Navami Thali and ya i am happy ,..:-)

Its goona be like good old days back again ,we three sisters  will be leaving for our home town today after quiet a long time,i guess longest for me ,i will be going after some three and a half yrs,its gonna be first trip of Advay to our hometown,he is preety excited,specially about the train journey ,i am really looking forward to lotz of street food and delicious home food and so many other things,..ya of course food always tops the list,..:-) Talking of food sharing with you all Navmi Thali which we had yesterday for lunch

Thali has Chana dal poori,pumpkin subji,bakheer,curd and mint mango chutney

Recipe link

Bakheer pudding made with rice and jaggery

chana dal poori recipe of chana dal parantha is blogged procedure is the same except for frying

aam pudina chutney one version blogged here

for my moms recipe of chutney

blend mint ,green mango,ginger,asafoetida,cumin seeds,green chili salt and sugar .

kaddu /pumpkin sabzi

recipe source my mom

preparation time 10 mins

cooking time 15 to 20 mins

ingredient needed

pumpkin chopped 200gm

garlic cloves three

asafoetida pinch 

fenugreek seeds half tsp

dried red chili two

salt as per taste

oil to cook

turmeric powder 

procedure

heat oil in non stick wok

once hot lower the flame and add dried red chili,fenugreek seeds and asafoetida

once they start spluttering add garlic cloves and pumpkin

followed by salt and turmeric powder

keep stirring till everthing is mixed together

cover and cook for few minutes

check for tenderness and serve hot.
event entry
Chana dal poori are off for MLLA 21 hosted this month by Superchef ofMirch Masala and started by Susan of the well seasoned cook

yesterday tried Donuts of MOD ie Mad Over Donuts at select city walk , i had one with blueberry topping while neha opted for one with nuts with chocolates, sharing with you all pic to drool over ;-)

take care frens will catch up with you all soon,. hppy blogging,..

Good old days are back again,...

Good old days are back again, ya guys my younger sis is back with bag and baggage from London, so now I wont be sighing  and feeling bad that I don’t have company ,I know  I can count on her for the monthly trip to the parlour, or can catch Friday night movie, go for coffee break and do so many other things,I guess sisters are the best gift god has given us isn’t it,…I prepared kheer for her the day she arrived,here goes the recipe

Ingredient needed- rice half cup, milk two cup, mithai mate three tbsp, saffron strands a pinch, cardamom two, ghee one tbsp,two tbsp coconut powder blanched almonds to garnish

Procedure- Heat ghee in non stick wok, add green cardamom, and the soaked rice fry for a minute or two, add milk and keep stirring on low flame once the milk boils add amul mithai mate, followed by saffron strands and coconut powder, let it simmer for 15 to 20 mins till the kheer thickens. Consistency can vary depending on ur need I usually like thick consistency.Once done remove from flame and serve garnished with blanched almonds.

cee u soon frens,..:-) tc

                                  

Dadis recipe of Bakheer for bloggeraid cookbook

When i first heard about Bloggeraid from Sunshinemoms blog few months back without thinkin twice i joined the community because the aim of the community is to make difference in life of lesser priviledged people.
Thanks Ivy,Bellini and Giz for taking the initiative for the cause.
Today is first day of Ramnavmi which is nine day long festival celebrated in northern India to celebrate the birth of Lord Ram,
I still have faint memories of the festival celebration at my hometown when i was in school,asthami night preparations used to start for thepooja of the deities .

on navmi morning early at 5am i could smell aroma of freshly prepared Bakheer and Dal ki poori which was prepared as prasad to be offered to goddess Durga.Whole night of asthami my dadi,mother and aunt would prepare dal ki poori and bakheer so that early morning of navmi they could do the offering to the deity and break the fast of ashthami.

So my contribution for Blogger aid Cookbook is my dadis recipe of Bakheer,as per te rule i am not sharing the recipe just the pic.
Blogger aid cookbook is fundraiser programme,selected recipes will be published in a cookbook and the proceeds from the sale will go to School Meal Program,a program of The World Food Programme(WFP),the united nations frontline agency.If interested o contribute click here for details.

And ya before i forget Wish all the readers of Asankhana Happy Ugadi,Gudi Padwa and Ram Navmi.

BANARES KE BHARWA ALLOO ,..GHARWALI KHEER KE SAATH..

WHEN I SAW THIS RECIPE WHILE BROWSING THROUGH BOOKS IN LIBRARY,..WAS REALLY AMAZED,..LOOKED REALY YUMMY ,..SO THOUGHT OF PREPARING BANARASI BHARWA ALLOO,,ONE MORE REASON TO PREPARE THIS RECIPE WAS I WANTED TO KNOW HOW DIFFERENT IT TASTES FROM THE MASALA BHARWA ALOO WHICH WE PREPARE AT HOME..SO HERE COMES MY VERSION OF THE RECIPE

INGREDIENTS

POTATO THREE

GREEN CHILLI THREE CHOPPED

GINGER GRATED ONE TSP

CHOPPED DRYFRUITS ONE TABLESPOON

JAGGERY ONE TABLEPOON GRATED

SALT TO TASTE

FRESH CREAM ONE TABLESPOON

AMCUR HALF TSP

PULP OF TAMARIND ONE TABLESPOON

SEEDS OF CUMIN AND FENNEL ONE TSP

TOMATO PUREE HALF CUP

AND POWDER OF RED CHILLI AND TURMERIC ONE TSP EACH

OIL TO COOK

COTTAGE CHEESE

(PREFERABLY HOME MADE ONE)

PROCEDURE

FOR THE POTATOES

PEEL AND DIVIDE THE POTATO INTO PARTS,.WASH AND PAT DRY,KEEP ASIDE

HEAT OIL IN WOK SUFFICIENT TO SHALLOW FRY THE POTATOES,DRAIN OUT THE OIL AND KEEP ASIDE

ONCE THE POTATOES HAVE COOLED DOWN ,SCOOP OUT THE CENTER PART OF EACH HALF OF THE POTATO

CHOP THE SCOOPED PART AND KEEP ASIDE

FOR THE FILLING OF THE POTATOES

IN A MIXING BOWL ADD MASHED COTTAGE CHEESE ,CHOPPED GREEN CHILLIES,CHOPPED POTATOES ,DRYFRUITS AND SALT,MIX WELL

STUFF THE POTATOES WITH THIS FILLING AND KEEP ASIDE

FOR THE GRAVY

HEAT ONE TABLESPOON OF OIL IN WOK

GIVE TADKA WITH ASAFOETIDA,FOLLOWD BY CUMIN AND FENNEL SEEDS

ONCE THEY START CRACKING ADD GRATED GINGER AND FRY FOR A MINUTE OR TWO

NOW ADD TOMATO PUREE,TURMERIC POWDER AND RED CHILLI POWDER,.

ADD WATER TO THE MIX AND KEEP STIRRING

NOW ADD TAMARIND PULP,AMCHUR,JAGGERY AND SALT

KEEP STIRRING,NOW ADD THE STUFFED POTATOES TO THE GRAVY,,AND KEEP COOKING ON LOW HEAT

ADD FRESH CREAM,..AND ENJOY WITH HOT RICE OR NAN...

GHARWALI KHEER

WHILE COMING BACK FROM GYM,.I FELT LIKE EATING KHEER,CALLED UP HUBBY AND ASKED HIM TO BOIL MILK AND SOAK RICE,.FOR KHEER,.BY THE TIME I REACHED HOME,..MILK WAS ON STOvE,..AND HUBBY WAS ADDING SOAKED RICE IN THE BOILED MILK,,..AFTER THAT I CONTINUED,..I DONT LIKE KHEER WHICH IS IN LIQUID STATE,,AND I KNEW IF I ASKED HUBBY TO CONTINUE,,HE WOULD HAVE PREPARED THAT WAY...SO I KEPT STIRRING..ADDED FEW STRANDS OF SAFFRON,SUGAR NEEDFUL AND FINALLY AFTER SOME MINUTES,,DELICIOUS KHEER WAS READY,,..

I AM SENDING BANARASI BHARWA ALLO AND KHEER FOR SWC UP HOSTED BY NUPUR OF CINNAMON HUT

AND KHEER FOR MIXED RICE EVENT HOSTED BY EASY CRAFTS