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Thursday, January 30, 2014

Papaya Orange Juice

As a Mother of a small child one thing that is giving me sleepless nights is the deluge of ads of colas and junk food in all kinds of media. Children being susceptible to fancy colours and tastes may develop a taste for it which in the long term may harm their food habits. So as a different measure, I try to prepare juices which are not only healthy and tasty but also colorful to attract children. A similar kind of juice that I am posting today is Orange and papaya juice.

 As we all know orange is one of the best kind of antioxidant and papaya is a Godsend for liver. So as a combination when I blend them together, it forms a bright orange texture with a homogeneous mix. And to my surprise when I served it to my husband after he returned from office, he finished it with one gulp ( to think he’s one child about whom I did not mention earlier!). And my son thinks he is drinking orange juice ! ;-) Hope it can act as a substitute to a nice drink in breakfast/ evening.

Similar posts :

1 cup Papaya cubes
1 Orange 
2 tsp Lemon juice
2-3 tsp Sugar
1/2- 1 cup depending upon the consistency you want
Pinch of Chaat masala (optional)

Cut the orange in half and extract the orange juice with the help of cirtus juicer and keep aside. Blend the papaya, sugar and water in a blender until you get smooth consistency. 

Add orange and lemon juice in the blender and run the blender again for 1 minute. Pour the juice in glass and add little chaat masala. Serve with small papaya cubes and ice cubes. 

read more.. "Papaya Orange Juice"

Monday, January 27, 2014

Pakore Wali Kadhi | Spicy Yogurt Curry

As the Winter is in its fag end at my native, one of my school friend called me few days back to check if I have Pakore Wali Kadhi in my blog. So nice to hear that my classmates read my blog :-), I am posting this unique North Indian recipe called Kadhi or Pakore Wali Kadhi. Having lived in the foothills of Himalayas, Haridwar to be precise, this is the closest meal one could have during chilly winter period to keep oneself warm. I remember, my mom used to do all the hard work on a foggy morning so that we can come for lunch at home and eat hot fresh food. Next to our dinning table was heat blower which used to run for hours before we come for our lunch break to give us some respite from chilly winds outside. Hot and spicy yogurt soup with soft fritters are perfect for cold winters. This kadhi goes well with rice and my vegetarian friends who crave for a tasty and warm meal during this season will love it.

 For kadhi
500 gm Curd
2 tbsp Gram flour (besan)2 Bay leaves (tej patta)
2 whole Red chilly
1 tsp Fenugreek seeds (methi)
1 tsp Red chilly powder
3 tsp Turmeric (haldi) powder
4-5 cups of Water
1 tbsp Mustard oil

For Pakoras:1.5 cup besan (use a normal tea cup)
1 large onion finely chopped
2 green chillies finely chopped
6-7 curry leaves (kari patta) finely chopped half tsp Eno powder
1 tsp salt (add reduce as per taste)
1/2 tsp turmeric (haldi) powder
1/2 tsp coriander powder
1/2 tsp chilly powder
1/2 tsp cumin powder
4 tsp coriander leaves finely chopped

For Seasoning of Kadi (Tadka):5 tsp Ghee
2 Red chillies, slit vertically
1 tsp Mustard seeds
6 Garlic podsfinely chopped (Optional)
7-8 Curry leaves (kari patta)
1 tsp Asafoetida powder (hing)
1/2 tsp Red chilly powder

Since it takes 30-35 minutes for the kadhi, so in order to save time do prepare the pakoras while the gravy is been cooked.
For gravy:
In a big bowl add curd, water, besan, salt and haldi, now mix well with the help of a blender blender keep aside.It should look like buttermilk with no signs of besan lumps. Keep aside for 20 minutes. Heat mustard oil in a big kadhai till the flames appear, now put tej patta, whole red chilly, raai, methi seeds, curry leaves. Stir fry for few seconds, add red chilly powder and then the curd water mixture. Let it boil on high flame (keep stirring frequently). Now cover with a lid and let it cook on simmer for 30 minutes.

For Pakoras:In a bowl add all the ingredients (except Eno) of the pakoras. Mix well using hands make a fine batter. Heat oil in a frying pan and now add eno and mix well with the batter. Deep fry pakoras on medium flame until they are light brown in colour. Dip the fried pakoras in warm water to lock the softness. Keep aside

For Seasoning (Tadka):To continue with the pan used for frying pakoras, fry two whole red chillies and keep aside. Now add ghee and heat it, add jeera, chopped garlic, red chillies and stir fry for few seconds. Now add curry leaves, hing, red chilly powder and immediately pour kadhi in it followed by pakoras. Cover the pan with a lid and let it cook until the pakodas are soft and tender. Garnish with little ghee and serve with plain rice.
Tips :

  •  Before seasoning make sure that the kadhi is hot. 
  • Garlic is purely optional, in fact you can add chopped onions too for tadka.
  • Soaking pakoras in warm water is done to soften it, try it once and you will feel the difference. 

read more.. "Pakore Wali Kadhi | Spicy Yogurt Curry"

Tuesday, January 21, 2014

Kolar Pitha with Nolen Gur | Banana Fritters with Palm Jaggery

Firstly a belated Poush sankranti, Lohri, Pongal and Bihu to all my co bloggers and readers from all across the world. I was away to Goa for a much needed vacation and could not post a recipe for quite some time. However wanted to start with a sweet dish for this occasion.
 Now coming back to the sankranti festival, it’s that part of the year when the farmers harvest the winter crops throughout India and celebrate in various ways depending upon which part of India you are from. For instance in Bengal we people celebrate Sankranti by preparing a kind of sweet pancakes with coconut mixed with jaggery fillings called Pitha /Pithe. And since market is full of palm jaggery this time around so couldn't miss it adding in today's preparation. This day also signifies the receding of the winter and proceeding towards spring. So by praying to the Almighty that wherever you are, you have a prosperous and happy outcome in whatever endevour you take up. 

There is a saying in Bengal that you can take a Bengali out of Bengal but you can never take Bengal out of a Bengali. More so in two occasions once during Durga Puja and another during Poush Sankranti. Since many times I have narrated about Pujas so let me write a bit about the cuisines that are part and parcel of Sankranti. The main dessert is the Pithe or rice cake which forms a sweet delicacy of the celebration. I remember that during my childhood days we eagerly used to peek inside the kitchen to check out when the sweet is ready. Pithe / Pitha are of different types: Puli malpuas etc. But the best part is to savour them in a winter evening with family and friends and have a great time chatting together.

Some more Sankranti Special Sweets from past are 

2 ripe Bananas
1/2 cup All purpose flour
3 tbsp Palm Jaggery /Nolen Gur
Handful of Cashews
1/4 tsp Baking powder
A pinch of Salt
Little bit of water
Oil for frying

Cut a mixing bowl and roughly chop the bananas, add jaggery and mix thoroughly. Pour flour, salt and baking soda and mix well with your hand. Make a nice batter by mixing all the ingredients and add cashews. Though we have added jaggery but still taste for sweetness, adjust if you need more. 

Now heat oil in a pan and add a drop of batter in hot oil, if it floats on top as soon as you drop it then the oil temperature is correct. 

Drop a little batter into hot oil (maximum 2-3 at the same time), deep fry, flipping them after about 30 seconds until golden brown. Fry the rest of the batter and place on paper towel. Serve hot.

read more.. "Kolar Pitha with Nolen Gur | Banana Fritters with Palm Jaggery"

Tuesday, January 7, 2014

Mughlai Keema Paratha (Kolkata Style) With Aloo'r Torkari

3 eggs
1 large onion (finely chopped)
250 gms All purpose flour
2 tbsp refined oil
1 tsp black pepper powder
salt to taste


Sieve and knead the flour into a soft dough. To knead the flour add 1 tbsp of refined oil, 1 small tsp salt and sufficient water. Cover and keep aside for 20 minutes. In a separate bowl beat the eggs add salt and pepper to taste. Keep aside.  Divide the dough into equal portions. Roll out one dumpling into round and thin chapati. 

Place the chapati on a heated non stick pan. Immediately spread 1 beaten egg evenly on the roti. Spread the Keema Mixture* over the beaten egg.

Now, carefully close all sides of paratha to make a square . Shallow fry [ I didn't deep fry to cut down oil level] the paratha until crispy golden. Follow the same procedure with the rest of the dumplings.

To make Keema Stuffing* take 1/2 kg Minced meat (keema), wash thoroughly in a steamer by keeping a large bowl underneath and later squeeze out the excess water. Chop 3 onions, heat 6 tbsp Mustard oil in a cooker and fry onions they they turn light pink. Add  2 tbsp paste of  ginger and garlic each, 2-3 green chillies (finely chopped), red chilly powder, turmeric podwer and fry on medium heat. Add minced meat and fry on high flame by stirring occasionally. When the excess water evaporates add tomatoes and stir well. When it starts leaving oil which generally takes about 12-15 minutes add 1 1/2 tsp garam masala and mix well with keema mixture. Add 1 cup hot water adjust salt and let the first boil come. Then close the lid and cook till 2 whistles. When the steam goes off open the lid of cooker and check if the meat is done. Also we do not want any gravy so if it has put it back on burner without lid and let the mixture dry. 

Aloo'r Sobji (Aloo which is usually served with Keema Paratha)
3-4 Potatoes with skin
1 big Onion, diced finely
2 Tomatoes, de-seeded and chopped finely
1 tsp Ginger, chopped
1 tsp Garlic, finely chopped
1 small stick Cardamom
4 Cloves
4 Black pepper balls
Bay leaf
Turmeric powder
Kashmiri Red chilli
Coriander powder
1/4 cup chopped fresh Coriander leaves
Salt to taste
3-4 tbsp Oil 
Little water

Wash potatoes properly under running water as we are not going to peel the skin. Wipe with kitchen cloth and cut in small cubes. 

Heat a heavy bottom pan and fry the potatoes on medium heat. 

Sprinkle some salt, turmeric and red chilly powder and fry till light brown. Remove the fried potatoes and place them in a kitchen towel to soak excess oil. 

Now in the remaining oil add all the whole spices, bay leaf and onions. Fry till it turns light pink and then add ginger and garlic paste. After 2 minutes add tomatoes, green chilies, salt turmeric, red chilli , coriander powder. Cook in medium flame till it oozes out oil. 

Pour 1/2 cup water, cover and cook on low flame for another 12 minutes. Garnish with coriander leaves and serve hot with Mughlai paratha.

read more.. "Mughlai Keema Paratha (Kolkata Style) With Aloo'r Torkari"

Friday, January 3, 2014

Pista Kulfi | Indian Frozen Dessert | How to Make Kulfi

Firstly let me wish my readers, fellow bloggers and everyone in the blogosphere a very happy and prosperous new year. I sincerely hope that all your wishes and endeavors bear fruit in this year. As far as I am concerned for hamareerasoi,  I would devote more time to include varied recipes with a prime focus upon the reader who wants to enjoy his/her meal with a smile on  face. If my recipe could be a reason for that smile, I would consider my blogging to be of some use. So, this is the 1st recipe of mine for the year 2014, and in India we start our new activity with a sweet. So I thought why not prepare kulfis ( a traditional Indian dessert) and enjoy it in this winter.

 Personally speaking, kulfis taste as good as in winter like they do in summer. For those who are not too familiar with this dessert, the main differing  point between an ice cream and kulfi is that unlike ice cream,  Kulfi is not churned like a traditional ice cream or stirred like a granite, it comes in many flavours and poured into molds (mostly conical) and it’s  a hit Indian dessert on hot days. 

The variations are mindblowing. I have mixed with cardamom and saffron to give it a fragrant hint of taste. So starting off the year with a somewhat different kind of dessert not tried out earlier.
Mango Popsicle and Plain Kulfi are some other Indian Desserts which you can find here.

1 ltr. Full Cream Milk (separate 1/4 cup milk to soak saffron strands)
1/4 cup Khoya/ Mawa
1/2 can Condensed milk
1/3 cup Pistachios, ground coarsely half and remaining for later use
1/2 tsp Saffron strands
Pinch of freshly pounded Cardamom powder

Besides the above ingredients you need one heavy vessel, few kulfi molds


Soak the saffron strands in 1/4 cup warm milk and keep aside. Heat milk in a heavy bottom pan and stir continuously till it thickens. This would ideally take 10-12 minutes. Add saffron infused milk and stir well. Cook on a low flame,keep stirring continuously else it might stick to the bottom. Stir again thoroughly.

 Add the ground pistachios and keep stirring otherwise chances are high that the dense nuts will stick to the bottom and spoil the taste. And believe me the slightest scorching at the bottom will ruin the taste and smell of kulfis ! So don't leave it unattended.

Add khoya and simmer for 3-4 minutes allow it to dissolve fully and finally condensed milk. As soon as you add condensed milk the link will be thick but pourable. Kind of smooth liquid add cardamom powder and stir nicely. Remove from heat and add remaining chopped pistachios.

Once at room temperature pour mixture into kulfi molds. Freeze for 10-12 hours minimum or for best results keep it for overnight. To serve demold the kulfis and serve immediately.


  • Stainless steel molds with lids are most suitable for kulfis then come plastic ones. If you don't have any of them then you can pour the ready mixture in any aluminium tiffin box container provided it has a lid.
  • Don't leave the milk attendant or else you may regret it later ;-) 

read more.. " Pista Kulfi | Indian Frozen Dessert | How to Make Kulfi"