Pakodhi Ki Kadhi

Pakodi Ki Kadhi ~ This one is submitted by my friend Abhilasha. I would like to thanks her for contributing to my blog. In her words she describes the recipe as..... "This Pakodi ki kadhi is prepared in Rajasthani style, something different from the regular kadhi we make."


Submitted by: Abhilasha Arora





Ingredients

100 gms Mung Dal 
1 1/2 tsp Salt 
200 gms Curd 
1 tsp Red chilli powder 
2 Red chilli (sabut and dry) 
1 tsp Dhaniya 
3 - 4 Curry Leaves 
1 pinch Haldi 
1 pinch Soda 
2 cup Oil for frying pakories 
1/2 tsp Mustard seeds (motti)


Methods


1.Soak the dal for 5-6 hours. Strain it and grind in a grinder. Strain the curd through a strainer. 
2.Add 1tsp salt, 1/2tsp. red chilly powder, 1/2 tsp. dhaniya, 2 tsp. mungdal paste and haldi. Mix well and keep aside. 
3.Now take the dal and add 1/2 tsp salt, 1/2 tsp red chilly powder, 1/2 tsp. dhaniya and soda. Mix well. 
4.Heat oil in a kadahi and fry pakories of small size to a golden brown color. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta. 
5.Add the mixture of curd. Cook it for 10-15 minutes. Add the pakories and cook for3-4 minutes. 
6.Finally put the tadka of red chilly powder on pakodi kadhi. Serve it hot with plain rice and roti.

Sweet Paratha/ Meetha Paratha

Sweet Paratha ~ Now comes the turn of this recipe which i have spoken in the earlies blog which also one of the liked dish by my friends. So without wasting time I will skip to the recipe. Most of you must be knowing it already but still thought to share it.







Ingredients

500gm Whole wheat flour
300 ml water approximately (depending on how soft you want the dough)
3 Tbsp Oil or Clarified butter (Ghee)
Sugar ( Depends on the number and amount of sugar you want inside the paratha)
2-3 Tspn Fennel seeds
Pinch of salt


Methods

1. Mix the flour, salt and butter/ Oil. Pour water and make a firm dough. Knead well for 6-7 minutes and keep covered with a moist cloth for 5-10mins.and Knead again.
2. Break the dough into number of required portions.
3. Make a ball of one portion and dust it with some flour and roll out into 8-10cm.
4. Mix the desired amount of sugar with the fennel seeds. Place 1 tbspn on the rolled out dough.
5. Pull in the edges to meet in the center and form a ball.
6. Roll it out again evenly. Heat the tawa or pan and place this paratha on it.
7. Cook from both the sides till it changes color and then brush with oil/ Ghee.
8. To make it crisp press it with a Spatula and serve hot.

Note

• This can be kept frozen wrapped in aluminium foil and used later. Just reheat it.
• You can add coconut, dry fruits or a combination of your choice to the sugar. Just make sure its coarse. 
• You can use cooking sweetener in place of sugar for a Diabetic person or some who is cutting on sugary things.

Tomato Rice

Tomato Rice ~ As I was writing this blog went back in time and recollected things my friends use to like, apart from me ;-)They like the tomato rice and Sweet Paratha  that I use to take in my Tiffin Box. This is dedicated to all my school friends Monika, Roopali, Neha, Godhuli, Shwetal, Lollen, Manisha, Rachel, Soma in short all of them who have eaten it from my tiffin box and would like to eat more. Please write a comment when you read or try this as it will make me feel that I m still remembered. 
Sweet Paratha will follow in the next post. 


Ingredients

2 cups Rice You can cook or use the left over)
1 Large Onion chopped in julienne
3 Large ripe Tomato ( cut into cubes)
7-8 Curry Leaves
1 1/2 Tspn Mustard ( I use it quite allot)
2 Tbspn chilli powder
2 Tbspn Coriander powder
1/2 Tspn Turmeric
3 Tbspn Oil
Salt to taste

Methods

1. Heat the oil in a pan and add mustard seeds to it when it stops spluttering add curry leaves and onions to it. Fry till it get soft and golden brown.
2. Add Tomatoes let it get mushy and then to it all the spices turmeric powder, red chilli powder, coriander powder to it. Once its starts leaving oil in the corner add cooked rice. Mix it well and add salt to it. Serve hot.

Biscuit Brownie/Sugar Free Biscuit Brownie

Biscuit Brownies ~ From many day there were some biscuits lying in my kitchen cabinet that we were not interested in eating for a simple reason that they were tasteless. So I thought of adding some taste to it and make it useful and named it as Biscuit Brownies as it looked like it, you can name it what you feel like :-)



Ingredients

15-20 Biscuits ( of your choice or which you don't want to eat)
1/14 Cup  fresh double cream
1/4 cup mixed dry fruit  broken into pieces ( I took only walnuts)
10 Almonds powdered or 2 tsp ready made powder
2  Tbspn Sugar or Sweetener ( for Diabetics) 
1 Cup Whipped cream
4 Tbspn Chocolate Sauce

Methods

1. Break biscuits into coarsely powder in a mixing bowl using your hands.
2. Add the cocoa powder, broken walnuts, almonds powder, double cream and mixed well.
3. To this mixture add the Chocolate Sauce and mix well.
4. Pour this mixture one by one to the cup cakes moulds and keep in refrigerator for an hour
5. Before serving swirl whipped cream on top of it and sprinkle little cocoa powder. 

Note: Use sweetener which is used for cooking in place of sugar for Diabetic people and they enjoy the dish as well.

Sugar Free Chocolate Sauce

Sugar Free Chocolate Sauce ~ This is something I tried for everyone who likes to eat this sauce but cant because of the sugar content in it. This is gong to solve the problem and the people with Diabetes can also enjoy the Chocolate sauce.








Ingredients

50 gms plain chocolate or milk chocolate
50 gms dark chocolate or 1tsp Coffee Powder (if you don't have dark chocolate)
11/2 tbsp Corn Flour
200 gms fresh double cream
1/3 cup milk
3 tsp cocoa powder
4 to 5 tbsp sweetener powder
11/2 tbsp butter

Methods

1. Melt butter and add broken pieces if the chocolate and let it melt.
2. Add milk, cocoa powder, sweetener and cream. Mix well and go on stirring till it blends with the chocolate.
3. Mix corn flour with little water and add to this stirring continuously until the mixture becomes thick.
4. Remove from the flame and let it cool.
5. Preserve it in a air tight bottle.

Note

• The chocolates used are sugar free chocolate you replace it with sugar ones if you are not diabetic.
• If you don't have dark chocolate can use coffee powder to replace the little bitter taste.

Lauki Halwa/ Bottle Gourd Dessert

Lauki Halwa/ Bottle Gourd Dessert ~ Its my friends birthday today and she loves lauki ka halwa made by me. As we are quite distance apart in different country thought to write a post on this dedicating to her. A Small way to wish her :-)








Ingredients

Lauki/ Doodhi/ Bottle Gourd - 1 (thick)
Ghee/ Clarified Butter - 4 table spoon
Sugar - 1 cup
Milk - 1/2 Kg
Khoya - 1/2 Kg
Pistachio/ Pista - 10
Almonds - 10 (powdered), 5 - To Granish

Methods

1. Peel Lauki and de-seed it. Then grate it with a grater of medium size. Squeeze all the water form it.
2. Heat Ghee in a pan and add Lauki to it and let the remaining water dry.
3. Once it has dried to a desired amount add Milk, Almonds powder and Khoya to it. Let it cook for 5- 10mins till it become tender. Keep stirring to avoid it sticking to the pan.
4. When the mixture has started forming lumps add sugar to it and mix till it dissolves.
5. Garnish with Pistachio and Almonds and serve.

Note

• Don't add sugar immediately after pouring milk. 
• If you dont have Khoya available you can use any of the Barfi it would give the same taste.

Chatpata Chana/ Chickpeas/ Chole

Chatpata Chana ~ This is the easiest and quickest chana I have ever made and is liked by all. Actually time saving food as me and my husband both of us work so this becomes the yummy veggie prepared in less time when you get the craving of eating something like this. Try this out and let me know if you liked it or if there are any variations you would like in it.



Ingredients

Chick Peas/ Chana - 800 grams  ( I used tinned ones you can boil the same in a pressure cooker)
Cumin Seeds - 1 teaspoon
Onion Large - 1
Green chilies - 3 (chopped)
Tomato large - 1 
Garam Masala - 2 teaspoon
Red chilli powder - 2 teaspoon ( may increase the amount for a hotter dish)
Chana Masala - 2 Tablespoon
Amchoor - 1/2 teaspoon
Tamarind pulp - 1/2 teaspoon
Sugar - 1 teaspoon
Oil - 4 tablespoons
Sal to taste
Coriander leaves to garnish

Methods

1. Take a deep frying pan and add oil to it, as it heats add cumin seeds and green chillies. Remove it from the flame and immediately add 1teaspoon red chilli powder followed by boiled chana.
2. Mix the chana and then add remaining red chili powder, garam masala, chana masala, amchoor powder, salt and mix it.
3. Now take the tamarind pulp and add a two table spoon of water to it so that it turns int a liquid. You can also soak it at home. Pour this liquid onto the chana and then add sugar to it. Mix well.
4. Now place it back on the flame to evaporate any excess water and heating it moderately.
5. Garnish with Coriander eat it with Chapattis

Note

Diabetic people can use sweetener is place of sugar.

Rasgulla/ Chene Ke Rasgulle

Rasgulla ~ People often call it as Chene ka Rasgulla. I knew that its made from chena (Paneer) which is a milk product which is extracted from milk by adulterating it with lemon. But the case was different when I made it at home as the milk expired before its expiry date and I didn't want to throw it so finally decided to make Rasgulla out of it. 


Ingredients

Milk - 1.5 litre
Lemon juice - 2 tbsp 
Plain Flour - 1 tsp
Sugar- 4 Cups
Milk - 1/4 cup (If required)
Cardamom powder - 1/2 tsp

Methods

1. Boil milk and add lime juice till the water completely seperates off the chena (paneer)
2. Completely drain off the water and tie the chena in clean cotton cloth
3. Now add plain flour cardomom and dried panner in a bowl and knead continuously till the dough becomes soft
4. Make small balls and keep aside covering with a wet cloth
5. In a heavy bottomed container put sugar and water and stir well
6. Bring it to boil and add 1/4 cup of milk to remove dirt ( If there is any)
7. Then add the balls and leave it for 5 mins(do not stir) keep checking often
8. Then add 2 teaspoon of cold water and let it boil again
9. Repeat process for 20 minutes and you will see the balls becoming puffy. Take it off from the gas stove
10. Let it cool before serving.

Please do leave a comment about what you think about this recipe and the blog. :-)

Note

This can be used for 10-12 days by keeping in the fridge.