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Sunday, 26 January 2020

Kashmiri Saag


          This is a simple and a quick Kashmiri style spinach stir fry. It is also healthy with lots of garlic in it. Few prominent Kashmiri spices like cardamom, dry ginger powder (sonth), fennel powder and asafoetida are used in this recipe. It is cooked in mustard oil for an authentic touch. You can relish this yummy saag with roti / chapati or plain steamed rice. 






          Spinach has a lot of health benefits as it improves the blood glucose level in diabetic patients, is rich in vitamin K, A and C and contains a lot of iron, protein, minerals and fibre. So it is recommended to include greens like spinach, etc in our daily diet. So what better way than to prepare this super easy Kashmiri saag and relish as desired. 






  • 2-3 bunches of spinach, washed, drained & chopped
  • 1-2 tbsp. mustard oil 
  • 2 dry red chilies
  • 1 tsp. cumin seeds
  • 2-3 cardamoms
  • 7-8 garlic cloves, chopped
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1 tsp. fennel powder
  • 1 tsp. dry ginger powder








          Heat oil in a pan till it reaches smoking point. Reduce the flame and temper with red chilies, cumin seeds, cardamom and garlic. Saute till the garlic changes colour. (Reserve some of the garlic pieces for garnishing).

          Add all the dry spices and give it a stir. Now add the chopped spinach and continue to cook on a medium flame till all the moisture has been absorbed.

          Switch off the flame. Transfer the saag to a serving dish and garnish with the remaining fried garlic. Serve as a side dish with roti / chapati or plain steamed rice for a great comfort meal. 



















Monday, 20 January 2020

Dhuska (Jharkand Street Food)


          Dhuska is a traditional and a very popular breakfast of Jharkand State that is also enjoyed as a snack. These are deep fried mini pancakes, almost similar to mini dosa, prepared out of ground rice, chana dal and urad dal. They are also sold as street food along with ghugni (chickpeas). It is very easy to prepare and goes well as a kitty party or a picnic recipe. So check the step by step pictorial recipe to prepare this yummy delicacy.








  • 1 cup rice
  • 1/2 cup chana dal (Bengal Gram)
  • 1/4 cup urad dal (split black gram)
  • 2 green chilies
  • 1" ginger
  • 1/2 tsp. cumin seeds
  • salt to taste
  • 1/4 tsp. asafoetida
  • 1/2 tsp. turmeric powder
  • 2-3 tbsp. coriander leaves
  • oil to deep fry






         Soak the rice, chana dal, urad dal and cumin seeds overnight. Grind along with green chilies, ginger, salt and required quantity of water into a paste. (The batter should be of pouring consistency).

          Add turmeric powder, asafoetida and coriander leaves. Mix well and whisk for 1-2 minutes.

          Heat oil in a pan and drop a small ladleful of the batter in batches. Cook on one side, then carefully flip it over. When done, drain on a kitchen towel. 

          Make similar dhuska with the remaining batter and serve with ghugni (chickpeas curry) or any side dish. I enjoyed with chana madra.





                           Grind rice, lentils, cumin seeds, salt and some water into a paste. 




                    Add turmeric powder, asafoetida & coriander leaves. Whisk for 1-2 min.



                            Heat oil in a pan & drop a small ladleful of the batter in batches.



                                Cook on one side, then carefully flip it over. 




                                When done, drain on a kitchen towel. 




                    Serve with any side dish.










Thursday, 16 January 2020

Lemon Rice (South Indian Breakfast)


         Lemon Rice is a very common breakfast in South India, but it can also be had for lunch or dinner too. It is also offered in temples in the form of prasad. Very yummy and easy to prepare, it is often carried along while travelling and also serves as a lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papad or chips. So check the step by step pictorial recipe to prepare it. 








  • 2 cups cooked rice
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 whole dry red chili
  • pinch of asafoetida (hing)
  • 1 tsp. urad dal (split black gram)
  • 1 tbsp. chana dal (Bengal gram)
  • 1-2 green chilies, slit
  • 2 tbsp. roasted peanuts
  • 1 sprig curry leaves
  • juice of half lemon or to taste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • coriander leaves to garnish





           Heat oil and temper with red chili and mustard seeds. After it stops spluttering, add asafoetida, urad dal, chana dal, green chilies and curry leaves. Saute for a few seconds.

          Now add the turmeric powder and salt. Mix well. Next add the cooked rice and stir fry for 2-3 minutes on a medium flame. 

          Then add the lemon juice and give it a toss. Saute for a minute. When done, switch off the flame and garnish with coriander leaves. Serve with papad or chips for a great comfort meal.
     



                   Heat oil and temper with red chili & mustard seeds. After it stops spluttering, 
                   add asafoetida, urad dal, chana dal, green chilies & curry leaves. 



                               Now add the turmeric powder and salt. Mix well. 



                               Add the cooked rice and stir fry for 2-3 minutes.




                              Then add the lemon juice and give it a toss. Saute for a minute.
     


                              When done, switch off the flame & garnish with coriander leaves. 



                                Serve with papad or chips for a great comfort meal.













Wednesday, 15 January 2020

Khaman Dhokla Upma


          A perfect fusion style breakfast or evening snack can be dished out quickly with some leftover Gujarati special Khaman Dhokla. It tastes simply awesome and will disappear in no time. Enjoy it with some spicy chili garlic sauce instead of coconut chutney and see the difference. It tastes so yummy. So check the step by step pictorial recipe to prepare it.





          Leftover dhokla is a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making a South Indian style upma and relish it as and when desired. It is not only simple but an easy recipe to make. 

          With the addition of just a few tempering, you end up with a fusion recipe to enjoy. You can also pack for a lunch box meal or serve as an after school snack. It is both healthy and wholesome.





  • 2 cups crumbled dhokla
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1-2 whole dry chilies, broken
  • 1 sprig curry leaves
  • 1 tsp. urad dal (split black gram)
  • 1 tsp. rice
  • 1-2 green chilies, slit
  • salt to taste
  • 2 tbsp. roasted peanuts
  • 1/4 tsp. pepper powder
  • 1-2 tbsp. coriander leaves, chopped








           Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the cumin seeds, dry chilies, green chilies, curry leaves, urad dal and rice.

          Saute for a few seconds and add the crumbled dhokla, salt and sambar powder. Stir fry on a medium flame for 2-3 minutes. 

          Switch off the flame and add the coriander leaves and fried onion. Toss well and serve just as it or along with coconut chutney for a simple and sumptuous breakfast.




                    Heat oil in a pan & temper with mustard seeds. After it stops spluttering, 
                    add cumin seeds, dry chilies, green chilies, curry leaves, urad dal & rice.



                   Add the crumbled dhokla, sambar powder & salt. Stir fry on a medium flame
                   for 2-3 minutes. 



                         Switch off the flame and add the coriander leaves and fried onion. 






                 Serve as it or along with coconut chutney for a simple & sumptuous breakfast.











Monday, 13 January 2020

Tamarind Rice


         This is a very common breakfast item in South India, but can be had for lunch or dinner too. It is both spicy and tangy and is sometimes served in temples as offerings. Very yummy and easy to prepare, it is often carried along while travelling and also as a  lunch box meal. So it is a very good way to use up your leftover cooked rice. Best had with some fried / roasted papads or chips. So check the step by step pictorial recipe to prepare this simple comfort food.









To dry roast & grind -  

  • 2 tsp. chana dal
  • 1 tsp. urad dal
  • 1 tsp. whole coriander seeds 
  • 1/4 tsp. fenugreek seeds 
  • 4-5 dry red chilies
  • 1 tsp. sesame seeds 

Other Ingredients - 

  • 2 cups cooked rice
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 2 dry red chilies
  • 1/4 tsp. asafoetida (hing)
  • 1 tsp. urad dal (split black gram)
  • 1-2 green chilies, slit
  • 2 tbsp. peanuts
  • 1 sprig curry leaves
  • 1/2 cup tamarind pulp mixed with some water if preferred
  • salt to taste
  • 1/2 tsp. turmeric powder
  • coriander leaves to garnish








           Mix the ground spice powder with the rice and a pinch of salt. Keep aside. 

           Heat oil in a pan. Temper with red chili and mustard seeds. After it stops spluttering, add the asafoetida, urad dal, green chilies, peanuts and curry leaves. Saute for a few seconds.

          Now add the turmeric powder, tamarind pulp and salt to taste. Simmer till the oil separates. 

            Add the rice and combine everything well. Stir fry for 2-3 minutes on a medium flame. 

          When done, switch off the flame and garnish with coriander leaves. Serve with papad or chips for a great comfort meal.




                                The ground spice powder.



                      Mix the ground spice powder with the rice & a pinch of salt. Keep aside. 



                     Heat oil in a pan. Temper with red chili & mustard seeds. After it stops 
                     spluttering, add the asafoetida, urad dal, green chilies, peanuts & curry
                     leaves. Saute for a few seconds.



                       Add the turmeric powder, tamarind pulp & salt to taste. Simmer till the
                       oil separates. 



                             Add the rice & combine everything well. Stir fry for 2-3 minutes. 



                               Switch off the flame and garnish with coriander leaves.







                                Serve with papad or chips for a great comfort meal.












Sunday, 12 January 2020

Stuffed Chili Pepper


         A nice way to introduce these lovely colourful chili peppers as appetizers. Do not forget to serve them with some green chutney for a real visual treat. I stuffed them with paneer and few interesting ingredients that I could lay my hands on. So it is a great party recipe and a sure hit. You can make a non-veg. version too with some chicken / mutton mince. So check the step by step pictorial recipe to prepare this delicacy. 






          Two secret ingredients that I added are some powdered hajmola for a bit of a tang in place of chaat masala and powdered makhana, besides other basic ingredients. They turned out very yummy. You can make them healthy by griling them in the oven to perfection. 







Ingredients - 
  • 10-12 chili peppers
  • 2 tbsp. oil 
  • green chutney to serve

Stuffing - 


  • 2-3 tbsp. fresh grated coconut, dry roasted
  • 2 tbsp. roasted peanuts, coarsely ground
  • 1 tsp. hajmola, powdered
  • 2 tbsp. makhana, powdered
  • 2 tbsp. fried onion
  • 1/2 tsp. red chili flakes
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. kasuri methi, crushed

Tempering - 

  • 1 tbsp. oil
  • 1 tsp. garlic, chopped
  • 2 green chilies, chopped
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. fennel powder 
  • 1 tsp. garam masala powder
  • 100-150 gms. paneer, mashed








          Make a slit in the centre of each chili pepper and clean it well. Keep them aside.

          Tempering - Meanwhile, heat oil in a pan. Saute the garlic and green chilies for a few seconds. 

          Now add all the dry spices and mix well. Add the paneer and saute for 2 minutes. Switch off the flame and allow it to cool down.

          Stuffing - Mix the paneer with the rest of the ingredients mentioned under stuffing and keep aside. 

          Stuff the chili peppers with the paneer stuffing. Heat oil in a pan and arrange all the stuffed chili peppers. Sprinkle some salt and cook, covered on a low to medium flame for 2 minutes.

          Gently flip them over and cook the other side too till done. Switch off the flame and serve them as appetizers with some green chutney. 

           


                              Make a slit in the centre of each chili pepper and clean it well.



                          Heat oil in a pan. Saute garlic and green chilies for a few seconds. 



                                             Add all the dry spices and mix well.



                              Add the paneer & saute for 2-3 minutes. Switch off the flame 
                              and allow it to cool down.



                          Mix the paneer with the rest of the ingredients mentioned under
                          stuffing and keep aside. 



                                          Stuff the chili peppers with the paneer stuffing. 



                                Heat oil in a pan & arrange all the stuffed chili peppers. Sprinkle
                               some salt & cook, covered on a low to med. flame for 2 minutes.



                                  Gently flip them over & cook the other side too till done. 






                                Serve them as appetizers with some green chutney. 










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