Category Archives: Cusine

A Recipe To Cook ‘Khichari’

Chawal & Hari moong Dal

Rice & Green Moong Lentil

To Serve: 1  OR 2 Persons

Time Taken: About 30 minutes

Ingredients:

Green Moon Dal( This is moong lentils with the green covering unlike the yellow moong dal): 4 heaping Table Spoons.

Rice: 4 heaping Table Spoons.

Turmeric Powder: 1/4 Tea Spoon

Salt: To Taste

Water: 400 ml.

Some Sugar & a Little Clarified Butter and Milk  OR  200 gm Fresh Curd. As per choice.

Mix the lentil and rice together and clean and wash the mixture in water and let it soak in water for 10-15 minutes.

Throw away the water used to soak the lentils & rice mixture and put the mixture in a pressure cooker. Add about 400 ml of water with the salt and  the turmeric powder.

Pressure cook at high flame till the cooker whistles once then lower the flame to simmer for 10 minutes. Switch off the flame after 10 minutes. Let the cooker cool down on its own for 5-10 minutes.

The ‘khichari’ is ready to be served.

It can be eaten with salt as it is Or with milk and sugar and clarified butter Or with fresh curd and salt or sugar Or with only sugar.

It is very light on the stomach and is generally made when somebody is recuperating from an illness.

The 50:50 ratio of the rice and green moong dal can be varied according to a persons  choice.

If you are in a hurry and do not have the time or inclination to soak the rice and green moong dal mixture in water before pressure cooking the mixture  just wash the rice and dal  thoroughly in water  and add 100 ml extra water to the mixture and cook for the stipulated time.

Khichari

Khichari

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Spicy Egg Curry

Serves: 2 persons
Time Taken :30 minutes
Ingredients :
4 Hard Boiled Eggs
2 Medium Onions Minced
2 Tomatoes Minced
4 Green Chillies Minced
2 Tea Spoons of Garlic Paste
2 Tea Spoons of Ginger Paste

2 Tea Spoon of Red Chillies

1 Tea Spoon of Coriander Powder

1/2 Tea Spoon Turmeric Powder
Some minced green coriander leaves for garnishing
1/2 tea Spoon of Roasted Cumin (Jeera) Powder
200 gms Curd
1 Cube of Maggi Chicken Stock
1/2 Tea Spoon Salt OR to taste (Remember there is some salt and pepper in the chicken cube too)
6 Table Spoons Of Soya Oil

METHOD:
A simple curry for the eggetarians & the non-vegetarians among us.It does not take much time to prepare.But is a delicious substitute to a non vegetarian dish.
Put the four eggs to boil in a pot of water for 15 minutes.
Heat up the oil in a wok and fry the onions in it on low heat till the onions are a little brown.Add the minced tomatoes in the Wok and fry some more.Now add the garlic and the ginger paste and fry some more.Add the Red chillies,Coriander powder, Roasted Cumin Powder,turmeric powder and Salt with a cup of water to the mixture and cook it till the oil starts to bubble.Stir in the curd.Keep stirring the mixture  on high flame till the mixture starts to boil.Add the chicken cube.See that it dissolves in the mixture.
Add the green chillies.Cook the mixture on low heat till it is oily red in color.
Cut the 4  boiled eggs in 2 halves each  and add to the curry.
Garnish with minced green coriander leaves and serve with hot chapatis.

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This Jaipur-At A Glance

Birlamandir
Listed here below are some of the important posts about the city of Jaipur on this Blog for your ready reference.

BIRDING

This Pink City-In 1000 Words!

Museums

Shopping

Jaipur By Night

Books

Clubs

Gardens

Morning Walk

Birding

Thikana Govind Devji

Libraries

Jantar Mantar

Around Jaipur

Some Recipes

Jaipur Marriages

Where to Eat-1

Where To Eat-2

WORSHIP

Karan’s Guesthouse

Almost Twilight

An old man in the Central Park of Jaipur

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Rangeela Omelette

Serves: One Person

Time Taken : Ten Minutes

Ingredients:

2 Eggs

1 Small green chillies Minced

1 Small tomato Minced

1 Small Onion Minced

2 pinch of salt

2 pinch of red chillies or black pepper

Some oil

Method:

Break the eggs in a small bowl and beat them with a fork for a couple of minutes. Add the salt and the red chillies or black pepper as per your taste. Add onions, tomatoes and green chillies as per your taste. Beat the mixture some more.

Heat some oil in a non stick pan till it is smoking. Lower the flame  and pour the egg  mixture in the pan. Wait till it is brown on the frying side and turn it and fry the other side till all the egg is cooked to golden brown. If you like your omelette half done then you will have to take it off the heat sooner.

Serve with butter toast and tea.

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Recipes

These are the 10  links to the recipes found on this Blog. If you missed them some how here they are for your consideration.
DAL

Khichari

Fish Curry

ALOE VERA- Gawar Patha

KER SANGRI PICKLE

RED MEAT

SOYA CHUNKS IN MANCHURIAN SAUCE

RANGEELA OMELETTE

SPICY EGG CURRY

TEA

I am partial to each one of them.I would be happy to hear your opinion about them.

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Soya Chunks In Manchurian Sauce

If you are a novice in the kitchen and know enough cooking to boil water this recipe is for you. We are just going to assemble a few processed goodies and some vegetables and rice to make a wonderful meal.

Time Taken : About 40 Minutes

Serves: 2 Persons

Ingredients:
1 packet Chinese Manchurian Knorr make a meal
1 cube Maggi Chicken concentrate OR 1 cube Maggi Vegetable concentrate
2 Cups of Soya Chunks
1 small onion
1 small carrot
1/2 a  small  cabbage
1 small capsicum OR 2 Big green Chilies
2 spring onions
Some red OR green chili sauce
Some vinegar and green  chili  sauce
1 cup rice
salt
ghee

Method:

Wash the rice in cold water. Soak the rice for 20 minutes in cold water.Throw away the water used to soak the water.  Take 2 cups of water in a pan add the soaked  rice,  a pinch of  salt and a little ghee and cover the pan with a lid and boil the rice on Simmer setting of your gas burner till the rice is tender.( Do not stir the rice while it is cooking.The rice will be cooked by the time all the water is used up. )

Grate all the vegetables and mince the spring onions. Put the spring onions aside.Take a wok add a little ghee and sauté the vegetables for 5 minutes. Add 3 cups of water to the vegetables. Add the chinese Knorr Manchurian make a meal mixture and bring to boil. Simmer for 5 minutes. Set aside.
In a little water boil the chicken cube or the vegetable cube ( as per your taste) and set aside.
Boil 4 cups of water in a pan add 1/4 tea-spoon salt and add 2 cups of Soya chunks and boil for 10 minutes. Use a strainer to get rid of the water used to boil the Soya chunks and to wash them in cold fresh water. Squeeze out the excess water.Put some ghee in a wok and fry the Soya chunks till they are a little brown. Add the boiled chicken or vegetable concentrate to the wok and bring to boil till the chunks absorb the concentrate a little and add the mixture of Soya chunks and concentrate to the Manchurian sauce.Garnish with the minced spring onions.

Your meal is ready. Use the chili  sauce as per your taste.

COOK IT UP A RECIPE WEB SITE

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A Recipe To Cook Lentils

Lentils

Lentils

In this guest post Ms.Ratna Singh,a house wife in Jaipur, shares with us  how to cook lentils the way her husband likes. Nature has blessed us with a big variety of lentils and man in his wisdom and to add spice to life has come up with numerous ways to cook them. The following simple recipe shows us how to cook  chana and washed moong lentiles.

To Serve: 2 Persons.

Time taken :  About 1 hour.

Ingredients:

1/2 Cup Washed Moong Lentils

1/2 Cup Chana Lentiles

Clean the lentils & soak  the lentils in some water for 1/2 hour.Wash the lentils in the water used to soak the lentils  and throw away the so used water.Put the lentils in a pressure cooker and add the following items.

1/4 Tea Spoon Turmeric Powder

A little Salt

4 Cups Water to pressure Cook the lentils.

Pressure cook the lentils on high flame  till the cooker gives 2 whistles.Turn off the flame and let the cooker cool off.

Now take a wok and put in a table spoon of butter or desi ghee and 1/4 Tea Spoon of Jeera(cumin)  and fry it on low flame till it changes color now add 1 tea spoon of Ginger & Garlic paste and Saute for some time then add 2 pinch of heeng . Now add 3/4 tea spoon of red chillies ,3/4 tea spoon of coriander powder, 1/4 tea spoon of turmeric and salt to taste with some water to the mixture in the wok.If you like you can also add one minced green chilly. Cook on low flame till the oil separates.

( If you think at any stage that the mixture might burn because of too much heat and not enough masala , just switch off the gas, add everything and then start cooking again.)

Now stir in the boiled lentils with the water in the cooker to the wok and bring to boil.

You can garnish the dish with Lemon Juice to taste and with  green coriander leaves.

Prepadred Dish of Chana & Washed Moong Dal

Prepadred Dish of Chana & Washed Moong Dal

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Laal Maans-Prepared My Way

Serves Four

Time Taken to Prepare – about 3 hours

Ingredients

Onions  4 large minced

Oil 1 cup

Red chilli powder 4 tea spoons heaping ( or to taste)

Coriander Powder 4 tea spoons heaping( or same proportion as the red chillies)

Turmeric Powder 1/2 tea Spoon

Salt -One and a half  Tea Spoon (Not heaping) or to taste.

Sour Curd 400 gms ( or lesser in proportion to the red chillies as this much curd is needed to take the bite out of the red chillies)

Garlic Paste  2 Table Spoons

Ginger Paste 1 Table Spoons

Green Chillies 2 Minced ( optional as per taste)

Red Meat 800 gms ( Lamb or Goat)

Method

Heat the oil in a pressure cooker( thick bottom of the cooker prevents the masala from burning  easily) and add the minced onions to the oil when the oil starts to smoke and fry the onions on low heat till brown.

Add the red chilli powder, salt, coriander powder & turmeric powder to the oil and the fried onions and add a little water so that the mixture does not burn.

Cook the mixture on low heat till the oil starts bubbling and the masala is cooked.Add some more water and cook some more till the oil starts bubbling again.

While adding the curd ensure to stir the mixture on high flame till the masala comes to a boil.Keep the flame on low heat  and keep frying the curry till it takes the color of deep oily red chillies.

Add the Garlic paste and the ginger paste to the curry and cook some more.

Wash the red meat and add to the curry and  add enough  water  to cover the  meat  and cook on low heat till the meat turn tender.

Add the green chillies to the prepared Laal Maans and serve with chapaties or tandoorie rotis.

Note:-You have to keep stirring the mixture all along otherwise the mixture will burn.

Some more recipes from Rajasthan
A Rajasthani Delicacy Ker Sangri Pickle

A Rajasthani Curry Made With Aloe Vera

A Spicy Fish Curry From Jaipur,Rajasthan,India

Karan’s Guesthouse,Jaipur

Global Cook Book-1

Anybody who writes any thing has dreams of being published.So when I got a mailer from Fuel My Blog about their Christmas project of publishing a cook book  representing recipes from around the world of local delicacies Fuel My Blog Community members eat at their homes in their daily lives I started plotting about submitting my fish curry recipe. It was already posted on my Blog.What I needed was a good photograph of the prepared curry.So I prepared the dish just as stated in the Post and requested my brother ,Tajendra, to take a picture of the prepared Curry. And mailed it to the Fuel My Blog.And to my surprise they included it in the recipe book.This is where I thank them wholeheartedly.The reason for the numeral ‘one’ in the  title of this post is that I wish them all success in publishing other Global Cook Books with numerals ending at 101 if at all.
A Fish Curry Recipe From Jaipur,India

They have self published the book using cutting edge technology provided by the website Blurb and possible because of the Internet & Computers.

Take a look.Tell the world  how they have done in your opinion. If you decide to buy remember they are supporting Stop Hunger, a  charity .And if you would like to  publish some material in whatever numbers then consider Blurb.
Blog Post About the Global Cook Book on Fuel My Blog
Blurb Home Page

Chocolates-A Life Long Affair

In this post let us talk about where we can find this ‘food of the gods’ in Jaipur.The chocolate junkie & the Jaipur Romeo will already know where to go.For others-here goes.

Factory made mass produced chocolates by Cadbury India  and Nestle India are freely available. Cadbury India has been around since 1948 when they imported the delicacy for repacking and sale in India.They hold about 70% of the domestic chocolate market share.

Imported dark chocolates and chocolate bars are freely available in the better department stores  and in stores in the newly constructed Malls.They are more expensive than the domestic chocolates.But the new flavours and  the international brand and the sugar free option are the major attractions.

Chocolate is used in pastry, biscuits, cake,ice cream,toffee, indian sweets,desserts and even coffee shakes and hot chocolate ( Hot milk with sugar and Drinking Chocolate or Cocoa).

The Chocolate Boutique at 68,Gopal Bari(2370734) in C-Scheme offers 45 different types of egg less hand made chocolates in attractive packing  & brownies,cakes & pastries.

For baked goods with chocolate- Hot breads on Sarojni Marg and Bake Hut off M.I.Road and Sunrise in Crystal Palm all in the C-Scheme and Bakewell in Raja park.

Melting Moments in Crystal Palm,C-Scheme for chocolate brownie with hot chocolate sauce.

Barista,Mall 21 off  Panch Batti  for Chocolate brownie with hot coffee.

Cafe coffee Day for egg less chocolate chip cookies.

Chocolate ice cream in 1589 on Ashok Marg,Nirulla’s(3130100/200) at the Polo Victory complex Baskin Robins(2388688) at Ganpati Plaza and New Zealand Natural ice Cream at Crystal Palm, Sardar Patel Marg &Crown Plaza,Vaishali Nagar.