Happy New year 2017 everyone..
2016 has been a tough year for me, be it at professional front or personal front. This year I promised myself that I will leave all the negativities of 2016 and welcome 2017 with full of spirit. So on 1st Jan , I sat with a pen and paper and pinned all my hopes and desires for 2017. I say that piece of list as my “Goals of 2017”.
Well, I know this post is not about my new year resolutions but about a certain mouth watering dish.. I am coming to the point… One of the points on my list was to be healthy. Well, to be healthy I have to eat healthy also. Due to the hectic work schedules I have been missing on my dinner or been munching on outside unhealthy junk foods. So I thought its high time I put a break on it. My family was planning to go out to celebrate new year , but I promised them to give a delicious , tasty dinner at home, which we later enjoyed over a mild chat and some TV shows..
So , here I present to you.. healthy , delicious and full of proteins… soya chaap ticka.. 🙂
- 500 gm of soya chaap sticks (usually 9-10 sticks )
- 2 green chilly.
- 1 tbsp of gram flour
- 3 tbsp of mustard oil
- 1/2 tsp of haldi powder
- 1/2 tsp of chilli powder
- 1 tsp of coriander powder
- 1 tsp of garam masala powder
- 1/2 tsp of zeera powder
- 1/2 tsp of chaat masala
- 4 tbsp of hung curd
- 15-18 garlic cloves
- 1 inch ginger piece
- salt (according to taste)
- Capsicum , tomato and onion cut into cube shape.
- Dry roast the gram flour on slow-medium flame till it changes the color to light brown. Keep stirring to prevent it from getting burnt.
- Boil water in a vessel and add little amount of salt. Add the soya chaap in the boiling water and let it cook for 5 minutes. Drain the water and keep the soya chaap aside for cooling.
- After the soya chaap has cooled off, take the sticks of the soya chaap and cut them into small pieces.
- Crush the green chilies, garlic cloves and ginger together into a fine paste.
- In a bowl, add hung curd, ginger-garlic chilly paste, roasted gram flour, zeera powder, garam masala powder, chaat masala, coriander powder, chilly powder.Mix it well.
- In a separate pan, heat the mustard oil on a high flame. Later, switch off the gas and add the haldi powder in the mustard oil. Immediately add the oil mixture in the hung curd mix bowl. Mix the oil in the hung curd mix.
- Add the soya chaap pieces in the bowl. Also , add the capsicum , tomato and onions.
- Let the soya chaap marinate for atleast 2 hours.
- Now, arrange the soya chaap and the vegetables on the skewers.First add a capsicum, then onion and then soya piece and then tomato and then repeat this again.
- Preheat the air fryer at 180 for 5 minutes. Put the skewers in the air fryer for about 10-12 minutes. Do rotate them in between.
- Serve them hot with delicious and tangy green pudhina chutney.
Enjoy.. And Once Again..
HAPPY NEW YEAR 2017 🙂 🙂
2014 has been a wonderful year for me.. This year marked the arrival of many new things in my life..starting from my first Project in my job life in February to my food blog in November…I met some wonderful new people, enjoyed with my old buddies.. Well as they say time passes quickly when you are in the best company.. I can’t imagine 2014 is already coming to end.., but it’s all thanks to the people in my life who had been there for me in every up and downs in my life and made 2014 soo memorable.. 🙂
Now , with few minutes left for 2015.. lets raise a toast for the wonderful year spent.., and welcome 2015 in a little traditional way.. 😉 I celebrated my New year eve with this delicious gajar ka halwa..
Recipe for Gajar (Carrot) ka halwa-
- 6 cups of grated carrot (1 Kg before grating)
- 1 cup sugar
- 4 tbsp of ghee
- 5 cups of full cream milk
- ¼ cup of almonds & cashew nuts (roasted)
- Grate 1 Kg of carrot.
6 cups of grated carrot
- Heat the kadhai(pan) and add 1 tbsp of ghee , add the grated carrot ,add milk and mix well.
Adding milk to grated gajar(carrot)
- Cook this on a low to medium flame. the milk will froth and start reducing slowly and slowly.
cook the mixture on low flame.
- When the milk began to reduce(about reduce to 75%) , add the other 3 tbsp of ghee and cook for sometime.
- Keep stirring the mixture and add sugar and mix well.
- Continue to stir and cook on low flame till the whole mixture becomes dry. the milk should evaporate completely and you will see fine milk solids in the halwa.
- In a separate pan , dry roast the almonds and cashew nuts on medium flame.
- Add the roasted cashew nuts & almonds in the gajar halwa..
Serve hot.. 🙂
New year means new hopes, new resolutions, new goals, new people,..and many more.. I hope this New Year brings joy, happiness, prosperity and growth in your life.. Welcome 2015 with the yummy gajar ka halwa.. 🙂
India is famous for its diverse multi cuisine, cooking style varies from region to region and each variation adds a new recipe..In India, flat breads are one of the important accompaniment to the meal, we have variety of flat breads.. chappati, parantha, naan, Kulcha.. each accompained with different variety of dishes..
Kulcha is the flat bread made with maida and with raising agents like baking soda.I love having kulchas, they are soft, fluffy and buttery.. Also, I am a big fan of paneer, so thought of making stuffed paneer kulcha. 🙂
Recipe of Paneer Kulcha:
For the dough:
- 3 cups all purpose flour (maida)
- 1/2 tsp Baking powder
- 1/8th tsp Baking Soda
- 1 tbsp sugar
- Salt to taste (approx 1 tsp)
- 1/4 cup oil
- 1/2 cup Yogurt
- 1 tbsp Ghee
For the stuffing:
- 1 cup paneer
- 2-3 green chillies, v thinly sliced (or as per taste)
- 1/4 tsp roasted cumin
- A little salt (make sure to adjust accordingly since the dough has salt too)
- Place all the dry ingredients for the dough together and mix well.
- Now add the wet ingredients to the dry mixture.Mix well.
- Knead well for few minutes until it becomes a smooth pliable dough
- Place it in a bowl, cover and let it sit for 1-2 hours.
- Meanwhile mix all the ingredients for the stuffing together in another bowl.
- After the dough has been sitting for the specified hours, take a small ball and using a rolling pin roll into a very small circle.Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough enclosing.Bring all the sides of the dough together to the top, covering the filling.
- Now lightly using your palm, press down the dough.Use a rolling pin and very gently roll the filled dough.
- Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling does not come out of the dough.
- Now place this on a greased non stick or cast iron pan and cook until browned on both the sides.
- Serve them warm.
You can serve them with pindi chole, dal makhani or chatpate matar .. 🙂
“Fruit Cake, Plum cake, donuts, hot hot gulab jabun, gajar ka halwa, gajak”.. winters are all about food and most of them are sweet delicious delicacies of winter that one cannot resist.. with Christmas , my last few days consisted of soo many sweet dishes. Though I loved each and every thing I had but eating soo much of sweet that had me craving for something really tasty and chatpata.. Also,let me tell you most important thing about me.. I LOVE CHATPATA FOOD.. I can even eat chat masala and lemon juice alone, well for some it might be gross but I simply love it.. 🙂
As weekdays meant office days… I put up with my strong desire for chatpata food till weekend 😛 From Friday morning I kept on going through various recipes I can make this weekend, and finally I settled on chatpate matar., healthy and yummy… 😀 I served them with paneer kulcha to complete one of my favourite Indian street food .. 🙂
Recipe for chatpate matar-
For the matar/white peas curry:
- 1 and ½ cups dried white peas
- 3 to 4 cups water for pressure cooking the peas.
- ½ tsp cumin seeds
- 1 tsp chaat masala
- ½ tsp roasted cumin powder/bhuna jeera powder
- ½ tsp dry mango powder/amchur powder
- ¼ tsp red chili powder
- ¼ tsp garam masala powder
For Jaljeera chutney:
- ¾ cup fresh mint leaves
- 1 dry red chili, deseeded (optional)
- a pinch of asafoetida/hing
- 1 tsp black salt/kala namak
- 5-6 black pepper
- ½ tsp dry mango powder/amchur powder
- 1 tbsp seedless tamarind
- ¼ or ⅓ cup water for grinding
For Toppings & garnish:
- 1 small onion, finely chopped
- 1 medium sized tomato, finely chopped
- 1 green chili, slit or chopped
- some coriander leaves (optional)
For cooking the peas:
- Soak the matar or dried white peas overnight or for 7-8 hours.
- Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
- If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency.
- Mash the matar slightly with a wooden spoon.
For preparing jaljeera chutney:
- Grind all the ingredients listed under jaljeera chutney with ¼ or ⅓ cup water to a smooth paste. keep aside.
For preparing chatpate matar:
- In a pan, heat oil on a low flame, first brown the cumin seeds and remove the pan from fire ,then add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder.Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture.
- Switch on the fire and heat through the matar for 3-4 mins.
- Now add the prepared jaljeera chutney and stir.
- If the matar mixture looks dry, add some water.
- Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
- Check the seasoning and add more black salt if required.
- Top with onions, tomato and chilies. squeeze some lemon juice on top and mix lightly.
Serve hot with kulchas.. try my recipe for paneer kulcha with these yummy matar.. 🙂
Makki di roti is the famous Indian flat bread made with maize flour (corn meal flour) or makai ka aata , as it is well known in India. Makki di roti is usually made during the winters and is flavoured with spices and green chillies. The roti is often served with sarson da saag and dollops of white butter.
Few days back , when I decided on making the sarson da saag , I couldn’t think it would do justice to the creamy , delicious saag if I didn’t accompany it with the famous makki di roti.. 🙂
The makki ka aata has very less adhesive strength and is very difficult to handle , so I added a small amount of plain aata (whole wheat aata) in it, so it makes a little easy to make the rotis..
Recipe for the makki di roti..
- 2 cups (400gms) makki atta
- ¼ cup of whole wheat aata
- Salt to taste
- 1 tbsp green chilli paste
- Luke warm water to knead the dough
- Knead the dough by adding warm water and salt just before making the rotis.
- Now take a clean cloth or small plastic sheet and put it on the kitchen slab.
- Take a portion of the dough and shape it as a ball. Place this on the cloth or plastic sheet. Then put some water on your fingers and press the ball by rotating it till it takes a shape of a roti.
- Remove this roti and put it on a heated tawa. Let the roti cook from both sides on low heat.
- Remove it from the tawa and serve hot with butter on top.
Serve with sarson da saag .. 🙂 here is the link for sarson da saag..
Note: You can also add grated radish while kneading the dough.I haven’t tried it myself , but read in some of the recipes in other blogs..
Sarson da saag.., made from mustard leaves, lots of ghee and white makhan (White butter) is a delicious a winter cuisine.A very popular dish in North India and Pakistan, sarson da saag is rich in flavours , aroma and nutrition value and is served with makki ki roti., The aroma and taste of the saag reminds you of your roots, the smell of land (our village) ,the beautiful mustard farms (in case , u haven’t been to one, try to remember the song ‘Tujhe Dekha’ with Kajol running towards Shah Rukh through the Sarso Ke Khet (Fields of Mustard) in Dilwale Dulhania Le Jayenge , I am sure we all love that movie and song.. 😉 ) .
A year back, If anyone would have served me sarson da saag ,I would have responded them with my “I can’t eat that” expression. I was never a great lover of the green dish, always trying to avoid whenever it was cooked at home.,( eating it outside was just out of question! ).But it all changed, after I tried my friend’s cum colleague’s mother recipe of the flavourful saag. At first I was a little sceptical for trying the saag, but thought of giving it a go.. and from that day, I was in love with sarson da saag.
Just a few days back, she brought saag in her lunch, making me super happy 🙂 .The dish reminded me that I still haven’t tried the saag myself at home and the next weekend I decided to cook the rich and flavoursome sarson da saag and it turned out really tasty..
Recipe for the Sarson da saag:
- 5 bunches of Mustard leaves, finely chopped
- 2 bunches of spinach leaves, finely chopped
- 1 bunch of bhathua (Goosefoot), finely chopped
- 1 cup Maize flour (Makki ka aata )
- 2 -3 tbsp Ghee
- 2 -3 tbsp of Ginger, finely chopped /grated
- 7-9 Green chillies, finely chopped (can reduce of increase the amount according to taste)
- 2 onions , finely chopped
- Salt( to taste)
- 2 tbsp White butter ( trust me the more the merrier J)
- Heat 1 and ½ cups of water in a pot. Chop and wash all the green leaves in a pan.When the water comes to boil, add the chopped vegetable in the pot.
- Add 2-3 finely chopped green chillies. Mix the vegetables and cook covered for about 20-25 minutes till the saag becomes soft. Remove the pot from the heat and churn all the vegetables. Add maize flour , mash it and mix well.
- Now, Heat ghee in a separate pan. Add ginger and mix well. Add finely chopped green chillies and saute.
- Add onions in the pan and saute. Transfer the saag from pot to the pan. Mix well and cook for 15-20 minutes.
- Add white butter and mix well.
- Serve hot with makki di rotti..
Enjoy the lovely sarson da saag with makke di roti.. 🙂
And this is how I turned into a sarson da saag lover.. 🙂