North India

Khasta Matar Kachori

July 24, 2022 by Bhawana

Welcome Back! New improved look of my blog has creatively recharged me to dive in and explore the infinite number of recipes I wanted to share with you. Recipes that I always wanted to try or already tried but never got a chance to take pictures and post. Yes! there are times when I cook and wanted to share it with the world but didn’t get a chance to take pictures. Cooking, styling food, taking pictures, editing, writing, and the list is long….all this work sometimes dampens my spirits and makes me lazy, and furthermore, I get little time to sit and enjoy the food with my family.

But right now my spirits are high and creativity is bubbling inside me, pushing me harder towards the kitchen. Weather is also looks like working for me by making the day appropriate for the dish. Cloudy day with partial rain now and then, warm weather with sun playing hide and seek…confusing but making me sure to go back to my roots by cooking Chatpati Khasta Kachori Aloo.

Kachori aloo is a popular holiday breakfast (with garma-garam Jalebis) in Uttar-Pradesh. On all my visits to India I make sure I have this breakfast at least once with my family. It brings back so many fond memories of the past.

Kachoris are flaky deep fried delights that goes well with aloo ki sabji. I made matar ki kachoris instead, keeping in mind the likeness of my younger one. I sent the pictures to my mom on WhatsApp, to let her know that I am creating same memories in US too!
Thank you Mom.

Khasta Matar Kachori

Author: Bhawana

Ingredients

Dough
2 cups All Purpose Flour
2 tbsp. Suji (Semolina)
1 tsp. Besan (Gram Flour)
1/4 cup Oil
Salt to taste
1/4 tsp. Baking Soda
Warm water to make dough, as needed
Oil to fry
Peas Filling
1 1/2 cup Peas, shelled.
2-3 Green Chilies, chopped
1 tsp. Ginger, grated
2 tbsp. Oil
1/2 tsp. Cumin Seeds
1/4 tsp. Asafetida
1/4 tsp. Turmeric Powder
1 tsp. Coriander Powder
1/2 tsp. Fennel Seed Powder
Red Chili Powder to taste
1/4 tsp. Garam Masala Powder
2 tsp. Besan (Gram Flour)
1/2 tsp. Amchur Powder
Salt to taste

Instructions

Dough

Mix flour, salt, baking soda, besan and suji.
Add oil and mix it well.
Now add warm water as needed and knead it to a firm and smooth dough.
Cover it with wet cloth and keep aside for 30 minutes.

Filling

Boil peas until soft (if using fresh peas).
Drain and mash them coarsely with the back of the spoon
Heat oil in a pan and add cumin seeds and asafetida powder.
Add green chilies and ginger. Now add all the masalas and peas.
Mix it well and add besan.
Keep sauteing the mixture until all the water evaporates and the mixture is dry.
Take a small portion of a dough and roll it in to a smooth ball.
Flatten a ball with a palm and place the stuffing in the middle, cover and seal the ends.
Roll it lightly with a rolling pin.
Deep fry kachoris on medium/low flame till golden brown on both sides.
Drain and serve hot with aloo ki sabji and chutneys.

Spicy Cranberry Dry Curry

July 22, 2022 by Bhawana

Your life does not get better by chance.
It gets better by change.
-Jim Rohn

It is difficult to accept change in life for a person like me, who likes being comfortable, while sitting in its own shell without any modifications in life at all. It is difficult to come out of comfort zone and start again like a new. But the more I detest changing in life, I always welcome and like changes around life. I don’t know if it makes any sense but I like changes in only few things. By now you must have noticed change in the look of my blog. Yes! I got a new look and really excited sharing with you all.

Lot of work behind the scene has gone to make it possible and I could not have done this without the help of my dear hubby Mr. M who is solely and only person who made it happen. I cannot thank him enough and do appreciate his time and interest in my avocation.

Coming to the recipe now, today’s recipe is for the spicy food lovers. If you are bored with your everyday food and wanted to add a spicy kick to it, this recipe is for you. It is a good side dish that gives a food a chutpati spicy kick.

I remember watching my dad in awe with his likeness for green chilli with every food. My mom used to make Karonde hari mirch ki sabji and dad relished his food without any green chilli that day. I never saw karonda here in US but cranberry is the one that comes closest to it.

Spicy Cranberry Dry Curry

Author: Bhawana

Ingredients

2 cups Cranberries, cut in halves
5-6 Green Chilies, chopped
2 tsp. Oil
1/2 tsp. Cumin seeds
Pinch of Asafetida Powder
1/4 tsp. Turmeric Powder
1/2 tsp. Coriander Powder
1 tsp. Aachar Masala (according to taste)
1 1/2 tsp. Sugar
Salt to taste
2 tbsp. Raisin
1/4 tsp Garam Masala

Instructions

Soak cranberries in water for few minutes, drain and keep aside.
Heat oil in a pan and add cumin seeds and asafetida powder.
When cumin seeds begin to crackle, add cranberries and green chilies.
Add turmeric, coriander, aachar masala and salt. Mix it.
Now add sugar, raisin and garam masala.
Cook it another 2 mintues.
Sprinkle amchoor powder for taste and serve.

Aate Aur Til Ki Burfi

June 21, 2022 by Bhawana

A very Happy New Year to all!
Wishing you all, the happiness and blessings in 2016.
New year is there and we are almost in the last week of January. I know, time really flies! I still remember going to my Nani’s home with my mother during my vacations. I used to love all the fun and attention I get there but I was more excited to get a box of my favorite sweet freshly made by my Nani. Simple, really delicious, with a hue of sexy brown color and garnished with dried coconut flakes, my favorite Aate Ki Burfi. It has become so much part of me that my visit to my nani’s home is incomplete without it. I don”t want to publish my age around here but still after so many years its taste and aroma is still fresh in my palate and soul.

While browsing around I saw a recipe on a YouTube channel of my favorite blogger Nishamadhulika, Aata til Burfi. It refreshed the memory of my childhood and I tried the recipe with little tweaks here and there suited to our taste and voila! Perfect Sweet for my palate!

Aate Aur Til Ki Burfi

Author: Bhawana

Ingredients

1/2 cup safed Til (Sesame Seeds)
1 cup Aata (Whole Wheat Flour)
1/2 cup Khoya, grated and roasted
3 tbsp. Ghee
1 1/2 cups Sugar
3/4 cup Water
1/2 tsp. Cardamom Powder
Pinch of Saffron
Sliced Pistachios for garnishing

Instructions

Roast sesame seeds until little puffy and slight golden in color.
Grind it coarsely and keep it aside,
Roast aata with ghee on low flame until it becomes light brown in color.
It releases good aroma when its done.
Mix sugar and water and make sugar syrup with one thread consistency.
Now add roasted flour, til, khoya, cardamom powder and saffron.
Mix it well and cook until it thick enough to set.
Spread the mixture in a greased plate and garnished with sliced pistachios.
Cut it in small pieces and serve.

Kesar Layered Burfi

March 29, 2022 by Bhawana

Festival season is in full swing and so is the mood to enjoy and celebrate our culture and traditions. Karwachauth is tomorrow and Diwali in just two weeks. In our culture no matter how health conscious we are, but no festivity is complete with out sweets. Sweet is the integral part of our hospitality and festivals. But in the times when the outside sweets are laden with synthetic khoya and unhealthy additives its hard to maintain this tradition. Thanks to the technology, with the little work and google:-), easy to make, simple and elegant sweets are possible freshly made at home.
Today i am sharing recipe for elegant 2 layered burfi. With little patience its easy to make and has all the deliciousness to make the day special.

Kesar Layered Burfi

Author: Bhawana

Ingredients

Plain Burfi
2 cups Khoya, grated at room temperature
3/4 cup Boora or Powdered Sugar (adjust accordingly)
1/2 tsp. Cardamom powder
Few drops Gulab or Kewra essence (optional)
Kesar Burfi
1 1/2 cup Khoya, grated at room temperature
5 tbsp. Boora or Powdered Sugar (adjust to taste)
1/2 tsp of Saffron crushed and soak in tbsp of warm milk
Silvered Pistachios and Almond for garnishing
Few drops Gulab or Kewra essence (optional)

Instructions

Grease the tray to set the burfi.
Heat non-stick pan and roast khoya, boora or sugar, cardamom powder and essence.
Roast until the mixture is light pink in color, thickens and start to leave the sides of the pan.
The mixture should be consistency of soft lump.
Spread it evenly on greased tray and let it cool.
For the kesar burfi again heat non-stick pan and roast khoya, boora or sugar, saffron and essence.
Cook it until the desired consistency as above.
Spread the kesar mixture on top of the plain burfi.
Spread it evenly with the help of greased parchment paper.
Garnished with nuts and set aside to cool.
Cut in to desired shape and serve.

Pumpkin Halwa- Celebrating Fall with Indian Twist

March 28, 2022 by Bhawana

October month is all dedicated to fall produce and Pumpkin is the star of the month. It is a versatile hero of the season used in decorations, cooking and the pumpkin patches are the fun and a must place to visit for the kids. The blog-sphere are loaded with pumpkin recipes even i have few in my mind and draft. Navratris festival or nine days to celebrate and worship Goddess Durga was on this month of October. In the spirit of the season, I decided to make sweet that goes well with Indian ethnicity and blend well with the fall season. Pumpkin Halwa is the recipe I chose to kick start our festive season . For all health-freaks its a great recipe for toning the arms, believe me it is….!!

Pumpkin Halwa

Author: Bhawana

Ingredients

4 cups Pumpkin, grated
1 cup Sugar, adjust according to taste
2 cups Milk
1-2 tbsp. Ghee
1/2 tsp. Cardamom Powder
few threads of Saffron
1 cup grated Khoya
2 tbsp. Raisins
Almond Cashews or Pistachios, chopped

Instructions

Soak saffron in a tbsp of warm milk. stir and crushed it with the back of spoon for color.
Heat ghee in a heavy-bottomed pan or Kadai, add the pumpkin and sauté on a medium flame for few minutes while stirring continuously until the pumpkin is slightly cooked.
Add the milk, mix it well and give it a boil while stirring in between.
Now turn down the heat on low and simmer the halwa until the milk evaporates and the pumpkin is all mushy and cooked.
At this point add sugar, saffron milk, cardamom powder and raisins.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
Add the khoya, mix well and cook another 1 to 2 minutes stirring continuously until the halwa starts to leave the sides of the pan.
Garnish with almonds cashews or pistachios.

Rajma Masala

January 27, 2022 by Bhawana

I never thought of sharing this recipe until my son mentioned me, “You didn’t take pictures of my favorite dish?” Taking pictures of food means “something special has cooked today” for him. That made me realized, he is right! Rajma Chawal is the most popular recipe in north India. Both children and adults likes it with same intensity, even the most picky eater is happy to see it served for lunch or dinner. It is the most easily cooked dish for parties or potlucks. Serve it with Jeera Rice, Chapatis or Naan, it goes well with everything and for everybody.

Rajma Masala

Author: Bhawana

Ingredients

2 cups Rajma (Kidney beans) soaked overnight, boiled
2 medium Onions, finely chopped
2 tsp. Ginger-Garlic paste
4 tbsp. Tomato puree
few Green chilies, slited
2 nos Tejpatta (Bay Leaf)
2 tsp. Coriander powder
1/2 tsp. Turmeric Powder
1/2 tsp. Cumin Seeds
1/4 tsp. Asafietida
Red Chili Powder To taste
3/4 tsp. Garam Masala
Fried Green Chilies and Coriander Leaves for garnishing
Salt to taste
3 tbsp. oil

Instructions

Heat oil in a heavy-bottom pan.
Add bay leaves, cumin seeds and asatefida powder.
When seeds start to splutter, add onions and saute till light brown.
Add ginger-garlic paste and cook for a minute.
Add tomato puree and turmeric powder mix it well and cook for 3-4 minutes till oil separates on the side of the pan.
Add coriander powder, red chili powder and salt. Mix it well.
Add boiled rajma along with water according to consistency needed.
Cook for 10-15 minutes on low heat.
Mash the beans with the back of the ladle, add garam masala powder and mix it well.
Add more water and salt if required.
Garnish with fried green chilies and coriander leaves.
Serve hot with rice or chapatis.
Add 1/4 cup cream for more richer and creamy taste.
tsp of desi ghee enhance its taste.

Khajoor Mewa Roll

January 25, 2022 by Bhawana

Gifts, new clothes, mithais and lot of happiness and exuberance around….yes! that’s what festivals gives us while breaking the monotony of work and busy life. If festivals are not there our lives will be like robots with no emotions and feelings to share with family and friends. Festivals are regular days, just an excuse to rejoice and spend special time with loved ones. These are the days to break rules, diets and enmity whereas strengthens the bonds of love and responsibilities for each other. One such day to celebrate the emotional bonding between brothers and sisters is around the corner. A very very Happy Raksha Bandhan to all of you in advance.
I wanted to dedicate this post to my brother. Happy Raksha Bandhan Bhai!

Any festival is incomplete without sweet. And in the time of healthy, sugar-less sweets, this sweet will be a perfect treat for a health conscious, exercise freak, brother. This roll is like an energy bar with dates and nuts. Khajoor rolls are not new to me, my friend in UK introduced this recipe to me almost 8 years back. This is a quick recipe with hardly any work and looks delicious.
What will be a more healthier way to celebrate “bond of love” ? Be ready with an extra box to pack this yummy treat for your brother.

Khajoor Mewa Roll

Author: Bhawana

Ingredients

2 cups Khajoor (Dates), pitted & chopped
1 cup mixed Dry Fruits, toasted & chopped
1 tsp. Desi Ghee
1/2 tsp. Cardamom Powder
Few drops Rose Essence (optional)
Shredded coconut for garnishing

Instructions

Heat ghee in a nonstick pan. Add khajoor.
Cook khajoor while mixing it well.
Cook until they are soft.
Mix dry fruits, cardamom powder and rose essence.
Mix it well and let it cool for sometime.
Roll the mixture into a thick log.
Roll it on shredded coconut and wrap it tightly in cling film.
Refrigerate it until firm.
Cut it in to slices and serve.

Kathal Biryani

November 23, 2021 by Bhawana

You can find inspiration anywhere, anytime if you keep your eyes open and have a hunger to learn and create. Best inspiration comes from your mother and the people around you. Sometimes, something just clicks in your mind and you know that very moment this is it!. The dish I am sharing today has an interesting story and an inspiration from a friend.

Well, truly the guiding light for this amazing dish was an invitation from a friend. Today I am so happy that even with a pain in my neck (well, seriously it was bad!) still I was able to join her for a lunch get together. She served Jackfruit Biryani with spinach raita. With one spoon in my mouth I knew that this dish is going to be a part of my cooking excursion. Thank you Nidhi, and please let me know if you think my recipe is missing any important ingredients from what you have created that day. It was delicious. (Thank You for that pain relief cream :-))

Biryani always gives an impression of lot of work and patience but if we do the prep work its easy and exotic dish to impress your friends and family. Its a one pot meal that can have a impact of array of dishes.

Kathal Biryani

Author: Bhawana

Ingredients

2 cups cubed Jackfruit (boiled with salt and turmeric)
1 1/2 cups fried Onions
1 1/2 cups Yogurt
2 tbsp. Biryani Masala
2 tbsp. Ginger/Garlic Paste
Green Chillies slit, to taste
Salt to taste
1/2 cup Milk
Few Saffron Threads
1 tsp. Rose Water
Few drop of Kewra Essence
2 tbsp. Desi Ghee
Pinch of saffron color
1 cup Mint Leaves (fresh and chopped)
1/2 cup fried Cashewnuts and Resins
1/2 tsp. Shah Jeera
Whole Garam Masala (small amount)
2 tbsp. oil
2 cups Basmati Rice (soaked in water for an hour)
2 small Bay leaves
1 small stick Cinnamon
1 1/2 tsp. Salt
1 tbsp. Desi Ghee

Instructions

Mix yogurt, biryani masala, 3/4 cup fried onion, Green chillies, ginger/garlic paste, 1/2 cup mint leaves.
Mix boiled kathal (jackfruit) and let it marinate for 1/2 an hour.
Mix saffron, rose water and milk.
Mix 1 tbsp of Desi ghee with saffron color.
Boil rice with bay leaves, cinnamon, salt and ghee until 80% done.
Heat oil in a deep heavy-bottom pan. Add shah jeera and whole garam masala.
Add marinated kathal, mix it well and cook it for 2 minutes on medium flame.
Now add salt, half of desi ghee, cashewnuts and resins. Mix it well.
Layer the cooked rice over the jackfruit mixture.
Sprinkle fried onion, mint leaves, cashew and resins.
Add all around saffron milk mixture and desi ghee with color.
Sprinkle few drops of kewra essence
Cover and cook it on dum for 12-15 minutes on low flame.
Let it rest for a while.
Serve with chilled raita and salad of your choice.

Til Bugga/Til Khoya Ladoo

August 25, 2021 by Bhawana

Happy Spring to all of you! Weather is on the verge of warming up and hopefully we had the last snow of this season on that very first day of spring. Sun is going to sleep little late now and so do I. Good news is now we can go out and enjoy long walks, sit outside savor sunlight and compensate for all the vitamin D we missed in gloomy and dark winter months.

It’s not that, I go for hibernation in winter months, my chef hat was perched on my head all the time. In fact I feel winter months are good time for baking. There are few recipes in my draft but somehow never get a chance to write and share!!
This is the recipe I made on Sakat Chauth, it’s called Tilbugga or Til Ke Ladoo.

Til Bugga/Til Khoya Ladoo

Author: Bhawana

Ingredients

1 cup Khoya
1 1/2 cups coarsely powdered roasted Sesame Seeds (Til)
1 1/2 cups Powdered Sugar or Boora
1/2 tsp. Cardamom Powder
Kesar, Silvered Almonds and Pistachios for garnishing

Instructions

Roast khoya on low flame till it is very light golden-yellow color.
Let it cool for few minutes.
Then add coarsely powdered roasted sesame seeds and cardamom powder. Mix it.
Now add powdered sugar and mix well.
Shape it into small balls.
Garnish them with kesar or nuts of your choice.

Ghewar

January 6, 2021 by Bhawana

Teej has gone and Raksha bandhan is almost there. These are the two festivals we celebrate in the month of Shravan. Every festival is known for the delicacies or sweet made or consumed on that day. Ghewar is a traditional sweet made on festive season of shravan month. Ghewar has its own special significance on teej and rakhi festival.

Ghewar is a rajasthani delicacy famous in other parts of India. It is different from other sweets due to it honey-comb porous texture and taste. It looks like a complicated dish that needs lot of work. But on the other hand its easy to make if you know the basics and technique of frying the batter.

Temperature of oil is very important while frying ghewar. Batter should be thin running consistency so that its easier to pour continuously in thin stream. I try to make ghewar once a year on teej festival. On very first try it comes out so well and delicious that on second time over confidence led it to disaster.

Ghewar is mostly a technique of pouring batter in a hot oil. It is like jalebi and imarti where technique works like wonder. Malai Ghewar tastes best with the crunchy texture of ghewar and cold, sweet and creamy taste of rabdi.

Ghewar

Author: Bhawana

Ingredients

For Batter-
3 cups Maida (All Purpose Flour)
1/2 cup Desi Ghee (Clarified Butter)
3 to 4 Ice Cubes
4 cups Water
1/2 cup Milk
Few Drops Yellow Food Color or Saffron in milk
Few drops Rose Essence
Ghee or Oil for deep frying
For Syrup-
1 1/2 cups Sugar
1 cup Water
1/2 tsp. Cardamom Powder
For Topping-
2 cups Rabri
2 tbsp. sliced Almonds & Pistachios
Dried Rose Petals
Chandi Ka Varak (Silver leaf)

Instructions

Take desi ghee and ice cubes in a wide bowl.
Mix the ghee vigorously with ice cubes (preferably by hand) until ghee becomes very white.
Take out the ice cubes and mix milk, flour and 1 cup water.
Mix to make smooth batter. (no lumps)
Dissolve color in some water and add to batter.
Add more water as required to make a thin batter.
Make a batter smooth, with no lumps, light and creamy.
Prepare sugar syrup of 1 thread consistency.
For frying ghewar take a deep small pan with heavy bottom.
Fill half with ghee or oil.
When ghee or oil is smoky hot, take a batter in a ladle.
Pour in center of pan, slowly in one continuous thin stream from a little height.
Stop pouring batter when bubbles comes almost to the top. Allow froth to settle.
Pour another ladle of batter in same manner and make a hole in the center of the ghewar with a thin wooden skewer.
Repeat pouring for 4-6 times or depending on the size and thickness of ghewar required.
Cook ghewar for few minutes, pour the hot ghee over it few times.
When the center is firm and color is golden brown take out the ghewar with the help of wooden skewer.
Place on a paper towel to drain out excess ghee or oil.
Dip ghewar in sugar syrup for 20 minutes. Drain the extra syrup.
Alternatively, pour some syrup evenly all over for less sugary option.
Top it with some rabri or silvered almonds or pistachios.
Cool and serve.