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COLOCASIA CURRY

Indian Colocasia Curry

Arbi (colocasia), which looks more like a potato, is in fact a lot different in its taste from a potato. This root tuber bears very broad leaves and is used to make variety of fine dishes. But, be a little careful while peeling the skin of arbi, as it may cause irritation in your skin because of its acridity. Once cooked, it loses its acridity and becomes very pleasant to eat.

Among its varied styles of cooking the best one is preparing arbi in curd.  So, give it a try and enjoy the taste.

INGREDIENTS
  • Arbi (colocasia) boiled                          3-4 large pieces
  • Curd                                                                 1/2 kg
  • Ginger                                                             1 tsp
  • Garlic                                                               1 tsp
  • Turmeric powder                                      1/2 tsp
  • Cumin seeds                                                1/4 tsp
  • Black cardamom (moti elaichi)          2 pieces
  • Green cardamom (crushed)                2 pieces
  • Bay leaves                                                      1-2 leaves
  • Black pepper                                                 4-5
  • Red chili                                                            to taste
  •  Salt                                                                      to taste
  • Gram flour                                                      1 tbsp
  • Oil
METHOD OF PREPARATION
  • Boil the arbi in a pressure cooker. Be very careful while boiling because if overcooked the dish will get spoiled. Remove the skin and let it cool.
  • Cut the boiled arbi into round pieces as shown in the picture below.

Colocasia round slices

  • Heat a pan and put a little oil in it. Now brown the arbi pieces from both the sides and keep them aside.
  •  Put one tablespoon oil in a pan and put ginger garlic paste along with all the dry spices. Now put the gram flour and sauté it well. Switch off the flame and pour the curd very slowly with continuous stirring so that no lumps are formed.
  • Add salt and red chili powder to your taste. Give it a boil and put the brown colocasia pieces into it. Let it cook for another five minutes by covering it with a lid on a low flame. The dish is ready to serve
  • Garnish with green coriander leaves and serve hot with rice or roti.

SESAME PARANTHA

Sesame Parantha

Sometimes, there is an urge to break away from the monotonous routine which we follow in every walk of life. And our food habits are also no different as they too tire us beyond a point.

So, here we will tell you a recipe which will bring in a variety to your existing menu. This is sesame and crushed jaggery (shakkar) parantha. A very simple and delicious preparation and if you want you can replace the sugar with salt. Or, you can prepare it both ways to get the taste of either. Have these paranthas with butter and experience the magnificent taste.

INGREDIENTS
  • Sesame seeds (roasted)                              1/2 bowl
  • Crushed jaggery or sugar                           1/2 bowl
  • or
  • Salt                                                                            to taste
  • Wheat dough                                                      to make rotis
  • Oil                                                                              to apply on paranthas
METHOD OF PREPARATION
  • Knead the wheat flour in water and prepare dough to make paranthas. Make a small ball of the dough and prepare a small roti. Now, put one teaspoonful each of sesame seeds and sugar into the roti as shown in the picture below.

Filling of sesame seeds and sugar

  • Prepare a roti with the help of belan (rolling pin) on the chakla. Heat the tava and put the roti on it. Brush with oil on both sides and brown it from both sides. Serve hot with butter.
  • It tastes awesome. You may prepare salted rotis with sesame. Use salt instead of jaggery and enjoy it with butter.

 

SEVIYAN – A SWEET VERMICELLI

SEVIYAN

Seviyan, is popular among the numerous sweet dishes made in India. It is generally prepared in milk, and is eaten as ‘Kheer’.

The other method of preparing seviyan is a dry one, without using milk. It tastes awesome and is best for those suffering from lactose intolerance. So, learn how to prepare this dry seviyan.

Serve it hot, to get joy of eating this wonderful dish.

INGREDIENTS 

  • Seviyan (Vermicelli)                  1 and 1/2 bowl
  • Clarified butter (ghee)            2 table spoon
  • Sugar                                                  1/2 bowl
  • Water                                                 2 bowls
  • Cardamom powder                   1/4 tsp
  • Almonds/ Raisins                        to garnish
  • Grated coconut                            to taste

METHOD OF PREPARATION

  • Heat ghee in a pan and roast the vermicelli in it until golden brown.
  • Now add water, cardamon powder and sugar to it. Let it cook until all the water evaporates, and vermicelli releases the clarified butter.
  • Garnish with dry nuts and grated coconut and serve hot.

 

RICE-POSTH

POSTH-RICE                    RICE WITH POPPY SEEDS AND CLARIFIED BUTTER 

In winters, people eat things which could provide them warmth in the biting cold, and since generations people’s eating habits have evolved to survive harsh climatic conditions.

One such thing is posth,  they are poppy seeds which are used in winters by people to keep their body warm – they are grinded and then used in different recipes.

We will tell you here a very simple method of using posth in your food. It is simple and delicious also.

INGREDIENTS

  • Poppy seeds (posth or khus-khus)                                100 gm
  • Salt                                                                                                      to taste
  • Clarified butter                                                                           as desired

METHOD OF PREPARATION

  • Heat a pan and put seeds in it. Roast it by continuously stirring till it emits a sweet fragrance and its colour changes to light brown. Cool it and then grind it in a mixer. Add salt to taste.
  • Mix it with cooked rice and clarified butter, keep the ratio as 20 gm posth per kitchen bowl and you can increase or decrease the ratio according to your taste.
  • If you want to enjoy it in sweet flavor, replace the salt with crushed jaggery to the grounded poppy seeds, the rice-posth dish is ready, taste it and you will find this simple preparation very good in taste.

 

WALNUT RUM-CAKE

RUM-CAKES

Cakes are loved by people of all age groups, especially Children; they are ready to eat it any time of the day and even ready to miss their usual meals for it. The aroma of a baking cake is mouth watering and preparing it at home on special occasions is a great delight. Take a look at, how to bake a cake in a microwave in just five minutes. It is a walnut-rum cake, vegetarian, very simple and a quick one.

  •  Cooking time: 5 minutes
  •   Serves: 5 – 6 people

INGREDIENTS

  • Refined flour                    1 and 1/2  cup
  • Sugar                                     3/4 cup
  • Refined oil                          3/4 cup
  • Milk                                        3/4 cup
  • Rum                                        1/4  cup
  • Baking powder                 1 tsp
  • Lemon juice                        1 tsp
  • Walnuts                                3-4
  • Cocoa  powder or           2  tsp
  • Vanilla essence                1 tsp

(Choice of cocoa powder or vanilla essence is as per requirement)

METHOD OF PREPARATION

  • Take a mixing bowl and beat all the ingredients in it except the walnuts. The coco-powder or vanilla essence is added as per your choice. Mix all the ingredients well and beat it for some time. When the batter is smooth enough keep it aside.
  • Now take a big micro safe bowl in rectangular or circular shape of your choice and oil it from inside so that the batter does not stick to the wall.
  • Now pour the batter into this bowl and top with crushed walnuts. Put into the microwave and cook for five minutes.
  • The cake is ready and it is very soft and yummy. Insert it upside down onto a plate and then again on a serving platter. Let it cool for few minutes in the fridge and enjoy eating at any time of the day
  • You may even spread chocolate sauce evenly over it then put it in the fridge for some time. Remove and enjoy with your kids, family and friends.

 

GRAM FLOUR LADOOS

Gram flour ladoos

                   BESAN LADOOS

Ladoos are the favorite sweets during festivities and any other joyful occasions. People distribute ladoos to celebrate happiness or to begin something new and auspicious.  Amongst its different varieties, the ladoos made from the gram flour savors best. Making Besan ladoos is quick and is done with a few ingredients. But, make sure you use only good quality gram flour for getting good texture in ladoos. Read the recipe and add a dash of sweetness to your happiness.

INGREDIENTS

  • Gram flour (coarsely grinded)                                                                        1 Kg
  • Castor Sugar                                                                                                      300 gm
  • Clarified butter                                                                                                400 gm
  • Chopped dry fruits (Raisins, Cashew nuts, almonds)       As desired

METHOD OF PREPARATION

  • Heat clarified butter in a deep bottom pan. Put gram flour and keep stirring until it turns light brown. The flour should be stirred continuously as it can burn very easily.
  • When golden brown remove from the flame and add nuts, sugar and keep tossing until sugar melts. The temperature of the mixture is high enough to melt sugar even when flame is off.
  • Make round balls with hands. The mixture should be hot enough to bear with hands. Do not let the mixture cool as forming laddoos (round balls) will be difficult then.
  • Let the laddoos cool and enjoy at any time of the day.

 

Mutri – Salty Snacks

MATRI                                                                  MUTRI

Everybody likes munching snacks whether sweet or salty at tea time or at times when you are at your leisure. And what could be better than homemade snacks, healthier and clean. In this article, we will tell you how to prepare mutri, a very delicious, salty snack which tastes great with tea. These snacks are crunchy and look like potato finger chips and are made from refined wheat flour. Making it is very simple, just follow the recipe.

INGREDIENTS

  • Refined wheat flour                                                      1/2 kg
  • Carom seeds                                                                     1/2 kg
  • Salt                                                                                          1/2 tsp
  • Refined vegetable oil                                                    to deep fry
  • Water                                                                                     to knead flour

METHOD OF PREPARATION

Take the flour in a shallow utensil and add carom seeds, salt and 1/4 cup refined oil to it. Mix the oil well with the flour, so that the flour sticks together when held in the fist. This is to make the mutri crunchier. Now add water and knead the flour. The flour should be tight enough and not loose. Now make small balls and prepare rotis (flattened flour balls).

Cut the rotis horizontally and then vertically to form finger shaped slices as shown in picture below.PREPARAING MATRI

Remove the slices from the chakla and deep fry until golden brown. Serve as a crunchy snack at tea time or as munchies for your little ones.

 

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