My Blogs-Food Delights

New Website

2012-01-18T22:08:00.002+05:30

Please follow my new blog website
http://www.manjushakitchen.blogspot.com/

Please click the link and vote for my recipe by pressing "like" on the
contest page to make my recipe win. please spread a word about this recipe page, thks a ton.

http://recipe.aldaindia.com/healthy-fish-in-sweet-n-sour-pineapple-sauce

Voting Time

2012-01-18T22:06:00.001+05:30

Please click the link and vote for my recipe by pressing "like" on the
contest page to make my recipe win. please spread a wrod about this recipe page, thks a ton.

http://recipe.aldaindia.com/healthy-fish-in-sweet-n-sour-pineapple-sauce

Bihari Chicken Korma

2011-01-20T14:23:00.000+05:30

In Bihar Chicken used is fresh. People go to the meat shop and fresh chicken is cut. People never use frozen meat. The powdered masalas are known as "bukni" and people use freshly grounded spices or the bukni. The fresh aroma makes the dish even more tastier. Green cardamom is called illachi dana and I've used the freshly powdered green cardamom which gives a nice aroma to this dish. Traditionally people of Bihar say "एलैची कूच कर डालना". Hope you enjoy a slight twisted version. I've added well beaten fresh cream which gives a real twist to the whole dish.

INGREDIENTS-

Chicken - 1 whole cut into 9-10 pieces

Thick Curd - 2/3 cup

Saffron - 2 tspns

Warm Milk - 1 tblspn

Whole green cardamom - 4/5

Green Cardamom Powder- 1/2 tspn

Black Cardamom - 1

Cinnamon stick - 1inch stick

Brown Onion Paste - 2/3 cup

Ginger Garlic Paste - 1 tblspn

Dry roasted whole red chillies and then powdered- 2-3

Dry roasted Cumin powder- 1 tspn

Dry roasted Coriander Powder - 1 tblspn

Kashmiri Red chilly powder - 1 tspn

Garam Masala Powder - a generous pinch

Salt - to taste

Turmeric - 1 tspn

Fresh Cream - 1 tblspn

Refined Oil - 2 tbspn

Ghee or Butter - 1/2 tspn

Bay Leaf - 1

Method -

Soak Saffron in warm milk. Keep aside little for garnish.

Blend well curd and brown onion paste with powdered spices i.e. turmeric, salt, red chilly, kashmiri chilly, whole-red chilly powder, garam masala, coriander powder, cumin powder. keep it aside.

Heat 1 tblspn oil and ghee.

Add the chicken pieces and cook them till reddish brown like the pic.

Keep it aside.

Heat the remaining oil. Add bay leaf, cinnamon, green and black cardamom. Let it crackle.

Now add the chicken and mix well for the flavours to infuse into the chicken.

Now add the curd-onion-masala paste and mix well. This procedure is known as "Bhuno" and this process is done with patience to get that delectable flavour.

Sprinkle water to avoid burning.

Finally Add about a little less than 1 cup warm water and mix well.

Transfer into a pressure cooker and give one whistle and then lower the flame to cook for 5-7 mins.

When the pressure drops open the cooker and add the aromatics i.e. the garam masala, green cardamom powder and the left over saffron.

Switch off the gas and then add the well beaten fresh cream.

Mix well and transfer into a serving bowl.

Can be served with hot onion-parathas.

Note -

-Traditionally cream is not used in Bihari cooking in chicken. This is my version for a nice taste, weight watchers can avoid it, if desired.

-Ghee or Butter is used with the oil for an extra flavouring.

-Curd used here is fresh.

-For preparing brown onion paste - slice 2 large onions thinly and deep fry them in hot oil. Drain well. When cool blend them in a blender. Use very little water to blend. Traditionally this was done on a सिल (mortar-pestle or the grinding stone)

-For blending the curd-onion-dry spice mixture do not use the blender. Do it with a spoon.

Chawal ki kheer (Rice Kheer)

2011-01-10T11:41:00.001+05:30

Starting the New Year with a sweet treat for everyone. Happy New Year - May 2011 be as sweet as this kheer (Pudding). Rice Kheer or rice pudding is a very common dish in Bihari cuisine. The speciality of Bihari kheer is that the quantity of rice used is more than usual. Saffron is not used in the traditional recipes. Traditionally the kheer was made in earthen pots on charcoal and the kheer got the flavours of the earthen pot hence saffron was not used for extra flavouring. On all special occasions like welcoming the bride or festivals kheer is made. For the holy festival Chhath Puja kheer is made without sugar but since it's cooked on very low flame in earthen pots and the basmati rice gives it a very nice flavour and a delicate aroma. Use very good quality rice to get a nice flavour. Lets proceed to the recipe of kheer.

Ingredients-

Milk - 1 ltr

Basmati Rice - 1/2 cup

Ghee (Clarified Butter) - 1 tspn

Sugar - 3/4th cup

Almonds (Badam) - 15-20

Pistachio (Pista) - 2 tblspn

Nutmeg powder (Jaiphal Powder) - grated - 2 pinch

Green cardamom powder (Hari elaichi powder) - 1/2 tspn

Saffron strands -(Kesar) a pinch + a little pinch for the garnish.

Method -

Wash basmati rice and soak it for half an hour.
Drain and keep it aside.
Heat ghee in a vessel and roast the rice to a pinkish colour.
Keep it aside.
In a deep vessel boil milk.
Reduce the milk by boiling and keep stirring.
When reduced to half add sugar.
Stir well. Reduce flame and let it simmer.
Keep stirring.
Add saffron and stir well.
Add nutmeg powder and Green cardamom powder.
Keep simmering and stirring on very low flame.
Add pistachio very finely chopped. Mix and stir.
Add Almonds very finely chopped.
Keep stirring .
When the consistency gets thick switch off the gas.
Let it cool. When cooled mix well again.
Transfer into serving bowls.
Sprinkle cardamom and nutmeg powder.
Sprinkle pistachio finely chopped.
Sprinkle crushed saffron
Garnish with half almond as shown in the pic.
Best to have it chilled. (in Summers)
Can be served hot or at room temperature as well. (For winters)

Hannah Montana Birthday Cake

2010-12-18T20:42:00.000+05:30

Birthday Parties are fun! Birthday is a special occasion, and kids love to have a blast on their special day. For my daughter’s 9th birthday, she wanted to have a Hannah Montana cake. Hannah Montana cakes’ popularity is on the rise. Hannah Montana is very popular amongst pre-teen girls. My daughter is a great fan of Hannah Montana, so she wanted to surprise her friends with a Hannah Montana cake. She also wanted to have a homemade cake. On my culinary journey, this was a challenge for me.

I decided to be very creative and prepare a cake with the best things I could. I spent hours in stores, looking for creative colourful chocolates, and also paid a great amount of attention to the various available candy shapes. It’s a super easy cake, though it looks complicated. When the final thing came out, it was truly an amazing looking cake, and all the friends of my daughter envied her and praised the preparation.
I’ve used ready made frosting and ice-cream cones for the decoration. Guitar shaped chocolate has also been used, as Hannah Montana is a great singer.

INGREDIENTS:

Sponge Cake – 1 rectangle
White Butter – 250 gms
Icing Sugar – 250 gms
Vanilla essence – 4-5 drops
Ready made frosting – ½ tin – chocolate flavour
Ready made frosting – ½ tin vanilla flavour
Little heart biscuits – 1 packet
Ice cream cones – 2
Lollipops – various shapes - 3 to 4
Sprinklers coloured – as required
Jelly cubes – 1 packet.
Tinned Cherries – 1 cup
Cocoa Powder – 2 tblspn
Birthday Candles – As required

METHOD

Prepare icing by combining icing sugar, white butter, cocoa powder and vanilla essence.

Keep in the fridge for an hour.
Cut the sponge cake into two halves.

Soak each part with the cherry syrup.

Place pitted cherries on the first part of the cake.

Spread a layer of the prepared icing on each cake half.

Cover the first half of the cake with the second half, making layers.

Now cover the entire cake with the icing prepared above.
Level the icing with a broad knife dipped in cold water.
Make a border with the ready made frosting using icing gun.
Decorate the border of the cake with the little heart biscuits.

Decorate the candies, jelly cubes and ice cream cones.

Make ice cream on the ice cream cones with the prepared icing.
Sprinkle the sprinkler on the empty space.
Place the candles on the cake.
Keep in fridge till the party time.

Note: I have used ready-made sponge cake in this recipe for the Hannah Montana cake. But you can also use plain homemade sponge cake instead.

kacche kele ke kebab

2010-12-14T19:52:00.000+05:30

Raw Banana is used in Bihari homes mainly for the fasts or for the wedding. Today I present raw banana for a snack item. You can serve these with any mocktail or hot tea. I am sure you would love to have this hot snacks in the chilly winters.

INGREDIENTS

Raw Banana - 3

roasted gram flour - 1 1/2 tblspn

Boiled Potato - 1 1/2

Chopped Ginger - 1 tblspn

Chopped Green Chillies - 1 tblspn

Crushed Cashewnuts - 1/2 tblspn

Crushed black pepper - 1/2 tspn

Green Coriander chopped - 2 - 3 tblspn

whole cumin roasted - 1/2 tspn

Roasted cumin powder - 1 tspn

Salt - to taste

Oil- for deep frying

For the filling

Anjeer - 10-12 chopped

Chopped Almonds - 1/2 tspn

For the garnish-

Red Bell Pepper - 1/2

Yellow bell pepper - 1/2
Green Chillies - 2 slit
Tooth picks - as required

METHOD-

Using very little water boil the potaotes and raw bananas.
When cool mash it with your hand.
Add roasted gram flour.
Add chopped ginger and chopped green chillies.
Add crushed cashews and crushed black pepper.
Add cuming powder and whole cumin.
Add chopped coriander leaves.
Add salt to taste.
Mix well to form a sort of dough.
Prepare filling by mixing chopped anjeer and chopped almonds.
Form a ball from the prepared dough.
Fill 1 tspn of the filling in the centre of the kebab.
Heat oil.
Deep fry these kebabs till golden.
Drain on an absorbent paper.
Serve hot garnished with bell peppers - as shown in the picture.
Serve with green chutney.

NOTE - Do not use food processor or blender to mash the banana and poatato as it would become too runny.

Bihari Mutter Kachori with Bihari Aloo Sabji

2010-11-23T14:15:00.000+05:30

Winter is settling in and in this weather one would love to have hot Bihari Mutter Kachori's with Bihari Aloo ki Sabji. Traditionally there is no filling in Bihari Kachori's but I've slightly modernised it by using a pea-filling. Home made is hygienic and one would definitely enjoy cooking it as it does not take much time to prepare this. So without wasting time let me come to the recipe-

INGREDIENTS FOR MUTTER KACHORI

Fresh Green Peas - 300 gms

Ginger - 1 inch grated

Green Chillies - 1 chopped

Roasted crushed cumin (Bhuna Kuta Jeera) - 1/4th tspn

Asafetida (Hing Powder)- 1/4 tspn

Roasted crushed Fennel Seeds (saunf)- 1/4 tspn

cooking oil - 1/2 tspn

chopped coriander - 1 tblspn

salt - to taste

Refined Flour (Maida) - 1 cup

salt - to taste

Hot Ghee (Moyan) - 2-3 tblspn

Carom Seeds(Ajwain) - a small pinch

Nigella Seeds(Mangrella/Kalonji) - a small pinch

Luke Warm Water - for kneading

Oil - for deep frying - as required

METHOD-

In a flat plate mix refined flour, salt, ghee, carom seeds and Nigella seeds..

Knead a hard dough.

Cover and keep it aside for 20 minutes.

For the filling -

Heat the oil.

Add raw peas. Sprinkle salt.

Saute till oil is well coated on the peas and peas turn slightly soft.

Crush the peas.

Add salt, roasted crushed cumin, fennel seeds and asafetida

Add grated ginger and chopped chillies, coriander leaves.

Mix well.

Making of Bihari Mutter Kachori-

Take a small ball from the dough.

Flatten it and place 1 tblspn filling.

Close/Seal and prepare a kachori slightly thick. (As shown in the pic)

Deep Fry in hot oil.

Drain in an absorbent paper.

Ingredients for Aloo Sabji

Boiled Potatoes - 4-5 small

Tomatoes -2 medium

Ghee/oil - 1 1/2 tspn

Asafetida (Hing Powder) - 1 tspn

Panchforan - 1 tspn

Bay Leaf - 1

Roasted Cumin powder - 1 tspn

Roasted Coriander powder - 1 1/2 tspn

Garam Masala powder - 1/4 tspn

Turmeric powder - 1/2 tspn

Red Chilly Powder - 1 1/2 tspn

Amchur Powder (Dry Mango Powder) - 1 tspn

Salt - to taste

Chopped Coriander - 1/2 cup

METHOD -

Peel Potatoes and crush it with your hand. do not cut.

Cut tomatoes unevenly into 5-6 pieces.

In a vessel boil 1 1/2 cups of water with the tomatoes till done.

Keep it aside.

In a kadhai (Flat Bottomed Pan) heat oil or ghee.

Add bayleaf.

Add to it panchforan. Let it crackle.

Add asafetida. Mix don't let it burn.

Add potatoes. Mix well to coat the potatoes well with hing and panchforan.

Add all the dried masalas one by one.

First add coriander powder followed by turmeric powder.

Then add red chilly powder, cumin powder and salt.

Mix well. Add tomatoes with the left over water in which the tomatoes were boiled.

Add chopped coriander.

Now add 1/2 cup water and let it boil well for 7-8 minutes on very low flame.

Sprinkle dry mango powder and garam masala powder.

Mix well. Now crush a few potatoes in the vessel itself so as to form a thick gravy.

Use the back side of the kalchul to crush the potatoes.

Serve hot in eco friendly dishes with kachori.

Note - Paanch foran - is a mixture of equal quantities of fennel seeds(Saunf), onion seeds (Kalonji), fenugreek seeds (methi dana), carom seeds (ajwain), yellow mustard (peeli sarso).

Rice with Fried Potato

2010-11-20T20:36:00.000+05:30

Kids need a bundle of energy as they are always on their heels. I present another great meal for your child especially for the fussy eaters. Rice and Potato are a great source of carbohydrate. Carbohydrate would fuel them up. You may serve this with a single serving of any vegetable soup. The presentation and taste would encourage them to keep asking for more. The same can be given in the tiffin. Lets see how this dish is ready in minutes.

Ingredients -

Steamed Rice - 1 small bowl
Butter - 2-3 tblspns
Parsley - a bit chopped
Potatoes - 1 large
Olive oil - 3-4 tblspn
salt - to taste

Method -

Prepare steam rice as usual.
Mix butter and place it in a bowl.
Press the rice with the back of spoon.
Invert the rice carefully on the serving plate.

Parboil the potato.
Peel and cut roundels.
On a non stick pan drizzle olive oil and place the potato slices.
Cook till reddish and done.
Sprinkle salt and arrange on the serving plate as shown in the pic.
Garnish with chopped parsley.

Note- Ensure the steamed rice has salt added to it.

Chicken-Egg-Veggie Sandwich for kids

2010-11-12T13:01:00.000+05:30

Tiffin Time, Tea Time Snack or Breakfast - a great option to serve the kids is this sandwich full of protein made from chicken eggs and vegetables served with potato fries would give them enough energy to be on their heels. Packed with nutrients is this easy to assemble sandwich.

Ingredients -

Sandwich bread - 2 slices

Red ripe tomatoes - 1 large

Egg hard boiled - 1

Iceberg Lettuce - 8-10 leaves

Chicken Breast boneless - 1

Butter - as required

Salt and Pepper - to taste

Potato Fries - one portion

Method -

Pressure cook chicken breast with little salt and 1/2 cup water.

After one whistle lower the flame and let it cook for 5-8 minutes.

Wash lettuce well and dip it in ice-cold water.

Cut tomatoes into roundels

Cut egg into thin slice.

Cut chicken breast into thin slice.

Drain the lettuce leaves.

Butter all the bread slices from both sides.

Layer the first bread with lettuce

Top it with chicken slice.

Sprinkle little salt and pepper.

Top it with egg slice.

Sprinkle little salt and pepper.

Arrange a bread slice on it.

Again top it with lettuce.

Top it with tomato slice.

Sprinkle salt.

Finally top it with a bread slice.

Grill the sandwich till the grill mark appears on the bread.

Insert a toothpick to keep things into place.

Serve hot with potato fries.

Rice and Oats Cutlets

2010-11-09T10:38:00.001+05:30

Surprise your guests by turning these left overs into tasty tea-time bites. Left over rice can be used to prepare cutlets. Combined with roasted oats it's a healthy combination. One can have it for evening snack or kids can take this in the tiffin. Let's see how it's made.

INGREDIENTS-

Left over boiled rice - 1 cup.

Dry roasted rolled oats - 1/2 cup

Roasted crushed peanuts - 1 tblspn

Chopped onion - 1 medium

Chopped coriander leaves - 1/2 cup

Roasted coriander cumin powder - 1 tspn

Red Chilly powder - 1 tspn

Carom Seeds (Ajwain) - 1/2 tspn

Finely chopped ginger - 1/2 inch piece

Green chillies chopped - 2 (or as your choice)

Dry roasted til - 1/2 tspn

Oil - to deep fry

Salt - to taste

Onion Rings - for garnish

Tomato ketchup - to serve

METHOD -

In a bowl put the boiled rice.
Add to it the oats.
Add peanuts.
Add chopped onions and coriander leaves.
Add carom seeds and sesame seeds.
Add all the dry powders.
Add ginger and green chillies.
Add salt.
Mix well.
Heat oil.
Prepare oblong shaped cutlets.
Deep fry the cutlets, drain.
Garnish with tomato ketchup and onion rings. Serve hot.

Lajawab Mutton

2010-10-04T10:57:00.000+05:30

For the non-vegetarian lovers here is a super-tasty lamb dish. Ensure that the dry masala's used are freshly ground for that aromatic succulent taste of meat. The meat is marinated for a few hours to tenderise it and for the flavours to penetrate in the meat. I've used cashewnuts to thicken the gravy as nuts give a great texture to the gravy. Now coming to the recipe...

INGREDIENTS

Lamb Mix Mutton - 1/2 kg

For the Marination-

Curd - a little less than 1 cup

Salt - to taste

Red Chilly Powder - 2 tblspn

Kashmiri red chilly powder - 1 tblspn

Turmeric Powder - 1 tspn

Garlic paste - 1 tblspn

Ginger paste - 1 tspn

Mustard oil - 1/4th tspn

For the Main Dish Cooking-

Green Cardamom (छोटी ईलैची)- 4-५

Cinnamon (दालचीनी) - 2 inch stick

Bay Leaf (तेजपत्ता) - 1

Refined Oil (तेल) - 2 tblspns

Ginger Paste (अदरक पिसा)- 1 tspn

Garlic Paste (लहसन पिसा) - 2 tspns

Sliced Onions - (लम्बा कटा प्याज़) 2 large

Red Chilly Powder - (लाल मिर्ची पावडर ) 1 1/2 tblspns

Turmeric Powder (हल्दी पीसी) - 1 tspn

Salt (नमक) -to taste

Garam Masala Powder (गरम मसाला पावडर) - 1/2 tspn

Roasted Coriander पावडर (भुना धनिया पावडर) - 1 tblspn

Roasted Cumin Powder (भुना जीरा पावडर)- 1 tspn

Cashewnuts (काजू) - 5/6

Oil - for deep frying cashews

Pre-preparation

Whisk the curd and add all items under marination, mix well.
Wash the lamb , drain the water.
Mix the marinade to the lamb.
Keep it aside for about 2 hours.
Slice onion lengthwise.
Heat oil and deep fry the cashewnuts.
Deep fry the sliced onion in batches.
Keep on a kitchen towel.

Cooking the Lamb-

Heat oil in a deep vessel.
Throw in the bay leaf, green cardamom, cinnamon and let it splutter.
Reduce flame. Now add Ginger paste and garlic paste.
Saute it well till the ginger garlic is cooked properly.
Add the fried onion and little water. Stir.
Add the lamb with the marinade and mix well.
Cook on high flame for about 10-15 minutes. Keep stirring.
Add all the dried masalas. Mix well.
When the fat separation happens..
Add to it the cashewnut paste. Keep mixing and stirring.
Now transfer the entire thing to a pressure cooker.
Cook on lowest flame for 25 minutes.
Serve hot with naan or roti.

Modak for Ganpati

2010-09-22T16:29:00.000+05:30

गणपति बाप्पा मोरया पुर्च्या वर्षी लोकर या
Ganpati Bappa Morya ........Purchya Varshi Laukar Ya......

For the outer covering

Rice flour -2 cups
Water – 3 cups
Ghee (Clarified Butter)– 1 tblspn
Salt – a pinch

Method for the covering -
Boil 3 cups water .

Add ghee and salt.
Next add rice flour little by little to avoid lumps.
Keep stirring.

Cover the pan for a few minutes.
Cool the mixture to moderate warm.

Grease your palms.
Knead a dough out of this mixture.

For the filling

freshly grated coconut – 2 cups
grated gur (Jaggery) – 1 cup
cardamom pd - ½ tspn
nutmeg powder – a pinch

Method for the filling -

Heat a pan.
Add coconut and gur.
Mix well and keep stirring till it gets browned and well mixed.

Add cardamom and nutmeg powder.
Mix well. Keep it aside and cool.

Preparing the modak –

Take a small ball from the dough.
Roll it on a rolling pin about 3-4 inch diameter.

Fill in 1 tblspn full of the prepared filling.

Cover to form a modak.
Boil water in a steamer.
Place the prepared modaks on a greased steel sieve in the steamer.
Steam for 10-15 mins or till done.

Serve hot with ghee.

Bihari Bhindi

2010-09-20T16:35:00.005+05:30

In Bihar Okra is mostly prepared as a gravied vegetable and served for lunch or dinner. If the Okra is cooked without water then its called bhindi ki bhujia. Try this Bihari style of Okra where mustard is the predominant flavour. Here is the recipe:-

Ingredients

Bhindi(Okhra)- 1/2 kg

Onion- 1 medium chopped finely

Mustard Oil - 4 tbspn

Masala-

Yellow whole mustard (Sarso)- 2 tblspn

Cumin whole (Jeera) 1/4 tspn

Peppercorns (Gol mirchi) 15-20

Red Chillies dried - 3/4

Tomato - 1 medium

Tadka-

Paanch Foran - a pinch

Turmeric powder - 1/2 tspn

Salt - to taste

Garnish

Tomato - 1 small

Green Chillies - 1

Method -

Grind all the ingredients under the "Masala" using very little water.
Cut each bhindi (Okhra) into 3 parts. Slit each part a little bit.
Heat mustard oil to smoking point.
Add paanchforan and let it crackle.
Add to it chopped onion. Saute and let it brown.

Add to this Okhra. Saute till browned.
Add in the prepared masala paste.
Add turmeric powder and mix well.
Add salt and mix well. Bhuno (Saute) it well.
Add water about 300 ml.
Cook on low flame till bhindi is cooked well and there is a perfect blend.
Transfer into a serving bowl.
Garnish with slit tomatoes and chilly.
Serve hot with chapati or rice.

Rose Flavoured - Shahi Tukra

2010-09-10T11:25:00.000+05:30

Today am presenting a superlative Indian Dessert which has been specially made for the festival Eid. A very royal dish. This is a modified version of the Vermicelli (seviyan )which has been cooking for ages for Eid. I've made an innovative recipe using bread and candied Amla (Indian Gooseberry) along with dry fruits for the filling. The use of dried rose-petals and white rose essence gives it a delectable taste. When u take a bite u feel the presence of rose and with every bite u just feel like having more n more. The candied amla gives a very lightly sour taste with the extreme sweetness being candied and this just tantalises your taste buds. Try this out for Eid and surprise all your guests. Do mail me your reviews. Easy step by step process would let you prepare this dish very easily.

INGREDIENTS -

For the Seviyan-

Full Fat Milk - 1 1/2 ltrs

White Sugar - 2/6 the cup

Roasted (Vermicelli) Seviyan - 2/6th cup

Dried Rose Petals - 3-4 tblspn

White Rose Essence - 8-10 drops

Chironji (Charoli) – 1 tspn

Kesar - a few strands

Cardamom Powder - 1/2 tspn

Pistachio (Pista) Powder - 1 1/2 tspn

Cashew nut Powder - 1/2 tspn

Almond Powder - 1/2 tspn

Mace (Javitri )Powder - a slight pinch

Nutmeg (Jaiphal) Grated - a very slight pinch

METHOD-

Boil Milk and reserve ½ cup milk for the shahi tukra.

Reduce flame and keep boiling till the milk is reduced.

Keep stirring and this process would take about 20 minutes.

Add sugar and keep stirring.

Add cardamom, pista, cashewnut, almond, mace and nutmeg powder.

Keep stirring.

Add Chironji. Mix well.

Add Kesar strands. Stir.

Add rose essence. Stir.

Add rose petals. Stir.

Add seviyan and cook on very low flame till done.

Keep it aside.

See picture below for consistency.

For the Shahi Tukra-

White bread - 8 slices - preferably 1 day old.
Pure Ghee - 1 tspn
Refined oil - 2 tblspn for about 3 pieces of bread

Milk – ½ cup
Sugar – 1 tspn
White Rose Essence – 2-3 drops

Method -

Cut bread in to roundels like below picture:

Heat Oil and Ghee together in a pan.
Put bread slices and shallow fry.
Turn sides and brown them on the other side.
See pictures.

Pour the reserved milk in a bowl.

Add sugar, rose essence and stir.

Dip bread slices and after 40 seconds take them out of the milk.

Place the dipped bread in the serving bowl.

See pictures

For the filling-

Candied Amla – 10-12 chopped finely
Pista (Pistachio) – 20-25 chopped finely
Almonds - 8-10 soaked and chopped finely
Cashew nuts - 7-8 chopped finely chopped
Dried Rose Petals – a few petals

Method-

Mix well all the above ingredients.

Place 1 tbspn each of the filling on the fried bread.

Cover it with other piece of fried bread.
Cover the entire bread with the prepared Seviyan.
See pictures.

Garnish with a few dried rose petals.

Serve chilled.

Note - Refined oil and ghee are mixed together for fragrance. Ghee is absorbed by bread very quickly hence oil is used for shallow frying the bread.

Bihari Litti aur Tamatar Ka Chokha (Bihar's famous cusine "Litti" with Tomato Salsa)

2010-09-06T11:49:00.000+05:30

INGREDIENTS FOR टमाटर का चोखा (Tomato Salsa)

Fresh Tomatoes - 4 Large

Onion - 1 Medium Finely chopped

Dry Red Chillies - 4-5

Lime Juice - 1 tblspn

Finely Chopped Garlic - 1 tspn

Salt - to taste

METHOD-

Roast the tomatoes on gas flame.
Roast the red chillies on gas flame.
Grind the roasted tomatoes and chilles in the traditional सिल or food processor.
Mix in the onion and garlic.
Add lime juice.
Sprinkle salt. Mix well.

Note- Chillies can be reduced or increased as your choice.

Ingredients for the filling:

Sattu ka atta (Roasted Chana flour) - 1 cup
Onion - 1 Large chopped
Green Chillies - 3/4 chopped finely
Garlic - 4/5 flakes chopped finely
Ginger - 1 inch piece chopped finely
Coriander leaves - 2 tblspn chopped finely
Onion Seeds (Kalaunji) - 1 tspn
Carom Seeds (Ajwain) - 1 tspn
Salt - to taste
Fresh Lime Juice - 1 tspn
Pickle (Achaar Masala) - 1 tblspn
Water - as required

Method for the filling -

In a bowl mix all the ingredients under filling and mix well. Add 3-4 tblspns water, to make it a wet filling. The water acts as a binding agent. See above pic for the prepared filling.

Ingredients for the Covering/dough-

Whole wheat flour - 2 cups
Salt - to taste
Carom Seeds (Ajwain) - 1/2 tspn
Onion Seeds (Kalonji) - 1/2 tspn
Water - for kneading dough

Method for the Dough -
Mix all the ingredients under the "dough" and prepare a dough. Rest it for 15-20 mins.
See above pic for the dough.

Method to make Litti

Follow steps like the pictures.

1) Shape small balls. Roll them on a roller pin of about 3 inch diameter.
2) Form small cups like the picture below:

3) Put one to one half tblspn of filling in each cup and roll them like the picture below:

4) Gently press with the palm to get a flat litti. See picture below for different stages.

5) Heat a non stick griddle. Dry roast the litti on very low flame so that it's cooked well from inside also.

6) If the littli swells up means it's done.

7) Remove from the griddle and hold it on a gas flame directly to cook well.

See pic below:

8) The final out come would be like the picture below:

9) Drizzle Ghee and टमाटर का चोखा (Tomato Salsa) and serve.

Makhane ki Kheer - Janmashtmi Special

2010-09-01T22:44:00.000+05:30

Tomorrow i.e. 2nd September is Janmashtmi. Birth of Lord Krishna is celebrated on this date not only in India but in all parts of the world. Janmashtmi is also known as Gokul Ashtmi. Devotees keep fast whole day and at midnight the birth of Lord Krishna is celebrated. Idol of Bal Gopal is bathed with Panchamrit. Panchamrit means a mixture of five holy products i.e. milk, ghee, curd, honey and Gangajal (Holy Ganges water). The deity is dressed in new clothes and then the "Sringar" is done. The idol is then kep't in a well decorated Jhula (cradle) and sweets are offered to the deity. The cradle is rocked by each family member depicting a welcome. People lit incense sticks and lamps and whole family prays together. Lord Krishna was very fond of milk and milk products hence for the 'Bhog' aur "Prasad" the deity is offered Pedha, Makhan (White Butter), Kheer, Sreekhand and Gopal kala. Today I wish to share the recipe of Kheer made out of Makhana (Lotus Seeds). Makhana is a dry fruit. People have this for fast. In Bihar Lotus Seeds or Makhana is found mainly in Darbhanga, Purnea, Supaul, Sitamarhi and Madhubani districts. Makhana is considered to be very pure, pure enough to be offered to the god.

INGREDIENTS -

Makhana (Lotus Seeds) - 100 gms

Milk (Full Fat) - 1 1/2 ltrs.

Sugar - 1/2 cup

Condensed milk - 1/2 tin

Saffron Strands - 1/2 tbspn

Green Cardamom Powder - 1 tspn

Nutmeg Powder - a pinch

Pistachios (Pista) - 10-12 - finely chopped

Almonds - 10-12 finely chopped

Chironji Seeds - 1/4th tsp

METHOD-

In a bowl soak makhana in 1/2 ltr room temperature milk for 1/2 an hour.
Soak the saffron strands in 1 tblspn luke warm milk.
Grind the makhana with milk in a food processor.
Boil the remaining milk in a heavy bottomed pan.
Slightly reduce the milk.
Add saffron strands with the milk.
Add to it the makhana puree and the sugar.
Keep stirring on medium flame.
Add condensed milk and keep stirring on low flame.
Add to it cardamom powder, nutmeg powder, almonds, pista, chironji.
Mix well. Keep stirring till a you get a thick consistency.
Transfer to a serving dish.
Garnish with a sprinkle of cardamom powder, pista, almonds, chironji and saffron strands.
Prasad is ready. After offering to the deity one can have the kheer hot or chilled.

NOTE - Sugar can be reduced or increased as per liking.

Independence Day Special - Part II (The recipes)

2010-08-14T22:38:00.000+05:30

So starting with my first recipe, ready in ten minutes time and absolutely easy, healthy, Zero Oil, Zero Cholestrol recipe. Here it is -

"The Tri-Coloured Healthy Salad"

Servings – 2
Preparation Time – 10 minutes

INGREDIENTS-

Carrots Grated Lengthwise - 2 Large
Bean Sprouts - Steamed - 100 gms.

Dressing -

Lime Juice - 1 tblspn
Black Pepper - 1/2 tspn
Salt - a pinch
Lettuce - 2 nos.

METHOD -

Prepare the dressing by mixing all ingredients under "Dressing" and shake vigorously.
Combine grated carrots and steamed bean sprouts.
Mix in the dressing.
Mix with a very light hand.
Transfer in to a serving bowl.
Keep in the fridge till serving time.
Garnish with two lettuce leaves.

The Second recipe is very simple and super fast recipe. Try it out.

"The Tiranga Finger Salad with Cheesy dip"

Serves – 2
Preparation Time – 10 mins.

INGREDIENTS-

Cucumber – 2 Large
Carrots – 2 Large
Radish – 2 Medium
Cheese Spread – 2/3 tblspns.
Mixed herbs – ½ tspns
Cold Water – 2 cups

Garnish –

Raspberry – 1
Mint Leaf – 1

METHOD

Wash and peel all the vegetables.
Cut all veggies lengthwise.
Immerse them in cold water and keep it aside.
Mix mixed herbs in ready made cheese dip.
Drain the veggies well.
Arrange in the serving plate with the cheesy dip.
Garnish cheesy dip with a mint leaf and raspberry.
Serve.

Also Try healthy-orange-cups from my previous posts.

Independence Day Special-Part I

2010-08-14T22:37:00.000+05:30

India is a country specialising in cuisines from different parts, different corners and different states of the country. The diverse culture and the awesome Indian Food make us special. Every State has its own regional cuisine but is loved by everyone in the whole country. For Example, the Delhites love to have Idli's and Dosa's . Down South "Dilli ki chaat" is equally famous. If we travel towards East, we would find the love of the people for the Gujrati Dhokla's and in the Western parts of India people crave for the rasgullas or the momos. I feel privileged to present a Tricolour Spread on the occasion of 64th Indian Independence Day. It has a mingling of diverse cultures of India. And if u want to impress your guests try your hands on such a spread and no wonder the appreciations and love would be no surprise for you.

I present the methods for two recipes from my Tricoloured Spread. First is "The Tri-Coloured Healthy Salad" and Second is "The Tiranga Finger Salad with Cheesy dip". For the recipes please read Independence Day Special - Part II.

Tori ke Bachke (Ridge gourd Fritters)

2010-08-12T10:29:00.000+05:30

Monsoon reminds me of Garma Garam Pakode पकोड़े (Hot Fritters) . It had been raining continuously and I thought the best thing to serve the family is hot fritters made up of तोरी Tori (Ridge Gourd). My children who feel "yuck" just by the sight of Ridge gourd had these bites without fuss, lovingly demanding for more and deep in my heart I was pretty happy to see my kids having a green veggie with no fuss. I made the Bihari version of the Pakode (Fritter) which is known as बचका "Bachka" . Favourite Vegetable is coated in gramflour batter and deep fried. My mother-in-law's advise is - बचका can be made कुरकुरा (Crispy) by adding चावल का आठा (Rice Flour).Kids would love to carry it in their tiffins. Here is the recipe.

Serves - 2
Preparation Time - 7 mins
Cooking Time - 10 mins

INGREDIENT

Tori (Ridge Gourd) - 4
Besan (Gram Flour) - 2 cups
Chopped Ginger - 1/4th cup
Carrom Seeds - 2 tsp
Roasted (Sesame Seeds) Til - 1 tsp
Flaxseeds - 1 tsp
Coriander Chopped - 1/2 cup
Rice Flour - 1/4th cup
Salt - to taste
Chopped Green Chillies - 4-5
Chilly powder - 1 1/2 tsp
Water - as required (a little less than 1 cup)
Chat Masala - to taste
Oil - to deep fry

METHOD

Cut Tori into Roundels.
Take a bowl and place the tori in it.
Add gram flour and rice flour.
Throw in the carom seeds and flax seeds.
Add to it chopped ginger and coriander.
Mix in chopped chillies.
Add red chilly powder and salt.
Add water and mix well.
Prepare a batter as to well coat the vegetables (Tori).
Heat oil in a deep pan (kadhai)
Drop in pieces of tori and deep fry till reddish in colour.
Place on a kitchen napkin for excess oil to evaporate.
Sprinkle Chat Masala.
Serve hot with ketchup and garnished with green chillies (see pic)

Tips - People staying in States or Canada and other countries where Tori is not found can replace Tori with Zucchini.
Tori is known as Turai तुरई in many states of India.
The Green chillies can be increased/decreased as per liking or totally omitted if so desired.

Laddoo Joker

2010-08-03T09:43:00.001+05:30

Are you organising a birthday party? Thinking hard to have a different menu from the rest. Well here's the solution, Try and prepare these jokers made out of Laddoo, the traditional Indian sweet available in every sweet shop of India. I've used ready made laddoos from the market, if you desire you can make laddoos at home too. I've used ready made ice-cream cones to prepare the base and the cap of the jokers. Cadbury Gems to make the eyes. You can make your imagination run wild and use other decorations for decorating the cap . Put your creativity to its best and get going to organise a real cool birthday party for your adorable sweetie pie. Kids would love the new version of laddoos.

INGREDIENTS

Boondi Laddoo - 10

Ice cream cones - 10

Cadbury Gems - 20

Icing Sugar to paste the gems.

METHOD -

Cut the ice-cream cones for the base and the cap.

Arrange the base in the serving tray.

Keep each laddoo on each base.

Glue gems for eyes with the help of icing sugar.

Place the second half of the cone as caps.

Ready to be served.

NOTE- For the mouth I've used the laddoo garnish (Pista) which was already placed on the laddoo. If u're using plain laddoo u can glue a piece of pista for mouth.

Mutton Kababs. (Lamb Kebabs)

2010-08-01T16:26:00.001+05:30

Non-Veg lover's heres a dish for you to enjoy this monsoon. When it's raining outside one can enjoy the hot mutton kebabs. A boneless mutton/lamb dish which would melt in your mouth. The secret touch to this recipe is that it's marination process which allows the salt and other spices to penetrate into the lamb pieces giving it a soft delectable flavour.

INGREDIENTS-

Boneless Lamb - 500 gm

Ginger Garlic paste - 6 1/2 tspns

Curd/Dahi - 1/2 cup

Chilly powder - 3 tspns

Salt - to taste

Refined Oil - about 5 tbspns

Sliced Onions - 1 cup

Roasted Gram Flour (Besan) - 2 tbspns

Juice of a lemon

Dry -spices -

Cinnamon (Dalchini) powder - 1/2 tspn

Cardamom (Choti Illaichi) powder - 1 tspn

Roasted Cumin (Jeera) Powder - 1 tspn

Jaiphal (Nutmeg) powder - a pinch

Roasted black pepper (Kali mirch powder) - 1/2 tspn

METHOD-

First Stage -

Combine Lamb meat, curd, salt, ginger-garlic paste and chilly powder.

Mix well. Keep it well covered in fridge for 3-4 hours to marinate.

Second Stage -

Transfer the marinated lamb with the entire marination in a pressure cooker.

Cook till it gives 7-8 whistles on low flame.

Third Stage -

Heat oil in a pan (Kadhai).

Put in the sliced onion and let it cook till reddish brown.

Add to it the cooked lamb from the pressure cooker along with the residue.

Cook on high flame. Keep on stirring.

The onion should be well incorporated into the lamb.

Sprinkle roasted gram flour and keep on roasting till mixed well.

Add all the dry spices one by one to the roasted lamb.

Squeeze in lemon juice.

Mix well.

Serve hot with Mango Tango.

Mango Tango

2010-08-01T15:34:00.001+05:30

Mango is the king of fruits. Mango is loved by all. Mango is rich source of Vitamin "A', Vitamin 'C', Vitamin 'K',Vitamin 'E', Beta carotene and Phosphorous. It also has a good amount of fibre. Before the season of mangoes comes to an end, lets enjoy a refreshing Mango mocktail. An easy recipe, ready in minutes, Serve Chilled with any snack or starter.

INGREDIENT-

Mango Juice Tinned - a little less than 1/2 cup

Mango Diced Cubes - 1/2 cup

Soda Chilled - as required

Ice Cubes - 8-9

METHOD -

Keep the glass in which u want to serve mocktail in the fridge for 10 minutes.
Throw in some ice cubes in the glass.
Add to it ripe mango cubes.
Pour in tinned mango juice.
Fill the remaining glass with soda.
Stir lightly.
Serve Immediately.

Multigrain Pancake (Cheela )

2010-07-25T23:45:00.002+05:30

Today on Sunday when I rolled out of bed, my mind started planning for today's meals. Today there was no rush-hour and I could serve a good healthy brunch to my family. Something which would be filling, tasty, appealing to the eyes and something different. Combining six types of powerful cereals, it gives the kick start for the day. Sunday is a time to relax and lazily when you leave bed and move towards the breakfast table and find such a superlative Indianised version of the pancake, you would feel great. Flax seeds have omega fatty 3 acids and this dish has enough fibre contents. One gets all the essential nutrients, the iron from gram flour , calcium from sesame seeds, carbs from rice and wheat etc. So here's the recipe for food lovers who want to make their Sunday special. Try it out on your next weekend and send me reviews as to how you liked this dish. I'm sure moms would definitely love to serve this healthy awesome dish to their kids.

INGREDIENTS -

Whole wheat flour - 2 cups

Rice Flour - 2 tblspsns

Gram Flour (besan)- 2 tblspns

Ragi Flour (Finger millet) - 2 tblspns

Semolina (Suji) - 2tblspns

Roasted Oats powder (Jau ka atta)- 3 tbspns

Dry roasted Sesame seeds (Til) - 4 tblspns

Dry Roasted Flaxseeds (Teesi)- 4 tblspns

Carom Seeds (Ajwain) - 1 1/2 tblspn
Salt - to taste

Green Chillies - chopped - optional - to taste

Water - as required

Oil - for shallow fry - as required

METHOD -

Take a deep bowl.
Put whole wheat flour in it.
Add to it rice flour.
Next add gram flour.
Put in Ragi flour.
Add to it semolina.
Add to it dry roasted oats powder.
Throw in some dry roasted flaxseeds and sesame seeds.
Add to this carom seeds.
Add to it salt to taste.
Add green chillies chopped, if using.
Mix well. Now add water slowly.
Keep on mixing so that no lumps are formed.
The batter has to be of dropping consistency.
Mix well. keep it aside.
Heat a non-stick pan.
Put 1 tspn of oil.
Pour a ladle (karchi) full of the prepared batter.
Let it cook, like the picture below:

Sprinkle dry roasted sesame seeds and flaxseeds generously.

Turn the side and let it brown.

Cook well and serve hot garnished with cucumber slices and beetroot.
Serve with mint chutney and tomato ketchup.

NOTE- To prepare oat powder, dry roast rolled oats in a non stick pan. Cool and grind in a mixer.

Tip - Flax seeds and Sesame Seeds can be dry roasted and kept in jar for use.

I am participating in the WeBlog's Sleepy Sunday contest! You may read other participating posts HERE

Saffron Rice

2010-07-21T13:42:00.001+05:30

Bihar's staple food for lunch always has rice. Rice can be prepared in several ways like boiled rice, steamed rice, fried rice, sweet rice etc. Today I want to present rice using saffron. Saffron is the most expensive spice in the world. It's best quality is found in Spain. The delectable flavour gives this rice recipe an exotic touch. This rice recipe can go well with any mutton or chicken dish. Vegetarians can have it with a nice paneer recipe. Children would love to eat it as it is without adding any side dish. A careful selection of saffron is essential in this recipe. Long grain basmati is used for a nice aroma and taste.

INGREDIENTS-

Basmati Rice - 1 cup

Saffron Strands (kesar)- 2 tspns

Cardamom whole (Choti Ilaichi)- 4-5

Cloves -(Laung) 4-5

Cinnamon Stick (Daal Chini)- 1 inch

Star Anise (Phool Chakari)- 1

Bay Leaf (Tej Patta)- 1

Cashew nuts (Kaju)- 6-7

Butter - 1 tblspn

luke warm milk - 1/2 tspn

Salt - to taste

Water - 2 cups

METHOD -

Wash Rice with several changes of water.
Soak in 2 cups of water for half an hour.
Drain the rice and keep it aside.
Soak saffron in luke warm milk.
Heat a non stick wide mouth pan.
Put butter. Throw in the cloves, cardamom, star anise, bay leaf, cashew nuts and cinnamon stick.
Saute till the aroma of the spices is emitted.
Cashews should turn slightly brown.
To this add drained rice.
Saute till it turns slight pink.
Add to it 2 cups of water.
Add Saffron along with the milk.
Mix in the salt to taste. Mix gently.
Cover and cook on high till water evaporates.
Switch off the gas and keep the pan covered for 5 minutes.
Transfer to a serving dish.

Yummy Baked Potatoes

2010-07-13T12:03:00.001+05:30

Potatoes are good for health especially for kids. Combined with baked beans, Protein requirements are also fulfilled. For fussy kids this is a finger licking dish. I've experimented this recipe with my children and they wait for me to prepare this dish for them. Apart from kids, this dish can be made as a starter for a party. It would be relished by everyone. Quick and easy to prepare. So here comes the recipe. While selecting the potatoes make sure they are larger in size and oval shaped.

INGREDIENTS -

Potatoes - 6

Baked beans - 1 tin

Onion - 1 medium - chopped

Tomato - 1 medium - chopped

Tomato ketchup - 4 tblspn

Processed Cheese - 12 tblspns - grated

Butter - 50 gms

Oregano - 1 1/2 tspn

Mixed dry herbs - 1 tspn

Chilly flakes - 1 tspn (optional)

Pepper - to taste

Salt - to taste

METHOD -

Wash and clean the potatoes.
Boil the potatoes with the skin. Do not over boil.
Cut lengthwise into two pieces. - see picture
Scoop out the centre portion and make a cavity.

Heat a flat non-stick pan.
Put butter and place the potatoes upside down.
Let them turn brown. - see picture below.
Turn sides.
Let it turn slightly brown on the side with the peel.
Remove with a slotted spoon.
Place all the potatoes on a flat plate,
Sprinkle salt and pepper on the inner side.

For the Filling

Heat a non stick pan.
Add little butter and immediately put the onions.
Saute till pink.
Add chopped tomatoes.
Saute till glossy.
To this add baked beans from the tin.
Mix well.
Add tomato ketchup. Mix well.
Sprinkle salt to taste and all the herbs.
Add chilly flakes if required.
Keep it aside to cool.
Place 2 tblspns of the filling in each cavity.
Top it with grated cheese. - See picture below.
Microwave high for 1 minute or till cheese melts.
Serve hot on a bed of lettuce and chopped red cabbage.