Crispy Arbi

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Is that bowl enough to tempt you to eat arbi?? Or do i need to also tell you that this is not fried! Good enough? πŸ™‚
Okay so let me tell you this is one of my favourite snacks to hog onto, a bowlful. There are so many of us who are crazy about french fries, right? But then those fried calories often turn down your craving, so why not make this instead. Arbi or Taro root is super healthy and has some amazing nutrional values too.
I know you’re going to thank me later. πŸ˜‰

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Nutritional Benefits Of Arbi :

  • Strenghtens immune system
  • Helps to boost blood circulation
  • lowers blood sugar levels
  • Rich in dietary fibre, hence helpful in digestion
  • Improves eye vision & skin health

Amongst other benefits of arbi, these are some important ones. Now i guess you have enough reasons to try this and more so when it isn’t time consuming at all.

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So now let’s come to the recipe.

Recipe :

Serves : 4-5

Ingredients :
500gms arbi
4 tbsp oil
1/3 tsp ajwain
1/3 tsp rai
1/3 tsp jeera
a generous pinch of hing
1 tsp red chilli powder
1/3 tsp haldi powder
2 tsp dhaniya powder
juice of 1 lemon
salt as per taste
handful of coriander leaves Β (washed and chopped)

Method :
Wash arbi and peel it. Cut it lenghtwise just like french fries.
Take a wok, heat oil and add rai, jeera, hing & ajwain. Add arbi and stir. Do not cover the wok, let the flame swing between medium to high. Roast it well, almost like shallow fried so that it is cooked well inside and remains crispy outside.Now add all the spices, salt, haldi powder, red chilli powder and dhaniya powder. Give it a quick stir. Do not let it stick to the bottom. When cooked well, add lemon juice. Garnish with coriander leaves and serve. Yummy snack is ready to be savoured.

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Notes :

Don’t forget to apply oil before peeling and cutting arbi as it might cause itching. You may use regular vegetable oil.
If you feel the need add a tbsp oil more but do not let your spices burn while cooking.

Give it a try! Awaiting feedback. πŸ™‚

Happy cooking. ❀

 

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Bhutte ka halwa (Sweet corn fudge)

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Monsoon memories for me, are made of this fingerlicking bowl of bhutte ka halwa. While there are a lot of varieties of halwas that get made in the Indian households, this is a little uncommon. It is so delicious, I promise you’d not want to stop! Β Okay, I know you’re counting calories too. But then a little indulgence once is in a while, is totally allowed.

My family is a family of foodies and how each one has a sweet tooth. So with corn cobs at home, this was the first thing that came to mind. πŸ™‚

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Tell me that you’re already tempted to eat this, so just go make this and serve it with love to your family and see them enjoy this delicacy.
You can even make this a day before you have guests and keep it in the fridge after it cools. Just reheat with a little milk in the microwave or in the wok before serving the next day. πŸ™‚
Getting done with even the dessert a day before is so much relieving, isn’t it?
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Now that the dish itself looks so festive and that beautiful kesariya rang, feels like it is meant to be a part of your coming “Ganesh Utsav”. Ganpati is all about good vibes, haapy hues and delish food, it’s the spirit that really matters.
So make this a part of your celebration too. Β πŸ™‚

Now coming to the recipe, let me share what mom’s taught me.

Recipe :

Servings : 5-6

Ingredients :

4-5 corn cobs/ 1 kg corn cobs
200-250 gms ghee
200 gms sugar
800 ml full fat milk
few strands of saffron (soaked in a tsp of warm milk)
almond/pistachio silvers
handful of raisins

Method :

Grate the corn cobs and keep it aside. Take a wok, put 200 gms ghee and grated corn and start roasting on medium flame. Make sure you constantly keep stirring it so as not to let it stick at the bottom. Keep cooking till the mix leaves the sides of the wok and does not stick to the laddle. It’ll be a beautiful golden colour by now.
At this point add milk and stir. Cook it for another 7-8 minutes.Add remaining ghee.
Now add sugar and stir, cook till it leaves the sides. Β Add soaked saffron and raisins. Give it a quick stir.
Garnish with almond and pistachio silvers. It’s all ready to savour. ❀

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Notes :

1. I took half american sweet corn and half desi corn. That gives it a perfect balance.
2. Take a heavy bottom wok.
3.Β  Do not overcook after adding milk as it’ll leave the halwa very dry, it should be moist and creamy in texture.

I hope you like it as much as i do. Do give it a try, will await your precious feedback.

Happy cooking. πŸ™‚
xoxo

Cucumber Onion Raita

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I am not a summer person, spring and winters is more me! πŸ™‚ But then summers bring along some of the most awesome things to savour on, favourite being “Mango”, but for now I am talking of the other favourites. Raitas, salads, panna, mocktails, coolers, cold coffee, lassi etc. to name a few.
The heat is rising up and all we need is something super light and refreshing and what better than cucumber onion raita. So easy peasy to make and gets done in a jiffy. While the vegetable pulav gets cooked, I prepared this. ❀ Summer meal for the day sorted!
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So here’s my way of making Cucumber Onion raita.

Recipe :
Serves : 4-5

Ingredients :
3 cups fresh yogurt/curd
1 cup finely chopped cucumber
1/2 cup finely chopped onions
2/3 tsp salt (adjust as per taste)
1/4 tsp rock salt
1/2 tsp roasted cumin powder (jeera powder)
handful of coriander and mint leaves (washed and chopped)

Method :
Whisk the curd well and add chopped cucumber and onions.
Add salt, rock salt, roasted cumin powder. Stir well.
Lastly add chopped coriander and mint leaves, they add to the flavour and enhance the freshness.

That’s about it, raita is ready! So what are you going to have it with? For us today was vegetable pulav and maybe tomorrow it’ll be some sort of parantha! πŸ˜€

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Notes :
Use only fresh curd, not sour. I used fresh home set curd and it be creamy. If there’s too much water in the curd, strain it in a sieve.

Happy Cooking!
Thank you for stopping by.
xoxo

Khatta Meetha Karela (Sweet and Tangy Bitter Gourd)

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Like I mentioned in the last blog post, I love anything and everything from the gourd family. So here I am with another though β€˜not-so-very- liked-by-many’; β€œBitter Gourd”.
Maybe as a child I wasn’t too fond of it either and didn’t really like eating it. But I remember once during summer vacations, when I must have been 5 or 6 years old, my nani (Maternal Grandma) told me to atleast give it a try. From that day on, I guess this has been on my list of favourite veggies. πŸ˜€
As the name suggets, it is certainly bitter in taste but then looking at the nutritional benefits of this vegetable, one can totally let go off that! If you are not a keen eater of this one, try out the way i made it and maybe you will start liking it too. πŸ™‚

A little about the ‘Nutrional Benefits’ of Bitter Gourd
Bitter Gourd is an extremely rich source of Vitamin C which helps in boosting immunity and keeps a check on your regular health. It is essentially a store house of dietary fibre that aid in proper digestion and good bowel movement.
Also it has as less as only 17 calories per 100 gms which makes it a good food to be included in your weight loss diet. And an extremely diabetic friendly vegetable, it is advisable to have a glass of Bitter gourd juice every morning on an empty stomach.
So have I given you enough reasons to incoroporate Karela in your diet.Β  πŸ™‚

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While Karela is cooked in a number of ways, here I made a khatta meetha karela, i.e. sweet and tangy and yet not losing on the healt aspects! Check out the recipe and make it soonest.

Recipe for Khatta Meetha Karela
Serves : 4

Ingredients :

250 gms Bitter Gourd/ Karela
4 tbsp oil
2 tsp + 1 &1/4 tsp salt
a pinch of asafoetida (hing)
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1 tsp red chilli powder
3/4 tsp turmeric powder (haldi powder)
2 & 1/2 tsp coriander powder (dhaniya powder)
1 tsp coarsely ground fennel powder (saunf powder)
1 small raw mango, grated
2-3 tbsp grated jaggery (Gur)
Enough water to wash the vegetable

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Preparation :
Firstly wash the karela well in running water so that it is all clean.
Take a bowl, put your vegetable in here and sprinkle 2 tsp salt over it. Cover with a lid and give it a topsy-turvey shake so that salt mixes with all the karelas.
Keep them like this for an hour and a half.
Now wash them again twice and drain all the water.
Salt is completely washed. This method of first putting them in salt is done to remove the bitterness of the vegetable. Now cut them into slices just as given in the second picture above. πŸ™‚
There is no need to peel it.

Method :
1.Take a wok, heat oil and add hing, jeera and rai and let them crackle.
2.Add sliced karela and stir. Cover with a lid and cook till they are soft for about 8-10 minutes. Give a stir or two in between so that they do not stick to the bottom.
3.Uncover the lid, check that they’re cooked and add all the spices, salt,red chilli powder, dhaniya powder, saunf powder,haldi powder and stir.
4. Add grated raw mango and grated jaggery and stir well again.
5. Cook for another 2 minutes and your khatta meetha style karela is ready to eat.

Best eaten with phulka/roti/chappati or mixed with dal and rice. πŸ™‚
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Notes :
Bitter gourd uses more oil for cooking lest it’ll be too dry.
If raw mango is not available, you may use 1/2 tsp dry mango powder (amchur) and there won’t be any difference in the taste.
Also sugar can be substituted for jaggery but I personally prefer Jaggery.
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Awaiting your feedback. πŸ™‚
Thank for stopping by, Happy Cooking. ❀

Bharwan Tinde (Stuffed Apple Gourd)

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How can you not love greens?? They look gorgeous, don’t they! πŸ™‚ Well, i love everything from the “gourd” famliy. Be it bottle gourd (Lauki), Bitter gourd (Karela), Ridge gourd (Taurai), Sponge gourd (gilki), apple gourd (Tinda) to name a few!! The list is endless.
In india, usually all these are summer vegetables however today you get everything throughout the year. But I am still a firm believer of eating seasonal and fresh produce, nothing beats that! Right? πŸ™‚
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I might just do different post on all these vegetables belonging to the gourd family and in what variations are these eaten in my family. So thought why not start with an ever favourite “Bharwan Tinde”.
Bharwan tinde ki sabji is nothing but apple gourds stuffed with an indian spice filling and cooked till tender and flavourful! You ought to make this, if you haven’t yet.

Here’s the recipe you are looking for.

Bharwan Tinde ki Sabji :
ServesΒ  : 4-6
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Ingredients :

500 gms Apple Gourd/Tinda
2-3 tbsp oil
1/2 tsp jeera (cumin seeds)
1/2 tsp rai (Mustard seeds)
a generous pinch of hing (asafoetida)
1 & 1/2 tsp salt (Adjust as per taste)
1 & 1/4 tsp red chilli powder (Adjust as per taste)
1/2 tsp haldi powder (Turmeric powder)
2 & 1/2 tsp dhaniya powder (Coriander powder)
1 tsp saunf (fennel seeds)
1/4 tsp amchur (Dry mango Powder)
7-8 garlic cloves
a bunch ofΒ  fresh coriander leaves (washed and chopped)

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Method :
Wash and peel the apple gourds. Put a cross slit in between ensuring that it does not cut the end, so as to fill it nicely.
Take your spices, salt, red chilli powder, haldi powder, dhaniya powder, saunf, amchur and chopped coriander leaves. Mix them well (Filling is ready).
Now stuff each tinda.
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Take a wok, heat oil and add hing, jeera and rai till they spultter.
Put the stuffed tindas one by one into the wok so that the stuffing doesn’t spill out.
Cover the wok with a plate and pour some water on top of it so that it cooks well and softens nicely. Let it cook on low-medium flame and stir twice or thrice in between.
Add 2-3 tsp water and cook for another 5-7 minutes till they are moist and soft.
Add all the remaining masala mix. Give it a stir.
Now dig in the center of the wok, add minced garlic cloves and saute. Now stir again and cook for 2 more minutes.
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Bharwan tinda is ready to eat! Best enjoyed with garma garam fulka/roti.

So now that you have the perfect recipe for it, go make it in your kitchen and don’t forget to keep me posted with the feedback. I bet you’ll love it. πŸ˜€
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Kaddu ka Raita

Raitas are such an important part of Indian summer meals, isn’t it? πŸ™‚ Whether have it all by itself or enjoy it with your favourite pulav/biryani, chappati or paranthe (plain or stuffed). It’s amazing the varieties of condiments and side dishes we have along with the already elaborate meals!! Well, why not… Food is FOOD! ❀
I love every sort of raita and kaddu ka raita happens to be an all time favourite. An extremely easy recipe follows for the same. πŸ™‚

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Recipe :

Ingredients :
250 gms Pumpkin (kaddu)
500 gms Curd
3/4 tsp Salt (adjust as per taste)
1/4 tsp Rock salt
1/2 tsp Sugar (optional)
1/2 tsp roasted Cumin (jeera) powder
1/2 roasted Mustard (rai/sarson) powder
1/2 tsp ghee
1 green chilly (Slit and chopped)
Coriander leaves for garnishing

Method :
Peel and wash the pumpkin.
Cut it into random dices and boil. Once the pumpkin is boiled, let it cool for half an hour and mash it.
Whisk the curd well.
Add mashed pumpkin and all the spices.
Temper the chillies in ghee and add them too.
Lastly, garnish with chopped coriander leaves.

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Notes :
Make sure the curd is fresh and not sour.

Enjoy this raita and tell me about it! So light and refreshing it is, that you just won’t stop at one bowl!! πŸ˜›

Besan Barfi

Holi!!!!!! ❀
With holi around the corner, who isn’t excited πŸ˜‰ or scared for that matter!! πŸ˜› Well I belong to the former category because I absolutely heart Holi. This happy festival of colours is a favourite, for it brings so much joy and let’s you be just yourself! Be it paani wali holi or sukhi gulaal wali hoil, i love it in every which form.
I guess Holi is that one festival which brings out the child in you so effortlessly because you want to be carefree and playful, also mean and mischievous! πŸ˜€

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Coming to talk of it, why do we love festivals a bit more?? Even if you don’t like playing with colours and you don’t have much fun with holi otherwise, the food sure you’re excited about! πŸ˜€ Okay, because honestly we love all of it but food most. And this besan barfi is sure thing at my place when holi is around! This is an heirloom recipe, dadi used to make and mummy has been making ever since.And that’s where my learning lessons come from. I hope I will do them justice πŸ™‚

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So without a lot of delay, let me get to the recipe. Please do try and let me how it turns out for you.

Besan Barfi is an indian fudge like sweet, usually made with chickpea/gram flour and mawa/khoya (dreied whole milk). But this recipe doesn’t call for mawa.

Recipe :

Ingredients :
500 gms besan (Chickpea flour)
250 gms ghee (Clarified Butter) + more for frying
500 gms sugar
water for making sugar syrup
Lukewarm milk (just enough to knead the dough)
1/2 tsp elachi powder (Cardamom Powder)
Almond silvers and saffron threads (for garnishing)

Method :
Take a large bowl for kneading the dough. Take besan and about 50 gms ghee, crumble them. Now we’ll knead the dough with milk. Just remember that the consistency of the dough shouldn’t be too tight neither too sticky, just about like normal soft dough.
Now make small balls of the dough and flatten them with your palms.
Heat ghee in a wok for deep frying the flattened balls (we call them muthiya). Do not fry these till golden brown, just partially fry till golden yellow.
Now let these cool for 8-10 minutes. In a grinder, crush the fried muthiyas, no too fine nor too chunky. Remember to keep a semi coarse consistency.
Again take another wok and roast this crushed mix on medium flame for about 12-15 minutes. Add 200 gms ghee while roasting and roast till a nice golden brown colour is achieved. The house will have the aroma all over. πŸ™‚

Sugar Syrup :
Take a large pan and make sugar syrup of one thread consistency.

Now add the roasted besan mix and cardamom powder to the sugar syrup and stir well. Let it cool for half an hour so that the mix absorbs the syrup well. Then grease a tray and evenly spread the fudge mix and sprinkle almond silvers and saffron threads on it. Now let it set. It takes 2-3 hours for the barfi to set. Cut into even sized square pieces and eat as many as you like. πŸ˜‰

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Trust me it is worth all the efforts that go in! I call it “labour of love”. πŸ™‚
So this holi try this delicious besan barfi and let your sweet tooth feast upon it.

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For more yumminess check out my dear friend Sonal Gupta’s super blog, http://simplyvegetarian777.com/ who has gotten another fellow bloggers to do a Holi collective! πŸ™‚ I can assure you all the awesomeness and amazing recipes that will follow. Super happy to be a part of this festive collective!

Happy Holi guys! Have fun πŸ˜€
And those who get coloured despite a zillion efforts, “Bura na mano Holi hai’ πŸ˜‰

Thank you for stopping by.
xoxo