Wednesday, October 27, 2010

Diwali Dhamaka coming shortly

Hi friends shortly I am starting the diwali dhamka where I will be telling story behind festival how it is celebrated in India by all communities without any biases of  caste religion race gender or creed. I will be giving some easy recipes for diwali festival and revealing culture behind the festival.

Diwali is festival of lights and women make rangoli designs infront of their houses considered welcome sign for good fortune and children burst fire crackers and gorge on delecious faraal or meethaiya which are famous in Diwali. The whole atmosphere during festival is of joy and brotherhood it symbolises truth triumphs over evil. The opportunity to meet and greet friends relatives and exchange gifts an presents and celebrate festival with family. It also time of tidying cleaning of homes and decorating it with diyas or oil lamps colorful scented candles and flowers and houses are painted with fresh coat of paint and time for shopping for gold ornaments new clothes or household iteams and sweetmeats for family. Some people buy fruits dryfruits chocolates and mithai for friends and loved ones. Its basically family time and time for celebration for family. Wow I have memories of diwali. The only drawback is noise and air pollution due to bursting crackers. I urge children not to play with crackers since dangerous and these crackers are also harmful  and hazardous for health but the main reason is that the cracker industry employs child labourers who work in hazardous conditions and children one should protest against those who violate child rights. 

Tuesday, October 19, 2010

Meethai

Laddoo :
1 cup wheat flour
1 cup jaggery or gur
1 cup ghee
1/2 cup edible gum
1/2 cup dessicated coconut
2tsp badam pista and kaju powder
1tsp saunth or ginger powder
1tsp khuskhus powder
1tsp cream
10-12 badams

Preparation :
Take a pan heat few tsp ghee and fry the edible gum and keep aside then add another tsp ghee and fry wheat flour and keep aside melt 1tsp ghee in a pan and add gur to melt then add cream  further add wheat flour and  edible gum and dessicated coconut. Remove from the flame add saunth khuskhus and dryfruit powder add sliced badams and the remaining ghee and mix together then shape  mixture into balls or laddoos by applying ghee to hands.

Tip: add 1/4 tsp of elachi and pista for decoration and serve in paper cups.

Angoori Basundi
1/2 litre milk
1/2 cup condensed milk
2tsp cornflour dissolved 2tsp milk
10-12 mini rasgullas
1/2 tsp elachi
sugar to taste
kesar few strands dissolved in milk
2tsp Pista Badam slices 

Preparation :
In a saucepan heat milk and add cornflour solution then add condensed milk, sugar and kesar dissolved mixture and boil for 5 min . Keep aside to cool and then add elachi and rasgullas and referigerate for  2-4hrs and garnish with pista badam slices.

Sandesh :
1 cup Paneer
1/4 cup icing sugar
1/2 cup milk powder
1/2tsp milk masala
1tsp kesar
2tsp dryfruits

Preparation :
In a  mixer add ground paneer then add icing sugar milk powder and milk masala and kesar and cook in a nonstick kadai till becomes a ball and remove from flame and roll it on a plastic covererd surface and cut with different cookie cutters and decorate with dryfruits. and serve in colourful paper cups.

more recipes coming shortly

True message of festival

                                            Festival Fervour last week

Last week was busy with festivals around the corner especially Durgashtami and Dusshera. The end of evil and triump of good over evil and awaiting of kingdom of God to come. There is joy in our hearts and our minds that goodness has won over evil and it is supreme truth that God is ruler of this earth and heaven and it is God who is good and its God who wins over evil and  devils and devil spirits who are killed and sent into hell for playing  havoc in lives of innocent people. Atlast God will be a winner like always he is eternal. Come rejoice and welcome our mother she is our devi our goddess eternal mother of God.  

                                                Prayer to God
God is one and all are one come all let us pujo our God our creator he is supreme being  of the trinity. Lord  we welcome you are saviour come and rule our hearts and minds we are distressed by evil within us come triumph over our evil Lord bring us joy and light in our hearts and minds come Lord your children our awaiting for your presence in their lives. Come on this earth Father and Bless us Lord. We adore you we bless you we praise you and we thank you Lord for all gifts you showered on us. Thank you for everything. We adore  our heavenly father for you are so good and loving that you have made a supreme sacrifice that is you have sacrificed your only son for us.We cannot repay your debt but we can promise you our lifes has a precious gift. We are yours Father we are yours.  Amen


Wednesday, October 13, 2010

Chinese Fare for Today

Here are some delecious and easy to make Chinese recipes which are Indianised for Indian palates.


Chilli Chicken :

1 cup chicken dusted in 1tsp flour and fried for 2min keep aside
1 cup green yellow red pepper
1tsp garlic chopped
1tsp ginger
1tsp green chilli
1 cup green spring onions
1 tsp corn flour slurry
1 tsp soy sauce
1/4 cup coriander leaves
1 stock cube
salt and pepper to taste
3tbsp oil

Preparation :
In a kadhai add oil add ginger garlic chilly half quantity of spring onion fry for 2min then add pepper and cover lid add slurry also add maggi cubes add salt and pepper to taste. Then garnish with coriander leaves and remaining green onions.

Veg Sweet and Sour :
1 cup  steamed mixed vegetables cabbage cauliflower carrot beans corn
1 cup onion cut pearl shaped1 cup sweet sour sauce
1 cup colored pepper
1tsp green chilli
1tsp garlic
1tsp ginger
 salt and pepper
1tsp tomato sauce
2tsp oil
1/4 cup coriander leaves
1 stock cube

Preparation :
In a kadhai add oil onion chilli ginger garlic pepper fry till 2min and then add sweet  and sour sauce add cube and add salt and pepper add coriander leaves. garnish with fried noodles and green onions

Sweet and Sour sauce :
1/2 cup sweet pineapple juice
1/2 cup tomato puree
salt and vinegar to taste

Preparation :
Mix about ingredients and boil for 2 minutes and keep aside. Can be used in many chinese style recipes.

Combination Rice and Noodles :
1 cup noodles tossed in schewan sauce
1 cup fried rice
1 cup mixed vegetable or chicken
1 tsp schewan sauce
1 cup spring onion
1 tsp tomato sauce
1tsp chilli sauce
1tsp garlic
1tsp ginger
1tsp green chilly
3 tbsp Oil
1 stock cube

Preparation :
In a kadhai oil  chilly ginger garlic and spring onion fry 2min then add schewan sauce tomato sauce chilli sauce and then add mixed vegetable or chicken add cube add rice and noodles and the toss for a while and garnish with green onion



Sunday, October 10, 2010

Vrat wala Khana recipes

Vrat ka khana recipes:

Puri :
1cup kuttu ka atta
1cup singhara ka atta
2tbsp ghee
water
rock salt to taste
Desi ghee for frying

Preparation:
Add flours together add hot ghee for crispy puris and salt to taste and add water till it forms a firm dough and make small balls and make puris or circles and fry till crisp. Serve with Rabri or Aloo ki sabzi.


Aloo ki Sabzi:
250 gm boiled and cubed potatoes
2tsp desi ghee
1/2 tsp jeera
1tsp green chillies
1/2 tsp ginger
rock salt to taste
1/2 tsp red chilly powder
1/2 tsp amchoor powder
Fresh Coriander leaves for garnish

Preparation:
In a kadhai add ghee and then add jeera and when it splutters add  green chilly, ginger  and fry  then add the dry spices lastly  add the boiled potatoes and fry for 2 min. Then add fresh coriander leaves for garnish and serve with hot puris.

Ratalu Kheer:
Sweet Potato or Ratalu grated 2 cups
1 litre milk
2 cups coconut milk
sugar to taste
Badam 2tbsp
Pista     2tbsp
Charoli  2tbsp
Kesar elachi syrup 2tsp Ghee     2tbsp


Preparation:
In a kadhai add ghee then add grated sweet potato and fry for 2 min and then add milk add milk and boil and wait till mixture thicken and then add sugar and boil till sugar melts and add coconut milk and close before a boil add dryfruits kesar and elachi syrup. Cool the kheer and then referigerate for 2 to 3hrs and serve.

Banana and Potato Tikki :
4 boiled bananas
1 boiled potato
1/2 tsp chilly powder
1/2 tsp pepper
1/2 tsp green chilly chopped
1/2 tsp amchoor
2tsp fresh coriander leaves
singhara ka atta for coating
oil or desi ghee for frying
rock salt taste
Tadka:
In tadka pan add 1tsp ghee and1/2 tsp jeera splutter add 1/4 tsp hing and  then add to tikki mixture

Preparation:
In a bowl mix tikki ingredients together and make round balla and flatten then ito tikki and coat with singhare atta and shallow fry till brown in colour on both sides. Serve with Pudina green chilly lemon juice chutney and  Imli and gur ki chutney.

Jimmy Khand ke koftey :
250gms Suran also called Jimmy khand
1 boiled potato
1/2 tsp chilly powder
1/2 tsp pepper
1/2 tsp green chilly powder
1/2 tsp amchoor
2tsp fresh coriander leaves
kuttu ka atta for coating
oil or desi ghee for frying

Gravy:
Dahi 2cups
1/2 tsp chilly powder
1/2 tsp pepper
1/2 tsp amchoor
2tsp fresh coriander leaves
rock salt to taste

Gravy Preparation:
In kadai add 1tsp ghee and1/2 tsp jeera splutter add 1/4 tsp hing and  then dry spices add dahi and garnish with coriander leaves.

Kofta Preparation:
In a bowl mix kofta ingredients together and make round balls and coat them with kuttu ka  atta and deep fry till brown. Serve with above gravy.

Friday, October 8, 2010

The festival of Navratri begins today

Navrati festival is the festival of the goddess which begins today and its a special day for all hindu women they sing praises of their goddess by reciting devotional hymns and also do the devotional dance ie garba and  dandiya while youngsters wear colorful costumes and dance dandiya before the goddess. But nowadays people  are more intrested in garba and dandiya dance programmes rather than and traditional  devotional  dancing style which has changed and nowadays people dance on latest bollywood songs. But change is good for some since youngsters are aware of their cultural festivals and they too celebrate with the same fervour and devotion. Navratri  is a time when people enjoy good food while there are some who keep  a  fast so that the goddess is pleased with them and grants them special wishes especially something which they desire the most.
Navratri recipes:
Rice Kheer:
3 cups milk
Badam 2tsp
Pista     2tsp
charoli  2tsp
elaichi   2tsp
kesar    2tsp
sugar    2tsp
 rice flour mixed in water 4tsp

Preparation:
In a kadhai boil the milk and then add the rice flour mixed in water and let the mixture thicken and then add sugar. After  2 minutes close flame and add elachi powder and dryfruits and  let the mixture cool in another bowl and then referigerate for 2 to 4 hrs . Serve in mud pots and garnish with Badam and pista slices.

Rabri :
1litre milk
3tbsp sugar
kesar few strands
elachi 1/4 tsp
3 tsp pista and badam slices

Preparation:
In a nonstick casserole put the milk to boil and reduce till half it will take 20 to 25 min stir occassionally then when mixture thickens add sugar and leave mixture to cool then add kesar and elachi . Tranfer mixture into another bowl and keep to referigerate 2to 3hrs and decorate with pista and badam slices.


Puri :
1cup maida
1cup wheat flour
2tsp ghee
water
salt to taste
Oil or ghee for frying

Preparation:
Add flours together add hot ghee for crispy puris and salt to taste and add water till it forms a firm dough and make small balls and make puris or circles and fry till crisp. Serve with Rabri or Aloo ki sabzi.


Aloo ki Sabzi:
250 gm boiled and cubed potatoes
2tsp oil
1/2 tsp jeera
1/2tsp rye
1/2tsp garlic
1 sprig of curry leaves
1/2 tsp haldi
1tsp green chillies
1/2 tsp ginger
salt to taste
1/2 tsp amchoor powder
2tbsp onion
1tsp red chilly powder
Fresh Coriander leaves for garnish

Preparation:
In a kadhai add oil and then add jeera and rye land when it splutters add garlic and then  add  the curry leaves and then add onions green chilly, ginger  and fry tilll onions turn light brown and then add the dry spices lastly  add the potatoes and fry for 2 min. Then add fresh coriander leaves for garnish and serve with hot puris.

Patolya Konkani Naivedya for Devi :
1 cup coconut
1 cup jaggery
1 cup grated cucumber
2 cups rice flour
salt to taste
1/2 tsp haldi
Ghee as per requirement
turmeric leaves

Preparation:
In a bowl mix together  jaggery coconut cucumber salt rice flour and haldi together then apply ghee to washe and dried turmeic leaves and steam 10- 15 min and serve with hot ghee.

Sabudana and Sweet Potato kheer :
1tbsp Ghee
1 cup grated Sweet Potato
1/2 cup Jaggery
1 cup coconut milk
1/2 cup soaked Sabudana
1/2 cup grated coconut
1/4tsp elachi
1/4 tsp of kesar strands

Preparation:
In a pan heat ghee and fry the grated sweet potato add gur and then  add grated coconut and then add coconut milk and sabudana and then boil till sabudana is tranlusent and close  the flame and add elachi and kesar strands  for flavour.


Thursday, October 7, 2010

My Memorable Birthday last month in September

Today I am remembering my birthday celebration I had last month. I loved the gifts I received from near and dear ones. I am thankful and grateful to all of them and what better way to thank them than to do it publicly in my blog. I love them all for they have been there for me like always. I want to give them a big hug and hope Lord bestows them with all blessings and rewards them all well and keep them in good health. I will always remember their feelings for me especially my Aunt who made time from her busy schedule and came along with me to buy my delicious walnut chocolate brownie cake wow what drooly yummy sight it was to see my freshly baked cake ready to be devoured by me and my near and dear ones. Like aways I blew candles thanked the Lord for giving me wonderful people surrounding me and making my day special I got a kiss and  a hug from everyone since I am their precious little one yipee. But sadly missed my brother who is far off  working in foreign land.But he made my day special by sending a special birthday cake for me a delicious  black forest cake but it arrived at  a later date so had double celebrations last month. Thanks a million to  my  brother my parents and my Aunt who made my day a special one. I had quite dinner later in  the evening with my family in a resturant of my choice tell you that fact that it rained that night when we  were leaving for dinner with thunder and lightning and heavy showers  wow it seemed like God to showered his blessings on me  but suddenly it stopped raining and we left for our family dinner date. Yeah! I had a memorable birthday.

I am posting chocolate walnut sizzling brownie recipe:
Chocolate Sponge:
150gm Butter
100gm Sugar
100gm Flour
50gm Cocoa
1/2tsp vanilla essence
3 eggs
1tsp baking powder
2bsp walnuts
salt a pinch

Preparation :
In a bowl add butter sugar and whisk till mixture fluffy then add  beaten egg yolks  which are seprated from egg whites

In another bowl  beat egg  whites in a seprately  till their fluffy and stiff  add them to the above mixture and add vanilla essence.

Then add sieved flour, baking powder, walnuts  and cocoa powder together to the above mixture and just fold it do not stir it but slowly fold mixture with a spatula.

Then add the mixture in a greased and flour dusted tin and bake at 180 degrees for 20 to 25 minutes or till knife poked in cake comes out clear.

Chocolate Sauce:
1 cup cream
1/2 cup dark sweet chocolate melted in microwave for 1min

Preparation:
Mix the above mixture together and heat them for 2min in a slow flame till coats back of the spoon .

Then in a hot  sizzling plate place a cake slice add scoop of vanilla ice-cream and pour  the chocolate sauce and serve with a cherry on top and garnish with chopped walnuts.



My favourite Chole Masala for Lunch

Yesterday mom prepared chole masala or chole curry like they say naam mein kya rakha mere bhai whats there in a name. I just love when mom takes trouble and prepares my favourite meal I would like to thank  her for the effort and trouble she has taken to do so. I will be posting recipe soon.  This brings me memories of my childhood when mom prepared chole puris for me and packed it carefully in a tiffin and brought it in my school. I was in a convent school and there lunch time was at 12pm sharp and mom like all mommies she would bring lunch for me since I was little girl and she wanted me to eat homemade hot piping food. Oh what memories I have of those lunch delights which she prepared. I will surely post those recipes  sooner or later it will be useful tiffin or lunch ideas for kids today.Has all my friends enjoyed moms food.

Here is my version of my moms recipe for delicious chole curry
Chole Masala recipe:
1 cup chole channa or chickpeas soaked overnight
1 cup onions sliced
1 cup tomatoes chopped or cup of tomato boiledand pureed
1 cup green gravy masala
1 cup fried potato cubes optional
1tsp whole garam masala spices
1tsp homemade red kashmiri or red bedki chilly powder
1tsp homemade roasted jeera dhaniya ie cummin & coriander masala powder
1/4tsp haldi or turmeric
1/2tsp chole masala powder
salt to taste

Green gravy recipe
1 cup coriander leaves
1 onion chopped roughly
1 tomato
1 inch ginger
5 to 6 cloves of garlic
1/2 tsp jeera or cummin
1 or 2 green chillies
1tsp red chilly powder
1/2tsp haldi
1tsp dhana jeera powder
Grind above ingridients and fry them in 1tsp oil and 1tsp ghee and keep aside.This  gravy can be used  has a base for many other dishes veg or non veg delights. If you like you can add a few leaves of  mint or pudina can be added if you want to enhance flavour but its best this way.

Preparation as follows
In a kadhai heat 2bsp ghee and 2bsp oil and add whole spices till splutter then add onions and  saute till brown and add chopped tomatoes and fry then add dry spices one by one add a little water so that spices dont get burnt  then add the green gravy and fry for some time then add boiled chickpeas add 1/2tsp of chole masala and add fried potatoes and add water has much thick or  thin you would like your gravy consistency  to be and boil for a minute or so. Then add the Tadka. and serve with hot rotis.

Tadka
In a pan 1tsp oil and 1/2tsp garlic finely chopped and 1 whole red chilly

 Serve with hot puris or phulkas or bhaturas but taste good even with  plain rice and rotis and sliced onion (laccha pyaaz) coriander and lemon sliced












Welcome to all of you!

Hi friends this mayona happy to be blogging on the net and right now I am still thinking about what to write has I have not written anything other than email online this full fledged blog but I will try. Its nice to see so many of my friends who are blogging day in and day out they have so much to say and write while I am still pondering on my welcome lines. I felt I should be witty at first but then I felt thats a natural trait then later on felt  I should talk on relevant topics but everyone does that whats so new about it. I got to say right now I will be just be myself. I will focuss on few things happening around me that will be good beginnning since I am not avid writer. I am just writting down some few welcome lines jotted dotted down by me. I will do a better post later on. Right now I am feeling wonderful being online among so many bloggers and it makes me glad that I am writing something which makes me happy.