Thursday, December 18, 2008

Dahi Vada

Happy Birthday Pintoo !

Dahi Vada, usually made on special occasions like Diwali, Holi, Birthdays or after fast feast.



Tasted good when served with a topping of Chilly powder, Jeera Powder and Imli chutney.







Method:

  • Soak 2-3 glass of Urad daal for 4-6 hours or overnight.
  • Make a thick or granular batter. It should not be of flowing consistency.
  • Add green chillies, chopped onions, chopped ginger, small coconut pieces & roughly torn curry patta.
  • Heat a pan of oil of deep fry.
  • Scoop a handful of batter, use thumb for center hole and slide into the heated oil.

  • Once all are ready, drop some of them i na bowl full of water.
  • Leave some vadas as sukha. Most of children would love to chomp on that.

  • Once all vadas have soaked water, take them off and press water out of each of them.
  • And drop the vadas in a bowl of curds.
  • Before serving, add fresh curds, and sprinkle chilli powder, jeera poder and a spoonful of imli chutney.

    This is my entry to FIC - White, hosted at Yummy Food.
  • Wednesday, November 26, 2008

    Cutlet



    I was remembering Pintu, who likes these chatpat cutlet. But no problem, my Grand-daughter liked them very much :)



    Method:
  • Boil aloo & beetroot.
  • Mash potatoes and grate beetroot.
  • Fry potatoes with some seasoning, grounded ginger, green chillies & salt.
  • Take a lump of potatoes in palm, flatten it & fill in grated beetroot. Close it.
  • Shape it into heart, round or oval shape.
  • Loll it in cornflour batter and roll over bread crumbs.
  • Shallow fry on both sides in a flat pan.
  • Serve hot with green, tomato and/or Imli chutney.

  • Sunday, November 9, 2008

    Sunday breakfast - Dhokla

    Prepared Dhokla for this Sunday breakfast. It is very filling breakfast and easy to make. Only timely preparation is required. But each do not take much time or effort, if you remember to do it.





    And here is one for you. Please help yourself.



    RECIPE UPDATE:
    For making Dhokla as Sunday morning breakfast, preparation may have to start pretty early.

    Ingredients :

    For Dhokla
    3 glass Channa daal
    2 glass Rice
    1 glass Urad
    1 bowl curds
    1 tsp baking soda
    Green chillies
    Ginger
    Salt to taste

    For tempering:
    Oil
    Mustard seeds
    Til seeds
    Curry patta
    Green chillies - sliced
    Onion - chopped

    Method :
    Soak the foll. on Friday night:
    3 glass Channa daal
    2 glass Rice
    1 glass Urad

    On Saturday morning, Mixie all 3 of the above separately and then mix them together in large bowl.

    Leave in a warm place for fermenting.

    Sunday morning, mixie green chillies & ginger. Blend in this, salt, 1 tsp baking soda and 1 bowl curds in the batter. This will make it soft & fluffy.

    Grease a plate with coconut oil and pour in the batter.

    Put the plate in a steaming vessel and cook for 25-30 minutes.
    If you dont have large steamer, you can use the Idli mould and pressure cooker (without whistle weight).

    Once done remove immediately and cut across the plate to form cubes. Or halve or quater each of the idlis. Do this when hot or warm. Else it will form a cold layer on top later and cutting will get messy.

    For tempering, heat oil in kadai. Add mustard & til seeds. Once mustard start crackling, add curry-pattah, chopped onions and chillies. Once done roll in the cut Dhoklas.

    Serve hot with green chutney and Imli chutney.

    Tuesday, October 28, 2008

    Happy Diwali

    Happy Diwali to One & All !

    Wishing you & family prosperity, health and wealth !

    Sharing some freshly made sweets with you, especially for my children & family in Bhilai, Tokyo, Minneapolis & Bangalore !



    Shakar-para or Khurma


    Besan k Laddu


    Namkeen


    Chivda

    Tuesday, September 23, 2008

    Jivitputrika Vrat

    Thekuwa - Geya sabjiYesterday was Jivitputrika Vrat or Jiutiya. This vrat is done for the welbeing ofour children. Previous evening, we prepare Thekuwa and Gheya ki sabji for our anscestors.

    Complete day is spent in no-food, no-water fasting (nirjal upwaas). Ladies who fast, do not use knife or scissors (to cut) or break wood or twigs (for fuel). Basically stay away from hard kitchen labour. So in our village, men get together and make Putheri-Choka on campfire for their meals.

    Evening we have a Katha session, where stories related to Jiutiya are recited for all. Next morning we wake up at 4am, cook all goodies and proceed to break the fast. It is a very festive atmosphere in our village, where all women gather together for all the celebrations & katha sessions. Cooking starts almost at 1am in the next morning.

    Before eating, we have a clean bath & pooja. To break the fast, we start with tea and fried goodies like Pyasa-Aloo Bhajiyas (Onion Potato Fritters). On such days, we have almost tumbler full of tea. Then we can have water. It is better to go slow while breaking fast. If we suddenly have water or any sharp tasting food, it can come as shock to our throat & system. गला छिल जायगा.

    For meals, we prepare Dahi-Vada, Kadi-Bari & Channa ki sabji. But first, we make Maad-Chawal. For this we cook rice in a deep bowl filled with water. After rice is cooked, this wtaer is not thrown away or evapurated. Instead, we have a glass of this water (maad) along with rice (chawal).

    Aloo-Pyaz Bhujiya
    Bhujiya

    Dahi Bari Pulovra, along with Pulovra
    Dahi Bari Pulovra

    Channa ki Sabji
    Channa ki Sabji

    COOKING
    For cooking these many items which involve frying, boiling & many common ingredients, we have to multi task to save time.

  • While overnight soaked Brown Channa be put on one burner in pressure cooker to boil till soft, we can fry on another burner.
  • First, mix besan with water along with salt, tumeric & basking soda. Set it aside. This is for bari.
  • Take overnight soaked urad dal in mixie & make a batter along with salt, curry leaves. Once done add sliced green chillies & little chopped onions.
  • Slice potatoes and chop onion for Bhujiyas.
  • Set tea on another burner.
  • Set oil in kadai or deep flat pan, for frying.
  • Scoop small balls of besan batter & leave in oil for frying. These are the Bari. Put it in a bowl of hot water.
  • Fry potato & onion Bhujiyas as fritters.
  • Tea & bhujiya are ready for the breakfast. Kids will be more than eager to sample the same :)
  • In mixie, blend chopped ginner, garlic, tomatoes, green chillies, coriander seeds, jeera.
  • Once Channa is boiled, set it aside and heat some oil in the same pressure cooker. Add panch phoran (jeera, mustard, methi, saunf). Once that starts crackling, add the paste. Heat sometime, then add turmeric. Once the oil starts leaving the sides, add channa without water. Add salt. Once all are mixed & sufficiently heat, add remaining water & cook for 1-2 whistles.
  • In deep frying oil, add balls of Urad batter. Do not make holes inthe middle. That would be Vada. Without holes, it's Pulovra. Put some in a bowl of hot water. Set aside some, as kids love Sukha baris too.
  • Once all frying is done, set excess oil aside and use some for making kadi.
  • Heat oil and add panch phoran. Meanwhile, mix Dahi (curds) with water & add Besan. Keep stirring with fingers, so there are no Besan lumps. Once panch phoran starts crackling, add chopped chillies & garlic. And when that is browned a bit, add turmeric & then dahi-besan mix. Keep stirring so no lumps are formed. Add enough water, cause the Bari-Pulovra with soak more water. Let it cook for sometime. Set aside and add bari & pulovra from the hot water.
  • Boil rice in another
  • There you go, full meal is ready.
  • Saturday, September 20, 2008

    Baigan ka Bharta

    Baigan ka Bharta or Chokha. Is generally eaten with Litti or Paranthas. Some in our family love it, but some are very wary of it. But Baigan always turns of tasty.

    Baigan ka Bharta

    Very simple recipe.

  • Fry mustard, jeera seeds in oil.
  • Add chopped garlic, ginger & onions.
  • Saute for sometime.
  • Then add chopped tomatoes.
  • Add tumeric & chilli powder.
  • Once all this is soft, add peeled & chopped brinjal.
  • Cook till all are soft & mash them.
  • Add salt to taste.

    Here is my entry for 'Fresh produce of the month: Eggplants'
  • Tuesday, September 2, 2008

    Gujjiyas & Kajuriya

    Today is Hartalika Teej. On this day, married ladies fast for the entire day. They do not have food or water. Ladies apply mehendi and deck up in their best finery, jewellery & cosmtics (solah-singar). Parvati-Ganesh Puja is performed in the evening. We get up at 4am next morning, and break the fast after Puja.

    Teej pooja Mehendi

    We make Gujjiyas & Kajuriya sweets.

    Gujjiya:
    Maida
    Sooji / Rava / Wheat Semolina
    Sugar
    Ghee
    Kismis (raisan)
    Kaju (Cashewnut)
    Coconut (dry or fresh)

    Add 3-4 tsp of hot ghee in Maida flour & make a tough dough.

    Roast Kaju-Kismis slightly in hot ghee and continue to roast Sooji. Once color changes remove of the heat. Once cooled, add sugar. And add grated coconut.

    Roll thick maida rotis and with a cutter, cut small round pieces.
    Fill in Sooji filling & seal along the edges with water.

    Deep fry them all.

    Gujjiya

    Khajudiya

    Mix together Atta (Wheat flour), few spoons of sooji, kaju, kismis, sugar and prepare tough dough. Roll small balls, flatten with kajuria mould.
    Deep fry each of them till golden brown.

    Khajuriya

    Gujjiyas & Kajuriya are my entry for the Paajaka - Sweet Series

    Friday, August 22, 2008

    Dal Pitha

    "दल पिता" ! उसे "दल पिठोरी" भी कहा जाता हैं ! और "दल का दूल्हा" !

    Being a complete meal, it is the ultimate comfort food, on a busy tiring, late working day. On par with steamed momos.
    You can have Tamatar chutney or curd & pickle along with this.

    Dal Pitha

    Ingredients :
    Wheat flour
    1 tsp Mustard seeds
    1 tsp Jeera
    1 tsp Saunf
    1 tsp Tumerc powder
    1 tsp chilli powder
    2 Onion
    2 Tomatoes
    3 Green chillies
    1 glass Toor/Arhar dal
    1/2 glass Masoor dal
    Salt to taste

    Method :
  • Make wheat dough. Let it be tough.
  • Take a dough ball & roll to slightly thick roti.
  • Cut small round rotis with a cutter.
  • Fold each roll into a "Dal ka Dulha" as in the below pic.

  • Heat oil in cooker.
  • Once oil starts smoking, add mustard seeds, jeera & saunf.
  • Add chopped onions & green chillies
  • When onion is slightly brown, add tomatoes
  • After sometime, add tumeric & chilli powder
  • Let it cook still slightly meshy.
  • Add washed dal & mix till all Dal is covered. Let it cook for sometime.
  • Then add water & salt, & shut the cooker for 2 whistles
  • Switch off the gas and one steam is off, open the lid.
  • Gently drop the "Dal ka Dulha"
  • Close lid & cook again for 2 whistles
  • Then its ready to eat.

    Dal Pitha Steps
  • Sunday, August 17, 2008

    Sunday breakfast

    Sunday Breakfast

    Sunday Morning Breakfast was:
  • Aloo Paratha with
  • Dhaniya-Tamatar chutney
  • Curds &
  • Maggi Hot & Sweet Tomato Chilli sauce

    And for Lunch we had these desert. Ok we didn't make it, but it was at the E-Inn Lunch buffet.
    Sunday Buffet Lunch Desert
  • Saturday, August 16, 2008

    Saturday (Chicken curry receipe)

    Rice roti, chicken curry & Channa choleToday we had a grand lunch of:
  • Channa Chole
  • Chicken curry
  • Ghee Rice
  • Rotis







    Momos with chilli & soya sauce For Dinner, we rerused earlier made Rice flour dough and chicken to make Momos.
    And had Rice rotis with Chicken curry & Chole along wiht Rice.





    Chicken MomosFor Chicken Momos, just fry the cooked chicken pieces in oil with onion & add a dash of vineger & soya sauce. Fill it in tiny rolled Rice rotis and seal with water. Steam these for 1/2 an hour.






    Update: On special demand, here is the Recipe for Chicken curry

    Ingredients :
    Chicken
    3 Onions
    2 Tomatoes
    Green chillies
    Ginger
    Garlic cloves
    Whole garam masals: Pepper corns, cloves, Dalchini, Tej patta (Bay leaf)
    3 tsp Garam masala powder
    2 tsp Turmeric
    1 tsp Chilli powder

    Method :
  • Clean chicken and chop into medium sized peices.
  • Chop 1 onion into long pieces.

  • In mixie, make a paste of tomatoes, green chillies, ginger & garlic.
  • Heat mustard oil in cooker.
  • Once smoking add Jeera, pepper corns, cloves, dalchini, tej patta & other whole garam masala.
  • Cook for sometime and then add onions & fry till mild brown.
  • Now add the gravy paste, cook for sometime.
  • Now add garam masala powder.
  • Let all this cook till oil starts leaving form the sides.
  • Add Turmeric & Chilli powder
  • Keep stirring so it does not stick & burn.
  • Add chicken pieces.
  • Gently mix till all are covered with the masala.
  • Let it cook in its steam for sometime.
  • Then cover with lid & let it cook for 2 whistles.
  • That's it.
  • Friday, August 15, 2008

    Sawan mein Deviji ka Pooja

    सावन के आखरी स्क्रवर या सोमवार को देवीजी का पूजा होता हैं
    भोग में २१ पूवा और २१ पुरी बनता हैं

    Puwa & Puri

    Thursday, August 14, 2008

    आटे का हलवा

    Atte ka Halwa

    आज शाम को नाश्ते में आटे का हलवा बना था।
    फोटो चाहे जायसा हो, स्वाद में बड़ा अच्छा था
    Atte ka Halwa

    Wednesday, August 13, 2008

    फरा या गोझा

    Farrah, also called as Gojhah in Bhojpuri.
    Is usually made on Bhaiya Dhooj day.

    Fur-rah or Gojah

    For the Filling:
    500 gm Channa dal
    Black Pepper
    Garlic
    Ginger
    Green chilly
    Coriander seeds
    Cummin / Jeera
    Turmeric
    Amchur powder
    Salt
    Curry leaves

    Soak 1/2 kg Channa daal for 6-8 hours.
    Mix all & blend in mixer to coarse paste.

    For the cover:
    Rice flour
    Hot water

    Make rice flour dough with very hot water.
    You can also do this by boiling water & adding rice flour in it. Keep stirring till no lumps. And then make dough with hands.

    For Farrah:
    Roll tiny rotis of rice dough.
    Add a spoonful of daal mixture and fold flat.
    Daal mix should not flow out.
    You can seal the rice roti with water.
    Stem these Farrah's for 15-20 minutes. You can use the Idli steamer.

    Tempering:
    Ghee
    Onions - chopped
    Curry leaves

    Heat few spoons of Ghee in kadai.
    Add chopped onions & bunch of curry leaves.
    Heat till onions turn crisp brown.
    Add the steamed Farrah's and mix till all are covered. Be careful so they dont break. Or if the Farrah's are too large, they can be cut into half before tempering.
    You can leave it on heat till the Farrah cover gets a crisp brown shade.

    Furrah Steps

    Fur-rah or Gojah

    Friday, August 8, 2008

    पूजा भोग

    आज सोखाबबा का पूजा था।
    Pooja
    Bhog
    भोग में यह सब बना था:
    1. पुआ
    2. पुरी
    3. खीर
    4. मुरुकू
    5. आलो गोभी

    pooja

    Wednesday, August 6, 2008

    Samosa

    आज मंटू के जन्मदिन के अवसर पर समोसा बना हैं !
    मंटू को जन्मदिन की हार्दिक बधाई !
    Somasa ready !

    Ingredients
    500gm Maida
    1.25 kg Potato
    1 tsp Amchur powder
    1 tsp Chilly powder
    2 tsp Dhanya powder
    1 tsp Garam Masala
    1 sp Groundnut
    Panch phoran
    1/2 litre Oil for deep frying
    50 gm Ghee for dough
    Coriander leaves
    For 40 samosas

    Method
    Boil potatoes, skin & mash lumpy.
    Heat oil in kadai & when smokey add pacnh phoran. Roast groundnut (or fresh peas).
    Add all the masala powders & last add mashed potatoes.
    Keep stiring & fry till moisture vanishes & potato leaves the pan.
    Garnish with chopped Coriander leaves.

    Mix the 1/2 kg Maida with 50 gm Ghee, Oil & lukewarm water.
    Make dough into oval shape.
    Roll into flat roti & cut it into half with a knife.

    Fold the half roti into a pyramid & for sticking use water. Place a spoonful of potato filling in the inverted pyramid.

    Deep fry them in low-medium heat, till they turn crispy golden brown.

    Samosa Steps

    They are ready to eat with Green chutney, Tomato suce & Imli Chutney.

    Monday, August 4, 2008

    Sattu ka Parantha

    Sattu is staple in UP region. It is a roasted Chana flour. As compared to Besan, which is non-roasted Chanaflour. Any true UP-ite will swear by Sattu.

    Sattu Paratha

    Sattu Parantha is best eaten with Aloo Choka.

    To quote Wiki:Aloo Chokha

  • Sattu, powdered baked gram, is a high energy giving food. It is taken mixed with water or with milk. Sometimes, sattu mixed with spices are used to prepare stuffed 'chapattis', locally called as 'makuni roti'
  • Litti/Choka, a fast food item that can be prepared with minimum of utensils by people who away on tour. It is prepared with Sattu and Wheat flour and taken with mashed potato and brinjals.

  • The filling is usually Sattu flour mixed with masala. The Masala is chatakdaar, made of:
  • crushed garlic cloves
  • finely chopped coriander leaves
  • finely chopped green chilly
  • lemon juice
  • and the typical UP style Mircha ka achaar.
    Onion can give it a sweetish flavour.
    Sattu filling masalaSattu fillingSattu Paratha
  •