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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.





Recipe list of A to Z Challenge Season 2-













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.






Monday, May 9, 2022

Kathal Moti Pulao

 




This month for A to Z recipe challenge we have the word K.

There are a lot of ingredients starting from the word K like karela, kaju, kishmish, kheera, kakdi, kalaunji, kela and my most favorite Kathal and in summers we can easily get Kathal.

First I thought to make Kathal Do Pyaza. But then I thought to make something more interesting, so I decided to make Kathal Moti Pulao

Originally for Moti Pulao moti is made from egg white. Whipped egg white mixed with salt & white pepper and then that liquid is filled in the goat's intestine and then tied into small pearl shape then boil and discard the intestine will get the perfect pearls out for the pulao.

'Moti' means pearl and in this pulao, the pearl-shaped balls are tossed with cooked rice to add extra flavor to the dish. 

But in general vegetarian moti pulao is made using paneer.

Here I  have used kathal for moti and made Kathal Moti Pulao

I make Kathal Moti in appe pan which is healthier than frying it.

For binding, I used cashew nut powder and a little bit of cornflour. I had lots of yellow shadi wale rice (received in shagun at my son's marriage) so made this pulao from that rice which gave it a nice yellow color to my pulao.


Let's start the procedure of Kathal Moti Pulao 


Preparation Time:- 20 minutes 

Cooking Time:- 25 minutes 

Serves:- 6 

Recipe Type:- Indian 

Author:- Hem Lata Srivastava 



Ingredients for Moti:-

  1. Kathal 1/2 kg
  2. Cashew nut powder 2 tap
  3. Cornflour 2 tap
  4. Salt as per taste
  5. Ginger garlic paste 1tsp
  6. White  pepper powder 1tsp
  7. Lemon juice 1tsp
  8. Coriander leaves chopped 
  9. Oil for shallow frying 


Ingredients for Pulao:-

  1. Rice 3 cup
  2. Salt to taste 
  3. Whole green pepper 8 no.
  4. Star anise 1 piece 
  5. Cloves 6 no.
  6. Cinnamon stick 1 
  7. Whole black cardmom 2 no.
  8. Green cardmom 4 no.
  9. Bay leaf 1
  10. Desi ghee 2 tbsp

For Garnish :-

  1. Fried onion
  2. Mint leaves 


Recipe Procedure:-

  1. First wash the rice and soak them for 10 minutes 
  2. Peel 2 large onions  and chop them into slices and fry them until crisp and golden keep our on to a kitchen pepper .
  3. Peel wash and cut the kathal into small pieces and boil with salt.
  4. Once it cools discard the seeds if there are.
  5. Now put the kathal into a mixer kar and make a fine paste.
  6. Now mix cashew nut powder, salt, white pepper powder,  ginger garlic paste, lemon juice, coriander leaves  and cornflour, mix it well and make moti shape balls .
  7. Heat appe pan and shallow fry them until golden.  Now cover these balls with silver sheet.
  8. Heat ghee in a pan or rice cooker add all the ingredients of pulao crackle them add soaked rice and salt.
  9. Once it boil lower the heat and cook the rice till it done.
  10. Now mix the moti with cooked rice add fried onion and mint leaves.  Mix it carefully. 
  11. Before serving garnish with mint leaves and fried onion.
  12. Serve hot with any type of Raita. 


Note:-

  1. I used kathal for moti you can use paneer, chana or banana. 
  2. I used yellow shadi wale rice you can use any rice and for colour use saffron or yellow food colour. 
  3. You can  deep fry  the moti .





Friday, April 15, 2022

Jimikand Aur Akhrot Ki Tikki Chat




As I was at my ancestral home after a very long time, I was really occupied with lots of work and was unable to spare a time for posting my this month's A to Z recipe Challenge, J letter for this month's challenge for which I have choose Jimikand 
Today I'm posting my recipe for Jimikand and akhrot ki tikki chaat which is quite simple to aalo ki tikki chaat.


Ingredients:-
  1. Jimikand 1/2  kg
  2. Amchoor slices 4 pieces 
  3. Akhroot/ walnut 50 gm
  4. Salt to taste 
  5. Chopped green chili 1tbsp
  6. Chopped onions 2 tbsp 
  7. Chopped ginger 1tsp
  8. Chopped coriander leaves 2tbsp
  9. Red chilli powder 2tsp
  10. Coriander powder 1tsp
  11. Chat masala powder 2tsp
  12. Lemon juice 2tsp
  13. Raisins 2tsp
  14. Cornflour 2tsp
  15. Oil for frying 

For serving:- 
  1. Tamarind chutney 
  2. Green chutney 
  3. Sweetened curd 
  4. Roasted cumin powder 
  5. Red chilli powder 
  6. Black salt 
  7. Roasted coriander powder 
  8. Coriander leaves 

Recipe procedur:- 
  1. Peel and wash the jimikand, mix salt and keep it for 1 hours. 
  2. Chop the walnuts. 
  3. Now boil the jimikand with amchoor slices until it becomes soft. 
  4. Now drain all the water. 
  5. Mix all the ingredients, instead of oil
  6. Make tikki and shallow fry them until golden and crisp. 
  7. Take a serving bowl put the tikki sprinkle some black salt,  chutney,  tamarind chutney, cumin powder, red chilli powder  and curd .
.
Note:- 
boiling jimikand with amchoor slices to avoid itchiness.



Saturday, March 12, 2022

Imli Ka Imlana/Amlana Popsicles


 




Preparation Time:- 5 minutes
For freezing:- 2 to 3 hours 
Serves:-10 
Author:- Hem lata srivastava 




Imli ka Amlana is a rajasthani refreshing drink recipe which is made with Imli pulp, spices like black pepper,  cardmom powder along with black salt and sugar.
Sour, tangy and sweet imlana/Amlana is a perfect drink for guests.
This is a great choice for a hot summer day.  
This month for A to Z challenge we have word I and I have chosen Imli and made Imlana/Amlana Popsicles.  
I have given a little twist in this recipe and added some lemon juice which gives it a more tangier taste. 
I am sure kids will love it.

Let's start the procedure 


Ingredients:-

  1. Imli pulp 1 cup
  2. Black pepper powder 1/4 tsp
  3. Cardmom powder 1/4 tsp 
  4. Sugar powder  1/2 cup
  5. Lemon juice 1tbsp
  6. water 4 cup

Method:-

  1. Strain the pulp in a large mixing bowl. 
  2. Add all the ingredients mix it well. 
  3. Freeze it for 1 hour. 
  4. Now churn it in mixer grinder. 
  5. Pour in popsicle mould keep it in freezer for 2 to 3 hours. 
  6. Enjoy with your kids .

Notes:-

  1. I have added lemon juice as per my choice.
  2. If you are serving normal Imlana garnish with mint leaves and add ice cubes before serving. 
  3. You can also make ice cubes with this mixer and dissolve it in water before serving.

Friday, February 4, 2022

Achari Haldi/Turmeric Vegetable Galouti Kebabas







Haldi which is also known as turmeric in english. It is a plant which belongs to ginger family. Turmeric is a brilliant yellow colour spice, commonly used in Indian cuisine which you can find in any grocery stores.

Nowadays turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.

This month for A to Z challenge from word "H" , I selected Haldi.



Here I made Achar Haldi Vegetable Galouti .

First I made Haldi ka achar then used it in my Galouti. 


Preparation Time- one day  for pickle 

Preparation Time:-20 minutes 

Cooking Time :- 10 minutes 

Serves :- 6 

Author:-Hem Lata Srivastava 



Ingredients For Pickle :-


  • Kacchi Haldi 1 kg
  • Saunf 2 tap
  • Red chili powder 1tbsp
  • Salt 2tbsp
  • Vinegar 1tbsp
  • Mustard oil 2tbsp
  • Rai powder 1tbsp


Ingredients For Galouti:- 

  • Finely chopped carrot 2 cup
  • Finely chopped beans 2cup
  • Boiled and mashed potatoes 2 no.
  • Fresh green peas 1 cup
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • Chopped onion 1 large
  • Handful of chopped coriander 
  • Spice mix powder 1tsp
  • Red chili powder 1tsp
  • Chat masala powder 1tsp
  • Lemon juice 1tbsp
  • Cashew paste 1tbsp 
  • Desi ghee 1tbsp
  • Cumin seeds 1tsp
  • Roasted chana powder 2 tbsp 
  • Haldi ka achar 2tbsp 
  • Oil for shallow fry 


Method to prepare pickle:-

  • Peel wash the Haldi and spread on kitchen towel or a paper. 
  • Now grate and keep aside. 
  • Dry roast the fennel and make coarse powder. 
  • Mix all the ingredients which is mentioned for pickle. 
  • Add oil, mix and put in a jar.


Recipe Procedure for kebabs:-

  • Heat ghee in a pan add cumin seeds, as they change the colour add ginger,  green chili and onion, saute until it becomes soft and light golden. 
  • Now add chopped vegetable and peas, mix and cooK it for two minutes. 
  • Add salt, pepper and spice mix powder, mix well and lower the heat. Cover and cook till done.
  • Open the lid add chat masala powder, mashed potatoes,  cashew paste and lemon juice, mix well and mash with potato masher or a laddle . 
  • Switch off the gas and cool the mixture. 
  • Once cooled add chana powder, turmeric pickle and coriander leaves mix well and make kebabs. 
  • Heat a pan or tava shallow fry them until golden. 
  • Serve hot with green chutney. 


Spice mix powder recipe:-


  • Cloves 4 no
  • Black pepper 8 no.
  • Cinnamon stick 1
  • Black cardmom 1 no
  • Green cardmom 2n
  • Mace 1 piece 
  • Cumin seeds 1tsp
  • Coriander seeds 1tsp
  • Star anise 1 Piece 


Method:- 


  • Dry roast all the ingredients and make fine powder into a  motar paste or in mixer grinder. 


Note :- 


  • I used haldi ka achar in my kebabs, you can skip it.
  • Add spices as per your taste.
  • For spice powder I have used homemade powder you can use garam masala powder.