BLINI (PANCAKE)

Blins or blini were symbolically considered by early Slavic people in pre-christian time as a symbol of the sun due to their round shape. Traditionally Russian Blini are made with yeasted batter, which is left to rise and then diluted to cold water or boiling water or milk. Traditionally Blini is baked in Russian oven. The process of cooking blini is still refereed is to baking in Russian, even though these days usually they are universally they are pan-fried like pancakes. Lets try out this traditional cooking process with some Indian fusion cooking i.e   

Chicken Blini

Ingredients

Refined flour                            200 gm
Egg                                          03 no.
Honey                                      20 ml
Salt                                          5 gm
Milk                                        250 ml
Olive oil                                 10 ml
Baking Powder                      2 gm







Method:

• Mix eggs, salt and sugar in a mixing bowl until thoroughly blended 

• Add milk, flour and honey to the mixture and mix well

• Mix it well withe the help of whisker, make sure that there where no lumps in the mixture

• Add olive oil to the batter mix it well, leave it for 10- 15 minute

• Pre-heat pan & grease it with olive oil, pour batter onto it

• Cook on one side until golden then flip the blini over and brown the other side

• Stuff  blini (pancake) with shredded chicken tikka roasted in tandoor

• Serve it along with mint chutny or sour cream.                                                     

 

         AAM PANNA

Aam Panna which is prepared using raw mangoes, sugar and an assortment of spices is an effective remedy for heat exhaustion and heat stroke. It also quenches thirst and prevents the excessive loss of sodium chloride and iron in summer due to excessive sweating. Green mango is a rich source of pectin, which gradually dismisses after the formation of stone. It taste sour because of the presence of oxalic, citric and malic acids. This drink is mainly consumed in northern part of India.           

  

Ingredients:

Raw mango                                 500 gm
Cumin powder                             10 gm
Black peppercorns crushed       5 gm
Red chilliy powder                     10 gm
Sugar Or jaggery                       200 gm
Mint                                           20 gm
Salt to taste
Chilled water                             

Method:

• Wash and boil raw mangoes 
• Mash it and strain pulp
• Muddle mint leaves
• Add roasted cumin powder, black peppercorn, black salt and sugar 
• Mix it well with sugar and chilled water 
• Garnish it with lemon slice and mint leaves.

POMFRET

"Pomfret" are found in Atlantic, Indian and Pacific Ocean. Considered as one of the most found food for sea food lover. It can be cooked in various ways like steamed, grilled or in Indian style like  

TANDOORI POMFRET

Ingredients:

Pomfret                              1 no
Hung Curd                         250 gm
Ginger & garlic Paste        100 gm
Lemon                                30 ml
Kashmiri Chilly Powder     20 gm
Turmeric Powder                3 gm
Roasted Gram flour            10 gm
Carom seed                         5 gm
Mustard seed(crushed)       3 gm
Mustard Oil                         30 ml
Chopped coriander             50 gm
Salt to taste   
   


Method:

• Wash and clean pomhret properly, trim its fins & tails
• Pat dry it properly with cloth
• Make 3-4 incision with the sharp knife both side
• Marinate it with ginger & garlic paste, lemon juice, carom seed, kashmiri chilly powder and salt, leave it aside for 8-10 minute
• For second marination take a separate pan heat it add some mustard oil in it, add kashmiri chilly powder mix it with heated oil and remove pan from fire
• Cool it down and add hung curd, roasted gram flour, coriander powder, garam masala, sprinkle kasuri methi and crushed mustard seed, mix it well 
• Drain it out from the first marination, and mix marinated fish with second marination
• Cook the fish in medium hot tandoor with help of skewers for 8-10 minute 
• Baste with melted butter on regular intervals
• Slip the fish off skewers on to a serving plate 
• Serve with mint chutny, lachha onion and lemon wedge.   

365 days around India!!: LOBSTERLobsters are found in all oceans. They li...

365 days around India!!: LOBSTER

Lobsters are found in all oceans. They li...: LOBSTER Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the contin...

LOBSTER

Lobsters are found in all oceans. They live on rocky, sand or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrow under rocks. Cook boil or steam live lobsters. Lobster recipes include Lobster Newberg and Lobster Thermidor. 

                    

 TANDOORI LOBSTER

Ingredients:

Lobster                                 2 no.
Hung Curd                            250 gm
Gram Flour                           150 gm
Kashmiri Chilly Powder         10 gm
Coriander Powder                 5 gm
Cardamom Powder               5 gm
Kasuri Methi Powder            2 gm
Garam Masala Powder          3 gm
Lemon                                   1 no.
Cloves Powder                      2 gm
Carom Seeds                         2 gm
Chopped Coriander               2 gm
Ginger & garlic Paste             5 gm
Mustard Oil                           20 ml
Salt to taste


Method:

     (Cleaning Process)

• Take lobster cut it from center with the help of scissor take out flesh 
• Now take out thread from flesh
• Wash both shell and flesh properly, cut flesh into 2-3 pieces 
• For shell take boiling water in a pan add pinch of salt into it add shell into it for 3-4 minute
• After that take it out from boiling water and put under tap water to cool it down 

Marination:

• For first marination add ginger & garlic paste, lemon juice,salt, carom seed and kashmiri chilly powder
• Take a pre-heated pan add some mustard oil into it then put kashmiri chilly powder fry it till a bit for 30 seconds
• Take hung curd add ginger & garlic paste, pour above fried kshmiri chilly powder, kasuri methi powder, roasted gram flour, cardamom powder and cloves powder and make thick consistency batter
• Sprinkle garam masala over it and few drops of mustard oil 

• Take out marinated flesh add it into above batter and keep it aside for around 3 hours
• Take skewers and cook it in clay oven pot (tandoor) for around 5-8 minute
• Take it out of skewers in a platter add some butter over it, coriander leaves, chaat masala mix it gently
• Place it back in shell gently
• Serve in platter along with shell with mint chutny
• Can be well enjoyed with Champagne or beer.    

    

365 days around India!!: Traditional Home Style Chicken ShawarmaIsn't cr...

365 days around India!!:
Traditional Home Style Chicken Shawarma

Isn't cr...: Traditional Home Style Chicken Shawarma Isn't crazy if we talk about fusion cooking. We might have head many a times, it is just b...

365 days around India!!: MUTTON GILAFI KEBABKebab refers to the meat tha...

365 days around India!!:  MUTTON GILAFI KEBAB

Kebab refers to the meat tha...:   MUTTON GILAFI KEBAB Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded ...

 MUTTON GILAFI KEBAB

Kebab refers to the meat that is cooked over or next to the flame, large or small cut of meat, or even grounded meat. It may be served on plates, sandwiches or in bowls.The traditional meat for kebab is lamb. Like other ethnic foods brought by travelers, the kebab has remained the every day cuisine in most of the Eastern Mediterranean and South Asia.According to the seven Nisanyan an etymologist of Turkish language, the word is derived from the Persian word "kabap" meaning "fry".The word was first mentioned in Turkish script of Kyssa-i Yusuf in 1377, which is the oldest known source where "kebab" is mentioned as food. Kebab where served in royal houses, now a days we serve it as snacks.    

Ingredients:

Mutton(boneless)                                   500 gm
Lamb Fat                                               75 gm
Processed Cheese                                  30 gm
coriander roots                                       10 gm
Ginger                                                    5 gm
Garlic                                                     5 gm
Green chilly                                            5 gm
Kashmiri chilly powder                          10 gm
Brown Onion                                         5 gm
Salt to taste





Out Side Coating

• Take Chopped onion, tomato, green chilly, coriander &bell pepper

Method:

•  Take mutton chunks
• Mix it with cheese, lamb fat, coriander root, ginger and garlic, green chilly, kashmiri chilly powder, brown onion and salt,
• Mince it all together with the help of keema Machine
• Shape the mince mixture along with the length of skewers coat with vegetable mixture    
• Roast it in tandoor (clay oven pot) for 8-10 minute, basting with butter at regular intervals
• Remove from skewers and serve with mint chutny& lachha onion.

Traditional Home Style Chicken Shawarma

Isn't crazy if we talk about fusion cooking. We might have head many a times, it is just because of our palate, we love to have traditional cuisine but we couldn't find the actual taste which suites our palate that's how we started fusion cooking.
                         " Shawarma" is a Levantine Arab meat preparation, where lamb, chicken, turkey beef, veal or mixed meat is used. In Saudi Arabia, goat is as common as beef or lamb. Less common alternative include fish and sausage. A variety of vegetable come with the shawarma which include i.e cucumber, onion, tomato, lettuce, eggplant, parsley, pickled turnip, pickled gherkins, pickles and cabbage.
                                                                                             Today we just going to try out Indian style of shawarma with some home made traditional bread.      

Ingredients:

Stuffing (Masala)

Chicken Breast                                       200 gm
Cabbage                                                200 gm
Carrot                                                    100 gm
Cucumber                                              100 gm
Tomato                                                  100 gm
Onion                                                     200 gm
Garlic                                                     5 gm
Thyme                                                    5 gm
Oregano                                                 5 gm
Chilly Flakes                                          5 gm
Chicken Stock Cubes                            20 gm
Vegetable Oil                                        10 ml
Black Pepper                                        2 gm
Mayonnaise                                          40 gm
Tomato Ketchup                                  30 gm
Salt to taste


Chapati (Bread)

Refined Flour                                       600 gm
Wheat Flour                                        400 gm
Milk                                                    200 ml
Sugar                                                   5 gm
Butter                                                  5 gm
Salt to taste





Method:

Sharwama

• Take chicken breast marinate it with thyme, vegetable oil, garlic, chilly flakes & oregano
• Pan fry chicken in a pan and shread it
• Cut all vegetable i.e cabbage, carrot, cucumber, tomato & onion into Julian cut
•  Take a frying pan, add some vegetable oil and heat it
• Add garlic, saute till it gets brown after that add onions, cabbage, tomato, carrot & cucumber saute it
• Add shredded chicken, oregano, chilly flakes, thyme & chicken stock cubes
• Saute above all ingredients and keep it aside 

Dough

• Take a bowl add refined flour and corn flour mix it properly
• Take a separate bowl of water, add melted butter into it along with sugar and milk
• Add slowly slowly into it and knead it properly  
• Cover the dough for 10 minute with muslin cloth

Preparation

• Roll it in the form of chapati a bit thicker than chapati with the help of rolling pin
• Cook it over pre-heated pan both side
• Apply some mayonnaise and ketchup on sides and stuff the mixture of shwarma
• Roll it properly 
• Cut it diagonally in pieces  
• Can be served as snacks or tit bits.

Water Chestnut

As the summer has already been started we need to drink more of water. Even we also love to have cold fruits and vegetable like cucumber,watermelon, shallots, papaya and water chestnut.Water chestnut also known as water caltrop,davil pod, buffalo nut, singhara( in hindi). In India it is known as singhara or paniphal and is widely cultivated in fresh water lake, the fruits are eaten raw or boiled. When fruit has been dried it is ground to flour called singhra ka atta is used in many religious rituals.

Water chestnut were introduced to North America in around 1874, and escaped cultivation in the eastern united state where they have been declared invasive species from Vermont to Virginia.

Water Chestnut Salad

Ingredients:

Water Chestnut                            500 gm
Green coriander Leaves               50 gm
Spring Onion                               50 gm
Lettuce(Ice-berg)                        100 gm
Cottage Cheese                           50 gm
Olive Oil                                     10 ml
Brown Garlic                               5 gm
Lemon                                        02 no.
Black Pepper(crushed)                05 no.
Salt to taste


Method:

• Boil water chestnut 
• Cut it into half
• Cut cottage cheese in small dices
• Roughly cut green coriander leaves, spring onion(1/2 inch),lettuce
• Take a separate bowl make dressing of lemon juice,crushed black pepper,olive oil & salt to taste
• Mix above ingredients along with cottage cheese dices
• Take a separate bowl add above dressing of cottage cheese along with coriander leaves, lettuce, spring onion
•  Mix it properly finish it with brown garlic.

In Ayurveda  and Unani system it is widely used as medicine. Ayurveda says it contains 22 percent more mineral compared to buffalo milk. Singhara is indigenous to India and used to care various diseases.    

It cures dehydration in winter and serves as coolant.

Singhara is very rich in carbohydrate 100 gm of it gives 115 calories.   

Lemon

Oval in shape with a pronounced bulge on one end, Lemons are one of the most versatile fruits around and contains high level of vitamin C.The fruit is used for culinary and non culinary purpose through out the world. Did you know Ancient Egyptian believes that eating lemon and drinking lemon juice was an effective protection against a variety of poisons. The two biggest health benefits of lemon, known from centuries are strong antibacterial, anti viral and immune-boosting powers and they are used as weight loss aid because lemon juice is helpful in digestion and liver cleaner.The distinctive sour taste of lemon makes it key ingredient in drinks and food. The juice of lemon is about 5%-6% citric acid which gives lemon a sour taste. Lemon juice is used to make lemonades, soft drinks, cocktails and mock-tails.

Lemon Sweet Pickle

Ingredients:

Lemon                                  1 kg
Mustard oil                           100 ml
White Vinegar                       200 ml
Jaggery                                 200 gm
Lemon juice                          100 ml
Red chilly powder                 10 gm
Turmeric powder                  5 gm
Coriander powder                10 gm
Aamchur powder                  10 gm
Chaat masala                        10 gm
Onion seed                           5 gm
Fennel seed                          10 gm
Salt to taste



Method:

• Take 1 kg of lemon wash it properly
• Cut it into 4 pieces and de-seed it 
• Saute lemon along with fennel seed, onion seed, salt and turmeric
• Put it in a separate bowl till it comes to room temperature  
• Add rest of the ingredients i.e mustard oil, white vinegar, jaggery, lemon juice, red chilly powder, coriander powder, aamchur powder, chaat masala and salt to taste.
• Mix it properly and keep it in glass/plastic jar for at least 3 days.             

Interesting facts        

In citrus fruits, limonin is present in the form of limonin glucoside, in which limonin is attached to a sugar(glucose) molecule. Our body easily digest this compound cleaving off the sugar and releasing limonin.        

"RAGI" (MADUA)

":Ragi" is red millet also know as finger millet, often used in Indian Cuisine grown across the globe in the Himalayas up to 23,000 in elevation. In India it's major cultivator is Karnataka and the leading producer. Scientific name Eleusine Coracana. In Karnatka, Ragi flour is generally consumed in the form of ragi balls. Millet or Ragi is commonly known and commonly used in south kitchens. It is in fact the staple diet in many villages across south India and Garhwal. Some ragi recipe you can try i.e dosa, vermicilli, kanji, malt, ragi balls, roti. Speak to granny and i am sure she will come with more suggestion as i got to know. With its cost effectiveness, ragi is definitely a health food. It has different name in local languages. It is known as Ragi in Telugu and Kannada, Kelvaragu/aariyam in Tamil, and Madua/Mangal in Hindi.                

FINGER MILLET BROWNIE

Ingredients:

Dark Chocolate                                              75 gm
Butter                                                             75 gm
Refined flour                                                   25 gm
Baking Powder                                                5 gm
Millet flour(Madua)                                         65 gm
Icing Sugar                                                    120 gm
Egg-less Powder                                             75 gm
Walnut                                                            75 gm




Method:

• Preheat oven to 180 C/ 350 F and grease 8 * 11 inch baking pan.
• Take separate bowl's and melt chocolate and butter separately  in double boiler
• Mix it properly with the help of whisker  
• Take another bowl, add refined flour, baking powder and millet(madua), mix it properly with the help of  hand
• Add the above mixture in melted butter, chocolate batter
• Add egg-less powder and icing sugar
• Add walnut into it
• Pour above mixture into greased baking pan
• Bake it into the oven for 30- 32 minute
• Finish it with icing sugar
• Can be served along with Vanilla Ice-cream and chocolate sauce. 

Interesting Facts:

1. Ragi is a rich source of fiber and helps lower cholesterol level.
2. Ragi is best food for weight control, diabetes and cooling the body.  

"Kafal pakko, neil ne chakkho"

Kafal (scientific name "Myrica esculenta") is one of many extremely delicious wild fruits found throughout mid Himalayan region. It is picked from a dozen meter long wild trees during May and June. The raspberry looking fruit with sweet and tangy flavor has a thin fruit coating with a large stone core thus it is a drupe. It is found in Hilly region of Nepal and northern part of India especially in northern region of Himalayas, Garhwal, kumaun. In ancient Sanskrit language called kaiphala or katphala and believed have medicinal property in its bark.  This fruit is also used for making Jam, Squash and Juice.          

Kafal Ki Chaat

Ingredients:

Kafal                                  1 kg
Garlic Chives                    100 gm
Spring Onion                    50 gm
Mint Leaves                     10 gm
Coriander Leaves            30 gm
Ginger & Garlic               15 gm
Turmeric                         5 gm
Green Chilly                    4 no.
Mustard Seed                 5 gm
Mustard Oil                    10 ml
Salt to taste



Method

• Take 1 kg kafal
• Roughly cut garlic chives, spring onion, mint leaves, coriander leaves, ginger, garlic and green chilly 
• Take a separate bowl add mustard seed, turmeric powder and salt
• Make a fine paste of all above ingredients using batan (sil batta)
• Add above paste into kafal and mix it properly along with mustard oil
• Garnish it with fresh coriander leaves.
• Can be served as local traditional aperitif of Uttrakhand. 

        

"Burransh" The flower of Uttarakhand

Buransh "Rhododendron"is a beautiful flower of Himalayas. One of the most stately and impressive species rhododendron ,tree rhododendron is the state tree of Uttarakhand. It is a genus characterized by shrubs and small to large tree.Some of the best known species are noted for their many clusters of large flowers. The highest species diversity is found in the Himalayas of Uttarakhand, Nepal and Sikkim, Yunnan with other significant areas of diversity in the mountain of Korea, Japan and Taiwan. The Rhododendron is the national flower of Nepal. The pickled flower can lasts for months and the flower juices are also used as squash in the hilly region of Uttarakhand. Traditionally, between January and March when these flowers bloom on evergreen shrubs and small trees.It can be used as chutney to prevent caused by changes in weather during this period. Villagers also make yummy Pakora, can be used in salad in fish curry as well to soften the bone.

   

Burransh Ka Salad  

Ingredients:

Buransh Petals                            200 gm
Spring Onion                               50 gm
Green Chives                              20 gm
Mustard Oil                                5 ml
Onion                                         1 no.
Tomato                                      1 no.
Sunflower Seed                          10 no.
Sugar                                          5 gm
Salt to taste          



Method:

1. Take fresh Buransh flower petals wash it properly, take a separate bowl and fill it with ice and soak petals in ice water.
2. Roughly cut spring onion, green chives, onion and tomato(seedless) into 1 inch.
3. Take out Buransh Petals from ice water and mix it with above ingredients
4. Add oil, sugar and salt mix it properly
5. Finish it with sunflower seed.

"Hisalu" scientific name "Rubus ellipticus" basically found in hilly areas in forest, agricultural areas and in grassland, which is also known as Yellow Himalayan Raspberry. It is a thorny shrub originates from southern area. This spices is almost about to vanish because of  its unawareness. So let you introduce about a simple and basic recipe of it i.e                                                                            
                                                             

 "JHANGORA HISALU PHIRNI".

Ingredients:

Jhangora (Millet)                         100 gm
Milk                                            2 liter
Water                                          2 cup
Sugar                                          1/2 cup
Cardamom powder                      2 gm
Walnut                                         5 gm
Hisalu                                           250 gm
Cream (Malai)                             50 gm



Method:

• Soak Jhangora for at least 1 hour
• Grind it in coarse form
• Boil milk in a pan
• After first boiling add coarse jhangora
• Stir it properly while cooking to avoid lumps
• Add sugar, cardamom powder, coarse walnut 
• Mix it properly
• Chill it in refrigerator  
• Mash hisalu and take out pulp from it
• Mix pulp in phirni along with cream
• Garnish it with some dry fruits and raisin.                                                                                

Health benefits of Hisalu 

1. The juice of the root is used in fever, gastric troubles, diarrhea and dysentery.
2. A paste of root can be used to cure wound.   

FACTS

• THIS SPICES HAS BEEN NOMINATED AS AMONG 100 OF THE "WORLD'S WORST" INVADERS.

  

"Bedu Pako Bara Masa O Narain Kaafal Pako Chaita"

This song basically belongs to the region of Uttarakhand, and this song also reminds us the one of the famous fruit of Uttrakhand known as "Bedu" which we going to describe today along with its recipe of "Bedu Salad".
When it gets ripped can be eat as fruit and when it is half ripped can be used as salad or vegetable.
Bedu well known as Wild fig in English and its botanical name is Ficus Palmata usually found in Himalayas rich in Vitamin C.Grown in March and continues till end of April, fruiting season starts from second fortnight of June and continuous till first half of July. The whole fruit, along with seeds, is edible.

 Ingredients:

Bedu                                        1 kg
Whole red chilly                       4 kg
Whole coriander seed              5 gm
Cumin seed                             2 gm
Fresh Coriander                      50 gm
Fresh Chives                           10 gm
Turmeric Powder                    1 Pinch
Mustard oil                             10 ml
Sesame Seed                          5 gm
Salt to taste



Method:

• Take half ripe bedu and wash it thoroughly, cut it into 1 into 2 pieces
• Take a separate bowl and soak all spices for 5 min. into it i.e whole red chilly, coriander seed, cumin seed, roughly cut coriander and chives 
• Make a fine paste of above all spices by grinding it on battan (Sil-batta) 
• Mix it with cut Bedu along with mustard oil and salt
• Finish it with sesame seed, garnish it with fresh mint leave and lemon wedge.

Facts:

1. Take one Bedu (Ficus Palmata) fruit daily. It helps to cure diabetes.
2. Helpful in cure of constipation and in the diseases of lungs and the bladder.

    

We are back again with some interesting recipes i.e. Timla (Angir, Fig) basically found in dry and sunny areas. It is first plant which is cultivated by humans. Moreover you can find it in India in Uttrakhand , people usually use to have it as fruit where as we going to tell you Timla Salad recipe . It is also known as fig or angir  when it gets dried.

TIMLA SALAD

Ingredients:

Timla                                               1 kg

Mustard oil                                      10 ml

Mustard (crushed)                           5 gm

Cumin Seed                                    5 gm

Coriander Seed                              5 gm

Spring Onion                                   30 gm

Green Chilly                                    4 no. 

Fresh Green coriander                     20 gm

Fresh Mint Leaves                          10 gm

Garlic & Ginger                              5 gm

Turmeric Powder                            1/2 tbs
Onion                                             2 no.
Tomato                                           1 no.
Lemon                                            1 no.
Salt to Taste


Method:

• First of all wash Timla properly and cut it into 4 pieces 
• Take mustard, cumin seed, coriander seed, spring onion, green chilly, coriander leaves,  mint leaves, ginger, garlic, salt and turmeric powder soak it  into water and make fine paste using  Batan (Sil-Batta) 
•  Cut tomato and onion into 1/2 inch. dice shape
• Take another bowl and put cut timla into it 
• Add diced tomato and onion into it and fine paste  
• Add mustard oil and lemon juice into it 
• Finish it with salt according to taste.
• Best served with any Indian food specially with Dal Paratha.

FACTS

1. Fig are among the richest plant source of calcium and fiber.
2. Figs are good source of dietary fiber.

                             

                             

Gobhi Ka Achar

Ingredients

Gobhi                1 kg

Mustard oil          400 ml

Onion Seed           10 gm

Black Mustard Seed   5 gm

Fenugreek Seed       5 gm

Red Chilly Pwdr      1/2 tbs

Coriander Pwdr       1/2 tbs

Turmeric Pwdr        1/2 tbs

Aamchoor Pwdr        1 tbs

Chaat Masala         1/2 tbs

Vinegar              100 ml

Ginger Garlic Paste  1tbs 

Salt to taste

(tbs-table spoon , Pwdr-Powder)

Method

• Cut cauliflower florets with its stem and wash it properly
• Deep fry florets until 60 percent cooked, take separate pan heat oil add whole spices 
• Add deep fried cauliflower florets in preheated pan
• Saute it for few minutes 
• Take a separate bowl add ginger, garlic paste, powdered spices,salt to taste and vinegar as well and make a fine paste
• Add paste into it
• Saute it again for few minute
• Best served with Biryani, Parartha & Chole Bhature.  

          

Facts

Several research on this flowery vegetable have revealed that it has compounds to resist cancer, it has the ability to eliminate cancer enzymes.

 

Karela Ka Achar

Ingredients:

Karela                               1 kg
Mustard Oil                       400 ml
Mustard seed                     5 gm
Fennel Seed                       5 gm
Onion Seed                        5 gm
Red Chilly Powder              1 tbs
Turmeric Powder               1/2 tbs
Coriander Powder               1/2 tbs
Aanchur Powder                 1 tbs
Chaat Masala                      1 tbs
Vinegar                              300 ml
Ginger garlic Paste              1 tbs
Lemon Juice                       10 ml
Salt to taste

(tbs:- Table Spoon)

Method:

• First of all wash Karela properly, peel it
• Soak in cold water, cut them in finger cut
• Remove seeds properly
• Take oil in a pan, deep fry it till it is 60 percent cooked
• Remove it from the pan
• Add whole spices in same oil in which we have fried karela till its aroma comes out of whole spices
•  Add ginger garlic paste, add deep fried karela
• Take a separate bowl add vinegar and powdered spices mix it properly
• Add powdered spices mixture into karela, cook it for 3-4 minute 
• Finish it with lemon juice.    
• Can be served well with any Indian dish. 

Note

Karela or Bitter Gourd is seasonal vegetable and very bitter in taste it is a rich source of phosphorous. It is also called bitter melon. The needs of phosphorous in human body is fulfilled by regular use of  bitter gourd is invigorating and keeps. It purifies blood, activates spleen and liver is highly beneficial in diabetes.       

  Garlic pickle

Ingredients

Fresh garlic                     1 kg
Mustard oil                      500 ml
Mustard seeds                 5 gm
Onion seeds                    5 gm
Red chilly powder           5 gm
Turmeric powder            5 gm
Aamchur powder            10 gm
Coriander powder            5 gm
Chaat masala                   5 gm
Vinegar                           30 ml
Lime juice                       10 ml
Salt to taste

Method:

• Peel garlic properly
• Blanch it for 2-5 minute with some salt and turmeric
• Take a pan and add some mustard oil in it heat it 
• Add whole spices it and saute it
• Put blanched garlic in pan saute it for 5-7 minute
• Take a bowl add powdered spices with vinegar in it, make fine mixture
• Add mixture into pan and finish it with lemon juice.
• Best served with Indian food i.e Kulcha  

 

Note

Use two garlic every day to reduce the risk of cancer, due to its Anti-Carcinogenic properties. It helps to prevent cancerous compounds from forming and developing into tumors. 

If any insect bites it you at seaside, you just crush the garlic and apply it to the affected area to reduce pain and to remove poison.     

Hari Mirch Ka Achar

Ingredients:

Green chilly                1/2 kg
Mustard oil                 400 ml
Red Chilly Powder      10 gm
Turmeric Powder        5 gm
Coriander Powder        5 gm
Chaat Masala               5 gm
Aamchur Powder        10 gm
Lemon                        2 no.
Vinegar                      100 ml
Ginger Garlic Paste      5 gm
Salt to taste

Method:

• Wash properly green chilies.
• Heat mustard oil in a pan and add green chilies in pan
• Saute it for 3- 5 minute  
• Take a bowl add powdered spices in that, add few drop of water and vinegar and mix together
• Add ginger garlic paste into that as well
• Add that powdered mixture into sauteed chilies
• Cook over medium flame till the extra water is reduced
• Finish it with lemon juice
• Can be served with any Indian food.  

Note:

• Do not saute it over high flame to avoid this heat oil, keep it aside then saute it or over simmered flame
• To preserve it for longer period of time always reduce extra water from it while sauteing and should be always dipped in oil. 

   Pineapple and Tomato chutney

Ingredients:

Pineapple                                    01 no.
Tomato                                       04 no.
Fresh coriander leaf              100 gm.
Green chilly                               06 no.
Ginger                                          50 gm.
Garlic                                            50 gm
Onion                                            01 no.
Mustard oil                                10 ml.
Mustard seeds                          10 gm.
Chat masala                               05 gm.
Lemon                                          05 ml.
Salt to taste 

Method:

• Wash tomato and pineapple properly
• Take coriander ,green chilly,ginger ,garlic & onion  wash them properly 
• Cut them roughly 
• Add mustard oil , mustard seed ,chat masala & salt to taste in above ingredients
• Make fine paste of above mixture
• Pour mixture into a bowl and add lemon juice
• Served well with Biryani , Pulao & Paratha's. 

Amla Pickle

When i was been to my home town while travelling i saw some tree's of Gooseberry which is also known as awala, suddenly my mind clicked and started thinking about, what could be done out of this amla what are the usage and side effects of it. I heard many a time about this but haven't thought of it, so after some research and gathering information i decided to share some easy and healthy recipe about awala like Awala pickle which helps to increase appetite and add's test to food. 

Amla Pickle

Ingredients- 

400 ml mustard oil

1 kg gooseberry(amla)

5 gram onion seeds

5 gram black mustard seeds

5 gram fenugreek seeds 

5 gram fennel seeds

1 table spoon red chilly powder

1/2 table spoon turmeric powder

1/2 tablespoon aamchoor powder

1 tablespoon chaat masala

1 tablespoon coriander powder

1/2 tablespoon fennel seed powder

salt according to taste

40 ml white vinegar

Method:

• Wash amla properly put it in a separate bowl puncher it using fork or toothpick.

• Take separate pan put some water, salt, turmeric & few drops of vinegar and boil it, when it starts boiling add amla into it and blanch it after blanching keep it separately.

• Take another pan put some mustard oil into it add whole spices into it, saute it until it start's leaving aroma.

• Add blanched amla into it, Saute it for 2-3 minute in simmer flame.

• Take a separate bowl pour vinegar and add powder spices into it and mix it properly.

• Add that mixture paste into sauteed awala.

• Again saute it for 3-4 minutes add salt according to taste.

• Serve it with any Indian food like rajma chawal, chole bhature.

 

Benefits of Carrots!!

Today's topic of discussion was carrot. When i reached my office, my colleagues were discussing about what all we can make & what are the benefits of eating carrot. following are the few benefits of eating carrots also as we were listing the various pickle recipes, we have added the recipe of carrot pickle into our list.

Benefits of Carrots:

1.  Improved Vision
Western culture’s  understanding of carrots being “good for the eyes” is one of the few we got right. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.

Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat the most beta-carotene had 40 percent lower risk of macular degeneration than those who consumed little.

2.  Cancer Prevention
Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer. Researchers have just discovered falcarinol and falcarindiol which they feel cause the anticancer properties.

Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating mice.

3.  Anti-Aging
The high level of beta-carotene acts as an antioxidant to cell damage done to the body through regular metabolism.  It help slows down the aging of cells.

4.  Healthy Glowing Skin (from the inside)
Vitamin A and antioxidants protects the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and uneven skin tone.

5.  A Powerful Antiseptic
Carrots are known by herbalists to prevent infection. They can be used on cuts – shredded raw or boiled and mashed.

6.  Beautiful Skin (from the outside)
Carrots are used as an inexpensive and very convenient facial mask.  Just mix grated carrot with a bit of honey. See the full recipe here: carrot face mask.

7.  Prevent Heart Disease
Studies show that diets high in carotenoids are associated with a lower risk of heart disease.  Carrots have not only beta-carotene but also alpha-carotene and lutein.

The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.

8.  Cleanse the Body
Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fibers present in carrots help clean out the colon and hasten waste movement.

9.  Healthy Teeth and Gums
It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste.  Carrots stimulate gums and  trigger a lot of saliva, which being alkaline, balances out the acid-forming, cavity-forming bacteria.  The minerals in carrots prevent tooth damage.

10.  Prevent Stroke:
From all the above benefits it is no surprise that in a Harvard University study, people who ate more than six carrots a week are less likely to suffer a stroke than those who ate only one carrot a month or less.

Pickle of carrot:

Ingredients:

• 500 Gms Farm fresh carrot
• 400 Ml Mustard Oil 
• 05 Gms Black Mustard Seeds
• 05 Gms Onion Seeds
• 05 Gms Fenugreek Seeds
• 05 Gms red Chilly Powder
• 03 Gms Turmeric Powder
• 05 Gms Chat Masala
• 05 Gms. dry Mango Powder.
• 200 Ml White vinegar 
• Salt to taste

Procedure:

• Wash & clean the carrots properly.
• Cut them into finger shape.
• Take a pan, add 400 Ml Mustard oil, deep fry the carrots fingers till it is 70 % cooked.
•  Keep the partially cooked carrot aside. Add Black Mustard, Onion Seeds, Fenugreek into the oil cook them till it become brown. 
• Add the carrots into the oil, Add all the powdered spices into the oil & mix them well.
• Add 200 Ml white vinegar into it & mix it well. 
• Keep the pickle aside for some time. 
• Pack the pickle into the air tight container.
• Pickle is ready to eat in 02 Hours.