Wednesday, December 19, 2018

RAJASTHANI GWAAR PAATHA SABZI / ALOE VERA STIR FRY


Aloe Vera is also known as – Gwarpatha, Kwar gandal and Ghrit Kumari. The Aloe Vera plant has many cosmetic and medicinal properties.
Ever thought that you could actually cook it like a vegetable  ...... ?? Yes, you can prepare a curry, pickle and also dessert with it. isn't it amazing. Today's recipe is a dry stir-fry prepared in Rajasthani style.


Ingredients:
Aloe vera ... 250 gms
Green chillies .. 2
Ginger paste ... 1 tsp
Cumin seeds/ jeera ... 1/2 tsp
Fennel seeds /saunf ... 1/2 tsp
Kalonji / onion seeds .. 1/2 tsp
Coriander powder ... 1 tsp
Turmeric powder ..... 1/2 tsp
Mathania lal mirch powder .. 1/2 tsp
Amchoor powder ................... 1/4 tsp
Garam masala powder ........... 1/2 tsp
Asafoetida ........................... 1/4 tsp
Salt ................................ to taste
Mustard oil or vegetable oil .... 3 tbsps

Method:

Cut out the edges of the aloe vera leaves and cut into small pieces.









Boil them adding a little salt and turmeric powder for 5 to 7 minutes.







Drain the water and set aside.







Heat mustard oil to a smoking point and reduce the flame. Add cumin and fennel seeds.








Next add the asafoetida, ginger paste and green chillies. Saute.









Now add the salt, kalonji seeds and the spice powders.









Mix well and tip in the boiled aloe vera pieces.









Stir with a spatula until the masalas and incorporated into the aloe vera pieces.


Friday, December 14, 2018

AMLA GINGER LEMON AND HONEY DETOX / AMLA LEMON GINGER AND HONEY JUICE


Amla or Indian gooseberry is an excellent source of Vitamin C, high in fiber, low in calories. It helps in intestinal and liver disorders.
Ginger is an ingredient that has been used in traditional medicines since ages and is extensively used in Indian cooking everyday.
Lemon is another good source of Vitamin C and relieves oral dehydration. It is the most widely used citrus fruit all over the world.
Honey also has antiseptic and antibacterial properties and it is a healthy natural sweetener.

All these ingredients are mostly used and always available in our kitchens. A detox drink made with them is good for general health and cleansing the system specially when taken on empty stomach in the morning.

Ingredients:
Amlas / gooseberries .... 2 big or 3 small
Ginger (chopped)........... 1 tbsp
Lemon juice .................. 1 tbsp
Honey .......................... 2 or 3 tbsps
Salt ...........................  1/8 tsp
Roasted and ground cumin seeds .. 1/4 tsp
Water .............................. 2 cups

Method:
1. Wash the amlas well and cut into pieces.
2. Peel the ginger and cut into pieces.
3. Grind them in a mixer adding the water.
4. Strain the juice and mix honey, salt and roasted cumin powder.

Yield : 1 serving
Note: Serve immediately for best results as the Vitamin C is destroyed very fast on exposure to air and water.

Monday, November 26, 2018

RATALYACHA KEES / GRATED SWEET POTATO STIR-FRY / NAVRATRI RECIPES / UPVAAS RECIPES


This is one of the simplest recipe from Maharashtra Cuisine made specially on the fasting days. Grated sweet potato is stir-fried with lot of green chillies, roasted peanut powder, grated coconut and coriander leaves  with a simple tempering of cumin seeds. For seasoning we just use salt and little sugar is optional. I did not add it as the sweet potato has natural sugars.
This recipe is for Shhhh Cooking Secretly group event in which we are paired with someone different each month who selects 2 secret ingredients for us. We make the dish using those and post it in the group. My partner of the month is Anu Kollon. Her blog is - Ente Thattukada .. do visit to check out yummy recipes.


Ingredients:
Grated sweet potato ... 2 cups
Roasted and powdered peanuts ... 1/4 cup
Fresh grated coconut ................  4 tbsps
Coriander leaves ..................... 3 tbsps
Green chillies ....................... 3-4 (add as per your liking)
Salt ............................. to taste
Lemon juice ............. 1 tbsp
Ghee / clarified butter .. 1 tbsp

For tempering:
Cumin seeds .... 1 tsp
Peanuts .......... 1 tbsp

Method:

Peel the sweet potato and grate it using the thick side of the grater. Put them in ice cold water so that they remain crunchy.








Dry roast the peanuts.








Grind them coarsely.










In a pan melt the ghee.










Add the cumin seeds and a tbsp of whole peanuts.










Next add the finely chopped green chillies.









Drain the water from the sweet potato.









Add it to the pan and saute a bit. Stir in the peanut powder and salt.
Stir to mix and cover it for half a minute on low flame.







Finally add the lemon juice, grated coconut and coriander leaves.








Stir to mix everything together.

Friday, November 23, 2018

NANKATAI / NANKHATAI / CARDAMOM FLAVOURED COOKIES


Nankhatais are basically shortbread biscuits flavoured with cardamom originating from the Indian subcontinent and very popular in India and Pakistan.
The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called "Kulcha-e-Khataye." (Info- Wikipedia)
Nankhatais are very popular in Sindhi homes too. We usually make them during Sataen / Satam festival in the month of Shravan along with many other goodies.


Ingredients:
Maida ............. 1 cup
Icing sugar ..... 1/2 cup (if you like it too sweet add 1 tbsp more)
Desi ghee ....... 1/2 cup
Cardamom powder ... 1/4 tsp
Baking soda ...... 1 pinch
Salt .............. 1 pinch (optional - it actually balances the taste of all the sweet dishes)
Pistachios ..... 1 tbsp (sliced)

Method:

Collect all the ingredients and bring to room temperature.






In a bowl mix together Desi ghee and icing sugar.







Keep whisking until they are well blended.






Now tip in the cardamom powder, salt and baking soda.







Spoon in the maida little by little and keep whisking until all the maida is used up.






Knead the mixture lightly with your hands.







Take a small portion and make a round ball. Flatten it. Put the sliced pistachios on it and press lightly. Make all the nankhatais and place them on a greased baking tray.






Bake them in a pre-heated oven at 200 C for 18 to 20 minutes.





Remove the tray from the oven and allow the nankhatais to cool well. Store them in an air tight container.






Monday, November 19, 2018

SWEET POTATO SHEERA / LAHORI GAJRUN JO SEERO / SHAKARKANDI HALWA


Sweet potato sheera is a quick sweet packed with the goodness of sweet potato, desi ghee and organic jaggery and flavoured with cardamoms. This is usually made on fasting days. You can use sugar instead and add dry fruits of your choice. If you like a softer consistency you can add some milk while cooking.

Ingredients:
Sweet potatoes ... 1 large or 2 small
Organic jaggery .. 3 tbsps
Desi ghee ........... 2 tbsps
Cardamoms ...... 3-4
Pistachios and almonds ... 1 tbsp. for garnishing.

Method:

Boil the sweet potato.









Peel and mash it.









Heat ghee in a pan. Add lightly crushed cardamoms.









When they give out a nice aroma add the mashed sweet potato and saute.








After about a minute of sauteeing add the organic jaggery powder.









Stir well until the jaggery is incorporated into the sweet potato.
Garnish with sliced pistachios and almonds.

Saturday, November 17, 2018

BESANI / BESANA JI KOKI / SINDHI FLATBREAD WITH GRAM FLOUR



Besani or Besana ji Koki is a traditional flat bread from the Sindhi Cuisine. Koki is made only from wheat flour while in Besani we add besan (gram flour) . You can take the ratio of half and half of both the flours. Finely chopped onions, green chillies and carom seeds are also added for flavour. This can be served for breakfast with curd , pickle or for brunch with any sabzi too if you like. It is quite filling.

Ingredients:
Besan / gram flour ... 1 cup
Wheat flour ............. 1 cup
Onion ..................... 1/2 cup (finely chopped)
Green chillies ........ 2-3 (finely chopped)
Coriander leaves ... handful
Carom seeds / ajwain ... 1/2 tsp or cumin seeds
Turmeric powder ......... 1/4 tsp
Salt ............................ to taste
Ghee or oil ................ 2 tbsps (to add while kneading)
Ghee or oil .............. as needed (to brush while roasting)

Method:

Mix all the ingredients and knead adding water little by little.








Make a stiff dough.







Take a small portion and roll it out into a flat bread slightly thicker than the normal roti.









Heat a griddle and transfer the roti. Prick it with the spatula or a knife.






Roast the flat breads brushing a little ghee to make them crisp.








Repeat the same process and make all the rotis. Serve hot with pickle, curd or sabzi.

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