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.

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.

Navratri recipe - Phalahar Singhara Halwa

Wish all the readers of Asan Khana Happy Navratri

Last year i shared my emotions with this post

For todays vrat prepared this simple halwa of Singhara Flour

Recipe name Phalahar Singhara Halwa
Recipe source my mother
Preparation time 10 mins
Cooking time 15 mins
Ingredient
One cup Singhara flour
water two cup
sugar as per taste
ghee one tsp
chopped almond to garnish
Preparation
Heat ghee in kadhai/wok
once hot lower the flame and add singhara flour
fry for 2 to 3 mins till flour starts changing colour
remove from flame and keep aside
Procedure
Boil water in the same wok
add sugar and boil again for five minutes
lower the flame and fried singhara flour in increments
keep stirring so that lump is not formed
once flour absorbs water ,remove from flame
spread few drops of ghee on a plate
spread the halwa ,top it with chopped almonds
serve warm.
For more on Singhara check this post by Banaras Ka Khana
Linking this post to
The Weekly Story 50 hosted by Colours Dekor.
Food for Fasting hosted by Sizzling Tastebuds.
Take care and Happy Blogging,,

Shami Kabab with Bari Chutney

I know i just disappeared from Blogosphere since past few days,ya i did missed blogging but then i enjoyed each second with my mom and sis too,they were with me since past 15 days,time just flew and soon it was time to say goodbye to them ,now since they are gone i am missing them more.
Coming back to todays post sharing with you all Shami  Kabab platter which i prepared yesterday inspired from Sangeetas blog,the moment i saw the recipe in her blog i knew i would try it,so yesterday night meal was Shami Kabab ,chapati and Bari chutney.

Recipe name Shami Kabab and Bari Chutney

Recipe of Kabab inspired from Banaras Ka Khana
Recipe of Bari Chutney mothers recipe

Ingredient for Chutney
Spiced bari/wadi five
salt as per taste
green chili two
garlic clove two
ginger one fourth inch
mustard oil
Procedure
heat one fourth tsp of oil
fry the wadis/bari for a minute,keep aside
Mix fried wadis,green chili,garlic,ginger and salt
run through the blender
mix one fouth tsp of mustard oil
serve with kababs.
another bari chutney blogged here

Thanks a ton Sangeeta for sharing the recipe,truly enjoyed it and will be preparing this soon again..:-)
Linking this post to
The Weekly Story 50 hosted by Colours Dekor.
Thats all guys,wish you all happy week ahead,..-)
take care and happy blogging.

From my Moms Kitchen - Lauki Kofta

I remember i never liked Bottlegourd in any form,but things changed after marraige or you guys can say suddenly my taste buds developed,most of the time i prepare this simple Lauki Curry and if craving for something sweet i go for this sweet dish ,thanks to my mother for both the recipes ,today will be sharing recipe of Lauki Kofta shared by mother,have altered the recipe a bit ;-)

Recipe Name - Lauki Kofta/Bottlegourd dumplings in curried sauce
Recipe source mother
Preparation time one hr
Cooking time 30 mins
Ingredient  for the Kofta
one bottlegourd
grated ginger,garlic one tbsp
salt as per taste
garam masala powder one tsp
gram flour 2 - 3 tbsp
Preparation
grate bottle gourd,squeeze out excess water and keep aside
Procedure
In a mixing bowl ,mix all the ingredient to a smooth mix
divide into equal sized round shapes
heat oil in paniyaram pan
lower the flame and fry the kofta till brown
drain on kitchen towel and keep aside.
For the Curry
Onion two chopped coarsely
tomato one chopped coarsely
green chili two chopped coarsely
garlic clove three chopped coarsely
ginger half inch chopped coarsely
asafoetida pinch
cumin seeds half tsp
bay leaves crushed two
red chili powder half tsp
turmeric powder half tsp
coriander powder half tsp
salt as per taste
oil to cook
Freshly grounded garam masala powder two tsp

Procedure
Heat oil in non stick wok,
once hot lower the flame and add
cumin seeds,asafoetida and bay leaves
let it splutter and add chopped onion
followed by ginger,garlic and green chili
keep stirring till onions become mushy
add chopped tomatoes and mix everything
add salt,red chili powder,turmeric and coriander powder
keep stirring till oil is seen along the sides
remove from flame and let it cool
once the fried mixture cools down
run through the blender and transfer the mixture to the same pan
let it simmer for two minutes,add water for gravy and bring it to boil.

Before serving
warm the curry add the fried kofta and sprinkle freshly grounded garam msala
let it simmer for 5 to 10 mins
serve warm with chapati or zafrani pulao.
For freshly grounded Garam Masala

Ingredient
Cumin seed one tsp
bay leaves two crushed
dried red chili two
clove four
cinnamon one inch
cardamom two
Procedure
Dry roast all the ingredient
transfer to a mortar and pound with pestle
or process in spice grinder
store in air tight container.

Other Kofta recipes blogged on Asan Khana
Paneer Kofta
Chicken Kofta
Thats all guys,see you all soon
take care and Happy Blogging

Food Fiction - Of Spinach leaves and Sapeta

She was clocked up with thoughts about dinner,even though it was just 5pm but still she had to rush with things as she knew once her son would be back from playground she wouldnt get any time,cooking was something which she enjoyed the most when she was alone because she could be herself ,she pondered a lot and then decided to prepare Sapeta,plain rice and onion raita  for dinner .

(photo taken from here )

In a basket she kept all the ingredient she needed tomato,onion,green chili,garlic and spinach leaves,she tuned to her favourite radio station and started with the preparation .Her one of the favourite song Babul Mora Naihar Chuto Jaye was playing on the radio ,as she started chopping spinach leaves her thoughts went back to her childhood days.
It had been some four years since she last visited them ,because of her son's school . she just didnt get time to visit her parents .It was just either phone call or skype which kept them connected,but now since her son's exams were over she thought of planning a visit soon.Once spinach leaves were chopped,she washed and drained the leaves and started with the  preparation of  dal but mentally she was still at her parents place.Anjali was so busy frying onion that she didnt realise that the  door bell was ringing ,surprised that who would  be at this time she wiped her hand in the kitchen towel and rushed to open the door.
Vivek - "what took you so long ?"
Anjali - "Oh i was so busy cooking that i didnt realise,how come you are early today ?"
Vivek - "I thought of surprising you -) "
Anjali - " thanks i just had tea what would u like ?"
Vivek  - "nothing i am going on office tour for few days,and as Akshat is going for his summer camp the same time i thought you can join me for the tour."
Anjali thinks ( i cant go to my parents place again  this summer ),"oh ya sure i gonna join you."
Vivek-  " I knew you would be ready , have booked the ticket and spoke to Akshat too."
Anjai wiping tears from her eyes adds tomato and powdered masala to the fried onions,her younger sis was coming after two years from States ,she knew that she cant tell this to her hubby ,keeping her emotions to her self she adds chopped and drained spinach to fried onion and tomato mixture.
Vivek - "what are you preparing it smells so good ?"
Anjali - " i am preparing Sapeta this reminds me of my Dadi ,you know when i was kid i never used to like this,but now not only i prepare i like it too."
Vivek -" hmm you missing your Dadi ?"
Anjali - " no its just that some recipes makes us nostalgic."
Once Sapeta was prepared and the table was set Anjali saw a envelope addressed to her on the kitchen table.
Anjali - "Vivek when did this come , evening there was no mail."
Vivek -" its addressed to you so i didnt open"
Anjali opens the envelope slowly and finds a card and ticket to India for her hometown tears filled her eyes and she knew who would do this,Vivek was looking at her expression with a grin on his face,
Anjali -" so this is it ,thanks a ton ."
Vivek  -" Thanks now when did this word come between our relationship,you deserve a break its been so long since u visited your parents ,so i planned it i know ur younger sister is coming from States."
Anjali - " I thought of telling you today but when you told me about the trip I dropped the idea anyways thanks for making my day ,.:-)"
The above story is my entry for Of Chalks and Chopsticks hosted this month by
Jaya of Desi Soccer Mom event started by Aqua of Served with Love .

Recipe name- Sapeta
Recipe source kitchen experiment
Ingredient for the dal
Toor dal half cup
salt as per taste
turmeric powder half tsp
Ingredient for fried spinach
spinach leaves chopped one cup
onion one chopped coarsely
garlic clove two chopped coarsely
green chili two chopped coarsely
tomato one chopped coarsely
cumin seed half tsp
asafoetida pinch
bay leaves crushed two
dried red chili crushed one
oil to cook
coriander powder half tsp
red chili powder one fourth tsp
Preparation
pressure cook dal for one to two whistle and keep aside.
Procedure
heat two tsp  oil in non stick wok
once oil is hot lower the flame add cumin seed,asafoetida,dried red chili and bay leaves
once they start spluttering add chopped onion,garlic and green chili
keep stirring till onion starts changing its colour
add chopped tomato ,red chili and coriander powder followed by salt
keep stirring till oil is seen along the sides
add chopped spinach leaves and mix everything together
after 2 to 3 mins add cooked dal and let it simmer for 5 to 10 mins.
serve warm with rice and raita.

Also linking this post to
Weekend wrap up 40 hosted by Colours Dekor
My legume love affair 37  hosted by Susan of The Well Seasoned Cook.
Thats all friends,will catch up with you all soon,
take care and happy blogging ,.



,

Kala Chana Ghughni

During our childhood days kala chana ghughni with poori was one of the frequently prepared breakfast specially on sundays,..prepared the same last sunday paired with plain paratha,here goes the recipe as told by my mother

Recipe Name Kala chana Ghughni /Ghugni
Recipe source my mother
Ingredient
black chickpea half cup (soaked overnight )
onion one chopped coarsely
ginger half inch chopped coarsely
green chili one chopped
salt as per taste
mustard oil two tsp
red chili poweder pinch
turmeric powder one fourth tsp
coriander powder one fourth tsp
cumin seeds half tsp
asafoetida pinch
Procedure
Heat oil in pressure cooker
lower the flame and add cumin seeds and asafoetida
followed by chopped onion,ginger and green chili
keep stirring till onion start changing its colour
add salt,powdered masalas underlined above
followed by drained chickepeas
mix everything together add one cup of water
and pressure cook for one to two whistles
serve garnished with coriander leaves and lemon juice.
My friend Lakshmi has  shared this link with me about how Garlic Onion increase mineral absorption in cereals,do read it here,..

Back here in Singapore my favourite breakfast is Kaya Toast with Kopi,have blogged about it here and here,whenever i go to library i go for this ,the pic below is from the kopi shop which is nearest from my place ,this one is the best food i ahd in 2010 and will always be,..;-)

Sending this Kopi with Kaya Toast pic to Smitha of Spicy Flavour who is celebrating her first blog anniversary with the event Bye bye 2010 welcome 2011.

Thats all guys,see you all soon ,tk care and happy blogging,..

Simple platter of Vankaya Vepudu with Ajwain Paratha

Tried this simple brinjal stir fry from Cooking with Pedatha

Paired the brinjal roast ( Vankaya Vepudu ) with Ajwain Paratha

Recipe of Ajwain Paratha can be found here
Linking this post to show me your cook book hosted by Divya of Dilse
Ajwain paratha joins the event cooking with seeds Ajwain hosted by Seasoned and Dressed event started by Priya of Easy and Tasty Recipes.
Thanks a ton Pallavi for this book,this book was on my wish list since a long time...:-)
Thats all friends ,see you all soon,haapy week ahead

Spiced Puffed Rice - Churmura

For todays evening tea thought of preparing Churmura which is my favourite street food from my hometown ,since my previous posts are all related to my childhood  memories i thought i should continue the same because i know till the festival is over my mood gonna be the same.

Recipe name Churmura/Spiced puffed rice/spiced muri
Ingredient
Puffed rice/Muri  one cup
onion one small chopped
tomato one chopped
green chili one
green pea one tbsp
salt as per taste
lemon juice two tsp
coriander leaves chopped one tbsp
cumin powder half tsp
red chili powder pinch
sev one tsp
Procedure
In a mixing bowl mix everything together
serve with tea.

On a different note  thanks to my blogging friends  i got so many other interesting recipes of spiced puffed rice ,have listed them below
 bhadang recipe given by Soogran
 bhelpuri recipe given by Foodcourt
 jhalmuri recipe given by Delhibelle
 brussels sprouts borugulu by Mahanandi
 avocado borugulu by Mahanandi
 masala pori ( spiced murmura ) by cook at ease
 bhuna chana murmura (my fav.) by fast indian recipes.
 spiced puffed rice ( miryakana churmuro ) by aayis recipe
 spicy puffed rice by aayis recipe
Event entry
linking this post to Dish name starts with C hosted by Akilas Kitchen.
thats all frens,..enjoy the yummy murmura recipes,..wish u all happy weekend,..cee you all soon..

Perfect comfort food - platter of cumin rice with curried potatoes

Sometimes unconciously we prepare something which reminds us of childhood memories and moms cooking ,this simple potato curry which i paired with cumin fried rice tasted the same way my mother prepares,no i didnt ask her the recipe,prepared on my own but the taste reminded me of my mother,..:-)
this recipe needs no fancy ingredients,just the usual stuff ,i specially liked the rustic taste of the curry with rice...

Recipe Name  Potato Curry
Ingredient
Boiled potato peeled and cubed two
onion one coarsely chopped
garlic clove three chopped
ginger one inch
tomato one sliced
green chili two
salt as per taste
oil to cook
cumin seeds one tsp
black pepper five
black cardamom three
bay leaves two
turmeric powder pinch
red chili powder half tsp
coriander powder half tsp
Procedure
Heat oil in non stick wok
add cumin seeds,bay leaves,pepper seeds and black cardamom
lower the flame and add onion,ginger,garlic and green chili
keep stirring till the onions become mushy
add tomatoes followed by salt,red chili powder,coriander and turmeric powder
keep frying till oil is seen along the sides.
add few drops of water and fry for 2 to three minutes
add boiled potato and mix everyhting together
add half cup of water and let it simmer for five minutes
serve warm with rice.

I am publishing this recipe for my own refrence ,as i gonna make this again and again,specially when i need some comfort food to  feel good,.:-) Thats all guys ,cee you all soon...tk cre and happy blogging..:-)

PAKODI KE BAD CHENE KI SABJI KACHODI KE SAATH

WHEN I GOT UP TODAY I WAS THINKING WHETHER I WILL BE ABLE TO POST OR NOT TODAY..CAUSE I AM DOWN WITH FLU,.FEW DAYS BACK LAKSHMI HAD SHARED WITH ME ONION SOUP RECIPE WHICH SHE HAD PREPARED FOR HER SON WHEN HE WAS SICK,.WHEN I SAW HER POST YESTERDAY OF POTATO AND LEEK SOUP I WAS REMINDED OF ONION SOUP,I ASKED HER AGAIN FOR THE SOUP RECIPE TODAY WHEN I MET HER ONLINEWHICH I PREPARED AND AFTER WHICH I AM FEELING MUCH BETTER,THANKS LAKSHMI,,,ADVAY LIKED IT TOO ;-)

COMING TO TODAYS POST,.CHENE KI SABJI WITH NAMKIN KACHODI

CHENE KI SABJI WAS ALWAYS ON MY WISHLIST WHENEVER I USED TO GO HOME FOR VACATIONS WHEN I WAS IN COLLEGE,..TASTES GREAT WITH KACHODI OR PORI SO PREPARED NAMKIN KACHODI ,E WHENEVER COUSIONS USED TO COME HOME DURING VACATIONS,..THIS DEMAND USED TO TOP THE LIST ALWAYS,..OTHER THINGS BEING DAHI WADA,POSTA HALWA,DAHI GOBHI....AND SO MNY MORE...FROM MY MOTHER..

CHENE KI SABJI

INGREDIENTS

HOME MADE COTTAGE CHEESE 200GM

ONION ONE CHOPPED

TOMATO ONE CHOPPED

GARLIC THREE CLOVE CHOPPED

GREEN CHILLI TWO CHOPPED

OIL TO COOK

SALT TO TASTE

RED CHILLI POWDER ONE TSP

CORIANDER POWDER ONE TSP

TURMERIC POWDER HALF TSP

TALMAKHANA HALF CUP CHOPPED

RAISINS 7 TO 8 CHOPPED

SUGAR ONE FOURTH TSP

PROCEDURE

KEEP THE STRAINED CHENA ASIDE AFTER CURDLING MILK WITH HELP OF LIME JUICE

,NO NEED TO KEEP WEIGHT ,JUST SQUEEZE OUT EXTRA WATER WITH HELP OF SPOON

HEAT TWO TSP OF OIL

ADD CHOPPED GREEN CHILLI,GARLIC FOLLOWED BY ONION AND TOMATO

KEEP STIRRING TILL ONIONS LOSE SHAPE AND COLOUR,

NOW ADD ALL THE MASALAS AND SALT

KEEP STIRRING TILL OIL IS SEEN ALONG THE SIDES

NOW ADD CHENA AND TALMAKHANA FOLLOWED BY SUGAR

ADD NEEDFUL WATER AND SIMMER FOR THREE MINUTES

ADD RAISINS AND REMOVE FROM BURNER.

FOR NAMKIN KACHODI

INGREDIENTS

WHEAT FLOUR TWO CUP

CAROM SEEDS ONE TSP

SALT TO TASTE

RED CHILLI POWDER ONE TSP

OIL ONE FOURTH TSP FOR DOUGH

HOT WATER TO KNEAD

OIL TO COOK

PROCEDURE

MIX ALL THE INGREDIENTS

KNEAD DOUGH WITH HELP OF WARM WATER

KEEP ASIDE

AFTER 20MINUTES DIVIDE THE DOUGH INTO EQUAL PARTS

AND GIVE MARBLE SHAPE TO EACH PART,

APPLY OIL FEW DROPS ON EACH MARBLE SHAPE BALL BEFORE ROLLING INTO KACHODI

WITH HELP OF ROLLING PIN MAKE ROUND SHAPED KACHODIS ABOUT 5TO 6CM IN DIAMTER

THICKNESS SHOULD BE MORE THEN POORI

,HEAT OIL IN WOK

ONCE OIL IS HOT ,LOWER THE FLAME

SLIDE THE KACHODI SLOWLY

KEEP PRESSING AND TURNING TILL IT BECOMES BROWN

DRAIN OIL AND KEEP ON KITCHEN TOWEL

ENJOY HOT WITH CHENA CURRY

nutritive value of cottage cheese

source from here

• one cup 226 gm
• protein 31gm
• carbohydrate 8.2gm
• fat 4.4gm
• calorie 203

COMING TO AWARDSEASY CRAFT HAS PASSED ME YUM YUM BLOG AWARD AND FRIENDSHIP AWARD

THANKS A LOTZ FOR CONSIDERIN ME UR FREN

DO CHK OUT URAD KACHODI TOO

MORE COMING TOMORROW FRENS,,

HAPPY BLOGGING..:-)

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....:-)

Experiment in kitchen -lahsunia murgh or jala bhuna egg masala

these recipes are inspired by the roadside punjabi dhabas,,,i still remember our trip to our village weekends pe,..and the frequent halt to the roadside dhabas which were seen on both side of the road with colourful flags,..loud bollywood music and aroma of hot chapatis,nan and kulchas,,,curry is prepared fresh when u order,..
keeping these memories in my mind,,,i tried to prepare these dishes,, are prepared with less ingredients,,one of my frquent order was garlic chicken or lahsunia chicken,,so heres comes the recipe of lahsunia chicken,,,do cook to be amazed by the taste

i am sending these recipes fro rci punjab hosted by lakshmi of tasteofmysore...

ingredients

boneless chicken 250gm boiled ,keep the stock fro further use



onion one chopped
green chilli three chopped
garlic cloves 10 chopped



coriander powder one tbsp
salt to taste
oil to cook
cumin seeds one tsp

procedure

heat oil in wok
add cumin seeds once they start spluttering add onion and green chilli



once the onions start changing colour add coriander powder,salt and fry further for two minutes

add the boiled chicken and fry till it starts changing colour





now add chopped garlic



once the garlic starts turning brown add chicken stock and cover and cook on low flame





enjoy with nan or kulcha to get punabi dhaba feeling...



jla bhuna egg masala

everytime i used to prepare egg curry in the traditional way,,but this time i prepared keeping this in mind how will the egg cuury look if ordered in punjabi dhaba,thus played with ingredients to create jla bhuna egg masala,..ingredients are-

boiled egg four
chopped onion two
garlic clove three chopped
green chilli three chopped



tomato one small chopped to garnish
garam masala one tbsp
oil to cook one tbsp
salt to taste
cumin seeds one tsp

method

heat oil in wok (half tsp)



fry the eggs in the oil till brown from both sides(dark brown)keep aside



add the rest of oil in the wok

add cumin seeds once they start spluttering add chopped onion,followed by garlic and chilli



once the onions are pink in colour add garam masala and salt and fry further till u see oil along the sides of the vessel



now add the fried egg and fry further for two minutes add half cup of water if u want

before serving garnish with chopped tomato





enjoy with hot nan or kulcha

dont forget to read what i did with leftover lahsuni chicken :-)