Palak Paneer

Well i would like you people to know that, on this Sunday i had celebrated my birthday, it was not much of an hush affair though just a little family gathering but being the foodie i am the food was obviously the star of the show , later this Thursday when i was lost , so as too what to post on my blog my son recommended this dish , as according to him this was the show stopper
.So i took his advice and have posted this dish , read on i hope you really enjoy it as well.

Ingredients:

• Spinach or palak
• Coriander
• mint
• green chilies
• paneer (south Asian unsalted white cheese)
• Garam masala (an indian combination of spices)
• oil or clarified butter
• Red chili powder
• salt to taste
• Sajeera or caraway seeds
• Tejpatha or bay leaf

Method:
Paneer is readily found in many Indian markets however for people who cannot find paneer in there locality , here how to make it:
The ingredients required would be

• 2 ltr full fat milk
• 200-250g plain yoghurt or 3-4 tbs. lemon juice

This would make about 250gms of paneer.The following is method to make the paneer.
Bring the milk to a boil in a heavy-based saucepan. Once the milk starts to boil and rise up, stir in 200ml of the yoghurt or 3 tbs. lemon juice. Stir the milk gently to help it curdle, it should only take a minute or so. If it does not separate add the rest of the yoghurt/lemon juice and keep stirring. The curds will coagulate and separate from the watery whey. Remove from the heat.
Line a large sieve with muslin or cheesecloth and place over a large bowl or saucepan. Strain the cheese into the sieve and run some cold water through it. Wrap the cheese in the cloth and hang it off the tap over the sink to allow the excess water to drain for 20 minutes. Then, keeping it fairly tight place on your work surface and place a heavy weight on top, we refill the same saucepan with the whey or water and place it on top for 30-40 minutes or until it is flattened into a firm block. Then cut into cubes or crumble, depending on how you want to use it.
Store any unused pieces in the refrigerator in water and cover. You can also freeze the paneer in an airtight container. Defrost thoroughly before use.


The Dish
Wash & chop the spinach , now add coriander ,mint , caraway seeds and green chilies to the spinach and put it in a pressure cooking for about 2-3 whistle's , the whole mixture should become a paste like substance and's that's only when you can proceed further .After the required consistency has been reached , take it off the flame and let it cool and then put it in a mixture grinder and make a even finer paste . Now take a frying pan and heat some oil or butter in it , while this is happening , cut the paneer or cheese into smaller pieces .Once the oil or butter is all heated up put the paneer into it and fry them until there color becomes golden brown. Once the all the paneer pieces have been fried put them all into Luke warm water , this is because it makes them smoother and also takes the oil off the pieces of paneer , now to the same oil or butter add Garam masala , bay leaf and now add the the green vegetable paste that we have made earlier . And keep cooking the paste until it reaches a boiling phase , once this phase is reached add the pieces of paneer to it , now add red chili powder and salt to taste as well now cook for about 2-5 minutes until the oil or fat is seen coming out from the sides of the dish . Now the dish is totally cooked and you can take it off the flame but before doing this i would recommend adding about a spoon full of butter to it , this will make it even more delicious .

The dish is ready to be served now.


Healthy Facts:

Spinach

The good

This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

The bad
This food is high in Sodium hence the use of salt should be highly moderated.


Paneer

Energy	292 kcal
protein	13.4 g
Fat	23 g
minerals	1.6 g
carbohydrates	7.9 g
calcium	480 mg
phosphorous	277 mg

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Kheem Pattis

Hey guy its a lovely Saturday here in Hyderabad and i just thought that i have posted enough of vegetarian dishes in my blog its time to satisfy the taste buds try i\out something spicy and sinful  ,so todays  dish is non vegetarian delight and the cooking technique is very different from the traditional techniques , but its in line with  our healthy and indian as well as hyderabadi theme so read on ,

Ingredients:

• minced meat or kheema 1/4kg
• coriander 1cup
• ginger-garlic 1tsp
• Mint-1 cup
• potatoes about 4-6
• salt to taste
• oil
• bread crump powder
• red chili powder

Method:
first boil the potatoes , and then remove its skin. Now apply some oil to your hands and start mashing the potatoes, the reason behind the application of oil to the hands is that the mashed potatoes pulp doesn't stick to the hands, keep the mashed pulp aside, now take a frying pan now heat some oil in it and now wash the minced meat such that the meat is not washed away this step is only to maintain a higher state of hygiene , not washing will also do , since it will be cooked at high temperatures now put this in the pan , now add ginger garlic paste to it and fry it for some time after the moisture is extracted from the meat , add red chili powder and mix well , then add half glass of water to it , for it to cook, now let it cook till the water evaporates , then take of the flames and let it cool , now apply some oil to the hands , then take the mashed potatoes and make small circular
shapes of zero thickness out of it the size should be about th palm of your hands ,now fill the minced meat into it cover it and again make circular shapes out of it but this time there should be some amount of thickness associated with it, this is called the pattis .Now dip the pattis in the bread crump powder , while this is being done take a frying pan , now shallow fry the pattis , till they colour turns brownish, Repeat the process for all pattis's .


and voila the pattis is ready , its best eaten with burger buns , bread when sandwitched.

so there you have it easy to make , ready to eat ,delicious in taste

Healthy Facts:
well guys as i mentioned that this dish is only for the taste buds therefore don't think there much health related to it , the cooking technique is also not a healthy one , so i recommend this only on special occasion

Methi ke parathae

well after months of blogging i have finally come across my first request , and so on public demand , i am presenting to you an age old bread making technique and the unique bread that it produces called paratha's , the dish is in total sync with our healthy food theme and has been relished by many indian's as the most Delicious kind of bread , well enough said read on for the dish then ,

Ingredients

• methi or fenugreek cleaned & chopped one cup
• chopped kothmir or corriander 1 cup
• salt to taste
• turmeric 1tsp
• oil 2tbsp
• wheat flour -1/4kgs
• 1 cup sliced onions
• red chilli powder to taste
• ginger -garlic paste 1/2tbsp
• chat masala

method
take bowl and add the fenugreek ,coriander,turmeric ,salt,onions,red chilli powder ,chat masala ,ginger garlic paste & 2tbsp of oil to the wheat flour make a dough
out of this mixture , once the flour is done cover it with a wet cloth and let it rest for about 1 hour, after 1 hour make a chapathis (also known outside south asia
as flat bread) out of it , now take a tava or a frying pan add litle bit of oil , just about 1tsp or less the method of adding the oil should be taken carre of
the oil should slowly from the sides of the pan while moving the spoon conatining the oil around the circumference of the pan such that the oil spreads all over the
pan ,now put the chapathi on the pan and let it cook , when he colour changes and it becomes brown that means i has been cooked ,while its cooking keep moving and fliping
it so that all areas of the chapathi are well cooked now that they are cooked they are called the parathas. Repeat the cooking process for all parathas

once they are all cooked you can serve them with any curry or even curd


Healthy Facts:
Methi or fenugreek
Popularly known as methi,Fenugreek is consumed in a variety of ways in order to take advantage of its many health promoting properties, Fenugreek is extremely nutrient dense. Fenugreek is a source of iron, protein, dietary fiber, vitamin C, thiamin, riboflavin, vitamin B6, folate, calcium, magnesium, potassium and selenium. Its especially useful in case's of

• Diabetic
• Breast milk production
• Menstruation & menopause
• Bueatification
• hair health

etc Read More: http://www.myhealthyfoods.com/herbs/health-benefits-of-fenugreek/

Coriander
Coriander, commonly known as Dhania in the Indian Subcontinent or Cilantro in the Americas and some part of Europe, is an herb which is extensively used around the world as a condiment or as a garnish or as a decoration on the dishes, but its has many medicinal uses as well such as

• Swellings
• High collestrol level
• Diarrhea
• Digestion
• Anemia

etc Read More:http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-coriander.html

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Methi ke Gatte

I know , I know U guys must be mad at me cause i just had Stopped Bloging for so many days but things , back home became to hectic and i just could'nt find enough time for it .But things calmed down and i have come back to my passion blogging about food , so today i am going to present a rajathani delicacies called Methi ke Gatte , as you all know that i am passionate about healthy food and this is a Traditional Dish that can't get healthier , so read on to know more :-

Ingredients

• Fenugreek or methi
• Asafoetida or Hing
• Garam masala
• Salt (to taste)
• chilli powder (to taste)
• Baesan or gram flour
• Turmeric
• Corriander
• oil
• Cummin seeds or jeera
• Curry leaves
• Strained Curd (for wet variety only)

Quantity: as required

Method:-

Dry
Chopp the methi or fenugreek , & add it to the Baesan or Gram flour, now mix it well & add salt , turmeric ,chilli powder, corriander & make a dough out of this mixture once the dough made and is set make long cigar like structures from it these are called Gatte , now Boil some water and let these cigar like structures steam on them , after they have been cooked on the steam a nice aroma tarts coming out this is signalling that they have been cooked now remove the cigars from the steam and cut the cigars into smaller pieces get creative while doing this to make the food even more good looking.Now we must prepare for the process of

Tadka:
Heat some oil in the pan , now take some cummins seeds , Curry leaves and add it to the oil after they start making spluttering sound add the gatte to it and fry them for ome time now serve with garnishing .

Wet
Add red chilli powder, salt, coriander powder and haldi to the strained curd.Mix it well.Now add cooked besan pieces to this mixture.Heat the oil.Put cumin seeds and curd mixture.Cook till it comes to boil.Cook it over medium flame for 5 minutes.Gatte ki Sabzi is ready.

Healthy Facts :

• Gram flour
  
  
  This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Magnesium and Copper, and a very good source of Folate and Manganese.
  
  Read More http://www.best-home-remedies.com/herbal_medicine/grains&pulses/bengal_gram.htm
  
• curd
  Consumption of yogurt or curd has been associated with strengthening of the immune system.
  One serving of yogurt per day is said to be beneficial for those suffering from osteoporosis.
  Low-fat or skim curd is good for people who are suffering from higher levels of cholesterol.
  Even those who are lactose-intolerant can consume yogurt, as bacteria present in it breaks down the lactose before it enters your body.
  The bacteria in curd can help digest food and thus, alleviate the problem of stomach infection.
  Those suffering from vaginal infection have also been found to have benefited from yogurt.
  Studies have suggested that consumption of curd might help reduce the risk of high blood pressure.
  The active culture of yogurt has been found to be beneficial in case of constipation and colon cancer.
  Read More:http://lifestyle.iloveindia.com/lounge/benefits-of-curd-1906.html
• 
  Fenugreek
  Read More:http://www.myhealthyfoods.com/herbs/health-benefits-of-fenugreek/
• 
  Asafoetida
  Read More:http://allfoodsnatural.com/condiments/spices/313-asafoetida.html

poranpouli

Hey guys , well i have been out of the action for quite sometime now .But i have something special for you in store well its festival season in India and the dish i am bringing forth are festival specialty's .This dish is a Rakhshabandhan special , rakhshabandhan is a special festival to celebrate the bond between brother and sister and a special sweet is dedicated to this festival called pouranpouli.Besides being rich in taste it is also very healthy so read on guys.

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Category: Dessert

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Ingredients:

• all purpose flour-1/4kgs
  
• jaggery -1/4kgs
  
• bengal gram flour-1/4kgs
  
• wheat flour-1/4kgs
  
• salt
  
• turmeric
  
• cardamom
  
• oil
  
• Fennel
  
  

---

Method:

soak the gram flour for about 2 hours , now boil it in an open vessel on a low flame . when it starts to boil add a pinch of turmeric to it .now take the all purpose flour & wheat flour and in mix them well in a bowl , also to this mixture add some oil (about 2-3 tbsp) and salt and kneed the dough from this mixture mae sure the dough is as soft as it can get.now add some oil to it and kneed the dough again . now cover the dough with a cloth so that the contents of the dough do not get oxidised by the air and leave it for about 30-60 minutes.when the gram flour is fully cooked , that is when it gets mashed easily , drain the water . Now grind the jaggery to a powdery form and add it to the dal . again cook this mixture while this is cooking add cardmom and soamp to it and keep mashing it while its on the flame and is getting cooked .when the mixture has been blended into a pasty , powdery form take it off the flame & let it cool.after it cools down put it in an mixer-grinder and grind it .now make small balls out of the dough kneeded before . now take a ball and crush it so that it is totally flattened into a circle coat it with some oil fill it with the mixture we just grinded and close the circle to form a sphere again and then again . now on a surface apply some oil and start rolling the dough to form a chapati out of it , make it as thin as possible .then take a pan put some oil and bake the pouranpouli on it .

Paaya Biryani

Hey guys , well i know , i know . I have been absconding for quite sometime now and I have a real good reason for doing so . What you ask well what if i tell you that i that i brought a recipe a Hyderabadi special that is an rarity even in Hyderabad . Very very exciting i know , well i was at my elder sisters house , and after hearing about my blog she asked , why don't i blog about the paaya biryani , well yes paaya is a specialty of Hyderabad , but i am sure you wouldn't ever heard of paaya biryani though. For all excited readers here's the recipe .

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Category:   Main course

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Ingredients:  

• paayya (goats legs)-8
  
• rice (basmati preferred)-1 & 1/2 kgs
  
• mint 2 cups
  
• ginger garlic paste 2 tbsp
  
• onions sliced -4
  
• garam masala (a powdered mixture of all the spices used here.)
  http://en.wikipedia.org/wiki/Garam_masala
  
• clove
  
• elachi
  
• cinamon
  
• sajeera or Caraway, Wild cumin
  
• Black pepper seeds 3-4 seeds
  
• turmeric-1/2tsp
  
• corriander leaves-1cup
  
• lemon-3
  
• clarified butter or ghee
  
• oil
  
• bay leaves
  
• green chilies-1 or 2
  
  Method:

  wash and soak the rice.

  Preparations for the meat

  The payya should be roasted and cleaned first, now put some oil and onions in the cooker and cook till the onions go a liltle brown , now add the paayya and add green chilies ginger garlic paste , salt to taste ,a liltle bit of mint leaves. Now add water to the mixture such that the amount of water added should be enough to cook the rice , here we are adding two and half liters of water , now add salt to taste , and let it cook in the boiling water till the meat goes soft.

  Preparations for rice

  Take a vessel heat some ghee in it , add some bay leaf about one or two ,onions,garam massala ,chopped green chilies one or two , black pepper seeds , caraway seeds and roast till the onions go brown .Now add the soaked rich and fry it for some time . After the rich is partially fried and After the meat is cooked , add the contents of the cooker to the rice mixture . now let it cook untill the rich is fully cooked.

  when the rice is fully cooked add all the lime juice , all the mint and a generous table spoon of ghee.

  let it cook for another 5 minutes on low flame and then takle it off the flame . this dish is best eaten with daalcha,or any other wet dishes would also suit it .

Mirchi bhajji

Hi, guys i am back and today i ll be bringing to you a snack that has been the heart of the long lost of Telganian cuisine (Telangana is region in the Andhra Pradesh in India also my home town)  any Hyderabadi would know about it and is common part of the Hyderabadi street food , its really a quick dish easy to make and easy to eat , so lets go on & make it , then ...


category: snacks

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Ingredients:
***************

• gram flour-1/4kgs
  
•  coriander  powder-1cup
  
•  salt -to taste
  
•  carom seeds-1tsp
  
•  oil
  
•  ginger-garlic paste-1tbsp
  
•  baking soda-couple of pinches
  
•  big fresh green chili - 10 to 15
• 
  
• 
  

  ---

  Method: 
  ************** Take a bowl and pour the gram flour and some water and make a thick paste, add carom seeds ,baking soda , ginger garlic paste and salt , let the mixture rest , now take the green chilies , slit it longitudinally and deseed it , now mix salt and coriander powder and fill the chilies with this mixture, now take a pan and heat some oil , when the oil is ready dip the chili in the paste made before and deep fry it ,when the color changes and starts becoming brownish red , take it out , put it on a tissue paper and drain the excess oil , sprinkle some chat masala on top the dish and garnish with some onions 
  now the dish is  ready to be served .

  ---

  Nutritional value:
  *******************************
  • 
     The Good:
    
    
    1. Gram flour
        
       
       This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Magnesium and Copper, and a very good source of Folate and Manganese.
       
       Read More http://nutritiondata.self.com/facts/legumes-and-legume-products/4406/2#ixzz1Th5D8WOZ
       
       
       
    2. Green chili
       
       
       Chili peppers, despite their fiery “hotness” are one of very popular spices known for medicinal and health benefiting properties.
       
       
       Read more at:http://www.nutrition-and-you.com/chili-peppers.html
       
       
       
    3. carom seeds
       
       
       Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Indian and Middle- eastern cuisines
       
       
       Read more at:http://www.nutrition-and-you.com/ajwain.html
       
       
            
       
       
• The Bad
  The only disadvantage of this dish is that it has been deep fried , deep fried dishes are not good for health as they are tough to digest and contain a lot of oil or fat , also all the healthy contents of the dish are removed from its ingredients
  

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rasoi ki mothi: Pepper chicken

rasoi ki mothi: Pepper chicken

Pepper chicken

Category:Appetizer

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Ingredients
*************

• 1/2kgs chicken
  
• black pepper seeds -100gms (fresh)
  
• onions - julian cut - 2
  
• curd-100gms
  
• ginger garlic paste-1tbsp
  
• corriander-1 cup
  
• salt
  
• oil-5tbsp or more
  
• turmeric powder-1tsp
  

---

Method
************
Take a pan and heat the oil in it , now add the onions , fry till the onions go brown.when the onions are getting cooked wash the the chicken with some lime juice and then with water this will take away the rawness of the chicken now add the salt to taste , turmeric & ginger-garlic paste to it & keep for about 5-10 mins. After the onions go brown add the chicken to it ,cook till the spices caramalise together & chickens color changes and becomes light brown , now add curd now cook this together for another 5 mins . while this is cooking roast the black pepper seeds and powder it , now after this add it to the chicken mixture, now put the flame on simmer , cover the dish and let cook by it self , cook till the color of the chicken changes and becomes totally  brown , add some coriander and take the dish off the flame server after garnish.

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Nutritional Value
********************
CURD
The good: This food is low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin B12, Pantothenic Acid, Potassium and Zinc, and a very good source of Riboflavin, Calcium and Phosphorus.

The bad: A large portion of the calories in this food come from sugars.

Read More http://nutritiondata.self.com/facts/dairy-and-egg-products/106/2#ixzz1TTDtZSoK
CHICKEN
The good: This food is low in Sodium. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Protein, Niacin and Selenium.

The bad: This food is high in Cholesterol.

Read More http://nutritiondata.self.com/facts/poultry-products/703/2#ixzz1TTD0qGrW


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Tori Ki Sabzi

Hi guys , well another its bright sunny day to be blogging about the one thing we live for and that is food,well most people who know indian cuisine well would know that its an vegetarian dominated and today I am gona blog about another curry of RIDGE GOURD commonly know as Thori or Thorai in India , this is eaten in a variety of forms in India, such as chutney, add them to the dal or make a curry with this vegetable. In Maharashtra, India, dodka (ridged gourd/luffa) and ghosavala (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans. But here we are going to make another variety with a south indian touch. So lets start cooking.

Category:Main course

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Ingerdients
******************

• rich gourd-1/2kgs
  
• tomatoes - 2 to 3 make sure the tomatoes are large in size and also very red in colour
  
• onions-3 to 4 depends on the amount of gravy you would like
  
• oil -as necessary
  
• salt -to taste
  
• turmeric-1tsp
  
• red chilli powder-to taste
  
• ginger garlic paste-1tbsp
  
• milk - 1 cup
  
• fresh creame-2 tbsp
  

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Method
*************
take a pan and heat some oil in it after that cut the onions julian style and add it to oil and cook till onions go brown till the onions get cooked peel the rich gourd , chopp it into medium sized pieces , ince the onions become brown add the rich gourd, add turmeric, salt, ginger-garlic paste, now cook for till all ingredients caramalise together and all ingredients get mixed together this will take about 5 mins, now add red chili powder and finely chopped tomatoes,let it cook till the tomatoes go soft and its juices come out , now add the milk and cook till oil starts coming out from the sides , now add creame let it cook for another 2 mins . take the dish off the flame add some freshly cut corriander and garnish , the dish is ready to be served.

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  Nutritional Value
************************
Believed to be originated in the Arabic desserts and spread throughout the world. It is a dark green vegetable on the exterior side with white pulp and white seeds embedded within in a spongy flesh. Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties. Ridge gourd is a powerhouse of nutrients and are rich is dietary fiber, vitamin C, riboflavin, zinc, thiamine, iron and magnesium. It is also low in fat and calories. Being low in saturated fat and cholesterol make it the ideal choice for those who wish to lose weight. It also has very high water content, making it a very low calorie vegetable (only 60 calories in 100 gm of cooked ridge gourd). vegetable has excellent blood purifying properties which helps to purify, restore and nourish liver protecting it from alcohol intoxication. Cellulose in ridge gourd helps to overcome constipation and also aids in curing piles. A glass of Ridge gourd juice mixed with other healthy vegetables in the morning can help to strengthen your immune system against any infection.
Read more at:

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spinaach- curry

Its has been a busy week or two especially after the Indian monsoon season approaching , and seasonal festival  of mirgam , bonalu & jaathra , hence the delay in my updating of the blog , but now that all the festival's are over , we are back to blogging about the one thing we love and live for thats food .
Today's dish is spinach curry  not suppose to be Indian , why you ask because is supposed to have originated in middle east Asia , then from there it went to European Mediterranean regions and the far east  , hence i am mentioning it here in south Indian cuisine, cause now its an integral part of Indian cuisine .Well enough of history lets go on & make the dish then .

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CATEGORY: Main Course      

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INGREDIENTS:
*********************

• Spinaach -400gms
  
• Methi or Fenugreek  -3 catta
  
• Green chilies -10-15
  
• Ginger-garlic-1tbsp
  
• Onions-3
  
• Salt
  
  

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METHOD:
*****************



Take some water add salt to it , now wash the spinach with this salt water, this washes away all the germs and other insects .Now wash Fenugreek with fresh water, cut the all the 2 vegetables and mix them together,now finely chopp the onions take a pan and put about 3 tbsp's of oil into it , add the finely chopped onions to it after they go brown ,add the vegetables , ginger garlic paste , also the green chili paste, to it . Now cover & cook (the vegetables should always be covered & cooked only, this preserves the colour and taste from going away) on medium flame till the water from vegetables evapourates and oil starts coming from the sides , now before taking the curry off the flame & add salt to it & mix well . let it cook for another 5 mins

fianllay take it off the flame , garnish & serve.

NUTRITIONAL VALUE:
*****************************

SPINACH


The good: 
This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

The bad: This food is high in Sodium.




FENUGREEK


The good: This food is low in Sodium, and very low in Cholesterol. It is also a good source of Protein, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber and Iron.

Read More http://nutritiondata.self.com/facts/spices-and-herbs/189/2#ixzz1T08nPY7Q


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Crispy Dhai Vadda

Hello everyone , well 2 day is another bright day here in Hyderabad ,a good day i suppose to be be blogging about food and also enjoying it.


Today's recipe is a bit special cause this is what i had made yesterday, whats so special about yesterday you ask ?? well it was my husbands birthday and hence as would happen almost everywhere there was a special dish made for yesterday. I hence decided to blog about it , this is a very special dish called "Dhai Vadda" believed to have originated in the western parts of India this dish can eaten in both sweet and spicy versions and belongs to the snack section in the food classification hierarchy, to know how to make the dish read on ,

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Category: quick snack , starter, dessert.

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Ingredients
*******************

• Split Black Gram-200gms
• Split Green Gram-50gms
• oil
• curd-4cups
• coriander leaves & powder
• Red chili powder
• Black rock salt
• salt
• cumin seeds
• mustard seeds
• curry leaves

Method
*******************

Vadda
mix the grams & soak for 2hrs, then grind them and make a batter. take some oil in a pan and heat it, now form the batter into medium sized balls flat on the top & bottom , deep fry these balls put these aside in a tissue paper


People who would like to eat it as a sweet snack add some sugar to the curd before taking it into the tadka process , the ratio of sugar to be added depends on the taste of the people who are goning to eat it.

Tadka

The tadka is a process which is a part of most of the Indian cuisines, its basically the frying of all the spices in oil to bring all the spicy flavor together , later when this oily mixture is added to the ingredients the spicy flavor spread among them .


Take abt 1 tea spoon of oil, add cumin and mustard seeds , curry leaves, salt to taste when these start to splatter add the curd add some water to make the curd semi liquid , let it cool, the tadka process ends here.


Now take the vadda's and soak them in water & instantly remove them also press them slightly to remove the water , this will remove the excess the oil (as according to physics oil is lighter than water hence it will come out of the vadda to make space for the water) , it will also make the vadda softer & crispier , also upon pressing it ,it removes the excess water , making space for air to go in and inflate the vadda.


now take a bowl put the vadda's into it and pour curd,coriander,dhaniya powder,red chili powder, black salt to taste from above , toss it a few times so that all the ingredients gel well , then let it rest for some time so that all the spices will go into the vadda and make it even more tasty .After that garnish it with coriander leaves and serve.


Nutritional Value
**************************

Black Gram
Black gram is rich in potassium, phosphorus and calcium with good amount of sodium. It also has small amount of iron in it.Black gram is also rich in Vitamin A, B1 and B3 and has small amount of thiamine, riboflavin and Vitamin C in it. 100g of Black Gram has 347 calories. Black Gram cures diabetes, sexual dysfunction, nervous disorders, hair disorders, digestive system disorders and rheumatic afflictions


Green gram
Unlike other pulses, green gram is free of flatulence-causing agents. This makes it an acceptable food for convalescents and pleasant weaning food for babies. The protein is especially rich in the amino acid, lysine, but it is somewhat deficient in sulphur-containing amino acids. The seeds are rich in calcium, phosphorous, magnesium, potassium, folate and other B Vitamins. They also contain appreciable amounts of Vitamin C. The best & healthiest method of making it edible is boiling. Cooking does not affect the protein profile of this seed.


Curd

• Consumption of yogurt or curd has been associated with strengthening of the immune system.
One serving of yogurt per day is said to be beneficial for those suffering from osteoporosis.
• The bacteria in curd can help digest food and thus, alleviate the problem of stomach infection.
• Those suffering from vaginal infection have also been found to have benefited from yogurt.
• Studies have suggested that consumption of curd might help reduce the risk of high blood pressure.
• Curd is also said to be helpful in treating inflammatory bowel disease
• Yogurt helps you feel fuller and is thus, a very good snack for those trying to lose weight.
• Being rich in calcium, curd is good for the health of bones as well as the teeth.

well as you saw this is a very healthy at the same very tasty dish so do try it , and also drop some comments as to how you liked it or disliked it .
its chow for now


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Ghatti ki bhaaji

Hello everyone ,
well i have been thinking about today's recipe & decided that enough of starters guess , i hav done a lot of them already , so i wanted to introduce you to a dish right from the grass roots of the country , and having done some research by looking into my old self made cooking books i have zeroed in on this recipe called the "Ghatti ki bhaaji" regularly , traditionally believed to be a Gujarati dish , its extensively used as part of Maharashtrian cuisine mainly a part of breakfast most suitable to be eaten with bread , but also on most occasionally is a part of the meal . Well enough of history lets get down to making it ,

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CATEGORY : part of the main course

INGREDIENTS
********************

• Ghatti-200gms
  (its a common ready to eat item found in the indian sweet shops commonly know as ghatti made from besan ka atta or gram flour)
  
• coriander leaves
• tomato's-3 to 4
• onions-1/4 kg
  
• salt-to taste
• turmeric powder-1tbsp
• ginger garllic paste-1/2 tbsp
• red chili powder-to taste

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METHOD
********************
Cut the onions by finely slicing them in julian style( julian is a style of cutting, google it for information ) .In a pan heat some oil (health conscious people may try usng olive oil) & fry the sliced onions till they go golden brown , now add some ginger dgarlic paste , turmeric powder & some salt & red chilli powder to taste, mix it well let the spices caramalise with the onions , during the caramalization process finely chop the tomatoes , once the mixing process is done add the tomato's , & cook on low flame by the vessel, once the tomato's go soft , add 2 cup's of water to the dish , and raise the flame till the water comes to boil , once the water comes to a boil add the corriander leaves & stems (the stems are supposed to be the ones with most of the juice in it hence most suitable for cooking process) and the ghatti , now lower the flame & let the it cook for about 5-10 minutes depending on the softness of ghatti liked by you , keep checking the softness of ghatti , take the dish off the flame once the softness is satisfactory
garnish with coriander leaves , and serve.

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NUTRITIONAL VALUE
*************************

1. Ghatti
the ghatti is made steaming a dough of besan ka atta that is bengal gram or simply gram flour hence there is minimal quantity of oil involved. Also the gram flour is known for its nutritional values,Besan is exceptionally rich in proteins and very low in calories. It is a non-gluttonous flour . Carbohydrate content is also very low in besan. Even after having all these nutritive values, besan or besan dishes should be consumed in moderation as it contains more fat as compared to wheat flour .    
2. Coriander
It is a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E,Vitamin K,Vitamin B6, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.  
3. Ginger
ginger is very effective in alleviating symptoms of gastrointestinal distress. Its also an excellent carminative (a substance which promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract).Ginger also possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects .    
4. Garlic
It is a good source of Calcium, Phosphorus and Selenium, and a very good source of Vitamin C, Vitamin B6 and Manganese.

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Suran-Tava Fry

Hello everyone   , today is the second day of my blogging adventure and i have decided to change the style of my blogging , from today my blog's gona be more inform (go to hell with the formality's yaar) , i have also decide to include a nutritional segment in order to make my reader more aware of the nutritional value of dishes , they are reading about .

Today we are gona make another south Indian starter made out of a vegetable which is extremely healthy but is getting lost to the modern age cooking practices, so read on guys

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CATEGORY:Starter

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INGREDINETS
***********************

1. 
   suran or elephant foot yam-1/2kg
   
2. 
   turmeric-1tsp
   
3. 
   salt-to taste
   
4. 
   red chili powder-to taste
   
5. 
   oil-1 cup
   
6. 
   ginger-garlic paste-1tbsp
   
7. 
   besan ka atta or bengal gram flour-1 cup
   

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METHOD
**********************
Peel the yam first , cut the yam into small piecese preferrably square shaped now take a vessel and put the yam and water in it & heat it for 7-8 minutes , until the water boils. after the water boils drain the water & let the yam pieces cool, now add turmeric powder , salt & chili powder to taste with some ginger garlic paste , mixture them well. now take some Bengal gram flour and dip the yam pieces into it , such that they are fully covered in it , now , heat some oil in a pan & shallow fry these pieces in it , until the color becomes golden brown. Take the done yam pieces out & soak the excess oil in a tissue paper garnish and serve.

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NUTRITIONAL VALUES
********************************

1. Besan or Bengal Gram Flour
   
   
   Besan is exceptionally rich in proteins and very low in calories. It is a non-gluttonous flour unlike
   wheat and other flours. Carbohydrate content is also very low in besan recipes. Even after having all these nutritive ,values, besan or besan dishes should be consumed in moderation as it contains more fat as compared to wheat flour.
   
   
   
2. Elephant Yam Health Benefits:
   
   • The trace minerals and key minerals present in elephant yam include copper, zinc, selenium, phosphorus, magnesium and potassium.
   • The fiber content in elephant yam is naturally high and therefore, it is usually considered a slimming food, as it promotes weight loss and reduces the levels of cholesterol in the body.
   • It has a cooling effect on the body, which is why it is good for people who suffer from hypertension.
   • Elephant yams are very high in omega 3 fatty acids; they help reduce the bad cholesterol in the body and increase the good cholesterol instead.
   • People who are undergoing treatment for piles are usually advised to eat high amounts of elephant yam.
   • The anti-coagulating properties present in yam can prevent the blood from clotting.
   • The glycemic index of yams is on the lower side, which is why it is good for people who are suffering from diabetes.
   • The consumption of elephant yams is good for women, as it increases the estrogen levels in their body, thereby, helping them to maintain their hormonal balance. Since yams are high in Vitamin B6, it can provide relief from pre-menstrual syndrome (PMS) too.
   • Elephant yams can help reduce irregular bowel movements & cure constipation.
   
   
   People suffering from sinus infections, asthma or chronic colds should avoid eating elephant yam, as it has a cooling effect on the body. Also women who are pregnant or a breast feeding should get an approval from the doctor, before consuming any amount of elephant yam.
3. Health Benefits TurmericIt is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions.

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Chegodi

CATEGORY: Starter

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INGREDIENTS
**************************

• Moong daal or mung beans-100gms 
• Rice flour-150gms
• turmeric powder-1/2tsp
• oil
• salt-to taste
• cumin seeds or jeera-1tsp

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METHOD
**************************


Soak the moong daal in cold water  for an hour , before the cooking process starts,
now boil some water in a vessel, after the water comes to a boil take it out and add rice flour  , turmeric powder & cumin seeds , also add the soaked moong daal or mung beans , & make a dough of this mixture
.Now roll the dough into a dough molder and make small circular rings (chegodi) out of it , let the rings dry for sometime say about 5-10 minutes , during this time heat oil in a pan , once the oil has been heated deep fry the rings made earlier , fry till the rings have become golden brown in color . once the color become brown take them out & soak the excess oil in a tissue paper .

the chegodi are now ready to be served

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VEG DRUM-STICK FRY

CATEGORY : Starter

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INGREDIENTS
********************

• Chopped drumsticks:-8 pieces
  (make 3 pieces of a full grown drum stick fruit)
  
• Sesame (til) -100gms
  
• Turmeric-1tsp
  
• Salt-to taste
  
• Red chili powder-to taste
  
• oil
  

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METHOD:-
******************

Filling


Now roast the sesame seeds , now after the sesame seeds cool down a bit put them in a mixture jar with turmeric powder , salt chili powder  & then grind them until they become a fine powder , take this powder out in to a plate.



Drumsticks


Boil the drumstick pieces & keep them aside ,Now take the just boiled drumsticks and slit them , now fill them with the powder, shallow fry the drumsticks in a pan on low heat by covering them with a lid , after 5 mins when the bottom side becomes brown roll the drumsticks to the other sides . After the drumsticks becomes  brown on all sides consistently take them out, soak the excess oil in a tissue .

The  dish is now ready to be served

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Moong-Tomato dal

INGREDIENTS:-
*****************************************
moong dal or mung beans-1/4kgs
tomato -1/4kgs
green chillies -10-15
turmeric-1tsp
salt-to taste
ginger-garlic paste-1tsp
cloves of garlic 3-4
dried red chillie 1-2
cummins & mustard seeds
corriender leaves
curry leaves
*****************************************
Quantity:3-4 persons
*****************************************
METHOD:-
heat  1/2 tsp oil & roast moong dal , now rinse the dal with cold water and soak in water for 15-30 minutes .
Put the soaked dal with the stock(water used to soak the daal)  when this mixture starts to come to a boil , add turmeric powder & some oil about a tsp of both is preferable , when the water content gets reduced and daal starts coming up  means that the daal is cooked now.
Now added finely chopped green chillies and tomatoes .
cook for 5-10 mins
after its totally cooked mash the daal nicely(this is to be done while the daal is being cooked on the flame)
now add salt to taste & ginger-garlic paste 1tbsp .  take the daal of the flame

Now the process of tadka starts
heat about 2 tbsp's of oil in a pan , add cummin,curry leaves, finely chopped garlic,dry red chilli (preferably broken into pieces) , cook till  the garlic pieces  go red, now take the mixture off the heat & add the tadka mixture to the daal  .

Add 1/2-1 cup of water to the daal-tadka mixture, put it an high flame and cooked uncovered , till the daal comes to a boil .
The daal is now fully cooked .
Garnish and serve.

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