Dhuska

Dhuska.

A spicy and delicious gluten free breakfast dish.
Dhuska is a common food of Jharkhand. Which are deep fried rice flour and lentil pancakes that may be served with spicy potato curry or chickpea curry.

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Jharkhand cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner for Jharkhand cuisine is Seema Doraiswamy Sriram who blog at

Mildly Indian.co

visit her blog for more delicious recipes. Seema gave me rice and salt as secret ingredients. And I have made these decisions dhuska with these ingredients. Thanks Seema for these easy to use ingredients.
I gave her Bengal gram or chana dal and oil. Visit her blog for the brilliant recipe she shared.

 

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According to Wikipedia Jharkhand (lit. “Bushland” or The land of forest) is a state in eastern India, carved out of the southern part of Bihar on 15 November 2000. The state shares its border with the states of Bihar to the north, Uttar Pradesh to the northwest, Chhattisgarh to the west, Odisha to the south and West Bengal to the east.
The city of Ranchi is its capital and Dumka its sub capital.
Jharkhandis have a cuisine in which spices are rarely used and rice is the staple diet. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Panipuri (Gupchup), Pittha, Dhuska, Dudhauri, kera-dudhauri and Jhalmudh.

Dhuska is a famous dish of Jharkhand cooked with ground rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item “Charpa” is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.

I am sharing dhuska recipe today. Serve it as breakfast with dum aloo, any chutney, pickle or any spicy potato curry or serve as a snack with tea or coffee. But believe me you don’t need anything with it. Its spicy and superbly delicious.

Recipe

Rice – 1 cup

Chana dal or split Bengal gram – 1/2 cup

Udad dal or split black gram – 1/4 cup

Ginger – 1 inch piece, grated

Green chilli – 1 – 2, finely chopped

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon, optional

Cilantro or coriander leaves – handful, chopped

Salt to taste

Water as require

Oil for deep frying

Method

1. Wash and soak rice and both lentils or dal overnight.

2. Drain the water and grind the rice and lentils into a smooth paste.
Add little water to grind easily. Use very little water.
Batter should be thick but flowing just like idli batter.

3. Add salt, cumin powder, turmeric powder, chaat masala, grated ginger, chopped green chilli, and chopped cilantro or coriander leaves.
Mix well.

4. Heat sufficient oil in a pan or wok.
Pour a ladle full batter in the middle.

5. When it puffed up turn over and fry the other side on low heat. Fry till it becomes golden brown.

6. Remove from oil and place on a paper towel.

7. Increase the heat and add ladle full batter again. Let it puffed up, turn over and fry the other side on low heat. Fry all the dhuska in this method.

8. Serve hot with spicy potato curry or ghugni or chickpea curry.
Or serve as a snack with tea or coffee.

Notes

1. You can add finely chopped onion and minced garlic in the batter if you want.

2. Add green chilli according to your taste. If you want more spicy add 3 – 4 chillies.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Korean Rice Or Korean Egg Fried Rice

Korean rice or Korean egg fried rice.
Quick and easy to make one pot meal. If you have cooked rice ready then you can make it in a jiffy. You can use your leftover rice. Just fry the rice with egg, soya sauce, salt and pepper. And your delicious egg fried rice is ready.

Tasted it in a restaurant and loved the taste. It was a simple rice dish, no vegetable added but taste is awesome.

When our this week’s 152 #Foodiemonday bloghop members decided the theme Asian cuisine this Korean rice came first in my mind.
Browsed for the recipe and found the recipe of breakfast egg fried rice from My Korean Kitchen.
Loved the recipe. Very few ingredients, simple and easy recipe. So no more search, adapted the recipe. Tried and really happy with the taste.

You can add any vegetables like scallions, bell pepper, garlic etc.
But I love it simple only with eggs and soya sauce.

Recipe credit – My Korean Kitchen

Recipe

Cooked short grain rice – 2 cup

Egg – 2 +1

Soya sauce – 2 tablespoon

Salt to taste

Black pepper powder to taste

Oil – 1 tablespoon +1 teaspoon

Salt and red chilli flakes to sprinkle

Method

1. Heat 1 teaspoon oil in a wok or pan. Break an egg in the middle.

2. Cover and cook on low flame till set. Take out the egg on a plate. Sprinkle little salt and red chilli flakes and keep aside.

3. In the same wok heat remaining oil and break 2 eggs in it. Stir and add the cooked rice and soya sauce.

4. Mix well. Stir it for 1 – 2 minutes.

5. Top with the egg we fried and sprinkled with salt and red chilli flakes.
Serve hot.

 

 

 

Note

You can use 1 – 2 more eggs if you like

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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

Chana madra.
A very popular dish of Himachal Pradesh. No onion garlic rich chickpea curry cooked in yoghurt sauce. Easy to cook yet very flavourful and lip-smacking curry.

Yes after Hariyana we landed at Himachal Pradesh.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Himachal pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is lovely Priya Ayer. Who blog at https://thephotowali.wordpress.com
Priya gave me two interesting ingredients salt and curd And I made this lip smackingly delicious chana madra. Thanks Priya.

And I gave her cumin and tamarind.
Check out her blog for the amazing recipes she shared.

Himachal Pradesh ( literally “snow-laden province”) is a state of India located in North India. Situated in the Western Himalayas, it is bordered by states of Jammu and Kashmir on the north, Punjab on the west, Haryana on the southwest, Uttarakhand on the southeast, and the Tibet Autonomous Region on the east. At its southernmost point, it also touches the state of Uttar Pradesh. The state’s name was coined from the Sanskrit—Him means ‘snow’ and achal means ‘land’ or ‘abode’—by acharya Diwakar Datt Sharma, one of the state’s eminent Sanskrit scholars.
Himachal is well known for its handicrafts. The carpets, leather works, shawls, paintings, metalware, woodwork and paintings are worth appreciating. Pashmina shawl is one of the products which is highly in demand not only in Himachal but all over the country. Himachali caps are also famous art work of the people.
The day to day food of Himachalis is very similar to the rest of the north India. They too have lentil, broth, rice, vegetables and bread. As compared to other states in north India non-vegetarian cuisine is more preferred. Some of the specialities of Himachal include Manee, Madeera, Pateer, Chouck, Bhagjery and chutney of Til.
Wikipedia

You can get some more chickpea recipes here. Click on the name below to get the recipe.

Tomato coconut chickpea curry

Chickpea potato dry curry

Peas chickpea low calorie salad

This recipe is completely different. Yoghurt based curry flavoured with cardamom, cinnamon, cumin, cloves and bay leaf. I am sure you will love the taste. You can serve it with steamed rice or any bread.

Recipe

Chickpea – 1 cup

Curd – 1 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Black pepper powder – 1 /4 teaspoon

Bay leaf – 1

Black Cardamom – 1

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3 – 4

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Rice flour – 1 tablespoon

Chopped coriander or cilantro leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Salt to taste

Water – 2 cup +1/4 cup

Method

1. Wash and soak the chickpeas overnight with 4 cup water.

2. Boil the chickpeas with 1 teaspoon salt and 2 cup water in a pressure cooker.

3. Mix cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder, black pepper powder and curd. Whisk the curd well.

4. Remove the seeds of black cardamom.
Crush Black cardamon seeds, green cardamom, cloves and cinnamon.

5. Mix 1 tablespoon rice flour with 1/4 cup water. Stir and keep aside.

6. Heat oil in a pan.
Add cumin seeds, crushed cardamom, cloves and cinnamon and bay leaf.

7. When cumin seeds starts to splutter add asafoetida or hing.

8. Now add boiled chickpeas with water.
Let it cook for 3-4 minutes.

9. Reduce the flame to simmer and add spices mixed curd and salt. Add salt carefully. One teaspoon salt already added while boiling chickpeas.

10. Stir continuously to avoid curdling the curd.
Add chopped cilantro or coriander leaves.

11. Cook on medium heat for 4 – 5 minutes. Keep stirring.

12. Add rice flour mixed water and mix well.

13. Cook for another 5 minutes or until you get desired consistency.
It will become thick when cool.
Switch off the heat.

14. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice or any bread.

Notes

1. You can add 1 tablespoon ghee or clarified butter before removing from heat if you like.

2. If you like your curry hot you can add few slit green chilli.

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Batata Bhaji Or Maharashtrian Dry Potato

Batata bhaji or Maharashtrian dry potato.
Whenever we think about Maharashtrian cuisine first thing comes in our mind is modak. Favourite sweet of Ganapati Bappa.
Then pav bhaji, bhelpuri, vada pav, misal pav, thalipeeth, puranpoli, sol kadhi, amrakhand, shrikhand and the list is endless.

I often make pav bhaji and vada pav at home. But when this week our Foodiemonday group decided the theme Maharashtrian cuisine I was little confused what to make for this week’s bloghop.
Mahesh comes to rescue. Thanks Mahesh.
Remember Mahesh? You all liked his ‘Bombay duck fry‘ guest post.
I have requested him for a quick recipe. And he gave me this easy to make but lip-smacking dry potato recipe. According to Mahesh usually people make this dry potato during fasting or to offer Lord Ganesha during Ganesh Chaturthi. So this recipe is without onion garlic.
You can get some more potato recipes here.

Sending this post to 144 #Foodiemonday bloghop theme is Maharashtrian cuisine.
Maharashtrian batata bhaji or potato bhaji is a very easy to make no onion garlic and delicious dry curry. You don’t need to use much spices. Only turmeric powder, ginger and green chilli and some tempering or tadka used to make it.

I have added little kashmiri red chilli powder to add some colour. But its optional. You can skip it.
If you want to use onions add 1 finely chopped onion along with curry leaves after tempering. But I loved it’s taste without onion. Ginger and green chilli will make the potatoes spicy and lip-smacking.

You can sprinkle one teaspoon lemon juice at the end if you like.
This batata bhaji goes well with puri, roti, naan, paratha or any bread. And you can also enjoy it a bowlful as a snack.

Recipe

Potatoes – 7 – 8 medium

Curry leaves – 15 – 16

Ginger – 1 inch piece

Green chilli – 2 – 3, finely chopped

Rai or mustard seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Chana dal or Bengal gram – a pinch

Udad dal or split and husked black lentil – a pinch

Cilantro or coriander leaves – handful, chopped

Turmeric powder – 1/2 teaspoon

Salt to taste

Kashmiri red chilli powder – 1/2 teaspoon, optional

Oil – 2 – 3 tablespoon

Method

1. Boil and peel the potatoes. Make small pieces.

2. Grate the ginger.

3. Heat oil in a pan. Add mustard seeds or rai, cumin seeds, bengal gram or chana dal and split black lentil.

4. When the seeds starts to splutter add grated ginger and finely chopped green chilli. Fry for a minute.

5. Now add curry leaves and asafetida or hing. Fry for few seconds.

6. Add potatoes, salt, turmeric powder and chopped cilantro or coriander leaves. Also add Kashmiri red chilli powder if using.
Mix everything well.

7. Cook on low flame for 4 – 5 minutes or until the potatoes slightly change it’s colour. Stir in between.

8. Remove from heat. Garnish with cilantro or coriander leaves.

Serve hot with puri, paratha, roti or naan.

Or you can serve it with toasted bread or mash and make filling for sandwiches. I love it bowlful as evening snack. Just sprinkle lemon juice and enjoy. Or add chopped onion, cilantro, cucumber or tomato etc just before serving. Choice is your.
Happy cooking 😊

Notes

1. If you want to use onion, add one finely chopped onion before adding ginger and chilli. And fry till the onion becomes translucent.

2. You can can add 1 – 2 teaspoon lemon juice at the end if you like tangy taste.

2. If you are making it for fasting people use rock salt. You can also add roasted or fried peanut.

3. Use chilli according to your taste.

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Soya Loaf

Soya loaf.
A loaf made of soya granules or nuggets with some other ingredients like bread slices, milk, eggs, onions, tomatoes and Italian seasoning. Sounds healthy and protein rich, isn’t it 😊
A perfect loaf for your breakfast or dinner.

You heard about meat loaf.
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked. The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan. Source – Wikipedia

When our this week’s bloghop members decided the theme leftovers. I thought of my leftover bread pieces lying in the refrigerator. And here is a loaf for semi vegetarian people who can consume egg. Yes I didn’t try it without eggs. I don’t think it will taste much without eggs.

Sending this post to the #Foodiemonday bloghop theme is #Leftovers.
A delicious loaf for your breakfast or dinner. Serve it with any sauce. I have made it with the ingredients whatever available in my pantry. I have wanted to add 1 – 2 spoon Worcestershire sauce but I don’t have it right now. And didn’t find it in my neighbouring shop. If you have you can use 1 tablespoon Worcestershire sauce for taste. I have used brown sugar in it but if you don’t have brown sugar add 2 tablespoon tomato ketchup.
Here is the method of making soft delicious soya loaf.

Recipe

Soya granules or nuggets – 1 cup

Water – 1 & 1/2 cup

Milk – 3/4 cup

Bread slices – 4

Or

Breadcrumbs – 1 cup tightly packed

Onion – 2 large, finely chopped

Tomato – 2, chopped

Olive oil – 2 tablespoon

Salt – 1 & 1/4 teaspoon

Oregano – 2 teaspoon

Garlic powder – 2 teaspoon

Black pepper powder – 1 teaspoon

Egg – 2

Brown sugar – 2 teaspoon

Tomato ketchup – 1/4 cup

Method

1. Soak soya granules or nuggets in 1 & 1/2 cup hot water for 15 – 30 minutes.

2. Soak the bread slices or breadcrumbs in warm milk for 10 – 15 minutes.

3. Grind the tomatoes. And keep aside.

4. Drain soya granules or nuggets and wash under tap water. Squeeze well and grind into a smooth paste. You can add little water to grind easily.

5. Heat olive oil in a pan. Add chopped onions. Fry till the onions start to change it’s colour.

6. Add ground tomatoes. Saute till the mixture dried up.

7. Add soaked, squeezed and ground soya granules or nuggets.
Saute till it dried up completely.
Remove from the heat and let it cool down.

8. In a large bowl mix soya, onions and tomato mixture, soaked bread, eggs, brown sugar, oregano, black pepper powder and garlic powder. Mix well.

9. Transfer the mixture in oil or butter greased loaf pan. Level the top with a spoon or your fingers.

10. Spread tomato ketchup over it. Spread evenly.

11. Bake in preheated oven at 180° for 40 – 50 minutes or till its done.

12. Let it cool down for 10 – 15 minutes.
Slice and serve with any sauce.
Happy baking!!

Notes

1. You can use parsley if you want.

2. You can add 1 tablespoon Worcestershire sauce if you have it.

3. If you don’t have brown sugar add 2 tablespoon tomato ketchup instead.

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Stuffed Steamed Hyacinth Or Broad Beans

Stuffed steamed broad beans or Hyacinth beans. A no onion garlic recipe.
Broad beans called sheem, sem, hyacinth beans or butter beans.
Hyacinth beans are copper and iron rich vegetable.

According to Wikipedia, it is native to Africa and it is cultivated throughout the tropics for food. English language common names include hyacinth bean, lablab-bean bonavist bean/pea, dolichos bean, seim bean, lablab bean, Egyptian kidney bean, Indian bean, bataw and Australian pea. It is the only species in the
monotypic genus Lablab.

It also contains a number of vitamin such vitamin A, B vitamins, and vitamin C. it also contains some minerals such copper, zinc, magnesium, phosphorus.
Its helps to loss weight, prevent cancer, promote immune system, maintain healthy digestion, reduce cholesterol, improve cardiovascular health, ease asthma, enhance mood, improve brain function and treat insomnia, sore throat etc.
Source

Broad beans or Hyacinth beans stuffed with coconut and poppy seeds. Very easy to make yet delicious. Goes well with steamed rice.
You don’t need to saute fry or spend long hours in kitchen. You can prepare the stuffing and stuff the beans one day before and refrigerate. Just steam before meal time.

Recipe credit goes to my sister in law law Kajol. We love to talk about different recipes. And she has huge ideas and recipes. I never miss any of her recipe. Tried her every recipes and loved them. Thanks a lot Kajol for this awesome recipe.

If you love poppy seeds and coconut like me then its perfect for you.
You don’t need much spices to make it. You need only mustard oil, green chilli, coconut, poppy seeds, salt and sugar. Now have a look on the recipe.

Recipe

Broad beans – 250 gram

Mustard oil – 2 tablespoon

Green chilli – 4 – 5 to garnish

Chilli flakes to garnish, optional

One medium sized banana leaf

For stuffing

Coconut – 1 cup, grated or finely chopped

Poppy seeds or khaskhas – 4 tablespoon

Green chilli – 2 – 3

Oil – 2 teaspoon

Salt to taste

Sugar to taste

Method

1. Wash and pat dry the broad beans or Hyacinth beans.

2. Cut the both tips and pull off the strings from the edges of both sides.
Carefully open from one side. See the picture below for method.

3. Soak the poppy seeds in hot water or microwave for one minute on full power with water to soak. Soak for 15 – 30 minutes for easy grinding.

4. Grind the soaked poppy seeds and green chilli. Add grated coconut in the grinder. Grind again and make a smooth paste.

5. Heat 2 teaspoon oil in a pan. Add the poppy seeds, coconut and green chilli paste, salt and sugar in it.

6. Saute till the mixture dried up completely.
Let it cool down.

7. Stuff the beans with this mixture.

8. Place a cleaned and washed banana leaf on the steamer basket. Arrange the stuffed beans over it.

9. Spread the remaining stuffing and 2 tablespoon mustard oil.
Place few green chillies. Sprinkle little red chilli flakes. Red chilli flakes is optional. I have sprinkled to add some colour. You can omit it if you want.

10. Pour 2 cup of water in the steamer. Place the steamer basket over it.

11. Cover and steam for 20 – 25 minutes or until the beans become tender.
Serve hot with steamed rice.

Notes

1. Use fresh coconut to make it.

2. Add little sugar to enhance the taste.

3. You can saute the stuffing with any oil but don’t forget to sprinkle mustard oil for perfect taste and flavour.

4. Remove the strings from beans carefully before cooking.

5. Use chillies according to your taste.

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Mint Paneer Kofta Or Cottage Cheese Balls In Mint Gravy

Mint paneer kofta or cottage cheese balls in mint gravy. Or you can name it hariyali/green kofta in hariyali/green gravy. Whatever you name it taste is lip-smacking.

Mint is not only nutritious its also a great appetizer. A refreshing herb of summer. Mint, coriander, lemon and spices makes this curry delicious.
A perfect party side dish.
You can serve it with any bread, pulao or steamed rice.

You will love the taste of this delicious aromatic curry.
If you have green chutney then you can make it in a jiffy. I have made kofta in appe pan with very little oil. If you don’t have appe pan you can shallow fry. Enjoy the refreshing taste of mint kofta in mint gravy.

Recipe

Paneer or cottage cheese – 1 & 1/2 cup, crumbled

Cornflour – 2 tablespoon

Mint leaves or pudina – 1 cup

Coriander or cilantro leaves – 1/2 cup, chopped

Ginger – 1 inch piece

Garlic – 4-5 cloves

Green chilli – 2 – 3, chopped

Tomato – 1 medium, chopped

Cashew nuts – 2 tablespoon

Onion – 1 finely chopped

Oil – 2 tablespoon

Cumin powder – 1 teaspoon +1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Garam masala powder – 1/2 teaspoon +1/2 teaspoon

Black pepper powder – 1/2 teaspoon

Lemon juice – 1 & 1/2 teaspoon

Chaat masala powder – 1 teaspoon

Salt to taste

Method

1. Soak cashew nuts in hot water.

2. Grind mint leaves, coriander leaves, ginger, garlic, green chilli, tomato and soaked cashew nuts. Make a smooth paste.

3. In a bowl mix crumbled paneer or cottage cheese, salt, 1 teaspoon cumin powder, 1/2 teaspoon garam masala powder, black pepper powder, chaat masala powder, 2 tablespoon ground mixture and 2 tablespoon cornflour.

4. Mix well and make small balls. If require you can add little more cornflour. But don’t add much.

5. Heat an appe pan. If you don’t have appe pan you can shallow fry.
Drop few drops oil in the holes. Place the balls over it. Cook on low flame till the balls become golden brown. Flip and cook other side. Kofta is ready. Keep them aside.

6. Heat oil in a pan. Add chopped onion. Fry till onion becomes translucent.

7. Now add the ground spices, cumin powder, coriander powder, turmeric powder and salt. Saute till oil leaves the sides.

8. Add water as much require for the gravy. Don’t make it runny. I like thick gravy.

9. When it starts to rolling boil add paneer balls in it. Cook on low flame for 5 minutes.

10. Switch off the heat. Add lemon juice and mix.
Taste and adjust the seasoning.

Serve hot with roti, paratha, naan, puri, Steamed rice, pulao or any type of bread.

Notes –

1. You can increase or decrease the green chilli as per your spice tolerance.

2. If you like your gravy tangy, add little more lemon juice at the end.

3. Add water as per your desired consistency. If you like light gravy you can add little more water.

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