Diwali | Desi Spice World

Cuisines February 2, 2021

Chana Veg Pulyani (Fusion of Pulao and Biryani)

Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices. Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani.

Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish – Pulyani!

Biryani vs Pulao

Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked.
Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices.

VIDEO RECIPE – https://youtu.be/dGeiWQSP740

INGREDIENTS:

2 Cup Basmati Rice
1 Onion
1 1/2 Cup White Chana / Chickpeas
1/2 Cup Corn
1/2 Cup Peas
1/4 Cup Carrot
1 Cup Beaten / Whipped Curd
2 Teaspoon Ginger Garlic paste
1 Teaspoon Cumin / Jeera Seeds
6-8 Black Peppercorns / Kali mirch
3-4 Cardamom / Elaichi
1 Star Anise / fool
2 Bay Leaves / Tej Patta
2 Teaspoon Dry Fenugreek Leaves / Kasoori Methi
2 Teaspoon Biryani Masala
2 Green Chillis
1 Teaspoon Red Chilli Powder
1/2 Teaspoon Cumin/ Jeera Powder
1/2 Teaspoon Turmeric
Salt to taste
1/2 Cup Fresh Chopped Coriander
2 Teaspoon Biryani Essence
3 Cups Water
2 Tablespoon Oil

PREPARATION TIME : 30 Minutes

HOW TO PREPARE:

Soak 1 tablespoon rice in turmeric and little water for 1 hour
Soak the rest of rice in water for an hour
Cook the white chana until soft and slice the onions
Heat oil in a wok, crackle cumin, star anise, peppercorns, cardamoms and bay leaves
Add in sliced onions and ginger garlic paste, cook until onions are soft
Add Biryani Masala and Dry Fenuugreek Leaves
Add in cooked white chana, carrots, peas and corns and give it a good mix
Throw in the salt, red chilli powder, cumin powder and green chillis, mix well
Add in the soaked white rice and turmeric rice, mix well, keep the heat on medium
Pour the Biryani essence, whisked curd and 3 cups of water, give it a good stir
Cover and cook for 15 minutes until the rice is nearly cooked
Sprinkle coriander all over, further cover and cook for 5 minutes, until all water has reduced
Take off flame and leave it covered for 10 minutes to further cook in steam
Serve hot with raita, pickles, or any curry.

Other Pulao Recipes

Soya Pulao with Vegetables – https://www.desispiceworld.com/cuisines/soya-pulao-with-veggies/

Chana Dal Palak Pulao – https://www.desispiceworld.com/cuisines/chana-daal-palak-pulao-with-cucumber-raita/

Lemony Vegetable Chana Dal Pulao – https://www.desispiceworld.com/cuisines/lemony-vegetable-chana-daal-pulao/

American November 24, 2020

Cranberry Fennel Jam

Cranberry Jam is sweet and sour bread spread. It has a rich and vibrant color that kids or even adults fall for it. Try this recipe for this Thanksgiving. Cranberries are in season now but are very sour and leaves a bitter taste when eaten raw. Tried this jam with fennel or saunf, to give it a very earthy aroma. Its easy to make with just 5 ingredients.

Cranberries is a popular superfood with 87% water content, 12% Carbs and moderate levels of Vitamin C and Dietary fiber. It has antioxidants which are good for immunity, reduces blood pressure. It reduces the risk of certain cancers and UTIs.

As its holiday time and families get ready for Thanksgiving and Christmas festivities, this Cranberry Fennel Jam can be a nice delish addition to the festive dinner table.

A video link to cranberry jam recipe – https://youtu.be/gEZcQCkNpg4

INGREDIENTS:

2 Cups Cranberries
1 Cup Sugar
1 Cup Water
1 Teaspoon Fennel Seeds
1 Teaspoon Cornflour

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:

Boil 1 Cup water and add in Fennel seeds to infuse its flavours
Add Sugar and let it dissolve
Add in the Cranberries , cover and let it cook for 5 minutes
Stir in between and cook covered until the cranberries are mushy
Mash up the berries until a pulp like consistency is formed
Pour in cornflour mixed in 1/4 th cup water and keep stirring
Cook until a thick consistency is achieved.
Pour it in canning jars and close lid
Once cool refrigerate it.
Stays well in refrigerator for over a month.

TIPS:

Make sure to wash the cranberries nicely as it might have some debris
Keep stirring after adding sugar, Should not stick or caramalize
After adding cornflour mix, if you get lumps then it the pan off heat and blend it with a blender.
The canning jar should not have any moisture.

More such Thanksgiving and Christmas recipes:

Hung Curd and Mustard Dip

Sweet Chilli Mango Chutney (without Vinegar)

Accompaniments October 30, 2020

Sweet Chilli Mango Chutney (without Vinegar)

Chutney is an essential part of any meal. They are made up of different fruits and vegetables or sometimes even the peel of the vegetable. Its a pureed form or paste form of any fruit or veggie with spices and even a tempuring sometimes. Chutneys add a extra taste or dimention to a meal.

Today its Mango chutney, which is sweet in taste and is made up of half ripe or ripe mango. I have added paprika or red chilli too, for a spicy taste. Looks so delectable and tempting. You can use Mango Chutney as a spread on bread or as a marinade for various meat cuts. Mango Chutney goes well with chicken wings, pork, and beef too.

I have not used vinegar as i am making in a small quantity to last a few days or probably a couple of weeks in refrigerator. Lets get started!

INGREDIENTS:

2 Ripe Mangoes
2 Tablespoon Oil
1/2 Cup Sugar /Jaggery
2 Dry Red Chillies
1 Teaspoon Panchphoran ( A mix of Cumin, Fenugreek, Fennel, Black Mustard and Nigella Seeds)
4-5 Peppercorns
1 Bay Leaves
1/2 Teaspoon Cumin / Jeera Powder
1/2 Teaspoon Paprika / Red Chilli Powder
1/2 Lemon juice
Salt as per taste
1 Cup Water

PREPARATION TIME: 20 Minutes

Watch video recipe for Cranberry Fennel Jam – https://www.youtube.com/watch?v=gEZcQCkNpg4&t=12s

HOW TO PREPARE:

Wash, Peel, de-seed and puree the mango. Keep aside.
Heat up oil, and crackle bay leaves, dry red chilli , peppercorns and panchphoran.
Add Mango puree and cook until all water reduces.
Add sugar and keep cooking on low heat
Add water to get the consistency you want.
Add Salt to taste and red chilli powder.
Keep cooking until it gets thick and looks like a thick paste.
Take it off heat and let it cool. Once warm enough to touch squeeze lemon juice.
Mix the juice in and let it cool further
For more spiciness add more red chilli.
Once cooled, pour it in jar and refrigerate.

For more interesting Chutney recipes click the link :

Roasted Tomato Chutney

Garlic and Tomato Chutney

Bengali Tomato Chutney

Coriander Mint Chutney

Awadhi September 1, 2020

Moong Daal ki Kachori and Hingwale Aloo ki Sabzi

Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or a vendor who travelled along the spice route for his business.

Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd.

INGREDIENTS:

FOR KACHORI:

2 Cups of Maida / All Purpose Flour
1 Teaspoon Salt
3 Tablespoon Oil / Ghee
Water as required

FOR FILLING:

1 Cup Moong Daal / Yellow Lentil
1 Teaspoon Jeera / Cumin Seeds
1 Teaspoon Coriander Seeds
1 Teaspoon Fennel Seeds
1/2 Teaspoon Black Peppercorns
1 Teaspoon Red Chilly powder
1 Teaspoon Jeera / Cumin powder
1 Teaspoon Coriander powder
1 Teaspoon Amchoor / Dry Mango powder
1/2 Teaspoon Garam Masala
1″ Grated Ginger
3 Green Chillies
1/2 Teaspoon Hing/ Asafoetida
1 Teaspoon Sugar
Salt to taste
3 Teaspoons Gram Flour/ Besan
2 Tablespoon Fresh Coriander Leaves
4 Tablespoon Oil

PREPARATION TIME: 3 Hours

HOW TO PREPARE:

FILLING:

Soak the daal /lentil in water for 2 hours, drain it and then coarsely grind it and keep aside
In a grinder coarsely grind the Cumin seeds, Coriander Seeds, Fennel and Black Peppercorns
Add the coarsely grind mix to heated oil in a wok
Add in Green chillies and Ginger and saute well
Sprinkle Asafoetida and Gram flour, mix well till the gram flour gives a nutty aroma
Add in the grinded lentil and let it cook till all the water is evaporated
Add in all dry spices – Salt, Red Chilli, Cumin powder, Coriander powder, Dry Mango
Keep cooking until all moisture dries up and daal doesn’t forms lumps, daal mix should get crumbly
Add in Garam Masala, Sugar and Fresh Coriander. Mix well and cook till all is mixed together.
Keep aside to cool. Once cool it can be stuffed in the kachori dough.

KACHORI:

In a bowl take flour and salt, Add in Ghee or Oil and mix until a breadcrumb texture is attained
*Tip: Take little flour in palm and press, if binds together then its time to make dough
Add water spoon by spoon and form a smooth dough
Cover with Kitchen towel and rest for 30 Minutes
Take a small portion of the dough and roll out in a 5″ diameter flat bread
Put 1-2 Teaspoon of Moong Daal mixture in the center of the flat rolled dough
Bring the edges together in the center and make a ball
Press and flatten it with hand .
Heat oil in a wok for frying, add in kachoris slowly and fry on a low heat.
Frying on low heat makes it crisp from outside and cooks it properly from inside.
Serve hot with tamarind or green chutney or with Aloo ki sabzi.

Cuisines November 8, 2018

Quick Punjabi Dodha Barfi

Luxuriant and Rich in taste, Dodha Barfi is a traditional dessert made in Punjabi cuisine. Prepared using slow roasting method, this is one of the mouth-melting dessert recipes which is perfect for any special occasions and festivals. It has a grainy texture and its nutty crust makes it a favourite among kids too. Try this quick and easy chocolatey dodha recipe and enjoy with your loved ones!

INGREDIENTS:

1/2 Cup Daliya
1 Cup Milk
200 gms Sweetened Khoya
1/2 Cup Almond Chopped
3 Teaspoons Cocoa Powder
1 Teaspoon Lemon Juice
2 Teaspoon Honey
2 Tablespoon Ghee / Clarified Butter

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

In a pan, dry roast the daliya and add milk
Cook till the daliya gets softs
Add Honey and Cocoa powder and mix well
Mix till everything gets chocolatey
Add sweetened Khoya and mix till Khoya melts
Instead of Sweetened khoya add 1 cup sugar and Unsweetened Khoya
Add Ghee and keep cooking till ghee incorporates
Cook everything till it leaves the pan sides and forms a gooey dough
Put it in a greased tray and flatten on top
Garnish with Chopped Almonds and let it set for 3 hours in Fridge
Cut in Squares and Serve
Quick Punjabi Dodha Barfi is ready to serve

Dinner November 6, 2018

Rajma Mawa Barfi

Red Kidney Beans or Rajma is a vegetarian dish and very popular amongst the favourites of the children, specially in the north of India. Generally, it is cooked by using Indian Whole Spices in thick gravy and commonly served in form of as Rajma Chawal. Today “Jai Ki Rasoi Se” churned out – ‘Rajma Mawa Barfi’, a unique dessert using this common ingredient. This new sweet is perfect for this Diwali. Happy Diwali to you and your family

Ingredients
1. Boiled Kidney Beans (Ubale Rajma) – 200 Grams
2. Castor Sugar (Shakkar or Chini Ka Powder) – 100 Grams
3. Milk Powder (Doodh Ka Powder)- 100 Grams
4. Milk Solid (Mawa or Khoya) – 100 Grams
5. Pure Ghee (Asali Ghee) – 100 Grams
6. Milk (Doodh) – 125 Milliliter
7. Cardamom Powder (Elaichi Powder) – ½ Tea Spoon
8. Almonds (Badam) – 10 to 15
9. Cashew Nuts (Kaju) – 10 to 15
10. Pistachio (Pista) – 10 to 15
11. Silver Sheet for garnishing

Preparation:
1. Note: Soak kidney beans overnight and boil it. Keep it aside it get it cool.

2. Drain the water from the boiled kidney beans and put it in a mixer grinder to make a fine paste. Keep the paste aside

3. Heat pure ghee in a non-stick pan or kadai. Once the ghee is hot, add kidney beans paste. Mix and cook till rawness is removed from it

4. Add semolina and cook till it become golden brown

5. Now add milk powder & milk solid and mix them. Continuously stir and cook it for 5 to 6 minutes or till ghee gets separated

6. Add milk and mix it. Stir and cook till the semolina become soft

7. Now add castor sugar and mix it. Cook it till the ghee gets separated from the semolina and becomes a lump

8. Finely add grated almonds, pistachio, cashew nuts and cardamom powder. Mix all and cook for another 2 minutes. Keep it aside t get it cool

9. Grease a plate and spread the lump evenly on the tray. Garnish it with silver coating and keep it aside to get it cool. With help of knife cut it to square or diamond shape as per your requirement

10. Now the dish is ready, serve it by garnishing with finely chopped almonds and cashew nuts

Dinner November 6, 2018

Paneer Butter Malai in Dhaba Style

Dhabas are common feature on the national and state highways of our country. Earlier these places are frequented only by truck drivers. But today eating at these places has become a trend. Paneer is most common and demanding ingredient used in dhaba. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Paneer Butter Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha.

Ingredients
1. Cottage Cheese (Paneer) – 250 Grams
2. Onion Paste (Pyaz Ka Paste) – 1 Cup
3. Cream (Malai) – 1 Cup
4. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
5. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
6. Cumin Powder (Jeera Powder)- 1 Tea Spoon
7. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
8. Caraway Seeds (Shah Jeera) – 1 Tea Spoon
9. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
10. Slit Green Chillies (Kati Hari Mirch) – 3 to 4
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Ginger Garlic Paste (Adrak Lasoon Ka Paste) – 1 Table Spoon
13. Butter (Makhan) – 50 Grams
14. Oil – As Per Requirement
15. Salt According to Taste

Preparation
1. Heat oil and butter in a pan or kadai, once it is hot add caraway seed and cook till oil get its flavours

2. Add onion paste and cook till it become light brown

3. Add remaining ingridents like ginger garlic paste, red chilli, turmeric, coriander, cumin and whole spice powder and season with salt accoring to taste. Mix all and cook till oil get seprated from it

4. Add fresh cream and cook till oil get separated from it

5. At this stage add finely diced cottage cheese and mix it. Cook on low to medium flame for 2 to 3 minutes or till oil floats on the top of it

6. Add finely chopped green coriander, slit green chillies. Mix and cook for a minute

7. Now the dish is ready to be serve with any Indian bread or flavored rice

Breakfast October 26, 2018

Jowari Khaman Dhokla

Dhokla is a very famous snack food from our Gujarati Cuisine. It is soft and spongy recipe which has a sweet and tangy flavours. Today we are giving the traditional khaman dhokla a change by replacing gram flour or besan with our very famous indian grain “Jowar”. So today’s recipe is Khaman Dhokla made by Jowar Flour.

INGREDIENTS:

1 Cup Jowar / Sorghum Flour
1/3 Cup Suji / Semolina
1/2 Cup Curd
1 Teaspoon Ginger – Green Chilli paste
1/2 Teaspoon Lemon Juice
1 Teaspoon ENO Fruit Salt / Baking Soda
2 Teaspoon sugar
A Pinch of Hing / Asafoetida
Salt to Taste

FOR TEMPERING:

10-12 Curry Leaves
3-4 Green Chillies
1/2 Cup Coriander Leaves
1 Teaspoon Mustard Seeds
2 Teaspoon Sugar
3 Teaspoon Oil
1 Cup Water
1/2 Lemon juice
Salt to taste
1/2 Cup Grated Fresh Coconut

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:

Grease the Dhokla tray and keep it ready
Put the steamer on the flame and let it be ready
In a bowl mix together Jowar flour, suji and curd till a thick batter
Add in salt, sugar, hing, Lemon juice and Ginger Green Chilli paste and mix well
Add water to make the batter to a pouring consistency
Rest the batter for 5 minutes and then finally add the ENO salt and mix well
Immediately pour the batter on the greased tray, Spread evenly
Steam for 10 – 15 minutes and then take it off flame and let it cool
Once cool, cut it in little squares or diamonds and temper it
Tempering:
Heat Oil and crackle mustard seeds, curry leaves and green chilly
Take off flame and add in salt, sugar and lemon juice, mix well
Add in Water and give it a boil
Spread this tempered water on the dhoklas evenly
Garnish with Chopped fresh coriander leaves and Grated Coconut
Serve with tea or in breakfast.

Awadhi October 19, 2018

Aloo Chana Malai in Dhaba Style

When people looking to escape the busy city for a few hours to enjoy simple, unpretentious and wholesome food the favourite place that first come to mind is “DHABA”. Today in “Jai Ki Rasoi Se” made a simple and delicious vegetarian dish called “Aloo Chana Malai in Dhaba Style”. This goes well when served along with Roti, Naan, Phulka or Paratha

Ingredient
1. 250 gm Roughly Chopped Potatoes (Kate Aloo)
2. 100 gm Black Chickpeas (Kala Chana)
3. 1 Cup Onion Paste (Pyaz Ka Paste)
4. 1 Cup Tomato Puree (Tamator Ka Paste)
5. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. 1/2 Bunch Finley Chopped Mint Leaves (Barik Kata Pudina)
7. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Ka Paste)
8. 5-6 Slit Green Chilies (Kati Hari Mirch)
9. 1 Tablespoon Red Chili Powder (Laal Mirch Powder)
10. 1 Teaspoon Turmeric Powder (Haldi Powder)
11. 2-3 Tablespoon Fresh Cream (Malai)
12. 1 Teaspoon Caraway Seeds (Shahi Jeera)
13. Oil – As Per Requirement
14. Salt According to Taste

Preparation

Note: Soak black chickpeas overnight or minimum of 6 hours before cooking
Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to splutter
Add ginger garlic paste and cook till the moisture from the paste gets evaporated
Now add onion paste and cook till it gets light brown
At this add roughly chopped potatoes & soaked black chickpeas and mix them. Season it will salt according to taste.
Cover and cook for 5 minutes or till potatoes & black chickpeas become soft
Now add dry ingridents like turmeric and red chilli powder. Mix and cook till oil get seperated from them
Add tomato puree & ½ glass water and mix them. Cover and cook for another 5 minutes or till oil get separated from it
Add finely chopped green coriander & mint leave and slit green chill. Mix and cook it for another one minute
Finely add cream and mix it. Cook for another one minute
The dish is ready to be served with any Indian bread

Breakfast October 19, 2018

Baked Cheese Uttapam Muffins

A muffin is an individual-sized, baked bakery product. It can refer to cupcake-like quick bread. Using same technique and Dosa Batter in “Jai Ki Rasoi Se” given a different avatar and made “Baked Cheese Uttapam Muffins”. These are served with coconut chutney

Ingredients
1. 2 Cups Dosa Batter
2. 50 gm Grated Cheese
3. 1 Tablespoon Finely Chopped Green Coriander (Barik Ka Hara Dhaniya)
4. 1 Medium Size Finely Chopped Onion (Barik Kati Pyaz)
5. 1 Medium Size Finely Chopped Capsicum (Barik Ki Shimla Mirch)
6. 1 Medium Size Finely Chopped Tomato (Barik Kata Tamator)
7. 2-3 Finely Chopped Green Chillies (Barik Kati Hari Mirch)
8. 1 Teaspoon Red Chilli Powder (Lal Mirch Powder)
9. Salt – As per Taste
10. Oil to grease the molds – As per Requirement

Preparation:
1. Pre heat the oven at 180 degree for 10 minutes Take silicon molds, grease them with oil and pore dosa batter

2. Add finely chopped onion, tomato, capsicum green chillies & green coriander. Season with red chilli powder and salt according to taste. Finely add grated cheese

3. Place the molds in the baking tray. Add water in the baking tray at ½ inch level

4. Place the tray in the oven and bake it for 20 minutes at 180 degree

5. Remove baked muffins from mold in a serving plate and serve them with coconut chutney