Thursday, 29 November 2018

Sarson aur Bathua ka saag

Hello friends,
Lets also say hello to winters.
Yesterday, by chance I happened to meet my earlier bhajjiwalla who had a stall in my lane but now operates from a cycle. He handed me his visiting card, now bring you fresh vegetables to your doorstep. I picked up Sarson and Bathua, both winter leafy vegetables. I am making a saag with it today.



Most of Indians would have heard of Sarson or palak,  but not many would be aware of Bathua (it’s botanical name is Chenopodium album, in Europe they call it  goosefoot or pigweed).



The two are mixed together with a few methi leaves and cooked  with desi ghee or butter. They have a strong aroma and naturally strong flavours. Check out the ingredients.


Ingredients



1 Bunch Sarson (Mustard)
1 Bunch Bathua (Chenopodium album)
Handful of Methi (Fenugreek) leaves
1 large Onion
3 pureed Tomatoes
4 cloves of Garlic
1 tbsp ginger garlic paste.
2 -3 Fresh Green Chillis
2 tbsp Mustard oil
Desi ghee or fresh butter
1 tsp cumin seeds
Salt to taste

Method


1. Wash and roughly chop both the bathua and sarson leaves.


2. Add two green chillies, the ginger garlic paste and half a cup of water.  Close the cooker lid and pressure cooker this for 2 to 3 whistles.


3. Now coarsely grind it in a blender. Do not liquify! Dont throw away the water, it can be added to the last cooking stage.

4. Chop the onion and garlic.

5. Heat the mustard oil in the kadai and add cumin seeds and cook till seeds start to splutter.

6. Now add the onion and garlic. Saute till golden brown.

7.Coarsely grind the tomatoes too, in the mixer.

8. Now add the tomatoes and mix till the oil separates.

9. Add ground greens and mix well. Add salt to taste.

10. Now make bajra  or makai ki roti.

Note - You can add a little bit of garam masala to enhance the flavours. However the greens have strong pungent flavours. Enjoy the natural taste of it.



But the best part of this dish is when you have it with homemade fresh white butter. Here is the part where Talegaon made this is more enjoyable experience. They sent their bottle of fresh ghee and newly launched white butter. It was a waah waah moment.

Talegaon farms


Now enjoy the chilly winters but not without cooking up easy tasty dishes for your family.

Thursday, 22 November 2018

Easy chocolate walnut fudge

Hello Friends,

A tin of condensed milk got me to walk down memory lane once again. Never expected to do it this way. Sweet and sad memories attached as my dear Masi Thrity is no more. This was a special fudge she stirred up when we visited her place during holidays. The method is really easy but requires a strong hand to stir up this delicious bubbling chocolate broth.

Chocolate fudge

 I liked helping my Masi Thrity as I got to lick the tin of condensed milk and the chocolate ladle once fudge was complete. But the main idea was the stirring and not leaving the fudge for a minute to burn at the bottom. I may have added a few ingredients here but trust me, this is a really easy recipe you can make at home. I also used California Walnuts to enhance the nutrition value and taste.


Ingredients 

1 tin of condensed milk
1 cup whole fat milk
1/4 cup cocoa powder
1 cup chopped walnuts
2 tsp vanilla essence
A pinch of salt
1 tbsp butter

You can use cooking chocolate or Drinking Chocolate instead of cocoa powder. Not added sugar as condensed milk is sweet but if preferred sweeter, 2 tbsp of sugar can be added to this.


The method is very simple, involves plenty of stirring over the low flame. This fudge is not so creamy,  but a smooth kind. It has a dense, textured, chocolatey taste as you bite into it. Not so chewy or sticks to teeth, just melts in your mouth.



Method


1. Take a heavy bottom kadai and mix all the ingredients, except walnuts.

2. Beat it well and see that all ingredients mix well.

3. Now add the kadai to the flame and let it boil.



4. Once it starts boiling cook  on slow fire till mixture thickens.

5. This will take upto 20 -25 minutes. Dont be in a hurry to get it off the gas. Good fudge is s labour of love.


6. When it starts moving like a  mass together  (soft ball stage). Stir in the California walnuts.

7. To check if fudge is done, add a tiny droplet to a bowl of water. If it remains stable without spreading or dissolving in the water, that means fudge is done.

8. Now pour this mixture onto a greased plate/tray and smoothen the surface.



9. Cool this and later chill the tray. Cut into squares and enjoy.

Masi on her last visit to Pune


Hope I did justice to the recipe my Masi taught me. God bless her and may her beautiful Soul Rest in Peace. 

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Sunday, 18 November 2018

Veg shami kabab


Hello friends, 
Today Saumya Srivastava who blogs at https://allaboutfoodrecipes.com/ shared one of her interesting recipes on my website. Do check out her version of Veg Shami Kebabs.



Ingredients:

1.5 cup black chikpea soaked overnight
1 boiled potato
1 onion roughly chopped
1 inch ginger
4 cloves garlic
2 green chillies
1 dried red chilli
1 black cardamon
4 cloves
1 spoon jeera
1/4 spoon black pepper powder
1/2 spoon chat masala
1 spoon lemon juice
2 spoon roasted gram flour
1 spoon dhaniya powder
2 spoon coriander
2 spoon mint leaves
salt to taste
oil for frying

Veg Shami kabab recipe :

In a pressure cooker add soacked chickpea, onion, ginger, garlic, cardamon & cloves with 2 cups of water.Cover the lid & cook until you hear 5 whistles. Now drain the excess water & add chikpeas in a grinder jar along with jeera, chat masala, dhaniya powder, coriander, mint, chillies, black pepper powder & salt. Blend coarsly without adding any water. Now transfer batter in a bowl add mashed potato, lemon juice & gram flour. Combine well into the mixture. Now devide the mixture into 10 equal portion. Grease hands with oil and prepare patties.
Now heat a pan & grease with some oil. Place the kabab on hot pan. Sprinkle oil on kababs & pan fry them until browned on both sides. Prepare remaining kabab in same way. Place them on a plate & serve them with parantha and green chutney.

Enjoy this scrumptious dish and easy starter.

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Tuesday, 6 November 2018

Healthy Butter Oat Cookies for Diwali

Hello friends,

Wishing you all a very happy and Pyaar Bhaari Diwali with your friends and family.
No one can refuse or avoid the fact that festivities bring alot of over indulgence in terms of mithais, sweets and chocolates.



This festive season I tried to do something different. Sharing my first baked recipe from my new kitchen.



*Healthy Butter Oat Cookies*




Ingredients

3/4 cups Pressed Oats
1/4 cup Wheat Flour
1 tsp Vanilla Essence
1/2 cup Brown Sugar
4 tbsp Gowardhan butter
2 tbsp milk
1/8 tsp baking soda
1/4 tsp salt
Cashewnuts for garnish

Method


1.Grind oats in a mixer, powder the sugar too.

2.Now transfer only oats to a mixing bowl, add wheat flour.

3.To this add baking soda and salt, mix well.

4.In another mixing bowl take melted butter, add powdered sugar and whisk it well. Then add vanilla essence.

5.Add warm milk, whisk it well then add oats, wheat flour mixture.

6.Now mix with your hands and bring it together, if it doesn’t hold together add few drops of more milk, the dough will be sticky.

7.Chill this dough in cling film for 15 mins

8.Preheat the oven at 180 deg C for 10mins.

9.Make small balls and flatten it using your palms, make it thinner or thicker according to your wish. Round or oval shapes both can be done.

10. Press the cashew on the top of the cookie.

11.Bake it in preheated oven at 180 deg C for 20-25 mins or until the edges start to brown.

12.Initially cookies will look soft, after cooling down it will become crisp.



⭐๐ŸŒŸServe with pride this Diwali, something different and yummy. ๐ŸŒŸ⭐

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