amiya namak ke sath (my entry for click au naturel)

after seeing so many bright and colourful pics for the event au naturel..i was totally confused what to click,,i even thought that maybe for this event i wont send any entry...then i saw raw green mango in my refrigerator,..and i was flooded with childhood memories of my school days...i remember in those days...god i am,..that old that i have to use the term those old days,...anyways thats totally different thing lets not drift away...in those days an old lady used to sit near the school gate with basket full of raw green mangoes,tamarind and amla,...she used to give a piece for 25paise on a crumpled piece of newspaper with salt and redchilli and there used to be queue for the mangoes,..even i used to stand in the queue with my friends,..and on the way back home in ricksaw used to relish the taste...really miss those carefree days now,..
so for this event i thought why not capture this sweet memory..i dont know how goodmy pic is but it sure made me nostalgic,...and after clicking the pic,...i enjoyed the mango,...in the same way iused to do in my childhood days,..

BADAM MURGH (ALMOND CHICKEN )

also known as 100 almond chicken,this dish require lots of preparation and you really need lotz of time and patience,..but once the dish is prepared you will forget everything,..thats the taste of this dish,..we enjoyed with roghni nan,..when i was cooking this dish i thought why not send this dish for the event bollywood cooking hosted by meeta k,..thanks meeta for hosting such a nice event....so here comes the recipe for badam murgh....which i thing is fit for any of the bollywood stars who are chicken lover,,.

ingredients

100 almonds approx 125gm blanched
500ml yogurt
oil or ghee three tablespoon
chicken one kg cut and skinned
onion three sliced
garlic eight clove ground to paste
ginger one inch ground to paste
tomato four chopped

ato


fresh mint leaves four tablespoon chopped
salt to taste
one teaspoon each of chilli powder,black cumin seeds ground,ground coriander,
half teaspoon ground fennel,turmeric
green cardamom pods eight

preparation before cooking

preserve 10 almonds
grind the rest of the almonds with the yogurt and keep aside
slice the rest of the almonds and fry till brown from both sides and keep aside
heat oil in a wok,..fry chicken till brwon from both side and keep aside



procedure

in the same pan add onions and fry on low heat till golden,dont allow to brown as this will change the colour of the sauce



add the garlic,gingercardamom,chilli powder,fennel,ground black cumin seeds,coriander and turmeric and stir fry for two minutes,add the tomatoes,saltand two tablespoon of mint.





cover and cook until the mixture thickens and oil floats on the top
add the chicken pieces and the almond yogurt mixture,cover and leave to simmer onlow heat till the chicken is cooked



serve garnished with fried almonds.



serve hot with rice or any kashmiri bread

Dhaba style chicken fry kitchen experiment,..

i am sending this recipe under the category of successfully tried and tasted recipe for rci punjab which my friend lakshmi is hosting of tasteofmysore.blogspot.com

this recipe tastes good with punjabi kulcha...or any other indian bread,..fast to cook ,you can alter the spice according to your taste...so here goes the recipe for kaleji fry,i have used mustard oil,mustard oil gives distinct taste to the recipe..but if you dont like mustard oil you can used any other oil depending on your taste

ingredients

200gm chicken liver
two oninons chopped
one tomato chopped
garlic eight chopped
green chilli two chopped
oil one tablespoon (mustard oil )
half cup water
garam masala one teaspoon
chicken masala one teaspoon
salt to taste
cumin seeds one teaspoon


procedure

heat oil in wok
soak chicken liver in water ,drain the water and keep aside
add cumin seeds,once they start spluttering add garlic and green chilli
once garlic starts changing colour add onions followed by tomatoes



keep frying once you see oil along the sides of the wok add salt,garam and chicken masala and fry further till the masala blends with the onions
now add the drained chicken....once fried for three minutes add half cup of water


and cover and cook



dhaba wala kaleji fry is ready to be eaten with kulcha or non...

kadhi kashmiri ( gram flour dumplings in a yogurt sauce)

weekend i am always busy as hubby is at home...and this saturday i had to meet monica in the evening...didnt had much time...to prepare lunch,.so after much thinking thought of making kashmiri kadhi,..as i felt this dish can be prepared within an hour,..and goes well with plain rice,...i have followed the same recipe which is given in the book...a taste of kashmir by geeta samtani,..iused gramflour instead of chickpea flour

for the pakoras

150gm chickpea flour
125ml warm water for mixing
chilli powder half teaspoon
cumin seeds half teaspoon
soda bicarbonate a pinch
asafoetida a pinch mixed in water
oil for frying

for the kadhi

60ml yogurt mixed with 500ml water
30gm gramflour
salt to taste
half teaspoon each of red chilli and turmeric
one litre water
pinch of asafoetida
one teaspoon of cumin seeds and sugar
oil to cook
fresh mint leaves chopped one table spoon ( i didnt had so didnt use)
green chillies two chopped

method

to make the pakoras ,mix all the ingredients ,add warm water and mix well to form thick batter





heat oil in a wok, if using mustard oil ,heat the oil to smoking point to eliminate the pungency and retain a sweet flavour.allow to cool and fry marble sized pieces of pakora batter on medium heat unti golden brown,drain on kitchen paper and keep aside





for the kadhi mix the yogurt water with the gramflour,whisking well to make sure there are no lumps ,add the salt,chillipowder,turmeric and water and whisk well



heat the oil and add the asafoetida,cumin seeds, and the yogurt water mixture and continue whisking till it starts to boil,cover and leave on low heat to simmer for 20 minutes stirring occasionally.



add the sugar,mint and green chillies and cook for another few minutes,stir in the pakodas and simmer on low heat till the pakodas are soft.



serve with hot plain rice

dadis memories and tamarind jaggery chutney

First I would like to thanks jigyasa and pratibha for hosting this event..which is quiet different from other events ,…jhiva for love when I first read about this event there were so many people in my mind,,,but then I thought why not write about my dadi…as all my childhood memories are filled with hers,..reason being very simple…we ie me and my younger sis spent our childhood..with her back in our hometown,,,



Our parents used to stay outstation as my father was on transferable job,.and we were in one of the best school in our hometown,..so it was decided that we will stay with our dadi…and our parents used to visit us very weekend..earlier I used to cry when my mother used to leave every Monday night but gradually I became used to of the situation,..so it was dadi who used to take care of us…as I start to write down about her I just cant control my tears…really miss her lotz even today because she was the best grandmother we could have…as her 9th death anniversary is next month this is my way of paying tribute to her…
Dadi I know I never said that I love u when u were there…but now when I have got this opportunity to share my feelings about you I would like to tell you that I love you really lots and really miss you lots,..and I know wherever you are ,.you are watching over me just like guardian angle you are always there near me..thanks dadi
I still remember years ago how you used to take care of us ,..waking us up early in the morning to study,plaiting my hair into braid and teaching me how to do…leaving us everyday to bus stop and afternoon waiting for us for lunch.though we used to come quiet late from school because of our timing but you always used to wait for us.
I remember my fascination for rings when I was kid…I used to collect all sorts of finger rings and I remember whenever you used to go outstation whichever place you used to go you always used to get ring for me without fail
During our summer and winter vacations whenever we used to go for holidays with our parents ,you used to accompany us…always,…and what fun we used to have shopping for rings…and all and how can I forget that it was you who introduced us to shorts…for the first time,,,I remember you got shorts for us when u went visiting bua in delhi and told us to wear them more often in summer to beat the heat…
How can I forget the dancetution enrolment which we later converted into music course…I remember you got the ghungroo beads from the market and made ghungroo for us…
Sangam trip early in the morning,…we used to guard our clothes while you used to take dip in holy yamuna,,and way back we used to shop for karonda,imli,and other veggies and I used to specially buy amla which I used to eat on the way back with salt…
You taught me knitting,crochet and other stuff,…but during school days I couldn’t concentrate much on these things because of studies pressure ,…but now I really long to show you the things which I make as just like you I am also into creativity….
Festival time I remember how excited you always used to be and used to wake us up early in the morning to watch chowki,.or ramlila during dusshera and holi time I remember how you used to go up on the terrace with buckets of boiled chips and rice poppadums,,..to dry them on the terrace…and which always tasted great….and of all the delicacies which you used to prepare during festivals one is my favorite and that is gud and imli chutney…I tried to prepare the chutney so many times but I always used to fail.but this time when I asked my mother again for the recipe…and tried it for the event…it came out well…maybe because this time you were guiding me ,..J

So here goes my dadis recipe of tamarind jaggery chutney which can be used on dahiwada,allo chat,chola,papdi chat….
ingredients for my dadis recipe of imli gud chutney
150gm gud( jaggery )
25gm tamarind pulp
salt one teaspooon
sugar to taste
one teaspoon each of cumin,fennel,fenugreek,mustard,ani and kalonji seeds
6 dried red chilli
one teaspoon oil
coriander powder dry roasted on tava half teaspoon
black salt a pinc
procedure
heat oil in pan
add the seeds and chilli
once they start soluttering add the jaggery ball followed by tamarind pulp
once it starts boiling add sugar,salt,coriander powder and black salt



add water to dilute the consistency
store in air tight container in freeze
Dadi I still have the gold ring which u gave me to wear before leaving for your last trip after which you never came back and yes all the sweaters which whenever I wear even now remind me of your unconditional love and my favourite one is the brown sweater for which we went together to buy the wool and yes also because that was the last sweater you did for me.,as I end this post I just want to tell you dadi...that u will always be in my heart,...forever and ever,.

thepla and andhra vankya kothimeera karam kura

got up with severe backache,.slept at 4:30am,..maybe cause i was sitting for quite long,,,just didnt had any mood to post the recipes today,..but i remembered yesterday when i told my sis i am preparing thepla,,she got really excited as just like me she has never tasted or seen thepla,,,according to her thepla is something sweet made of semolina,..but when i told her the recipe,,,she really got excited to give it a try,..so this post is specially for my sis,..parents are visiting her visiting her this weekend and she wants to try the raita and baingan curry too,..so here goes the recipe,,,,combi tasted good together...




thepla

ingredients

wheat flour one cup or depending on your need
curd or milk to knead the dough, i used both in equal amount u can vary the concentration
fried cumin seeds one tsp and ani seeds a pinch



salt to taste
red chilli powder one tsp
chopped green chilli two

procedure

take wheat flour add all the ingredients to it
knead a stiff puri like dough using milk or curd,keep aside for 20 minutes
roll out into thin paraths and cook on slow flame





before serving i applied ghee...if you dont want,,,eat hot with curry

andhra vankaya kothimeera karam kura

one pound brinjal
10 green chilli,i used 4 and it was really hot...
6 to 8 coriander sticks,,i didnt had so i substituted it with coriander powder
tamarind paste 3 tablespoon
salt to taste
oil or ghee for frying

procedure

cut the brinjal in to the desired shape you want



heat oil and fry till crisp



now add water and boil the brinjal till its soft enough



make paste of coriander stick and green chilli,add the paste and green chilli along with tamarind to the brinjal and continue boiling

now add the salt and keep boiling

remove from flame before all the water is absorbed

andhra friends what does the name mean?

apple raita

ingredients

one apple
beated curd one bowl
salt,sugar abd pepper to taste

procedure

peel and chop the apple into small pieces



mix in the beated curd,
garnish with sugar,salt and black pepper
take out of freezer before serving



i am sending this recipe for fun and sun event

Posta ka Halwa prepared specially on Advays first birthday

happy birthday advay,,,i know someday when u will be old enough to read u will sure read my posts..
.


posta halwa is one of my favourite ,...another nameof posta is poppeye seeds...i amnot sure whether my spelling is correct or not,...whenever i used to go home during my vacations,,,this recipe was on the toplist of the list of recipes which my mother used to prepare for me,,,.i remember she used to pack tiffins for train too,,,and now also ,,,whenever i leave for sinagpore...she packs this halwa...for me,,,i guess somethings with time never change...just like mothers love....,...this recipe is my mothers ,..when she had come down to singapore i watched her preparing....before going she made dish full of halwa which lasted quiet long....today is special day of our life so i thought why not prepare this halwa and share this recipe with everyone....for advays birthday dinner...ihad started preparation from yesterday itself,,remember my sleepy post...well i had soaked the poppeye seeds yesterday itself,..to get smooth paste....,..
so here comes the recipe
ingredients
two cup posta dana
dryfruits half cup mixture of almonds,cashewnuts and raisins..
sugar depending on ur taste
ghee twotablespoon
preparation
soak postadana with dryfruits one night before
procedure
grind the soaked postadana with dryfruits
heat two tablespoon ghee in wok...( if u are using aluminium kadai u will need more ghee,its convenient tomake in non stick wok as the halwa is cooked quiet fast and doesnt sticktothe vessel and good for health cause less ghee)
once the ghee starts melting add the posta paste and keepfrying
add sugar ,..and fry further

once you see colour change to brown and consistency changing to viscous
turn off the burner
enjoy hot or cold...

last yrs memories nd my mothers dahi wada recipe

what a day, its raining since early morning today,and i remember last yr on 24th morning also it was raining .today is special for me as its my sons first birthday,..still remember how it was last year, here goes short summary of this day last year,.
.my younger sis had come down here for vacation,,i was seven month pregnant.all my previous checkup were fine,,but out of blue,,,my bp was elevated,i had puffiness in my legs...and by 23rd even my face was puffy,,,we were monitoring bp at home regularly so this was totally unexpected...my hubby being medico i think guessed what was wrong with me,...still he kept calm,,,i had never heard of the term preeclamsia in my life,,so was totally unaware of the outcome,,,but when i googled on net i saw that it means elevated bp in pregnancy,..and to save mother and baby emergency delivery is done,,,i never thought to this extreme,,,i thought that in pregnancy puffiness is quiet normal...but on 23rd i had sever headache and i puked too,..and when i looked myself in mirror i couldnt recognise myself,..my sis got stressed,,,and when she spoke to my hubby...he immediately told us to come to hospital,..he had already spoken to my gynae...i thought its just normal checkup,..so we went walking,talking...listening music...had i known what was going to come...i dont think so i would have been able to go to hospital like this,..ultrasound showed baby was fine,,,weighing 1100gm,...but my bp was still elevated...
after seeing my reports my gynae told....i had to be admitted...i was shocked...cause this was totally unexpected,..like two kids we had come to hospital,..expecting that we will go back the same day...but now admitted..and to add to it she told me if my bp doesnt come down,,emergency delivery has to be done...as soon as i heard this i just broke down,,cause i was not mentally prepared for this,...and from that moment..my concern shifted from myself to baby...baby was just seven month old,,,whether he will survive or not...how will he cope with the surroundings,,,so many concern,,i totally forgot about my health..then she told me..that nicu of singapore is quiet good...so dont worry about baby...its just that he has to stay in nicu for few days...
they admitted me ,..and kept me on medication,,,my bp was monitored...but certain things are just not in your hand...evening she told me ,...that morning they will do emergency delivery...
finally on 24th morning advay was born,..weighing 1100gm,..he was shifted to nicu...so i had not seen him,,,but i could ceemy hubby was too stressed...when i asked him he told he is fine....i was totally unaware how he looked,,..whomhe resembled...on 25th morning my hubby wheelchaired me to nicu...and there he was my son...naked just wearing daiper,..coiled up in wires ,,..in incubator...i would have never imagined that this place will be his home for 45days...as he was too small...we were not allowed to hold him,...we could just cee him...i just started crying,,,he looked so weak,small,fragile...i asked my hubby...whether he will be fine or not,,,he reassured me...tht he will be totaly fine with time...and he was true...for 45 days i used to visit my son twice daily,,,saw him growing...nurses thought me how to bath him,,hold him,,,those 45 days were really tough but i learnt a lot....when he was discharged his weigh was 1800gms..and they had trained me so well that i didnt had any problemwhen hewas back home..and i myself used to read books on preterm baby...and other baby stuff
and now after a year,,,,when i look back,,,and think about those days m,,,tears fill in my eyes,,,but i am really grateful to god,,,for giving me strength to bear all this,,..one smile of my son is enough to forget all these things,..i guess this is the longest post of all the posts,..hope i havent bored u all lotz...
dahi wada is one of my favourite ,...specially prepared by my mother..i still remember whenever i used to go home for my vacations ,..when i was in college, my father used to tell me,,..to learn cooking from my mother,,he used to think i am not interested in cooking..he used to force me to cut vegetables,,and that time i was really not interested in cooking....i remember i used to get lots of scolding and my mother used to support me she used to tell my time will come,,,i will manage well
he used to tell me to learn dahiwada too...but i never learnt
so here comes the recipe of dahiwada told to me by my mother on skype....have made several times ,...this time i am sending this recipe for rcipunjab hosted by my friend lakshmi
ingredients
for the batter of wada
dhooli urad dal two cups soaked in water
grated ginger
garam masala one tsp
salt to taste
baking soda half tsp
asafoetida half tsp
to garnish before serving
green chutney
imli chutney
chat masala
red chili powder
beated curd two cup
oil to fry
procedure
beat curd well according to your desired consistency and keep in freeze
soak the dal for three hours,,,and grind in mixer,...add two to three tablespoon of water to mix well
mix all the other ingredients to the batter and mix well,..keep aside
heat oil in wok with the help of tablespoon add the batter in wok,one spoon of batter will give one wada,...
keep turning till its golden brown from both sides
drain and keep in dish containing water for half an hour
after half an hour...squeeze out the water,..and keep in the beated curd,keepin fridge
before serving garnish with imli chutney,dhania chutney,red chilli and chat masala.//



happy eating....:-)

Tomato rice from Lakshmis space

this recipe is from my friend lakshmi's blog ,i am sending this recipe as my entry for one pot wonder recipe from fellow bloggers
the link is

http://www.tasteofmysore.com/2008/01/tomato-baathtomato-rice.html

procedure is the same as in the recipe,the changes which i had to do in the recipe is that i cooked the recipe without coriander ,mint leaves and coconut,,,as these things were unavailable in the shop...and instead of pooni rice i used basmati rice,..cause there wasnt pooni rice at home,,taste was great..my hubby almost finished it and even my son liked it,...