Posted by halwits on May 20th, 2014
Dal Makhani, also known as Maa Di Dal, is one of the famous recipes of Punjab which is not only popular in North India but in South India too. Punjabis generally serve Dal Makhani topped with Butter and white Cream. It goes very well with Chapattis, Naan, and Rice.
Let’s see, how we can make Dal Makhani.
1/2 cup of whole black Gram (sabut urad)
1 teaspoon of Red chili powder
1 teaspoon of Cumin seeds
1 large chopped Onion
1 tablespoon of Oil
1 teaspoon of Garam masala powder
2 tablespoons Red kidney beans (rajma)
Salt according to taste
2 inch piece s of chopped Ginger
3 tablespoons of Butter
2 Green Chilies
2 medium chopped Tomatoes
6 cloves chopped Garlic
- In 3 cups of water, wash and soak the sabut Urad and Rajma for a night.
- Pressure cook sabut Urad and Rajma in three cups of water with salt and half red Chili powder for three whistles.
- Open the lid to see whether Rajma has become totally soft or not. If not then cook on low heat till it becomes totally soft.
- Take a pan. Heat butter and oil in it.
- Add Cumin seeds to the hot butter.
- Once they start changing color then add Ginger, Garlic and Onion and sauté till the mixture turns golden.
- Add slit green Chilies, Tomatoes and sauté on high heat.
- Add the remaining red Chili powder and sauté till the tomatoes are reduced to a pulp.
- Add the cooked Dal and Rajma to this pulp. You can add some water if the mixture is too thick.
- Mix garam masala powder and salt according to taste.
- Simmer on low heat till the dals becomes totally soft and gets mixed totally.
- Serve hot.
Posted by halwits on May 19th, 2014
Lord Ganesha’s one of the favorite fruit – Kela (in Hindi) and Banana (in English), is a great energy provider. It can be eaten to get an instant energy.
Today, we will try to make Banana Chips.
6 raw/unripe Bananas
Salt according to taste
Olive Oil or Coconut oil for deep frying
- Remove the outer covering of Bananas gently.
- Place these Bananas in plenty of salted water.
- Make slices of Bananas with a chip slicer.
- Leave these Banana slices idle for 10 minutes. Remove the water fully from these slices.
- Spread the Banana slices on a clean kitchen cloth so that remaining moisture gets evaporated.
- Heat the Olive oil or Coconut oil.
- Fry these Banana slices in single layered batches for two minutes until they become crisp.
- Lift these chips out of the oil with slotted spoon.
- You can sprinkle salt on the chips according to your taste and your Banana Chips is ready.
Posted by halwits on May 19th, 2014
In India, we eat sweet on every auspicious occasion. We will make Jalebi today – A dish which is good for health if eaten with curd in a limited amount. Let us see how we can make Jalebi:
1/4 teaspoon of baking soda
3/4 cup thick Curd
1 cup Sugar
1 cup Water
1 cup Maida or all-purpose flour
2 tablespoons of corn flour
2 tablespoons of Ghee
2 tablespoons of oil, for deep frying
Pinch of yellow food color
2 teaspoons of Cardamom powder (for making sugar syrup)
How to make batter?
- Take a medium sized bowl and mix Maida, corn flour, baking soda, Ghee and yellow food color.
- Now it is the time to prepare thick batter. Just add curd to the dry ingredients and mix them altogether.
- Now you have batter which should be kept in a warm place for 24 hours till it gets fermented. On fermentation it will rise. Mix the batter with a long handled spoon (Ladle). And your thick batter is ready.
How to make sugar syrup?
Take a small bowl. Boil the sugar with water and Cardamom powder on medium heat until the sugar gets dissolved. When you find that sugar has become thick and stringy of one string consistency then turn off the heat and keep this syrup aside.
How to make Jalebis? – Real action
- Preheat the oil for deep frying.
- Pour the batter into a disposable piping bag with a tiny hole made in the middle.
- Squeeze out the batter in small circles into the hot oil.
- Make 3 concentric circles for each Jalebi and end the circle by overlapping the tip in order to get the desired shape.
- Deep-fry the Jalebi on both sides in the hot oil (make sure the oil is not boiling) till they get evenly crisp.
- Once done, drain them off the oil and immediately put them into the hot sugar syrup.
- Make the Jalebis rest in the sugar syrup for at least 2 minutes, after which they can be drained out of the excess syrup.
Your Jalebis are ready, just enjoy these crisp, sweet Homemade Jalebis and spread happiness by speaking sweet words.
Posted by halwits on May 14th, 2014
Kadhi can have two variations. One with pakoras and the other without pakoras. When it is eaten with plain rice or jeera rice you will not be able to stop yourself from licking your fingers.
Let’s see how we can make this delicious recipe:
For the onion pakoras:
½ tablespoon of garam masala powder
1 cup water
1 tablespoon of Ajwain/Carom seeds
1 tablespoon of red Chili powder
2 cups besan/gram flour
4 medium sized onions, sliced
A pinch of Asafoetida/hing
For the curd sauce/kadhi:
1 cup besan/gram flour
1 teaspoon turmeric powder
1 teaspoon of garam masala powder
Curd made from half litre of milk
2 teaspoon of red chili powder
4 cups of water
Salt according to taste
For the tempering:
¼ tsp methi/fenugreek seeds
1 medium sized finely chopped onion
2 tablespoon of chopped ginger-garlic
1 tablespoon of cumin seeds
2 sprig curry leaves
2 green Chili
3 tablespoon of mustard oil or ghee or any vegetable oil
A pinch or two of Asafoetida
Preparing the Onion Pakoras:
- Take a bowl and mix gram flour/besan along with carom seeds, red chili powder, garam masala powder and salt.
- Pour a little water in the bowl and add sliced onions to it.
- Mix besan and onions very well and keep it aside for some 20 minutes.
- Heat oil for deep or shallow frying the pakoras.
- Fry the pakoras till they become crisp and gets brown in color.
- Drain on kitchen paper napkins or tissues. This will remove the extra oil from it.
- Keep these pakoras aside.
Preparing the the curd/yogurt kadhi:
- Take a big bowl and pour curd in it.
- Whip it well to make it smooth and add turmeric powder, red chili powder, garam masala powder and salt in the curd.
- Add the gram flour/besan to spiced curd.
- Pour water in order to mix the contents well.
- Make sure there are no lumps.
- Take a large deep pan, heat mustard oil or ghee or any vegetable oil in it.
- Add cumin seeds and allow them to sizzle.
- Add chopped garlic, ginger, green chili and curry leaves.
- Fry till the time when raw smell of the garlic ginger gets disappeared.
- Pour liquid curd mixture into it.
- Bring the whole kadhi to a boil first and then simmer for approximately 10 minutes.
- Kadhi is ready.
- It is the time to add fried onion pakoras to the hot kadhi.
- Cover and close the pan.
- Allow onion pakoras to be soaked in the kadhi for few minutes.
- Garnish kadhi with coriander leaves and serve kadhi pakora with warm rice.
Posted by halwits on May 13th, 2014
There are many delicious recipes that we can make from Paneer (Cheese). They are Palak Paneer, Matar Paneer, Paneer Butter Masala and Paneer Makhani. The Kadai Paneer recipe is the semi dry version which can be made from Paneer.
Let us see how we can prepare Kadai Paneer.
• Paneer (cottage cheese) – 500 grams cut into square pieces
• 3 tablespoons of oil
• 2 Bay leaves
• 2 Cloves
• Cinnamon 2 inch piece
• 2 Dried red Chilies
• 2 tablespoons of crushed Coriander seeds
• 1 sliced Onion
• 2 teaspoons of Ginger paste
• 2 teaspoons of Garlic paste
• 1 teaspoon of Coriander powder
• 1 teaspoon of Red chili powder
• 5 chopped Tomato
• Salt according to taste
- Heat oil in a Kadai.
- Add Bay leaves, Cinnamon, red Chilies, Cloves, few crushed Coriander seeds and sauté for half a minute.
- Add Onion and sauté for few seconds.
- Now, add Ginger and Garlic paste and sauté for 3 minutes.
- To this paste, add Coriander powder, red Chili powder and Tomatoes.
- Cook over high heat till oil gets separated.
- Add pieces of Paneer and salt along with half cup of water.
- Cook over low heat by covering the Kadai for approximately five minutes.
- Garnish with the remaining crushed coriander seeds.
Serve hot with Naan.
Posted by halwits on May 13th, 2014
Mango season is at its peak. You can now make Mango Chutney because mango coming in this season is of high quality. You can make Mango chutney with sweet ripe Mangoes and sour Mangoes.
Let us see how we can make Mango chutney.
- ¼ tablespoon of red Chili powder
- ½ tsp equal mix of Cumin, Fennel, Mustard, Nigella and Fenugreek seeds
- ½ inch grated or finely chopped ginger
- 1 tablespoon of Peanut oil or any vegetable oil
- 2 medium sized juicy semi ripe Mangoes
- 2 tablespoon powdered Jaggery or as required
- A pinch of Garam Masala powder
- A pinch of Asafoetida/Hing
- Salt according to taste
- Wash the mangoes.
- Peel and finely chop the Mangoes.
- In case the Mangoes are very juicy and fibrous then you can just remove the pulp.
- Heat oil in the pan.
- Fry the Panch Phoran (Five Spices) till they become fragrant.
- Now add the grated Ginger and fry for some seconds till its raw aroma goes away.
- Add the finely chopped Mango or Mango pulp/puree.
- Add the red Chili powder, garam masala powder and Asafoetida to this Mango puree.
- Stir and simmer for 2 minutes.
- Add the powdered Jaggery and salt to this mixture.
- Stir and cook for 3 minutes.
- Don’t overcook or else there are chances that the mixture will become thick.
- Mango chutney is ready, remove it in a bowl.
Serve the Mango chutney warm with the hot Parathas.
Posted by halwits on May 10th, 2014
The mouth watering Indian dessert Ras Malai has the ability to give a perfect end to any Indian meal.
Let us see how we can make this delicious dessert:
1/2 teaspoon of Cornflour/ corn starch
1 tablespoon of refined flour (maida)
8 teaspoons of White vinegar
10 cups of Milk
1 kilogram 200 gms of sugar
6 tablespoons of Sugar
10 cups of Milk
A few strands of Saffron (kesar)
- In order to make chhena, boil the milk over high heat. Set this milk aside to cool at a slightly lower temperature.
- Take vinegar and dissolve it into 2 cups of water. Add this vinegar-water solution to the hot milk.
- Keep on stirring till the milk curdles.
- Add 4 cups of water along with few ice cubes and keep on stirring.
- Strain the chhena through a piece of muslin. Squeeze to remove all of the water. In this way you are expected to get 250 gms of chhena.
- At this stage you should transfer the chhena on a worktop.
- To this chhena mix half teaspoon of refined flour and corn flour. Knead the mixture till it becomes smooth.
- Divide this kneaded mixture into 20 portions. Roll them and make balls out of them. Press these balls lightly to make patties. Make sure there are no cracks left.
- Mix the remaining flour with half cup of water and keep it aside.
How to make the syrup?
- Take five cups of water and add sugar to it. Cook this sugary syrup over heat by stirring continuously till all the sugar gets dissolved. Add milk and let the syrup boil. Collect the scum which rises to the surface and discard it.
- Keep on cooking the syrup for few minutes.
- Strain this syrup into a bowl.
- Take one cup of syrup.
- Reserve the rest of the syrup in a deep wide non-stick pan. Add five cups of water to it. Keep on heating this syrup till it starts boiling. Now add chhena patties to it. Also add half of the flour-water mixture.
- At this stage syrup will froth. Cook gently. Make sure that balls don’t stick to the bottom of the pan.
- Continue this cooking procedure for 15 minutes till the chhena patties spring back whenever they are pressed. This indicates that they have been cooked.
- Now remove them from the syrup by using a slotted spoon and put them in the reserved syrup.
How to make Rabdi?
Boil the milk on high flame. Now lower the heat to medium and cook this milk. Keep on stirring till it gets reduced to three-fourth of its original volume.
This is how you can make Ras Malai along with Rabdi.
Posted by halwits on May 9th, 2014
The mouthwatering dessert – Milk Cake rules many hearts. The amazing part with this lovely dessert is that it can be prepared primarily with milk and sugar.
The recipe which we are going to discuss will make approximately 12 pieces of milk cake.
1/2 cup Sugar
1/8 teaspoon of crushed Cardamom
Approximately 1 table sliced of Pistachios for garnishing
2 tablespoons of Ghee or unsalted Butter
Approximately 3 tablespoons of Lemon juice
6 cups of Milk
- Take a 6-inch plate, grease it and set aside.
- Boil the milk over medium high heat in a large, wide and heavy pan. Let it boil for 3 minutes.
- Now add lemon juice to the milk it will begin to curdle (to change into curd).
- Boil for 5 minutes. It is the time to remove approximately 1 ½ cups of the whey (milky water). With this action the tartness from the cake gets reduced.
- Keep on cooking and stir occasionally so that milk becomes grainy consistent and the milky water gets evaporated. This process should be continued for 15 minutes.
- At this stage add Sugar and Cardamom. Keep on stirring the mixture for approximately 5 minutes.
- Now the heat can be lowered to medium level and you can cook the mixture further until it gets converted into slightly golden brown color.
- This brown mixture can be transferred to the greased plate now. Press firmly into a square shape approximately 1 inch high.
- You can also sprinkle sliced Pistachios on the top of cake
- Allow it to sit for at least an hour.
- Now, the milk cake is ready and you can slice it into individual pieces.
Posted by halwits on May 8th, 2014
We know many of youngsters are not interested in eating Lauki but it is very good for health. The Lauki juice is very instrumental in promoting health.
In many parts of India Lauki is also known as Ghia. In English , we call Lauki as Bottle Gour, possibly due to its resemblance with a bottle. Overall iIt is very good for health and this is for sure.
Lets see how we can make Lauki Kofta:
For making the Koftas:
¼ tablespoon of garam masala powder
¼ tablespoon of red Chili powder
1 finely chopped green Chili
2 cups of grated Lauki
4 tablespoons of Besan/Gram flour
salt according to taste
oil for deep or shallow frying the koftas
For making the masala (spicy) paste:
1 roughly chopped medium sized Onion
1 chopped green Chili
1 chopped Ginger
2 roughly chopped large Tomatoes
2 tablespoons of broken Cashews
5 chopped Garlic
Rest of the ingredients:
¼ tablespoon red Chili powder
¼ tablespoon Turmeric powder
¼ tablespoon garam masala powder
1 tablespoon Coriander powder
1 cup water or as required
1 tablespoon Cumin
2 tablespoons of oil
salt according to taste
- First of all wash and peel the Lauki.
- Grate it.
- Squeeze the grated lauki in order to collect the juice in a bowl or mug. Keep the juice aside.
- Mix all the ingredients(listed above) for making the Koftas with the grated Lauki except oil.
- Make small round shaped balls and shallow or deep fry in oil till it turns golden brown. Drain these balls on paper tissues to keep the extra oil aside.
- Mix all the ingredients which are mentioned under masala paste with little or no water to convert it into a smooth paste. There is no need to add much water as then the whole mixture will splutter while frying.
- Now, it is the time to remove extra oil from the frying pan in which the Koftas were fried. Just keep about 2 tablespoon oil.
- Heat the oil and first of all fry the Cumin.
- Then add the masala (spicy) paste.
- Fry it for 10 minutes and then add all the spice powders.
- Stir and continue to fry the masala paste till it starts leaving oil from the sides.
- Add the juice which you have kept aside previously and about 1 cup water to the paste.
- Stir and simmer for 10 minutes.
- At this stage add the fried Lauki Kofta.
- Extinguish the flame and let them be in the curry for a few minutes.
- You can garnish with Coriander leaves and serve Lauki Kofta hot with Jeera rice or rotis.
Posted by halwits on May 6th, 2014
If you have gone to Mumbai then you must have eaten the top street food of Mumbai known as Pav Bhaji.
We are going to make the same Pav Bhaji today:
1 cup of chopped Cauliflower
1 cup of chopped Carrot
1 cup of Peas, fresh or frozen
Half cup of chopped French Beans (It is optional)
2 medium sized Potatoes
1 finely chopped large Onion
3 large finely chopped Tomatoes
2 chopped green Chilies
2 tablespoon of Pav Bhaji masala
3 tablespoon of Ginger-Garlic paste
1 tablespoon of chili powder
1 tablespoon of Turmeric powder
Half tablespoon of Garam masala powder (it is optional)
1 tablespoon of Cumin seeds
Butter as much you want
Salt according to taste
Preparing the Bhaji:
- First of all, boil all vegetables except onions, tomatoes and capsicum in a pressure cooker.
- Mash lightly all the boiled vegetables and keep aside. Make sure it doesn’t get converted into a puree.
- Add butter in a pan.
- As the butter starts melting, add Cumin seeds to it. When mixture starts to sizzle then add chopped Onions to it.
- Fry the onions till the time they become transparent. Add the ginger-garlic paste to it.
- Keep on frying till the time when raw smell of Ginger-Garlic paste gets disappeared.
- Add chopped green Chilies to it and fry for a minute.
- Now add the tomatoes and fry them till they become soft and mushy.
- Add the chopped Capsicum to it.
- It is the time to make the mixture spicy so add the Chilly powder, Turmeric powder and pav bhaji masala to it.
- Mix the dry spices/masalas well. Fry for few minutes till the Capsicum become a little soft.
- Now you can add the mashed vegetables which were kept aside.
- Mix the mashed vegetables well with the spices/masala.
- Add some water to it and keep on stirring.
- Let the vegetable simmer for 10 minutes.
- Add some more water, in case vegetables become dry.
- When everything is ready, garnish with Coriander leaves.
- Serve Bhaji with chopped Onions and chopped Lime.
You can add butter to the Bhaji and serve with buttered Pavs for added flavor.
How to make the Buttered Pavs:
- Slice the pavs.
- Heat some butter on a flat pan.
- When the butter starts melting, keep the pavs on the melted butter so that it absorbs the butter and fry it for a minute.
- If you like to eat crisp pavs then you can fry for a few more minutes.
You can serve the pavs hot with the along with bhaji which is prepared by using the above mentioned procedure.