How’ve you been? I have been down, but all is good now.. It’s been long, let’s start off with our Snack ON series 🙂
simple & delish – try out this easy to make starter : Upma Pakoras or in other words Semolina Fritters. Crunchy from out, fluffy inside goes well with tomato ketchup, chutneys.. Perfect evening snack to munch on with a cup of tea! Without further ado, here comes the recipe:
We’ve made a few tandoori recipes earlier, but in our very own tandoor/charcoal bbq/grill at home.. It’s time to make some tandoori flavor paneer tikka in tawa or over stove top..
Paneer, peppers & onions marinated in a charred tomato & spices marinate then cooked in a skillet..
,A dish to impress anyone with, and extremely easy to make.. what else from a recipe we desire for? Let’s get cooking 🙂
Now time for the text recipe 🙂
Soft & Juicy Cubes of Paneer, coated in a rich smoky marinate and cooked in a tawa.. I & my family simply loved the dish, and din’t miss anything in this Paneer Tikka.. So make it, & share how you liked it. That’s all for today, Thanks 🙂
This post is in Hindi Language. Recipe & Imp. Tips in English is also provided below.
जैसे की हमारे बहुत सारे दोस्तों ने कहा की आपकी रेसिपीज हिंदी में दिखाइए..
आज में और मेरी माँ मिल कर मेरी दादी की मीठा आचार की रेसिपी बनायेंगे. ऐसे ही आम को घस कर चुंडा भी बनाया जाता है.. पर ये थोरा अलग है. 🙂
ये अचार बहुत हि मज़ेदार है, और आप इसे रोटी के साथ तो खा ही सकते है पर चावल, ब्रेड, वगरह के साथ भी खा सकते है. ये चटपटा आचार आप चाहे तो ऐसे ही जैम जैसे या फिर चमच से ऐसे भी खा सकते है. इतना मजेदार है, तो चलिए बनाना शुरू करते है.
पहले मुझे और मेरी मा को बनानते हे देख लिजिये 🙂
अचार बनने के लिए अपको चाहिए :
कची केरी / कचा आम – 3 बडे (निचे tips जरुर पढ़े)
नमक – 2 बड़े चमच या स्वाद अनुसार
चिनी / शक्कर – 1500 gram
मिर्ची पाउडर – 1 1/2 बड़े चमच (आप चाहे तो कश्मीरी लाल मिर्च भी उसे कर सकते है)
सौंफ – 1/2 बड़ा चमच
मेथी दाना – 1/2 बड़ा चमच
कलोंजी – 1 छोटा चमच
बनाने की विधि:
१. सबसे पहले कची कैरी को छील कर बड़े बड़े टुकडो में कट लीजिये. हमने ३ बड़े कोब्बरी(coconut) कैरी ली थी, जिसे काट कर नापा तो वह लगभग १५०० ग्राम थी.
२. एक बड़े बर्तन में जितनी कैरी उतनी ही चीनी मिला लीजिये. अची तरह मिलाने के बाद उसे धक् कर ४-५ घंटो के लिए कोने में रख दीजिये. इतने देर आम पानी छोड़ देगा और चीनी भी थोरी बहुत घुल जाएगी. ध्यान रखिये, आपको एक बूँद भी पानी नहीं डालना है.
३. लगभग ४-५ घंटे बाद, जब चीनी घुल जाये और चाशनी बन जाये तो उसे कम-से-माध्यम आच में चढ़ा दे और उसे लगातार चलते हुए पकाए.
४. लगातार चलाना आवश्यक है, नहीतो शुरू में निचे चीनी लग सकती है और बाद में आम चिपक के जल सकता है. इसलिए लगातार चलते रहिये.
५. लगभग २०-२५ मिनट बाद जब आम नरम हो जाये और थोरा रंग बदल जाये तब उसमे नमक, मिर्ची पाउडर, सौंफ, मेथी दाना, कलोंजी मिला दीजिये.
६. अब इसे लगातार चलते हुए अगले १०-१५ मिनट पकाइए. फिर इसे टेस्ट कीजिये की बन गया की नै. टेस्ट करने के लिए – एक प्याली को फ्रीजर में कुछ २-३ मिनट के लिए रख दीजिये. फिर उस प्लेट में अचार की कुछ बूँद डाल कर १०-१५ seconds के लिए रख दीजिये कोने में. फिर उसे देखिये, की वो अपनी जगह में है या फैल गया है. एकदम ज्यादा नै फैलना चाहिए, और एकदम बैठना भी नै चाहिए. लगभग २ तार की चाशनी होनी चाहिए.
७. टेस्ट करने के बाद, बन गया है तो गैस बंद कर दीजिये. और धक् कर १०-१२ घंटे के लीजिये डंडा होने दीजिये. आम का आचार डंडा होने के बाद उसे कांच के डब्बे में डाल कर आप १ साल तक आराम से खा सकते है. बनाइये और खाइए 🙂
कुछ महत्त्वपूर्ण टिप्स:
१. हमने ये आचार बनाने में कोब्बरी कैरी इस्तमाल की है. ये कैरी बड़ी होती है, और थोरी मीठी होती है. आपको ये ध्यान रखना है की कैरी कड़ी होनी चाहिए लेकिन एकदम खट्टी नहीं, थोरी मीठी.
२. ध्यान रखियेगा की आपको एक बूँद भी पानी नहीं डालना है कभी भी. पानी डालने से आचार ख़राब हो जायेगा. ये अपने खुद के रस में पकेगा, इसलिए हम इसे ४ घंटे के लिए चीनी में मिला कर रखते है.
३. इसमें मसाले मिलाने के बाद ध्यान रखिये, और लगातार चलते रहिये. ज्यादा पकाने से ये आचार चिड्दा(chewy) हो जायेगा.
आचार बनाना बहुत आसान है, बस ये कुछ टिप्स याद रखिये और बनाइये खाइए और मज़े कीजिये. चाहे तो रोटी के साथ, कभी ब्रेड के साथ, कभी चावल के साथ, कभी मुरब्बे जैसे.. 🙂
हमारे मित्रों के लिए निचे अब येही रेसिपी अंग्रेजी में दी गयी है.
It’s sweet, its sour, it’s spicy. Here’s some traditional sweet pickle recipe from my Granny.. Have you watched me & my mom make it? If not click here to see now! Let’s dive right into the recipe!
Raw Mango : 3 Large (Read Tips)
Salt : 2 Tbsp / or to taste
Sugar : 1500g
Red Chili Powder : 1 1/2 Tbsp (I used a mix of kashmiri chili powder & normal chili powder)
Fennel Seeds : 1/2 Tbsp
Fenugreek Seeds : 1/2 Tbsp
Onion Seeds : 1 Tsp
1. First of all, peel & dice raw mango into big chunks. I used 3 big Kobbari(Coconut) Variety Mangoes and after dicing it came down to about 1500gms.
2. Transfer the mango chunks into a big stock-pot or utensil, and add same amount of sugar to it. Stir well and make sure sugar & mango chunks are well mixed. Then cover & let it rest for 4-5 hours.
3. After 4-5 hours, when the sugar is kind of dissolved & mango has released some good moisture heat this up in medium flame.
4. Stirring regularly to prevent sticking cook this stuff up until the mangoes chunks are soft & slightly translucent. Will take about 20-25 mins.
5. After the raw mango chunks are soft, puffy and slightly translucent add in the salt, red chili powder, fennel seeds, fenugreek seeds & onion seeds. Again, stirring regularly cook this in medium flame for another 10-15 minutes.
6. Test the pickle just like we test marmalade with a cold plate. To test : freeze a plate for 2-3 minutes. Then pour in a drop or two of the pickle in the plate. Let it rest for 10-15 seconds. It should not be runny, and not still as well. If it stays well, and is not extremely runny, pickle is ready.
7. Turn off the flame, cover the pot, and let it cool down naturally for 10-12 hours. After which, you can transfer it to glassware air tight containers & enjoy 🙂
Few things to take care of / Important Tips :
1. At any stage, do not add even a drop of water. Water will spoil the pickle. We’re cooking this in Raw Mango’s own juices.
2. As stated earlier, I used Kobbari(coconut) Mangoes(sounds weird? :P). Kobbari Mangoes are Large, not very sour. All you need to make sure is the mango variety you are using isn’t very sour and also not soft. You will need a neutral kinda(not very sour, not sweet) tasting firm raw mangoes.
3. Make sure to not cook this too much, keep testing after 10 mins of adding the spices. Cooking too much will make the mango chunks chewy & rubbery.
Making the pickle is easy, just keep these tips on hand and choose right kinda raw mangoes and enjoy the finger licking good pickle all year..
That’s all for today, Hoping you’ll make this & enjoy! Thanks 🙂
What has to be done, when you have the most number of requests for an ice cream? You gotta make it for them!
Well, this Tender Coconut Ice Cream, “Natural Ice Creams Parlour” Style is the most requested ice cream since last year’s Beat the Heat / 7 Days 7 Ice Creams..
This ice cream is simple, but delightful & cools you instantly down! That’s the magic of the tender coconut, and surprisingly is easy to make.. So let’s start :
The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days back.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC ice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started roaming around me & started poking me His mumma said sorry and they left then Well, that was sweet, but not as much the ice cream(way too sweet it was :P) Hope his mumma checks this recipe out & churns out this Ice Cream for him
That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon!
In a mixing bowl, add the whipping cream and whip it using a hand mixer or a whisk until stiff peaks.
Add about ½ cup of tender coconut water and meat from 3 tender coconuts to a blender and blend to a smooth paste.
Chop meat from 1 tender coconut into small pieces and keep aside.
To the whipped cream, add powdered sugar, and mix well. Then incorporate - condensed milk, puree of tender coconut water & meat.
Fold in the remaining ¾ cup tender coconut water along with ¾ cup of coconut milk to the mixture.
And then add the chopped tender coconut meat, & transfer the ice cream into a bigger bowl(if necessary) and freeze the ice cream for a minimum 6 hours.
Stir the ice cream after first two hours so that the tender coconut meat chunks are well distributed around the ice cream.
After the ice cream is frozen, scoop out, serve & Beat the Heat!
1. Coconut Milk : You might be thinking why coconut milk in a *tender* coconut ice cream? Well, I've made it in three ways in past and it does taste great all three ways. This is just the moisture, not the meat part. Meat part was also changed. Those are: (a) Only Tender Coconut Water along with the usual ice cream base. (b) A little bit of Coconut Milk in. (c) this quantity. All three ways it taste good as I said, But (a) seems like something's missing and can be icy(not very creamy), and has a lot of tender coconut water flavor. (b) Better than before, but still needs more of that brought it better that is slight creaminess, balanced mild flavor. (c) I increased the quantity of coconut milk also the tc meat & voila. This is much much better! 2. Sugar. I found the Natural Ice Cream Parlour's Tender Coconut Ice cream was way too sweet for my taste buds, I mean literally. If you wish, you can use more sugar in the ice cream, as I din't made the sweetness as much. As it was that sweet!
The sweet part(or I must say how much this Tender Coconut Ice Cream is relished), I was in Natural Ice Cream Parlour about 20 days back.. As soon as we entered, saw a kiddo(4-5 years) asking his mumma for another scoop of TC ice cream and continued.. That was surprising.. And I was the one who got the TC in all 4 of us rest the parlour was empty except he & his parents that time, and he started roaming around me & started poking me 😛 His mumma said sorry and they left then 😛 Well, that was sweet, but not as much the ice cream(way too sweet it was :P) Hope his mumma checks this recipe out & churns out this Ice Cream for him 😀
That’s all for today! Make & Beat the Heattt! Bye, there’s more coming soon! 🙂
Bread Pulao, or Bread Upma is one dish that we’ve been eating as a lunch since years.. You must be remembering, there was either one or two days in a week(or alternate), when you got something special in the lunch box as a kid.. My mom still does that for me..
And what used to be in those special days? Something experimental, or our subtle and amusing Bread Pulao, Poha and so on.. Fond memories isn’t it?
Let’s make some Bread Pulao this time around for the Kids Lunch Box Series 🙂
Start by heating up a pan with a tablespoon of oil. Add the mustard seeds, after they splutter add the chopped green chili and onions.
Cook the onions, once they start getting golden add the chopped tomatoes, salt to taste and cook until it is mushy.
Add some chopped coriander leaves, red chili powder and ketchup mix and cook for a minute. Add a tsp of sugar and stir.. Then add the cubed bread slices. Mix it all well together, add some more coriander and serve or pack in lunch box! Enjoy!
Curry Leaves can be added in the tempering.
Just remember, loading the bread pulao with bhujia…. Total bliss! I want to enjoy again, so let me go.. That’s all for today!
We love Moong Dal ke Cheela, and we love Dosas.. Have you tried something in between?
Here’s adai for you all, which is a awesome snack recipe from South India.. Well, not only snacks this is a perfect dish to pack in your lil one’s lunch box! One of my friend used to bring these almost daily and while it was a regular in his home it was something new for me and a few of my friends and we used to enjoy these..
These are a little different than Dosas and pretty close to Moong Dal ke cheele.. But has its own uniqueness, rich in protein and healthy! So, let’s get into the easy recipe which requires no fermentation! Kind of instant dosas or crepes, which everyone would enjoy!
Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe
Rice - 1 Cup
Skinless Black Gram / Urad Dal - ¼ Cup
Split Bengal Gram / Chana Dal - ¼ Cup
Split Pigeon Peas / Tuvar Dal - ⅛ Cup
Skinless Split Green Gram / Moong Dal - ⅛ Cup
Dried Red Chilies - 6-8
Asafoetida / Hing - ¼ Tsp
Curry Leaves - Few
Cumin Seeds - ½ Tsp
Salt - To Taste
Oil - As required
In a bowl, add the rice, and all the dals. Add water and wash-rinse twice.
Then add the chilis, curry leaves, cumin seeds and hing. Add 2½ cups of water and let it soak for a minimum of 2-3 hours.
After it has been soaked, blend to a kind of coarse paste. Transfer to a bowl, add salt and mix well.
Heat a tawa, smear a lil bit of oil and remove off the excess using a tissue/cloth. Spread a ladle full of batter and make a adai somewhere between a thickness of a uttapam and a dosa.
Cook in medium flame, once the top dries a little smear oil in the sides and cook till the edges are brown. Using a turner take the adai off the pan and serve! Tastes best with some onion chutney to me 🙂
Now, whether you enjoy these as a snack or in breakfast or pack it in your lunch box this is an fantastic snack! This comes down to be the last recipe for the amusing 2014 year.. Thanks for lot for being with me all the time, Do watch the lookback video on our Channel 🙂 All the best for the New Year, may god bless you with happiness, peace, health, prosperity, success and all you desire for 🙂 Wishing you a very Happy and Delicious New Year 🙂
That’s it for this year, See you next year with more lipsmacking dishes 🙂
Til Chikki, Til Chakki, Sesame Brittle, Tilgul, Til Patti, Gajak.. Many names, one quick and fast to make sweet snack liked by everyone! These crunchy sesame brittle are usually prepared in the Sankranti but who cares? Make them any time in the year and enjoy!! In Sankranti, we make this til chakki, til laddu, ghewars, phini, atta laddu and many more dishes!!
This til chakki/patti is so so delicious that you cant stop yourself from having more specially when its warm 😀
Winters are here.. I must say, there’s a nip in the air.. Its perfect time to make some Dal Bati Churma!!
My parents lived in Rajasthan for a couple of years.. Mom taught me how to prepare the unbelievably yummy Dal, Bati, Churma.. Dal for the dal bati churma is made with a couple of dals mixed.. Bati is the bread or the dumpling.. And the churma is the crushed batis/paratha’s which is sweetened.. Lets have a close look at the recipe.. Calorie conscious people, please dont look at the recipe 😛 Loaded with Ghee, Meant just for Winters 😀
For Bati: In a bowl/plate, mix the ingredients and make a stiff dough using sufficient water. Cover and let it rest for 30 mins.
After 30 mins, make 8 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 Degree C for 15 mins. Take out and flip over, bake for another 10 mins. Lightly press the batis with hands or potato masher and dip in ghee! Bati is ready.
For Churma: Make a stiff dough out of wheat flour, besan, ghee and sufficient water. Let it rest for 30 mins. Make 2 portions out of the dough. Place them in a baking tray, coat with some ghee. Bake these at 200 Degree C for 15 mins. Take out and flip over, bake for another 10 mins.
Crush these with hands or potato masher. And pulse twice in blender(optional to pulse, these batis just get break with hands). Add ghee and sugar and mix well. Churma is ready..
For Dal - Soak the dals for 2 hr and pressure cook with some salt. Heat some oil in a pan. Once hot, add in the cumin, hing. ginger, garlic, gr chili. Cook until brown. Add in the onions, salt. Cook until onions sweat.
Add in the tomatoes, stir and cook until tomatoes are mushy. Add in the chili powder, cumin powder, turmeric, coriander powder. Cook for another minute, then add in the cooked dal, and water. Stir and simmer for 10 mins.
Add in the kasoori methi, amchur powder, coriander. Adjust the consistency by adding more water, let it boil. Dal is ready!
What are you waiting for? Go ahead, and pour that dal over that bati, crush with hands and dig into it.. 😉 Everything is stupendous!
You can reduce the ghee in the batis if you wish.. But more the ghee, the more its delicious! Instead of dipping the batis into ghee after its made, you can pour in 2 tsp of ghee in each bati!