Pua with rabari (Festive pancake)

March 15, 2019March 17, 2019 Leave a comment

“Make merry with colours on holi
&
The rest of the days with the colour of love”

Holi …. The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food. The holi celebration in my native state Bihar seems to be incomplete without pua and almost every household there is filled with the sweet aroma of the same. I don’t remember a single holi when we have missed out this traditional festive sweet. And with this colourful festival around, I thought of sharing this recipe so that the holi celebration may be even more sweeter and memorable amidst colours of love. Although each household has its own recipe of this dish, I hope I do justice to my family recipe. Pua is made with batter of flour, banana along with milk and is soaked in sugar syrup and is served with rabari and nuts. Enjoy this indulgent recipe. Happy holi !!!

Ingredients

For rabari

Full cream milk 1 litre

saffron strand 10 to 12

For sugar syrup

Sugar 1 cup

Water ½ cup

Green cardamom powder a pinch

For the pua batter

Maida ½ cup

Ripe banana 1

Milk 1cup

Fennel seed ½ tsp

Dry fruits as needed

Oil for frying

Step 1:
Reduce the milk along with Kesar and make rabbari out of it

Step 2:
In a bowl mix together flour,milk,mashed banana,fennel seed, elaichi powder and chopped dry fruits.

Step 3:

Mix them all together and make a smooth Batter with pouring consistency. Cover it and let it rest for at least half an hour.

Step 4:

In the meantime boil sugar and water until sugar completely dissolve and the liquid takes the form of syrup. Also add the saffron into it.

Step 5:

Add oil in a flat surface thick bottom pan. Once the oil is medium hot, slowly pour the batter with the help of a kalchi.(scoop)

Step 6:

Let it fry on a medium heat turning it as required.

Step 7:

Once the edge is golden brown take it out in an absorbent paper and dip it into the sugar syrup.

Step 8:

Holi … The most vibrant and colourful festival of India is synonym with vivacious colours and flavourful food.

Serve it hot with rabari and chopped dry fruits.

Tip:

You can also add few Tsp of rawa to make the pua crispier.
Here I have not added sugar in the rabbari since it makes the pua very sweet . But if you want you can definitely do so.

Fish Ball

February 28, 2019March 17, 2019 Leave a comment

I have a great fish ball childhood memory . It was indeed a fiesta every time a fish ball was cooked in my mom’s kitchen. And now I cook the same for my children since this is the only form of fish that they relish and enjoy. Fish balls are made with fish boiled in its broth and then deep fried. The only difficult part is removing the bones from the fish. But since the end result is so outstanding that one would definitely forgo the tough part. It is worth every effort you spend making it. Enjoy the fish ball as a snacks or a main course along with tarter sauce or any other chutney of your choice .

Ingredients:

Fish : 500 GM’s( Any fish of your choice)

Onion: 2 chopped

Ginger: 1tsp

Garlic : 1tsp

Green chilli : 6

Coriander : chopped

Garam masala powder :1 Tsp

Lemon juice :1 Tsp

Bread crumb : as required

Maida : 2 tsp

Oil : for frying

Salt : as per taste

For the broth :

Ginger : 1 inch

Garlic :4 to 5 pod

Black cardomom : 1

Pepper corn :8 to 10

Cinnamon stick

Onion :1 roughly sliced

Venigar :1 tsp

Salt : as per taste

Step 1

Boil the fish along with ginger, garlic, black cardamom, pepper corn, onion, salt, venigar and a teaspoon of oil for about 15 minutes.once done let it cool and then debone the fish and mash it.

Step 2

Take a pan and saute onion, ginger, garlic, green chilli along with salt and lemon juice.

Step 3

Once done pour it over that fish mash and sprinkle garam masala powder over it.

Step 4

Give them all a nice mix and keep it aside.

Step 5

Apply oil in your palam and make balls out of it

Step 6

In a bowl make a semi thick batter of maida and salt. In a seperate bowl place the bread crumb and keep it aside .

Step 7

Now dip the balls first in the slurry and then roll in the bread crumbs.

Step 8

Pour oil in the pan and deep fry the balls until it turns golden brown and crispy.

Step 9

Take it out and serve with sauce of your choice

Tip

Add a little extra oil while frying the onions as this will keep the fish balls moist.

One can also add pudina leaves to make it even more flavourful.

Jackfruit Biryani ( कटहल की बिरयानी )

February 21, 2019March 17, 2019 1 Comment

Jackfruit is in the season and hence I thought of making something interesting out of this tropical and juicy fruit. And when I shared the idea of kathal biryani with my foodie son, he was sceptical with this version of biryani since he is a hard core meat lover. But once he tasted, it was all yum and enjoyment. And once approved by him, I thought of sharing the same in my blog. It turned out to be an exotic dish with the unparalleled taste of jackfruit combined together with immensely flavourful and aromatic rice. Kathal biryani is indeed a must try one pot meal for all the vegetarian food lovers. Do try it yourself and I am sure that the taste will have a lasting effect on you .

Enjoy my take on the kathal biryani

Ingredients:

For the rice:

Basmati rice : 400gms ( washed and soaked for at least half an hour)
Ghee : 2 tsp
Cinnamon: 1 inch
Green cardamom: 2
Black cardamom : 1
Bay leaf : 4
Kewra essence :2 drops
Rose water : 1 Tsp
Saffron : 2 pinch soaked in 4 Tsp of warm milk
Salt as per taste

For kathal

Kathal : 200 gms
Curd : 7 to 8 Tsp
Fried onion :3 ( keep aside few for garnish)
Corriander powder : 2 tsp
Turmeric powder : ½ Tsp
Garam masala powder : 1tsp
Salt as per taste
Bay leaf: 2
Pepper corn :10 to12
Green cardamom: 2
Black Cardomom :2
Cinnamon :1 inch
Ghee :2 tsp

For green masala

Coriander : One small bunch
Green chilli : 6 to 7
Ginger : 2 inch
Garlic pod : 8 to 10

Step 1:Grind coriander leaves, Ginger, garlic and green chillies into a paste.

Step 2:Boil rice along with ghee, salt and whole garam masala. Once done strain the water and keep the rice aside. Don’t over cook the rice. Let it be ¾ done .

Step 3:Fry thinly sliced onion and drain it out in an absorbent paper.

Step 4:Boil kathal with salt, turmeric and one Tsp of curd until it is ½ done. Strain it out.

Step 5:Marinate kathal with curd, green masala,fried onion,turmeric, coriander powder, garam masala powder and salt.

Step 6:Add oil in a thick bottom pan. Add the whole garam masala along with bay leaf and saute them until they release the aroma.

Step 7:Add the marinated kathal and give it a good stir.

Step 8:Cover it and let it cook on a low flame until it is ¾ done. Do not add water to it just sprinkle a few drops of required.

Step 9:Once done cover the kathal evenly with the cooked rice. Top the rice with kewra, Rose water, saffron milk, fried onion, ghee and garam masala powder.

Step 10:Cover the lid and place the pan on hot tawa at a low flame and let it slow cook on dum for about 15 to 20 minutes.

Step 11:

Serve it hot with and enjoy with raita of your choice.

Tip:

Raw and unripe jackfruit should be used for a perfect dish.

Little Hearts 💓

February 11, 2019March 17, 2019 2 Comments

With Valentine day just around the corner what better way to celebrate the spirit of love than with a delicious heart shaped cutlets. These little hearts are a delightful combination of boiled potatoes and beetroot stuffed with mozzarella cheese that is crunchy from outside and soft inside. Try this simple recipe on this valentine day and surprise your loved ones with the little hearts.

Ingredients:

Potatoes 3 boiled and mashed

Beetroot 1 boiled and grated

Capsicum 1 chopped

Ginger 1tsp grated

Green chilli 3to4

Onion 1

Coriander leaves 2 tsp

Lemon juice ½ Tsp

Mozzarella cheese cut into cubes

Schezwan chutney 2 tsp optional

Bread crumb as required

Maida 1 cup

Salt as per taste

Oil for frying

Step 1Boil potato and beetroot. Mash the potatoes and grate the beetroot . Keep it aside.

Step 2Chop the onion, Ginger, green chilli, capsicum and coriander leaves.

Step 3Add oil in a pan. Once hot add the onion. Saute it along with the rest of the chopped vegetables, grated beetroot, Ginger and salt.

Step 4Add the Schezwan chutney and lemon juice and give them all a good mix.

Step 5Pour the mixture over the mashed potatoes and combine them all together.

Step 6Apply oil in your hand and maka a roll out of it. Add the cheese cube in the centre.

Step 7And then shape it like a heart. You can even take help of 💓 shaped cookie cutter. Once done set the cutlets aside.

Step 8In a bowl mix together maida and water and make a slurry. In seperate plates spread the dry maida and bread crumb.

Step 9Now take the cutlets one by one and first roll it over the dry flour. Next dip it into the maida slurry and then finally coat it with the bread crumb. Repeat the same process with the rest of the cutlets.

Step 10Heat oil in the pan. Shallow fry the cutlets till they turn golden brown.

Step 11Serve it with green chutney and enjoy the valentine day.

Tip

If the potato mixture appears to be soggy you can add a couple of Tsp of cornflour or breadcrumbs into it.

Slow Cooked Mutton (हाँडी कबाब)

January 7, 2019March 17, 2019 3 Comments

The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

Ingredients

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

Step 2:

Marinate the mutton along with all the masala, onion and oil.

Step 3

Mix them all together and keep it aside for at least an hour.

Step 4

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

Step 5

Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

Step 6

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.

Almond & Walnut Brownie

December 23, 2018November 8, 2025 3 Comments

Almond and walnut brownie

Merry Christmas and a very happy new year to my dear blog readers. I have decided to get going with my first Christmas celebration with my foodie friends by indulging in a lip smacking walnut and almond brownie. By baking this special brownie this year, I wish and pray for an amazing and memorable culinary journey together. This brownie recipe is adapted from a food blogging site. Treat your family and friend with this nice and warm brownie and make the occasion even more festive and memorable one.

Ingredients :

Maida 1 cup

Sugar ¾ cup

Egg 2

Baking powder 2 tsp

Vanilla essence 1tsp

Chocolate 100gms

Softened butter 100gms

toasted almond and walnut flakes ½ cup

Step 1

Grease the baking dish. Pre heat the oven at 170 degree c.

Step 2

Melt chocolate and butter together in a double boiler. Once the chocolate mixture combines perfectly with butter, set it aside and let it cool.

Step 3

Beat eggs and sugar along with vanilla essence till the sugar granule melts to perfection. I have used powdered sugar instead.

Step 4

Sieve flour and baking powder together in a separate dish.

Step 5

Add the cooled chocolate mix to the egg mixture. Give them all a good whisk.

Step 6

Gradually add the flour and combine it all together. You can even add ½ cup of milk if required for a perfect consistency.

Step 7

Pour the batter in the baking dish. Sprinkle the roasted nuts on the top of the brownie mix. Bake the brownie for about 35 to 40 minutes in the oven at 170 degree. Keep an eye so as to not to over bake.

Step 8

Your rich chocolate brownie is ready . Enjoy the delicious homemade brownie bites.

Tip

One can also add cocoa powder to the batter for a distinct cocoa taste

Bihari kebab (Granny’s kebab)

ImageDecember 5, 2018December 5, 2018 Nandini Bhushan2 Comments

Bihari kebab ( Granny’s kebab) I have been enjoying my mom’s mutton kebab since my childhood but it was only recently through an amazing food documentary show that I realised the origin and authenticity of this kebab. Though there is a lot of kebab dishes from around the world but the smoky aroma and melt […]