Amchur/How to make Dry Mango powder


Mango season is going on and make whatever you can of them a simple recipe of amchur which you can make in the house and store it.instead of buying them why don’t you just make it with the given recipe here.Amchur doesn’t get spoiled and is used in all most every Indian cooking especially in achars/pickle amchur is mostly used in North Indian dishes.

#indianfoodblogger #foodbloggers #foodphotograhy #purvanchalstadka #amchur#drymangorecipe

Let’s get the recipe

Method

  • 1 kg raw mangoes/ kairi
  • Peel / chop the skin

  • Then peel the raw mango thin
  • Spread them on cloth or plate
  • Sun dry them for 4 days or till crisp

  • Take a blender and grind to a fine powder
  • Store in an air tight container
  • Use them as required
  • After sundrying this makes into half bottle of amchur so don’t panic with drying 1 kilo of raw mango.

Sattu ka sharbat


Sattu is roasted black chana which is grinded with the black skin itself. A very healthy powder with which one can make stuffed parathas or kachoris as well.sattu sharbat prevents us from heat wave and its a complete nutrition to the body.Especially consumed by Biharis and North Indian. Sattu ka aatta is available in every Indian grocery shop or the flour mill.Do try this recipe in summer’s or if you are running short of time just mix sattu ka aatta in water with the given ingredients and consume you will stay full for the day.

Lets get the recipe

#foodbloggers #purvanchalstadka #indianfoodblogger #foodphotograhy #sattu#sharbat#sattusharbat#summerdrink#beattheheat

Ingredients

  • 1 tablespoon sattu
  • 1/4 tablespoon kala namak
  • Pinch of jeera powder
  • 1 glass water
  • Ice cubes

Method

  • Take a glass add sattu flour and few drops of water,make a nice paste without any lumps
  • When the mixture is done,add in kala namak and jeera powder, mix it
  • Pour water in glass and ice cubes
  • Mix it and its ready to drink
  • Sattu ka sharbat is ready
  • Happy Summer!

Bathua ka raita/How to make bathua ka raita


As winters are heading towards end in India i would like to share with you one of my favourite raitas that is made using chenopodium album or bathua.some even call them as weeds and don’t know that it can be used in so many forms and is good for health as well. Bathua ka saag,raita paratha so many forms are there it has an earthy taste to it.Mostly cultivated in Northern region of India and has huge demand. A very simple raita recipe this is,do give it a try and include it your diet. Direct purvanchal se😊

#purvanchalstadka#foodphotograhy #foodbloggers #indianfoodblogger #raita#bathuaraita#chenopodiumalbum

Ingredients

  • 1 cup bathua saag/ chenopodium album
  • 1 cup curd (sweet one)
  • 1/4 tablespoon chaat masala
  • 1/4 tablespoon salt
  • 1/4 tablespoon jeera powder (cumin)

For TADKA

  • 2 green chillies slit long
  • 1/4 tablespoon jeera
  • 1/2 tablespoon ghee

Method

  • Wash and blanch Bathua
  • Chop fine and keep aside
  • Take a bowl, pour in the curd with all the ingredients given,including salt
  • And mix it well
  • Now,heat a small fry pan add in ghee,once it is hot add jeera and green chillies and saute till light brown
  • Pour it on the curd
  • Again mix it well
  • Serve them with paratha or rice
  • Your Bathua ka raita is ready

Nimish/Daulat ki chaat/Malaiyo


Uttar Pradesh has been famous for its nawabi and muglai dishes a lot and one of them being Nimish or daulat ki chaat.This is basically froth from the milk served with dryfruit and some essence. Nimish is the name given in Banaras city ,one can find these delicacies in gallies of ganga ghat very old and traditional dessert from the oldest city in the world. This same dessert is called daulat ki chaat in Lucknow, daulat ki chaat means rich persons dessert. Which only the Nawabs ate this came to street through the chefs from palace, so the name daulat ki chaat.In my house everyone calls it dudh ka badal😀cloud of milk.a melt in the mouth sweet .its served in winters as this time its easy to churn the froth from milk,this recipe i was planning to post from so many months but just thought my not on New year a great start for 2019.

Wishing you all a lovely 2019 ,lets get the recipe

#purvanchalstadka #foodbloggers #nimish#banaraskakhana#indianfoodblogger

Ingredients

  • 1/2 litre whole milk
  • 150 gms cream
  • 150 gms sugar (powdered)
  • 1/2 cup pistachio finely chopped
  • 2 tablespoon rose water or kewara essence
  • Few strands of saffron
  • 1/2 cup warm milk
  • 1 tablespoon elaichi powder
  • 1/2 tablespoon citric powder or cream of tartar

Method

  • Boil milk and cool it completely
  • Add cream and citric powder
  • Mix it well
  • And refrigerate it overnight
  • Next day remove from fridge add powdered sugar and start blending
  • In few seconds you will notice the froth, bubbles
  • Take a spoon and gently scoop the froth and keep in another bowl
  • Mix saffron in luke warm milk
  • After the milk remains half add in the saffron milk and blend in the same manner
  • And remove the froth till the milk is evaporated
  • Sprinkle rose water or kewara essence whichever you like
  • Sprinkle elaichi powder
  • And garnish with chopped pistachio
  • Serve them in a bowl
  • Your Nimish is ready
  • Enjoy
  • The remaining milk below the froth has to be poured on the froth while serving

Dal puri/How to make Chana dal puri


Dal puri has a very special place in our kitchen, making dal puri means there has to some auspicious day.these are specially made on NaagPanchami..or when one has newly wed bride in the house.As the name says dal puri but it’s not puri actually, they are stuffed paratha.. in some places in Uttar Pradesh parathas are also called puris..so dal puri.

Basically its chana dal stuffing with some spices added in it…sounds simple but tastes really amazing

Let’s get the recipe, the way I make

Ingredients

  • 1 cup chana dal (soaked for 1 to 2 hours)
  • 1 1/2 cup of wheat flour
  • 3 to 4 green chillies
  • 6 to 7 garlic clove
  • 1 tablespoon coriander seeds
  • 1/4 tablespoon methi dana
  • 1 tablespoon jeera (cumin) dry roasted
  • 1/2 tablespoon haldi powder
  • pinch of hing
  • Salt as per taste
  • Oil for kneading dough and applying
  • Water for kneading the dough and cooking dal

Method

  • Make a soft dough of the flour by adding oil and salt and let it rest
  • Dry roast methi and coriander seeds together and grind them
  • Wash the soaked chana dal
  • Place a pressure cooker on medium flame
  • Pour in the oil ,when it is hot enough add the chana Dal and hing,saute
  • Now add in garlic and green chillies
  • Haldi powder and salt,water
  • Close the cooker lid and take 3 to 4 whistle (this way differ with other cookers,just keep a check)
  • Once the cooker has cooled down open the lid and blend the mixture to a paste
  • Remove on plate add roasted jeera,coriander leaves with grinded methi and coriander seeds

Stuffing

Take small portion of dough ,roll and stuff the mixture

Roll it into flat disc rotis

Cook it on tawa both the sides by applying oil

Serve with Kheer or curd

Your Dal Puri is ready to eat

In our house its served with rice Kheer and Aloo ki sabzi

Kathal aur Aam ka achar/jackfruit n mango pickle


Did you know…pickles help our digestive system and are not harmful for our health if eating in right quantity, It really amazes me how our ancestors knew the way of preserving pickles without any chemical used.They made it natural n healthy and passed it on the next generation, pickles were made without any preservatives n would last for years with the same taste n quality .this achar or pickle is the one made in purvanchal region ,as jackfruit is in abundance in summers.Summers are the time for any pickle to be made.

There’s a myth going around about pickles ie.they are unhealthy, mind you any thing in excess is harmful for our body.

In fact pickles should be included in our daily diet for its health benefits. Our ancestors weren’t fools to put their blood n sweat in something that is harmful for the next generation

Many call pickle as side dish,I don’t agree with this ,such a huge combination of spices and flavour how can it be side dish….nope

They give life to any thali,food.This is my husband’s favourite achar and the first one on the blog..lets see the recipe

Kathal ka achar
Pickle

Ingredients

1 Kg jackfruit chopped

1 kg raw mango chopped

200 gm salt or as per taste

600 gm mustard oil

50 gm fennel powder

50 gm yellow sarso(mustard)

2 tablespoon turmeric powder

4 to 5 tablespoon red chilli powder

50 gm kalonji seeds(onion seed)

2 tablespoon hing(asafoetida)

250 gm achar ka masala(I have used Rambandhu achar masala)this is much spicy than other achar masalas

METHOD

I have got chopped jackfruit and mango from the market ,so its hassle free for me but if you are chopping at home do apply oil in your hands and the knife for smooth cutting

First step that you will do is to steam the jackfruit ,take your pressure cooker wash the jackfruit and cook with little water without taking the whistle of the cooker,just steam for 2 to 3 minutes

Drain the water and spread the jackfruit on any sheet or cloth and sundry it for 5 hours,there should not be any moisture in the jackfruit

once its done,in a big bowl take both raw mango and steamed kathal apply turmeric and salt and keep for 1 day in the sun,use only glass or ceramic ware

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Preparing the masala

Take a pan,dry roast the fennel seed and set aside for cooling

in the same pan dry roast the kalonji seeds and keep aside

Now in a mixer jar grind fennel seeds and yellow mustard coarsely

Take big pan add the sun-dried mango and jackfruit with fennel and yellow mustard powder

Add turmeric,red chilli powder,achar masala powder,kalonji seeds and hing give it a nice mix

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Pour in the mustard oil with salt as per taste

Remember the achar should be dipped in oil completely till the top or else it may get spoiled very soon

after mixing in the spices do keep it covered in the sunlight for 5 to 6 days

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After sundrying your kathal ka achar is ready to eat

Kale chane masala/Black chickpeas curry


Mostly found in North Indian region ,black chickpeas are very fond in our house,especially by my mother in law.This recipe is a must have navratri bhog made without onion and garlic, it has a very earthy taste to it..If you wish you can add onion and garlic also..Black chickpeas are a very healthy option to make.Lets see the recipe…….food my way

KALE CHANE KI SUBZI
KALE CHANE KI SUBZI

Ingredients

1 cup black chickpeas (Kale chane soaked overnight)

4 tomato chopped

1 1/2 ginger (grated)

4 green chilies chopped

1 tablespoon jeera (cumin seed)

1 tablespoon red chilli powder

1 1/2 tablespoons coriander powder

2 tablespoons garam masala

2 tablespoon curd

2 tablespoon besan(chickpeas flour)

1 tablespoon sugar

1/2 tablespoons hing (asafoetida)

Salt as per taste

2 tablespoons oil

Some coriander leaves for garnish

KALE CHANE
BLACK CHICKPEAS CURRY/KALE CHANE

Method

Wash black chickpeas and boil in pressure cooker with salt

Take 5 to 6 whistles of the cooker or till the chanas have cooked

Remove and keep aside in a bowl

In the same cooker,add oil then jeera let it turn brown

Now add green chillies, grated ginger and hing saute ,add tomatoes and let it cook

Once the tomatoes have gone soft add haldi powder, red chilli powder, coriander powder n saute

Pour in the boiled black chickpeas and give it a nice mix (use the water in which the black chickpea was boiled)

Add water to the desired consistency, with the garam Masala and salt

Mix it well

Now take a small bowl add curd and besan mix it well without any lumps in it

Pour the curd and besan mixture in the black chickpeas and sugar again give nice mix

Close the lid of the cooker and bring into pressure and take 1 to 2 whistles

Off the flame ,let it cool down

Open and garnish with coriander leaves

Your kale chane or black chickpeas curry is ready

A complete satvik food without onion and garlic

An Astami bhog (prasad) is ready

Kairi ki chutney/ raw mango chutney/ Dip


Month of April to June are hot here and eating spicy food could leave you in trouble ,so to keep one’s stomach happy and full this Kairi ki chutney is a best option in these days.Have it with simple dal-chawal, stomach and tongue both are satisfied and happy.As this chutney has the tanginess and spice too.A recipe from Purvanchal region this recipe is called Raja of all chutney(king) in our native place.One of my father in-laws favourite chutney lets see what goes in making this kairi ki chutney

Ingredients

2 thin slices of raw mango

3 green chilies

3 to 4 garlic cloves

A handful of coriander leaves

6 to 7 pudina leaves (mint)

1/4 tablespoon jeera (cumin seeds)

4 tablespoon water

1/2 tablespoon salt or as per taste

ingredients for chutney
ingredients for chutney

Method

Take a blender put all the ingredients with salt and blend into fine paste

Adjust water as per consistence

Kacche aam ki chutney/ kairi ki chutney is ready to be served with dal-chawal or roti

The fun increases when mangoes are from your own tree

Happy cooking and enjoy the season of mangoes

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Mango kesari/mango halwa


It’s summer and mangoes are every where,so tried out this recipe of mango kesari as the name suggests it’s mango and kesari is for saffron .A sweet dish made of rava (semolina) just love the flavours when it melts in my mouth..Do try this

#ontheblog#foodblogger#indianfood#mangokesari

MANGO KESARI
MANGO KESARI

Ingredients

1 cup rava (semolina)

1/2 cup mango pulp,by blending

1/2 cup sugar

1/2 tablespoon elaichi powder (cardamom)

1/2 cup ghee

2 cups water

Method

Put mango in blender and puree it,by blending mango we have no lumps remaining

Heat ghee in non-stick kadai,add rava and saute till light brown in colour

By the time rava is being roasted,take pan and boil water and sugar

once its done add mango pulp ,water and sugar mixture,keep stirring it till water is soaked up

now add elaichi powder,mix it and close the lid for 2 to 3 minutes

serve it hot,topped with more ghee

Your mango kesari is ready

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