Maa ki Rasoi Se

When i had joined my college in Bangalore till then i was not aware of this kind of Dosa. I ate it here for first time and i became a fan of this dish. It was served in my hostel mess on Wednesday and i used to wait eagerly for the day and i tired to have same dish at the lunch too by hiding some of them in mess which was not done (on escaping the eyes of warden ;)). I enjoyed this dish thoroughly my college days whether its hostel mess or canteen. After leaving hostel, i tried this recipe at my home and it came out to be nice on first attempt it self. Its nostalgic :) We will see the recipe now: Ingredients :  For Set Dosa : Rice    3 portion Urad dal  1 portion Methi seeds  1 Tbs Oil 1/2 cup Salt as per taste Recipe : 1. Soak rice + Meethi seeds and urad dal separately in two bowls overnight. 2. Grind two of them separately with dosa batter consistency and mix them well. Now cover it with a cloth and keep it in warm place for fermentation for 5-6 hours. 3. It wil

Today i am here with another recipe called palak pakoda (Spinach fritters). This is one of the yummy dish you can relish during rainy season or with evening tea. Kids do not like spinach to eat but this can be consumed with delight by them. This is also called pakodi or ponako, dhaltjies, bajji etc and it is found across Indian sub continent Nepal, Bangladesh, Pakistan apart from India. The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa, a compound of pakva ('cooked') and vaṭa ('a small lump') or its derivative vaṭaka, 'a round cake made of pulse fried in ghee'. The main ingredient of pakoda can be any green vegetables like spinach, okra (Lady finger), brinjal, cauli flower, methi leaves, onions (spring can also be used), bottle gourd etc. The sliced vegetables are dipped in gram flour batter and deep fried in oil and can be served with various kind of chutney or sauces. Now lets move to recipe: Ingredients : washed and chopped Spinach   1

Nowadays in dessert at buffet party, moong daal ka halwa is very common. Its kind of dessert and made of various main ingredient like flour, moong daal, chana daal, bottle guard, carrot, beetroot etc. In worls, it is available with various names like halwa, kesari bath, haluva, halawa, alva, haleweh, halava, helava, helva, halwa, halua, aluva, chalva etc across across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish diaspora. Lets we turn upto the recipe now: Ingredients: Split Moong daal (Roasted)  1 cup Ghee   1 cup Sugar 1/2 cup or as required Almonds (Chopped)  2 tbs Cashew (Chopped)   2 tbs Pistachios (Chopped)  2tbs Recipe : 1. Take a mixer jar and put roasted daal and grind to a fine powder. 2. Heat a heavy bottom pan and put all ghee in it. Once ghee is hot enough put daal powder and fry it on low flame and stir it consistently to avoid burning or un

I have got 100+ likes on Facebook for my page http://maakirasoise.blogspot.in/ and hence its a time for celebration and celebration without something sweet is impossible. Now i am going to represent a recipe for Chandra Kala. Chandrakala is a Northern Indian dessert and it is also known as Gujiya.The outer covering is made of flour and the stuffing is traditionally made using dry fruits like  raisins, coconut, almonds, and cashews, mainly along with khoa, semolina, cardamom, sugar, and pistachio. You can also make it with Khoya and dry fruit only. Now let see the recipe: Ingredients : All purpose flour   1 Cup Khoya/Mawa  1 cup (At room temperature) Raisins (Chopped) 2 TS Cashews (Chopped) 2 TS Almond (Chopped) 2 TS Pistachios (Chopped) 2 TS Cardamom Powder 1 TBS Sugar - 2 Cups Ghee for frying Recipe : 1. For Khoya filling - Heat  a pan and add some ghee in it and now add khoya and fry till golden brown and keep it stirring consistently and now add sugar as pe

In Begaluru, almost every house has a jack fruit tree and i was amazed to see that. I love jack fruit sabji. Its like vegetarian chicken curry. The jackfruit (Artocarpus heterophyllus), also known as jack tree, jakfruit, or sometimes simply jack or jak, is a species of tree in the fig, mulberry and breadfruit family (Moraceae). It is native to parts of South and Southeast Asia and is believed to have originated in the southwestern rain forests of the Western Ghats in the Indian Subcontinent.The jackfruit tree is well suited to tropical lowlands, and its fruit is the largest tree-borne fruit, reaching as much as 35 kg (80 lb) in weight, 90 cm (35 in) in length, and 50 cm (20 in) in diameter. The jackfruit tree can produce about 100 to 200 fruits in a year. The jackfruit is a multiple fruit, composed of hundreds to thousands of individual flowers, and it is the fleshy petals that are eaten. The jackfruit tree is a widely cultivated and popular food item throughout the tropical re

Angoori rasmalai is an Indian  dessert  consumed mainly in  India , as well as in  Pakistan  and  Bangladesh .  Angoori derives its name from Angoor which is  Hindi  for grape, signifying the shape and form, and also alluding to its sweetness.  The name  ras malai  comes from two words in Hindi:  ras , meaning "juice", and  malai , meaning "cream".  The dessert is made from  cottage cheese  which is then soaked in  chashni , a sugary  syrup , and rolled in fine sugar to form grape-sized balls. Ras malai consists of sugary white cream, or yellow-coloured (flattened) balls of  chhana  soaked in  malai  ( clotted cream ) flavoured with  cardamom . It is cooked in  sugar  syrup and  milk  with  saffron ,  pistachios  and  kheer  as stuffing. [3]  Homemade ras malai is usually made from powdered milk, all-purpose flour, baking powder and oil, which are kneaded to form a dough, moulded into balls, and dropped into simmering milk cream. Ras malai  or  rossomala

Dahi Bada is a popular snack in India and it is also a side dish for party, wedding party and any festivals. It is basically, fried dumplings of urad/moong flour deeped in yoghurt with tangy tamarind chutney. The hot  deep fried  vadas are first put in water and then transferred to thick beaten yogurt. For best results, the vadas are soaked for at least a couple of hours before serving. To add more  flavor , they may be topped with  coriander  or  mint  leaves,  chili powder , crushed  black pepper ,  chaat masala ,  cumin , shredded  coconut , green  chilis  or  boondi . Sweeter curd is preferred in some places in India, especially in  Maharashtra  and  Gujarat , although the garnishing remains the same. A combination of coriander and tamarind chutneys are often used as garnishments in addition to those mentioned above. Dahi Vada is also knows with different names in different places in India as  dahi bhalla  in  Punjabi ,  thayir vadai  in  Tamil ,    thairu vada  in 

Prawns  are not only a good protein source, they are also rich in calcium, iodine and zinc. We know that  prawns  contain sodium from sea water, however the nutritional  benefit  we can get from this seafood is much greater than the negative. One of my favorite dishes is of prawns. I like the crunch and juiciness of the dishes which is due to prawns and above all the benefits it is easier to cook or take less time for preparation. Let see the recipe. Ingredients Prawns (with tail) - 250 gms Onion (chopped) - 4 piece Garlic paste - 2tbs Ginger paste - 1 tbs Tomato  paste - 2 tbs Red chilli powder - 1tbs Green chilli paste - 1tbs Cumin powder - 1/2 tbs Black pepper powder - 1/2 tbs Garam Masala - 1/4 Tbs Chat masala - 1 tbs Lemon juice - 4 tbs Oil - 4 Large spoon Recipe -  1. Heat a pan, put oil in it and add onions and saute till golden brown. 2. Now add all the masala except chat masala and lemon juice. 3. Fry till the oil starts getting separate, now ad

Friday evening, little excited for weekends and cook some new dishes, so kuch meetha ho jaye. It can be made in various ways. Its main ingredient is scrapped raw coconut. There are multiple  coconut  laddoo recipes. Its earliest form  Narayl Nakru  dates back to the time of the  Chola Empire , when it was a sweet that was packed for travelers and warriors as a symbol of good luck for their expeditions. Benefits of coconut: 1. Prevents obesity 2. Good for heart health 3. High in dietary fibre 4. Low Glycemic Index (GI) measures how fast available carbohydrates in food raise blood sugar levels.  5. Reduces sweet carving, improve digestion and quick energy booster 6. No trans fat, gluten free, hypoallergenic, non toxic,  7. Last but not the least, coconut helps to aid an dsupport overall immune system functions. Let see the recipe now. Ingredients: Coconut (scrapped) - 1 cup Khoya - 1/2 cup sugar - 5 ts Green cardamom powder - few pinch Oil - 2 ts Recipe :

Sizzling hot sizzler!!  When a butler arrives with a sizzler in the dine area of a restaurant, it attracts every ones attention with its sizzling sound and smoky aroma. "Sizzler" is a open-roasted, grilled or shallow fried piece of meat, chicken, fish or vegetable patty, served with french fries, shredded cabbage, tomatoes, carrots, french beans etc., served on a metal (usually iron) or stone hot plate, kept on a wooden base. My hubby like it very much and we love to have it every time. So i decided to learn it. And here i am with it's recipe.  Ingredients : Mushroom - 1 cup Paneer - 1 cup Broccoli - 1/4 cup Carrot - 1/4 cup Bell Pepper - 1/4 cup (can be taken all colored- red, green, yellow) Onion - diced - 1/4 cup Baby corn - 4 (diced) Olive oil for sauteing - 5 ts  For Sauce  Onions chpped - 2ts Soya sauce - 2 tbs Green chilli sauce - 1ts Red chilli sauce - 1ts tomato sauce - 2ts Sugar - 1tbs Salt - as per taste corn flour - 4 ts pi

This is my favorite soup. Whenever i go to a restaurant, my first preference is Veg Hot and Sour Soup. Also whenever i get cold, cough and fever, i prefer this soup to relieve from the ailments. Hot and sour soup  can refer to soups from several Asian culinary traditions. In all cases, the soup contains ingredients to make it both spicy and sour.  In India, this soup is made with red and green chillies, ginger, carrots, snow peas, tofu, soy sauce, rice vinegar and a pinch of sugar. It is viewed in India as being a Chinese soup. It can be veg and non veg as well. Now let see the recipe. Ingredients: Every ingredients should be chopped. Garlic  1tbs Ginger 1tbs Green chilli 1 piece Onion 2tbs Carrot 2tbs Mushroom 2 tbs Baby Corn 2tbs Green Bell papper 2tbs Cabbage 2 tbs Beans 2tbs Black pepper powder - 1 small tbs Sugar- 1 tbs Salt - as per taste Vinegar - 2 tbs Chilli Sauce - 2 tbs Soya sauce - 2tbs For garnishing: Green cori

Maa ke hath ka Aloo paratha ka kya kahna!! Aloo paratha is a special dish enjoyed through out India specially  western, central and northern regions of India as well as in Pakistan. It  consists of unleavened dough stuffed with a spiced mixture of mashed potato, which is rolled out and cooked on a hot  tawa  with butter or ghee. Crispy outside and soft inside melts in mouth. It is served with chutney, curd or pickle with a dollop of butter or ghee as topping. It tastes best with a glass full of chilled lassi. Now let see the recipe. Ingredients : For Aloo mixture Boiled Potatoes mashed 1 cup Roasted Jeera powder - 1 Tbs Roasted red chilli powder - 1/2 Tbs Chopped Green chilli - 1Tbs Grated ginger - 1/2 small Tbs Chopped Coriander leaves - 2 Tbs Salt - as per taste For dough Wheat flour - 1 cup Ajawain  - 1/2 small Tbs Black Jeera - 1/2 Small Tbs Oil - 5 Large Tbs Salt as per taste For Roasting  Ghee/Butter/oil - as required Recipe : 1. Heat the pan an

Yesternight whole Eden garden stadium was ceremonious with the slogan of 'Bharat Mata Ki Jay' after the tikkha and karara defeat of opponent Pakistani team and we got a mauka to celebrate our team India victory.  In India we celebrate every occasion with something sweet like kheer.  It is also known as  Rice pudding,  payasam ,  payasa ,  gil-e-firdaus  and  firni .  Kheer is prepared in festivals,  temples , and all special occasions. The term  kheer  may derive from the  Sanskrit  word  Ksheer  which means "milk".  Other terms like  Payasam ,  payasa  or  payesh  are derived from the Sanskrit word  Payasa  or  Payasam , which also means "milk". It is prepared using  milk ,  rice ,  ghee ,  sugar / jaggery , and  khoya . It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer, prepared during festivals and  havan  in  Varanasi  by using only milk, rice, ghee, sugar, cardamom