FAREY (KARVA CHAUTH RECIPE)

Farey is traditional north Indian recipe, prepared on occasion of Karva Chauth. This a prepared in various ways with variation in ingredients and method. Usually farey are steamed , but similar to rajasthani gattey they can be boiled also. Detailed procedure and ingredients required for this recipe are:

Chana dal: 1/2cup(soaked for 3 hours)
Urad dal : ½ cup(soaked for 3 hours)
Green chillies: 2 nos.
Ginger: ½ inch piece
Rice flour: 3/4th cup
Salt : to taste
Cumin seeds: 1 teaspoon
Redchillipowder: 1 teaspoon
Hing : ½ teaspoon
Curry leaves: 10-12
Amchur powder : ½ teaspoon
Oil : 2 tablespoons

Method:
drain water from soaked dals, and coarsely grind them with green chillies and ginger(I use my chopper for grinding as texture of mixture comes out coarse.) From salt to oil take half quantity of ingredients in making mixture of farey and remaining half quantity will be required for shallow frying. Heat 1 tablespoon oil in a pan, add cumin seeds as they splutter add hing powder redchilli powder curry leaves , amchur powder and salt, add grinded dals to it. Roast on medium heat, stirring continuously till mixture is light brown in color and moisture is reduced.Remove the pan from heat, let it cool completely.
Knead soft dough of rice flour with adding water and salt to it.
take a portion of dal mixture shape it like muthia(refer picture no. 1)

take rice flour in wet palm, flatten it, place dal muthia in it and cover it with rice flour(picture no.2) .
repeat this process with the whole dal mixture and rice flour.

Boil enough water in a saucepan, place steal strainer over the pan, place all the the farey over it cover the strainer with thali or plate. Steam on medium heat for 10-12 minutes.
When they cool slice them,

For shallow frying again heat 1 tablespoon oil , add all the remaining half ingredients, and cooked sliced farey , shallow fry them till golden color from both sides. Serve hot with chutney of your choice.

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GOND KE LADDOO

Gond ke laddoo is one of my favourites festive sweet. Prepared with ease and nutritious too. This is my entry for E-book on diwali sweets on Indus ladies.com 

Ingredients required for this recipe are:
Edible gum powder: 1 cup (first deep  fry  gond ,  they will puffed up and grind to fine powder if there are hard particles in it sieve it with strainer, to avoid frying microwave them on high for one minute. Grease turn table with ghee and then place gum pieces on it and microwave them, remove them immediately from oven. I use the microwave method for puffing gum.
Sooji or semolina: ½ cup
Ghee: 3 table spoons
Green cardamom : 6 nos(crushed)
Mixed dry fruits: raisins, cashewnuts, pistachoes
Dry coconut grated: ½ cup
Poppy seeds: 1 tbspn.
Sugar : 1 & half; ½ cup ( you can use powdered but I like whole one)
Method: In a heavy bottomed pan heat ghee add crushed cardamoms, as aroma arises add poppy seeds and semolina roast on medium heat stirring continiously till semolina is light brown in color and well roasted. This will take approx 8-to minutes Add mixed dry fruits and coconut mixwell cook for a minute as raw smell of coconut is removed and dryfruits are slighthly roasted. Add gum powder & sugar mix well cook for ½ minute, remove the pan from flame. Let it cool for 5-6 minutes as mixture is easy to handle with hands, make laddoos of desired size.
Note: if mixture is dry to shape them in laddoo you can sprinkle few drops of milk in it to incorporate moisture in mixture.

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SOYA AALOO

Soya Aaloo  is a gravy dish, it is a good substitute of mutton keema for vegitarians, this recipe is rich source of protein. One thing that is to remember while preparing this dish is that if you want the authentic flavor in this dish you have to be patient while roasting grinded soya nuggets. Perfect roasted soya gives perfect taste.

Ingredients required for this recipe are:
Soys nuggets: 1 cup (boiled and squeezed )
Potatoes: 2 small size
Tomatoes: 4 big size
Garlic: 8-10 pods
Ginger: 1” piece
Green chillies: 2 Nos.
Pepper corns: 6-8
Green cardamoms: 2 Nos.
Black cardamom : 1 No.
Bay leaves: 2 Nos.
Onions: 2 Nos
Cloves: 2 Nos
Oil : 2 tablespoon
Turmeric powder: ½ teaspoon
Coriander powder: 2 tablespoon
Everest meat masala powder: 1 teaspoon
Kasoori methi: ½ teaspoon
garam masala powder: 1/2 teaspoon
salt : to taste

Method: grind soya nuggets in grinder. Grind green chillies, tomatoes and ginger to fine paste. Grind onions for few seconds, Crush garlic pods, pepper corns, cardamoms and cloves.
Heat oil in pressure cooker, add bay leaves and all crushed masalas, roast them for a minute add onions, stirring continuously roast till brown in color, add red chilli powder and 1 teaspoon water, add tomato paste, turmeric powder, coriander powder and salt, roast on high flame till oil separates, add grinded soya and potatoes, roast on low flame for 8-10 minutes stirring after every 2 minutes. Add meat masala powder and one cup of water pressure cook till 1 whistle on high flame, cook for another 4-5 minutes on low flame. Garnish it with roasted kasoori methi(dry roast in tadka pan) and garam masala powder.
Soya aloo is ready to serve.

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ARBI FRY

Arbi Fry is a crispy side dish goes well with dal phulka. This recipe is prepared in form of tikki, mixture of spices are filled in each arbi and then shallow fried till crisp and golden in color.

Ingredients required for this recipe are:
Arbis : 8-10
Green chillies: 8-10
Salt to taste
Red chilli powder: ½ teaspoon
Coriander powder: 1 tablespoon
Amchur powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Oil: 1 table spoon
Method: Boil arbis in pressure cooked till they are soft and cooked, remove skin and slit each arbi vertically making 2 parts of it.
Mix all the spices together. Slit green chillies length wise. Fill dry masala in all chillies, take a part of arbi apply masala to it place an other part of arbi over it.pressing it in between your palms make a tikki shape. Prepare all arbis like this.
Heat oil in awide pan, shallow fry chillies and arbis together on medium to low heat from both sides till they are crisp and golden in color.
Points to be noted:
As arbis are boiled, they are cooked it takes less time to prepare
You can sprinkle lime juice over them while serving for tangy taste.

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RAWA IDLI

Rawa Idli is one of the easy and tasty south Indian delicacy that can be prepared in jiffy. This can be easily prepared at any time of day.

Ingredients required for this recipe are:
Semolina(sooji) : 2 cups
Curd : 1 and ½ cups
Eno fruit salt: 1 sachet
Water : as required
Salt : to taste.
For tempering:
Curry leaves: 8-10
Black mustard seeds: ½ teaspoon
Green chillies: 4 slit lengthwise
Oil: 1 tablespoon
Method: Place dry sooji in a micro safe bowl and Micro high for 1 minute, stir in between after 30 seconds, let it cool.
Grease microsafe idli stand with oil.
Add salt and curd to sooji, mix well and 1 table spoon of water if required check the consistency of batter. Heat oil in a pan add ingredients of tempering cook for 1 minute, pour this tempering to sooji and curd mixture, add eno fruit salt to batter mix gently. With the help of spoon pour mixture to greased idli moulds. Take ½ cup of water in microsafe idli steamer, MW high for 1& ½ minutes with lid, water will start boiling, remove steamer from MW place idli stand on steamer MW high for 1 and 1/2 minutes, reduce the power level to 60% MW for another 1 and 1/2minutes, remove at once from oven. Serve hot idlis with sambhar or chutney of your choice.
Points to remember:
If you are baking 4 idlis at a time then above given power levels are sufficient, but if you are steaming 8 idlis at a time, first MW high for 2 minutes and then 3 minutes on 60% power levels. Timing may be vary for 30 seconds depending the power level of your microwave.

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PUDINEY WALEY AALOO

This is a side dish , you can say it a chaat recipe, easy to prepare , in Uttarpradesh dhania waley aaloo is a famous recipe, pudiney waley aaloo is slightly different but loaded with the health benefits of mint, an easy way to include fresh mint leaves in your diet.

Ingredients required for this recipe are:
For masala to be grind to paste:
Mint leaves: ½ bunch
Garlic pods: 8-10
Ginger: 1”piece
Tomatoes: 2 Nos
Green chillies: 4 Nos
Cumin seeds: 1 teaspoon
Baby potatoes: 12-15 (boiled)
Salt : to taste
Cumin seeds: ½ teaspoon
Chaat masala: 1 teaspoon
Lemon juice: 1 tablespoon
Oil: 2 tablespoon
Method:
Make a fine paste of masala(from mint leaves to cumin seeds). Cut each potato in two, no need to peel them.
Heat oil in a pan, add cumin seeds as they crackle, add grinded masala paste, mix well roast for 3-4 minutes, add boiled potatoes and salt mix well,cook potatoes on low flame for 5-7 minutes, oil will leave the sides of pan. Add chaat masala to it. Mix well, remove from flame. While serving mix lemon juice to it.
Serve as a side dish.

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ARBI PATTA(COLOCASIA LEAVES) ROLLS

This is one of my favourite monsoon snack, as these leaves are available only in rainy season we have to wait for whole year for this. Arbi patta are slightly bitter in taste, like sooran it tickles to throat, but are nutritious, If prepared and cooked properly, you will enjoy the recipe and associated health benefits with it.
Ingredients required for this recipe are:
Arbi leave: 10 medium size>
Besan: 1 cup
Salt : to taste
Cumin seeds: 1teaspoon
Red chilli powder: 1 teaspoon
Amchur powder: 1 teaspoon
Black mustard seeds: ½ teaspoon
Curry leaves: optional
Water: as required(for making besan paste and steaming leaves)
Oil : 1 table spoon
Method:
clean arbi leaves , cut the hard stems with kitchen scissors, wash them thoroughly.
In a bowl mix besan, redchilli powder, amchur powder and salt, gradually adding water make a thick paste of it. Whisk thoroughly.In a sauce pan boil 1 cup of water with ½ teaspoon of salt, dip each leave one by one for 30 seconds, as it starts changing color, (you will see the color of water changes) remove leaf from boiling water, use steel skimmer for this, remove excess water from each leave, this process with be helpful in removing the bitterness of leaves.
Spread one leaf on plate, apply besan paste to its front side, place another leave over it, repeat the process till 5 leaves are covered with besan paste. Tightly roll it. Make another roll of it by repeating the above step.
In a big sauce pan boil 1 cup of water place a steel strainer over it, arrange both rolls on it, cover the strainer with a plate. You can steam rolls in idli steamer also.Steam rolls for 15 minutes(for 5 minutes on high flame another 10 minutes on medium to low flame, so that besan and leaves are cooked completely.)
I use microwave for steaming if you are using MW first MW high for 2 minutes, reduce the power level to 60 % and MW for another 3 minutes. Give standing time for 5 minutes.)

Let the rolls cool completely with the help of sharp knife cut them in thin slices, heat oil in kadhai, add cumin seeds , mustard seeds and curry leaves as they splutter add  ½ teaspoon red chilli powder and rolls, cook them on high flame from both sides till they are golden in color Serve hot with raw mango chutney.

Points to Note:
You can also prepare subji of this rolls by adding onion and tomato masala.
Always try to use small or medium size leaves as they are soft and less bitter in taste.My entry to Healthy Snacks event.

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Aam Papad Rolls

Aam Papad is a method of preserving ripe mangoes, there are too many methods of preserving raw mangoes : achar or kali khatai etc. When mangoes are available in abundance in market you can preserve them for further use. In Lucknow we have good quality mangoes at very affordable price. In this recipe I am making aam papad in roll shape, you can make them in different forms and with different fillings( desiccated coconut, gulukand or chaat masala etc.) Ingredients required for this recipe are:
Ripe mangoes: 4 Nos. big size (peeled and pulp extracted)
Sugar: 2 tablespoon
Green cardamom Powder: ½ teaspoon

Method: Take a big thali or tray, grease it properly with oil.
Puree mango pulp in grinder, In a non stick pan, (you can use your regular pan too) take all the ingredients, stirring continuously cook on medium heat till mixture is cooked, its color will change to golden , its consistency will be similar to jam and will reduce half to its original volume. Remove it from the heat, with the help of spatula spread the mixture evenly ,as thin as you can. The tray is to be placed under the heat of sun(dhoop) for a day. I use to make aam papad in early morning so that it will get whole day to set.In the evening check aam papad, it will dry, if there is moisture in it , let it dry for another day. With the help of sharp knife make marks on it and roll them tightly.Aam papad is ready. In an air tight container you can refrigerate it for months.
Take chaat masala in a small bowl, roll aam papad in it from all sides. You will get spicy, chatpata aam papad roll.

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GULAB SHARBAT

Gulab sharbat is my mom’s recipe, every summer she prepares this in bulk and distribute bottles of gulab sharbat to me, my sister and some other relatives. This homemade preserve is better option as summer cooler than any other drink.

Ingredients required for this recipe are:
Fresh rose petals: 2 cups
Water: approx 700 ml
Sugar: 1 kg
Rose color(liquid) : 1 teaspoon
Rose essence: 1 teaspoon
Milk: 1 tablespoon (for cleaning sugar)
Method:
Wash rose petals thoroughly under running water( remove seeds of rose flower if any). Take a heave bottomed pan or you can prepare it in pressurecooker. Mix water and sugar bring it to boil, add milk and remove all the scum from syrup. When it is cleaned add rose petals to it and bring it to boil, when the syrup reaches to one string consistency add rose color to it, boil for another one minute. Remove the pan from flame and let it cool completely, strain the syrup in another pan. Mix rose essence to it and store gulab sharbat in glass bottles, gulab sharbat is ready to serve. Fill a glass with 1/4 of syrup and add cold water mix well and serve.
Points to be noted:
Ideally water and sugar ratio should be 1:1 but in this recipe I have used less water to obtain thick sharbat as it can be used for decoration in ice creams, custard and frozen desserts.

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INSTANT CHHUNDA IN MICROWAVE

Chhunda is a gujarti recipe, a form of sweet & sour chutney traditionally it is prepared under the heat of sun for 8-10 days. I had tried this recipe in microwave and results came out excellent. Within 4-5 minutes it is prepared , you can make it at any time.

Ingredients required for this recipe are:
Raw mangoes: 1 kg ( peeled & grated)
Sugar: depends upon the quantity of grated mangoes you get after peeling , grating and discarding seeds. If you get 4 cups of grated mangoes, 3 cups of sugar will be sufficient, you can also follow 1:1 ratio, depending upon your taste.
Cumin seeds: 2 teaspoon
Pepper corns: 1 teaspoon
Salt : as per taste
Red chilli powder: 2 teaspoon
Almonds: (roasted and sliced) 2 tablespoon
Method:
Place almond on the turntable of microwave, micro high for one minute, turning it after 30 seconds, this will dry roast almonds, let them cool completely
Take grated mangoes and all other ingredients(except almonds) in a microwave safe bowl. Mix them well and leave this for 5 minutes, by this time sugar will start dissolving, Mix all the ingredients and Micro high for 2 minutes with lid covered.
Stir once and micro high for another 1 & ½ minutes. Check the consistency , if you want to thicken it micro high for another 30 seconds.
Remove it from oven don’t give any standing time.
Mix chopped almonds to it. Let it cool completely and store it in a glass jar for further use.

You can have chhunda with rotis, parathas or simply as a spread on bread slice.
Points to remember:
In microwave sugar cooks too fast, giving standing time may cause sugar to get burnt or ceremalise.
While cooking with lid covered the cooking material in the bowl should be below the ¾ level of bowl.

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Taryal Patata

Taryal Patata: as a name suggest it is simply fried potatoes, Everybody fries potatoes, but the difference is how you prepare the ingredients, it change the entire look and taste of your recipe. Not only in this recipe, every fried vegetable I use to peel (if required) the veggies , wash them thoroughly, let them air dry for 5 minutes and then after cutting into small pieces, finally fry, following this way you will get the outer layer of veggies crisp and will absorb less oil.

required for this recipe are:
Potatoes: 6-8 medium sized (diced)
Green chillies: 4-6 (finely chopped)
Salt : to taste
Cumin seeds: 1 teaspoon
Turmeric powder : ½ teaspoon
Coriander Powder: 1 tablespoon
Amchur powder: 1 teaspoon
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Oil: 1 and ½ tablespoon
Method: heat oil in kadhai, add cumin seeds and green chillies as they splutter, add potatoes, mix well , fry on high flame till the outer layer of potatoes start changing color to golden brown, simmer the flame medium to low, don’t cover the lid, stir in between after 4-5 minutes you can add salt and turmeric powder cook for another 4 -5 minutes. When potatoes are tender and cooked, add rest of the masala, mix well , fry for another 1 minutes. Serve hot, You can sprinkle lemon juice over it for tangy taste.

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BANANA MAAL PUA WITH RABRI

Maal Pua is one of my favourite sweet, incorporating bananas in it, will make it more healthier. This recipe is entry to Healing foods: Banana

Ingredients required for this recipe are:
For Maal Pua
Ripe banana: 1
Maida or refined flour : 1 cup
Honey: 2 teaspoon
Cardamom powder: ¼ teaspoon
Funnel seeds: ¼ teaspoon
Baking soda: 1 pinch
Milk: one tablespoon or more
Oil: for shallow frying
For rabri:
Milk : 2 cups
Sugar: 2 teaspoon
Ripe banana: 1 No.
Cardamom powder: ¼ teaspoon
method:
Puree both bananas in a mixer ,divide the mixture into 2 parts.
For rabdi:
in a heavy bottomed pan boil milk, stirring continuously cook till it is reduced to thick consistency (this will take approx 6-7 minutes) on high flame, add sugar cook for another 2 to 3 minutes, remove it from flame, add one part of banana puree to it. Place it in fridge to chill the rabdi.
For Maal pua
In a bowl take one part of banana puree, maida, cardamom powder, funnel seeds ,honey and mix well by adding milk, make a mixture of pouring consistency, add baking soda to it.
In a wide non stick pan heat oil, pour a ladle full of mixture to it, shallow fry maal pua till golden brown in colour from both side.
Prepare all the maal pua’s with the batter.
Serve  maal pua with rabdi.
My entry to healing food : Banana

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SOYA CHEESE ROLLS

This is a protein rich recipe both main ingredients: cottage cheese and soys granules are loaded with portein and my entry to  Cook it healthy: Proteinicious Event.

Ingredients required for this recipe are:
Soya granules : ½ cup ( soak in warm water and prepared)
Paneer(cottage cheese): 100gms
Amul cheese cube: 1 (diced into 8 pieces)
Ginger: grated 1 teaspoon
Green chillies: 4 nos, finely chopped
Salt :as per taste
Maida : 1 table spoon
Potato: 1 big size, boiled
Red chilli powder: ½ teaspoon
Garam masala powder: ½ teaspoon
Amchur powder: 1 teaspoon
Vermicelli : 1 & ½ tablespoon(fine and roasted)
Oil : for deep frying
Method:
 Break vermicelli in small piece and spread them in a plate.
In a bowl grate paneer & boiled potato, squeeze soya granules in between your palms to squeeze out water from it, granules should be dry. Mix them to paneer potato mixture, add ginger, green chilles, salt, redchillipowder, garam masala powder & amchur powder.
In a bowl mix water and maida and make a thin batter of it.
Take a mixture of potato, flatten it on your palm, place a piece of cheese cube in between it. Cover it and form a cylindrical shape roll, make 8 pieces of it.
Take each roll dip it in a maida batter, and roll it on vermicelli from all side. Prepare all the rolls.
Heat oil in a kadhai, deep fry each roll on medium heat, till crisp and golden brown in color.
Soya Cheese rolls are best suited with tomato ketchup.

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Bread Pakoda

Bread pakoda is a fried snack, easy to prepare at any time with easily available ingredients at home. It is my favorite evening snack with a cup of hot tea.

Ingredients required for this recipe are:
Bread slices: 5(make 10 pieces)
Besan: 1 cup
Green chillies: 3-4(finely chopped)
Dry mint Powder: 1 table spoon (you can use fresh coriander/ methi (fenugreek leaves)
Red chilli powder: ½ teaspoon
Water: for making dough
Salt : to taste
Oil: for deep frying
Method: cut the hard brown edges of bread. Cut each piece into two, you can also cut in triangular shape.
In a bowl add besan, greenchillies, salt, redchilli powder and dry mint powder, mix well gradually adding water with spoon and mixing make a thick dough of batter. Whisk well to avoid any lumps.
Heat oil in kadhai, take a piece of bread , dip it into the batter, with the help of big serving spoon, coat the batter on every side of bread, (now take carefully you can take big flat serving spoon) and fry pakoda in hot oil, first the flame should be high, as it start changing color slow the flame to medium, fry from both sides, till crisp and golden brown in color.
Serve with chutney of your choice

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KOKI

Koki is a sindhi breakfast bread, healthy option to start your day.You can have this at any meal course, like evening snack with tea or as a lunch or dinner with jeera tamatar me aloo ,curd or pickle. You can add coriander leaves, mint/methi leaves(fresh or dried) green garlic stems subject to the availability in season, you can add edible oil, ghee, butter or malai.

Ingredients required for this recipe are:
Wheat flour: 2 cups
Oil : 2 table spoon for mixing in dough & extra for shallow frying kokis
Onion: 1 chopped
Green chillies: 4
Pepper corns 8-10
salt : to taste
Chopped coriander leaves-2 tablespoon
Water: as required for kneading a stiff dough
Garam masala powder: ¼ teaspoon

Anardana (pomegranate): 1 teaspoon
Method:
Dry roast pomegranate and peppercorns on tawa, crush them with green chillies, place them in a bowl, mix flour, onion,salt, refined oil, chopped coriander leaves and garam masala powder, mix well with hands it will form crumb like consistency, now gradually adding water make a stiff dough. Let is rest for 10 minutes. Divide the dough in equal portions(may be 3-4) , roll them, koki is rolled thick in comparision to normal roti, prick it with fork on both sides, on a hot griddle on medium heat, shallow fry kokis with minimum oil, when it is cooked completely and golden brown in color from both side, serve hot with accompainment of your choice.

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TURAI CHANA DAAL

Turai Chanadaal is  an excellent combination of vegetable and pulse like sai bhaaji. In summer as turai is easily avialable in market I enjoyed this dish once or twice a week.

Ingredients:Turai(Ridge gourd): 400gms
chana daal: 1cup( soaked for atleast 3 hours)
Onion: 2 big size (finely chopped)
Tomatoes: 4 Nos.(puried)
Ginger garlic Paste: 2 teaspoon
Turmuric: 1/2 teaspoon
salt : to taste
Red chillipowder: 1 teaspoon
garam masala powder:1/2 teaspoon
water: 1 tablespoon
Oil: 2 tablespoon
Method: Peal turai and cut it into small pieces.
heat oil in a pressure cooker, add onions and cook till light brown in color, add ginger garlic paste, roast for a minute or two, add tomatopuree, redchillipowder, turmuric powder, salt and roast for 2 minutes, add turai and chanadaal, roast on medium heat for 4 minutes, add one table spoon of water and pressure cook on high flame till one whistle, cook on medium heat for 2-3 whistles, let it cool completely, open the lid, check the consistency, with the help of hand blender mix turai and chana dal, on a low flame cook for another 2-3 minutes with lid covered till oil comes on top, sprinkle garam masala over it, serve hot with steamed rice.

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BHINDI AALOO

Bhindi Aaloo is a simple and easy vegetable, cooked in almost every home, but again each individual cooks it in his/her way. BhindiAloo is easy to prepare and recipe of this season. The ingredients required for the recipe are:Bhindi (ladyfingers or okra): 200gms
Onions: 2 large size
green chillies: 4 Nos.
Salt as per taste:
Cumin seeds: 1 teaspoon
Potatoes: 2 large size
Tomatoes: 1 big size
Turmuric powder: 1/2 teaspoon
Corainder powder: 1 tablespoon
garam masala powder: 1/2 teaspoon
Amchur powder : 1/2 teaspoon
Oil: 1 & 1/2  tablespoon for frying.
Method:1.  Peel potatoes and make small pieces.
2.  Wash bhindis and let them air dry, remove head and tales of bhindi and cut them into small pieces, cut green chillies.
3. Chop onions
4. In a wide pan, you can take kadhai also, heat oil add cumin seeds, as they splutter add bhindi and potatoes, cook on medium heat, stirr in between, don't cover the lid.
5. As ladyfingers are little brownish in color and potatoes are cooked add onion and all other masalas(except: garam masala) mix well and cook for another 5-6 minutes.
Finally add chopped tomatoes , at this stage cover the lid, and cook for another 3-4 minutes, at last sprinkle garam masala over it.
Serve hot with Roti and curd.

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SOOJI HALWA

Sooji Halwa, Seera or Kanda Prasad is usually prepared for any pooja , or as a  breakfast dish.

Ingredients required for this recipe are
Sooji or semolina: 1 cup
dry fruits: raisins, almonds, chiraunji (1 tablespoon)
ghee: 3/4 cup
sugar : 1 cup
water: 3 cups
green cardamom: 2Nos(crushed)
Method: Heat ghee in a heavy bottom pan or kadhai, add cardamom as aroma arise, add sooji, stirring continiously, roast on medium heat,   till sooji is golden in color
add dry fruits, sugar and water togather, on a high flame stirr till water is soaked up
simmer the flame for 2 minutes.
serve hot garnished with sliced almonds.

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TOMATO RICE

Tomato rice is my all time favourite recipe, when ever I don't want to cook complete meal,  I switch to tomato rice, simple and tasty, easy to cook.

Ingredients:
Tomatoes: 6 bigsize(puried)
Rice: 1 and 1/2 cup
Refined Oil: 1/2 tablespoon
Pepper corns: 10-12
Salt: as per taste
bay leaves: 2
Red chilli powder: 1/2 teaspoon
Cumin seeds: 1 teaspoon
Garam Masala Powder: 1/2 teaspoon
Onions: 2 bigsize (Sliced)
Water: 2 and a 1/2 cup (depends upon the soaking time of rice)
Method:
Clean wash & soak rice for atlest 1 hour.
heat oil in a kadhai, add cumin seeds, bay leaves, peppercorns & onions and roast onions till golden brown
Add red chilli powder & tomato puree and cook for 2-3 minutes till mixture is dried,add soaked rice and cook for another minute
Add water and bring to boil on high flame
simmer the gas, half cover the lid and cook for another 7-8 minutes or till rice is cooked and dry.
serve hot with raita or any other accompainment of your choice.

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SEYAL MAANI

Seyal mani is a typical sindhi dish, usually made in every sindhi home.It is a good way to consume leftover rotis. Seyal mani can be prepared with bread also. I am sharing you my recipe of seyal mani made with rotis(leftover even fresh ones can be used).
Ingredients:
Rotis: 4-5
Onions 2(sliced)
green chillies: 4-5
garlic: 10-12pods(crushed)
black mustard seeds: 1/2 teaspoon
curry leaves: 10-12
raw mangoes: 2 bigsize(grated or grinded)
salt: as per taste
turmuric: 1/4 teaspoon
oil:1 table spoon
black pepper powder
or red chilli powder : 1/4 teaspoon
water: 1/2 (or even more depending upon how state rotis you are using)
Method:

• Break rotis into small pieces
• Chopp green chillies, slice onions.
• Heat oil in a pan add mustard seeds as they splutter, add crushed garlic green chillies and onions, cook till onions are brownish in color, add red chilli and turmuric powder, salt and rotis, mix well cook for 2-3 minutes. Add 1/2 cup of water and bring to boil, as it boils simmer the flame add raw mango, mix well cover the lid and cook till water is absorved and rotis are soft, serve hot.

As this is a mango season, I like to make seyal maani with mangoes, they can be substitued with tamrind pulp (can be added at the time when  raw mangoes are add )or lemon juice, it can be squeezed just before serving.

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PANNA :REFRESHING DRINK (IN MICROWAVE)

In today's hurried life it is very difficult to spare time to cook so many dishes in a single day, following the conventional methods. Microwave is a helping hand to me in kitchen . In less time & unsupervised manner, many tasks can be compiled with the help of it. Earlier  I use to make panna in pressurecooker, it took much of time and gas stove was occupied with one vessel.  While using microwave , i can do my other work in kitchen. For making 8 glasses of panna following ingredients are required:

Raw Mangoes: 4 (big size) cut in 2 pieces each and deseeded
Water : 1/2 cup
Cumin seeds : 2 teaspoon
pepper corns: 8-10
black salt: 1/8 teaspoon
white salt: as per taste
sugar:  3 tablespoons
fresh mint leaves:for garnishing
Method:

• Place cumin seeds, peppercorn and black salt on the turntable of microwave on high power for a minute (alternatively while cooking raw mangoes, you can also roast them on turntable)and grind them to fine powder.
• In a microsafe bowl take raw mangoes and 1/2 cup of water, and micro high for 3 minutes, without sugar(if you are roasting cumin seeds and other masalas with it take them off after 2 minutes else they will get burnt.)
• add sugar and cook for another 1 minute.give it standing time(microwave is off and in a vessel in which you are cooking is placed in a microwave , with the help of heat in microwave food is cooked for addtional time- it is called standing time) .
• take off the bowl from MW, let it cool completely.
• with the help of knife peel the mango pieces.
• blend the whole mixture with the help of hand blender, strain and mix masala powder
• At the time of serving in a glass add 1/4 of panna and fill glass with chilled water mix well
• garnish it with fresh mint leaves.

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CRISPY KARELA

Karela or bittergourd is good for health especially in diabetes. Crispy karelas goes well with dal chaawal.
Ingredients:
Karela : 250 gms
Onions: 200gms
Green chillies: 5-6
Salt : for rubbing on karelas and for taste.
Masalas (to be grind to powder)
Fenugreek seeds: ½ teaspoonFennel seeds: 2 teaspoon
Onion seeds or kalaunji : ¼ tea spoon
cumin seeds: 1 teaspoon
(dry roast all the four masalas on tawa till aroma arise and grind to a fine paste.
Red chilli powder: 1/2 teaspoon
Coriander powder: 2 tablespoon
garam masala powder:1/4 teaspoon
turmuric powder: 1/4 teaspoon
oil: 1 and1/2 tablespoon
Procedure:
Remove heads and tales of karelas
Don't peel or scrub , just cut them in thin roundles
rub sufficient salt over them and leave them for atleast 1 hour
slice onions, slit green chillies
wash karelas throughly under running water
squezze out all the water from karelas.
heat oil in a kadhai, on a medium to low heat fry karelas ,
stirr in between, till they are pinkish in color
at this stage add salt and turmuric powder, remeber not to cover the lid.
when karelas are half done, add onion slices and green chillies to it.
cook for 5-7 minutes
when onion and karelas are cooked, add all the masalas and mix well
cook for another 1-2 minutes.
crispy karelas are ready to serve.

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RAW MANGO CHUTNEY

Raw mango chutney should be made fresh when required , retains it goodness, color and flavours. I am posting recipe of raw mango chutney , simple recipe doesn't require any cooking.

Ingredients:
Raw mangoes: 4 Nos.
coriander leaves : 1 Bunch
mint leaves : a handfull
green chillies: 4 Nos.
Onion: 1 big size
cumin seeds: 1 teaspoon
Salt :as per taste

Procedure:

• Peel raw mangoes, discard seeds and chopp them roughly
• clean coriander and mint leaves
• peel onion and make slices
• mix all the ingredients (except cumin seeds and salt) wash throughly.
• in a grinding jar grind all the ingredints with cumin seeds to a fine paste, add salt according to your taste.

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PAKODI RAITA

Pakodi raita is also known as dahi phulki, a delicious accompainment with meal for summer. In this recipe I am using Amul buttermilk instead of curd, makes this recipe light. you can also replace amul buttermilk with curd according to your choice.
Ingredients:
Besan : 1 cup
Amul butter milk : 500ml pack
water : required for mixing with besan
salt : as per taste
oil : for frying
roasted cumin powder: 2 teaspoon

red chillipowder: 1 teaspoon
garlic: 6-8 pods(crushed)

Method: Mix besan, salt and water, the mixture should not be of pouring consistency(it should be thick)
beat the mixture thoroughly, till it is light and fluffy.(to check that it is ready take a drop in glass of water if it floats than it is ready for perfect pakodi.)
heat oil in a shallow pan and deep fry small pakodis till light color,(as we fry pakodis for kadhi) drain on absorbent paper.
In a serving bowl pour amul buttermilk, add salt and crushed garlic, mix pakodis, sprinkle chilli and cumin powder, serve chilled as an accompainment with main dish.

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KULFI

home made kulfi is good option in summer. when you need soothing cool flavours . I am posting my shortcut version of kulfi (made with mishrambu badam shorbet or thandai)
Ingredients:
For Sev

• arrarout : 2 tablespoons
• water : 1 cup
• edible orange color: 3-4 drops
• iced water : 1/2 litre

For almond crunch :
almonds: 12-15
sugar : 2 tablespoon
For kulfi:
amul full cream milk: 1/2 litres
everyday diarywhitener : 50 gms(to be dissolved in luke warm milk)
cornstarch: 1 tablespoon( to be dissolve in water)
mishrambu : 3 tablespoons( as this syrup is honey based hence sugar is not required but you can add as per your taste)
elaichi powder: 1/4 teaspoon
dry rose petals:  2teaspoons
sugar powder: if required(as per your taste)
Procedure:
For sev: dissolve ararout with water in a pan, add color, put on a medium  flame stirring constantly till the mixture is thicken and cooked, it will look transparent. when it is warm enough to handle with your hands. pass it through kitchen press and get the sev in  iced water.
for almond crunch:  get a greased plate ready, chop almonds roughly in 3-4 pieces each,  dissolve sugar in a pan on very low flame till it changes its color , nicely coat all the almond pieces with sugar and pour them in a greased plate let it cool completely, the process is same as we follow to prepare chikki. when it it set properly crush it in small pieces.
For Kulfi:

• boil milk in a heave bottomed pan with cardamom powder, reduce the flame stir occasionally till it is reduced in volume and yellowish /pale in color.
• mix dairy whitener and corn starch to the boiling milk and stirr regularly till mixture thickens, this will take about 5-6 minutes
• let the mixture cool completely add rose pattels and mishrambu powder, and almond crunch to it.
• check the sweetness of the mixture , add sugarpowder if desired as per taste.
• pour the mixture in an airtight container and freeze it in refrigator for 5-6 hours/ till it sets.

for serving:

• Demould kulfi, cut it into pieces cover it with sev.

Suggestion: you can pour one teaspoon of rooh afza syrup on it for a change of taste.
In order to avoid ice flakes in home made kulfi the mixture should be thick enough for setting, you can freeze the mixture in refrigrator when it is half set (approx 2 hours) blend it in a blender and than freeze it again, this will  prevent ice flakes to devlop.

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BRINJAL FRY

 I like tala hua baigan with dal chawal , this is a simple recipe served as a side dish with easily avialable ingredients
Ingredients:
Big size round brinjals: 2
garam masala powder: 1/4 teaspoon
red chilli powder: 1/2 teaspoon
corianderpowder : 2 tablespoon
salt: as per taste
turmeric powder: 1/4 teaspoon
dry mangopowder: 1/2 teaspoon
crushed kasoori methi: 1/2 teaspoon
oil : for shallowfrying
Method

• heat oil in a wide frying pan
• cut brinjal in thin roundles, making cross marks on both sides with knife

• spread slices and shallow fry them till golden brown on both sides.
• check that brinjal is tender and well cooked.
• simmer the flame, mix all the masala powders in a small bowl.
• sprinkle masala powder evenly on top side of slices and turn the slices, cover both sides with masala, cook them on both sides
• serve as a side dish.

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KATHAL SABJI

Kathal(jackfruit) is my all time favourite, cooked in various ways, today I am writing the recipe of an easy version of kathal.
Ingredients:
Kathal : 250 gms
oninons: large size three
green chillies: 4
garlic pods: 10-12 crushed
ginger: 1" piece
tomatoes: 4 no.s large size
salt as per taste
turmeric powder 1/4 teaspoon
red chillipowder : 1/2 teaspoon
coriander powder: 3 tablespoon
everest : meat masala powder 2 teaspoon
oil : for frying
oil : 1 and 1/2 tablespoon
water: 1 tablespoon

Method:

• cut kathal in medium size pieces, deep fry them
• Grind onion and garlic in grinder just for few seconds, this will crush them
• grind ginger, chilli and tomatoes to fine paste
• in a pressure cooker heat 1 and a 1/2 tablespoon of oil roast onions till golden brown , add redchillipowder and tomato paste, roast for few seconds
• add rest of the spices and simmer the flame
• add fackfruit pieces mix well , roast for 5-7 minutes on low flame till oil seprates
• add one tablespoon of water, cover the lid and cook till 2 whistles

dish is ready serve with roti and salad.

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