Tuesday, 28 October 2014

Patta Gobi Ki Sabji

Patta Gobi Ki Sabji is a easy, regular type of sabji made for lunch along with roti and daal rice.

Cabbage shredded, 1 bowl
Onion 1 small chopped
Tomato 1/2 chopped
Green Chili 1 slit
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1tsp
Oil 2 tbsp
Mustard Seeds 1tsp
Asafoetida 1 tsp
Curry Leaves few
Freshly chopped coriander leaves few

Heat oil in a pan. Once heated, add mustard seeds. As it starts crackling, add asafoetida, curry leaves and allow it to splutter. Once it starts spluttering, add green chili and onion and saute till onion turns soft and light brown. 

Now add cabbage, turmeric powder and salt and cover with lid immediately for a minute.

Now open, mix once and cover and cook till cabbage gets cooked / tender almost around 8 - 10 minutes.

Now open, add tomato, mix and again cover with lid and cook for another 2 - 3 minutes. 

Open, add red chili powder, and mix.

Garnish with freshly chopped coriander leaves.
We are adding tomato in the end, because if we add it before, it will slow the cooking process of the cabbage, and much time will be gone in cooking it.

Saturday, 25 October 2014

Ghari - A Famous Sweet of Surat

Festivals just getting over, but yet the festival feel is there with available sweets and snacks at home, that are sooner to be completed :-)).

Before the day of Diwali, we had received 2 kg's of Ghari from Surat. {I had clicked the picutres, but did not get the time to write and post, so posting now}. 

I would like to introduce you all to this sweet named "Ghari" which is a famous sweet of Surat {Gujarat}. 

Its a Traditional - age old sweet, made with milk solids {mawa}, sugar and heavily loaded with Ghee. The white layer seen on top of the sweet piece is Ghee, yes Ghee.....
As a tradition, the people of Surat enjoy this sweet during the first day of Navratri and on Chandi Padwa - the next day of Sharad poonam, and yes of course as sweet obviously.

Its shaped round, and comes in many varieties like - 
Badam - Pista Ghari
Kesar - Badam - Pista Ghari
Dry Fruit Ghari
Mawa Ghari

Note: Since we received all the way from Surat, the packet got shaken and the sweet got broken, so its not a clear round. 

Its a high fat, high calorie sweet.

This is a readymade sweet, not made by me. 

Monday, 20 October 2014

Diwali - The Festival Of Lights

Diwali - the festival of lights is a one of the most awaited festival, celebrated with lots of grandeur for five days of festivities, starting with -
  • Dhanteras - Dhanteras is the start of the five day long Diwali festival. It falls on the Trayodashi day and Goddess Lakshmi is worshiped, and also Gold / silver jewelry, money and precious materials are kept while performing the puja. On this day we don't do unnecessary spending, but spend money on buying something in gold or silver. 
  • Also on this day Bhagwan Dhanvantri - God of Ayurveda Medicine {an incarnation of Bhagwan Vishnu} is worshiped, who holds medicinal herbs in one hand, and the Amrit Kalash on the other hand.       
  • Kadi Chaudas - This is the second day of the festival, kadi means black, and chaudas means the fourteenth day, when Goddess killed the Demon on this day.
  • Diwali - Lakshmi Puja - The main day Diwali, falls on the Amavasya. On this day people wake up early, go to temples, do rangolis, visit friends and relatives, share gifts and sweets , in the evening light diyas, and lamps, burst crackers and Main Do Lakshmi Puja at the particular muharat / time grandly at home and at the Business Premise. It is believed Goddess Lakshmi do visit homes on this day.
  • Bestu Varas / Nutan Varshanbinandan - Its the Fourth day of the festival and its the Gujarati New Year, and the Gujarati calendar gets changed to Kartik Month and start of a new year. On this day we wish and take blessings of our elders and go to close families house and wish them "Saal Mubarak" / " Nutan Varshabhinandan" and get their blessing. On this day we decorate our house entrance with marigold flowers and Mango leaves or Aaso palav leaves. 
  • Bhai Beej - The last day of the festival is Bhai Beej, and the second day of the kartik month. On this day brother visits his sister, and she starts the ritual by applying tika on his forehead, and sister in return gets gift from him. Also any special dish is prepared for him by his sister. Basically a day of the brother - sister relationship.
The five day long festival gets over here, but no, the following days are also very much important festivals coming up, so we can say its a fifteen days long festival time....:-)

After all the festivity, on the fifth day of the Kartik month, Its Labh Pacham. An important day, when business men, start their accounts by writing "Shubh". It is considered one of the Auspicious day for starting anything.  

On the day of Ekadashi, its Tulsi Vivah, which is celebrated as the marriage ceremony day of Tulsi plant to Bhagwan Shri Krishna, which lasts for five day. During these five days, we light diyas, and do puja to the Tulsi plant at home during the evenings.

Then its Kathik Poonam, celebrated as Dev Diwali, and also marks the end of the fifteen days long festival. 

Wow its such a great festival. I just enjoy all the moments ....:-)

I have shared this post on Diwali festival celebrated by Gujarati's and specially as per our house customs and traditions.


Sunday, 19 October 2014

Masala paara

Masala Paara makes a perfect snack during Diwali, as amongst the sweets, this snack acts as a taste changer with its masalas. 
Generally masala paare is mostly had like a tea time snack.
I have tried this first time, and yes it come out ok, but a fully perfect paara needs practice I guess.

Atta / Whole wheat flour 1 cup
Red Chili Powder 1 tsp
Turmeric Powder 1/2 tsp
Jeera / Cumin seeds 1/2 tsp
Salt as per taste
Water to make dough
Oil 2 tbsp + Oil for frying

Step 1 - Making the dough:
 In a bowl, take atta, add red chili powder, turmeric powder, salt, jeera, 2 tbsp oil and needed water, mix and make a soft dough.Cover it and allow to rest for 10 minutes.
After 10 minutes, again knead the dough and divide into equal portions (balls) and flatten with your palms and keep.

Take the rolling board. Dust some atta, take one ball and start rolling it to a fine big circle like roti / chapati.
Now take a knife, cut into shape of paara{Diamond shape or Square shape} and carefully take it in a plate. Do same for all the remaining balls. 

Now lets fry the paara..
Step 2 - Making the paara
Heat oil for frying. Once fully hot, reduce flame to medium, add the paaras {little by little}, and fry them until golden brown both sides.  
Remove on a tissue paper. When cooled, transfer to a air tight jar. 

Submitting this post to Whats With My Cuppa Edition-4 event, dated 10th Dec 2014

Thursday, 16 October 2014

Makkai No Chevdo / Corn Flakes Chivda

Makkai no chevdo / Corn Flakes Chivda is a famous and a must snack prepared during DiwaliActually, lots of sweets and savories keep coming from family and friends, prior five days, and mom makes just the planned sweets or snacks at home. But this time am excited, as I am planning and preparing few savories myself :-).

This makkai no chevdo is my all time yumm... snack, as its got a bit of sweetness, I like this chevdo much more than other chevdo's.. :-)

Makkai / Corn flakes 1 cup
Peanuts 1/4th cup
Raisins 2 tbsp
Turmeric Powder 1 tsp
Red chili powder 1 tsp
Salt as per taste
Sugar 1 tbsp
Oil for frying 
Curry leaves few

Heat oil in a pan for frying. Once heated, fry makkai, in the following way. Take a colander add the makkai / corn into it, and place the colander on the frying oil. Since the oil is heated, the makkai will immediately get fried. Take and transfer on a tissue paper. Doing little by little in batch, is better. Then transfer to a bowl.

Next in the same colander, fry the peanuts and curry leaves the same way and place on tissue paper. This can be done in one batch itself.

When the oil is absorbed, and yet the makkai, peanuts and curry leaves are yet warm, transfer it to a bowl. Now add raisins, turmeric powder, red chili powder, sugar and salt and mix well.

When cooled, transfer to a air tight jar.

Enjoy it with family and friends....

Friday, 10 October 2014

Karela / Bitter Gourd Stir Fry

Karela known as Bitter Gourd in English is a healthy vegetable, specially beneficial for Diabetics, but most us hate eating it due to its bitterness, I was too a one in it. But I have started eating this dish, since past year and a half. It goes well with roti, dipped in curd and eaten. 

Karela 1 cup, Roundly cut
Onion 1, chopped
Green chili paste 1, slit
Mustard seeds 1 tsp
Asafoetida 1 pinch
Turmeric Powder 1 tsp
Red chili Powder 1 tsp
Cumin - Coriander powder 1 tbsp
Salt to taste
Oil 1 tbsp
Freshly chopped coriander leaves little

Peel the skin of the karela,{ little with the peeler} and cut them round. Remove the seeds from the center of the round cut pieces if any, specially thick or big seeds. 

In a pan, heat oil. Once heated, add mustard seeds and asafoetida. Once it splutters add green chili, onion and karela, give a stir and add turmeric powder  and salt and cover the pan with the lid and cook for 2 to 3 minutes.
Now open, add cumin - coriander powder and close the lid again and cook for 8 to 10 minutes, until cooked.

Now open and check. If cooked add red chili powder, mix and cook for a minute.

Garnish with coriander leaves. 

After cutting the karela, spread it on a plate, add little salt and keep for few minutes, by which the extreme bitterness of the vegetable will get reduced.

Whenever you open the lid for the next step, the vapor water that is released on the lid should be dropped on the vegetable itself, so that the vegetable will get moisture of its own itself.

Sending this post to Cook With Green announced at Merry Tummy Event...

Tuesday, 7 October 2014

Doodh Pauva

Its Sharad Poonam, an auspicious full moon day in Hindu Calendar. Its a day when the moon is worshiped. This day is celebrated with Raas-Leela, Garba-Dandiya and most famously by eating Doodh Pauva, specially under moon light with family and friends.
 Bhagwan Shri Krishna's Maha Raas
I am sharing two types of Pauva recipe. One very simple and one with masala powder.
Variation 1: Simple 
Milk 1 cup
Pauva / poha / Beaten rice 1/2 cup
Sugar 2 tbsp

Wash pauva twice, and soak it in water with the same quantity of the pauva for 15 minutes. 

In a bowl add milk and sugar and mix it properly. 

Five minutes before serving, add pauva, mix well and serve and enjoy....
Variation 2: With Masala powder
Milk 1 cup
Pauva / poha / Beaten rice 1/2 cup
Sugar 2 tbsp
Kesar / Saffron few strands
Badam 5 + Pista 2 + Cashew nut 3{all powdered together}1/2 tbsp
Cardamom powder 1/2 tsp

In a pan, boil milk. Once it is boiled, switch off the flame.

In a small cup, add kesar crushing it a bit and roast it lightly on low flame for a minute and add it to the boiled milk. 

Now add sugar, badam + Pista + Cashew nut powder + cardamon powder to the milk, and mix it well. {Let it cool for few minutes - or have it warm too}.

Five minutes before serving, add soaked pauva to the masala milk. Mix and then serve. {Add pauva just before serving else the pauva will get too soggy}.

Monday, 6 October 2014

Masala Doodh

Masala Doodh is a healthy drink, and on Sharad Poonam, we Gujarati's have this milk or make Doodh Pauva, as it is considered very auspicious to have it, specially under the full moon light. 

I am explaining for 2 medium glass of masala doodh.

Milk 1/2 ltr
Sugar 4 - 5 tsp
Kesar / Saffron few strands
Badam 10 + Pista 5 + Cashew nut 7{all powdered together}1-1/2 tbsp
Cardamom powder 1 tsp

In a pan, boil milk. Once it is boiled, switch off the flame.

In a small cup, add kesar and roast it lightly on low flame for a minute and add it to the boiled milk. 
{You can crush the kesar while roasting with the help of another spoon, be careful , you don't burn your hands while doing so, else keep the kesar strands as they are}.

Now add sugar, badam + Pista + Cashew nut powder to the milk, and mix it well. 

Add Cardamon powder, mix and let it cool for half an hour.

Garnish with Kesar strands and enjoy the milk.
For more flavor, you can add a pinch of nutmeg / javantri powder too. 

Submitting this post to Announcing Event Lets Cook Create Hot Event

Friday, 3 October 2014

Brinjal Stir Fry

Brinjal Stir Fry is a poriyal type dish which I learnt from my Mom. Its easy and perfect recipe for lunch time. 

Brinjal - Medium Sized Variety 1 {or} Small  Sized Variety 5 to 6
Green Chili 1, slit
Turmeric Powder 1 tsp
Red Chili Powder 1 tsp
Garam Masala 1 tsp
Salt as per taste
Oil 11/2 tbsp
Mustard seeds
Asafoetida 1 tsp
Curry Leaves few
Water if needed 
Grated Coconut 1 tbsp
Freshly Chopped Coriander Leaves few

Wash and Cut brinjals in cubes. Discard if any big sized seeds are there. Once the brinjals are cut, immediately keep the brinjals in water, as it will start changing color.

In pan heat Oil. Once heated, add mustard seeds. As it crackles, add asafoetida and curry leaves. Once it splutters, add green chili. 

Now add brinjal {discarding the water}, turmeric powder, salt and Mix and close with a lid and allow to cook for 6 to 7 minutes in low flame. In between open frequently, stir and close the lid again, so that it doesn't get burnt. If you feel the Brinjal is getting dry or stuck on the bottom of the pan, just add a spoon of water and mix and close the lid and cook until the brinjal is fully done - become soft. 

Now add red chili powder, garam masala and stir properly. Close the lid and again cook for 1 minute and then switch off the flame.

After 1 minute add grated coconut and mix. 

Garnish with chopped coriander leaves.

Serve hot.

Thursday, 2 October 2014

My blog recipe Photograph has been Copied

Its so sad that people copy Your work. Yes my blog recipe photograph has been copied / plagiarised by another site, under her name on the 1st of October 2014. {I don't want to mention the blog and her name}. 

The recipe photo which is copied is Doodh Pak , which I have also saved as my Google+ cover page since July 2014.

Its soo shameful on their part. Also it is painful and I request my other blog friends to copyright your work, so that you don't fall prey to such actions. 

Its really hard to see our work being used as someone else under their name.

I am immediately taking needed steps and actions to protect my blog.

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