.....From My Palate

Bhawana

Matra Kulcha Saath Mai Mango Lassi

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Matra Kulcha Saath Mai Mango Lassi

Matra

Ingredients

  • 1 cup matra (dried yellow peas) soaked in water for 4-5 hours.
  • 2 tbsp oil
  • 1 tsp Roasted cumin seeds Pd
  • 1/2 tsp chilli Pd
  • Salt to taste
  • 1/2 tsp fennel seeds Pd
  • 1/4 tsp Coriander Pd
  • Tamarind chutney or lemon juice
  • Chopped coriandar leaves
  • Chaat masala

Method

  • Pressure cook dried peas until soft but not mushy.
  • Heat oil in a pan, add all masalas and stir it for few seconds.
  • Add boiled Matra and mix it well.(add little bit of water if needed)
  • Add salt and tamarind chutney or lemon juice and cook it for a while.
  • Serve hot with sprinkled chat masala, garnished with chopped coriander leaves and platter of finely chopped onion, cucumber, tomatoes, grated carrot and wedges of lemon.

Kulcha

Ingredients

  • 2 cups of Maida (all-purpose flour)
  • 1tsp of yeast
  • 1 tsp of sugar
  • 2 tbsp of lukewarm water
  • 1/2 cup Yogurt
  • pinch of salt
  • 1 tbsp of oil
  • warm water or milk to knead as needed

Method

  • Mix yeast, sugar and 2 tbsp of water.
  • Keep it aside for 5 minute until frothy.
  • Mix maida, yogurt, salt, oil and yeast mixture.
  • Make a soft and smooth dough with the help of warm water or milk as needed.
  • Keep the dough for 4-5 hours in a warm place.
  • When its fermented, divide the dough in to equal portions and roll it in to thick puris.
  • Place it on greased baking tray and keep it aside covered again for 15 minutes.
  • When the rolled kulches are puffed up a little, brush the top with milk , sprinkle kalonji and bake in pre-heated oven at 275 degree F for 7-8 minutes (until u get brown spot on top).
  • Before serving with Matra fry kulcha with some butter on griddle.
  • Serve Hot and enjoy good food.

Tips

  • Use yeast in cold weather when fermentation is not easy just with yogurt.

Mango Lassi

Ingredients

  • 2 cups yogurt
  • 1 cup mango Puree
  • 1 cup milk
  • 1 cup chilled water
  • 3 tbsp sugar (acc. to taste)
  • pistachios (chopped) for garnishing

Method

  • Mix all the ingredients in a blender very well.
  • Serve chilled this refreshing drink garnished with pistachios on top.

This is my entry for RCI- HARYANA hosting by Simple Indian Food

Thanks for hosting the event.

Good Friends – Choley Bhature

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There is simply all same ingredients while cooking Choley, still the taste is different from hand to hand. My recipe for choley is really simple with no onion. Instead I prefer onion salad while eating (even no garlic while eating choley with bhatures) (Prefer garlic with choley and rice)

CHOLEY

Ingredients

  • 1 cup Kabuli Chana(soaked overnight in water)
  • 1 tsp grated Ginger
  • 2 bay leaves
  • 3 or 4 Cloves
  • 1/2 tsp Cumin Seeds
  • 1 tsp Red Chilli Powder (or to taste)
  • 1/2 tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • 1/2 tsp Garam masala Pd
  • Salt (to taste)
  • 2 tbsp Oil
  • 2 tbsp tamarind chutney
  • 1/2 cup Tomato puree or 2 medium tomatoes finely chopped

Method

  • Pressure cook the chick peas for some time until they are soft.
  • Heat oil in a pan, add bay leaves, cloves and cumin seeds.
  • When the seeds crackle, add ginger paste and saute for few seconds.
  • Now add tomato puree or chopped tomatoes, saute it for a min. then add all masalas and salt and cook it for another minute.
  • Add the chick peas and 1 cup of water(acc. to taste) mix well and simmer for 20 minutes.
  • When choley looks like cooked add tamarind chutney or lemon juice with finely chopped coriander leaves.
  • Serve hot with Bhatures.
BHATURE

Ingredients

  • 2 cups All purpose flour (Maida)
  • 1 tsp Yeast
  • 1 tsp sugar
  • 2 tbsp water (lukewarm)
  • 1/2 cup Yogurt
  • 2 tbsp Vegetable Oil
  • Salt to taste

Method

  • Mix yeast, sugar and water. Keep it for 5 Min’s for proofing.
  • Mix maida, yogurt, oil , salt and risen yeast very well. Knead the dough with warm water (if needed) until its soft and smooth. Cover and leave in a warm place for 4-5 hours.
  • For Bhature Divide the dough in to equal portions and roll it like a puri (little bigger).
  • Heat heavy bottom pan with oil, slip bhatures in the hot oil (carefully) Deep fry until the bhaturas puffed up and golden brown from both sides.

Serve hot with Choley, boondi raita, aam aur gajar ka aachar and onion salad.

This is my entry for the event “Made For Each Other” by ASVADHA.

Thank u for hosting such a cute event.

Cholai Ke Ladoo

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Cholai Ke Ladoo

Cholai ke ladoo is one sweet that comes in my mind, when i think of Shivratri back home in India. Though I’m not a big fan of this ladoo but all i know is this ladoo goes very well with this “Falahar” fast. This year I thought of making this ladoo for prasad on Shivratri.

Ingredients

  • 1 1/2 cup of Roasted Cholai
  • 1 cup grated Jaggery
  • 1/2 cup dried Cranberries
  • 3 tbsp of water

Method

  • Melt Jaggery in a heavy-bottom pan with 3 tbsp of water.
  • When it started to boil, add roasted Cholai in it. Stir it continuously, add cranberries and mix all the three very well.

  • Switch off the gas and keep the mixture aside to cool down.
  • When the mixture is still warm ( cool enough to touch) give the shape of ladoos with greased palm.
  • Store in a air-tight container.

HAPPY 2009

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A Very Happy New Year, Happy Valentine’s Day and Happy Shivratri in advance.

Yes I’m Back. Last Year ended with some good and bad moments and lots of memories to keep and cherish.Though for me, the year ended with a sadness for a personal loss but ‘New Year’ brings back all the energy and hope to look forward and wait, what this year unfolds for us. Its 2009 ..its late but “Happy New Year” to my friends and visitors of my blog.

Now its a confession time… from last two years I have a man in my life other than my husband…he is charming, naughty, cute and adorable. I’m so much in love with him. And I always thank God for blessing me with him exactly 2 years back on 16 February 2007. I am really blessed… My Husband loves him too.

Yes I’m talking about My Man, My Boy, My Son.

My first post of 2009 is the cake I baked for him on his Birthday. Its a Carrot Sponge Cake, with cream icing Just for him.

Well, I know it was not perfect but for sure full of love, a perfect gift from a mother to a son.

This is for My Man, My Husband, My Friend.
I cooked this special meal for my husband on the same weekend. We had a nice time and I’m glad I was able to do something special for two special people in my life.
See u soon with the recipes and lot to share. Pls update me with the going on events if possible.
Thanks.

Namkeen Jave and an Award…..

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Namkeen Jave

Jave (as we call it in U.P) is a kind of vermicelli with a difference that, these are Home+Hand made with whole wheat flour mixed with all-purpose flour. My Grandmother, mother and sometimes my aunts also sit and chat in the afternoon while their hands are busy in twisting and making these delicious Jave. It seems really easy when u see them doing it without paying much attention how their fingers are moving, but when I tried then i know its really tricky to make them long and thin like angel hair pasta.
This recipe is really common at my home. When ur in hurry this recipe is really handy.

Ingredients

  • 1 cup Roasted Jave (vermicelli)
  • 1/2 cup peas (add any vegetable of ur choice, but i like it just with peas.)
  • 1 Green Chili, chopped
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Turmeric Pd
  • 1/2 tsp Coriander Pd
  • 1 tbsp oil
  • Salt

Method

  • Heat oil in a pan and add cumin seeds. Let them crackle.
  • Add turmeric and coriander pd. Stir for few seconds
  • Add green chilli and peas.
  • Add Jave, salt and 2 1/2 cups of water.
  • Cover it and cook till peas and jave are cooked to Al dante (I want to use the term with our Indian Pasta).
  • There should be no water in it.
  • Serve it with a dash of desi ghee and chat masala.

(I use to add ketchup and Little bit of sugar, and still like it that way)

One more recipe from U.P.

I have two good news to share with my friends.

Thank U PURVA —purvasdaawat for passing me this lovely and my first award “Butterfly Award”. Thank u very much Purva.

The rules of the award are:-
Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs.
So I’m passing this Award to———

Vijaya of http://dailymeals.blogspot.com/
Rashmi of http://delhibelle.blogspot.com/
Sia of http://www.monsoonspice.com/
Priti of http://indiankhanna.blogspot.com/
Deesha of http://vegetableplatter.blogspot.com/
Raj V of http://rakskitchen.blogspot.com/
Hima of http://snackorama.blogspot.com/
Swati of http://chatkhor.blogspot.com/
Sagari of http://indianhomefood.blogspot.com/
Ramya of http://nalapagam.blogspot.com/

CONGRATULATIONS TO ALL.

Now comes the second news……Guess what, I’m going to India yayyyyy……I’m so happy but the sad part is I’m going to miss all delicious recipes, events and above all my friends.

Happy Diwali and very happy new year to all.

Gollu Doll Display ….

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There is something I really want to share with my friends on this festive time. Yesterday, I was invited to my neighbour’s place for Gollu doll celebration. First I was little confused, what kind of dolls and display and celebration. But thanks for being part of this world, to my friends and their talented, creative and beautiful blogs. I searched and get all information about Gollu Doll Display. I was all prepared to go there and participated in all fun and festivity.(I even sang one of mata’s song) I made Black Channa Sundal for the first time and thank you again, it comes out really good.
I want to take this opportunity to thank every one of you in this blog world, for sharing all festivity, happiness and love in a form of sweet, tangy, tasty, delicious recipes.

This is the picture I click at my neighbour’s place.

GOLLU DOLL DISPLAY

The display was really beautiful and nicely done. In US where festivals come and go without knocking on the door, this experience was really serene. My neighbour welcomed us in a maroon silk sari, looking beautiful. (I was feeling bad for loosing one opportunity to wear sari in US)
We had delicious prasadam of sundal, wadas and payassam. In an hour it was a short visit of back home.

Chickpea Sundal-

1 cup boiled white Chickpeas
1 cup boiled black Chickpeas
2 tsp Oil
1 tsp Mustard seeds
1 green Chili chopped
5-6 Curry leaves
1/2 cup shredded Coconut
Salt to taste.
Turmeric Pd just a pinch
pinch of hing too

Heat 2 tsp of oil in a pan and add mustard seeds, when they start popping, add hing, green chili and curry leaves. Give it a stir and add both chickpeas, haldi and salt. Cook for 3-4 minutes, add coconut and mix well.
Sundal is ready for Nivedyam.

I have 0ne more post for Lakshmi’s Navratri and Navratri Food Event

Devi Navaratri

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This is the picture of Devi Sthapna for Navratris at my home. We sow seeds of barley in an earthen pot on the first day of Navratra. We do pooja and watered them every morning, so that the seeds sprout into long sheaves by the tenth day. On Dussehra we put these barley sheaves on brothers and father ears after pooja. Those were the fun days, sometimes I really miss all the festivity and fun we use to have in India on every Festival.

Here comes the recipe…. This is a simple home made sweet.

Makhane Aur Beej Ki Mithai

MAKHANE AUR BEEJ KI MITHAI
We eat this mithai all nine day during fasting.

1 cup Makhane(puffed lotus seeds)Pan-Roast and grind it.
1/2 cup Khurbuje ke beej(melon seeds) Pan-Roast and grind it.
1/2 cup Khoya (Roast in a pan till light brown in color)

(Grinded makhana, beej and roasted khoya)
2 cups Sugar
3/4 cup of Water

Grease the dish and keep it aside. Make sugar syrup, adding sugar and water. Let it boil for few minutes till it comes to 1 string consistency. Switch off the gas and add grinded mixture stir it and mix well. when it about to set, add khoya mix well and spread it in a greased dish.(or make ladoos)

When it cools down and all set, cut it in to squares. U can store it up to 2 weeks in air tight container. This is not a very fancy sweet, but still I have some good memories eating it with evening tea, while chatting with my family.

This goes to Lakshmi’s Navratri and Navratri Food Event as my contribution.

This post also goes to Tongueticklers, for the Theme of October, FIC-Brown

Khatti Mitthi Healthy Lauki…..

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Khatti Mitthi Healthy Lauki

Sprouted Moong with Bottle Gourd

Lauki (Bottle Gourd) was a vegetable I hate to eat whenever my mom use to cook it. It was so blend and who cares for nutritional facts at that time.(Now I try my level best so that my son likes eating it)
Few weeks back I invited our friends for dinner. I opened my refrigerator and my shinning bottle gourd sitting there looking at me. I had limited vegetables so i thought lets gave a chance to my few years of experience in cooking. I took out few things which are handy and new recipe for bottle gourd was born. Still i didn’t have a courage to post that recipe in my blog, but thanks to my friend who called me next day and gave me courage to post it in my blog by asking the recipe.

Ingredients

  • 2 cups Lauki (Bottle Gourd), cut in cubes
  • 1 cup sprouted Moong
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 Green Chili, chopped
  • 1 tbsp Oil
  • 1 tsp Jeera (Cumin Seeds)
  • 1 tsp Ginger, chopped
  • 1 tbsp Bisi Bela Bhat Masala
  • 1 tsp Sugar
  • 1 tbsp Lime Juice
  • 1/4 cup Grapes, cut in halves
  • Chopped Coriander Leaves
  • Pinch of Garam Masala
  • Salt to taste

Method

  • Microwave cubed Lauki in some water for six minutes.
  • Heat oil in a pan, add cumin seeds, ginger and green chili.
  • When cumin seeds are done add onion and fry it till it becomes light brown in color.
  • Add tomato and fry till oil separates.
  • Add Bisi Bela Bhat masala & fry it for few seconds and then add sprouted moong.
  • Add little water and let it cook for few minutes.
  • Now its time for Lauki to go in a pan
  • Add 1/2 cup of water (or as needed) & salt. Cover it and cook it till done.
  • When Lauki and Moong is all soft, add grapes, sugar and lime juice.
  • Give it a stir and cook it for a minute.
  • Garnish it with chopped coriander leaves and sprinkle garam masala on top.
  • Serve hot with Chapati or Rice.

Straight from U.P……Aloo Wadi

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Aloo Wadi

Ingredients

  • 2 Big Potatoes, peeled and cut in cubes
  • Dal Wadiya, fried in little oil and crushed in smaller pieces

  • 1 Tomato, chopped
  • 1 tsp oil
  • 1/2 tsp Cumin Seeds
  • 1 1/2 tsp Coriander Pd
  • 1/2 tsp Haldi
  • 1/2 tsp Garam Masala
  • Pinch of ginger Pd
  • 1 Green Chili Chopped
  • Salt
  • 1/2 cup chopped Coriander Leaves

Method

  • Heat oil in a Pressure Cooker
  • Add cumin seeds.
  • Let it splutter and then add green chili and chopped tomatoes.
  • Let it cook for 2 Mins till u can see oil on sides. (add few spoon of water if needed)
  • Now add all the masalas and stir fry for a min.
  • Mix potatoes in the masala very well and add water. (If u want thick gravy add less water it goes well with puris, but in U.P we prefer Rasse wali Sabji)
  • Cook it till done.
  • Garnish with lots of coriander leaves.
  • Serve Garma Garam Aloo Wadi with Garam Chapati.
My Thaali— Kaddu ki sabji, Aloo wadi, Boondi ka raita and Chapati.