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Bottle Gourd Stuff / Bharwan Doodhi

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Bottle Gourd /Doodhi is one of the most common vegetable found in every household. It has medicinal value and helps to maintain overall health as it is rich in Thiamine , vitamin C, zinc, iron and magnesium .

Not many are found of this vegetable. This Vegetable is always available in my kitchen as it is loved by my family. I am sharing my signature recipe here. Anyone who does not like this vegetable will also fall in love with it.

Absolutely lip smacking recipe and I am sure you will fall in love with this recipe.

Recipe for Bottle Gourd Stuff/ Bharwan Doodhi

Ingredients:

2Tbsp. Channa dal
2.5 Tbsp Urad dal split / Black Gram
4 Tbsp Peanuts
6-8 red chillies
1 Tbsp Sesame seeds plus 1/2 tsp for garnish
1/2 lemon size Tamrind
1.5 Tsp Flax seeds
2 Onions (Medium Sized)
Fresh Coriander chopped
Salt to Taste

Method:

Dry roast all the ingredients mentioned above. Cut 2 onions and fry till golden brown. Grind the dry masala along with the onions. Add salt while grinding . Grind the masala and keep it aside.
Cut the bottle gourd / Doodhi into 4 or 5 parts (round).Scrap the centre in order to make space for stuffing .Stuff the masala and keep it aside.
Heat 2 Tsp oil in a pan. Add 1 Tsp jeera.Place the stuffed Bottle Gourd/ Doodhi in the pan.Shallow fry the stuffed bottle gourd/ doodhi on medium flame till golden brown and little soft . Ensure it does not burn.Add the balance masala once the bottle gourd/ doodhi is cooked. I have not added water as I did not want gravy.

If you want gravy you can add water to the masala accordingly with little salt.

Once the masala is cooked you can garnish with roasted sesame seeds and fresh coriander and serve hot with Rotis / steamed rice .

Enjoy ..

..

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Dal Makhni

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Punjabi cuisine is known for versatile dishes rich in buttery flavours in both vegetarian and meat dishes. Butter and Clarified butter / Ghee is extensively used. Traditional Punjabi thali consists of various types of breads; some are baked in the tandoor such as tandoori roti, lachha paratha, naan and kulcha with Dahi and Aachar (Yogurt and Pickle) .There are breads that are shallow fried such as parantha and deep fried such as puri and Bhatura accompanied with chole.The list of yummy dishes is endless.
I am a great fan of Dal Makhni. Although I have not used any cream, it was totally lip smacking and thoroughly enjoyed by my family.

Recipe for Dal Makhani:
Ingredients:
150 Gms whole urad dal / Black gram
50 Gms Rajma / Kidney Beans
3.5 cups water to Pressure Cook
1 Onion finely chopped (Medium Sized)
2 Green chilies slit and 1 Green Chilli chopped
2 Tsp ginger garlic paste
3 Large tomatoes
½ Tsp cumin seeds
3 Cloves
3 Green cardamoms
1 Inch cinnamon
1 Medium Tej patta /Bay leaf
¾ tsp red chili powder
2 Pinches of nutmeg powder
3 tbsp butter unsalted
Salt to Taste

Method:

Soak both Whole urad dal and rajma/kidney beans overnight in enough water.
Rinse both the lentils a few times in water. Drain the water and
then add them in a pressure cooker. Add 3.5 cups water, slit green chilies and
a little salt. Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. Keep the cooked beans aside.Blend tomatoes to fine puree.
Heat a Pan, Add 3 Tbsp butter, cumin seeds, cloves, green cardamoms, 1 inch cinnamon and tej patta/bay leaf. Saute till you can smell the aroma of spices.
Now add finely chopped onions. Saute the onions on a low flame till they turn slightly brown.Add ginger garlic paste. Saute for 2 mins.Add the blended tomato puree and mix well.Now add red chili powder and nutmeg powder.Stir very well and medium flame.Add the cooked urad dal and rajma beans along with the stock. Add water if you feel it is too thick.

Let it simmer uncovered on a low flame. Keep stirring in between so that the beans don’t stick to the bottom of the pan.
Once the dal makhani has begun to thicken, add salt as per taste.
The longer you keep dal makhani to simmer, the better it tastes. I had kept for 30 mins minutes on a low flame. Do keep on stirring at regular intervals.

Garnish with chopped Green Chillies. Cover and keep the dal makhani for 10 mins.

Serve hot with Phulkas/Rotis / Steamed Rice.

PS: I have not used any cream. You can add if you want to make it more rich in taste.Even without the cream it was finger licking good.

Enjoy!!!

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Fusion Pulao / Pilaf (My Style)

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Pulao or Pilaf is one of the most relished dish at my place. There are many types of Pulao and also different ways of making it. The traditional methods are longer and time consuming.
I cook different types of Pulao. Today I am sharing with you one of the Yummiest pulao recipe that will be relished by all age groups. It is called Fusion Pulao. I have tried to make it a little heathier with less oil, more vegetables and quinoa.
I am sure you will love this lip smacking recipe.

Recipe Fusion Pulao/ Pilaf:

Ingredients:
1Cup= 160 ML

2 Cups of Basmati Rice(Long Grain)
1 Cup of Quinoa
10 -12 Paneer cubes(Medium Sized)
15 French Beans slit and sliced
2 Onions finely Chopped
1 Carrot sliced
2 Potatoes medium sliced into cubes
1 Green Bell Pepper sliced
1 Tsp Ginger Paste
1 Tsp Garlic Paste
¼ Tsp Turmeric/Haldi
1 Tsp Cumin / Jeera
1 Tsp Red Chilli Powder
1 Tsp Garam Masala
1 Tsp Sabji Masala
Salt to Taste
2 Tsp Oil
1 Inch Cinnamon Stick
4-5 Pepper Corns
1 Bay Leaf
1 Tsp Aachar Masala
Fresh Coriander finely chopped

Method:
Soak Basmati rice and Quinoa for an hour and pressure cook.
Marinate the Paneer with salt and Aachari masala for 30 mins and roast it on medium flame . Keep the Aachari Paneer aside.
Heat some oil in a pan. Add Cumin, Bay Leaf, Pepper corns, Turmeric and Cinnamon stick. Roast for few seconds. Add onions, ginger paste and garlic paste and roast till the onions turn slightly brown. Add all the chopped veggies, salt and chilli powder and keep it on medium flame till the veggies are nicely cooked. Ensure it does not burn. Once done add Garam Masala and Sabji Masala and mix well. Saute for 2 Mins. Add the boiled rice and quinoa. Mix well so that the masala, veggies and rice, quinoa blend well . Add salt if needed.
Garnish with Aachari Paneer, chopped coriander and serve hot with Boondi Raita or any Raita of your choice.

Enjoy!!!

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Spicy Pepper Pasta

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Italian Cuisine is one of the most favourite among today’s generation. Pasta is one among them.There are many types of Pasta and different ways to cook it too. It is loaded with varieties of cheese and Sauce. Well home made is always the best. You can control the amount of cheese and sauce you use.

I like to eat spicy Pasta.Well I can see the eyes rolling…. Pasta??? and Spicy????. I love spicy food and hence make Pasta to suit my taste buds.

This Pasta recipe is on the quickest and easiest recipe you will ever find. I have used Farfalle Pasta also known as the “BOW TIE” pasta. Farfalle means “BUTTERFLY” in Italian. This is one of my favourite Breakfast these days.

Here you go!!

Recipe for Spicy Pepper Pasta

Ingredients:

2 Cups of Pasta boiled
I Tomato Finely Chopped
½ Cup Corn Kernels
½ Cup Green Peas
½ Cup Mozzarella Cheese
1 Tbsp Tomato Sauce
1 Tbsp Chilli Sauce
1 Tsp SriRacha Sauce
2 Tsp Butter
¼ Tsp Coarsely Ground Pepper
Salt to Taste

Method:

Boil two cups of pasta in water. Add some oil and salt to taste while boiling.

Once done drain the water and keep it aside. Put some Ice cubes so that the Pasta does not stick to one another.

Heat 2 tsp butter in a pan. Add corn, peas and chopped tomato (you can add veggies of your choice). Saute for 3 to 4 mins. Add the cooked pasta. Mix well and add mozzarella Cheese .After 2 mins add spicy chilli sauce, tomato sauce and sriracha sauce .Add salt to taste and mix well .
After 2 mins switch off the stove .Sprinkle some coarse pepper and close the lid for 2 mins.

Serve Spicy Pepper Pasta.

Enjoy!!!

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Ennai Badnekayi/ Noon Vankaya/Ennai Kathirikai/ EggPlant Masala

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I love Eggplant and make variety of dishes( Vegetarian).

This Eggplant Masala is one of my Favourite recipe as I have made some variation by adding Peanuts which enhances the taste. My Family  just loves this recipe of mine. I made this dish on a special request from my cousin who was visiting us. A totally lip smacking dish that will leave you craving for more. It is easy to make and can be thoroughly enjoyed for both lunch and dinner.

Recipe for Ennai Badnekayi/ Noon Vankaya/Ennai Kathirikai/ EggPlant Masala:

Ingredients:

15 medium size Eggplant / brinjal ( Purple ) Washed and dried

Salt to taste

For Masala:

2 Tsp Toor Dal/ Yellow Pigeon Peas

2 Tsp Channa dal/Bengal Gram

2 Tsp Moong Dal/ Green Gram Dal

2 Tsp Urad Dal/ Black gram skinned

1 Tsp Jeera/ Cumin

1Tbsp Dhania/ Coriander

8-10 Dry Red Chillies

1/4 Tsp Methi/ Fenugreek

150 Gms Peanuts

1Lemon size Tamrind

Method:

Dry roast all the ingredients on medium flame separately.Ensure they don’t burn. Allow it to cool. Blend all the ingredients to fine powder. Add salt to taste.

Slit the Eggplant into 4 parts and stuff the dry masala generously. Repeat the process for all them. Keep the excess dry Masala aside.

Heat 2 Tbsp of oil in a wok. Place all the stuffed eggplants and roast on medium flame till they become tender. Add water to the excess masala and make a watery mixture. Once the brinjal a are soft and tender , pour this mixture . Add salt to taste . Let it simmer for 5 mins. The mixture will start getting thick . Mix well and switch off the flame.

Garnish with Fresh Coriander and serve hot with Phulkas or Rotis.

Enjoy!!

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Doodhi Halwa / Bottle Gourd Halwa

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Halwa is a traditional Indian sweet. Carrot and Bottle Gourd Halwa are the most easiest and popular recipes.Doodhi is also known as Lauki in hindi. It is healthy and yummy treat(not for calorie conscious people). I love Doodhi /Bottle gourd Halwa and make it often as per my own variation. I like to have it chilled. My kids and hubby loved it.

Recipe for Doodhi Halwa / Bottle Gourd Halwa:

Ingredients:

800 Gms of Doodhi/ Bottle gourd peeled
800 ML Full cream Milk
120 Gms Milk Powder
½ Tsp Cardamom Powder
170 Gms Sugar(Increase or Decrease as per your taste)
10 Cashews
20 Raisins
1 Tbsp Ghee

Method:
Take a thick bottomed Vessel. Add Ghee to it. Add the grated Doodhi /Bottle gourd and saute for 2 mins . Add Milk and keep stirring occasionally to ensure it does not get burnt. Once the quantity of milk reduces to ¾ th add milk powder and sugar and stir well to ensure there are no lumps. Keep stirring till the milk coagulates to form thick mass. Sprinkle the cardamom powder and mix well. Switch off the stove.
Heat a tsp of ghee in a wok. Roast cashews and raisins. Pour the Ghee along with roasted cashews and raisins on the Halwa. Allow it to cool. Serve at room temperature or serve chilled as per your choice.
Enjoy!!!

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Aachari Rava Egg Roast

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Eggs are loved by majority including some vegetarians. They are powerhouse of nutrition.
My kids love to have them for lunch sometimes. I have many fab recipes using eggs. They are my saviour when I am running late. Today I will share one more easy recipe that can be made in less time and with all ingredients easily available in your pantry.

I am sure you can impress your family and guests with this recipe.
A must try Recipe!!
Calling all egg lovers !!

Recipe for Aachari Rava Egg Roast:

Ingredients:

4 Boiled Eggs with Shell removed
1 Onion finely chopped
1 Green chilli finely chopped
1 Tbsp Roasted Rava / Semolina
2 Tbsp Aachari Masala
Salt to Taste
1 Tsp Jeera/ Cumin
¼ Tsp Haldi/Turmeric
2 Tsp Oil
Finely Chopped Coriander (to Garnish)

Method:
Boil the eggs and remove the shell.
In a bowl mix rava/semolina and aachari masala. Add water to make a thick paste. Add salt and mix well. Roll the boiled eggs and ensure they are well coated with the masala.
Heat oil in a Pan. Add Jeera /Cumin Seeds and Haldi/ Turmeric. Add chopped onions and green chilli and roast till they turn golden brown. Add the Masala coated eggs and roast well for 8 mins. Add the remaining masala and keep it on low flame for 5 mins or until the masala is well cooked. Switch off the flame once done. Garnish with fresh coriander and serve with Steaming hot rice.
Enjoy!!!

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Stuffed Bread Cups

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This is one dish which any kid will fall in love. Even a fussy eater will be tempted to eat these stuffed bread cups. Loaded with Proteins and Vitamins , these stuffed bread cups are easy to make and filling too. You can change the stuffing as per your taste. This is one way to get your kids to eat healthy and nutritious food. It is a daunting tasks for many mom every day to feed their fussy kids.
I am sure this recipe will be loved by all the kids and mom’s too as it is nutritious and easy to make.

Recipe for Stuffed Bread Cups

Ingredients:

6 Bread Slice with sides removed
1 Carrot Grated
1 Bell pepper finely chopped
2 Florets of Broccoli grated
5 pcs of Paneer grated
1 Potato grated
½ Tsp coarsely ground Pepper
3 Sprigs of Fresh Coriander finely chopped
Salt to Taste
½ Tsp Chaat Masala
1 cup Grated Cheese (Add more if you like)
Sides of the Bread

Method:
Mix all the veggies, grated paneer, chaat masala, Coarsely ground Pepper and chopped Coriander Add salt just before stuffing. Mix well.
Take a muffin tray and grease it. Pre heat the Oven at 180 C for 10 minutes.
Fold the bread slice in the shape of a cup and place it in the muffin tray. Fill the stuffing in the centre and generously sprinkle cheese. I have added less cheese as my kids wanted it that way.
Place the tray in the pre heated Oven and bake for 15 to 20 Mins. Crispy Stuffed Bread cups are ready. Serve hot with Sauce or green chutney.

Enjoy!!

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Bread and Milk Powder Gulab Jamun

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Janmashtami, the birthday of Lord Krishna is celebrated with great devotion and enthusiasm in India . According to the Hindu calendar this religious festival is celebrated on the Ashtami of Krishna Paksh .Sri Krishna is considered as the one of the most powerful human incarnations of the Lord Vishnu. He was born around 5,200 years ago in Mathura.
The sole objective of Sri Krishna’s birth was to free the Earth from the evilness of demons. He played an important role in Mahabharata and propagated the theory of bhakti and good karma which are narrated in depth in the Bhagwat Geeta.

To celebrate Janamashtami, I made Bread and Milk Powder Gulab Jamun. This is one of the easiest recipes and can be made with the available ingredients in your pantry.

Recipe for Bread & Milk Powder Gulab Jamun

Ingredients:

For Bread Milk Fudge Balls

1 Cup Milk Powder
4 Slice of bread
1 Tbsp Ghee
Milk approx 2 Tbsp
Oil for Frying
Raisins for Garnish

For Syrup:

Sugar 3/4 Cup
Water 1.5 Cup
Cardamom Powder: A generous Pinch
Method:

Remove the sides of the bread. Tear the bread and blend in Mixie till you get fine powder.
Take a bowl. Add the bread powder, milk powder, ghee and mix well. Add Milk slowly and mix well
till you get a sticky lump. Pinch 1 inch of the dough and shape it into round balls.

Deep fry the balls and place it on a kitchen towel so that the excess oil is absorbed.

Take a saucepan. Add water and sugar and keep it on medium flame. Once it starts to boil lower the flame , and keep stirring
untill the sugar is fully dissolved and the mixture is clear. Add cardamom powder.You should get the thread consistency.
The longer you boil the thicker the solution will become.

Drop the deep fried balls in the sugar syrup leave it for sometime .  Garnish with Raisins and serve.

Enjoy!!!

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RAW PAPAYA AND PANEER KOFTA GRAVY

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Koftas are mostly loved by everyone. Koftas are mostly made of meat balls in rich gravy that is served with steaming hot Rice or rotis. I love Koftas(Vegetarian) anytime. I make different types of Vegetarian Koftas. Most popular ones are made from Potatoes, cabbage ,Raw Banana. I have experimented with Raw Papaya and Paneer. It is just out of the world, absolutely delish and will be enjoyed by all age groups.
It is easy to make. I have added some multigrain too to make it healthier.

Recipe for Raw Papaya and Panner Kofta:
Ingredients for Kofta:
1 Medium size Raw Papaya cut into Pieces
20 Paneer Cubes
1 Potato cut into big Pcs
1 Onion finely chopped
2 Green Chillies slit
5 Tbsp Multigrain Powder( Quinoa, flaxseeds,chia seeds,green gram powder –roasted and coarsely powdered)
1 Tbsp Tapioca Flour
1 Tsp Sabji Masala
Salt to taste
1 Tsp Ajwain/ Carrom Seeds
1 Tsp red chilli powder
Fresh coriander finely chopped
Oil for frying

Method:

Boil the raw papaya, potato ,green chilli and Paneer in 1/4 glass of water in a cooker .
Once boiled all it to cool. Squeeze and remove excess water. Keep this water aside.
Mash the boiled veggie and paneer. Add tapioca flour,sabji masala,salt,red chilli powder,ajwain,finely chopped onions,coriander and mix well.
Shape them into round balls, roll them in the multigrain powder and deep fry. Keep them aside.

Ingredients for Gravy:
4 Onions(medium sized)
3 Tomatoes (Medium Sized)
2 Green Chillies
2 Red Dry Chillies
10 Cashews
10 Almonds
Salt to taste
1 Tsp Garam Masala
1 Tsp Jeera
½ Tsp Kashmiri Chilli Powder
¼ Tsp Turmeric/Haldi
Roasted Sesame seeds for Garnishing

Method:
Cut the onions and tomatoes into pieces. Heat a tsp of oil in a pan. Add Jeera,red chilli powder and Turmeric/Haldi. Saute for 2 seconds. Add Cashews and Almonds. Roast for a minute. Add chopped onions, red chillies, green chillies, and roast till the onions turn slightly brown. Add the chopped Tomatoes and Saute till they turn mushy. Allow this mixture to cool. Once cooled divide the mixture into 2 parts. Grind one part coarsely and the other into a fine paste.
Heat a tsp of oil in a pan. Add Jeera and red chilli powder . Add both the mixtures, water of the boiled veggies, garam masala and mix well. Add another glass of water and let it simmer on low flame. Once it starts to boil switch off the flame. Add the Koftas , garnish with Roasted Sesame seeds and serve hot with Rotis or Phulkas.
Enjoy!!
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