North India

Gujiya – Happy Holi

August 16, 2020 by Bhawana

Holi is the festival full of fun (total masti) with no rules. This is the one festival we celebrate without taking shower and in clothes we don’t want to wear any more!
Holi is the festival to celebrate, victory of good over evil. Days before the festival people start gathering wood at open spaces to make a pyre with a effigy of Holika on top. Holika, sister of King Hiranyakashyapu who tricked Prahalad into the fire,Holika was burnt to death and Prahalad was saved. On choti holi every year this ritual signifies the triumph of good over evil. Loud music, delicious food and most important the spirit of togetherness defines this festival.
Colors is the most important part of holi other than gujiya. Holi is incomplete without Gujiya and colorful gulals.

To me, holi is more about array of food than playing with water and wet colors. Without much thinking about the calories and weight issues I like to celebrate Holi enjoying all delicious delicacies this festival is famous for…Gujiya, Shakarpare, Sev, Chakri, Kanji, Thandai, Dahi Vada, Chaat, Pakodas, just to name a few…

Ingredients

For the dough:

2 cups Maida (Refined flour)
1/2 cup Ghee (Clarified butter)
Warm Water to mix

For the filling:

1 cup Khoya
1/4 cup Sugar
1 tsp Green Cardamom Powder
Almonds, Pistachios, Cashew nut, Chironji nut – finely chopped
2 tbsp Roasted Semolina
2 tsp Coconut powder
Ghee/Oil for deep-frying

Method

Rub 1/4 cup ghee into the flour and knead into a stiff dough with warm water.
Leave to rest for at least half an hour.

For the filling:

Saute khoya in a pan over medium heat till it slightly changes color.
Keep aside for a while, when it cools, mix in the sugar, cardamom, all chopped nuts, roasted semolina and coconut powder.
Make balls of the dough and roll out into 1 cm / 1/8 in thick rounds (like small puris).
Take a round, wet the edges with water and place a piece of filling over one half.
Fold the other half over and press the edges together to seal.
Either use gujiya maker or make a design by pinching and twisting all along the sealed edges.
Make all the gujiyas in this way. Heat ghee/oil in a kadahi. Fry gujiya on medium/low flame till light golden in color.
Fish out and leave to drain on absorbent paper.
Serve hot or at room temperature and can be stored in air-tight containers.
Enjoy gujiyas with your family and friends. Happy Holi.

Linking it to the event : Lets cook with seeds

Meethe Chawal – Saffron Rice

July 7, 2020 by Bhawana

Basant Panchami (as we call it), is predominantly the day love for kites. Sky full of colorful kites, small and big and my favorite with a tail. Oh! How much I loved that tailed kite flying carelessly with a long tail made out of paper streamers. This is the only day when everybody are on rooftops before sunrise with all the energy and zest. The significance of the day lies in the worship of Goddess Saraswati, symbol of wisdom, knowledge and also the onset of spring season.
The color yellow plays an important role in Vasant Panchami as it is related to the bloom of mustard flowers during this period. Sweet saffron rice and yellow sweets are
more popular and relished on this day.

Ingredients

1 cup Basmati Rice
3 tbsp Ghee
1/2 cup Sugar (little more or less, suitable to your taste buds)
1″ piece of Dalchini (Cinnamon Stick )
2 tbsp Milk
1/4 tsp Kesar (Saffron )
4 whole Laung (Cloves)
1/2 tsp Coarsely Crushed Elaichi (Cardamom Seeds)
Pinch of Salt
3 tbsp sliced Pistachios and Almonds
2 tbsp Grated Coconut
1 Badi Elaichi (Black Cardamom)

Method

Fry almonds, pistachios and coconut in a little bit of ghee on medium heat until nuts slightly change color. Set aside.
Put the rice, water, cinnamom stick, cloves, badi elaichi and salt in a sauce pan over medium low heat.
Let the rice cook for about 15 minutes, or until the water has evaporated and the rice is almost done.
While rice is cooking, in a separate pan combine milk, ghee, sugar, saffron, cardamom pd and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon (I simply use my hands) gently to avoid mashing the rice.
Let the rice simmer for more 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes.
Garnished with dry fruits of your choice.

Fresh Mangodis – Dal Dumpling Curry

June 25, 2020 by Bhawana

If we google fresh mangodis, there are hardly any post on this recipe. Most of the recipes are for sun-dried mangodis. I believe this recipe is from western UP or Rajasthan, I am not sure about!. But for sure, this is a very popular recipe on our dinner table. This dish is very light (if the dumplings are soft) and tastes good with roti or rice. On cold chilly nights this dish is a one pot meal like a soup with dal dumplings.

Dal Mangodis (Dumplings)

Ingredients

1 cup Yellow Moong Dal
2 tsp White Urad Dal
1/2 tsp Hing (Asafetida ) generous amount helps enhancing the taste
Salt to taste
Oil for deep fry

Method

Wash both the dals thoroughly with water and soak overnight or for 5-6 hours.
Drain the water and grind dals with salt and asafetida. Try adding little water at a time (if needed ) while grinding.
Grind it in to think smooth batter.
Whisk the batter with hand or whisker for some time. The batter will become light and fluffy.
Put the drop of batter in a cup full of water, if the drop is floating nicely the batter is ready to fry.
Heat oil in a deep frying pan, take a scoop of a batter with wet fingers, and slide it gently in the oil.
Fry both the sides on low/medium flame until golden brown in color.
Remove them on the kitchen towel for some time to drain out the extra oil.

(For more flavor add green chilies, ginger, kasuri methi or spices of your choice.

Curry

Ingredients

1 Onion finely chopped
1/2 cup Tomatoes crushed or grated
2 Green Chilies finely chopped
1/2 tsp Ginger grated
1/2 tsp Jeera (Cumin Seeds)
1 tsp Dhaniya Pd (Coriander Seeds Pd)
1/2 tsp Haldi (Turmeric Pd)
Red Chili Pd to taste
Salt to taste
2 tbsp oil

Method

Heat oil in a heavy bottom pan, add jeera.
When they start to splutter add g-chilies and ginger.
Add chopped onions and cook until light brown in color.
Now add tomato purée and cook for some time. When it begins to boil add all the masalas and cook until oil starts to separate.
Pour 2 cups of water and boil. Add salt and garam masala and cook for more 10 minutes.
Now add fresh mangodis and cook for more 2-3 minutes till they become soft.
Serve hot with a small dollop of pure ghee and garnished with fresh coriander.

Linking it to the event :

WTML- Jan,2014

Thank you Gayathari

Dish it out- light Dinners
Cooks joy

Thank You

Til Ke Ladoo – Sakat Special

June 22, 2020 by Bhawana

Sakat Chauth : Mothers fast for their kids for good fortune and wealth

This day is also called Sankat Haran Chauth. Sankat means trouble, Haran means to take it off. So by keeping fast on this day all kinds of problems are removed. Today is the day when Lord Ganesh and Moon is worshiped. This day is also known as Ganesh Chauth, Mahi chauth or Tilkuta Chauth. Til Ladoos (made from sesame seeds and jaggery) are the specialty of this day which are prepared by the mothers.

Mathari – Indian Salted Crackers

June 16, 2020 by Bhawana

Mathari is a popular snack in north India. These deep fried Indian crackers mostly served with mango pickle. In the time, when snack defines varieties of cookies, cakes and other processed and packaged food. Traditionally in India snack is a food, cooked with the things easily available at home. Shakarpare, Mithi Mathari, Chivda, Besan ke Sev are the name of the few snacks in the list. Mathari is popular because it is easy to store for longer period. It’s salty, crunchy taste with spicy sour pickle tingles your taste bud in to instant action. Even now mathris are the must item on many festivals. Holi, Karwachauth, Diwali just to name a few.

Ingredients

2 cups Maida (All-Purpose Flour)
1/2 cup Atta (Whole Wheat Flour)
1/4 cup Sooji (Semolina)
1 teaspoon Salt or to taste
1/2 teaspoon Ajwain (Carom Seeds)
1 tablespoon Kasuri Methi (Fenugreek Leaves) , dried & crushed
4 tablespoons Oil
3/4 cup lukewarm Water (use as needed)
Oil to fry(You can add crushed black pepper, red pepper pd, anardana pd for masala Mathari)

Method

Take all-purpose flour in big bowl.
Add whole wheat flour, sooji, ajwain, kasuri methi, salt and oil. Mix it well.
Knead it into a stiff dough with a help of lukewarm water little at a time.
Cover and rest for 15 minutes.
Knead it slightly and make small balls from the dough.
Roll the balls into small thick rounds and prick them with a fork all around, so they will not puff up while frying.
Heat oil in a deep pan and fry mathris in small batches on low heat.(first add them on medium heat and after few seconds lower the flame).
Fry till they become golden in color, drain on a kitchen towel when done.
Serve with mango pickle when cooled.

Kadhi With Methi Pyaaz Pakodas

June 9, 2020 by Bhawana

Kadhi or karhi is a yogurt based North Indian dish with gram flour fritters called pakodas. Kadhi chawal are as famous in North India as Pasta in Italy. Sweet or tangy, thick or thin, spicy with chillies or without, who can resist Kadhi Chawal in a sunny afternoon over a spicy talk with friends and family. Its method of cooking are different in different states of India.
In Punjab Kadhi is preferred as spicy and sour whereas in Gujarat its more sweeter and thin with a dash of jaggery. Sindhis like their kadhi watery and without yogurt and maharastrians have their recipe with mustard seeds and curry leaves. What ever the recipes are, you still crave for the kadhi recipe of your mother. That’s the best recipe because your childhood memories are still fresh with the bowl of steaming kadhi chawal with a mirchi ka tadka(in north tempering with red chillies and hing over kadhi is a must thing)made by you mom. How much you try still that taste is missing…guessing that’s her love.

This Kadhi is slightly different from my mom’s version. I added methi and pyaaz pakodas in place of plain gram flour pakodas.

Ingredients

For Pakodas

3/4 cup Besan (Gram Flour)
1 medium Onion, chopped
1 cup Methi (Fenugreek leaves), chopped
1 teaspoon Ajwain (Carom Seeds)
1/2 tsp Turmeric Powder (Haldi)
Red chilli powder to taste
Salt to taste
Oil to fry

(You can also add green chillies and garlic if you like the taste)

For Kadhi

1 cup Dahi (Yogurt)
1/4 cup Besan (Gram Flour)
1 teaspoon Haldi (Turmeric Powder)
1/2 teaspoon Methi Dana (Fenugreek Seeds)
1/4 teaspoon Jeera (Cumin Seeds)
Red chilli powder to taste
Salt to taste
2 tablespoons Oil
2 dried Red Chillies
pinch of Hing (Asafoetida)
Ginger, Chopped inch piece
3 cups Water

Method

Mix all the ingredients for pakodas with a little bit of water at a time.
Make it in to a thick batter consistency for fritters.
Heat sufficient oil in a kadai. Drop small portions of the pakoda mixture with a help of a spoon or hand and deep fry till golden brown.
Drain and place on a kitchen paper and set aside. (you can taste one or two with a cup of tea while doing other preparations :-)) Mix first four ingredients for kadhi in a big bowl.
Whisk it thoroughly to make sure that there are no lumps. Add three cups of water and mix it well again.
Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds and red chillies.
Pop for few seconds. Add hing and ginger, fry for sometime. Add yogurt mixture. Bring to a boil, add salt and simmer on low heat for about twenty minutes, stirring occasionally.(cooking time is different in different households according to thick or thin consistency)
Add fried pakoras and continue to simmer for four to five minutes. Tempering by choice- .
Heat ghee in a large ladle or small pan. Add asafoetida and red chilli pd.
Stir quickly with a teaspoon and be careful it should not burn. Pour it over the kadhi.
Garnish with chopped coriander leaves.
Serve hot with steamed rice or roti.

Matar Ka Bharwan Paratha

September 16, 2019 by Bhawana

Happy Karwachauth…

March 13, 2016 by Bhawana

Hi Friends,
Better late than never, I know its almost a week now, but I still want to know ‘How was your Karwachauth friends’ ??
First of all “Thank You” to my Dear friend Sejal for this Marvellous Mehandi. Thank u Sejal, Sorry for the color, it did came out dark but I can’t avoid my hands in water for long so after 24 hours, after all house chores(Thank u US) I was able to retain that much of color.
My Karwachauth was very busy, I wore this black and red sari with matching bangals and bindi. (In US wearing sari is so occasional) Whenever I watch this TV Show “yeh rishta kya kehlata hai” I love watching colorful saris, ethnic jewellery, bangles and bindis. No wonder that’s my no 1 reason to watch that show.
Food on KC was very ethnic baniya style, I made Aloo Matar, Kattha mitha Petha(pumpkin), Boondi ka raita, mooli ka lachha, puri and our family’s favourite Pude.

Sorry guys, after a long day, no formal table-setting just “Attack”.
So food was good but what really able to get wow from my hubby dear was, saving for last sabodane ki kheer.

Sabudana Kheer

1/4 cup Sabodana
2 1/2 cup Milk
1/2 cup Sugar
saffron and Cardamom
Pistachios and grated coconut

Wash the sabudana and soak it overnight in a water to the level of sabodana.
Pour the milk into a wide and thick pan and give it a boil.
Add sugar and cardamom and turn the heat to medium. Stir every now and then to avoid sticking it at bottom. Add the sabudana slowly into the pan.
Add saffron and keep stirring occasionally. Boil it on medium heat until the sabudana’s are swollen and translucent.
Add the pistachios. Serve hot or cold.
Really simple to make but too delicious to eat. Can serve cold with fruits of your choice too.

Happy sweet ending for this romantic looooong day!

Home-Style Palak Paneer and an Award!!

January 10, 2016 by Bhawana

PALAK PANEER

This palak paneer recipe is a typical home style recipe with basic ingredients and very important lal mirch ka tadka (red chilli tempering) before serving. Red chilli should be coarsely grinded for more taste. (My mother still believes in grinding all the masalas at home) They gives more taste and color.
Ingredients-
1 bunch chopped spinach (palak)
1 cup paneer cubes
2 tbsp oil + 2 tsp ghee
1/2 tsp turmeric powder
2 tsp sweet corn flour (makai ka aata)
3/4 cup yogart (or cream, if you wish)
Salt to taste
2 Green Chillies- finely chopped
1 tsp chopped Ginger
1 small onion – finely chopped
2 small tomatoes – finely chopped
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder (or to taste)
1/2 tsp garam masala

Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry paneer till golden. Remove and drain on paper towels. Keep aside. Cook spinach with little water until all soft and grind it in a grinder. ( Basically in old times spinach was roughly mashed with spatula instead of grinding in a grinder) Heat oil in a pan, add onions, green chillies and ginger. Fry onions till soft and light brown. Add tomatoes and fry until soft and pulpy. Add all masalas (turmeric pd, corriander pd, cumin pd, garam masala and salt) Fry for 30 seconds and add grinded spinach in it. Mix it well and give it a boil. Mix maize flour and yogart and add it in a spinach. Mix it well and cook till you can see oil on the surface. Now add fried paneer cubes cook another 2 minutes and palak paneer is ready to eat. Do not forget to temper palak paneer with desi ghee and red chillies before serving.
(It was really difficult to type this post while helping my son reading new words, green, frog, peas, pear….gosh sorry for the mistakes.)

Now comes the important news……..horray got an award !!!!!

Thank U Bergamot and Jyoti , for considering my blog “Kreativ” and sharing this award with me. Thank U very much. Its always nice to get an award, like presents on your birthday.
Every award comes with its own rules. So lets check out terms and conditions of this award.

Terms & Conditions : 1. You must thank the person who has given you the award. 2. Copy the logo and place it on your blog. 3. Link to the person who has nominated you for the award. 4. Name 7 things about yourself that people might find interesting. 5. Nominate 7 other Kreativ Blogger. 6. Post links to the 7 blogs you nominate. 7. Leave a comment on which of the blogs to let them know they have been nominated.

Thank U Bergamot and Jyoti for passing this award to my blog. Thank You very much.

1. I wish if I can have a list of things that people might find interesting in me but there is definitely many things that i find interesting in others. Ooops count as 1.

2. I’m not stingy in appreciating what I like, can be beauty, recipe, art, craft, idea…anything. And I really like this quality in others too. Right this is 2.

3. I like cooking, and most of the time it is not a chore to me.

4. I like inviting people for lunch and dinners but what is more interesting is they think I’m Crazy,and ask me from where I get the time to cook with one Kid. Welcome to blog sphere and discover yourself its not just me.

5. I have a thing for empty glass bottles. It’s weird but I always wash and keep them and forget about them when in need.

6. I’m not blindly religious but always wanted to follow all the customs and traditions away from home in US.

7. After 5 years of my marriage either I don’t cook at all or if I cook, I still cook for my husband with same love and concern for his likeness. Do I need to prove…..blushing….

Now comes the nominations. There are many blogs I like and appreciate for their creative works. But I’m sure they already got this award long before.

Purva’s Daawat
Simply Delicious
Daily Meals
Red Chillies
Archy’s Recipes
Mom’s Recipes
Enjoy Indian Food

Congratulations, and getting award second or third time still not bad you guys deserve more…

P.S- Thank You very much Sangi for the awards, next post is all about your tag, awards and a recipe dedicated for you.

Shri Satyanarayan Pooja

January 6, 2016 by Bhawana

Yesterday I performed Satyanarayan Pooja at home. Purnima/full moon day is considered as an auspicious day to perform this Pooja. This is one of the widely performed pooja in different states of India.
Satyanarayan pooja brings prosperity, peace and happiness in life. This pooja is also a medium to thank God for giving us happiness and harmony in our lives.
Though faith, belief and God are same for the pooja but we can see and appreciate regional influences in different types of prasad/bhog offered to god. I’m from U.P and in my home my mom makes Kasar and Panchamrit every month for pooja. (I used to love panchamrit a lot and always asked my mom to gave me in a big bowl.)
This is the second time I’m doing this pooja away from home in US. Thank You mom for my upbringing and rooting traditions and customs in me. They are helping me in making home away from home.

This is the small Platfrom I Sthapit and decorated for pooja.

I used cover page of my story book as my idol to worship.

Kasar or Prasad

Author: Bhawana

Ingredients

1 cup Wheat Flour
2 tsp Ghee
2 tbsp Coconut, grated
A few Raisins
1/4 tsp Cardamom Powder
1/2 cup Powdered Sugar
Chopped nuts
Banana pieces

Instructions

Heat ghee in a thick-bottomed pan.
Add wheat flour in it.
Keep stirring continuously until you get nice brown color and a mild smell of roasted wheat.
Add all the other ingredients leaving sugar. Mix it well and keep it aside to cool down.
Add sugar mix it well and give to family members with banana slices after pooja.

Panchamrit

Author: Bhawana

Ingredients

Yogurt
Milk
Honey
Tulsi Leaves
Saffron
Nuts

Instructions

Mix well all the ingredients.
Panchamrit is ready for the bhog.

Shri Satyanarayan Bhagwan Ki Jai.