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...!