Friday, February 28, 2014

Dal Pakwan

Dal pakwan is a very popular breakfast dish comes from the Sindhi cuisine, this can be served as a breakfast or snack ,but I make this often especially on a weekend brunch.

For Pakwan :
  • All purpose flour(maida)-1 cup
  • Semolina(suji)-1 tbsp
  • Cumin seeds-1/4 tsp
  • Black pepper-8 to 10 crushed
  • Oil-1 tbsp
  • Salt to taste
  • Oil for frying

For dal:
  • Chana dal-1 cup
  • Onion-1 small (chopped)
  • Cumin seeds-1 tsp
  • Dry red chili(whole)-2 to3
  • Turmeric powder-1/ tsp
  • Red chile powder-1/2 tsp
  • Oil-1 tbsp
  • Garam masala-1/4 tsp
  • Hing- a pinch
  • Amchur powder-1/4 tsp
  • Coriander leaves for garnishing (chopped)
  • Salt to tatse

First wash dal and soak for about 30 minutes.
Add dal and 2 and 1/2cups water into pressure cooker and cook for 2 whistle or cook until soft.
Heat oil in a pan add cumin seeds,hing and whole red chile and sauté for few seconds.
Add chopped onion sauté for 3 to 4 minutes or until translucent.
Add turmeric powder,red chile powder,sauté for few seconds,add dal and when it comes to boil
Add amchur powder and garam masala, salt and boil for a another 2 to 3 minutes.
For Pakwan take maida,suji,salt,cumin seed,crushed black pepper and oil in a mixing bowl.
Mix well and add around 1/4 cup water and knead to make a medium soft dough.
Cover and keep aside for 15 to20 minutes.
Divide the dough into 8 to 10 balls and roll each ball out into a 4 inch round.prick with a fork.
Heat enough oil in a kadahi, when oil is hot enough add Pakwan  and fry until golden
And crisp on both sides. And remove on paper towel.
Let them cool to room temperature.
Garnish dal with finely chopped onion and coerinder leaves and serve with Pakwan.

Wednesday, February 26, 2014

Til ki barfi using Milk Powder

Another recipe of milk powder with sesame seeds. I found this recipe in  Manjula's Kitchen It is very simple,easy to prepare with less ingredients and in very less time.Tomorrow is Maha shivrartri so this is perfect sweet option for fasting days.

  • Til(sesame seeds)-1 cup
  • Milk powder-1cup
  • Sugar-1/2 cup
  • Heavy cream-1 cup
  • Almonds for garnishing
  • Cardamom powder-1/4 tsp

Dry roast sesame seeds in a heavy bottomed pan on medium heat until they turn
Little golden color.Transfer roasted seeds in a plate.
In same pan add heavy cream and milk powder and cook on medium heat,till
Mixture is turned to thick paste and binding together.Don't forget to stirring continsully.
Add roasted sesame seeds and mix it thoroughly.Stir for 1 to 2 minutes.
Now add sugar and cardamom powder and mix well.
Keep stirring for 2 to 3 mintutes or till the mixture combine together.
Spread the mixture evenly into greased plate. Let it sit for 1 to 1/2 hours.
Original recipe called for 2 hours so depend on the temperature of place.
Cut pieces into desired shape. Put the almonds on center of barfi and
Press slightly.Keep in an airtight container for upto 2 weeks.

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Monday, February 24, 2014

Baigan Ka Bharta

My all family members likes this North Indian dish because the sweetness of onions and tanginess of
Tomatoes and smoky roasted eggplant.

Eggplant(baingan)-1 large
Mustard Oil-2 tbsp
Tomato-2 (chopped)
Potato-1 (boiled and mashed) optional
Onion- 1(chopped)                                   

Garlic clove-2 to 3
Ginger paste-2 tsp
Cumin seed -1/4 tsp
Mustard seeds-1/4 tsp
Methi seeds-6 to8
Turmeric powder-1/2 tsp
Red chilipowder -1/4 tsp
Green chili -1 chopped
Salt to taste
Coriander leaves for garnishing

Rub the  little oil over eggplant,this will help to remove skin easily.
Make 2 to 3 slits and insert garlic clove. Roast the baingan over a medium flame.
turn it frequently with tongs, until the inside is soft and skin
Is completely charred on all sides.Let it cool,then peel and mash along with roasted garlic clove.
Heat oil in a pan add cumin,mustard and methi seeds, let them crackle add onions and green chili
and sauté Until light golden brown, add ginger paste sauté until raw smell goes away.
Add tomato and sauté until oil separates from the pan.
Add all dry masala and salt sauté for few seconds, add mashed eggplant and potato.
Mix well,cover and cook for 2 to3 minutes. Turn off the heat and garnish with chopped
Coriander leaves.serve hot with chapati.
you can also bake eggplant in oven for 25 to 30 minutes at 350F.

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Thursday, February 20, 2014

Mathari( whole wheat flour mathari)

This is really a simple,healthy and tasty treat that makes a great munching tea time can also sent as a snack along with your kids snack box.Here i have used whole wheat flour to make more healthier but You can also use all purpose flour too.

  • Whole wheat flour(aata)-2 cups
  • Suji(semolina)-2 tbsp
  • Oil-1/4 cup
  • Black pepper-1/2 tsp(crushed)
  • Cumin seeds-1/4 tsp
  • Salt to taste
  • Oil for frying

Take aata in a big mixing bowl.Add the cumin,crushed black pepper, salt and stir.
Now add oil and mix well. Add gradually water and knead to make a stiff dough.
Cover with damp cloth and set aside for 15 to 20 minutes.
Divide the dough into 3 equal portion and shape into balls. Roll out into about a 8 inch
Circle.Cut mathari with cookie cutter into round shape.Prick with a fork all over the surface
To prevent their puffing up during frying.Continue with the rest of the balls the same way.
Heat oil in a kadahi on medium hot, gently slide matharis few at time and fry
Untill golden brown and crisp.Remove and drain on paper towels.
Let them cool completely and then store in an airtight container.
To make masala mathari you can add kasoori methi,Ajwain and red chili for flavor.

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Tuesday, February 18, 2014

Shahi Tukda

Shahi Tukda is very famous bread pudding from Hyderabadi cuisine,it is made from milk and bread,saffron,nuts and cardamom flavor. I have cut the bread into heart shape because i made this on valentine day but couldn't post you can cut any shape of your choice.

  • Bread slices- 6
  • Milk -3 cup                                                        
  • Ghee-3tbsp
  • Sugar- 1 &1/2 cup
  • Water- 1 cup
  • Saffron -1/4 tsp
  • Cardmom powder-1/4 tsp
  • Almonds few - chopped
  • Cashew few-chopped

Heat milk in a thick bottomed pan and bring to boil,once it is start boiling
Reduce the heat and boil the milk thicken,add 1/2 cup sugar,cardamom powder
and saffron.Boil for another 6 to 8 minutes making sure stirring occasionally so milk
does not burn in bottom of the pan.In another pan dissolve one 1 cup sugar and 1cup water.
cook for 5 to 6 minutes and keep aside.
cut the bread into desired shape like heart shape, circle,triangle or square.
Heat ghee in a pan and shallow fry bread slices till they golden brown from both sides.
Dip the bread into sugar syrup for 2 to 3 minutes.
place soaked bread into serving plate pour rabri on over.
Garnish with chopped almonds and cashews.
Serve chilled or warm.

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Thursday, February 13, 2014

Cabbage Kofta Curry

For Kofta:
  • Cabbage grated-2&1/2 cups
  • Besan(gram flour)3/4 cup
  • Ginger(grated)-1/2 tsp
  • Coriander leaves (chopped)-2 tsp
  • Salt to taste
  • Red chili powder-1/4 tsp
  • Oil for fry

For gravy :
  • Onion-1 (finely chopped)
  • Tomato-2 chopped
  • Peanut-2 tbsp
  • Turmeric powder-1/2 tsp
  • Ginger garlic paste-1/4 tbsp
  • Red chili powder -1/4 tsp
  • Coriander powder-1/2 tsp
  • Cumin seeds-1/4 tsp
  • Asafetida (hing)- pinch
  • Green chili -2 chopped
  • Garam masala-1/2 tsp
  • Salt to taste
  • Oil-2 tbsp
  • Coriander leaves for garnish

Make the koftas:
Mix all the ingredients needed for koftas,do not add any water.
Make small balls out of them.
Heat oil in a kadahi.when oil is hot add kofta, a few at a time,and fry the
Koftas until they turn golden brown.keep on paper towel.
Make the gravy:
Grind the tomatoes and peanut to make puree.
Heat the oil in a pan add cumin seeds,hing and green chili Let them crackle,add onion and
sauté until they turn light brown in color.Now add ginger garlic paste, fry til raw smell goes off.
Add tomato and peanut purée and keep frying the tomatoes till the oil separates from the sides.
Add turmeric powder,red chili powder, coriander powder,garam masala and fry for few seconds.
Add 2 & 1/2 cups water,salt and bring to boil, lower the heat and simmer for 6 to 8 minutes.
Add prepared koftas and let it simmer for another 3 to 4 minutes.
Turn off the heat and garnish with chopped coriander leaves.
Serve hot with rice and chapati.
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Monday, February 10, 2014

Heart Shaped Egg Masala Toast

Today I'm going to share lovely valentine breakfast meal which is very easy to make,yet tasty and healthy,I know it is very basic and most of know you about egg toast still I'm sharing it for those who doesn't know. so have fun and enjoy!!!
  • Bread-4
  • Egg-3
  • Salt to taste
  • Coriander Leaves chopped
  • Butter or oil-1tbsp
  • Red chili powder-1/4tsp

Cut the bread into heart shaped with the help of knife or cookie cutter.
Break the egg into bowl add chili powder,coriander leaves and salt.
Whisk it well.
Heat nonstick pan add butter,dip bread slices into egg mixture than
place on heated pan,cook from both sides until golden brown on medium flame.
you can add onion tomato into egg mixture.
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Wednesday, February 5, 2014

Aate ke Ladoo(whole wheat Flour Ladoo)

Aata Ladoo is a delicious  ladoo using aata,boora,coconut and ghee,for this you can also use Sugar powdered and can add any nuts as per your choice. Do try this easy to make and healthy ladoo for your family and friends in this winter season and enjoy.

  • Aata(whole whole flour)- 2 cup                                    
  • Boora or sugar powder-1 & 1/4 cup
  • Ghee-2/3 cup
  • Grated coconut-1/4 cup
  • Almonds-1 tbsp(chopped)
  • Cashews-1 tbsp
  • Cardamom powder-1 /4 tsp

Heat 2tsp ghee in a kadahi and fry coconut for 1 minute and keep aside.
Roast almonds and cashews till golden brown and keep aside.
Add the remaining ghee in same kadahi and roast aata in slow flame till
A nice aroma comes and it changes the color to little brown.
Transfer the roasted aata in pan and let it cool a bit.Do not cool completely.
Then add boora,cardamom powder,coconut and nuts. Mix well.
Take small portion of the mixture and shape into a round shape ball.
 Keep in an airtight container.
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