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Sunday, April 4, 2021

Kali Gajar Chach/ Spiced Butter Milk





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

Ingredients:- 
  1. Butter milk 2 liter 
  2. Kali Gajar/ Black carrot  2no.
  3. Roasted cumin powder 1tbsp
  4. Black pepper powder 1tsp 
  5. Salt to taste 
  6. Black salt 1tsp 
  7. Heeng 1/4 tsp
  8. Red chili powder 1tsp 
  9. Mint leaves 
  10. Charcoal 1 piece 
  11. Ghee 1tsp
  12. clove 2 no

For serving:-
  1. Mint leaves 
  2. Ice cubes 

Recipe procedure:-

  1. In a large bowl whisk the butter milk. 
  2. Add salt, black pepper powder,  red chili powder, black salt, heeng. Cumin powder and chopped mint leaves.  Mix it well. 
  3. Now heat the charcoal piece and put it on to betal leave then add ghee and clove then cover the pan for 5 minutes so that all the flavour comes in the Chach.
  4. Before serving àdd ice cubes and mint leaves serve chilled.



Friday, March 5, 2021

Safed Rahna Ke Seekh Kebab/ White Kidney Beans Kebab

 



Safed rajma ke seekh kabab 

Seekh kebabs are soft and succulent made from  mutton or chicken mince, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, cilantro and mint leaves. 

Vegetarian seekh kebabs are popular in India and made with beans, carrots, potatoes, cauliflowers and green peas.

Seekh kebab is named after the tool used for their preparation -the skewer or 'seekh'. 

Here I present my veg version which is made from white Rajma which I bought from a food stall. 

For binding I used boiled raw banana and for richness used malai, you can use boiled potato .


Preparation Time:- 

For soaking 4 hours 

Other presentation 10 minutes 

Cooking Time:- 20 minutes 

Serves:- 6 

Recipe Type :- starter 

Author:' Hem Lata Srivastava 


Recipe Ingredients:-

  1. White Kidney Beans 2 cup
  2. Raw Banana 2no.
  3. Finally chopped carrot 1/2 cup 
  4. Finally chopped beans 1/2 cup 
  5. Roasted chana powder 1 tbsp
  6. Chopped onion 1/2 cup 
  7. Chopped ginger 1tbsp
  8. Chopped green chili 1tbsp
  9. Chopped coriander leaves 
  10. Cumin seeds 1tbsp
  11. Red chili powder 1tbsp 
  12. Desi ghee 2 tbsp 
  13. Fresh cream 1/2 cup 
  14. Cashew nut paste 1tbsp
  15. Salt to taste 
  16. Bay leaf 2no.
  17. Ghee or butter as required 
  18. Lemon juice 1tbsp 

For spice powder:- 

  1. Clove 4 no.
  2. Cinnamon 1/2 stick 
  3. Black cardamom 1no
  4. Green cardamom 2 no.
  5. Mace 1 small piece 
  6. Black pepper 4no.
  7. Stone flower 1 small piece 
  8. Dry rose petals 1tsp

For serving:-

  1. Green chutney 


Recipe procedure:-

  1. Wash and soak the Rajma for 3 to 4 hours. 
  2. Boil and grate the banana.
  3. Now boil the Rajma with 1/2 tsp salt and bay leaf till it becomes soft. 
  4. Heat 1/2tsp ghee in a pan and saute the carrot and beans on low heat till they gets soft. 
  5. Meanwhile dry roast the spices which mentioned for spice powder then grinned into fine powder. 
  6. Now  blend the Rajma  into smooth paste and keep aside.
  7. Heat 1 tbsp ghee in a pan add cumin as they change the colour add onion, ginger and green chili saute till tranculant do not over cook. 
  8. Now add mashed banana, carrot, beans and rajma mix it well. 
  9. Add red chili powder and spice powder. 
  10. Cook the mixture on low heat for 5 minutes 
  11. Add cream,  cashew paste, chana powder, lemon juice  and remaining ghee.  
  12. Mix and switch off the gas. 
  13. Make kabab and grill on a non stick pan applying by ghee or butter till golden. 
  14. Serves hot with chutney. 


Note:-

  1. You can use boiled and mashed potato besides banana.
  2. Spices can be increase or decrease as per your choice. 
  3. Skip the cashew paste I add it for richness .
  4. You can use garam masala powder. 

Wednesday, January 20, 2021

Fresh Green Peas Hummus/Hari Matar Hummus


 


Hummus is popular in middle east and in middle eastern cuisine around the globe. Hummus is a dip, spread or a savory dish which is made from boiled chickpeas blended with Tahini, lemon juice, salt and olive oil. All the main ingredients are super food in their own. It has got chickpeas, seasme paste, garlic and olive oil in most traditional version.
Chickpeas are the main ingredient of conventional hummus, which have appreciable amounts of dietary fiber, protein,vitamin b 6, magnesia and other nutrients

Now days we can get hummus in grocery stores but I think the homemade is the best. When I make chole at home I reserve some chickpeas for hummus because my son loves hummus with any type of stuffed paratha. I also use hummus for sandwich. Just spread it on a bread and top it with some cucumber and carrot along with cheese slice.

What is tahini?- tahini is made by grinding sesame seeds into a smooth paste, sometimes the seasme seeds are used as whole and sometimes it is roasted. Just grinned the roasted sesame seeds and blend it into fine paste with some lukewarm water. You can also use sunflower seeds or pumpkin seeds if you don't have the sesame seeds.

Tahini is a great source of phosphorus and manganese both are good for bones. Consuming sesame seeds may decrease your risk of certain condition such as type 2 diabetes and heart disease.

Garlic supplements are known to boost the function of the immune system. Garlic is an herb that is grown around the world and it related to onion. It has vitamins and minerals like manganese, selenium and other antioxidants 

preparation time 20 minutes 
Cooking Time 10 minutes 


Ingredients :-

  • Boiled chick peas 1 cup
  • Fresh green peas 1 cup
  • Salt to taste 
  • Coriander leaves 
  • Garlic Cloves 6 no.
  • Tahini paste 1tbsp
  • olive oil 1 tbsp
  • Lemon juice 1tbsp
  • Peprika powder 1tsp

For Garnish :-
  • Coriander leaves 
  • Seasme seeds 
  • Soaked and chopped whole red chili 
  • Olive oil 

Recipe procedure:-

  • Peal and slice the garlic. 
  • Heat 1tsp oil in a pan add garlic saute till they turn golden and peas stir and mix cook it for 5 minutes on slow heat. 
  • Switch off the gas allow to cool.
  • Now transfer all the ingredients to grinder blend into smooth .
  • Make sure mixture gets smooth.
  • Transfer into a serving bowl garnish with coriander, Sesame seeds and chili, drizzle the olive oil. 
  • Serves with pita bread or any type of nachos .

Note:-

  • For Garnish you can use some fresh pomogrante seeds. 
  • If you don't have tahini make at home. Just blend the roasted Sesame seeds with olive oil. 
  • You can use sunflower seeds or pumpkin seeds instead of Sesame seeds. 











Sunday, December 6, 2020

Gahat Dal Paratha

 


Paratha are one if the most popular unleavened flatbread in the indian subcontinent. Made with wheat flour dough on a tava by frying or shallow frying.
It can be plain or stuffed. 
Most popular is aloo paratha.
There is are many varieties of stuffed paratas like aloo, paneer, pyaz, mooli and many more. 
When we use leafy vegetables like palak, bathua, methi we kneed it with flour that's gives it nice crispy and crunchy texture. 
But for stuffing we make a mixture and stuff it in small balls then roll it and make paratha. 
Dal Paratha are very healthy.
Dal is rich in protein. Gahat dal has many nutritious values.
Gahat dal is also known as kulath ki dal and in english it is called horse gram. 
It is highly beneficial for removing kidney stones.
You can make simple dal like whole masoor. But I love to make something different so made paratha by using this dal.
Onion is optional  you can make it without onion and garlic I always love to add some chopped garlic in my stuffed paratas.


Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
Serves :- 4 
Recipe Type:- Bread
Author :- Hem Lata Srivastava


Ingredients :-

For Dough ;-
  1. Wheat flour 2 cup
  2. Salt 1 tsp
  3. Ajwain/carom seeds 1 tbsp
  4. Milk 1/2 cup
  5. water as needed 
  6. Oil 1 tbsp

For Stuffing :-

  1. Gahat dal 1/1/2 cup
  2. Chopped onion 2 tbsp
  3. Chopped green chili 1 tbsp
  4. Chopped ginger 1 tsp
  5. Chopped garlic 1 tbsp
  6. Chopped coriander leaves 
  7. Salt to taste
  8. Red chili powder 1 tsp
  9. Crushed coriander seeds 1 tbsp
  10. Amchoor powder/dry mango powder 1 tsp
  11. Pickle masala 1tbsp (optional) 
  12. Ghee 1 tbsp
  13. Cumin seeds 1 tsp
  14. Oil or Ghee for frying

For serving ;-
  1. Chutney
  2. Dahi

Recipe Procedure ;-
  1. Soak the gahat dal for 3 to 4 hours
  2. Now add the dal in pressure cooker with a cup of water, cook for 1-2 whistle switch of the gas.
  3. Once it cools drained out the dal in strainer so that all the moister drained out.    
  4. Now mash it with potato masher or grinned it.
  5. Heat ghee in a pan add cumin seeds let them crackle add chopped ginger, green chili, garlic and onion, saute till it turns slightly golden add dry spices mix it well switch off the gas. allow to cool the mixture.
  6. Meanwhile dived the dough into small size balls, roll it well between your palm.
  7. Now roll it out a small circle put a spoon full mixture and seal it carefully. make a neat stuffed ball.
  8. Dust the rolling board and roll the stuffed ball with the help of rolling pin gently.
  9. Fry the paratha with oil or ghee until both sides cooked well.   


Note:-
  1. Onion, garlic  is optional.
  2. If you don't have soaked dal just boil it with salt  and a pinch of soda for 15 minutes.
  3. I always add little milk in my paratha dough which makes it more soft.




Friday, November 6, 2020

Singhade/Water Chestnut Galouti Kebabas



Singhda fruit is commonly  seen in north eastern part of India. The fruit is in green color and grown in temporary flowing water and it tastes slightly sweet.

It has many beneficial properties like its high in fiber, rich in vitamin b, zinc, potassium, iron and  calcium, it acts like a coolant for our body.

We can make sabji, halwa,chat, salad, tikki and many more dishes by using fresh singhda 

Usually we make poori, paratha or cheela using singhada flour.

here i made sighada galouti by using fresh singhada.



Preparation Time:-- 20 minutes

Cooking Time :-- 25 minutes

Servings :-- 4 

Recipe Type:-- Starter/ Snack


Ingredients :--

  1. 1 kg water chestnut/ singhada
  2. 2  tbsp roasted chana powder
  3. Salt as per taste
  4. Chopped green chili 1 tbsp
  5. Chopped ginger 1 tbsp
  6. Chopped onion 2 tbsp
  7. Chopped coriander 2 tbsp
  8. Red chili powder 1 tsp
  9. Coriander powder 1/2 tsp
  10. Cinnamon 1 piece 
  11. Cloves 4
  12. Black pepper corn 4
  13. Black cardamom 1
  14. Green cardamom 2 
  15. Ghee 1 tbsp
  16. Oil for shallow frying 


Recipe Procedure:--

  • First we need to wash the singhada properly, then peel and boil it. Allow to cool and peel it.
  • Now drain out the excess water and grinned in a mortar passel or use Sil Batta .
  • Dry roast the whole spices and grinned into fine powder. keep aside.
  • Heat ghee in a pan add cumin seeds let them crackle add ginger, green chili and onion fry until light golden, add singhada, spices powder, red chili powder, coriander powder and salt, Mix it well and fry the mixture for 5 to 8 minutes. Switch off the gas.
  • Once the mixture gets cool make kebabs and shallow fry them on to a tava or a non stick pan using oil or ghee till golden,
  • Serve hot with green chutney and grated radish and sliced onion along with lemon veges.


Notes:--

  1. Do not use mixer grinder other wise the singhada gets runny.
  2. Add spices as per your taste or choice.
  3. you can add roasted gram flour besides chana powder.

Thursday, October 15, 2020

Dal Sultani/ Lucknowi Dal




Dal Sultani is one of the staple food prepared during the time of Muga empire. It is made from Arhar/Toor dal simmered with milk, cream and yogurt which makes it a rich dish.

Flavored with some whole spice paste.

There are very few ingredients needed to prepare it. But yes effort is there which makes it delicious. 

This Dal also known as Lucknowi Dal.

Some time ago I saw this recipe on TV show and quickly I thought to make it. 

I make it for myself I as don't want wait for any occasion to make it.  

The ingredients that are needed for this recipe always available in your kitchen. 

For Dal Sultani we need Arhar dal which also known as Toor dal.

For richness we need fresh cream you can also use fresh Malai .

For flavoring - clove, mace, green cardamom.

If you are a health conscious person, use coconut cream or coconut milk or low fat milk.

Preparation Time:-10 minutes 

Cooking Time:- 25 minutes 

Serves:- 4

Author:- Hem Lata Srivastava 


Ingredients:-

  1. 2 cup Arhar/toor dal 
  2. Salt as per taste
  3. Red chili powder 1 tsp
  4. Turmeric powder 1 tsp
  5. Chopped ginger 1 tbsp
  6. Chopped green chili 1 tsp
  7. Chopped garlic 1 tbsp
  8. Chopped onion 2 tbsp
  9. Cumin seeds 1 tsp
  10. Curd 1/2 cup
  11. Fresh cream 2 tbsp
  12. Milk 1/2 cup
  13. Dry red chili 2 no.
  14. Cloves 4 no.
  15. Green cardamom  2 no.
  16. Coriander leaves 


For Dhungar :-

  1. Betal leave 1 piece 
  2. Charcoal 1 piece 


Recipe Procedure:-

  1. Wash and soak the Dal for 5 minutes.
  2. Now add it in pressure cooker with 2 cup water, after a boil discard all the dirt which comes on the top.
  3. Add salt, red chili powder and turmeric.
  4. Cook the Dal on high for one whistle then simmer the gas and cook it for 5 minutes. Switch off the gas and let the pressure release.
  5. Meanwhile mix milk, curd, saffron and cream and pass it through a muslin cloth then keep aside. Make a fine paste with cloves and green cardamom.
  6. Open the lid, drain off any water that remains.  Mash the dal and mix the paste and curd mixture with the dal.
  7. Heat ghee in a tadka pan, add cumin seeds and as the change the color add ginger, garlic, green chili and onion then saute till onion get slightly brown.
  8. Reserve some for garnishing, add the tadka to the cooked dal and mix it well.
  9. Now burn the charcoal piece and place a betel leaf on to the dal put the burnt charcoal piece on betel leaf and pour 1 tsp ghee then instantly cover itand leave it for 5 minute.
  10. Garnish with coriander leaves and some reserve tadka. Serve hot with Rumali Roti or some boiled rice along with salad.


Notes:-

  1. Add spices as per your taste or choice.
  2. You can use fresh malai besides fresh cream.
  3. I always discard the dirt but you can avoid that step.
  4. You can use spice powder besides paste.
  5. I always add red chili powder when I cook the dal as it gives it a nice aroma and color. 
  6. The consistency of the dal should be thick .

Friday, August 14, 2020

Bhutte ki kees




Bhutte ki kees is a very famous street food from indore. Traditionally it is made from fresh and soft corncob.

"Kees" means grated so it is basically grated corn snack.

It is a cereal grain which was first grown by people in ancient Central America. It is now the third most important cereal crop in the world.

Bhutta/corncob has 125 to 150 calories. It is a power pack with fibre . It helps to keep our digestive system healthy.

You can simply roaste and eat. Use in your salad, curry also make pakoda form it.
Maize flour can be used in various dishes.
You can also make halwa or kheer as well.

I tried to make it 2-3 times and at the last it turned out to be perfect in taste and texture.  Here I am sharing a healthy and delicious bhutte ki kees recipe.

Traditionally some jeeravan masala is added which enhances the taste.

If you don't have the famous indori jeeravan masala powder then you can add some chat masala as per your taste.
I garnishished it with pomogrante seeds, which is optional.
It is  easy to make at home.

You need very few ingredients. It is a quick delicious snack recipe and you can make it for any occasion like kity party etc.

If you don't have fresh corn you can make it with corn kennel, just grind it to a paste and use the same.

The bhutte ki kees is a 'no onion garlic' stir fry dish.

For serving, you need some chopped coriander leaves,  grated coconut, lemon juice and some chat masala.
Always choose soft milky corn of the cob.
I had it once when I visited indore, the taste was awesome.

Preparation Time:- 10 minutes
Cooking Time:- 20 minutes
Serves:- 4
Recipe Type:- snacks
Cuisine:- Indian
Author:- Hem Lata  srivastava

Ingredients:-

  • Corncob 4 number
  • Milk 1 cup
  • Salt as per taste
  • Mustard seeds 1tsp
  • Cumin seeds 1tsp
  • Chopped green chili 1tbsp
  • Chopped ginger 1tbsp
  • Turmeric powder 1/2tsp
  • Red chili powder 1tsp or to taste 
  • Sugar 1/2tsp
  • Heeng 1/4tsp
  • Ghee 1tbsp


For serving:-

  • Lemon juice
  • Grated coconut 
  • Chopped coriander leaves
  • Pomogrante seeds (optional)
  • Chat masala


Recipe procedure:-


  • Remove the husk and Grate the corncob (not the center hard portion) keep aside.
  • Heat ghee in a pan add cumin and mustard seeds as they crackle add heeng, green chili,  ginger saute add turmeric powder and red chili powder. Make sure that the spice powder do not get burnt so keep it on low heat.
  • Stir and Mix well Now add grated corn paste and  sugar.
  • Mix with all the spices add milk  .
  • Cover the pan with lid simmer and cook till it becomes little thick.
  • Switch off the gas.
  • Transfer to a serving bowl top with some grated coconut,  add coriander leaves drizzle some lemon juice.


Note:-

  • If you don't have corncob use sweet corn.
  • Sugar is optional.
  • I garnishished with pomogrante seeds that is optional.