weekend cooking - Chola Chawal

 Chola Chawal  is one of the many other street food  sold on the handcart  on the roadside in Delhi, priced at a nominal  rate of Rs 20 per plate many people can be seen standing and eating on the roadside,i dont know any famous chola chawal stall which i can recommend but i guess for people staying in Delhi they must be having their own favourite stall :-)
,this weekend i thought of preparing the same for lunch ,
recipe is  inspired from Nita Mehtas book paired the curry  with plain rice ,onion and pickle.

Recipe name Chana Masala
Recipe source Nita Mehta Cookbook
preparation time half hour
cooking time half hour
Preparation
Ingredeint for boiling chickpea
overnight soaked and drained Chickpeas 350gm
salt one tsp
soda bi carb one tsp
tea bags two
black cardamom five
cinnamon two pieces
procedure
Presure cook chickpeas with the above ingredient
once done ,drain and reseve the liquid
remove the teabags,
and the keep the chickpeas aside.
Ingredient for the curry
onion four chopped finely
tomato three chopped finely
ginger half inch chopped finely
dried red chili four
pomegranate seeds one tbsp powdered
oil to cook
red chili powder one and a half tsp
coriander powder one tsp
garam masala one tbsp
Procedure
heat oil in non stick wok ,add onions
keep frying till the onions turn brown
add pomegranate seeds and keep stirring
followed by dried red chili,tomato and ginger
add salt and the powdered masala
keep stirring till oil is seen along the sides
add drained chickpea and mix everything together
add the reserved liquid and let it simmer for five minutes
serve warm with rice,onion and lashoda pickle.
Linking this post to,.
The Weekly Story 57 hosted by Colours Dekor.
My Legume Love affair 41 hosted by Briciole event started by Susan of The Well Seasoned Cook.
Winter Carnival hosted by Radhika of Tickling Palates.
Thats all guys,take care,see you all soon
happy blogging.

Onion Sambol

Last week i read A Disobedient Girl by Ru Freeman
got inspired to prepare Onion Sambol
recipe from Mango and Curry Leaves by Jeffrey Alford and Naomi Duguid
Recipe Name Onion Sambol
Ingredient
Onion two
green chili three
salt as per taste
lemon juice one tbsp
Procedure
mix all the ingredients
and run through the blender'

serve with Dal Chawal and Sabzi
Linking this post to
Condiment Mela hosted by Srivalli of Cooking 4 all Seasons
Thats all friends,take care and happy blogging

Lunch Meal of Khilwani Khichdi and Baingan Bharta

Special Thanks to Kathy Gori of The Colours of Indian Cooking for sending over
Mangoes and Curry Leaves Cookbook by Jeffrey Alford and Naomi Duguid

I am in love with this book,and  i gonnna try some recipes soon,this book has recipes from Bangladesh,India,Nepal,Sri Lanka and Pakistan and apart from recipes,there are vivid pictures depicting culture of these countries and travel essay.Beautiful Book which i goona cherish forever,..:-) Thanks Katy Gori again.
Coming back to todays post sharing with you all lunch meal which i prepare few days back
Baingan Bharta and Dry Khichdi
For Baingan Bharta

recipe source my mother
preparation time 10 mins
cooking time 10 to 15 mins
Ingredient
round big brinjal one
boiled potato two
onion once chopped coarsely
garlic clove chopped coarsely
green chili chopped two
tomato one chopped
salt as per taste
mustard oil one tbsp
garam masala powder one tsp
coriander powder half tsp
lemon juice one tbsp
Procedure
Heat oil in pressure cooker
once hot lower the flame and add
chopped green chili ,onion and garlic
stir for a minute and add tomato
followed by chopped brinjal and boiled potato
sprinkle salt,garam masala and coriander powder
mix and fry for two minutes ,add one fourth cup of water
pressure cook for one to two whistles.
Serve warm with Khichdi .
Recipe name Khilwan Khichari/Dry Khcichari

Recipe source cookbook
Preparation time 20 mins
Cooking time 25 mins
Ingredient
Rice one and a half cup
Toor dal half cup
salt as per taste
ghee one tbsp
bay leaves crushed three
cumin seeds half tsp
black pepper six
clove six
pearl onion eight
Preparation
soak rice and dal for 15 mins
drain and keep for seven minutes
Procedure
heat ghee in non stick wok/pressure cooker
lower the flame and add cumin seeds,bay leaves
followed by black pepper and clove
fry for two to three minutes
add baby onion fry for a minute
add drained rice and dal followed by salt
add enough water to cook the khichdi
reduce the heat and let it cook for 15 mins
serve warm with bharta and curd.

Other Khichdi recipes blogged at Asan Khana
Phalahar Sabudana Khichdi
Rice and Urad dal Khichdi for Makar Sankranti
Khichdi
Khichdi platter is joining 

Lets Cook Subzis for Roti Series 6 hosted by Tickling Palates
My Legume Love Affair 37 hosted by Susan of The Well Seasoned Cook.
Thats all friends,wish you all Happy Weekend,.
take care and Happy Blogging.

Weekend Meal - Palak Thepla and stir fried green pea and potato

Its been so long since i prepared Thepla at home ,I have tried Thepla with Andhra Vankya Kothimeera Karam kura ,with Gujarati style bhindi fry and Chawal Thepla with Mushroom Do pyaza so for this weekend meal i thought of preparing Palak Thepla and paired it with curd,pickle and stir fried green pea with potato.

Recipe name Palak Thepla
Recipe inspired from Cooks Hideout
For stir fried green pea with potato / Aloo matar /Matar Ghughni
Recipe source my mother
Ingredient
Potato sliced one
green pea half cup
onion one chopped
green chili two
garlic clove crushed one
salt as per taste
oil to cook
asafoetida pinch
cumin seed half tsp
bay leaves
garam masala powder one tsp
Preparation
soak frozen green pea in water for 10 mins
drain and keep aside
Procedure
Heat oil in non stick wok
add cumin seeds,asafoetida and bayleaves
lower the flame and add chopped onion,green chili and garlic
keep stirring till onion becomes mushy
add salt followed by potato
fry for 3 minutes and add drained green pea
followed by garam masala powder
cover and cook on low flame
add few drops of water if it starts sticking
serve warm with paratha or thepla.
Linking this post to
Weekend wrap up 41 hosted Colours Dekor
Bookmarked recipe Volume 51 hosted by Mharo Rajasthan
Lets Cook Series 6 Subzis for Roti hosted by Tickling Palates
thats all friends,take care and happy blogging.

Weekend Meal - Malvani Fish Curry and Fried Golden Pomfret

Most of the time i go for the regular fish curry which is prepared at our home,the taste of which is still fresh though its been ages since i last had the meal  and one which reminds me or our weekend meal with our cousions and sisters,but this weekend i thought of trying something from Malvani Cuisine ,since i had all the ingredients in my pantry i had to try the Malvani Pomfret curry,substituted Kokum with green mango
Malvani fish curry is inspired from here and here .
Thanks a ton Meera of Enjoy Indian Food for sharing the recipe,we truly enjoyed the meal.

Paired the meal with fried golden pomfret ,rice ,and coriander & mango chutney.
 Fried Golden Pomfret
 Ingredient needed
eight pieces of pomfret
salt as per taste
turmeric powder pinch
red chili powder half tsp
coriander powder half tsp
chopped coriander leaves one tbsp
lemon juice one tbsp
gramflour one and a half tbsp
oil two tbsp
Preparation
In a mixing bowl mix all the above except gram flour
keep aside for 30 mins

Procedure
Heat oil in non stick pan,once hot lower the flame
sprinkle gramflour on the marinated fish pieces
and pan fry the fish pieces til brown from both sides.
Mango Coriander Chutney
Ingredient needed
chopped coriander leaves one cup
half of green mango chopped
green chili one
salt as per taste
Procedure
mix all the ingredients and run through blender .
serve with rice and fish curry.

Linking this post to
Weekend Wrap up 39 hosted by Colours Dekor,
thats all friends,take care and happy blogging.

Cooking for Advay - Stir fried Noodles with Prawns

As Advay is fond of noodles and pasta  i keep experimenting with different ingredients.Prepared this platter last week paired it fried egg ,this is how i did

Recipe name stir fried noodles with prawns
Ingredient
Noodles one pack
onion one sliced
capsicum one sliced
salt as per taste
oil to cook
black pepper one fourth tsp
maggi chili sauce two tbsp
shrimp 200gm
preparation
boil the noodles till al dente ,drain and keep aside
devein shrimp and keep aside.
Procedure
heat oil in non stick wok
lower the flame add sliced onion
keep stirring till onion starts changing colour
add salt,pepper ,followed by capsicum
keep stirring once capsicum becomes mushy
add maggi chili sauce and shrimp
fry for two to three minutes till the shrimps are done
add drained noodles fry further for two to three mins
serve warm with fried egg on the side.
Linking this post to
I am Loving it at Tidy Mom
thats all friends,see you all soon,

Cheese Paratha with crispy karela fry and cucumber raita

Some random questions are always going on in my mind,
answers to which i gonna get in the coming time ,
some of these questions are silly i know
but then i am desperate to know
Whenever i am alone ,or with thou
some random questions are always going on in mind

i guess this happeens with everyone or its just me ...? ;-)
Coming back to todays post this one is simple recipe of Cheese Paratha

,Advay likes to eat parathas a lotz so i keep experimenting with different fillings.
Follow the same procedure as given for alloo paratha ,for filling i have used shredded mozarella cheese.

we enjoyed the paratha with cucumber raita and crispy karela fry , recipe blogged here.
Cheese Paratha is off for Only Kids delight event hosted by Pari of Foodelicious
Thats all frens,will cee u all soon,..tk cre nd happy blogging

spiced tava fried green chili from my moms kitchen

I know this is not the perfect time to share something like this, with weather getting harsher day by day and temperature soaring to 45 degree centigrade, we need rain desperately coming back to todays post this lunch platter has tava mirch,alloo tamatar sabji,dahi and chapati..
Recipe Name Tava Mirch
recipe source mother
ingredient
green chili wash and slit,keep aside
for the filling
amchur powder haf tsp
salt as per taste
rye and saunf half tsp each
procedure
mix the filling mixture and fill in the green chili
heat mustard oil on tava
once hot lower the flame
and place the green chili on tava
keep turning with help of tong

serve warm with roti,sabji and dahi.
Thats all frens ,,,tk cre,...ceeu all soon...

Nimona - Green Pea Curry from my mothers kitchen

Pallavi asked me today to blog Ammas Nimona Recipe,which in other words is green pea curry
Recipe Name Nimona/Green Pea Curry
Recipe Style Cooking
Recipe Source my mothers recipe
Ingredient needed for two people
green pea one cup approx 100gm
potato one peeled and cubed
tomato one cubed
onion two chopped
garlic clove four chopped
ginger one inch chopped
green chili one chopped
salt as per taste
mustard oil one tbsp
refined oil one tbsp
ghee one tsp
cinnamon stick one
black cardamom two
clove four
black pepper half tsp
cumin seeds one tsp
bay leaves two
coriander power half tsp
cumin powder half tsp
red chili powder pinch
turmeric powder pinch
Preparation 1
Coarsely grind green pea on sil batta,keep aside
heat one tbsp oil in non stick wok ,add bay leave and lower the flame
fry green peas till they are half done and mushy.
Preparation 2

Make coarse paste of onion,green chili,ginger,garlic,black pepper,clove,cinnamon stick and black cardamom,mix red chili powder,turmeric powder,coriander powder,cumin powder and grama masala powder to the onion paste and keep aside.
Procedure
heat mustard oil in non stick wok
add onion paste and keep frying till oil is seen along the sides
add green pea paste and keep frying till everything is mixed well
add potato and fry till half done
add salt and return the mixture to pressure cooker,
add water as needed and finely chopped tomato
pressure cook for two whistles .

Serve hot with rice or roti.
To add extra kick to nimona ,fried wadis in oil and add to nimona before serving.
wish all the readers of Asankhana Happy Republic Day,,,:-)
enjoy the week ahead cee u all

Lemony Creamy Chicken Fry

I prepared this simple chicken fry with some leftover ingredients from my fridge,so there is no specific mesaurement of the ingredients ,

Recipe Name Lemony Creamy Chicken Fry
Preparation time 10 mins

for the recipe heat oil in non stick wok fry sliced onions and 2 to 3 cloves of garlic,in the time being in a mixing bowl place the chicken pieces approx two to three pieces,green coriander chutney,cream ,lemon juice,mix together,crush two cherry tomatoes and a green chili and transfer this mixture to the wok once the onions are half done,keep stirring and once chicken is semi tender ,season with salt,cumin powder,red chili powder ,turmeric powder and mix well,no need to add water as this one is dry recipe,before removing from flame sprinkle garam masala and remove from flame.Serve warm with anything,i had with wholewheat bread,...and what a meal it was,..ya its true there was no one at home with sisters out for shopping with advay i had to just cook for myself ,thus i truly both cooking and eating and ya its true sometimes cooking really acts like therapy for me,...:-),,,cee you guys soon enjoy the weekend,...till thn happy bloggin...

Sankranti special comfort food - Khichdi

Wish all the Readers of Asan Khana Happy Makar Sankranti ,Pongal,Khichdi,Bhogali Bihu and Uttarayan

As it is a ritual to  prepare Khichdi for lunch ,Prepared this simple Khichdi with rice and chilke wali urad dal.

ingredient needed

Chilke wali Urad dal 50gm

Rice 50gm

salt as per taste

turmeric powder a pinch

ghee pne tsp

ginger grated half tsp

pinch of asafoetida

Procedure

heat ghee in pressure cooker

lower the flame and add asafoetida and ginger

followed by rice and urad dal

fry for a minute or two

add salt,turmeric and water and pressure cook for 3 to 4 whistles.

Serve hot with curd,pickle and Chokha.

Khichdi is off for MLLA 19TH Helping hosted by Easy Craft and started by Susan of well Seasoned Cook.

Enjoy the festival frens,cee u all soon :-)

Dal Ka Dulha Chokhe ke sath,...

Its not that everyday i crave to eat something which is earthy, rustic and and comforts me to the core but meal of Dal Ka Dulha with alloo chokha is something for which i can go for any day,one pot meal of Daal Ka Dulha together with Choka,Grilled tomato chutney,curd,papad and some pickle,

thats all i need when i feel like eating some comfort food,Dal ka Dulha is something like Dal Dhokli or maybe u can say plain version of Dal Dhokali,i never knew that there was something called Dal Dhokali ;-)all thanks to the Blogosphere i got introduced to so many new regional dishes

Ingredient needed

Cooked Arhar Dal

kneaded dough

For tempering

Ghee

Cumin seeds

Procedure

Roll out small poori

shape them in the form of inverted triangle

slowly slide them in cooked dal

and pressure cook for 3 to 4 whistles

temper with ghee and cumin seeds

Serve hot with Chokha ,pickle and curd .

Chokha recipe is blogged here

Info from the Web

Also known as Dal Pitha,Dal Pithori


From Shails Blog -

Pictorial of Preparataion can be seen

Charche Chauke Ke has two versions

Simple one


Bhara Hua Dal Ka Dulha

Srivalli of Cooking For all Seasons is on with My Legume Love Affair 18th helping


started by susan of the well seasoned cook,Dal ka Dulha goes to her event.

Enjoy the platter frens,cee u all soon:-) and ya dont forget to join in the Jingle Event ...







,

Another kitchen experiment of mine -Mutton Biryani in Vindallo paste

Today when I was waiting downstairs for Advay’s van

I could feel the cold breeze ,with no sun just clouds,bit drizzling now and then weather today was of any normal winter morning of Delhi, I was thinking what to prepare for lunch as weather was forcing me to have something hot and spicy, first thing first checked in freeze,there was some leftover amul cream, leftover Vindaloo  masala paste which my sister Pallavi had got from her Goa trip ,keeping these two ingredients in my mind I thought of preparing Mutton Biryani .Since both Neha and mother were out shopping and Advay in school i had just two hours to prepare the biryani since I was alone at home,so thought of giving surprise to neha,ya guys everyone in our home is foodie and we all luv home made food specially when it comes to non veg food  I prefer to cook at home as that ways hygiene is maintained and I can control what to add and what not.

Before I forget Many thanks to Kalyani and Key bunch team for sending over the handcrafted  cushions,docheck in Kalyanis  stuff here

 ,I got them today noon they look so bright and comforting don’t they ya that’s my study area during night when Advay

sleeps off;-),and ya i ahve to tell how i got them my comment was chosen for the Diwali Giveway Handmade Cushion Covers from Kye…Coming back to recipe this is how I  prepared

Mutton Biryani in Vindallo paste

Ingredient needed  for the Marination

Goat or lamb meat 250gm

Amul cream or fresh cream one tbsp

Goan vindaloo masala paste two tbsp.

Other ingredient for the mutton

Onion five chopped lengthwise

One whole garlic pod chopped

Ginger one inch chopped

Salt as per taste

Ghee two tbsp

Refined oil one tbsp

Khada masala/whole masala

Cumin seeds one tsp

Pepper corn eight

Bay leaves two

Dried red chili three

Star anise two

Black cardamom  three

Cinnamon stick one

For the rice

Rice one cup

Yellow food colour a pinch

Green Cardamom two.

Preparation

Crush ginger garlic in hand mortar and pestle and keep aside

Mix cream and vindallo masala with meat and keep aside.

Boil rice with cardamom ,add yellow colour once done and mix well .Keep aside.

Procedure

Heat ghee in non stick wok, once hot lower the flame and add the khada masalas.

Once they start spluttering add hand crushed ginger and garlic .

Followed by the chopped onions and keep frying till the onions start changing their colour.

Add refined oil if the onions start sticking to the vesseL.

Once the onions are done add the marinated mutton and cover and cook on low flame.

If needed add few drops of water and let it simmer for few minutes.

Once done remove from flame and mix with the prepared rice.

Serve hot with raita of choice and some papad,I enjoyed with cucumber tomato raita and fried potatoes.

Platter looks yum isn’t it,…I just hope Neha likes it,..;-)

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.,..;-)

Refreshing Aam Panna with Sweet mango cranberry smoothie,crispy salad with tangy potato in coriander chutney

Summer is incomplete without MANGOES ,infact summer is announced by the arrival of Amiya in the vegetable market,which is used to make pickle,chutney,dal and so amny other things,but i guess the best use of Amiya is Aam Panna which is the most refreshing drink in summer apart from smoothies and shakes,prepared specially to beat the heat specially after coming back from outing in the noon,one glass of Aam Panna and all your tiredness is gone ,it cools down body temperature too.I keep stock of mint leaves and amiya in my fridge always as the temperature here in Delhi is soaring like anything...:-( Dadi used to prepare this drink during my childhood days,yesterday when i couldnt bear the heat after comin from my driving lessons i googles for the recipe

 of Aam Panna ,recipe is taken from here

Prepared mango smoothie for dinner day before yesterday,just blended mago pulp,curd,milkand cranberries ,and ya i didnt add sugar ,perfect and filling ,quenched our thirst and hunger pang too,,;-)

These days we wait for evening thinking evening will be fine but its the same as noon,,with no mood to eat dinner is replaced by bowl of salad and mug of milk

for the salad ingredient needed

almonds 6

tomato one finely chopped

cucumber one chopped

carrot one chopped

coriander flavoured cottage cheese

pinch of salt and pepper

half tsp extra virgin olive oil

procedure

just mix everythin together

toss well

serve chilled.

Today prepared Dhania alloo after quiet a long time ,brought back many memories of Sunday lunch during summer vacations,preparation is very simple

ingredient needed

boiled potatoes (as per need )

dhania chutney ingredient

coriander leaves one cup

tomato one chopped

garlic cloves two

green chili three

salt as per taste

procedure

blend chutney ingredients together .

mix the chutney with finely chopped potatoes

serve chilled.

Dhania alloo serves as a good side dish to Tehari,and together with fresh curd and mango slices meal was complete.

Event Entry

 Mango Cranberry Smoothie goes to Refreshing Drink For Summer Event hosted by Chandrabhaga.

 Aam Panna and mango cranberry smoothie goes to Festive Food Event theme this month being Summer Treat  

 Dhania alloo goes to JFI Cilantro hosted by Cilantro and started by Indira of Mahanandi. 

 Cucumber tomato salad goes to Nehas space where she is on with FIC RED AND GREEN event started by Sunshinemom.

 Dhania alloo is one of my favourite side dish so i  goes to WYF side dish event hosted by EC.

 EC is on with wyf quickmeal event Cucumber tomato salad  and mango cranberry smoothie goes to her event .

 Mahima is on with 15 minutes cooking event mango cranberry smoothie,salad and dhania chutney goes to her event.

thats all frens tk cre ,,,cee u all soon,,,:-)

,

JALDI MAI MUGHLAI PANEER ,MUSHRROM MATAR KE SAATH OR MEETHE MAI HAI SHAHI RABADI

sometimes while cooking there isnt much time to search recipes for the ingredients,.that time mind starts working on its own,,same happened with me ,had invited my friend for lunch,,,by one pm had to prepare chapati ,rabadi,rice,and two curries,..thats lotz when there one yr old to manage at home,..was lucky hubby was off call that day...thought hubby will manage advay and i will cook,,,but opposite happened,..i got so busy dng other chores and managing advay , finally hubby had to prepare everything,..i knew if i didnt tell him how to prepare,..both mushroom and paneer would have tasted same so while i was managing advay and doing other chores,..hubby managed kitchen and cooking,..i always prepare cottage cheese at home,. so preparation for lunch started with cottage cheese preparation,..after that i imagined the recipe and told him how to prepare,,,here goes the recipe paneer mughlai,,,my own creation...

ingredients

one cup home made cottage cheese(300gm)

paste of onion,tomato,green chilli and garlic one cup

milk half cup

saffr0n strands few

salt to taste

oil to cook

half tsp each of red chilli,turmeric and coriander

sugar half tsp

dry fruits chopped for garnishing

fresh cream one tbsp

procedure

heat oil in wok preferably non stick wok

add paste and keep stirring ,this process gonna take long time

as more time is needed to fry paste for gravy

once done and oil is seen along the sides

add coriander,turmeric,redchilli,salt and sugar

keep stirring...if pastes start sticking add milk instead of water...

once the mixture starts boiling ,lower the flame add chopped cottage chesse

simmer for few minutes ,add saffron strands and remove from heat

just before serving add fresh cream and chopped dry fruits.

while hubby was busy preparing panner dish,..i thought hard what to prepare with mushroom,..canned one,.had green peas too,,,so thought of this simple recipe to go with,..mushroom matar

ingredients

mushroom 250gm

green peas half cup

onion chopped one

green chilli one

cumin seeds half tsp

salt to taste

garam masala one tsp

procedure

heat oil in wok

add cumin seeds followed by chopped onion and green chilli

once onions start changing colour add garammasala and salt

keep stirring,now add chopped mushroom and green peas

fry for few minutes

once done remove from flame

for bharva baingan recipe click here,

do chk out khurchan too

for the sweet dish hubby prepared RABADI,recipe fro which can be checkedhere

RABADI GOES TO SWEET SERIES EVENT HOSTED BY PAAJAKA FOR THE THEME COOL DESERTS

MUGHLAI PANEER GOES TO SRIVALLI WHO IS HOSTING CURRY MELA,TATSES BEST WITH ROTI ,and ALSO TO VANDANA RAJESH WHO IS HOSTING PANEER A DELICACY

Yesterday saw " JANE TOO YA JANE NA,..",..ENJOYED A LOTZ,...FEEL GOOD MOVIE,,,FELT NICE AFTER WATCHING THE MOVIE,,DON MISS THIS ONE...

KHATTI MEETHI DAL TEEKHI SABJI KE SAATH OR MEETHE MAI LAUKI KHEER HAI SAATH

My mother prepares chana dal with coconut and tamarind,..bengali version of the chana dal which we usually prepare at home,..thought of trying for the first time here in singapore,..liked lotz specially with marathi alloo sabji and plain rice,..since the day i have started cooking..ya its two yrs now to be exact i have noticed,..that food tastes really great when mixed with different cuisines,..i prepared bengali dal and marathi sabji,,,both complimented each other with plain rice,.. SWEET AND SOUR CHANA DAL TASTED GREAT WITH SPICY ALLOO BHAJI



ingredients for dal

chana dal one cup washed and kep aside
salt to taste
turmeric half tsp

for tempering

garlic cloves two finely chopped
green chilli two chopped
bay leaf crushed two
tamarind pulp two tbsp
grated coconut half cu[
salt to taste
sugar one tbsp
cumin seeds one tsp
half tsp each of red chilli and turmeric powder
one tsp garam masala
oil to cook

procedure

pressure cook the dal till its done,keep aside
heat one tsp oil in wok
add cumin seeds followed by garlic,green chilli and bay leaves
once garlic starts changing colour add grated coconut and keep frying
now add sugar,tamarind pulp.red chilli ,salt and turmeric powder
keep stirring
add cooked dal to this mixture
simmer for a minute or two,add garam masala,,
remove from flame,

serve hot with plain rice and veggie of ur choice
VARIATION INSTEAD OF GARLIC FOR TARKA CAN USE ONION TOO



i prepared potato bhaji marathi style from here.. FOLLOWED THE SAME RECIPE ADDED CRUSHED GARLIC TOO

since the day my mother had prepared lauki kheer for my sis ,..she was after me ,..she kept telling me to try it out,,,so finally i got lauki,..i bought it for the first time in sinapore...cause hubby doesnt like lauki,..asked my mother for recipe...and was really amazed by the taste,,even advay liked it

INGREDIENTS

BOTTLEGOURD GRATED ONE CUP
MILK TWO CUP
SUGAR THREE TBSP
GHEE ONE TBSP
CHOPPED DRYFRUITS TO GARNISH
CARDAMOM POD TWO CRUSHED

PROCEDURE

HEAT GHEE IN WOK, ADD CRUSHED CARDAMOM AND GRATED BOTTLEGOURD
KEEP STIRRING FOR THREE TO FOUR MINUTES
ADD MILK AND SUGAR,,,
ONCE MILK BOILS LOWER THE FLAME AND KEEP STIRRING
I PREFER THICK KHEER,..SO I ALWAYS STIR TILL MILK DISSOLVES FULLY
ONCE DONE REMOVE FORM FLAME
ADD CHOPPED DRYFRUITS BEFORE SERVING












LAUKI KHEER GOES TO VOW BOTTLEGOURD HOSTED BY POOJA



POTATO BHAJI GOES TO SWC MAHARASHTRA HOSTED BY NEHA



DO CHK OUT SOWMYAS VERSION OF KHEER TOO
SHEETAL TOO HAS DOODHI HALWA
HAPPY WEEKEND FRENS
CEEYA TOMORROW