Tuesday, July 29, 2014

Methi Aloo with Soya Granules

We all make Methi Aloo and you know what that's one of the most favorite dish of Mr. Amitabh Bachhan. I am not kidding. But if I also make same old same old methi aloo what's the big deal. So I added soya granules in it with frozen corn and pigeon peas in it. One of the reason is that my mom used to make methi khema so soya has that texture also and Yes I was missing my mom. Here's the recipe.

2 bunch of methi leaves (clean and chopped, around 3 cups)
1 red onion chopped
1 tomato chopped
1/4 cup frozen corn and pigeon peas (toover dana)
1/4 cup soaked and dry soya granles (you can add chunks too)
1 tbsp chopped garlic and green chili
1 long stick ginger chopped
1 tsp dhania powder
1 tsp chili powder
salt to taste
4 tsp oil (Leaves need more oil)


Heat a pan with oil in it. 
When oil is hot enough add onion in it , cook till it changes color.
Then add Tomatoes, garlic,ginger, green chili and mix it. cook till oil floats on top. 
Add powder masala and mix it.
Now add Methi leaves, corn and peas and soya.
Mix all and cook till water from leaves gone. 
when leaves cook perfectly that time only add salt cause leaves wilt down so you don't want to add salt in the  beginning otherwise it will be salty. 
Serve it with hot chapati, naan or Jeera rice.

Monday, July 28, 2014

Poha Laddos with Gulkand and Home Made Condensed Milk / Flatten Rice and rose petals balls with Home Made Condescend Milk

I made this laddos once without gulkand and everyone loved it so when next time I was thinking what to make , I thought why not to make poha / Aval laddos with gulkand. But I was not in a mood to open up the condensed milk can just for that because I was not sure that I will be using it soon or not. So I tried to make condensed milk at that time, made it , love it  and it was so easy and so delicious, now I am thinking what I will do to those cans which are sitting in my pantry. You can add melted chocolate also in this laddos, it will enhance the flavor more and you can cut back condensed milk.

To make condensed milk I need icing sugar, since I was not a big baking person and above all icing person, I don't have it in my pantry, I Google the recipe and it was easy so I made that first , then I made condensed milk and then I made laddos. Don't worry I will show all three recipes here in one post only. so lets make Poha laddos.

For Icing sugar

1/4 cup regular sugar
1 tbsp. Corn starch


Blend the sugar in blender and make a powder out of it.
Then add corn starch and pulse for 4-5 times only.
Done , your icing sugar is ready. since in condensed milk, I only needed 1/4 cup, I make that much only.
DON'T MIX CORN STARCH IN THE BEGINNING , with the heat and chemicals, sugar will harden.


Condensed Milk Ingredients :

1/2 cup milk powder
1/4 cup icing sugar
1/4 cup boiling water
1 and 1/2 tbsp. butter chopped


Boil the water till it bubbles.
In a blender, add milk powder, icing sugar and butter. Pulse it for few times.
Add the boiling water and make a fine puree out of it.
Take it out in bowl or container where you want to store it and when it's cool store it in fridge or use it in recipe.
Since I was going to use it at once, I keep it out till it cools.

Poha Laddos Ingredients :

2 cups Poha  / rice flakes / Aval
1/2 cup condensed milk
2 tbsp. warm gulkand
pinch of cardamom powder
nuts in you want to add any, I didn't


Dry roast poha in a pan  till it change it color little bit.
Take it out and let it cool.
Then add those poha in blender and make a powder. It totally upon you , if you like texture leave little bit whole or make it fine powder.
Take it out in a bowl, add condensed milk, cardamom powder, gulkand  and mix it very well.
It should make nice balls, if doesn't then add more condensed milk.
Make as per your choice balls. If it sticks to your hand, grease it with little bit ghee or water.
Serve it after 15 minutes so you will have nice crunch.

By the time I post this , made this twice and this time I made it with molasses, turned out good too. check it out. If you don't have molasses, use pancake syrup, comes out same and use less ghee too.

Hearth & Soul Hop

Friday, July 25, 2014

Homemade Chipotle Peppers in Adobo sauce

In most of my Mexican dishes or any Mexican recipes , if you add this sauce , it will jazz up your dish. But some parts of the world its not easy to find all the necessary ingredients and even when its available some don't have access or don't know how to use it. so here is the answer to all of your questions, Make this sauce at home and freeze it up in small batches so you don't mess up with your hard work. You can keep the peppers whole once its done, or just make fine puree of everything and store it. This time I kept it whole and whenever I need it , I take as per my need and chop it and use it.

Chipotle pepper is nothing but dried and smoked jalapenos. So if you have dried jalapenos, you half work is done and Don't worry if you don't find red jalapenos, use dried guajillo chillies.

On another note, I am going on small vacation with my family so won't be posting for a week. I love blogging but my family is first as its with you all too and next week is very important for us, its our princess birthday so once we will back from vacation, I have one amazing guest post ready so till have go thru my old posts and keep on visiting me.


8-10 Chipotle peppers, removed stems
1 cup tomato puree with 1 tsp. of honey or sugar
1/2 cup water
1 medium white onion finely chopped
4 large garlic cloves - smashed
1/2 cup white vinegar
1/2 tsp. salt
1/2 tbs. black peppercorns
Water if needed


Wash the peppers , removed its stems and put them in hot water for 20 minutes. If it comes up and don't stay in water, put a bowl or heavy stuff so it stays in water.

Remove 4 soaked peppers  and put them in blender. Add tomato puree with sweetener and half cup water. Blend till you got nice paste.

Dont touch rest of the peppers, leave them in hot water only while you are making paste.

Now add that paste with remaining soaked peppers in a pan.

Add onion, garlic, salt, peppercorn and vinegar in the pan and mix it.
Bring it to boil and then reduced the flame and let it simmer for 1 hour and 40 minutes. Check it every 30 minutes, if you need more water  , add it so it still can cook and don't dry up.

Once the sauce is thicker and pepper also soften up, take off from the flame and let it cool. and store it for later use in sterilize bottles.

Your Chipotle in adobo sauce is ready to use, now you don't have any excuse not to make Mexican dishes. 

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Wednesday, July 23, 2014

Corn and Poblano Tostadas with Guacamole

When you host a bbq party or having a bbq, some dishes are essential but still you can try new things to jazz up your bbq. Its not like this dish is only for bbq, you can do inhouse grilling too. Mexican dishes are our favorite too , we have every week a fiesta at our house. So I am always looking for new dishes to have it. This is very easy but flavorful dish.. It needs tostadas but if you don't have it, don't have to go out and buy it, Use regular small size yellow or white corn tortillas and make them crunchy by pressing with towel on hot pan. You will have your tostadas. Spread the grilled corn and poblano on guac with little salad and cheese and you have amazing dish ready. So Lets heat up the grill.

Ingredients :

1 cup Guacamole
4 ears corn  
4 Poblano peppers
2 cloves garlic chopped
salt to taste
6 tostadas shells

For Toppings :
shredded lettuce
thinly sliced radishes
Monterey Jack cheese shredded
Chipotle Mayo


Lightly oil corn and poblano and grill. 
Let them cool and cut corn off the cob 
Peel off charred skin of poblanos and cut in to bite size pieces.
Take a bowl, add poblanos, corn and salt and mix it.

Spread tostadas with guacamole . 
top with corn mixture, lettuce, radishes, and cheese.
Drizzle with chipotle mayo and enjoy.

If you don't have chipotle mayo, take regular mayo, add your favorite hot sauce in it and mix it and use it. You can use Mexican cream / sour cream also instead of Mayo. If available, use Mexican Queso  fresco for real taste.
Turn tortilla in to 
tostadas by deep frying , roasting or shallow frying

Monday, July 21, 2014

Dal Bukhara

Dals or Lentils play a major role in my house or say any Indian Household. Whenever I make Indian food, it has to be one vegetable dish, one lentil dish, roti, rice and salad/raita. So it become complete meal. If you like Dal Makhani , you will love this too. This dish is from very famous restaurant in Delhi , named, Bukhara, in Moruya Sheraton. thus the name, saw it on  I guess some food show., since then I wanted to make this.

 Its has very similar main ingredient in it which is whole black gram or sabut arhar ki dal. But the main difference in this dal is that its more in based on tomatoes , while makhani is more creamy in texture and rajma (Kidney beans) or chana dal (split yellow lentils) added. I was very tempted to add half and half milk  in this to give creamy texture but stay back and I am glad that I did not do it. Served hot with hot rice or dip the roti in it, and you will have satisfy meal. Generally here in US I don't soaked my lentils overnight particularly like this or any other dals. Only soaking is soy beans, chana or rajma. But if you are outside India and your lentils need to soak it overnight please do so and then go ahead make the dal.

Ingredients :

1 cup whole black grams / whole udad dal
1 nice big size onion, finely chopped
3 big tomatoes finely chopped
2 tbsp. tomato puree
2 tbsp. ginger, garlic and green chili paste, pref. fresh one.
1 tsp. Jeera / Cumin
1 bay leaf
1 tsp. Turmeric powder
2 tsp. red chili powder
2 tsp. cumin coriander powder
1/2 tsp. hing / asafoetida
2 tsp. crushed kasoori methi / dried fenugreek leaves
salt to taste
3 tsp. white butter / if not then mix butter and oil please for the best result
lots of fresh coriander leaves chopped for garnish


Soak lentils in double the amount of water overnight.
Next day, wash it and go thru it, this is the one lentil which has stones in it and it same color as lentils and if you are not careful enough it will ruin your dish.
Take a pressure cooker, add dal and bay leaf and enough water to cook it.
Put the pressure on and cook it for god 7-8 whistle. You need perfectly cook and soft lentils, if its little mushy , very good, we need that kind of it only.
By the time lentils are cooking, prepare for its masala.
Heat a pan, add butter/oil mixture in , add jeera in it. and let it change color.
Then add hing and onion and cook till its soften.
Then add ginger garlic paste and tomatoes.
Add salt in tomatoes and cook till its mushy.
Then add all powder masala, tomato puree  and cook for a minute or two.
Add cooked dal in it and check the salt and other spices.
Let it simmer on low to medium heat for 5-10 minutes. Check the consistency of dal and add water if its too thick.
When its done, add crushed kasoori methi and mix it.
Sprinkle fresh coriander leaves and mix it and pour over hot rice and enjoy it.

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