin powder, cardamom powder and flour mix well .
  • Now divide the mixture into equal portion and shape them to kebabs fill with stuffing and seal it carefully. 
  • Heat oil and fry them till golden and crisp on medium hot heat. 
  • Serve hot with chutney .

Note :-
You can cook the rice in water but cream gives a very nice and rich texture.
Increase the spices as per your taste.

Thursday, October 11, 2018

Aloo aur Rajgire/ Ramdana Ka Halwa

Rajgira or Ramdana is one of the  commonly used ingredients in fasting days. Besides Rajgira kheer, Paratha or poori you can also make Rajgira halwa.
Some people use Rajgira flour for halwa but I am using puffed Rajgira along with boiled potato.
Usually it is flavored with cardamom powder but I am flavoring it with camphor in very little amount,  it gives a very nice aroma , I always use camphor to bring flavor in my Prasad panjeeri.
When you use Rajgira flour for halwa it sticks to the pan but puffed Rajgira does not.

Preparation Time :- 5 minutes
Cooking Time :- 15 minutes
Serves :- 4

Ingredients :-

  • Puffed Rajgira 2 cup
  • Boiled potatoes 2
  • Sugar 2tbsp
  • Milk 1/2 cup
  • Ghee 4 tbsp
  • Chopped nuts 2tbsp
  • One piece of camphor /kapoor

For garnishing :-
Chopped nuts

Recipe Procedure :-

  • Peel the skin and grate the potatoes.
  • Heat ghee in a heavy bottom pan, lower the heat and add camphor and quickly add grated potato stir and mix well with camphor.
  • Now increase the heat and fry potato till it becomes light golden.
  • Add puffed Rajgira stir and mix it well cook till the mixture gets golden and crisp.
  • Now add milk again cook the mixture till all the moisture evaporates.
  • Add sugar,  nuts mix and cook for 5 minutes or until the sugar dissolves completely.
  • Switch off the gas.
  • Garnish with nuts and serve hot .

Note :-
You can serve it chilled however it tastes better when served hot.
Don't cut down the amount of ghee or else it will stick to the bottom of the pan.
You can also add jaggry instead of sugar. 

Friday, September 21, 2018

Torai chilke ki Sabji / तोरई के छिलके की सब्जी

Preparation time :- 10 minutes
Cooking time :- 10 minutes
Serves  :- 2

My family & I love the cooked peels of green vegetables such as bottle gourd, pumpkin, ridge gourd, etc. The peels of bottle gourd and pumpkin is usually hard in nature yet taste delicious once cooked. The peels of ridge gourd is soft in nature which is why they get cooked quickly and easily. These peels can be cooked with various ingredients and methods & here I'm sharing with you a simple method using minimal spices to cook a delicious meal of peels of ridge gourd. The peels of these vegetables are not only delicious but also healthy once cooked. However, from seed stage to harvesting and till they reach your kitchen, vegetables now days get treated with various chemicals, this please ensure to wash the peels properly with warm water before cooking.

Ingredients :-

  • 2 cup Ridge gourd peels/ torai ke chilke 
  • 1 tbsp chopped onion 
  • 1 tsp chopped green chili 
  • 1 tbsp chopped garlic 
  • 1/2 tsp turmeric powder 
  • 1 tsp Red chili powder 
  • Salt as per taste 
  • 1 tsp dry mango powder 
  • 1/2 tsp fennel powder 
  • A pinch of heeng
  • 1 tbsp oil 

Method :-

  • Peel the Ridge gourd and wash the peels properly in running water. 
  • Cut them and keep aside. 
  • Heat oil in a pan add cumin seeds let them crackle. 
  • Now add garlic stir two minutes,  add green chili, heeng and onion saute till translucent. 
  • Add turmeric powder,  red chili powder mix well,  add chopped peel mix well with spices, 
  • Lower the heat cover and cook for 5 minutes. 
  • Open the lid add salt,  mango powder and fennel powder stir and mix it well. 
  • Increase the heat and cook for 2-3 minutes. 
  • Switch off the gas. 
  • Serve hot with chapati,  paratha or dal chawal. 

Note :-

  • Do not cut the peel too thick.
  • Wash properly.
  • You can add lemon juice instead of mango powder. 
  • Add spices as per your taste. 

Monday, July 23, 2018

Angoori kofta curry

These shallow fried koftas prepared with the mixture of bottle guard, paneer and spinach, served with creamy and rich gravy.
Because it is not deep fried, it maintains its greenish color which is why it is also called angoori kofta curry.
I had seen this recipe on a TV channel. It was a dish of early Royals kitchen. Even though this recipe requires very few ingredients and cooking time how ever in today's time it is very rare to see this dish being prepared any where.
I believe this is the reason why this dish is considered as a lost recipes.
It is an excellent dish to be serve in parties, even when it is creamy and rich in texture.
When I saw the dish on TV, I fell in love with its looks, texture and nature, this is why I chose to cook it.
My family loved the taste and ended up liking their fingers.

Presentation time :- 25 minutes
Cooking time :- 30 minutes.
Serves :- 4
Ingredients :-

For kofta:-

  • 2 cup grated bottle guard
  • 1 cup grated paneer
  • 1 cup spinach puree
  • 1tsp salt
  • 1tbsp mawa
  • 1tbsp chopped  green chili
  • 1tbsp chopped ginger
  • 2 tbsp chopped onion
  • 1/4 tsp white pepper powder
  • Whole pistachio for filling
  • 2 tbsp roasted chana powder 
  • Ghee for shallow frying+ 1tbsp

For gravy :-

  • 2 tbsp Boiled onion puree
  • 1/2 cup boiled tomato puree 
  • 1tbsp ginger, garlic paste
  • 1 tbsp poppy seeds 
  • 1 tbsp melon seeds
  • 8 no.  Cashew nuts
  • 1/2 tsp yellow Chili powder
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • Salt to taste 
  • 1 tsp cumin seeds
  • 1/2 tsp  green cardamom powder
  • 1/4 tsp garam masala powder
  • 2 tbsp Ghee

Recipe procedure :-

Soak poppy seeds, melon seeds and cashew nuts in Luke warm water for 1/2 hour and blend them into a fine paste keep aside.
Heat ghee in a pan add cumin let them crackle. Add green chili, ginger and onion and saute it for a while.
Now add bottle guard, paneer and spinach puree stir and mix it well. Add mawa .
Fry 2-3 minutes add salt, white pepper powder and chana powder mix and cook the mixture till all the moisture evaporates.
Now divide the mixture into equal small portion.
 Grease your hands and Make kofta fill with whole pistachio and shallow fry them on medium hot heat.
Heat ghee in a pan add cumin, green cardamom as they change the color add  onion puree fry till light golden.
Now add dry spices and tomato puree, stir and cook the spices till oil separates.
Add nuts paste mix well and add 1 cup water simmer and cook for 5 minutes.
Add garam masala powder and switch off the gas.
Transfer the gravy in a serving bowl put the koftas.
Serve hot with chapati or Partha.

Note :-
You can add some whipped curd instead of tomato puree.
As per choice you can garnish with some fresh cream.
Do not deep fry the koftas.

Sunday, July 1, 2018

Mango Rabdi/Rabri

Rabdi/Rabri is a thickened milk recipe.  For sweetness you can add jaggry or sugar-free powder or honey besides sugar.  It is flavored with cardamom powder, saffron and chopped nuts as per your choice.
Some people make rabri using fresh fruit juice or pulp like figs,  dates and pineapple,  however I feel the best fruit that goes well with rabri is mango.
Adding a little mango pulp gives it a distinct and amazing taste. Here I am sharing with you the recipe for mango rabri.

Presentation time :-05 minutes
Cooking time :- 45/50 minutes
Serves :-  4
Type :- Dessert

Ingredients :-

  • 2 liter full cream milk
  • 2 tbsp sugar
  • 1 cup mango puree
  • 1tsp cardamom powder
  • 6 saffron threads
  • Chopped nuts


Boil the milk in a heavy bottom pan, after a boil reduce the heat and cook until it is reduced to 1/3 of its actual quantity. Stir constantly to avoid burning of the milk.
Add sugar, saffron threads and chopped nuts, reserve some nuts for garnishing.
Cook for 5 to 8 minutes more,
 switch off the gas .
Transfer to a bowl and cool it.
Once it reaches room temperature add mango puree and mix it well.
Refrigerate for 2 hours.
Serve chilled.

Note :-
You can add honey or jaggry.
You can serve with Malpua, jalebi or imiriti.
You can use it for shahi tukda also.