Saturday, 27 September 2014

Sabudana Khichdi

Sabudana Khichdi
(Sago Khichdi)


Sabudana Khichdi is a very popular and healthy recipe prepared during fasting days. Sabudana has a high energy content, so helpful during fasting. The best part about sabudana khichdi is, it is very easy to digest and light on stomach. 


It is typically prepared in parts of western India, also available as street food and is widely eaten throughout the year. It is a one of most preferred, delicious Indian breakfast and snacks dish. 


It is easy to prepare and main ingredients are sago, potatoes, peanuts, green chili, salt, cumin seeds, coriander leaves etc.


Sabudana Khichdi


Sabudana Khichdi


Ingredients:



1 cup sabudana (sago)

2 medium size potatoes
1/2 cup roasted peanuts
2 green chili chopped
1/2 tsp cumin seeds
1 tsp sugar 
1/2 tsp lemon juice 
1 tbsp coriander leaves chopped 
1 tbsp oil
Water as required
Rock salt to taste

Method:


1. Wash and soak sabudana in 3/4 cup of water for 4-5 hours.

2. After 4-5 hours all water should have got absorbed by sago and it will be soft
    and fluffy.

3. Boil potatoes then peel, cube it and keep aside.

4. Grind peanuts to a fine powder. 

5. Heat oil in a pan add cumin seeds when they crackle add green chilies and
    potatoes, saute for 1-2 mins.

6. Now add sabudana, salt and mix well. keep  it on medium flame for 4- 5 mins
    until sabudana become transparent and soft. 

7. If you think sabudanas are little dry, then sprinkle some water and stir.

8. lastly add peanut powder, lemon juice, suger and stir well for 1-2 mins.

9. Garnish sabudana khichdi with coriander leaves and serve hot.



Sabudana Khichdi


Tips:


1. You might use amount of peanuts preferable to you.

2. Use rock salt during fasting.

3. Do not soak sabudana in more water. Otherwise it becomes gooey.

4. For sabudana khicdi mustard seeds, red chili powder, curry leaves, ginger,
    turmeric powder are optional. Use them according to your choice.


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Falahari Aloo Tikki
Falahari Aloo
 Tikki
Sabudana Kheer
Sabudana Kheer

Wednesday, 24 September 2014

Falahari Aloo Tikki

Falahari Aloo Tikki


Aloo tikki is dish made of boiled potatoes and various spices. "Aloo" means potato, and "tikki" means a cutlet.

Falahari aloo tikki can be eaten on festivals in fasts. This potato-based dish comprises all the spices that are allowed during fasts. 

It is simple and quick to prepare and a popular snacks recipe specially in North India. This dish is liked by all specially kids.



Falahari Aloo Tikki


Falahari Aloo Tikki


Ingredients:



1 cup boiled, peeled, mashed potatoes

1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 1/2 tsp lemon juice
1-2 green chili chopped
1 tsp coriander leaves chopped
Rock salt to taste
Oil for greasing and frying


Method:


1. Combine all the ingredients in a bowl and prepare smooth dough.

2. Divide mixture into 5-6 equal portions and shape each portion into a round,
    flat tikki.

3. Heat a non-stick flat pan on a medium flame, when pan is hot enough grease
    it with oil and cook tikkis, using little oil, till both sides are golden brown .

4. Transfer tikkis to a plate.


5. Serve hot and crispy aloo tikkies with green chutney.


Falahari Aloo Tikki


Tips:



1. Use green chilies as per your taste.

2. Carrot can be add at the time of preparing dough.

3.This is a fasting tikki, otherwise you can add boiled peas, sweet corn
    turmeric powder, bread crumbs or corn flour.

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Sabudana Kheer
Sabudana Kheer
Sabudana Khichdi
Sabudana Khichdi


Monday, 22 September 2014

Navratri Special

Navratri Special

Navratri Special


Navratri Festival is celebrated by Hindus with great devotion for 10 days. Goddess Durga is worshipped during Navratri.The festival is celebrated all over India in different ways. 

The most renowned Navaratri celebrations can be seen in western India, throughout the state of Gujarat and in Mumbai. In West Bengal, Navaratri and Dussehra are celebrated as Durga Puja.

Navaratri is celebrated with nine nights of dancing. The traditional dances of Gujurat, known as garba and dandiya raas, are performed in circles with dancers dressed up in colorful clothes.

Navratri is the time for both festivities and fasting. People observe fast during Navratri. Different fasting and special dishes are made during this period. 

Navratri Special Recipes:


Namkeen:


* Falahari Idli         * Sabudana Vada           * Sabudana Khichdi



Dessert:

* Lauki ki Burfi         * Aamrakhand            * Coconut Burfi

* Shrikhand              * Rasgulla                   * Aloo ka Halwa



Other Recipes:  



Sabudana kheer

Sabudana kheer
( Sago Kheer)


Navaratri  Parva happens to be the most auspicious and unique period of devotional sadhanas and worship of Shakti of the divine conceptualized as the Mother Goddess-Durga. People observe fast during Navratri and worship Devi Durga. 

Sabudana kheer is probably the most common type of sweet and delicious food served on fasting days like Navaratri. It is a simple and healthy dessert, sabudana combined with milk, nuts, sugar, cardamom and saffron.

It is very easily digestible and provides instant energy. It has high carbohydrates and low protein, vitamins and minerals, so good for fasting days. It is easy & quick to prepare.


Sabudana Kheer


Sabudana Kheer


Ingredients:



1/4 cup sago
3 cups milk, 
1/4 tsp cardamom powder
3-4 cashews chopped
3-4 almond chopped
3-4 pistachio chopped
5-6 saffron strands
3 tbsp sugar 


Method:


1. Wash sabudana well till water runs clear. Soak in 1/4 cup of water for 2-3 hours.

2. Add sabudana and water in a pan and let it cook till it become translucent
   and soft. 

   
3. Boil milk and simmer for 5 mins till the milk starts thickening. Take 1 tbsp of
    milk and add
saffron to it. Set aside.

4. Next add cooked sago in milk making sure to keep stirring.

5. Now add sugar and cook until sago is completely blended with milk. Then add
    saffron milk, 
cardamom powder and mix well.

6. Switch off the gas, add cashews, almond and pistachio.

7. Garnish with cashew nuts, pistachio, almond and saffron. 

8. Serve warm or cold as desired.



Sabudana Kheer

Tips:



1. The amount of sugar will depend on your taste .

2. You can also use smaller variety of sago.

3. For a richer version, instead of water you can cook sago in milk directly.

4. Jaggery also can be used in place of sugar.

You Might  like To Visit:


Sabudana Khichdi
Sabudana Khichdi
Falahari Aloo Tikki
Falahari Aloo
Tikki


Friday, 19 September 2014

Masala Tea

Masala Tea

Masala Tea or Chai is a combination of black tea, Indian spices, sugar and milk. It is rich, full of flavour. Originating in India, the beverage has gained worldwide popularity.

Masala Tea is an aromatic tea. Cardamom, ginger, clove, cinnamon, black peppercorn make it a heart warming experience.

A cup of masala tea gives a wonderful sense of warmth and has a soothing effect. Spice up your morning with this recipe for Indian spiced tea.


Masala Tea


Masala Tea


Ingredients:


3 cup water
1 cup milk
4 tsp tea leaves
1/2 tsp tea masala
Sugar to taste




Method:



1. Boil water in a pan.

2. Now add tea leaves, tea masala, sugar, boil it for 1-2 mins.

3. Add milk and boil again for 5-10 sec.

4. Strain and serve piping hot.


Masala Tea



Tips:


1. Use tea masala according to your taste.

2. Sugar free can be used in place of sugar.

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Ginger Tea
Ginger Tea
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Masala Chach
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Pomegranate
 Juice


Saturday, 13 September 2014

Fried Idli

Fried Idli

Have leftover idlis and don't know what to do....Fry them and a colorful, tasty, healthy and yummy dish is ready.

Fried idli is a quick and simple snack made with leftover idlis. It has curry leaves, mustard seed, cumin seeds, red chili powder, salt which give idli a nice flavour and good taste.

You can cook it for breakfast or give them to children in  lunch box they would surly love it.



Fried Idli


Fried Idli


Ingredients:



8-10 leftover idlis
4-5 curry leaves 
1/4 tsp red chili powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
A pinch of asafoetida
1 tsp oil
Salt to taste


Method:


1. Cut idlis into small pieces.

2. Heat oil in a pan, add mustard seeds let them crackle. Now add cumin seeds,
    asafoetida, curry leaves and red chili power.

3. Now add idli pieces and salt. Mix it well.

4. Let it cook on low flame for 5 mins, stir it so it doesn't stick to the bottom.

5. Remove from heat and serve hot.



Fried Idli


Tips:


1.You can use sesame seeds & dry red chilies at the time of frying.

2. You can also deep fry idli & sprinkle chaat masala to give it a different taste.

3. Use only left over idlis or day old idlis, because fresh idlis will break & they
    also stick to each other.


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Wednesday, 10 September 2014

Pav Bhaji

Pav Bhaji


Pav Bhaji !!! A great kids pleasure and liked by almost everyone. This is a very popular fast food recipe. A well loved dish all over India.

This is a spicy preparation with a mixture of vegetables, a generous dose of fresh tomatoes, a dollop of butter, served with pav which is toasted to perfection with oodles of butter.Top the bhaji with  raw onions, coriander leaves, squeeze a tad of lemon atop it and enjoy !!

Pav Bhaji an all-time, any-time favourite of Mumbaikars. Now one of the most popular dish in metropolitan areas in India, especially central and western India.


Pav Bhaji


Pav Bhaji




Ingredients:



8 pav 
3-4 potato 
1/2 cup green peas 
1/2 cup french beans chopped
1/2 cup capsicum chopped
1/2 cup cabbage chopped
1/2 cup cauliflower chopped
1/4 cup carrot chopped
2-3 onions finely chopped
2-3 green chili chopped
3-4 tomatoes finely chopped
1 tsp ginger-garlic paste 
1 tbsp pav bhaji masala 
1/2 tsp cumin seeds 
1/2 tsp mustard seeds
8-10 curry leaves
1 tsp coriander powder 
1/4 tsp turmeric powder 
1 tsp red chili powder
2 tbsp coriander leaves finely chopped
2 tsp lemon juice
Water as required
1 1/2 tbsp oil 
Butter as required
Salt to taste

Method:


Bhaji:



1. Boil potatoes, capsicum, cabbage, carrot, green peas, cauliflower, french beans.
  
2. Mash boil vegetables. Mash them lightly not make a fine pest.

3. Heat oil in pan, add mustard seeds, cumin seeds, when they sizzle add curry
    leaves and onion.

4. Fry onion till they become translucent. Add green chili,ginger garlic paste and
    stir it for some time. Add tomatoes cook till it become soft.

5. Now add red chili powder, turmeric power, coriander powder, pav  bhaji masala.
    Stir for 2-3 mins.

6. Add boiled and mashed vegetables, water, salt, lemon juice, coriander leaves and
   cook on medium heat for 5 mins.

7. Bhaji is ready to serve.

Pav:


1. Slit pav buns horizontally from the middle.

2. Apply butter on cut surface & fry in hot pan.

3. Remove when it is golden.

To serve:


1. Turn bhaji in to a serving boil & sprinkle some finely chopped onions,
    coriander leaves, a small piece of butter (optional) over bhaji.

2. Serve hot with pav.


Pav Bhaji


Tips:


1. Pour lemon juice at the time of serving.

2. Tomato puri can be used in place of chopped tomato.

3. You can use pav bhaji masala & other spices according to your taste.

4. Bhaji can be fried in butter.


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Friday, 5 September 2014

Mushroom Soup

Mushroom Soup


Mushroom soup is a delicious & healthy recipe, popular among all age group. This soup is a great way to enjoy the benefits of the mushroom. It is simple & easy to prepare.




Mushroom Soup


Mushroom Soup


Ingredients:



200 gm button mushrooms sliced or chopped
1 medium onion chopped
3 cups vegetable stock
2 garlic cloves chopped
1-2 bay leaves/tej patta
1 tbsp butter
1/4 cup fresh cream
1/4 tsp nutmeg powder
1 tbsp coriander leaves chopped
Salt & pepper to taste


Method:



1. Melt butter in a large saucepan, add bay leaves and stir for 2-3 sec.

2. Now add garlic, onion & saute till onion become translucent.

3. Add mushrooms and cook them until they became soft. 

4. Slowly pour half vegetable stock into sauce pan, increase heat to high & bring
    soup to boil. Stir continuously.

5. Once soup starts boiling, turn off heat and blend the vegetables in a blender
    until smooth.

6. Return blended mixture in a sauce pan and add remaining vegetable stalk.

7. Heat It over a low heat until boil. Add a little salt and pepper to taste. 

8. Add fresh cream and mix well.

9. Lastly sprinkle nutmeg powder and stir.

10. Garnish with coriander leaves & pepper powder

11. Serve hot.


Mushroom Soup


Tips:


1. Don't boil soup with cream.

2. You can garnish with some mushrooms or spring onions.

3. You can also add parsley or celery in soup.


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Green Pea Soup
Green Pea Soup
Tomato Soup
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Spinach Soup


Wednesday, 3 September 2014

Veg Biryani

Veg Biryani


Vegetable Biryani is a delicious, flavourful dish. The color looks appetizing and the taste is great. There could hardly be a better way to pamper your taste buds.

For any Biryani recipe one of the essential item is the Basmati rice. This light and tasty dish veg biryani is a mouth watering recipe for young and old alike.


Veg Biryani


Ingredients:



1 cup basmati rice
1 onion chopped
1 cup green peas
2 carrot chopped
1 potato chopped
1/4 cup cauliflower
2 green chili chopped
5-7 cashew nut
1 tbsp coriander leaves chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp biryani masala
1/4 tsp mustered seeds
1/4 tsp cumin seeds
2 cups water
1 tbsp oil/ghee
Salt to taste


Method:



1. Clean, wash & soak rice for 10-15 mins.

2. Heat oil in pressure cooker, add mustered seeds when it crackle add cumin
    seeds & onion.

3. Stir it till onion turns translucent, add other vegetables & stir for 1-2 mins.

4. Now add red chili powder, turmeric powder, salt, biryani masala, cashew nut
    & mix well.

5. Add water, when it starts boiling, let it boil for 5 mins on low flame.

6. Now stir it & close pressure cooker without whistle for 15 mins on low flame.

7. Take it out in serving bowl, garnish with coriander leaves.

8. Serve hot.


Veg Biryani


Tips:


1. You can use green chili in place of red chili powder.

2. Saffron can be used to give a nice aroma.


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Veg Fried Rice
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Jeera Rice