Homemade Shrikhand .....just yummyyyyyyy.

Shrikhand

INGREDIENTS

1 kg yogurt
few saffron threads
1 tbsp. warm milk
1/2 kg  superfine sugar
1 1/2tsp. green cardamom seeds, crushed
Dry fruits , chopped

INSTRUCTIONS

• Cut 3 layers of cheesecloth into a 12" x 24" square. 
• Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. 
• Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency. 
• Combine saffron and milk and let steep for 30 minutes. Put drained yogurt into a bowl; stir in saffron mixture and sugar. 
• Divide shrikhand between  small bowls and garnish with cardamom and pistachios.

Controlling Anger

Anger is an emotion that can destroy us if we don not take care to control it. People experience varying degrees of anger. Some of us are “short tempered,” which means that we get angry at the flimsiest of excuses and show irritation and disgust. Display and expression of emotions sometimes results in disastrous consequences, which may result in such people ending on the other side of the law. Some people are good at controlling their emotions and do not show their annoyance and displeasure. Instead they try to reason out with themselves or with others and try to arrive at constructive solutions to problems that were the cause of their displeasure or annoyance.

Anger can cause serious consequences like separation of wedded couples, rebellion by children, suicides by the affected people and so on. Violence resulting from anger can take devastating forms. You must have heard of “road rage” due to which drivers sometimes cause accidents that result in death.

Controlling anger is more easily said than done. Meditation, Relaxation and the like are some of the methods advocated to control anger. These aids allow us to keep our minds free and relaxed and make us concentrate on the better things of life.

Let me share a simple thought with you. Whenever you are provoked why don’t you just close your eyes for a short time and think of how you should react before actually doing so? Think of what made the other person say what provokes you. After all he or she also has a reason. Unless, of course, he or she is trying to deliberately provoke you because of dislike or jealousy. In such cases also showing a temper would be doing what the person wants you to do. Deny him or her the pleasure and smile at him and then say the right thing under the circumstances.

There are many examples that we can emulate though we can not be like them. Gandhiji said that if you are slapped, don’t show your anger, but show the other cheek. This is a bit unrealistic in today’s world, but the lesson we should draw is that no constructive result is possible by stoking the fire. We should try to douse the fire. 

Dal Pakwan

My first trial for Dal Pakwan...just superb with sweet n tangy tamarind chutney and crispy Pakwan. My family loved it .... 

Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.

Recipe will serve 4

Ingredients

1 cup chana dal (Bengal gram)
1 teaspoon salt
1/2 turmeric (haldi)
1 tablespoon ginger finely chopped
1 green chili chopped
1/4 teaspoon black pepper
1/4 teaspoon garam masala
1/2 teaspoon mango powder (amchoor)

Seasoning:

2 tablespoons oil
1 teaspoon cumin seeds (jeera)
6-7 curry leaves

Pakwan (Crisp Puries known as Pakwan):

1 cup all purpose flour (maida/plain flour)
1/4 cup semolina (sooji)
1/4 teaspoon of salt
1/2 teaspoon cumin seeds (jeera)
2 tablespoon oil
Approx. 1/3 cup of water
Oil to fry
Also need tamarind chutney for serving

Method:

Cooking Dal:

• Wash and soak chana dal for at least 2 hours in 3 cups of water.
• Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
• As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
• Turn off the heat and wait until steam has stopped before opening the pressure cooker.
• Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.

Seasoning:

• Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
• Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.

Pakwan:

• Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer.
• Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
• Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
• Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
• Fry 2-3 puries at time until both sides are a light golden-brown. Transfer puries over paper towel, it will absorb the extra oil.
• After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.

Jhatpat ...8 mins Microwave Khandvi

I always love to cook food and recently i joined food group (chef at Large )..which inspired me lot . So here is a Jhatpat recipe from the same group. Thanks Hemal Shah for this recipe.

Ingredients for Batter
1 cup gram flour ( besan )
3 cups buttermilk ( chas ...Mixing 1/4 curd and 3/4 cup  water ...chern it with blender)
Salt as per taste
!/2 tsp Turmeric
1 tbsp Ginger chilli paste
Hing Pinch

For Tempering  (Bagar)

1 tbsp oil

1 tsp mustard seeds

1 tsp sesame seeds

6 curry Leaves

For Garnish

Corriander leaves 

Fresh Grated Coconut

Method:

1. Place all the ingredient in a safe microwave bowl and mix well to make smooth fairly thin batter  (with no lumps).
2. Cook uncovered in microwave for 4 mins .
3. Now remove from microwave and stir well.
4. Again put in microwave for 4 mins and khandavi is ready to be rolled.
5. Some microwave may take more or less time. So take this test. Mix well and apply a little paste on platform. let it cool and see if you can roll it. If yes then khandavi is ready.
6. Immediately pour the thick paste on a clean platform or 5/6 stainless thali and spread well. 
7. Press it downwards to make a thin spread. let it cool. 
8. Now cut in 1 1/2 inch lengthwise and roll it.
9. Arrange Khandavi on plate and then temper it .
10. Garnish with chopped corriander leaves and fresh grated coconut.

Khaman Dhokla With Green Chutney

 Hi everyone… Though I am librarian by profession and surrounded by books , but my passion lies for cooking and serving  . Last few days , I am active on Chef at Large (Food Group On Facebook) which gaved me new boosting to learn new recipes from all over the states as well as countries. Here is one of the authentic recipe of Instant Khaman dhokla . Thanks to Pallavi Jain Dhadda. Tried and Tasted recipe  .

INGREDIENTS FOR MAKING DHOKLA:

FOR BATTER :

BESAN FLOUR	1 ½ CUP
CURD	1 /2 CUP
SALT	AS NEEDED
GREEN CHILLI	1 TSP PASTE
TURMERIC POWDER	A PINCH
SUGAR	1 TBSP
ENO FRUIT SALT	1 SACHET
LEMON JUICE	2 TBSP
OIL	1 TBSP
GINGER	1 TBSP GRATED
FOR TEMPERING
OIL	2 TBSP
MUSTARD SEEDS	1 TSP
CURRY LEAVES	10-15
WATER	¼ CUP
SUGAR	1-2 TBSP
LEMON JUICE	1 TBSP
CILANTRO	2 TBSP
SESAME SEEDS	1 TSP
SALT	PINCH

Method:

• In a wide vessel for batter  add the besan, curd, ginger grated, green chilli paste, turmeric powder, salt , sugar and lemon juice and mix well without any lumps.
• Add water and make batter of flowing consistency. Not too thick nor too watery. Keep aside.
• Now grease the microwave safe dish with some oil. Leave enough space for batter to rise.
• Now add ENO and quickly mix and pour it into the microwave safe container. Don’t fill it completely.
• Immediately microwave it on high power for 4 – 5 mins. The time taken to cook may vary because of different companies microwaves.
• Keep checking dhokla with toothpick.
• After its done let it cool completely before tempering it.
• For tempering heat oil , add mustard seeds . once the seed splutters put in slit green chilles(its optional) and curry leaves.
• Add water and let it boil for a minute and then add sugar and salt.
• Take off the gas . After it cools down add lemon juice .
• When dhokla gets cools , cut in pieces and later add tempering.
• Garnish with Cilantro and Fresh Coconut.  

 RECIPE FOR GREEN CHUTNEY

When RAKS posted the recipe for green chutney i was so tempted to try this . It turned out well and tasted yum with the dhoklas.

INGREDIENTS:

CORIANDER LEAVES	1/2 CUP
MINT LEAVES	1/2CUP
GARLIC	3 PODS
GREEN CHILLI	2 NOS.
CHAT MASALA	1TSP
ONION	1/2 NO.
SALT	AS NEEDED
LEMON	1/2

METHOD:

·                     Grind the leaves along with the chilli, chat masala ,salt and onion into a fine paste.

·                     Add the lemon juice to it and mix well.

Easy Microwave Cake

Chocolates are a big weakness and the other day when I saw this easy Oreo Biscuit  cake recipe at Apy Cooking that can be made in a minute , so myself  and chef amrita  just couldn't wait.  Here's a quick and easy recipe .

Ingredients:
19 oreo biscuits ( so one big pack and 4 more biscuits)
1 cup milk
3 tbsp sugar
Plain Eno 3/4th tsp or baking powder
Melted Chocolate

Method:

1. In a blender put in the oreo biscuits (full biscuits wit cream) sugar and milk. Give it a good blend.

2. Grease a borosil bowl with olive oil or butter n keep aside.

3. Now mix the Eno/baking powder in the chocolate mix n immediately pour the batter in the bowl.

4. Put it in the Microwave on simple microwave mode for 5 minutes.Take it out and let it rest for 15 minutes.

5. Lastly spread melted chocolate on top of the cake. Once done enjoy with ice cream!!!

Note: If you are using a pressure cooker, bake it for 20 mins without whistle.

Yummmmmmyyyyyy with Icecream..........!!!!!!!!!!!!!!!!

Tip:  *  How to know when your cake is done?
        *  If you insert a toothpick into the center of the cake, it should come out clean . 

Book Review

Title :           Wings of Fire: An Autobiography

Author:      A.P.J. Abdul Kalam ,  Arun Tiwari 

Publisher: Universities Press (1999)

Cost:             Rs 275/-

ISBN:           978-8173711466

About the Book

Wings of Fire is an autobiography of Bharat Ratna Dr. A P J Abdul Kalam, former President of India  It was written by President Kalam and Arun Tiwari. The autobiography first published in English, has so far been translated and published in 13 languages.

Life of Dr. APJ Abdul Kalam and his achievements is a living example for millions of youth. At this age also he is the perfect youth icon. Missile man of India, man of true visionary, after completing his tenure decided to pen down his experience, not only to give the credit to his seniors but to inspire the youth of country by giving example from his life. Whatever the circumstances are, everyone can touch the epitome of success. Kalam is a true visionary who gave the country the vision of becoming a developed nation by year 2020. He lays emphasis on the youth being the ambassador of this vision.

This book is considered as a Bible for every student and youth of the country and has been adopted in compulsory reading list in many schools and universities.

Apart from the very indicative title, the chapters of the book are also touching –orientation, creation, propitiation, and contemplation.

Orientation contains 32 years of his early life – days as a child, going through adolescence and getting into rocketry. His description of the people, who shaped his life, interweaving religion and education, is a charming part of the book that almost nobody would miss reading.

Chapter 2 entitled ‘Creation’ describing the next seventeen years till 1980 covers his struggle at ISRO going from one-engineer-amongst-many to the successful project director of SLV bringing pride to the nation through the technological achievement of putting a satellite in the orbit.

The next ten years are set out in chapter 3. These constitute the outstanding accomplishments at DRDL. The way he transformed the laboratory from one which had a weak heart with little confidence to one which felt a sense of strong self-esteem and could feel proud by contributing developed missile systems to the services, is a remarkable saga.

The last chapter entitled ‘Contemplation’ contains a condensation of ideas and thoughts arising out of his colourful life, the awards that he received (the highest honour, namely Bharata Ratna that he received does not find a mention in this book) and some messages for the future generation.

The name APJ Abdul Kalam in itself commands respect. And this book is just a glimpse of the reasons behind that. The autobiography is a must read as many number of times as you can. Or better to read it slowly and in peace.
And do keep an highlighter with you. On every other page you will find such beautiful observations and teachings that you will want to highlight it to read again.

In short, its not only a must read but a must keep and must cherish book.

Bharli Vangi ( Stuffed Eggplants ) - Maharastrian Recipe

Bharali Vangi  or stuffed eggplant is a traditional Maharashtrian dish and it is toped ranked menu for many functions and weddings in Maharashtra. Every family has a twist on it, and will taste different from place to place. Today I am sharing easy recipe which is huge hit in my family .

Ingredients:
6 to 8 small Eggplants
1/2 to 3/4 cup fresh grated Coconut
3 to 4 tbsp roasted peanuts powder
1 tsp Red chili powder
1 tsp Sesame seeds powder (lightly roast and then make powder)
1/2 tsp Cumin Powder
1/2 tsp coriander powder
2 tsp Goda Masala (Maharashtrian Masala)
2-3 tsp grated Jaggery
3 tsp Tamarind Pulp
For Tempering: 1/8 tsp Mustard Seeds, Pinch of Asafoetida powder, ½ tsp Turmeric Powder
Salt to taste
3-4 tsp Oil

Method:
1) To prepare the stufiing, add coconut, roasted peanuts powder, Sesame seeds powder, Goda Masala, red chili powder. Mix them well. To make a fine paste grind the mixture well.

2) Mix Tamarind Pulp and grated jaggery. Put this mixture to ground ingredients. Add salt and coriander-cumin powder and mix well.

3) Wash eggplants. Hold the eggplant vertically and give 2 slits. It should look like plus sign (+). Do not cut through the eggplant into pieces. Now stuff these eggplants with the mixture. Keep 3-4 tbsp mixture aside for gravy.

4) In a wok, heat 3 tbsp oil. Temper with Mustard seeds, Asafoetida Powder, Turmeric Powder, Red chili powder. Add the mixture kept aside for gravy. Add little water and salt. Place eggplant very carefully. Keep the heat on medium. Cover the wok with lid. Let the eggplants cook on the steam. Change the position of eggplant after 4-5 minutes. Do not let the gravy dry out. So add little water as required.

5) Use knife to check whether Eggplants are done.

Once cooked thoroughly, serve hot with Bhakari or chapatti.

Tips:
1) While buying eggplants, choose fresh and small eggplants. These cooks little faster and taste really good.
2) If you don’t have time to cook eggplants in the wok. You can pressure-cook them.
3) You can add chopped onion. After adding tempering items, fry onion till it becomes translucent. Then add eggplants.
4) Sometimes, even though knife pierces through the eggplant, it tastes uncooked. Therefore, if the knife is getting through the eggplant, then open it slightly and check whether gravy is soaked well inside the core. If you find it little white, then let them cook few more minutes.

Stuffed Mirchi Fritters

Stuffed Mirchi Bajji   

Stuffed Mirchi bajji  is a deeply fried crispy snack recipe. I fondly remember the awesome moments, that we made  the spicy Bajjis with a combo of piping hot Chai on rainy evenings. 

In this easy recipe, the long green chillies are stuffed , coated with besan flour mixture and deep fried in hot oil until crisp. The batter consistency is very important for preparing nice , crispy Bajji’s..

Ingredients:

A. For Stuffing:

·         Long green chillies - 6 or 7

·         Potatoes                  - 2

·         Green chilly              - 1

·         Coriander leaves       - handful

·         Red chilly powder          - ½ to 1 tsp

·         Coriander powder           - ¾ tsp

·         Hing                         - a pinch

·         Chat masala powder      - ½ tsp

·         Saunf powder                - ¼ tsp

·         Salt to taste

B. To prepare Bajji Batter

·         Besan flour               - 1 cup

·         Rice flour                 - ¼ cup

·         Turmeric powder            - a pinch

·         Red chilly powder          - ½ tsp

·         Baking soda             - a pinch

·         Salt to taste

·         Oil to fry

Method:

To prepare the Stuffing:

1.     Pressure cook the potatoes, till soft.

2.     Peel the skin & mash the potatoes finely in a bowl.

3.     Add sliced  green chillies and fresh coriander leaves

4.     Now add red chilly powder, coriander powder, hing, salt , chaat masala pwd & saunf pwd,

5.     Mix it well & keep aside.

6.     Spicy stuffing is ready..!

 To prepare the Bajji batter:

1.     In a bowl, add besan flour, rice flour, turmeric pwd, red chilly pwd. baking soda & salt.

2.     Sprinkle water and make a thick bajji batter. ( The batter consistency should be thick like idly  batter ).

3.     In a fry pan, add oil and heat it.

4.     Now, make a slit lengthwise  in all the Chillies.

5.     Stuff the above besan mixture inside and close it.

6.     Dip the stuffed peppers into the batter.

7.     Deep fry it in hot oil.

8.     Keep the flame in low medium and cook the bajji , until it attains nice brown color on both sides.

9.     Drain and keep aside in a kitchen tissue.

 Delicious Mirchi Bajji's are ready..

10.  Serve hot with green chutney & tomato ketchup

  It makes a lipsmacking combo with piping hot coffee or chai in a rainy evening too..:)