APRICOT PUDDING- KHUBANI KA MEETHA!!!

APRICOTS: THIS YELLOWISH- ORANGE FRESH FRUIT  IS EXTREMELY BENEFICIAL FOR ONES HEALTH AND THE DRIED VERSION OF IT TOO.DRIED FRUITS WEIGHT FOR WEIGHT HAVE MORE NUTRITIONAL VALUE THAN THE FRESH ONES. APRICOTS ARE HIGH IN FIBRE AND MINERALS PROVIDING CALCIUM,PHOSPHORUS,MAGNESIUM,SELENIUM AND IRON WHICH PLAY A KEY ROLE IN MAINTAINING GOOD HEALTH.IT IS SUGGESTED TO EAT DRY FRUITS EARLY MORNING TO BOOST METABOLISM.

 This Dish is very famously called the "KHUBANI KA MEETHA", A very famous sweet dish of the city of Hyderabad which every Hyderabadi would swear by, made up of dried Apricots, served with Ice cream, cream, fruits or plain custard.

Simple to prepare and yet so exquisite can sum up this rich dessert.

RECIPE CARD:
Cooking time :15-20mins.
Preparation time :15-20mins
Serves-4-5 
Ingredients:

• Dried apricots-250 GMS
• Sugar-1cup
• Vanilla essence-few drops

Cooking method:

• Wash and soak the apricots in enough water for about 7-8hrs.
• After soaking in the water the apricots will nicely swell up.

• Remove the seeds-These seeds yield small almonds, Soak the almonds in hot water for about 10-15mins, Cool and peel the skin.Keep aside.

• In a deep pan put the soaked apricots along with the water used for soaking, the water should be just enough to cover the apricots, discard excess water.
• Cook on medium heat stirring in between till apricots are soft and the mixture is thick gravy like consistency.
• Add the sugar and  essences and color if desired.
• At this point you can either blend this mixture after it cools down so that the apricots become mashy or you can keep the apricots whole, The way you like.
• Cool the mixture.
• Serve it topped with Cream or

• FRUITS

• Dry fruits.

• ENJOY!!!

METHI MATAR PULAO- PEAS PILAF FLAVOURED WITH FENUGREEK!!!

 

PILAF/PULAO- THIS ONE POT MEAL IS A VERY QUICK AND EASY DISH, IT IS MADE THROUGH THE ABSORPTION METHOD THE AMOUNT OF WATER YOU PUT IS COMPLETELY ABSORBED BY THE  MEAT OR VEGETABLES AND THE RICE IS COOKED .

THERE ARE UMPTEEN VARIATIONS  OF IT FOR EXAMPLE VEGETABLE PULAO,TAWA PULAO,MUTTON PULAO,KASHMIRI PULAO,PEAS PULAO , EGG PULAO ,ETC.

THIS RECIPE IS A VERY COMFORTING SOUL FOOD ,SERVE IT WITH CURD RAITA AND ENJOY!!

RECIPE CARD:

PREPARATION TIME:10 MIN

COOKING TIME:25-30MIN

SERVES:3-4 PERSONS

INGREDIENTS:

• RICE-500 GMS
• PEAS/MATAR:1 CUP
• FENUGREEK LEAVES/METHI:1 CUP 
• GREEN SPRING ONIONS/HARI PIYAZ:8-10 SMALL BULBS.
• GREEN CHILLIES/HARI MIRCH-4 
• BAY LEAVES/TEZ PATTA:2 no
• CARAWAY SEEDS/SHAHJEERA-1TSP
• GINGER GARLIC PASTE/ADRAK LAHSAN : 1TBSP
• CORRIANDER POWDER/DHANYA:1TBSP
• WHOLE SPICED POWDER/GARAM MASALA:1 TSP
• SALT TO TASTE
• OIL -2 TBSP
• GHEE-1 TBSP

COOKING METHOD:

1. CLEAN AND WASH THE RICE AND SOAK IT FOR 30 MINS.
2. CLEAN AND WASH THE FENUGREEK AND CHOP THEM.KEEP ASIDE.
3. CHOP THE ONIONS AD CHILLIES.
4. IN A DEEP COOKING VESSEL ADD OIL AND GHEE .
5. PUT BAY LEAVES AND CARAWAY SEEDS.
6. PUT THE CHOPPED ONIONS AND GREEN CHILLIES AND SAUTÉ .
7. ADD GINGER GARLIC PASTE  AND COOK FOR A MINUTE.
8. ADD PEAS,CORRIANDER POWDER,GARAM MASALA AND SALT AND COOK TILL PEAS 3/4 th COOKED.
9. FOR EVERY CUP OF RICE ADD A CUP OF WATER , BOIL IT .
10. ADD RICE AND FENUGREEK LEAVES  MIX WELL AND COOK ON MEDIUM HEAT ,CHECK IF RICE IS UNCOOKED AND  ADD WATER IF NEEDED.
11. WHEN THE WATER IS FULLY ABSORBED AND RICE IS COOKED.
12. THE DISH IS READY TO SERVE.
13. SERVE HOT WITH CURD.
    
    
    

MOONG MASOOR BHAJIYA - LENTIL FRITTERS!!!

 

FRITTERS/BHAJIYAS /PAKORAS: ARE BASICALLY BATTERED VEGGIES OR MEAT AND SPICES AND DEEP FRIED, THEY CAN BE PREPARED SWEET AS WELL AS SAVOURY .

IN INDIA PAKORAS ARE NORMALLY PREPARED WITH ONIONS AND POTATOES  OR OTHER VEGETABLES DIPPED IN SPICED CHICK PEA FLOUR/BESAN AND DEEP FRIED .A VERY COMMON RELISHED STREET FOOD .

THIS SPICED LENTIL FRITTER ARE ALSO CALLED “MOONGODE “  IS CRUNCHY FROM OUTSIDE AND SOFT FROM INSIDE,SERVE IT WITH YOUR CHOICE DIP AND IS A VERY GOOD OPTION FOR TEA TIME SNACK AND ESPECIALLY ENJOYED DURING WINTER  SEASON AND MONSOONS.

RECIPE CARD:

PREPARATION TIME:5-10 MINS

COOKING TIME :15-20 MINS

SERVES:5-6 PERSONS

INGREDIENTS:

• MOONG DAL/SPLIT YELLOW LENTIL- 2 CUPS
• MASOOR DAL/ SPLIT RED LENTIL-1/2 CUP
• WHOLE CUMIN SEEDS/ ZEERA-2 TSP
• ONIONS/PIYAZ-1 BIG ( CHOPPED FINELY)
• GREEN CHILLIES-5-6 no
• CORRIANDER LEAVES-1/2 CUP( CHOPPED)
• GARLIC -3-4 CLOVES 
• SALT TO TASTE.
• OIL FOR DEEP FRYING.

COOKING  METHOD:

1. CLEAN AND WASH THE MOONG DAL AND SOAK OVERNIGHT OR MAXIMUM 5HRS.
2. CLEAN AND WASH THE MASOOR DAL AND SOAK FOR ONLY 10 MINUTES.
3. GRIND GREEN CHILLIES,GARLIC AND CUMIN SEEDS .KEEP ASIDE .
4. GRIND BOTH THE DALS TO A COARSE PASTE.
5. TO THE DAL MIXTURE,ADD GREEN CHILLIES PASTE ,CHOPPED ONIONS AND CORRIANDER LEAVES AND SALT.
6. HEAT OIL FOR DEEP FRYING.
7. DROP SPOONFUL BATTER IN THE OIL.
8. FRY TILL GOLDEN BROWN.
9. SERVE HOT WITH DIP OF YOUR CHOICE. 

MASALA GRILLED CHICKEN- YUMMILICIOUS!!!

 GRILLED MEAT HAS A VERY UNIQUE FLAVOUR AND TASTE .TRADITIONALLY GRILLING IS DONE OUTDOORS OVER CHARCOAL,WITH VERY LESS USAGE OF OIL,BUT NOW THEY ARE  MANY INDOOR BARBECUE EQUIPMENTS AVAILABLE,ONE CAN USE AN “OTG”(OVEN,TOAST,GRILLER) OR SIMPLY GRILL OVER A GAS STOVE . 

GRILLING MEAT IS A VERY HEALTHY OPTION,AS VERY LESS OIL IS USED IN COOKING AND CHARCOAL IMPARTS A DISTINCT FLAVOUR AND AROMA TO THE DISH.

I SHALLOW FRIED THE MEAT IN LESS OIL IN THIS RECIPE .GIVE IT A TRY!!

RECIPE CARD:

PREPARATION TIME:10MINS

COOKING TIME: 30-35 MINS

SERVES:2-3 

INGREDIENTS:

• WHOLE CHICKEN LEGS- 1 KG 
• YOGURT/DAHI- 200 GMS
• RED CHILLI POWDER/LAL MIRCH - 2TSP
• GINGER GARLIC PASTE/ADRAK LAHSAN-2TBSP
• CORRIANDER POWDER/DHANYA-2 TSP
• BLACK PEPPER POWDER/KALI MIRCH- 1 TSP
• CUMIN POWDER/ZEERA-2TSP
• SALT TO TASTE 
• RED FOOD COLOR -1/4 TSP( OPTIONAL)
• OIL FOR SHALLOW FRYING

COOKING METHOD:

1. CLEAN AND WASH THE  CHICKEN LEGS AND MAKE CUTS WITH KNIFE THIS MAKES THE SPICES TO GO DEEP  AND MAKE THE CHICKEN VERY SUCCULENT.
2. MIX WELL IN THE YOGURT ALL THE SPICES. 
3. APPLY THIS PASTE ON THE CHICKEN LEGS AND MARINATE  OVERNIGHT OR MAXIMUM 2 HRS.
4. HEAT OIL IN A PAN AND PUT THE CHICKEN LEGS AND COOK ON BOTH SIDES TILL CHICKEN WELL COOKED AND NICE BROWN .
5. READY TO SERVE.
   
   
   

DHULI MASOOR DAL- RED LENTILS FLAVOURED WITH HERBS AND SPICES!!!

 PULSES AND LENTILS ARE A VERY IMPORTANT PART OF AN AVERAGE INDIAN DIET,IT IS INCLUDED REGULARLY ON A DAILY BASIS AND EASY TO COOK.

PULSES WHEN SPLIT IN HALF ARE CALLED “DAL”  OR “LENTILS “.THIS STAPLE IS PACKED WITH FIBRE,PROTEINS,IRON,POTASSIUM AND MAGNESIUM AND THEY DONT HAVE TRANS FAT  AND CHOLESTEROL.

IN HINDI “SABUT” IS USED FOR WHOLE LENTILS AND “DHULI” IS USED FOR SPLIT/HUSKED DAL.

MASOOR DAL/RED LENTILS- IS A POPULAR LENTIL AND COOKS THE QUICKEST OF ALL THE LENTILS.

THIS RECIPE IS OF A DRY DAL ,SERVE IT WITH CHAPATI,ROTI AND ENJOY !!!

RECIPE CARD:

PREPARATION TIME :10 MINS

COOKING TIME: 10 MINS

SERVES:4-5 PERSONS

INGREDIENTS:

• MASOOR DAL/RED LENTIL-1 CUP
• ONIONS/PIYAZ-2 MEDIUM SIZED( CHOPPED)
• TOMATOES/TAMATAR-1 BIG( CHOPPED)
• GREEN CHILLIES/HARI MIRCH-3 no ( CHOPPED)
• CORRIANDER LEAVES/DHANYA-1/2 CUP ( CHOPPED)
• WHOLE CUMIN SEEDS/SABUT ZEERA-1/2 TSP
• GINGER GARLIC PASTE/ ADRAK LAHSAN -1 TBSP
• RED CHILLI POWDER/ LAL MIRCH-1 TSP
• TURMERIC/HALDI- 1TSP
• SALT TO TASTE
• OIL -2 TBSP

COOKING METHOD:

1. WASH THE LENTIL THOROUGHLY AND KEEP ASIDE.
2. HEAT OIL IN A PAN  ADD CUMIN SEEDS AND SLICED ONIONS AND SAUTÉ TILL ONIONS TURN PINK.
3. ADD GINGER GARLIC PASTE,SAUTÉ AGAIN.
4. ADD CHOPPED TOMATOES AND GREEN CHILLIES AND COOK FOR 5 MINS.
5. ADD RED CHILLI POWDER,TURMERIC POWDER AND SALT AND COOK TILL TOMATOES AND SPICES ARE ALL WELL COOKED.
6. ADD WASHED DAL AND ADD 1/2 CUP OF WATER . COVER AND COOK TILL DAL COOKED AND DRY,CHECK IN BETWEEN ADD LITTLE WATER IF DAL IS UNCOOKED .
7. ADD CHOPPED CORRIANDER AND MIX.
8. READY TO SERVE.