Chura Matar

 

Chura Matar 

Chura Matar is an emotion which needs to be experienced. I tried to recreate the taste of home with Fried Chura which my mother had given to me. Matar was fried with onions and mild spices. Also known as Ghughni, the fried matar was topped with Chura and paired with Chai. 

for lazy summers alloo methi

i don't know if this recipe is there in my blog cooking with greens is something  which i have started recently
this simple sabzi of alloo methi doesn't take much time and can be cooked in few minutes

recipe name alloo methi
ingredients
potato two chopped into small pieces
methi leaves washed and cleaned
mustard oil to cook one tbsp
salt as per taste
turmeric powder half tsp
garlic cloves two chopped
asafoetida a pinch
fenugreek seeds pinch
procedure
heat oil in non stick wok
once oil is hot add hing and fenugreek seeds let it splutter
now add the garlic cloves followed by salt and turmeric
after a minute add sliced potatoes and keep frying for few minutes
once potatoes are done add methi leaves and cook for a minute
serve warm with dal chawal or paratha

thekua from my moms kitchen

I know the posts have been too sporadic since past few months now that I am back I will be more regular with the posts . Whenever we go India Thekua

thekua

 is one delicacy which my mother loves to prepare and ya we love to indulge ,this time I was around when she was preparing so could see the procedure

. Thekua tastes good with red chili pickle and a cup of ginger tea .

 

Recipe of Thekua is blogged here
Will be catching up with you guys soon take care and happy blogging.

Stir fried cauliflower with potato and tomato perfect with pan friedbread

Stir fried cauliflower is something which is routinely prepared in almost all North Indian home ,I have grown up eating this veggie though it's another thing that curried cauliflower was prepared more often at our home ,the recipe which I am going to share is evolved recipe ,something which I learnt on my own because I know at home this is not the way this is prepared but back here in Singapore whenever I prepare Cauliflower stir fried I follow this recipe so after preparing this stir fried for the umpteenth time I thought of blogging the recipe so that after some decades when Advay has to cook he can find this easily ,this is for you Advay now that you can read I love it when you say that mummy open this file what poem have you written maybe some day you will be reading my blog too J

Recipe Name – Stir fried Cauliflower

Ingredient

Cauliflower half
Potato three
Onion one
Ginger grated two tsp
Garlic grated two tsp
Tomato one chopped coarsely
Green chili one sliced
Peas half cup
Salt as per taste
Mustard oil to cook one tbsp.
Half tsp each of turmeric,red chili powder and coriander powder
Three fourth tsp garam masala
Pinch of asafoetida
Cumin seeds half tsp
Bay leaves crushed two

Preparation
Soak thawed green peas in one cup of water
Cook chopped cauliflower in microwave for 4 minutes, drain and keep aside.
Cook potatoes in microwave for 4 mins ,drain and keep aside. Once it cools down peel and cube.

Procedure
heat oil in non stick wok ,once the oil is hot lower the flame and add asafoetida and cumin seeds
followed by bay leaves and the grated ginger garlic ,once it turns brown add chopped onion
keep frying till the onion is brown add the powdered masala & salt
fry for two minutes add boiled potato and cauliflower and let it cook for 5 minutes
after five minutes add drained tomato, green peas and green chili
let it cook for 10 mins ,sprinkle few drops of water if the masala sticks to the bottom of the pan.
Serve warm with paratha.

stir fried cauliflower with potato and tomato

that's all friends,will catch up with you all soon 
take care and happy blogging.
 

Makar Sankranti 2014- Celebration at home

Today is Makar Sankranti first festival of the year 2014 ,we don't do much here in Singapore ,as per the tradition Khichdi is prepared for the meal ,

I prepared the same for the dinner paired it with oven baked potato wedges and onion tomato raita.

recipe of khichdi is blogged here 
recipe of oven baked potato wedges is inspired from here ,
wish all the readers of Asan Khana Happy Makar Sankranti,Pongal,Lohri,Bihu,Bhogi and Hadaga Festival.
sharing with you all rangoli pics done at my neighbors place

thats all guys take care and happy blogging

hooked on Kababs - Chicken Shami Kabab with Spinach leaves

Last year when i learnt the art of making kababs and storing them in freezer so that they can be just taken out,defrosted ,reheated

and paired with paratha ,dal chawal or simply eaten as appetizer I didn't had any notion  that i would be so hooked to them that I  would be preparing this delicacy almost every month and ya guys that's what I have been doing so last month I prepared the same Chicken Shami Kabab

and while I was preparing the mince I saw the spinach leaves fresh from the market  in the kitchen ,so I took some chopped  spinach leaves and added in the mince while shaping out the patties ,

and paired the kababs with onion rings,lemon wedges coriander chutney and mint chutney ,try it guys ,you gonna be hooked too,...:-)

Recipe of Chicken Shami Kabab blogged here 
Recipe of Kashmiri Shami Kabab  and Bathua Raita blogged here
Recipe of Chicken Shami Kabab with Bari Chutney blogged here
Recipe of Chicken Shami Kabab Pizza blogged here 
Recipe of Mint and Green Mango Chutney blogged here 
Recipe of Dhania Chutney blogged here
Special thanks to Deeba of Passionate about baking ,Sangeeta of Banaras ka khana and
 For the love of yum for the detailed post on Kababs and for teaching me the art of making kababs ,.i owe it to you guys,,:-)
Thats all friends,wish you all happy week ahead
take care and happy blogging.

Awadhi Biryani with mint raita and kachumber

When I saw the recipe of Awadhi  Biryani on Sangeeta's blog i knew that i would be preparing the same soon and that's what I prepared today for dinner ,followed her recipe without any change substituted mutton with chicken drumsticks and relished it with onion tomato kachumber and mint raita

recipe of Biryani taken from here
recipe of mint raita taken from here
thanks a ton Sangeeta for sharing the recipe ,truly relished the meal like anything and the aroma while cooking worked like cooking therapy for me,,,;-)

that's all friends,
wish you all happy weekend
take care ,see you all soon

Indian breakfast - mooli paratha with bhindi bhujia and curd

Today is India's 65th Independence day ,this day reminds me of the special assembly which would be  held in our school followed by flag hosting by the Principal and distrbution of motichoor ladoo by our teachers.

When Advay came back from school today  he had the Indian tricolour   flag in his hand and when i heard him humming  Jana Gana Mana song i just smiled and remembered our childhood days btw i luved the way he hummed the song ,..:-)
coming back to today's post sharing with you all tri coloured which i prepared yesterday

this thali has Mooli Paratha, Bhindi bhujia curd nd is paired with Orange juice .
Bhindi bhujia recipe is blogged here
Mooli paratha recipe was shared by my sis on phone ,so here goes the recipe
Recipe name Mooli Paratha/ Pan fried indian flat bread stuffed with radish
recipe source my sister
preparation time 30 mins
cooking time 30 mins 
ingredient for the paratha
dough of whole wheat flour one cup
radish one
salt as per taste
red chili powder half tsp
garam masala powder half tsp
carom seeds half tsp

preparation
peel and grate the radish ,mix pinch of salt in radish
after 10 mins squeeze out the excess water by tying the grated radish in cheese cloth
in a mixing bowl mix the grated radish with salt,red chili powder,garam masala powder and carom seeds
divide the kneaded dough into equal sized disc and keep aside
make a depression in the center and fill in one tsp of the radish filling
bring the edges together ,flatten the disc and roll out on the rolling disc
place on a heat griddle/tava and sprinkle few drops of oil
flip once and once brown from both sides remove from flame
serve warm with curd and bhindi bhujia.

Linking this post to
the weekly story week 89 hosted by Colours Dekor.
wish all the readers of Asan Khana happpy Independence Day,..

Bharwa Dhage wala Karela - Stuffed Bitter Gourd

Its been a while since i had this so today while deciding what to prepare for dinner i had to choose between stuffed chili or bittergourd ,i chose bittergourd and asked my mother on skype about the masala and everything including the oil,she told it has to be mustard oil for stuffed vegetbales /bharwa/kalonji.

Recipe name - Bharwa Karela/dhage wala karela/stuffed bitter gourd
recipe source my mother
preparation time half our 
cooking time 45 mins
Ingredient 
bitter gourd washed eight
for the filling 
onion two chopped finely
garlic crushed three clove
green chili one chopped
asafoetida pinch
cumin seeds half tsp
salt as per taste
red chili powder half tsp
turmeric powder one fourth tsp
amchur powder half stp
mustard oil one tbsp
for the kalonji masala
cumin seeds one tsp
fennel seeds one
nigella seed one tsp
carom seed half stp
fenugreek seek one fourth tsp
dry roasted coriander powder one tsp
Preparation 
- in a pan dry roast coriander powder for a minute ,keep aside.
- in the same pan dry roast seeds for the kalonji masala for two to three minutes
   let it cool and run through the blender ,keep the powder aside
- peel bittergourd and make a slit in the centre ,scoop out the seeds and keep aside .

Procedure 
for the filling 
Heat one tsp mustard oil in non stick pan ,once oil is hot lower the flame
add cumin seeds and asafoetida followed by chopped onion
keep stirring for  two to three minutes add chopped garlic and green chili
fry for a minute and add salt,red chili powder and turmeric powder.
after 10 to 15 minutes when onion is caramalised and oil is seen along the sides
add the scooped out bittergourd seeds followed by
 dry roasted coriander powder,amchur powder and kalonji masala powder
mix everything together and fry for two minutes and remove from flame .

for stuffed bittergourd
once the fried onion mixture has cooled down ,fill the mixture in the scooped out bitter gourd
tie each bittergourd with a thread and keep aside .

heat two tsp oil in the same pan and cook the stuffed bittergourd
cover and cook for 10 minutes ,after 10 minutes check for tenderess
and cover and cook  for 10 to 15 minutes till its done.

Serve warm with a bowl of dal and plain rice,this one is somfort food for me,,,;-)

thats all friends,take care and happy blogging.

Simple Indian Meal :-)

i know i have been away from blogosphere since past once month ,there were so many things which kept me busy ,but today i stole some minutes to write this post,
last month was preety hectic ,after reviving from viral fever  it was time to pack bags for the Hongkong

and Macau trip,

it was surprise for Advay as i had not told him anything about Disneyland .
Once we were back house chores and Advay kept me busy as his summer break was on,then planned some play dates for him,worked with him on summer break project which is scrap book on family members

thus you guys can imagine how busy i have  been and in midst of all this i felt homesick too as  i missed the  wedding ceremony which was held in June when i was travelling to Hongkong.
Now since Advay's summer break is over ,life is  back to normal ,but then i gonna miss all this ,
coming back to today's post sharing with you all this simple Indian Thali .This simple thali has

Chapati
Curd
Lauki sabzi
Onyo Cholar dal from Bong mom's Cookbook 
and bhindi bhujia
Bhindi bhujia is something which is regualarly prepared at our home,and this one is my favourite ,i prefer this with simple tadka dal and plain rice.Thus one is special recipe for me as i learnt this way back in 2006 when i  hardly knew anything about cooking,thought by my mother patiently on skype ,coming back to the recipe.
Recipe name Bhindi bhujia/bhindi fry 
Recipe source my mother
Preparation time 10 mins 
Cooking time 20 mins
Okra/Bhindi 200gm washed and sliced
onion chopped
fenugreek seeds one tsp
asafoetida a pinch
dried red chili crushed two
turmeric powder half tsp
amchur powder half tsp
salt as per taste
oil two tbsp
Procedure 
heat oil in non stick wok,once hot lower the flame
add asafoetida , fenugreek seeds and dried red chili
let it splutter and add chopped onion
keep frying till the onion turns brown
once the onions are half done
add salt and turmeric poweder followed by chopped okra
fry for five minutes and cover and cook on low flame
check after five mins and mix everything together
once done sprinkle amchur powder and serve warm.

That's all friends,
Linking this post to
The Weekly Story 86 hosted by Colours Dekor.
take care and happy blogging,..
see ya all soon,..
;-)

Indian Veg Thali - Chapati with Alloo Bhujia,Palak Dal and raita

Weekend was preety hectic but still i managed to cook decent meal ,help Advay with his homework and do other chores.For Sunday's dinner prepares this delicious Chicken Curry from Srivalli's blog which i paired with plain rice and a simple salad.Thanks a ton for sharing the recipe Srivalli,will be preparing this soon again.
For today's post sharing with you all a simple and delicious thali which i can have anytime ,this one is perfect for weekends too,as this dal can be prepared with leftover toor dal ,and the fried  rice is prepared with leftover rice.With crispy Alloo bhujia and refreshing cucumber onion raita nothing can beat this meal specially in summers.

Recipe name Alloo Bhujia /crispy spiced potatoes 
Recipe source my  mom's kitchen
preparation time 10 mins
cooking time 20 mins
Ingredient
Peeled and Cubed potatoes kept in water three
dried red chili shredded one
fenugreek seeds one tsp
asafoetida one fourth tsp
salt as per taste
turmeric powder half tsp
mustard oil one tbsp
Procedure
Heat oil in non stick pan,once hot lower the flame
add fenugreek seeds,dried red chili and asafoetida
let it splutter add drained potatoes
sprinkle salt and turmeric powder
fry for a minute and cover and cook on low flame.
after five minutes mix everything again and cook till its done.
serve warm with chapati,dal,rice and raita.
For fried rice flavoured with mustard and curry leaves
heat half tsp oil in the same pan in which potatoes were cooked
once hot add pinch of mustard,few curry leaves and a crushed dried red chili
add leftover rice and fry everything for two to three mins
serve warm.

Spinach dal recipe blogged here .
Cucumber raita recipe blogged here 
Linking this post to
Indian Thali Mela hosted by Srivalli of Cooking for all seasons.
The Weekly Story Week 79  hosted by Colours Dekor.
Thats all friends,wish you all happy week ahead.
Take care and Happy Blogging.

Indian Thali with Bharwa Baingan and Stir fried Paneer

Its been so long since i shared the home cooked meal or the food which we eat everyday ,

sharing with you all today a simple thali which i cooked when my cousin had come for dinner

the below thali has Chapati,Lemon Rice,Bharwa Baingan,Stir fried Cottage Cheese,Kheer and Curd.

For the Stir fried Cottage Cheese/Curried Cottage Cheese

Ingredient

cubed cottage cheese 200gm 

onion one chopped 

tomato one chopped

green chili one sliced

cumin seeds half tsp 

oil to cook one tbsp

salt as per taste 

garam masala powder one tbsp

Procedure

Heat oil in non stick wok ,add cumin seeds 

once it starts spluttering add chopped green chili followed by chopped onion 

keep stirring till onion becomes mushy add tomatoes followed by salt 

once oil is seen along the sides add cubed cottage cheese ,garam masala powder

fry for two minutes and half cup of water let it simmer

serve warm garnished with coriander leaves.

Recipe of Bharwa Baingan /Stuffed Brinjal blogged here 

i added sliced potatoes too with the brinjal and pressure cooked for a whistle.

Recipe of Kheer Blogged here

This Thali is joining 

Thali Mela hosted by Srivalli of Cooking for all Seasons.

The Weekly Story Week 78  hosted by Colours Dekor.

two potatoes ,three onions and a thali to share

day had been quiet busy,still i had managed to complete all the chores and was breathing in and out for few mins sitting on the couch with my favourite book and a cup of filter coffee  when my siesta was broken by the sudden ring of the cell phone,hubby was on the line

me -yes tel me ,

hubby- he is coming 

me- comin who ?

hubby- i told you right my friend would be coming for dinner ,he will be home by 6 pm

me --but he hadnt comfirmed right

hubby he just did..

me-uhh  oky.

this was the conversation which we had the week we had to leave for India .I didnt had anything in my pantry except for two potatoes,three onions,green peas in the freeze and soaked chickpeas which i had soaked for our own consumption.Dazed and shocked and with no menu plan in my mind i entered kitchen,breathed in and out and planned the menu,i just had four hours ,it was already 2pm when i got the call,i had to tidy the living room where advays toys,books and other things were kept and ya two suitcases too as we had to leave the next day.Since i had soaked chickpeas ,i stuck to the original plan of preparing Chola Curry,thought of pairing it with Bhatura,Aloo Matar Ghughni,Onion tomato kachumber,Pulao with dried fruits and for sweet dish Kheer.

Now this was not easy ,i knew i had to multitask ,i kept the soaked garbanzo beans for boiling,and kneaded the dough for bhatura,kept it for fermentation,

prepared curry for the chickpea,once boiled mixed the curry with boiled chickpea and pressure cooked again for one whistle.

Next was Allo Matar Ghughni ,i fried the matar and potato and pressure cooked for a whistle and kept aside

.Cooked rice in microwave for 15mins and kept aside and started with kheer preparation,once kheer was done

 ,tidied the room and started with tea preparation.By 6pm everythin was ready except Bhatura .Ya i was tired but then this was an experience which i never gonna forget ,..:-)

Recipe of Chola Curry Blogged here

Recipe of Bhatura blogged here

Recipe of Aloo Matar Ghughni blogged here

Recipe of Kheer blogged here

for Pulao with dry fruits

Ingredient 

Cooked rice two cup

onion half chopped 

cumin seeds half tsp

cinnamon crushed one fourth inch
bay leaves crushed two

green cardamom crushed two

salt as per taste 

ghee one tbsp

fried cashed to garnish 

raisin to garnish 

Procedure

heat ghee in kadhai/wok

once hot lower the flame and add dried seeds

followed by chopped onion 

keep stirring till onion browns

add the cooked rice and mix everything together

serve warm garnished with fried cashew and raisin.

Linking this post to
Thali Mela hosted by Srivalli of Cooking 4 all seasons 
The Weekly Story week 75 hosted by Colours Dekor.
thats all friends,take care and happy blogging,

 th

Weekend Cooking - Thali with Masoor dal and stir fried bittergourd

Whenever its Festival time ,its another reason for ur to eat all the yummy delicacies though this year i didnt prepare whatever i had planned ,now life is back to the normal chores and the daily grind,Advays school will be soon closing for the term break and in a week time we will be in India for his holidays,with so many things going on i try to prepare comfort meal everyday  which for us is a thali with a bowl of curd,dal,sabzi ,chutney or pickle and chapati and rice.
Nothing can beat this simple meal which is healthy and delicious too.I prepared Masoor Dal for the first time here in Singapore,ya i did asked my mother hows its prepared ,what all goes for tempering and so many other things,i was skeptical whether Advay will like it or not,but he luved it and nothing satiates a mother then her child enjoying the meal,so i gonna prepare this dal again soon,..
Coming back to todays post sharing with you all

Thali which has Masoor Dal,Fried Bittergourd /karela bhujia,Coriander chutney,bowl of curd,chapati and rice.
recipe of karela bhujia/stir fried bitter gourd bogged here
For the Masoor Dal
ingredient for the dal
Masoor dal one cup
salt as per taste
turmeric powder hal tsp
Ingredient for the tempering/Chaunk
cumin seeds one tsp
asafoetida pinch
grated onion one
coarsely grounded ginger garlic one tbsp
green chili chopped one
tomato chopped one
half tsp each of turmeric powder,coriander powder and red chili powder
salt as per taste
oil or ghee to temper one tbsp
to garnish
one tbsp butter
chopped coriander leaves
Preparation
pressure cook dal for two whistles,keep aside

Procedure
In a non stick wok heat ghee or oil
add cumin seeds and asafoetida let it splutter,
lower the flame add onion followed by ginger and garlic
keep stirring till it becomes mushy
add  the powdered masalas and salt
followed by tomato and green chili
once oil is seen along the sides
add the cooked dal and let it simmer for few mins
once done add butter and garnish with coriander leaves
serve warm with rice or chapati.

Linking this post to
Comfort Food hosted by Daily Cuppa
Serve it Series - Stir fried hosted by Krithis Kitchen and Oh Taste and See
The Weekly Story week 71 hosted by Colours Dekor.
have update my other blog with wall makeover do check,.
thats all friends,take care and happy blogging.

back with memories and lots of other things,.:-)

I know its been a month since i wrote anything,lot happened in the last month which includes  trip to New Delhi ,

i escaped the sudden dip of temperature as weather was quiet pleasent when i was there,this trip was more for relaxing and lazing around ,gorged on these yummy delicacies prepared at home ,

shopped for some knick knacks at  Delhi Haat ,

had some yummy delicacies at Delhi street food festival

and went to G K m block market just for my favourite Palak Papdi Chaat.
stay tuned for more pics of Delhi Street Food Festival and some christmas fun,.-)
take care friends will catch up with you all soon
take care and happy blogging,..