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Sunday, 27 September 2020

Sweet Semolina Dhokla

 

          Dhokla is a traditional Gujarati steamed delicacy prepared out of gram flour. They can also be prepared with semolina. So let me share a sweet version of this healthy savoury treat in a dessert form. They came out just perfect and you can enjoy it as an after meal dessert or when desired. Serve it warm or at room temperature with a drizzle of some sugar syrup / castor sugar if you wish.











  • 1 cup semolina, dry roasted
  • 1 tbsp. roasted chickpea flour
  • 1/3 cup castor sugar or as required (I used brown sugar)
  • 2-3 tbsp. fresh grated coconut 
  • 1/4 tsp. cardamom powder
  • 1-2 tbsp. melted butter
  • 1/4 cup yoghurt
  • 1-2 tbsp. soaked chia seeds
  • 1 tbsp. chopped pistachios
  • required quantity of water
  • 1 tsp. eno fruit salt
  • chopped pistachios, dry rose petals & soaked chia seeds to garnish
  • sugar syrup to drizzle (opt)
  • castor sugar to garnish (opt)







          In a bowl, combine all the mentioned ingredients (except eno fruit salt and the garnishings). Add enough water to form a batter of pouring consistency. Keep aside for 10-15 minutes.

          Add more water if required and whisk well. Add eno fruit salt and give it a stir. Pour into a greased steel container / plate and steam for 20 minutes on a medium flame. 

          When cool, cut into desired shapes. Garnish with chopped pistachios, dried rose petals and soaked chia seeds. 

          Serve it warm or at room temperature with a drizzle of some sugar syrup / castor sugar if you wish.

















Thursday, 17 September 2020

Bafauri Ki Kadhi


           Bafauri is a traditional steamed delicacy from the State of Chattisgarh. It is basically a lentil based snack recipe that is prepared with chana dal. However, I made use of mixed lentils to prepare this dish and it turned out real yum. It is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack. 

          Kadhi on the other hand, is a yoghurt-chickpea flour based sauce with a tempering. So I combined both Bafauri and kadhi to come up with my version of this yummy fusion dish of Bafauri Ki Kadhi. So enjoy it with pulao, hot steamed rice, jeera rice, naan, kulcha, tandoori roti or just plain chapati for a great comfort meal.








Bafauri - 
  • 2 tbsp. chana dal (Bengal Gram Lentil)
  • 2 tbsp. urad dal (Split Black Gram Lentil)
  • 2 tbsp. tuvar dal (Pigeon Pea Lentil)
  • 2 tbsp. moong dal (Split Green Gram Lentil)
  • 2 tbsp. masoor dal (Split Red Gram Lentil)
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1/2 tsp. carom seeds
  • 1 tsp. flax seeds (opt)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1 tbsp. coriander roots, chopped

Kadhi - 

  • 1/2 cup yoghurt
  • 2 tbsp. gram flour / besan
  • 3 & 1/2 cups water
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida / hing
  • 1 tsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • coriander leaves & a drizzle of pickle oil to garnish








           Bafauri - Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding very little water.

          In a bowl, mix the dal paste and all the other ingredients (except oil). Drop spoonfuls of the batter on a greased plate and steam for 15-20 minutes. Keep aside. 
          
          Kadhi - Whisk together yoghurt, gram flour and water. Keep aside. In a small bowl, mix ginger-garlic paste and all the dry spices along with some water to form a paste. Keep aside. 

          Heat oi in a pan and temper with cumin seeds and asafoetida. Now add the paste and saute till oil separates.

          Add the whisked yoghurt and bring it to a boil. Simmer on a low flame till the consistency thickens to a desired consistency. Be sure to stir at intervals. When done switch off the flame.

          To serve, ladle the kadhi in a bowl and arrange the steamed Bafauri over it. Garnish with coriander leaves and pickle oil. Enjoy with any form of rice or Indian bread. 





















Wednesday, 16 September 2020

Zero Oil / Oil Free Mutton Curry


          This may sound strange, but it is absolutely true. Mutton curry without a drop of oil tastes just as yummy and appetizing. So here is my version, where I marinated mutton overnight with a blend of few basic ingredients and seasonings. It was then slow cooked to perfection on a low flame. 

          So there was no use of the pressure cooker and it turned out just awesome. It is a very simple and an easy recipe for you to try, especially during special occasions. Enjoy this healthy oil free mutton curry with jeera rice, pulao, plain biryani or any type of Indian bread like naan, tandoori roti, kulcha or roomali roti.








  • 500 gms. mutton with bones, curry cut
  • 1 onion
  • 3-4 garlic cloves
  • 1" ginger
  • 1 cup yoghurt
  • salt to taste 
  • 1/2 tsp. turmeric powder
  • 2 tbsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • pinch of nutmeg powder
  • 1" cinnamon stick
  • 2-3 green cardamom
  • 4 cloves
  • 2 bay leaves
  • 1/2 mace
  • coriander leaves to garnish 








          Marinate mutton with the all the ingredients (except coriander leaves) for a minimum of 4-5 hours, but preferably overnight.

          Transfer the marinate mutton to a kadai / pan and cook on high flame for 5 minutes. Then cover and simmer on a low flame till all the moisture has evaporated.

          Add 1 cup water and again cover and simmer till dry. Keep adding little water at a time and cook by scraping the sides and stirring at intervals. 

          The mutton needs to be cooked for almost an hour or till the mutton is tender and the consistency of the gravy is thick. 

           Switch off the flame and garnish with coriander leaves. Serve with jeera rice, pulao, plain biryani or any type of Indian bread like naan, tandoori roti, kulcha or roomali roti.




















Tuesday, 15 September 2020

Bafauri


          This healthy steamed delicacy is from the State of Chattisgarh. It is a lentil based snack recipe that is basically prepared with chana dal. However, I dished out this yummy appetizer with a mix of lentils. It turned out real yum. 

          It is a very easy and a quick recipe and can be relished with tomato sauce or green chutney. It is also a great tea time snack. You may stir fry it with some tempering too, as an alternative. Both ways it tastes simply awesome. 






          Not much is know about this particular dish. It is almost a lost recipe. I was lucky enough to come across this simple and easy to make dish in one of the face book groups and so decided to give it a try. This protein rich snack is a great alternative to any fried pakoras. Hence, it is a must try healthy snack recipe that can be turned into a curry too. 






  • 2 tbsp. chana dal (Bengal Gram Lentil)
  • 2 tbsp. urad dal (Split Black Gram Lentil)
  • 2 tbsp. tuvar dal (Pigeon Pea Lentil)
  • 2 tbsp. moong dal (Split Green Gram Lentil)
  • 2 tbsp. masoor dal (Split Red Gram Lentil)
  • 1 onion, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 2 green chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1/2 tsp. carom seeds
  • 1 tsp. flax seeds (opt)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. coriander-cumin powder
  • 1 tbsp. coriander roots, chopped

Tempering - 
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. sesame seeds
  • 1 tsp. coriander leaves, chopped








          Soak the lentils for 4-5 hours. Then grind to a smooth paste by adding very little water.

          In a bowl, mix the dal paste and all the other ingredients (except oil). Drop spoonfuls of the batter on a greased plate and steam for 15-20 minutes.

          Set aside to cool before transferring to a serving dish. Garnish with chopped coriander leaves and enjoy these zero oil healthy small bites with tomato sauce or green chutney. 

          Alternatively, it can be stir fried in a little bit of oil with a tempering of cumin seeds and sesame seeds. 

          For this you need to heat oil in a pan. Temper with cumin seeds and sesame seeds. Saute for a few seconds and then switch off the flame. 

          Garnish with coriander leaves and enjoy with tomato sauce or green chutney.


























Monday, 14 September 2020

Lobia Prawn Masala


          Lobia curry is very popular in North India, especially Punjab. It is also called black eyed beans or chawli. It is typically relished with any type of Indian bread like naan, tandoori roti, Kulcha, paratha, etc. accompanied with some green chilies and lemon. It is very wholesome and nutritious. So check out my fusion non vegetarian version of this curry where I paired Lobia with some prawns. It turned out just awesome and yummy. So it is a great party recipe, and a must try recipe too for that special occasion.








  • 1/2 cup Lobia (black eyed beans), soaked overnight
  • 15-20 prawns, deveined & cleaned
  • 2-3 tbsp. oil
  • 2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamons
  • 4-5 cloves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1 tsp. tomato paste / 1/4 cup tomato puree
  • 1/2 tsp. turmeric powder
  • 1-2 tsp. red chili powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • salt to taste 
  • pinch of nutmeg powder
  • 1 tsp. ghee
  • coriander leaves to garnish 








          Pressure cook lobia with 1& 1/2 cups water till soft. Keep aside. Heat oil and temper with bay leaves, cinnamon, cloves, cardamom and cumin seeds. Saute for a few seconds.

          Add onion and stir fry till light brown. Add prawns and continue to saute for 2-3 minutes. 

          Now add the tomato paste, ginger-garlic paste and all the dry spices mixed with some water. Saute till the oil separates.

          Add the boiled lobia and simmer, covered on a medium flame till the gravy comes to a desired consistency. 

          Switch off the flame and add ghee. Give it a stir and garnish with coriander leaves. Relish it with naan, tandoori roti, roomali roti, kulcha or any type of Indian flat bread. You may also enjoy with jeera rice, pulao, plain biryani or steamed rice. 


























Saturday, 12 September 2020

Chicken Soya Curry


          Chicken curry is very popular and everyone's favourite main course. In fact, you must have had various versions of chicken curry. Now do try out my version, where I have paired chicken with soya bean granules to come up with this extremely unique and an equally yummy dish. It is a great party recipe, which is a must try, to surprise your loved ones. It is of course a great weekend lunch menu that can be enjoyed with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani.






          Just check on the marinade spices that I used. They are slightly different. I tempered the oil with mustard seeds, urad dal and chana dal. Then sauteed onion, ginger, garlic and green chilies, which I ground to a smooth paste along with fresh grated coconut, roasted peanuts, tamarind paste and yoghurt. The end result was this super yummy chicken curry to be enjoyed with your favourite Indian bread or any flavoured rice.





  • 500 gms. chicken, curry cut
  • 1/4 cup soya granules, soaked in warm water for 10 minutes & drained
  • 2 tbsp. oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • coriander leaves to garnish

Marinade -
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (Bengal Gram)
  • 1 onion, slice
  • 2-3 garlic cloves
  • 1" ginger
  • 1-2 green chilies
  • 2 tbsp. fresh grated coconut
  • 2 tbsp. roasted peanuts
  • 1/2 tsp. tamarind paste
  • 1/2 cup yoghurt








          Marinade - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add urad dal and chana dal. Saute for a few seconds.

          Add onion, ginger, garlic and green chilies. Saute till light brown. Set aside to cool down. Then grind along with coconut, peanuts, tamarind paste and yoghurt into a smooth paste. 

          Marinate the chicken with this paste overnight in the refrigerator. 

          Heat oil and temper with cinnamon, cloves and cardamom. Saute for a few seconds. 

          Add onion and stir fry till light brown. Add all the dry spices mixed with some water. Saute till the oil separates.

          Now add the marinated chicken and cook, covered till the moisture has evaporated.

          Add 1 cup water and the drained soya. Bring it to a boil and then cook, covered till the chicken is soft and the gravy comes to a desired consistency. Switch off the flame. 

          Garnish with coriander leaves and serve along with naan, kulcha, tandoori roti, jeera rice, pulao or plain biryani for a great weekend lunch.

























Thursday, 10 September 2020

Herbed / Spiced / Masala Paneer


          Paneer (Cottage Cheese) is very commonly used in many Indian cuisine. Homemade paneer is the best option as it is inexpensive and easy to prepare. So how about turning plain paneer into a herbed and spiced variety? They come out just awesome, appetizing and visually appealing too. You can slightly pan fry them and enjoy as an appetizer with a sprinkle of your favourite seasoning. It can also be added to salad or can be made into your favorite curry for the main course. 












  • 1 litre full fat milk
  • 2 tbsp. lemon juice diluted with 1/4 cup water
  • 1/2 tsp. salt 
  • 1 tsp. flax seeds
  • 1 tsp. cumin seeds
  • 1 tsp. red chili flakes 
  • 2 tbsp. coriander leaves, chopped








          Bring the milk to a boil. Add all the spices and herbs to it. Then gently pour the diluted lemon water, little at a time, and keep stirring till the milk begins to curdle. 

          Switch off the flame and keep it covered for 2-3 minutes. Pour the curdled milk in a colander, lined with a muslin cloth. (Keep a bowl underneath to collect the whey).

          Add plain water to remove the smell of lemon from it. Then bring all the edges of the cloth together and gently squeeze to remove any excess whey. 

          Keep some weight on the paneer bundle and refrigerate for 1-2 hours. Remove the paneer from the muslin cloth. Transfer to a plate and cut into cubes. 

          Sprinkle your favourite seasoning and enjoy as an appetizer, just as it is or pan fried. It can also be added to salads or can be made into your favorite curry for the main course. 


























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