Friday, 21 June 2019

Assamese Muga Leta Recipe

Assamese Muga Leta Recipe

‘Muga Leta’ is a native Assamese sentence, which means Silkworms. In Assam state, there is a very tasty recipe prepared with Silkworms, which the native people called ‘Muga Leta recipe’.

I also live in Assam. Last weekend, I prepared the same recipe for some of my office friends.

In that case, I thought to share with you the whole procedure, how we can make a beautiful and delicious Muga Leta recipe in a simple Assamese style and eat it with Apong.

So, you want to see how to make it?

Here is the very simple step by step process below.

Assamese Muga Leta Recipe

Ingredients

  • Muga Leta or Silkworms (1/2 KG)
  • Onion (2 to 3 large size) – The more onion you use, the more delicious your dish will be.
  • Salt – 1 table spun
  • Turmeric Powder
  • Green Chili – 2 to 3 pieces
  • Mustard oil (Use a bit more mustard oil)
  • Garlic (Ginger is not required)
  • Coriander leaves (For better design and smell)


3 steps before cooking 

  • First of all, you need to boil all the silkworms for almost 15 to 20 minutes in high flame. This will make your Silkworms quite smoother.
  • Chop the onions, green chilies, into very small pieces that it marinates easily with Muga Leta’s.
  • Make a raw spice paste by mashing 5 to 10 garlic cloves.
  • That’s all, now we are ready to go for our final cooking steps.


Cooking Procedure

  • In the very first step, put some mustard oil in a frying pan. Let the oil be hot for 3 to 5 minutes in medium flame.
  • After the oil becomes completely hot, add the chopped onions and keep frying until it becomes complete golden brown.
  • Now, add some salt, turmeric powder, green chili, and garlic paste to it.
  • In the fourth step, your onion mixture is ready to be mixed with boiled Muga Leta’s. So add them and fry the mixture again for 10 to 12 minutes continuously.
  • After you have done these four simple steps, your dish is ready.
  • Now, design it with coriander leaves and have it with Apong (Rice beer) in a traditional Assamese style.

Hope you will try this recipe very soon and let me know about it. I will be happy to know your first Muga Leta recipe cooking experience.

Friday, 14 June 2019

Easy Microwave Bread Pudding recipe



Hello Foodie Friends,

Today I thought I would do a very easy Microwave bread pudding for you all. I have no idea from where I got this recipe of my quick easy microwave bread pudding.
All I remember is that time and situations made me develop it. Sometimes there would be a demand for sweet after dinner. I made this recipe with whatever ingredients I could find in the kitchen.
I do have a  handwritten recipe book from my school days but that bread pudding recipe was quite elaborate and painstaking. I know time was my biggest constraint and always wanting things done fast made me develop this one.

Easy Microwave Bread Pudding recipe

It's an all in one mix stir and in the oven recipe. Sometimes it got a hard texture which was not enjoyable. Hence note the exact measurements to get this quick Microwave Bread pudding done right.

This recipe makes four servings.

Ingredients

250 ml of milk
4 tbsp Sugar
3 Glucose biscuits ( You can use hide and seek or digestive biscuits too)
1 Slice of bread
1 whole egg
Few drops of Vanilla essence
A handful of nuts and raisins
Honey/Maple Syrup to serve

Method

1. Take a blender jar, add the milk, bread, and biscuits. Now blend all the ingredients and whizz it for a minute.

2. Take off the lid, to this add the sugar, egg and vanilla essence. Blend it for another 1-2 minutes till all the ingredients are mixed well together.

3. Pour the mixture to a microwave safe glass dish. Do not add the nuts at this stage.
4. Set the microwave in convection mode (microwave + oven).If you only have a microwave it can also be done on the highest level for 5 minutes.

5. Watch the pudding rise and reach an almost semi-solid stage.

6. Now top the dish with nuts and raisins. And put it back in the microwave for another 1 minute.

7. Remove it and let it cool down till room temperature. Remember it will still cook even when outside and the texture will change.

8. Now chill it in the refrigerator for minimum half an hour. Drizzle with honey or syrup and serve a nice big slice. You can serve it with ice cream too.


Easy Microwave Bread Pudding recipe

Note

Try to make it your own recipe just how I did. If you wish to add chocolate chips for your kids just go ahead.
Or substitute sweetener for sugar.
A dash of nutmeg too enhances flavor.
A simple humble pudding ki baat  hi kuch aur hai. Hai na?





Wednesday, 5 June 2019

Creamy Carrot Soup Recipe and the benefits of eating carrots

Creamy Carrot Soup Recipe

In case you're searching for an easy and heavenly, toss in-the-pot dinner, this creamy carrot soup recipe is impeccable. Regardless of whether you need to have a smooth slurpy carrot soup cook no further, this recipe is done under 20 minutes. We'll likewise incorporate various ways you can jazz this formula up with whatever else is in your kitchen refrigerator.


Ceamy Carrot Soup Recipe


This Carrot Soup is so full of flavor it may very well become your new favorite soup! Who knew carrot soup could be THIS GOOD!?!

Ingredients

1 tbsp Butter
1 big Onion
½ kg Orange Carrots
1 small piece of pumpkin (optional)
1 cup vegetable Stock (or Maggi cube)
1 Potato
1 green chili
Salt and Pepper to taste

Method 

1.     Wash the vegetables thoroughly and roughly chop up them up.
2.     Take a thick bottom saucepan and melt one tablespoon butter until its softened and turning golden brown.
3.     Now add the onions and saut矇 till pinkish in colour. Add the other vegetables, stir well, being sure everything is coated with butter And if need be, add a little more butter. You can substitute butter for olive oil in this recipe.  
4.     Now add the green chili, vegetable stock and let the mixture boil till e carrots have become soft and squishy.
5.     Use a hand blender to puree the soup, or puree in batches in a food processor or blender.
6.     After the soup has been pureed, return to low heat and add the salt and pepper to taste.
7.      Serve the soup warm. This soup doesn’t taste very good hot.







Serving  Option 

1. You can add a piece of ginger to the soup for that warmth during the winter season.

2. Serve with a dash of cream and garnish with Cilantro for it to look more classic.

3. For a complete meal, garlic toast or a croissant as accompaniment would make a perfect date with the World Cup Matches. 


Benefits of eating Carrots


Benefits of eating Carrots

1. High cholesterol is a central point causing heart maladies, and normal utilization of carrots diminishes cholesterol levels.

2. A Carrot contains a number of antiseptic and antibacterial properties that make them ideal for boosting the immune system.

3. Fiber is very essential in maintaining good digestive health. Carrots, like most vegetables, have significant amounts of dietary fiber in their roots that effectively aids good bowel movement. 

4. And above all, we all know that the  Beta-carotene present in carrots helps in maintaining good eyesight and vision. 

So let's all be a rabbit and chomp on a carrot.




Saturday, 1 June 2019

Easy Aam Ka Panna Recipe

Hello Friends,

When you offer someone tea during Summers, they will flatly refuse due to the unbearable heat. However, offer someone a chilled glass of Aam Ka Panna ( Raw mango Sherbat) and they will never miss the deal.
We should make Aam ka Panna.

Aam Ka Panna Recipe


Summers are incomplete without making Aam Ka Panna. Truth be told everybody will love Aam Ka Panna. Making it consistently is currently the custom in the Irani household. So I am sharing a quick and easy recipe with you all today.

 I enjoy the unique tart flavor and the cool alleviating impact it has to my nerves and body. Simply Yummy...I make a large amount and store in glass bottles in the refrigerator. Make a concentrated form. Later add 3 parts of water ice and other ingredients to make delicious Aam ka Panna.


Aam Ka Panna Recipe


Aam ka Panna Recipe





Ingredients


1 kg of raw mangoes.
2 cups sugar/Jaggery
1 tbsp powdered cardamom

Few strands of Saffron/or saffron extract

Serving options


Roasted Jeera powder
Mint leaves, 
A dash of lime
Black Salt to taste 


Aam Ka Panna Recipe


Method

1. Wash the raw mangoes completely with running water. See that all the sticky substance is cleaned wee. Preferable to wash with salt and water. Later pat them dry.

2. Peel the mangoes and put the mangoes in a pressure cooker with just one cup of water.

3. Steam the raw mangoes for 3-4 whistles so that they become they cook completely.

4. Cool this mixture and then scoop out the pulp from the seed.

5. Now add the mixture back on low flame with sugar/jaggery, saffron, and crushed cardamom.

6. Churn this after cool with a hand blender and beat well. Mix it, till it turns into a smooth thick consistency like a syrup or concentrate.

7. This Aam ka Panna can be stored in glass bottles.

While Serving

Mix one part of Aam Ka Panna concentrate and 3 parts of water. Add a dash of rock salt, lime, and jeera powder. Garnish with mint and add crushed ice to enjoy it better.

Advantages

1. It quenches thirst and averts the unnecessary loss of salt and iron amid summer because of excessive perspiring.

2. Aam Ka Panna is viewed as gainful in the treatment of gastrointestinal issue.

3. It has an adequate quantity of Vitamin C.

4. It flushes out toxins and contaminations from the blood.

I can continue forever, yet I am certain you need to make the Aam ka Panna Recipe yourself.  So do try out this easy recipe and enjoy this Magical Summer coolant.

In this Aam ka Panba recipe you can substitute sugar with a sugar free sweetener however I will not know how you will enjoy the taste.  平平平平平平平平平

Monday, 27 May 2019

Indian Style mince kebab Recipe

Hello Friends,

Its that time of the year again. Ramzan, the month of feasting and fasting. Every year I cook up a few Ramzan specials and serve up an Iftaar party. Just so you can recollect, this is my post from Last year.

Indian Style mince kebab Recipe


This year, I prepared a few dishes too, but today I wish to share with you am Indian style mutton mince Kebab Recipe.  The good thing about this recipe is that I purchased my mutton mince at Meatigo.com an online portal.  Meatigo.com brings you India's best selection of world-class gourmet meat and delicatessen products and delivers it right to your doorstep. Meatigobelieves on selling only the highest quality meats from great farms & partners, the using precise preparation methods and a scientific approach in the way meats are cut, packed, stored and delivered. 






Ingredients

For the first Step
500g lamb mince
½ cup soaked Channa Dal
1 tsp ginger garlic paste
1 tsp crushed Cumin seed
3-4 whole red chilies
Dry whole Garam masala Spices
Salt to taste

Second Step - Marinade
1 green chilli, finely chopped
½ tsp red chilli powder
1 tsp garam masala
Handful of chopped Mint leaves,
Handful of chopped coriander leaves
2 eggs 
 Oil for frying

Indian Style mince kebab Recipe

Method


1.      Wash the mince well, but since its meat from Meatigo, it was clean and totally free of fat. Just one wash and mince was ready to be cooked.
2.      Add ingredients from set 1 - ginger garlic, salt, dry whole spices, and cumin seeds and washed channa dal to the washed mince.
3.      Put this in a pan on slow gas and cook until the water evaporates to make a dry paste. This will take 15-20 minutes to dry completely. Switch off the gas and let the mixture cool.
4.      Now add this mixture to a blender and blend till it becomes a fine pasty mixture.
5.      Place the lamb mince in a large bowl and mix together using your hands to ensure all the spices are evenly distributed.

6.      Now add finely chopped onion, green chili, coriander, mint, and beaten eggs.
7.      Make round palm size flat discs of the mince mixture and shallow fry in the pan till brown on both sides.
8.      Serve it hot with mint chutney and onions rings.

Note - You can add a boiled potato instead of channa dal but the taste changes completely.  Cut the spices if you are not used to it. Only garam masala and ginger garlic are enough to flavour your kebabs.

Indian Style mince kebab Recipe


 My Iftaar Table had falooda, Mango cream, vegetable sandwiches, channa masala and of course delicious lamb kebabs. Such an easy yet tasty recipe to do. Do let mekow in the comments below how you make your kebabs. 

Wednesday, 22 May 2019

Soya Chunks Masala Curry

Hello Foodie friends,

Today I come to you with another Vegetarian recipe. It is a medium spicy curry of soyabean chunks. Soya is  an excellent source of protein and is very beneficial for health.
Soya Chunks are generally tasteless but when added to gravy it absorbs the flavours that it is cooked with. But soya needs to be soaked and washed well before adding to the gravy. 

Soya Chunks Masala Curry

  So lets put our aprons on and get cooking this delicious Soya Chunks Masala Curry.



Ingredients

1 cup Soya chunks
2 big Onions
1 tsp cumin seeds

1 tsp Ginger garlic paste
4  small Tomatoes
1 tbsp cream and curd
1/4 tsp Turmeric powder
1 tsp Chilli Powder
1 tsp Coriander powder
1/2 tsp Garam masala powder
2 tbsp cooking oil
1 Bayleaf and few dry spices
1 tbsp Kasturi methi
2 tbsp Coriander leaves
Salt to taste

Soya Chunks Masala Curry


Preparation


1. Bring one liter water to boil with a little salt. When it starts boiling, add the soya chunks an stir for 4-5 minutes. Switch off the gas and keep it aside for 15 minutes. Later you must drain the water and squeeze out excess water. Cut into halves and keep it aside.

2. Heat oil in a kadai, add cumin seeds, bay leaf, dry spices and let it splutter.

3. Now add finely chopped onions and saute until it turns translucent.

4. Now add the ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.

5. Add chopped tomatoes and all the dry spices.

6. Let the mixture cool and transfer to the mixer, blend the gravy.

7. Transfer it back to a Kadai,  add one cup water and let the gravy boil.

8. Add the soya chunks and let it cook for 2 -3 minutes.

9. Now add curd/cream mixture and crushed Kasturi methi to this gravy and cook on low flame stirring from time to time.

10. Cook on low heat stirring from time to time, so that the soya chunks will absorb the masala well.

11. Add salt to taste and lastly season with coriander leaves.

12.  Serve hot with jeera rice or rotisserie. This dish will taste delicious with naan or bread too.




Tuesday, 14 May 2019

Masoor Biryani Recipe - Akkha Masoor ki Biryani

Masoor Biryani Recipe


Have you tried making a MssorBiryani Recipe instead of the usual Vegetable one? This whole Masoor Biryani was an interesting vegetarian option to try. This can be cooked if vegetables are not available at home.
Bring rice and fiber-rich masoor together to create a low-cholesterol and delicious biryani. Use some aromatic special masala and spices and with the step by step recipe below this masoor biryani will be complete in no time.  You will love the outcome.


Masoor Biryani Recipe - Akkha Masoor ki Biryani

Ingredients


1 cup of the whole masoor ( soaked for two hours)
1&1/2 cup long grain Basmati Rice. ( wash and keep aside to cook)
2  big  sliced onion
2 medium-sized Tomatoes
1 Cup Fresh Coriander Leaves
3 slit Green Chilies
1 tbsp ginger garlic paste
1 tsp Cumin Seeds
2 bay leaves
½ tsp. Black Peppercorn
1 inch Cinnamon stick
½ tsp Turmeric Powder
1 tsp Red Chilli powder
2 tsp garam masala
4-5 Cloves
3 tbsp ghee
Salt to taste
1/4 cup milk
Mint leaves for garnish

Masoor Biryani Recipe - Akkha Masoor ki Biryani


Directions


1) Take a deep bottom pan, add ghee to it. Put it on medium flame, add to it sliced onion saute till brown.

2. Add slit green chilies, ginger garlic paste and saute for two minutes. Now add the turmeric powder and soaked red lentils saute for 2/3 minutes.

3. Add the chopped tomatoes, red chili powder, garam masala,  coriander powder, and salt and stir well. Now add one cup of water. Cook till oil comes out from edges of the pan and masoor dal is 3/4 cooked. ( on pressing with the finger the daal should not mask easily yet be cooked)

4. For the rice
Heat 3 cups of water in a deep non-stick kadhai, add the bay leaf, cinnamon, cloves, cardamom, rice, and salt, mix well and cover and cook on a medium flame for 10 to 15 minutes while stirring occasionally. Keep aside.

5. For the layering
Take one portion of the rice and spread it evenly. Add some coriander leaves and garam masala. Now put the masoor mixture on it and spread it evenly. Finally, add the remaining rice on the top. Add a bit of ghee and milk.

6. Cover the pot with a heavy lid so air doesn't escape. Now place the pot on a tava and place it on low gas for just ten minutes.

7. Serve while scooping it out as a layer onto the dish. Garnish with mint leaves and crushed fried onions before serving.

8. This masoor biryani can be served with papad, achaar, salad and raita.


Notes


  • For this biryani recipe, soaking the masoor for at least 1 hour is a must.
  • Use a good quality long grain basmati rice 
  • Together with the dal you can add mince, kheema masoor biryani is a very famous Muslim delicacy.
  • Use hot water to reduce cooking time.
  • Don’t use oil instead of ghee.
  • You can also use a pressure cooker to cook the masoor daal.



Sunday, 5 May 2019

Kerela Style mix vegetable - Beans Thoran Recipe

           Kerela Style mix vegetable Thoran   


My recent trip to Kerala was nothing less than a culinary treat for me. The best part was learning how to cook up a Kerala style mixed vegetable thoran. It was prepared by the sous chef of Greenwoods Resorts. In his live demo, he prepared it in less than ten minutes.


Kerela Style mix vegetable - Beans Thoran Recipe


It can be prepared with a variety of vegetables. I have made it with cabbage, carrot, and french beans. You can also use peas, cauliflower, and capsicum. All you need to remember is to chop them, check the video to see how finely chef can chop.

This is that simple, healthy and gluten-free dish that can be stirred up 15 minutes before dinner time and served piping hot on a dinner table.




  Ingredients


1 cup chopped cabbage
1 cup chopped carrots
1 cup chopped french beans
1 cup chopped onion
1/2 cup grated coconut
1 tsp chopped garlic
2 chopped green chilies
1/4 tsp turmeric
1/2 tsp mustard seeds
3 tsp coconut oil
1/2 tsp red chili powder
1 sprig curry leaves
1/2 tsp cumin powder
Salt to taste

Kerela Style mix vegetable - Beans Thoran Recipe

 Method


1. Preparation before cooking is very important. It eases the process of cooking. We need to finely chop all vegetables.

2. Heat 3 tsp coconut oil in a nonstick pan. Once the oil is hot add  mustard seeds and let them splutter.

3. Now add chopped onion, garlic and curry leaves. Saute for one minute till onions are translucent.

4. Now add turmeric powder and saute for a few minutes on low flame.

5. Add the chopped cabbage, French beans and carrot. Saute for 2 minutes more.

6. Add half little water, cook the pan and cover for 5 minutes. Stir occasionally and don't let the vegetables burn at the bottom.

7. Next, add the grated coconut and cumin powder. Combine everything together.

8. Cover the pan and cook on low flame, stirring occasionally.

9. Finally, when the dish is done, serve it piping hot with Malabari style Kerala Paratha.




Vegertarian food can be enjoyable too. 

Tuesday, 30 April 2019

how to cook whole Grouper. Tomato Grouper With Tomato Gravy

Hello foodie friends

Today I tried my hands on cooking up a seasonal fish - Tomato Grouper. Prepared a really simple keto recipe that involves no starch or complex carbohydrates.

Tomato Grouper in Tomato sauce


Tomato contains plenty of antioxidants, in particular, lycopene, that may prevent a number of diseases, including cancer and heart disease. Fish gives the body protein for building and repair as well as omega 3 that is anti-inflammatory to the body and is needed for heart and brain health.

Tomato really adds good flavours with fish hence I am doing a simple tangy gravy along with it.



Tomato grouper Cambay Tiger

Ingredients


500 gms tomato grouper fish
250 ml tomato puree
1 red onion, finely diced
1 tablespoon olive oil
1 Capsicum
2 tbsp chopped garlic
2 tbsp fresh chopped parsley
1 tsp red chilly powder
Salt to taste
Pepper to taste
2 tbsp Italian herb mix
Zest from 1 lemon

Method


1. Clean the fish well, remove the guts and fins. Use a sharp knife to take the scales off. I got my fish cleaned at Cambay Tiger. For this recipe, I used a Tomato Grouper.

tomato grouper


2. Now add salt, pepper, turmeric powder and a dash of chilly powder to the grouper. Marinate for half an hour.

3. Now take a frying pan and add 1 tbsp cooking oil. Add the diced onion, capsicum and chopped garlic.  Saut矇 for two minutes.

4. Add tomato puree and ketchup and cook till it becomes thick.

5. Season with Italian herb mix and lemon zest.

6. Now cook the grouper in a pan with little oil sauteing on both sides. You can even cook the grouper in the oven at 220 °C for 15 minutes.

7. Now place the tomato grouper in a big dish. Top it with the tomato gravy and garnish it with coriander leaves or parsley.

8. Enjoy with green vegetables or mixed salad.


Tomato Grouper in Tomato sauce

Note


Fish cooks easily unlike chicken or meat so don't overcook it for a long time.

The tomato grouper has Fish bones so be careful while eating. You can cook the fish as fillets too, while deboning it from the middle.


Cambay Tiger


Shopping for fish at Cambay Tiger is always a pleasant experience. The store smells fresh. They stock up on fresh catch. The staff assists you with cleaning too. The fish is packed well, sometimes even pre marinating can be asked for.
The tomato Grouper is a seasonal fish available for a brief time. Got the entire big fish for INR 375. It was cleaned scaled and completely ready for cooking.



Wednesday, 17 April 2019

Best Indian Mixed Vegetable Rice Pulao Recipe

Hello foodies,

Put on your aprons and lets cook with Sweetannu today. Stirring up a really easy Mixed Vegetable Pulao (Veg Pulav) for lunch. This spicy rice dish needs no introduction at all.  This is prepared by cooking rice with various vegetables and spices. In this recipe, I have made my work really easy by using Kitchen aid ready powders in this recipe. You can use regular vegetables instead.

Vegetable Pulao


 It's the spices that add the real flavour and taste to the Vegetable  Pulav. You can make it in a pressure cooker or then cook the rice separately and then add to your vegetable mixture. I prefer taking little more efforts to cook my rice separately as it gives the best results. The grains of rice does not stick together unlike when you use the pressure cooker.


Vegetable  Pulao


Ingredients

1 cup Basmati Rice
1 medium Onion,
2 small Tomatoes
1/4 cup Green Peas
1/4 cup French beans
1/4 cup Carrot
2 slit green chilies
4 cloves of garlic
1/4 cup cauliflower
1 tbsp ghee
1 small Bay leaf
1/2 tsp Turmeric powder
1/2 tsp Red Chilli powder
1-inch piece of Cinnamon
Chopped coriander leaves
2 tablespoons Oil
2 cups Water
Salt to taste

Method

1. Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.

3. Heat oil in a pan. Add bay leaf, cinnamon, clove, and saut矇 for 30 seconds. Add onion and garlic saut矇 for  2 minutes until it emits a nice aroma. ( substituted onion garlic with kitchen Dlite powders in proper proportion)

3 Add chopped tomatoes and green chilies and saut矇 on low flame for one minute.

4. Now add green peas, french beans,  carrot, and cauliflower.

5. Now sir-fry all the vegetables for approx 2 minutes. Also, add dry spices at this stage.

6. Parboil the rice, with one tsp ghee and a little salt.

7. Now strain the rice and add to the vegetable mixture. Stir-fry them for approx. 2 minutes.

8. Add 1 cup water and mix well.

9. Close the lid and cook over medium flame till water dries up. Do not keep mixing at this stage.

10. Let it cool at room temperature.  Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.

11. Serve this with raita or dahi curry, pickle, and papad.

Vegetable Pulao



Note

1. For this recipe, I substituted onion, tomatoes, green chilies and garlic. With Kitchen D'lite -Ready to use powders. The cooking procedure got easier. No chopping or hassles of peeling onions and garlic.

2. You can prepare it in a large quantity in a larger pressure cooker. Just use rice and water in 1:2 ratios. i.e. for every one cup of rice, two cups water should be added.



Monday, 8 April 2019

HOW TO MAKE PARSI STYLE RAVO/SEMOLINA

HOW TO MAKE  PARSI STYLE RAVO/SEMOLINA 



Happy occasions call for sweet preparations being made at home. Parsi style Ravo is definitely one of the dishes made in our household.  dessert recipe at home. Parsi Style Ravo is prepared with semolina, milk and dry fruits.
I remember my grandmother telling me that she used to add an egg while cooking the rava with milk.

Parsi Style Ravo


This sweet dish needs to be cooked on slow flame while constantly stirring it. It has a creamy texture and looks like porridge. Garnish lavishly with nuts and raisins and its set to get served.  Also, use a very fine grain of Semolina to enhance the texture.



Ingredients - Makes 6 helpings

1 cup semolina (rawa)
1 1/2 cup sugar
1 cup butter/ ghee
3 cups of milk
2 cups of water
Few strands of saffron
2 tbsp Rose water
1/2 cup charoli/ raisins/ nuts


Method

1. Soak the saffron in a little water before you start preparing.

2. Take a heavy bottom pan or kadai. Add the ghee leaving one teaspoon for roasting the nuts. Heat the ghee on low flame.

3. Now add semolina and stir it well. Roast the Ravo till it lightly changes colour and emits a nice nutty aroma.

4. Now, pour water in it along with sugar and stir the mixture continuously. Cook until mixture becomes thick.

5. Add saffron and rose water at this stage.

6. Now add the milk stirring continuously on medium flame.



7. Cook the mixture until ravo thickens like a soup consistency. Turn off the gas. The mixture will further thicken on cooling.


8. In another frying pan, take one teaspoon ghee and roast the raisins and nuts.



9. Now serve Parsi Style Ravo garnished lavishly with charoli and kismish.

Note

Do not add Cardamom to this dish or it will taste like Sheera. Too many ingredients spoil the taste. Rose water and saffron are just perfect for Parsi Ravo recipe. You can add vanilla essence instead of rose water.

Parsi style  Ravo


This is my grandmother's recipe and I am happily sharing it with you all.


Sunday, 31 March 2019

Stuffed White Onions/ Bharwa Kanda

Even when you have had simply no time to go to the market to buy vegetables, and are struggling to think of something good to cook. Let your creative side shine through in your cooking too. On the brighter side, I had a big bunch of farm fresh white onions. 

Stuffed onions bharwa kanda

So, I decided to stuff them with masala and prepare it like a starter. Bharwa kanda is what they call it in some parts of Northern India. The sweetness on the onions combined with spices made it a very delectable treat for my family. 

Stuffed onions? Yes, you read right.



White Onions



Ingredients


500 grms white peeled onion
2 tbsp cooking oil
2 tsp ginger garlic paste
1 tbsp  coriander powder
1/2  tbsp Red chilli powder
1/2  tsp Turmeric powder
1/2 tsp dried mango powder
1/2 tsp cumin powder
Salt to taste
Dash of black salt
1/2 tsp crushed,washed & dried fenugreek leaves ( methi)

Method


1. First make the filing by  mixing all the dry ingredients in a bowl. Add ginger garlic paste, salt and all the spices to make a paste.

2. Peel the onion outer layer and slit the top of the onion to make it flat.

3. Not with  a sharp knife .ake a cross cut till the bottom of the onion but not cutting it through.

4. Now stuff the filling equally between the incisions of the onions.

5. Keep  the onions aside for 5 minutes. They may leave water but that is ok.



 6. Heat oil in a frying pan and slowly place  the onions in it, standing upwards.

7.  Reduce the heat and cover the pan with a lid and stir from time to time.

8. Cook until the onions are cooked ensuring they do not turn soft and squishy.



9. Serve the bharwa onions hot like a side dish. Best is to serve it with dal khichdi


Saturday, 23 March 2019

Vegetarian Soyabean Kheema Masala


Vegetarian soybean kheema is often confused for mutton mince. And is very often compared to kheema as in taste. Infact some of my friends call it the vegetarian kheema and vouch that you cannot tell the difference between veg and non veg kheema.


So I decided to try to do the recipe exactly like mutton mince with a twist,  added american sweet corn, not peas or potatoes.
An important point is to wash the soyabean in warm water and squeeze a dash of lime if you wish to eliminate the distinctive smell of soyabean.



The key  to prepare soyabean kheema is the right timing for adding each ingredient and give it ample time to cook otherwise the raw taste of soya is not going to make the dish delicious enough to relish.

Ingredients

2 Cups Soya granules
1 chopped Onion,
1 cup tomato puree or grind 2 tomatoes
2 slit Green Chilies
1 tbsp ginger garlic paste
Handful of whole garam masala spices ( Bay Leaf,  Cardamom. Cloves,  Black Peppercorns. Cinnamon Stick)
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder
1 tsp Garam Masala Powder
1 cup of sweet corn
Juice of one lime
2 tbsp cooking oil
Salt to taste
Chopped corriander leaves

Method

1. Firstly we have to prepare the soyabean before we cook it. Make some water hot and soak the Soyabean Granules in it. Let them sit in the water for 10-15 minutes. Now squeeze the juice of one lemon in the water and stir. After 5 minutes squeeze to drain extra water. Now its ready for cooking.

2.Heat oil in a pan and once the oil is hot add whole dry spices (bay leaf, black cardamom, cloves, peppercorns, cinnamon and saut矇 it for 2 minutes.

3.  To this add the finely chopped onions and cook untill the onions are golden pink in colour.

4. Now add the ginger garlic paste, slit green chillies and  saute for 2 more minutes.

5.  Next step is to add turmeric powder, coriander powder, red chilli powder and give it a good stir.

6.  To this add the tomato puree to the pan and stir the mixture  on slow heat for about 5 minutes. Cook till oil separates from the cooked onion/tomato mixture.

7. Add minced soyabean and salt at this stage. Cook it for 5 minutes and make sure that soya is not sticking to the bottom. Do not add any water here. Let the masalas blend well with soya.

8. Now add 1 cup of American corn and mix for another 2 minutes.  water. Stir well,  cover the pan and cook.

9. Cook till all the water evaporates.and rawness of soyabean has gone. Saute for five more minutes on slow flame.



10.Garnish it with fresh coriander leaves and serve it hot with fresh chapati or naan bread.


Sunday, 17 March 2019

Stuffed Capsicum Recipe/ Bharwa Shimla Mirch


Hello everyone,

You must be thinking that the Stuffed Capsicum recipe might be a very difficult one to execute. Laborious and time-consuming. However, that's not the case. It takes the same ingredients you would put in an aloo-capsicum bhaaji and almost the same time too. It's totally worth making Stuffed Capsicum as it looks and tastes fabulous.

Stuffed Capsicum


The Stuffed Capsicum can be enhanced with cheese however I decided to keep it simple with a spicy potato mixture. Note the ingredients and the recipe below.




Ingredients

Half kg bell peppers (5 -6 medium sized capsicum)
2 tbsp oil
1/2 kg boiled potatoes ( peel and mash them)
1 tsp cumin seeds (jeera)
1 medium-sized onion
2 green chilly
1 tbsp chopped garlic
1 tbsp roasted peanuts
1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp mango powder (amchoor)
1/2 tsp Turmeric powder

Method

1. Heat 1 tbsp oil in a small frying pan, now add the chopped garlic and saute for one minute.

2. To this add the onions, green chilies, and peanuts. Roast this on medium flame until onions are nicely caramelized and browned.

3. Now add the dry spices and salt. Roast the mixture on low flame for 2 minutes.




4. To this add the mashed potatoes and mix well. See that all the masalas and potatoes are mixed well together.

5. Now cut off the stem of the capsicums, scope out and remove all the seed from inside. Cut the base of capsicum to see that it stands.

6. Now stuff each capsicum with the potato filling pressing it flat over the top to avoid spillage.

7.  Heat the remaining oil in a frying pan and place each stuffed capsicum in it.

8. Rotate and cook from all sides till capsicum is browned. You can keep a constant watch as it cooks. When capsicum has slightly softened that means it has been cooked. This should take about 2-3 mins on each side.

9. Stuffed bell peppers ready to serve. Serve it appetizers or side dish with ketchup or Mayo.




Note

You can add herbs or spices to your own liking and try the recipe. The cheese will make it indulgent and delicious.

Instead of cooking the stuffed Capsicum in a pan, you can roast them in a grill/oven.

Now grab a fork and enjoy!!




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