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
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
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
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
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
After sundrying your kathal ka achar is ready to eat
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
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
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
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
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
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/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
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
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
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 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
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
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
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
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
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
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
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
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
Ingredients 1 cup =250 ml
Method 
Purvanchal Tadka 