Sabudana khichidi

Sabudana khichidi

Ingredients

1 cup sabudana (preferably big ones) 

2 Green Chillies chopped lengthwise 1/2 cup peanuts 1 potato2 tsp Oil1 tsp Cumin seeds1 tsp Mustard seedsChilli powder to taste1 tsp haldi
Salt to taste 
Few Coriander leaves
Few Curry Leaves

Methods

1. Wash sabudana nicely under running water so that no powder is left.
2. Drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water so sabudana is not completely dry.
3. After 4hours the sabudana will be spongy.
4. Meanwhile dry roast groundnuts on gas and powder them coarsely. No need to peel them
5. Heat oil, add cumin & mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes.
6. Add salt, haldi, chilli powder & peanuts and mix well.
7. When the potatoes are almost done add sabudana and mix well. Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked.
8. Garnish with coriander leaves (hara dhania) and  Sprinkle some lemon juice over it .
9. Serve hot specially on festivals (upvas)

Cooking Tips

Add lemon juice at last otherwise it will taste bitter.
You can also add boiled potato
Hing can also be used as tempering but as I don't like its smell I have not used.
You can also add 1/2 tsp sugar along with salt.

Nutrela Matar Masala

Nutrela Matar Masala




Ingrdients

Nutrela chunks-100gm
Onion-2 med pc (finely crushed or paste)
Tomato-1pc (finely chopped)
Whole jeera-1tsp
Ginger paste-2tsp
Garlic-2tsp
Turmeric-1/2 tsp
Garam Masala-1/2 tsp
Kitchen King-1tsp
Red chilly powder to taste
Salt to taste
oil-2tbsp

Method

• Fry Nutrela in oil for a few min and then soak in warm water.
• Heat oil in the pan and add jeera when it crackle add  ginger, garlic & onion paste and fry until raw smell of onion disappear.
• Mix turmeric powder, red chilly powder, Kitchen king and water in a bowl.
• Add masala mix, salt and cook till oil leaves out.
• Add chopped tomatoes and cook for few min.
• Add the nutrela chunks and peas.
• Cover the pan and cook till the peas become tender.
• Add garam masala and stir for 2-3 minutes.
• Serve hot with roti or steamed rice.

Cooking tips

• Mix masala powder in water as it get mixed easily otherwise dry masala get burnt and doesn't give the taste
• Add Tomato after masala is fried because after adding tomato masala doesn't get cooked.
• Add Garam masala when the gravy is ready as aroma is maintained.

(Poha) / Chura ka Pulao

                                                           
                                                       (Poha) / Chura ka Pulao

Ingredients

Onion-1pc (finely chopped)
Peas-1 cup
Gobi- 1cup finely chopped
Green chilly -2pc
Oil-2tbsp
Salt

Method

1. Wash chura/ poha and drain.
2. Heat oil in the pan, add green chilly and chopped onion.
3. Saute onion till golden brown and add peas and gobi.
4. Add salt and saute till peas and gobi is cooked well.
5. Now add poha/ chura and saute for few mins
6. Serve hot garnished with chips/mixture.

Cooking Tips.

You can also use carrot and other vegetables.

Ridge gourd with Peanut gravy.

Ridge gourd with Peanut gravy


Today when I looked in the fridge I only got ridge gourd but I din't know how to prepare. Then I thought that this is widely found vegetable in Maharashtra so I asked my Maharashtrain maid. She told me about peanut gravy I had never tried it but it looked appealing so I tried and I must say it is yummy and very different in taste. I love this dish.

Ingredients
Ridge gourd-1/2kg
Chana dal-2tbsp
Peanut- 4tbsp
Panchforan-1tsp
Turmeric powder-1tsp
Red chilly powder-1/2 tsp
Dhania powder-1tsp
Kitchen King-1tsp
Garam Masala-1tsp
Ginger paste-1tsp
Garlic paste-1tsp
Salt as per taste







Method


1) Peel and cut ridge gourd into small pieces.
2) Soak Chana dal for 4-5 hrs
3) Roast peanut and grind the mixture without water
4) Heat oil in a pan add panchforan and saute for few mins.
5) Add ginger garlic paste and saute till raw smell 
6) Mix all the masala in a bowl with some water and make paste
7) Add the masala mix, peanut powder and fry for few mins
8) Now add ridge gourd, and chana dal and saute
9) Then add water and cook till ridge gourd is cooked well.
10) when cooked add garam masala and put the lid.
11) Serve hot with roti or steamed rice.


Cooking Tips


1) If you have not soaked chana dal and want to cook immediately then soak chana dal in hot water for half an hour.
2) Always add garam masala in last to retain its flavor.
3) Make a paste of all masala powder with water and then fry till oil leaves out.
4) Panchforan masala-

• Mustard seeds 1 tbl spoon
• Kalongi(Mangrail) 1 tbl spoon
• Sauf 2 spoon
• Methi seeds 1 tbl spoon
• Ajawain seeds 1 tbl spoon

Healthy Sprouted beans salad.

Ingredients

100 gm- Sprouted moong and black gram
1 pc -onion
1 pc tomato
1 pc cucumber
1 pc- lemon
2pc- green chily
1 tsp- chat masala
salt as per taste.

Method


1) Finely chop onion, tomato and cucumber.
2) Mix finely chopped onion, tomato, cucumber,sprouted moong and black gram
3) Add chat masala, salt, green chilly lemon juice and mix well.
4) Serve this as side dish or evening snacks

Matar mushroom

Ingredients

200gms - Mushrooms 

2 - Onions

1 1/2 tbsp - Ginger paste

1 tbsp - Garlic paste 

1-2 - Tomatoes 

1/2 tbsp - Chilli powder 

1 tbsp - Coriander powder 

1 tbsp - Turmeric

1 tbsp- MDH Kitchen King. 

1/2 tbsp - Garam masala powder 

1 cup- milk

Coriander leaves

4 tbsp - Oil 

Salt To Taste

Method

Wash, cut and boil the mushrooms into medium pieces and chop onions finely.

Peel, wash and boil peas.

Heat oil in pan. Saute whole jeera  & add onions till golden brown.

Add ginger garlic paste and cook for 1/2 a minute.

Add tomatoes and cook till oil leaves the sides.

Cool this mixture and then grind it into fine paste.

Mix Chilli powder, coriander powder, turmeric, kitchen king masala in a bowl with some water.

Heat oil in the pan, add the paste then add masala mix and salt, cook till oil leaves. 

Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked. 

Add one cup of milk and bring it to boil. 

Once done, add garam masala and garnish with coriander.

serve the mushroom matar with steamed rice or roti.

Matar Mushroom

Favorate Bihari Aloo Bujia

This is quick and most easy bihari dish. Aloo bujia is one of my all time favorate dish and I think probably of all biharis. It goes well with paratha, puri, steamed rice & dal. It make me rem of my childhood days as it is my first dish which I learnt to make and whenever I dint like any dish at home I use to quickly go in the kitchen and make this dish.



Serving-2person

Ingredients-

Aloo-2-3pc ( uniformly chopped into small pieces)
Pachforan- 1tsp
Haldi-1/2tsp
Garlic-1pod (finely chopped)
Red chilly flake2-3pc or Red Chilly powder-1/2tsp(as per taste)
Mustard Oil-2tsp
Salt-as per taste


Method


1) In a pan add oil when oil get heated add pachforan and red chilly flakes
2) Add chopped garlic and fry for 2min then add haldi and red chilly powder.
3) Add chopped aloo and put salt and simmer the gas.
4) Cook the aloo at slow gas without putting the lid.
5) when the aloo is cooked put the gas on high flame and then fry it for a while until nice red color crunchy  appearance comes.
6) Serve this hot aloo bujia with Paratha, Pur or Steamed Rice and dal you will simple love it.


Cooking tips

1)Cut Aloo into uniform pieces otherwise some piece would will be overcooked and some not cooked.
2) Don't put lid while cooking as the aloo might get mashed up by getting overcooked and not get crunchy red colour.

Tasmai-traditional kheer

Ingredients

Serving-2person

Broken basmati Rice-50gm
Milk-1kg
Kaju-5-6pc
Badam-5-6pc
Kismis-5-6 pc soaked in water.
Sugar-3-4tsp
Small cardamon powder-1/2 tsp




Method

1) Wash rice and soak in water for 20-30mins.
2) Boil milk with water.
3) Add rice and simmer the gas.
4) Cook the rice on slow flame for around 1hr occasionally string.
5) When the rice is almost melted in the milk add sugar and cardamon powder & cook for 2-5mins untill sugar melts.
6) Garnish it with finely choped kaju, badam, & kismis


Cooking Tips

1) If you don't have broken rice put the pulao rice in water for 30 mins and then crush with hand it will break into fine pieces and then add crushed rice in the milk.
2) Add sugar at last because after adding sugar rice would not get cooked.
3) Make cardamon powder with its skin by adding a pinch of sugar in the mixer grinder this will ease grinding  and also not stick to the bottom.

White pulao recipe.

Ingredients:

2 cup basmati rice
1/2 tsp briyani masala.
1″ cinnamon
3-4 cloves
3-4 cloves
4-5 cashew nuts
4 green cardamom
1onion (finely sliced into length)
refined oil.
Salt
Wash and soak rice for 15-20min.
Garnish with fried onion and cashew nuts.

5 cup water

2 red chilly / ½ tsp red chilly powder

Method:

·        Wash and saok rice for 15-20 mins.   

·        Fry the sliced onion and keep aside.

·        Similarly fry cashew nuts and keep aside.

·        Boil water add salt,1tsp oil and if using red chilly powder add in the water.

·        Heat oil add red chilly, cinnamon, cloves and green cardamom. Fry for few minutes and then add    Rice.

·        Add briyani masala and fry for a minutes.

·        Put the fried rice in the boiling water and cook till rice is done.

·        Garnish with fried onion and cashew nuts.

Paneer & Mushroom Malai

Paneer & Mushroom Malai Reciepe

Ingradients
1 cup button mushrooms 
1 cup paneer cubes 
2 finely sliced onions 
1  tomato
1 capsicum 
½  tbsp. garam masala powder
½  tbsp. whole jeera 
1  tbsp. ginger-garlic paste
½  tbsp. turmeric
½  tbsp. red chilly powder
½  tbsp. MDH kitchen king masala
3 tbsps. oil 
1 tbsp. finely chopped green coriander 
5-6 cashew nuts
5-6 tbsp. Fresh Cream
1cup Milk salt to taste

How to make paneer & mushroom malai:·       

1. Cut mushroom into slices and boil for 5min and quickly take out and wash with cold water. Take care not to overcook as mushroom tend to soften soon.Cut paneer into cubes and fry it .Now place the fried paneer  into warm water with salt so that paneer remain soft.·        
2. Heat 2 tbsps. of oil in a kadai and add jeera. when the seeds crackle add onion.
3. Fry the onions till golden brown. Add salt, ginger-garlic paste and sliced tomato.  
4. Keep frying till a nice aroma arises.Now remove it from the fire and let it cool. After cooling grind it into fine paste together with cashew nuts. 
5. Heat 1tbsp of oil  in a kadai and add the paste into it. Now add turmeric, red chilly powder & Kitchen king masala and cook till oil leaves out.
6. Add the mushrooms and  fry for 5 min and then add milk and half of cream.
7. Now mix the paneer cubes along with the garam masala powder.Simmer on a slow fire till cooked. The gravy should be slightly thick.
8. Garnish with cream, ring of capsicum and a little of the chopped green coriander.
9. Serve this Paneer & mushroom malai with "white pulao"( look out for white in my next blog).

Rohu fish curry in mustard gravy

Rohu Fish curry in mustard gravy

Ingredients

Rohu Fish-1kg   
Yellow Mustard paste-1/2 cup
Garlic paste-4tsp
Turmeric powder-2tsp
Red chili powder-2tsp
Tomatoes-2-3pc ( cut into 4pc each)
Dhania leaves

Mustard oil
Salt

Method

1.      Wash the fish pieces well to remove any scales if remaining.

2.     Marinate with turmeric powder, red chili powder, garlic paste and salt for 30 minutes or so.

3.     Mix mustard paste, garlic paste, red chilies powder, turmeric powder and salt

4.     Heat some mustard oil in a kadhai or a deep bottom pan.

5.     Fry the fish pieces in mustard oil till half done and keep aside.

6.     In the remaining oil add mustard masala mix and fry at medium heat till the masala leaves oil.

7.     Add water as required and bring to boil.

8.     Add tomato pieces and cook till the tomato pieces become soft.

9.     Add fish pieces and cook. The consistency of the gravy depends on taste.

10.    The fish is ready. Put it in a serving bowl. Sprinkle dhania leaves and serve with steamed rice.

traditional rare bihari "Pitha"

Pitha

Pitha is typical bihari dish prepared on special occasion of chitragupta puja of kayastha family. It is a very healthy dish as it has carbohydrate from atta and protein from chana dal. As will be seen, very few spices are used. And no oil is needed if eaten in steamed form.

Ingredients

1.     Atta  2 cups

2.     Chana dal 1 cup

3.     Chopped Ginger

4.     Green chilies

5.    Coriander leaves

6.     Salt

Method

1.     Soak the chana dal overnight

2.     Drain out water and grind medium without water into thick consistency this is little tricky you can use motor and pestle or sprinkle little water.

3.     Add chopped ginger, chopped green chilies, coriander leaves and salt to the above and mix well.

4.     Knead the atta of harder consistency than that for rotis. Roll atta balls into  thick puris – say about 3 inch diameter.

5.     Put about two  to three tea  spoon  of the chana dal mixture in the centre.

6.     Fold from two sides like gujhia and press the edges firmly to make them stick.

7.     Put a pot of water on fire to boil.

8.     When the water starts boiling, slide the pitha one by one slowly into the water. Ensure that they do not stick to one another.

9.     Let it boil for 15 minutes or so.

10. When cooked the pitha will start floating. Remove from fire and take out the pitha

11. Allow it to cool to room temperature.

12.  Serve this dish with aloo gobi masala, raddish salad & dhaniya chutney.

Instead of using wheat flour, rice flour can also be used. However, rice flour will have to be kneaded in luke warm water.

Besan ki sabji / Gatte ki sabji

Besan ki sabji / Gatte ki sabji

Ingredients

Coarse Chana Besan-1cup

Crushed onion-2pc
Turmeric powder-1tsp
Red Chili powder-1/2tsp
Jeera whole-1tsp
Dhania powder-1tsp

Kitchen king-2tsp
Garlic paste-1tsp
Ginger paste-2tsp
Garam masala-1tsp
Dhania leaves
Vegetable oil
Salt to taste

Preparation

1.     Add  oil, ginger paste, dhania powder, red chilly powder, jeera whole, garam masala  and salt to besan.

2.     Knead the besan to hard consistency.

3.     Make besan balls to medium size potatoes.

4.     Boil the balls till cooked.

5.     Take out the balls and allow them to cool.

6.     Cut the balls into four.

The besan balls will look like this.  The besan atta can be boiled in elongated form also and then cut into pieces.

Cooking

1.     Put a kadai/deep frying pan on  fire.

2.     Pour  oil in the kadai/frying pan.

3.     When the oil becomes hot, fry the besan pieces to light brown.

4.     Take them out of the kadai/frying pan.

5.     Drain out oil leaving about two spoons of oil.

6.     Heat the oil.

7.     Put crushed onions and fry till translucent.

8.     Make a paste of garlic paste , ginger paste, dhania powder,  turmeric powder , red chili powder, kitchen king and put it into the frying pan and  fry for two to three minutes.

9.     Pour some water into the pan.

10.     When the water starts boiling  add the besan pieces and cook till done.

11.    Add garam masala.

12.    Stir and remove from fire.

13.    Put the sabji in a serving bowl.

14.    Garnish with chopped dhania leaves.
15.  Serve this dish with steamed rice and green salad.

Vegetarian fish curry.

 

Ingredients

Coarse Chana Besan-1cup

Tomato-2pc medium (cut into 4 pieces each)

Mustard-4tsp

Garlic cloves- 1small

Turmeric powder-2tsp

Red Chilly powder-1tsp

Dhania leaves

Mustard oil-4tsp

Salt to taste

• Preparation
• Take besan in a bowl add haldi powder, red chilly powder & salt. Add water and make thick batter.
• In a tava/pan add 1tsp oil and place besan batter and make like dosa. Fold dosa into 3 parts and cut the elongated piece into 3-4 pieces. Similarly make with all batter.
• Grind the mustard and garlic – preferably yellow mustard – to fine paste. The amount of mustard will depend on the consistency of the gravy required. Add haldi powder, red chilly powder and salt to the paste.
• Take 1 spoon of mustard masala paste in a bowl and add little water and make thin mixture. Dip few pieces of  cut besan dosa in the mixture and fry. You can eat these fry pieces as side dish.
• Heat some mustard oil in a kadhai or a deep bottom pan
• Add mustard masala paste and fry till the masala leaves oil in the pan. (note if mustard masala mix is not fried well then gravy would taste pungent so it should be fried at medium gas for 20-30min)
• Add water as required and let it boil, add tomato pieces and cook till the tomato pieces become soft.
• Add besan pieces and cook. The consistency of the gravy depends on taste.
• Add coriander leaves and cover so that aroma of coriander is maintained.
• The dish is ready. It state similar to fish in mustard masala so it is also called vegetarian fish curry.  It goes best with rice.