Monday, 19 June 2017

Aloo Masala Sandwich




Ramadan also romanized as Ramazan, Ramadhan, or Ramathan) is the ninth month of the Islamic calendar, and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. This annual observance is regarded as one of the Five Pillars of Islam. The month lasts 29–30 days based on the visual sightings of the crescent moon, according to numerous biographical accounts compiled in the hadiths.
 
The word Ramadan comes from the Arabic root ramiḍa or ar-ramaḍ, which means scorching heat or dryness. Fasting is fardh (obligatory) for adult Muslims, except those who are suffering from an illness, travelling, are elderly, pregnant, breastfeeding, diabetic, chronically ill or menstruating. Fasting the month of Ramadan was made obligatory during the month of Sha'ban, in the second year after the Muslims migrated from Mecca to Medina. Fatwas have been issued declaring that Muslims who live in regions with a natural phenomenon such as the midnight sun or polar night should follow the timetable of Mecca, but the more commonly accepted opinion is that Muslims in those areas should follow the timetable of the closest country to them in which night can be distinguished from day.
 

While fasting from dawn until sunset, Muslims refrain from consuming food, drinking liquids, smoking, and engaging in sexual relations. Muslims are also instructed to refrain from sinful behavior that may negate the reward of fasting, such as false speech (insulting, backbiting, cursing, lying, etc.) and fighting except in self-defense. Food and drinks are served daily, before dawn and after sunset, referred to as Suhoor and Iftar respectively. Spiritual rewards for fasting are also believed to be multiplied within the month of Ramadan. Fasting for Muslims during Ramadan typically includes the increased offering of salat (prayers), recitation of the Quran and an increase of doing good deeds and charity. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast begins at dawn and ends at sunset. In addition to abstaining from eating and drinking, Muslims also increase restraint, such as abstaining from sexual relations and generally sinful speech and behavior. The act of fasting is said to redirect the heart away from worldly activities, its purpose being to cleanse the soul by freeing it from harmful impurities. Ramadan also teaches Muslims how to better practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate; thus encouraging actions of generosity and compulsory charity.

It becomes compulsory for Muslims to start fasting when they reach puberty, so long as they are healthy and sane, and have no disabilities or illnesses. Many children endeavor to complete as many fasts as possible as practice for later life. Each day, before dawn, Muslims observe a pre-fast meal called the Suhur. After stopping a short time before dawn, Muslims begin the first prayer of the day, Fajr. At sunset, families hasten for the fast-breaking meal known as Iftar.

In the evening, dates are usually the first food to break the fast; according to tradition, Muhammad broke fast with three dates. Following that, Muslims generally adjourn for the Maghrib prayer, the fourth of the five daily prayers, after which the main meal is served.

Social gatherings, many times in a buffet style, are frequent at iftar. Traditional dishes are often highlighted, including traditional desserts, and particularly those made only during Ramadan. Water is usually the beverage of choice, but juice and milk are also often available, as are soft drinks and caffeinated beverages.

In the Middle East, the iftar meal consists of water, juices, dates, salads and appetizers, one or more main dishes, and various kinds of desserts. Usually, the dessert is the most important part during iftar. Typical main dishes are lamb stewed with wheat berries, lamb kebabs with grilled vegetables, or roast chicken served with chickpea-studded rice pilaf. A rich dessert, such as luqaimat, baklava or kunafeh (a buttery, syrup-sweetened kadaifi noodle pastry filled with cheese), concludes the meal.



Over time, Iftar has grown into banquet festivals. This is a time of fellowship with families, friends and surrounding communities, but may also occupy larger spaces at masjid or banquet halls for 100 or more diners. For our 97th #Foodiemonday bloghop event we are back with the theme of  #Ramadanspecial and these mouthwatering Aloo masala sandwich is the perfect option to serve your family in Iftar time.

A tasty aloo masala packed between slices of bread lined with tongue-tickling chutney, the Masala Sandwich is surely one sumptuous snack that will keep you going for an hour or two. You can Toast it in a sandwich toaster. It is a typical trademark of street-side food. Check out the recipe below and Enjoyy!!! Ramadan Kareem :)


Ingredients

For The Aloo Masala
2 tsp oil
1/2 tsp mustard seeds
6 to 8 curry leaves 1 cup boiled, Peeled and mashed potatoes
1/4 tsp turmeric powder
1 tsp green chili paste
1 tbsp finely chopped coriander
salt to taste


For the Garlic Chutney
1 1/2 cups roughly chopped coriander
1/4 cup freshly grated coconut
1 tbsp chopped spinach
1 tbsp roughly chopped garlic
2 tbsp roughly chopped green chilies
Salt to taste
A few drops of lemon juice
1/4 cup water
 
Other Ingredients
8 bread slices
8 tsp butter
8 tsp garlic green chutney
1 tsp Sandwich masala
8 sliced onions
12 tomatoes slices
3 tsp butter for brushing and greasing

For Serving
Tomato ketchup
garlic green chutney

Method: 

1. Heat the oil in a deep non-stick pan and add the mustard seeds.

2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few second.

3. Add the potatoes, turmeric powder, green chili paste, coriander and salt, mix well and cook on a medium flame for another minute.

4. Divide the aloo stuffing into 4 equal portions and keep aside.

5. Apply 1 tsp of butter and 1 tsp of garlic green chutney on each bread slice and keep aside.

6. Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface.

7. Place one portion of the aloo masala and spread it evenly over it.

8. Arrange 2 onion slices, 3 tomato slices over the stuffing and sprinkle ¼ tsp of sandwich masala evenly over it.

9. Cover it with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over the bread slice.

10. If you want to toast the Sandwich Grease a sandwich toaster on both the sides using ½ tsp of butter.

11. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides.





Monday, 12 June 2017

Baked Donuts



A Donut is a type of fried dough confectionery or dessert food. The Donut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole, and often filled. You can also bake them, I am making here baked donuts, They are so tasty, delicious, Soft and spongy and Glazed them with chocolate flavor.
 
These are the Mini Donuts, so you can easily give your kids in their lunch box, They can simply bite them and enjoy these yummy donuts in their lunch break. As I gave these to Prisha in her lunch box, and she finished them off, which was so so surprising for me, as she don't finish her lunch box properly :( I need to try something which she can have it in her lunch break. today she told me that her friend got noodles in her lunch box, and she also wants to have it in her lunch box ;) Lol.. If I offer her to have noodles she will definitely refuse to have it. Its very tough to convince them to have this or that food. These donuts are beautiful, colorful and yummy. Normally donuts are fried, here I am trying to make them baked. And they came out so nicely and its a no fail recipe. Ssending this entry to our 96th #Foodiemonday #bloghop event an this time our theme is #somethingbaked. so for this event my contribution is baked donuts. o check out the baked version of mini donuts and enjoy it :)
 

Ingredients:

11/3 cup all purpose flour
2 tsp Baking powder
1/4 tsp salt
11/2 Tbsp Yogurt
1/2 cup sugar
3/4 cup milk
3 Tbsp oil
2 tsp Vanilla Essence

Method:

1. Preheat oven to 180 degree and grease donuts pan.

2. In a small bowl, mix together flour, baking powder and salt. Set aside.

3. In a medium bowl, whisk together Yogurt and sugar. Then add milk, oil, and vanilla essence; mixing until well combined. Gently stir in the flour mixture, whisking until there are no lumps.

4. fill each donuts pan 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted in the donuts comes out clean. Place donuts on a cooling rack and cool completely.

How to make Donuts Glaze
 

Ingredients:

1 1/2 cups powdered sugar

4 tbsp unsweetened cocoa powder

3 tbsp milk or water

2 tsp pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made.  They also freeze just fine!


Monday, 5 June 2017

Veggie loaded one pot Spaghetti



Spaghetti Italian pronunciation is a long, thin, cylindrical, solid pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. 

Originally spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available lengths. A variety of pasta dishes are based on it. At its simplest, spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling, and makes the cutting more uniform. Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of 'fresh' spaghetti are manufactured.

Spaghetti is frequently served with tomato sauce, which may contain various herbs, (especially oregano and basil), olive oil, meat, or vegetables. Grated hard cheeses, such as Pecorino Romano, Parmesan and Grana Padano, are often sprinkled on top.

I love an easy one pot pasta recipe for a weeknight meal. I make lots of different versions and this is one of my favorites for being super light but also so creamy and very decadent feeling. The spaghetti  soak up the flavor from the vegetable broth and tomatoes and it makes them so rich. check out the recipe below and Enjoyy!! 



Ingredients:

200 gm Spaghetti
1/2 Cup Tomato puree or pasta sauce
2 Cup of Veggies colored peppers, onion, corn
Salt to taste
2 tsp Black pepper powder
2 tsp Chili flakes
2 tsp Oregano
2 tsp Garlic minces
1 tsp Garlic powder
2 Tbsp Olive oil
5-6 fresh Basil leaves
2 Tbsp Cheese (Optional)
 
Method:

1. Take a wide pan, place all vegetables and add half quantity of seasoning and 1tbsp olive oil.

2. Stir fry on high flame for 2/4 minutes. This will give nice smokey flavor and crunch to the vegetables .

3. Bring it down in a Wide plate.

4. In same pot put in the Spaghetti (Or Pasta) , olive oil, sauce, seasonings , basil, and hot water. Cover the pot. and let it cook for 10/12 minutes.

5. Stir occasionally to avoid sticking or burning.

6. when the pasta is almost done add vegetables. mix well add cheese and and serve hot.


Monday, 29 May 2017

Masala Paratha



During a busy morning, it's easy to let breakfast fall low in your list of priorities, but taking just a few minutes to have something to eat can really make a difference to your day.

Breakfast provides the body and brain with fuel after an overnight fast - that's where its name originates, breaking the fast! Without breakfast you are effectively running on empty. Apart from providing us with energy, breakfast foods are good sources of important nutrients such as calcium, iron and B vitamins as well as protein and fibre. The body needs these essential nutrients and research shows that if these are missed at breakfast, they are less likely to be compensated for later in the day. Fruit and vegetables are good sources of vitamins and minerals so try to include a portion of your daily five at breakfast, whether that be a banana or glass of fruit juice. 

These Masala Parathas are the perfect breakfast and also these parathas are perfect when you are traveling. My mom used to make these parathas and Aloo ki puri too when we go for any small tour. Mom used to pack these parathas and her homemade Mango pickle. Himanshu too love these Parathas with pickle. When you make these parathas lil more spicy the taste will be awesome. Even you can serve these Parathas with any Raita or simply enjoy them with hot cup of ginger tea. I am being nostalgic by writing this post, as I remember when we need to go early in the morning to travel, Mom used to wake up too early in the morning and the "Dabba" of these parathas is perfectly ready with all the things needed to enjoy it with. This time we #foodiemonday team is back with some snacks which we can carry when we are traveling. I chose these parathas as they were my first choice to share the recipe.



Ingredients: 

    3 Cups Whole wheat flour
    2 Tbsp Oil
   11/2 Tbsp Yogurt
   1 tsp Red Chili powder
   1/2 tsp Turmeric powder
   1 tsp Garam masala
   1/2 tsp Fennel seeds
   1/2 tsp Carom seeds
   1/2 tsp Sesame seeds
   1/2 tsp Sugar (Optional)
   Salt to Taste


Method:
   
1. Take a bowl and add whole wheat flour Salt, red chili powder, Turmeric powder, Garam masala powder, yogurt, fennel seeds, carom seeds, sesame seeds and Sugar and knead a dough.



2. Cover the dough and keep aside for half an hour.

3. Heat a tawa and make small balls of dough, dust and roll the dough ball to make a paratha.   

4. Transfer the paratha on the hot griddle. Cook until brown spots appear on both the sides.

5. Apply oil and cook again until nicely browned.

6.  Keep pressing the paratha with the back of a ladle while cooking.
   
Serve paratha with any pickle or curry. or simply with hot tea ;)


Monday, 22 May 2017

Mango Mastani



Mangoes are widely used in cuisine. Mango being cheap and with easy availability is consumed by almost entire India. So not because of its nutritious advantages but because of its easy availability and delicious taste it is very famous among people hence called as the king of fruits. Alphonso mango is a seasonal fruit, considered to be among the most superior varieties of the fruit in terms of sweetness, richness and flavor.

This Mango Mastani is a delicious drink to enjoy in this summer. This Yummy drink which is made with ice cream and nuts. Me and prisha we both had a full cup of this delicious drink yesterday that we cant even save it for himanshu. When I post this recipe he is going to ask me when did you make this ;) hehehe.... Well, again one more batch is going to get ready today also. You can make it in your any kids party by serving it with ice cream and some other snacks, even with adults party too.  check out the recipe below and enjoyyy!!!


Ingredients

    2 cups Mango puree
    1 cup Milk
    1 Cup Fresh cream
    3 Tbsp Sugar
    Vanilla ice cream as required
    sliced almonds and cherries chopped for garnishing

Method

1. Blend together the mango puree, milk, cream and sugar into a smooth mixture.

2. Put 1 tablespoon of mango puree into individual glasses. Add a scoop of vanilla ice cream and pour some of the blended mango mixture. Repeat the layers till the glass is filled. Garnish with chopped almods and cherries.

3. Serve chilled.

Monday, 15 May 2017

Punjabi Pakoda Kadhi




Kadhi is an Indian dish. It consists of a thick gravy based on chickpea flour, and contains vegetable fritters called pakoras, to which sour yogurt is added to give it little sour taste. It is often eaten with boiled rice or roti. In Northern India, Pakodas are added to the chickpea gravy and sour yogurt is added to add flavour to it. They are eaten either with boiled rice or roti. In Rajasthan and Gujarat, it is usually served with khichdi, roti, paratha and rice. It is considered a light food. Rajasthani and Gujarati kadhi differs from the Uttar Pradesh variety. Traditionally, it is sweeter than the other variants, because sugar or jaggery is added to it, but it can be made without sugar for a more sour taste. It is eaten without pakodas and its consistency is slightly thinner. The Gujarati kadhi is made preferably from buttermilk as it gives a more smooth texture compared to yogurt. 

This Punjabi pakoda kadhi is a very famous kadhi recipe which you can enjoy in your lunch or in dinner too. After a long time I am posting on my blog, and I really wanted to post something which I can serve in my dinner or in lunch as a meal. On this monday we #Foodiemoday people decided to post recipes on yogurt, And the only thing in my mind is Kadhi. My mother in law she passed away few days back and she loved kadhi a lot. we both used to eat kadhi chawal many many times as it was our favorite dish. Here, For this bloghop I am back with Punjabi pakoda kadhi which is extremely delicious to enjoy with Paratha, or even with rice too. I made this kadhi by following tarala dalal's recipe. and it turned out really well. Check out the recipe below and Enjoyyyyyyy!!!!!!!!!!!!!




Ingredients

For The Pakodas

1 cup Besan
2 tbsp finely chopped spinach, or coriander leaves, or Fenugreek leaves
1/4 tsp turmeric powder
a pinch of baking soda
1 tsp cumin seeds
1 tsp finely chopped green chilies
salt to taste
oil for deep-frying

For The Kadhi
 
2 cups Whisked curds
3 tbsp Besan
1/4 tsp turmeric powder
salt to taste
1 tbsp oil
1/2 tsp Cumin seeds
2 cloves
1 small stick cinnamon
1/4 tsp fenugreek seeds
1/2 tsp coriander seeds
2 whole dry kashmiri red chilies, broken into pieces
1/2 tsp ginger paste
1/2 tsp chili powder

Method:

For the Pakodas
 
1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well to make a thick batter.

2. Heat the oil in a deep non-stick pan and drop spoonfuls of the batter into the hot oil and deep-fry a few at a time till they turn golden brown in color from all the sides.

3. Drain on an absorbent paper and keep aside.

For the Kadhi

1. Combine the curds, besan, turmeric powder, salt and 2 cups of water in a deep bowl and whisk well using a whisk. Keep aside.

2. Heat the oil in a deep non-stick pan, add the cumin seeds, cloves, cinnamon, fenugreek seeds, coriander seeds, curry leaves and kashmiri dry red chillies and saute on a medium flame for a few seconds.

3. Lower the flame, add the Curds-besan mixture, ginger paste, chili powder and a little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Just before serving, re-heat the kadhi and bring to boil. Add the Pakodas, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.














Sunday, 16 April 2017

Watermelon and Mint Salad


Watermelons are mostly water about 92 percent but this refreshing fruit is soaked with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, antioxidants and amino acids. There's even a modest amount of potassium. Plus, this quintessential summer snack is fat-free, very low in sodium and has only 40 calories per cup.

Watermelons are the perfect example of a food that can help you stay hydrated. Their water content can help keep you hydrated, and their juice is full of good electrolytes. This can even help prevent heat stroke. The watermelon contains fiber, which encourages a healthy digestive tract and helps keep you regular.

I personally like watermelon a lot. During summer this is the perfect snack to enjoy and stay hydrated. You can even add some Feta cheese to enhance the flavor of this salad. As I am on strict diet these days, I avoid to add cheese in my salad. But I enjoyed this heavenly and chilled delicious Watermelon Mint salad in my lunch yesterday. When you are on strict diet, You keep on think that what next I will have in my lunch and or dinner. As Most of the people make their diet chart. I make my diet chart everyday according the ingredients I have. As By writing this post I am enjoying my Oatmeal breakfast with fruits. I found this ripe watermelon on my grocery store and made this fresh watermelon and mint salad with homemade lemon juice dressing. Very easy and quick to enjoy the fat less and full of water content tummy full option in your diet lunch or as a snack.


As We #Foodiemonday People decided for our next them to post recipes on #watermelon. My contribution for this theme is Watermelon and Mint Salad. Enjoyyy the freshness with Watermelon ;)


Ingredients:

    4 cups seedless watermelon scoops
    1/4 cup fresh lime juice
    1/4 tsp Black pepper
    1/2 cup mint leaves,
    Salt

Method:

Place scooped watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, black pepper and salt Drizzle over salad; toss gently to combine. serve chilled.



Sunday, 9 April 2017

Coconut and Khus Cooler


Summer in India is the worst season, We always need something so cold and refreshing. Coconut water is an ideal drink for weight loss. It is low in calories and easy on the stomach. In fact, this light and refreshing drink contains various bio active enzymes that aid digestion and boost fat metabolism. Plus, coconut water is rich in potassium, which helps balance out sodium. 

Coconut water is an excellent thirst quencher to beat tropical summer thirst. Because of its electrolyte composition, coconut water is also used to re hydrate the body in case of dehydration and fluid loss due to diarrhea, vomiting or excessive sweating. A good source of carbohydrates, it also helps lift your energy level.

This super cool summer drink will give you good amount of energy and refreshing feel as the addition of Khus syrup will make this drink more rich and delicious. Mint leaves and lemon are itself refreshing agent to make any drink so fresh and energetic. As we Foodiemonday team has decided to treat you guys with refreshing summer coolers and frozen coolers. For me and my family the chilled drink is the perfect option in summer to stay fresh. 

So, check out the refreshing recipe of this Coconut and Khus cooler. 

 

Ingredients:

500 ml coconut water
1 lemon
1/2 Cup Fresh Mint leaves
1 tsp Black salt
1/2 inch ginger
31/2 Tbsp Khus Syrup
Ice cubes as required

Method:

1. Cut the lemon in to the wedges, combine wedges and mint springs, ginger, black salt and muddle the ingredient with muddler.

2.  Add Khus syrup and coconut water, Mix well

3. Add Ice cubes and mix well. strain the drink into the glasses and add some mint leaves. serve chilled.

Enjoyyyyyyyyyy!!!!!!!!!!!!!!!!! 






Monday, 27 March 2017

Balti Aloo


Balti Aloo  is a delicious curry, which you can enjoy in lunch or dinner. This delicious curry is made witrh ginger garlic paste, Slices of onions and the flavor of this curry is enhance by using Nigella seeds (kalonji). I made this curry in my lunch, As I am at my mother's place,  My family enjoyed the flavor of this curry. This delicious curry is served best with paratha or with chapati.

This time we Foodiemonday bloggers decided to select Nigella seeds to use in our recipes and I have selected this Balti Aloo recipefor our bloghop event. Check out the recipe below and enjoyy!!!!!!!!!!!


Ingredients:

4-5 Sliced Potatoes
1/2 Cup Oil
1 Tbsp Ginger garlic paste
1/2 tsp Fenugreek seeds
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1/2 tsp Nigella seeds
1/2 tsp Fennel seeds
5-6 Curry leaves
2 sliced Onions
2 chopped Tomatoes
1/2 tsp Red chili powder
1/4 tsp Turmeric Powder
Salt to taste
3-4 Green chilies
2-3 Tbsp Coriander leaves

Directions:

1. In wok,add oil, ginger garlic paste, fenugreek seeds, cumin seeds, mustard seeds, nigella seeds, fennel seeds, curry leaves and saute for a minute.

2. Add onion and fry until translucent.

3. Add tomatoes, red chili powder, red chili crushed, turmeric powder and salt,mix well and cook until tomatoes are soft.

4. Now add potatoes, green chili and green coriander,cover and cook on low flame for 15 minutes or until potatoes are tender.

Garnish with green chili and coriander leaves.

Enjoyyyyyyyyyyyy!!!!!!!!!!!!!!!!!


Sunday, 12 March 2017

Urad Daal Kachori



Holi is a Hindu spring festival celebrated in India, also known as the "festival of colors" or the "festival of love". The festival signifies the victory of good over evil, the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair broken relationships, and is also celebrated as a thanksgiving for a good harvest. It lasts for two days starting on the Purnima (Full Moon day) falling in the Vikram Samvat Hindu Calendar month of Phalgun, which falls somewhere between the end of February and the middle of March in the Gregorian calendar. The first day is known as Holika Dahan or Chhoti Holi and the second as Rangwali Holi, Dhuleti, Dhulandi or Dhulivandan.

Holi celebrations start on the night before Holi with a Holika Dahan where people gather, do religious rituals in front of the bonfire, and pray that their internal evil be destroyed the way Holika, the sister of the demon king Hiranyakashipu, was killed in the fire. The next morning is celebrated as Rangwali Holi - a free-for-all carnival of colors, where people smear each other with colors and drench each other. Water guns and water-filled balloons are also used. Anyone and everyone is fair game.

The Holi festival has a cultural significance among various Hindu traditions of the Indian subcontinent. It is the festive day to end and rid oneself of past errors, to end conflicts by meeting others, a day to forget and forgive. People pay or forgive debts, as well as deal anew with those in their lives. Holi also marks the start of spring, for many the start of the new year, an occasion for people to enjoy the changing seasons and make new friends.  The spring season, during which the weather changes, is believed to cause viral fever and cold. The playful throwing of natural colored powders, called gulal has a medicinal significance: the colors are traditionally made of Neem, Kumkum, Haldi, Bilva, and other medicinal herbs prescribed by Āyurvedic doctors.



Many colors are obtained by mixing primary colors. Artisans produce and sell many of the colors from natural sources in dry powder form, in weeks and months preceding Holi. Some of the traditional natural plant based sources of colors are, Orange and red, Green, Blue, yellow and many . more. Although traditional Holi delicacies vary from region to region and family to family, They are like Thandai, Puran poli, Dahi Vada, Kachori, Gujiya and many more. Khasta Kachori is a North Indian Recipe. It is crispy and very good in taste. It can be made by filling potatoes or any pulses (dal) into it. You can consume the Kachori made with dal for over 3 days. This kachori is made with Urad dal Filiing. A must snack which we make at home on Holi days. My mom used to make this super tempting kachori on holi. check out the recipe below and enjoyyy the divine taste of these kachoris.


 Ingredients:

   300 gm All purpose Flour, Maida
   75gm Refined oil
   Few Lemon drops
   70 gm  Dhuli Urad Dal, soaked 
   1/4 tsp Cumin seeds
   1/4 tsp Mustard seeds
   Pinch of Asafoetida
   1/4 tsp Fennel seeds .
   1 tsp Coriander powder
   1/2 tsp chili powder
   1/2 tsp Garam Masala
   Salt by taste
   Oil  to fry


Method

1. Soak the daal in water for 2 hours. On the other hand, put salt and oil, few drops of lemon into the maida and mix well. Knead the flour with the help of water to make a smooth dough. Leave the dough for 20 minutes.

2. Normally people make the dal filling by grinding the Dal, like Grind the soaked dal in a grinder, grind them coarsely. But at my place we like whole dal granules, So I am not grinding it and using it like it is. You can Grind it coarsely and then use it.  Heat oil in a pan and put cumin seeds, coriander powder, fennel seeds, Asafoetida, into it. Roast the masala well and add ground dal to it. Mix the dal well with the other spices and roast it. Turn off the flame once the dal turns brown in color and Garam masala into the mixture. The stuffing of kachori is ready.

3. Heat in a deep pan to fry the kachori. Let the oil heat to the desired temperature. Meanwhile, make around balls of the dough. Make a small dent in one ball and stuff it with 1 tea spoon dal filler. Press the ball with hands so that the stuff settles down inside it. Now roll the stuffed ball into a flat thick disc with the help of a roller. Make sure you use less energy and roll it with light hands, else the filler will come out of the ball. Now put this kachori into the oil and fry until it gets brown in color. Take it out on a plate and make rest of the kachoris in the manner. You can easily fry 3-4 kachori at one time. The picture is given showing you the stuffed ball and rolled out ball.

Your Khasta Kachori is ready. Serve it with green coriander chutney.

Sunday, 5 March 2017

Strawberry Cream Dessert



International Women’s Day is celebrated on March 8 worldwide, commemorating the political, social and economic achievements of women. Over the decades, the objective of Women’s Day celebration has evolved and embraced culture and ethnicity to emerge as a celebration of appreciation, respect and love towards women. Women’s Day is also celebrated in schools nowadays and also forms an integral part of the curriculum to spread the awareness of women empowerment, their roles and achievements. Being a women this time I want to celebrate this day only for me. Yes, The day I want to celebrate only for me, Not dedicating this day to anyone else but me. As a women we are dedicated to our family and always been responsible to the family. But somehow we should enjoy our self too to know what are the emotions and feelings inside us, what we want to do in our life, because everyone used to say that we have only one life, so live it fullest. We women are also one of them who must have that right to live our life the way we want. Me, as a women, as a wife, as a mother, I can say that I am doing my 100% for my family and the responsibility which I got to take care of my family, My daughter and everyone belongs to the family, is the most tough and 24*7 work. A women is a multi tasker, she can do many work in one time and though she can manage to pursue her career in a very good way. I am also working for my work, working for my family, And I am proud of myself that I can do this multitask without fail. Do respect yourself, your work, your thought, and have faith in you. If you are following these things you will be never fail.

“Whatever glory belongs to the race for a development unprecedented in history for the given length of time, a full share belongs to the womanhood of the race” – Mary McLeod Bethune

Woman – the power to create, nurture and transform! The word ‘woman’ conjures up the images of selfless love, care and affection. At the same time, women ignite the spirit of power and hope. Unfortunately, across the world, women had to fight for their independence and protection of rights. Since decades, women had struggled and are still fighting to express their right to speech, to vote, to equality, to education, to income and most importantly, to freedom.



So for this beautiful dedication of this post for me, I am serving this beautiful dessert for me on this Proud day of "International Women's day" As our Foodimonday Team decided to post the recipe for women's special. I am sweet lover, Any dessert you will ask me to have, it will be 99% I am going to have it ;) I love Strawberries and the combination of Cream and Strawberry is divine. This is the perfect and beautiful looking dessert for me and my family to enjoy. Another thing I love about this dessert is that it really highlights the flavor of the fruit. It’s 100% all-natural. No artificial colors or flavors. It’s not quite as rich as ice cream, or as sweet. Normally I make this dessert when fresh fruit is plentiful during the summer and fall.

The strawberries turn this a lovely shade of pink and looks gorgeous layered into pretty dessert glasses with strawberry sauce. I add just enough sugar to sweeten it up, plus a little pure vanilla extract. I have used fresh strawberries for this dessert, you can use Frozen too if you dont get them fresh. So enjoy this amazing dessert on this women's day and feel special. :) Check out the recipe below and Enjoyyyyyyy!!!!!!!!!!!!!!!!!


  
Ingredients:

1 cup heavy cream, chilled
2 cups fresh strawberries
1-2 Tablespoons sugar
1 teaspoon vanilla extract
a few strawberries, sliced, for garnish

Method:

1. Place chilled heavy cream in a large mixing bowl, or the bowl of a stand mixer. Beat until light and fluffy, being careful not to overheat.

2. Set aside or chill until ready to use. (You might need to whisk it or beat it again for a few seconds if you don't use it right away and it separates.)

3. Place strawberries in a glass. Sprinkle with sugar and add vanilla extract. Mash the strawberries, leaving some larger pieces. Let stand for a few minutes.

4. Add about half of the mashed strawberries to the whipped cream, folding with a large silicone spatula. Reserve the remaining strawberries to use when serving.

5. Spoon some of the cream into four serving glasses or dishes, top with some of the remaining mashed strawberries, and another spoonful or two of the cream and a few sliced strawberries. Serve immediately, or place in fridge to chill until ready to serve.




Sunday, 19 February 2017

Sponge Rasgulla



People who loves to cook, and who love to serve their loved once home made food, They will always love to try new recipes and new innovations of food. For that, many of us who watch the food shows, or If they went to someone's home or to friend's home, If they tried to serve you something different, You are definitely going to ask about the recipe ;) That Please give me the recipe of this dish or that dish. Nowadays, a trend is like, when you post some food picture on your whatsapp group, or Facebook group the next message or comment will be " Share the recipe plss" ;) So, We all are used to ask and write about the recipes in our personal or secret recipe book.

Well, Me and mom are so much fond of cooking. Before marriage, when I was with her, There's a Tv show called "Rasoi Show", I dont know still its on air or not, But we both were used to fix our seats sharp at 2 o'clock in the noon, in front of Tv. The one hour show and four recipes. We love that show and learnt lot of recipes from that show. and you wont believe that me and mom have almost 14 recipe books which we have written that time. Ohhh I really miss those days. And If we have all the ingredients available, we both cant stop ourselves and straight away went to try it. 90% they turned well, sometimes may be we dont like the taste, or sometimes we are failed to develop the taste. There were so many chefs in that show, My favorite were Parul modi and kaamini Shah. Amazing chefs and always come up with beautiful recipes.

Meanwhile when I bought the microwave oven, That time I used to buy some recipe books and wanted to try that dishes. There's something in my mind that to make Rasgulla is very difficult. and at the same time, I was thinking that Ohhhh Rasgulla is not so that much attractive recipe to try. ;) So never tried to make it, always ate them :) But this time, I am watching that prisha loves Rasgulla a lot. Once I called my friend for dinner, and she came with tin of Rasgulla. I asked prisha to try it, Like every child, Children never say yes in first time, I forced her to taste it. and I dont know by chance or what she liked it. she asked me to feed her second piece. I gave her the half one. and then she was full. Then again once we went to buy some grocery in supermarket, she saw that can and asked me to buy it that she wants to eat them. and I took the can. That time only when our Foodiemonday people decided to make dish from the cookbook, and I had one Sanjeev kapoor's cookbook who have the recipe of Sponge Rasgullas, Though I dont have that book here in doha with me, So I called mom and asked her to give me recipe from the book, and see, the outcome is here. :) Loved loved the recipe, So easy to make and turned out really really well. So you guys must got to know that right??? That this time our theme is #Cookbookcooking. And For this bloghop my contribution is these Sponge Rasgulla recipe from Sanjeev kapoor's cookbook. The Rasgulla originated in the present-day Odisha, as Khir Mohana. It has traditionally been offered as a special offering to goddess Lakshmi a day after the famous Ratha Yatra or car festival at Jagannath Temple, Puri. While the exact dates are not known, the ritual seems to have existed for at least 600 years. So, Rasgulla is surely centuries old. In the coastal city of Puri in Odisha, the Rasgulla has been the traditional offering (bhog) to the Hindu goddess Lakshmi. To prepare Rasgulla, the cheese mixture is formed into small balls. These balls are then simmered in a sugar syrup. It can also be prepared using a pressure cooker or an oven. While serving add a drop of rose water (only organic and edible type of rose water, not rose perfume or synthetic flavors) to enhance the flavor and taste. Check out the recipe below and Enjoyyyy!!!!!!!!!!!!!!


Ingredients:

1 liter Milk
1.5 Cup Sugar
2 lemon, juice
Saffron strands to decorate
 
Method:

1. Take a big heavy deep pan and pour milk for boiling. Once milk starts boiling, turn off the gas and make milk cool down, keep it little warm. Add water in lemon juice.

2. Mix little lemon juice at a time in milk and mix well. Add lemon juice until milk starts to .

3. Once milk starts to curdle stop adding lemon juice in milk. Strain the curdled milk in any muslin cloth. Spread cloth over sieve and place a utensil beneath the sieve. Pour curdled milk on top of the cloth. All water will drain out in utensil kept beneath the sieve and chena will be left on the top. Pour 1-2 cup cold water on chena so that it becomes cool and the savory flavor of lemon juice gets washed away. Cover chena from all sides and squeeze rest of water. Soft chena is ready.

4. Take out chena in any plate and with help of your hands mash and knead to make it soft and tender. Divide the chena in 10-12 parts. Take one part and bind it with hands giving it a shape of ladoo. Place this ball in any plate. Like wise prepare all balls.

5. Cook Rasgullas in pressure cooker, Add sugar and 4 cup water in pressure cooker and let it boil. When it starts boiling place the entire prepared balls in cooker one by one. Cover it with lid and let it simmer once. After it simmers once reduce the flame and cook for 7-8 minutes more.

6. Take cold water in any utensil and place pressure cooker in it. Cool the cooker or place it below water tap so that it becomes cool quickly. Open with alertness and take out Rasgullas along with sugar syrup in a bowl and make them cool down. After 5-6 hours Rasgullas become more sweet and tasty. Serve chilled sponge Rasgullas.


Sunday, 12 February 2017

Eggless Chocolate Mousse


A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Dessert mousses are typically made with whipped egg whites or whipped cream, flavored with chocolate, coffee, caramel, pureed fruits or various herbs and spices, such as mint or vanilla. Sweetened mousse is served as a dessert, or used as an airy cake filling.

If you are in France, no matter which region, no matter where you eat, you will most likely be offered the divine French dessert Mousse Chocolate. You can find it in corner cafes as well as expensive gourmet restaurants. It is a staple in this gastronomically versed country.

Tomorrow is the Valentine's Day and its a day to express your love to your partner to your love. Its a beautiful day to express feelings to whom you love. So to celebrate this beautiful day we #Foodiemonday Team are back with the love of these delicious valentine's special dishes for our readers. So my contribution for the theme is this extremely delicious and quick Chocolate Mousse. Check out the recipe below and make it for your love. Its Too easy and lip smacking.


Ingredients:

1 Cup Semi sweet or Dark Chocolate compound
2 Tbsp Butter
11/2 Tbsp Sugar
1 Cup Chilled heavy whipping cream
1/2 tsp Vanilla extract


Method:

1. Take Semi sweet or Dark chocolate compound and cut them in small pieces. Melt the chocolate by double boiler technique. Remove from flame and stir until the chocolate seems smooth and there are no lumps. or simply melt the chocolate in microwave in 1 or max 1.5 minutes.
  
2. Now let this melted chocolate Cool down and in another bowl add refrigerated cream and sugar, stir them well.
  
3. Then combine melted chocolate and cream and stir. Chocolate should be on room temperature.

4. Pour into the serving Bowl or any glass and refrigerate until set, it will be ready in an hour just garnish it with whipped cream and some berries.


Enjoyyyyyyyyyyy!!! Happy Valentine's Day :)










 

Sunday, 5 February 2017

ChochChori



Bengali cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between Bangladesh and West Bengal. Other regions, such as Tripura, and the Barak Valley region of Assam also have large native Bengali populations and share this cuisine. With an emphasis on fish, vegetables and lentils are served with rice as a staple diet.

Bengali cuisine is known for its subtle flavors, and its spread of confectioneries and desserts. Rice is the staple, with many regions growing specialty rice varieties. Milk is an important source of nutrition, and also a key ingredient in Bengal's desserts. Ordinary food served at home is different from that served during social functions and festivals, and again very different from what might be served at a larger gathering. Bengalis also excel in the cooking of regional vegetables. They prepare a variety of the dishes using the many types of vegetables that grow there year round. They can make ambrosial dishes out of the oftentimes rejected peels, stalks and leaves of vegetables. This style of cooking food using rejected parts of the vegetables, is predominant in Bengalis in Bangladesh and those who have migrated to West Bengal, in they use fuel-efficient methods, such as steaming fish or vegetables in a small covered bowl nestled at the top of the rice pot.The use of spices for both fish and vegetable dishes is quite extensive and includes many combinations not found in other parts of India. Examples are the nigella or black onion seeds, wild celery seeds, and five-spice or panch phoron (a mixture of cumin, fennel, fenugreek, kalonji, and black mustard seeds). Bengali cooking includes the phoron of a combination of whole spices, fried and added at the start or finish of cooking as a flavouring special to each dish.

Bengalis share their use of whole black mustard seeds with South Indians, but unique to Bengal is the extensive use of freshly ground mustard paste. A pungent mustard paste called Kashundi is a dipping sauce popular in Bengal. ChochChori is Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a pouron. Sometimes a chochchori may have small shrimp. The skin and bones of large fish like bhetki or chitol can be made into a chochchori called kata-chochchori (kata meaning fish-bone). The stir frying process and the lightness of a chochhori is not unlike that of chop suey, which is a term for assorted pieces, and this shows the influence of the Chinese in Bengali household cooking. The chochhori would be generally an assortment of vegetable and fish bones and other things that would have been rather thrown away, fried in a korai,(a slightly rounded wok), over high heat at first, and then simmered to let the vegetables cook down to being just done, and then taken off the flame immediately to stop cooking. This is our 79th #Foodiemonday #bloghop Event, and we are this time back with #regionalcuisine theme and I have selected Bengali cuisine for this bloghop. check out the recipe of Chochchori below and enjoy the taste of bengal. :)



Ingredients for Chochchori Recipe
  
    3 Tbsp Mustard oil
    11/2 tsp Panch phoran
    Small Potatoes, diced
    1/2 Cup Red pumpkin, Diced
    1/2 Cup Sweet potato, Diced
    1/2 Cup Brinjal
    1/2 Cup French Beans, chopped
    7-8 leaves Spinach, shredded
    1 1/2 teaspoons
    1/4 tsp Turmeric powder
    2 slit Green chilies
    Sugar 1/2 teaspoon
    Salt to taste


Method

1. Heat two tablespoons of mustard oil in a pan till it just reaches smoking point.

2. Remove, cool and heat the oil again on medium heat. Add Panch phoron and when it starts crackling, add red chilli powder, stir briefly and add the prepared vegetables. Stir and add turmeric powder, slit green chillies, sugar and salt to taste.

3. Reduce heat, cover and cook for eight to ten minutes, stirring occasionally or till potato pieces are cooked.

4. Add remaining mustard oil and stir-fry for one minute and or till chorchori is dry.

Monday, 30 January 2017

Besan ke Ladoo



Vasant Panchami refers to the following festivals: the religious Hindu festival of Saraswati Puja also called Shree Panchami; the seasonal spring festival of Vasant Panchami observed in many regions; the Basant Festival of Kites of the Punjab region; observance in Gurdwaras as a Sikh festival; the birthday of the Deo-Sun God in Bihar and a harvest festival.

Vasant Panchami has a specific meaning: Vasant means "spring,"and Panchami means "the fifth day." Vasant Panchami falls on the fifth day of spring. The festival is observed in the northern part of the Subcontinent. Although it is notified in the ritual calendar of South India, it is not celebrated as a household or public event but in temples as a religious festival.The same rings true of the central region of Madhya Pradesh.  


Vasant Panchami is the first and more minor of two spring-themed festivals in Hindu culture. Vasant Panchami initiates the spring festive cycle and heralds its summation that occurs with Holi. The 40-day period between Vasant Panchami and Holi corresponds with the 40 days of Rati's penance after her husband, Kamadeva was reduced to ashes for shooting the eye of Shiva with his love arrows. Between Vasant Panchami and Holi, preparations are made for numerous burnings in effigy of the demoness Holika. Starting on Vasant Panchami, a log with a figure of Holika is placed in a public place and during the next 40 days, the faithful add twigs and other combustible material to the log to form a pyre which is lit on Holi.

The color yellow plays an important role in Vasant Panchami as it is related to the bloom of mustard flowers during this period. Celebrants usually wear yellow garments, Saraswati is worshiped in a yellow dress, and sweet saffron rice and yellow sweets are consumed within the families. So on the basis of this celebration we all #Foodiemonday people are celebrating Vasant or Basant Panchmi with our Bloghop event, and our theme is #Vasantpanchmicelebration. For this beautiful occassion I tried to make something in yellow, which is Besan ke ladoo. Everyone loves Besan ke ladoo,
They are made by roasting gram flour along with a generous amount of ghee - just the aroma that comes from this process is enough to create a big appetite. Crunchy almonds and nuts added to this mixture and then shaped into laddoos. there is one point that needs to be considered well. It is very important to roast the chickpea flour really well until it gets golden brown and fragrant. Besan ladoo are very easy to make and can be stored for longer duration in any air tight container. Check out the recipe below and Enjoyyy the sweetness!! I have followed this recipe from Nishamadhulika.com




Ingredients:

    2 Cups Chickpea flour
    1/2 Cup Powdered Sugar
    1 Cup Ghee
    20-25 Almond, chopped
    20-25 Cashew, chopped
    1/2 tsp Cardamom powder
    Some saffron strands


Method:

1. Heat 1 cup of ghee in a pan (keeping 50 grams save for later). Let the ghee melt and then add chickpea flour to it and start roasting it.

2. Stir and roast the gram flour until it gets golden brown and fragrant. Add more ghee if required. Keep the flame medium and medium-low. The flame while roasting the gram flour should not be too high.

3. When the flour turns golden brown and fragrant, sprinkle 1 tbsp water to it to make it grainy. Now stir the batter constantly until the form settles down. Then turn off the flame as the gram flour is now roasted well. Keep stirring the gram flour constantly as the wok is still warm else it will burn from beneath. Now transfer the gram flour to another plate so that it cools down completely. Then use it to bind ladoos. Mix the chopped dry fruits to the chickpea flour. Also add cardamom powder and some saffron strands to the gram flour.

4. Now mix Powdered Sugar to the mixture. You can adjust the quantity of sugar as desired. Avoid adding Sugar when the gram flour is hot else it will melt. Mix everything with your hands and the mixture for binding ladoos is now ready. The mixture is perfect for binding the ladoos.
   
5. For making ladoos, take little amount mixture in your hands and shape it into round. Now keep rolling it in your hand till you get smooth and lustrous surface. You can make the ladoos small or big as desired. Place the prepared ladoo on a plate and similarly bind the ladoos from the rest of the mixture as well. Garnish the ladoos with nuts or saffron.

Enjoyy the delicious Bresan ke ladoo in this upcoming Vasant Panchami festival. :)



Monday, 23 January 2017

Fruit Cocktail Terrain cake




The term Anglo-Indians can refer to at least two groups of people: those with mixed Indian and British ancestry, and people of British descent born or living in the Indian subcontinent. The latter sense is now mainly historical, but confusions can arise. The Oxford Dictionary, for example, gives three possibilities: "Of mixed British and Indian parentage, of Indian descent but born or living in Britain, or (chiefly historical) of British descent or birth but living or having lived long in India". People fitting the middle definition are more usually known as British Asian or British Indian. During the centuries that Britain was in India, the children born to British men and Indian women began to form a new community. These Anglo-Indians formed a small but significant portion of the population during the British Raj, and were well represented in certain administrative roles.

Over generations, Anglo-Indians intermarried with other Anglo-Indians to form a community that developed a culture of its own. Their cuisine, dress, speech (use of English as their mother tongue), and religion (Christianity) all served to further segregate them from the native population. A number of factors fostered a strong sense of community among Anglo-Indians. Their English language school system, their Anglo-centric culture, and their Christian beliefs in particular helped bind them together.



Anglo-Indian cuisine is the cuisine that developed during the British Raj in India, as the British wives interacted with their Indian cooks. There are most of the non vegetarian dishes in this cuisine. But when It comes to bake a cake, Many more variations can be there, Like in this cuisine Plum cake and Bole cake are famous. 

By taking the theme of #Colonialinspiredcuisines for our 76th #Foodiemonday Bloghop event, with some twist of using Fruit cocktail and most of the chocolate and Orange flavor, Here is the Fruit cocktail Terrain cake is ready to serve with lots  of Chocolate sauce, which truly make this cake super tempting and delicious. I made this cake on Saturday, and was thinking to pack some slices of this cake to my dear friends here in doha. They all loved the delicious taste of this cake and all my efforts to bake this cake are paid. In this cake I haven't used any butter even No egg. So its a Egg less and Butter less cake. Which you guys really should give a try. Check out the recipe below and leave a comment if you try it or going to give a try ;)




Ingredients:

400 gm Condense milk
2 Tbsp Brown Sugar
1/2 tsp Baking Powder
3/4 tsp Baking Soda
2 Tbsp Cocoa Powder
2 Cup All Purpose Flour
1/2 Cup Fresh Cream
150 gm Dark Chocolate
3-4 drops of Vanilla essence
3-4 drops of Orange Essence
1/2 tsp Orange Zest
1 small Can of Fruit cocktail Fruits
21/2 Cup Orange Juice or as needed
21/2 Tbsp Cashew, Chopped


Method:

1. Line up all the Ingredients. Preheat oven to 180 degrees. Grease the Terrain cake pan. Dust with flour; tap out excess.

2. In a medium bowl, combine Condense Milk, brown sugar and both the Essence mix this mixture until fluffy.

3. Heat the cream and add chocolates let it melt and combine properly. Add melted chocolate and in the above mixture and again mix it well until the better becomes fluffy.

4.  Sieve the All purpose Flour, Baking Powder and Baking soda at least for two times and Add them all with chopped cashew in the wet ingredients, Drain the water of Fruit cocktail can and add all the fruits in the batter Fold them very well.

5. Add Orange juice to reach the pouring consistency of the batter.

6. Pour batter into prepared Terrain pan. Bake for 35-40 minutes on 180 degree C or until cake tester inserted in center comes out clean.

7. Cool in pans on a wire rack 10 minutes. Cover the whole cake by the splash of sugar syrup. Invert onto wire rack; invert again and let cool completely on rack.

8. Serve the cake with lots of chocolate sauce and some sprinkled Powdered Sugar.

You can not take away yourself from this beautiful and Super delicious Fruit cocktail Terrain cake.


Enjoyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!