April 25, 2020

Eggless Semolina Lemon Muffins (Cup Cakes)

Semolina Eggless Lemon Cake

Teatime Eggless Semolina Lemon Muffins (Cup Cakes):

In a vessel take 1/2 cup sugar, 1/2 cup curd and 1/2 cup butter.
Mix it properly with the help of whisk till sugar dissolves properly and gets mixed with curd and butter. (There should be no lumps).
Now add lemon zest of 1 lemon. (It should be only fine outer skin of lemon not the white part else it will turn your cake bitter).
Add 2 tablespoon lemon juice and give it a mix.
Now add 1 cup semolina (rawa), 1 teaspoon baking powder and 1/2 teaspoon baking powder. Give it a mix.
Add 1/4 cup mix gradually and mix again. (Don’t do too much of mixing else your cake will become like a bread).
Grease muffin moulds and pour the cake batter in each mould till 3/4the portion.
You can use silicon moulds, aluminium or tin moulds. I am using silicon moulds for these cupcakes.
Place the moulds filled with batter in a baking tray and bake it in pre heated oven at 180°C for 25 minutes.
After 25 minutes switch off the oven and demould the lemon muffins in plate and serve. Eggless rawa lemon cup cakes are ready.

April 18, 2020

Chatpata Aloo Ki Sabzi With No Onion No Garlic

Chatpata Aloo Ki Sabzi

Aloo Sabzi No Onion No
This aloo sabzi is easy to make and very tasty. It goes well with puri or rice. Potato perfectly blends with tomato and spices when it is cooked, leaving nice chatpata taste to the curry.

Method:

We will require 4 boil potatoes for this recipe.
Once you have boiled the potatoes peel it and cut into medium size pieces.
Also wash and cut 2 medium size tomatoes into pieces.
Heat a pan. Add 4-5 tablespoon oil.
Now add 1/2 teaspoon cumin seeds to it.
As soon as cumin seeds start cracking add 1/4 teaspoon asafoetida (hing).
Then add 1/4 teaspoon turmeric powder, 1 and 1 1/2 teaspoon coriander powder, 1 1/2 teaspoon red chilly powder and 1/2 teaspoon garam masala.
Red chilly powder I am adding little more to give nice red color and to make it spicy. You can add less chilly powder depending on how much spicy you like. You can also use kashmiri red chilly powder it has less spice and will also give good color to your curry. So if you want instead of 1 1/2 teaspoon red chilly powder you can add 1 teaspoon red chilly powder.

Once you have added dry spices don’t cook for long just few seconds and add chopped tomatoes.
Cook tomatoes for 5 minutes and add salt to it. Salt will bring moisture and make it more soft.
Now add water to it. Close the lid and let it cook for more 5 minutes.
After 5 minutes open the lid and add potato (aloo) pieces to it. Stir and close the lid.
Let the curry cook for more 5-10 minutes on slow to medium flame till the everything nicely mixes and blends together.
In between keep checking the consistency of your curry. It should not be too thin and too thick. Consistency of sabzi should be in between which we call latpata in Hindi.
Once your curry reaches that stage switch of the flame.
Chatpata aloo ki sabzi is ready to be served.
You can serve it with puri or hot rice.
It is easy to cook and you can cook it with available ingredients. Even onion garlic is not required in this recipe.

Aloo Puri

April 16, 2020

Stuffed Dal Paratha Without Onion Garlic

Stuffed Dal Paratha

How To Make Chana Dal Stuffed Paratha:

For Stuffing:

Wash and boil chana dal (bengal gram) in cooker for 2 whistle. Dal should not be over cooked and soft as we will make powder of it but it should be cooked. If required give one more whistle to it but mine took 2 whistle.
Remove the boiled dal and keep aside for coming to room temperature.
Now grind the dal to fine powder and keep aside.
Heat a pan or kadhai. Add 3-4 tablespoon oil.
Once oil is heated add 1/4 teaspoon hing, 1 1/2 teaspoon coriander powder, 1/2 teaspoon red chilly powder, 1/4 teaspoon turmeric powder, 1 teaspoon garam masala, 1/2 teaspoon black pepper powder and 1 teaspoon roasted cumin powder.
Now add powdered dal and mix.
Put salt to dal and cook for 4-5 minutes.
Switch off the flame and remove the dal in one plate or a bowl.

For Paratha Dough:

Now take 1 cup wheat flour and knead a soft dough with the help of water.
Divide the dough into small equal portion.
Heat tawa for parathas.
Take one small portion of dough and give it a small lemon shape.
Press it slightly at the centre and all sides with your finger to give it a deep small bowl shape.
Stuff in dal mixture in it. Seal all the sides with your thumb and finger.
Now coat it with dry flour from both the sides and roll it to round paratha with gentle roll.
Don’t make it thin as your stuffing might come out.
Roll gently and make round paratha.
Place it on the tawa.
Once it is slightly cooked from one side flip the paratha on other side.
Now apply oil or ghee on the paratha and flip again. So you have to apply oil and ghee on both the sides one by one and cook paratha till it turns crisp.
Repeat the process and make all parathas similarly.

April 15, 2020

Penne Pasta In Red Sauce

Penne Pasta in Red Sauce

Penne Red Sauce Pasta
First we have to prepare the red sauce for pasta.

Wash and put small cross on 5 medium size tomatoes at the top with the help of knife. Cross will help to peel the tomatoes quickly after blanching.
Now we will be blanching tomatoes so put some water in vessel for boiling.
Once water starts boiling put the tomatoes in boiling water and cook for 20-25 seconds.
After 20-25 seconds remove the tomato and put it to the cold water.
Peel the tomatoes and finely chop them.
Now boil pasta in same boiling water it should not be overcooked. It will take around 5-6 minutes to cook.
Remove paste immediately in a vessel and put some oil on it and lightly toss such that pasta doesn’t break.
Now heat a pan for sauce put some oil. Once oil is heated add chopped onion and fry it till translucent.
Add finely chopped garlic to it and cook for 2-3 minutes.
Add finely chopped tomatoes to it.
Put some salt and cook till tomatoes turns soft and mushy.
Add 3 tablespoon tomato ketchup and mix.
Switch off the flame and grind the tomato sauce. It shouldn’t be too hot while grinding.
Now in a pan add 2-3 tablespoon oil. Put finely chopped garlic.
Cook for 1-2 minutes and add boiled pasta to it.
Give it a toss.
Now add very little salt as our sauce already has it. Toss.
Now pour the tomato sauce on pasta. Sauce should not be too less or too much it should just coat the pasta.
Put pepper powder and mixed herb on top if it. Penne pasta is ready to be served hot.
You can so add some grated cheese on top of it.

April 13, 2020

Dumbles Recipe

Dumbles

How To Make Dumbles:

Take 250 grams wheat flour in a vessel.
Add 1/2 tablespoon fennel seeds and 1/4th tablespoon cardamon powder to it.
For 250 grams wheat flour we will require half quantity of jaggery i.e 125 grams. You can reduce a bit if you love less sweet.
Cut jaggery into small pieces with the help of knife.
Add jaggery in vessel along with a glass of water. Switch on the flame and boil jaggery till it melts completely.
Switch of the flame and use this jaggery water to knead a dough for dumbles.
Don’t pour jaggery water together, pour as per the requirement in intervals to knead stiff dough. You can use some extra water if required to knead dough.
Use 4-5 tablespoon of oil in it to avoid stickyness in dough.
Now heat kadhai or pan for frying dumbles. Flame should be low.
Take small portion of dough, make balls and roll it long lime shown in picture above.
Shape one by one and put it into oil carefully one by one for frying.
Fry dumbles from both the sides on low flame till you get nice brown color.
Repeat the process of shaping and frying dumbles till you are completely done.
Switch off the flame. Dumbles are ready to be served.
It turns bit hard once cooled so you need strong teeth to enjoy dumbles. But this is the way it is made and enjoyed eating.

Tip – If you want little soft dumbles you can remove it from oil bit early but it should be cooked from both the sides.

April 12, 2020

Potato Pancake

Potato Pancake Recipe:

Peel and wash one large potato.
Grate potato. Put grated potato in a cloth and remove excess moisture by squeezing and twisting it.
Now heat a pan. Put some oil and add the grated squeezed potato on the pan by spreading it in a circle.
Now grate some parmesan cheese on the potato.
Put some salt.
Let it cook for 6 minutes till it turns golden brown.
Now put the flame on medium. Flip the potato.
Put the salt. Grate some parmesan cheese on it.
Sprinkle some black pepper and parsley on it.
Make it crisp golden brown.

Potato Pancake Recipe

April 12, 2020

Raw Mango Dal With Drumstick

Raw Mango Drumstick Dal
This is very simple recipe and easy to make. This dal is mostly made during summer when you have raw mangoes in season along with drumsticks. Combination of raw mango and drumstick gives awesome flavour to dal.

Take 4 to 5 times handful of tur dal also called as arhar dal in vessel.
Wash and keep aside.
Now peel and cut drumsticks into the finger size pieces. Wash drumstick and add to the dal.
Now transfer dal and drumstick into cooker.
Wash and add 4-5 small pieces of raw mango.
Add 3 glass of water.
Add turmeric and salt to taste.
Put 1 tablespoon of oil and close the lid properly.
Switch on the flame and cook dal for 4-5 whistle.
Switch of the flame and open the lid after 5 minutes once pressure in cooker goes out.
Now switch on the flame for tadka.
For tadka heat oil in tadka spoon and once oil turns hot add cumin seeds to it.
Switch of the flame once jeera (cumin) starts cracking. Put the jeera tadka to the oil. Mix the dal properly such that dal becomes mushy and everything mixes well.
Raw mango dal with drumstick is ready to be served.

April 12, 2020

Besan Halwa

How To Make (Gram Flour) Besan Halwa:

Take 1 and 1/2 cup besan in a vessel.
Add 2 tablespoon ghee and 2 tablespoon milk to it and mix. Keep it aside to rest for 20 minutes.
We will also require saffron for the syrup. So soak 4-5 saffron strands in warm water till the time besan is resting.
Now sieve the besan into another vessel to get good texture.
Heat a pan. Add 1 cup ghee to it.
Once ghee turns hot add sieved gram flour (besan) to it.
Keep continuously stirring on low flame till besan turns golden brown.
Add 1/2 cup milk and stirr. Again add more 1/2 cup milk, cardamon powder and keep stirring for 2-3 minutes.
Now take off the pan from flame and get ready for sugar syrup.

For Sugar Syrup:

Put a vessel on flame with 1 1/2 cup of sugar and 1/2 cup of water in it.
Keep stirring in between. You can increase the flame to medium.
Put tablespoon of milk to remove dirt from sugar in the syrup.
As soon as you put milk you will see all sugar dirt getting collected on top. You can remove it with the help of spoon and throw out.
Add soaked saffron (kesar) water along with saffron to the syrup and cook till you get 1 string consistency.
Now pour the syrup in besan. put the besan pan on flame and stirr till you get nice halwa texture.
Allow halwa to cool for sometime and then you can serve.
You can also refrigerate this besan halwa and use it for more days.

April 11, 2020

Achari Aloo Baingan

Achari Aloo Baingan

I am using small brinjal in this recipe.
Wash and cut 250 grams brinjal into two halves.
Peel wash and cut 1 large potato into small pieces.
Now take brinjal and potato in a bowl or a plate.
Add turmeric, red chilly powder and pinch of carom seeds. I am not adding rice powder in my recipe but you can also add 1 tablespoon of rice powder to it if you want. Mix everything and keep aside.
Heat 2-3 tablespoon of oil in a pan.
Add mixed brinjal and potato in it and shallow fry it from both the sides.
Fry till it is 80-85 percent cooked.
Brinjal will cook faster compared to potato so remove brinjal first and then potato when it is 80 percent cooked.
Once you have removed vegetables from the pan add more 2-3 tablespoon oil in it.
Once oil is heated add mixed panch phoran which has pinch of each 5 whole spices (cumin seeds, coriander seeds, fennel seeds, carom seeds and fenugreek seeds).
Add chopped onion and fry till translucent.
Add finely chopped garlic to it.
After adding garlic add some mustard oil to onion garlic. It will give good taste to the sabzi.
Stir and fry for 5 minutes and then add tomato pieces to it.
Add pinch of salt and allow it to cook till tomato becomes soft.
Now add fried potato (Alu) and brinjal (baingan) to it.
Put dry spices turmeric powder, coriander powder, red chilly powder and garam masala.
Put salt to taste and mix everything.
Add more mustard oil if required.
Cover the lid and cook for 5 minutes on low flame.
Open the lid and add 1/2 glass of water to it.
Mix and cover the lid.
Cook for more 10 minutes on low flame till the curry becomes thick.
Switch off the flame.
Achari Aloo Baingan is ready to be served. Serve it with parathas or chapati.

April 5, 2020

Sesame Seeds (Til) Chutney

Til (Sesame Seeds) Chutney

Til Ki Chutney
Sesame seeds has good benefits to body like it brings glow on your face and also keeps warmth in your body. Hence combination of til (sesame seeds) and jaggery (gud) is used during winters in form of ladoos or barfi.

Til is also added as a tempering on some of the Indian snacks. It adds perfect crunch to the dish and enhances the flavour.

There are variety of til chutney made at different parts of the world also in India we find different variety of til chutney.

Lets have a look at one variety of such chutney which is made with sesame seeds, chillies and pickle.

We required 6 tablespoon of sesame seeds in this recipe.
Dry roast the sesame seeds till it starts popping and cracking. You will also notice slight change in colour. Don’t roast it too much else it will be burn but roasting is important to remove that bitterness from sesame seeds.
Once you are done with the roasting, transfer the sesame seeds (til) into a grinder jar.
Add 1 1/4 tablespoon of mango pickle to it.
Add 1-2 green chillies if you love extra spicy else you can completely avoid adding chillies as pickle already has spice in it.
I add 1 green chilly to my chutney.
Put a tablespoon of water and grind it into a smooth paste.
Adjust water if you need little more but don’t add too much else your chutney will become watery.
This chutney is mostly made on grinding stone but as everyone doesn’t have that stone we can grind it in mixture grinder too.
This til chutney can be served with dal rice, chapaties, parathas or some cutlets.