Saoji chicken recipe

                              Saoji Chicken

 

Nagpur is situated in the central India. Its the city with ZERO mile mark. 

It is known for many things - the summer heat, oranges and cullinary delicacies to name a few. 

One such delicacy of Nagpur is the exotic, hot and spicy Saoji food. 

The cuisine originally belongs to a small community "Saoji Community" from Nagpur but with time that distinctive taste of Saoji food has made its place in each nagpurians life. 

The cuisine also called Saoji Waradi is famous for its hot flavours. 

Its irresistible taste gets into your mind and soul once you taste this food. 

It is a must try for all spicy food lovers and those who try will surely get addicted to its taste. 

Saoji food mainly prepared as non-vegetarian chicken and mutton dish is characterized by the oily hot gravy; one can also prepare vegetarian dishes using the same saoji gravy/curry. 

The vegetarians can enjoy Potato, Paneer or Soya Chunk dishes in the Saoji Curry to relish its authentic taste. 

Saoji food, although being very spicy, is not harmful to the body and does not lead to any digestive problems, as the process of cooking has been modified to overcome any health problems.

    The following recipe is shared by Saoji community is from Nagpur!!! 

RECIPE:

Chicken - 1KG (with bone)

Red chilly powder - as per the required hotness

Turmeric Powder - as required

Oil - As required

Onions - 2 large

Pepper corns - 2 teaspoons

Black Cardamoms - 8 to 10

Cinnamon sticks - 5 to 6 (an inch and half in length)

Poppy seeds - 1 teaspoon

Grated dry coconut - 1 small cup

Bay leaves - 2 to 3

Marinate the chicken with 2-3 spoons red chilly powder, 2 teaspoon oil and 1 teaspoon turmeric powder and keep it aside.

1. Saute 2 sliced onions, 12 black peppercorns, 8 black cardmoms, 5-6 sticks of cinnamon and a spoon of poppy seeds (or peanuts if you dont have poppy seeds) till the onions turn brown (on low heat) then add a small cup of grated coconut and fry till the coconut also turns brown.

2. Blend this masala (gravy) in a mixer with a little water to make a fine paste.

3. Heat 3 tablespoons of oil. 

Saute a sliced onion with a couple of bay leaves.

Once the raw onion smell is gone, put in the blended masala (above) and keep on stirring it till the oil leaves separates. 

Then put in some ginger-garlic paste. 

Once that is cooked mix in around 1 to 2 tablespoon of chilly powder(or more if u r brave enough), 1 tsp of turmeric powder and salt to taste. 

You may have to add more oil if required.

4. Add the chicken, cover the vessel, put water on the lid. 

Keep on stirring in between. 

Cook till the chicken is done. 

Then put in as much warm water as the desired consistency. 

Dont make it too runny, The gravy should be hot, spicy and thick with visible oil. 

Thats SAOJI !!! :-)

5. Check for seasoning and stir in a tsp of garam masala.

Serve with bhakri or roti or rice or bread.

Goda masala / Black masala

                Goda masala / black masala

 

INGREDIENTS 

4 cups coriander seeds 

1 cup dry coconut 

1/2 cup white sesame seeds 

1/2 cup black sesame seeds 

1/4 cup cumin seeds 

4-5 tsp black cumin seeds 

2 teaspoon asafoetida (heeng ) 

1 Tbsp cinnamon - broken into tiny pieces 

3-4 cloves 

1 black cardamom - seeds only 

3 dry red chilies 

1 tsp turmeric powder 

Salt to taste 

1 Tbsp oil 

METHOD 

Roast all the ingredients except coconut and coriander seeds in oil. 

Keep aside. 

Roast coconut and coriander seeds separately without oil. 

Now grind all these items together. 

Let it cool and store in an airtight container.

Use for 3 months

Khandeshi Chicken Curry / Kala Masala Chicken

        Khandeshi Chicken Curry / Kala Masala Chicken

 

Khandesh is a region in north Maharashtra.

Its a very simple cuisine,with Kala Masala ( Black masala, its so called,because the roasted spices and dry coconut , gives it a peculiar deep brown black colour) being predominantly used in most of the rassa or amti’s (gravies). 

Its got earthy flavours , and a kick of spice, and most importantly, generous amounts of spiced oil or “Tarri” as they call , floating over each gravy! Its a matter of disgrace, if the guests are served curry without a generous tarri floating!

Served with mostly Bajari (Finger Millet flour roti) Bhakari or Jwarichi or tandalachi(Jowar or Rice Flour) Bhakari , the curries are mostly runny , unlike thick gravies served in northern India. 

The runny gravies are easily soaked in the bhakaris , and can also be eaten with steamed rice.

I have been getting requests for typical Khandeshi Chicken or Mutton Rassa, so I decided to let the secret out for Khandeshi Chicken!

Ingredients

300 gms Chicken , cleaned and cut

1 1/2 tbsp Kala masala

2 tsp Red Chilly Powder

1 tsp Salt

1 small Onion finely chopped

2 tbsp Oil

1-2 cups water

Chopped Coriander for garnish

For Marinade

1 tsp Ginger Garlic Paste

1/2 tsp Salt

1 tsp Turmeric

For Ground Masala

2 Medium Onions sliced

8-10 Cloves Garlic

1 inch Ginger,peeled and chopped

3 tbsp Grated Dry coconut

1-2 tsp Oil for roasting

Method

Step 1

Marinate the chicken with all the ingredients for marinade and keep aside for atleast 30 mins.

Step 2

Heat 2 tsp oil on a hot tawa or girdle and roast ginger ,garlic and sliced onions , till they turn brown , now put off flame and add dry grated coconut and brown it on the remainder heat . Cool and grind to a fine paste , using little water if needed.

Step 3

Heat 2 tbsp oil in a pan or a pressure cooker( i used pressure cooker to cook my chicken faster, but you can use a pan also) Fry chopped onions till translucent. 

Add the ground masala and fry on a low flame, till it starts leaving oil.

Step 4

Now add kala masala,red chilly powder and fry for another min. 

Add marinated chicken and fry. Add 1 1/2 cup hot water to it and mix. 

Add salt to the gravy and cover the lid of the pressure cooker and cook for upto 2-3 whistles.

Step 5

Serve garnished with chopped coriander,accompanied with sliced onions , chillies and Bhakaris! 

Notes: Sometimes, i cook the marinated chicken in advance: 

Heat 1 tsp oil and saute 1 tbsp chopped onion till translucent. 

add the marinated chicken and 1/2 cup water and pressure cook for 2 whistles. 

Use this cooked chicken with the stock ,after frying the ground masala and adding the spices. 

This same process can be done when cooking with Mutton also, only difference,meat shall need extra whistles to cook and an added tsp of Meat masala , along with kala masala.

Dal makhni recipe

Dal makhni

Dal Makhni/Makhani Or Kali Dal Or Makhni Dal

Dal Makhni/Makhani is a very popular & traditional Punjabi dish. This is a very much different version of Dal from the other Punjabi Dal. This Dal is a little bit time consuming preparation. It takes almost 24 hours to complete the dal in traditional way. But as now a days we have lots of modern cooking equipments. So this preparation hardly takes 1-2 hours to complete.

Ingredients

1 cup of Whole Black Urad Dal

Handful of Chana Dal

1 Onion 

1 tsp Ginger Garlic paste 

1/2 cup2 large Tomato boiled & pureed

1/2 teaspoon of Turmeric Powder

Red chili powder 1/2 teaspoon

1 tablespoon Coriander powder

1 tablespoon Whole jeera/cumin

Kasuri methi 2 tablespoons

Green Cardamom pods 3-4

Cinnamon stick 1

Cloves 4-5

Bay leaf 1 large

Unsalted butter - 1 stick

Vegetable oil 3 tablespoons

Garam masala powder 1 teaspoon

Salt to taste

Cream 1/2 cup

Chopped Coriander leaves for garnishing

Steps to Prepare

Take a bowl and add the Black Urad Dal and soaked in water for 8-10hrs or overnight & then boil along with the Chana Dal for 30-45 minutes.

Heat oil in a pan and add Cinnamon Stick, Cardamom Pods, Cloves, Bay Leaf & Whole cumin seeds and sauté till the fragrance comes.

Add "Onion, Ginger, Garlic paste" & Turmeric powder and fry till oil oozes from the them and then add the tomato puree.

Cook the masala till the tomatoes are well cooked. When the puree comes to a boil add Chili Powder , Coriander Powder & Salt & cover it with a lid & let it cook for 10 minutes on low flame.

After 10 minutes open the lid & add the butter.

 Now add the water of boiled dal and cook it for few more mins before add the dal.

After few minutes add the boiled dal and cover it and let it cook for 30mins on low.

But stirring every 2 minutes to avoid burn at the bottom.

After 30 minutes add kasuri methi and 1/2 cup cream and boil for 5 minutes 

& 

serve

Pan Fry Tandoori Chicken

              Pan Fry Tandoori Chicken

 

INGREDIENTS

1/2 kg - boneless chicken, cut into pieces

1/2 or 1 - Lime juice

1 tsp - Red Chilli powder or per your taste

2 tsp - Garlic-ginger paste

Salt to taste

Butter and oil to fry

Onion slices for serving

METHOD:-

Marinate the boneless chicken with ginger or garlic paste, lime juice, chilli powder, and salt for a minimum of half an hour.

1:After marinating, cook the chicken till done or till the water dries up. 

2:Then in a frying pan, take a little oil and 1 tablespoon of butter; fry the chicken pieces on slow fire and cover the pan.

3:Fry till slightly brown. Fry on the other side too. 

4:Sever hot with slice onion.

Puneri misal

                             Puneri Misal 

  

Misal Pav is a very famous dish in Maharashtra, specially the Puneri misal and Kolhapuri Misal. 

The Misal is served with sliced bread or a small loaf, in the dish misal-pav. The main part of the misal is the spicy curry, called tarry. The Kolhapuri version of misal does not contain phodniche pohe. So experience spicy puneri misal. 

Ingredients: 

For making Matki 

Usal- 

2 cups Moth sprouts 

¾ cup finely chopped onion 

¼ tspn mustard seeds, 

¼ tspn asafoetida,

1 tspn red chilly powder,

1/4 tspn turmeric powder, 

1 tspn Goda masala (Maharashtrian masala)or Garam masala. 

2 tbspn oil 

Salt for taste 

For making phodniche pohe – 

2 hand full thick pohe 

½ cup finely chopped onion 

1 green chilly, 

¼ tspn mustard seeds, 

¼ tspn asafoetida 

Salt and sugar for taste 

For making batatyachi bhaji- 

1 boiled and peeled potato 

¼ cup finely chopped onion 

¼ tspn turmeric powder 

1 green chilly 

¼ tspn cumin seeds 

1 pinch asafoetida 

Salt for taste 

For making kat- (This curry called as kat or even tarri) 

7-8 cups of water 

2 tspn ginger-garlic paste 

2 tbspn grated and roasted dry coconut 

½ cup finely chopped onion 

2 finely chopped tomato 

2 tspn red chilly powder 

¼ tspn turmeric powder 

1 tspn tamarind pulp 

1 pinch sugar Salt for taste 

2 cups farsan, chiwda 

½ cup finely chopped tomato 

½ cup finely chopped coriander 

¼ cup tamarind chutney (optional) 

¼ cup yogurt (optional) 

6-8 bread slices or white dinner rolls 

Method: 

1. Make small cubes of potato. Washed pohe 2 to 3 times and keep it aside for 5-10 minutes. Rub salt, sugar and turmeric powder to soaked pohe. 

2. Put matki with 8 cups of water in a saucepan and boil it for 10-15 minutes. 

3. Drain all the water and use the same water for making kat, this makes kat tastier. Keep boiled matki aside for usal. 

4. For making Matki usal- Heat oil in a saucepan. Add mustard seeds. Let it crackle. Add onion and sauté for 2-3 minutes. Add matki, turmeric powder, red chilly powder and salt. Close saucepan with a lid. Let it cook for 3-4 minutes. Keep usal aside. 

5. For making Hot and spicy Kat- Heat oil in saucepan. Add ginger garlic paste. Stir for a minute and then stir dry coconut. When you feel a nice aroma, add onions and stir for 3-4 minutes. Add tomato, turmeric powder, red chilly powder, and salt. Stir well till you see oil coming out from mixture.Then add boiled matki water and add little tamarind pulp.Bring it to boil. Add more chilly powder as required. 

6.For making phodniche pohe- Heat oil in wok. Add mustard seeds. Let it crackle. Add green chilly in pieces. Next add soaked pohe. Stir well. Cover kadhai with a lid .let it cook for 2-3 minutes. Keep it aside. 

7.For making batatyachi bhaji( aloo ki subji)- Heat oil in the same wok. Add cumin seeds, green chilly in 2 pieces. Add onion and sauté for 2-3 minutes. Next add turmeric powder, salt and potato cubes. Stir 2-3 minutes. Cover kadhai with a lid. Let it cook for 2 minutes. 

8. Prepare dish for misal. 

First put phodniche pohe at the bottom. 

Above that put batatyachi bhaji. 

Then put usal, chopped onion, chopped tomato ,tamarind chutney, yogurt and kat. 

Garnish with farsan and chivda. Put little chopped coriander leaves on top. And serve hot with bread.

Give kat separately too with misal. 

layers for Misal- 

1. Phodniche pohe at the bottom 

2. Above that batatyachi bhaji(aloo ki subji) 

3. Matki Usal 

4. Chopped onion 

5. Kat (tarry) 

6. Add Farsan in the end 

Tip: Sometimes, after mixing everything kat tastes less spicy. So accordingly improve spicyness. Generally people take kat separatly too with misal.They like to add some more kat to the misal while eating

matar pulao recipe | peas pulao recipe

matar pulao recipe | peas pulao recipe

 

matar pulao recipe - aromatic peas pulao

 Ingredients 

(measuring cup used, 1 cup = 250 ml) 

main ingredients: 

1 cup rice 

¾ cup matar/peas (fresh)

½ cup thinly sliced onion 

2 to 3 tbsp oil or ghee 

1.75 cups for pressure cooking 

2 to 2.5 cups for cooking in a pot salt as required 

wholespices/whole garam masala: 

1 tsp cumin seeds/jeera 

1 inch cinnamon/dalchini 

1 black cardamom/badi elaichi 

1 or 2 green cardamom/hari elaichi/chotti elaichi 

2 to 3 cloves/lavang 

1 or 2 single strands of mace (jayitri or javitri) 1 medium bay leaf/indian bay leaf (optional) 

Instructions 

1. wash the rice till the water runs clear. 

2. soak the rice for 30 minutes. drain and keep aside. 

3. heat oil or ghee in a pressure cooker or in a pot. 

4. add the cumin seeds along with all the whole spices. 

5. saute till the spices release their aroma and become fragrant. 

6. then add the sliced onions. stir and saute till the onions are golden or caramelized. 

7. do not burn the onions as this will lead to bitter taste in the pulao. 

8. add the matar/peas and saute for a minute. 

9. now add the drained rice and stir gently. 

10. saute for a minute. add water and salt. stir. 

11. cover and pressure cook for 2 whistles on a high flame. 

12. fluff the rice and serve matar pulao hot.

Chicken and Spinach Bread Pizza

          Chicken and Spinach Bread Pizza

  Ingredients 

Chicken mince 300 grams

Spinach leaves (palak) 1 medium bunch

Sandwich bread triangles 8 

Olive oil 2 tablespoons

Onion 1 large

Garlic cloves 4-5 

Dried mixed herbs 1 teaspoon

Red chilli flakes 2 teaspoons

Tomatoes 3 largeTomato 

ketchup 2 tablespoons

Salt to taste

Butter 4 tablespoons

Topping Mozzarella cheese 2 cups

Red chilli flakes 2 teaspoons

Dried oregano 1 teaspoon

Olive oil 4 teaspoons 

 Method 

 1. Preheat oven to 220 C. 

 2. To make sauce, heat olive oil in a non-stick pan. Add onion and garlic and saute for a few minutes. Add mixed herbs, chilli flakes and chicken mince, mix and sauté on medium heat for two to three minutes. 

 3. Add pureed tomatoes and salt, mix, sauté for a minute, cover and cook on low heat till done. Add spinach and continue to cook for another two minutes. 

 4. Add tomato ketchup and salt and mix well. Simmer for two to three minutes till the sauce attains a thick dropping consistency. Remove from heat and set aside. 

 5. Place bread slices on a baking tray, put the tray in the preheated oven and bake till they turn crisp. 

 6. Apply butter and spread the pizza sauce on the slices. Top with grated mozzarella cheese. Sprinkle chilli flakes and oregano and drizzle olive oil on the top. Place the pizzas on a greased baking tray and bake in the preheated oven till the cheese melts. 

 7. Serve hot.

Orange Coconut Lassi

Orange Coconut Lassi Ingredients 

 Orange 1/2 cup 

Orange zest 1 teaspoon

Coconut milk 1/2 cup 

Yogurt 2 cups

Honey 1 tablespoon

Vanilla essence 1 teaspoon 

Method 

Blend together the orange crush, orange zest, coconut milk, yogurt, honey and vanilla essence in a blender till smooth. 

 Pour into individual tall glasses and serve chilled.

तिल और आटे के लड्डू

तिल और आटे के लड्डू 

आवश्यक सामग्री तिल - 

1 कप (150 ग्राम) गेहूं का आटा - 

1 कप (125 ग्राम) खाड़ (गूड-sugar)- 

1 कप (200 ग्राम) काजू - 

10-12 देशी घी - आधा कप (125 ग्राम) 

पिस्ते - 6-7 

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विधि 

काजू को छोटा छोटा काट लीजिये. 

पिस्ते भी छोटा छोटा पतले पतले काट लीजिये. 

 मोटे तले की कढ़ाई गरम कीजिये और तिल कढ़ाई में डालकर हल्का कलर चेन्ज होने तक और तिल के फूलने तक लगातार कलछी से चलाते हुये भून लीजिये. 

भुने तिल को अलग प्लेट में निकाल लीजिये. 

 कढ़ाई में घी डाल दीजिये, 2 -3 छोटी चम्मच घी प्याली में बचाकर रख लीजिये, घी को पिघलने दीजिये, पिघले घी में आटे को डालकर लगातार आटे को कलछी से चलाते हुये, मीडियम और धींमी आग पर हल्का ब्राउन होने और अच्छी महक आने तक भून लीजिये. 

 भुने आटे को किसी बड़े प्याले में निकाल लीजिये. 

 तिल को 1/4 कप साबुत बचाकर रख लीजिये और बचे हुये सारे तिल मिक्सर से दरदरा पीस लीजिये. 

 पिसे तिल भी आटे के ऊपर डाल दीजिये, साबुत तिल भी इसी में डाल दीजिये, कटे हुये काजू और पिस्ते भी डाल दीजिये, खाड़ भी डाल दीजिये, सारी चीजों को अच्छी तरह मिला दीजिये. 

बचा हुआ घी मेल्ट करके मिला दीजिये. 

लड्डू के लिये मिश्रण तैयार है. 

 मिश्रण से थोड़ा मिश्रण उठाइये और दोंनो हाथो की सहायता से गोल लड्डू बनाकर तैयार कर लीजिये, तैयार लड्डू को प्लेट में रखिये और सारे लड्डू इसी तरह बनाकर तैयार कर लीजिये. तिल आटे के लड्डू बन कर तैयार हैं, बहुत ही अच्छे लड्डू बने हैं, लड्डू को 1-2 घंटे प्लेट में ही खुले रहने दीजिये, लड्डू खुस्क हो जायेंगे , लड्डू को भर कर कन्टेनर में रख लीजिये और 2-3 महिने तक जब भी मन हो खाते रहिये. 

 ******** 

सुझाव: 

तिल भूनते समय तिल को मीडियम आग पर हल्का सा कलर बदलने तक ही भूनिये, तिल थोड़े भी ज्यादा भुन जाय तो वे कड़वे हो जाते हैं. 

आटे को भी मीडियम आग पर भूनिये आटा अच्छा भुनता है. तिल आटे के लड्डू गुड़ डालकर बनाये जा सकते हैं, गुड़ की खाड़ डाली जा सकती है, और पिसी चीनी डालकर लड्डू बनाये जा सकते हैं.

Ingredients for sesame seeds Wheat Flour Laddu

Sesame seeds - 1 cup (150 grams)

Wheat flour - 1 cup (125 grams)

Khand(gud-sugar) - 1 cup (200 grams)

Cashews - 10-12

Desi ghee - 1/2 cup (125 grams)

Pistachios - 6-7

How to make Sesame seeds Wheat Flour Laddu Recipe

Chop the cashews in small pieces and thinly slice the pistachios.

Preheat a wok with heavy base and dry roast the sesame seeds until there is slightly change in color and they turn puffy. 

Take out sesame seeds in a separate plate.

Add ghee in wok and keep 2-3 tsp ghee for later use. 

Allow the ghee to melt. 

Now add wheat flour in wok and stir constantly on medium-low flame until it gets little brown in color and you get good aroma. 

Take out roasted wheat flour in any big bowl. Keep 1/4 sesame seeds aside for later use and coarsely grind the rest. 

Mix the grounded sesame seeds as well as whole sesame seeds in the flour. 

Also add chopped cashews and pistachios, khand into it. 

Mix all ingredients really well. 

Mix rest of the ghee as well. 

Mixture for making ladoo is ready.

Gujarati undhiyu recipe

                   Gujarati Uundhyu  

Time - 50 Minutes to prepare 

INGREDIENTS 

 250 gm surti papdi 

3 surti baigan small size 

400 gm kanda (onions, 

purple from inside) 

2 potatoes,chopped 

2 bananas, yellow/green 

3 cups methi leaves Make 

10 pieces of muthia (gujarati term) 

200 gm semolina (rava) 

50 gm green chilli paste 

75 gm chives 

2 cups coriander, finely chopped 

1 cup grated coconut Salt to taste 

2 cups oil 

1/2 tsp turmeric 

1 1/2 tsp jeera powder 

1 1/2 tsp dhaniya powder 

1 tsp sugar 

1/4 tsp cooking soda 

50 gm red chilli powder 

 METHOD 

 Procedure for Muthia: In a bowl add semolina,salt, pinch of soda,oil, turmeric powder, dhaniya (3/4 tsp) and jeera powder (3/4 tsp), red chilli powder( 1 1/2 tsp), garlic (25 gm) and chopped methi. 

Mix them well and add water to this mixture and knead well. 

Shape this mixture in the form of kebabs and deep fry them. 

Procedure for Masala: In a plate add chopped garlic, grated coconut, coriander, salt, sugar, green chilli paste, pinch of soda, oil, turmeric and the remaining dhaniya jeera powder and mix them well. 

Stuff this masala in the banana and baigan and keep the banana aside (since it cooks quickly). To this mixture of masala add the remaining vegetables along with the baigan. 

Procedure for Cooking: In a vessel add oil and add all the vegetables except banana and muthia and keep stirring slowly. 

Cover it for 15-20 minutes. 

Then add the muthia. 

Stir well and cook for another 15 minutes. 

Now add the stuffed banana and cook for around 5 minutes. 

Serve hot!

Spinach pakoras

Spinach pakoras are delicious as a snack. 

Spinach pakoras can be served many different ways and they always taste great. 

Recipe makes about 30 pieces

Ingredients:

 For Batter

 ½ cup gram flour (basen)

 1 tablespoon corn starch (arrow root powder) ½ teaspoon salt adjust to taste 

1/2 teaspoon cumin seeds (jeera) 

1/4 teaspoon black pepper

 1/8 teaspoon asafetida (hing) 

3/4 cup water Also need About 30 fresh spinach leaves 

Oil to fry Method 

 1. Mix all the dry ingredients together:

 besan, corn starch, black pepper, cumin seeds, asafetida, and salt. Corn starch adds to the crispness. 

 2. Add the water slowly to make a smooth batter (batter should be thin consistency). 

 3. Heat the oil in a frying pan on medium high heat. 

 4. The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away. 

 5. Dip the spinach leaf into the batter one at a time, making sure it is covered by the batter completely; wipe it from side of the batter bowl making sure batter is evenly spread over spinach. Then, slowly drop in the slices into the frying pan. 

 6. Fry the pakoras in small batches. The pakoras will take about 2 to 3 minutes to cook.  

7. Turn them occasionally. Fry the pakoras until both sides are golden-brown. 

 8. The crispy, delicious pakoras are now ready to serve. 

 9. They can be stored for several days in air tight container. 

 Tips If oil is too hot pakoras will not be crispy; if oil is not hot enough, pakoras will be greasy.

Rasmalai

Rasmalai does not need any introduction.. Everyone loves Rasmalai.. 

I keep my rasmalai a bit different than others.. Rasgullas which directly goes to the mouth and automatically to the stomach.. 

Also, unlike flat rasgulla for rasmalai, this can be eaten as it is, no need to break! 

I keep the rasgullas in the rabri for atleast 4 hours.. 

which makes the flavors of rabri infuse to the rasgulla.. 

They capture the color of rabri, also capture the taste, flavor of rabri.. 

But my family members, prefer to eat this after 12 hours.. 

Which itselfs make a huge difference! Small, Soft, Spongy Rasgullas, Rich, Creamy, Kesariya Rabri.. 

A heaven on earth! Also the two new flavors to rasmalai, cloves and fennel. 

Took it to next level!!! Do try this, You’ll Love it! 

Tip Time: 

Selecting Milk: Make sure to use Pure Full Cream Cow Milk.. 

Cow Milk is the important for making Rasgullas. 

I have failed miserably more than 15 times making rasgullas because of milk(THIS IS TRUE). 

It was not good. Find a dairy near your city and ask them for pure cow milk. 

While Making Chenna: Make sure to switch off the flame before adding the lemon juice/vinegar. 

Add the vinegar/lemon juice gradually, about in difference of 10 secs.. 

Excess lemon juice/vinegar will make it chewy/rubbery. 

Also, as soon as the milk separates, Strain it. 

Taking out the Water from chenna: After straining the chenna, make sure you let it hang atleast for 30 minutes. 

1 hour is even good. Make sure you squeeze water from chenna once in about 15 minutes. 

After about 40-60 minutes, dry the outer surface of chenna to avoid excess moisture! Excess moisture in chenna will make it get dissolved in syrup. 

Kneading the chenna: All depends upon the quality of milk, quality of chenna. If your chenna is like a soft, and has a very very little amount of moisture it will be done just 3-4 minutes.. 

People say 15-20 minutes because they might be using toned milk, which have a very least amount of fat, hence takes a little long time… 

MAIN THING IN KNEADING IS TO ACHIEVE A SMOOTH DOUGH, 

We dont need a paste of chenna. just need until it starts leaving fat! Dont knead like it is your enemy.. Knead it with love and care.. Result will be perfect. Kneading is the key for a good rasgulla. .. 

Sugar Syrup: 

For Rasgulla: 1 Cup Sugar = 3 Cups Water. 

For rasmalai: 1 Cup Sugar = 5 Cups Water. 

Just heat in high until it gets a boil. No need of a Single thread consistency or more. 

Cooking the rasgulla: Small Rasgullas get cooked in just about 8-10 mins in medium heat(medium heat as in continuously boiling water). Test by adding one rasgulla to cold water, if sinks, its ready. Over cooking will make them hard! For second batch: If you wish to cook more rasgullas or if you are doing two batches like me, Add about 5 tbsp and 1 cup of water to the remaining syrup and then wait until boils. Use again. But make sure the syrup is not thick. if it feels like its thick, add more water. We want the syrup to be very thin! Let the rasgullas cool in room temp.

 Rabri: Keep Rabri thin.. Rasgullas will soak rabri.. And it gets thick after 1 hour, add some milk to it. 

it will get fine. Dont worry on adding milk. Its normal, i added milk thrice Make sure, the rabri is thin! Keep Rasgulla balls in Rabri for atleast 4 hours before serving. 

I like my Rasmalai with loads of small rasgullas, If you want rasmalai like we get in market with nominal amount rabri in it. Make rabri from 1.5 liter-2liter of milk!

Moong Dal Pakora (Split Green Gram Fritters)

Moong Dal Pakora (Split Green Gram Fritters)

 

These delicious Moong Dal Pakoras (Green Gram Fritters) are a perfect snack item to be relished with tea. 

They also serve as great appetizers.

 There are numerous versions to it.

 The ingredients that goes into it depends on individual preference. 

This is my version, where I added some kalonji, sesame seeds and rice powder to give a bit of a different flavour and crunch to this delectable dish.

1 cup moong dal (split green gram), soaked overnight

2 tbsp. rice powder

1 onion, finely chopped

1 tsp. ginger, grated

1-2 green chilies, chopped

1 tbsp. kasuri methi (dry fenugreek leaves), crushed

salt to taste

pinch of turmeric powder

pinch of asafoetida

1/2 tsp. roasted cumin powder

1 tsp. kalonji (onion seeds)

1 tsp. sesame seeds

oil to deep fry

Grind the soaked moong dal coarsely adding very little water.

 In a bowl, mix along with the rice powder, onion, ginger, green chilies, kasuri methi, kalonji, sesame seeds and all the powdered masalas. 

Make a thick batter by adding required quantity of water.

Beat well and keep aside for 10 minutes.

 Heat oil in a pan and drop spoonfuls of the batter, few at a time and fry till light golden colour on all sides. 

Drain on a paper napkin and serve hot with any chutney or sauce as a tea-time snack.

Jeera Rice (also known as Zeera Rice or Jeera Pulao)

Jeera Rice (also known as Zeera Rice or Jeera Pulao)

is a rice dish with the wonderful flavor of cumin seeds. I love to make this dish for parties because it goes along with any kind of side dish. It is a simple and elegant dish.

Ingredients

Basmati rice – 1.5 cups

Ghee/ Butter/ Oil – 2 tbsp

Cumin seeds (Jeera) – 1 tbsp

Whole garam masala – (1 bay leaf, 3 cloves, 1″ cinnamon stick, 1 star anise, 2 green cardamom, 1 black cardamom)

Cilantro – 1 tbsp (finely chopped for garnish)

Green Chili – 1 (optional)

Salt – to taste

Water – 2.5 cups

Method

1. Wash and soak the rice for at least half an hour. Drain the water and keep it aside.

2. Heat the ghee in a pan or pressure cooker. Add the whole garam masala and fry for few seconds.

3. Add the cumin seeds and crackle it.

4. Add the drained rice, stir-fry for couple of minutes till the ghee coats the rice and it looks glossy. (Note: If you plan to cook in an electric rice cooker, transfer the contents to the rice cooker at this stage.)

5. Measure exact amount of hot water and add to the rice. Adding hot water gives the best results. Also, add required salt.

6. Cover the pan and bring to a boil. If you are using a pressure cooker, close the cooker and bring to a boil.

7. Once it boils, reduce the flame to low, cover with a tight lid and cook for about 15 minutes till all the moisture is absorbed by the rice. The rice will be cooked soft and small holes appear on top. If using a pressure cooker, put the whistle and cook for 10 minutes on low flame.

8. Fluff it up with a fork to keep the rice grains separate.

Garnish with finely chopped cilantro or fried onions.

Til ladoo recipe | sesame seeds ladoo recipe

Til ladoo recipe | sesame seeds ladoo recipe

sesame seeds ladoo - simple recipe of ladoos prepared with sesame seeds, jaggery, peanuts and desiccated coconut.

Recipe type: sweets
Cuisine: maharashtrian
Serves: 2-3

Ingredients (measuring cup used, 1 cup = 250 ml)
⅓ cup sesame seeds, 50 grams
¼ cup peanuts
¼ cup desiccated coconut
½ heaped cup powdered jaggery or grated jaggery, 100 grams
3 tbsp water
¼ tsp cardamom powder
some oil for greasing the palms

Instructions

roasting:
1. heat a kadai or pan and add ⅓ cup sesame seeds in it. the pan should not be too hot, but on a low heat.

2. on a low flame roast the sesame seeds. stir at intervals.

3. the sesame seeds pop and change color. on a low flame this takes about 2 to 3 minutes.

4. remove and keep aside in a plate.

5. then add ¼ cup peanuts.

6. dry roast the peanuts on a low flame stirring often till they become crunchy and get a few black spots on them.

7. remove the peanuts in a mortar-pestle. allow them to cool.

8. in the same pan, add ¼ cup desiccated coconut.

9. stir continuously and roast the coconut till it become light golden or golden. switch off the burner.

10. remove from the pan and keep aside.

11. when the peanuts have cooled, crush them coarsely. you can also crush them in a dry grinder.

12. add the coarsely crushed peanuts to the roasted coconut and sesame seeds.

13. next add ¼ tsp cardamom powder.

14. mix very well. keep aside.

preparing jaggery syrup and ladoos:

1. in the same pan or kadai, take ½ heaped cup powdered jaggery or grated jaggery and 3 tbsp water.

2. keep the kadai on the stove top on a low flame.

3. keep on stirring the jaggery so that it dissolves.

4. on a low flame simmer this jaggery+water solution. it will start bubbling first.

5. you have to continue to cook till you come to a soft ball stage in the jaggery solution.

6. to check the soft ball stage, take 1 tbsp water in a small bowl. drop a bit of jaggery solution in the water. remove it and it should be sticky and form itself into a soft ball.

7. at this stage, switch off the flame and add the dry roasted mixture of sesame seeds, desiccated coconut, crushed peanuts and cardamom powder.

8. mix the dry roasted mixture with the jaggery solution very well.

9. keep the pan down.

10. when the mixture is still hot, begin to form ladoos from it. if too hot, then wait for a minute and then form the ladoos. spread some oil in your palms to form the ladoos. if you are not able to form ladoos when the mixture is too hot, then wait for some seconds and then make the ladoos.

11. you can also use a ½ to 1 tablespoon spoon for scooping the mixture and making the ladoos. then just shape the ladoos once you scoop them out.

12. for the last batch, scrape the sides very well and then make ladoos from it.

13. make all the til ladoos this way. store in an air tight jar at room temperature.

14. serve sesame seeds ladoo during makar sankranti or have them as a sweet snack.

punjabi chole masala recipe

punjabi chole masala recipe  

punjabi chole masala recipe chole masala or chana masala chole is a popular north indian curry. 

chole goes well with poori, bhatura, roti, naan or rice.

 

Recipe type: curry Cuisine: north indian 

Serves: 4-5 

 Ingredients 

(measuring cup used, 1 cup = 250 ml) ingredients for pressure cooking: 1 cup chickpeas (garbanzo beans, white chickpeas, kabuli chana or chole 

2.5 to 3 cups water for pressure cooking the chickpeas 2 to 3 dried amla or indian gooseberry (optional) or 1 black tea bag ½ tsp salt 

ingredients for the masala gravy: 

1 medium sized onion, 

finely chopped 1 medium sized tomato,

 finely chopped 2 to 3 small garlic cloves 

+ ½ inch ginger,

 crushed to a paste in a mortar-pestle

 or ½ tsp ginger-garlic paste

¼ tsp turmeric powder/haldi 

½ tsp red chili powder/lal mirch powder 

¼ tsp garam masala powder (optional) 

¾ to 1 tsp amchur powder/dry mango powder – optional and only to be added when you do not have dry pomegranate seeds 2 to 3 green chilies, 

slit 1 to 1.25 cups water or the stock in which the chickpeas were cooked. 1.5 to 2 tbsp oil salt as required spices for the punjabi chole masala: 

2 black cardamoms/elaichi 

1 inch cinnamon/dalchini 

3 to 4 peppercorns/sabut kali mirch 

2 cloves/lavang 

1 medium indian bay leaf/tej patta 

or 2 small tej patta 

¼ tsp carom seeds/ajwain 

1 tsp cumin seeds/jeera 

1 tsp coriander seeds/dhania 

1 tsp fennel seeds/saunf 

½ tsp dry pomegranate seeds/anardana

 1 or 2 dry red chilies 

 for garnish: some chopped coriander leaves/dhania patta ½ inch ginger/adrak, julienne 1 medium onion, sliced or chopped 1 medium tomato, sliced or chopped 1 lime/nimbu, sliced or quartered 

 Instructions 

 1. rinse and soak the chole (chickpeas) in enough water overnight. 

add enough amount of water as the chole increase in size after soaking it.

 rinse the soaked chickpeas. 

 2. to give a dark color to the chana, traditionally dried amla (indian gooseberries) are added. 

these also give a faint sourness to the stock. 

if you do not have dried amla,

 then add 1 black tea bag. 

 3. in a pressure cooker add the chole along with the 3 to 4 dried amla pieces or a tea bag.

 taj tea bags work very well. 

then add water 

 4. season with salt and pressure cook the chana for 18 to 20 whistles. 

the chana should be cooked well an softened. the chole should be soft when you mash it with a spoon. 

the chana should not give you a bite when you eat it. 

 5. In a pan, 

take all the whole spices for the chole masala mentioned above and on a low heat begin to roast them. 

 6. stir often and roast the spices till they get extra browned. 

don’t burn them. 

you have to go beyond a point roasting them even after they become fragrant and they get more browned than what is the norm usually. 

7. let theses roasted spices cool and then grind them finely in a coffee grinder or in a dry grinder. 

 8. by now the chana will be cooked. you will see a darker brown shade in the safed (white chana). remove the amla pieces which would have softened by now or the tea bag from the stock. 

9. heat oil in a pan or kadai.add ginger-garlic paste and saute till their raw aroma goes away. 

 10. then add chopped onions and saute till the onions turn translucent or light brown. 

 11. add tomatoes & saute them till they soften and the oil starts to leave the sides of the masala. 

 12. then add the powdered chole masala that we ground, along with the red chili powder, turmeric powder & garam masala powder (optional). 

 13. stir the dry masala and then add slit green chilies 

 14. add the cooked chole. stir well. 

 15. add salt. then add about 1 to 1.25 cups of the stock in which the chana was boiled. you can also water instead. 

 16. stir and cover the chana. 

 17. simmer on a low to medium flame. you can also cook without the lid. the gravy will thicken and reduce. mash a few chana. this will help thicken the gravy. simmer till you get the consistency you prefer. the consistency is not thin, but medium consistency or dry. 

 18. in case, you have not added dry pomegranate seeds while roasting the spices, then you need to add amchur powder (dry mango powder) now. stir. 

 19. garnish chole masala with coriander leaves & ginger julienne. 

 20. serve the punjabi chole with kulchas, bhaturas, pooris, rotis, along with sliced onions, tomatoes and lime. chole also tastes good with steamed rice or jeera rice.

piyush recipe - thick, creamy sweet beverage made with shrikhand, yogurt and milk. summer cooling drink.

piyush recipe – thick, creamy sweet beverage made with shrikhand, yogurt and milk. 

summer cooling drink.

 

  Recipe type: dessert, beverage 

 

  Cuisine: maharashtrian, gujarati 

 

  Serves: 2-3 

  Ingredients (measuring cup used, 1 cup = 250 ml) 200 gms shrikhand – about 1 cup, cardamom, 

 saffron or cardamom-saffron flavored shrikhand 

 1.5 cups yogurt/curd 

 ¾ to 1 cup milk 

 2 to 3 tbsp sugar or as required 

2-3 green cardamom, 

powdered in a mortar-pestle to a fine powder 

 ¼ tsp grated nutmeg or nutmeg powder 

 6 to 7 pistachios, 

 sliced 1 to 2 pinches of saffron 

  Instructions 1. first take the shrikhand, yogurt, milk, sugar, cardamom powder, nutmeg powder in a mixing bowl. 

 2. with a hand held blender or a wired whisk or a madani (traditional hand held indian churner), just blend everything well till smooth and creamy. you can also blend in a jar in an electric blender. keep the piyush in the refrigerator for at least 2 hours for it to get chilled. 

 3. a suggestion is to add 2 tbsp sugar first. if the sweetness is less, then you can add 1 tbsp sugar later. 

 4. pour the chilled piyush in glasses, and top with pistachio or almond slices and saffron. 

 5. serve piyush immediately. you can also keep the piyush for a day in the refrigerator.