Maa ki Rasoi Se

What a evening in Bangalore. It rained and the weather is awesome today and i had very few ingredients to enjoy a good dinner so i thought of making parathas with available ingredients. Potatoes masala stuffed mix vegetable parathas are sumptuous and super easy to make and also one of the yummiest dish to enjoy. Now lets have a look on the recipe: Ingredients: For stuffing: Boiled and mashed potatoes - 1/2 Cup Roasted cumin powder - 1 Table spoon Roasted red chilli powder - 1/2 Table spoon Chopped coriander leaves - 1 Table spoon Chopped green chilli - 1/2 Table spoon Grated ginger - 1/2 Table spoon Oil - 1 Table spoon Salt to taste For Dough: Whole wheat flour - 2 Cups Green peas boiled and mashed - 1/4 cup cabbage boiled and mashed - 1/4 cup carrot boiled and mashed - 1/4 cup black jeera - 1/2 Table spoon Ajwain - 1/2 Table spoon Oil - 4-5 Table spoon Roasted cumin powder - 1 Table spoon Roasted red chilli powder - 1/2 Table spoon Chat Masala -...

Its very long time i haven't addressed my dear-ones through my food blog. Today my blog has been followed by 400 followers. SO i thought to meet you with a new recipe. I am gonna share recipe of yummy sabudana coins or say sago vada. The key ingredient of the dish is sabudana/sago. This is derived from tapioca plant. Tapioca (/ˌtæpɪˈoʊkə/; Portuguese pronunciation: [tapiˈɔkɐ]) is a starch extracted from cassava root (Manihot esculenta). This species is native to the northeast region of Brazil, but its use spread throughout South America. The plant was carried by Portuguese and Spanish explorers to most of the West Indies and Africa and Asia. It is a tropical, perennial shrub that is less commonly cultivated in temperate climate zones. Cassava thrives better in poor soils than many other food plants. Although tapioca is a staple food for millions of people in tropical countries, it is devoid of nutrition and low in food energy. In developed countries, it is used as a ...

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 fermentat...

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 c...

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...

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...