Sarson ka saag


Sarson ka saag

Sarson ka saag

Cooking time: 20 mins
Serves: 4

Ingredients:

  • 5 bunches fresh mustard leaves (sarson);
  • 1 bunch fresh spinach leaves (palak);
  • 1 bunch bathua;
  • 4 tbsp ghee;
  • Ginger,sliced 2 one-inch pieces;
  • Garlic,sliced 6-8 cloves;
  • 2 medium onion sliced;
  • 4 Green chillies;
  • 1/4 cup corn flour (makke ka atta)
  • Salt to taste

Method

  • Heat 4 tbsp of ghee in a pan, add ginger, garlic and onion and sauté for 2-3 mins;
  • Roughly chop mustard leaves, spinach, bathua and green chillies. Add to pan and stir. Add salt and stir it well;
  • Let it cook till the greens turn soft. Add corn flour dissolved in a little water and continue to cook till the greens are completely cooked. Cool and grind to a coarse paste;
  • Serve hot with makki ki roti and Jaggery (Gud).
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Aam ka aachar (Mango Pickle)


Mango Pickle

Mango Pickle

Cooking time: 40 mins
Makes 1 jar

Ingredients:

  • 10 to 12 medium sized raw mangoes, cut into big pieces with the seed;
  • 3/4 cup salt;
  • 1/2 cup chilli powder;
  • 1/2 cup mustard seeds (rai);
  • 2 1/2 cups sesame (til) oil;
  • 1 tbsp fenugreek (methi) seeds;
  • 1/2 tbsp asafoetida (hing);
  • 1/2 tbsp turmeric powder (haldi);

Method

  • Wash the mango pieces thoroughly, drain and spread them on a towel to dry (preferably can dry them under the sun);
  • Combine the salt, chilli powder and mustard seeds together in a bowl and keep aside;
  • Heat the oil in a pan till its smoking point and keep aside. When cool completely add the salt, chilli powder and mustard seeds mixture and mix well till no lumps remain;
  • Add the mango pieces, fenugreek seeds, asafoetida and turmeric powder and mix well;
  • Store in an airtight jar. Mix the pickle every alternate days, pickle will be ready to eat within a week’s time.

Tomato ketchup @ home


Tomato Ketchup

Tomato Ketchup

Cooking time: 1 hour 20 mins

Ingredients:

  • 2.5 kg tomato;
  • 4 gms garlic;
  • 4 gms ginger;
  • 5 to 7 dry red chilies – deseeded and halved;
  • 1/2 cup golden raisins;
  • 1/2 cup vinegar;
  • 1 tbsp rock salt;
  • 6 to 7 tbsp sugar;
  • 1/4 tsp sodium benzoate dissolved in 1 tbsp hot water

Method

  • Rinse the tomatoes in water;
  • Chop the tomatoes, garlic and ginger. Half and deseed the dry red chilies;
  • Rinse the raisins and keep aside;
  • In a pressure cooker, mix all the chopped tomatoes, ginger, garlic, red chilies, raisins, vinegar, salt and sugar. Keep the cooker on the stove. Keep on stirring at intervals;
  • When the tomatoes soften, switch off the stove. The softening takes about 25 mins;
  • When the mixture is slightly warm, blend the puree with a blender and make a smooth puree;
  • With a strainer which is not very fine, strain the puree very well directly into a pot. Strain very well, keep the pot on the stove;
  • Simmer the pulp till it starts thickening and reaches a ketchup like consistency. takes about 40 mins.;
  • Heat 1 tbsp of water in a small bowl, add 1/4 tbsp of sodium benzoate to the hot water and stir and dissolve the sodium benzoate. The preservative should be dissolved in the water.
    Pour the sodium benzoate solution to the hot tomato ketchup and stir very well;
  • Pour the hot tomato ketchup in the sterilized jar. Close tightly with the lid. Let the ketchup cool and keep aside for few hours. Then keep in the refrigerator and use after 1 or 2 days.

Most Common mistakes in planning a wedding & How to avoid them


Undoubtedly, we all dream of a unique & phenomenal wedding, but converting it to a reality becomes quiet challenging, because wedding is a quiet big event, especially in India.

So mostly while planning a wedding, people usually commit some common mistakes and they are:

  • NOT HAVING CLEAR VISION, OF YOUR WEDDING: Generally, you don’t have a clear vision of your wedding. Attempting to separate fantasy from reality will help minimize the source of many problems and is the key to defining your own expectations.

    Think about what is truly important to you and your partner, list your priorities and discuss areas you can compromise on. This will help decide how best to spend your time, effort and money. This will also help you in communicating your requirements and expectations effectively with your family, friends and wedding vendors.

  • NOT SETTING A WEDDING BUDGET: Everyone knows weddings are incredibly expensive for you and your family. So setting a budget becomes the most prior task for you than any other task like booking a venue, setting a guest list etc… sit down with your parents, fiance and set a realistic wedding budget. You need to determine what funds are available and how you want to spend it, what are your priorities etc…

    It is easy to get stressed over the cost of the wedding and completely lose sight of the joy and excitement of the time. Don’t let poor budgeting ruin such a special day for you and your family. Set a budget and stick to it and in order to set a budget start by doing an overview of all expected expenses.

  • NOT COMMUNICATING EFFECTIVELY WITH VENDORS OR FAMILY MEMBERS: Be very specific and clear while you are communicating with your vendors, family and friends.
  • ALLOWING OTHER PEOPLE TO INFLUENCE YOUR DECISION: It is important to consider the opinions of parents, friends and relatives. However, over the years, we have seen these ‘helpful suggestions’ cause more stress for the bride and groom. However also remember that their experience will help avoid a few unwanted glitches. Listen to their counsel, evaluate their suggestions rationally and learn to say no to idea’s that don’t match your vision. But do it respectfully!
  • DOING IT ALL YOURSELF: There are many tasks to be done in your wedding, so don’t think to do it all yourself, it will mess all the task and you will be messed and will get irritate. Its better to use the resources and assign them some tasks.
  • YOU DONT PLAN YOUR WEDDING: Planning those 2 -3 days of your wedding is one of the most important & frantic task. So, plan all your ceremonies, so there should be no last minute rush.
  • NOT PREPARING A BACK-UP PLAN FOR AN OUTDOOR WEDDING: Outdoor weddings are beautiful and memorable but do make sure you have an acceptable back-up plan. We never envision inclement weather on our wedding day however it is Mother Nature we are dealing with and there are not many places in this world that have guaranteed perfect weather.

For more info visit http://www.nuttytaste.com

What to expect from at an Indian Wedding


If you are attending Indian Wedding for the first time in your life, you’ll find yourself bit confused and curious, many questions will run in your mind like what you should wear, what you should gift to the couple, how the food will be etc…..In this article, we will try to cover up all about Indian weddings and what to expect from an Indian Wedding….

India is a place of many religion and cultures. Different religion , follow different rituals in their wedding, but some of the common rituals followed in every religion are mehandi, haldi, sangeet, baarat, vidaai etc… You can expect big families and friends having get together.

Mostly a traditional Indian wedding lasts an average of three days. On the first night, a priest will often perform the ganesh pooja, a ceremony that usually happens at home with only the couple, the bridal party, and close relatives in attendance.

The second day begins with a mehandi ceremony. For this, the bride and her female friends and family members will have intricate henna patterns drawn on their hands and feet. That evening, the sangeet takes place. Every wedding guest is usually invited, and it involves an introduction of the couple’s families, mingling, a meal, and dances or other performances.

On the third day, that’s the wedding and the reception day, rituals like baraat (groom comes on a horse to the wedding place with his family and friends…enjoying and dancing), var mala (groom and bride exchange garlands), vivaah (this is the most important ritual, in which groom and bride take seven vows and seven pheras), vidaai (bride leaves her parent house).

What to wear?
You can wear some bright dress, if you don’t have a traditional sari or lengha, don’t worry. A jewel-tone dress with a shawl can mimic the festive look.

Wedding food?
The most common misconceptions about Indian food are that it’s all spicy and it’s all vegetarian. In reality, it depends on which state the couple’s families are from.

What to gift?
Couples usually request that there be no boxed gifts at the wedding, so guests usually have gifts shipped to the couple’s home or bring an envelope full of money.

Indian weddings reflect the true color and traditions of India in a unique way. Try to attend all the rituals, its going to be a great & unique experience and you will certainly enjoy it!!!

For more info visit http://www.nuttytaste.com

Paratha recipe


Basic Paratha

Basic Paratha

Cooking time: 30 minutes
Makes 6 parathas

Ingredients:

  • 1 cup wheat flour;
  • Oil for frying the parathas;
  • salt to taste
  • Tawa;
  • Slotted ladle or spatula;
  • Rolling pin and board

Method

  • Mix wheat flour, salt, oil and prepare a soft dough by adding warm water little by little just as you make dough for chapati. It should neither be hard nor sticky. You need approximately little less than half cup of water for 1 cup of flour-this may differ according to the variety of flour used). Let it sit for 15-20 minutes;
  • Mix one part of the milk and water together and divide into 4 equal portions;
  • Make smooth 6 equal sized balls out of it;
  • Press the ball slightly, dust flour and roll it out into a small circle. Spread a little oil on the surface, fold the circle and apply a little oil on the semi circle. Fold it again, and you will get a triangle;
  • Now dust flour and roll out the triangle gently;
  • Heat tawa and put the rolled out triangular chapati on it. Wait for bubbles to appear. When bubbles start appearing, spread a little oil on the top. Flip it over to the other side.;
  • Apply oil on the other side also and with a slotted ladle, press the paratha well so that it puffs up. Also press on the corners for the parathas to get cooked well;
  • Cook both the sides well until brown spots appear and it becomes crispy;
  • Repeat the process for the rest of the dough;
  • Serve with any subji or gravy of your choice or it go well with pickle or any type of chutney also.

Chatpata Dahiwala bread


Chatpata Dahiwala bread

Chatpata Dahiwala bread

Preparation time: 15 mins
Serves: 2

Ingredients:

  • 5 bread slices, cut into cubes;
  • 1/2 cup curd;
  • 1/4 tbsp turmeric powder;
  • 1/2 tbsp chilli powder;
  • 1/2 tbsp cumin seeds;
  • 1/4 tbsp asafoetida;
  • 3 to 4 curry leaves;
  • 1/2 tbsp grated ginger;
  • 1 onion, sliced;
  • 2 tbsp oil;
  • 1 tbsp chopped coriander
  • salt to taste

Method

  • In a bowl, combine the curd, turmeric powder, chilli powder and salt with 2 tbsp of water and mix well;
  • Add the cubes of bread and mix well till the bread is coated with the curd mixture;
  • Heat the oil in a non-stick pan and add the cumin seeds;
  • When they crackle, add the asafoetida, curry leaves and ginger and sauté for a few seconds;
  • Add the onion slices and sauté till they are lightly browned;
  • Add the bread mixture and sauté over low heat, stirring occasionally till the bread browns lightly;
  • Serve hot, garnished with the coriander.

Orange Pudding Cake


Orange Cake

Orange Cake

Ingredients:

  • 1/3 cup orange juice;
  • 3 tbsp orange zest;
  • 3 egg;
  • 1.5 tbsp butter;
  • 2/3 cup milk;
  • 3/4 cup sugar;
  • 4 tbsp maida;
  • 1/4 tbsp salt;

Method

  • Separate the egg yolks and whites into separate bowls. Now preheat oven to 180 C;
  • In a large mixing bowl, mix the butter and sugar together;
  • Add the egg yolks with the butter mixture and keep mixing till it becomes a smooth cream;
  • Mix in the orange zest and maida with the mixture;
  • Add the orange juice and milk with the mixture. The whole mixture will be thinner than the usual cake batter;
  • Fold this into the cake batter. Do this very gently so that egg whites are well combined but the foam does not go away;
  • Pour this mixture into a greased baking dish;
  • Fill a bigger baking dish with about 1 inch of hot water (water bath). Place the smaller dish filled with the batter into this bigger dish;
  • Transfer this (bigger dish with the smaller cake dish) together into the oven and bake for about 45 mins, until the cake has risend;
  • Serve this as a warm dessert with ice cream. If not chill it in the refrigerator and serve cold.

How to make sugar syrup (Chasani)


Sugar Syrup

Sugar Syrup

Cooking time: 25 minutes
Makes 1 medium size bowl

Ingredients:

  • 1 kg sugar;
  • 6 cups water;
  • 1 cup condensed milk;

Method

  • Divide the milk and water in 2 equal parts;
  • Mix one part of the milk and water together and divide into 4 equal portions;
  • Heat a big vessel and pour the remaining milk and water in it;
  • Dissolve the sugar completely into the boiling mixture;
  • After few boils, add one portion of the 4 equal portions and mix thoroughly;
  • Stir continue over moderate heat and discard the scums arising on the top;
  • After continuous stirring and boiling add second portion and mix very well;
  • After few minutes mix the third and final portion of the mixture and clean down the sides of the pan;
  • At this moment, sugar syrup is getting ready, but generally for making perfect sweets you need one string syrup;
  • For that you need to keep the syrup on continuous boiling until a drop of syrup leaves one string between the thumb and finger;
  • If you want two, three or four strings sugar syrup (chashni), then you need to continue boiling it.

Baking tips for beginners


Bake the cake

Bake the cake

Some of the baking tips for beginners are:

  • Measurement is very important in baking. Use standard measuring cups and spoons.Also you can invest in a small kitchen scale for weighing ingredients. For example if the recipe calls for 1 cup of flour, do not tightly pack the cup with flour, instead lightly spoon it and level if off with a knife.So stick to correct measurements;
  • Before you start to bake, read the recipe 2-3 times and see if you have all the ingredients. Keeping all the ingredients ready will save you a lot of time,energy and mess. Neatly spread a newspaper on the kitchen platform as it saves the trouble of cleaning the kitchen platform after baking;
  • Bring all the ingredient to room temperature.Keep all the ingredient ready an hours before you start baking to bring it to room temperature;
  • Use fresh ingredients. Using old stock maida (all purpose flour), baking powder will not give you desirable results.Get good quality brands;
  • Prepare the pan before starting.Grease and flour the pan. Grease and flour means take a little melted butter or oil and spread it all over the pan and dust it lightly with flour. Alternatively you can line the baking tray with parchment paper as this will help to remove the cake easily from the pan when it has been baked.Cleaning also becomes easier;
  • If you are using dry fruits or nuts, mix it with a little flour and keep it ready. This is done so that the nuts and fruits will not go and settle at the bottom of the cake;
  • Always preheat the oven before mixing the dry ingredients as once you mix the maida, you have to bake immediately otherwise the cake will become hard. Normally I preheat my OTG oven at 180 Degree C for 10 -15 minutes unless otherwise mentioned;
  • Don’t over mix once the dry ingredients are added. Just fold it gently with a wooden spatula.If using an electric mixer, mix in very low speed until incorporated;
  • Use the middle rack for baking unless otherwise specified in the recipe;
  • Avoid opening the oven door frequently due to curiosity when the cake is baking as the cake will sink;
  • Avoid over baking.Once the baking time is over, check the cake by inserting a toothpick in the center of the cake and if it comes out clean, then the cake is done otherwise bake for a few more minutes;
  • Cool the cake completely before frosting

courtesy: http://www.padhuskitchen.com