KIDNEY BEANS,MUTTON GOST


Rajma/Kidney bean is widely used in Northern India.

There are different types of legumes in this

category of beans.

The red variety,the striated and black.(to my

knowledge)

Red tiny variety can be used to make brownies,

and sweet steamed buns(Chinese cuisine).

Rajma is protein packed,and can be served

with rice or rotis.

The famous ‘Dal makhani’ ( recipe uploaded) is

a signature dish belonging to Punjabi cuisines.

Rajma dishes are mostly originated from the

North Indian cuisines.

Today’s dish is rajma with mutton,with a blend

of ground onions and tomatoes.

Let’s get into the recipe..

INGREDIENTS

1/2 cup rajma ( soaked overnight)

250 gm mutton ( goat / lamb meat)

2 onions ground

2 -3 tomatoes ground

2 tsp ginger-garlic paste

1 tsp garam masala

1 tsp Kashmiri chilli powder

1 tsp chilli powder

2 tsp coriander powder

2 green chillies slit

2 black cardamons

1 piece cinnamon

3-4 cloves

1 tsp saunf

1/4 cup curd

Few kasuri methi leaves ( dried fenugreek leaves)

2-3 tblsp ghee+oil

Salt to taste

METHOD

First pressure cook the soaked beans for 8-9

whistles. Allow the steam to release on its own.

Transfer the cooked beans to another bowl.

Heat oil in the same cooker , and add the whole

spices.

Next add the ground onions with salt, and

sauté for 5 minutes.

Next add ground tomatoes,ginger-garlic

paste,the spice powders.

Add the mutton pieces, and cook for 3-5

whistles.Remove from fire.Open lid after the

steam is released and add the cooked rajma ,

and cook for another 2 whistles.

Remove lid and add curd .

Cook on a slow fire till slightly thick.

Add kasuri methi leaves,and remove from fire.

You can add a tsp of heated ghee if you like.

Serve with rice, chappathi or rotis.

You can add minced meat for a variation.

Do try this recipe and send in your comments!

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.

LAZY FRIED CHICKEN


This is the easiest fried chicken you can make .

The marinade can be your choice , but just a

sprinkling of some gram flour does the trick.

If you need extra crunch, you could add a little

rice flour too.

Leaving the calories and the guilt aside,and

indulging in fried food once in a while is no

sin!

However, if you need to grill also, you may

with the same recipe.

So to the lazy chicken recipe .

INGREDIENTS

500 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tsp cummin seed powder

2 tblsp vinegar

1 tsp garam masala powder

1 -2 tblsp gram dal flour

METHOD

First marinade the chicken with the ingredients

above excluding the gram dal flour.

Add the gram flour,when you are about to fry .

Fry till golden brown on a medium flame.

GOAT BRAIN OMELETTE


This is like a souffle ,and an excellent side dish

with rice and curry or as a stuffing for rotis.

Very simple on preparation, so do try this dish,

and post in your comments!

To the recipe now

INGREDIENTS

3-4 brains ( membranes removed and mashed lightly)

3 eggs

3 potatoes boiled and mashed

1 cup chopped onions/spring onions

3-4 green chillies chopped fine

Curry leaves

1 tsp pepper powder

1/4 tsp cummin powder( optional)

Salt to taste

Oil to make the omelettes

METHOD

Mix all the ingredients well.

Heat a tsp of oil in a flat pan,and pour a ladle of

the mix ,and cook on a medium flame .

Flip over and cook on both sides.

Tip : Cover with a small lid after pouring,and when you flip to the other side remove lid .

AMLA /GOOSEBERRY IN JAGGERY


The gripping fear across the world ,of a deadly

virus is creating chaos, and confusion in people

nowadays. As per study it is said that your

immunity needs to be strong enough,to combat

it.

The need for VitaminC is vital.So it is very

essential to include nutrient rich and minerals

in your diets .

This recipe is one with high VitaminC

content,and can be easily made at home.

This can be stored for some time.Amla listed

under superfoods is highly recommended for

daily consumption.

Now to the preparation

INGREDIENTS

250 gm amla/gooseberry

275 gm jaggery

1/2 tsp dry ginger powder

Few peppercorns

1/2 tsp turmeric

1 piece cinnamon

1/4 tsp salt

METHOD

Wash and steam the berries for 5 minutes.

Remove and put them with the jaggery( in a

bottle) and set aside for 3 days ( preferably in

the sun).

After 3 days put all the ingredients into a pan,

and cook till thick .

Store in a sterilised bottle and use . One a day

or 3 times a day will a healthy practice.

Post in your valued comments and suggestions!

TENDER COCONUT JELLY PUDDING


I happened to come across a newly opened

health drink shop near my house.

It tasted too good , so I asked them what’s in it,

but they were not able to answer .

Fortunately I heard a voice in the crowd ,saying

it’s just tender coconut water with Jaggery.

Anyway, facts apart ,the idea of mixing tender

coconut water,created the spark to this recipe.

I have posted a recipe of tender coconut

pudding with sugar before, but this dessert is

purely made with country sugar.

First, I made the jelly with agar agar, tender

coconut water,country sugar , cardamon ,and

dropped in cubes of the jelly into the pudding.

No eggs,no sugar,so do try this dessert and post

in your valuable comments!

Note: You could try with gelatine instead of agar agar if you like,

To the recipe

INGREDIENTS

For the jelly

2 cups tender coconut water

Country sugar to taste

a pinch of powdered cardamon

25 gm agar agar or 2 -3 tsp gelatine

METHOD

Prepare the agar agar as per the instructions in

its box.Mix in tender coconut water and heat 2

minutes.Add cardamon powder and sugar to

taste.

Allow to set in refrigerator till firm. Cut into

cubes and add to pudding.

You can also pour into individual bowls.The

jelly can be poured in layers ( if you have time)

or as base or topping for the pudding .

For the pudding

INGREDIENTS

1-2 flesh of tender coconut ( ground)

3 cups of milk

1/4 tsp cardamon powder

Country sugar to taste

75 gm agar agar ( I used the strips not powder)

A pinch of salt

METHOD

Prepare the agar agar as directed in the box.

Mix in milk , ground tender coconut,sugar

cardamon powder and heat till no pieces of

agar agar remain.

Pour into mould and add the pieces of jelly and

allow to set. Serve with praline.

Cashew praline with jaggery

Heat a little jaggery till thick and bubbling.

Add in cashewnuts and mix till coated.

Remove from fire and allow to cool.

Crush it and use to serve!

ONION PICKLE


The ‘onion’ the only vegetable which makes you

cry,has numerous health benefits.

Rich in VitaminC,aids in immunity building.

Onion has anti-inflammatory,and anti-bacterial

properties and many health benefits the

human body needs, so do compulsorily hit the

search button to study the benefits of onion.

Once you know the goodness, you will never

stop to make pickles like this!

To the recipe now

INGREDIENTS

250 gm small onions peeled

1-2 tsp chilli powder ( I used only 1)

1/4 cup vinegar

1 tblsp.powdered mustard

1 tblsp.salt

1/4 cup mustard oil

1 tsp sugar/ jaggery

METHOD

Heat the oil,and add the onions and sauté for a

minute.

Add the spices and cook for another 3 minutes.

Add the vinegar, and cook for 3 minutes.

Remove from fire.

Allow to cool and store in a sterile jar for 3

days.

Don’t forget to shake the bottle everyday and

use after 3-4 days.

MILLET PONGAL


Millets known of use,in pre-historic ages and

originated from Africa was a forgotten grain,till

recent lifestyle changes.

Rice and wheat having history after the millets,

did overtake the millets in the consumption

graph.

The present farmers are educated on millet

farming ,and the wave in inclusion of millet

diets is increasing day by day .

Today I’m going to share a Pongal recipe, which

could be served for breakfast or any meal you

like.

INGREDIENTS

1 cup millet ( washed well and soaked for 10

minutes)

3/4 cup split moong dal ( pasiparuppu)

3-4 tblsp.ghee

Few cashewnuts

1/2 tsp mustard seeds

Curry leaves

2 dry red chillies

1/4 tsp asafoetida powder

Coarsely grind

2 green chillies

1 small ginger

1 tsp pepper

1 tsp cummin seeds

1/4 cup milk/ coconut milk ( optional)

Salt to taste.

METHOD

Heat ghee in a pressure cooker / pan.

Add the mustard seeds,curry leaves,dry

chilies,cashewnuts asafoetida and sauté for 2

minutes.

Next add the coarse ground masala,soaked

millets and dhal .

Add 3 cups of water with sufficient salt, and

cook on a medium flame for 2 whistles or 15-20

minutes.

Heat a little ghee and pour over cooked Pongal,

You could add cashewnuts at this stage too

Serve with coconut chutney .

WHEAT RUMALI/VEECHU ROTI


This dough is prepared only with wheat flour.

Easy to make ,less hassle of avoiding dipping in

oil,and resting time.The texture is also good.

I was so happy with the texture, I made stuffed

egg roti with the same dough.

Let me share this recipe with you all now..

INGREDIENTS (8-10 rotis)

2 heaped cups of wheat flour (atta)

2 tsp oil

Salt to taste

a pinch of baking soda

1/4 cup curd

1 tsp sugar

1-2 tsp ghee to apply

Enough milk to bind the dough(water and milk

can be used)

METHOD

Mix all the ingredients,in a bowl except the

flour and milk till sugar is dissolved.

Next add in the flour and enough milk to bind

the dough.

Apply ghee on the dough, and allow to rest for

30-45 minutes.

Now divide into desired portions and roll out

each portion very thin . (Dust with flour)

Heat a big griddle or pan. Smear oil and slowly

put on the rolled dough . Once you see bubbles

popping up , flip over and lightly cook on the

other side.

You can smear ghee, sprinkle a little flour,fold once into four and roll out again for a richer texture.

For the egg stuffing

Just add an egg with a little pepper and salt .

Fold the edges inwards and seal, and cook on

medium flame . Cook on both sides.

Smear with ghee or butter.

RADISH & CARROT PORIYAL


This a lovely side dish with rice and rotis.

Everyone knows the benefits of carrot and

radish,and I think I needn’t get into the topic.

Well, both are highly nutritious and I thought

to mix both root vegetables.The combination

was indeed lovely.

For the recipe now

INGREDIENTS

2 radish peeled and chopped

2 carrots ( I used the red carrots )

I onion chopped

1 chopped garlic

1/2 tsp mustard

1/2 split urad dal/ gram dal

2 red chillies

1/4 tsp.turmeric

1 tblsp.oil

Curry leaves

1/2 coconut,2 green chillies,1/2 tsp cummin seeds ( dry ground)

Salt to taste

METHOD

Heat oil,add mustard,dry chillies,urad dal and

curry leaves.

Next add the chopped vegetables with turmeric

and salt and cook with a little water on a slow

flame.

Once the vegetables are cooked add the ground

coconut and mix well.

Remove from fire.Serve with rice .