Muli ke parathe/Raddish flat bread


In my house muli or raddish is mostly used in parathas ,coz in this form muli is consumed faster .Muli parathas are very simple to make with your favourite spices and all are available in your pantry.I do make it a point to feed my family with all the greens in whichever form,idea is to make them eat.so here’s another paratha from my kitchen to yours

#foodbloggers #purvanchalstadka #muliparatha

Ingredients and quantity i have used

  • 2 muli (raddish)grated
  • 1 onion finely chopped
  • 2 green chillies finely chopped
  • 1 tablespoon coriander leaves chopped
  • 1 cup wheat flour
  • 2 tablespoon besan (chickpea flour)
  • 1 tablespoon rava (semolina)

Masalas

  • 1/4 tablespoon haldi powder (turmeric)
  • 1 tablespoon red chilli powder
  • 1 1/2 tablespoon coriander powder
  • 1/4 tablespoon ajwain (carom)
  • 1 tablespoon garam masala powder
  • Salt as per taste
  • 4 tablespoon Oil for kneading

Method

  • Take a bowl add in wheat flour,besan and rava mix it well
  • Add in the masalas again mix them with the flour
  • Once you have mixed it now add in oil,salt and chopped onions,green chillies,coriander leaves grated muli with the water that the muli leaves
  • If you need water then only use and knead a soft dough
  • Roll small rotis of it and cook on the tawa with applying oil on both sides
  • Serve them hot with curd or pickle

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

Muthia/steamed dumplings/ How to make lauki muthia


Steamed food is best to consume as it’s healthy this recipe is a complete steamed one full with nutrition. Loved by all in the house young to old.Muthia is called fist in hindi,so basically people in old days used their fist for the shape,so the name muthia

Muthia are all favourite in our house,as it’s good for heart patients also and mother in law is one

Let’s check out the recipe

Ingredients

1 cup grated lauki/bottle gourd/doodhi

1/2 cup grated or finely chopped cabbage (I have used food processor here)

1 cup grated carrots (optional)

1 cup wheat flour

1 cup besan

1/2 cup rice flour

5 to 6 green chilies

1 tablespoon ginger-garlic paste

1/2 tablespoon haldi (turmeric powder)

1/2 tablespoon red chilli powder

2 tablespoons coriander leaves chopped

1 1/2 tablespoon lemon juice (or amchur powder)

2 tablespoon oil

Salt as per taste

2 tablespoons sugar or as per

For tempering

1/2 tablespoon rai (mustard seed)

1/2 tablespoon white til (sesame)

Method

Take a large bowl,now mix all the ingredients given above with the oil add water if required as lauki itself has high water content .And its enough to bind the dough

knead a soft dough

Let it rest for 10 minutes

Meanwhile take the steamer pour water

Grease the plate with oil

Roll down the dough into cylinder shape

And keep on the plates and close the lid

Steam them for 30 minutes

Remove and let it cool down

Cut into pieces

Take a frypan heat oil add mustard seed and sesame let it splatter

Pour the tempering on the muthia

Serve with chutney

I have deep-fried some muthias as kids love them fried

You can also fry as one wishes to have

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

Aam panna/raw mango drink


Summer’s are the time when one has to keep the body cool to beat the heat Aam (raw mangos) are the best fruit to have as a drink.This drink keeps one safe from heat waves .Mostly people have to travel during the day ,as my husband himself leaves home for his shifts during the noon time,so to keep him hydrated and safe the heat wave (looh)I make him drink aam panna to keep him fresh and cool.A simple drink easily can be made at home much better…lets start the recipe

AAM PANNA
AAM PANNA/RAW MANGO DRINK/SUMMER DRINK

Ingredients

4 raw mangoes (boiled)

1/2 cup Pudina leaves (mint)

2 tablespoons roasted cumin powder (jeera)

4 tablespoons black salt (kala namak)

4 tablespoons of sugar

AAM PANNA
AAM PANNA

Method

Firstly boil the mangoes and let them cool down

Once they have cooled peel and remove the pulp of the mango with spoon or hand

Pour the pulp in a blender with Salt,sugar,cumin powder and pudina leaves

Blend it into a nice mix

Remove and store it in a bottle

This is completely concentrated, so while serving the drink add chilled water to 1/3 of aam panna in a glass

You can adjust salt and sugar as per your taste

In my house every one likes it a bit thick

You can add water as required

This can be stored in fridge for a month

KHEER/Rice pudding/How to make kheer


KHEER
KHEER/RICE PUDDING

This looks like a simple and plain dish,don’t go on the looks,they taste heavenly.Especially when it’s cooked on open flame with the milk n rice being cooked for an hour,all the flavours has been soaked by the rice in this cooking process.In India,kheer is also bhog or prasad(offering) to god on diwali and amavasya,in short…. any festival.So lets see what goes in making this yummy and tasty kheer

INGREDIENTS

1 liter milk

1/2 cup basmati rice(any rice will do)

1/2 cup sugar(or as per taste)

1 tablespoon elaichi powder(cardamom)

2 tablespoon chopped dry fruits(kaju,pista and badam or any prefered)

1 tablespoon rice flour(this is optional)

METHOD

Take big bowl pour milk in it and let it boil for 10 to 15 minutes on low flame,keep stirring or milk may overflow

Wash the rice and keep aside

After 15 minutes,add the washed rice in the milk and let it cook for 20 to 25 minutes or till the rice is cooked well

Once you see the rice is cooked add the rice flour,dry fruits and elaichi powder

Stir it well,no lumps should remain

Last you add sugar as per taste

Serve it chilled or hot,as your family and loved ones would prefer to eat

NOTE:Rice flour is optional,it thickens the kheer

I like my kheer thick,if you prefer you can add more milk or leave the rice flour option for a thin consistence

Makki ki roti/maize flour flat bread/corn meal flat bread


MAKKI KI ROTI
MAIZE FLOUR ROTI/MAKKE KI ROTI/CORN MEAL FLOUR FLAT BREAD

Makke ki roti is winter special recipe in the northern state of India….served with sarso ka saag or any saag (mixed leafy vegetables sabzi)It’s tricky to make as they keep breaking and are not levelled in shape….so you will need a zip lock bag or any plastic sheet to roll the rotis.A complete healthy roti which can’t be eaten more…as it’s a little hard to digest if eaten more than required (lol).lets see the recipe

Ingredients

1 cup maize flour (makke ka atta)

1/4 tablespoon salt

1/4 tablespoon ajwain (carrom seeds)

2 garlic finely chopped

2 tablespoon oil

Water for kneading

MAKKI KI ROTI
MAKKI KI ROTI WITH SAAG

Method

Knead the dough with all the given ingredients

Into a hard one,add little water while kneading the dough, it shouldn’t be sticky

Now take a plastic sheet and grease it with oil.this will be used for rolling the roti..take small portions of the dough and put them inside the plastic sheet and roll

Don’t bother about the shape.They won’t be levelled

Roll it and easily put on the tawa cook it on the griddle or tawa…on low flame on both the sides

It has to be cooked properly otherwise you might have a stomach ache

Cook it on both the sides and cook it directly on the flame so that they don’t remain raw

apply ghee and enjoy it hot

Here you go Makki ki roti it ready

Remember if it’s difficult to make roti with only maize flour you can add wheat flour into it.

Portion depends how much taste of wheat you want it can be 2 cups maize flour and 1/2 cup wheat flour

Thandai/ Holi special drink/mixed dryfruit drink


Holi’s here and the fun with colours have begun,winter is gone and summer’s are knocking on.. ..Best recipe to beat the heat is thandai (cold)with dry fruit and some more ingredients mixed with milk….A popular North Indian drink for Holi.This recipe is relished after holi also,you can freeze them and have latter.Lets see what goes on making this simple and healthy drink.

Ingredients 1 cup =250 ml

2 cup milk

1/4 cup badam (almonds)

1/4 cup magaz seeds(dried melon seeds)

1/4 cup kaju (cashews)

1/4 cup pistachios

1/4 cup sauf (fennel seeds)

1/4 cup khus-khus (poppy seeds)

1 tsp black pepper

1 tsp elaichi powder (cardamom)

1 tsp rose-water (or gulkand if you have)

1 stick dalchini

Some saffron strand dissolve in milk

Soak all the dry fruit and sauf,magaz,khus-khus over night.

Method

Peel the badam(almonds) skin before grinding

Grind into a fine paste, all the soak ingredients

Soak the saffron strands in warm milk

Keep the milk for boiling, once it starts boiling add the grinded paste,with black pepper,elaichi powder, gulkand or rose-water and dalchini stick

Add sugar as per taste and the dissolved saffron

Boil it for 3 to 5 minutes

Let it cool,while cooling the milk absorbs all the flavours

Strain the milk and let it chill

Garnish with chopped pistas and saffron

A healthy and yummy thandai is ready to be served

Bedmi puri (stuffed urad dal puris)


Go through the lanes of Banaras you will find every where these puris and aloo ki sabzi as breakfast or lunch.A heavy breakfast is a good start for the day and nothing can beat the flavour of these puris served in donas (bowl made with leave)after eating bedmi puris ,I wanted to try them at home and there it is.wheat flour dough stuffed with urad dal a healthy stuff,though deep fried….lets see what goes in making this

BEDMI PURIS
URAD DAL STUFFED PURIS

Ingredients

1 cup wheat flour

1/2 cup urad dal (soaked for four hour’s)

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp cumin powder

1 tsp amchur powder

1 tsp garam Masala powder

1 tsp ginger-green chili paste

1/4 tsp hing (asofetida)

2 tsp oil

Oil for deep-frying

1 tsp sugar

Salt as per taste

Method

For preparing the dough:

Take wheat flour,Oil and salt in bowl and knead a dough out of it,let it rest for 15 minutes.

Meanwhile,grind urad dal into a coarse paste,with 1 or 2 tsp water only

Heat oil in Kadai,add hing and saute,add ginger-green chili paste and saute for a minute

Add,urad dal mixture in the kadai and fry

It will stick to the pan.keep scratching it

Now,add red chilli powder, coriander powder,garam Masala,cumin powder,amchur powder, salt and sugar.fry for 2 to 3 minutes by stirring it continuously. Let it rest,once done

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Roasted urad dal for bedmi puris

Take small portions of the dough and roll it down into puris

Stuff urad dal mixture into the puris

Prepare all the puris in this manner.remember puris should be thin not like kachoris

Heat oil in a kadai and deep fry puris on medium flame till crispy, golden brown

Bedmi puris are ready to be served with aloo ki sabzi or curd

Serve it hot

Moongode/moong dal pakora


I have been a huge fan of this pakora ever since one of my aunt made me taste this…..being healthy and tasty,this recipe is all time favourite in my house

MOONGODE
moong dal/lentil bhajiyas ,deep fried

Ingredients

1 cup moong dal (I have used with the skin)

2 tsp oil

1/2 cup onions chopped

3-4 green chili  (or as per taste)

2 -3 tsp coriander leaves

1 tsp chopped ginger

1/4 tsp ajwain (carom)

1/2 tsp haldi powder  (turmeric)

1/4 tsp coriander seeds

Salt as per taste

Oil for deep-frying

Method

Wash and soak moong dal for 2 to 3 hours

Take a grinder,put moong dal,green chili, ginger,ajwain,haldi powder, coriander seeds and leaves and grind it to a coarse paste

Remove in a bowl add salt, oil and chopped onions

Mix it well with your hand

Let it rest for 15 minutes

Heat oil in a kadai,once it’s hot enough, take small portions of the mixture and drop it in the oil,gently let it fry on medium heat

Fry till golden brown in colour

Moongode are ready to be served with green chutney

Serve them hot only

Aloo-Dum


Fresh new potatoes from the farm are the best ones to make Aloo dum.If you don’t have new potatoes that’s ok.Mostly prefered in the winter season,I love having sugarcane juice with Aloo dum,you can have your choice or the best is ginger tea with this snack.This is completely how its made in my granny house,from the region of Purvanchal,food my way

ALOO DUM
ALOO-DUM

Ingredients

  • 500 gms potato(boiled)
  • 1 tsp panch phodan(i.e jeera,sauf,ajwain,kalunji and khadi dhaniya)
  • 1/2 tsp Rai(mustard seeds)
  • 1/4 tsp Meethi seeds(fenugreek seeds)
  • 1/2 tsp Haldi powder(turmeric powder)
  • 1 tsp Red chili powder
  • 1 tsp coriander powder
  • salt as per taste

    Method

  • Firstly boil the potato,peel and cut. Keep aside
  • Heat oil in the pan add rai let it crackle,now add the panch phodan in the oil once they are done,put haldi, red chili powder,coriander powder,salt and 2 to 3 tsp of water,Water is essential coz this will stop the masala from burning.
  • Mix the potatoes in the masala and keep stirring till the potatoes are well coated with the mixture
  • Stir gently so that the potatoes dont mash-up
  • Serve hot with coriander chutney

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