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Thursday, August 11, 2016

Kurkurey Bhindi Fry | Indian Okra Recipe


Crispy, crunchy thin slices of fried okra still remains my personal choice when served with Dal-Bhaat. Nothing fancy about it, very simple yet quick and easy stir fry to accompany Rice- Dal. You can cut them in lengthwise or even round thin shape. Basically okra are thinly cut and marinated with different dry spices and besan. Later deep fried into hot oil till golden.

Home grown, handpicked tender ladies finger is my favorite. It has an advantage of coming handy when one is pressed for time as it gets cooked in a jiffy. Do try other Okra Recipes like Crispy Okra With Yogurt, Pyaaji Bhindi  or Stuffed Bhindi Fry (Bengali Style)

Ingredients:
250 gms Okra / Bhindi
1/4 cup Besan / Gram Flour
2 tbsp Cornflour
A pinch of Ajwain
Red chili powder
Amchoor powder
Chat masala
Turmeric
2 tsp oil
Salt to taste
Oil for deep frying

Method:
Wash and dry the okra, trim head and tail of it. Cut them into thin round, cutting them thin ensures that not only it gets cooked faster but very crunchy too. In a mixing bowl put all spices {EXCEPT chat masala} and toss the cut okra pieces well with your clean hand or with a fork. Toss it again with besan, cornflour and 2 tsp oil. Cover and keep aside for 15 minutes. 

Heat a pan with oil for deep frying the coated okras, when oil is hot enough, deep fry marinated okra in batches. Deep fry till golden brown and crisp. Drain out from oil and place them on a kitchen tissue. Do fry them in batches so that you don't cluster the pan. Sprinkle chat masala over the crispy bhindi. Serve them hot and crisp as a side dish with dal-chawal or just like that. 


Tips:

  • Always choose young and tender bhindis for this particular recipe as it gives crisper result.
  • Serve the crispy fried bhindis immediately to enjoy the crunchiness. 
  • No need to add extra water to make the batter as moisture and slimy nater of bhindi works as a glue.

read more.. "Kurkurey Bhindi Fry | Indian Okra Recipe"

Friday, July 22, 2016

How To Make Bengali Khichuri | Bengali Bhog er Khichuri Recipe



Khichuri Bhog is a much revered term in a Bengali household as it is an  offering made to God during Durga Puja, Lakshmi Puja, Kali Pujo, Swarasti Puja to name a few. Bhog Khichuri is prepared other than festival times too. Same khichuri when prepared on other days tastes different when served with a variety of accompaniments. The mere mention of Khichuri Bhog instantly conjures up the distinct flavour of Gobindo Bhog Chal. Which brings out the  true essence of Khichuri. Bengal's very own premium variety of rice which is aromatic and full of flavours.

A rainy day and a steaming plate of Khichuri along with Ilish Mach Bhaja is something to die for. One can experiment a whole lot of accompaniments besides Chutney and Papad. Being a one pot meal facilitates preparation time and can be cooked with or without vegetables.


Ingedients:

½ cup Gobindo bhog Chal (If not available then small grain variety like jeera rice will do but NOTHING LIKE GOBINDO BHOG CHAL)
½ cup Moong Dal
2 slit Green chilies
2 tsp Turmeric powder
1 tsp Jeera powder
5-6 Flat  Beans , cut into half
 8-10 Beans, cut into an inch
1 medium size Carrot, diced
1/4 cup Green peas
1 Potato, diced into 4 pieces
5-6 medium size florets Cauliflower
1 big Tomato, cut into four halves
Bengali Garam masala (Cinnamon, cardamom and cloves roughly crushed)
Around 4 cups of Water

For Tempering we Need:
2 tbsp Ghee
2 Tej patta
2 whole red chili
1 inch grated Ginger
1 tsp Panch Phoron
Salt to taste


Method:
Wash and soak  rice.  Dry Roast yellow moong dal till it leaves nice nutty aroma. The color of roasting dal should be light in color, over roasting may bring out different taste. Take a heavy kadhai, boil the roastedd al along with 2 cups of water, salt and turmeric. Allow the dal to cook partially. Now add rice with another 2 cups of water, stir it well. Let it come to boil, gradually add the vegetables, crushed garam masala, cumin powder, salt to taste. Simmer for 8-10 minutes to get the desired consistency. And the vegetables should be cooked till tender. Remember khichuri tends to get dry so the consistency should be monitored (smoothly porable). Neither too thick nor too runny. By this time, rice-dal and vegetables will be cooked. Add 1 tsp of sugar and mix thoroughly.


For seasoning heat ghee in a frying pan, add tej patta, red whole chili, panch phoron, grated ginger in this sequence. Pour it over the piping hot khichuri and enjoy it with phulkopir pakora, raita, aachar and papad.

read more.. "How To Make Bengali Khichuri | Bengali Bhog er Khichuri Recipe"

Thursday, July 14, 2016

Pur Diye Kakrol Bhaja | Stuffed Teasel Gourd Fritters


Kakrol Bhaja or Bhaji is our summer special side dish which we devour with steamed rice and daal. Be it summer, winter or rainy season some kind of Fritter / Bhaji is a must for our lunch or dinner time meal. In our childhood we never had to pay any heed to instructions like "don't have fried item daily" or "Eto Tele Bhaja Khash !" We sisters were as thin as wafer, so we never compromised on our daily dosage of Bhaja. Be it Aloo bhaja / Phulkopi  bhaja / Sheem Bhaja / Maach bhaja / Kumro Phool Bhaja to name a few.


No, we don't get Kakrol in my part of world, but that doesn't stop me from relishing it. This summer I carried all my fav vegetables from Kolkata to Chennai and Kakrol was top on list. For this recipe we first boil, then slice them vertically. Gently scoop out the seeds to be filled in the center with the mixture of Coconut + Poppy seeds and Mustard paste. Later dip in a batter made of rice flour, besan and some spices. Deep fry till golden brown.

Ingredients:
4-5 Kakrols (Teasel Gourd)
1/3 cup Coconut, grated
4-5 tbsp Poppy seeds
2 tbsp Mustard seeds
2-3 Green chilies
Salt to taste
1 tbsp Mustard oil
Oil for deep frying

For The Batter we need:
1/2 cup Besan (Gram Flour)
1/4 cup Rice flour
1/4 tsp Red chili powder
Pinch of Kalo Jera (Nigella seeds) / Kalonji
Salt to taste

Method:
Scrape out the rough surface of Kakrol (peeler is a great help), Boil them with little salt in an open vessel with adequate water till it softens. Cut them lengthwise and scoop out the seeds.
Make a thick paste of grated coconut, mustard seeds, green chilies, poppy seeds along with little salt.
Transfer it to a bowl and pour mustard oil to some zing.

In a mixing bowl, mix gram flour, rice flour, salt, chili powder and add few water spoons at a time to make a thick batter. Make sure there are no lumps and keep aside. Fill the boat shape hollow kakrols with the coconut-poppy seeds paste and keep the remaining ready in a plate.

Heat oil in a frying pan and once smoke starts coming out, reduce the heat. Take 1 tsp piping hot mustard oil from the frying pan and add it to the batter. Mix thoroughly.


Dip each stuffed Kakrol in batter, it should cover the kakrol thoroughly and then deep fry them till golden brown. While frying just remember not to fry 2-3 kakrols at a time.

Frying should be done on medium heat and do flip them regularly. Serve the stuffed kakrol fry hot. We generally have Kakrol bhaja with Dal-Chawal.



read more.. "Pur Diye Kakrol Bhaja | Stuffed Teasel Gourd Fritters "

Wednesday, June 29, 2016

Chicken Reshmi Kebab | Murg Malai Kebab



If weekend means parties at your place then certainly kebabs can't be far behind. Kebabs  are one of the very popular Indian appetizers. Chicken Reshmi Kebabs are soft and succulent courtesy Mughal cuisine. Reshmi means 'silky' in Hindi, addition of cream and cheese makes it silky or 'Makhmali' texture. The word 'Kebab' means small pieces of meat or vegetables marinated and then threaded onto skewers and finally grilled over charcoal or in an Oven. 

Today's recipe Chicken Reshmi Kebab has boneless chicken pieces  that are marinated with hung curd, cream, cheese and cashew nut paste. No matter how much you make these melt in mouth Reshmi Kebabs, chances are that soon it is going to vanish from the plate ! Though very easy on spices, the real hero is the marination process in which we use hung curd along with mild blend of spices.

Ingredients:
1/2 kg boneless Chicken (breast part)
1/2 hung Curd (dahi /yogurt)
2 tbsp fresh Cream
2 tbsp Ginger-Garlic paste
3-4 green Chilies, finely chopped
1/2 cup grated Cheese
1/2 tsp freshly grounded white Pepper powder
1/4 tsp fresh Cardamom powder
5 Almonds
5 Cashew nuts
1 tbsp Oil {Sunflower oil}
2 tbsp Butter or Ghee
1/2 tsp Salt or adjust according to your taste
Chat Masala to sprinkle 

Method:
Soak almonds and cashew nuts in warm water for 20 minutes. Wash the chicken pieces and place them in a strainer for the excess water to drain. Peel the skin of almonds and make a smooth paste of almonds and cashews. Grate cheese in a bowl and mash it, add hung curd, finely chopped chilies, ginger-garlic paste, almond paste, salt, cream, cardamom and pepper powder. Pour 1 tbsp oil and coat chicken pieces well and keep it overnight or minimum for 7-8 hours. 
If you are using wooden skewers then dip them in warm water for 20 minutes. This step is done to stop igniting as soon as you put them in grill. Skip this method if you are using metal skewers.
Pre heat the Oven at 350 F Degrees for 5 minutes. Place a thick sheet of aluminium foil on the bottom tray to catch any dripping marinade. Arrange the chicken pieces into skewers and brush them with melted butter. Put them inside the oven on Grill for 15 minutes, flip them and grill again for 15 minutes. Do brush them with butter as soon as you take out from the grill. This step will lock the moisture and your kebabs will be very soft and juicy. Sprinkle some chat masala over the kebabs and serve hot with Coriander Chutney and salad. I served it with mayonnaise and added diced onions, capsicums and tomatoes while grilling.


read more.. "Chicken Reshmi Kebab | Murg Malai Kebab "

Tuesday, June 21, 2016

Garlic Butter Naan in Pressure Cooker | Roti Recipe | Indian Flatbread



How To Make Garlic Butter Naan:
The mere mention of soft, smokey and charred Naan makes me go weak in my knees. Getting it exactly the way I have mentioned above in a rice dominated city is quite some task. So for a long time I was testing my skills to master the art of making Naans at home. The word "Tandoor" is a method of cooking, where a cylindrical Clay or Oven is used for cooking. Heated to a very high temperature by using wood or charcoal, in which any kind of marinated meat or bread can be cooked. Non availability of tandoor prompted me to try it out in a humble pressure cooker which came to my rescue and delivered the same charred, very soft Naan that could be torn into finger bites. I hate chewy Naans that need both hands to tear it off and then when you chew it becomes an exercise for your gums ! Talking about Naans here I should mention my Indian Flatbread Recipe is one of my most visited recipe also do check out shahi (royal) version of Naan called Baked Peshawari Naan .


Coming back to today's Garlic Butter Naan, the dough after kneading should be very soft not very sticky. Since this recipe doesn't have yeast in it so you do not need to leave the dough for hours. It is more kind of a quick fix for your naan craving. But I can assure you of taste and softness of my Garlic Butter Naan. Adding nigella seeds, sesame seeds along with chopped garlic not only adds prettiness but also add a lot of flavour. At the end do apply generous amount of melted Ghee ( yes, please don't compromise here if you want to have restaurant style Garlic Butter Naan) and sprinkle some chaat masala. I promise the easier process and fluffier texture due to baking soda and baking powder will encourage you to make it more often. As these are made with equal portions of Wheat flour and all purpose flour. 

Ingredients:
1 cup All purpose flour
1 cup Wheat flour
1 cup Yogurt (not very fresh, little sour is perfect)
1/2 tsp Baking Soda 
1 tsp Baking powder
2 tbsp Oil
1 tbsp Sugar
1/2 cup Warm milk ( you may need more while kneading the dough)
1/2 tsp Salt

Toppings: 
5-6 Garlic cloves, finely minced
3-4 tbsp melted Butter or Ghee
3-4 tbsp chopped Cilantro 
1 tbsp Nigella seeds
1 tbsp Sesame seeds
Red chilly powder to sprinkle
1 tsp Chaat masala

Method:
Sift the flours with salt, baking soda and baking powder. Make a well in the dry ingredients, add yogurt, oil right into the middle and mix well. Do add milk in between while kneading. Initially the dough will be sticky but keep kneading it for few more minutes and it should be fine. The dough should be of soft consistency. Lightly grease a large mixing bowl, place the dough and cover with a damp kitchen cloth. Find the hottest area in your kitchen and keep it aside for an hour.

Punch down the dough and throw in some chopped garlic, divide and shape them into bigger size than of a golfball. Keep everything ready near stove and put the pressure cooker on high flame then on low flame. 

Stretch naan dough rather than rolling it and give oblong shaped( if you are not able to stretch it by hand then go ahead and use a rolling pin). While stretching it, try to get thicker around the edge and with another hand give it a teardrop shape from one side. Sprinkle some sesame seeds, nigella seeds, finely chopped garlic cloves, chopped cilantro and press with slightly wet hand on one side. For color I sprinkle red chili powder and believe me it gives a nice color once cooked.

Take the rolled naan in your palm and wet the back side with very little water with your fingertips, stick the wet side of naan inside the wall of pressure cooker and place it evenly. Press lightly with your fingertips so that when you play around with the pressure cooker upside down it should stick and not fall off. 

As soon as you place the rolled naan, put the flame on high and let it cook for 1 minute, that's when you will see lots of bubbles right away (takes about few seconds). Lower the heat and after that keep rotating the cooker by holding the handle with a wrapped cloth or else you will feel the heat directly on your palm. I know it sounds a challenge but soon after 2-3 naans you will get the hang of it. 

If you want it lightly charred then flip the pressure cooker upside down and put the flame on high (in a matter of few seconds you will see brown spots are visible), always be vigilant when doing this step or else it will turn into total burnt piece of naan !
With Seekh Kebab skewers take the naan out and immediately apply ghee with a brush. Sprinkle chaat masala and serve with your choice of side dish. I served it with Mutton Keema curry. These remain very soft if nicely wrapped( with a clean cloth) in a casserole for next 30 minutes.


read more.. "Garlic Butter Naan in Pressure Cooker | Roti Recipe | Indian Flatbread"

Wednesday, June 8, 2016

Doi er Shorbot (Gondhoraj Lebu diye) | Yogurt Based Summer Drink


Gondhoraj Lebu is a hero amongst all lime and lemon family at any Bengali household. This is a familiar and much sought after lemon variety in a Bengali household. Its aroma and flavour gives it a distinctive class. Gondhoraj lebu is much bigger in size than a regular lemon and oblong in shape. True to its name it imparts a beautiful aroma not only when you slice it but also the thick green skin of it. And today's post is a heavenly blend of Gondhoraj and Doi er Ghol. Doi er ghol is nothing fancy but an excellent traditional summer soother. Doi means Yogurt set at home when diluted with chilled water, little bit of sugar and salt turns into a refreshing drink. 

Simple Doi er Ghol gets a transformation when you add a dash of gondhoraj lebu and is less diluted than Doi er Ghol. The addition of zest of Gondhoraj which imparts a strong citrus flavour into the drink is a wonderful way to get instant energy. Don't get confused with North's Lassi, a rather thick version where buffalo milk is churned with a mathani. A much thicker variety if you compare it with our traditional Doi er shorbot. Ghol is on the other hand a little version preferred during hot summer days. It is said to have a cooling effect.


Ingredients:
200 ml Yogurt (bari te pata doi)
200 ml of chilled water
2 tbsp Gondhoraj Lebu Juice
1/4 tsp zest of Gondhoraj lebu
Pinch of Black salt
Little bit of Sugar (totally depends on individual taste)
Few Ice cubes

Method:
Take a wooden churner (mathani) and churn all the ingredients together in a deep vessel. Check the salt and sugar according one's taste. Pour into tall glasses and serve immediately.  

read more.. "Doi er Shorbot (Gondhoraj Lebu diye) | Yogurt Based Summer Drink"

Saturday, April 16, 2016

Mango Lassi Recipe | How To Make Mango Lassi



Mango Lassi Recipe: Aam ki Lassi is a chilled flavoury beverage (originates from Punjab) which is very simple to make and best to beat the heat during summer. The mere mention of Mango Lassi brings a smile on my face as during summers, as I fondly remember after coming back from school Mom used to keep two tall glasses ready filled with creamy Mango Lassi. Juicy ripe mangoes when blended with yogurt, saffron infused milk, cardamom and little bit of sugar. Trust me there is nothing more refreshing than chilled aromatic Mango Lassi ! For flavour mostly cardamom is used but you can go for variations like adding rose water / vanilla. Lassi can be made with various fruits but Mango being the King Of Fruits justifies the tag. I have posted many summer drinks in my earlier posts e.g. Salted Chaas, Strawberry Milkshake, Kiwi-Cucumber Juice, Shikanji, HoneyDew Melon Juice, Black Grape Juice and Papaya Orange Juice. All these summer drinks are sure to reduce dehydration and temperature. 


For Lassi select only Alphonso variety as it is very sweet in nature as compared to other varieties and free of any fibre. You could also use canned mango pulp. Always use fresh yogurt to cut down the sourness in the final outcome. Homemade yogurt is any day preferred as in summer we set yogurt at home almost daily.

Ingredients:
1 1/2 cup Mango, cubed and chilled
1 cup Yogurt (chilled)
1/2 cup  milk
2-3 tbsp Sugar (more or less as it depends on the sweetness of mangoes)
A big pinch of Saffron
Few chopped Pistachios 
3-4 Ice cubes (more ice cubes will make it watery, which shouldn't be with lassi)


Method:

Before you start make sure the yogurt and mango cubes are chilled. As Lassi should be served chilled and creamy.

Take out 2 tbsp of milk form 1/2 a cup and warm it. Add saffron to it and keep aside. Our saffron infused milk is ready. In a blender add cubed mangoes, yogurt, sugar, milk and saffron infused milk. Blend it well to make a thick but pourable creamy lassi. Check and adjust the sugar in lassi as per your taste. Add cardamom powder and ice cubes and blend for few seconds. Serve in 2 large glasses or small 4 glasses. Garnish with chopped pistachios and enjoy this refreshing summer drink !

read more.. "Mango Lassi Recipe | How To Make Mango Lassi"

Wednesday, March 23, 2016

Chandrakala / Suryakala Sweet Recipe | Indian Festival Sweet


Holi is round the corner, just like any Indian festival, Holi without  sweets is unimaginable. So how about making homemade Suryakala or Chandrakala for this Holi? Since this is a North Indian sweet so the availability of this sweet in Chennai is a rare dream. So why not by putting little effort floor your guests and family by serving Chashni (sugar syrup) dipped Chandrakala which looks beautiful with spiral border.

Suryakala is round where as Chandrakala is half moon shaped sweet. The filling is same in both, only difference is Suryakala is sun shaped sweet and Chandrakala is half round. So serve this delightful sweet along with other Holi special dishes like Mawa Burfi, Lady Kenny, Kucho Nimki, Kalakand Sweet, Thandai, Gujiya to name a few. So see you again friends till then Happy Holi to all the readers who celebrate the festival of colours.

Ingredients:

For the filling we need :
1/2 cup Mawa (Dried Milk), room temperature
1/2 cup Khopra/ Desiccated Coconut, 
1/3 cup Bhura / Powdered sugar
1/4 cup Suji / Semolina
1/2 tsp Cardamom powder
1/2 cup dry fruits like broken cashews, walnuts, raisins, pistachio and 2 tbsp Chironji
Few Kesar strands
2 tbsp Ghee

To prepare the dough for Chandrakala we need
2 cups of Maida / All purpose flour
2 tbsp Ghee
Water to knead the dough

To decorate you need Chandi varak, rose petals and some broken pistachio

Method:
In a bowl take all purpose flour and make a well in the center. Pour ghee in the well and combine well. Start mixing with your hand and add water little by little to make a soft, non sticky pilable dough. Cover and keep aside for 30 minutes.


Mawa is missing here as I forgot to place it in the tray.

Take a pan and add 1 tbsp ghee, fry all the dry fruits in it till you get nice aroma. Spread it on a plate to cool down and later roughly blend it {Keep the nuts slight coarse to have good crunch in the filling}. 

Fry Mawa in a heavy bottom kadai till it turns brown. Take it out and keep aside. In the same Kadai add remaining ghee and fry suji till it turns light pink (do not let it turn brown or roast more). Add desiccated coconut and stir for a minute. 

Add sugar, fried mawa, coarse dry fruit, cardamom powder, kesar strands and mix all the ingredients thoroughly. Filling is ready to make Suryakala.

Divide the dough into 10 lemon sized balls, keep them covered with a wet muslin cloth to avoid the dryness of dough. Take two balls and roll them into equal size pooris {diameter of the pooris should be 2-3 inches and should be rolled in a way that the corners little thick}, place stuffing on one poori, wet the edge of the poori with water or milk for binding, now place the second poori on top of it and seal the edges. 

Twist the border to make spirals. Arrange them on a plate and keep them covered with a wet muslin cloth. When 3-4 Suryakalas are ready, heat ghee or oil in a frying pan and start frying the suryakala on low heat until golden color from both the sides.

In another burner prepare sugar syrup for suryakala, it should be of one string consistency. This will take 5-6 minutes then turn of the burner. Now a blog reader friend suggesting me sometime back that if you put few drops of lemon in the chashni then it will stop the crystallization of the sugar syrup. And now I practice it regularly !
Put the fried Suryakala in the sugar syrup and coat the syrup on both the sides. Fepeat the same till you are done with all the suryakalas. Garnish the Suryakalas with chopped pistachios and silver varak.



read more.. "Chandrakala / Suryakala Sweet Recipe | Indian Festival Sweet"

Monday, March 14, 2016

How To Make Fruit Salsa | Salsa Recipe



Summer and Fruit Salsa are the best combination. Ahha music to my ears. Donning many roles it can be served as an appetizer, dessert or even snack party item ! Depending on the availability of fruits it can have riot of colours on your serving bowl. Each fruit has a different color and texture which makes it pleasing for eyes. Fruit salsa can be sweet, tangy or a combination of both. I love adding fresh mint leaves in my fruit salsa but remember not to go overboard with it !

Serve this fruit salsa with tortilla chips for your next snacks party and believe me your guests will come back for second serving. Just pick and choose fruits of your choice and here you go...

Ingredients:
(Feel free to choose your fav fruits )
8-10 Strawberries
2 Kiwi, peeled and finely chopped
1/4 cup Pomegranate seeds
1 orange 
1/2 cup diced Muskmelon
Few grapes ( I used green and black) 
2 tsp Muskmelon seeds
1 tbsp fresh Lemon juice
Fresh mint

How to Make Fruit Salsa:
Well hardly much effort to make this light, lemony and minty flavour fruit salsa. Peel the kiwi and remove the stems of strawberries. In a bowl whisk together all fruits and add lemon juice. Place a cling film over the serving bowl and put it in the fridge to chill before serving. Serve with tortilla chips and sprinkle some mint leaves. Enjoy !

read more.. "How To Make Fruit Salsa | Salsa Recipe"

Wednesday, March 2, 2016

Musk Melon Juice | Kharbuja Juice | Easy Juice Recipes


How To Make Musk Melon Juice: Well it's not rocket science to make fresh juice of musk melon when market is flooded with abundance of them in our part of nation. A very refreshing juice which has lot of water content which is ideal for hot and humid weather. Cantaloupe which is also known as Musk Melon or Kharbuja (specially in India) is mainly found in India as soon as the summer hits the region. According to Wikipedia: Muskmelon is a species of Melon that has been developed into many cultivated varieties. There are many varieties such as Honeydew, Crenshaw and Casaba. Just like it's earthy appearance it is very sweet in taste and loaded with lots of minerals and vitamins. Because of its higher water content it helps to stay hydrated during hot and humid season. Did you know that Musk melons are very low in calories (100 g has only 34 calories !). Not to mention another benefit of this aromatic fruit which is an excellent source of vitamin A. ,So let us learn today how to make fresh juice out of it. You can also check more Summer special juice posts just by clicking on these links : Fresh Kiwi Juice, Shikanji, Strawberry Milkshake, Black Grape Juice, Plum and Sweet Lime Juice  

Ingredients:
1 Muskmelon, ripen
2-3 tsp Sugar
1 tsp Lemon juice
1/4 tsp Black salt
Water as needed
Ice cubes, to serve (optional)

Method:
Wash and cut the musk melon into two halves, remove the seeds and you can keep these for later use ( you can add them to your soups and salads). Remove the outer layer by using a sharp knife. Cut into pieces and put it in the blender along with water, sugar and black salt. Blend well and check the consistency, if you find it very thick then add ice cubes and blend for one more time. Add lemon juice and stir it nicely. Now I do not strain it as it locks the nutrients of the fruit. If you wish to strain pour it into 2 serving glasses. Enjoy !

Notes:

  • You can replace sugar with jaggery to make it more healthier.
  • Do buy ripe musk melons for making juices.
  • Add water depending on the consistency of the juice you wish to.




read more.. "Musk Melon Juice | Kharbuja Juice | Easy Juice Recipes"

Monday, February 15, 2016

Beetroot Pulao Recipe | Preethi's Electric Pressure Cooker | Beetroot Pulao



Beetroot Pulao or Beetroot Rice recipe is an excellent way of encouraging kids to eat healthy food. I have mentioned it umpteenth times in past about my love for one pot meals. So much easier to put everything in a same pot and TaDa your are done ! Paneer Pulao, Masala Khichdi, Egg Biryani, Mumbai Tawa Pulao Recipe are to name a few which I have posted in past.
This ain't any secret that I love beetroot, the bright color attracts my attention and the beautiful color it adds to any dish is the charming factor of beetroot. My post searched recipes are Beetroot Lolipops, Beet-Aloo'r Torkari, Beetroot Soup to name a few. But my proud recipe which has been tried by several readers and co-blogger friends is Bengali Style Beetroot Chop. I have lost count of the number of readers who came back to me with superb feedbacks. 
Sindhi Biryani Masala actually cuts down the sweetness of beetroot in this dish and makes it slightly spicy. Well my son enjoys it whenever I pack him this as lunch box tiffin.
I am sure you are going to love this colored one pot rice with raita and salad.
 Friends, btw can you imagine a day without your kitchen gadgets ? I am totally dependent on kitchen gadgets for my daily needs. So I carefully choose and use kitchen appliances which are easy to use, hassle free, safe and efficient. So when I was approached by Preethi Kitchen Appliances Pvt. Ltd; for trying their Electric Pressure Cooker I readily said yes. It was more so to check the quality and cost effectiveness of this brand. This company is based out of Chennai and is a well known brand across the country. When I probed more about the company I became aware that what began as a humble mixer-grinder enterprise in 1978 has grown exponentially. Their Auto Cooker/Warmers, Induction Cook Tops, Electric Pressure Cookers and Coffee Makers are just among a few products that have found a home amongst families across the world. What I liked most is that they have constantly upgraded products to improve the quality of life for many families.


 Unlike in old times when the mere mention of pressure cooker used to frighten many homemakers due to safety reasons. Well not anymore. Today's electric pressure cookers are life savers in terms of reducing cooking time and loaded with safety backups. The inner body is non stick so it saves oil and cleaning after cooking is a breeze !

Some of the key features of the electric pressure cooker are as follows:
  • 1   Accurate pressure and temperature control system
  • 2   Cool touch handle for safety
  • 3    Anti steam ejection technology
  • 4    Digital Timer and preset function
  • 5    Micro computer control/Soft touch controls
  • 6   Texture control function
  •  On demand pressure function
  • 8   24 hour present timer
I     Being a big fan of one pot meals as they are quick and wholesome meals,  I tried my first one pot meal with Preethi's Electric Pressure Cooker and voila ! It came out fantastic ! 
       
    Ingredients:
    2 cup Basmati rice, Soak for 20 minutes
    1/4 cup Cauliflower, bite- sized florets 
    1/4 cup Beetroot, grated
    1/4 cup Green peas
    1/4 cup Corn
    1/4 cup Carrot, diced 
    2-3 Cardamoms
    1 small Javitriphool
    1 inch Cinnamon
    5-6 Pepper balls
    2 tbsp Ghee
    1 1/2 tsp Sindhi Biryani Masala (A spice store which has some very authentic spices, check out the link)
    Salt to taste
    4 cups of water
    
    Method:
      Rinse basmati twice or thrice and then soak it for minimum 20 minutes. Soak the cauliflowers in warm water with some salt and later drain out the excess water. Connect the power cord to the wall socket and switch on the electric cooker. Soon display will be on and a light will blink with a beep sound. Select 'Pulao/Biryani' on the control panel by pressing gently the button. 


      Select the texture mode and heat ghee in the inner pan and add raw spices, fry till it leaves aroma. Stir fry the carrot and cauliflower florets, this would take about 2-3 minutes. Add peas and corn and saute for 2-3 minutes again. Do sprinkle some salt to it. 
   
      

      Add rice, mix gently and add sindhi biryani masala along with salt. Stir gently and saute for a minute. Add grated beetroot now and you will see the color of rice changes into beautiful tone. Add 4 cups of water, mix well and now close the lid of electric pressure cooker.

    

      
       Now the pressure will build up. After cooking time, the cooker will give beep sound and it will automatically go to Keep Warm mode. Let it sit for 5-10 minutes. Then position the pressure release valve to release steam and open the lid. Voila ! Your Beetroot Pulao in an electric pressure cooker is ready. I found it very convenient and easy to use.  


    


read more.. "Beetroot Pulao Recipe | Preethi's Electric Pressure Cooker | Beetroot Pulao "