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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.