Thursday, 19 February 2015

Phulkobi Patra Bhaja (Cauliflower leaves stir fry with pink lentil)

Ingredients :-
Phula Kobi Patra (Cauliflower leaves) - 1 bunch (wash and clean it properly and then finely chop)
Baingan (Brinjal) - 1 medium size (finely chopped)
Masoor Dal (Pink lentil) - 1/4 cup (soaked in water about 20 mins)
Onion - 1 no. (thinly sliced)
Garlic cloves - 6-8 pods (Crushed)
Green chilly - 2 nos.
Dry Red chilly -1 nos.
Tomato - 2 nos. (I've used here 4 nos. of baby tomatoes)
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste

Method :-

  • Heat oil in a kadai/pan. Add the cumin-mustard seeds and red chilly. When it start to splutter, add the onion slices, crushed garlic, chopped green chilly, soaked masoor dal and saute for a few minutes. 
  • Now add the chopped brinjal and mix well. Add the chopped Kobi patra, sprinkle salt to taste and cook in medium flame about 5-8 minutes. 
  • When the leaves get cooked, add the chopped tomatoes and cook more 2-3 minutes in high-medium flame.  
  • Any one can also add fried crushed badi (Urad dal Wadi) and then switch off the flame.
  • Serve hot with steamed rice, Pakhal bhat etc.   

Friday, 6 February 2015

Doodh Peda / Malai Peda / Milk Peda

Valentine Day is near to door.....So what you are planning friends !!! Here is presenting easy n quick delicious MALAI PEDA from my kitchen...... :) :) :) My hubby loves peda in any thought to make this n wish a Happy Valentine day to my darling hubby.... <3 <3 

Ingredients :-
Nestle Milk maid - 1 tin (400 gms) (sweetened condensed milk)
Milk powder - 5-6 tsp
Milk - 1 cup 
Corn flour - 1 tsp
Lime juice / Citric acid - 1 tsp
Ghee - 2 tsp
Cardamom powder - 1 tsp
Saffron - a few strands (dissolve in warm milk)
Few drops of Rose essence 
Beetroot juice - 2-3 tsp (or you can use any food colour)
Few slices of Pistachio or Almonds for garnishing 

Method :-
  • Mix all the ingredients (Nestle milkmaid, milk powder, milk, corn flour, saffron) together in a wide bowl. 
  • Heat a kadhai/wide pan. Pour the mixture into it and let it boil in high-medium flame. Continuously stir it without any break. 
  • When it becomes slightly thicker add lime juice, which curdled the milk very little and will help it to make thick faster. 
  • You can make peda any colour of your choice. Here I've not used any food colour, added beetroot juice for pink peda. 
  • When the mixture starts leaving the sides of the pan, add ghee, cardamom powder to it and give a quick mix. Consistency should be thick enough, so the dough can be prepared. Ensure that no water content in the mixture. 
  • Then remove the mixture from heat. Let it cool at room temperature about 15 minutes.
  • Mixture is little sticky, so apply few drops of ghee when shaping into Peda. 
  • Then give shape as your choice, garnish with some almonds, pistachio or silver vark. You can keep it in refrigerator to set for an hours. 
  • And Now your yummy Malai Peda is ready.....Celebrate it with your Family, Friends, Colleagues in any occasion.

NOTE : I've made this peda from Nestle Milkmaid. Any one can make it without milkmaid also and use 1 ltr of milk, sugar with above remain ingredients.


Thursday, 5 February 2015

Soya chunks / Meal maker Curry (Mustard paste flavour)

Ingredients :-
Soya chunks / Meal maker - 1 cup 
( Boil in water about 5 mins, drain the water and wash with normal water. Squeeze the excess water from the chunks and keep aside. ) 
Potato - 1 medium size (cut into cubes)
Onion - 1 no.
Tomato - 1-2 no.
Mustad and Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Mustard oil Or cooking oil - 1 tsp

For paste: Mustard seeds-1 tsp, Cumin seeds-1/4 tsp, Garlic - 6-8 pods, Green chilies- 2 nos. Make a very fine smooth paste from this.

Method :-
Heat few drops of oil in a pan/work and stir fry the soya chunks till light brown in colour and the raw smell goes out. Sprinkle little salt and fry. Remove from pan and set aside.

Now, add 1 tsp oil to the pan. Add mustard and cumin seeds, when it start to splutter add chopped onion and saute a while. Add the chopped tomato, salt to taste, turmeric powder and mix. When oil leaves from sides of the pan, add the mustard paste and cook for a minutes. Don't over cook it otherwise it will taste bitter. Add the chopped  potato, soya chunks to the masala and mix well.  Pour water as your requirement and make a lightly thick gravy. Cook about 5-8 minutes in a high-medium flame. Switch off the flame and Serve hot with Khichdi or steamed rice.. Enjoy it with your family !!!   

Ganth Gobi / Kohlrabi / Olloo Kobi Chutney

Ingredients :-
Ganth Gobi / Oollo kobi / Kohlrabi / White Vienna - 1 medium size
Peanuts - 1 tsp
Dates - 2-3 pieces (seedless)
Tamarind pulp - 1 tsp 
Garlic - 5-6 pods
Ginger - '1/2 inch
Green Chilly - 2-3 nos. (as your choice)
Cumin seeds
Oil - 1/2 tsp

For Tempering :-
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Dry Red Chilly - 1 no.
White Urad dal- 1 tsp
Few Curry leaves
Few drops of Lemon juice 

Method :-
Peel the skin of the Ganth gobi and cut into small chunks. Heat oil in a pan. Add cumin seeds, when it start to splutters add the gobi / Kohlrabi pieces, peanuts, chopped dates, chopped ginger n garlic, green chilly. Sprinkle little salt and saute for a while. When gobi becomes soft add the tamarind pulp and mix well. Switch off the flame, keep aside and let it cool at room temperature. Blend it by adding few coriander leaves and salt to taste. Make it a smooth paste.

For tadka, heat oil in a tadka pan. Add mustard seeds, dry red chilly, pinch of hing, urad dal, curry leaves and let it splutter. Pour it to the chutney and mix well. Just add few drops of lemon juice and Now its ready. You can enjoy it with Rice, Roti, Dosa, Idli etc etc....