Saturday, August 9, 2014

LOTUS SEED KHEER ( PHOOL MAKHANA KHEER )

Whenever I visit supermarket, I surly have a look at makhana but never dared to tried that. But this time, when I went on my vacation to mumbai, I gave it a try :) which made me surprised why did I wasted such a long years for not using such a yummy ingredient? It was fab and something different from daily old payasam or kheer.

Makhana is rich in protein,calcium and have significant medicinal value. When its cooked in creamy milk it becomes very soft and just melts in mouth. This kheer is offen prepared during navarathri festival and also specially made for fasting days.


INGREDIENTS

2 plus 1/4 Cup Lotus seeds

1 Liter Milk.

1/2 Cup Sugar or more.

1/4 Cup water.

1 tsp Cardamom pd.

3 tbsp Ghee.

Dry Fruits.



METHOD.

In a pressure cooker, add milk, water and sugar. Once it gets boiled, Put whistle and sim for about half and hour. This method thickens milk, changes the colour and gives you nice condensed flavour. Keep it aside.

I an pan, add 2 tbsp of ghee and fry the seeds till its crunchy and crisp. Allow them to cool. Keep half of the fried seeds as a whole and grind the remaining seeds coarsely in a mixer.

Heat 1 tbsp of ghee, fry the dry fruits and keep them aside. In a same pan add the pressured mil. Bring them to boil for about 10 min so that it gets reduced a bit. Add both the fried lotus seeds and coarsely grinded lotus seeds and saute for another 10 min. This stage the consistency will thicken. Remove from flame and Sprinkle cardamom pd and top with fried dry friuits and serve hot.

Enjoy!!

Tuesday, August 5, 2014

BHINDI MASALA

Bhindi masala is a delicious Indian curry served with chapatti's or roties. Its taste fab when the fried okra are mixed with the spices and with the richness of cashew paste. I love this curry as a stuffing for chapatti rolls.



INGREDIENTS

200 grams Bhindi.

1 Onion.

2 Tomato (medium size)

6 to 7 Cashew paste.(soak in milk and grind)

1 tbsp Ginger Garlic paste.

2 tsp Red chilly pd (kashmiri chilly pd)

1/2 tsp Turmeric pd.

1 tsp Coriander pd.

2 tsp Garam masala

Pinch of Amchur powder.

1/2 tsp Cumin seeds.

1 tbsp Cream (optional)

Water as per needed. ( depends on gravy or dry type)

3 tbsp Oil.

Salt to taste.


METHOD

Clean the bhindi. Pat it dry. Cut of it head and tail and slit in the middle. Heat 2 tbsp of oil in a kadai. Arrange the bhindi and fry them till its well cooked and gives a shiny look. Keep them aside.

Heat oil in a same pan. Add cumin seeds and ginger garlic paste. Fry them it the raw smell disappears. Add onions and fry them till it becomes translucent. Add all the spice pd except amchur powder. Then drop in tomatoes and saute for a min. Fry them until all the moisture is absorbed and oil slightly oozes out.  Add adequate amount of water and bring them to boil. Once the gravy is done, add the fried bhindi's and cashew paste. Season with salt.  Sim for a couple of min and garnish with coriander leaves and sprinkle amchur pd, and cream if needed on top and serve hot.

Enjoy!!



Saturday, August 2, 2014

HOME MADE MEDICINE

Its rainy season now. So taught of posting something interesting and unique one which is very useful during this season. Yes a home made medicine which is good and effective for both adults and kids. The main ingredient for this is the Tulsi. Tulsi or holy basil is one of the most reverted plant in Hinduism which is easy to grow on a windowsill. People use this herb for cooking purpose which gives you a nice and strong  flavour. It has the medicinal purpose which helps to relieve stomach ace, stress relief and many more and is very good for cough  if having with a drop of honey. Not only this, most of the people use the fresh leaves to rub on a mosquito bites to relieve discomforts.

Now coming back with the post, therez one more leaves named ''Panikoorka'' which is also the natural herb used specifically for kids who has stomach ace or intestinal worms. Its very good for treat chest conjection, people suffering from asthma, for cold, cough etc etc. I remember on my childhood days, my mom used to make Panikoorka fritters as a evening snacks. But I have very rarly as I dont used to like its smell :( ........Now being a mom, I wanted my kid to have as its very good for the health with lots of medicinal value in it. Happy to say my kid have it if I say its good for ur health. :) :)

I prepare this most of the time when my kid suffers from cold and cough. In fact she loves to have offen as its sweet and of attractive colour :). If u have ready fresh leaves available then do try this once because it acts very fast to boost the immune system. Therez no exact measurement for this. Can add more or less accordingly.

INGREDIENTS.

Handful of Tulsi.

3 Leaves of Panikoorki.

Small piece of Ginger.

Pinch of ajwain.

Honey as per taste.

Drop of lime juice.

Water just to grind

METHOD.

Grind all the ingredients except honey. Strain it in a bowl. Add honey and lime juice. Have 2 tsp of this mix 4 to 5 times a day. Continue having for 2 days and see the positive reaction.

Enjoy!!

Monday, July 28, 2014

SHAHI ALOO MASALA

The word Shahi means Royal. Yes, its the most popular Mughlai dish prepared with cashew nuts plus the addition of main ingredient. My daughter just loves the gravy when its mixed up with cream, cashew nut paste plus milk ..u know all rich ingredients ;)...Most of the time very rarely I make shahi paneer but this time I taught of substituting paneer with potatoes which was equally tasting good. Ready in no time and hard to resist. Do try this royal rich curry and would act as a best combo with roties and pulao.



INGREDIENTS

1 Cup Boiled Potatoes.

2 Onions.

1 tsp Ginger Garlic paste.

1 Green Chilly.

20 Grams Cashew nuts.

1/4 Cup Yogurt.

2 Cloves

1 inch Cinnamon.

1 Star anise.

Pinch of Garam masala.

1/4 Cup Fresh cream.

Pinch of Cardamom pd.

1/4 Cup Milk.

Salt and Pepper to taste.

1 tsp Oil.

Coriander leaves for garnish.

METHOD.

Soak cashew nuts in 1/4 cup of warm milk for about 20 25 min and grind it into smooth paste. Keep it aside.

Cut boiled potatoes into small pieces. Deep fry or shallow fry those pieces adding 2 tbsp of oil in a kadai and keep it aside.

Cut the onion into chunks and boil into water till the pieces becomes tender. After it gets cooled, drain the water and grind the onions with green chilly into smooth paste.

Heat oil in a kadai. Add the whole masala and fry for a min. Then add ginger garlic paste and onion paste till the raw smell disappears. Then add cashew nuts paste and cook them under low flame.

Add yogurt , garam masala and fried potatoes. Season with salt and pepper. Now you could c the gravy becomes thick. Cook for a min till everything is mixed up. Add water if needed.

At the time of removing from flame, drop in fresh cream and sprinkle with some cardamom pd. Garnish with coriander leaves.

Serve hot with roties,naan or pulao. I like to add extra cream as a topping :)

Wednesday, July 23, 2014

CARAMELIZED PINEAPPLE CHUNKS

Pineapples are just all time favourites of our family. We try making different sort of recipes out of it. The simple most tastiest goodies among is the ''Caramalised Pineapple''. Caramelized is nothing but melting sugar until it becomes caramel liquid. Can have any time as you prefer though its quick to make cum delicious. Here I have posted 2 different pic which is of same method but of different size. That's up to ur choices :). In the first pic I have fried the chunks in a kadai where as in second I grilled the pieces then mixed up into caramelized sugar. May be whatever the method is, the taste remains the same. Yummy :) :)


INGREDIENTS

1 Cup Pineapple ( Chopped or sliced one as shown in pic)

1/2 Cup Sugar or less ( Depends on sweetness of the fruit)

2 tbsp of Water.

A drop of Lime juice.

Pinch of Cardamom pd. (optional)

1 tsp Ghee.

METHOD

In a non stick pan put ghee, add and fry the pineapple chunks till slight brown. It might take 10 to 12 min nearly under low flame. Keep it aside.

In the same pan, add sugar and water. Bring the mixture to boil without stirring. Then lower the heat and cont boiling. As the colour changes, stir so that the caramel colour is evenly cooked. Make sure you don't cook it for long as it would turn into dark and becomes hard. Soon as the colour changes, drop in the fried pineapple chunks and sprinkle with cardamom pd. Turn off the heat and remove.

Serve on a plate and drizzle with lime juice. Can also garnish with strawberry jam :)