VEG PARCEL

Veg parcel is steamed and healthy recipe , Easy to cook.  I like the dish because of its buttery smell. I have made four parcels from below ingredients, Its upto you which veggies you want to select and the proportion too.

Ingredients :-

Broccoli chopped – 1 cup

Tomatoes chopped-1/2 cup

Cauliflower chopped – 1 cup

Onions chopped – ½ cup

Potatoes chopped – 2 cups

Green chillies chopped -2-3

Coriander leaves chopped – ½ cup

Green peas – ½ cup

Beans – ½ cup

Butter – 100 g

Salt – as per taste

Black pepper powder – 2 tsp

Method :-

Tear Aluminium foil into large squares.

Put chopped potatoes, onions, cauliflower, Tomatoes, green chillies, peas, Beans, Broccoli, Salt, Butter, Black pepper powder, Coriander leaves.

Fold the foil loosely to make air pocket but Seal the edges very carefully that steam should not escape.

 Heat the pan, put the Parcels on it and Cook for 15 mints.

Open the foil very carefully, some moisture will be there.

PATAL BHAJI

When I was in tour I have learnt this recipe from a Maharashtrian girl, I have done what she has said. The final outcome was good. Patal bhaji is very tasty and easy to make. Crispiness of peanuts and Bengal gram dal is unique. You can enjoy with rice or Bhakri. Spinach leaves are green vibrant in color. They are good source of calcium.

Ingredients :-

Spinach :- 2 bunches

Ginger (grated) :- 2 tsp

Peanuts :-1 tbsp

Bengal gram pulse (chana dal) :- 1 tbsp

Coconut (grated) :-1 tbsp

Green chillies :-2-3 chopped

Mustard seeds :- 1tsp

Garlic (chopped) :- 2 tsp

Tomatoes (chopped) :- 2-3

Salt :-  as per taste

Turmeric :-1/2 tsp

Oil :- 1tbsp

Asafetida(hing) :- ½ tsp

Method:-

Wash and cut spinach leaves.

Soak Bengal gram dal and Peanuts for half an hour.

Boil spinach leaves, Peanuts, Bengal gram dal, coconut grated, salt, little turmeric, Tomatoes chopped.

In another pan heat oil for tempering(tadka). Add Asafetida, Mustard seeds and chopped Garlic.

Now, add this tempering mix to boiled spinach mixture.

”Patal bhaji” is ready

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RAWA MODAK

You people are thinking that- "oh god! she is addicted to modak's", Ha Ha, Actually I love modak's, and Ganesha chaturthi has come so I can't remember anything without these Modak's but I wanted to change the shape so I have used different mould, you can use same original mould of modak.

Ingredients :-

Semolina or Suji - 3 cups

Jaggery - 2 cups

Water as required

Cardamoms - 4-5

Ghee - 3 tbsp

Salt - little bit

Method :-

Heat ghee in a vessel, add coconut, jaggery- Keep stirring continuously on medium flame and make a sticky solution.

Roast Semolina in nonstick pan in low heat till it slightly turns brown.

add ghee,milk and sugar. Stir till mixture becomes sticky. Add salt little bit and take off from flame, cover it.

Make small balls of dough and roll it in round shape.

Put 1 tbsp of the above stuffing in the flat round dough and pack it by taking all the edges up giving it shape

like a cone on top.

Ready to serve.

CHOCO LADDOO

Frankly speaking I wanted to make chocolate modak but all of a sudden changed my mind and made laddoos, so here is the recipe. 

 Ingredients:-

1 cup Chocolate Chips,
3 cups grated Coconut,
 1 cup Condensed Milk,
8-10 Walnuts (finely chopped).
Cardamom powder-1tsp
poppy seeds- tbsp

 Preparation:

In a big bowl, take chocolate chips, desiccated coconut, condensed milk and walnuts and mix well.

Divide into little portions and press them in modak mould if you want to make like modak otherwise make it like me I have made ball shaped modaks and rolled  modaks over poppy seeds.

BESAN LADDOO

It is my all time favorite sweet, mainly it is good for ritual ceremonies, In India people generally offer this laddoo to god as Prasad mainly in Hanuman jayanti, I made this laddoo for fast, it was delicious, Besan laddoo is very popular in northern India.  remember when you make laddoos, after frying the besan or gram flour, put little bit of ghee or clarified butter to your palm, it prevents sticking of flour in hands.

 Note:-you have to make laddoos when the mixture is warm otherwise you can’t make laddoos.

 Ingredients:-

Gram flour-500 gms

Castor sugar-500 gms

Ghee or clarified butter-250 gms

Cashew nuts-100 gms(broken into pieces)

Method:-

Mix gram flour and ghee over a low heat in a kadhai and constantly keep stirring to avoid lumps

 When it releases an appetizing smell remove it from the heat and allow cooling.

Add sugar and nuts to the gram flour and mix thoroughly.

 Now form ping-pong size balls of the mixture.

Ladoos are ready to be served

DAL PARWAL(LENTIL POINTED GOURD)

Parwal is the name of pointed gourd in India. This dish is tasty and unique. If you make this preperation of pointed gourd like this, every person who will have this dish sure appreciate you. 

Ingredients-

Parwal (Pointed gourds)-5-6

Oil-4 tbsp

Asafoetida-pinch

Black gram lentil(soak in water and make paste)-300 gms

Ginger paste-1 tsp

Green chilies-2

Turmeric-1 tsp

Salt as per taste

Garam masala-1 tsp

Method-

Cut parwal in big cylindrical shape

Heat the oil, add asafoetida, fry parwal(pointed gourds)

Add ginger paste ,turmeric, green chilies

After sometime add paste of black gram dal, fry it with parwal

When cooked add garam masala and take off from flame

SPINACH DAL

I have made this dal for guests and believe me the whole bowl was empty.Delicious dal made with spinach- not only it is tasty but also nutritious because toor dal (pigeon peas) is a source of vitamin and what to say about spinach, it has high nutritional value like vitamins,minerals,omega-3 fatty acids and many more,serve hot with bread or rice

Ingredients-

Pigeon peas or toor dal-100 gms

Palak or spinach-50 gms(cut into small pieces)

Cumin powder-1 tsp

Garam masala-2 tsp

Green chillies-3-4

Fenugreek seeds-15 gms

Salt to taste

Oil for tadka-25 gms

Turmeric powder-1 tsp
Cream and coriander leaves- to serve

Method-

Soak the toor dal, cook the dal with water and salt,turmeric powder  till soft

 add spinach leaves, cumin powder, salt, garam masala

cook till spinach leaves are cooked

Now in  another pan heat oil add fenugreek seeds , green chillies for tadka

Now add this tadka in dal

Ready to serve

MIXED VEGETABLE CURRY OR LABRA

I had made this dish in satyanarayan puja(Indian ritual)  for guests that's why I have taken vegetables in kgs, If you want to take in low proportion you can), This dish was so tasty that the whole pot was finished, because it’s a mixture of vegetables and less spices it is good for health too. It’s a delicacy of Bengal, Bengali people like to have it with Khichdi, in ritual ceremonies like Durga puja or what puja may it is. Hot khichdi with  Labra combination is great.

Recipe..............

Ingredients-

Potatoes- ½ kg (cut into 2” pieces)

Pointed gourd-1/2kg (cut into 2” pieces)

Long  beans-1/2 kg (cut into 2” pieces)

Pumpkin-1/2 kg (cut into 2” pieces)

Brinjal-1/2 kg  (cut into 2” pieces)

Tomatoes-1/2 kg (cut into 2” pieces)

Green chillies-6-7 (cut into 2” pieces)

Salt-as  per  taste (cut into 2” pieces)

Panchforan-mustard seeds, cumin, fennel, nigella  seeds, fenugreek seeds (little bit of all five)

Garam masala(powder)-1/2 tbsp (cut into 2” pieces)

Oil- 2 tbsp

Turmeric powder-2 tsp

Method-

Heat oil in  deep bottomed pan

add panchforan to it, now put all vegetables, turmeric powder, green chillies in the oil, fry for some time

now add water ,salt , after all veggies are cooked add garam masala

when the water reduced to approx. none then the dish becomes ready

 the dish should be thick, serve with rice or khichri

ARHAR DAL(PIGEON PEAS) PULAO

Hiiii Friends,

                   How are you all?

Today I am going to start writing about my favourite recipes which I am learning from my school days,

I am passionate lover of good  food.I have made this pulao some weeks ago.Between all dals(pulses) I like Arhar(pigeon pea) most. Pigeon pea also known as Gandule bean, Cajanas cajan, toor dal in India. We Indian people mostly use split pigeon peas which is known as toor dal and it is rich source of vitamin, Dietary Fibers, Carbohydrates, Proteins, minerals like potassium, Zinc, sodium, Magnesium etc.,  some time people uses young pods, young pods are very tasty, They are also used in some curries. I remember that when I was a kid ,I plucked those young pods and ate them. If I will get now those raw young pods I will do the same  I have made this pulao two weeks ago, My dada(elder brother) liked it very much, so, here is the recipe.....

Ingredients-------

               1) Rice-1 cup

                2) Pigeon peas-1 cup

                3) Vegetables like potatoes, beans, cauliflower,       peas(according to your choice)-250 gms(cut into 1" pieces)

                4) Onion - 2 of medium size

                5) Bay leaves - 3-4

                6) Dried red chilies- 2

                7) Cardamoms- 4

                8) Cloves- 4

                9) Cinnamon sticks-little 2-3 small pieces

                10) Turmeric powder -1 and 1/2 teaspoons

                11) Clarified butter or Ghee -1 and 1/2 tablespoon

                12) Salt- according to your taste

                13) Coriander leaves - for garnishing

                14) Water-3 1/2 cups.

Method -


Soak rice and Arhar dal(pigeon peas) in two pots with water separately.

Put cooker over flame

 In cooker put ghee(clarified butter), add cardamoms, cloves, cinnamon in it.

Add sliced onion, fry it till golden brown, now add all the vegetables in it

put salt, turmeric into this mixture,saute it

now its time to add dal(pulse), fry dal with all vegetables a little

Add rice and 3 -1/2 cups of water in it, mix all the ingredients very well, cover it.

 Heat it upto two whistles, open it, take out in a plate

 now garnish it with coriander leaves.

ready to serve