My Fav-Panini in Indian flavor by Viki's Kitchen:

Viki's Kitchen: Panini in Indian flavor: Panini or Panino is a kind of sandwich originated in Italy. I had no idea of this dish till I tasted one made by my neighbor aunty. She can...

Cuckoo sings....Melodious Summer Mornings....!!

Washing and Drying Grains before grinding!!

   It is definately well worth the small amount of extra effort it requires!!

Summer`s Here !!! A Cool sight through my window.....!!

Cheerful Pink ....Blooms of Joy - In my Pots

Samosa @ Tasty Tongues PUNE

A Samosa...@ Tasty Tongues (Pune)
There Are N number of Chaat Outlets in Pune that Swears By Authentic North Indian Chaat... But None actually meets the taste...
Finally Found One..........More than Meets the tongue..:-)

Also Have a Look at the Potato Stuffing….Was just PERFECT …..

Perfect for a reason………
Have a look at it…..It Looked Perfect….(Until I tasted….and after having the first bite itself I was convinced…I had never eaten a better samosa then this in Pune),
It was Not only Hot and Crisp…But the chutney with which it was served  …that is the green chutney and red chutney…..they Perfectly balanced the taste…
And the Potato Stuffing….Tasted great, awesome....I say perfect is the Word ...
All in All it  was Amazing…………J

If You Happen to Love Samosas ……Must Visit!!!..........i am sure you wont regret J
Tasty Samosa`s from Tasty Tongues.........

So Far So Good...........

Amla Appetizer (Sun dried salted Indian Gooseberry)- My Mom`s Recipe

Amla Supari…. Or should we say Amla Appetizer ??

It was my Childhood Favourite and ….. Still is J

Amla is one of the best sources of natural vitamin C. It contains 20 times more vitamin C than an orange. Even when it is dried, or baked, it contains tannins, which prevent loss of vitamin C.

Vitamin C, an anti-oxidant, fights free radicals, which cause many chronic and grave diseases like arthritis, high blood pressure, heart problems, Alzheimer's, cancer, and so on. Vitamin C is also required for our body's natural defences and healing mechanisms.

Long lasting and digestive Amla supari is Good appetizer, mouth freshener. And the best part is taste remains same from beginning to end.

Ingredients-
1 Kg Big Amla`s (Indian Gooseberry)

2-3 tsp Rock Salt ( or as per taste)

Lots of sunlight for 4-5 days

Method-

Wash the amla`s thoroughly…(to remove any impurities)….and then Wipe dry them….

Cut the amla into 4 portions discarding the centre seed portion….

Then make  thin slices out of them ….
Sprinkle  rock salt all over the sliced Amla`s  and mix them well….then spread them over steel plates ,....No need to grease….

 ( I am not very fond of polythene sheets, / Plastics…You never know how they might be reacting with the Sunlight..hence Steel)…..

Cover the Amla Plates with thin Cotton /cheese cloth….and let them Dry in Sun for 4-5 days (until fully dry and crisp)…Gives it a long shelf life…of 6 months or more J

Why Rocksalt???..... According to Ayurveda Rock salt  is healthiest - it is known to be cooling, anti- acidic, anti-bilious, anti-phlegmatic, carminative and digestive.

This is my Mom`s recipe (No Wonder its so close to my Heart) and it’s the best J., beats all the commercially available stuff……

Its not just the Recipe….But the Amla Supari that You can see in the pic… Is also Made by MOM J

Sundried Salted Amla`s…………………………Undeniably Delicious J

If you Drink Water After eating amla …it will taste sweet J

The recipe with the best pic goes to Poonam from Kishmeesh for Keri Kee Laungee (Raw Mango Curry)

Thankyou Richa (from Ambrosia ).... I am Super Excited...... 


Its Just been Few Days .... I won Best Food Shot  for Khatta -Meetha Karela.  .... and now one more coming my way .... I am Celebrating :-)

You May Read the Recipe Here........


I must Confess-
I have been told N number of times that i must first learn how to hold a Camera (which i have been Ignoring)...As soon as i pull out the Camera..i Go Zoooooom....Click ..click... click~
No Wonder Folks Back Home are up on their Toes..as i pull out the camera.... They feel its in the most Unsafe Hands


I guess...Its time that i get little serious and read the Manual and know all the functions.....

Crunchy Breakfast..................

A Simple Blend of Crunchy Corn Flakes......with Hot Milk (with sugar)....and lotsa Bournvita / Chocolate powder :-)


Simple Cereal with Big Taste......You Just can`t beat the Classics...((((Kellogs knows that well.....))))

Smile and the World Smiles with you..................

                                       

.................Shared from Facebook :-)

I Won `The Best Food Shot`......

Hurrayyyyyyyyy................... I won the Best Food shot .... For  Khatta Meetha Karela....!!

This Online contest was Held By Food Enthusiasts of Delhi from 28 Nov- 5 Dec.


This Picture would be featuring as the profile pic of FED page for atleast 1 week


Khatta Meetha Karela.....(((Got the Maximum Likes and Comments...))))........


The Recipe is Posted Here...... Click to Read....


Thankyou :-)

Paneer...............

HOMEMADE   PANEER...................Coming up..

Vegetable Pulao............

Ingredients-

One cup Basmati rice cleaned and soaked in water for 20 mins

2-3 tbsp Ghee

7-8 black peppers

2 cloves

2 bay leaves (Tejpatta)

2 cinnamon sticks

1 onion chopped finely

½ cup Mix Vegetables finely chopped ( carrot , potato, green peas ,red, yellow and green capsicum, French beans , cauliflower,  fresh corn  etc)

1 green chilly chopped finely

5-6 curry leaves

1 tsp cumin seeds

Salt to taste

Handful cashew nuts and raisins (optional)…

Cilantro leaves – chopped (to garnish)

Method-

1)   Heat the Ghee in a pressure cooker, and add cumin seeds, cinnamon, cloves, blackpepper, bay leaves, sauté for 10 seconds and then add curry leaves and green chillies, sauté for few more seconds and add the chopped onions and sauté till golden brown colour.

2)   Now add mixed vegetables ( In this recipe I have used potatoes, carrots and green peas only, you may add more vegetables like fresh corn, baby corn, yellow, green and red capsicum, French beans, cauliflower etc…..Just go ahead with whatever you have in your pantry) and cook for 3-4 minutes.

3)   Now add rice (drain water from soaked rice) and sauté for 2-3 mins, and then add salt and water ( 1 and ½ cups) and mix well

4)   Now close the cooker and bring to full pressure on high heat, after one whistle reduce the heat (low flame)…and let stay for 2-3 minutes.

5)   Then switch off the flame and allow to cool naturally..

6)   Once cooled , open the cooker and mix the pulao gently , garnish with chopped coriander  leaves and serve with Raita and papad J

Roasted Jackfruit Seeds.......

ROASTED JACKFRUIT SEEDS-

Seeds from ripe fruits are edible…

Jackfruit seeds are a very tasty and nutritious snack. They have a milky, sweet taste.

In many parts of India, roasted salted seed is eaten and considered a delicacy.

To roast these seeds…take these seeds in a cast iron pan (or a Tawa also works well)… and on low flame dry roast it ..until the seeds pop out their skin. A Tsp of oil can be added while roasting,…but I just dry roasted!

Boiled Jackfruit seeds can be used as an alternative to potatoes. Jackfruit seeds, which appeal to all tastes, may be boiled (boil in salted water for about 25 minutes or 2 whistles in pressure cooker) or roasted and eaten .

They can also be included in curried dishes, or added to chutneys.,

Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking.

Vietnamese Boiled Jackfruit Seeds are also known as Hot Mit Luoc 

HomeMade Mangodi......

Mangodi refers to a savory Rajashthani condiment consisting of sun-dried chunks of the dal. It is a solution to preserve and avail vegetables and lentils by dehydrating in the arid desert region of Rajasthan where it is an uphill task to rear vegetables all through the year even when there is no season. Mangodis are particularly popular in the city of Jodhpur in Rajasthan. They are used as condiments and mixed with other vegetables and prepared. Mangodis are incorporated in a plenty of recipes including curries, gravies and stews. It is not exactly known how and by whom mangodi was invented although it has been prepared in the households of Rajasthan since centuries.

This is how Moong Dal Paste is dropped with a spoon or a cone (Just like Mehendi/Heena Cone) in a Greased plate.

This is How it looks After Drying for two days......

Ingredients-

1 cup Dhuli moong ki dal (Split and skinned Green gram dal )

¼ tsp Salt

¼ tsp Corriander Powder

A pinch of Asafoetida

Method-

1)   Soak Moong Dal Overnight

2)   Next morning Drain it (remove all water) and then grind it by adding salt, coriander powder and asafoetida,  to fine paste without adding any water

3)   Grease a plate..(steel one)…or a polythene sheet…(I prefer a steel plate)

4)   Now put small drops of this paste on the plate  …(Please refer to the image)

5)   Sun dry for two days (until hard)and then store in airtight containers, ( I like to refrigerate…stays well for 2-3 months)

6)   Mangodi used in various recipes is popularly eaten with chappatis or rotis in Rajasthan,

7)   Aloo Mangodi, Palak Mangodi, Methi Mangodi, Mangodi Pulao etc are all preparations of Mangodi,

Cheerfull Nariyal Pani wala.........

There is for sure something about his Nariyal Pani that makes him the best in Wanowrie (Pune)...and also gives me a reason to blogpost .

He is Sopa...Cheerfull Nariyal pani wala...who makes sure to serve the best Nariyal pani, or should i say the sweetest i have ever had.....

You can Find him Opposite Ganga Satellite, Near Raheja Gardens Lane...

Every time i pass by this lane.....i make sure i stop and have the Sweetest slurrrrppppp!!!!

Khatta - Meetha Karela / Sweet and Sour Bitter Gourd

Ingredients-

6 medium sized Bitter Gourd / Karela

2 Tb sp Oil

1 tsp mustard seeds

A pinch of Asafoetida/Hing

1 tsp Cumin/Jeera seeds

2 medium sized onions finely chopped

1  tbsp Sugar

2 tsp Amchur powder

1 tsp Garam Masala

2 tsp coriander powder

½ tsp turmeric powder

¼ tsp red chilli powder

Salt to taste

Chopped coriander leaves for Garnishing

Method-

1)   Wash the Karela`s thoroughly (because we are not going to peel or scrape it) and pat dry.

2)   Cut off the top and tail.

3)   Now chop the Karela into small pieces… tender seeds should be included …and if the seeds are hard, you may want to discard…. I Love to include the hard seeds as well …for that extra little crunch J

4)   Sprinkle 2-3 tsp of salt over the chopped Karela`s  and cover and let stay for ½ hour ( Salts helps in Pulling out some bitterness from Karela)

5)   After Half an hour drain out all the bitter and salty water from karela and again wash it thoroughly . Keep Aside.

6)   In a pan heat 2 tbsp oil add asafetida (hing) and mustard seeds, After the mustard seeds splutter add cumin seeds .

7)   When cumin seeds are done add chopped onions and sauté until golden brown

8)   Now Add the chopped Karela`s  and mix well, Further add coriander powder,turmeric powder, chilli powder and salt,  Mix well and cook covered on low flame until soft and tender.(approx 10 mins)

9)   When the Karela`s are done , add amchur powder, garam masala and sugar, mix  well and cook uncovered for more five minutes, Sugar makes the Karela glossy.

10)  Garnish with chopped coriander leaves ., Serve with Phulkas or Parathas …J

Gowardhan Pooja......

The fourth day of Diwali celebrations is 'Padwa' or 'Varshapratipada'. In the North India, it is called as Gowardhan Puja. This pooja is performed with great zeal and enthusiasm and in the states of Punjab, Haryana, Uttar Pradesh and Bihar.

Gowardhan Puja, , is celebrated as the day Krishna defeated Indra. Lord Krishna taught people to worship nature, as mountains bring rains to earth and to stop worshiping the God of Rains, Lord Indra. His was the message that we should take care of our nature. 

For Annakut a mountain of food is decorated symbolizing Gowardhan mountain said to be lifted by Lord Krishna to save the people from the wrath of Lord Indra, the God of rain.

In Maharashtra it is celebrated as Padva or BaliPratipada. The day commemorates King Bali. Men present gifts to their wives on this day.

In Gujarat, it is celebrated as New Year, as Vikram Samvat starts on this day. Gowardhan puja is when Lord Krishna stopped the people of Vridavan dham worshipping Lord Indra because Indra had gotten too proud of himself so Lord Krishna completely stopped it and told the inhabitants of Vrindavana to worship Govardhan Hill.

This worship has carried on from 5000 years ago to the 21st Century.

On this auspicious day the people prepare fifty-six or one hundred and eight different varieties of delicious dishes to offer Lord Krishna as 'Bhog'. In the temples, specifically in Mathura and Nathdwara, the deities are given milk bath, dressed in new shining attires and decorated with ornaments of dazzling diamonds, pearls, rubies and other precious stones and metals. Then they are worshipped, offered prayers and bhajans and also offered delicious sweets, fruits and eatables that are ceremoniously raised in the form of a mountain before the idols.

Gad Ki Sabzi’ (Mixture of all seasonal Vegetables) and Kadhi Chawal for Annakoot (Gowardhan) bhog is a must on this Special Day!!! ( ….which I forgot to click~)

Diwali Blast ... Few More Clicks ~!!!!

Happy Diwali - My Rangoli

!!!!Have a wonderfull Diwali filled with Peace, Prosperity and Happiness !!!!

!!!Shubh Diwali to all my Dear Friends !!!