Khatta Meetha Kaddu/ Pumpkin

Khatta Meetha Kaddu/ Pumpkin

Ingredients

• Yellow pumpkin - 1/2 kg (  nicely chooped in 1 inch cube size)
• Oil -   2 tsp ( I used peanut oil , you can use any neutral vegetable oil)
• Rai - 1/2 tsp
• Cumin/Jeera - 1/4 tsp
• Fennel/ Saunf - 1/4 tsp
• Bay Leaf/ Tej patta - 1 leaf
• Cloves/ Laung - 2 
• Cinnamon/ Dal cheeni - 1/2 inch
• Coriander seeds/ Sabut dhaniya - 1/2 tsp
• Methi seeds- 1/4 tsp
• Mango powder/Amchur  - 1/2 tsp
• Turmeric /Haldi - 1/2 tsp
•  Red Chilli powder - 1/2 tsp
• Jeera powder -  1/2  tsp
• Sugar/ Jaggery - 1 tsp
• Curry Leaves / kadi patta - 5-6
•  Fresh coriander 
• Dried red chilli - 1 piece
• Chopped Tomato - 1 big
• Salt - as per taste

Steps :

• Heat oil in a kadhai.
• In hot oil add all sabut masala like : Rai, Jeera, Fennel, Bay leaf, Cloves, Cinnamon, Coriander seeds, methi seeds and Red Chilli. Let them cook for 1 min.
•  Add Chopped pumpkin, turmeric, salt. give it a nice mix . Cover and cook it on simmer for 7-10 mins until pumkin is little soft.
• Now add Mango powder, Jaggery, Red chilli powder, crushed curry leaves, chopped tomato.
• Cover and cook for 5-6 mins until pumkin is soft and cooked well.
• Garnish with chopped coriander.
• Server hot with Chapati, Poori.

Tips:

• You can add chopped onion if you like along with  sabut masala and fry it until translucent.
• I removed the skin of the pumkin as B chopped them for me, but you can keep the green skin and cook it along. This tastes yum.
• Increase / decrease jaggery/ chilli as per your taste.
• You can add hing ( asafetida) as well if you like and get nice fragrance, but for me sabut masala's were enough.
•  In north people cook this during Kanya poojan on ashtami  day along with halwa, kala chana and poori.
• Do not add hing, onion if you are making satvik/ vrat ka khana

Dukimaar Bhutta / Sweet Corn Curry

Dubkimaar Bhutta or SweetCorn Curry

Trying to write after a number of years.  Time flies and now the little dragon is six years old, which translates to that now I have some time in hand to do what I love the most. Also, this lockdown situation is making me pursuing all the things which I was forgetting or postponing in the name of no time.

Time is tough and staying at home the entire day during lockdown is also draining. I am badly missing going out for work, walk, food, travel that used to make me a happy child every time I was out of the door. I know my son is just like me in these things. 

So, to make things easier in daily routine and to cherish this time instead of being grumpy and stuck. I decided to pursue different things at home with the stuff available. I am sure this will take my creativity to another level and will teach me how to stay calm and slow down during these tough times.

"Toughest is the one who survives the tough times"

I saw this recipe long back on "chef at large"  Facebook community. I am sorry I do not remember the name of the lady who shared it, but it was an Indian who lives overseas. If you know the name please share it with me. So, that due credit can be given to her.

I do not have that recipe written but the cooking style was similar, so it stuck with me and is an all-time favorite.  How to enjoy this curry is very interesting, dunk the corn in the gravy and eat corn kernels and suck the gravy.



Ingredients - server 2 hungry souls :)

1. Sweet Corn - 1 piece cut in small discs 
2. Onion - 2 
3. Tomato- 4 
4. Turmeric - 1/4 tsp
5. Salt  as per taste
6. Dhaniya powder - 1stp
7. Amchoor - 1/2 tsp
8. Garam masala - 1tsp
9. Red chilly powder - 1/2 tsp
10. Ginger Garlic paste - 1tsp
11. Fresh coriander for garnish
12. Water -  3 cups
13. Oil - 3 tsp

Recipe:

1. Cut Sweet corn in small circular discs, one-inch size if possible.
2. Make onion and tomato puree
3. Pressure cook sweet corn with turmeric and salt for 4-5 whistles. until corn kernels are soft yet retain their shape.
4. Heat oil in kadhai , add cumin seeds, let them sputter.  Now, add onion and tomato puree.
5. Add all the masala except garam masala. Let it get cooked on a slow flame for 10 mins. Wait till the masala starts leaving oil.
6. Add boiled sweet corn along with the water in which it was boiled.
7. Add garam masala and cook it on slow-medium flame for another 10 mins until the gravy is little thickened.
8.  Garnish with fresh coriander.
9. Serve with freshly steamed jeera rice or chapati.


 I hope you enjoy it as much as we did!

 To enjoy this curry the most, make sure after eating kernels you dunk the corn in gravy and then suck the juices. It's yummy and satisfying!

Do share the outcome if you try this recipe!

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Eggless Semolina/ Rava/Sooji Cake

I never thought or I should say tried making a cake using Rava / Sooji. I have got this recipe from a friend who owns LG microwave and was happy to share this recipe from her LG cookbook. My MIL loved this cake.

Recipe is as it is from LG cookbook along with little changes made by me.

Recipe:

• 1 cup Semolina(sooji/suji). I use chiroti rava.
• 1/2 up whole wheat flour (atta)
• 1/2 cup plain flour (maida)
• 1/2 cup yogurt (dahi)
• 1/4 tsp saffron(kesar) or pinch of yellow color
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup + 2 tbsp powdered sugar
• 1/4 cup + 2  tbsp milk approx.. I added 2 tbsp extra as batter was very thick.
• 1/2 cup vegetable oil
• 1/2 tsp green cardamom powder
• 1 tbsp cashews or pine nuts or raisins (kishmish)

Steps:

• Preheat oven to 160 degree Centigrade. Grease a 8-9" baking pan.
• Sift together rava, maida, wheat flour, soda and baking powder. Set aside.
• In a big bowl combine yogurt, oil and sugar. Stir until sugar is dissolved.
• Add semolina mixture, saffron, green cardamom and milk to get a soft dropping consistency. Beat with an electric beater at medium speed for 5 minutes.
• Pour batter into the prepared baking tin. sprinkle cashews and raisins on top. Bake for 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

Cake was soft and yummy. MIL loved it as it was egg less and no maida. Family Happy I am Happy!.

Vegetable Pasta

I love Pasta, nothing new right..every one loves pasta :) During my childhood my naani and mom used to make home made semiya during summer season( I want to learn how to make them). Once sun dried mom used to prepare either milk based semiyan or vegetable semiya. After growing up and coming to a cosmopolitan city I found  Pasta in grocery shop shelves and this reminded how everything was once handmade and is now so much commercialized. Long chat for some other time.

My son loves Pasta but only boiled pasta with just salt, little oil n minimal spices. He is not a vegetable lover and I am struggling to include veggies in his diet. But B and me both loves veggies, so it was Vegetable pasta for dinner tonight. Personally I love white sauce creamy pasta ,but that becomes too heavy on tummy. And to keep my weight under check I have gradually switched to simple pasta just with veggies and some Italian spices. This one has mushroom, carrots,onion,green bell pepper,spinach,garlic, which got filtered into my plate as little hero doesn't like them.

Recipe

• 1 cup boiled pasta
• 1 medium carrot chopped
• 1 medium onion chopped
• 1 cup chopped bell peppers
• 1 cup spinach.. do not chop
• 1 cup chopped mushroom
• 2 tsp oil
• Garlic powder or use fresh garlic
• Pepper powder
• Salt as per taste

Steps :

1. Heat oil in pan.
2. saute onion and mushroom. Let mushroom water gets dried up
3. Add spinach and carrot and again saute for sometime. Spinach will leave water , so let it get dried up
4. Add bell peppers, salt ,garlic powder and pepper powder and saute for 3-5 mins. We liek chunky Capsicum.

5.Add Italian Spice, dried basil, Oregano, Chilly flakes, salt, pepper, garlic powder and mix well.
5. Add boiled pasta and mix well.
6.add grated cheese if you like.
7. Serve hot

Hope you like it as much B and I did.

Quinoa salad

New super food which is vegan and full of antioxidants is Quinoa.This time when B went to U.S, I requested him to bring a small pack of quinoa assuming it will be cheaper there, but to my surprise it is expensive everywhere!

Qunioa is very versatile food and can be used in different ways.

How to cook quinoa

Soak 1/2 cup  in water for 30 minutes and then cook them in a deep vessel with 1cup water and salt until fluffy and soft. This will look like rice grain.

Ingredients

Iceberg lettuce
Firm English Tomatoes
Radish
English cucumber
Boiled eggs

How to assemble salad

• Take a chilled glass bowl and arrange first layer of lettuce.
• Now another layer of round cut cucumber and radish.
• Add Layer of cooked quinoa
• Add layer of lengthwise cut tomatoes
• Add qyinoa
• Add some nuts like walnuts or other seeds like pumpkin or sunflower you have.
• Add salt,pepper and lime juice
• Give it a light mix
• Decorate with boiled egg.
• Keep in fridge for 30 minute and your protein rich salad is ready.

Enjoy!

Eggless Chocolate Walnut Brownie

I Love non fancy simple cakes or naked cakes over fancy cakes. I am part of home bakers guild on FB on came across this wonderful eggless brownie recipe which was shared by one of the fellow member during some baking challenge running on the page. On rainy days I want to have a big slice of hot brownie with a nice strong cup of coffee and my window sil. This is perfect for me.

This is tried and tested recipe by a number friends and it works as a charm, you get nice soft moist yummy chocolaty brownie.

Recipe as shared by Khushboo Gugle

Ingredients

• 1cup maida or all purpose flour
• 1/2 cup cocoa powder
• 3/4 cup +2Tbsp of powdered sugar
• 1tsp baking soda
• A pinch of salt
• 1/3cup of vegetable oil
• 1cup milk
• 1tsp of vinegar
• 1tsp of instant coffee powder (I used Nescafé)
• 1tsp of vanilla extract
• Chopped walnuts
• 3Tbsp chick chips

Recipe

• Preheat oven to 180 C
• Mix milk at room temperature with vinegar and keep it aside
• Sift flour ,soda,cocoa powder,coffee powder and salt
• Mix powdered sugar to this
• Mix the oil and vanilla extract to the milk and vinegar mixture kept aside
• Now add the wet ingredients to the dry ingredients, add choco chips and and gently fold until there are no more streaks of flour left
• Transfer to a greased 8x8 pan and add walnuts on top
• Bake for 25-30 mins or until skewer comes clean.
• Cool and cut square of brownie

I added 1tsp of orange zest and 2Tbsp of orange juice to get extra sinful flavour.

Enjoy!!

Cooking Stories Series:1 Cow

My sunshine, my little bundle of joy came in our life and every thing changed. I had never imagined that I can cook random stories, but seems my LO is developing these qualities in me.

Yesterday night while putting him to sleep, I cooked one story for him.There is no logic or reasoning behind these stories, these were random thoughts coming in my mind one by one and I started imagining with him and our story was ready! 

This is how our Cow story goes...

Pic Source : ww.123rf.com

Once upon a time there was a cow. she was very hungry and was looking for food. But she could not find any food which was healthy and clean. So, she went to GOD and explained her problem.

GOD said, I will create  green grass, plants, tree, shrubs, fruits for you to eat and clean lake, river, fountains to drink water. This solved cow's problem and she went home happily.

Now, cow started eating grass, fruits, plants and drank fresh water. But with so much eating she was becoming fat. Due to so much over eating she gained  huge weight. Now she found it very difficult to walk around and became very lazy. 

One day she fall sick and requested GOD that you have given me every thing to eat but this has made me lazy and fat, due to which I am falling sick. Please help me in solving this problem.

GOD, said there is only one way we can solve this problem. You can produce milk and give it to children and other needy people around you every day. This way what ever you eat and drink will get digested and your body will also be healthy. Since then cow started giving milk to us, which is full of nutrition. She is no longer fat and lazy. 

God has solution for every problem, you just tell him once and he will fix it for you, just the way he did it for Cow.

My LO pronounces COW and "Cau"

Pic Source : ww.123rf.com

Mattar Mushroom# Green Peas Mushroom Sabzi

Small tiny white umbrella's are so cute and full for nutrition that it's very hard not to love them. Yes, I am talking about mushrooms. It is nature's super food full with protein, carbohydrate, vitamin D, Iron, immunity booster are few of the nutritional qualities of this nature's gift. There is a wide variety of mushroom available in market with different taste, texture and qualities. In India white button mushrooms are easily available in vegetable market and we all love it in our family.

When in mood B prepares his classic "stuffed mushrooms" as a starter dish for us. Otherwise I often prepare mix veg with mushroom or mattar mushroom. 

Let me share this easy Mattar mushroom recipe.

Ingredients:

• 200gms white button mushroom
• 100gms green peas
• 1 medium chopped onion
• 2 medium chopped tomatoes
• 1 tsp ginger garlic paste
• 1/2 tsp chilli powder
• 1/2 tsp coriander/dhaniya powder
• 1/2 tsp Cumin/jeera powder
• 1/2 tsp turmeric/haldi powder
• 1/2 tsp garam masala
• Salt as per taste
• 2 tsp oil
• chopped fresh coriander for garnishing.

Step by step instructions for preparing Mattar Mushroom:-

• Wash mushrooms under flowing water for some time to remove dust and mud particles completely.
• Chop Mushroom, onion, tomatoes and keep it aside.
• In a wok/kadhai heat oil.
• Add chopped onion and cook for some time until they become translucent.
• Add chopped tomatoes and cook for another 3-4 minutes, until tomatoes are soft and cooked.
• Add turmeric, salt, chilli, coriander powder, jeera powder, garam masala and mix well.
• Add green peas and cook for another 3-4 mins.
• Add chopped mushrooms and mix well. No need to add water as mushrooms leaves water which is enough for cooking all the veggies.
• Cover  wok with a lid and cook it for another 7-10 minutes.
• Once water completely evaporates and veggies are completely cooked, turn off the gas.
• Transfer it to a serving bowl and garnish with fresh chopped coriander.
• Server with chapati and parantha.

Hope you like it. Do try and share your experience with us.

Happy Cooking!!

Fluffy Soft Eggless PanCake

I have a big list of to-do's and things to try, so here is the latest completed item from things to try.

Couple of months back McDonald's has started their breakfast menu only at few selected stores and this got added in my things to try list as until them I had never taste pancake or was not aware how they even look like.  As McDonald's breakfast menu is being served only between 7 am to 11 am and I can never think of going out of my house so early on a weekend. So B and I waited for a long time and finally I got a chance to had them as by chance we were there early and breakfast menu was still available in McDonalds.

So we ordered  two Mc-egg burgers and one plate hot pancake with maple syrup. First look at pancake made me thought ohh...they are very similar to the "meethe aatte ka puRa" that my mom used to make for us during rainy season with sunf/ fennel seeds. After finding all these similarities I was quite sure in my mind that I want to try it at home. So my search started and ended at Rak's recipe.

Ok, so let's get started :)

Ingredients:

• 1 cup all purpose flour/ Maida
• 1 cup milk
• 1 tsp baking powder
• 1 Tsp sugar
• pinch of salt
• 1 tsp oil
• Butter and Maple syrup/ Honey for topping

Steps by step instructions for Eggless Pancake:

• Mix Maida, baking powder, salt, sugar and milk  with a whisk in a deep bowl.
• Keep it aside for 10 -15 minutes and then give it a quick mix once again.
• In the mean while heat non stick pan for until it's hot. Once hot turn off the gas and leave  it for 5 minutes.
• Turn on the heat of non stick pan and set it to Medium.
• Grease your pan with oil.
• Now pour one big ladle of batter in the pan and do not spread.
• Wait until bubbles are gone and pancake changes its color to golden brown. Flip it carefully. You can cover it with a lid for few minutes, this makes pancake extra soft.
• Let another side get cooked and then transfer it to a serving plate.
• Serve hot with butter and maple syrup/ honey or syrup of your choice.
• You can serve cut fruits like banana, apple and any other fruit of your choice along with it.
• B loved it so much that now he frequently requests pancakes in the morning.

You can make this pancake with atta/ wheat flour, just increase the quantity of milk to get dosa like batter consistency.

I like eating pancake with scrambled egg more than fruits, as now smell problem is gone, but you can make your own choice.

Do share you comments and suggestions and they help me in improving my cooking skills.

Till then happy cooking and healthy living!

Choco Chip Chocolate Cake # Chocolate Cake

Happiness is in small things, how true this statement is :)

I do not remember having any B'day party with friends on my birthday. But my Dad use to make sure that we as a family celebrate this day as a very special day among immediate family members. He will bring home all the food items that we request him, while coming from office, such as pastry, chips, snack, sweets, ice cream, cold drinks, yes cold drink as it was not common those days :0  But yes, no going to Restaurant or calling neighbors for B'day or give and take of B'day gift business. B'days were special small family affair and still are in our house :).

Today is my eldest sis B'day and from last few days debt was going in my mind, what to bake on this special day?? a cake or cookies. And I finally decided that what could be better than a cake specially for her. I know I can not share even a single piece with her becoz of the physical distance, but still sharing it with through this virtual world and through  my thoughts as there is no distance that way :)

Happy Birth Day Di!

Ingredients:

- 50 gm butter at room temperature.
- 1/3 cup powdered sugar
- 1 cup all purpose flour (APF)/Maida
- 2 eggs
- few drops of vanilla essence.
-  1/2 cup choco chips optional
- 3 TSP chocolate powder
- 1 tsp baking powder
- 5 Tsp milk

Step by step guide for preparing Choco Chip Chocolate Cake:-

- Sieve APF , chocolate powder , baking powder well and keep it aside.
- In a bowl mix butter, powered sugar until it becomes creamy.
- Add few drops of vanilla essence.
- Add 2 eggs, yes with yellow yolk :) and mix it well until fluffy.
- Now slowly add sieved flour and mix it well.
- Add little by little milk if cake batter is too thick.
- Apply butter on a bake pan and sprinkle some flour, by doing this cake will come out easily from the pan.
- Transfer cake mix to the baking pan.
- Preheat oven at 170 C.
- Bake it at 170 C for 30-35 minutes.
-  Once baked test it by inserting one toothpick and if it comes out clean it means cake is baked completely.
- Let it stand and cool.
- Once it comes on room temperature cake will come out easily from the pan.
- Cut it into pieces and celebrate the occasion :)
- It's soft and moist and perfect for the occasion.
Isn't it easy and simple :)

Happy occasions!, happy cooking.

Coriander Mint Chutney # Dhaniya Pudina Chutney # Indian Dip # Green Chutney

Coriander chutney often called as Dhaniya Pudina chutney or Green chutney is very common dip often used to compliment evening snacks in India. My elder sisters and Mom use to prepare it to very often.

It is so easy, simple and can be prepared in couple of minutes. For some reason I am not a big fan of tomato ketchup and coriander mint chutney is one of my favorite :)

Ingredients:

- 1 cup washed and chopped Coriander leaves
- 1/2 cup chopped mint leaves
- small piece of ginger
- salt as per taste
- 1 tsp dry mango powder/ raw mango it you can get
- 1 green chilli
- 1 small chopped Onion.
- 1 tsp anaar dana - Optional
- 3-4 walnut pieces - Optional
- Water very little

Steps to prepare Coriander Mint Chutney

- Add every thing to the Mixer/Pulse.
- Add very little water or only when you are not able to grind it without that.
- Grind it well and you will get a thick paste.
- Chutney is ready.
- Transfer it to a clean and dry bowl. You can keep it refrigerated for 3-4 days.
- Server it with Pakora, Sandwich, Parantha or even Dosa, anything you like.

Happy cooking :)

Quick and simple Bhel : 10 minute bhel

I was craving for some thing hot and spicy the moment, I started from home after work and was debating in my mind what will I cook or eat to satisfy this evening hunger. And to my relief , the moment  I reached home I saw this pack of puffed rice sitting on breakfast table . I knew it then and there what I am going to eat and enjoy this lovely Bangalore weather.

I prepared a hot cup of strong  tea to compliment this chat pat bhel to satisfy my hunger.

Here is the quick recipe:-


Serves: 1 person, increase ingredient proportion if you are making it for more people.

1 cup puff rice
1 small chopped onion
1 small copped green chilly
Salt as per taste
1 tsp chopped coriander
1 tsp lemon juice
2 tsp  zero number sev/ nameek / I used MTR namkeen

Optional/ Good to have :)
2-3 drops of mustard oil.
1 tsp boondi
1 tsp corn flakes ( use any type flavored sweet or plain)
1 tsp lemon juice.
1 tsp tomato
1 tsp roasted groundnut
Add any other nameek/ mixture/ vegetables like chopped cucumber, grated carrot if  you want. You can play with it as per your taste and interest.

Procedure:

-Mix all ingredients in a bowl.
-Add lemon juice
-Garnish with chopped coriander.

This helps to control quick hunger. experiment with it as per your taste and you will love it.

Happy cooking and enjoy namma Bangalore weather.

Starter / Snack: Potato Cheese Ball

Fried snacks never fail in attracting me towards them. During one of our team lunch, I had these jalapeno cheese balls at Prost ( new restaurant in Kormangala). They were crispy from outside with melting cheese inside them...  mmmm...  it was yumm.

I wanted to try them at home and got the chance in the same week, as my younger sister was coming to our home. So, I did all the preparations in advance, so that I can spend more time with her and less in kitchen... sister's talk a lot .. you know.. :). I prepared same for evening snacks for kids during my home visit and it was an instant hit at home. I think all kids love potato and are never conscious or afraid of gaining weight.Love childhood!

Sorry, I do not have nay picture as before camera is ready to say cheese these cheese balls get disappear.

Ingredients:

• 6-7 boiled potatoes
• 5-6 white/brown bread slices
• Grated mozrella/ cheddar cheese
• salt as per taste
• 2 tsp chopped coriander( optional)
• 4 tsp sweet corns (optional)
• Oil for deep frying.

Step by step process:

• Take boiled potatoes, add bread slices in a bowl and mash them properly.
• Add salt as per taste and mix it well.
• Divide potato mix in equal portions and make small balls.
• Make a small hole in the potato ball and add some grated cheese.
• Roll it once again to make sure cheese is not coming out.
• Let them cool for an hour in refrigerator.
• Heat oil for deep frying.
• Deep fry until light brown and crispy.
• Serve them with cheese dip or mint chutney.
• 
  

Note:

• Roll potato ball in bread crumbs before frying this will make this extra crispy. 
• You can add boiled veggies like carrot, beans or sweet corn in the potato mix.

You can serve them as starter or enjoy them as evening snack with evening cup of tea. Also, you can make them in advance and can deep fry these potato cheese balls when your guests arrive. By doing this you not only save time  but get plenty of time to spend with your lovely guests and family during those special moments.

Keep cooking and enjoy life!

Khoya Sooji Ladoo

For Baisakhi I wanted to prepare some sweets to celebrate this festival. As, I have stopped buying sweets from market for any festival and I wanted to stick to my own policy and rule. By doing this not only I am learning new recipes, but the most important thing is that I am making sure that my family is eating healthy and there is no food adulteration. I want to stop outside food as much as I can.

For this  Baisakhi I prepared Khoya Sooji Ladoo's as they are very easy to prepare in fact you can prepare them in 10 -15 minutes. I found this easy recipe from Preety's Kitchen

So  let's get started and learn how to prepare khoya sooji ladoo at home.

Ingredients:

• 1 cup Sooji/semolina
• 1 cup khoya
• 1 cup powdered sugar
• 1/2 cup desi ghee
• 1 tsp eliachi powder
• 3 tsp chopped cashew nuts, almonds.

Step by step guide to prepare Khoya Sooji Ladoo:

•  Heat ghee in a pan.
• Add sooji and fry it until it turns light brown in colour. Remove it in a bowl.
• Take same pan and fry khoya until it becomes loose and soft.
• Mix Sooji and khoya in one bowl.Let it cool for some time but do not bring it to room temperature.
• Add sugar, elaichi, chopped nuts and mix it well.
• Take fist full mixture in your hand and make round balls from it. You may need to apply some pressure using your hands while making balls.
• Garnish with pistachio or chopped almonds.
• You can store then for 7 days in refrigerator.

                                                               Happy Basant Panchami
Note:

• Do not over fry sooji and khoya.
• Do not bring mixture to room temperature as it will be difficult to give it make round shape.
• Do not add sugar when mixture is very hot.

Sending it to participate in zestysouthindiankitchen giveaway and you may like checking out 27coupons .

Happy Cooking and be safe!


Other ladoo recipes:

Besan Ladoo

Maida Matar/ Namkeen Mathari/matthi

Happiness lies in small things. To make me happy you can give me a bowl full of maida matar or namkeen mathari with mango pickle. Few years back, during my home visit, which used  to be every three months from Bangalore to Ambala, I would buy namkeen mathari for office colleagues and for off course for myself from Ambala.  The best thing about mathari/matar is that you can store them in an air tight container for at least 15 days.

When I was very young, every year before Guru Nanak Dev Ji's Birth day in December and before  Guru Gobin Singh ji's Jayanthi in January, sikh community in our locality would start prabhat feri's at least 10 days in advance and would go to different houses in wee hours of the morning. For prasad that we need to give to sangat  my parents and elder sisters would prepare small pink paper packets of balushai and namkeen mathari, so that they can serve it to sangat in the morning along with tea or milk. As prabaht feri goes to a number of houses in the morning and sangat obviously can not eat everything what is offered to them, so this small packet was an easy thing for them to take back home. Since, I have moved to Bangalore, till now  I  haven't got a single chance to see such prabhat feri and I miss it when ever these festivals come.

  Nameekn Mathari

OK, I told you a enough stories about my childhood, lets come to present :). Recently I came to know that B loves maida matar and this is his childhood favorite snack, as my MIL used to prepare it for him. The way to a man's heart is through his tummy :) so I thought why not prepare them at home . By doing this I will be sure about every thing that has been used for making this snack is healthy and of good quality...from flour to oil every thing.

I prepared a small batch of both maida matar and tinny namkeen  mathari as they are just different shapes and you can prepare then using same dough.

So here is the easy 30 minute recipe for madia matar and namkeen mathari:

Ingredients:

• 2 + 1/2 cup Maida/All purpose flour
• Salt as per taste
• 1 tsb carom seeds
• 4 tsp ghee/dalda/vegetable oil
• 1/2 cup water
• Oil for deep drying

                                                           Nameekn Mathari

Step by step process for preparing namkeen matar/mathari:

• Mix maida, carom seeds, salt, ghee in a bowl.
• Add very little water at a time and make very stiff dough.  Cover it and keep it aside for 10-15 minutes.
• NOTE: Use very less water while making dough.
• Divide this dough in small lemon size balls.
• Dip one ball in little bit of the oil and roll in round, oval any shape you like using rolling pin. Then cut them in long strips using a knife.
• For making tinny mathari, make one peanut size ball and press it with your figures tips to give it mathari shape.
• Heat oil in a kadhai/wok on low heat and start frying matar strips and mathari's on low - medium heat, until they are light brown in color. 
• NOTE: Be patient and do not be tempted to increase heat to High. Frying process should take 10-15 minutes for each batch to get evenly cooked and crispy matar/ mathari.
• Take them out on the tissue paper to remove excess oil.
• let them cool and come to room temperature. You can store them in air tight container and enjoy them with your evening cup of  tea and coffee Try them with mango/lemon pickle, I can assure you that  you will love this combination.
• Sprinkle little bit chat masala  if you like and this will take it to another level.

                                                                       Maida Matar

Punjabi Samosa

I love and miss my childhood days so much, that sometimes I think why did I grow up. I know we all want to go back to older days if god grants our wish :).

I want to be kid once again and relive that time... any idea when will this time machine come :) ??

In Ambala ( my hometown), almost all sweet shops prepared samosa in the evening. Their workers will be sitting outside the shops with big thaal ( a very big plate) in front of them, in which they will be kneading dough for samosa and in another thaal  they will be preparing spicy potato filling. They generally start this process by 3.00 pm and around 4.00pm  ( tea time in most of the families) they will start frying then in a huge kadhai/wok in front of the shoppers, like us to attract towards their shops.

During those days samosa was a must snack for me and my sisters with our evening tea. We used to get  5 samosa's for mere 10 Rs. Isn't it cheap, but now time has changed and we get 1 for 15 Rs each, on top of it they are not so fresh, generally prepared in the morning or one day before. Sitting in glass shelves and trying hard to attract customers toward them. Writing about samosa has taken me back to older days and so many memories are now running in front of my eyes. Ahh.. I know you are also going through your memory lanes along with me while reading this... let's stop here and concentrate on Samosa recipe :)

So, let's get started and make this easy peasy Punjabi Samosa. It's so easy and simple that you can make it very easily at home. You can enjoy this evening snack with a hot cup of coffee/tea. Even you can make small samosa's and can use them as starter for your lunch/dinner party. In fact you can replace potato filling with some innovative filling of yours like paneer, matar ( green peas) etc..

But here, I  am talking about the basic aaloo ka samosa that has already won every one's heart and will keep on wining in future as well.

Ingredients:

For Samosa Dough:

• 2 and 1/2 cup Maida / All purpose flour
• 4 tsp desi ghee/dalda/ vegetable oil 
• 1 tsp carom seeds
• 1/2 cup water 
• 1 tsp salt
• Oil for deep frying

For Samosa Filling:

• 3-4 big boiled potatoes
• 2 tsp cumin seeds
• 1 tsp amchur/ dry mango powder
• 1 tsp red chilli powder
• 3 tsp chopped coriander
• 1 tsp black pomogranate seeds
• 1 tsp coriander seeds
• 1 tsp dhaniya/coriander powder
• 2 tsp chopped green chilli/optional
• Salt as per taste

Step by Step Process for Making Crispy Punjabi Samosa:

Steps for making dough:

• Mix maida, carom seeds, salt, ghee in a bowl.
• Add very little water at a time and make very tight dough.  Cover it and keep it aside for 10-15 minutes.
• NOTE: Use very less water as much you can while making dough

Steps for spicy potato filling:

• Mash boiled potatoes with your hands. We need few big chunks of boiled potato, so do not mash it finely.
• In a wok/kadhai heat 3 tsp oil, add cumin seeds and let them sputter.
• Add  mashed potatoes and mix well.
• Add salt, red chilli, amchur powder, coriander powder and mix it well.
• In another pan dry roast coriander seeds and pomegranate seeds. Turn off the heat and crush roasted seeds coarsely using rolling pin.
• Add crushed seeds to potato mix and mix it very well.
• Add chopped coriander and let this potato mixture cool for 10-20 minutes.

For making Samosa:

• Make small lemon size balls from the dough.
• Roll each portion of dough in oval shape using rolling pin and cut these oval shapes in 2 semi circle using a knife.
• Now take one semi circle and apply some water on the straight edge. Hold this semis circle in your hand and fold the straight edge by bringing together the watered edges.
• Seal the watered edges into a triangular pocket.
• Fold the joint side of the triangular pocket little bit to give shape or make back bone of samosa, so that it can sit on a flat surface.
• Fill potato mixture in the pocket and seal the upper edges.
• Repeat same process with the rest of the dough and potato filling.
• Heat oil in another wok/kadhai and deep dry samosas on low- medium heat for 10-15 minutes. Be patient , because samosa need to be deep fried on low heat so that they are properly cooked, cripsy and evenly browned. 
• NOTE: Do not excess heat oil and do not bring it to smoky consistency. By over heating oil you will burn your samosa and they will not be crispy and cooked from inside. In fact this will form bubbles on the outer surface.
• Fry them until they are evenly browned and then keep them on kitchen towel so that they can adsorb excess oil. 
• Server them hot with mint and Tamarind chutney.

You can make samosa's in advance and can store them in refrigerator for one day. Deep fry them in the evening for your family and guests.


You can make other items like maida matar using Samosa dough and can use potato filling for aaloo parantha, even you can make aaloo sandwich with this filling :)

There is always one questions that keeps on coming in my mind that why during my childhood never gained weight despite of eating all these spicy fried samosa's. While now  these days  I am gaining weight even after drinking water and by breathing air. Am I super lazy now or was super active then :)

Sending it to participate in zestysouthindiankitchen giveaway and you may like checking out 27coupons .

Happy cooking!!

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Coriander Mint Chutney

Eggless whole wheat Tutti Frutti Cake

This Valentine B gifted me an Morphy Richards OTG and I am loving it :).This was on my wish list from last one year. Until now I used to bake cake in pressure cooker and was happy with the final outcome, but my OTG is making me even more happier when I am seeing the final outcome. The first thing that I baked in this was an egg-less tutti frutti cake, so that every one in the family can enjoy :) To make this cake extra healthy I used whole wheat flour along with multi purpose flour(maida).

Ingredients:

• 1 cup wholewheat flour
• 1 cup multipurpose flour / maida
• 1 cup milk powder
• 1 cup powdered sugar
• 1 cup milk
• 1 cup refined oil
• 1 tsp baking powder
• 1/2tsp bakign soda.
• 3 tsp colored tutti frutti

Steps by step recipe for Tutti Frutti Cake:

• Sift wholewheat flour, maida, baking powder and baking soda together thrice.
• Mix milk, powdered sugar and refined oil well till light.
• Add mix flour to milk mix in three stages.
• Take care not to make batter too runny or thin.
• Add tutti frutti to batter.
• Note: Dust tutti frutti with little flour before adding it to the batter. So, that it doesn't get settled on the bottom of the cake
• Grease cake pan with oil and dust some flour to make sure cake comes out easily.
• Pre-heat the oven to 250 C.
• Put batter into the prepared cake pan and bake at 180 C for 35 to 40 minutes.
• Check if cake is ready by inserting a toothpick or knife into the cake. If it comes out clean the cake is done.
• Remove from the oven and let it cool.
• Once it's cool down you can easily remove it from the cake pan.
• Enjoy this soft, crumble cake.

Happy Cooking!

Lemon Rice using MTR Rice Sevai

In India variety of rice dishes are available and most of them belong to southern part of India. Since, my destiny has moved me to Bangalore, I am getting a chance to taste and learn these rice delicacies one by one.

Lemon rice is one of these rice delicacies that I know well and is good in taste and texture.The best thing about these variety of rice recipes is that you can prepare them in very less time once you have all the ingredients or I should say major ingredient called cool down boiled rice. In fact if  you have left over rice from lunch or dinner then that would be the BEST.

It's super easy to cook and tastes yummy, That I can guarantee :). So, lets get started and learn lemon rice using rice sevai.

Ingredients:

Cooking time: Less than 30 minutes

• 2 cup MTR rice Sevai / boiled rice on room temperature
• 2 tsp groundnut
• 1 tsp urad dal
• 1 tsp chana dal
• 1/2 tsp mustard seeds/ rai
• 1/4 tsp or pinch of turmeric
• Salt as per taste
• 1 slit green chili
• hand full curry leaves
• 2 tsp lemon juice
• pinch of hing/asafoetida
• grated coconut /optional
• 1-2 tsp oil
• 5-6 slit cashews

Step by step guide for preparing lemon rice using MTR Rice Sevai:

• Soak chana dal in water for 5 minutes in advance and keep it aside.
• In a deep pan, boil water.
• Add one tsp oil, rice sevai and give it a quick stir. Let it cook on  low-medium heat for 7-10 minutes until cooked.
• Now drain excess water and run through cold water until water runs clear and keep them aside.
• In a kadhai/wok heat oil.
• Add hing/asofetida, mustard seeds and let then splutter.
• Add groundnut, urad dal, soaked chana dal, split green chili, cashew and cook for another 1-2 minute on low-medium heat until they turn light brown.
• Add curry leaves and salt .
• Now add boiled rice sevai/ boiled rice and mix it well, cook for another 2-3 minutes.
• Turn off the heat.
• Add lemon juice and mix it well.
• Garnish with chopped coriander and grated coconut.
• serve with coconut chutney.

You can serve it as a side dish during lunch/dinner or even take it in tiffin box for lunch. Isn't it easy... :)

Notes:

• Add lemon juice only after turning off heat.
• Rice sevai or rice should be cold.  Hot one can make it sticky.
• You can remove chilly if your kid can not take spicy food.

Do share your experience and let me know if you like it and love it as much I do :)

Cooking is fun!

Gujrati Khamman Dhokla

In evening, I was looking for some thing light and healthy for evening snack as morning breakfast of aaloo puri was very heavy on my tummy.  I searched my cook book and found this Dhokla recipe  ( recipe source neighbor aunt ). It's a very simple and easy to prepare and if you are calorie conscious then you are going to love it... :)

 From fellow bloggers only I learned that this is called khamman dhokla.

So let's get started and learn how to cook Gujrati Khamman Dhokla.. :)

Ingredients:

• 1 cup besan/ chickpea flour
• 1/2cup curd/yogurt
• 1 1/2 tsp sooji/semolina
• 1/2 tsp turmeric
• 2 tsp sugar
• salt to taste
• 1/2 tsp ginger green chilli paste.
• 1 tsp eno fruit salt
•  1 1/2 cup water.
• 1 1/2 tsp lemon juice

For Tampering:

• 1 tsp mustard seeds/ rai
• few curry leaves
• pinch of hing
• 2 tsp oil

Steps by step guide for preparing Dhokla:

• prepare lemon water by mixing 1 1/2 cup water, sugar, salt, lemon juice and keep it aside. We will need it twice :)
• Take another bowl and add besan, curd, turmeric, sooji, ginger chili paste ,1/2 cup lemon water and mix well.

Note: You will get thick batter, similar to idli batter.

• Grease idli plate/thali plate or you can use cake pan and keep it aside.
• Add Eno fruit salt to batter and mix well. Batter will become double in size.
• Pour this batter in greased pan and steam for 10 minute. 

Note: I use pressure cooker without weight/whistle for steaming

• For proofing insert toothpick or knife. If knife comes out clean and batter is not sticking to it, then it's done.
• Let it cool for some time.
• For tampering, in a pan heat oil .
• Add hing, mustard seeds, curry leaves, green chilies and cook for  2 minutes. 
• Add 1 cup lemon water to tampering.
• Pour this tampered water on cooked dhokla.
• Garnish with chopped coriander leaves and grated coconut. Serve with mint chutney.

Tip: 

Sometime dhokla becomes dry. To make it moist and soft again  you can add more lemon water . 

Do you remember dholka that we get in restaurant is always soft and contains some amount of water. So always remember dhokla drinks lots of water :)

Happy Cooking!!

Kesar Kulfi

Ice cream is every one's favorite dessert ,especially during hot humid summer afternoon or to give you relief and sooth your brain from  hot wind during summer night.  All flavors are good but nothing can beat basic kulfi that every one has enjoyed during there childhood :)

I found this recipe by Chef Harpal from Master Chef Sanjeev Kapoor's group, it's so yummylicious easy to prepare ... :). I have prepared this kulfi a number of times till now and it's an instant hit with everyone in the family.

Ingredients:

• 500 ml full creme milk
• 200 ml Amul milk creme
• 1/2 cup sugar/as per taste
• 2 tsp cardamom powder
• chopped pista, kaju/cashew, badam/Almonds
• 8-9 saffron strands/ kesar
• 1/2 cup milk powder optional

Step by step guide to prepare Kesar Pista Kulfi:-

• In a thick bottom vessel boil milk and then keep on stirring for 5-7 minutes on on low-medium heat.
• Add sugar, cardamom powder,saffron, milk powder  to milk and mix well.
• Turn off heat and transfer milk mix to another pan.
• Add Amul milk creme, so that creme also gets cooked and raw smell goes off.
• Add chopped pista, kaju, badam
• Let it come to room temperature.
• Pour this milk mix to kulfi mould and deep freeze for 6-8 hours.
• To unmould keep kulfi mould under running water for 1-2 minutes, this will help in removing kulfi from mould easily.
• While serving garnish with Saffron strands and server chilled.

Note:

• To get best color from saffron, soak saffron strands in  3-4 tsp cold milk before pouring it in milk mix.
• Do not add milk creme while boiling. Add it slowly and mix well while milk mix is becoming cold.
• You can use condensed milk in place of milk creme.

 

Hope you enjoy it as much we did ....seems summer's have started early this year in Bangalore...