Badam Kheer

Ingredients :

Almonds (1 cup)
Sugar (2.5 Cup)
Cashew (7-8)
Ghee (2 spoons)
Kesar (2 -3 strands)

How to make?

1. Soak the almonds in water overnight.
2. Peel the skin off the next day.
3. Grind the almonds in a mixer into a smooth mixture.
4. Saute 5-6 cashews in 2 spoons of ghee.
5. Now put the almond mixture in the pan. And  boil it. Stir continuously till the raw smell is gone.
6. Now add kesar strands and the cashew.
7. Add sugar and stir again .Allow it to boil. Stir continuously. 
8. Serve it when it cools down.

Sambhar

Ingredients :

Tamarind (1 small lemon size)
Tomatoes (2)
Asfotedia (A pinch)
Turmeric powder (1 spoon)
Tur Dal (1 small cup)
Jeera (1/2 tsp)
Mustard seeds (1/2 tsp)
Coriander leaves (for garnish)

For the Sambhar powder

5 to 6 black peppercorns (kalimirch)
1 tsp masoor dal (split red lentil)
1/2 tsp chana dal (split Bengal gram)
1/8 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Grind the above to make a fine powder. It can be alternatively used as rasam powder too.

How to make?

1. Soak tamrind in water. Cook the dal seperately.
2. Strain imli water from the tamrind in a vessel.
3. Add sambhar powder, salt, and water along with imli water and allow it to boil.
4. Add cooked dal to it after 15 mins of boiling. Boil it on sim flame.
5. Season rai in oil seperately and add to the cooked sambhar.
6. Garnish with coriander leaves.

Soya bean matar pasanda

Ingredients

Soya bean - 1 cup
Peas - 1 cup
Oil -4 teaspoons
Cumin seeds - 1/4 spoon
Green chili - 2
Onions - 2
Tomatoes - 2
Garam masala - 1 spoon
Salt - as per taste


How to make?

1. Add 1 cup of soya bean in water. Add salt and mix it. Allow it to boil for 7-8 mins. Wash the cooked soya beans with cold water.
2. Heat oil in a pan. Add cumin seeds, green chilli, ginger garlic paste.
3. Add the onions and tomatoes gravy in the oil. Add salt and garam masala to the gravy.
4. Add soya beans and peas to the gravy.
5. Cook for 5 mins.
6. Garnish with coriander leaves.
7. Serve hot with chapatis.

Rasam

Ingredients :

Tamarind (1 small lemon size)
Tomatoes (2)
Asfotedia (A pinch)
Turmeric powder (1 spoon)
Tur Dal (1 small cup)
Jeera (1/2 tsp)
Mustard seeds (1/2 tsp)
Coriander leaves (for garnish)

For the rasam powder

1 tsp coriander (dhania) seeds
3 whole dry red chillies, broken into pieces
5 to 6 black peppercorns (kalimirch)
1 tsp masoor dal (split red lentil)
1/2 tsp chana dal (split Bengal gram)
1/8 tsp cumin seeds (jeera)
4 to 6 curry leaves (kadi patta)

Grind the above to make a fine powder.

 How to make ?

1. Soak the tamarind in water. You can either keep it in a separate vessel the cooker along with the dal to cook.
2. Boil tomatoes in the cooker or seperately.
3. Mash tomatoes and keep the content in a vessel.
4. Strain juice from the tamrind into the vessel.
5. Add water in vessel.
6. Add salt, rasam powder and asfotedia powder.
7. Mix the same. Allow it to boil for 15 mins.
8. Season jeera and rai in ghee separately and add to the boiled rasam.
9. Garnish with coriander leaves.

Kothambir wadi

Kothambir wadi is a maharashtrian snack. I learnt it from my friend. A very easy to make dish, delicious and stomach filling .

Ingredients:

Coriander leaves(1 cup)
Besan (1 cup)-- same quantity as coriander leaves
Turmeric powder(1spoon)
Chilli powder(1 spoon)
Maida(1 tbsp)
Imli (little)
Water (1 and half cup)


How do we make it?

1. Mix coriander ,besan and maida in a vessel. Add turmeric ,salt and chilli powder and add water to make it into dough. Make sure the batter is not very watery not too hard.
2. Now take a flat bottom vessel. Grease it with oil.
3. Put the dough mixture in to the vessel. Use a cooker or water vessel to steam it. Allow it to steam upto 8 mins.
4. Take out the vessel and touch the layer with your fingers to make sure its not sticky.
5. Using a knife, cut the mixture into small sqaure pieces. Allow it cool.
6. Fry the pieces in oil till the outer layer color changes to slight brown.
7. Kothambir wadi is ready to serve. Serve it with tomato ketchup or imli chutney.

Dum Aloo

This is a very different kind of Dum Aloo which i got and tried and it turned out to be awesome..:)

Ingredients :

Small baby potatoes (1/2 Kg)
1 Onion
Asfoetida (a pinch)
Turmeric Powder (1/2 Spoon)
Chilli Powder (1/2 Spoon)
Curd (1 small cup )
Ginger Garlic paste (1 teaspoon)
Milk (1 small cup)
Bay Leaves (2-3)
Ghee (2 Tbsp)
Salt to Taste
Coriander(for garnish)

Ingredients for Masala:

Cardamom/ Elachi (5-6 )
Black pepper (4-5)
Coriander seeds (1 teaspoon)
Cloves (3-4)
Cinnamon ( 1 stick)

How to start :

1. First prepare for the masala and keep it ready. Grind all the ingredients for masala powder.
2. Boil the baby potatoes in cooker (2 whistles). Allow it to cook down. Fry the potatoes in oil and keep aside.
3.  Take a pan and heat ghee. Add a pinch of asfoetdia, turmeric powder into the ghee. Add ginger garlic paste in to the pan. Then add chopped onions and let it turn brown. Add bay leaves to it.
4. Now add chilli powder and salt to taste and fry for another minute.
5. Keep the gas on sim and pour the cup of curd into the pan. Keep stirring for 1 minute. Now add 1 cup of milk to it and keep stirring. Allow it to boil , Add water if the gravy is too thick.
6. Now add the potatoes to it and allow it to cook for 5 mins. Garnish it with coriander.
7. The Dum aloo is ready to serve.

Wheat Halwa

This blog is about a delicacy(South Indian) called Wheat Halwa or Godhumai Halwa which i had tried recently and it successfully shaped into a ravishing,refreshing delight with my mother in law's help of course.:-P
I am sharing this recipe, so that delicacy doesn't loose its delight fulness.:-)

Ingredients:

1 cup of Wheat grains
2 and 1/2 cup of  Sugar
1/2 tsp of Powdered Cardamom
300gms of Ghee
10-12of  Cahsewnuts
A pinch of Kesari Colour

How to start :

1. First soak the wheat grains or broken wheat in water for 8 hours (preferably overnight).
2. The next day , Drain the water from the wheat (preserve the water : you can use the water for cooking or use it to the plants as it contains lot of nutrients.)
2. Now grind the wheat in mixer, adding the 1 cup water as needed.
3. Let the above mix settle down for about 15 mins so that excessive water will the coarse material will settle down.Now drain off the excessive water.
4. Use a sieve (used for sieving wheat flour). Now run it through the sieve and collect the milk like liquid. You can extract it twice if the coarse wheat paste still has the milk.
5. Now take a pan and boil 2 cups of water in it. Add 2 and 1/2 cups of sugar. and stir continuously. Let the sugar syrup have 1 strand consistency. You can check the consistency by touching the syrup it should stretch from your thumb to index finger in a strand.
6. Now slowly add the milk you have strained from the wheat into the pan and stir the mix simultaneously. Keep stirring constantly so that mix doesn't settle down on the walls of the pan .(like you do while making upma) .
7. Now add 2-3 tea spoons of ghee and keep mixing. The stirring could be 15-20 mins.
8. After 4 mins , add the roasted cashew nuts.Also add 1/2 tbsp of cardamom powder.
9. Again add 2-3 tea spoons of ghee and keep mixing it becomes like  huge ball. Touch the mix with your finger to check if its not sticky. If its sticky add another 2-3 spoons of ghee.
10. Let it cool down and then its ready to serve.

My intro blog

This blog to be frank is written more out of a 'selfish' reason than to help people out of their our own respective 'soups'. :P

And the selfish reason is to ensure the that my monotonous life gets some breathing space, a ray of hope for revival of my hobbies and passion. :)

Through this I wanted to present my views  about  my hobbies and all the little great things that adds colors and juice to life around u..:O

 So this space in the infinite world of internet is gonna be all about food around u. :)