Month: November 2017

Coconut Sandesh With Date Palm Jaggery Or Narkol Sondesh

Coconut sandesh with date palm jaggery.

Date palm jaggery or khajur gur /nolen gur/patali gur is a winter delicacy and mainly produced in Bengal. But in UP we get it from Kashipur only. Its made from the sap of the date palm. This date palm jaggery produce only in winter. So its much awaited by all of us. This jaggery is used in many traditional bengali sweets. I love the flavour of this jaggery.

Khajur gur or date palm jaggery is a healthy and natural sweetener. Palm jaggery is the most beneficial and nutrient-rich variety of raw jaggery. It is prepared from palm tree extract and is loaded with minerals and vitamins.

This post is going to be a part of #Foodiemonday bloghop theme is Winter recipes.

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home.”

– Edith Sitwell
Winter is the best season to enjoy food. Not only sweets you can get many seasonal vegetables and fruits in winter. My vegetable vendor brings lots of fresh and colourful vegetables these days.

Different vegetables and some spices makes our food delicious and flavourful.

Now coming to the recipe. This coconut sandesh is very easy to make. I have used date palm jaggery or khajur gur instead of sugar in it.

Get some more sandesh recipes here.

Recipe
Paneer or cottage cheese – 1 cup

Khoya or mawa – 3/4 cup

Coconut – 1/4 cup, grated

Khajur gur or date palm jaggery – 1/4 cup + 1 tablespoon or to taste

Cardamom powder – 1/2 teaspoon

Method

Grate the jaggery.

Blend or grind the grated fresh coconut.

Add crumbled paneer or cottage cheese and khoya. Blend it again. Make a smooth mixture.

Heat a heavy bottom pan or nonstick pan. Add paneer, khoya mixture and date palm jaggery.

Cook on low flame, stir continuously.

Cook till the mixture becomes a dough like consistency. Taste and add more jaggery if require.

Don’t make it too dry.

Add cardamom powder.

Let the mixture cool down.

Mash it with your hand or grind it again to make it smooth.

Make small balls. Shape these with a mould.

If you don’t have mould shape with your palm or make round balls or laddu.

Serve immediately or keep in refrigerator for later.

Enjoy the heavenly taste of this delicious coconut and date palm jaggery flavoured sandesh.

I would love to hear from you. Please share your thoughts and suggestions in comment.
Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Biscuit Roti / Kachori

Biscuit Roti is a very popular udupi snack.

Enjoy hot or cold its delicious in both ways. Crisp, fluffy, spicy and slightly sweet biskuit roti can be serve in breakfast or pack it for tiffin. It will be fluffy and crispy when cool as well.

These are deep fried snacks just like North Indian kachodi. Outer layer is made of wheat flour and stuffed with spicy semolina or suji mixture.

This post is going to be a part of #119 Udupi cuisine.

Udupi cuisine is a cuisine of South India.

I love these crispy fluffy spicy stuffed puri.

I have made it half refined flour and half whole wheat flour. You can use only refined flour too.

You can make it as a party snack. You don’t need to make it after guest’s arrival like puri or kachori because it will perfect fluffy and crisp when cool. You can store in airtight container for 2 – 3 days.

Recipe

For the dough

Maida or refined flour – 1/2 cup

Atta or whole wheat flour – 1/2 cup

Salt – 1/2 teaspoon

Hot oil – 2 tablespoon

Turmeric powder – 1/4 teaspoon

Water – 1/3 cup

For stuffing

Semolina or suji – 1/2 cup

Oil – 2 tablespoon

Mustard seeds – 1/4 teaspoon

Curry leaves – 8 – 10 , chopped

Grated ginger – 1 teaspoon

Green chilli – 1 chopped

Cilantro or coriander leaves – 1 heaped tablespoon, chopped

Salt to taste

Sugar – 1 – 2 teaspoon or to taste

Cumin powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Sambhar masala – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 2 teaspoon

Oil for frying

Method

1. In a bowl mix whole wheat flour or atta, refined flour or maida, salt, turmeric powder and hot oil. Mix well with hand.

2. Add water and make a firm pliable dough. Hot oil will make your biscuit roti crispy.

Cover and keep aside.

3. Heat oil in a pan. Add mustard seeds and let them splutter.

4. Now add chopped curry leaves. I have used dried curry leaves so I have crushed the leaves.

5. Add grated ginger and chopped green chilli. Saute for few seconds.

6. Add semolina or suji, cumin powder, coriander powder, sambhar masala, turmeric powder, salt, sugar, cilantro or coriander leaves and red chilli powder. I have used kashmiri red chilli powder. If you like your kachodi hot you can use normal red chilli powder.

7. Saute for 2 – 3 minutes or until semolina and spices mix well. Remove from heat and let it cool down.

8. Take lemon size ball from the dough. Roll out the ball with rolling pin. Make circle of about 3 inches diameter.

9. Place 1 tablespoon semolina stuffing in the middle. Bring the edges together with your fingers. Close the edges and make a ball again. Make sure that the stuffing completely sealed. There should be no hole because holes will absorb oil.

10. Roll it again. Make a flat circle of 3 inch diameter. Roll out gently.

11. Heat enough oil for frying. Let the oil properly heat up. Fry the biscuit roti on medium heat.

12. Slid the puri in hot oil. Gently press with a slotted spatula. When the puri puffed up flip and fry other side. Fry till golden brown from both the sides.

Serve fluffy, spicy and crispy puri with tea or coffee.

Or store in airtight container for 2 – 3 days to use as a snack.

Notes

1. If you want your biscuit roti sweeter, add 2 tablespoon sugar.

2. You can use grated coconut in the stuffing with semolina. If you are using coconut don’t store.

Its too yummy so you don’t have to store 😀

3. You can also use only refined flour or maida instead of half refined flour half whole wheat flour.
Enjoy……

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page
Stay connected at

https://in.pinterest.com/sujataroy1291

Capsicum Salsa

Capsicum salsa.

A finger licking dip for your snacks.
Salsa is the Spanish, Italian, Greek, and Turkish term for sauce. In English-speaking countries, salsa usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Wikipedia

I have got the recipe from a television food show about 10 years ago.

I have followed the method but make some changes as per my taste.

So here is a very easy to make lip-smacking dip for you.

Recipe

Capsicum – 2 medium

Tomato – 2 medium

Green chilli – 5 – 6 or to taste, chopped

Vinegar – 2 tablespoon

Salt to taste

Tomato sauce – 3 tablespoon

Method

Soak the chopped green chillies in vinegar and keep aside.

Wash and pat dry the capsicum and tomato.

Roast the capsicum and tomato one by one.

Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

Dip roasted capsicum and tomato in cold water.

Now peel the skin. Remove and discard the stem and seeds.

Chop them roughly.

Grind vinegar soaked green chillies, roasted capsicum and tomatoes with salt.

Make a smooth paste.

Take out the mixture in a bowl. Add tomato sauce.

Mix well. Taste and adjust the salt.

You can add few teaspoon more vinegar and tomato sauce if require. I love my dip tangy so I have added 1 teaspoon vinegar more.

Serve with any snacks.

You can keep it in refrigerator for 8 – 10 days.
Notes

1. You can increase or decrease green chilli according to your spice tolerance. If you like your dip more hot add some more green chilli.

2. You can add 2 – 3 garlic cloves if you like garlicky taste. I didn’t.

3. You can add more tomato sauce or vinegar according to your taste.

4. If you like you can add handful chopped cilantro or coriander leaves while grinding.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Please visit my facebook page and hit the like button to get the latest update.

Facebook page

Stay connected at

Ragi Or Finger Millet Oats Chocolate Cookies

Ragi or finger millet oats chocolate cookies.

Gluten free, eggless, delicious and healthy cookies for your kiddos and for you too 😊

Nutritious and iron rich ragi or finger millet is a wonder food for adult and kids both.

Calcium deficiency can be cured by taking ragi regularly.

Ragi is the common name of Finger Millet in Southern part of India (and known as Nachni in the northern part of India). Along with oats this is one of the most nutritious food and one of the easy one to digest. It is rich in calcium and protein and also have good amount of iron and other minerals. It is low in fat most of which are unsaturated fats.

So here is a delicious way to enjoy healthy ragi and oats both. You can give it in your kid’s tiffin.

I have used ghee or clarified butter but you can use unsalted butter if you like.

Recipe

Ragi or finger millet flour – 1 cup

Oats – 1/2 cup

Powdered sugar – 1 cup

Ghee or clarified butter – 1 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Cocoa powder – 2 tablespoon

Vanilla essence – 1 teaspoon

Method

Preheat the oven at 180° for 10 minutes.

Grease a baking tray or line with parchment paper or aluminium foil.

Grind the oats into fine powder.

In a bowl sift ragi or finger millet flour, oats powder, baking powder, soda and cocoa powder.

In a large bowl cream 3/4 cup ghee or clarified butter and powdered sugar.

Add vanilla essence and whisk well.

Now add the dry ingredients.

Mix well and make a smooth dough. Add the remaining ghee if require.

Take 1 tablespoon of the dough. Make round ball with your hand. Press gently.

Make all the cookies and arrange on the greased or lined baking tray 1 inch apart.

Bake in a preheated oven for 12 – 15 minutes or until the edges becomes brown.

Cookies will be soft when hot so let them cool down completely.

Serve these delicious, healthy and melt in mouth cookies with a glass of milk to your to kids.

Or enjoy with your tea or coffee.

Or store in a airtight container for later use.

I would love to hear from you. Please share your thoughts and suggestions in comment.
If you like the recipe please hit the like button of my Facebook page to get the latest update.

Facebook page

Stay connected at

Chana Dal Or Bengal Gram And Steamed Egg Khichdi

Chana dal or Bengal gram and steamed egg khichdi.

Delicious one pot meal. Its khichdi but taste like egg pulao. You will love the taste.

Now Khichdi has been selected the Brand India Food.

Over 800 kg khichdi, a traditional Indian dish relished by both rich and poor, will be prepared live on November 4 at the World Food India event here in a bid to create world record and popularise it as brand India food globally.
Khichdi — prepared using rice, pulses, coarse cereals and spices — has been selected as Brand India Food because it symbolises the country’s unity in diversity.

https://twitter.com/o?s=07

Image source

So our this week’s 118th #Foodiemonday bloghop theme is khichdi.

And my contribution is this superbly delicious chana dal or Bengal gram and steamed egg khichdi. Its not a simple khichdi. Taste is just like pulao or egg biryani. You can also serve it to your guests.

This khichdi is best served with tomato chutney and dum aloo. Today I have serve with fried potatoes, fried pointed gourd or parwal, fried aubergine or eggplant, papad and beetroot raita. Get the beetroot raita recipe here.

Recipe

Chana dal or Bengal gram – 1/2 cup

Rice – 1/2 cup

Oil or ghee – 1 tablespoon

Cumin seeds – 1 teaspoon

Dry red chilli – 1

Asafetida or hing – a pinch

Turmeric powder – 1/2 teaspoon

Salt to taste

Sugar – 1/2 teaspoon

Bay leaf – 1

Water – 1&1/2 cup

For eggs

Egg – 3

Salt to taste

Cilantro or coriander leaves – 1 teaspoon, chopped

Chilli flakes or black pepper powder – 1/2 teaspoon

Milk – 2 tablespoon

Oil for greasing

For gravy

Onion – 2 medium, finely chopped

Green chilli – 1 – 2, chopped

Ginger – 1 inch piece

Garlic – 5 cloves

Tomato – 2 medium, chopped

Green cardamom – 2 – 3

Cinnamon – 1 inch piece

Cloves – 3

Oil – 2 – 3 tablespoon

Salt to taste

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cilantro or coriander leaves – 2 teaspoon, chopped

Water – 1/2 cup

For tomato chutney

Tomato – 2 large

Ginger – 1/2 inch piece, grated

Mustard seeds – 1/2 teaspoon

Dry red chilli – 1

Raisins – 2 teaspoon, optional

Oil – 1 tablespoon

Salt and sugar to taste

Method

Wash and soak the Bengal gram or chana dal in water for 4 – 5 hours.

Rinse the rice and soak in water for 30 minutes.

Heat oil or ghee in a pressure cooker. Add cumin seeds. Let the seeds splutter.

Add hing or Asafetida, bay leaf and dry red chilli.

Now add the dal and 1&1/2 cup water.

Add salt, sugar and turmeric powder. Stir and close the lid.

After one whistle cook on simmer for 8 – 10 minutes.

Dal should be soft not mussy.

Now add the rice. Stir well. You can add 1/2 cup green peas. Cook for 2 whistle. Remove from heat and keep aside.

Whisk the eggs with little salt, 2 tablespoon milk, chopped cilantro or coriander leaves and chilli flakes or black pepper powder. I have used chilli flakes, you can use red chilli powder too.

Grease a covered container. Pour the whisked egg in it. Cover the lid tightly.

Heat a pan with 2 cup water. When water comes to rolling boil place the container in it. Cover and steam for 8-10 minutes.

Or grease a microwave proof container. Pour the egg mixture in it. Microwave on high power for 5 – 6 minutes or until set.

Check with a knife. If the knife comes out clean its done.

Run a knife around it and take out in a plate.

Make small pieces with a knife.

Fry the pieces till light golden brown.

You can make it without frying too.

Grind tomatoes, garlic, ginger, cardamom, cinnamon and cloves. Make a smooth paste.

You can also use chopped tomatoes. See notes for other method.

Heat oil in a pan. Add sliced onion and green chilli. Fry till the onions become brown.

Add ground spices, cumin powder, coriander powder turmeric powder, red chili powder, salt and chopped cilantro or coriander leaves. Add salt carefully. We have already added salt in rice and eggs.

Saute till oil leaves the sides.

Add steamed and fried egg pieces. Mix well.

Add 1/2 cup water.

Cook on simmer till the water dried up. You can serve it as a side dish. I have kept aside a little of it to serve with khichdi.

You can make rich gravy with adding 1 tablespoon poppy seeds and 1 tablespoon cashew nut paste. Add little cream. And your rich delicious steamed egg curry is ready. Serve with rice or any bread.

When the egg pieces about to dried up add cooked rice and dal mixture in it.

Mix well.

Cook on simmer for 5 – 6 minutes. Add little water if require. You can add a dollop of ghee or clarified butter.

Serve hot with dum aloo and tomato chutney. Get the dum aloo recipe here.

And

Dum aloo or spicy potato

Method of tomato chutney

Boil water in a pan. Add the tomatoes.

Boil for 1 minutes.

Let it cool down.

Peel and chop the tomatoes.

Heat oil in a pan.
Add mustard seeds and let them splutter.

Add dry red chilli, tomatoes and grated ginger.

Saute and cook on low flame. Add salt and sugar.
Add raisins. Keep stirring. You can add 1 – 2 teaspoon poppy seeds paste too.
Cook on low flame for 5 – 6 minutes.

Tomato chutney is ready to serve.
Notes –

1. If you don’t want to grind the tomatoes, chop the tomatoes, grate the ginger and crush or grate the garlic.

Crush green cardamom, cloves and cinnamon and add them with sliced onions. Add grated ginger and garlic.

When the onion becomes brown add tomatoes and all the spices.

Saute till the tomatoes become mushy. Now add the egg pieces. Mix well and add water.

2. You can use boiled mutton or chicken instead of steamed eggs. Use the stock to boil rice and lentils instead of water.

3. Vegetarian people can make this with paneer or cottage cheese, tofu or mushroom.

I would love to hear from you. Please share your thoughts and suggestions in comment.
If you like the recipe please hit like button of my facebook page to get latest update
Facebook page

Stay connected at

https://www.instagram.com/sujata.roy24

Water Chestnut Or Singhara Chutney Or Dip

Water chestnut or singhara chutney or dip.

A delicious tangy chutney. First time tried with singhara or water chestnut and very happy with the taste. Its a hit in my family.

Water chestnut is full of vitamins and minerals. Not only that, nutrients rich water chestnut is cholesterol free.

When looking for cholesterol-free and fat-free foods to add to your meal plans, water chestnuts fill the bill. You can lower your risk for heart disease and stroke by maintaining your blood cholesterol level, and adding water chestnuts to your meals can help you do this. Water chestnuts’ zero fat content may help you prevent weight gain when adding them to your diet.

I have already shared few more chutney or dip recipe

O nion tomato chutney

Mango raisin chutney

Peanut chutney or dip

A big thank to Rohit Srivastava for the idea. We were talking about water chestnut. Maximum people love boiled water chestnut with spicy dhania or cilantro chutney.

So here is a mix match. Water chestnut with cilantro, mint, tomato, lemon juice and and some spices.

You can enjoy this spicy tangy chutney with your food or make it a sandwich spread.

Recipe

Singhara – 10 – 12

Chopped cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Tomato – 1, chopped

Garlic – 3 – 4 cloves

Ginger – 1/2 inch piece

Green chilli – 2 – 3, chopped

Salt to taste

Chaat masala powder – 1 teaspoon

Cumin powder – 1 teaspoon

Lemon juice – 2 tablespoon or to taste

Method

Peel and chop the water chestnut or singhara.

Clean and rinse mint leaves and cilantro.

Grind water chestnut, cilantro, mint leaves, tomato, garlic, ginger and green chilli.

Add salt, cumin powder, chaat masala powder and lemon juice. Blend the mixture again.

Taste and adjust the seasoning. Add more salt and lemon juice if require.

Enjoy with your snacks or use it as a sandwich spread.

Serve immediately or keep in refrigerator for later use. You can keep in refrigerator for 7-8 days.
Note –

Add green chilli according to your taste.

I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Gluten Free Multigrain Cheese Stuffed Savoury Pancake

Gluten free multigrain pancake with cheese.

A very nutritious, gluten free and yummy breakfast. Great for kids tiffin to. These pancakes are made of oats, ragi or finger millet, joear or sorghum millet, soya and bajra or pearl millet.

Multigrain foods will be high in complex carbohydrates and protein. Complex carbs are great for energy production, and this can help with exercise and losing weight. They break down slower so they can provide energy over a longer period of time. The levels of protein will aid the body in tissue repair and production of antibodies that will help fight sickness or infection.
In addition, they will contain nutrients, fiber and essential minerals like magnesium, copper and iron. Multigrains that contain whole grains will be filled with essential fatty acids, B-vitamins, starch and fiber. Magnesium will help build strong bones and teeth. It will also help with metabolism. Fiber is great in helping the body stay regular and maintaining a healthy colon.

Sending this post to 117th #Foodiemonday bloghop #Pancake theme.

If you are making it for kids decrease the amount of chilli. Or you can make it more spicy by adding little more spices and chilli. You can use spices or herbs according to your taste.

Recipe
Oats – 1/2 cup

Ragi flour – 1/4 cup

Joar flour – 1/4 cup

Soya flour – 1/4 cup

Bajra flour – 1/4 cup

Egg – 2

Onion – 1 large, finely chopped

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Grated ginger – 1/2 teaspoon

Mint – leaves of 2-3 strings, roughly torn

Salt – 1 & 1/2 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Garlic powder – 1/2 teaspoon

Baking powder – 1 teaspoon

Cumin powder – 1 teaspoon

Tomato – 1

Milk – 1 cup

Cheese slice as require

Oil or butter for shallow frying

Method

Grind the oats.
Chop the tomato into small pieces, remove the seeds. You can use the seeds in Curries.
Beat the eggs. Add milk and whisk well.
In a bowl mix ground oats, ragi or finger millet flour, jowar or sorghum flour, soya flour, bajra or pearl millet flour, salt, cumin powder, garlic powder, black pepper powder and baking powder. You can add more garlic powder if you like.

Add egg and milk mixture in it. Mix well and make a smooth batter.

Add chopped tomato, chopped onion, green chilli, grated ginger, chopped cilantro and torn mint leaves. Mix well. Cover and keep aside for 15 minutes.

Brush oil or butter in a pan or griddle.

Pour a ladle full of batter. Spread little with a spoon. You can make big size pancakes by adding more batter.

I have made small sized pancakes.

When the bubble appears on the surface turn the pancake upside down. Make it brown from both sides.

Make all the pancakes.

Cut the cheese slices with a round cookie cutter or a bowl.

Place the cheese on a pancake and cover it with another pancake. Arrange all the pancakes like this.

Serve hot with any sauce in breakfast.

Notes –

1. Use spices according to your taste. You can use Italian herbs instead of cumin etc.
2. Adjust the chilli and pepper according to your taste.
I would love to hear from you. Please share your thoughts and suggestions in comment.

Stay connected at

Facebook

Twitter
Instagram

Zan

After Awadhi cuisine now sharing a dish from Arunachal Pradesh.

Zan

A thick porridge from Arunachal Pradesh.

Arunachal Pradesh, also called “the land of rising sun”,or orchid state of india,down-lit of mountain, lies in northeast India. The state is the largest of the North-Eastern states.

This is kind of a porridge or thick broth made with vegetables and it is both healthy and delicious. This is what usually Monpa farmers eat before going to fields. You will need flour, chopped vegetables, water, salt and butter. You may take diverse vegetables like cabbage, peas, chopped carrots or even broccoli.

At first, you need to roast the wheat flour in butter till it becomes light brown. Add some water to it and stir and simmer. After some time, add the blanched veggies and stir cook them in broth for a while. This can be served hot with fermented soybeans.