Tip of the Day

Hey guys I like to share with you many things any new things which I try it in my kitchen and the one which was helpful to me.

Whenever you want to take out water from opo squash or cabbage then sprinkle little salt on it and keep it aside for 10-15 minutes. Afterwards you can squeeze all the water and use it. 

It can be used to make paratha, muthiya, etc.

Pooranpoli

I am very much fond of sweets. My mother cooks lot of good stuff. I learned from her how to make Pooranpoli at home.

To make Pooranpoli you will need :-

For Pooranpoli filling :-

 

1 cup boiled toor dal ( pigeon peas)

1/4 teaspoon cardamom powder

Pinch of  nutmeg powder

1/2 cup sugar

1/2 jaggery

To make outer covering you will need :-

1 cup wheat flour

1/4 teaspoon oil

Water as needed

Butter as needed

To make Pooranpoli take boiled dal to big pan and add sugar and jaggery to it. Mix it well till the mixture thickens on low flame. Add cardamom powder and nutmeg to it.  Allow the mixture to cool down. To make outer cover of it make a dough little hard than roti. Now roll the roti and put a small amount of pooranpoli mixture on it and cover it and roll it again. Do not roll it too thin. Roast it on low flame on both sides till it gets cooked or golden spots are seen. Take out of flame and then apply ghee or butter on top of it and serve.

Mango Punjabi Pickle

I like to learn new things from everyone especially from my mother when she cooks or prepares something new. I learned Mango Punjabi Pickle from her. 

To make Mango Punjabi Pickle you will need :-

1 large raw mango (diced in small pieces)

4-5 tablespoon red chilly powder

Salt to taste

70 grams ground mustard

30 grams fenugreek grounded

1/2 tablespoon asofoetida

1/2 teaspoon turmeric powder

1/2 cup vinegar

1/2 cup oil

Take a mango and wash it and make small dice of it. Keep it aside. Mix all the ingredients except vinegar in big bowl. Add diced mango to it and mix well. Keep it aside by covering this for 2 days. Now add vinegar to it and mix well. Store it in glass jar and keep it in refrigerator. It can stay good for 6-8 months.

Papadi no Lot with twist

I have already shared recipe of Papadi no Lot. When the water of chilly, salt, carrom and cumin seeds are boiling you can add little rice flour at time and mix fast without lumps and then add little bit then it can be cooked well on gas stove also. Instead of doing in microwave you can do it on gas stove also.

Chana Methi Pickle

Summer is about to start and I thought of making Chana Methi pickle. This pickle is very easy to make it. It just consumes little pre- preparation before making it. 

To make Chana Methi pickle you will need :-

1 cup black chana (available at Indian Grocery Store)

1/4 cup methi seeds (available at Indian Grocery Store)

Pickle Masala as needed (Masala for sour pickle)

1/2 cup oil

1 big mango diced in small pieces

Salt to taste (if required)

Take a bowl and soak chana for 24-26 hours. Take methi seeds in another bowl and soak it for 8-10 hours. Take water from chana and methi seeds after required soaking time. Take a big raw mango and peep it and wash it. Make very small dice of it. Heat up oil till its luke warm and add pickle masala little at time and then add soaked chana and methi in it. Mix it well. Add raw mango to it and mix well. Add more masala and oil if required. Add salt if required after tasting it. Store it in glass container. It can stay good for about 1-2 days at room temperature and then refrigerate it. It stays good with less oil in refrigerator only.

Corn (Makai) Vada

Hey guys I am back with new recipe. Today I will share you very traditional recipe of Gujarat. Vada is form of snack which can be stored for a week.

To make Corn Vada you will need :-

2 cups yellow corn flour

1/2 cup bajri flour

4 tablespoon yogurt

1 teaspoon carrom seeds

1 tablespoon ginger chilly paste

Salt to taste

2 teaspoon oil

1 teaspoon sesame seeds

Water as needed

Oil for frying

1/4 teaspoon red chilly powder

Take a bowl and add all the ingredients except water. Mix well. Add water slowly and make a soft dough. Take oil in pan for frying. When oil gets hot make small balls of dough and flatten it with the help of your palm and slide it in medium hot oil. Do not overcrowd vada in frying pan. When one side is cooked turn it over and cook it on other side. When you see golden spots on it take out of oil. Your vada are done, Enjoy with a cup of tea or with any pickle.