Shahi Toast Pudding

by Kavita Kuriyal Chandola !

Here is one more quick fix sweet delight!

Ingredients:

Slices of bread (toasted) - 6

Milkmaid - half a cup

Dry Desiccated coconut - 1/2 cup

Method : Toast bread slices in a toaster. Cut them in quarters. Dip each piece in condense milk and layer the dish. Sprinkle dry desiccated coconut generously. Repeat the same process. 

Dig in and enjoy !

Puffed Rice Yogurt Chaat

By Kavita Kuriyal Chandola

When hunger strikes, fix yourself a bowl of easily made healthy chaat ! 

Ingredients:

Puffed Rice -1 cups 

Yogurt - 2 cups

peanuts (pounded coarsely) -1/2 cup

Finely chop following ingredient together - 1 cup

Onion, Ginger,green chilies and Coriander leaves

Seasoning :

Salt -as per taste

Sugar - 1/2 teaspoon

Chat Masala (optional) - 1/2 teaspoon

Season yogurt and whisk it smooth. Add all the dry ingredients. Enjoy !!  

Sooji ka Halwa...

.... or sooji ka prasaad is an absolute classic and very easy to prepare sweet-dish! Here's my personal (and twisted) version of the recipe.

Sooji (Semolina) - 1/2 cup

Ghee- 1/3 cup

Sugar- 1/2 cup

Water- 1 1/4 cup

Small green Cardamom - 2/3

Saffron strands - few (optional)

Nuts (Almonds, Cashews, raisins) - optional

Salt - a pinch (optional)

Put water for boiling. Add saffron and crushed green cardamom. Once boiled, keep it aside.

Dry roast sooji in a non-stick heavy bottomed pan for a minute or two. Add ghee and roast it till it's golden brown. Keep stirring continuously. Add nuts and let them roast along sooji.

Turn the flames down/off and pour the boiled water very carefully to the mixture in the pan. It will splutter so cover it with a lid. Let the added water get absorbed in sooji. Next, on medium flames stir the halwa vigorously for a min or two. Now add sugar and keep stirring until everything mixes nicely together. Saffron mixture can also be added now. cook for 5-7 minutes. Turn the flames off. Cover it with a lid and let it sit and steam cook for 3-5 minutes. It's ready to dig in ! 

Variations :

1. Cloves (2 no) and a small cinnamon stick can be added to water to give halwa a distinct taste.

2. Along with sooji, a tablespoon each of whole wheat flour and besan flour can be added.

3. A pinch of salt can be added at the end to enhance sweet taste of halwa.

4. Salted Butter used in place of ghee gives halwa a rich taste.

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Pahadi Panch Phoran

By : Shalini kuriyal

Panch phoran is a mix of five spices which gives distinctive pickely flavour to the dishes they are added to. It's so interesting how this mixture enhances the taste and gives a zing to the regularly used daals (lentils)  and veggies. I have learnt this from my mother. She uses these spices chiefly with 'Karela' (bitter gourd) which always tastes divine !

Ingredients :

Fenel seeds   (Saunf)             -          2 tbsp

Cumin seeds  (Jeera)            -           1 tbsp

Nigella seeds (Kalonji)        -           1 tbsp

 Carom seeds    (Ajwain)        -            1/2 tbsp

Fenugreek seeds   (Methi)      -           3/4 tbsp

Three methods : 

1. Mix them all to use whole for tempering. 

  2. Dry roast them for a while and grind them . 

Store the powder in an airtight jar.  

3. While grinding a spoon ful of sugar can be added to

 balance the bitterness of Fenugreek seeds.

For giving it a bengali twist, Mustard seeds (rai) can be added. 

How to use panch phoran 

1. Wholeseed tempering (tadka) can be done in Karela / Pumpkin / Boiled Potato / Ladyfinger and Arhar dal.

2. The grounded masala can be used to make stuffed Karela / Brinjal (baigan) / Okra (bhindi )/ mushroom/ Indian round gourd (tinda) and pointed gourd (parwal).

You can be creative to use this spice-mixture in many different ways. The number and amount of any spice can be adjusted as per the taste and preference. 

Almondy Green Chutney

Raise your hands if you like dipping and dunking your finger food or snacks in green chutney before eating them.  Great ! Lets's churn a chutney charm with refreshingly green and healthy ingredients !   

Ingredients:

Dhaniya/Coriander leaves  - 1 bunch

Pudina/Mint Leaves   - 1 bunch 

Green Chillies  - 4/5

Ginger/Garlic    -   as per taste

Lemon Juice - 2 tbsp

Almond - 10-20 

Salt - as per taste

Roasted Jeera powder (optional) - 1 tsp 

Method

Mixie all the ingredients into a fine paste. Add water if needed. Adjust the seasoning. Relish it !  No snacks to eat it with? Just pop a papad in a microwave and enjoy chutney with it !

(Variation :  Raisins can be added to make it into a hot n sweet chutney.) 

Protein Packed Pulao

This dish is for one of those lazy winter Sundays when you want to fix something simple and quick . So here is a one-pot meal which is wholesome, nutritious, quick-fix and filling too ! Loaded with available veggies, it's  moong-dal sprout that makes this dish high in protein.   

Rice - 11/2 cup

Onion ( Chopped) - 1/2 cup

Sprouted moong - 1/2 cup

Peas (Fresh/Frozen) - 1/2 cup

Carrot (diced) - 1/2 cup

Pulao Masala - 2 tsp

Salt - as per taste

Red chilli pd (optional) - 1/4 tsp

Turmeric (optional )- 1/4 tsp

Jeera - 1 tsp

Green Chillies - 1

Ginger garlic paste - 2 tsp

Oil/Ghee - 1 tbsp

Water/ vegetable stock - 3 cups

In a pan heat Ghee/oil.  Add jeera, green chillies and onion. Let it turn dark brown. Add  Veggies and saute for a minute. Add washed, soaked and drained rice and let it cook for a minute or two. Add spices and bhuno for 2-3 more minutes. Add water and further cook it on slow flames. Once the water dries, cover it and let it simmer for couple of more minutes. Adjust the cooking time by pressing/checking the grain of rice. Once done, turn off the gas and let it cook in its own steam . 

Sprinkle coriander leaves. 

Serve it with Raita, Papad, Salad, Ghee and Achaar.

 Have a home picnic ! Carry the pots and plates out 

where your house gets rays of bright afternoon sun.

Now spread a sheet and get ready to overeat.

Complete this meal with some sweetmeat.

and remember, without a afternoon nap this treat is incomplete !

So Zzzzzz and enjoy your Sunday !!!!

Tip: 

This make-ahead dish can be prepared in a rice-cooker as well. The tempering and sauteing part of the cooking can be done on the gas stove while having breakfast in the morning . Transfer it in the rice cooker, add required water and leave it . Just switch it on 20 minutes before you are ready to eat lunch !   

Chana Kabaab

By Swati Nautiyal

Want to make a quick yet scrumptious starter for your next get together? Here is a recipe of a very healthy vegetarian Chana Kabab which not only is one of my instant-hit party appetizers but is fairly easy to prepare as well . 

Ingredients:

Kala Chana (Black Chickpea) - 1 cup

Onion (chopped) - 1

GingerGarlic Paste - 1/2 tsp

Meat masala - 1 tsp

Garam Masala - 1tsp

Green chillies (Chopped) - 1

Chopped Coriander leaves - 2 tbsp

Soup Cubes - 1

Cornflour- 2 tbsp (for binding)

Oil - for frying.

Method : Soak Chana dal  in water overnight. Drain the water, wash thoroughly and pressure cook with some water and salt till it's done. Mixie the dal into a fine paste. Add all the ingredients and mix well. Now make it into small round flat patties and shallow/deep fry them. 

Serving suggestions: Serve with green chutney/ mint-yogurt chutney/ onion ring salad or tomato sauce. 

Relish the Kebabs!

Mini 

Photo courtesy : Sanjeev kapoor

Jhangore ki Kheer

Jhangora (Barnyard millet ) kheer is a traditional and a very 

delicious, nutritious and yummiest gharwali dessert . This healthy 

and finger-licking dessert can be prepared in a jiffy to satisfy your sweet tooth.

Washed and soaked Jhagora

Ingredients :

 Jhangora - 2 tbsp

Milk - 1 kg

Sugar - as per taste

Cardamon (Eliachi) powder  - a pinch

Dry fruits - (optional) /as per taste

cinnamon powder - (optional)/ a pinch/1 tsp

Saffron strings - (optional) / few

Method:

 Wash and soak Jhangora for 1/2 an hour.

Add it to the boiling milk and  keep stirring it. 

Let it cook for 15-20 min in low flames.

Sugar can be added once the consistency becomes thick.

Mix in optional ingredients to give it a richness.

Relish the dessert hot or cold as per the preference. 

P.S  For the cooks :-Transfer the kheer in a bowl. Garnish it with nuts and keep it aside. To taste the authentic part of the kheer, take the empty pot in which the kheer was cooked. Sit down comfortably. Now devour scrapings of the dessert stuck in the pot. Grab a spoon and scrape through the residue ! :-)

Lazeez Lauki

After days of gorging party or heavy oily food, simple light veggie with few ingredients sounds divine. Lazeez lauki gives much required respite to overworked and overloaded tummy.

Ingredients:  peeled and cubed lauki ( bottle gourd) - 1

Ghee - 1/2 tbsp

Jakheeya seeds - 1 spoon

Green chillies - 2

Red chilli flakes- 1 spoon

Salt and turmeric powder

Bunch of Coriander leaves

Kari patty- optional

Method:  In a kadai put jakheeya in ghee and let it splutter.

Add all other ingredients one by one and let it cook for 15 minutes.

Deliciously simple lauki is ready .

Enjoy with roti !

Pisaa Namak - 1

By Swati Nautiyal (Mini)

Here is the simple way to turn plain salt into a flavoured 

one by adding few easily available things in the kitchen. 

I

Salt : 1 cup

Jeera (cumin seeds) : 2tbsp

Green chillies : 4

Red chillies : 2

Garlic : 10 -15 cloves

Dry roast jeera in a pan till it is fragrant ( take care not to burn it).

Mixie all things together and voila! you've got your pissa namak ready!

Enjoy it with salads (specially lengthwise cut cucumber) , raita or fruit chaat !

Moong Mooli ki Bhujji

It's easy. It's quick. And it's tasty too.

We do make usual mooli and patte ki bhuji but 

A twist is given to it by adding moong dal . why? Just like that !

Mooli (diced)- 2 nos.

Mooli leaves (Patte) - a cupful

Soaked Moong Dal (optional) - 1 tablespoon

Jakheeya - 1 teaspoon

Chopped Green chillies- 2 

Salt - as per taste

Turmeric - 1/2 tsp

mustard/refined oil - 2tsp

1. Let jakheeya splutter in the heated oil.

2. Add dal and saute for a minute.

3. Mooli and patte can be added next.

4.Season it with other ingredients and let it cook for 5 minute.

5. Serve it as a side dish, specially with Kadi-chawal.

Welcome Back !!

Welcome Back after a long two-year hiatus !
We will make a collective effort to keep this place interesting and informative.
Keep visiting us !

Love
Kuriyals daughters-in law and daugters !

Signature dish- Jhakheeya wale Aloo

by Seema Uniyal

Ingredients

Boiled Potatoes - 250 gms
Turmeric powder- 1/2 tsp
Chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Green chilly- 1 chopped
Salt to taste

Ghee- 2 tbsp
Jakheeya seeds- 1tsp

Method- Cut potatoes in medium-sized cubes. Put ghee in a wok.
Tip in Jhakeeya seeds and let it splutter. Add potato
cubes and spices. Toss them well with spatula gently.
Let it cook for 3-4 min. Garnish it with coriander leaves.
Serve it as a side dish or with hot puris.

P.S You can squeeze in few drops of lemon juice to give it a tangy taste.

Jhatpat Mooli Ka Parantha

If you don't like making Mooli parantha because it is too much hassle to squeeze water twice and stuff and then roll, Well, here is a short cut for the lazy bones like me!

Ingredients-
For Dough:

3 Mooli, grated
1 onion finely chopped
Kasoori Methi, optional
1 chopped green chilly
1tsp chilli flakes or powder
salt to taste
chopped coriander leaves
2 cups of Whole wheat flour
1 tbsp oil

Method:  Mix the above ingredients nicely without adding any water. Let it sit for 15-20 minutes.Mooli will leave enough water to Knead it into stiff dough. Kneading it with moist/oily hand will help. Add water only if required. 

Roll out the paranthas and fry them with oil.

Serve hot with chutney, curd, butter or Pickle!