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Monday, June 22, 2020

Chaurithe/ Peethe Wale Kathal







We use soaked rice paste along with spices, onion and garlic paste called chauritha or peetha.

In our family we make kathal, gwar fali( salna ki chiyan), kela and various  veggitable skins to make sabji in chauritha.

You can also use besan/gram flour but rice paste gives it nice crunchy texture, so we don't use gram flour.

Kathal is a summer vegetable which is grown in bark of the tree. I always love to use small size kathal called kathari, because it absorb the spices much better than the lage size kathal.

As kathal is my one of the favorite vegetable, I love to cook it in various ways.
Jack fruit is a good source of vitamin c, potassium, fiber and minerals.

In this recipe I have used some freshly crushed whole spices for nice aroma.

When we make chaurithe wali sabji first it can be eaten as starter and then it can be eaten with dal chawal.

You can serve it as starter like bhajiya.

When I was a young kid I remember, my father used to bring some unusual vegetables like kolaiya (कोलैईया), goolar and katarua (कटरूआ) which are rarely seen now days and my bhabhi used to make it in a delicious way. I can not forget the taste till date.

In this recipe first we boil the kathal pieces with little salt and turmeric powder.

Preparation Time:-10 minutes
Cooking Time:- 45 minutes
Serves:- 6

Ingredients:-


  • For boiling:-
  • Jack fruit 1kg
  • Salt 1/2 tsp
  • Turmeric powder 1tsp



Chaurithe paste

  • Rice 1 cup
  • Ginger 1" piece
  • Garlic Cloves 6 no.
  • Green chili 2no.
  • Onion 2 medium size
  • Salt 1tbsp


Other ingredients:-

  • Turmeric powder 1tbsp
  • Red chili powder 1tbsp
  • Coriander powder 1tbsp
  • Amchoor powder 1tbsp
  • Cinnamon stick 1 piece
  • Cloves 4no.
  • Black pepper 6no.
  • Black cardamom 1no
  • Cumin seeds 1tsp
  • Oil for frying
  • Chopped coriander leaves 1tbsp


Recipe procedure:-

  • Soak the rice For 4 hours.
  • Peel,wash  and cut the kathal into medium size cubes.
  • Now boil with salt, turmeric powder. Make sure kathal cook 90%. Switch off the gas.
  • Let it cook.
  • Now drain the excess water of rice and blend  into a fine paste with salt, oniin, ginger, garlic and green chili.
  • Dry roast the cinnamon,  black cardamom, Cloves, black pepper and cumin seeds,  once it cools make a course powder.
  • Drain the excess water form kathal and mix all the ingredients instead of oil.
  • Mix well.
  • Heat oil in a kadhai and fry them on medium hot heat till they turn golden and crisp.
  • Serves hot with tea or dal chawal.



Note:-

  • Do not over cook the kathal other wise it becomes mashy.
  • You can add lemon juice bedside amchoor powder.
  • Add spices as per your taste.
  • If you don't want to deep fry then take a non stick pan add little oil and shallow fry them until the becomes crisp.
  • Always us





Sunday, June 21, 2020

Sharing Load by Love with Love in the Lockdown



The family I belong to, here it is usually very uncommon for men to be involved in household chores. All men took care of the business and financial status of the family and women were and still are considered the experts in taking care of the house, making it feel like a home to run back to. And me being a homemaker, looking after my family and making sure that all the needs of my better half and my son are met, is something I really enjoy. 
Nevertheless, my husband even in his ageing years working still for he certainly can’t sit idle, does not miss an opportunity to work on small chores of the house like plumbing, doing the dishes at times, cooking breakfast on Sundays, fixing the electric appliances, etc. My family’s love and support gave me the time and opportunity to become a food blogger and get indulged in what I really enjoy, which is cooking and sharing my recipes, my experiences with others.
However, amid the pandemic, my husband and my son both have been working from home which has led to an increase in the workload at home. Not complaining but having them around all the time means cooking three meals a day (as usually when alone at home, I rarely cook a full meal for myself) and keeping up with their work schedule.
In these critical times of lock-down my husband and I have shared the load multiple times and in ways unconditional. Sharing an incident, our washing machine broke down in the lockdown period. Loads of laundry was piling up. Being a patient of spondylitis and thyroid I was already struggling with household chores. Our full-time maid could also not come. Managing the house, my son (because your children will always be a kid for you), not to mention his tiring work from the home schedule and my own blogging schedule, I was too overworked to notice the piling laundry. 
My husband was at home and could see me juggling my way all through the day. I could see how he had started to help me in little ways as he could, by setting the table for meals or helping in the dusting and cleaning of the house. I could see his little efforts. He used to do his office work late in the night when we all were asleep. The other day I woke up to the already washed laundry drying in the "angan". My husband winked and said, " I will #ShareTheLoad and help in household chores".













#ShareTheLoad #ShareTheLaundry and #ShareChoresMultiplyLove

Include this line ‘I will #ShareTheLoad and help in household chores in association with Ariel India and BlogAdda

Sunday, May 17, 2020

Minjni/Meenja






Minjni is a gram flour-based dish, mostly cooked in western up,  the procedure is a little tricky but once its ready to eat it tastes super delicious.
My mother in law liked it very much.
This is generally consumed with rice or roti. In early days people used to eat raw onion with it, now everyone prefers fancy salad with it.
If you serve the Minjni once you have let it sit for about 2 hours after cooking, it tastes even better as the spices get absorbed evenly.
Need lots of practice 🙏
My mother in law always failed to make it so she used to make a dough and then make small goli and fry it but it didn't taste the same. So she told me to make it for her🙂

Preparation Time:-40 minutes
Cooking Time:-20 minutes
Served:-6
Recipe Type:- main course


Ingredients:-

For base:-

  • Gram flour 3 cup
  • Salt to taste
  • Heeng 1 pinch
  • Turmeric powder 1/2tspl
  • Water as required
  • Oil for frying


For gravy:-


  • Onion paste 2tbsp
  • Ginger garlic paste 1tsp
  • Turmeric powder 1tsp
  • Red chili powder 1tbsp
  • Coriander powder 1tbsp
  • Oil 1tbsp
  • Salt to taste
  • Garam masala powder 1/2tsp
  • Coriander leaves for garnishing


Recipe procedure:-


  • First you need to make minjni .
  • Place the besan in a plate with salt, turmeric powder, heeng and sprinkle it with water. Then strain it in a plate and let the thick droplets of besan dry in the plate.
  • Continue the procces till all the flour is finished.
  • The raw boondi will dry within 15 minutes.
  • Now heat oil and fry them on medium hot heat till they turn golden.
  • Dish out the fried minjni in a plate.
  • Heat oil in the same pan add, cumin seeds and let them crackle, add ginger garlic and onion paste, then saute it.
  • Now add turmeric, coriander and red chili powder. Mix well, add 2tbsp water and cook the masala till oil separates.
  • Now add fried minjni, mix it well and cook for two-three minutes.
  • Add  3 cups of water lower the heat cover and cook it till the boondi becomes soft.
  • Switch off the gas.
  • Before serving àdd coriander leaves.  Serve hot with rice or chapati. 



Note:-

  • Use mota besan for minjni.
  • You can add tomatoes or curd.
  • You can see step by step pictorial process. 










Monday, April 13, 2020

Dhokha/धोखा




Dhokha is a dish which is prepared with chana dal. I don't know of any other name for this dish. The process to cook it is a little tricky but it tastes amazing.
The dish being cooked in my home at least twice in a month, is some of my childhood memories and we all loved to eat it with a cup of tea.
My father loved dhokha and he always wantend some thing chatpata for evening time snacks. He never liked tea or coffee but he loved snacks and sweets.
So it was quite often that we used to make dhoka in the evening along with suji ya aate ka halwa and the whole family used to sit down and eat it together.
As we were in a joint family of 7-8 people, dhoka was always made in large quantities and cooked with gravy and consumed with rice during dinner time.
Now that people live in a nuclear families, such dishs' are rarely cooked.
Chana dal is a versatile ingredient, we can make a lot of recipes with this dal like Dhokla, dhokaar dalna, paratha, kebabs, poori , fara and also used in arvi patta patode.
Soaked dal grinned in mortar pascal with lots of garlic and green chili.

Preparation Time:-
For soaking:-4 hour
 Çutting:, Grinding - 20 minutes
Cooking Time:-30 minutes
Serving:- 4
Recipe Type:- snacks
Cuisine:- indian
Author:-Hem lata srivastava

Ingredients:-

For Base:-

  • Chana Dal 2 cup
  • Salt to taste
  • Turmeric powder 1/2 tsp
  • Garlic clove 10
  • Green chili 2no.
  • Red chili powder 1tsp
  • Heeng 1tsp


For Tadka:-


  • Chopped onion 1cup
  • Chopped ginger 1tbsp
  • Chopped green chili 1tbsp
  • Salt to taste
  • Red chili powder 2tsp
  • Turmeric powder 1tbsp
  • Coriander powder 1tbsp
  • Chopped tomatoes 3 no.
  • Amchoor powder 1tsp
  • Garam masala powder 1tsp
  • Heeng 1tsp
  • Cumin seeds 1tsp
  • Oil 1tbsp
  • Chopped coriander for garnish


For serving:-

  • Green chutney



Recipe procedure:-


  • Soak the dal for 4 hours,  drain the water and put in grinder, add garlic, salt, green chili, heeng, red chili powder  and turmeric powder.
  • Grinned into little coarse.
  • Transfer into muslin cloth and tai up it.
  • Boil the enough water in a large  sauce pan or pateela.
  • After a boil put the potli, cover and cook on high for 15 minutes.
  • Switch off the gas. Keep out the potli let it cool.
  • Nice it cools cut them into cubes.
  • Now heat oil in the pan add cumin and heeng as they change the colour add onion,  green chili and ginger saute till tranculant.
  • Now add dry  spices and tomato.
  • Cooking until oil separates. .
  • Now add  pieces, amchoor powder and garam masala powder,  mix it well.
  • Add 2tbsp water again cook for 4 to 5 minutes.
  • Switch off the gas garnish with coriander,  serve hot with chutney.










Note:-



  • If you want to steam it then take a greased thali and pour the mixture and steam it. 

  • We can also use tomato puree instead of chopped tomato.

  • We can use ginger garlic paste besides chopped garlic and ginger.

  • Usually tomatoes are not used in this recipe but we add tomato for taste

Tuesday, March 17, 2020

Kachnar/ /kachnar Kali/ buds Kebabas






It is not always the case that kebabs are made of chicken, fish or any other meat. If that's how would have been, what would have happened to us,  the Vegetarians. 😁

There are various types of veg  kebabs like hariyali paneer kabab, dahi ke kebab, soya kabab, paneer tikka kebab, kathal ke shami kebab, etc.
We can also make Kebabas using by lentil like masoor, chana or rajma.
I think making kebabs is my comfort zone.
When I see any vegetable, the first thought that pops in my mind is to make tikki or kebabs of it. 😋
My vendor bought for me these kachnar kali.
Usually in our family we make sabji but this time I have made kebabs.

Kachnar buds are found in season in local vegeatable markets.
You can also get the kachnar buds in parks.

For sabji first we boil it and then make it with rice paste along with spices but people make it in different ways.
I have never tried the flowers.


Preparation Time: 10 minutes
Cooking Time- 30 minutes
Serving:- 4
Type:- starter




Ingredients:-


  • Kachnar Kali 250 gram
  • Boiled Banana 1 no
  • Roasted chana powder 1tbsp
  • Salt as per your taste 
  • Red chili powder 1tsp 
  • Chopped green chili 1tbsp 
  • Chopped ginger 1tbsp 
  • Fine chopped onion 2tbsp
  • Cloves/laung 4
  • Cinnamon stick 1 piece
  • Bay leaf 1
  • Black pepper 1tsp
  • Cumin seeds 1tsp+1tsp
  • Coriander seeds 1tsp
  • Fennel seeds 1tsp
  • Dry mango powder 1tbsp 
  • Chopped coriander 2tbsp 
  • Desi ghee 3 tbsp
  • Green chutney for serving 

Recipe procedure:-


  • Firstly wash properly the buds and boil it in sufficient water.
  • Once it cools drain the water and chop them into fine.
  • Dry roast the clove, black pepper, Fennel, cumin and coriander seeds. 
  • Coarsely grinned it.
  • Heat ghee in a pan add cumin as they change the colour add ginger,  green chili and onion saute till tranculant. 
  • Now add chopped nuts, salt,  red chili powder mix it Lower the heat. 
  • Now add grated banana and spice powder 
  • Switch off the gas. 
  • Mix chopped coriander, chana powder and make Kebabas. 
  • Put them in fridge for 10 to 15 minutes. 
  • Shallow fry them on medium hot heat till they turn golden and crisp. 

Note:-
  • You can use boiled potato besides banana.
  • Add spices as per your taste. 
  • I use whole spices you can use simple garam masala powder. 
  • We can use lemon juice instead of amchoor powder. 


Wednesday, March 11, 2020

Kali Gajar Kanji Popsicles



Many people make kanji for holi festival.
kanji is usually made from carrot or vada, a traditional recipe in north.
It is a tangy and healthy drink, good for digestion.
In my family no one likes it but I love it, so I always make it for myself.
And toady I made kali gajar kanji popsicles by using leftover kanji. I have added some spices and kept it to freeze. It tastes amazing.
Chatkare daar popsicles.

Preparation Time :- 5 minutes
Cooking Time-10 minutes
Serves :- 6 popsicles


Ingredients:-


  • Kali gajar ki  kanji 2 cup
  • Sugar powder 1tbsp
  • Lemon juice 1tbsp
  • Black salt 1tsp
  • Cumin powder 1tbsp
  • Chat masala powder 1tsp
  • Chopped mint leaves as required


Recipe procedure:-


  • Strain the kanji in a bowl.
  • Now mix all the ingredients together and 2 cup water. 
  • Add chopped mint leaves.
  • Pour the mixture into the popsicles mould
  • Keep in freezer for 4 hours.
  • Your popsicles is ready.

Note:-

  • If you don't have kanji you can make it with  kali gajar. 
  • In that case peel wash and grate the carrot then make a fine puree by adding water, cook with sugar syrup for 5 minutes. 
  • Once it cools add all the ingredients and make popsicles. 
  • You can also add some grapes instead of sugar.


Sunday, March 1, 2020

Kali Gajar Hummus



Last night I had boiled chickpeas for dinner and had some leftover  so thought of making hummus using these chickpeas and Black Carrots after preparing some tahini. If you don't have Tahini available to make Hummus,  then you may use dry roast seasme seeds powder.
 Believe me, this black Carrot hummus has turned out to be very delicious.
Humnus is popular in the middle east and medetarian regions as well as in Middle Eastern cuisine  accross the globe.
Hummas is a dip or spread which is made from cooked chickpea along with garlic,  tahini, peprika cumin lejuice and olive oil.
Black Carrot has slight hint of earthy flavours and is somewhat similar to beetroot in terms of sweetness and cooks in as short time as 10 mins. If you wash the Black Carrots then peal and rewash them, it reduces it's sweetness by a bit and so it can be used in a savoury dish.
If you wanted to try more Hummus recipe do check mayuri's mango siricha hummus

Preparation Time:- 25 minutes
Cooking Time:- 20 minutes
Sarving:- 1 large bowl

Ingredients:-


  • I cup boiled chikpeas
  • 2 tbsp tahini
  • 1 large black carrot
  • Salt1/3  tak
  • 4 tbsp olive oil
  • 4 clove garlic
  • 1 tsp peprika powder
  • 1 tsp cumin powder
  • 1 tbsp lemon juice


For serving:-

  • Olive oil
  • Chili flax
  • Coriander leaves
  • Some roasted seasme seeds


Recipe procedure:-


  • Dry roast the Sesame seeds and keep aside for garnish.
  • Wash the carrot, peel and rewash it properly aand cut into lage pieces. Make sure to discard the hard middle part.
  • Now boil it for 10 minutes and switch off the gas.
  • Once it cools make a fine paste without water.
  • Add the boiled chikpeas,  garlic,  peprika powder, cumin and salt to blender add 1tbsp Oil and blend into smooth gradually add the remaining oil.
  • Transfer into a serving bowl. Mix carrot puree and lemon juice with  chikpeas mixture.
  • Mix it very well as keep it in the fridge.
  • Add olive oil,  chili flex, coriander and seasme seeds before serving.


Note :-


  • Here i have used chili flex for garnish you can use peprika powder.
  • Also you can use parsley besides coriander.