Makhane ki kheer

Makhana an ingredient which has no taste of itself but when added with namkeen it tastes great or if u make some desert out of it. The is especially made during Navratras. but it can be made as otherwise also as it is very light unlike the rice kheer.

Makhana Kheer

Ingredients:

1kg Milk

2 Cup Makhanas (Coarsely grinded)

1tsp Cardamom Powder

1/2 cup Mixed Nuts (Almonds + Chironji + Raisins + Cashews)

1/2 tin Milkmaid or 1/2 cup Sugar

 

Procedure:

• Coarsely grind the makhanas. Keep it aside.
• Now heat a pan , boil milk in it.
• Lower the flame after one boil.
• Let it simmer on low flame. 
• Add in cardamom powder.
• Simmer for 15 minutes.
• Now add in the mixed nuts.
• Follow it with makhanas.
• Mix well.
• Let it cook for another 10 minutes.
• Remove from flame.
• Serve chilled.

Kuttu ki Puri ( Navratri Vrat Special)

For Navratri Fast we have the special Flour (Aata) available in the market which is the Kuttu, Singhada and many others.

Kuttu ki Puri

Ingredients:

250gms Kattu ka Aata
1tbsp Oil
1 Boiled Potato
1tsp Aijwain
Sendha Salt to Taste
2 Green chilies
Water to knead


Procedure:

• Take a vessel, put in the dry flour in it.
• add in green chilies + aijwain + oil + salt in it.
• take some water and knead it into a soft dough.
• divide the dough into small balls.
• roll each ball into disc shape.
• heat oil to fry the puris.

Navratri Thali

I have learnt to celebrate Navratri since my childhood days. My father used to follow each every rituals relating to it. though I am a punjabi but still we have this long 9 day rituals that takes place in my house. We makes special vrat thalis for this occasion. I  hope you all will enjoy making and going through the recipe.

Navratri Thali

Ingredients:
For Aaloo Tamatar ki sabji:

5 medium sized potatoes (Boiled)
4 medium-sized tomatoes (Finely Chopped)
2 green chilies
1tsp Ginger Paste
Sendha namak to taste
1tsp Turmeric powder
1tsp Red chilly powder
1tsp Cumin powder
1tbsp Coriander powder
Fresh Coriander
2tbsp oil or Ghee


For the Lauki Ka Raita:
250gms Yogurt
1/2 cup Lauki (Grated and Boiled)
Sendha Salt (Vrat)
1tsp Cumin Powder
1tsp Red Chilly Powder
1tsp Black Pepper Powder
1 cup Water
 (in total)


For the Kadu ki Sabji:
500gms Pumpkin (Kadu)
1tbsp Mustard Seeds (Rai)
2 Whole Red Chilies
7-8 Curry leaves
2 Green Chilies
1tsp Ginger Paste
2tbsp Desi Ghee
Sendha Salt to taste
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala powder
1tsp Sugar
1tsp Mango Powder (amchur)
Fresh Coriander


For the Kheer:
1kg Milk
100gms Swaang ke chawal
50gms Sabudana
1cup Sugar
1/2tsp Cardamom Powder
1/2cup Mixed Nuts(Almonds+ Pistachios+ Cashews+ Raisins)

For the Puri:
250gms Kattu ka Aata
1tbsp Oil
1 Boiled Potato
1tsp Aijwain
Sendha Salt to Taste
2 Green chilies
Water to knead

Procedure:
For the Aaloo tamatar ki sabji:

• Heat ghee in kadahi, add in cumin seeds, when it stops cluttering add in chopped tomatoes.
• Add in green chillies and ginger.
• Mix well. Saute till the tomatoes starts to leave oil.
• Add in salt + cumin powder + coriander powder + turmeric powder + red chilly powder.  Mix well.
• Cook until the tomatoes are cooked well.
• Now add in the cubed potatoes. 
• Add in 3 cups of water and the chopped coriander.
• Let this cook on low flame.
• Remove from flame.
• Serve with poori.

For the Lauki Ka Raita:

• Peel the Lauki.
• Grate it.
• Now take a pan, add in grated lauki and 1/2 cup water in it.
• Let it boil.
• After 8 minutes remove lauki from water and keep it aside to cool down.
• After 10 minutes when lauki is cooled down take a bowl.
• Add in yogurt + sendha salt + cumin powder + red chilly powder + black pepper powder.
• Whisk all this well.
• Add little water if you think that the consistency is too thick.
• Add in the boiled grated lauki.
• Mix it.
• Serve chilled.

For Kadu ki Sabji:

• Clean and wash the pumpkin.
• Now chop it into thin slices.
• Heat ghee in a pan, add in mustard seeds + curry leaves + whole red chilies.
• Then add in chopped Green Chilies + Ginger paste.
• When it stops to clutter, add in sliced pumpkin into the kadahi.
• Mix well.
• Now add in sendha namak.
• Let the pumpkin cook on low flame.
• It will take around 20-25 minutes to cook the pumpkin well.
• Keep stirring from time to time.
• After 25 minutes add in Cumin powder + Coriander powder + Garam Masala powder + Sugar + Red chilly powder + Amchur.
• Mix all this well.
• Let it cook on low flame again for 10-15 minutes.
• If required add little water.
• Put fresh coriander.
• Serve hot.

For the Kheer:

• Soak Sabudana and Swang ke chaawal in water for 3-4 hours before making the kheer.
• Boil milk in  a pan. and lower the flame.
• Add in cardamom powder. Let it simmer on low flame for 10 minutes.
• Then add in the soaked rice and soaked sabudana.
• This rice will take time so be patient and keep stirring the kheer for 25-30 minutes.
• If it gets too thickened then add in more milk.
• After it is cooked add in mixed nuts and sugar.
• Mix it well.
• Let it be on low flame for another 10 minutes.
• Remove from flame. 
• Serve chilled.

For the Puris:

• Take a vessel, put in the dry flour in it.
• add in green chilies + aijwain + oil + salt in it.
• take some water and knead it into a soft dough.
• divide the dough into small balls.
• roll each ball into disc shape.
• heat oil to fry the puris.

Assembling of the Thali:

• Take a steel thali, place four steel bowl on it\
• Pour in aaloo tamatar ki sabji in onw katori, kadu ki sabji in another one. 
• Raita in one and kheer in the remaining one.
• Serve the Thali hot with Katu ke Aate ki puris.

Kadu ki Sabzi (Pumpkin) (Navratri Special)

Pumpkin (Kadu) is a vegetable which is not liked by one and all. But when it is cooked properly it makes a great dish. In Lucknow, you have places like Madhurima Sweets and Netram who serves Poori ki thali which serve kadu ki sabji also along with the kachoris. It tastes great,.

I am making this sabji on the occasion of Navratri as I like eating it wid the katu ke aate ki puris.
As I have made for the vrat, so I have not added any onions and garlic. For making it on regular days, before cooking the pumpkin 

Ingredients:

500gms Pumpkin (Kadu)
1tbsp Mustard Seeds (Rai)

Kadu ki Sabzi

2 Whole Red Chilies
7-8 Curry leaves
2 Green Chilies
1tsp Ginger Paste
2tbsp Desi Ghee
Sendha Salt to taste
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala powder
1tsp Sugar
1tsp Mango Powder (amchur)
Fresh Coriander

Procedure:

• Clean and wash the pumpkin.
• Now chop it into thin slices.
• Heat ghee in a pan, add in mustard seeds + curry leaves + whole red chilies.
• Then add in chopped Green Chilies + Ginger paste.
• When it stops to clutter, add in sliced pumpkin into the kadahi.
• Mix well.
• Now add in sendha namak.
• Let the pumpkin cook on low flame.
• It will take around 20-25 minutes to cook the pumpkin well.
• Keep stirring from time to time.
• After 25 minutes add in Cumin powder + Coriander powder + Garam Masala powder + Sugar + Red chilly powder + Amchur.
• Mix all this well.
• Let it cook on low flame again for 10-15 minutes.
• If required add little water.
• Put fresh coriander.
• Serve hot.

Note:

• As I have made for the vrat, so I have not added any onions and garlic. 
• For making it on regular days just add in julienned onions and garlic paste.
• You can also make it in the pressure cooker if u have less time.

Sambar Rice

Whenever I visit outlets serving South Indian delicacies here in Chennai, the one thing that I order for myself is the unavoidable Sambar Rice. This is the best thing for me after Rajma Rice. Its light, tasty.




Ingredients:
For the Sambar:
1 cup Dal Toor (Arhar)
3 cups water
1 Carrot
1 medium-sized Potato

Sambar

1/2cup Bottle gourd (lauki)
1 medium-sized Onion
1large Tomato
1tsp Ginger-Garlic paste
2 Green Chilies
1tsp Turmeric Powder
1tsp Asafoetida
2-3tbsp Sambar powder (to taste)
1tsp Coriander powder
Salt to taste
3tbsp Tamarind juice
Fresh Coriander
1tsp Mustard Seeds (Rai)
8-9 Curry Leaves
2 Whole Red Chilies
Fresh Coriander
Salt to Taste
2tbso Oil

For the Rice:
1cup Basmati Rice (or any Long-grained rice)
Salt to taste
21/2 cup water


Procedure:

• Pressure cook  toor dal with 2cups water + salt + potato + lauki + carrot + turmeric.
• After 1 whistle Switch off the Gas.

For the tempering:

• Heat oil in a pan, add in mustard seeds (rai) + curry leaves + red chilies + asafoetida.
• Add in julienned onions in it.
• Cook it until it turns pink.
• Now add in chopped tomatoes in it.
• Let the tomatoes cook for 10-15 minutes till it gets tender.
• Now add in sambar powder. Mix well
• Add in tamarind pulp. mix it.
• Add in the cooked dal in it.
• Check the seasonings. If required add in more.
• Let it simmer on low flame.
• Add in fresh coriander leaves in it.
• Serve hot with Idlis, Steamed Rice... 

For the Rice:

• Soak the rice 1 hour before making it.
• Now take a vessel add in water salt.
• When it starts to boil add in the soaked rice in it.
• Cook it for 6-7 minutes.
• Remove from water.

Platting o Sambar Rice:

Sambar Rice

• Take a bowl, put in rice in it.
• Press it well.
• Now invert it on a plate on which u need to serve it.
• In another bowl pour in hot sambar.
• Garnish with coriander.
• Serve fuming hot.

Sambhar

 Living Down South, one always relishes the sambhar, dosa, Idli ... The best place to have this delicacy here in Chennai is at Murugan Idli Shop. They have this best of chutneys, sambhar, dosas available. I like making it in the evenings, as its lights and easy to digest. To get that authentic taste of sambar made in south I interacted with my neighbour here who is a Tamil. She gave me various tips to make the sambar taste just like it is made in all the tamil houses here.
So finally I was successful in making the best possible sambar that I could have with slightly my variation here and there!

Sambar

Ingredients:
1 cup Dal Toor (Arhar)
3 cups water
1 Carrot
1 medium-sized Potato
1/2cup Bottle gourd (lauki)
1 medium-sized Onion
1large Tomato
1tsp Ginger-Garlic paste
2 Green Chilies
1tsp Turmeric Powder
1tsp Asafoetida
2-3tbsp Sambar powder (to taste)
1tsp Coriander powder
Salt to taste
3tbsp Tamarind juice
Fresh Coriander
1tsp Mustard Seeds (Rai)
8-9 Curry Leaves
2 Whole Red Chilies
Fresh Coriander
Salt to Taste
2tbso Oil


Procedure:

• Pressure cook  toor dal with 2cups water + salt + potato + lauki + carrot + turmeric.
• After 1 whistle Swicth off the Gas.

For the tempering:

• Heat oil in a pan, add in mustard seeds (rai) + curry leaves + red chilies + asafoetida.
• Add in julliened onions in it.
• Cook it untill it turns pink.
• Now add in chopped tomatoes in it.
• Let the tomatoes cook for 10-15 minutes till it gets tender.
• Now add in sambar powder. Mix well
• Add in tamarind pulp. mix it.
• Add in the cooked dal in it.
• Check the seasonings. If required add in more.
• Let it simmer on low flame.
• Add in fresh coriander leaves in it.
• Serve hot with Idlis, Steamed Rice... 

Rice Kheer

Rang Barse Bheege chunarwali Rang Barse..... Holi Hain... The Festival of colors.. I just like humming this song a lot on the day of Holi. I guess its the best song ever for this festival. I think most of my readers wud agree with this.
And this festival without any sweets is incomplete. So I am posting a very simple recipe of Kheer.

Rice Kheer

Ingredients:
100gms Basmati Rice (or any Long-grained Rice)
1tsp Cardamom Powder
1kg Milk
100gms Sugar
Mixed dry fruits (Almonds + Raisins)

Procedure:

• Soak rice for 1 hour before making the kheer.
• Take a Handi or a tambe ka lagan boil milk in it.
• After one boil lower the flame.
• Add in cardamom powder. Let it simmer on low flame for about 20 minutes till it reduces in quantity.
• Now add in the soaked rice.
• Let the rice cook in milk for about 15 minutes.
• If it starts to thicken you can add more milk.
• Add in sugar and dry fruits. Mix well.
• After 5 minutes switch off the gas.
• Serve it hot or cold.
• Garnish with almonds flakes.  

Palak ki Chaat (Spinach Served in Chaat Style)

Its Holi. That time of the year when everything is colourful and bright. Get together of friends and families over a tasty and chatpata meal. where you want to play with colour, have bhaang, thandai, drink and dance and eat. So the menu on the day of the Holi is  always something that you can gobble down without having to sit and eat formally. You can eat while playing with colors.
I am posting a very spicy treat, which will make an apt dish for the festival of Holi...
Down the memory lane, I used to have this chaat at the most famous Chaat Vendor in Lucknow known as King Of Chaat. Its the only place where you get this healthy and tasty Chaat.

Palak Ki Chaat

Ingredients:
200 gms Spinach Leaves
4tbsp Gram Flour (Besan)
1tbsp Cumin Powder
1tsp Cumin Seeds
1tbsp Coriander Powder
1tbsp Mango Powder (Amchur)
1tbsp Red chilly Powder
2 Green Chilies
1tsp Ginger Paste
Water to make the paste
Oil to Fry

Serving the chaat:
3tbsp Curd
1tbsp Sugar
Water
Tamarind Chutney
Mixture of assorted Spices (Red chilly Powder + Cumin Powder + Coriander Powder + Mango Powder)

Procedure:

• Separate the spinach from the stems.
• Wash them nicely.
• Cut the leaf into 2 half if the leaf too long.
• Now in a bowl, add in besan + salt + cumin powder + coriander powder + amchur + red chilly powder + cumin seeds + green chilies + ginger paste.
• Add in enough water and mix well so that no lumps are made.
• The batter should be of a flowing consistency but not very thin like you make for pakodas.
• Heat Oil in a kadahi.
• Dip each of the spinach leaf into the beasn batter and fry them till crispy.
• Drain from oil,
• Keep it on a tissue paper to remove the excess oil.
• You can serve these pakodas alongwith kectchup and green chutney.

Plating of the dish to serve as a Chaat:

• Take a plate, place the fried pakaodas on the plate.
• Now pour in curd over it.
• Add in tamarind chutney over it.
• Sprinkle the assorted masala mixture over it.
• Serve and enjoy the Holi!!!