This kind of vegetable pickles are eaten in north India. These pickles stay for 4-5 days only but they are very nutritive as well as tasty.
. 250 gm sem ki phali . one boiled potato . 1 1/2 tbsp mustard(rai) powder . 1/2 tsp turmeric powder . 1/2 tsp red chilli powder . salt to taste . 2 1/2 tbsp mustard oil
First of all cut sem ki phali into half. Boil it for 3-4 mins. Put it into strainer and leave it to get dry and cool. Now take a glass bowl . Dice a potato. Put strained phali and potatoes pieces into bowl add all other ingredients and mix well. Cover the bowl and leave it for a day. Next day it well get little sour. Then pickle is ready to eat with paratha or chapati. These kind of pickles are liked by kids also.
P.S. make sure phali get full dried before mixing of spices.
Today is Karvachauth and in many parts of north India there is a tradition to make daal choorma on this auspicious day. So here it is.
Two bowls of wheat flour
One 1/2 bowl of desi ghee
One tsp fennel seeds
4-5 nos. cardamom
7-8 nos. almonds
Oil for frying
3/4th bowl of powder/ bhura
Knead flour as Mathri (process given in my previous blog) without salt and carrom seeds instead use fennel seeds. Now roll it as mathri or namakpare. Deep fry in oil just as mathri. Now keep fried mathris to get cool. Now churn it in mixer. It will become fine powder. Now add chopped almonds, cardamom powder and buura. Mix desi ghee in this mixture. And blend it very well with palms. Now make small ball type laddoos. Choorma laddoos are ready. This can be eaten with daal and baati. Kids love choorma as laddoo also.
Today I am sharing the recipe of kadhi. Kadhi in north Indian style.
. one bowl of gram flour/besan . salt . red chilli powder . cummin seeds . methi seeds . asfoetida . oil for fry . one tsp of desi ghee for tadka . one big bowl curd little sour/1-2 days old
First of all take besan in a bowl and churn/whisk it with little water for 3-4 mins. Now add some salt, cummin seeds, red chilli powder and again mix well.
Heat oil in a pan and fry pakodis of the besan batter.
Now mix one tsp of besan in curd and churn it very well. There should be no lumps. Add water in it .
Put desi ghee in another pan and make tadka with asfoetida and methi seeds. Now pour all the mixture of curd and besan. Keep stirring until get boiled. Now add chilli powder, salt and fried pakodis and put the flame low for another 10-15 mins. Keep stirring in between. pakodi ki kadhi is ready. Serve it with chapatis or rice.
P.s. for perfect kadhi besan should neither be very fine nor very coarse. And beat besan nicely to make pakodis soft.
Sabudana khichri is favourite falahar recipe of every one. We prepare it whether we’re observing fast or not. Let’s prepare this authentic vrat recipe.
one small bowl of sago/sabudana
1/2 tbsp roasted peanuts powdered
1/2 tbsp roasted peanuts whole
one big potato boiled
kari patta, green chillies, corriander leaves,
cummin seeds, fennel seeds, sendha namak, black pepper powder
one tsp desi ghee
First of all wash sabudana thoroughly and soak it in a bowl for 4 hours. The water will only cover sabudana nit more than that. After 4 hours put sabudana in a strainer to drain the water if any and leave it. Now prepare tadka with desi ghee in a pan. Put cummin seeds, fennel seeds, ginger, green chilli, kari patta saute for few seconds. Now add diced boiled potatoes and saute until golden brown.
Now add sabudana and powdered peanuts and mix well. Cover it for 10 mins. But keep stir in between. When sabudana will get transparent it is done. Put lemon juice, peanuts. Garnish with corriander leaves.Now serve it with curd.
Take boiled milk and put all the ingredients and leave it for 5 hours in refrigerator. After 5 hours boil it for 10 mins at medium flame and stir regularly otherwise sago could stick at the bottom. Now cover it for another 10 mins and Kheer is ready. Serve this tasty, healthy kheer to all who are observing fast. Happy fasting.
Ingredients for Falahar Cutlets:
. Paneer 100 gm(cottage cheese) . 2 boiled potatoes . 25 gm soaked sabudana/sago . ginger, green chillies . rock salt(sendha namak) . black pepper powder . 1tbsp kuttu ka aattaa( fast flour) . 1 tbsp roasted peanuts powder . oil to fry
Mash potatoes, paneer. Mix it with sabudana. Add other ingredients and mix well. Make cutlets and fry them. Crispy, tasty cutlets are ready.
P.s For kheer take boiled cold milk for soaking all ingredients. Milk will never be curdled.
8-10 nos. whole red chilli
one tbsp chopped garlic,ginger and onion mix
1 tsp oil
1 tsp vinegar, soya sauce, very little salt
Boil red chillies and tomatoes until get soft. Now peel off tomatoes and let it cool. Then blend tomatoes, red chillies mixture into fine paste. Now heat oil in a pan and saute garlic, ginger, onion mix. Add very little salt. Now add the prepared paste. Boil it again and add vinegar and soya sauce and boil until blend properly. Now its ready. Serve it with momos.
Rajma chawal is the most loved meal of north Indians especially kids. Rajma is full of nutrition as it is called kidney beans. Chawal is normal boiled rice.
250 gm kidney beans/rajma
3-4 cloves garlic
green chilli and ginger
1/2 tsp red chilli powder
1/2 tsp cummin/jeera and carrom seeds/ajwain
a pinch of asfoetida
1 1/2 tsp corriander powder
1/2 tsp turmeric/haldi
1/2 tsp garam masala
pinch of baking soda
rice as per requirement
Soak rajma for 7-8 hours. Boil soaked rajma with pinch of baking soda for 30 mins at medium to low flame. Meantime we will prepare masala. Make a paste of tomato, onion and garlic. Now put some oil in a pan and add asfoetida, cummin and carrom seeds and saute the prepared paste in it for 10 mins at low flame. Now add remaining spices and boiled rajma. If rajma is too thick add little water and cover it for 10 mins. Meantime boil/cook the rice. Now uncover the rajma and add lemon juice. And hot yummy food is ready to serve.