The Deep Fried Happiness - Thekua

 Yesterday I pulled out something ancient from the pantry. It’s made of wood and is called Thekua mould. My mother in law had got this for me because she feels I have an inclination for cooking which an ideal daughter in law should have but she knows that I write too and it’s important part of my life.

thekua mould 

So coming back to today’s post. Yesterday I discussed the recipe of thekua with my mother and aunts and finally pulled out all the ingredients together to try it. Since past few days I had been watching Servant series which had too much of food in it. That was another reason which pulled me in the kitchen. The batter was mixed and the patties were shaped and deep fried but I was not happy the way they turned out to be so I had involve my husband who is better cook than me.So in a way whole family was involved and later when my son tasted it, thekua reminded him of cookies. He has not eaten thekua which my grandmother would make but I want him to have this memory, that box of thekua which he can open and eat. That snack which I can pack for him anytime.

thekua 

Mathri and Namkin for Holi Festival

Some two decades back when i was kid ,todays night ie Holi Eve was full of zeal for us,we would wait patiently for the warm ghujias ,which would be lined on a tray ,munching them slowly on our way for the Holika Dahan,after the ritual we would greet everyone Happy Festival ,

those were the days,now sitting here as i write this post i am nostalgic ,i am missing those days when i was too naive to understand anything,too immature to say just anything without understanding the impact,
too busy in my own world to live in the moment, 
back in India everyone must be getting ready for Holika Dahan,
Sometimes i feel how boring and monotonus life would have been if there were no festivals,as festivals are something which bind us to our culture and our traditions.

Many delicacies are prepared for the festival i have already blogged about Ghujia ,todays post i will be sharing pics of Mathri and Namkin for the festival.

Recipe of Mathri and Namkin is Blogged here
Recipe of Baked Namkin Blogged here
Linking this post to
The Weekly Story Week 70 hosted by Colours Dekor
Thats all friends,wish you all happy festival
take care and happy blogging.

Delicacies for Holi Festival - Ghujia

Just like every year this year too i prepared delicacies for Holi Festival

,though we dont play Holi here in Singapore just the preparation of  these Holi Special delicacies add zing to the monotonus life   ,this year i gonna share the story of Prahlada and other Legends  to Advay,so that he knows what the festival is about,,he has some memories of Holi when he played with his cousins two year back by sprinkling coloured water with toy gun on his cousins ,this year its gonna be just us .

Coming back to todays post sharing with you all pics of Ghujia

 which i prepared this weekend,hubby helped in rolling the dough while i filled the stuffing , in between Advay started crying as he wanted to shape out the Ghujias ,which he finally did.//;-)

Recipe of Indian Sweet Dumpling Ghujia is blogged here
Linking this post to
The Weekly Story Week 70 hosted by Colours Dekor
Holi Hai Event hosted by My Cook Book
Holi the Celebration of Colour hosted by Cuisine Delight
Color and Sweet Holi Fest hosted by Preetis Kitchen
that all guys,this one is for you guys,,:-)

Wish you all Happy Week Ahead,..

Pal Kozhukattai for Ganesha Chaturthi

Wish all the readers of Asan Khana Happy Ganesha Chaturthi

Since the day i hav started blogging i drooled looking at some recipes which i had never heard before,
this festival i thought of preparing one such recipe its Pal Kozhukattai

 which i tried from Sukanyas space Hot and Sweet Bowl.
I followed the same recipe given in her space,shaped the rice dough into small round balls.

Thanks Sukanya for sharing the recipe and thanks to all Food  Bloggers too for sharing such traditional recipes.Prepared this sweet dish as Naivedyam/prasad for todays festival.

Do check hand painted Ganesha on Canvas here
thats all friends take care and happy blogging.

Janmashtami Celebration with Poori and Spiced Stir fried Potato

Wish all the readers of Asan Khana Happy Shri Krishna Janmashtami
Sharing with you all Janmashtami Jhanki pic decorated at my mothers place

I did this simple rangoli for the festival

and prepared meal of Poori and Aloo Sabzi

Recipe name - Spiced potatoes/Masaledar aloo/Heeng Jeera wale aloo

Recipe source cook book

Preparation time 30 mins

Cooking time 15 mins

Ingredient

Boiled potato six

dried red chili three

ginger chopped one fourth inch

cumin seed one tsp

asafoetida pinch

red chili powder half tsp

turmeric powder one fourth tsp

grounded pomegranate seed powder one tbsp

salt as per taste

oil to cook

Procedure

Heat oil in non stick wok

lower the flame and add asafoetida and cumin seeds

once it starts spluttering add ginger and dried red chili

fry for a minute and add boiled potato followed by

salt,red chili powder ,turmeric powder and pomegranate seeds powder

keep stirring till everything mixes together

fry for 5 to 7 minutes

serve warm with pooris.



Thats all friends,take care,see you all soon

Linking this post to

Weekly wrap up 45 at Colours Dekor.

Rasmalai for Rakshabandhan

Year 2008 shared Heena designs and Malai Wala Ladoo
Year 2010 shared Rakhi Thali
This year i thought of preparing Rasmalai for Rakshabandhan Festival
Recipe is inspired from Spice Club
I have slightly adapted the recipe ,this is how i prepared

Recipe name Rasmalai
Ingredient
Haldiram rasgulla six
milk one cup/200ml
saffron strands
chopped dryfruits almond and cashew nut one tbsp
Preparation
Heat milk in non stick pan
add saffron strands and let it simmer
till the milk is reduced to half
remove from flame and let it cool
Procedure
Squeeze out sugar syrup from rasgullas
place two rasgullas in serving dish
drizzle thickened milk on it
sprinkle chopped dry fruit and
keep in fridge
serve chilled

Other Rasmalai recipe blogged at Asan Khana 

Cranberry Rasmalai

                                                Wish you all Happy Raksha Bandhan friends
                                                  Take care and Happy Blogging.

Creamy Vermicelli Pudding - Seviyan for Nag Panchmi

today again i felt like wearing green bangles
today again i felt like applying heena
it feels as if just few days back
i had done the same with my sisters and cousins

today again i am reminded of the hand plucked heena leaves
and of the swing on the tree
of Dadi who used to accompany us to the Gudiya ka mela
and on return being greeted by warm bowl of Seviyan
Today again,..
Today is Nag Panchami , a day devoted to the worship of Snake God,this day falls in the auspicious month of Shravan,as per tradition i applied heena and prepared Sevai .

this is how i prepared
Recipe name Creamy Vermicelli Pudding/Sevai
Recipe source hubby
Preparation time 5 mins
Cooking time 10 to 15 mins
Ingredient
100gm vermicelli
ghee one tsp
sugar as per taste
water half cup
milk one cup
chopped almond,pistachio and cashewnut one tbsp
Procedure
heat ghee in non stick wok
lower the flame and fry vermicelli for two minutes
slowly add milk and keep stirring
add water and keep stuirring
finally add sugar ,saffron strands ,
mix well and let it simmer for five minutes
serve warm or chilled garnished with dryfruits.

have blogged heena design here
thats all guys,wish you all happy weekend

Indian Sweet Dumpling - Ghujia/Gujia

Year 2008 prepared Ghujia with hubby
Year 2009 mom prepared
Year 2010 mom prepared
Year 2011 prepared alone took six hours :-(
In my year 2008 post of Ghujia  many small details were missing so i have included all the missed details with pictures in this post of Indian Sweet Dumpling - Ghujia/Gujia

Recipe name GHUJIA
Recipe source my mother
Preparation time four to five hours
Cooking time 15 to 20 mins
Ingredient for the filling
Khoa 500gm 
sugar 200gm
chopped dryfruits - chironji ,almond,cashew nut 50 gm
grated coconut 50 gm
Preparation
fry the khoa for few minutes without oil in non stick pan,keep aside to cool
add one tbsp of all purpose flour in two tbsp water ,mix and keep aside,
this is paste for sealing the edges of Ghujia.
Procedure
In a mixing bowl mix the khoa with dry fruits,coconut and sugar ,keep aside

Ingredient for the dough
All purpose flour 250gm
oil one tbsp
water
Procedure
Mix oil in the flour ,once done try to make ball by holding the oil mixed flour in hand
if round shape can be made then no need to add more oil
but if round shape can't be made then add half tsp of oil ,mix and try again
once the above step is complete add water and knead to form a smooth dough
keep aside.

To roll out and fill
Divide the dough into equal sized small balls
with help of rolling pin ,roll out the size of poori
keep the rolled out poori shape in the ghujia mold
add two tsp of the filling mixture
apply maida paste on the edge of the ghujia
this helps in sealing the edges of the ghujia
press the mould and remove the extra dough
keep the filled ghujias on a tray and cover with semi damp cloth
To fry
Heat oil in non stick wok
once hot lower the flame and slowly add the filled ghujias
keep turning the sides till it becomes light brown from both sides
drain on kitchen towel ,let it cool
keep in airtight box.

Thats all friends,wish you all Happy weekend and Happy Festival
take care and happy blogging...
Linking this post to
Holi Aayi Re  event hosted by  Show and tell Vatsala.
AWED Indian Cuisine event  hosted by Taste of Pearl City event started by DK of Chef in you.
Dish name starts with G  event hosted by Akilas Kitchen.




I

From my Nanis kitchen - Aloo Kachodi

My luv for Kachodies started with Urad dal Kachodi
midway i tried Namkin Kachodi and Ajwain Kachodi
and yesterday i prepared Allo Kachodi ;-)
ya guys i am in festive mood ,
thanks to the coming Festival of Colours - Holi

Recipe name Alloo Kachodi
recipe source my nani
preparation time one hour
cooking time half hour
Ingredient for the dough
wholewheat flour 200gm /one cup( or as per need )
salt as per taste
oil one tsp
water
Procedure
In a mixing bowl mix all the above ingredient to a smooth dough ,
cover with cling wrap and keep aside.
Ingredient for the filling
boiled potato peeled and mashed three
asafoetida pinch
cumin seeds half tsp
salt as per taste
red chili powder one fourth tsp
coriander powder
amchur powder half tsp
oil to cook
for dry masala
half tsp cumin seeds
black pepper five
clove three
black cardamom two
dry roast the above ingrdient,cool and run through blender,keep aside.
Procedure
Heat oil in non stick wok
add cumin seed and asafoetida let it splutteer
lower the flame and add mashed potato
fry for two  minutes and add salt,red chili powder
mix and add coriander powder and the grounded  dry masala powder
keep stirring till everything mixes together
once down add amchur powder mix well
and remove from flame,
keep the mixture in a bowl to cool.

To roll out kachodi
divide the kneaded dough into equal sized balls
make a depression in the centre
fill half tsp of the spiced potato filling
seal the edges and flatten the disc
lightly flour the dough rolling board
with help of rolling pin roll out the size of poori
heat oil in wok,once hot lower the flame
slide the filled kachodis
keep turning the sides,till it becomes brwon from both sides
drain on kitchen towel and keep aside.
serve warm with matar paneer curry or soya nugget with green pea .

Linking this post to
Holi aayi re event hosted by Show and tell Vatsala
AWED Indian Cuisine hosted by Taste of Pearl City event started by DK of Chef In you
Cooking with seeds Wheat hosted by Veggie Platter event started by Priya of Easy and Tasty recipes
Food Palette series brown hosted by Torview Toronto.
Thats all friends,take care and Happy blogging.

Punjabi platter - Amritsari Chole with Pori

Have tried punjabi chole before
but when i saw this recipe 
I had to try this
so for weekend meal

i prepared Amritsari Chole
and paired it with poori .
together with shallots in white vinegar
combo was yum,..;-)

Linking this post to
AWED Indian Cuisine started by DK of Chef in you hosted by Taste of Pearl City.
My Legume Love Affair 33 hosted by Ammalus Kitchen started by Susan of the well seasoned cook.
Food Palette Series Brown hosted by Torview Toronto.
do check out my first sewing machine project here
thats all friends,wish you all happy week ahead
take care and happy blogging.

Saffron sweet rice for Basant Panchami

First month of the year is gone ya it was quick i know ,when the year 2011 started i had made a list of things which i gonna follow seriously
planning each day ahead - i am dng this
reviving my other blog - started
read books ( good books ) - read some :-)
be nice trying
and think positive trying hard
what i couldnt do :-(
start using  my sewing maching , its still sitting in a corner.
what i learnt
 til gud ladoo which i have seen each year my dadi and mother making and after marriage my mil so this year i tried ,.
This month i gonna do the same ,stick to the things which i am doing and try to learn new things ,speaking of new things today is Basant Panchmi ,yesterday i had asked my mother what is prepared on this auspicious day,she told me recipe of this sweet rice which Dadi used to prepare,i had no excuse as i had all the ingredients at home,so this is how i prepared Sweet Rice to celebrate Basant Panchmi and feel closer to home ;-)

Recipe name Sweet Rice/Meethe Chawal
Recipe source Dadi
Preparation time 10 mins
Cooking time 10 - 12 mins
Ingredient
Basmati rice one cup (wash and keep aside )
Milk two cup
sugar two tbsp
saffron strands pinch
yellow colour pinch
ghee one and half tbsp
caramom crushed two
chopped dryfruits almond,cashew nut raisin and chironji one tbsp

Procedure
In a non stick wok heat ghee and lower the flame
add cardamom followed by rice and fry for two minutes
add milk,followed by sugar and keep stirring
once milk boils add ghee,saffron strands and yellow colour
let it simmer on low flame till milk is not seed
remove from flame and serve warm garnished with chopped dryfruits.

Thats all friends,see you all soon

take care and happy blogging

Inspired from Skype and Cooked at Home - Gazar Ka Halwa

Me - " Should i fry the  grated carrots first in ghee ?
Hubby -  "for what ? "
Me  - " i am going to prepare Gazar Halwa."
Hubby - " Halwa,..? No no leave it , i will prepare . "
Me - " ummm okay,.."
Once milk starts boiling and the grated carrots are in the kadhai,
Hubby-" From where did you get the idea to prepare Halwa , who prepared at home ? "( he knows me so well . and he is so correct ,when it comes to sweet dishes he knows i dont have any interest unless ,.. .)
Me- ( blushing ) " today while talking to Neha on skype she told me that she got khoa and fresh carrots from nearby   farm and she prepared halwa,..so you see and thus i got carrots and ,.."
This was the conversation we had in kitchen few days back,and i was really awed when hubby asked me this question how come Halwa suddenly,.i mean he knows me so well ,..:-)
coming back to the recipe Last year I had shared bowl of Gazar Halwa which Neha my sister  had prepared ,so i had the same recipe in my mind,thus i asked the question of frying the carrots as per her recipe , but hubbys preparation is slightly different

Recipe Name Carrot Halwa
Recipe source Hubby
Preparaton time 10 mins
Procedure two hours
Ingredient
Carrots four ( peeled and grated )
milk one litre
sugar as per taste
ghee three tbsp ( can be altered)
dryfruits chopped almond ,cashew and raisin
Procedure
In a vessel keep milk for boiling on low flame
add grated carrots and keep stirring
cover and leave on low flame
keep checking and stirring in between
so that carrot doesnt stick to the bottom
add sugar and give a good stir
(this gonna take an hour or so)
once the milk is absorbed completely
add ghee and fry the carrots
keep stirring for five to 10 mins
dry fruits can be added while frying
or halwa can be served  topped with dry fruits.

Linking this post to Winter Warmers Event  hosted by The Veggie Hut
Thats all friends,see you all soon,..;-)

Indian Sweet Dishes - Mithais for Deepawali

Wish all the readers of Asan Khana Happy Diwali

I will be on break for few weeks as i am going India for the festival.Advay is very excited to meet his cousions,
so firiends sharing with you all some  sweet dishes/mithai recipes which can be prepared for Diwali festival.
   Rabdi (sweet dish )
  Posta Ka Halwa ( sweet dish )
 Cranberry sandesh ( mithai )
 kesariya sandesh (mithai )
 badami sandesh ( mithai )
 khurchan ( sweet dish )
 ghar wali kheer ( sweet dish )
gulabi sandesh ( mithai )
vodka bites (mithai)
lotus seed pudding (kheer )
gajar halwa (sweet dish )
cranberry rasmalai ( mithai )
lauki kheer ( sweet dish )
malai ladoo (ladoo)
gulabi phirni ( rose flavoured rice pudding )
jalebi with rabdi (sweet dish )
aate ke ladoo (ladoo)

Aam sandesh (mithai )
Thats all frens,happy Festival,..
wiil catch up with you guys once i am back,..till then happy blogging,..

Thali with some traditional recipes and some new one :-)

Yesterday morning when i got hurt by dresser drawer and broke a mug i had this thought in mind how the whole day gonna be,had lotz to do,some shopping,lotz of cooking and in between running after Advay,but i guess god heard my prayers, Advay slept after his lunch so i had ample time to do the cooking .
It took me five hours to prepare the spread ,the first thing i did in the morning was to plan Menu.

Must prepare items were Fara,Thekua, Sooji Halwa and Poori and i was going to prepare Fara,Thekua and Sooji Halwa for the first time,

so u guys can imagine my condition,i had recipe,thanks to my mother and mil but both  the recipes need different technique.I just closed my eyes ,took a deep breath and went ahead with the preparation.
The below pic has Dahi wada,Sooji Halwa and Coconut Barfi which hubby prepared for my Sargi.

For the karwa chauth thali i preparedpoori, paneer kofta,pudina chutney ,dahi wada by six pm i was dead tired.

After winding up cooking i started with the preparation for Karwa Chauth Pooja.

Chowk is prepared to place the Karwas.

In the earthen karwa water and batasha is kept
In the steel karwa poori,thekua,halwa and beaten rice is kept
seven sticks are kept in each karwa.

On a betel leaf Gaur and Ganesha are kept

On another betel leaf sun and moon shape is kept prepared from rice dough

After reading Karwa Chauth story ,

water is offered  to moon and fast is broken.

Recipes link

Fara recipe blogged here and here

Thekua recipe blogged here

Dahi wada recipe blogged here

Pudina chutney recipe blogged here

For Sooji Halwa/Semolina Halwa

Ingredient needed

Sooji one cup

sugar as per tase

ghee three tbsp

saffron strands a pinch

Procedure

Heat ghee in non stick wok

lower the flame and roast the rava

once it starts changing colour

add water and keep stirring

add sugar and saffron strands

 and keep stirring

till water is absorbed .

remove from flame and

serve warm.

Mehendi which i applied for Karwa Chauth can be viewed here

Event Entry

Fara and Thekua are off for CFK - Festive Foods 

Festive Karwachauth thali is off for Only Festive Event,

 started by Pari and hosted this month by Khaugiri

Thats all friends,cee u all soon

happy blogging.

Thekua and Fara for Karwa Chauth

Tomorrow is Karwa Chauth,today whole evening i spent doing preparation for tomorrows vrat,
Fara and Thekua are prepared for naivedyam/prasadam

Recipe Name Fara
Recipe source mils recipe
Ingredient
rice flour
warm water to knead the dough
For the filling
half cup chana dal  soaked for 12 hrs
half cup urad dal soaked for 12 hrs
grated ginger half tsp
green chili one
garam masala powder one tsp
salt as per taste
coriander leaves chopped one tsp
Preparation
make smooth paste of the soaked dals
mix all the ingredients listed above
keep aside.
knead smooth dough of rice flour with warm water
keep aside.
Procedure
divide the dough into equal sized balls
flatten each ball into small disc
with help of hands enlarge the disc
keep filling in the centre and fold into semicircle shape
join the ends together
and steam for 10 mins.
Thekua recipe is blogged here

Thats all friends,cee u all tomorrow..:-)

tk cre and happy blogging.