Raw Papaya Kofta

RAW PAPAYA KOFTA

Hello and welcome dear readers to my cozy space again. Today I’m sharing a recipe of Raw Papaya Kofta which is totally tasty, wholesome and having the right spices in a perfect blend of taste, colors, and flavors. So let’s start it—

Ingredients:-For making the papaya balls

1. Raw Papaya – 1
2. Gram Flour – 200 gms.
3. Green Chillies(chopped) – 2
4. Garam Masala – 1 tsp.
5. Asafoetida – A pinch.
6. Raisins and Cashews – 6(optional)
7. Salt – According to taste.
8. Cumin(whole) – A pinch.
9. Chopped Cilantro.

For making the gravy

1. Onions(finely chopped) – 1
2. Poppy seeds – 2 tbsp.
3. Almonds – 5
4. Ginger-Garlic Paste – 1 tsp.
5. Tomato Puree – 1 tbsp.
6. Turmeric Powder – 1 tsp.
7. Red Chilly Powder -1 tsp.
8. Cumin Powder -1 tsp.
9. Garam Masala – 1 tsp.
10. Salt – According to taste.

For garnishing -Chopped Cilantro

STEPS

Step 1

To make the balls firstly wash, scrape and grate the papaya.

Step 2

Take a mixing bowl and add the given amounts of gram flour to it. Then add grated papaya, salt, green chilies, asafoetida, raisin and cashew, whole cumin,garam masala and freshly chopped cilantro and using the water which is present in the grated papaya make balls out of it.

Step 3 

Heat oil in a  heavy bottomed karahi and drop the balls one by one into the oil and fry them. Drain them out on a tissue paper.

Step 4

Grind the almonds and poppy seed to a paste. Take another karahi, add some oil and splutter 1 tsp cumin into it. Now add the finely chopped onions and fry it for two minutes. Then add ginger-garlic paste, fry it. Now add turmeric powder, red chilly powder, cumin powder and fry again. Add salt and tomato puree. Saute it. Now add poppy and almond paste and fry again for two minutes. Now add water to make the gravy and let it simmer for five minutes. Lastly, add garam masala.

Step 5 

When the gravy gets a bit thicker add the fried papaya balls into it and garnish with chopped cilantro. You can also add fresh cream to it but I have not added it here.

Our Raw Papaya Koftas are ready.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Potato Chops With Jaggery Tea

POTATO CHOPS WITH JAGGERY TEA

Hello and welcome friends to my corner again. Today, I’m sharing with you a simple snack recipe of Potato Chops best had with Jaggery Tea which will really make your mood and time worthwhile. A simple, super snack to be made, anytime you wish to. So let’s start with this quickie—

Ingredients:-

1. Potato – 4
2. Onion(big) – 1
3. Green Chillies – 2
4. Red Chilly Powder -1 tsp.
5. Home-made Garam Masala – 1 tsp.
6. Eggs -5.
7. Black Pepper Powder – 1 tsp.
8. Salt – According to taste.
9. Coriander – For Garnishing.

STEPS

Step 1

Wash, pressure cook and mash the potatoes using a masher. Cut onions and green chilies finely.

Step 2 

Mix salt, red chilly powder, garam masala, onions, green chilies and freshly chopped coriander in the potato batter. To make the egg wash add salt and black pepper powder to the eggs and whisk them well.

Step 3 

Now heat vegetable oil in a wok. When it is hot take some portion of the potato batter on your palm make a small flat round of it on your palm and dip it in the egg wash and drop it in the oil.  Fry them till reddish on both sides in color and blot them well on a tissue paper.

Step 4

Serve them with schezuan sauce, or simply tomato and green chilly ketchup. Our potato chops are ready thus.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till them healthy cooking, happy living!!!

                               Jaggery Tea

Ingredients:–

1. Water -2 cups.
2. Jaggery -1 cup.
3. Tea(leaf and finings combined)-3 tbsp.
4. Bay leaf -2
5. Milk -1 cup.

STEPS

Step 1

Take water in a saucepan, add two bay leaves and bring it to a boil.

Step 2

When two boils come in the water add the given amounts of jaggery along with tea and let it boil for three more minutes.

Step 3

Now we will see that the tea has changed color and become a shade darker. Switch the gas off and cover it with a lid.

Step 4 

Now warm the tea, add some milk to it according to your choice. Discard the bay leaf along with the tea residue. Enjoy it with your favorite cookies or muffins.

Our Sweet And Hot Jaggery Tea is ready to be enjoyed thoroughly.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till then, healthy cooking, happy living!!!

Boondi Kheer

BOONDI KHEER

Hi, dear friends. Today I’ll be sharing with you an exotic dessert made from sweet boondis in creamy milk with nuts which is awesome to taste and enjoyable to make. So let’s start—

Ingredients:-

1. Boondi -250 gms.
2. Milk – 1 kg.
3. Nuts – Cashew, Raisin, Almond, Pistachio, Walnut.
4. Sugar – 1 cup.
5. Cardamom Powder – 1/2 tsp.

For making the boondiya:-

1. Besan or Gram Flour – 250 gms.
2. Water – 1 cup.
3. Sugar – 50 gms.
4. Baking Powder – 1/2 tsp.
5. Vegetable oil – For frying.

STEPS

Step 1

To make the boondiya take a bowl and add fresh gram flour or besan to it. Now we will add water so that a batter of dropping consistency is formed. The batter must not be too thin or too thick, just right so that it can drop out of the perforated ladle to make the boondis.

Step 2

Next, add the given amount of sugar to it and mix it well.

Step 3

Heat vegetable oil in a deep bottomed vessel and when it gets quite hot pour the batter a little at a time over the perforated ladle so that small pearls of the besan batter fall in the oil from the ladle.

Step 4

Let the boondiya get a little reddish and then scoop it out from the vessel so that they don’t get burnt.

Step 5

Now to make the sugar syrup, take some water in a vessel. When it boils, add some sugar to it. Let it boil for some time till it gets thickened. Mix the boondiya in this sugar syrup or ‘chashni’ and then sieve it out and keep it aside.

Step 6

The boondiyas are just ready. Let it cool.

Step 7

Take a heavy bottomed karahi and add one-liter of milk to it. Add 1/2 tsp of cardamom powder to it. Let it boil on medium flame.

Step 8

When the milk gets thickened and becomes half of the original quantity add sugar to it. Let it cool. After getting cooled whip it up in a mixer-grinder. It will get a creamy texture. Now add the boondiyas to it along with dry nuts like cashews, raisins, almonds, walnuts, and pistachios. You can also add some kewra or rose essence if you want to but it is optional.

Refrigerate this dish and enjoy it with you regular platter. It sure will delight you.

Do try this recipe at home. Share your comments and feedback. Have a great week friends. Till then healthy cooking, happy living!!!

 

 

 

Two-In-One Chapati

TWO-IN-ONE CHAPATI

Hello and welcome dear friends to my corner again. Today’s recipe is a simple rural technique used in Bihar to make chapatis(Indian Flatbread) which according to this process can make not one but two chapatis at one time. So it’s a saver of time and energy too and can prove useful for Indian households. So let’s start with it—

Ingredients:-

1. Whole Wheat Flour (to make two chapatis)- 2 cups.
2.  Vegetable oil – 1 tsp.
3.  Water -As required.

STEPS

Step 1

To make the two-in-one chapati, make a pliable dough by kneading whole wheat flour, oil, and water. Next, make two small balls with the dough.

Step 2

Now rub one side of one ball with vegetable oil and stick the other ball onto it. Now flatten it out on a chakai which is an Indian kitchen utensil made of stone or wood on which the dough is flattened using a rolling pin.

Step 3

Next, bake the chapati on an iron griddle and let it cool for five minutes.

Step 4

When the chapati cools, separate the second chapati from the first which remains stuck to the first by pulling it apart. It opens up very easily and we get two chapatis after the process of only one. So it saves our time and effort. It’s a creative way to make two chapatis at a time.

Our Two-In-One Chapatis are ready. Team it up with any vegetable curry of your choice.

Friends do try this recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then, healthy cooking, happy living!!!

Turnip, Dry Green Peas And Garbanzo Beans Curry

TURNIP, DRY GREEN PEAS, AND GARBANZO BEANS CURRY

Hello dear friends.Welcome to my corner again. Today I’m sharing with you a simple curry recipe using turnip, peas and garbanzo beans. A good one to beat the chills when served hot. It’s tasty, creative and really a new kind of veggie which I’m sure you all will like. So let’s start with it—

Ingredients:-

1. Turnip -300 gms.
2. Dry Green Peas – 200 gms.
3. Garbanzo Beans or Kabuli Chana- 50 gms.
4. Onions(finely chopped) – 1
5. Ginger-garlic paste – 1/2 tsp.
6. Turmeric powder -1/2 tsp.
7. Red Chilly Powder – 1/2 tsp.
8. Cashew and poppy seed paste- 1 tsp.
9. Cumin powder – 1 tsp. – 1 tbsp.
10. Tomato puree – 1 tbsp.
11. Dry Fenugreek Leaves or Kasuri Methi – 1 tsp.
12. Garam Masala – 1/2 tsp.
13. Salt – According to taste.
14. Vegetable oil – 2 tbsp.

For Garnishing—Fresh Cream – 1 tbsp.

1. Freshly chopped coriander – A handful.

STEPS

Step 1

Wash, scrape and cut the turnips into cubes. Pressure cook till done but not mushy. Wash and soak the garbanzo beans and dry green peas overnight and pressure cook them the next day till done.

Step 2

Take a wok, add 2 tbsp of vegetable oil, 1/2 tsp of cumin and dry fenugreek leaves or kasuri methi. When they crackle add finely chopped onions into it and fry them for two-three minutes.

Step 3 

Now to the given wok add the ginger-garlic paste,  cumin powder, salt, red chilly powder, turmeric powder, the tomato puree and fry all this for two minutes.

Step 4

Now add the ground cashew and poppy seed paste and garam masala and fry again. When the masala starts leaving the edges of the wok, add the boiled turnip, dry green peas and garbanzo beans and water to make a gravy of moderate consistency.

Step 5

Let it simmer for five minutes and then switch off the gas. Garnish with fresh cream and chopped coriander. Serve hot.

Our delicious Turnip, Pea, And Beans Curry is ready to be enjoyed. It is best served in the main course.

I hope you all will like and try making it at home. Share your comments and feedbacks. Have a great week everyone and if possible make this curry at home to add to the fun. Till then healthy cooking, happy living!

Raw Papaya Salad

Ingredients:–

1. Raw Papaya – 1
2. Salt -According to taste.
3. Black Pepper – A pinch.
4. Lemon juice -2 tbsp.
5. Chaat Masala – A pinch.

STEPS

Step 1

Wash, scrape and cut the raw papaya into thin strips.

Step 2

Take a bowl, add the papaya to it. Now add salt, black pepper, lemon juice and chaat masala to it and mix it well.

Step 3 

Refrigerate for one hour. Serve chilled.

Our Raw Papaya Salad is ready. Enjoy it with your main course.

Do try this recipe at home. Share your comments and feedback. Have a great weekend. Till then healthy cooking, happy living!

Fruit Raita With Flax Seed

FRUIT RAITA WITH FLAXSEED

Hello and welcome everyone to my corner again. Today I’m sharing with you a simple yogurt-based dish which has lots of fruits and the goodness of flaxseed also and is fun to eat. So let’s start with it—

Ingredients:-

1. Yogurt – 300 gms.
2. Fruits(chopped)like Mango, Apple, Banana, Custard Apple, pineapple, Ripe Papaya, Pear, Guava, etc – 1 big bowl.
3. Salt -A pinch.
4. Rock Salt – A pinch.
5. Red Chilly Powder – 1/2 tsp.
6. Roasted and Powdered Cumin-1/2 tsp.
7. Roasted and powdered Flax(which also has some whole coriander and dry red chilly)- 1 tbsp.
8. Honey – According to taste.

STEPS

Step 1

Take the yoghurt in a bowl. Add the chopped fruits, both kinds of salts,  red chilly powder, the roasted cumin, the roasted flax and mix everything well. Add some honey. Refrigerate it. Serve chilled.

Our Flax Seed Fruit Raita is ready. It can be served with the main course and works as a good appetizer.

Note point –1. Use fresh and thick yogurt for better results.

2. You can use any kind of fruits of your choice. You can also add cherries, blueberries etc to it.

3. To make the roasted flax powder, firstly we need to take some whole flax seed, some whole coriander, and one or two dry red chilies, roast them and then grind them finely.

Do try this recipe at home. Share your comments and feedback and get doubts clarified. I hope you all will like this recipe as it is so easy, tasty and healthy and so much an integral part of everyone’s diet. It works as an appetizer too. Have a great week everyone. Till then healthy cooking, happy living!

Malpuas With Broad Beans Pickle

MALPUAS WITH BROAD BEANS PICKLE

Hello and welcome dear friends to my cooking corner. Today I’ll be sharing a hot favorite recipe of Indians made during festivals like Holi which sure is a delicacy worth dying for. So let’s start with it—

Ingredients:–

1. Refined Flour or Maida- 500 gms.
2. Milk -2 1/2 cups.
3. Sugar -1/2 cup or sugar-free.
4. Ripe Bananas -2
5. Raisins – 1 tbsp.
6. Dry Coconut Flakes or khopra (grated)- 1 tsp.
7. Cardamom Powder – 1 tsp.
8. Vegetable Oil – To deep fry.

STEPS

Step 1

Take a bowl. Add the given amount of refined flour into it. Now add milk, sugar, ripe bananas, raisins and cardamom powder and mix everything well. It will form a batter.

Step 2

Now heat oil in a heavy bottom vessel and when it gets hot using a ladle drop some of the batter into the oil and spread it on all sides to form a small circle. Fry it up well till both sides are browned.

Step 3

Take out the malpuas and drain them on a tissue paper. Serve hot or cold with broad beans pickle, or potato curry. It will last for ten days in winter. No need to refrigerate.

Do try this recipe at home. It is a specialty of Indian households in Holi and is super crunchy, and tasty and sure to win hearts. Share your comments and feedback and get doubts cleared. Have a great weekend friends. Till then healthy cooking, happy living!!!

                            Broad Beans Pickle

Ingredients:–

1. Broad Beans – 250 gms.
2. Turmeric powder – 1 tsp.
3. Asafoetida or Hing- A pinch.
4. Dry Mango Powder or Amchoor Powder –  1 tsp.
5. Yellow Mustard Powder – 1 tbsp.
6. Cumin Powder – 1/2 tsp.
7. Five Spice or paanch phoran – 1 tsp.
8. Mustard Oil – 1 tbsp.
9. Salt-According to taste.

STEPS

Step 1 

Wash and cut the broad beans into halves and blanch it in a saucepan for ten minutes, but do not pressure cook it.

Step 2

Drain the water and keep the broad beans aside.

Step 3

Now take a wok and add mustard oil, five spice or paanchphoran along with a pinch of asafoetida.

Step 4

When it crackles add broad beans, turmeric powder, salt, cumin powder, dry mango powder, mustard powder, red chilly powder and saute it for two minutes. Switch off the gas.

Step 5 

The Broad Beans Pickle is ready to be served. It can be best had with malpuas, kachoris or any dish of your liking.

Do try this recipe at home. Share your comments and feedback and clear doubts if there are any. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

 

Green Peas And Potato Curry

GREEN PEAS AND POTATO CURRY

Hello friends, welcome again to Abha’s Kitchen. Winter is around the corner and has already peeped in. In this season we can find lots of fresh snow peas which can be combined with any vegetable to add that extra taste and freshness to our regular food items. Today we will make a curry of grated green peas with potato which will really get you interested. So, let’s start—

Ingredients:-

1. Green Peas – 300 gms.
2. Potato(big) – 1.
3. Onion – 1.
4. Asafoetida or Hing – A pinch.
5. Cumin(whole) – 1/2 tsp.
6. Bay Leaf – 1.
7. Tomato Puree – 2 tbsp.
8. Cumin Powder -1 tsp.
9. Grated Coconut – 2 tsp.
10. Red Chilly Powder – 1/2 tsp.
11. Salt – According to taste.
12. Turmeric Powder – 1/2 tsp.
13. Garam Masala(home made) -1 tsp.
14. Vegetable Oil – 2 tbsp.
15. Fresh Chopped Coriander – A handful.

STEPS

Step 1

Wash and cut potato in cubes. Shallow fry it till browned.

Step 2 

Take the green peas in a bowl and grind it in a grinder to get a very coarse mixture. Grind the onion to a paste.

Step 3

Now heat a cooking pan. Add some vegetable oil to it. Also add some cumin, bay leaf, and asafoetida or hing to it. When it crackles add the ground onion paste and saute till the paste turns dark pinkish. Now add salt, turmeric powder, red chilly powder, cumin powder, grated coconut, and tomato puree and saute this masala for five minutes.

Step 4

After the masalas get cooked leaving behind their rawness, add the coarsely grated green peas and potato and add an adequate amount of water to make a gravy. Also, add some garam masala and let it cook on a medium flame for ten minutes.

Step 5 

Now switch off the gas and garnish it with freshly chopped coriander. Our green pea curry is ready. Serve it hot. It can be had best with rice.

Do try this recipe at home. Share your comments and feedback and get your queries resolved. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Split Black Gram Steamed Rolls Curry

SPLIT BLACK GRAM STEAMED ROLLS CURRY

Hello and welcome friends to my cozy food corner. Today we will be making a very unique recipe made from split black gram or urad dal. It is a delicacy of my home which has been carried on for many years and I grew up seeing it made by my grandmother and mother. It is very tasty and though elaborate but the efforts worth the dish. We call it ‘Irhar’ in our language i.e, Maithili. So let us start making it. For making this dish you will need–

Ingredients:–

For making steamed rolls.

1. Split Black Gram – 300 gms.
2. Green Chillies – 2
3. Asafoetida – A pinch.
4. Fresh chopped Coriander – A little bit.
5. Cumin(whole) – A pinch.
6. Salt- A pinch.
7. Grated Ginger – 1/2 tsp.
8. Garam Masala – 1/2 tsp.

For making the gravy.

1. Onions – 1
2. Cashews – 100 gms.
3. Poppy seeds – 100 gms.
4. Ginger-Garlic paste – 1 tsp.
5. Tomato Puree – 1 tbsp.
6. Cumin Powder – 1 tsp.
7. Dry Fenugreek Leaves or Kasuri Methi -1 tsp.
8. Salt -According to taste.
9. Turmeric Powder – 1/2 tsp.
10. Red Chilly Powder – 1/2 tsp.
11. Garam Masala – 1 tsp.
12. Bay Leaf – 1.

For Garnishing:-

Chopped Coriander – A  handful.

Fresh Cream -1 tsp.

STEPS

Step 1

Wash and soak the split black gram overnight. Grind it slightly coarsely with the given amount of green chilies. It should be a tight batter so don’t add more water to it otherwise, it will not be made into rolls. Now mix the asafoetida, salt, cumin, grated ginger, garam masala and chopped coriander into it.

Step 2

Heat some water in a utensil. When it starts to boil smear some oil on your hands, take some of the above-made batter on your palm and give it a cylindrical shape and drop them one by one into the hot water. Let it boil for ten minutes till hardened.

Step 3 

When the rolls are harder enough take them out of the water and cut them in small shapes and shallow fry them in a pan till lightly browned.

Step 4

Make pastes of cashew-poppy(to be ground together)and onion separately.

Step 5 

Now to make the gravy, heat a karahi and add oil to it and splutter some cumin in it. When it crackles add to it one bay leaf, some kasuri methi. Now add the onion paste to it. Let it get pinkish and then add the given amount of ginger-garlic paste. Next add salt, turmeric powder, red chilly powder, cumin powder, tomato puree and fry it for a while. When the masala is half done add the cashew-poppy seed paste and garam masala and fry for one minute and add water in it to make the gravy.

Step 6

When the gravy thickens a bit add the shallow fried gram rolls to it and let everything simmer for a while.

Step 7

The Split Black Gram Roll Curry is ready. Garnish it with freshly chopped coriander and fresh cream.

Serve it with chapatis, fried rice or any other dish.

Do try this recipe at home. It is an authentic and tasty recipe, a unique specialty of my home which I wanted to share with you folks. I hope you like it and find it worth trying. Share your comments and feedback and get queries resolved. Have a great week friends. Till then healthy cooking, happy living!!!

 

 

Flax Seed Chutney

FLAXSEED CHUTNEY

Hello and welcome dear friends to my corner again. Flaxseed is also called linseed. They are small, brown seeds that are the richest source of plant-based omega-3 fatty acid called Alpha-Linolenic acid. They have been used now for more than six thousand years and can well be called the world’s first cultivated superfood. It helps to improve digestion, give you a clear skin, lower the bad cholesterol, balance hormones, fight cancer and promote weight loss. They are also a good source of vitamin B6, Iron, Potassium, Copper, Zinc. So today we will together be making a chutney of this which is healthy and no less tasty. So let’s start—

Ingredients:–

1. Flax Seeds – 250 gms.
2. Coriander(whole) – 100 gms.
3. Dry Red Chilly – 1
4. Salt -According to taste.
5. Lemon juice – 1 tbsp.
6. Vegetable oil (optional) – 1 tbsp.
7. Water – As required.

STEPS

Step 1 

Take a wok and dry roast the flax seeds, whole coriander and given amount of dry red chilly. Now take a grinder and dry grind these ingredients together.

Step 2 

Mix the given amount of salt, lemon juice and vegetable oil and some water to give it a chutney-consistency. The chutney is thus ready.

Do try this recipe at home. Share your comments and feedback and get queries resolved. It is a good accompaniment and can be had with the main course. Have a great week friends. Till then healthy cooking, happy living!!!