Singhara Flour Waffles

 

This month we have word "S" for the Challenge of A to Z. Many ingredients starts from "S" like Shakarkandi, Sabudana,  Sarson, Sem, Sahajan etc, I choose Singhada which is my favourite fruit and we can get it only in winters but singhara flour is available throughout the year.

Singhara is also known as water chestnut in English and sometimes people call it by the name of Panifal also.

Singhara flour is used to make Rotis, Poori & Burfi during fasting days. 

It has antioxidants properties, it is an excellent source of good carbs and energy boosting nutrients like iron, zinc and phosphorus. 

Here I have prepared singhara flour savory waffles and served with some sauted peas & carrots along with green chutney. 

Ingredients:-

1. Singhara flour 2 cup
2. Salt as per your taste 
3. Araroot 1tbsp
4. Ginger paste 1tsp
5. Green chilli paste 1/2 tsp
6. Boiled potatoes 2 number 
7. Black pepper powder 1tsp
8. Coriander leaves 1tbsp 
9. Ghee 1tbsp

For serving:- 

1. Diced potatoes 2number 
2. Green peas 1 cup
3.  Diced Carrots 1 number 
4. Chopped green chili 1 tsp
5. Cumin seeds 1tsp
6. Salt to taste ghee 1tsp
7. Coriander leaves 
8. Green chutney 

Recipe procedure:-

1. In a pan add cumin seeds let them crackle, add green chili stir and add the vegetables and salt, now mix it well cook it for 5 minutes. 
2. Switch off the gas and keep it aside.
3. Peel the potatoes, grate it and mix all the ingredients to make a thick batter. 
4. Heat waffle maker and grease it with ghee/butter. Once heated ,pour a ladle of mixture in the waffle maker.
5. Cover and cook it until done. 
6. Repeat the process and make all the waffles with the remaining batter.
7. Serve hot with vegetables and chutney. 

Note:-

1. You can add chopped onion too in case it is not being prepared for fasting purpose.
2. Araroot is used for binding purpose, cornflour can also be used in place of araroot as per choice. 

Paneer Kebabs/ Cottage Cheese Kebabs

This month we are so busy due to traveling and some family functions.

Paneer kebabs are made using paneer/cottage cheese, curd, and cashew nuts powder, It is a delectable mouthwatering snack recipe and ideal for parties.

Honestly, I always wanted to participate in the monthly challenge, this month we have the letter P and from P there are many ingredients like papita, pista, palak, paneer, postadana, parval, and many more.  I have so many recipes in my mind but due to a busy schedule can't do much.

So finally I choose paneer and made paneer kebabs and presented for the A to Z challenge. 

Preparation Time:-10 minutes 

Cooking Time:- 15 minutes 

Serves:- 6

Recipe Type:- Starter 

Cuisine:- Indian 

Author:- Hem Lata Srivastava 

Ingredients:-

• Paneer 1/2 kg
• Hung curd 1 cup
• Boiled potatoes 2
• Chopped green chili 1tsp
• Chopped coriander 
• Chopped ginger 1tsp
• Red chili powder 2tsp
• Chat masala powder 1tsp
• Lemon juice 1tsp
• Cornflour  1tbsp
• Cashew nut powder 1tbsp
• Roasted cumin powder 1/2tsp
• Cumin seeds 1tsp
• Salt to taste 
• Ghee 1tbsp
• Oil for shallow frying

• For serving:-
• Green chutney 

Recipe procedure:-

• Grate the paneer and boiled potato. 
• Heat ghee in a pan add cumin then let them crackle, then add grated onion, green chili, and ginger, and saute until translucent. 
• Add grated paneer and potato mix with onion mixture.
• Add salt, red chili powder, black pepper powder chat masala powder, hung curd lemon juice, cornflour, and cashew nuts powder, and mix it well as the mixture gets like dough then switch off the gas. 
• Add coriander leaves mix and divide the mixture into equal portions and make kebabs. 
• Shallow fry them until crisp and golden. 
• Serve hot with chutney. 

Note:-

• Add more cornflour if needed. 
• You can add almond powder besides cashew nuts powder.

My collection for  A to Z recipe challange

A- Mini aloo cheela

B- Besan ki khandaiyan

C- Chukandar galauti

D- Dahi sabudana

E- Elaichi rabdi kheer

F- Falsa fruit custard shots

G- Gobhi cutlets

H- Achari haldi kebabs

I- Imli ka imlana

J- Jimikan aur akhrot tikki

K- Kathal moti pulao

L-Lauki Mussalam

M- Makhana matar kofta curry

N-Nari saag paratha

O- Oal chapli kebabs

P- Paneer Kebabs

Mushroom/ Khumb Akbari

 

Pata nahi pahle chicken Akbari aya ya aloo Akbari but I think that the aloo Akbari is a veg version of chicken Akbari. 

The tastes of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive  aroma and the taste of ground and whole spices.

When I thought to make mushroom Akbari it was a big task for me because mushrooms are very delectable fungus so it needs to be handled carefully. 

There is a recipe which is made from potato called aloo akbari in muglai cuisine.

Here I have used mushroom and made mushroom Akbari. Fried Mushroom Kofta stuffed with nuts. And dipped in rich cashew and melon seed based gravy. 

For mushroom Akbari first I peel the mushrooms carefully because mushrooms are very delectable fungus so need to be handled carefully. 

I stuffed some fine chopped nuts along with grated mawa.  Mawa helps to bind all the nuts and gives it more royal taste.

I use raw and boiled banana instead of potato for  binding.

Preparation Time:-15 minutes 

Cooking Time:- 20 minutes 

Serves :- 4

Cuisine:- Indian 

Author:- Hem Lata Srivastava 

Ingredients:-

For Kofta:-

1. Button Mushroom 1 packet 
2. Boiled banana 1 piece
3. Salt to taste 
4. Ghee 1 tbsp 
5. Chopped onion 1tbsp
6. Chopped green chili 1no.
7. Chopped coriander 1tbsp
8. cumin seeds 1tsp
9. Roasted chana powder 1 tbsp
10. Oil for frying 

For Filling:-

1. Chopped cashew nut 1tsp
2. Chopped raisins 1tsp
3. Roasted poppy seeds 1/2tsp
4. Chopped ginger 1/4tsp
5. Chopped green chili 1/4tsp
6. Mawa 1tbsp

For Gravy:-

1. Onion diced 1 no
2. Garlic cloves 4 no.
3. Chopped ginger 1 piece 
4. Green chili 1no
5. Tomatoes 2no
6. Cashew nut 6 no
7. Melon seeds 1tbsp
8. Curd 1tbsp
9. Salt as per taste 
10. Turmeric powder 1tsp
11. Kashmiri chilli powder 2tsp
12. Cinnamon 1 stick 
13. Whole red chili 2 no
14. Cloves 4no
15. black cardmom 1no
16. star anise 1no
17. bay leave 1no
18. green cardmom 2 no
19. Cumin seeds 1tsp
20. butter 1tbsp
21. fresh cream 2tbsp
22. kasoori methi 1tsp
23. ghee 1tbsp
24. Coriander and cream for Garnishing 

Recipe procedure:-

1. Peel and wash the mushrooms carefully then grate them in iced water. 
2. Grate the banana.
3. Heat ghee in a pan add cumin seeds, as they change the colour add green chili and onion... saute until transculant.  
4. Add mushroom and banana stir and mix salt, coriander leaves and roasted chana powder ,mix it well cook until the mixture becomes like a dough. 
5. Switch off the gas and allow to cool the mixture.
6. In the mean time mix all the filling ingredients. 
7. Now grease your palm take 1 or 2 tbsp mixture flattened in the center take a little bit filling and place in the middle of the dough, bring the sides of the dough enclosing the nuts in the middle and seal it tightly. 
8. Make all the Koftas.
9. Now heat oil and fry them golden brown. 
10. Keep them out carefully. 
11. In a pan boil tomatoes,onion, ginger, garlic, green chili, cashew nuts,melon seeds,red chili and whole spices once tomatoes gets soft switch off the gas. 
12.  Once the mixture gets cool discard all the whole spices and blend into smooth puree.
13. Now heat butter in a pan add turmeric powder, chilli powder and then add  the puree to it ,stir and cook it for  two minutes.
14. Mix curd and cream add to the mixture. 
15. Dry roast the kasoori methi and crush it add to the gravy, add salt.
16. Boil the gravy for 5 minutes more add Koftas .
17. Switch off the gas. 
18. Before serving garnish with cream and coriander. 
19. Serve with chapati or paratha. 

Note:- 

1. I use raw banana you can use boiled and mashed potatoes. 
2. I have never used garam masala in my gravy  you can add as per your choice.
3. Filling can be changed as per your taste.
4. We can also serve it with warqi paratha. .
6. Once the koftas absorbs the gravy keep them out in a serving bowl. 
7. Before serving, heat the gravy and pour over the koftas.

Oal/Suran/Jimikand Chapli Kebabs

This month I was very occupied with much work, but I still wanted to participate in A to Z challenge

So I decided to make veg Chapli Kebab using O for Oal this month. challenge'

Chapli Kebabs are usually made from ground beef, mutton, or chicken with spices in the shape of a patty.

The Chapli Kabab originally comes from the northern areas of Pakistan, Chapli kebab is a large and flattened ground meat patty. It has crunchy due to coarsely grounded spices. Tangy and nutty taste comes from Anardana.

Vegetarians can use soya nuggets, and potatoes for chapli kebabs but here I am using Oal which is also known as Jimikand, Suran and in English, it is called Yam.

This month we have the word O for the A to Z challenge and there is no other ingredient that starts from the word O so I choose Oal.

Another popular Non-vegetarian kebab I have converted into a vegetarian version. 

As we all know Oal has a tendency of itchiness if not treated properly, so I applied salt over it and then, later on, washed it with vinegar which helped me remove its itchiness. 

Ingredients; -

1. Oal 1 kg
2. Vinegar 2 tsp
3. Salt 1 tbsp
4. Coriander seeds 1 tbsp
5. Cumin seeds 1 tbsp
6. Black peppercorn 6 to 8
7. Whole red chili 2 
8. Grated onion 2 tbsp
9. Chopped tomatoes 2 tbsp
10. Chopped coriander leaves 1 tbsp
11. Chopped mint leaves 1 tsp
12. Dry mango powder/ Amchoor poder 1 tbsp
13. Tomato slice 
14. Salt to taste
15. Roasted chana powder
16. Oil for frying
17. For serving chutney

Recipe procedure;-

1. First, peel the Oal and wash it properly to remove the dirt and mud.
2. Now cut it into large pieces then apply the salt and keep aside for 10 minutes.
3. In the meantime roast cumin, coriander, peppercorn, and whole red chilis. Cool them and grinned them into coarse. 
4. Then wash and grate the Oal and apply the vinegar and again keep it aside for 10 minutes, it helps to avoid the itchiness.
5. Now wash Oal properly and strain all the water, In a large mixing bowl then add all the ingredients except for oil.
6.  Mix it well, make large-size kebabs fry both sides until they turn dark brown in color.
7. Serve hot with chutney.

Notes:-

You can add cornflour besides chana powder.

Add can lemon juice to avoid its itchiness.

Nari Saag Ka Paratha

 

Water spinach is a long, leafy green vegetable with hollow stems that grows in water or damp soil. It is also known as nari ka saag. 

Nari saag is a good source of vitamin C to strengthen the immune system, vitamin A to maintain healthy skin. 

Consuming Water Spinach on a regular basis helps in increasing the iron content of your body. This vegetable is rich in Iron and hence is considered great for people affected by Anemia. Water spinach is also great for pregnant women as they help in increasing the RBC count of the body by helping in hemoglobin formation.

It can be used in soup, stir fry and in dal .

To prepare water spinach, you must wash it, trim it, and cut it down into manageable lengths

This month for A to Z challenge we have word N so I choose Nari ka saag and make paratha. 

Here is my entry for A to Z challenge from word N. 

Preparation Time:-  10 minutes 

Cooking Time:- 10 minutes 

Serves:- 4

Author:-  Hem Lata Srivastava 

Ingredients:-

1. Nari ka saag/ Water Spinach 1 bunch
2. Salt to taste 
3. Chopped green chili 2 no.
4. Chopped ginger 1tbsp
5. Chat masala powder 2tsp
6. Lemon juice 1tbsp
7. Crushed coriander 1tbsp
8. Crushed cumin seeds 1tsp
9. Crushed whole red chili 1tsp
10. Red chili powder 1tsp (optional)
11. Wheat flour 4 cup
12. Oil 

Recipe Procedure:-

1. Discard the stem from saag and wash it properly then chop it.
2. Mix all the ingredients instead of oil with flour and knead a soft dough. 
3. Now divide into equal portion make balls. 
4. Roll the paratha and fry from both sides until golden. 
5. Serve with aloo rasa, pickle or curd.

Notes:- 

1. Choose clean saag and wash properly. 
2. You can use any glutun free flour like ragi ,  makka or bajra.

Makhana, Matar Kofta Curry

 Makhana is considered to be a super-food with Low GI, rich in flavonoids, and a good source of protein, carbohydrates, fiber, magnesium, potassium, phosphorus, iron, and zinc.

It can be used in curries, kheer, puddings, and dry roasted snacks. 

Fox nuts are great snack food for diabetics and heart patients as they contain good fat and have a low quantity of saturated fats.

Green peas are small, spherical seeds that come from pods that are produced by the Pisum sativum plant.

Green peas are rich sours of fiber and essential nutrients like vitamin C, K, and B complex. Fresh peas are used in various dishes like curries, chat, poori, salads, and many more.

This month we have word M for the A to Z challenge and I choose 2 ingredients for my recipe first is Makhana and the second one is Matar and made Makhana Matar kofta curry.

Preparation Time:- 05 minutes 

Cooking Time:- 20 minutes

Servings:- 4

Recipe Type:- Main course (Indian)

Author:- Hem Lata Srivastava

Ingredients:-

For Kofta:-

1. Makhana/ Fox nuts 1 cup
2. Hari Matar 2 cup 
3. Paneer 50 gm
4. Salt 1 tsp
5. Cumin seeds 1 
6. Chopped green chili 2no
7. Chopped ginger 1 inch
8. Gram flour 1 tbsp
9. Cornflour 1 tbsp
10. Ghee 

For Curry:-

1. Onion 1 large
2. Tomatoes 4 no
3. Green chili 2 no
4. Ginger 1 inch
5. Garlic 4 cloves
6. Cinnamon 1 stick
7. Cumin seeds 1 tsp
8. Cashew nuts 10 no.
9. Green cardamom 2 no
10. Salt to taste
11. Red chili powder 1tsp
12. Turmeric powder 1 tsp
13. Butter 1 tbsp
14. Ghee 1 tbsp
15. Fresh cream 1/2 cup
16. Kasoori methi 1 tbsp

Recipe Method:-

1. In a pan add 1/2 tsp ghee and roast the makhana on low heat until makhana becomes crisp cool and make a fine powder.
2. In the same grinder blend the matar into a smooth paste.
3. Now heat 1 tsp ghee in a pan add cumin seeds and let them change the color add chopped green chili and ginger saute a minute add matar paste and makhana powder to it, Mix it well add salt, gram flour mix it well and cook for 5 minutes on low heat.
4. Once the mixture gets cool add cornflour mix and make koftas.
5. Heat appe pan and fry the koftas till golden on both sides.
6. In another pan add tomatoes, garlic,  green chili, onions, cinnamon, green cardamom, and cloves let it boil until tomatoes and cashew nuts get soft.
7. Switch off the gas once the mixture cools blend into a fine puree.
8. Heat ghee and butter in a pan and add cumin seeds as they crackle add tomato puree, turmeric powder, red chili powder, and salt.
9. Cook it for 10 minutes. Add cream mix and switch off the gas.
10. put the koftas in a serving bowl pour the gravy, and garnish with fresh cream and coriander leaves.
11. Serve hot with chapati, paratha, or rice.

  

Notes:-

1. Here I use appe pan for frying the koftas you can deep fry them.
2. You can also add some cashew nuts powder for richness.

Lauki Mussalam/ Bharwan Lauki / Shahi Lauki

We have the word "L" for this month's A to Z recipe challenge, I choose Lauki which most people do not like so I thought to make it tastier and make Lauki Mussallam.

Lauki can be used in various recipes like lauki ka halwa, lauki ki kheer, lauki ke kofte, doodh wali lauki, lauki chana dal, lauki vadi ki sabzi or lauki ki sabzi

For Lauki Musallam we blanch the Lauki then stuff and shallow fry them. Then cut and serve with rich and creamy sauce.

Musallam is known for the whole vegetable or Murg or meat stuffed with spices and flavored with cardamom.

Musallam is a Mughlai dish that is made of chicken and the dish is originating from the Indian subcontinent, in this process, the whole chicken is marinated in ginger, and garlic paste and then stuffed with boiled eggs, seasoned with spices then roasted in tandoor. It can be served dry or in a rich, creamy sauce.

Lauki is arguably one of the most undervalued vegetables but it has many beneficial properties.

 

Lauki is also beneficial for the heart, the humble Lauki also helps in digestion, it is rich in fiber and alkaline content, and it helps in treating acidity.

Preparation Time:- 15 minutes

Cooking Time:-30 minutes

Serving:- 4

Cuisine:- Indian

Author:- Hem Lata Srivastava

Ingredients:-

• 1 small size Lauki
• 1 tsp salt
• 1/2 cup grated paneer
• 1/2 cup grated khoya
• 1 chopped green chili
• 1 inch chopped ginger
• 1tsp cumin powder
• 8-10 chopped raisins
• 4-5 chopped almonds
• 6-8 chopped cashew nuts
• 1tsp lemon juice
• White pepper powder (optional)
• A handful of coriander leaves
• Ghee for  frying
• 1 tbsp cornflour 

Ingredients for Gravy:-

• 2 medium-size onion
• 4-5 garlic cloves 
• 1inch sliced  ginger 
• 2 green chili 
• Salt to taste 
• 1 stick cinnamon 
• 4 tomatoes 
• 1 bay leaf 
• 4 cloves 
• 10 cashew nuts

For the final gravy:-

• 1 tsp cumin seeds.
• 1 tsp red chili powder
• 2  tbsp grated mawa 
• 2 tbsp fresh cream 
• 1 tsp roasted and crushed Kasoori methi 
• Coriander leaves for Garnishing 

Recipes procedure:-

• Peel and wash the Lauki.
• Remove the pith of Lauki using a knife of a peelar, It must look like a cylinder
• Heat water in a large saucepan and boil the Lauki for 6 to 8 minutes.
• Switch off the gas drain and  let it dry for a few minutes
• Meanwhile, mix all the stuffing ingredients in a bowl.
• Once Lauki cools stuff it with filling.  Dust the cornflour both the end.
• Now heat ghee in a pan and shallow fry the Lauki on low heat from all sides until it is slightly browned keep the Lauki out on an absorbing paper. 
• Boil tomatoes with onion, garlic, ginger, bay leaf, cloves, cinnamon salt, green chili, and cashew nut. 
• Once the tomatoes get soft switch off the gas, cool, discard the whole spices, and blend into a coarse puree.
• Now Heat a kadhai, add cumin seeds and let them crackle.  Add tomato mixture stir and mix.
• Now add grated mawa, and kasoori methi and mix well cook it for five minutes.
• Switch off the flame, cool the mixture and again blend into a smooth puree, strain and add to the pan add cream, and red chili powder and boil it for a couple of minutes.
• Now cut the fried Lauki into round pieces. Heat a nonstick pan and shallow fry them on both sides until lightly golden.
• In a serving arrange the stuffed  Lauki roundels and pour the gravy on top.
• Garnish with cream and coriander leaves.
• Serve hot with chapati or paratha.

Notes:-

• Always choose fresh Lauki.
• You can stuff the Lauki with boiled potatoes or meat mince also.
• Mawa can be replaced with almond powder.
• Lauki Musallam best goes with Garam Chapati but you can serve it with Laccha paratha also.

Kathal Moti Pulao

 

This month for A to Z recipe challenge we have the word K.

There are a lot of ingredients starting from the word K like karela, kaju, kishmish, kheera, kakdi, kalaunji, kela and my most favorite Kathal and in summers we can easily get Kathal.

First I thought to make Kathal Do Pyaza. But then I thought to make something more interesting, so I decided to make Kathal Moti Pulao. 

Originally for Moti Pulao moti is made from egg white. Whipped egg white mixed with salt & white pepper and then that liquid is filled in the goat's intestine and then tied into small pearl shape then boil and discard the intestine will get the perfect pearls out for the pulao.

'Moti' means pearl and in this pulao, the pearl-shaped balls are tossed with cooked rice to add extra flavor to the dish. 

But in general vegetarian moti pulao is made using paneer.

Here I  have used kathal for moti and made Kathal Moti Pulao. 

I make Kathal Moti in appe pan which is healthier than frying it.

For binding, I used cashew nut powder and a little bit of cornflour. I had lots of yellow shadi wale rice (received in shagun at my son's marriage) so made this pulao from that rice which gave it a nice yellow color to my pulao.

Let's start the procedure of Kathal Moti Pulao 

Preparation Time:- 20 minutes 

Cooking Time:- 25 minutes 

Serves:- 6 

Recipe Type:- Indian 

Author:- Hem Lata Srivastava 

Ingredients for Moti:-

1. Kathal 1/2 kg
2. Cashew nut powder 2 tap
3. Cornflour 2 tap
4. Salt as per taste
5. Ginger garlic paste 1tsp
6. White  pepper powder 1tsp
7. Lemon juice 1tsp
8. Coriander leaves chopped 
9. Oil for shallow frying 

Ingredients for Pulao:-

1. Rice 3 cup
2. Salt to taste 
3. Whole green pepper 8 no.
4. Star anise 1 piece 
5. Cloves 6 no.
6. Cinnamon stick 1 
7. Whole black cardmom 2 no.
8. Green cardmom 4 no.
9. Bay leaf 1
10. Desi ghee 2 tbsp

For Garnish :-

1. Fried onion
2. Mint leaves 

Recipe Procedure:-

1. First wash the rice and soak them for 10 minutes 
2. Peel 2 large onions  and chop them into slices and fry them until crisp and golden keep our on to a kitchen pepper .
3. Peel wash and cut the kathal into small pieces and boil with salt.
4. Once it cools discard the seeds if there are.
5. Now put the kathal into a mixer kar and make a fine paste.
6. Now mix cashew nut powder, salt, white pepper powder,  ginger garlic paste, lemon juice, coriander leaves  and cornflour, mix it well and make moti shape balls .
7. Heat appe pan and shallow fry them until golden.  Now cover these balls with silver sheet.
8. Heat ghee in a pan or rice cooker add all the ingredients of pulao crackle them add soaked rice and salt.
9. Once it boil lower the heat and cook the rice till it done.
10. Now mix the moti with cooked rice add fried onion and mint leaves.  Mix it carefully. 
11. Before serving garnish with mint leaves and fried onion.
12. Serve hot with any type of Raita. 

Note:-

1. I used kathal for moti you can use paneer, chana or banana. 
2. I used yellow shadi wale rice you can use any rice and for colour use saffron or yellow food colour. 
3. You can  deep fry  the moti .

Jimikand Aur Akhrot Ki Tikki Chat

As I was at my ancestral home after a very long time, I was really occupied with lots of work and was unable to spare a time for posting my this month's A to Z recipe Challenge, J letter for this month's challenge for which I have choose Jimikand 

Today I'm posting my recipe for Jimikand and akhrot ki tikki chaat which is quite simple to aalo ki tikki chaat.

Ingredients:-

1. Jimikand 1/2  kg
2. Amchoor slices 4 pieces 
3. Akhroot/ walnut 50 gm
4. Salt to taste 
5. Chopped green chili 1tbsp
6. Chopped onions 2 tbsp 
7. Chopped ginger 1tsp
8. Chopped coriander leaves 2tbsp
9. Red chilli powder 2tsp
10. Coriander powder 1tsp
11. Chat masala powder 2tsp
12. Lemon juice 2tsp
13. Raisins 2tsp
14. Cornflour 2tsp
15. Oil for frying 

For serving:- 

1. Tamarind chutney 
2. Green chutney 
3. Sweetened curd 
4. Roasted cumin powder 
5. Red chilli powder 
6. Black salt 
7. Roasted coriander powder 
8. Coriander leaves 

Recipe procedur:- 

1. Peel and wash the jimikand, mix salt and keep it for 1 hours. 
2. Chop the walnuts. 
3. Now boil the jimikand with amchoor slices until it becomes soft. 
4. Now drain all the water. 
5. Mix all the ingredients, instead of oil
6. Make tikki and shallow fry them until golden and crisp. 
7. Take a serving bowl put the tikki sprinkle some black salt,  chutney,  tamarind chutney, cumin powder, red chilli powder  and curd .

.

Note:- 

boiling jimikand with amchoor slices to avoid itchiness.

Imli Ka Imlana/Amlana Popsicles

 

Preparation Time:- 5 minutes

For freezing:- 2 to 3 hours 

Serves:-10 

Author:- Hem lata srivastava 

Imli ka Amlana is a rajasthani refreshing drink recipe which is made with Imli pulp, spices like black pepper,  cardmom powder along with black salt and sugar.

Sour, tangy and sweet imlana/Amlana is a perfect drink for guests.

This is a great choice for a hot summer day.  

This month for A to Z challenge we have word I and I have chosen Imli and made Imlana/Amlana Popsicles.  

I have given a little twist in this recipe and added some lemon juice which gives it a more tangier taste. 

I am sure kids will love it.

Let's start the procedure 

Ingredients:-

1. Imli pulp 1 cup
2. Black pepper powder 1/4 tsp
3. Cardmom powder 1/4 tsp 
4. Sugar powder  1/2 cup
5. Lemon juice 1tbsp
6. water 4 cup

Method:-

1. Strain the pulp in a large mixing bowl. 
2. Add all the ingredients mix it well. 
3. Freeze it for 1 hour. 
4. Now churn it in mixer grinder. 
5. Pour in popsicle mould keep it in freezer for 2 to 3 hours. 
6. Enjoy with your kids .

Notes:-

1. I have added lemon juice as per my choice.
2. If you are serving normal Imlana garnish with mint leaves and add ice cubes before serving. 
3. You can also make ice cubes with this mixer and dissolve it in water before serving.

Achari Haldi/Turmeric Vegetable Galouti Kebabas

Haldi which is also known as turmeric in english. It is a plant which belongs to ginger family. Turmeric is a brilliant yellow colour spice, commonly used in Indian cuisine which you can find in any grocery stores.

Nowadays turmeric is promoted as a dietary supplement for a variety of conditions, including arthritis, digestive disorders, respiratory infections, allergies, liver disease, depression, and many others.

This month for A to Z challenge from word "H" , I selected Haldi.

Here I made Achar Haldi Vegetable Galouti .

First I made Haldi ka achar then used it in my Galouti. 

Preparation Time- one day  for pickle 

Preparation Time:-20 minutes 

Cooking Time :- 10 minutes 

Serves :- 6 

Author:-Hem Lata Srivastava 

Ingredients For Pickle :-

• Kacchi Haldi 1 kg
• Saunf 2 tap
• Red chili powder 1tbsp
• Salt 2tbsp
• Vinegar 1tbsp
• Mustard oil 2tbsp
• Rai powder 1tbsp

Ingredients For Galouti:- 

• Finely chopped carrot 2 cup
• Finely chopped beans 2cup
• Boiled and mashed potatoes 2 no.
• Fresh green peas 1 cup
• Chopped green chili 1tbsp
• Chopped ginger 1tbsp
• Chopped onion 1 large
• Handful of chopped coriander 
• Spice mix powder 1tsp
• Red chili powder 1tsp
• Chat masala powder 1tsp
• Lemon juice 1tbsp
• Cashew paste 1tbsp 
• Desi ghee 1tbsp
• Cumin seeds 1tsp
• Roasted chana powder 2 tbsp 
• Haldi ka achar 2tbsp 
• Oil for shallow fry 

Method to prepare pickle:-

• Peel wash the Haldi and spread on kitchen towel or a paper. 
• Now grate and keep aside. 
• Dry roast the fennel and make coarse powder. 
• Mix all the ingredients which is mentioned for pickle. 
• Add oil, mix and put in a jar.

Recipe Procedure for kebabs:-

• Heat ghee in a pan add cumin seeds, as they change the colour add ginger,  green chili and onion, saute until it becomes soft and light golden. 
• Now add chopped vegetable and peas, mix and cooK it for two minutes. 
• Add salt, pepper and spice mix powder, mix well and lower the heat. Cover and cook till done.
• Open the lid add chat masala powder, mashed potatoes,  cashew paste and lemon juice, mix well and mash with potato masher or a laddle . 
• Switch off the gas and cool the mixture. 
• Once cooled add chana powder, turmeric pickle and coriander leaves mix well and make kebabs. 
• Heat a pan or tava shallow fry them until golden. 
• Serve hot with green chutney. 

Spice mix powder recipe:-

• Cloves 4 no
• Black pepper 8 no.
• Cinnamon stick 1
• Black cardmom 1 no
• Green cardmom 2n
• Mace 1 piece 
• Cumin seeds 1tsp
• Coriander seeds 1tsp
• Star anise 1 Piece 

Method:- 

• Dry roast all the ingredients and make fine powder into a  motar paste or in mixer grinder. 

Note :- 

• I used haldi ka achar in my kebabs, you can skip it.
• Add spices as per your taste.
• For spice powder I have used homemade powder you can use garam masala powder.

Gobhi Cutlets/ Cauliflower Cutlets

 

There are various dishes made from cauliflower/Gobhi like aloo gobhi, Gobhi masala, gobhi matar, gobhi mussallam, gobhi kofta, gobhi paratha, gobhi achar and many more. As I am very fond of cauliflower I have tried lots of dishes from gobhi.

This month we have word G from A to z recipe Challenge so I decided to make gobhi and vegetable cutlets.

I have added some seasonal vegetables like carrots, green peas,  corn kennel and beans and made gobhi cutlets which turned out to be delicious. For binding I used roasted chana powder (sattu) and some fresh malai for more richness. 

Preparation Time:- 10 minutes 

Cooking Time:- 20 minutes 

Serves:- 4

Recipe Type:- Starter 

Indian 

Author:- Hem Lata Srivastava 

Ingredients:-

• Gobhi/Cauliflower 1 large 
• Fine Chopped Carrots 1/2 Cup
• Fine Chopped beans 1/2 cup
• Corn Kennel 1/2 cup
• Fresh Peas 1/2 cup
• Chopped green chili 1tbsp
• Chopped ginger 1tbsp
• A handful of chopped coriander leaves 
• Salt as per taste 
• Red chilli powder 1tsp or to taste 
• Coriander powder 1tbsp
• Chat masala powder 1tsp
• Black pepper powder 1tsp
• Roasted cumin powder 1tsp
• Roasted chana powder 2tbsp
• One stick of cinnamon 
• One piece of mace
• A pinch of heeng
• Cumin seeds 1tsp
• Fresh Malai 1 tbsp
• Oil for frying 
• Desi ghee 1tbsp

For serving:- 

Angoor Ki Chutney :-

Ingredients:-

• Angoor 1cup
• green chili 2
• Coriander leaves 2 cup
• Salt to taste 
• Cumin powder 1tsp
• Black salt 1/2 tak
• Lemon juice 1tbsp

Procedure:-

• Blend together all the ingredients until smooth. 

Recipe Procedure:-

• Remove the stem from Gobhi and put the whole gobhi in lukewarm water for 5 minutes. 
• Drain all the water and grate the gobhi , keep aside.
• Boil carrots, beans, corn and peas with 1/2tsp salt, cinnamon and mace until all the vegetables are softened. 
• Allow to cool and drain the water. 
• Now heat ghee in a pan add cumin seeds and heeng as they change the colour add ginger, green chilli and onion, saute until translucent. 
• Add grated Gobhi, stir and mix , roast until all the water evaporates. 
• Now add all the vegetables, cream, spices instead of oil
• Mix and cook until the mixture gets thickened like a dough. 
• Make cutlets and keep in the fridge for 10 minutes. 
• Now shallow fry them until golden.
• Serve hot with chutney. 

Notes:- 

• I used roasted chana powder you can add simple gram flour or bread crumbs for binding. 
• You can use more vegetables as per your choice or can also use only cauliflower. 
• Heeng is optional .
• We can also use some boiled and mashed potato for binding.