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Holi

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Hung Curd is Curd or Yogurt drained of its water. Its thick and creamy in texture. Hung Curd is used in many Indian Recipes like Tikkas, Kababs, Wraps, Sandwiches, Dips and Chutneys. Its Low in Sugar and Carbs and high in Protein and Calcium. In this Dip we have used Mustard oil as the flavour and curry leaves and mustard seeds as tempering. Its Creamy, Rich, Flavourful and made from easily available ingredients.

One of my friends had made this Hung Curd Dip to go along with her various snacks. It was love at first taste. It just melts in mouth leaving behind the strong mustardy taste in mouth. Its very easy and simple to make. Its the healthiest alternative for cream and mayonnaise.

To make Hung Curd take 200 gms Curd and put it in a clean Muslin Cloth. Tie the Cloth and hang it for an hour to drain the water. Once water is drained, open the cloth and put the hung Curd in a bowl.

INGREDIENTS:

  1. 150 gms Hung Curd
  2. 2-3 Teaspoon Mustard Oil
  3. 1/4 Teaspoon Mustard Seeds
  4. Few Curry Leaves
  5. Pinch of Asafoetida
  6. 1/4 Teaspoon Chilli Flakes
  7. Salt to taste

PREPARATION TIME: 1 Hour 5 Minutes

HOW TO PREPARE:

  • In a bowl take Hung Curd and add salt and chilli flakes
  • Mix curd well till its a smooth consistency, make a small well in between
  • In a small pan heat mustard oil and crackle asafoetida, curry leaves and mustard seeds.
  • Pour the oil on the curd and done.
  • Serve with snacks and bread!

 

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 47.6 Calories from Fat 24.3
% Daily Value*
Total Fat 2.7g 4%
Saturated Fat 0.8g 4%
Trans Fat 0.3g
Cholesterol 3.1mg 1%
Sodium 73.8mg 3%
Total Carbohydrate 3.6g 1%
Dietary Fiber 0.0g 0%
Sugars 3.5g
Protein 2.7g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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. 1/2 Cup Daliya
  2. 1 Cup Milk
  3. 200 gms Sweetened Khoya
  4. 1/2 Cup Almond Chopped
  5. 3 Teaspoons Cocoa Powder
  6. 1 Teaspoon Lemon Juice
  7. 2 Teaspoon Honey
  8. 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

 

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

Rajasthan, the land of Maharajas, is famous for its rich culture. But what makes the state distinctive and popular is its cuisine. Due to scarcity of water and fresh green vegetables they cook the food that could last for several days and could be eaten without heating. Today in “Jai Ki Rasoi Se” made very yummy and delicious dish called “Dahi Wale Kale Chane”. It is very common dish in this region. This dish can be served with any Indian Bread or Flavoured Rice.

Ingredients
1. Chickpeas (Kale Chana) – 250 Grams
2. Curd (Dahi) – 1 Cup
3. Gram Flour (Besan) – 1 Table Spoon
4. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
5. Coriander Powder (Dhaniya Powder) – 1 Table Spoon
6. Cumin Powder (Jeera Powder) – 1 Tea Spoon
7. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
8. Dry Mango Powder (Aamchoor Powder) – 1 Table Spoon
9. Cumin Seeds (Jeera) – ½ Tea Spoon
10. Carom Seeds (Ajwain) – 1 Tea Spoon
11. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
12. Rock Salt (Kala Namak) – 1 Tea Spoon
13. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
14. Slit Green Chillies (Kati Hari Mirch) – 5 to 6
15. Finely Chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
16. Finely Chopped Green Chillies (Barik Kati Hari Mirch) – 2 to 3
17. Oil – As Per Requirement
18. Salt According to Taste

Preparation
1. Note: Soak chickpeas by adding over night or 6 8 hours before preparation. Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside
2. In bowl add curd, gram flour, coriander, cumin, whole spice & dry mango, rock salt and normal salt according to taste. Mix all the ingredients and keep aside

3. Heat oil in a pan or kadai, once the oil is hot add cumin, carom seeds and finely chopped green chillies. Cook till oil gets the flavours

4. Add ginger garlic paste. Cook till the moisture gets evaporated

5. Now add red chilli & turmeric powder. Mix and cook till oil get separated from the masala

6. Add curd mixture and drained water of the boiled chickpeas. Mix and cook till it come to a boil

7. Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated

8. Finaly add the finely chopped green coriander and cook for another one minute

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

Flaky biscuit is one of the most popular snacks in North India, and is part of most marriage or religious occasions like Karva Chauth and even as tea-time snack. It is basically made of flour, water, and cumin seeds. Today in Jai Ki Rasoi Se made “Crispy Masala Mathari”. It is served with mango, chilli or lemon pickle along with tea.

Ingredients
1. All Purpose Flour (Maida) – 250 Grams
2. Dry Fenugreek Leave (Kasuri Methi) – 1 Table Spoon
3. Finely chopped Green Coriander (Barik Kata Hara Dhaniya) – 1 Bunch
4. Caraway Seeds (Ajwain) – 1 Tea Spoon
5. Cumin Seeds (Jeera) – 1 Tea Spoon
6. Red Chilli Powder (Lal Mirch Powder) – 1 Table Spoon
7. Turmeric Powder (Haldi Powder) – 1 Tea Spoon
8. Ginger Garlic Paste (Adrak Lasoon Paste) – 1 Table Spoon
9. Cumin Powder (Jeera Powder) – 1 Team Spoon
10. Whole Spice Powder (Garam Masala Powder) – ½ Tea Spoon
11. Salt – According to Taste
12 Oil – As per Requirement

PREPARATION:

  • In bowl add all-purpose flour, red chilli, turmeric, cumin & whole spice powder,
  • Add ginger garlic paste, finely chopped green coriander, dry fenugreek leaves,
  • Add cumin & caraway seeds, 2 tbsp oil and salt to taste. Mix all ingredients
  • Knead a tight dough by adding water as per requirement. Rest the dough for 20 minutes
  • Divide the dough in equal portion. Place each portion on rolling board and slightly press it your palm and make a flat surface
  • Make pricks on both sides of the mathari by using fork
  • Heat oil in a kadai, once the oil is hot, add mathari. Fry them till they turn golden brown
  • Now the dish ready to be served with hot cup of Adrakwali Chai

ADRAK WALI CHAI or GINGER TEA

Kabuli Chana or Chickpeas, being low in fat, high in dietary fiber. They are rich in vitamins and minerals. Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables. By using such healthy ingredient in Jai Ki Rasoi Se made “Achari Chole” This dish can be served with Puri, Phulka, Paratha or Naan.

INGREDIENTS:

  1. 250 gm Boiled Chick Peas (Ubale Kabuli Chana)
  2. 1 Tablespoon Red Chilli Powder (Lal Mirch Powder)
  3. 1 Tablespoon Coriander Powder (Dhaniya Powder)
  4. 1 Tespoon Cumin Powder (Jeera Powder)
  5. 1/2 Teaspoon Whole Spice Powder (Garam Masala Powder)
  6. 1 Tablespoon Dry Mango Powder (Aamchoor Powder)
  7. 1/2 Teaspoon Fenugreek Powder (Methi Powder)
  8. 1 Teaspoon Mustard Powder (Rai Powder)
  9. 1 Teaspoon Cumin / Jeera Seeds
  10. 1 Teaspoon Mustard Seeds (Jeera & Rai)
  11. 1/2 Teaspoon Onion Seed (Kalonji)
  12. 1 Teaspoon Carom Seeds (Ajwain)
  13. 1 Teaspoon Black Pepper Powder (Kali Mirch Powder)
  14. 1 Teaspoon Turmeric Powder (Haldi Powder)
  15. 1 Teaspoon Rock Salt (Kala Namak)
  16. 1 Tablespoon Ginger Garlic Paste (Adrak Lasoon Paste)
  17. 5-6 Slit Green Chillies (Kati Hari Mirch)
  18. 1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
  19. Oil – As Per Requirement
  20. Salt According to Taste

PREPARATION TIME – 1 Hour

HOW TO PREPARE:

  • Soak chick peas by adding soda bi-carbonate over night or 6 8 hours before preparation.
  • Pressure cooker till you get 4 to 5 whistles. Switch of the gas and allow the pressure to get subsidize. Drain the water and keep aside.
  • In bowl mix all dry ingredients like -red chilli, coriander, cumin, whole spice, dry mango, Fenugreek, mustard, black pepper, rock salt, turmeric powder. Season with salt according to taste and keep aside
  • Heat oil in a pan or kadai, once the oil is hot add cumin, mustard, onion & carom seeds. Cook till oil gets the flavours
  • Add slit green chillies and ginger garlic paste. Cook till oil get separated
  • Add mix powder made out of the dry masala. Mix and cook till oil get separated from the masala
  • Now add the drained water from the boiled chick peas. Mix and cook till it comes to a boil
  • Add the boiled chick peas and mix. Cover and cook for 2 to 3 minutes or till oil get separated
  • Finaly add the finely chopped green coriander and cook for another one minute
  • Now the dish is ready to be serve with any Indian bread or flavoured rice

INGREDIENTS:
1) 4 Medium size potatoes
2) 1/2 Cup Olive oil
3) 8-9 Garlic Cloves
4) 1 Teaspoon Lemon Zest
5) 1 Teaspoon Oregano
6) 1/2 Cup Cheddar Cheese
7) 3-4 Bacon Slices (Optional)
8) Salt to taste
9) Black pepper to taste
10) Fresh Mint Leaves for garnish

PREPARATION TIME: 1 hour 20 minutes

HOW TO PREPARE:
* Wash and peel the potatoes and wipe them dry
* Keep 2 wooden spoons or chopsticks on two sides of potato
* Cut very thin slices till the wooden spoon, do not cut completely
* Let the potato be intact from the bottom
* Chop garlic cloves and mix it in olive oil, add oregano too
* Grate cheddar cheese and keep aside
* Fry the bacon slices till crisp and crush it once its cool
* On the potatoes apply olive oil mix till oil seeps in the slices
* Sprinkle salt and pepper generously
* Bake the potatoes at 220 degrees for 20 minutes on a lined baking tray
* Take the potatoes out and apply another coat of olive oil
* Put some cheddar cheese on the top and put them back for baking
* Bake for 20 minutes again till crisp and golden
* Serve hot with a sprig of mint leaves, lemon wedges and crushed bacon on top!

 

INGREDIENTS:
1) 2 Cups White Channa/ChickPea
2) 2 Tomatoes
3) 1/2 Cup Fresh Coriander Leaves
4) 1/2 Cup Pomegranate seeds
5) 1 Tablespoon Pitted Olives
6) 1 Cucumber
7) 2 Cubes of 1″ each processed cheesed
8) 1 Tablespoon Light Mayonnaise
9) 1 Teaspoon Mustard Sauce
10) Salt to taste
11) Black pepper to taste
12) Few Roasted Groundnuts or Pine Nuts

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Soak the Chickpeas in water for about 8 hours
* Cook it till the peas are soft and can be mashed between two fingers easily
* Strain excess water from chickpeas and keep aside
* Chop the tomatoes, oilves, Cucumber and fresh coriander, keep it in a bowl
* Add pomegranate seeds to the above mix
* Finely dice the cubed cheese into small cubes and add to the bowl
* Add the cool Channa to the bowl and give a good mix
* Pour Mayonnaise and mustard and mix well till everything is coated
* Sprinkle salt and pepper and mix well
* Garnish with roasted pine nuts or ground nuts and fresh coriander leaves
* Serve at room temperature with drinks or before main course

INGREDIENTS:
1) 250 gms Fresh Paneer/Cottage Cheese, Cut into cubes
2) 2 Tomatoes diced
3) 2 Yellow Capsicum diced
4) 2 Green Capsicum diced
5) 1 Cup Cherries Cut into half
6) Few skewers
7) Salt to taste
8) Black Pepper to taste
9) 2 Teaspoon Lemon juice
10) Few pinches of dried coriander powder

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* Take a skewer and arrange the ingredients in the following manner
* Green Capsicum, Paneer, Tomato, Yellow Capsicum, and Cherry
* Arrange the skewers in a bowl or a tray
* Finally add all spices and lemon juice and serve Chilled
* Also try to grill the ingredients before adding lemon juice and serve hot

INGREDIENTS:
1) 3 Aloo (potatoes), peeled
2) 1/2 Teaspoon red chilli powder
3) 1 Teaspoon roasted cumin powder
4) 1 Teaspoon chaat masala
5) Tamarind Chutney according to taste
6) 1 Tablespoon Mint Chutney
7) Chopped Coriander Leaves
8) Optional garnish – chopped onion, tomato julienne, fresh pomegranate seeds
9) Oil for frying

PREPARATION TIME: 15 mins

HOW TO PREPARE:
* Dice aloo (potatoes) into a fairly large dice – 3/4 to 1 inch cubes
* Heat oil in a wok and deep fry potatoes till golden brown.Drain on paper
* In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala
* Add mint chutney, tamarind chutney according to taste and toss to coat evenly
* Serve with toothpicks, and garnished with coriander leaves
* You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate seeds