Friday, July 2, 2021

ADRAKI ALOO / POTATO STIR FRY WITH GINGER / NO ONION NO GARLIC RECIPE




This is a very delicious and spicy side dish made with baby potatoes and lot of ginger along with spice powders. You can serve it with rotis, puris, parathas or as a side dish with dal chawal and pulaos. If you don't have baby potatoes you may also use normal potato chunks. 
Since this dish does not have any onion and garlic you can make it during Navtratras also and enjoy with buckwheat rotis or samak khichdi.

Ingredients:
Baby potatoes ..... 25 - 30 or as needed.
Grated ginger ..... 2 tbsps
Cumin seeds....... 1 tsp
Mustard seeds ..... 1 tsp
Turmeric powder .. 1/4 tsp
Kashmiri chilli powder ... 1/2 or 1 tsp (as much as you like)
Coriander powder ......  1 tsp
Cumin powder ........... 1 tsp
Garam masala .......... 1/2 tsp
Green chillies .......... 2 (slit)
Coriander leaves ...... handful
Oil ...................... for frying and cooking as needed

Method:
1. Wash the potatoes well and parboil them.
2. Let them cool. Peel them and set aside.
3. Heat oil and deep fry the potatoes until the outer layer if firm and light brown.
4. Remove and set aside.
5. In a pan heat 2-3 tbsps of oil.
6. Add the mustardand cumin seeds and let them crackle.
7. Now add the gingerand saute a bit. 
8. Cover the pan and cook on low flame for half a minute so that the flavours from the giger are infused into the oil.
9. Now add the salt and all the spice powders except garam masala which will be added towards the end.
10. Saute a bit on low flame and add little water.
11. Tip in the fried potatoes and green chillies. Saute a bit and add 1/2 cup water.
12. Simmer for few minutes or until done. Halfway through open the lidand addthe garam masala powder.
13. If you want a gravy version then add 1 cup of water.
14. Garnish with coriander leaves.


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 ... )

Thursday, July 1, 2021

POTATO PARSLEY SALAD

 

Here is a light and easy salad recipes without any creamy dressing. Potatoes and parsely go very well together. We get two types of parsley, one resembles coriander leaves and the other one is a curled variety. Both are same in taste.
You may also use any other herb instead if you like but the quantity may differ depending on the herb you are using.

Ingredients:
Potatoes ......... 3 - 4
Parsley ............ 1 cup (finely chopped)
Black pepper .... 1/2 tsp (crushed)
Salt ..................... to taste
Roasted flaxseeds powder .... 1 tsp
Celery seeds .................. 1/4 tsp
Olive oil ......................... 2 tbsps
Apple cider vinegar ....... 1 tbsp

Method:
1. Boil the potatoes, peel them and cut into cubes.
2. Wash the parsley well and cut it finely.
3. In a large mixing bowl combine the potates and chopped parsley.
4. Add all the remaining ingredients and toss it gently.



Note:
You may use any herb you like to replace parsley.
If you don't have celery seeds use 2 tbsps of finely chopped celery instead.

Check out the video of this recipe


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Tuesday, June 29, 2021

METHI KA RAITA / FRESH FENUGREEK LEAVES WITH YOGURT / FENUGREEK LEAVES RAITA


 Raita is a dish made with yogurt and a variety of vegetables, greens or fruits added to it. No Indian meal is complete without some kind of raita. 
Today's raita is a unique one madewith methi or fenugreek greens. Though these leaves have a bitter taste but the raita doesn't taste so bitter as there are other seasonings added to it. 

About Methi or Fenugreek leaves.

These leaves are a good source of Vitamin K and Folic Acid. The rich source of dietary fiber content in them aids in digestion. cholesterol control and weight reduction. These greens arealso good for diabetic patients. 


Ingredients:
Methi / fenugreek leaves ...... 1 cup
Yogurt / curd .......................... 1 cup
Green chillies ........................ 1 or 2 (finely chopped)
Garlic (crushed) .................... 1 tsp
Onion .................................... 2-3 tbsps (finely chopped)
Mustard seeds ....................... 1 tsp
Sugar ................................... 1/2 tsp
Salt .....................................  to taste
Roasted cumin powder ...... 1/2 tsp
Oil ..................................... 2 tbsps

Method:
1. In a pan heat the oil and add mustard seeds.
2. When they crackle add the garlic and fry til it changes the colour.
3. Next add the methi leaves, salt, sugar and cumin powder.
4. Stir fry until done. It takes about a minute.
5. Let this mixture cool. 
6. Whisk the yogurt and stir in this methi mixture.
7. Check the salt and adjust the consistency to your liking. 
8. I did not add any water but if you like it slightly thinner consistency you can add little.
8. Enjoy this delicious raita with your meals.

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 - Fear Not The Bitter 
This was suggested by Seema Doraiswamy Sriram. She has lovely recipes and I like the Turkish Yogurt and Cucumber dip - Cacik that she had posted sometime back. I love yogurt based dips as they are so light.
My partner of the month is Preeti Tandon Shridhar. She gave me GARLIC and CUMIN POWDER as my secret ingredients and I made this flavourful and healthy raita using them. 
My chosen ingredients for her are - MUSTARD OIL and  JAGGERY.
 She made Dana Methi Ki Laungi, (Fenugreek Seeds Relish)


Check out the video 



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Saturday, June 5, 2021

ZUCCHINI - POTATO - BELL PEPPER BAKE

 

This is a very easy side dish that can be served with grilled meats as an accompaniment. You can choose any vegetables and seasonings of your choice. 

Ingredients:
Zucchini .............. 1 
Potatoes ............... 2
Bell pepper .......... 1 
Garlic ................... 6-7 cloves (sliced)
Bread crumbs ....... 1 tbsp
Paprika ................. 1/4 tsp ( I used Kashmiri chilli powder instead )
Black pepper ......... 1/4 tsp (crushed)
Thyme ................... 1 tsp 
Salt ....................... to taste
Olive oil ................. 2 tbsps

Method:
1. Wash the vegetables well. Cut them into pieces. 
2. In a mixing bowl combine all the ingredients and give a toss to mix them.
3. Transfer them into a greased baking dish.
4. Bake in a pre-heated oven at 200 C for 40 minutes or until done. Stir them once after 15 minutes.



Note:
The time may vary a bit depending on the size of the vegetables.
Use any vegetables, seasonings or herbs of your choice.
You can also make with Indian spices and serve with rotis.

Check out the video



 This recipe is part of the "A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of the month is Z. So I decided to make this dish with Zucchini.

Monday, May 31, 2021

ENDURI PITHA / SWEET STEAMED PANCAKES OR DUMPLINGS


Enduri pitha is a variety of pitha made in the Indian state of Odisha. A fermented batter made with rice and black gram is spread on turmeric leaves with a sweet filling and steamed. Traditionally these used to be steamed in an earthen pot with a cloth tied on the rim for placing the pithas. Now-a-days we use steaming pots for convenience. Apart from Odisha these are also popular in Bengal, Assam, UP and Bihar. Each region has its unique flavours.



When are the pithas made ?

Pithas are made on festive days as an offering to the Gods. Odisha celebrates 13 festivals in a year. Each time a different pitha is made as an offering depending on the seasonal availability of the raw ingredients. 

Variety of Pithas:

We have a large variety of pithas, sweet as well as savoury ones. Apart from the steamed version we also have deep fried and pan roasted pithas. 

Ingredients:
Rice ............... 1 cup
Urad dal ........ 1/3 cup
Salt ................ to taste
Turmeric leaves or banana leaves ...6. or  as needed.

For the filling:
Grated coconut ........... 1/2 cup
Organic jaggery powder .. 1/2 cup or (add as per your liking)
Paneer chena .................... 1 cup
Cardamom powder .......... 1/4 tsp
Ghee / clarifird butter....... 1 tbsp

Method:
1. Soak the rice and urad dal for 4-5 hours.
2. Rinse and grind them adding little salt and water as required.
3. Allow it to ferment for 7-8 hours or evernight.
4. Add little water if needed to the fermented batter and whisk it well to make it light and fluffy.
5. In a pan dry roast the grated coconut for a minute or so.
6. Add the paneer chena and saute it a bit.
7. Now add the ghee and the jaggery powder and keep stirring until the jaggery melts.
8. Finally flavourthe mixture with cardamom powder and allow it to cool.

To make the Pithas:
1. Wash the turmeric leaves (or banana leaves) well and wipe them.
2. If using banana leaves cut them into a longish shape.
3. Grease the surface and spread some batter on them leaving the edges.
4. Spoon some filling and spread it.
5. Fold the leaves vertically with utmost care .
6. Steam them in steaming pot for 10 minutes. You don't have to flip the side.
7. Removethem from the leaves and serve.

Recipe adapted from - HERE
Information source - Wikipedia.

Yield - 6-8 pithas (depending on the size)

Check out the video



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 Pithas. This was suggested by Sasmita Sahoo Samanta. My favouriterecipe from her blog is Nuchinunde - Steamed lentil dumplings from Karnataka. 
My partner of the month was Aruna Saraschandra. She gave me the two secret ingredients - Paneer Chena & Desi Ghee and I came up with this delicious and healthy Enduri Pitha.
I gave her Cumin seeds and Ginger since she chose to make savoury pitha. She made Biri Gaja or Biri Manda Pitha. An interesting pitha variety made in different shapes. Do check itout.


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Saturday, May 29, 2021

GOLDEN MILK / TURMERIC MILK / TURMERIC LATTE

 Golden milk is made by combining milk, turmeric and some other beneficial spices. This is is an Indian drink that has been gaining popularity in Western World as Turmeric Latte. As kids we were given this miracle healing drink whenever we were sick, had a soar throat, cold, cough or flue.

Turmeric is said to have amazing healing properties. This is the key ingredient of this recipe. Other spices can be added or skipped as per your liking and preference.

Why we should drink Haldi Doodh ?
There is not one but many reasons why you must have the age-old time-tested haldi doodh every night. From inducing better sleep to boosting immunity and aiding better recovery, a cup of haldi doodh can take you a long way in terms of achieving good health.



Ingredients:
Milk ............ 3 cups (or as needed)
Cardamom powder .......... 1/2 tsp
Turmeric powder ............. 1 tsp
Cinnamon powder .......... 1/4 tsp
Ginger powder ............... 1/4 tsp
Fennel powder .............. 1/4 tsp
Black pepper powder .... 2 pinches
Saffron .......................... 2-3 pinches
Sugar ............................ 5 tsps (you may substitute it with honey as required)

Method:
1. Boil the milk. Add sugar, cardamom powder and saffron while boiling.
2. After simmering for few minutes addthe remaining spice powders.
3. Give it a nice stir. After one or two boils switch off the gas.
4. Cover the pan and set it aside for at least half an hour for the flavours to be infused in the milk.
5. Just before serving warm it up and strain.

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Thursday, May 20, 2021

BOMBIL RAVA FRY / CRISPY FRIED BOMBAY DUCK


This is a Maharashtrian speciality. Bombil fish also known as Bombay Duck is coated with semolina and fried to a crispy texture. It makes a perfect accompaniment with dal chawal.

Why is this delicate fish called Bombay Duck ?

It is said in the time of the British Raj, tonnes of bombil used to be transported from  Bombay via a mail train called the Bombay Daak to other parts of the country. (Daak means postal mail ) When the train arrived it used to stink of fish. People wolud know even before it arrived from the smell. Bombay Daak eventually became Bombay Duck.

How can we cook Bombay Duck ?

This fish tastes best when it is coated with semolina and fried to a crispy texture. However you can make various types of curries as well. Ittakes very little time to cook as it is very delicate in texture. It is also available in the dried form which can be boiled and used to make a variety of dishes. People in Maharashtra avoid eating fresh fish during the monsoon season and they sun-dry the fish and store it for this time.


Ingredients: Bombil fish - 250 gms (For marination) Turmeric powder - 1 tsp Red chilli powder - 1 tsp Garam masala powder - 1 tsp Salt - to taste Garlic paste - 1 tsp Vinegar or lemon juice - 1 tbsp
(For coating) Semolina / rava - 1 cup Corn starch - 2 tbsps Maida /APF - 2 tbsps Oil - for frying (You can also replace the corn starch and maida with 3 tbsps of rice flour)
Method: 1. Marinate the fish with the ingredients in list 1. 2. Mix the ingredients for coating and coat the fish with the mixture.
3. Heat oil and fry the fish. Serve immediately.

Watch the video



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Thursday, May 6, 2021

MISHTI DOI / BENGALI STYLE SWEETENED YOGURT

 

What is Mishti Doi ?

Mishti Doi is a sweetened yogurt from Bengali Cuisine. Mishti means Sweet and Doi means Yogurt. Traditionally palm jaggery was used to make it which not only gives a rustic taste but a lovely colour too. 

How do we make Mishti Doi ?

Milk is boiled and simmered until it reduces to half. It is then sweetened using jaggery or sugar and set it for fermenting after adding the yogurt culture.

How I made Mishti Doi ?

I have used some full cream milk powder along with the full cream milk. It reduces the cooking time and thickens the milk. The texture of Mishti Doi comes out lovely with this tip.

Can Mishti Doi be made with sugar ?

Yes, it can also be made with sugar. To get a brownish colour it is caramelized and added to the milk. However the traditional one made with palm jaggery tastes better.

How do we serve Mishti Doi ?

This can be had as an accompaniment with meals or as a dessert. 

Can we add any flavouring or garnishing ?

Traditionally no other flavouring ingredients were added. But you may add a pinch or two of cardamom powder. You can garnish with rose petals and crushed pistachios to make it look presentable.


Ingredients:
Full cream milk ...... 3 cups
Full cream milk powder ... 3 tbsps
Organic jaggery................ about 1/2 cup  
Yogurt ...................... 2 tbsps (for culture)

For garnishing (optional)
Rose petals .... few (fresh or dried)
Cardamom powder ... 2 -3 pinches
Crushed pistachios .... 1 tbsp 

Method:
1. Put the milk into a thick bottomed pan.
2. When it is hot stir in the milk powder.
3. Bring it to a boil stirring continuously.
4. Let it simmer for few minutes. Keep stirring intermittently.
5. Allow it to cool a bit and stir in the jaggery little by little. Whisk it well. Check the taste and add as much as you wish to your liking (less or more)
6. Now let it cool until it becomes luke warm. Check it by inserting your finger.
7. Mix little milk with the yogurt culture in a small bowl and whisk it well.
8. Stir it into the milk pan and mix it with the ladle or a balloon whisk.
9. Pour it into a bowl or preferably an earthenware container.
10. Cover it with a foil and set it aside in a warm place for 7-8 hours or overnight.
11. Sweetened yogurt takes longer time to set (ferment ) than the normal one.


Note: 
1. Make sure the milk is luke warm when you mix the yogurt culture. If it is hot Doi will not set.
2. Keep it in a warm place in the kitchen or inside the oven or a microwave. 
3. In winter wrap the container with a warm or a thick cloth and place a large dish or a vessel over it. This helps in setting it faster.
4. It sets well in an earthenware containers as they are porous. 

Check out the video 



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This recipe is part of the "A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of the month is Y. So I chose Yogurt and made Mishti Doi (Sweetened Yogurt) from the Bengali Cuisine 


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