Thali with bengali curry and missi roti

Tried Pathar Mangshor Jhol from bongcookbook substituted mutton with chicken and rui macher jhol from Kichu khon  i omitted the use of veggies here ,paired this with missi roti ,wok fried lemon pepper chciken drumstick and mint mango chutney.Thanks a ton for sharing such yummy recipes frens,meal was yum,..all thanks to u guys,..
for wok fried lemon pepper chicken
in a mixing bowl mix lemom pepper with crushed ginger and garlic,sprinkle half tsp of olive oil
rub the mix on chicken drum stick and keep aside
in a wok add one tsp of oil and slow cook chicken till its done.
for missi roti
recipe source cookbook
recipe category indian bread
ingredient needed
one cup gram flour
one cup whole wheat flour
two tbsp oil or ghee
one tbsp kasoori methi
pinch of asafoetida
pinch of turmeric powder
half tsp cumin seeds,salt and red chili powder.
Preparation
mix all the ingredients
add enough water to make a dough of rolling consistency
cover and keep aside for half an hour
Procedure
make equal sized balls
roll each ball into chapati ,but thicker than usual chapati
cook on a hot tava from both sides

Nupur of one hot stove is on with Blog bites 3 theme this month is Adaptation,Pathar Mangshor Jhol and Rui Macher Jhol are off for her event .
Missi roti is my first entry for the event on my blog Celebrating Delhi Cuisine or to be more precise Delhi ka Khana .,..;-)
tk cre frens,,cee u all soon,,,.

Delhis street food Palak Papdi Chaat recreated at home

Everytime i crave to eat Palak Papdi Chaat i cant go to Prince Chaat shop at GK m block market ,so today when i felt like eating this chaat,i thought of giving this recipe a try,and i am so glad i tried this out today,here goes the recipe of Palak Papdi Chaat recreated at home,

For Chaat

Tamarind Jaggery chutney

Coriander chutney

salt

red chili powder

cumin powder

bhujia

boiled potato

papdi

curd

For Palak Papdi

Palak leaves washed and dried

gram flour three tbsp

water

refined oil four tbsp

salt as per taste

red chili powder half tsp

cumin powder half tsp

amchur powder half tsp

Procedure

mix gramflour with water and salt,red chili powder,amchur powder and cumin powder.

heat oil in wok

lower the flame and dip the dried palak leaves in the besan batter and fry till brown from both sides

drain and keep aside

To Assemble

In a serving dish place the palak papdis

top them with curd,boiled potatoes,papdis,coriander and tamarind chutney,bhujia,red chili powder,cumin powder.

As this was the first time i tried this at home this is what i learnt

- batter should have been more watery

- papdis should be served warm,as they loose their crispiness if serving time is prolonged.

Papdis can be served hot with tea or coffee also

 The above platter is off for Paris event at Foodelicious The Combo event

 and the palak papdi chaat goes to my own event at asankhana Lets Celebrate with Colours

 that all guys enjoy the platter cee u all soon,..;-)

Mutton curry with fish fry and my little helper in kitchen,..:-)

Got a chance to cook again yesterday and this time i had helper in the kitchen guys i am talking about Advay my son,luv for cooking is in his blood i guess because whenver i am in kitchen he follows me there with his cane stool so that he can reach till the platform , i told him to pluck soya leaves which he readily did,u guys can see how engrossed he is,he didnt realised when i clicked his pic;-)

Coming to todays post i prepared Mutton Curry and Fried Surmai for dinner

Ingredient needed

250gm mutton pieces

garlic cloves six chopped

onion three chopped

dried red chili three

bay leaves two crushed

cinnamon stick one

soya leaves handful

curd half cup

oil to cook

salt as per taste

procedure

heat oil in non stick wok

once hot lower the flame and add red chili,bay leaves and cinnamon stick

followed by mutton pieces and soya leaves

keep stirring till the mutton is semo cooked

now add chopped onion and crushed garlic

cover and cook on low flame

till oil is seen along the sides

add curd mix well and cover and cook

or to save time pressure cook till the meat is tender

serve hot with rice.

Fish fry

ingredient needed

goan curry powder one tbsp

surmai fish fillets 250gm

salt as per taste

mustard oil

gramflour/besan one tbsp

crushed garlic cloves 2-3

semolina two tbs

preparation

rub the fish fillets with salt and turmeric keep aside

make batter with gramflour,curry powder,crushed garlic ,salt and two tbsp of water

procedure

In a non stick pan heat one tbsp of mustard oil

lower the flame

slide the fish fillets in the batter and place one by one on the pan

keep turning till the fillets are done.

serve hot as side dish,..

 enjoy the platter frens cee u all soon,...:-)

JALEBI RABDI KE SAATH...ND SOME MEMORIES TO SHARE

Since past two day i was craving for hot jalebis with rabdi,..ya i know my cravings are always for sweet dishes,..thats because i am real choosy when it comes to sweet dishes,..few of my favourite are jalebis,imartis,motichoor ladoo,posta halwa and kaju katli...and ya of course rabdi...jalebi with rabdi was one of the sweet dish prepared during my wedding and one fond memory which i wann share is while we were waiting for baarat to come,..my younger sis came to me with jalebi and rabdi...it was around 1 am and barat was on the way,..imagine me sitting with full bridal makeup and not conscious about others and enjoying jalebi with rabdi,..i was bugged ,tired,..sitting in one position and waiting,..:-) ,..and ya hungry too,..really miss my sisters a lotz,.. ,ANOTHER one is whenever i was back home for vacations,.i remember father used to get jalebi and kachori from halwai...twice a week this was my favourite breakfast,..and back in school days,,,during summer vacations when all cousions used to come for vacations,..jalebi dahi ke sath,..was on the top list,..and how we used to fight for last piece i still remember,..with time everything changes but one thing i stil the same,..still now when i go hometown whenever i visit hem,..father still gets jalebi....and mother prepare hot urad kachodi,...ya i am talking about unconditional love of parents,..earlier i had to tell them,.to get,..but now they know me so well,.that they get on their own,..missin home,..:-(

its past two yrs since i got married and suddenly two days back while doing nothing...i just started imagining jalebi with imarti,..and since then was after my hubby that i want to eat jalebi,.so finally all geared up,..we actually prepared JALEBI AND RABDI ...yesterday for the second time,

..first time when i prepared jalebi,..i had put jalebi in hot sugar solution,.due to which jalebi was not crisp enough but this time i was extra careful ,the sugar solution was warm,and together with rabdi taste was awesome,..i felt as if i am eating sweet dish in a marriage party not at home,..do try jalebi and rabdi combo and indulge urself in this sheer delight....thats what i felt,...

jalebi recipe can be found here,,its instant recipe so no fuss,..just mix and prepare,

rabdi recipe can be found here,..i didnt add dryfuits ,..if u wan to give more rich look to jalebi ,dry fruits can be added to rabdi

another recipe of jalebi blogged already

and this plate of jalebi is for u...;-)

I am sending jalebi with rabdi to WYF colour in food event hosted by ec,have used saffron in both jalebi and rabdi ..saffron imparts orange colour ,..so the colour is orange and ingredient saffron

i am also sending jalebi with rabdi to theme independence day hosted by creative pooja under the category orange/saffron.

MIRCHICHA CHATKA THEPLA OR BHINDI FRY KE SATH

Whenever i have prepared thepla it has always tasted different..because of the different variations which we can do with the thepas,..last wek prepared leftover rice thepla again but this time i added gramflour and coriander leaves too,..rest of the reipe is same which i had blogged earlier for leftover rice thepla,recipe can be seen here, i prepared gujarati version of bhindi fry ,,..to eat with thepla

ingredient for bhindi fry gujarati style

bhindi(ladysfinger)900gm chopped

salt to taste

oil to cook

pinch of sugar

cumin seeds one tsp

lemon juice one tsp

tomato one chopped

potato one chopped

turmeric powder half tsp

and paste of coriander,chilli,ginger and garlic

to make the paste

dried redchillies 5

garlic clove 4

3cm ginger chopped

one bunch coriander leaves chopped

curry leaves 6

green chillies 4 chopped

salt to taste

procedure

blend everything together and keep aside

procedure for bhindi fry

heat oil in wok

add cumin seeds

ince they start spluttering add potatoes and cover and cook

keep shaking and cook for 3 to 4 minutes

now add turmeric powder,followed by the prepared paste and bhindi

keep frying now add chopped tomatoes

followed by salt sugar and lemon juice

mix well and remove from flame

felt like eating something spicy so when i saw this recipe of MIRCHICHA CHATKA couldnt control myself,got the recipe from here,..liked a lot,..and together with thepla and bhindi bhaji...

chatka was really tasty...

MIRCHICHA CHATKA goes to SWC MAHARSHTRA HOSTED BY NEHA OF EASY AND TASTY RECIPES

happy blogging frens...cee ya tomorrow

MEETHE MAI GULABI SANDESH OR NAMKEEN MAI BATATA VADA,...

When i first heard about flower power theme of Jhiva hosted by Rachna i was not sure whether i will participate or not,.cause couldnt relate flowers with cooking,..then i saw Vanis post of HIBISCUS MILK and got inspired to try my luck with flowers,.good theme RACHNA FLOWERS are really powerful and addition of flowers if used properly will surely enhance the taste....thats what i did yesterday...i had a new pack of dried french rose lying in my store from quiet a long time ,..yesterday finally took it out and tried my luck with them,,.as soon as i opened the packet..i was transformed somewhere else,..the aroma of dried french roses was like smell therapy for me,..felt so good,..,mmm..its cant be described in words,..sorry i went somewhere else,..i am back..ya with the french roses finally out of the pack,..i prepared home made cottage cheese...mashed it properly,..kept aside ,in a grinder i added petals of about eight french roses two cardamom and four tablespoon of sugar,..and grounded everything together,.i mixed this mixture in the mashed cottage cheese ,..and mashed again till everything blended together..i tried giving shapes of petals,..but it didnt come that well,..i topped the sandesh with petals of the dried flowers,..and kept in fridge for 10 minutes,

..was scared how the sweet would taste,,,asked hubby ,he liked a lot,..and ya even i liked it too,..since i prepared sweet with rose petals and in the same way as i prepare sandesh i named the sweet GULABI SANDESH and they go to the flower power event hosted by Rachna. and to ORIGINAL RECIPE EVENT
HOSTED BY LORE OF CULINARTY

thanks a lot Rachna for hosting this lovely event or i would have never tried the dried french roses

Yesterday i tried something else for the first time,BATATA VADA

,..reason being again rain,thought of preparing pakodi initially but when i saw the recipe of BATATA VADA

i was tempted to give it a try ,.. enjoyed delicious batata vadas with tea,..

these BATATA VADA GO TO

SWC MAHARASHTRA HOSTED BY NEHA

and to the PAKODA CONTEST HOSTED BY RUSHINA

COMING TO AWARD LAKSHMI HAS PASSED ME FRIENDSHIP AWARD,THANKS A TON LAKSHMI

thats all for today frens ,..happy bloggin cee ya tomorrow,..

" BAARISH KE BAD,CHAI PAKODI KE SAATH OR MEETHE MAI CRANBERRY RASMALAI HAI SAATH"

CRAVINGS CAN MAKE US DO ANYTHING...TWO DAYS BACK AFTERNOON AT 1PM I WAS CHATTING WITH MY SIS ON SKYPE,..THROUGH THE WINDOW I SAW RAIN COMING DOWN,..TOLD MY SIS,,ITS RAINING SO I AM GOING TO MAKE PAKODI,,,SHE TEASED ME THERE AND THEN ..."ITS RAINING SO U WANT TO HAVE PAKODI" IN OTHER WAYS SHE MEANT THAT RAIN IS JUST AN EXCUSE I WANT TO EAT PAKODI SO I AM GOING TO MAKE,..SHE KNOWS I AM FOODIE AND CAN DO ANYTHING FOR EATING WHEN I WANT TO EAT ,..ANYWAYS,..SO I STARTED WITH PAKODI PREPARATION,,..BUT BEFORE THAT I HAD TO KEEP ADVAY BUSY...SO I GAVE HIM BUNCH OF GARLICS...AND A BASKET...AND IN A MINUTE TIME HE WAS BUSY KEEPING GARLICS IN THE BASKET AND TAKING THEM OUT,,,I DIDNT HAD MUCH TIME CAUSE I KNEW,,,ONCE HE GETS BORED HE WILL ASK FOR SOMETHING ELSE,,,

THOUGHT OF MAKING ONION PAKODI,,.BUT JUST PAKODI SOUNDS SO BORING,,AND WITH TOMATO KETCHUP I DONT LIKE,..CORIANDER CHUTNEY AND PAKODI ROCK TOGETHER,,.BUT CORIANDER WAS NOT THERE,,,,:-( ,..THEN THOUGHT OF PREPARING GARLIC CHUTNEY ,,,WHICH I HAD SEEN IN TARLA DALALS SITE FEW DAS BACK,,..ONCE CHUTNEY WAS DONE,,,KEPT WATER ON STOVE FOR TEA,,.CAUSE PAKODI WONT TASTE LIKE PAKODI UNLESS HOT TEA IS THERE ,GOD I AM SO DEMANDING BUT THEN THATS HOW I AM SPECIALLY WHEN IT COMES TO FOOD :-)STARTED WITH BATTER PREPARATION..

INGREDIENTS USED FOR ONION PAKODI

ONION TWO CHOPPED IN LONG SLICES

GREEN CHILLI TWO CHOPPED

GRAMFLOUR TWO TABLESPOON

GINGER GARLIC PASTE TWO TSP

SALT TO TASTE

CAROM SEEDS ONE TSP

RED CHILLI POWDER HALF TSP

PINCH OF GARAM MASALA

PROCEDURE

MIX EVERYTHING TOGETHER,..ADD DESIRED QUANTITY OF WATER

HEAT OIL IN WOK,..I USED NON STICK KADAI,,SO LESS OIL IS USED

WITH HELP OF SPOON SLIDE THE MIXTURE IN OIL WHEN THE OIL IS HOT ENOUGH

LOWER THE FLAME

KEEP TURNING TILL PAKODAS TURN BROWN AND CRISPY FROM BOTH SIDES

KEEP ON KITCHEN TOWEL TO DRAIN OIL

BY THE TIME ONION PAKODIS WERE READY,..TEA WAS READY TOO,..SO TREATED MYSELF TO THE FEAST,..WHAT A JOY I GOT,,,DON THINK ALL THIS JUST FOR ME...PREPARED FOR HUBBY WHEN HE WAS BACK FROM HOSPITAL,.,.BUT YA THIS IS TRUE,,,IT ALL STARTED WITH CRAVING FOR PAKODIS,,,AFTER THE RAIN,...:-)

SINCE THE DAY I HAD SEEN VANIS POST OF RASMALAI,.I WANTED TO GIVE IT A TRY...AND THE SAME DAY EVENING I TRIED ,..THANKS VANI FOR THE RECIPE,..I STUFFED CRANBERRIES WHILE MAKING COTTAGE CHEESE BALLS SO THE RASMALAI WAS CRANBERRY STUFFED RASMALAI,,,THIS WAS THE CHANGE WHICH I DID TO HER RECIPE,..YA ANOTHER EXPERIMENT,,OF MINE,,THANKFULLY IT WAS SUCCESSFUL...:-)

DO CHECK OUT CRANBERRY SANDESH TOO

NEHA OF EASY AND TASTY RECIPE IS HOSTING SWC MAHARASHTRA DETAILS CAN BE FIND HERE,,AS ONION PAKODA IS KNOWN AS KANDA BHAJI IN MAHARASHTRA I AM SENDING KANDA BHAJI TO SWC MAHARASHTRA EVENT,.

COMING TO AWARDS UMA HAS PASSED ME FRIENDHSIP AWARD THANKS A LOTZ UMA FOR THE FRIENDSHIP AWARD,.

WHAT I PREPARED FOR DINNER WILL BE COMING IN NEXT POST....:-)

CEE U GUYS TOMORROW

DAL DHOKLI FOR SWC GUJARAT

dal dhokali,..when i was searching for gujarati recipes for SWC GUJARAT,..i saw this recipe for the first time...never heard of,..i clicked on the recipe to see how it is cooked,..back at my home i never used to eat it whenever it was prepared..reason..being thick dal,..with roti folded and pressure cooked...and simple tadka of ghee and cumin,..we remember the dish as DAL KI DULHIN,..EASY RECIPE to prepare without any fuss,..but this recipe though looked same the preparation was quiet different...anyway i had to prepare something gujarati for SWC GUJARAT...and this recipe seemed new to me,,,so thought of trying
...hubby liked it,son liked it and even i liked it,..enjoyed preparing too,..when i was preparing i was thinking...what if it doesnt turn out good,...was really scared///and was feeling bad for my hubby too,..he has to be tester everyday,..but he liked it so much,..that the whole of dhokali was over the same day...felt happy...something like test mission...happy is the word which makes lots of difference...if hubby likes the new dish whatever i prepare i feel like the mission is accomplished,..i bet every cook feels the same way...i guess thats a lotz for this post ,..the recipe for daldhokali goes here























P.S. AJAMA MEANS AJWAIN

my other entry for SWC GUJARAT IS
AASONDI