brinjal · dinner · seasonal veg · stuffed brinjal · stuffed vegetable · Traditional recipes

Stuffed Brinjals

Small Brinjals-half Kg

Onion- 2 medium sized

Garlic- 12 cloves

Ginger- 2 inches

Red chilly powder-1/2 teaspoon (quantity can be increased or decreased according to taste.

Oil -3 table spoons

Asfoetida- a pinch of

Turmeric powder-1full tea spoon

Coriander powder- 2 tea spoons

Garam masala powder-1 tea spoon

Methi powder-1,2 teaspoon

Mango powder- one tea spoon

Tomatoes- 4 medium sized

Salt- to taste

 

Method-

  1. Take a Pan (kadhai) put it on gas flame, pour 1 table spoon of oil let it be steaming hot.
  2. Put  asfoetida  and onion garlic paste to it, sauté it it golden brown, now add onion paste to it. Fry it till it starts laving the sides of pan and has changed its colour.
  3. Mix corriender powder, methi (fenugreek)powder, turmeric powder and chilly powder make a paste by adding  little water to it,add this paste to the above mix in kadhai and fry it again for 4-5 minutes.Dont forget to stir continuously. Now add chopped tomatoes and salt and stir it till the whole mix become dry and leaves sides of the pan, Now add garam masala and mango powder to it and mix it properly and switch of the flame.
  4. Take brinjals make two perpendicular slits in it, remember it should remain attached to its crown or stem part.
  5. Now fill the above mix (filling ) in brinjals. Don’t fill it too much otherwise it will spill in kadhai.
  6. Now take another pan put remaining oil to it and keep stuffed brinjals to it, put pan on slow flame. Sprinkle little water to it (it reduces oil consumption), let it cook on low flame,IMG_0021turn brinjals upside down to cook it from both the sides. Brinjals become soft and little brownish when cooked. Now switch off the flame and serve it with poori, paraatha or Roti. It’s a good option for journey food.
dinner · Easy to cook dishes · gudma · launji · Lunch · Mango pickle · Pickle (summer) · sweet pickle · Traditional recipes

Sweet mango pickle , Launji, aaam ka Meetha acahar, gudama

Ingredients-

  • Raw mango 500 gms
  • roasted coriander seeds -1table spoon
  • fenugreek-1 tea spoon
  • black salt 1 tea spoon full
  • red chilly -1 tea spoon
  • white salt to taste
  • onion seeds-1/2 tea spoons
  • oil-1 tea spoon
  • jaggery 1/2 kg
  • asafoetida little
  • cumin seeds -1/2 tea spoon

Method-

  1. Wash raw mangoes , peel it and chop it in small pieces.
  2. Tak a deep pan, put it on gas flame, pour oil into it. Put cumin seed , allow it to crackle, now add asafoetida to it.
  3. Pour all mango pieces it , stir well now add crushed jaggery to it , simmer the flame and keep it stirring.
  4. Jaggery will melt and you will get a syrup,add salts and other spices to it..
  5. Let mangoes cook in the syrup for 10-15 minutes, check in between if it is done.
  6. Switch off the flame now mango pieces will have shiny look . Let it cool and serve it with puri, kachori roti or enjoy it like a murrabba (a Sweet Dish). IMG_0507

 

 

breakfast · Breakfast food · Easy to cook dishes · full meal · Healthy Breakfast · quick and easy · Traditional recipes

Sprout’s Chat

Very Easy and healthy breakfast/ snack, specially for youths staying away from home.

 

Ingredients-

  1. sprouted moong- one bowl
  2. Sprouted gram (chana)- one bowlblack salt
  3. pepper powder
  4. white salt
  5. Roasted and grinded cumin seeds
  6. Asfoetida
  7. cumn seeds-1/2 tspoon
  8. Onion- one medium sized (Finally chopped)
  9. green chillies finally chopped -2
  10. 1/2tspoon oil/ghee
  11. Corriender leaves

Method of Sprouting-Soak gram and  whole moong ( Khadi Moong) for 6-7 hours. Drain water and tie it in muslin cloth keep it in a basket (it should have aeration), It take 8 to 12 hours to sprout depending on the atmospheric temperature.

Open muslin cloth when grains are sprouted. Separate unsprouted seed and wash it under water. Your sprouts are ready for use.

  1. Take a pan heat ghee/oil till steaming hot. Put cumin seeds and asfoetida. Add sprouts the moment cumin seeds start crackling. add green chillies and little water to it,  Cook it for 5-7 minutes.
  2.  Sprouts will become soft.  Now add black pepper, black salt and roasted cumin seeds.
  3. Garnish it with finally chopped onion and coriander leaves. You can squeeze half lemon and add bikaneri bhujia to enhance its taste. Those who like curd can add curd to it.

Sprouts can be eaten without cooking . Omit step one simply add all other ingredients and enjoy. This will be more healthy and convenient.

 

If you want you can add even boiled and mashed potato to it .top it with round mthari ( used in Bhel) Sprout bhel is ready.

 

 

 

 

Breakfast food · dinner · Easy to cook dishes · full meal · Lunch · stuffed paratha · Traditional recipes

Green (Stuffed)Paratha

ingredients

For dough-

100 gms – spinach (palak)

Wheat flour- 100 gms

salt- to taste

For filling-

4 -medium sized potato

green chillies-2

Cumin seeds-1/2 tea spoon

Coriander  leaves-1/2 bunch

Salt to taste

Ghee or vegetable oil -4  table spoons

Method-

 

  1. Wash and boil spinach leaves in minimum amount of water.
  2. Grind boiled leaves into a smoot paste.
  3. Take wheat flour in a pan add spinach paste and salt to taste, knead it ino a dough. 

  4. Boil and mash potato.
  5. Grind coriander leaves cumin seeds , green chillies and salt in a paste.
  6. Mix coriander paste in mashed potato.IMG_0608
  7. Divide dough in 4 equal parts.
  8. Fill 1/4 th of filing in one part of  green dough and roll it to make paratha .
  9. Heat Pan on high flame, when pan gets hot put rolled paratha on it.
  10. Flip it after some time and apply ghee or vegetable oil.
  11. let it cook for sometime (red spots on paratha is the indicator)
  12. Flip again and apply ghee on the other side. Use wooden spatula from sides to puff it.
  13. Your Paratha is ready to eat.

IMG-20170610-WA0000 (1)

This paratha has no hot spices, it is rich in iron and healthy meal. Enjoy it with plain curd or Palak ka raita and pickle.

Pickle (summer) · Traditional recipes

Lasodha Pickle

Common names  of Lasodha include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ा Lasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi).

Lasodha is available in the market in May June

Ingradients-

  • ​lasoda- 500 gms
  • Oill  20 table spoons
  • red chilly coarsly grounded-2 table spoons
  • salt -to taste (around 3 table spoon)
  • Garlic- One whole ( make paste without adding water)
  • Mustard seeds  grinded – 3 table spoons
  • Turmeric-1 table spooon full
  • Roasted and grinded spices- 1,2 table spoon cumin seeds+ one table spoon corriender+ one table spoon Anise (saunf)
  • 1,2 t spoon fenugreek ( methi)

Method-

  1. wash lasoda twice .
  2. Keep ( double the  amont of lasoda )water in a pan , let it boil add lasoda to it , boil it for 5 minutes, it should become little soft (dont boil it for long time).
  3. Take it out fromwater. Dry it under sun.
  4. Take lasoda in a pan , pour  3-4 spoon of mustard oil , be sure that all lasodas are coated with oil. Add salt, chilly powder, garlic paste, roasted spices and trmeric , mix them properly .
  5. Take a glass jar, coat its inner wall with mustard oil and keep pickle in it.
  6. Keep this jar in sun for4-5 days. Your pickle is ready to eat. serve it with hot namkeen poories.
lasoda also known as- Common names include fragrant manjack, snotty gobbles, glue berry,anonang, pink pearl, bird lime tree, Indian cherry, लसोड़ाLasoda Tenti टेंटी, Dela डेला or Gunda (Hindi), Lasura (Nepali) and Bhokar (Marathi). The fruit is known as phoà-pò
Easy to cook dishes · Summer Drink · Traditional recipes

Mango Pana (Aam Pana)- A healthy summer Drink

 

Ingradients-

Four medium sized raw mangoes

Onded bunch of mint leaves

½ t sppon of rroasted and grounded cuin seeds

½ t spoons of black sal

White salt- accorting to taste

Suger- 4

  1. Boil 4 medium sized unripe mangoes for 5 minutes in a pressure cooker .
  2. Peel mangoes and mash it to take out smooth pulp.
  3. Add 1/2 tea spoon grounded and roasted cumin seeds , ½ teaspoon of black salt and white salt to taste add paste of (on small bowl) freshly grinded mint leaves .Mix all ingradients properly than add 4 table spoons full of suger. Make up this to 4 glass by adding remaining amount of water, Serve chilled.

Benefits of Mango pana- It is very healthy drink for summers.

Mango pana is rich in vitamin C

Its an effective remady of heat exhaustion and heat stroke

Prevents excessive lass of body salts during summer due to sweating.

Good fo gastro intestinal disorder and blood disorder.

Increses resistance against tuberculosis, anemia, cholera and dysentery.

dinner · full meal · Lunch · Traditional recipes

Chicken Biryani (Dum Biryani)

Ingradients-

  1. Chicken-400 gms
  2. Rice- 2 full cups (biryani Rice, preferably aged)
  3. Bay leaves -10
  4. Curd-1/2 cup
  5. Kesar-few threads soaked in half cup of milk
  6. Onion- 6 medium sized (2 Chopped and 4 grinded)
  7. Garlic- 10-15 cloves +Zinger-1/2 inch- make paste
  8. Garam masala powder – 1 table spoon
  9. Oil-4 table spoons
  10. Pure ghee- 2 table spoons
  11. Turmeric ½ tea spoon
  12. Chilly powder-1/4-1/2 tea spoon
  13. Corriender powder -0ne table spoon
  14. Salt to taste

Soak all powder spices in water.

Whole spices for making fresh paste ( it gives aroma and taste to the dish)

  • black cumin seeds- 1/4 tea spoons
  • cinamom/ dalcheeni-1/2 inch
  • nut meg /jayphal-1/4
  • javitri/ mace- very little
  • Poppy seeds- 2 tea spoons
  • Cloves -2
  • Green cardmon-2
  • Black pepper- 10 in numbder

Soak all the whole spices in water for some time and make smooth paste.

 

Method-

Marination- Marinate chicken in curd and !/2 tea spoons of garam masala for 30 minutes

Boiling Rice- Wash and soak rice in water for some time.

Take around  6 -7 cups of water in a pan put ½ t spoons of pure ghee , 2 cardamoms, 2bay leaves  in it. Add soaked rice to it when water starts boiling. Cook rice till it is nearly done. Press it with hand and be sure that it is left very little uncooked(ek kinki kachcha).  Drain water and keep it aside.

Fry one finally chopped onion in desi ghee(cleared butter)e and keep it aside for garnishing.

  1. Put oil in a pan and add 2 bay leaves to it. Add ginger garlic paste when oil gets heated. Sitr for some time till it turn golden. Add one chopped onion and fry it till golden brown. Now add groided onion and cook it in mediun flam till it starts leaving sides of the pan and turns light brown. Add powder spices and cook it till done . ( oil sperates from spices).

 

  1. Put chicken pieces to it and cook it by stirring continuously. It will leave some water and the it will start drying . add little water and cover it with lid till done,. Evoporate excess water and make it dry. Add freshly grounded spices to it and mix them properly in medium flame and continuoud stirring. Now you korma is ready for biryani
  2. Take a heavy base utensil cover its base with bay leaves. Pour small amount of rice spread it evently then put another uniform layer of chicken,  then again a layer or rice and korma. Top most layer should be of rice . Make four hole by using handle of spoon and pour saffron milk in them. Cover rice with fried onions. Cover the pan with lid. It will be better if its lid could be sealed with dough otherwise a heavy weight can also be kept on it. Put it on low flame for around 5-7 minutes. Leave it for some time . Open the lid and mix rice and chicken gently. Serve hot with curd and Onion.