Friday 31 July 2015

Moong Dal Puri recipe | Green Gram Dal (withour skin) puri recipe | How to make Moong Dal Puri?



Moong Dal Puri recipe | Green Gram Dal (withour skin) puri recipe | How to make Moong Dal Puri?


Moong Dal Puri recipe | Green Gram Dal (withour skin) puri recipe | How to make Moong Dal Puri?

Moong Dal Puri recipe | Green Gram Dal (withour skin) puri recipe | How to make Moong Dal Puri?


Ingredients


For Dough
Wheat Flour – 2 cup
Oil – 1 tsp
Salt to taste

For stuffing
Moong Dal (without skin) – 1/2 cup
Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Coriander powder – 1/2 tsp
Chat Masala – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Salt to taste
Oil for frying

Method

Wash and soak moong dal in enough water for 4-5 hours. Drain the moong dal. Heat oil in a pan. Add cumin seeds and let them crackle. Add the drained moong dal and saute for 3-4 minutes. Add coriander powder, red chilli powder, chat masala and little salt. Mix well and slightly crush the dal with the back of a stirring spoon. Cook till masala become dry. Remove from the heat and let it cool. Mix flour with a little salt. Add oil and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Heat oil in a kadai for frying. Divide the dough into lemon sized balls. Take a ball and roll it into a circle. Put some prepared mixture in the center. Join all the edges of the dough (rolled puri) to seal mixture in the center and press with your palm. Roll it again like a puri (about 4-5 inches in diameter) using little flour for dusting. Deep fry the puri in kadai till golden brown and crisp. Drain and place the puri on an absorbent paper to remove excess oil. Prepare remaining puris in the same way. Serve hot with pickle, raita or sabji.

Moong Dal Puri recipe | Green Gram Dal (withour skin) puri recipe | How to make Moong Dal Puri?



Also read: Karonde ki Chutney recipe

If you liked this recipe, share it with your friends and family through social media. Your feedback matters, please add your suggestions or comments below.

Moong Dal Puri recipe | Green Gram Dal (withour skin) puri recipe | How to make Moong Dal Puri?

Thursday 30 July 2015

Torai Masala recipe | Ridged Gourd Masala | How to prepare Torai Masala?




Torai Masala recipe | Ridged Gourd Masala | How to prepare Torai Masala?


Torai Masala recipe | Ridged Gourd Masala | How to prepare Torai Masala?


Torai Masala recipe | Ridged Gourd Masala | How to prepare Torai Masala?


Ingredients

Torai – 400 gms
Chopped Onions – 2 (medium size)
Chopped Tomatoes – 2 (medium size)
Oil – 4 tbsp
Cumin seeds – 1/2 tsp
Red Chilli powder – 1 tsp
Ciriander powder -- 2 tsp
Turmeric powder – 1/2 tsp
Mango powder – 1 tsp
Salt to taste

Method

Wash, peel and cut the torai in into 1/2 inch pieces. Heat oil in a kadai. Add cumin seeds, let them crackle and change their colour. Add chopped onions and saute till light brown in colour. Add tomatoes and saute for 4-5 minutes. Add torai. Sprinkle turmeric powder, red chilli powder and coriander powder. Mix well and cook covered on low heat stiring in between. When torai is cooked, add mango powder and salt. Mix well and cook for 2-3 minutes on high heat. Serve torai masala with chapatis.

Torai Masala recipe | Ridged Gourd Masala | How to prepare Torai Masala?





If you liked this recipe, share it with your friends and family on social media. Your feedback matters, please add your suggestions or comments below. Torai Masala recipe | Ridged Gourd Masala | How to prepare Torai Masala?

Monday 27 July 2015

Gawar ki Phalli recipe | Cluster Beans recipe | How to make Gawar ki Phalli?



   


Gawar ki Phalli recipe | Cluster Beans recipe | How to make Gawar ki Phalli?


Gawar ki Phalli recipe | Cluster Beans recipe | How to make Gawar ki Phalli?

Gawar ki Phalli recipe | Cluster Beans recipe | How to make Gawar ki Phalli?


Ingredients

Gawar ki Phalli (Cluster beans) – 250 gms
Mustard Oil – 2 tbsp
Cumin seeds – 1/2 tsp
Red Chilli powder – 1/2 tsp
Coriander powder -- 2 tsp
Turmeric powder – 1/4 tsp
Mango powder – 1/2 tsp
Salt to taste

Method

Wash the cluster beans. Cut both the ends and cut into 1/2 inch pieces. Heat mustard oil in a pan. Add cumin seeds, let them crackle and change their colour. Add cluster beans. Sprinkle turmeric powder, red chilli powder, and coriander powder. Mix well and cook covered on low heat stirring in between. When cluster beans are cooked, add mango powder and salt. Mix well and cook uncovered for 2-3 minutes on high heat. Serve with chapatis.

Gawar ki Phalli recipe | Cluster Beans recipe | How to make Gawar ki Phalli?



If you liked this recipe, share it with your friends and family on social media. Your feedback matters, please add your suggestions or comments below.
Gawar ki Phalli recipe | Cluster Beans recipe | How to make Gawar ki Phalli?

Atte ka Halwa

Ingredients
Wheat Flour – 150 gms
Ghee – 100 gms
Sugar – 150 gms or as required
Green cardamom powder – 1/2 tsp (optional)
Chopped cashews – 8-10
Raisins – 10-15

Method
Heat ghee in a kadai. Add wheat flour and fry on low heat stirring continuously till golden brown in colour. Add sugar and mix well. Add 2 cup of hot water and cook. Stirring all the time till the mixture thickens. Add more water if required to get the desired consistency. Add cardamom powder, chopped cashews and raisins and mix well. Serve hot.

Saturday 25 July 2015

Masala Sprouted Kala Channa recipe | How to prepare Masala Sprouted Kala Channa ( Black Chickpeas)?



Masala Sprouted Kala Channa recipe | How to prepare Masala Sprouted Kala Channa ( Black Chickpeas)?


Masala Sprouted Kala Channa recipe | How to prepare Masala Sprouted Kala Channa ( Black Chickpeas)?

Masala Sprouted Kala Channa recipe | How to prepare Masala Sprouted Kala Channa ( Black Chickpeas)?


Ingredients

Kala Channa (Black chickpeas) – 1 cup
Cumin seeds – 1 tsp
Chopped Onions 1/2 cup
Chopped Tomatoes – 1/2 cup
Ginger and Garlic paste – 1 tsp
Red Chilli powder – 1/2 tsp
Mango powder – 1/2 tsp
Oil – 1 - 2 tbsp
Chopped Coriander leaves – 1 tbsp
Salt to taste

Method

Wash channa and soak in enough water overnight (at least 8-10 hours). Next day discard the soaking water and transfer the channa to a clean muslin cloth. Tie a knot and keep aside for 8-10 hours. Open the knot and you will see little sprouts are coming. Now heat oil in pan and add cumin seeds and let them crackle. Add onions and saute till they get light brown colour. Add ginger and garlic paste and saute for few seconds. Add chopped tomatoes and saute for 4-5 minutes. Add red chilli powder and salt. Cook till oil starts leaving the masala. Then add sprouted channa. Fry till channa become crisp and dry. Add mango powder and mix. Garnish with coriander leaves. Serve hot with chapatis or as a snack with evening tea. 

Masala Sprouted Kala Channa recipe | How to prepare Masala Sprouted Kala Channa ( Black Chickpeas)?

Kala Channa (Black Chickpeas)

Kala Channa, apart from being economical, this legume packs the benefits of fiber, protein and numerous vitamins and minerals making it a healthy option to include in your diet.



Also read: Crispy Sprouted Kala Channa (Black Chickpeas) recipe

If you liked this recipe, share it with your friends and family through social media. Your feedback matters, please add your suggestions or comments below.
Masala Sprouted Kala Channa recipe | How to prepare Masala Sprouted Kala Channa ( Black Chickpeas)?


Baby Potato Masala


Ingredients
Baby Potatoes – 250 gms
Cumin seeds – 1/2 tsp
Oil – 1 tbsp
Coriander powder – 1 tsp
Red Chilli powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Chopped coriander leaves for garnish
Mango powder – 1/4 tsp
Salt to taste
Method
Boil baby potatoes, let them cool then peel them. Heat oil in a pan. Add cumin seeds and let them crackle. Now add coriander powder. Immediately add potatoes, salt, red chilli powder, turmeric powder and mango powder. Mix well and saute for 2 minutes. Sprinkle little water if required and cook on low heat for 4-5 minutes. Remove from the heat and garnish with chopped coriander leaves. Serve hot with paratha or puris.

Friday 24 July 2015

Palak Bhujia (Plain)

Ingredients
Palak (Spinach) – 500 gms
Oil – 1/2 tbsp
Cumin seeds – 1/2 tsp
Chopped Garlic – 1 tsp
Red Chilli powder – 1/2 tsp
Salt to taste

Method
Wash and chop the palak coarsely. Put in a pressure cooker with 1/2 cup of water and cook for 1/2 whistle. Put off the heat and allow the steam to escape before opening the lid. Open the lid and squeeze out excess water from the cooked palak. Heat oil in a pan. Add cumin seeds, let them crackle. Add chopped garlic and saute until light brown in colour. Add cooked palak, red chilli powder and salt. Mix well and cook for 3-4 minutes. Serve hot with chapatis. 

Spinach is a super vegetable loaded with tons of nutrients in a low calorie package. 

Egg Bhurji

Egg Bhurji



Ingredients
Eggs – 2
Onion – 1
Tomato – 1
Green Chilli – 1 (optional)
Red Chilli powder – 1/4 tsp
Oil – 1tbsp
Chopped Coriander leaves – 1 tsp
Salt to taste

Method
Chop onion, tomato and green chilli. Break the eggs, add salt and red chilli powder. Beat the egg mixture well. Heat oil in a non-stick frying pan. Add onion and saute until just the beginning to soften. Add green chillies and tomatoes. Fry till tomatoes become soft. Add beaten eggs. Stir the mixture until the eggs are cooked. Remove from the heat. Garnish with chopped coriander. Serve hot with toast, parathas or chapatis.


Eggs are not just delicious. They are also an excellent source of many essential nutrients including high quality protein, and minerals. 

Thursday 23 July 2015

Aloo Paratha recipe | Potato Paratha | How to make Aloo Paratha?



Aloo Paratha recipe | Potato Paratha | How to make Aloo Paratha?


Aloo Paratha recipe | Potato Paratha | How to make Aloo Paratha?

Aloo Paratha recipe | Potato Paratha | How to make Aloo Paratha?


Ingredients


For Dough
Wheat Flour – 2 cup
Ghee – 1 tsp
Salt to taste

For stuffing
Boiled Potatoes -- 3-4 (grated and mashed)
Chopped Coiriander leaves – 2 tsp
Chopped Green chillies – 2 (optional)
Mango powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Oil/Ghee for frying

Method 

Mix flour with a little salt. Add ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Mix potatoes, chopped coriander leaves, chopped green chillies, mango powder and red chilli powder in a bowl. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Put some prepared mixture in the center and sprinkle little salt. Join all the edges of the dough (rolled chapati) to seal mixture in the center and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee on both sides until brown spots appear. Serve hot with pickle, curd or tea.

Aloo Paratha recipe | Potato Paratha | How to make Aloo Paratha?



Also read: Dal Makhani recipe

If you liked this recipe, share it with your friends and family through social media. Your feedback matters, please add your suggestions or comments below.
Aloo Paratha recipe | Potato Paratha | How to make Aloo Paratha?

Lachha Paratha recipe | How to make Lachha Paratha?



Lachha Paratha recipe | How to make Lachha Paratha?


Lachha Paratha recipe | How to make Lachha Paratha?

Lachha Paratha recipe | How to make Lachha Paratha?


Ingredients

Wheat Flour -- 2 cup
Salt to taste
Oil/Ghee – 4 tbsp

Method

Mix flour with a little salt. Add little oil/ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Apply little oil/ghee on the rolled dough. Start folding the paratha from one edge and pleat the paratha till the end. Roll the pleated edges and join the edges. Press with your palm and roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using oil/ghee until both sides of the paratha are crisp and brown spots appear. Likewise, make remaining parathas and serve hot.

Lachha Paratha recipe | How to make Lachha Paratha?



Also, read: Aloo Paratha recipe | Potato Paratha recipe

If you liked this recipe, share it with your friends and family through social media. Your feedback matters, please add your suggestions or comments below.
Lachha Paratha recipe | How to make Lachha Paratha?


Masala Khichdi

Ingredients
Regular Short grained Rice – 1 cup
Moong Dal with skin – 1/3 cupCumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Red Chilli powder – 1/4 tsp
Chopped Onions – 2 tbsp
Chopped Tomatoes – 2 tbsp
Chopped Green chillies – 2-3 (optional)
Chopped Ginger – 2 tsp
Chopped Coriander leaves – 2 tsp
Water – 3 cup
Ghee – 2 tbsp (optional)
Salt to taste


Method
Wash rice and dal, soak them together in water for 30 minutes. Drain and keep aside. Heat ghee in a pressure cooker. Add cumin seeds, when they crackle add onions. Saute onions till they become transparent. Add tomatoes, ginger and green chillies. Stir and add turmeric powder and red chilli powder. Cook till the tomatoes become soft. Add rice, dal , water, and salt and cook for 4 whistle. Put off the heat and allow the steam to escape before opening the lid. Open the lid and mix well. If required add little water to get the desired consistency and cook again for 3-4 minutes. Garnish with coriander leaves and serve with pickle and curd.

Wednesday 22 July 2015

Bournvita Paratha

Ingredients
Wheat Flour -- 1.5 cup
Sugar – 1/3 cup
Bournvita – 4 tsp
Salt to taste
Ghee – 3-4 tbsp

Method
Mix flour with a little salt. Add little ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Sprinkle some bournvita and sugar all over the rolled dough. Join all the edges to seal sugar in the center and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using ghee until both sides of the paratha are crisp and brown spots appear. Likewise make remaining parathas and serve hot.

Sweet Paratha

Ingredients
Wheat Flour -- 1.5 cup
Sugar – 1/3 cup
Salt to taste
Ghee – 3-4 tbsp

Method
Mix flour with a little salt. Add little ghee and knead to a smooth dough by adding water. Keep it aside for 15 minutes. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Sprinkle some sugar all over the rolled dough. Join all the edges to seal sugar in the center and press with your palm. Roll it again like a chapati (about 6 inches in diameter) using little flour for dusting. Fry the paratha on a hot tawa using ghee until both sides of the paratha are crisp and brown spots appear. Likewise make remaining parathas and serve hot.

Malai Sugar Sandwich

Ingredients
Bread Slices – 4
Fresh Cream (Malai) – 4 tbsp
Sugar – 4 tsp
Butter as required

Method
Apply malai on one side of each bread slice. Sprinkle sugar evenly on two bread slices. Top with the remaining two slices of bread with creamy side facing down. Press lightly and brush the sandwiches from both sides with melted butter. Roast the sandwiches on a hot tawa till to get crispiness and golden colour. Malai sugar sandwiches are ready. Cut and serve hot.

Tuesday 21 July 2015

Dal Paratha

Ingredients
Wheat Flour -- 2 cups
Cooked Dal -- 1 cup (any leftover dal)
Chopped green Chillies – 2 (Optional)
Red Chilli powder – 1 tsp
Oil -- 2 tbsp
Salt to taste


Method
Knead the flour with the cooked dal, red chilli powder, green chillies and salt. If required add some water to make it a soft dough. Keep aside for 10 minutes. Divide the dough into medium size balls. Take a ball and roll it into a circle like a chapati using little flour for dusting. Fry the paratha on a hot tawa using oil on both sides until brown spots appear. Serve hot with curd or tea.       

Friday 17 July 2015

Radish Leaves Sandwiches

Ingredients
Bread Slices – 4
Butter as required
Chopped Radish Leaves -- 1/2 cup
Chopped tomatoes – 1 tbsp
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Asafoetida – A pinch
Lemon Juice – 1/2 tsp
Oil – 1 tsp
Salt to taste
Method
Heat oil in a pan. Add cumin seeds and let them crackle. Add asafoetida and turmeric powder. Add radish leaves and saute for 30 seconds. Add tomatoes and salt and cook for 3-4 minutes. Remove from the heat and add lemon juice.
Apply butter on bread slices. Spread the prepared filling on top of the two slices. Cover the filling with other slice of bread. Gently press the sandwich with palm. Place the sandwiches in a sandwich maker and grill till sandwiches become crisp. Cut and serve hot with tomato ketchup.


Radish leaves are a winner all the way. They are an excellent source of vitamin c, beta carotene. iron, calcium and phosphorous.

Namaste & Welcome.
I am Anju, a resident of New Delhi, India. I hold a master's degree in Hindi but at graduation level my favourite subject was Home Science. I am a food lover and feel cooking is an art. I always keep on searching new ideas for cooking and innovating new dishes for my family. My family and friends always appreciated my dishes. One day my husband suggested that we should start a blog where we can share all that we know about Indian cooking. This way we can share with not only our near & dear ones but with anybody who loves to cook. We know you love food, otherwise you would bot be reading this page.

Myfoodpitara” is a recipe cum food blog. This is mainly about simple recipes which can be easily prepared in any kitchen. I have learnt these recipes from different people, books, TV programs, internet etc due to my love for cooking. I am operating this blog with my husband (SS) and my sons (SS & TS). All the recipes are tried and tested several times in my kitchen.

Hope you enjoy your visit to this blog and hope to see you here again. If you have a question about a recipe, please feel free to write to me at myfoodpitara@gmail.com. My blog is open to comments, your feedback and comments are highly appreciated.

Thursday 16 July 2015

Cooking Tips
1. Always wash vegetables before peeling.
2. Put potatoes and eggplant in water after cutting to avoid browning.
3. Boiled vegetables water can be used for gravies and soups.
4. Remove the stem of the green chillies before storing them to keep them fresh for long.
5. Use hot water for making gravies, it will enhance the taste.
6. Soak whole dals for 12 hours and other dals for one hour before cooking.
7. Use ripe red tomatoes to retain colour in the gravy.
8. Add a pinch of sugar while boiling green peas to retain their green colour.
9. Place rolled 'puris' in refrigerator for 8-10 minutes before frying them. Puris will consume less oil and become crisper.
10. Add a little water at the base of the vessel before boiling milk, it will avoid the milk from sticking at the bottom.
11. Try to use potatoes without peeling them because they have their nutrients in their skin.
12. Pakoras can be made crisper if we add a little corn flour to the besan while preparing batter.
13. Gravy can be made tasty by adding a little sugar to it.
14. Never add salt to rajma and urad dal while boiling, it will reduce their cooking time by half.
15. Add few pieces of peeled potato in a dish to remove excess salt.
16. Add a little salt while frying onions, they will turn brown quickly.
17. Use milk when kneading the dough for 'puris', it will make 'puris' softer and fluffy.
18. Always heat oil properly before adding seasonings.