Suji Ka Halwa ~ Rava Sheera

Wishing Happy Ganesh Chaturthi

Lord Ganesha is the God of prosperity and wisdom. Ganesh Chaturthi is celebrated with great pomp and devotion in Mumbai. There are Ganesh Pandals in every nook and corner and lanes of Mumbai. Pandals are decorated and there are many festive programmes organised for the Lord. Ganesh Idols are bought one day earlier at night. Every body is out to welcome the beloved God by Chanting ''Ganpati Bappa Morya''.

This 10 days Sarvajanik festival is celebrated all over Maharashtra with great zeal and enthusiasm. People also get Ganesh Idols in their homes and in their Societies or apartments. Even our apartment has got Ganesh Idol for 5 days. There are lots of exciting programmes lined up to celebrate the festivals. Will include my readers with this celebration by showcasing the pictures of the festival in my next post.

This time I prepared Suji Ka Halwa or Sheera as one of the Naivedya for Vinayaka. Suji Ka Halwa, is popularly known as Sheera in Western India. It is a sweet semolina pudding Sheera is always prepared as Prasad or Naivedyam for Satyanarayan Pooja. This is by far the simplest and easy dessert one can prepare for any occasion. All the ingredients required to prepared this rich and aromatic dessert is easily available in our house. I love the aroma, when suji (semolina) is getting roasted in ghee and the best part about Sheera is you can even store it for one day and re heat it the other day and enjoy it.

Ingredients:

1 Cup Suji (Rava, Semolina)
4 Tablespoons of Ghee
1 Cup of Sugar
1 Tablespoon of Malai / Cream (Optional)
2 Cups of Whole Milk
1 Tablespoon of Elaichi (Cardamom) Powder
1 Tablespoon of Kish Mish (Raisins)
1 Tablespoon of Chopped Nuts (Cashew nuts, Almonds, Pista)
Few Saffron Strands


Method:
1. Heat ghee in a deep pan, add chopped cashews and roast them, once roasted remove them and keep them aside.
2. Add rava or suji or semolina in the melted ghee. Roast the suji for 5 to 10 minutes on a low flame.
3. While roasting the suji, add sugar, cardamom powder, raisins, roasted cashews and other chopped nuts. Meanwhile, boil the whole milk and add kesar to it.
4. Roast the suji till it turns light golden in colour and one can smell the aroma of the roasted suji.
5. Once the suji is roasted add boiled milk and cream to roasted suji, on a low flame keep on stirring the suji and milk. See to it no lumps are formed while mixing suji and milk.
6. Keep on stirring the mixture till you get a thick halwa like consistency. Garnish it with chopped nuts and serve it hot.
The whole post is for my very own Janmashtami & Ganesh Chaturthi Event.

This post also goes for Sanghi's IFL - Milk Event

Sireesha, Priya Raj and My Dear Friend Sukanya has shared with me Scrumptious Blog Award -a blog award given to sites who: Inspire you Encourage You May give Fabulous information A great read Has Scrumptious recipes Any other reasons you can think of that make them Scrumptious!

Thank you girls! for considering me worthy for this award, I promise will come up with more exciting recipes.

Sukanya has also shared with me Kreative blog award, One lovely Blog Award and award

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Puri Bhajji ~ Alu Puri

Dear Reader and my fellow blogger friends, I was away from the Blogosphere circuit as I was busy settling things in my new house. But I am back with my favourite breakfast dish Puri Bhajji.

Puri Bhaji is the most popular Breakfast at our place. Puri Bhaji is popularly known as Alu Puri in Northern parts of India. Its being served as heavy brunch at my place over the weekend. Puris are puffed wheat flat breads, they are served with delicious potatoe vegetable popularly known as Bhajji in Maharashtra. I simply love the aroma of curry leaves in this sabji. This simple yet tasty meal is ideal for a lazy weekend brunch.

Ingredients
For Puris
2 Bowls Wheat flour
2 Teaspoon Oil for Kneading
1 Cup of Luke warm water
1 Teaspoon of salt
Oil for Frying

For Alu Bhajji
5-6 Potatoes
2 Medium sized Onions
5-6 Curry Leaves
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Tablespoon finely chopped Green Chillies
2 Teaspoon Mustard seeds
2 Teaspoon Urad Dal
1 Teaspoon Turmeric Powder
2 Teaspoon Coriander and Cumin seed powder
1 Tablespoon of Lemon Juice
1 Cup of Chopped Coriander
Salt as per taste

Method
For Puri
1. Take wheat flour and sprinkle salt and little oil and mix it well.
2. Add water and knead the dough. Keep it aside for few minutes.
3. Roll small round puris.
4. Heat oil and fry the puris.

For Alu Bhajji
1. Pressure cook the potatoes and remove the skin and keep it aside to cool. Mash the potatoes
2. Heat the oil, add a pinch of asafoedita and then add urad dal and mustard seeds. Once the seeds starts spluttering add curry leaves, ginger and garlic paste.
3. Add chopped onions and saute for few minutes till they light golden brown.
4. Add turmeric powder, coriander and cumin powder.
5. Add mash potatoe
s and salt as per taste and mix well.
6. Cook for few minutes and spread lemon juice and garnish it with coriander leaves.
Enjoy yummy hot puris with alu bhajji

Here is my entry fot my Dear Friend EC's WYF - Breakfast Event

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Aam Panna ~ Kayree Panha

With the Onset of Summers starts the season of King of Fruits - Aam ~ Mangoes. The sweltering heat of summers consumes lot of your energy and make you go dehydrated. Heat stroke and heat exhaustion are the most serious health illnesses caused by hot environments, and a real danger to people who work outside in the summer.
One such power booster drink comes to the rescue to prevent heat stroke ~ Aam Panna. Aam panna for North Indians and Kayree Panha for Maharashtrians, this drink is a must in our house during summers. It is prepared using raw mangoes, sugar and an assortment of spices. This drink is a wonderful source of vitamin C and prevents the loss of excessive sodium chloride and iron from the body during summer due to sweating. It also prevents summer diarrhoea, colds, piles, morning sickness, indigestion and constipation. The spices used in this drink like Rock salt is cooling, anti-acidic, anti- bilious, anti-phlegmatic, and digestive. It has natural minerals, which are absent in commercial table salt.Cumin helps to prevent flatulence.
With Aam Panna to my rescue in Summers I can happily sing this famous number of Beatles ~ ''Here comes the sun, here comes the sun, and I say it's all right"

Ingredients:
2 Raw Mangoes
1 Bowl Sugar
1 Teaspoon Grounded Pepper
2 Teaspoon Roasted Cumin Powder
2 Kesar / Saffron Strands
Rock Salt to taste
Water
Crushed Ice
1 Tablespoon Chopped Mint Leaves

Method:
1. Peel the skin from the raw mangoes and pressure cook it.
2. Once the mangoes are properly pressure cooked, remove the pulp of the cooked mangoes.
3. Add sugar to the pulp and blend them together with the help of the blender.
4. Now heat on a low flame the raw mango pulp and the sugar mixture and add rock salt, kesar and roasted cumin seed powder to the pulp. Allow the pulp to heat for 2 minutes and remove it from the gas.

5. Allow it to cool. Before serving mix the pulp crushed ice and pour chilled water. Garnish it with chopped mint leaves.
One can even store the mango pulp in a bottle for 4 days and serve with chilled water as and when required.

Here is my entry for Priti's Summer Treat Event

My new friend Lena has shared with me I love your Blog award. Lena! Thanks for considering me for this award.

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Dahi Wada ~ Dahi Bhalle

As the summer makes an entry, we tend to lose our appetite as well. We cannot think of regular spicy foods. Summer is the time to add some cooling foods in your diet. We keep on craving for something to drink. To deal with such kind of mood and situation Dahi Wadas or Dahi Bhalle comes to my rescue.

''Dahi'' Means Yogurt and ''Wada'' is a fried lentil cake in Hindi. This dish is apt for summers. It can be treated as a cooling side dish. This is one sweet, tangy and spicy chat for all during summers. One can even store these wadas for 2 days in the refrigerator and serve it with chilled yogurt when you please.

Ingredients:
For Wadas
2 Cup Urad Dal
11/2 Tablespoon Ginger paste
11/2 Tablespoon Green Chilly paste
A pinch of Soda bi Carbonate
Salt to taste
Oil for frying
Water

2 Cups of Yogurt
1 Cup of Green Chutney
1 Cup of Tamarind and Date Chutney
1 Tablespoon of Roasted Jeera Powder (Cumin Seed powder)
1 Tablespoon of Red Chilly powder
1/2 Cup of Sugar
1/2 Cup of Milk
1/2 Cup of Chopped Coriander
1 Tablespoon of Black pepper powder
Salt as per taste

Method:
1. Soak the Urad dal overnight or for 5-6 hours in water. In a food processor, add the soaked urad dal and grind it in to a paste, which is light and airy.
2. Add ginger, green chilly paste, pinch of soda bi carbonate and salt in the urad dal paste and mix it properly.
3. Heat oil in a deep pan, spoon the urad dal batter and fry the wadas. Now place all the fluffy wadas in water for 10 - 15 minutes.
4. Once the wadas are soft, press the wadas very gently between your two palms and squeeze out excess water from the wadas. All the oil used for frying the wadas will ooze out along with the water. While doing this take care not to break those wadas. Refrigerate these wadas till we prepare the yogurt mixture.
5. Take a bow, place the yogurt in the bowl and beat it briskly. Add 1/2 cup of milk in the yogurt and beat it again. Milk will help the yogurt mixture to become smooth and it will also avoid yogurt from spoiling or getting tangy due to scorching heat of summer. Add sugar, salt and black pepper powder in the yogurt and mix it well. Allow the yogurt to cool for few hours.
6. Just 30 minutes before serving the dish, in a wide bowl, place few wadas. Now pour the yogurt mixture over the wadas. Garnish it with Green Chutney, Tamarind and Date Chutney, chopped coriander leaves. Sprinkle on top roasted jeera powder and red chilly powder.
7. Serve Dahi wadas chilled.

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Shahi Rabdi ~ 100th Post

Hurray! I have finally reached my 100th post. Its a benchmark that deserves a celebration. Thank you to all my readers and my blogger friends for taking interest in my blog, for your encouraging comments, Emails and feedback.

Shahi Rabdi is a rich dessert prepared from full fat milk and is flavoured with saffron strands and dry fruits. Rabdi can be prepared from minimum ingredients available in your house, but the most essential quality required to prepare this dish is patience. I have come across many shortcut recipes and have tried them as well but nothing taste better than authentic and traditional method of preparing it.Rabdi is one such dish which can be relished alone as well in combination with other desserts like Malpua with Rabdi, Shahi Tukda with Rabdi, Gajar Ka Halwa with Rabdi and so on....


Ingredients:
1 Litre Full Fat Milk
1/2 Cup of Sugar / Condensed Milk
2 Tablespoon of Elaichi powder / Cardamom powder
2 Tablespoon of Chopped Almonds
2 Tablespoon of Chopped Pistachio
1 Tablespoon of Rose water
1 Silver Sheet / Silver Varakh (Optional)
1 Tablespoon of Ghee

Method:
1. Coat the non stick pan with ghee, and allow to heat the ghee. Add milk to the pan, and keep stirring the milk continuously.
2. Boil the milk by stirring it and reduce to half of its original volume. Add sugar / condensed milk, elaichi powder.
3. Its is important to stir the milk and avoid the milk sticking to the bottom of the pan. Scrape the sides of the pan as well since all the rich malai / cream is gets coated on the side of the pan.
4. Cook till the milk becomes thick, creamy and reduces to 1/4th of its original volume.
5. Add almonds, drops of rose water and few saffron strands and allow it to cool. Place it in the refrigerator. Once chilled it will become more thick.
6. Before serving garnish it with chopped pistachios, saffron strands and silver sheet if using.

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Sweet Sukanya has showered me with Adorable Blog award, Amazing Blog Award, Triple Blog Award, Friends Award, One Lovely Blog Award and Great Buddy Award.

Thank you Sukanya, you made my day

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Mughlai Malai Kofta ~ Award Time

From the time I have posted the picture of Naan with a Curry, there were many assumptions made by my fellow blogger friends with regards to the curry being accompanied with Naan and many eager friends are waiting for the recipe of the same.

Let me reveal the Curry which is eagerly awaited by all......Its rich Mughlai Malai Kofta!!!

Malai Kofta has always been my special curry for special Occasions due to its richness of Cream and Dry Fruits and aromatic flavours. Malai means Cream, the koftas are served in a creamy gravy. Malai Kofta taste best when accompanied with Naan or any Parathas.

Ingredients:
For Koftas
2 Medium sized Potatoes
50g. Paneer
50g. Khoya or Baked Ricotta Cheese
1 Tablespoon of Kish mish (Raisins)
1 Tablespoon of Chopped Kaju (Cashew nuts)
1 Teaspoon of Chopped Green Chillies
1 Tablespoon of Cornflour
1 Teaspoon of Coriander powder
1/2 Teaspoon of Turmeric powder
1/2 Teaspoon of Cardamom powder
Salt to taste

For Gravy
2 Medium Sized Onions
1 Small Tomato
3 Green Chillies
1/2 Cup of Khus Khus (Poppy seeds)
3 Tablespoon of Cashew nuts and Almonds
1 Tablespoon of Ginger - Garlic paste
2 Cloves
1/2 stick of Cinnamon
1/2 Tablespoon of Elaichi (Cardamom) Powder
1 Badiyan (Star Aniseed)
1 Javantri
1 Tablespoon of Cream
1 Teaspoon of Coriander powder
1/2 Teaspoon of Turmeric powder
1/2 Teaspoon of Garam Masala powder
Salt to taste
Oil
For Garnishing
Chopped Dry Fruits
Cream

Method:
For Koftas
1. Boil the potatoes and mash them finely. Now grate the paneer. If using Ricotta cheese instead of Khoya bake the same in Microwave, the cheese will crumble and it will be like Khoya.
2. Mix paneer and khoya / Baked Ricotta cheese along with chopped green chillies, coriander powder, turmeric powder, salt, Cardamom powder, cashew nuts and kish mish.
3. Add cornflour to mash potatoes and a pinch of salt, be careful with the salt as we have already added salt in paneer and khoya mixture.
4. Make shape the potato mixture like a bowl / Katori and stuff the paneer and khoya mixture in it and close the potato mixture and make a round koftas.
5. Deep fry these koftas in oil. Keep aside the koftas.

For Gravy
6. Soak poppy seeds in water till they are soft. Now blend Onions, Almonds, Cashew nuts, soaked Poppy seeds and Green chillies in to a smooth paste.
7. Blend tomato in to a puree, I have used only one tomato as I didn't wanted to change the colour of my gravy in to red.
8. Heat ghee / Oil and add cloves, Badiyan, Javantri, Cinnamon stick. Once you start getting the smell of these whole masalas add Ginger - Garlic paste and saute them for 1/2 minute.
9. Add Onion, dry fruit and poppy seed paste to it and saute till the mixture turns light pink in colour.
10. Add tomato pure, coriander powder, turmeric powder and saute till oil / ghee starts leaving the sides of the vessel.
11. Add salt, cream and garam masala powder and mix in the gravy. If the gravy is too thick add 1/2 cup of water. And the gravy is not thick add more cream to give a thick consistency.
12. When the gravy is cooked, before serving place the koftas in the serving bowl and spread the gravy on top of it. Garnish with chopped dry fruits, Coriander and Cream.

Serve it with Naan or any Parathas.

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Its Award Time.......

Lubna, Malar and New Blogger Friend Vidhas has shared with me ''Inspirational Award''

I would like to share the same with my fellow blogger friends..
Priti
Trupti
Yasmeen
Priya
Ramya Vijaykumar
Laavanya
Lakshmi Venkatesh
VG

Lubna has also showered me with Perfect Blend of Friendship Award, Butterfly Award, Chocoholic Award and Good Job Award....Thanks Lubna for considering me for these awards...

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Naan ~ Naan Bread

Naan is a round flatbread made of white flour. It is a variant of roti. It is a staple accompaniment to hot meals in Central and South Asia.It bears a resemblance to pita, but is softer in texture. In Persia the word 'Naan' literally means "Bread". The word and bread later spread to South Asia into India and the surrounding regions. More recently it has spread to the UK, owing to the popularity of Indian cuisine. It is popularly known as Naan bread in UK and Brits relishes Naan Bread with Korma and Tikkas.
Source:- Wikipedia.

My experiments in kitchen are usually over the weekend. I was planning to bake bread from many days. It was Diwali and time to relish rich dishes, it was perfect time to make Naan and to accompany Naan it has to be rich Mughlai dish, which will be posted soon.

Ingredients
250g Maida (All purpose flour)
1 Teaspoon Dried Yeast
1/2 Teaspoon Baking powder
1 Tablespoon Kalonji (Nigella seeds)
1 Teaspoon Salt
1 Teaspoon Caster Sugar
2 Tablespoon Curd (Yogurt)
2 Teaspoon Oil
1/4 Cup Warm Milk
1/2 Cup Warm Water
1 Egg (Optional)
Butter
Chopped Coriander for garnishing

Method:
1. Sieve Maida, salt, baking powder together in a bowl. Add Kalonji in the flour.
2. In warm milk dissolve dry yeast, let it dissolve till it becomes frothy.
3. If using egg, beat the egg with caster sugar and add it in the flour.
4. Add oil to the flour and mix it properly.
5. Use warm water for kneading the dough. After adding the warm water knead the dough. Knead the dough for 10 minutes for fluffy and soft Naan.

6. Once the dough is kneaded brush it with oil and cover it with cling film. Let it rest for 1 - 2 hours in warm place. The dough will get double in size.

7. Make small balls from the dough and let the balls rest for 20 minutes. Now roll out the naan in desired shape, preferrably oval in shape.
8. Pre heat the oven on 180 degree celcius. Grease the bakin tray with butter and place the rolled out Naan and bake the Naan for 15 - 20 Minutes till it becomes fluffy and you see brown patches.
9. Once the Naan is ready brush it with butter and sprinkle chopped coriander on top. serve it with any rich Curry.

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Ghughra ~ Karanji ~ Gujjia

Diwali is the Hindu "Festival of Lights". It is one of the most popular and eagerly awaited festivals of India. It is a five day celebration which occurs on the fifteenth day of the Hindu month of Kartik. The word ''Diwali'' means "rows of lighted lamps". Diwali festival symbolizes the defeat of evil and the lamps are lit as a sign of hope for mankind.
In many parts of India, it is the homecoming of King Rama of Ayodhya after a 14-year exile in the forest. The people of Ayodhya welcomed Rama by lighting rows (avali) of lamps (deepa), thus its name, Deepavali. This word, in due course, became Diwali in Hindi. But, in South Indian languages, the word did not undergo any change, and hence the festival is called Deepavali in southern India. Southern India marks it as the day Lord Krishna defeated the demon Narakasura.
This time I am away from homeland and miss everyone during Diwali. Inspite of being away from home I have tried to celebrate Diwali with equal zeal and enthusiasm and following the same customs and traditions which are followed at my home back in Mumbai.
Diwali is the time, when Indians go for spring cleaning their homes, and decorating them with home decorative and new home furnishings. Buying new clothes and jewellary, making loads of Diwali goodies, visiting relatives and friends with Diwali gifts and bursting fire crackers.
Diwali starts with Vasu Baras, from this day we start lighting our houses with diyas and lights. We lit diyas everyday till Dev Diwali.
Next day is called ''Dhanteras'' or ''Dhanatrayodashi'' on this day we Gujaratis perform pooja of the 'Dhan' means wealth. And make sweets and savoury snacks as Naivedyam or Prasad. We buy new utensils and gold on this day.
Third day is called 'Kali Chaudash'. It is custom to make wadas on this day in gujaratis. We wake up early and have bath with scented oil.
The fourth day is called Laxmi Pooja or the day of the Diwali. On this day Goddess Laxmi and Ganesha are worshipped for auspicious beginning and for prosperity and well being. In Gujaratis businessman open their financial books from this day and they worship their Financial books called 'Chopada' and the pooja is called Chopada poojan.
The fifth day is New Year or Vikram Samvat for us, Gujaratis. The New Year of Gujaratis starts from this day. we get up early and wear new clothes and visit temple and visit our friends and relatives with Diwali Goodies and gifts and wish eachother ''Saal Mubarak''.
The Sixth day is celebrated as Bhaiduj, it brings together married sisters and brothers. On this day Married sisters decorates her house and make invite her brother over her place for food.
This year in London we visited Trafulgar Square, which is a huge place in Central London, last weekend. A cultural programme on eve of Diwali was organised by Mayor of London. He personally visited the place and innaugrated the festival occassion with Ganesh Pooja, it was followed by Garba and other dance performed by Indians from various parts of UK. Few Indian Celebrities were also invited. On the New Year day there is Chappan Bhog feast and fire carcker show at Swaminarayan Temple in Neasden, London. This temple is the biggest temple outside India.
The most significant things about Diwali are Lights and Goodies. The whole house is decorated with diyas and lights and loads of goodies are cooked before the onset of Diwali and during Diwali days. We Gujaratis make special Sweets and Savoury snacks for Diwali like Ghughra, Mathia, Kharkharia, Mohanthal, Magaj, Chakri, Chevdo, Sev, Gathia, Chorafadi.....the list is endless......besides the normal heavy food on these days. These are just accompaniments or are treated as snacks during Diwali in Gujarati Household. My mouth starts watering thinking about all these goodies.
Due lack of availability of Ingredients in UK, I decided to make two traditional Diwali goodies which we Gujaratis make during Diwali which is Ghughra or Karanji aka Gujjia and Mathia. There are yummy and delicious dishes coming up everyday as all the days of Diwali are celebrated at my place with zeal and vigour. Today's post is for my very own special Half moon sweet, Ghughra.
It is custom in our house to make Ghughra's which is known as Karanji in Maharashtra and Gujjia in Northern parts of India. The only difference in Ghughra or Karanji of western part of India to Gujjia or North India is the addition of Khoya / Mawa in the filling. In Gujjia Khoya is added, which is not added in Ghughra / Karanji to increase the shelf life of the Half moon sweet.

Ingredients:
250g. Maida (All purpose flour)
3 tbs. Ghee
Pinch of salt
1/2 Cup of Cold Milk
1/2 Cup of Rawa (Semolina)
1/2 Cup fresh grated Coconut
1tbs. Poppy seeds
1 Cup of Caster Sugar
1 tbs of Cardamom Powder
1/2 tbs of Nutmeg Powder
1/2 Cup of Kishmish and chopped Almonds.
1/2 Cup Khoya / Mawa (Optional)
Oil / Ghee for frying

Method:
1. Take a deep vesssel, heat the vessel with 1 tbs of ghee. Add rawa (Semolina) and saute the rawa in the ghee till it turns golden or light brown in colour and you start getting smell of cooked rawa. Once the rawa is cooked remove it from the heat and transfer it in a bowl.
2. Add fresh grated coconut in the heated vessel and fry the coconut till they turn light brown. Dont add oil or ghee for frying as coconut will remove its own oil for the same. Once they are cooked transfer the coconut in the same bowl containing rawa mixture.
3. Now dry roast the poppy seeds and add them in the rawa and coconut mixture bowl. If using mawa or a khoya roast the same in a heated vessel and add it to the rawa mixture once done. Add caster sugar, cardamom powder, nutmeg powder and dry fruits and allow it to cool for few minutes.

4. Now take maida, add 2 tbs of ghee, punch of salt and mix it with the maida. Add cold milk and knead a dough.
5. Now roll the maida dough in round shape and place the stuffing mixture in between.

Apply milk with the tip of your finger tips on the edges of the round shaped maida roti. Now seal the edges and give it a Half moon shape. Seal the edges carefully so that the stuffing does not come out while frying the Ghughras / Karanji / Gujjia.

6. In the end fry them in Ghee or oil. If you are not using khoya or mawa one can store them for 10 days in an air tight container.

Flower Rangoli

As per the tradition I have made a simple Flower Rangoli near the entrance of my house.Due to lack of Rangoli colours I have used fresh flowers. Bought a flower bouquet and pluck all the petals of the flowers and made a Flower Rangoli.

Wishing All Happy Diwali and Prosperous New Year

The whole post is my entry for Priti's Diwali Celebration Event.

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Punjabi Choley ~ Chickpea Curry

Punjabi Choley are famous all over India. This tangy, spicy and delicious dish forms an integral part of a hearty lunchtime menu in Punjab, Northern Part of India. However, this chickpea dish is relished all over India and abroad. Choleys are served with Bhaturas, Nan bread, Puffed puris or parathas.

Ingredients:
250g. Kabuli Chana (Chick Pea)
2 Medium Sized Chopped Onions
2 Chopped Tomatoes
2 Teabags
1 Tej Patta
3 Cloves
2-3 Black Cardamoms
1 Small Cinnamon Stick
1 Teaspoon of Cumin seeds
1 Teaspoon of Turmeric powder
1 Teaspoon of Coriander-Cumin seed powder
1 Teaspoon of Red Chilly powder
1 Teaspoon of Anardana powder (Pomegranate powder)
1 Teaspoon of Amchur powder
2 Tablespoon of Choley Masala
1 Tablespoon of Ginger-Garlic paste.
2 Green chillies
1/2 cup of Chopped Coriander

Method:
1. Soak kabuli chana for 6-8 hours in water.
2. In a presure cooker, place the kabuli chana, tea bags, cinnamon stick, cloves and black cardamom. One can add pinch of soda-bi-carbonate. Presure cook the kabuli chana and once they are cooked, keep them aside after removing the teabags. Dont throw the water and the whole spices
3. Now in a pan, heat the oil. Split the green chillies from middle and add in the oil along with the cumin seeds.
4. Once the seeds starts spluttering, add chopped onions and ginger-garlic paste, saute onions till they turn brown in colour.
5. Add chopped tomatoes, turmeric powder, red chilly powder and coriander-cumin seed powder. Cook till oil leaves the vessel.
6. Add anardana powder and amchur powder and mix well.
7. Now add the boiled kabuli chana along with the water and the whole spices. Now cook choley on a low flame for few minutes.
8. Add choley masala and again cook on a low flame.
9. Before serving squeeze lemon and garnish with chopped coriander.
Serve with parathas, bhatura or puris

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Pakoda Kadhi

I made pakodas today in the afternoon to enjoy it with tea and pouring rain. I made extra pakodas, so that I can use them to cook pakoda kadhi for dinner. Pakoda kadhi is besanbengal gram flour) dumplings in delicious yogurt based kadhi. Pakoda kadhi is a punjabi delicacy.

Ingredients:
1 Cup of Pakodas
2 Tablespoon of besan (Bengal gram flour)
1/2 Cup of curd
1 Tablespoon of Green chilly and Ginger paste
1 Teaspoon of Turmeric powder
1 Teaspoon of Coriander Powder
1 Teaspoon of Red chilly powder
1 Teaspoon of Garam masala powder
1/2 Teaspoon of Fenugreek seeds
1 Teaspoon of Cumin seeds
3 Curry leaves
Salt to taste
Oil
Water

Method:
1. Keep the fried pakodas aside
2. Take a bowl, add besan and curd. Mix well by adding little water.
3. Add Turmeric powder, red chilly powder, coriander powder, Green chilly - Ginger paste and salt to the besan mixture.
4. Take a vessel, add oil, cumin seeds and fenugreek seeds. Once seeds starts spluttering add curry leaves and Besan mixture and let it cook for 1 Minute on a low flame.
5. Stir the mixture and add water if required. Add pakodas and garam masala and let it cook on low flame for few minutes.
6. Serve pakoda kadhi with rice or pulao.

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Gujarati Odho ~ Baigan Bharta

Gujarati Odho, is a popular kutchi delicacy and is popularly known as Baigan Bharta in Northern parts of India and Aubergine / Baigan Masala in West. Kutch is in northern part of Gujarat and is surrounded by Gulf of Kutch. Kutch is a dry region and food is usually spicy, which is accompanied with Bajra Rotla (Millet Pancakes) dollop with Makhan (White Butter), Chilly Garlic Chutney and soothing chaas (Butter Milk). Odho is traditionaly made by roasting Brinjal on Sagdi (charcoal). The only difference in the preparation style of Gujarati Odho and Baigan Bharta is, peas are added in baigan bharta. Since my hubby likes peas version I have added peas in my Odho. In Mumbai we usually make odho in winters as the availability of those big brinjals is only during winters. This recipe is for Bhavin who has requested for simple gujarati recipes and is missing mummy ke haath ka khana. I have tried my level best to show simple way of roasting Brinjals. I hope you like it and add this in your experiments in Kitchen;)

Ingredients:
2 Big Brinjals / Aubergine / Egg plant
1 Chopped Onion
1 Chopped Tomato
1/2 Cup of Peas
2 Tablespoon of Ginger - Garlic paste
1 Chopped Green Chilly
1 Teaspoon of Coriander - Cumin seed powder
1 Teaspoon of Cumin seeds
1 Teaspoon of Turmeric powder
1 Teaspoon of Red Chilly powder
1 Teaspoon of Garam Masla powder
Pinch of Asafoedita
Salt to taste
Oil.

Method:
1. Prick with fork on Brinjals and then brush oil on them. Since we no longer cook on sagdi (Charcoal), roast brinjals on slow flame on your stove. I prefer roasting it in Oven.
2. Roast till it's charred and soft from inside

3. Once its roasted, let it cool and then remove the skin from the brinjals.
4. Mash the brinjals with fork or you blend it in a food processor and make a smooth pulp

5. My Bachelor friends, here's an easy trick to avoid mess of roasting. Peel the skin from brinjal, cut the brinjals and simply pressure cook it or cook it in a microwave and then mash the brinjals in a food processor.
6. Take a vessel, add oil, asafoedita and cumin seeds. When seeds starts spluttering add onions, Ginger-Garlic paste and chopped green chilly.
7. Saute onions till they are transparent, add chopped tomatoes, turmeric powder, coriander - cumin seed powder, red chilly powder and saute till oil leaves the vessel.
8. Add brinjal pulp and peas, mix well and let it simmer for few minutes and add water if required.
9. In the end garam masala powder and let it cook for 1 Minute time.
Serve with Bajri na Rotla, Chilly Garlic Chutney and Chaas.

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Mixed Vegetable Paratha

This recipe is requested by my friend Ranita, who is currently in US. As her hubby likes parathas, she was in a hunt for recipes to prepare different type of parathas. Ranita, here's one type of paratha which I had prepared last weekend for our morning brunch.

Ingredients:
3 large boiled potatoes
1/2 Cup of Boiled Sweet Corn
1/2 Cup of Boiled Peas
1/2 Cup of Chopped Capsicum
1/2 Cup of Grated Carrots
1/2 Cup of Chopped Onions.
1 Tablespoon of Ginger-Garlic paste
1 Teaspoon of Coriander Powder
1 Teaspoon of Red Chilly Powder
1 Teaspoon of Turmeric Powder
1 Teaspoon of Garam Masala Powder
Juice of 1/2 Lime
2 Cups of Wheat flour
Water
Salt to taste
Butter
Oil for kneading the dough

Method:
1. Take a vessel and add oil, add onions and saute them along with Ginger-Garlic paste
2. Then add all the vegetables except Potatoes. Add Turmeric Powder, Red Chilly Powder, Coriander Powder and let it cook for few minutes.
3. Mash the boil potatoes and add to the mixture. Add salt, garam masala powder and lime juice and mis well.
4. Keep aside the mixture and let it cool.
5. Now knead a dough from the wheat flour, while kneading the dough add 1 Teaspoon of salt as well.
6. Now make small balls out of the dough and roll it in to a small roti and add the stuffing. After adding the stuffing again roll it in to a round shape or shape you desire.
7. If your stuffing is coming out of your paratha, then here's a simple trick. Roll one roti and place the stuffing inside. Again roll a roti and place it on top of the roti rolled earlier and seal the corners with water.
8. Take a Non stick pan and add butter to it and cook the parathas on both the sides as shown below
9. Once the parathas are ready you can serve with your choice of pickles, Chutneys, any vegetables or simple curd

Note: Always use old potatoes while making Parathas, to avoid stuffing coming out of the parathas while rolling them

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Boondi Raita

Boondi Raita is one of our favourite accompaniment. One can have Boondi Raita with parathas, rice and along with your everyday meal

Ingredients:
1 Cup of Salted Boondi
2 Cup of Curd (Yogurt)
1 Teaspoon of Black salt (Sanchar)
2 Teaspoon of Roasted Jeera Powder (Roasted Cumin seed)
1 Teaspoon of Red Chilly Powder
2 Tablespoon of Chopped Mint leaves
1 Tablespoon of Chopped Coriander leaves
1/4 Cup of Milk
1 Cup of Water
Salt to taste

Method:
1. Soak salted boondi in water for 10 Minutes in water, so that excess oil from boondi comes out.
2. Drain the water from boondis and keep it aside
3. Beat the curd and milk to the curd.
4. Add roasted jeera powder, black salt and salt to the curd. Be careful while adding salt as we are using black salt as well.
5. Add chopped mint leaves and mix well.
6. Add Boondis to the curd just before serving.
7. Sprinkle red chilly powder and chopped coriander on top

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