April 12, 2018

Aam Panna (Green Mango Summer Drink)

Aam Panna – Summer Drink

Aam panna is very soothing and refreshing drink during summer. Thanks to green mangoes as they are easily available to satisfy our thirst during hot sunny days in summer.
Aam panna is very simple to make with very few ingredients. Its refreshing and energetic drink.

How To Make Aam Panna (Summer Drink):

Wash and wipe 4 medium size raw green mangoes.
Now we have to roast these raw mangoes (kache aam) on direct fire flame.
So roast these mangoes. It hardly takes some time.
Color of mangoes will change. Once all mangoes (kache aam) are roasted properly keep them aside in a plate and allow to cool.
By the time dry roast 1 teaspoon cumin seeds and 6-7 black pepper corns for few seconds. Switch off the flame.
Now as soon as our roasted mangoes come to room temperature and are cool enough to handle, remove skin of it.
Now in a grinder put cooked raw mangoes pulp we don’t need mango seed else it will turn bitter. If you are not able to take pulp then with the help of knife cut roasted mangoes into small pieces and use in grinder as mangoes are already cooked on fire.
Add roasted cumin-black pepper along with some salt and 3 tablespoon sugar. Add 8-10 fresh mint leaves and ice cubes and grind to a smooth pulpy mixture.
Now in large vessel pour the mango (kacha aam) mixture along with some cold water and mix.
Taste and adjust sugar and salt as per your taste.
For serving put some crushed ice in a glass. Wash and slightly tap fresh mint leaves with help of your fingers and put on top of crushed ice.
Pour aam panna (green mango juice) on top of it.

Aam Ka Panna (Raw Mango Drink)

April 9, 2018

Small Fish Curry Food Recipe

Small Fish Curry

Small Fish Curry Recipe:

First clean the fish by cutting slightly below head near neck and remove the impurities inside fish.
Wash all the fish with water and keep aside.
Put little turmeric powder and little salt and mix all the fish such that all the fish (maach) is coated with turmeric and salt nicely.
We marinade chicken, mutton and fish with turmeric because removes infections.
Heat oil in kadai for frying small fishes.
Put small fishes in batches in hot oil and deep fry from both the sides till the fish turns crispier.

Deep Fried Fish

Instead of deep frying people also shallow fry fish but you get little different taste in curry. Its upto you if you want to keep fish soft or crispy but as we have small fishes so it becomes little difficult to turn fish to other side it might break.
So I m deep frying the fishes from both the sides till crisp.
Once all fishes are fried, remove and keep aside in plate.
Now put some cumin seeds in hot oil.
As soon as cumin starts cracking put chopped onions and fry till translucent.

Now break and put curry leaves and give it a stir.
Put grinded masala and keep stiring for 2-3 minutes.
Add 1 chopped tomato and cook for more 2 minute.
Now add dry spices turmeric powder, coriander powder, red chilly powder and stir for a minute.
Now add 2 glass of water and mix.
Add salt and mix again.
Put fried fishes in the curry, stir and cook for 10-15 minutes.
Switch of the flame and serve small fish curry with steamed rice.

Choti Machli Curry (Jhor)

March 21, 2018

Veg Fried Rice Food Recipe

Veg Fried Rice

How To Make Veg Fried Rice:

Wash and finely chop the vegetables (french beans, carrots, cabbage, spring onion, capsicum and broccoli.
Finely chop garlic, ginger and green chillies.
Cook one cup rice and keep aside. Rice for fried rice should not be too soft and it should not stick to each other. You you have left over rice you can also use it.
Now heat 2-3 tablespoon oil in a wok or non stick pan. The flame should be high.
Put chopped garlic, ginger and green chillies and saute for few seconds. In chinese cuisine garlic should not be fully cooked till brown just for few seconds.
Now quickly add our finely chopped carrots, beans, cabbage and capsicum. Stir on high flame.
Then add chopped spring onion and saute the vegetables till they turn little crispy. They should not be soft nor turn brown just little crunch is required.
Now put our cooked rice and mix from sides such that our rice doesn’t break.
Season with some salt and 1 tablespoon soya sauce. Our soya sauce already has salt so put less salt.
Mix slightly again and put spring onions on top. Serve hot.

Fried Rice

March 19, 2018

Mexican Rice Food Recipe

Mexican Rice

Mexican rice is very tasty rice recipe made with tomato puree, garlic, onion, veggies and rice. If you like tomatoes and sour taste then definitely you are going to love this rice recipe.
Mexican rice, this food recipe is very simple and to make this recipe very few ingredients are required. So if you want something simple and without spice you can choose this recipe. Mexican rice has very good taste.
How To Make Mexican Rice:

In a grinder put 3 chopped tomatoes 4-5 garlic cloves, 1 small chopped onion and grind.
Now wash 1/2 cup rice properly.
Heat 1-2 tablespoon oil in a wok and put washed rice in it. Saute rice till it gets light color.
Now add washed chopped vegetables (carrots, beans and peas) and saute for few more minutes.
Put tomato puree in it and mix.
Now add salt to taste and mix.
For 1/2 cup of rice put 1 1/2 cup of water.
Keep stiring in between with the help of spoon and cook the rice.
If required add little more water later and cook the rice properly.
Once rice is cooked switch off the flame and serve rice hot.

March 16, 2018

American Chopsuey Food Recipe

American Chopsuey

How To Make American Chopsuey:

Boil 1 packet Hakka noodles with little salt for 3-4 minutes not till it becomes too soft or saggy.
Drain water and wash noodles with cold water. Keep noodles in plate under fan for 5-10 minutes.
Heat oil for frying boiled noddles.
Put noodles in hot oil and fry till it turn crispy on medium flame. Don’t put watery noddles because if water goes in oil it moves out and can cause burn so lower the flame and once water is dried from noddles then put it in oil. Once you put it in oil then you can increase the flame to medium.
As soon as noodles turn crispy remove and keep aside in plate.

Fried Noodles

Now to make sauce heat 2 tablespoon oil in pan or wok.
Add 1 teaspoon chopped ginger and 5-6 chopped garlic. Stir on high flame.
Now put 1 medium size sliced onion and 1 large sliced capsicum. Stir and fry on high flame for a minute.
Put finely chopped carrots and french beans. If you want you can also add 2-3 tablespoon sliced cabbage, stir and cook for 2-3 minutes on high flame.
Add little salt and stir. Soya sauce already has salt in it and we have added little salt while boiling noddles also so add salt accordingly.
Add 1 1/2 tablespoon soya sauce, 1 1/2 tablespoon red chilly sauce, 1 teaspoon green chilli sauce and 3 tablespoon tomato ketchup. Stir.
Now put 1 1/2 tablespoon corn starch in 1 cup of water, mix and add to the sauce. If required add little more water as it becomes thick quickly.
Let the sauce cook for minute till it turns little thick. Don’t cook it for more time. Switch off the flame.

American Chopsuey Sauce

Our sauce for chopsuey is ready.
Take half crispy noodles in a plate and pour the hot made vegetable sauce on it.
Put remaining crispy noddles on top of it.
American chopsuey is ready. Serve it hot.

Veg Chopsuey

March 13, 2018

Dahi Vada (Dahi Bhalla) Recipe

Dahi Vada

Dahi Vada is popular food in India, known for its taste. It’s very simple to prepare with ingredients that are easily available in our kitchen. Vadas are made with black dal batter, deep fried in oil, soaked in water and then dipped into sweet and sour a bit spicy yogurt. Mouth watering recipe. Dahi vadas are called dahi Bhalla in Delhi and it is one of the popular dish of Delhi like Mumbai is known for its Vada Pav and South India has Idli, Dosa and Sambhar.

How To Make Dahi Vada (Bhalla):

Soak 150 gms black dal (urad dal) overnight in water.
Next day morning rinse the dal properly with water.
Grind the black (urad) dal in grinder with very little water into smooth paste. Add very little water approx 3-4 tablespoon not much.
Remove dal batter in vessel and keep aside.
Now finely chop 2-3 green chillies and small piece of ginger. Put chopped green chillies and ginger in the grinded urad dal batter and mix properly.
Now heat oil in a pan or kadhai or wok.
As soon as oil becomes medium hot apply water to your hand. With wet hand take small portion of dal batter and shape small round balls in the oil one by one. If your hand is wet it becomes easier to shape urad dal vadas as the urad dal batter is very sticky.
You can also use spoon, take small portion of batter and put it in oil.
Fry the vadas from both the sides. It does not take much time to cook vadas and we don’t want our vadas to get dark golden brown color we just want our vadas to cook properly from both the sides with light color.
Remove vadas and soak it in water for 15-20 minutes.
By the time vadas are soaked we can prepare our dahi (curd) for dahi vadas.
Take curd in a vessel and mix.
Put some salt, 2 tablespoon sugar and mix again.
Now add 1 teaspoon roasted cumin powder, 1 tablespoon black pepper powder, 1/2 teaspoon red chilly powder and 1 tablespoon black salt.
Mix everything properly and put the curd in refrigerator for 10-15 minutes till our vadas are soaked.
Dahi vadas taste good when chilled.
Now remove excess water from soaked vadas by slightly pressing it and keep aside in serving bowl.
Take out chilled curd (dahi) from refrigerator and pour it on vadas.
Sprinkle some black salt powder, some black pepper powder, some roasted cumin powder and some red chilly powder.
Dahi vadas are ready to be served. You can also keep dahi vadas in refrigerator and have it later if you want.
You can also add some tamarind chutney while serving dahi vadas. I like it simple the way I told you so do try at home very simple recipe and let me know how it was?

Dahi Bhalle

March 7, 2018

Strawberry Dessert In Glass

Strawberry Dessert For Kids

Whether it is strawberry milkshake, strawberry salad, strawberry detox water, strawberry dessert or strawberry smoothie strawberries are loved in every form.
Strawberry cheese cake, strawberry pie, strawberry triffle, strawberry panna cota are desserts popularly known for its taste and texture.
The dessert which I am sharing below is kind of strawberry triffle. It is very simple and can be quickly made. Kids will love them if they like yogurt and strawberries because in today’s dessert we are using both.

Strawberry Dessert In Glass:

Wash and cut 10 strawberries into halves. Remove leaves and stem.
Now put some sugar on strawberries and keep aside till sugar melts.
Take a glass and put strawberries at the bottom.
Now on top of it on 2nd layer put cardamon flavored yogurt.
On the 3rd layer crush and put some digestive biscuits along with some dry fruits.
Now again on 4th layer put 2-3 slices of slice cake.
On 5th layer put some fresh cream.
Again on the 6th layer goes strawberries.
Yogurt on 7th layer on top of strawberries.
8th layer has crushed biscuit and some pieces of dry fruits.
Put some fresh cream on 9th layer again.
Finally comes strawberries again on the top 10th layer.
If you want you can shuffle the ingredients as per your choice.
Strawberry dessert in glass is ready to be served.

Strawberry Dessert In Glass

March 4, 2018

Kathal Chop ( Raw Jackfruit Tikki)

Kathal Chop

Kathal Chop / Kathal Cutlet (Jackfruit Tikkies) Food Recipe:

Apply oil to your hand and with the help knife remove skin of raw jackfruit. If you get it done in market itself its awesome. The person who sells jackfruit removes the skin of raw jackfruit and give it to you if you want.
Wash and boil jackfruit in pressure cooker. It will take 2 whistle.
Once it cools down mash it.
Now add 2-3 tablespoon green peas to it.
Grind 4 green chillies, 5 garlic pods and inch of ginger to paste.
Add garlic ginger green chilly paste to the boiled mashed jackfruit.
Put 1 teaspoon garam masala, salt and 3 tablespoon gram flour.
Put pinch of carom seeds (ajwain) and mix everything properly.
Now heat oil in pan for frying chops (cutlets).
Once the oil is heated take small portion of mashed jackfruit mixture in your hand and make round and slightly press with your thumb to give cutlet or chop shape.
Shape and put chops (cutlets) in oil and fry from both the sides till crisp and golden brown.

Kathal Cutlet

March 3, 2018

Mutton Biryani Food Recipe

Mutton Biryani

Mutton Biryani Marinade:

Take mutton in a vessel. Put 200 gm curd in it. Add 2 inch ginger 10 garlic cloves 6 green chilli paste to the mutton and mix.
Put 2 1/2 teaspoon garam masala and 15 mint leaves. Add salt and mix again.
Put 2 tablespoon ghee, mix and cover and keep this marinade for 7-8 hrs in freeze.

Method For Mutton Biryani:

Remove onion cover, wash and slice 6 large onion.
Dry roast whole spices 3-4 cloves, 3-4 green cardamon, 1 big cardamon, piece of cinnamon stick, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds together. Once cools down to room temperature grind it to fine powder.
Soak 3 glass basmati glass for 1/2 an hr.
Now in a pressure cooker put 2 1/2 tablespoon ghee.
Add whole spices cumin, 5 cloves, 4 green cardamon, 1 big black cardamon, 2 cinnamon stick, 1 bay leaf, 1 star anise and 2 dry red chillies and cook for 40-50 seconds.
Put half sliced onion and let it cook till soft.
Now add ginger garlic green chilly paste and stir and cook till the rawness goes away.
Put the mutton marinade in cooker and stir and cook for 10 minutes.
By the time mutton is getting cooked take another pan and fry remaining sliced onions till crisp and golden brown. Switch off the flame. These golden brown onions are called barista.
Put 1 chopped tomato in mutton and cook again for more 10 minutes.
Put 1/2 teaspoon turmeric powder, 2 teaspoon coriander powder and 1/2 teaspoon red chilly powder.
Now put the 2 tablespoon grinded garam masala and 2 tablespoon biryani masala.
Stir and cook for a minute.
Add 1 glass of water, close the cooker lid and cook for 3-4 whistle.
Nicely rinse our soaked rice. Boil 6-7 glass of water with some whole spices.
Once the water starts boiling add washed rice and cook till rice is done 80 %.
Drain the rice and.keep aside.
Now our mutton might have cooked.
Take a large vessel for layering rice and mutton.
At the bottom put half mutton and spread.
Put rice on top of mutton layer and spread.
Put some ghee on rice. On the third layer put barista (crispy and golden brown onions).
Then on 4 th layer put fresh mint leaves along with some chopped coriander leaves.
Now on 5th layer again put remaining mutton.
On 6th layer rice again on some ghee on top.
7th layer put mint barista and coriander again.
Then 8th layer put some roasted cashews.
Cover the vessel with lid and place one heavy vessel on top of it so that steam doesn’t move out and biryani gets cooked nicely in steam on low flame.
Cook mutton biryani on low flame for 15 minutes. Don’t open the lid in between.
Switch off the flame and remove the cover from biryani while serving.
Biryani goes well with raita, papad and pickle. Raita is fresh chopped cucumber and onion mixed in curd along with some salt.

Mutton Biryani layered in vessel

February 26, 2018

Orange Barfi (Burfee) Recipe

Orange Barfi

Orange barfi (burfee) is one of the popular dessert made in Nagpur. Nagpur is well known for its cultivation of nice pulpy juicy oranges (santra). Orange burfee in Nagpur is made with these lovely oranges along with milk, mawa (khoya), sugar and coconut powder. Instead of khoya milk powder can also be used in the recipe.

How To Make Orange Barfi:

Peel 2 large size and 1 small orange and remove seeds from it. We require only the orange pulp so that our barfi doesn’t taste bitter.

Orange Pulp

Heat a pan and put 1 tablespoon ghee in it.
Now put coconut powder and fry till slight brown.
Remove coconut powder and keep aside.
Now again put 1 tablespoon ghee and once it melt add 1 1/2 tea cup milk.
Stir milk for a minute and then add 1 1/2 tea cup milk powder and keep stiring for a minute.
Put 1 1/4 tea cup sugar and stir continously till it starts becoming thick.
Now add orange pulp without seeds and skin. Stir and cook till the mixture becomes more thick.
Add coconut powder at this stage and mix.
I am not using food color here. I generally don’t prefer using it more. But if you want orange color for your barfies you can add pinch or drop of orange food color in it and mix.
Stir continously and cook till you get thick consistency.
Quickly grease the plate or tray with ghee or oil.
Pour the barfi batter (mixture) in the plate or tray. Spread with the back of spoon and let it cook down completely.
Once it cools down. Cut it into square pieces. Orange barfi (burfee) is ready.

Santra Burfee