Falooda Sev/ फालूदा सेव

Hindi video

English video

Ingredients:

Corn starch/corn flour/arrow root (1/2 cup)

Water (2 cup+ for setting the sev)

Food color (optional, few drops)

Sugar(optional)(5 tsp)

Preparations before cooking:

1. Set the attachment with smallest size of holes in the sev maker. Grease the sev maker and put aside.

2. Set a wide bowl ready with ice cubes and cold water. Store the bowl in refrigerator till ready to make sev (if kitchen is very hot).

Method:

1. Mix corn starch and sugar.

2. Mix water slowly to form a solution.

3. Set a wide non stick pan to heat at low-medium.

4. Cook the solution till it becomes translucent and gel-like.

5. Immediately transfer to sev maker.

6. Make sev in ice-cold water.

7. Transfer to refrigerator for at least half an hour or until the sev is set.

Enjoy in desserts like rabdi falooda,  Ice-cream falooda,  kulfi falooda, custard, parfait, fruit cream etc.

Let your creativity flow!

Check out these interesting recipes to make falooda!

Recipe for Rabdi Falooda at

Recipe for Kulfi falooda

 

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Masaledaar Kala Chana Curry/ Black chickpeas

Hindi Video

 English video

Kala chana is a variant of chickpeas and is widely used in the Indian cuisine. Its high protein content makes it very desirable, especially to those wishing to lose weight. Its soup is very healthy and is recommended for quick energy. This can be made either dry or as a curry.

Ingredients:

Kala Chana/Black chickpeas (1 cup)

Split Bengal Gram (1 1/2 tbsp)

Water ( As required)

Oil (2 tbsp)

Desi Ghee (1 tsp)

Bay Leaves ( small 2)

Cumin Seeds (2 tsp)

Turmeric Powder (1/3 tsp)

Coriander Powder (3/4 tsp)

Red Chili Powder ( 1/3 tsp / as per choice)

Salt (1 tsp/ as per choice) Garam Masala (1/2 tsp)

Ginger garlic Paste (1tbsp)

Tomatoes (chopped 3/4 cup)

Onions (chopped 3/4 cup)

Coriander leaves ( for garnishing)

Method:

1. Soak kala chana and dal in 3 cups of water for 10 hours.

2. Drain and discard the water.

3. In a pressure cooker, warm 1 tbsp oil and add cumin seeds. Add bay leaves and fry till cumin is nicely fried.

4. Add all spices except garam masala.

5. Add drained chanas and dal, and fry for 2 minutes.

6. Cover cooker with a lid and allow steam to build up to maximum ( or 2 whistles in a conventional cooker).

7. Reduce heat to low and let cook for 20 minutes. Allow natural release of pressure.

8. In a pan, warm 1 tbsp oil and 1 tsp desi ghee.

9. Add ginger garlic paste and sauté.

10. Add onions and fry till golden brown.

11. Add tomatoes, mix and cover with a lid.

12. Keep stirring after every few seconds.

13. Saute till the tomatoes are soft and oil leaves the sides of the masala.

14. Add a tbsp of water. Switch off the heat and allow to cool.

15. Blend the masala in a mixer. Blend till neither very fine, nor very coarse.

16. Add the blended masala to the boiled chanas. Add garam masala and few chopped cilantro leaves.

17. Cook for a few minutes, till gravy is desired consistency. If need be, add more water to achieve desired quantity of gravy.

18. Serve garnished with onion rings and chopped cilantro leaves.

Enjoy with roti, poori, paratha, naan or rice.

Tomato Soup with a twist/Hot and cold soup

Orange and tomato soup is a very healthy, nutritious, versatile soup that can be served both, cold and hot. Serve it hot as an appetizing soup or a light curry with rice , else serve it chilled as a welcome drink.

Ingredients:

Butter (2 tbsp)
Bay Leaves (2small)
Cinnamon stick(1 small)
Onions (coarsely chopped 1 cup)
Potatoes (diced 1 cup)
Tomatoes (coarsely chopped 4 cups)( You may use frozen tomatoes as well)
Orange Juice (½ cup)
Orange Zest (1 tsp)
Salt (2 1/2 tsp or as per taste)
Black Pepper (1/2 tsp)
Water/ Chicken stock/Vegetable stock (1 ½ cup or as per desired consistency)
Sugar (1 ½ tbsp)
Tomato Ketchup( 2tsp optional)

Method:

1. Set a pan to heat at medium.
2. Melt butter, and add bay leaves and cinnamon stick. Saute .
3. Add onions and fry till they turn transparent.
4. Add potatoes and cook for a minute.
5. Add tomatoes, salt, pepper, orange juice, orange zest, and water/stock.
6. Transfer to a pressure cooker, and cover the lid.
7. Once pressure builds to a maximum, reduce heat to low and pressure cook for 7 minutes.
8. Allow natural release of pressure.
9. Uncover the cooker. Remove bay leaves and cinnamon stick.
10. Blend to a smooth puree. If blending in a mixer allow to cool a little before blending.
11. Transfer back to the cooker ( now rinsed) and heat.
12. Add sugar and ketchup. Mix well, and bring to a rapid boil
Serve piping hot garnished with cilantro/ orange slices/ cream/ croutons.
OR serve chilled garnished with mint leaves and orange slices.
To cook in a pan:
A. Begin with chopping onions, potatoes, and tomatoes small in size so that they cook faster.
B. Proceed as in method given above till point 5. Add an extra cup of water/stock. Cover the pan with a lid.
C. Allow to come to a rapid boil and reduce heat to low-medium.
D. Stir once every few minutes for even cooking.
E. Cook till all the veggies become very soft and mushy (approximately 20-25 minutes.
F. Uncover the pan and allow to cool a little, before blending.
G. Proceed as in point 12 above.
soup grid for fb

Masala Chana Dal Khichdi (made in a pan)

Masala Chana Dal Khichdi is a spicy peppy version of khichdi made in a pan. No pressure cooker is required for cooking this. Khichdi is a one-pot meal made with the combination of rice and lentils. A great way to enjoy a protein rich food in your meals any time of the day!!

 

 

Ingredients:
Rice 1 cup
Bengal Split Gram (Chana Dal) ½ cup
Water 3 ¼ cup
Oil 3 tbsp
Ginger Paste (1 tbsp)
Bay Leaves (2)
Cinnamon Stick/dalchini  (1) small
Cumin (Jeera) 2 tsp
Sliced Onions 1 cup
Turmeric Powder ½ tsp
Kashmiri Lal Mirch 1tsp
Green Chili (2)
Coriander powder (1 ½ tsp)
Hot Red Chili Powder (3/4 tsp)
Salt (1 ½ tsp)
Garam Masala (3/4 tsp)
Lemon Juice ( 1 tbsp)
Fresh Coriander Leaves (handful)

Preparations:
Wash and soak chana dal for atleast 4 hours
Wash and soak rice for maximum 15 minutes ( Practically to be soaked just before starting cooking)
Cooking:
1. Set a wide pan to heat at medium on the large burner of gas stove.
2. Add oil and let warm.
3. Add bay leaves and cinnamon stick. Saute.
4. Add cumin seeds and allow to crackle. Reduce heat to low.
5. Add turmeric powder, and sauté.
6. Add all spices and sauté.
7. Add soaked and drained chana dal, and roast for a minute.
8. Add soaked and drained rice and roast for 2 minutes.
9. Add water. Increase heat and cover with a lid in such a way that there is space for excess steam to escape.
10. Once water boils, reduce heat to low, and allow it to cook for 10 minutes.
11. Add cilantro leaves and lemon juice. Toss gently.
12. Cook for 2 more minutes.
13. Switch off the heat when little water is left. Keep the lid on, and move away the pan from the hot burner.
14. Let it rest for 10 minutes.
Optional: You may temper with hot desi ghee to which whole red chillis/ green chilis have been added.
Enjoy Masala Chana Dal Khichdi with pickles, green chilies, chopped onions, curd or a dash of lemon juice.

समां के चावल की soft and juicy रोटी …flatbread made with samo seeds

Ingredients: (for 24 rotis)
Samo seeds (2 cups)
Water (5 cups)
Salt (2 tsp)
Oil (1 1/2 tbsp + for making flatbread on griddle)
Potatoes (boiled, peeled and mashed) (3)

Method:
1. Wash sama rice thoroughly with water.
2. Transfer to a microwave safe bowl.
3. Add water and salt.
4. Microwave at 100% power for 5 minutes. Give it a mix.
5. Microwave for 10 minutes at 80% power. The mix should look crumbly now. If need be, microwave for a few more minutes (each microwave is different, so timing may vary).
6. Allow it to cool.
7. Add oil and mashed potatoes and knead very well.
8. Divide into equal sized balls.
9. Roll each ball into a disc of 1mm thickness and 3-4 inches diameter, exactly the way you roll makki ki roti or kuttu ke aate ki roti ( check video for tips on easy rolling)
10. Cook on both sides, at medium to high heat.
Enjoy with potato curry or any curry of your choice.

To view this video in English,

Sesame coated sama rice cutlets/ Vrat recipe

 

To view video in English, check out

Ingredients:

Samo seeds( sama rice) 1/2 cup

Water (1 cup)

Sesame seeds(20 gm)

Potatoes(boiled and peeled)(2)

Paneer(Indian Cottage Cheese) 100 gm

Cilantro leaves(few)

Salt(1 1/4 tsp)

Red Chilli Powder( 3/4 tsp)

Black Pepper powder( 1/4 tsp)

Nuts(optional)

Recipe:

1. Wash the sama rice thoroughly with water and transfer to a big microwave safe bowl. 2. Add water to the rice and microwave for 5 minutes at 80% power.

3. Give the rice a good mix and microwave for another 5 minutes at 80% power.

4. Allow the boiled rice to cool down enough so that you can knead a dough.

5. Grate in the potatoes and paneer. Add chopped cilantro leaves, salt and the spices and nuts (if using).

6. Knead the mix into a smooth dough and shape cutlets as desired.

7. Set the oil to heat at medium.

8. Roll the cutlets onto a bed of sesame seeds.

9. Fry the cutlets at low to medium heat. Enjoy with ketchup, chutney or dip of your choice!

One ingredient gravy, makes many Indian curries…NO onion, no garlic, no ginger, no tomato

To view this video in English, check out the video below

Ingredients:

For 3 servings:

Whole Wheat Flour (3 tbsp)

Oil( 3 tbsp)

Water (6 cups/ 1.5 liter)

Salt ( 1/2 tsp or as per taste)

Red Chilli Powder( 1/3 tsp or as per taste)

Coriander Powder( 1/2 tsp)

Turmeric Powder(1/2 tsp)

 

Method:

1. Saute the flour in oil at medium heat, till it starts oozing out oil and turns brown in color ( takes approximately 5-7 minutes)

2. Add turmeric powder and saute.

3. Add the rest of the spices. Mix together well.

4. Add water and bring to a boil at high heat.

5. Reduce the heat to medium and let simmer till the water reduces to half the quantity.

6. Add boondi/ sev/bhujia/ram laddoo.

7. Let stand for a few minutes.

Serve with roti, paratha or rice.

For making papppadam/papad  curry or besan cheela curry, simmer to reduce the water for about 20 minutes ( as in step 5). Add 4 masala papads (pappadam), broken into small pieces and pan-fried, to the gravy. Also add a small piece of lentil wadi (optional). Cook for another 7 minutes or till the desired consistency is achieved. Let stand for 15 minutes and then serve.