Tuesday, October 12, 2021

TANGERINE RAITA / SANTRE KA RAITA


 Fruit raitas are really cool and refreshing in summer. Here is a simple and delicious raita made with tangerine. Sometimes the fruits we buy are not very sweet. This is a nice option to make use of such fruits in raitas and also salads. This raita can also be relished during fasting days. Serve it at room temperature or chilled. If having it on normal days other than fasting you may use any ingrdients of your coice for flavouring them.

Ingredients:
Tangerines ............ 2 or as needed
Yogurt .................. 1 cup
Salt .................... to taste
Honey ............... 1 tbsp
Crushed black pepper ... 1/8 tsp
Roasted and crushed cumin seeds ... 1/8 tsp
Mint powder ............................. 1/8 tsp (you may use fresh mint leaves instead)

Method:
1. Peel the tangerines, remove the fleshy part of the segments after peeling the skin. Discard the seeds carefully keeping the fleshy part intact.
2. Cut them into smaller pieces if desired.
3. Whisk the yogurt in a larger bowl.
4. Add salt, honey, cumin powder, pepper powder and dried mint powder or fresh mint as per your preference. Give a nice mix.
5. Add the peeled tangerine pieces and stir gently.
6. Serve it chilled or at room temperature as you prefer.

Note:
You can also replace the cumin, pepper and mint powder with chaat masala. Add salt very carefully if using this as the masala already contains little salt.
You may also use fresh mint leaves instead of dry mint powder. Chop them finely or crush them in a pestle and mortar.

Check out the video :



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Friday, October 1, 2021

SAMAK KE DAHI CHAWAL / FARALI DAHI CHAWAL / FARALI CURD RICE WITH BARNYARD MILLETS

 

Here is a light and cooling recipe of Farali Curd Rice made with Barnyard Millets. They are known as Samak /Samo/ Sama ke chawal in Hindi. This is a nice change from the usual heavy fried dishes like sabudana vadas, puris and halwas we make during the fasting period. You can add some grated carrots or cucumber to this. Even some fruits like small grapes and pomegranate seeds can be added.
You can enjoy this with some farali fried raw banana and sabudana fryums.



Ingredients:
Yogurt / dahi ............... 1 & 1/2 to 2 cups or as required.
Barnyard millets / samak rice .......... 3/4 cup
Senda namak / rock salt ................ to taste
Sugar ..................................... 1/2 tsp
Cumin seeds .......................... 1/2 tsp
Cashewnuts ......................... few
Crushed black pepper ........... 1/2 tsp
Oil ........................................ 1 tbsp
Coriander leaves .................. handful
Grated carrots ..................... 1/4 cup

Method:
1. Soak the samak rice for minimum 1 hour
2. Pressure cook the rice for 3 whistles adding double quantity of water and little salt.
3. Open after the pressure is released and let it cool.
4. In a mixing bowl whisk the yogurt adding salt, sugar and crushed pepper.
5. Add the coriander and grated carrot. Mix well.
6. Now add the cooked samak rice and little water adjusting the consistency to your preference.
7. Heat the oil in a small pan. Add the cashew halves and cumin seeds. Let them crackle.
8. Mix this tempering into the prpared curd rice saving few cashews for garnishing.
9. Serve it at room temperature or chilled.

Check out the video



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This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is D and I chose Dahi as my ingredient. 




Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

Some more Farali Dishes:

















Monday, September 27, 2021

SINDHI DEGI CHANA PULAO / FLAVOURFUL CHICKPEA PILAF


 Here is a recipe of very delicious Sindhi Degi Chana Pulao. It is cooked with aromatic spices and chana or chickpeas. You can relish it with a simple raita and papad. You don't need any side dish to serve with this pulao. It is as flavourful as any non veg biriyani. It makes a great party dish and a treat for vegetarians.

Ingredients:
Basmati rice ..... 2 cups or as needed
Boiled chana or chickpeas .... 1 & 1/4 cups
Birista (crispy fried onions)..... 1/2 cup
Tomatoes ................... 2-3
Green chillies ............ 4-5
Mint leaves ................. handful
Garlic (crushed) ........... 1 tbsp
Ginger (crushed) ........ 1 tbsp
Lemon ........................ 1 (cut into thin slices)
Dried plums (aloo Bukhara) .... 5
Yogurt ........................ 2 tbsps
Cinnamon ................. 2 sticks of 1''
Black cardamom ....... 1
Green cardamoms ..... 5
Cloves ......................... 5
Black pepper corns .....12
Bay leaves ................ 2
Crushed coriander seeds .. 1 tbsp
Crushed cumin seeds ....... 1/2 tbsp
Sindhi Biriyani masala ...... 1/2 tbsp
Kewra essence ................. 2 drops diluted in 2 tbsps of water
Ghee / clarified butter ....... 2-3 tbsps
Oil ................................... 4-5 tbsps
Salt ............................ to taste

Method:
1. Soak the rice with sufficient water for at least 30 mins or more.
2. Heat oil in a pan and add the whole spices.
3. When they give out a nice aroma add the crushed coriander and cumin seeds.
4. Next add the ginger and garlic. Saute a bit and add the green chillies and tomatoes.
5. Add little salt and simmer until the tomatoes are cooked.
6. Now add the boiled chana, lemon slices,Aloo bukhara (dried plums) and cook for a minute.
7. Add 4 cups of hot water for 2 cups of rice. Bring it to a boil.
8. Now add the rice, little salt, mint leaves and 3/4 th of birista saving some for garnishing.
9. Cook on medium flame until three-fourth done.
10. Now stir in the diluted kewra essence, give a gentle stir and spoon the ghee on top.
11. Wrap the lid with a clean cloth, place it on the pan with some heavy weight on it.
12. Place it for dum on low flame for 10 minutes.
13. Pulao should be perfectly done now.
14. Serve it in a platter and garnish with some mint leaves, birista and some boiled chana.

Note: Birista is easily available these days. If you don't have it fry 2 large onions to a nice brown colour and use them instead.

Check out the video



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About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " Exotic Biriyanis & Pulaos " suggested by Swaty Malik. She is an amazing cook. Check out her Zafrani Pulao 
This month I was paired with Priya Vijayakrishnan. She chose GREEN CHILLIES and BIRIYANI MASALA as my secret ingredients. I made this flavourful "Sindhi Degi Chana Pulao" using them.
I gave her GHEE and FRESH COCONUT as her secret ingredients and the dish she prepared is a flavourful Coconut Veg Pulao Do check it out. 


Tuesday, September 7, 2021

CHUKANDAR KE PARATHE / BEETROOT PARATHAS / INDIAN FLATBREADS STUFFED WITH BEETROOT AND SPICES

 Make and enjoy these simple and healthy beetroot parathas. Beetrrot is loaded with nutrition and this is a nice way to consume it apart from the salads. You can simply relish them with some pickle of your choice and yogurt. 

Ingredients:
Wheat flour ....... 2 cups or as needed
Ajwain / carom seeds ..... 1/2 tsp
Salt .................. to taste
Oil or ghee ....... 1 tbsp (for the dough)
More oil or ghee as needed for making the parathas 

For the stuffing:
Grated beetroot ........... 1 cup
Coriander or fenugreek leaves .... handful
Gram flour / besan ... 1 tbsp (use dry roasted one)
Turmeric powder ..... 1/4 tsp
Red chilli powder .... 1/2 tsp (or more as you like it)
Cumin powder ...... 1 tsp
Coriander powder .... 1 tsp
Amchoor powder / dry mango powder ... 1/2 tsp (optional)
Salt .................. to taste

Method:
1. Mix all the ingredients for stuffing and set aside.
2. Knead the dough adding ajwain, salt, ghee or oil and water as needed. Rest it for 5-10 minutes.
3. Roll out a small portion and spoon the stuffing.
4. Gather the edges sealing them and make a small pouch.
5. Flatten it and roll out gently.
6. Roast the paratha on a heated griddle spooning a little ghee or oil.
7. Repeat the same with all the parathas.
Serve them with a pickle of your choice and yogurt.

This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is C and I chose Chukandar ( Beetroot )



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Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Dahi Chawal  (Farali) (Barnyard Millet Curd Rice)


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Saturday, September 4, 2021

MAWA AND DRY FRUIT MODAKS ( with milk powder ) / GANESH CHATURTHI SPECIAL


We have a variety of modaks made during the Ganpati festival as an offering to God. Some are made with rice flour dough stuffed with coconut and jaggery mixture, or mawa and dry fruit mixture and steamed or deep fried.  We also have chocolate modaks, Boondi modaks and many more.
This is a very easy recipe of making modaks using milk powder along with powdered dry fruits and dessicated coconut. Use full cream milk powder like Nido, Nestle or Amulya. You can shape the modaks using a mould which is easily available everywhere these days. 

About Ganesh Chaturthi

Ganesh Chaturthi is a 10 day long festival celebrated throughout India. It comemmorates the birth of Lord Ganesha, the famouus Hindu elephant headed God known for his ability to remove obstacles and bring good fortune. The festival is held every year in the Hindu month of Bhadra, which falls between mid-August and mid-September. Offerings from the daily prayers are distributed among friends and relatives which include sweets such as modaks  as it is believed to be a favourite of Lord Ganesh.  On the final day of the festival, Anant Chaturdasi, the Ganesha statues are paraded through the streets. During the parade, people gather to sing and dance, and the Ganesha statue is usually immersed in a body of water such as the ocean or a river.



Ingredients:
Full cream milk powder...... 1 cup
Coarsely powdered cashew nuts ..... 1/4 cup
Coarsely powdered pistachios ......... 1/4 cup
Coarsely powdered almonds   ......... 1/4 cup 
Fine dessicated dry coconut    .......... 1/4 cup
Sugar ............................................... 3/4 cup
Cardamom powder .......................... 1/2 tsp
Saffron ........................................... 2-3 pinches
Milk ( for soaking saffron ) ............ 2 tbsps
Ghee or clarified butter ................  2 tbsps
Silver Varq for garnishing ............. optional 

Method:
1. Take a thick bottomed pan and transfer the sugar into it.
2. Add 1 and 1/4 cups of water, cover the lid and bring to a boil.
3. Add the cardamom powder followed by saffron soaked in little milk.
4. When the syrup reduces to one cup stir in the milk powder.
5. Start mixing immediately with a spatula or a baloon whisk to break the lumps.
6. Continue to stir it adding the ghee little by little in between. You will see that the mixture is getting thicker.
7. Tip in the powdered dry fruits and the dessicated coconut. 
8. Continue to stir until the mixture starts leaving the sides and has thickened like a dough.
9. Remove it into a larger bowl for cooling.
10. Grease the modak moulds and put some mixture into them. Close it and remove the excess from the sides. This way make all the modaks.
11. When they are ready you can garnish them with silver varq if you wish. 

 

Watch the video of Modaks




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Tuesday, August 31, 2021

KHUMB KABAB / MUSHROOM KABAB / NON SPICY AND KID FRIENDLY SNACK

 

Here is a delicious recipe of Khumb Kabab or Mushroom Kabab. It is a non spicy recipe and kids are sure going to love it. It is also perfect for those people who avoid lot of spices due to health reasons. This is a great party snack as well and really tastes like a non veg kabab. You can use any variety of mushrooms available. If you wish to add spices you can go ahead and do that.

Ingredients:
Mushrooms .... 200 or 250 gms
Onions ......... 1 cup (finely chopped)
Oats .............. 3/4 cup
Milk ................. 150 ml
Crushed black pepper ..... 1 tsp
Salt ......................... to taste
Mint leaves ............ handful
Coriander leaves .... handful
Green chillies .......... 2
Oil ........................... 4 tbsps

Method:
1. Wash the mushrooms well and pat them dry with a kitchen cloth.
2. Mince them in a chopper. (Do this just before adding them to the pan to avoid discolouration)
3. Dry roast the oats and set them aside.
4. Heat 2 tbsps oil in a pan and saute the onions until translucent.
5. Add minced mushrooms and stir fry until the moisture is dried up.
6. Now tip in the oats and mix them well with the onion mushroom mixture.
7. Add the milk and cook on medium flame stirring it until the oats are cooked.
8. Season with salt and crushed pepper.
9. Add the finely chopped coriander and mint leaves and the green chillies.
10. Saute until golden brown.
11. Remove the mixture and cool it.
12. Make the kababs.
13. Pan fry them with 2 tbsps of oil until done flipping the sides carefully.
14. Serve hot with any chutney of your choice.

Watch the recipe video



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About the group:
Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was "Kababs" suggested by Sujata Roy. Her Kaju Curry without onion and garlic is worth trying. 
My partner of the month was Priya Iyer who gave me CORIANDER LEAVES and MILK as my 2 secret ingredients and I made these delicious KHUMB KABABS. Check out her recipe of MAKAI KABABS  which she made with the secret ingredients that I chose for her ( KASOORI METHI and  GARAM MASALA )

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Friday, August 6, 2021

DAKSHIN FISH FRY WITH CURRY LEAF PODI / KARIVEPAKU PODI CHEPA VEPUDU / PAN FRIED FISH



Try out this flavourful pan fried fish marinated with curry leaf podi. This fish variety that I have selected is Barramundi (Bhetki) which has a firm flesh and is perfect for grilling and frying. This surely is a treat for sea food lovers. If you don't get Barramundi then select any other boneless variety like Surmai / Seer Fish. Fillet cut works well for this recipe. If they are large cut them into two.



Ingredients:
Barramundi / Sea Bass ........... 500 gms
Salt ......................................... to taste
Black pepper ........................... 1/2 tsp
Curry leaf podi .......................... 4-5 tsps ( See the recipe HERE)
Oil ............................................. 3-4 tbsps

Method:
1. Clean the fish slices and season with salt and pepper.
2. Coat them with curry leaf podi and set aside in the refrigerator until you fry.
3. Heat the oil in a flat based pan and shallow fry the fish on both sides until done.
4. Serve it hot. It pairs well with dal chawal.

Check out the video


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Monday, August 2, 2021

BEGUN BHAJA / TALE HUE BAINGAN / BENGALI STYLE FRIED BRINJALS (Aubergines or Eggplants)

 

Try out this delicious recipe of fried brinjals from the Bengali cuisine. Thick roundels of brinjals (also known as aubergines or eggplants) are marinated with turmeic powder, chilli powder, salt and sugar and deep fried to perfection. You can also add some flour (whole wheat/ gram flour/ riceflour or corn flour) for a crispy texture.These pair well as an accompaniment with Khichdi or dal chawal.


Ingredients:
Large brinjals ..... 1 or 2 as needed
Turmeric powder .... 1 tsp
Red chilli powder .... 1 tsp
Sugar ...................... 1/4 tsp
Salt ........................ to taste
Rice flour ............... 1 tbsp ( can also use whole wheat flour / Besan / Corn flour )
Mustard oil ............. for frying

Method:
1. Wash the brinjals well and wipe them with a kitchen towel.
2. Cut them into thick slices. You get 5-6 slices from a large brinjal.
3. In a platter mix all the ingredients except oil.
4. Coat the slices with this mixture and rub them well with your fingers.
5. Heat mustard oil in a flat bottomed pan. Bring it to a smoking point and reduce the heat.
6. Slidein the marinated brinjals carefully adding 4-5 at a time.
7. Fry them to a crispy texture turning them intermittently. This may take 4-5 minutes.
8. Remove on a kitchen tissue to remove excess oil.
9. Serve immediately with your meals. They pair well with khichdi or dal chawal.

Check out the video



This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We hace completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is B and I chose Baingan 


Pin for later 


Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Dahi Chawal (Farali ) (Barnyard Millet Curd Rice)

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