Sita Ram Diwan Chands Chola Curry from Pamelas space

Tried Chana recipe of Sita Ram Diwan Chand from Pamelas space ,followed the same recipe,didnt add fried potatoes ,
enjoyed chola with plain roti,dahi and ,sweet mango pickle
do hop in at eat and dust for recipe of chana bhatura with pickled carrot,..;-)
Thanks a lotz Pamela for sharing such yummy recipes,...:-)
Did some changes to this curry to suit my taste,this curry is my second entry for blog bites adaptation 3 hosted by Nupur of One Hot Stove
this is my second entry for the event celebrating delhi cuisine/delhi ka khana
cee u all soon,..tk cre,,,:-)

Perfect day with perfect meal of Tehri,grilled tomato chutney and pickled green chili

Perfect weather

Good Company

Cafeteria across the street

Feel good movie to watch

Comfort food at home

,,..this wasnt planned but with Neha my sis around plans can be made anytime,..so today finally we decided to watch   this movie called Ajab Prem Ki Gazab Kahani,i was bit wary about the movie but still took the chance,i needed much needed break from books and thesis too,..so after sipping cofee at Barsita and some chit chat  

we headed straight foR the movie ,again something which makes u feel good,..decent love story in a small town ,loved all the numbers too of the movie and ya both Ranbir and Katrina share really good chemistry on screen,..;-)

Our lunch back home was of Tehri with char grilled tomato chutney,fresh curd and home made pickle of green chili.

Tehri is prepared quiet frquently at our place during winters,..enjoy the platter frens

i got this link while doing google search for Tehri,this blog called Its Indian Everyday by Dr.Nidhi Raizada

explains the difference between tehri,biryani and pulao.

,,.will update the place with pickle recipe soon as Sireesha is on Pickle and Chutney event.,..;-)

Moong dal chilla aam ke achar ke sath

These days as the heat is really on in Delhi ,most of the days i am skipping lunch and surviving on heavy breakfast some snack in between or juice followed by again dinner in the night cant help it weather is like that just don't feel like eating or cooking elaborate meal,..but since June is marriage time  and there are frequent relatives and friends coming down every second day there is always excuse there to prepare a spread,..:-) and ya i did prepare something nice for my cousins which i will be posting soon,..:-)

Coming back to today's post i will be sharing pic of breakfast platter

prepared by Pallavi on Sunday morning,she was asking me  from a long time how to prepare Hari moong chila but i didn't had any clue of the recipe...finally she searched on net and prepared it from Ashwinis blog Food for Thought.

She prepared it the same way,she didn't add green peas and to make the batter workable she added one tsp of gram flour to the batter mix.Tired after coming back from Singapore this was a perfect treat fro me,..as there in Singapore i was really craving for simple home cooked food,..

She served chilla with aam achar,tamarind chutney,mixed fruit juice and mango slice.This plate was heaven for me specially after consuming junk food and all for a continuous week .

Mil prepared aam pickle and sent full jar of it from Agra

Recipe of Mango pickle as told by mil

ingredient needed

salt as per taste

red chili powder one tsp

asafoetida half tsp

green mango peeled and stone removed 150gm

procedure

make thin slice of the mango

mix everything together and keep in oven vessel

cover it with wheat flour strainer also known as chalni

keep the pickle in sun for 8 to 10 days

keep mixing everyday.

Pickle will be ready once the mangoes become tender.

This pickle goes well with dal chawal and khichdi.

Just two weeks left for the wedding ,neha my younger sis will be coming this weekend so soon all three of us will be together,...umm days can be counted now ,..i am excited but sad too,...gonna miss Pallavi lotz,...:-( anyways that's what life is,...oops sorry,,,i got carried away,.:-)

event entry

Breakfast platter pic goes to Divyas event Show me your breakfast where she is asking us to submit breakfast pic,..

Mango pickle goes to Mela Queen Srivalli for her yummylicious Mango Mela event

Moong dal chilla goes to My legume love affair twelfth helping event hosted by Annarasa an event started by Susan of well seasoned cook.

and this whole post goes to Srilekhas EFM Breakfast event.

mmmm i cam smell rain,..wow,..i think todays dinner gonna be chicken biryani,...as Nayani my cousion is asking me to prepare for her,..and the weather i s perfect now,..:-) chalo cee u all soon,..

Chana dal paratha aam aachar or gobhi sabji ke saath

 When I blogged about Bakheer, I had mentioned about Chana dal parantha which is prepared every year on the auspicious day of Ramnavami,as mother is here for wedding preparation,I asked her to prepare the same paranthas and together with instant  khatta meetha aam achar, gobhi sabji and drumstick pickle meal was awesome.

Ingredient needed for chana dal parantha

Kneaded wheat dough as per requirement

Ingredient needed for filling

Chana dal 150gm

Asafetida a pinch

Cumin seeds half tsp

Dried red chili two crushed

Salt as per taste

Turmeric powder a pinch

Oil one tsp

Water

Procedure

Soak chana dal for 3 to 4 hrs in water,drain and keep aside

Heat one tsp oil in wok

Add pinch of asafetida,cumin seeds and dried rd chilli

Once they start spluttering add drained chana dal

And keep stirring now add required one cup of water

Followed by salt and turmeric powder, stir well

Cover and cook on low flame.

When the chana dal becomes tender,

Remove from flame  and let the mixture cool

And run through the blender to get a coarse mix without adding water.

Add half tsp of garam masala.

Mixture for parantha is ready.

Roll out parantha of the desired size

Fill in the chana dal mixture and

Place on a lightly oiled tava

Keep turning till it becomes brown from both side.

Serve hot with chutney and sabji.

Note- for chana dal poori,make the same in small size with thick edges ,place on lightly oiled tava and then deep fry.

Mother prepared both drumstick and mango pickle the same day,here goes the recipe.

Instant Drumstick Pickle

Ingredient needed

Garlic cloves 6

Yellow mustard two tsp

Green chilli three

Salt as per taste

Turmeric powder a pinch

Mustard oil one tsp

Drumsticks 4

Procedure

Chop ,wash and boil drumsticks,drain and keep aside.

For the paste

Make paste of yellow mustard,green chili and garlic  cloves ,keep aside

Heat oil in wok

Add boiled drumsticks and fry for two minutes

Add masala paste followed by salt and turmeric powder

Fry for two minutes

Remove from flame and let it cool.

For khatta meetha aam aachar

Ingredient needed

Green mango four peeled,cubed and wash aand keep aside

Jaggery 250gm

Cumin seeds a pinch

Fennel seeds a pinch

Ajwain seeds apinch

Nigella seeds a pinch

Fenugreek seeds a pinch

Dried red chili two crushed

Salt as per taste

Procedure

Heat oil on wok

Add spice mixture and salt

Add chopped mango,fry for two minutes  and remove .

In another wok add one cup of water followed by jaggery and keep stirring

Till it gains syrup like consistency

Add mango mixture and keep on low flame for few minutes.

serve warm with parathas.

For allo gobhi tamatar sabji

ingredient needed

chopped cauliflower

chopped potato one peeled and cubed

tomato one cubed

onion one cubed

green chili one

cumin seeds half tsp

salt as per taste

red chili powder half tsp

turmeric powder half  tsp

oil to cook

procedure

heat oil in wok

add cumin seeds once they start spluttering

add chopped onion and green chili

keep frying till onions start changing their colour

now add cubed potatoes and mix well

add salt,turmeric and red chili powder

mix well followed by addition of cauliflower

keep stirring till oil is seen along the sides

now add chopped tomato,mix well and cover and cook.

once done serve hot with chapati and dal.

Event entry

Allo Gobhi tamatar sabji and instant drumstick pickle are off to Tasty Curry Leaf where she is on with Favourite colour event started by Sunshinemom and yellow being my favourite colour i am sending both these dishes to her event.

Khatta meetha aam achar goes to Pritis space where she is on with Festive food Summer treat,as this pickle is summer special and regularly prepared at our home .

  

 A

Holi ki mubarakbad pakwano ke saath,.......:-)

Wish u all Happy Holi 2009

In North India Holi Celebration starts one month before the festival by preparing Chips,papads,mathri,nimki at home,bulk amount is prepared and distributed to friends and relatives. Gujhia which is the traditional sweet of Holi is prepared two days before the festival and ya fresh ones are prepared to offer to god on the festival day.Recipe of Gujhia i have blogged in my last years post here goes the pictorial

of the Ghujia which me and hubby prepared this year,along with Ghujia Thekua

is must sweet dish prepared in our kitchen on holi day ,Thekua goes well with Red chili pickle or can be eaten alone too .To prepare Thekua mix half kg whloe wheat flour and 250gm all purpose flour ,sugar 250 gm or as per taste,half tsp baking powder ,finely chopped almond,raisin,cashewnut,grounded green cardamom.In another vessel boil 2 ltr milk and let it thicken ,once done cool the thickened milk and mix it to the flour mixture .Keep the milk and flour mixture for two hrs before preparing thekua,after two hours heat oil in non stick wok and once the oil is hot ,prepare thekua by the same way wada is prepared i mean same wet hand technique,have blogged the recipe for wada here,slide the thekua once oil is hot  into the oil and lower the flame ,keep turning the thekua till it becomes brown from both side,drain on kitchen towel and serve with red chili pickle.

Priti of Indian Khana asked me recipe of Bharwa Lal Mirch ka Aachar ingredient needed for Red chili pickle 2kg red chili ,50 gm cumin seeds,50gm onion seeds,50 gm ajwain ,50gm fennel ,2 tsp fenugreek seeds,250 gm yellow mustard seeds ,250 gm dry mango,salt as per taste,turmeric powder two tsp,100gm coriander seeds,asafoetida a pinch,mustard oil 200gm.Procedure-Wash and dry Red Chili in sun for three days ,dry roast cumin,ajwain,fennel,onion seeds,fenugreek ,coriander seeds,to the dry roasted ingredient add grounded mustard powder and dry mango powder ,in another vessel mix this masala mixture with asafoetida,turmeric powder and salt .Slit the red chillies with help of scissors,scoop out the seeds and mix in the prepared masala,followed by mustard oil,with help of clean sterile stick push in the masala mixture into the red chillies ,to preserve the pickle in clean and sterile jar dip each pickled chilli in mustard oil and place in the jar ,whatever oil is left fill in the jar,shake well.Bharwa Lal Mirch ka Achar is ready to use.

Holi Special Snacks Platter which has Ghujia,Thekua,Mathri already blogged ,Nimki and Red Chili Pickle .
To prepare Nimki knead dough same way as done for mathri,roll out with help of rolling pin,cut in one direction and then cut in opposite direction resulting in diagonal shaped NIMKI,shallow fry and serve hot with tea or coffee.

Our holi dinner was of Urad Kachodi,Malpua,kathal sabji,Dahi wada,colurful salad in red wine vinegar dressing ya we washed it all down with another Holi delicacy Thandai :-)

Recipe of Urad Kachodi

is already blogged here,Dahi wada is blogged here and have already shared recipe of Malpua in my last yrs Holi post.
For Raw Jackfruit Curry ingredient needed -raw jackfruit chopped one kg,onion paste of three onions,onion chopped lenghtwise three,garlic cloves 12 chopped,ginger one inch chopped,potato cubed three,green cardamom,four,black cardamom three,cloves six,bay leaves crushed two,salt as per taste,oil to cook,mixture of one tsp each of coriander,turmeric and red chilli powder ,mix and keep aside and one tsp garam masala powder.
Procedure- Heat half tsp oil in non stick wok ,once oil is hot add crushed bay leaves ,followed by onions and fry potatoes and jackfruit,once half done remove from falme and keep aside.In the same wok heat half tsp more oil and once the oil is hot ,lower the flame and add green cardamom,black cardamom,clove and onc ethey start spluttering add onion ,ginger-garlic paste and keep frying till paste starts changing colour,once half done add the masla mixture followed by salt and fry further till oil is seed along the sides,now add already fried jackfruit and potato mixture ,fry for a minute or two and transfer to pressure cooker ,add require amount ofwater and and pressure cook for two whistles.Serve hot with rice or Kachodis.

For the Colourful Salad in Red wine Vinegar dressing

- mix chopped carrot,cabbage,low fat cottage cheese ,fresh parsley leaf ,lettuce leaf together ,add the vinegar and toss well,

I prepared thandai from Haldirams thandai mixture just add two tbsp of thandai mixture in chilled milk and serve garnished with chopped almonds.Another look at the DINNER Platter :-)

This whole post is off for Priti and Purvas event Festive Food  theme this month being Holi hosted by Purva.

Urad Kachodi  and Dahi WADA are off for Lentil Mela hosted by Ashwini of spicy cuisine and Urad Kachodi goes to JFI wheat hosted by Romaspace and started by Indira of Mahanandi.

Mathri,Nimki,Thekua,Thandai,Salad are off for Recipe for the rest of us event theme this month being Picnic eat started by Ramki of one page cook book and hosted by Trupti of Recipe Center.

Gujhia and Thekua are off for Lets go nuts Almonds Event hosted this month by Jz of Tasty treats and started by Aquadaze.

Mathri,Nimki,Thekua,Gujhia,Red Chili Pickle and Urad Kachodi add flavour to Lakshmis SWC Meal on wheel,...

I guess thats lotz for one post,..enjoy the feast and festival,..will catch u all soon,..till thn take care,...hppy bloggin,..:-)

Chatpta kathal ka achar khichdi ke sath,..and ya i need ur help,..;-)

 

I have already blogged about Khichdi being our regular saturday meal but on Monday i just felt like having this comfort food,forgot to add turmeric thats why u see pale white colour but taste wise it was perfect and together with plain curd,grilled tomato chutney,kathal achar and sago papad the whole platter was yummy,i guess sometimes HAPPINESS IS EATING WHAT U LIKE and thats how i felt Happy and satisfied.:-)

Recipe of Khichdi is blogged here

Recipe of Grilled tomato chutney is blogged here

Kathal Aachar is home made prepared by my mom

ingredient needed for Jackfruit Pickle

Raw jackfruit one kg chopped

mustard oil

salt as per taste

for masala

50gm each of coriander seed ,cumin seed,fennel seed,carom seed, nigella seed and mustard seed

one tbsp fenugreek seeds

turmric powder one tsp

red chilli powder one tsp

asafoetida half tsp

dry fry on slow heat coriander,cumin,fennel,carom ,nigella and fenugreek seeds

to the fried masala add mustard seed,asafoetida,red chilli powder and turmeric powder

run through the blender

pickle masala is ready

preparation

heat water in wok,once wate starts boiling add chooped jackfruit for two minutes ,drain and keep aside.

spread the drained jackfruit on a plastic sheet and let it dry in sun

procedure

in a dry and sterile preferably glass jar add the sun dried jackfruit followed by prepared masala

add required amount of salt and stir well

add mustard oil in the jar and shake well

cover and keep.

Pickle is ready to use,..enjoy with paratha,khichdi or whatever u like,..:-)

Yummy Jackfruit pickle is on the way to Lakshmis hub where she is on with AFAM JACKFRUIT event started by Maheswari and hosted by her this month .

Tomato chutney

is off for Sanghis event Fall in Love with tomato ,i prepared tomato chutney as the chutney add extra flavour to the plain khichdi and moreover i luv this chutney specially with parathas its mine all time favourite.

Easy Craft is on with WYF Cuisine and i am sending this yummy platter of

Khichdi ,grilled tomato chutney and kathal pickle to her event,this thali is typical uttar pradesh thali so my entry is under uttar pradesh cuisine,..

Khichdi is off for Lentil mela hosted by Ashwini of Spicy cuisine.

Kathal pickle is also off for lakshmis SWC food on wheel event, kathal pickle goes well with plain poori and parathas.

Cee u all soon frens and ya before i forget i need small help from u,Advays is participating in fancy dress competition in his school,ya i know he is too small :-),its annual day celebration in his play school on 7th march,i am still thinking what to dress him as,..please help me decide ,hows mowgli thats all i can think specially cause of his long hair,.;-)chalo tk cre,.keep bloggin,..:-)

Phool gobhi ka aachar allo paranthe ke sath,..:-)

I guess everybody loves home made pickles because they are prepared with special care, love and affection ,pickles are not my cup of tea because I feel they need proper measurement and most of my cooking is without measurement I just use approx ingredients needed but  when I asked my mom ingredients for gobhi pickle which she had prepared and got from home she told me she never uses any measurement its just Andaz se ,I couldnt help smiling still I had to blog the recipe so I asked her again if she can tell me the approx amount of the ingredients,she thought hard and then told me the measurements ,u guys must be thinking why I am blabbering so much about the pickle its because i am going to share my moms  recipe of Instant Gobhi pickle for JFI Cauliflower hosted this month by Paajaka recipes and started by Indira of Mahanandi.

Ingredient needed are- 250gm chopped cauliflower  florets,100 gm fresh green peas,green chilli handful,100gm fennel seeds,100gm rye seeds,one  tsp red chilli powder,two tsp coriander powder,pinch of asafoetida,salt to taste and  200ml mustard oil to preserve.

Procedure-In a wok boil water and when the water starts boiling add chopped cauliflower florest and green peas ,keep them in water for 2 mins,drain and keep in sun to dry for two to three hrs. 

slit half the green chillies ,wash and dry in the sun.

Run through blender fennel and rye seeds, add red chilli powder,coriander powder, asafoetida ,turmeric powder and salt to the fennel and rye powder.

mix this mixture to the dried cauliflower and green peas and sun dried green chillies.

In a dry and sterile jar pour the cauliflower mixture followed by mustard oil,mix well and the pickle is ready to eat.

This pickle goes well with parathas,dal chawal and roti subji.

We enjoyed with Allo parantha –

Ingredient needed- boiled potato two,green chilli one,salt as per taste,garam masala powder half tsp,coriander powder half tsp,pinch of haldi,cumin seeds pinch,pinch of red chilli powder.

Procedure-mix all the ingredients together except cumin seeds

Heat oil in non stick wok,add pinch of cumin seeds,followed by the potato mixture,stir fry for few minutes,remove from flame and let it cool.

Roll out chapatti shape with help of rolling pin fill in the potato mixture in the centre

Seal all the ends of the chapatti to cover the dough.

and roll out again chapati shape

keep non stick tava on flame

add few drops of refined oil or rub the tava with butter whatever is preffered.

roast the parantha on tava till brown from both sides.

serve hot with curd or pickle.

Delicious to eat and simple to make Allo paratha goes to Siris corner where she is on with Recipe for rest of us -Dinner edition event started by innovative Ramki of One Page Cookbook .

Lakshmi my friend from Singapore is on with SWC Meal on Wheel where she is asking everyone to prepare food which can be carried while travelling Allo parantha and instant gobhi pickle are off for her event,as most of our long train journeys this is the combo which we used to carry...,ie pickle and parantha.

Ceeu all soon,..frens,.enjoy the weekend,...till thn hppy bloggin,..:-)