Khatte Meethe Vade!

Aise toh hume vade banane aate hi the, par meethe vade humne sasural mein banana seekha! Yeh vade hum nashte mein banaya karte hain zyadatar. Aur haan shaadiyon mein sasural waalon ko parosa jaata hai khaas kar.

Ingredients/Banane ka saaman:

• Urad ki daal : 250gms
• Heeng/ asafoetida : a pinch
• Jeera khada/ cumin seeds : 1/2tsp
• Laal mirch/ red mirch powder: 1tsp
• Haldi/ turmeric powder: 1tsp
• Methi daane/ fenugreek seeds: 1/2 tsp
• Chaawal ka aata/ rice four: thoda sa
• Aamchoor powder: 1/2 tsp
• Gud/Jaggery : 50gms
• Salt: as per taste
• Oil : for frying

Process/ Banane ka tareeka:

Khatte Vade:

• Soak the urad daal for 3-4 hours before you grind it coarsely

Add heeng, jeera, laal mirch, haldi, namak and make a batter out of it- bahaut patla nahi hona chahiye




Fir thoda thoda haath mein leke, chapte chapte vade banao

Deep fry in oil and keep aside

• In a kadhai, again heat some oil. Methi ka tadka lagao aur fir mix little bit of haldi in water and add it to the oil
• Jab pakta hai(once it starts boiling), then add the chaawal ka aata. Incase it is not available toh besan ka ghol bhi daal sakte ho

• Add namak and aamchoor 
• Once the consistency thickens, add the vadas.

Meethe Vade:

• Aur inhi vadon ko meetha banane ke liye, aap last mein namak aur aamchoor ke saath, gud(jaggery) daal dijiye. Acche se pakne par, vade daal dijiye

Hume toh meethe vade kuch khaas pasand nahi hai, aap banake batana aapko kaisa laga!

Halwa..woh bhi Lauki ka!

Humare yahaan mehmano ko hamesha kuch meetha khilaya jaata hai. Lauki toh zyada tar ghar pe hota hi hai,  aur sehat ke liye bhi accha hota hai, is liye iski barfi hume acchi lagti hai.

Waise aap chaho toh, halwa ke tarah bhi kha sakte ho

Ingredients/ Banane ka saaman:

• Lauki gol wali/ Bottle gourd, round in shape - 1/2 kg
• Khoya/ dried milk - 100gms
• Kishmish/ Raisins - 4-5 nos
• Elaichi/ Green Cardamom -  1 tbsp koot ke/ ground
• Sugar - according to taste
• Ghee - 2-3 tbsp

Process/ Banane ka tareeka:

• Lauki ko peel karke, chota chota kaat lo.
• In a little bit of ghee, cook the lauki to dry off the water

Add milk and cook till it dries up

Add the khoya, sugar, kishmish, and elaichi. Roast well.

    Aur iss tarah se bina kisi mehnat ke, ban gaya Lauki ka halwa!                                                                     

Besan ke Aloo!

Garmiyon mein jab sabzeeyon ki kami hoti thi, to hum besan ke aloo bana lete the kabhi kabhi. Thoda bhari hota hai par pasand aata hai sabko!

Zyaadatar daal chaawal ke saath hi khaya jata hai and not with rotis.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      


Ingredients Aloo ke liye:

• Besan/ gram flour - 2 katori
• Heeng/ asafoetida - 1 chutki
• Dhaniya powder/ coriander powder - 1 tsp
• Jeera khadi/ cumin seeds - 1/2 tsp
• Aata/ flour - 1 tsp
• Mirchi / red chilli powder - 1/2 tsp
• Haldi/ turmeric - 1/2 tsp
• Sarson tel/ mustard oil - 1tbsp
• Namak/ Salt - swaad anusaar/ to taste

Process/ Tarika:

Aloo:

• Besan mein heeng, jeera, dhaniya, mirchi, haldi , namak and sarson oil- sab thoda thoda lekar mix them properly. Thoda paani leke, roll it into a dough

After you have made the dough, goli(balls) bana bana ke rakho

In about 1 litre of boiling water, add the balls and keep stirring so that they dont stick. 5-7 minute tak pakao

Ubal jaane par, put the balls in cold water. Isse kada kada ban jaata hai

• Thanda hone par, goliyon ko chaar tukdon mein kaat lo

• Heat some oil and heeng in a kadhai. Add the balls and bhun lo.
• Take some of them out for the curry and leave the rest for those who would like to have it dry. Make them crispy by cooking on a slow fire 

For the Curry: 

• Make a paste with 1 big onion, 7-8 garlic cloves and about 1 inch of ginger. Usmein thoda haldi, garam masala aur dhaniya powder daal ke bhuno, you can use the oil in which you fried the aloo
• Thoda paani daal ke pakao
• Latpata rakho
• Jab masala ban jaaye, add the aloos and thode der paka lo

Toh iss tarah se ban jaata hai Besan ke Aloo- khao aur khilao!

Parwal ka banao bharta!

Bade asaani se aur kam samay mein ban jaata hai parwal bharta.Chahe roti, ya daal-chaawal ya fir khichdi! sabke saath accha hi lagta hai khane ko.

Ingredients:

Parwal - thode bade size ke: 250 gm

Kaccha Sarson ka tel/ Mustard Oil: 1 teaspoon

Lehsun/ garlic- 3 cloves

Hari Mirch/ Green chillies- one no

Lal Mirch/ Red chilli powder - preferably the masala of stuffed red chilli pickle. But we can also use half teaspoon red chilli powder and half teaspoon of amchoor.

Neembu ka ras/ lemon juice - half a lemon

Namak/Salt - to taste

Process:

-Parwal ko ched lo(make holes) and roast it in the fire directly. Pehele zamane mein to chulhe ke aag mein hi bhoona karte the, but now a days you can simply roast it in the microwave. Besides, gas bhi ganda nahi hoga!

(If you use the microwave, follow up with roasting on the direct flame, to get the smoky smell! )

-Wash the parwals and dono haathon ke beech mein dabake, paani nichod do

-Cut into small pieces and mash them further- masal do

-Add salt, maustard oil, green chillies and garlic cut into very small pieces, neembu ka ras and zara sa laal mirch bhoon ke  

-Acche se mila lo

Aur ho gaya tayyar, aapka parwal ka bharta! hai na aasan?

Ek aur baat, agar bahaut bade quantity mein banana ho, toh parwal mein ched karke, pehele paani mein ubaal lo aur phir aag par bhoon lo. Then, waise hi, chota chota kaat ke, masal do.

Cheuan Phaara aur Bapauhri!

Karva Chauth ka vrat todne ke baad jo khana khaya jaataa thha usmey cheuan aur phara  zaroor shaamil hota thha. Aur yeh to bhaiya dooj pe bhi banaya jaata tha... Zyadatar kisi khaas mauke pe hi banta hai cheuan phaara..

Cheuan sirf chaawal ke aate se banta hai aur phaara chane ki daal se. Kewal cheuan bahaut kam logon ko pasand aata hai, as it is quite bland. Sudha ko bhi cheuan phaara to pasand aata hai par sirf cheuan nahi! 

Hum 10 ya 12 saal ke the jab humne peheli baari koshish ki thi cheuan-phaara banane ki..ghar par aksar humari maa banaya karti thi. 

 

Ingredients: ..naap tol batana bada mushkil lagta hai hume!

   Phaara :

• Chana daal - 1 katori (level)
• Chaawal ka atta/ rice flour  - 3/4 katori (level)
• Heeng/ asafoetida - a pinch
• Jeera/ cumin seeds - 1/2 tsp
• Lehsun/ garlic - 6 cloves, hari mirch/ green chilli - 2-3,Salt - to taste 
•     Haldi - 1/4 tsp 

Process :

   

              Soak the daal 4-5 hours in advance. 

              Grind it into a rough paste with lehsun aur hari mirch

Add all the masalas into the daal aur mila lo




Make a dough of the chaawal atta, preferably in slightly warm water and chhoti  puri ke tarah bel lo


Fold the puri into half, fill the daal and close it partly (not completely as you would do in gujiya)

Place a chalni (a utensil with holes) on a patila of boiling water. Grease it with ghee and place the dollops on it to be steamed for about 15-20 minutes.


Beech mein unko paltana zaroor.

Bas, jab acche se woh steam ho jaaye, to thodi si hari chutney lo aur kha lo!






Cheuan:

 Make small noodle like strings (3-4 inches long) of the rice flour dough and  steam them        

 along with phara. 

  Bapauhri

Bapauhri to kabhi bhi ban jaati hai. Subah nashte mein ya shaam ke chai ke saath bana lo                          ya kabhi bhi bhook lage to kha lo..aaj kal koi bhi tala hua khana nahi pasand karta, hence both cheuan-phaara and bapauhri are good options to snack on.

Bapahuri is made exactly like phaara. Farak bas itna hai ki usmein aap moong ya masoor ki daal use karte ho. Daal ko pisne ke baad , make small dollops and steam them. The only difference being that you dont use chaawal ka atta here.

And once they are done, have it with dhaniya ki chutney..tastes awesome!

Poori Bakheer!

Poori Bakheer humare yahan zyadatar shubh afsar par zaroor banta hai. Its a must, generally in weddings especially after the day of the baraat.

Khaas taur se jab dulhan aati hai, she is fed with Poori bakheer which has been prepared a day in advance.

Shailendra, Neelam aur Rahul ko bada shauk hai iska. Unke liye to, aise hi ban jaat hai ghar pe!

Ingredients:

Chana daal: 1 katori soaked in 3 katori water

Atta: 2 katori ya andaaz se (bach gaya to istemal ho jayega)

   Refined oil: for cooking the chana dal filling

Ghee: For shallow frying of pooris

Heeng: A pinch

Saboot Jeera: 1/2 teaspoon

   Lal mirch powder: 1/4 teaspoon

Namak: According to taste

Haldi: 1/4 teaspoon

The Stuffing:

Soak the daal few hours in advance, kyunki chana daal ko galne mein thoda samay lagta hai.
Make a soft dough of the atta and keep aside
• Pressure cooker mein tel garam kar lo. Usme thoda sa heeng, zeera aur sookhi mirch daalo.

• Add the chana daal and remaining masalas. Thoda pani dal kar ek seeti lagao


Daal mein se paani sukha lo                                                                                                                                                                 

• Then basically one needs to grind the daal. Sil- batte pe pees lo or like me, you can use the flat potion of the karchi to grind it in the cooker itself. Or use the mixer. 

• Check the salt.

Making the poori:

• Add a bit of refined oil and a pinch of salt in the atta before kneading.
• Choti choti loyee banake, stuff the daal in it.

• Roll into puris of the size of rotis.
• Tave pe ghee laga ke, seko. If you fry them, the stuffing might come out.

Bakheer:

Bahaut hi asaani se aur jaldi se ban jaata hai, Bakheer.

Bas apko teen cheezon ki zaroorat hai : gud, chaawal or doodh.

  Ingredients:

  Gud/Jaggery: 1 katori (andaaz se)

  Rice (preferably freshly harvested): 1 katori in 2 katori water

  Milk: 200 gm

• Put water to boil and add jaggery. then strain the liquid to get rid of the dirt. 

• Combine rice and jaggery and let them cook in pressure cooker - one whistle should be enough

• Then add milk to it.

  Bas ab, taazi pooriyon ke saath, meethi bakheer ke maze lo! 

Yeh lo jee Nimona!

Sardiyon ka mausam aur hamare ghar mein nimona na bane aisa ho hi nahi sakta! Bas khoob saare taaze matar manga lo aur bade asaani se bina koi jhanjhat ke bana lo. Kabhi daal khane ka man nahi karta to chawal ke saath, kha sakte ho.

Humare ghar mein hamari Shreya aur Munni  ko bahaut pasand hai yeh. Baaki hume to accha lagta hi hai!

Hume frozen matar nahi accha lagta. I always prefer buying fresh ones and storing them. Bas matar ke dane ko khaulte paani mein daal do and swtich off the gas. Dhak ke ek min ke liye rakh do. Chalni  mein chaan ke ,dry them in the shade. Polythene mein daal ke freezer mein rakh do. Aur jab zaroorat pade to nikaal ke aloo matar ya matar pulao bana lo!

Ingredients:

Aloo/potatoes - 2 to 3 medium sized
Matar (kacche)/Peas (raw)- 1/2 kilo
Heeng/asafoetida- ek chutki
Pyaaz lehsun adrak/Ginger-garlic-onion paste - 1 tbsp
Garam Masala- 1 tsp (according to taste)
Dhania powder- 2 tsp
Mirchi powder- half tsp (according to taste)
Laung- 4
Oil - 1 tbsp
Ghee - 1 tbsp

Process:

• Heat the oil and ek chutki usme heeng daal do.
• Aloo ko chote tukdon mein kaat kar, shallow fry them and take them out.
• Imaam daste (using a mortar and pestle) mein ya mixer mein, matar koot ya pees lo aur thode khade chodo/ Crush the peas in a manner that some are left half crushed.

• In the same oil where the aloo were fried, put the half crushed matar in it and roast it. put 1/2 tsp of ghee for added flavour.
• Add the ginger garlic onion paste, dhania powder and mirchi powder and acche se bhuno.

• Bhunne ke baad, put 2 cups of water in it to get the consistency of a daal.
• Add garam masala powder.
• Alag se karchi mein, desi ghee mein laung ka tadka lagao and add it to the nimona.

Garam garam chaawal banao, nimona daalo aur khao!

Garma Garam Kachori!

Holi ka maahaul tha aur isi bahane bana li humne garma garam kachori.. Pehele itna kahan sochta tha koi ye sab khane se pehele? Now with people becoming health conscious, it has become a novelty. Kabhi kabhi to humare sasural mein din mein teen baar ban jaata tha puri-kachori!

Hamare bauji ko bahaut pasand tha Kachori, to aaj ye recipe unke naam..

Banane ke liye saamaan/ Ingredients:

• Urad ki dhuli daal -- 3 handfulls
• Heeng (asafoetida) -- 1 chutki
• Jeera (khadi)/ cumin seeds -- 1-1/2 tsp
• Moti Elaichi / Black cardamom -- 2-3 (cheel ke koot lo/ peel and crush them)
• Aur, thoda sa, Garam Masala -- I dont believe in buying it from outside. Chalo yeh bhi bata dete hain ke hum kaise banate hain ghar pe garam masala..





Garam Masala

Tareeka/ Process:

• Soak the daal atleast four hours in advance. Wash and drain. Then grind them (in very little water) into a rough paste.

• Kadhai mein ghee garam kar lo, thoda heeng daalo.
• Phir daal ke paste ko, roast in low flame till its brown.
• Uske baad add jeera, saunf ( koi daalta hai, koi nahi), garam masala and salt to taste.
• Knead the atta moyen laga ke (little bit of ghee) and very little salt.
• Stuff the urad daal mixture in the dough aur puri ke tarah bel lo aur ghee mein tal ( deep fry) lo.

Aur taazi garam kachori ko aloo ya katthal ki sabzi ke saath khao!

Malpua-- Chahe to Gulgule Bula Lo!

Agle hafte Holi hai.. And Holi in our home is incomplete without two things-- Malpua and Gujiya. Har saal ki tarah , this year also we made Malpua..bas thoda advance mein, to give all of you a feel of the Pre-Holi mood!

Holi has always been big..like any UP household. But, I remember hiding in the kitchen when ever people started playing! hume kabhi bhi rangon ke saath khelne mein mazaa nahi aata tha. Hume to mazaa aata tha mithai banane mein..aur  khilane mein!

To chaliye batate hain kaise banta hai malpua humare yahaan; waise to Ab humare saare bacche banaa lete hain bahaut accha Malpua!

Ingredients/ Zyada kuch nahi chaiye ye banane ke liye  :

• Atta/Flour: 3 cup ke kareeb
• Chini/Sugar: 1-1/2 cup
• Sukha nariyal / Coconut - Bilkul chota chota kaat ke/Cut in small pieces : 1/4 Cup
• Moti Elaichi/ Brown Cardamom: 4-6 koot ke/crushed
• Kishmish (hume pasand hai, chaho to nahi bhi daal sakte ho)/Raisins: 50 grams
• Doodh/Milk : 1/2 kilo (Full cream)
• Desi Ghee: ( humara manna hai ke meetha hamesha desi ghee mein hi banna chahiye)

Process/ Banane ka tareeka :

• Banane se pehle thodi si tayaari ki zaroorat hogi, because we need to soak the ingredients for a few hours before we make it. Atta, chini aur thoda paani lekar, we need to make a batter out of it. Remember faitne ke samay, move your hand only in one direction. Ab you can leave the batter for a few hours ( mai shaam ko banaa ke raat bhar ke liye chod deti hun).
• Subah, boil the milk to make it thicker, kheer ke jaise gaadha kar lo. Jinhe kheer ka koi idea nahi, boil the 500 gms of milk till it becomes 300gms. 
• Then mix the batter, coconut , elaichi, kishmish and milk together.
• Heat Ghee in a kadhai. Kadhai ko aadha bhar dena ghee se.

 Ek gol karche ke saath (so that it takes a round shape), put a dollop of the batter in the hot ghee. Keep covering the dollop with the hot ghee in the kadhai till it becomes fluffy. Since the dollops are light, they generally float in the kadhai.

Sunehra rang aane tak, talte raho. Nikaalne se pehele, hold the malpua in one karchi, aur doosre se excess ghee dabaa ke nikaal lo.

Garma garam malpua tayaar! Khaane ke baad hume phone zaroor karna.

Ek aur cheez; agar malpua thanda ho jaaye, heat it in the oven before eating it. The melted ghee on the Malpua gives a heavenly feeling!

Sarsohiya Machchli

This is a family favourite! Hamare saare bacchon ko bahaut pasand hai yeh vyanjan. Most like it as a curry while some, like my youngest, Neelam prefers it as a fry.

The biggest challenge was buying the fish; its only a little later that I discovered the secret -- It lies in the stomach! When slit, if yellow, then it would be bitter.So basically,The whiter it is- the fresher it would be.

I learnt cooking sarsohiya machchli from my mother, par unko yeh khane se zyaada, khilane mein mazaa aata tha! Waise, khana banane ka mazaa to khilane mein hi aata hai..

So, here's dedicating the recipe to three of my grand-children jinko sabse zyaada pasand hai ye- Guggan,Tutul and Rinkoo!

Ingredients/ hume jin cheezon ki zaroorat hogi:
( Waise to humne hamesha andaaz se hi khaana banaya hai, but still aap logon ke liye, koshish karke dekhte hain..!)


Peela Sarson dana- 2 tsp
Lal Mirch powder- 1tsp
Garlic Paste - 1-2tsp
Haldi powder - 1-1/2 tsp
Jeera powder- 1tsp
Sarson oil -- yeh tum hi naap lena
methi dane- 8-10 seeds
aamchoor powder --1/2 tsp
chaawal ka attta (powdered rice) -- thoda sa
Salt to taste


aur haan!
Ye toh bhool hi gaye: Most Imp!
Macchli (Rohu) -- 1/2 kilo




Process/ Banaye Kaise:


The Curry:


1.Wash the fish first, khoob acche se dhona par, infact you can also use atta (flour) to clean it.
2.Marinate the fish with a little bit of salt and lemon juice for 10-15 minutes.

3.Meanwhile, make a paste with all the masalas ( sarson daana, lal mirch,lehsun paste,haldi aur jeera)


4.Ab paste ko side mein rakh do.


5.Heat Sarson Oil in a kadhai. garam hone ke baad, put the paste in it and roast it. After you have roasted it well,(oil chodne ke baad), put water in it.

                                                                                                                           

6. Boil the curry well

7. Finally, put the fish in it

The Crisp Version:

Step 1-2 are the same
3. Add little bit of chaawal atta in the paste( for the fish to turn out crisp)
4. Heat sarson oil really well.
5. Ab, machchli ko paste me lapet ke (dip the fish in the paste), deep fry it




Loh, ban gayi Sarson Machchli!

Ab Bahaut ho gaya. Jise dekho mujhse bass ek hi baat. Could you please tell me the recipe for this..Could you please teach me that? Hum kehte rahe gaye, I dont know anything special! Ab kis kis ko kya kya sikhayen hum?

Isliye Humne soch liya..and so, here I am. Welcome to my Blog! This space is going to be my forum to finally share all the 'Khaandaani Recipes' with all of you. And To get a feel of all the lovely memories which come along .. So, everybody Read on...!