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Ratalu ki Sabji (Violet Indian Yam)

Ingredients

1 Medium Ratalu peeled and cubed
2 Tomato  and 1 or 2 green chili  made into  puree / paste
1 Onion  made into paste ,1 Tsp garlic paste
4 Tbsp Ghee 
3 Tbsp Curd
Red chili powder (as per taste)
Turmeric powder (as per taste)
Dhania powder/ Coriander powder   (as per taste)
Salt (as per taste )

2 Tbsp Malai or Fresh cream. (optional) 

Method

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Add ghee to frying pan to fry ratalu. Let it fry till it leaves its stickiness and turn into light golden. After it gets fried take it out and add onion garlic paste to ghee let it fry till it turn into light golden color then add tomato and green chili puree or paste . Let it fry till ghee floats . Till then add chili powder, turmeric powder, dhaniya powder into curd and stir it properly see that no lumps are there if u have cream or malai u can add that too… so that you get rich gravy. And then add this mixture to tomato puree which is already there in pan. Give a stir see that it doesn’t stick pan and then add salt to it.. Fry till ghee floats over it and add ratalu to it and let it fry for 5 minutes. 😊 now your sabzi is ready can have it with chapatis or with rice..

Tip: Ratalu can also be added in Kabuli by adding few more veggies in same gravy and layering it with rice.. Try it and do let me know your comment.

Note: You can also make gravy of just curd by using 1 cup of curd ( skipping tomato and onion ) and adding spices. In that case you can also store it in air tight container for about 1 week in fridge and can reheat it as and when required. 🙂

If you have any doubt please feel free to contact us and do post your reviews and please don’t forget to SHARE with your loved ones.

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Snow man

Winter has started and snow is all around in most of the places and my kids where asking me for Christmas goodies. So I thought why not try making eatable snowman. Here is my bit. We all love snowman and what’s more best way to make little one occupied during vacation. So we tried making snowman with very few and easy ingredients.

Snowman

Category: All Category

Snowman

Ingredients

  • Condensed milk 200g
  • Coconut powder 300g
  • Vanilla essence 2ml (optional)
  • Choco chips for making eyes and buttons

Instructions

  • In plate mix all the above ingredients properly with both hands. See that condense milk is mixed properly with coconut flour. Now make small balls of three different size. Big, Bigger, biggest. Now place it in descending order big to small. And use Choco chips to make eyes and buttons. ( I have used cloves instead of choco chip, since there were no choco chip in my pantry. )
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Khasta Kachori

Khasta Kachori is crisp from out and is filled with lentil stuffing inside. It has different names like kachori, Kachoudi, fried dumplings. Kachori is very famous in northern part of India, mainly in Rajasthan. When I was making this kachori, it brought back the memories of our summer vacation during school holidays when we used to have kachori, mirchi bade ( Gram flour dumpling with stuffed chilli and covered with mashed potato), samosa for breakfast along with the lassi ( thick sweet yogurt ). It’s a very common break fast there. In Jodhpur, Pyaz ki kachori is very famous.

Khasta kachori can be stored in an air tight container for longer period when compared to normal ones because of the stuffing and by the method it’s prepared. Kachori has different kind of stuffing like mung dal, aaloo pyaz then comes only pyaz ki kachori. It’s normally served with sweet chutney ( tamarind/ amchoor chutney as we call it ), Green Chutney or ketchup.

Please check the video below for how to roll it and stuff in the masala in dough.

Khasta Kachori
Khasta Kachori

Category: All Category, Easy to go Starters and Desserts

Khasta Kachori

Ingredients

  • For dough
  • All Purpose flour- 2 cup
  • salt – as per taste
  • Kasuri Methi ( Crushed )- 1 tsp
  • Oil / Ghee – 4 Tbsp ( 50 gram )
  • Water- 1 cup
  • For Stuffing
  • Oil / Ghee – 2 Tbsp
  • Gram flour – 2 Tbsp
  • Asafoetida
  • Moong dal ( washed, soaked and drained ) for at least about 4 hours ) – 1 cup
  • Urdad dal ( washed, soaked and drained ) for at least about 4 hours- 1/4 cup
  • Chili Powder ( as per taste ) – 1/2 Tbsp
  • Turmeric Powder – 1/2 Tbs
  • Coriander Powder- 1/2 Tbs
  • Salt ( salt as per taste )
  • Kasuri Methi Crushed – 1 tsp
  • For Deep Frying
  • Oil

Instructions

  • Making of Dough
  • In a bowl take all the ingredients mentioned under the dough except water and mix it.
  • Khasta Kachori Dough Khasta Kachori Dough balls
  • Now add the water slowly to knead the dough. Once the dough is ready close it and keep it aside for 15 to 20 mins.
  • Making of Stuffing
  • In a pan heat the oil then add the gram flour and keep stirring till you get the smell of gram flour.
  • Now add the drained dals ( urdad and moong dal ) and mix it for a minute.
  • Next step is to add salt, asafoetida, red chili powder, Turmeric Powder, coriander powder, kasuri methi ( crushed ), Garam masala one after the other and mix it well. once its mixed well turn off the gas and allow the mixture to cool down.
  • Stuffing the Masala
  • Once the stuffing has cooled down make small balls out of it like ladoo’s and keep it aside.
  • Take the dough which is now set and ready to use.
  • Take a little oil to make the dough smooth and just knead once and divide it into equal size balls.
  • Now take little drop or so in your palm and take the dough ball and make it into flat using your palm and finger.
  • Once the dough flat take one mixture ball and place it in the center.
  • Now close it from all the sides by rotating it with your hand it will form a bowl shaped, then press the mixture little inside with your thumb and seal the top portion but just twisting and removing the extra portion of the dough.
  • Once the dough is stuffed and ready, place the stuffed ball between your palm and press it into flat with the help of little oil. Make sure there are no cracks.
  • Repeat the previous step with the rest of the dough and mixture.
  • Final Step
  • Now take a deep pan / Kadai and add oil to deep fry. Once the oil is medium hot add the Kachori to deep fry.
  • You would see small bubbles coming up, once all the kachori rise/ float above the oil increase the heat to high from medium and keep turning all the kachori till they are golden brown in colour.
  • It takes approximately 10 to 12 minutes.
  • Store them in airtight container or eat them right away.
  • Serve it with Tamarind chutney / Mango Powder chutney / ketchup

Notes

  • Lentil’s can also be grinded coarsely if you don’t like whole and then can be added in the pan to cook.
  • If you are not able to make the ladoo’s then add little bit of water normal temperature.
  • Size of the mixture balls and dough can be as per you wish but make sure the mixture balls size is smaller than the dough balls so that it fits in the dough.
  • Make sure when you are stuffing the mixture and sealing it there should not be any opening otherwise when you fry all the mixture will come out and the kachori will be very oily.
  • Add only enough kachori to deep fry don’t add more otherwise they will not puff up.

With Christmas around the corner, check out our cake recipe and please share your’s as well. 🙂

Sev |Omapodi

Sev / Ompadi has different names in different states of India and has various purpose in various dishes. Though sev is in itself is a whole snack which is mostly prepared during the festive season of Diwali. Sev / omapodi can be used in mixtures, in chaat like sev puri, Sukha pani puri, Papdi chaat, Ragda Patties, Misal Pav and many more chaats as toppings or as an ingredient. Sev is normally made with different thickness depending on the dishes. The sev maker normally comes with three different disc for the various kind of thickness from which we can prepare as per the dish requires.

The disc of sev are of thin / medium thick / very thick. Thin sev are normally used in chaat items. Medium thick sev is normally used for different kind of mixtures. Thick sev is normally prepared as an individual dish and is eaten along with tea or coffee in the evening.

The one posted today is thick sev. I had prepared for Diwali. Scroll down for detailed recipe.

Sev |Omapodi|

Category: Recipes Index

besan ki Sev

Ingredients

  • 2 cups (500g) Besan / Gram flour
  • 1/2 cup plus 2 Tbsp Rice flour
  • 3 Tsp Warm oil
  • Pinch of Hing / Asafoetida
  • Salt as per taste
  • Water
  • Sev machine / Mould

Instructions

  • In a bowl take besan, add rice flour, salt, hing and then warm oil and mix it properly. Now add water slowly and make it into a soft dough. In a pan heat enough oil to fry sev. Meanwhile grease the sev machine I am using spring one, which makes the job easier than the traditional one. Now roll the dough and keep it aside. Take very little oil in your palm to grease the dough so that it doesn’t stick to onto the sides of the machine from inside. Now add dough roll to machine. When oil is hot. Turn the flame on low and make circular sev. After 10sec turn it on to other side and when you see its floating just take it out on tissue. It Hardly take 2 minutes for each round of sev to be made. Store it in the airtight container and enjoy as long as you want.

Notes

  • Make sure the dough is not sticky.
  • If you like garlic then you can also add garlic paste when you add other spices.

Ragi Malt | Ragi Kanji | Nutrition drink

Ragi recently have become very popular, even in the cookbooks there are very less recipe which has ragi as ingredient if you have noticed. Ragi is very rich in calcium and people of any age can have it. Ragi has very high nutritional value and in one among the other millet. Ragi can be consumed as porridge, nutrition drink, roti and many other forms.

Ragi Malt | Ragi Kanji | nutrition drink

Category: All Category, Recipes Index

Ragi Malt

Ingredients

  • 3 tbsp ragi flour
  • 1 1/4 cup of water
  • 1-2 tbsp green chili slit
  • 1 tsp cumin seed ( jeera )
  • 1 Tbsp green chili slit
  • Salt as per taste
  • Butter milk or sour curd as per required

Instructions

  • In a deep pan/ Kadai mix flour and water properly. See that no lumps are formed. Now keep it in medium flame and keep stirring continuously. After 2-3 minutes add green chili, cumin and salt. Let it boil till you see smooth and shiny look. You can have it hot with lime juice. You can also have it chilled by mixing little curd or butter milk. Garnish it with mint or coriander leaf.
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