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Monday, November 14, 2022

Rajgira/ Ramdana/Amaranth Flour Papadi Chat

 





This month we have the word "R" for the A to z recipe Challenge there is many ingredients that starts with R like Rajma, Rava, Ramfal, Rai, and Ramdana/ Rajgira so I choose Rajgira which is also known as Ramdana or Amaranth.

Amranth which is also known as Ramdana, is one of the oldest grains thats cultivated in India. Amranth seeds are tiny seeds that come from Amaranth plant. Amaranth is a power-packed with many healthy properties, including proteins, minerals, vitamins, and antioxidants, and is full of fiber.
Gluten-free flour can be used in various dishes like Halwa, Poori, Burfi, Dhokla, Kadhi, or parathas.
I made papdi using  Rajgira flour, for the binding I used Araroot which can be consumed on fasting days.

Papdi chat is a popular traditional street food from the Indian subcontinent. Crispy papdi are topped with chickpeas, white peas, boiled potato, yogurt, green chutney, tamarind chutney, and coriander leaves along with some roasted spices.

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Preparation Time:-  10 minutes
Cooking Time:- 20 minutes
Makes :- 25 pieces
Recipe Type:- Snacks
Author:- Hem Lata Srivastava

Ingredients For Papdi Chat:-

For Papdi:-
  • Rajgira flour 2 cup
  • Araroot powder 2 tbsp
  • salt to taste
  • Desi Ghee 2 tbsp
  • Pinch of soda
  • Oil for frying

For serving:-

  • Boiled white Peas
  • Boiled and diced Potato
  • Chopped Green chili
  • Chopped Ginger
  • Green Chutney
  • Tamarind Mithi chutney
  • Sweet curd
  • Roasted cumin powder
  • Red chili powder
  • Chopped coriander 
  • Black salt
  • some pomegranate seeds

Papdi Chat Recipe procedure:-
  • Mix amranth flour, araroot, salt, and ghee and rub with your palm until the mixture becomes like bread crumbs.
  • add water and make a soft dough.
  • divide the dough into equal portions and roll it with a rolling pin, and cut roundel with the help of a cookie cuter.
  • heat oil and fry the papadi on low to medium heat until crisp and golden.
  • For serving to arrange the plater as you want.



Notes:-
  • if you are making these papadi for any party you can add some refined flour instead of araroot.
  • you can skip the matar in your fasting days.
  • you can mix both flour singhada and amaranth.




Saturday, October 15, 2022

Paneer Kebabs/ Cottage Cheese Kebabs




This month we are so busy due to traveling and some family functions.

Paneer kebabs are made using paneer/cottage cheese, curd, and cashew nuts powder, It is a delectable mouthwatering snack recipe and ideal for parties.

Honestly, I always wanted to participate in the monthly challenge, this month we have the letter P and from P there are many ingredients like papita, pista, palak, paneer, postadana, parval, and many more.  I have so many recipes in my mind but due to a busy schedule can't do much.

So finally I choose paneer and made paneer kebabs and presented for the A to Z challenge. 


Preparation Time:-10 minutes 


Cooking Time:- 15 minutes 


Serves:- 6


Recipe Type:- Starter 


Cuisine:- Indian 


Author:- Hem Lata Srivastava 



Ingredients:-


  • Paneer 1/2 kg
  • Hung curd 1 cup
  • Boiled potatoes 2
  • Chopped green chili 1tsp
  • Chopped coriander 
  • Chopped ginger 1tsp
  • Red chili powder 2tsp
  • Chat masala powder 1tsp
  • Lemon juice 1tsp
  • Cornflour  1tbsp
  • Cashew nut powder 1tbsp
  • Roasted cumin powder 1/2tsp
  • Cumin seeds 1tsp
  • Salt to taste 
  • Ghee 1tbsp
  • Oil for shallow frying

  • For serving:-
  • Green chutney 


Recipe procedure:-


  • Grate the paneer and boiled potato. 
  • Heat ghee in a pan add cumin then let them crackle, then add grated onion, green chili, and ginger, and saute until translucent. 
  • Add grated paneer and potato mix with onion mixture.
  • Add salt, red chili powder, black pepper powder chat masala powder, hung curd lemon juice, cornflour, and cashew nuts powder, and mix it well as the mixture gets like dough then switch off the gas. 
  • Add coriander leaves mix and divide the mixture into equal portions and make kebabs. 
  • Shallow fry them until crisp and golden. 
  • Serve hot with chutney. 



Note:-


  • Add more cornflour if needed. 
  • You can add almond powder besides cashew nuts powder.



My collection for  A to Z recipe challange

A- Mini aloo cheela

B- Besan ki khandaiyan

C- Chukandar galauti

D- Dahi sabudana

E- Elaichi rabdi kheer

F- Falsa fruit custard shots

G- Gobhi cutlets

H- Achari haldi kebabs

I- Imli ka imlana

J- Jimikan aur akhrot tikki

K- Kathal moti pulao

L-Lauki Mussalam

M- Makhana matar kofta curry

N-Nari saag paratha

O- Oal chapli kebabs

P- Paneer Kebabs

Sunday, September 25, 2022

Mushroom/ Khumb Akbari

 




Pata nahi pahle chicken Akbari aya ya aloo Akbari but I think that the aloo Akbari is a veg version of chicken Akbari. 

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive  aroma and the taste of ground and whole spices.

When I thought to make mushroom Akbari it was a big task for me because mushrooms are very delectable fungus so it needs to be handled carefully. 

There is a recipe which is made from potato called aloo akbari in muglai cuisine.
Here I have used mushroom and made mushroom Akbari. Fried Mushroom Kofta stuffed with nuts. And dipped in rich cashew and melon seed based gravy. 

For mushroom Akbari first I peel the mushrooms carefully because mushrooms are very delectable fungus so need to be handled carefully. 

I stuffed some fine chopped nuts along with grated mawa.  Mawa helps to bind all the nuts and gives it more royal taste.
I use raw and boiled banana instead of potato for  binding.

Preparation Time:-15 minutes 
Cooking Time:- 20 minutes 
Serves :- 4
Cuisine:- Indian 
Author:- Hem Lata Srivastava 

Ingredients:-

For Kofta:-


  1. Button Mushroom 1 packet 
  2. Boiled banana 1 piece
  3. Salt to taste 
  4. Ghee 1 tbsp 
  5. Chopped onion 1tbsp
  6. Chopped green chili 1no.
  7. Chopped coriander 1tbsp
  8. cumin seeds 1tsp
  9. Roasted chana powder 1 tbsp
  10. Oil for frying 

For Filling:-

  1. Chopped cashew nut 1tsp
  2. Chopped raisins 1tsp
  3. Roasted poppy seeds 1/2tsp
  4. Chopped ginger 1/4tsp
  5. Chopped green chili 1/4tsp
  6. Mawa 1tbsp

For Gravy:-

  1. Onion diced 1 no
  2. Garlic cloves 4 no.
  3. Chopped ginger 1 piece 
  4. Green chili 1no
  5. Tomatoes 2no
  6. Cashew nut 6 no
  7. Melon seeds 1tbsp
  8. Curd 1tbsp
  9. Salt as per taste 
  10. Turmeric powder 1tsp
  11. Kashmiri chilli powder 2tsp
  12. Cinnamon 1 stick 
  13. Whole red chili 2 no
  14. Cloves 4no
  15. black cardmom 1no
  16. star anise 1no
  17. bay leave 1no
  18. green cardmom 2 no
  19. Cumin seeds 1tsp
  20. butter 1tbsp
  21. fresh cream 2tbsp
  22. kasoori methi 1tsp
  23. ghee 1tbsp
  24. Coriander and cream for Garnishing 

Recipe procedure:-


  1. Peel and wash the mushrooms carefully then grate them in iced water. 
  2. Grate the banana.
  3. Heat ghee in a pan add cumin seeds, as they change the colour add green chili and onion... saute until transculant.  
  4. Add mushroom and banana stir and mix salt, coriander leaves and roasted chana powder ,mix it well cook until the mixture becomes like a dough. 
  5. Switch off the gas and allow to cool the mixture.
  6. In the mean time mix all the filling ingredients. 
  7. Now grease your palm take 1 or 2 tbsp mixture flattened in the center take a little bit filling and place in the middle of the dough, bring the sides of the dough enclosing the nuts in the middle and seal it tightly. 
  8. Make all the Koftas.
  9. Now heat oil and fry them golden brown. 
  10. Keep them out carefully. 
  11. In a pan boil tomatoes,onion, ginger, garlic, green chili, cashew nuts,melon seeds,red chili and whole spices once tomatoes gets soft switch off the gas. 
  12.  Once the mixture gets cool discard all the whole spices and blend into smooth puree.
  13. Now heat butter in a pan add turmeric powder, chilli powder and then add  the puree to it ,stir and cook it for  two minutes.
  14. Mix curd and cream add to the mixture. 
  15. Dry roast the kasoori methi and crush it add to the gravy, add salt.
  16. Boil the gravy for 5 minutes more add Koftas .
  17. Switch off the gas. 
  18. Before serving garnish with cream and coriander. 
  19. Serve with chapati or paratha. 

Note:- 

  1. I use raw banana you can use boiled and mashed potatoes. 
  2. I have never used garam masala in my gravy  you can add as per your choice.
  3. Filling can be changed as per your taste.
  4. We can also serve it with warqi paratha. .
  5. Once the koftas absorbs the gravy keep them out in a serving bowl. 
  6. Before serving, heat the gravy and pour over the koftas.

Thursday, September 15, 2022

Oal/Suran/Jimikand Chapli Kebabs






This month I was very occupied with much work, but I still wanted to participate in A to Z challenge
So I decided to make veg Chapli Kebab using O for Oal this month. challenge'
Chapli Kebabs are usually made from ground beef, mutton, or chicken with spices in the shape of a patty.
The Chapli Kabab originally comes from the northern areas of Pakistan, Chapli kebab is a large and flattened ground meat patty. It has crunchy due to coarsely grounded spices. Tangy and nutty taste comes from Anardana.
Vegetarians can use soya nuggets, and potatoes for chapli kebabs but here I am using Oal which is also known as Jimikand, Suran and in English, it is called Yam.
This month we have the word O for the A to Z challenge and there is no other ingredient that starts from the word O so I choose Oal.
Another popular Non-vegetarian kebab I have converted into a vegetarian version. 
As we all know Oal has a tendency of itchiness if not treated properly, so I applied salt over it and then, later on, washed it with vinegar which helped me remove its itchiness. 



Ingredients; -


  1. Oal 1 kg
  2. Vinegar 2 tsp
  3. Salt 1 tbsp
  4. Coriander seeds 1 tbsp
  5. Cumin seeds 1 tbsp
  6. Black peppercorn 6 to 8
  7. Whole red chili 2 
  8. Grated onion 2 tbsp
  9. Chopped tomatoes 2 tbsp
  10. Chopped coriander leaves 1 tbsp
  11. Chopped mint leaves 1 tsp
  12. Dry mango powder/ Amchoor poder 1 tbsp
  13. Tomato slice 
  14. Salt to taste
  15. Roasted chana powder
  16. Oil for frying
  17. For serving chutney


Recipe procedure;-

  1. First, peel the Oal and wash it properly to remove the dirt and mud.
  2. Now cut it into large pieces then apply the salt and keep aside for 10 minutes.
  3. In the meantime roast cumin, coriander, peppercorn, and whole red chilis. Cool them and grinned them into coarse. 
  4. Then wash and grate the Oal and apply the vinegar and again keep it aside for 10 minutes, it helps to avoid the itchiness.
  5. Now wash Oal properly and strain all the water, In a large mixing bowl then add all the ingredients except for oil.
  6.  Mix it well, make large-size kebabs fry both sides until they turn dark brown in color.
  7. Serve hot with chutney.

Notes:-
You can add cornflour besides chana powder.
Add can lemon juice to avoid its itchiness.












Sunday, August 7, 2022

Nari Saag Ka Paratha


 



Water spinach is a long, leafy green vegetable with hollow stems that grows in water or damp soil. It is also known as nari ka saag. 

Nari saag is a good source of vitamin C to strengthen the immune system, vitamin A to maintain healthy skin. 

Consuming Water Spinach on a regular basis helps in increasing the iron content of your body. This vegetable is rich in Iron and hence is considered great for people affected by Anemia. Water spinach is also great for pregnant women as they help in increasing the RBC count of the body by helping in hemoglobin formation.

It can be used in soup, stir fry and in dal .

To prepare water spinach, you must wash it, trim it, and cut it down into manageable lengths

This month for A to Z challenge we have word N so I choose Nari ka saag and make paratha. 

Here is my entry for A to Z challenge from word N. 

Preparation Time:-  10 minutes 

Cooking Time:- 10 minutes 

Serves:- 4

Author:-  Hem Lata Srivastava 


Ingredients:-


  1. Nari ka saag/ Water Spinach 1 bunch
  2. Salt to taste 
  3. Chopped green chili 2 no.
  4. Chopped ginger 1tbsp
  5. Chat masala powder 2tsp
  6. Lemon juice 1tbsp
  7. Crushed coriander 1tbsp
  8. Crushed cumin seeds 1tsp
  9. Crushed whole red chili 1tsp
  10. Red chili powder 1tsp (optional)
  11. Wheat flour 4 cup
  12. Oil 



Recipe Procedure:-


  1. Discard the stem from saag and wash it properly then chop it.
  2. Mix all the ingredients instead of oil with flour and knead a soft dough. 
  3. Now divide into equal portion make balls. 
  4. Roll the paratha and fry from both sides until golden. 
  5. Serve with aloo rasa, pickle or curd.




Notes:- 


  1. Choose clean saag and wash properly. 
  2. You can use any glutun free flour like ragi ,  makka or bajra.




Friday, July 8, 2022

Makhana, Matar Kofta Curry





 Makhana is considered to be a super-food with Low GI, rich in flavonoids, and a good source of protein, carbohydrates, fiber, magnesium, potassium, phosphorus, iron, and zinc.
It can be used in curries, kheer, puddings, and dry roasted snacks. 
Fox nuts are great snack food for diabetics and heart patients as they contain good fat and have a low quantity of saturated fats.
Green peas are small, spherical seeds that come from pods that are produced by the Pisum sativum plant.
Green peas are rich sours of fiber and essential nutrients like vitamin C, K, and B complex. Fresh peas are used in various dishes like curries, chat, poori, salads, and many more.

This month we have word M for the A to Z challenge and I choose 2 ingredients for my recipe first is Makhana and the second one is Matar and made Makhana Matar kofta curry.



Preparation Time:- 05 minutes 
Cooking Time:- 20 minutes
Servings:- 4
Recipe Type:- Main course (Indian)
Author:- Hem Lata Srivastava

Ingredients:-

For Kofta:-
  1. Makhana/ Fox nuts 1 cup
  2. Hari Matar 2 cup 
  3. Paneer 50 gm
  4. Salt 1 tsp
  5. Cumin seeds 1 
  6. Chopped green chili 2no
  7. Chopped ginger 1 inch
  8. Gram flour 1 tbsp
  9. Cornflour 1 tbsp
  10. Ghee 

For Curry:-

  1. Onion 1 large
  2. Tomatoes 4 no
  3. Green chili 2 no
  4. Ginger 1 inch
  5. Garlic 4 cloves
  6. Cinnamon 1 stick
  7. Cumin seeds 1 tsp
  8. Cashew nuts 10 no.
  9. Green cardamom 2 no
  10. Salt to taste
  11. Red chili powder 1tsp
  12. Turmeric powder 1 tsp
  13. Butter 1 tbsp
  14. Ghee 1 tbsp
  15. Fresh cream 1/2 cup
  16. Kasoori methi 1 tbsp


Recipe Method:-

  1. In a pan add 1/2 tsp ghee and roast the makhana on low heat until makhana becomes crisp cool and make a fine powder.
  2. In the same grinder blend the matar into a smooth paste.
  3. Now heat 1 tsp ghee in a pan add cumin seeds and let them change the color add chopped green chili and ginger saute a minute add matar paste and makhana powder to it, Mix it well add salt, gram flour mix it well and cook for 5 minutes on low heat.
  4. Once the mixture gets cool add cornflour mix and make koftas.
  5. Heat appe pan and fry the koftas till golden on both sides.
  6. In another pan add tomatoes, garlic,  green chili, onions, cinnamon, green cardamom, and cloves let it boil until tomatoes and cashew nuts get soft.
  7. Switch off the gas once the mixture cools blend into a fine puree.
  8. Heat ghee and butter in a pan and add cumin seeds as they crackle add tomato puree, turmeric powder, red chili powder, and salt.
  9. Cook it for 10 minutes. Add cream mix and switch off the gas.
  10. put the koftas in a serving bowl pour the gravy, and garnish with fresh cream and coriander leaves.
  11. Serve hot with chapati, paratha, or rice.
  
Notes:-
  1. Here I use appe pan for frying the koftas you can deep fry them.
  2. You can also add some cashew nuts powder for richness.





Saturday, June 4, 2022

Lauki Mussalam/ Bharwan Lauki / Shahi Lauki







We have the word "L" for this month's A to Z recipe challenge, I choose Lauki which most people do not like so I thought to make it tastier and make Lauki Mussallam.

Lauki can be used in various recipes like lauki ka halwa, lauki ki kheer, lauki ke kofte, doodh wali lauki, lauki chana dal, lauki vadi ki sabzi or lauki ki sabzi

For Lauki Musallam we blanch the Lauki then stuff and shallow fry them. Then cut and serve with rich and creamy sauce.

Musallam is known for the whole vegetable or Murg or meat stuffed with spices and flavored with cardamom.

Musallam is a Mughlai dish that is made of chicken and the dish is originating from the Indian subcontinent, in this process, the whole chicken is marinated in ginger, and garlic paste and then stuffed with boiled eggs, seasoned with spices then roasted in tandoor. It can be served dry or in a rich, creamy sauce.

Lauki is arguably one of the most undervalued vegetables but it has many beneficial properties.
 
Lauki is also beneficial for the heart, the humble Lauki also helps in digestion, it is rich in fiber and alkaline content, and it helps in treating acidity.




Preparation Time:- 15 minutes
Cooking Time:-30 minutes
Serving:- 4
Cuisine:- Indian
Author:- Hem Lata Srivastava

Ingredients:-


  • 1 small size Lauki
  • 1 tsp salt
  • 1/2 cup grated paneer
  • 1/2 cup grated khoya
  • 1 chopped green chili
  • 1 inch chopped ginger
  • 1tsp cumin powder
  • 8-10 chopped raisins
  • 4-5 chopped almonds
  • 6-8 chopped cashew nuts
  • 1tsp lemon juice
  • White pepper powder (optional)
  • A handful of coriander leaves
  • Ghee for  frying
  • 1 tbsp cornflour 

Ingredients for Gravy:-

  • 2 medium-size onion
  • 4-5 garlic cloves 
  • 1inch sliced  ginger 
  • 2 green chili 
  • Salt to taste 
  • 1 stick cinnamon 
  • 4 tomatoes 
  • 1 bay leaf 
  • 4 cloves 
  • 10 cashew nuts

For the final gravy:-

  • 1 tsp cumin seeds.
  • 1 tsp red chili powder
  • 2  tbsp grated mawa 
  • 2 tbsp fresh cream 
  • 1 tsp roasted and crushed Kasoori methi 
  • Coriander leaves for Garnishing 


Recipes procedure:-


  • Peel and wash the Lauki.
  • Remove the pith of Lauki using a knife of a peelar, It must look like a cylinder
  • Heat water in a large saucepan and boil the Lauki for 6 to 8 minutes.
  • Switch off the gas drain and  let it dry for a few minutes
  • Meanwhile, mix all the stuffing ingredients in a bowl.
  • Once Lauki cools stuff it with filling.  Dust the cornflour both the end.
  • Now heat ghee in a pan and shallow fry the Lauki on low heat from all sides until it is slightly browned keep the Lauki out on an absorbing paper. 
  • Boil tomatoes with onion, garlic, ginger, bay leaf, cloves, cinnamon salt, green chili, and cashew nut. 
  • Once the tomatoes get soft switch off the gas, cool, discard the whole spices, and blend into a coarse puree.
  • Now Heat a kadhai, add cumin seeds and let them crackle.  Add tomato mixture stir and mix.
  • Now add grated mawa, and kasoori methi and mix well cook it for five minutes.
  • Switch off the flame, cool the mixture and again blend into a smooth puree, strain and add to the pan add cream, and red chili powder and boil it for a couple of minutes.
  • Now cut the fried Lauki into round pieces. Heat a nonstick pan and shallow fry them on both sides until lightly golden.
  • In a serving arrange the stuffed  Lauki roundels and pour the gravy on top.
  • Garnish with cream and coriander leaves.
  • Serve hot with chapati or paratha.


Notes:-


  • Always choose fresh Lauki.
  • You can stuff the Lauki with boiled potatoes or meat mince also.
  • Mawa can be replaced with almond powder.
  • Lauki Musallam best goes with Garam Chapati but you can serve it with Laccha paratha also.