IDLY

Soft soft Idly. Oh how you mix well with every spicy thing. Being bland itself, idly takes in the taste of the side dish and compliments it pretty well. One of the easiest preparations albeit time taking – idly is a filling dish that provides you with carbs and proteins. Enjoy this

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idly factsidly nutri

Prior preparation Time : 12 hours      Preparation time: 15 minutes     Serves: 2

INGREDIENTS:

  1. Two cups of Rawa idly(Semolina) powder
  2. One cup of urad dal (Split black gram)
  3. One spoon of salt

 

PREPARATION:

  1. Soak the semolina powder for four hours
  2. Soak the split gram separately for four hours
  3. After the four hours- grind the split gram till it forms a wet paste and set it aside
  4. Add the wet semolina powder to the grinded split gram
  5. Add one spoon of salt to the mixture
  6. Mix them thoroughly and keep the paste aside for eight to ten hours.
  7. Brush a little oil on the idly stand
  8. Pour the paste mixture into each cup

idly maker

  1. Let the paste steam for fifteen minutes
  2. The idlys are ready to be served. You can serve it with chutney and sambar

Chitol Maach er Bori

This brings back memories. I remember my dad used to bring this 3 foot long fish whenever possible and cleaned it up for my mother to cook. Our family was huge ,so we got equal number of “borees” each. Few in number, but , a taste that will linger in your mouth long after. This fish is not as big these days though. I had such a pleasant surprise that I found this fish in the market here. I have tasted it after more than 30 years. Ah memories. I have tried to replicate my mom’s recipe here. Do try it and let me know

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chitol mach er bori nutri

 

INGREDIENTS

  1. Clown knife fish (chitol mach) flesh : 250 grams
  2. Potato             : 1
  3. Onion             :           2
  4. Ginger                                  : 2 inch piece
  5. Salt  : according to taste
  6. Turmeric powder                         : 1 tea spoon
  7. Chilly powder   : 1 teaspoon
  8. Cumin powder                                : 1 tea spoon
  9. Coriander powder  : 1 tea spoon
  10. Gram masala powder  : ½ tea spoon
  11. Oil   : 6 big spoons
  12. Water

 

PROCEDURE

Pre Preparation:

  1.  Take one potato and cut it into two halves
  2. Boil one half of the potato in water
  3. Scoop the fleshy part out(without the bones) with a spoon

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To be added to the flesh:

  1. Add boiled potato to the flesh
  2. Add salt
  3. Add grated ½ ginger
  4. Add grated ½ onion
  5. Add black cumin

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  1. Mix them well and pat it into a ball

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Preparation:

  1. Boil water in a sauce pan
  2. Pat the flesh into a ball with oil in hand and drop into the boiling water

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  1. Let it to boil for 7-8 minutes
  2. Remove the meat ball and let it cool on a board
  3. While the meat ball is cooling, heat the oil in a wok
  4. Once the meat ball is cooled, cut it into small square pieces

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  1. Fry these square pieces till they turn golden brown

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  1. Set them aside

 

In the same oil :

  1. Add cumin powder to the oil
  2. Add the other half of the boiled potato
  3. Add grated onion
  4. Add turmeric powder , chilli powder , coriander powder
  5. Add ginger paste
  6. Add a pinch of sugar
  7. Stir for 5-6 mins on medium flame till the oil is discharged from the potato
  8. Add two cups of water
  9. Heat them it they come to a boil
  10. Add the meat balls
  11. Cover the wok with a lid and let it simmer for 10 minutes
  12. Sprinkle some garam masala and add some ghee to the top
  13. Serve this delightful bori and enjoy it’s beautiful taste

Back!

ne

I am back from an amaaazing trip! I feel so sad now but you chums don’t have to feel so bad, because I have come up with loads of new dishes!

There were so many things that I tried out- it brought back some really nostalgic memories. I am going to share these memories with you soon! Keep following this space to see something new and awesome!

 

CHEERS!

TOP FIVE THINGS I AM THANKFUL ABOUT

Thanksgiving is all about having a hearty meal with your family and loved ones these days. It started out as a celebration after some bad times in history and now it’s a day to relax and spend some quality time. It reminds us of what we tend to forget- our family and the things we already have.

Thanksgiving Contest - What Are You Thankful For?
Five orange pumpkins sit in a row in front of a distressed, wooden background.

I took it upon my self to note down top 5 things to be grateful about and I hope you do so too:

  1. My family’s love
  2. I can have three meals a day
  3. I am not bed ridden
  4. I can live comfortably enough now
  5. I have people to fall back on

 

 

Jowari Dosa- A blend of North and South India

Jowari Dosa is one of the simplest dishes that I have created. I came up with this tasty creation when I changed our daily diet from wheat based to jowar based. Dosa is common in South India and well, Jowar is a common flour used to make rotis in North India. Dosa uses very little oil and is a crispy treat that looks light but fills the stomach easily. Jowar on the other hand is very healthy. Click on the names to find out more on their health benefits.

 

Serves : 6           Time : 30 minutes

Ingredients

1. White millet flour (Jowar)- 2cups

2. Split black gram lentil (Kalli Dal/Biuli Dal)- 1cup

3. Curry leaves – 1/2 cup

4. Green chillies -2

5. Onion -2

6. Corriander leaves -1 bunch

7. Oil – One spoon for every dosa

Procedure

1. Soak the split gram in water for an hour

2. After an hour remove the gram from water.

3. Add a green chilly and curry leaves to the gram

4. Grind them together till they form a paste

5. Add white millet flour to it till a fine consistency is obtained

6. Add salt according to your taste

7. Take a huge spoon full of the mixture and slowly spread it on a flat pan.

8. Cut onions finely

9. Chop the corriander leaves and green chillies

10. Sprinkle a small amount on the dosa

11. Sprinkle one spoon of oil on the dosa

12. Wait till the dosa is crispy

13. Serve with any kind of chutney

Paneer Butter Masala

After a long time on my daughter’s demand I made Paneer Butter Masala at home. It brought back some good old memories ^-^. As the name suggests we use butter in this dish but I use a very little amount and a little butter is good for every one. Coming to paneerpaneer, it is very healthy and it is a yummy source of calcium. Go ahead and try this recipe it you want to try a different indian twist to your vegetarian palette.

 

Time:30 minutes    Serves: 4

pbm

 

INGREDIENTS

• Tomato -2 small

• Onion -1 medium

• Onion -2 medium for fry

• Cumin -pinch

• Garlic paste -1 spoon

• Ginger paste ½ spoon

• Salt-according to taste

• Cashew nuts- 10 gms

• Turmeric powder- 1/2 spoon

• Chilli powder 1 ½ spoon

• Water – 1 ½ cup

• Paneer(Fresh Indian Cheese/ Unsalted anari) -200gm

• Butter- 1spoon

• Fresh Cream -3-4 spoons

• Oil -10ml

PROCEDURE

• Boil the tomatoes and onion and make a pastel it of them when they become soft


• Heat oil in a wok.

• Chop the other onion and fry it in the wok till it is brown.

 

 • Add cumin seeds.

• Add ginger and garlic paste.

• Add salt,turmeric powder, chilli powder and a splash of water.

• Then stir the ingredients in the wok.

• Add tomato and onion paste.


• Let it simmer till oil is discharged-around 5 minutes.

• Add cashew nut paste.

• Fry the ingredients for a few seconds

• Add water and stir for 5 minutes.

 

 • Add cottage cheese

• Add one glass of hot water

 

 • Let it simmer for 10 Minutes after you put the lid.

• Just before serving, add butter and cream and mix them well

• Serve hot.

Daughter Delight

Yeay! My daughter made thukpa last night. She has been learning how to cook since some time and they taste good but yesterday’s thukpa was awesome! veg soup with simply delicous tuna momos…yummy. I will ask her to share the recipe later. I am so proud of my little girl 🙂 We managed to finish all of it before we managed to take pics but there may be a photo. If I find one I will share it with you! Mommy’s delighted at how her little girl has grown up! 🙂