Palak Paneer

My son don't eat palak normally but if i give him palak paneer he eats it with interest and find its delicious too & I feel satisfied too that he is eating something nutritious  with all the protein, iron, vitamin & calcium. The Dish on one hand is so yumm and on the other is so nutritious that its worth trying.

• Ingredients:

1. Spinach (10 bunch).
2. 250 grm. cottage Cheese( paneer).
3. A medium size onion.
4. 6-8 buds of garlic finally chopped.
5. A small piece of ginger (grated).
6. 1 Tomato.
7. 2-3 green chilies finally chopped.
8. 1 t spoon of garam masala.
9. 1 t spoon of  red chilly powder.
10. 1 t spoon of turmeric powder.
11. Salt 1 table spoon.
12. 2 table spoon oil.
13. some Butter.

• Recipe:

Wash spinach properly to remove any mud from it and then chop the bunches. Now boil them in a cooker for up to 3 whistles. Once it cools down grind it in a mixer and place aside.

Now take a deep pan or a wok and heat the oil. now put onion , garlic & ginger and saute them. once the onions start changing its color add green chilies and tomato to it. Mix it and add garam masala & Green chili powder simultaneously and stir for 2 minutes and now add the spinach paste into it and let it boil for some time keep on stiring form time to time or if you feel the gravy is too thick u can add some lukewarm water into it . switch off the flame after 10 minutes of adding spinach paste to it . Now cut Paneer into cubes and and add into this palak gravy . Your Palak Paneer is ready. Before serving just add some butter to it to enhance its taste and savour this palak paneer with garam garam chapati or with rice.

 Thanks,

Noopur.

gazar ka halwa

A perfect sweet dish for winters ,Yummy , rich & healthy Gazar ka halwa,.

• Ingredients  (for 4 person):

1.  1 kg Gazar 
2. half ltr milk.
3. 1 bowl Desi ghee (say 6-8 table spoon).
4. 1 bowl fresh cream.
5.200grms sugar.
6.Dry fruits of your choice.
7.Green Cardamom( only seeds).

• Recipe: 

Wash & Grate gazar . Now Take one deep pan or woke and heat desi ghee now mix grated gazar in it and saute for some time . after 10 minutes add half of the cream. Now keep on mixing it and saute it and from time to time keep on adding milk in the vessel. 

The milk will keep on boiling and dispersing into your halwa, add the left over cream and mix also add the sugar into it, you will find that  slowly and gradually the color will start changing from orange to reddish. .


Once you get the perfect color and when your halwa soaks all the milk and cream completly , put off the flame and add cardamom and dry fruits into it.
Garam Garam Gazar ka Halwa is ready to be served. 

Thanks,
Noopur

Baati/Litti chokha with dhaniya lahsun chutney

Litti or Baati is a dish that i really relish on.  Ask a person from north eastern India what this taste like and they will say just one word yumm. Its an authentic and easy to make dish with  a great taste.

Ingredients:

•  For Baati/ Litti for 12 pieces

1.  Satttu (Flour of roasted black gram) 200 grms.
2.  One Onions (Finally Chopped)
3. 3-chilies (Finally Chopped).
4. Garlic 5-6 pieces (debudded Finally Chopped).
5. Corriander/parsley leaves.
6. Lal Mirch Pickle( One big).
7.  Juice of one full lemon.
8.  Mustard Oil (1 table spoon).
9.  Salt (as per taste).

• For Chokha: 

1.  One Big Bringal.
2. 3-4 Potatoes (Boiled).
3. green chillies & Garlic (fully minced).
4. 2 medium sized Tomatoes.
5. Corriander Leaves (finally Chopped).
6. Mustard Oil( 1 table spoon).
7. Salt (as per taste).

Recipe For Baati:

  In a bowl make a mixture of sattu, onion, chilies, coriander, salt, garlic, lal mirch achaar& Mustard Oil. Mix every thing well , if require add a bit water to make the mixture soft . Now keep this mixture aside.

 Now make a soft Dough of wheat flour. now take some dough ( amount of 2 chapati) & with the help of a spoon fill some stuff into it and make round bolls . Make around 10-12 such round bolls .
Set microwave on grill mode and preheat for few minutes. Now put this bolls inside the microwave and let it get cooked for 10 minutes .
P.S. In between turn around the bolls so that both the side get cooked well. Your Baati is ready.

• Recipe For Chokha:

Grill the bringal on flame or on grill in microwave do the same for tomatoes , boil the potatoes. Now  take out the skin of bringal, potatoes and tomatoes and mash them well . Now add chopped onion,chilies, garlic, corriander ,mustard oil and salt into it.
Your chokha is ready to serve.

Now relish the dish by putting some pure ghee on the top of Baati.
I'm sure if you try it once you would love to make it again.

Thanks,
Noopur.

Mumbai's Famous Paav Bhaji

And  here is our mumbaia paav bhaji maska maar ke. This chatpata masaledaar recipe is sure to bring water to your mouth and with such easy method to follow I'm sure if you hadn't tried it till yet you will surely try it now.

Ingredients: (for four people)

1. Vegetables of your choice for boiling like:

Potato, Capsicum, Cabbage, cauliflower, Peas, Beans etc.

2. Two Medium size Onion.

3. Two Tomato.

3. Few Green Chilies.

4. Coriander leaves.

5.Ginger Garlic Paste.

6. Paav Bhaji Masala (2 Table spoon).

7.Red Chilli Powder (1 Table Spoon).

8. Refiend Oil.

9. Butter.

10. Paav .

Method:

  First boil all the above mentioned vegetables . Now Heat refined in a pan and add finely chopped onions to it. once the start to change and becomes light brown  add a big spoon of ginger garlic paste to it.Fry for some time , when the paste start leaving the oil add finally chopped tomatoes , chilies and Paav bhaji masala , saute for a while  and then add red chili powder and keep steering . Once the aroma starts coming and the masala leaves the pan add the vegetable along with t water in which it was boiled . Mince it finely so as to make a smooth paste without any lump, let it cook for say about 10 mins on medium flame  and let it get thicken and put it off the flame.

Heat a pan and  put butter on it now bake the paavs on it.

Add some finely chopped coriander , onions and slices of onions to go with your paav bhaji and enjoy this yummy and spicy snacks.   

Thanks,

Noopur

Dahi Papdi

Dahi Papdi , a mouth watering dish, Just love savoring it and its  so quick and  easy that its ready in minutes and your people will just say wow its so good.

Ingredients:
1. Papdi.
2. Sev.
3. Curd (whisked).
4. Parsley/corriander leaves.
5. Onions.
6. tamarind Chutney.
7. Black salt. 
8. Red Chilly powder.
8. Pomegranate .
9. Boiled potatoes.
10. Chaat Masala.

For Tamarind Chutney:

1. Tamarind.
2. Sugar.
3. Fennel seeds.
4. Cumin seeds.
5. red chilly powder.
6.Water.
7. Black salt.

Recipe:

First place papadis in a plate in a plate now cut boiled potatoes and put a layer on it. Now mix some curd with salt and layer this curd on top of potatoes. now there will be a fourth layer of tamarind chutney (recipe will be given below).
Top The chutney layer with finely chopped onions and and then sprinkle coriander or parsley leaves on it. finally drop pomegranate seeds . once done  now sprinkle chaat masala & black salt and finally top it up with sev .

Recipe for Tamarind chutney :
boil some tamarind in water and then take out the juice with the help of a stainer. Now put some refined oil in a pan and add cumin and fennel seeds to it . once heaten up add the tamarind juice to it and keep mixing on medium flame. Now add some black salt and red chilly powder  and leave for boiling . keep checking for consisitency once it becomes a bit thick switch off the flame and the tamarind chutney s ready .
P.S. The chutney can be stored in container and kept in fridge for several days.

Now enjoy your evening with this yummy khatta meetha snack dahi papdi.

Happy eating .

Noopur

healthy & light breakfast- khaman dhokla

Gujrati delicacy Dhokla is an oil free and healthy breakfast.These spongy and juicy dish is easy to make and can be made for parties too. Follow t simple steps and get t applauds from your guests.

Ingredients:
(for about 18 pieces)
1. 1 bowl of gram flour (besan)
2. 4-5 tablespoon of curd.
3. Lemon juice (of a midiym size lemon).
4. Paste of green chillies.
5.ginger paste.
6.asafoetida (heeng) powder.
7. Salt( as per taste).
8. Baking soda or eno (1 table spoon).
9. Turmeric 1 tea spoon.
10. 2 tablespoons of refind oil.

For tadka:
1. 1 table spoon of sugar
2. 2 green chilies (slitted into half).
3. Parsley leaves .
4. Cumin seeds.
5. Mustard seeds.
6.A Cup of Water.

Preparation time: 30 mins.

Take gram flour add lemon juice and curd to it . Now add water and make batter keep remember to keep it whisking it there is no lumps left. The consistency and thickness should be like as of idli batter.
Now keep this aside for 15 mins.

After 15 mins. take a shallow pan (in my case i prefer pressure pan) put some water in it and keep it to boil without the whistle on .
Now take the batter add some turmeric powder, green chilie paste, ginger paste , asafoetida and salt, whisk. now add eno or baking soda and whisk a bit as soon as it start getting the bubbles pour this content into a greased mold or in the bowl in which u want to make the dhokla.

now once the water in pan is hot and steams began to form put a small stand inside and put the battered mold in it and close it without the whistle. Keep it on medium flame for next 20 mins.

Now to check whether the dhoklas are ready prick a knife inside. if it comes out clean it means its ready to be served.Now take it out softly in a plate and cut them into pieces.
It time to make tadka now. 
Take some refind in a tadka bowl put it on flame. now put some mustard seeds and jeera in it .next add the slithered chillies. . Add a cup of water to it. once the water starts to boil add sugar to it. let it be on fire for say a min . now pour it on dhokla with the help of a spoon. Garnish dhoklas with corriander leaves now.

The steamy ,yummy ,spongy dhoklas are  ready to savor now.
Enjoy and let me know your feedbacks.

Noopur

Food & Flavour

Food. In Theories it is considered as one of the basic necessity to survive but with the tongue involved we look and try out for different cuisines and flavors we use it not just to satisfy or hunger pangs but also to our taste bud.

Basically there are two types of people for whom I'm writing this blog; one those who just love food and damn care of calories when the taste is involved and the other who count  each and every calorie they intake .

I consider food making as a art which requires patience , your heart in it and to top it on the mood at the time. And yes fully believe on two things in context of food; that is: 1 it is t way to a man's heart goes through his tummy and 2 presentation do matters a lot while serving food. As if  it looks good it will tempt people to eat it and with good taste u got the way to the heart.

I myself  is a big time foodie and always try to learn a new dish and then to give it my touch and flavor and if travelling i always prefer to eat the local food of that place and to get the local flavor and aroma.

I believe u should feel food first and then eat it as it increases its taste and you can enjoy it more.

Here in My next blogs I will post various dishes  and kitchen related tips within various categories. Your continuous support, suggestions, queries will help to boost me up and will give a new aroma to this blog. 

A Big Thanks to my Husband and my DPS group friends for all the support and encouragement to start this page.

Thanks All, 
Noopur S.