Green Khichdi [ हरी खिचड़ी ]

      

 Spicy and non veg dishes are generally in demand in winter season.Even veg dishes ought to be hot and aromatic! But here is one veg,slightly spicy & easy to cook recipe for wintery days when one does not prefer much venture in cooking.

 

Ingredients:

Rice  1 cup
Green peas  2 cup  
Turmeric powder  1/2 tsp
Garam masala powder  1/2 tsp
Hing  1 pinch
Cumin seeds  1/2 tsp
Ginger  1 small piece
Green garlic  3 sticks 
Green chili  3-4
Green coriander leaves  1 bunch
Tomato  3-4 medium
Potato  2 medium
Salt to taste
Pure ghee or refined oil  2 tbsp
Water  3 cup
Serves: 4 persons

Preparation:

• Peel off green peas,wash and grind to thick grains [dardara] along with garlic & ginger. 
• Chop tomatoes & green chili.
• Peel off potatoes and chop in small square pieces.
• Soak the rice for 1 hour.

Method:

• Heat ghee in a pressure cooker.
• Add hing & cumin seeds.Fry till cumin seeds turn brown.
• Add tomato & green chili,fry till cooked.
• Add turmeric powder,garam masala and peas paste,mix and stir for 2-3 minutes.
• Add potato pieces,mix and keep stirring.
• Add rice after draining water,mix well and fry again for 2-3 minutes.
• Add water,chopped coriander leaves and salt.Mix.
• Cover with the lid.Cook till one whistle.Close the flame and let the cooker be cool.
• Remove lid.
• Hari khichdi is ready.Remember more water is used in this khichdi than normal khichdi.

Serve the matar khichdi hot with roasted papad,coriander chutney and mango pickle.

Creamy Chicken Soup

     Among the soups,the chicken soup very popular among people of all age group.It is a low calorie,evergreen and yummy food.It is a rich source of calcium,hence nutritious too.A modified version is Creamy Chicken Soup!

Ingredients:

For Stock-

• Chicken 500 gm
•  [Avoid frozen chicken which gives lesser flavour.Also dark meat of chicken,i.e,thigh,leg etc provide strong flavour..]
• Onion  1 big
• Ginger  1 small
• Water  8 cup
• Bay leaves 2
• Green cardamom 4 pieces
• Cloves  4
• Mace [javitri ]  1 leave
• Salt  1/2 tsp

For Soup- 

• Stock  6 cups
  
• Butter  3 tsp
• Milk  1 cup
• Cream  1/4 cup
• Cheese  1/2 cup grated



Grated Cheese

• Corn flour or fine wheat flour [maida]  5 tsp
• Black pepper  1/4 tsp
• Salt to taste
• Green coriander leaves  a few leaves.

Peeling off chicken

Shredded Chicken

Method:

For Stock-

• Put all the ingredients in a pressure cooker and cook,with cover on,for about 10 minutes.Take out breast pieces and cook again with out cover,the remaining part till the solution becomes slightly thick.Strain the solution.The stock is ready.
• Peel off meat of the breast pieces and keep separately.
  The filtered chicken pieces can be  used for masala chicken,kali mirch chicken,curry chicken curry etc.

For Soup-  

• Heat the butter in a deep pan.
• Add corn flour and fry for 2-3 seconds but the flour should not be brown.
• Add the stock gradually and stirring at the same time so that granules are not formed and mixture is smooth.Cook till a little thick.Keep stirring.
• Add breast chicken meat pieces,milk,salt and pepper.Bring to one boil.Close the flame.The soup is ready.
• Put in serving bowls,pour 1 tsp cream,1 tsp of cheese and chopped coriander leaves in each bowl. 

Serve hot with or without soup sticks.

Paneer Green Paratha [Cottage Cheese Green Bread]

          Even veg. dishes give immense pleasure in winter only it should be hot.The Saags and Paneer are nutritious edibles.In these wintery days,when these join to take shape of Paratha,served fresh and hot on the plate before my family members,they jump to be first to have it!!

Ingredients:

• Wheat flour  3 cup
• Chenopodium leaves [bathua saag]  250 gm
•       [other name: Fat Hen, Lamb's-quarters, Pigweed ]
• Spinach [palak saag]  250 gm

 [Note: other saags,except methi saag, too can be used.]

• Cumin seed 1/4tsp
• Green chilli.   3-4
• Ginger    1small piece
• Garlic  4 cloves [optional]
• Oil.   1/2 cup
• Salt  to taste

Palak Saag

Bathua Saag

For  the filling :

• Cottage cheese (paneer)  300 gm
• Green chilli. 3-4
• Ginger 1 small  piece
• Garam masala  powder  1/4tsp
• Red chilli powder1/4tsp
• Salt to taste
• Green coriander leaves  1 small bunch

Preparation:

For the dough:

Saag Mixture

• Wash both the saags thoroughly and drain excess water well.
• Heat oil in a deep fry pan.
• Add cumin seeds,ginger,green chili,garlic and salt and fry for a few seconds.
• Add both the saags,fry till it becomes tender and water discharged from saags get dried up.Cool it.
• Then grind this mixture.Now mix this mixture with the wheat flour,knead well to make a smooth and soft dough.Add little water ONLY if required. 

For stuffing :

• Grate the paneer.
• Chop finely the green coriander leaves and green chillies
• Grate the ginger



Filling Mixture

• Take paneer,chopped green chili pieces/ coriander leaves/ginger,salt ,red chilli powder and garam masala.Mix well.While adding salt,remember the dough has also salt.

Makes : about 15 parathas

Method :

• Divide the dough equally in 15 balls.

• Spread a little dry flour on rolling pin,put a ball on it and roll in small roti of 3" diameter.Take it in one palm and put 2 tbsp of paneer mixture on it.Fold the edges of the roti over the mixture from every side as shown in pics no. 2 & 3 and seal to make a ball.Flatten it lightly with the help of fingers.

Dough of Wheat Flour & Saag

• Dip it in dry wheat flour and roll this ball with the help of roller on the roller pin but with light pressure to keep it about 1/2" thick so that the mixture does not come out of the roti.

Heat 1 tbsp ghee in a non stick pan, add ginger, cumin seeds and green chilli and sauté till fragrant. Add spinach and sauté for a minute.Add turmeric powder, red chilli powder, crushed coriander seeds, salt, chaat masala and sauté for 2-3 minutes.
- See more at: http://www.sanjeevkapoor.com/Palak-Paneer-Paratha-FoodFood.aspx#sthash.MCC64kgW.dpuf

Filling step 1

Filling step 2

Filling step 3

Final shape

• Now heat a flat fry pan.
• Place paratha on it,cook for a minute,flip and apply little oil, and flip again and apply little oil on other side too.Cook turning sides till evenly golden on both sides.
• Repeat the process with other balls.

The paneer green paratha is ready to fall prey to taste buds!
Serve and enjoy hot with salty or plain curd and coriander chutney.

Place a parantha on the hot tawa and cook for 1 minute. Flip and apply a little ghee, flip again and apply a little ghee on the other side too.

Cook, turning sides till evenly golden on both the sides. . - See more at: http://www.sanjeevkapoor.com/Palak-Paneer-Paratha-FoodFood.aspx#sthash.TgYIA9d7.dpuf

Fish Korma

         Fish Korma is a very popular dish among fish food lovers of Northern India  as well as other parts of India.Various methods are prevalent to prepare it.So give a try to this one too.

Ingredients:

• Fish [rohu or tengan] [cut into round pieces]
  
  
     500 gm   

     To clean it--

•  Salt  1 tsp
•  Lemon juice  2 tsp
• Turmeric powder  1 tsp 
• Asafoetida [hing]  1/4 tsp
  
  
  

For masala to wrap fish--

•         Ginger  50 gm
•         Curd  250 gm
•         Garlic cloves  20
•         Salt to taste

Others:

• Onion  4 medium 
• Tomato  3 medium
• Green coriander leaves  1 bunch
• Dry garam masala powder  1 tsp
• Coriander powder
• Fenugreek seeds  1 tsp
• Red chili powder  1 tsp
• Oil [Mustard or refined]  1 cup

Preparation:

    1.To clean the fish pieces,rub hing on pieces and wash with water.Now rub the pieces with a mixture of salt [1 tsp] and lemon juice [2 tsp]. Mix turmeric powder and leave for 1/2 hour.Then wash thoroughly and let the excess water drain.

     2.To prepare masala to wrap the fish pieces,grind garlic and ginger.Add salt and beaten curd.Wrap the pieces with this paste and leave for about an hour.
    3.Chop finely the onions,tomato,green chili and green coriander leaves.
    4.Soak the fenugreek seeds in 1/2 cup of water.

Method:

• Heat a deep pan on full flame.Add  oil.
• Fry chopped onion till golden brown.Take out the fried onion.
• Grind fried onion,tomato and soaked fenugreek seeds.
• To this paste,add turmeric powder,red chili powder and coriander powder.Mix well to get a thick paste.
• Now ,take fish pieces out from curd mixture and fry in the pan till fish becomes light brown & tender.Take out the fried fish and keep separately.Save the remaining curd paste for later use.
• Now add the above thick paste to the pan.Fry by stirring continuously for a few seconds.
• Add gradually remaining curd paste of curd & garlic etc.,keep on stirring till all the paste is used and masala turns golden,oil starts oozing in the pan.
• Now add fried fish pieces,saute till all pieces are well wrapped.
• Add dry garam masala powder and 2 cup of water.Cook on low flame for 5 minutes.
• Ensure the gravy is thick.Close the flame.
• Garnish with chopped coriander leaves.

Serve hot.  Ideal companion- Rice and paratha,roti or naan.

 

Christmas Pudding

                                          My sincere and hearty wishes on Merry Christmas to all the bloggers and non bloggers.The great Christmas is around.We are already up to celebrate it.Let us add some thing special and sweet as well as home made, up to occasion.So here is Christmas Pudding.  

Merry Christmas

        And why not try Fruit Cake too!

        

    Ingredients:

Peeled Orange

•  Maida [fine wheat flour]  1/2 cup
• White butter  6 tbsp
• Butter  6 tbsp
• Brown sugar  3/4 cup
• Eggs  2
• Orange and lemon-peeled [coarsely chopped]  1/4 cup
• Seedless dates  1/4 cup
• Walnut [chopped]  1/2 cup

  

  Brown Sugar

• Currants  1/4 cup
• Raisins  1/4 cup
• Brandy  2 tbsp
• Cinnamon powder  1/4 tsp
• Cloves powder  1/4 tsp
• Nutmeg powder  1/4 tsp



Dry Fruits

• Fresh white bread crumbs  1-1/2 cup
• Water  3 cups

For Hard Sauce

• White butter  1/2 cup
• Icing sugar  1/2 cup
• Brandy  2 tbsp
• Nutmeg powder  1 pinch

[ Note: in case ingredients are reduced,never reduce quantity of water.]

Serves: 6

Preparation:

• For Hard Sauce: Beat  butter in a bowl till it becomes light and fluffy. Add gradually sugar in small quantities at a time,keep on beating until whole sugar is added & mixture becomes creamy.Add brandy.Continue beating until  well blended.Add nutmeg powder.Chill until hard. 
• Beat the eggs.

Method:

•  Mix together orange and lemon peels,dates,walnut,currants,raisins,brandy and lemon juice and keep aside.
• Now,mix the maida,cinnamon,cloves and nutmeg powder,then sift.Add bread crumbs and stir well.
• Take remaining butter in a bowl,beat till light & fluffy.Add brown sugar in small quantities at a time and keep on beating till all sugar is used and mixture becomes light and fluffy.
• Add beaten eggs in small quantities at a time,keep on beating well.Fold in flour mixture and fruit & nut mixture.Add lemon juice,mix well.
• Spoon the mixture into a greased 1 liter mold.Cover mold lightly with aluminum foil, tie securely.
• Pour water into cooker,put grid [jaali] in cooker and place mold on grid.
• Close cooker  without pressure regulator.Cook on high heat.When steam passes through steam vent,reduce heat and cook for 15 minutes,ensuring a steady steam vent.
• Place pressure regulator in position.Bring to full pressure on high heat.Reduce heat and cook for 50 minutes.
• Close the flame.Let it cool.
• Open cooker.Take out mold and remove foil.Take out pudding with help of a knife and keep on a serving dish.
• Pudding is ready.Spread hard sugar around the pudding.Decorate with dry fruits,cherry etc.

Serve hot or cool.                                                                                                                                                                                                                                                                     

Quick Breakfast:Egg Roti

         While living alone at another city for some time my husband developed "quick to make"recipes.One of his favourite is Egg Roti which he makes with left over Rotis,a short cut snack.He feels pleasure in sharing the same with me as well as my blog brethren.

Ingredients:

• Eggs  2
• Roti [left over or fresh]  4
• Onion  1 medium
• Green coriander leaves  1 small bunch
• Green chili  2-3 pieces
• Ginger [grated]  1/2 tsp
• Garam masala powder  1/4 tsp
• Salt to taste.
• Refined oil  4 tsp

Serves: 2

Method:

• Beat the eggs in a bowl.Mix salt & garam masala and beat well again.

• Chop finely the onion,green chillies and coriander leaves.
• Mix these and grated ginger into beaten eggs. Whisk this mixture quite well.
• In case of left over rotis,warm them on a pan.
• Now Heat the pan on high flame,spread 1 tsp of oil in size of a roti.Heat for 2 seconds.
• Pour 1/4th of egg mixture with a table spoon on the pan,spread it in size of roti.Let it cook till it becomes golden brown.
• Paste a roti on it and press lightly with spoon on different parts of the roti.
• Now flip and let the base cook for some time.
• Remove it from pan.
• Repeat the process with the rest of items.
• 
  

Eat or serve hot with chili sauce [ or,with tomato sauce if you like less spicy].

Masala Chicken [Spicy Chicken]

Now a recipe developed by my husband while living alone for some time in another city in connection with his job.He used to cook himself and never outsourced it to any body else.At the same time,he used to be short of time but his cooking hobby made him to modify the usual methods of popular dishes to cut it short.Well have a look and enjoy!

 

Ingredients:

• Chicken pieces  500 gm 
• Dry garam masala  2tbsp
• Red chili  2 pieces
• Red chili powder  1 tsp
• Turmeric powder  1 tsp
• Kashmiri chili powder  1/4 tsp
• Salt to taste
• Onion  6 medium size
• Garlic cloves  5 
• Ginger  1 small
• Green coriander leaves  1 small bunch
• Green chili 5-6 pieces
• Lemon juice 2 tbsp
• Curd 1 cup
• Refined oil

 Preparation: 

• Wash the chicken pieces and make cuts on it.
• Mix 1/2 tsp of salt & lemon juice with it and leave aside for 15 minutes
• Chop the onions.
• Chop finely the coriander leaves & ginger.
• Crush garlic cloves.
• Chop green chillies lengthwise.

 Serves:  5 

Method:

• Heat the oil in a heavy bottomed pan.
• Fry bay leaves for a few seconds,then add black pepper corn,green cardamom,black cardamom,red chili and javitri.Fry for a few seconds.
• Add onion pieces and crushed garlic cloves,mix and fry till golden brown.
• Add salt,ginger,turmeric powder and dry garam masala.Mix well.
• Add chicken pieces.Mix till every piece is well wrapped.
• Saute well till the colour of chicken changes.Keep stirring.
• When water,discharged by chicken,evaporates,add curd 7 mix well.
• When oil starts oozing in the pan and chicken becomes tender,add 2 cup of water.
• Cover the pan and cook on low temperature for about 10 minutes.
• Saute after 5 minutes.Check if chicken is cooked.
• It must be having small quantity of gravy,If found extra,cook for a few more minutes on low flame.

Garnish with chopped coriander leaves and green chillies.
Enjoy hot.