Instant Recipe

We all love instant food because it saves our time and labour too. And because of which ready-made instant food packets are in great demand. But home cooked food is much better, healthier and nutritious as compare to packets one. That's the basic idea behind this recipe. The name of recipe is "Suji Dhokla". You just need 5 min for preparation and it take 5 min to cook. So isn't it quick recipe. And who doesn't like quick recipes?

Ingredients

Semolina (Suji)
Curd
Milk
Oil
Cooking soda
Coriander leaves
Green chilles
Water
Salt
Cumin seeds
Achar masala

Method:-

Step 1

Take 1 and 1/2 cup of suji in a mixing bowl. Add 1/2 cup of each curd and milk , 1/2 cup of coriander leaves, finely chopped green chilies (approx 2) and salt as per taste to it.

Step 2

Mix well all the ingredients to make poring consistency batter and for that you need to add water as required. Once the mixture is ready just add 1/4 tsp of cooking soda and again mix it properly.

Step 3

Next we will steam the Suji dhokla. Take a steamer and put it on a high flame after adding some water into it. Meanwhile grease the plate with oil, then add prepared batter and keep it into the steamer. Once it is done sprinkle cummin seeds on the surface and close the lid. After 5 min give it a check with the help of knife (if dhokla does not stick to the knife then it is ready).

Step 4

Take out the plate from the steamer and immediately apply oil to the surface of the dhokla so it does not become dry when you eat them.  Sprinkle ready achar masala on it and  cut them into diamond shape. Suji dhokla is ready to eat and enjoy it with some delicious green chutney or may be with tea.

Try it at our home and share your comments.

Diwali Celebrations!!!

Its October and we are heading towards the biggest festival of ours 'Diwali'. It is one of my favorite festival full of lights,happiness, joy and most importantly sweets.  People clean and decorate their homes or offices and worship goddess Laxshmi for wealth prosperity. The tradition of preparing different kind of snacks and sweet is still continuing. Today i will share some of my personal favorite sweets Malpuaa and Rabri or Rabadi. It is a deadly combination of hot Malpua and cold Rabadi.

Basically Rabri or rabadi is a north Indian delicacy and  it is served as a dessert. Rabadi is thicken sweetened milk having layers of malai or cream. It can serve either hot or chilled. Also you can serve it with malpua, jalebi, gulab jamun and many more other sweets. Lets have a look at its recipe.

1. Rabri or Rabadi

Ingredients:

• Milk
• Sugar
• 1/4 teaspoon crushed cardamom
• 2 teaspoon sliced almonds
• 2 teaspoon sliced pistachios
• Saffron or kesar 
• Ghee

Method 

Step 1

Take a kadai (preferred nonstick one) and grease it properly with ghee so when you boil milk, it wont stick at the bottom. Then pour 1 ltr of milk in it and allow it to boil on medium high flame.

Step 2
Once milk comes to boil reduce the flame to low and keep it constant. When the milk starts froth or form a layer of cream or malai on top use spatula to move it towards the side of the kadai.

Step 3
It is a continuous process so keep on simmering the milk and collecting the layers of cream on the sides. Occasionally stir the milk so it wont get burnt and stick to the bottom of kadai.

Step 4
Approximately after 30-40 min milk get reduce to 3/4 and it colour changes from white to light brown. At this stage add 2.5 table spoon of sugar, 1/2 teaspoon cardamom powder,  sliced almonds, pistacheios and soaked saffron strands ( in water or milk) and stir it well.  Cook for next 20-30 min.

Step 5
Scrape small cream chunks collected on the side of pan into milk (this will make delicious small cream chunks in rabadi). Turn off the flame and allow it to cool down to room temperature naturally and thus our delicious rabadi is ready. If you want to enjoy it chilled then refrigerate it for at least 2 hours before serving.

 

2. Malpua

Ingredients:

• Sugar
• Wheat flour
• 1/4 teaspoon crushed cardamom
• 8-10 pepper corns
• fennel seeds
• Water
• Ghee
• Milk
• 1 teaspoon sliced almonds
• 1 teaspoon sliced pistachios

 Method

Step 1 

Take a bowl and add 1/2 cup of sugar with 1/2 cup of milk. Dissolve the sugar properly.

Step 2

Take 1 cup of wheat flour in an another bowl and mix it well with 1 tbs of ghee. So, now to form a batter add the mixture of sugar and milk along with 8-10 peppercorns and 1/4 tsp fennel seeds to the flour. Mix it well with the help of whisk and form pouring consistency batter (use water if required). To make a perfect batter whisk the mixture approximately for 7-8 mins. And then allow it to rest for 4-5 hours.

Step3

Take sufficient amount of ghee in a flat nonstick pan and allow it to heat.  Lower the flame when you start frying malpua. With the help of spoon, gently pour the batter in a circular manner into the hot ghee for round malpua. Make 3-4 malpuas at one go depending on the size of the pan.  Flip the malpuas couple of times till it turns golden brown and crisp. Garnish them with pistachios and almond. Relish yummy hot malpuas with chilled rabadi.

Wish you all Happy Diwali and do share your comments. 

GO GREEN

Today i would like to share with you one of my favorite recipe whose main ingredient is spinach (palak). I am a truly spinach lover. It is a very easy recipe and loved by all age group people from kids to oldies. Those who are not so fond of spinach will not deny to try this recipe once.

Spinach is an excellent source of  dietary fiber, vitamin K, vitamin A, vitamin B2, vitamin B6, vitamin E, vitamin C magnesium, iron, copper, calcium, potassium, phosphorus, zinc, protein. So combinations of all these vitamins and minerals make this recipe healthy. As a mother i will be satisfied if my kidoo will have atleast one cup of this recipe. Lets start with it. 

Recipe Name:  PALAK PULAV

Ingredients

1. Spinach puree 1 & 1/2 cup
2. cooked steamed rice (long grain or basmati) 1 bowl
3. onion (fine chopped) 1
4. Green pees 2 table spoon
5. Ghee 2 table spoon
6. whole spices-: 1 inch cinnamon, 5 cloves, 2 bay leaves, 2 star anise, cumin seeds
7. Kitchen king masala
8. Salt to taste
9. Asafoetida (Hing)
10. For garnishing:- Cashew nuts and curd

Method:-
 

Step 1

Take a non stick pan, add 2 table spoon of ghee  and 1 tea spoon of cumin seeds. Once it start crackling add 1 inch cinnamon, 5 cloves, 2 bay leaves, 2 star anise and saute it on a medium flame for a min or two till  whole spices releases its aroma.

Step 2

After that add pinch of asafoetida and 1 medium size finely chopped onion and saute till it gets transparent.  Next add 2 table spoon of par boiled green peas and 1&1/2 cup of spinach puree ( To make puree :- wash spinach properly then boiled it for 3 to 5 mins and crush it in a mixer grinder for puree). Then allow to cook for 2-3 mins.

Step 3:-

Here we have used whole spices to there is little work remaining for seasoning. Add salt to taste  and 1 tea spoon of kitchen king masala (readily available in the market). Our gravy is ready.

Step 4:-

At last we add 1 bowl of plain steamed rice (without salt). Mix it gently so that our rice grain should be unbroken and coated well with spinach gravy. Once it is done, turn of the stove and sprinkle kitchen king malasa then immediately cover the pan with lid for 5 mins . This will leave a fabulous flavor in the recipe. Garnish it with curd and cashew nuts. Spinach pulav is ready to serve and enjoy it with raita or plain curd.

Aloo ka Jawab Nahi

 

In today's world variation has become necessity in our lives. And thus we want the same in our food too. Potato is the only vegetable which is loved by all age group of people. I would like to share with you all the famous and very well know recipe of Dum Aloo with two different version. 

 

1st  version named Shahi Kashmiri Dum Aloo

 

Its Ingredients are:-

• Baby potatoes peeled 8-10

• Yogurt 2 cups

• Oil and Ghee

• Fennel seed (saunf) powder 1 tablespoons

• Ginger powder 1/2 teaspoon

• Coriander powder 1 teaspoon

• Salt to taste, Kashmiri red chilli powder, turmeric powder, asafoetida

• Fresh Cream

• Whole spices – 1 tsp jeera/ Cumin seeds, 1 inch cinnamon, 2 cloves, 1 black cardamom, 1 bay leaf & 1 green cardamom (optional).

Method

 Step 1

Boiled and peel off the 8 to 10 whole baby potatoes (small size potatoes). Prick all the potatoes  with a fork, add pinch of salt, turmeric powder and kashmiri red chilli powder simultaneously and gently toss it and keep it aside for 5 minutes.

Step 2

Meanwhile we will prepare yogurt paste. For this take thick 1 & 1/2 cup of yogurt in a bowl then add 1/2 tea spoon of ginger powder (if you don't have it then take fresh ginger paste but add it in oil or ghee while preparing graving instead of paste), add 1 table spoon of fennel powder, coriander powder and 1/2 table spoon of Kashmiri red chilli powder.  Mix well for smooth paste.

Step 3

Heat sufficient oil in a non-stick kadai to shallow fry potatoes on medium heat till it turn golden brown.

 Step 4

Now we will prepare its gravy.  Take a non stick pan, add 1 and 1/2 table spoon of ghee and allow to heat. Then add all whole spices  1 tea spoon Cumin seeds, 1 inch cinnamon, 2 cloves, 1 black cardamom, 1 bay leaf & 1 green cardamom and saute until it start releasing its unique flavored aroma.

Step 5

Next add pinch of asafoetida (hing),  salt to taste and prepared yogurt paste. Mix it well so that whole spices and the powder spices we have used in paste blended evenly to form a gravy. Cook it for 4-5 minutes (If you find gravy thick then you can add 1/2 cup of water).

Step 6

Next add all fried potatoes to the gravy along with 1 teaspoon of dry fenugreek leaves and 1 table spoon of fresh cream. Allow potatoes to cook in the gravy for 10-15 minutes. Enjoy shahi dum aloo with paratha or rice.

 

2nd Version name Restaurant style Punjabi Dum Aloo

 Its Ingredients are:-

• Baby potatoes peeled 8-10

• Yogurt 1/2 cup

• Raw onion paste 1 cup and tomato puree

• Oil

• Fennel seed (saunf) powder 1 tablespoons

• Ginger and garlic paste 1 teaspoon

• Coriander powder 1 teaspoon

• Salt to taste, Kashmiri red chilli powder, turmeric powder, asafoetida

• Fresh Cream

• Whole spices – 1 tsp jeera/ Cumin seeds, 1 inch cinnamon, 2 cloves, 1 black cardamom, 1 bay leaf & 1 green cardamom (optional).

Method

Step 1

Here step 1 remain same as above.

Step 2 

Heat sufficient oil in a non-stick kadai to shallow fry potatoes on medium heat till it turn  golden brown.

Step 3 

Next we will prepare its gravy.  Here we can used the same oil in which we have fried the potatoes, add 2 table spoon of oil and allow to heat. Then add all whole spices  1 tea spoon Cumin seeds, 1 inch cinnamon, 2 cloves, 1 black cardamom, 1 bay leaf & 1 green cardamom and saute until it start releasing its unique flavored aroma.

Step 4  

Add pinch of asafoetida (hing) and ginger garlic paste, saute it for sometime. Next add 1 cup crashed onion paste. Simultaneously  will saute it and do the seasoning. So, for that add salt to taste, 1 teaspoon turmeric powder, 1 table spoon of fennel powder, coriander powder and 1/2 table spoon of Kashmiri red chilli powder. Allow to cook for 5 mins.

 Step 5

Add tomato puree that we have prepared (Boiled and then removed its skin to get smooth puree). Then finally add 1/2 cup of curd and 1/2 cup of fresh cream and your gravy is ready.

Step 6 

Next add all fried potatoes to the gravy along with 1 teaspoon of dry fenugreek leaves. Allow potatoes to cook in the gravy for 10-15 minutes. Enjoy Punjabi style Dum Aloo with your dear and near ones.

Please share your views and comment.