Wednesday, 24 January 2018

Kancha haldi dahi kadhi/Kacchi haldi kadhi/Raw turmeric kadhi

Kancha haldi dahi kadhi/Kacchi haldi kadhi/Raw turmeric kadhi

Preparation Time:10 Minutes
Cooking Time:5 minutes
Total Preparation Time :15 Minutes


This kadhi is flavored with raw turmeric/kachi haldi and coconut. This bowl of Kadhi is full of goodness of turmeric,butter milk and coconut!.I am very much thank full to my close friend and colleague who have shared this recipe with me. I always loved this dish of her and so thought why not to try and share with you all. As this dish has so many benefit's and best to consume in summer too. And summer is on the way.

The goodness of turmeric and butter milk make this dish so effective to beat the summer, as both butter milk and turmeric have cooling effect, along with other medicinal benefit's of turmeric like anti-inflammatory and antioxidant.And coconut gives a creamy and milky taste and texture to the dish!.
So let's start without wasting more time..
But before we start just want to tell about kadhi for new home chef's.
Kadhi or karhi is an Indian dish. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which Dahi(yogurt) is added to give it little sour taste. It is often eaten with boiled rice or roti.


Course: Side dish(Vegan/Vegetarian)
Cuisine: East India
Servings :6 persons


Ingredients
Raw turmeric (grated)-3-4 pcs
Cumin 1tsp
Green chilli 2 nos(can be adjusted according to personal preference)
Freshly grated coconut 1/2cup
Jaggery 1/2cup(can be adjusted according to personal preference)
Butter milk 
1/2cup(add water plenty of water and give pulse in mixie to curd ratio of curd and water 1;3)
Vegetable oil 1tsp
For tempering(optional)
Vegetable oil-1tsp
Curry leaves few
Mustard 1/2 tsp
Red whole chilli 1no
Procedure
  • Place fry pan and add oil to it, once heated add grated turmeric and saute for 2 minutes
  • Now add cumin to it and saute
  • Now add coconut to it and saute for 1 minute
  • Now add jaggery and  green chilli and give good mix 
  • Now off the gas and let it cool down completely
  • In the mean time prepare the butter milk and transfer it to big mixing bowl
  • Once tit's completely cool,grind it into the fine paste
  • Now transfer this mixture to the butter milk and give a good mix
  • And add salt as per taste
  • Tempering is purely optional, for tempering place your fry pan
  • Add oil, once heated add mustard and let it spullter
  • Now add curry leaves and red chilli and saute for a minute
  • Now transfer the tempering to the mixing bowl with buttermilk and masala
  • Your Kanch haldi kadhi/kachi haldi kadhi/raw turmeric kadhi is ready to serve!
  • Served with hot steam rice/chapathi(all indian breads) too!

Tuesday, 23 January 2018

Makra Chaula/Chawal/Raw rice pudding- An Authentic N Traditional Dish of Odisha!

Makra Chaula/Chawal/Raw rice pudding- An Authentic N Traditional Dish of Odisha!

Preparation Time: 10 Minutes
Cooking Time:  0 minutes
Total Preparation Time : 10 Minutes


Sorry friend's sharing this recipe very late as down with cold and flu from past one week.
In our childhood day's me n my brother both literally wait for the evening to eat makar chaula/prasad. We keep on watching maa when she is going to start puja and prepare the prasad. We both literally seat next to her with our plates and spoon ready to grab the prasad. Till now it's my favorite prasad and after a long time last year (Dec)had this prasad prepared by my Bou(sasau maa/mother in law) , prepared on Eve of sambardashami(sun puja).
And my Baba (father in law) and Bou (mother in law),other members will land in Bangalore on Monday and she is going to bring for me as I loved that so much on that day😍😍😍.Really food prepared by mother's is best n no one can beat the taste as it is prepared with unconditional love!!!!!!!


Let me share what us Makarsankranthi and how we celebrate in odisha
Odisha. The festival is known as Makar Sankranti in Odisha where people prepare makar chaula (Odia: ମକର ଚାଉଳ): uncooked newly harvested rice, banana, coconut, jaggery, sesame, rasagola, black pepper powder,Khai/Liaa and chena(cottage cheese) puddings for naivedya to gods and goddesses. ...This puja us performed near Tulsi plant (in our home and ma used to put lots of fruits and dry fruits too ,to enhance the taste and flavour) Therefore, this festival holds traditional cultural significance.
In Jagannath temple at puri this festival is observed as Uttarayana Yatra and Uttarayan Vandapana of Lord Jagannath. People offer a special kind of newly harvested rice and sugarcane mixed with jaggery, grated coconut, banana, molasses, chenna (cheese), Khua, various fruits, dry fruits and milk called “Makara Chaula” to the presiding deity, the Sun God & lit solemn pyre for satisfying the evil elements plaguing household. This day is also observed in Jagannath temple, Puri with two popular Veshas (costumes) of Lord Jagannath i.e. Nabanka Vesha (one day before Makar Sankranti) and Makara Chaurashi Vesha (on the day of Makar Sankranthi)
While in the cities like Katak , Bhubaneswar celebrates the festivals by flying kites . In some places Kite competition is held among peoples of different sahi’s (Colonies).People start purchasing kites much before the festive and keep everything ready for the eve.(source from Google).

Course: Dessert(Vegan/Vegetarian)
Cuisine: East India
Servings :6 persons
Ingredients
Raw rice( govind bhog rice)1 cup soaked for 4 hrs minimum and coarsely 
grinded
Milk 1cup
Fruits of your choice I have used-banana,apple,kiwi, pomegranate,freshly grated coconut-2 cup(altogether)
Dry fruits-dates n cashew 1/2 cup
Cottage cheese -1/2 cup 
Jaggrey 1/4 cup
Black pepper 1/2 tsp
Cardamom 2 nos
Clove 1 no crushed
Procedure
  • Take a mixing bowl
  • And now mix all ingredients and together with help of spatula or can used your cleaned hands too
  • Your Yummlicious "Makar Chaula" is ready to serve!!!

Pijuli Chutney/Amrod ki Chutney/Guava Dip-A spicy,tangy and sweet dip

Pijuli Chutney/Amrod ki Chutney/Guava Dip-A spicy,tangy and sweet dip

Preparation Time: 10 Minutes
Cooking Time:  0 minutes
Total Preparation Time : 10 Minutes


Last week my in laws has visited us and bought loads of stuff!!. And one of them was our garden guava!.So thought to try some different stuff out of that..here is the guava chutney/dip recipe for all of you!And it's a fire less cooking and can be used in many ways.
Will love to share goodness of Guava with all of my reader's.
Guavas are rich in dietary fiber and vitamin C, with moderate levels of folic acid. Having a generally broad, low-calorie profile of essential nutrients, a single common guava  fruit contains about four times the amount of vitamin C as an orange.


Course: Dip/Chutney(Vegan/Vegetarian)
Cuisine: Eat India
Servings :6 persons
Ingridents

Guava 1 no (chopped roughly)
Coriander leaves 
1/4cup
Green chilli 2no
Cumin 1 tsp 
Spring onion(roughly chopped) 
1/4  cup
Sugar 
2 tbsp
Salt as per taste
Lemon juice 2 tbsp
Ginger 1 inch(grated)

Procedure
  • Add all ingredients to mixie jar n grind into fine paste!
  • Chutney is ready to serve!


Saturday, 13 January 2018

Gud Ki Kheer/Jaggery Rice Pudding- Makarsankranthi Special

Gud Ki Kheer/Jaggery Rice Pudding- Makarsankranthi Special


Wish you all a happy "Makar Sankranti/Lohri/Pongal"!!
The festival is known as Makar Sankranti in Odisha where people prepare makar chaula (Odia: ମକର ଚାଉଳ): uncooked newly harvested rice, banana, coconut, jaggery, sesame, rasagola, black pepper powder,Khai/Liaa and chena(cottage cheese) puddings for naivedya to gods and goddesses. ...This puja us performed near Tulsi plant (in our home and ma used to put lots of fruits and dry fruits too ,to enhance the taste and flavour) Therefore, this festival holds traditional cultural significance.
In Jagannath temple at puri this festival is observed as Uttarayana Yatra and Uttarayan Vandapana of Lord Jagannath. People offer a special kind of newly harvested rice and sugarcane mixed with jaggery, grated coconut, banana, molasses, chenna (cheese), Khua, various fruits, dry fruits and milk called “Makara Chaula” to the presiding deity, the Sun God & lit solemn pyre for satisfying the evil elements plaguing household. This day is also observed in Jagannath temple, Puri with two popular Veshas (costumes) of Lord Jagannath i.e. Nabanka Vesha (one day before Makar Sankranti) and Makara Chaurashi Vesha (on the day of Makar Sankranthi)
While in the cities like Cuttack , Bhubaneswar celebrates the festivals by flying kites . In some places Kite competition is held among peoples of different sahi’s (Colonies).People start purchasing kites much before the festive and keep everything ready for the eve.(source from Google).
In our childhood day's me n my brother both literally wait for the evening to eat makar chaula/prasad.We keep on watching maa when she is going to start puja and prepare the prasad.We both literally seat next to her with our plates and spoon ready to grab the prasad.Till now it's my favourite prasad and after a long time last year (Dec)had this prasad prepared by my Bou(sasau maa/mother in law) , prepared on Eve of sambardashami(sun puja).

Course: Dessert
Cuisine: East India
Servings:4 person

Ingredients:
1 liter milk
1/2 cup Guud/Jaggery
1/4 cup condensed milk 
6 Cardamom
Few saffron strands
1/4 cup Gobind bhog rice(coarsely grind ed)
Procedure:

  • Rinse the rice till water run clear of starch.
  • Dry the rice by using a clean towel(let the rice completely dries)
  • In the mean time take heavy bottom pan pour 1 ltr milk let it boil then add jaggery 
  • Let all the gud/jaggery break down
  • Then add crushed cardamom( crush it using hand pestle)
  •  Keep stiring in interval of 5 mins
  • Now grind your dry rice coarsely and add it to milk
  •  Add a pinch of salt
  • Let it cook for 20 minimum shimmer
  • Time to add condensed milk and keep stirring in regular intervals. 
  • Wait till rice cooked and milk has reduced to half.
  •  You can keep consistency according to your choice
  • Off your gas stove
  • Your Yummy and delicious kheer is ready!!
  • Serve it warm or cold as per your choice!
Thank you all for visting my blog!!
Will be back soon with a few more sweet dish with my twist!!!

Thursday, 11 January 2018

Sesame N' peanut Chutney/Til aur munhfali ki chutney

Sesame N' peanut Chutney/Til Aur Munhfali ki chutney

Preparation Time: 30 minutes
Cooking Time:20 Minutes
Total Cooking Time:50 minutes
Chutney is very popular accomplishment in South India!. There are varieties of chutney prepared in South India and it's served with all breakfast and snack item's. I have came with sesame n peanut chutney, which is very rich, delicious with an unique taste of sesame/til and peanut.It also can be served with steam rice, pokoda or any other snack items.

I have gave twist it by replacing toasted tomatoes with tamarind as wit will give a good color, tangy taste with thick consistency to the chutney/dip.



Course: Dip
Cuisine: South India
Servings:5 person's

Ingredients:

Sesame seeds(white)/Til -1 tbsp
Peanut/Munhfali-1 tbsp
Coconut( grated/desiccated)-1/4 cup
Tomato-1 no(toasted in fry pan)
Garlic pods-2 No
Red chilly-2 nos
Vegetable oil-1/2 tsp

Procedure:

  • Place kadhai/fry pan and dry roast sesame seeds and peanuts in batch
  • Keep it aside to cool completely
  • Now add 1/2 tsp of oil in fry pan once the oil is heated add tomato(whole or cut into half)
  • Once tomato is toasted, keep it aside to cool completely
  • Once all item are cool, place all ingredients to mixie jar and grind into fine paste
  • Your sesame n peanut chutney is ready to serve!
Thank you all for visting my blog!!
Will be back soon with a more recipes with my twist!!!


Butter Cookies/Nankhatai

Butter Cookies/Nankhatai


Preparation Time: 30 minutes
Cooking Time:20 Minutes
Total Cooking Time:50 minutes

Hello all and let me wish happy new year to all my viewer's!.I know m late to wish you all but what to do,I was on my vacation. Back on 7th January 2018, as you all know after vacation there will be some hangover and need time to settle again.
Butter cookies at their most basic have no flavoring, but they are often flavored with vanilla, chocolate, and coconut, and/or topped with sugar crystals. They also come in a variety of shapes such as circles, squares, ovals, rings, and pretzel-like forms, and with a variety of appearances, including marbled, checkered or plain. Using piping bags, twisted shapes can be made.
I don't have to give any more introduction for butter cookies/nankhatai. It's popular among all age group!.Let's start my version..
 

Course: Dessert
Cuisine: India
Servings: 10 person's

Ingredients:
All purpose flour-1 cup
Besan/gram flour-1/4cup
Icing sugar-1/2 cup
Butter-1 cup(@room temperature)
Baking pwdr-1tsp
Baking soda-1/4 tsp
Nut meg powder-1 pinch
Cheery and sprinkler
Procedure:
  • Sieve all the dry ingredients 2-3 times, it helps in mixing all ingredients properly 
  • Now take mixing bowl and mix the butter and sugar using hand blender( can be done with hands also) until it's white and fluffy 
  • Now add one portion of dry ingredients and mix with help of spatula/hands
  • Follow the process till all dry ingredients finished 
  • Combine all into a soft dough shouldn't knead too much ,only need to combine)
  • Keep it fridge for 20 minutes to set
  • Give desired shapes using cookie cutter/ can make blogs by rolling into a blog on flat surface and cut it into equal portion
  • In the meantime, pre-heat your microwave
  • Transfer all your cookies on baking try( no need to grease with butter as the dough itself has lots of butter)
  • Maintain some distance between each cookies as it will rise size
  • Bake it 180℃ for 15 min to 20 minute.
  • Once done transfer to rack and let it cool completely( it will be soft while you transfer it to rack , so be very careful and it will crisp once cool)
  • Cookies ready to serve and preserve it for many days by storing it in air tight container.
Thank you all for showing your interest in my blog!!!
Will be back soon with a more recipes with my twist!!!