Imli ki Chutney

Imli ki Chutney is usually used in north with chat and snacks. It is very popular chutney. This is my Mother-in-law’s recipe, she makes frequently. Imli chutney and Green Chutney check the recipe in my blog) are always available at my home any time. This chutney make my life very easy and interesting , whenever I make snacks we don’t have to wait for anything, just serve and eat . It is often used with Dahi bhalla/ papri chat/ samosa /pani puri/ kachoris /pakoras.  I love this chutney, I am sure you will also like it

Ingredients:-

250 Gms Tamarid (imli)

Water

250 Gms Jaggary (as per your taste)

1 tp Saunf

½ tp Ginger Powder

1 tp - Chilli power ( I use half chilli powder and half kasmiri mirch)

Salt – as per your taste

Method:-

Soak tamarind in water overnight or 5-6 hrs in a pan or bowl.

After that squeeze the pulp from tamarind. Stain the pulp in another Pan/Bowl and keep aside.

Heat oil in pan and add the strained tamarind pulp cook for 5-6 minutes.

Add Jaggary, 

Add Salt, Ginger powder and Red chili powder and cook for 4-5 min more. 

The mixture would be thickened and transparent

 Now Imli chutney is ready, Let imli chutney mixture cool.

When cooled serve,  or store in a air tight container and you can keep it in refrigerator even for  1 month. Serve this imli chutney with chaat or  snacks. 

Points to be noted:-

You can have the consistency of the chutney as per your taste Simply adjust the amount of water as per your requirement .

you can use Sugar instead of Jaggary, but the taste will be little bit different.  Amount of sugar depends of the sweetness of sugar and sourness of Tamarind, So add the sugar as per your requirement.  we love the taste of jaggary that’s why we use Jaggary

https://youtu.be/7yp8itVjjqU

Khatte Aloo ki Sabzi

There are so many variation of Aloo ki sabzi. Most are with gravy or without gravy. It is usually prepared with Pooris. It is also known as bhandare wale aloo. It is very different and tangy in taste. 

Ingredients:-

• Potatoes(boiled)– 500 grams (6 to 7 medium size)
• Tomato – 2
• Ginger – 1 inch piece- Chopped
• Green coriander(finely chopped) – 2 to 3 tbsp
• Refined oil or ghee – 3 to 4 tbsp
• Cumin seeds – ½ tsp
• Asafoetida – 1 pinch
• Turmeric powder – ¼ tsp
• Coriander powder – 2 tsp
• Mango powder/Amchur Powder – ½ tsp
• Garam masala – 1 tsp
• Salt – more than 1 tsp or as per taste

Method :- 

• Rinse the tomato and make a thin paste. 
• Peel the boiled potatoes and chop them roughly 
• Heat some oil in a pan/wok and add cumin seeds and let them splutter till little dark not burnt and add Asafoetida. 
• Now add chopped ginger and cook for 2-3 min. 
• Add tomato paste and stir 2-3 minutes, add masale (salt, amchur, turmeric powder, coriander powder) and cook till the tomatoes are really soft and the mixture turns to red color and oil leaves at end of pan.
• Now add Chopped potato mix them well and add 3 cup of water in it and let it cook for 4-5 min. 
• When you see gentle simmer in the gravy add garam masala.
• The Sabzi has turned quite thick in consistency and emits good aroma . Transfer it to another bowl. Aloo Sabzi is now ready and served with puri and parantha. 

Step by Step Recipe:-

Heat oil in pan.

Add cumin seeds let them crackle. 

Add Chopped Ginger and cook for 2-3 min. 

Add Tomato Puree and cook for 2-3 min.  

Add salt, Amchur powder, red chili powder. 

Add some water and cook till you see oil leaving the edges of Pan

Now add Potato.

Mix them well 

Add some water to it

Cover with the lid and cook for 4-5 min more. 

Now its ready 

Garnish with Coriander and Serve with Hot Puri or Parantha. 

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Samak Ke Chawal ki Khichadi

Samak Ke Chawal ki Khichadi

This dish is made during fasting days

Ingredients

1. Two Cup Swang ke Chawal or Barnyard Millets
2. 7 cup water
3. 2 Medium Tomatoes
4. 2 Boiled Potatoes, peeled and cubed
5. 1 tsp Cumin Seeds
6. Green Chilies, chopped, to taste
7. Salt, to taste, You can use Sendha Namak also
8. Red Chili Powder to taste
9. Chopped Ginger,
10. 3 tbsp Ghee or cooking oil as per your taste. 

Arrange all things at one place

Boil potatoes and cut them in cubes. Keep aside.

Add some oil in a pot

Add Cumin Seeds

Add finely chopped ginger and saute for 2 min.

Add green chilies.

Add chopped tomatoes and toss them till they become soft and gooey.

Add cubed boiled potatoes. 

Add salt and red chili powder and mix them well

Add Samak to the  pan

Add water.

Close the lid and let it cook for 10-15 minutes. Check the water consistency as per your taste I prefer thin consistency.

  

Garnish it with green fresh coriander and serve hot. If you desire, add a spoonful of ghee  .

Vrat/Fasting Sabudana Khichadi

Sabudana pearls are light on the stomach, easy to digest and provides energy. It is commonly used during indian fasting months, whether be Navratri, Mahashivratri, Janmashtami, or any vrat this recipe is a popular fasting food. Preparation of sabudana Khichdi is a pre-planning dish, you have to soak sabudana pearls few hours ahead before you advance to the recipe. 

Main tricky part of this recipe is how to make perfect sabudana pearls. 

Most of the people get the end result with Mushy and sticky pearls all the time. Don’t worry check the below measurement for perfect sabudana pearls. 

1 cup Sabudana perals, 1 cup water soak for 4-5 hours after that drain water and you'll get the perfect pearls, Remember excess water will result in a gooey mess which cannot be reversed. 

When Sabudana pearls are ready, rest of the recipe is very quick and simple. For vrat, very simple steps with potato and peanuts, we use peanut here for some crunchy taste. but some people don’t like the taste of peanuts you can avoid it completely, If not fasting, You can make more variation with onion, veggies as per your taste and make it more healthier and colourful, you can’t go wrong with this recipe, otherwise it looks sticky and messy. We will try more variation with you later. 

Lets start this recipe note the following ingredients :- 

Ingredients

2 cup soaked sabudana pearls

2 chopped potato

½ cup peanuts

Salt to taste-Sendha namak

1 t/sp red chilli flakes

8-10 piece curry leaves .

1 Tablespoon Oil

Optional (if you use in vrat) – use haldi,, mustard seeds,

Mehtod:-

Take Peanuts and Peel potato can chop it into small pieces.

Heat oil in a pan, add peanuts and roast for 2 minute and add chopped potato and saute till turn in light brown colour,  Add salt and chilli flakes mix it well now add soaked sabudana and mix until blended. 

Roast the sabudana until they transculent. 

Garnish with green coriander. 

Serve hot

Enjoy bowl of Sabudana khichadi during fasting.  

Healthy Roti Pizza

Want something HEALTHY+TASTY.. Roti Pizza will definitely excite you. This idea came in my mind all because of my kids. I was tired of my kids saying no to roti and sabzi, every time they need some interesting and special food. And  I wanna tell you that they fast food,I decided to experiment with roti and of course the dish liked by every kids out in this world. PIZZZAAA... And guess what I was flooded with kisses on my cheeks. And I'm pretty sure your kids will love this healthy pizza. You can try it with leftover chapati also. 

Lets start, check what ingredient we need:-

Ingredient:-

Normal knead whole Wheat

Vegetable (carrot, beans,

Chopped Onion

Cheese

Oregano

Mixed herbs

Salt

Water as required

Sauce

Green Chutney

Note: You can use onions, tomato, capsicum, corn, baby corn, pineapple, olives, Broccoli or whatever else you like.  You can also use cheese spread  as per your taste. 

Method:-

First of all you knead a dough with some salt and water. 

Now make a roti in regular way. Do not apply ghee on it. 

Apply some Sauce and Green Chutney.

 Add vegetables. Mix everything mentioned under for vegetables

Spread a layer of mozzarella cheese on top. Bake for 7-8 minutes in fryer or microwave oven at 200 degree. 

Now its ready in this time. Rotis were crisp and cheese was all melted.

Spread some oregano and herbs if your kids like some spicy add some chilly flakes . Healthy pizza ready to serve hot. 

Some important points:-

Don’t make very thin base, it may get burnt easily or Don’t make it thick it will be very hard and chewy.

You can even add any other vegetable of your choice.

You can also any type to cheese of your choice or availability.

You can create your own variation.

            

           

Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it 

Ingredients

2 cups soaked kabuli chana (white chole) , overnight soaked
2 tbsp chana dal  - washed

2 black cardamom (badi elaichi)
1 small stick of cinnamon (dalchini)
2 tsp tea powder
1/4 tsp baking soda
salt to taste
3 tbsp oil
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 cup grated onions
1/2 tsp garlic (lehsun) paste
1 cup fresh tomato pulp or finally chopped tomato.
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp chilli powder
2 tsp chole masala
2 tbsp chopped coriander (dhania)

Method :-

1.    Take a clean cloth and make a small potli by tying the black and green cardamom , cinnamon, tea leaves  and bay leaves.

2.    In a pan or pressure cooker put soaked chole along with the potli , salt baking soda and 2-3 cups of water mix well and allow this to boil for at least an hour (2-3 whistles.)

3.    After boiling the chole discard the potli and keep aside.

4.    Heat the oil in a deep non stick pan , add the ginger and green chillies and saute on a medium flame for 30 seconds.

5.    Add garlic paste and chopped onions and saute on a medium flame for 5 -8 minutes.

6.    Add chopped Tomato or Tomato puree mix well and cook on a medium flame for 3-4 minute and stirring occasionally.

7.    Add spices – coriander powder, garam masala, chilli powder, chole masala, mix well and cook on a medium flame for 2-3  minute while stirring occasionally.

8.    Add Kabuli Chana along with water mix well and cook on a medium flame for 15-20 minute or till the water dried out

9.    Onced cooked Garnish with chopped coriander and little pinch of Garam masala and chopped oinion.

10. Serve Hot

Serve with hot chappti, parantha , bhature and puri.

Kids like it with bhature and puri