NIMONA ( GREEN PEAS PASTE CURRY)

Hello everyone

Today I am here with a very delicious and easy side dish , speciality of purvanchal area, nimona. Though it is prepared in winter season, when fresh green peas pods are easily available in market. But here we don't get those very easily, even in winter season too. So once I tried to make nimona with frozen green peas and viola it was hit. It turned out so delicious and tempting that from that day , I used to make it whenever have craving, irrespective of season. It is prepared in many ways in many areas of northern India, but my favorite is my mom's way, less spices and more greens. Though I used to make that spicy version too but will share its recipe later. For now try this super yum one, it's my favorite and after trying this you will never have craving for those spice laden curries.

Step wise recipe is given below, hope you will definitely give it a try . I bet you will never regret.

NIMONA ( GREEN PEAS PASTE CURRY)

Serves: 4-5

Time : 30 mins

Ingredients 

For making paste:

1 1/2 cup green peas ( frozen or fresh, sweet ones)

1/2 cup green coriander leaves, roughly chopped 

3-4 green chilies ( according to your taste preference)

2 tsp ginger garlic paste

1 tsp cumin seeds

For tempering:

1 medium onion, finely chopped 

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/4 tsp turmeric powder 

1/2 tsp garam masala powder

1/2+ tsp chaat masala powder

Salt to taste

Oil

Method:

First of all make little coarse paste of all ingredients given under making paste section, using little water.

* Paste should neither be too coarse not very smooth. But you can also make as per your preference.

Heat oil in a wok, add asafetida and cumin seeds. Let them crackle, add chopped onions. Fry till light golden. 

Now add prepared paste followed by turmeric powder and garam masala powder. 

As I use less oil so leaving oil after being nicely fried, is not visible here.  Fry it till it starts making a big lump and not sticking to pan any more. It will take good 10-12 mins to get fried well. It's must for best flavours.

 Now add water , little at a time stirring constantly to avoid any lump formation. Add water according to your preference of consistency of curry. 

Add salt and chat masala powder. Let it boil and then simmer for 5-7 mins.

 Your delicious curry is ready to be served with roti or rice. It tastes best with non aged rice with mild sweetness.

***  And don't forget to add a dollop of pure ghee in each serving, it increases its flavours manifold.

* I don't add potatoes in my nimona but if you prefer, fry cubed potatoes till done and add to the curry while simmering. 

* You can also add paneer cubes.

* Always use soft and sweet peas for best out come.

* You can use fresh garlic pods and ginger for much better taste.

* You can also use more spices if you prefer but even this will give you perfect taste, I can bet.

I prefer this curry over spicy one, as it is perfect blend of sweetness of peas , aroma of green coriander and hotness of chilies. Do try and you will never regret. 

Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

CHANA DAL PULAO

Hello everyone 

Some times we don't feel like to prepare a huge dinner/lunch spread but also don't want to serve khichadi or Dalia then this one is a perfect fuss free one pot healthy meal for everyone in your family, as kids too love this tempting combo of Chana dal and rice. To serve a full meal with goodness of protein and carbs with new variation, you can try this without much effort and full of flavours.

It is so healthy and easy recipe that anyone can try without fail, at the same time super yummy too. You should must give it a try if you too have fussy eaters like mine, believe me you will never regret.

Stepwise recipe is given below, hope you will like it and definitely give it a try.

CHANA DAL PULAO

Serves: 4-5

Time: 45 mins

Ingredients 

3/4 cup Chana dal, soaked in hot water for 1 hr

2 cup basmati or any aged rice, soaked in normal water for 1/2 -1 hr

2 medium onion,finely chopped 

2-3 green chilies, slitted

1 tsp ginger garlic paste

1/4 tsp turmeric powder 

Salt to taste

Oil

Dry fruits of your choice ( cashews, raisins, almonds etc), I skipped as my kids don't like.

For tempering:

1/2 tsp cumin seeds

4 cloves

4 green cardamom 

1 inch piece cinnamon stick

1/4 tsp asafetida ( heeng)

Method:

First of all Heat oil in a thick bottomed vessel, add dry fruits ( if using)and fry till little golden , remove on a tissue paper and keep them aside for later use.

 Now add all spices of tempering section in the same oil and saute till everything crackled and become aromatic. Be careful while sautéing so not to burn spices. Now add green chillies and chopped onions, saute till nice golden then add ginger garlic paste and saute for 2 mins. 

Now add Chana dal , turmeric powder and some salt. Fry it for 3-4 mins and then add 1/4 cup water and cover to cook. Stir occasionally to avoid burning . When Chana dal is 70-80% cooked ( if needed you can add more water to cook dal) and all extra water from pan is evaporated ,add rice and fry for 2-3 mins .

Then add remaining water of rice and 2 1/2 - 3 cup of more water( depending on variety of rice) i.e. Double the amount of rice and dal. Add salt and Let it cook at high flame, when it starts looking little dry on top then lower the flame and cover with lid. Let it simmer for 5 mins. Then switch off the flame. 

Flip it with fork or knife to make fluffy pulao.

 Let it sit for 5- 10 mins covered, then open the lid and add fried dry fruits  to it and mix with light hand gently and serve with raita and mint chutney.

 Your easy, yummy and super healthy pulao is ready to be served with gravy dish or with simple raita and chutney. It taste best even if taken as it is, it doesn't need any thing else to go with. A simple one pot meal loved by everyone.

** I soaked rice in exact 2 cup of water to spare me with any indecision of how much water to be added for cooking rice. As we know 2:1 water rice ratio is needed to cook nice fluffy rice, but when we soak it then it already absorb some water and then our ratio gets disturb. So avoid this situation I soaked in exact amount of water and then used the same in cooking too. This will ensure you to get nicely cooked fluffy rice. 

** Make sure to cook dal first before adding rice to it. As both have different cooking time and if added together then dal may remain uncooked at the end.

*You can use any veggies also as per your choice and availability. But then taste may change.

* If you love dry fruits then must add to get much richer flavours in your pulao.

* You can also add dry spice powder while frying dal to make more spicy pulao, I skipped as wanted mild one.

** Don't skip soaking of dal and rice, as it ensure even and quick cooking . And to get nice fluffy end result must soak for mentioned time and at adequate temp.

Hope you all will like this super healthy and yummy rice dish, so please drop down your valuable comments and suggestions, they meant a lot to me.

Happy cooking....

SEMI DRY POTATO CAPSICUM FRY

Hello everyone 

Today I am having a very delicious yet so easy to prepare side dish. Some times we don't have much options to try but potato is one veggie, you can have for your rescue anytime. And best thing is, nearly everyone love to relish on this king of veggies. Potato have a unique quality to get merge with any other veggie without complain☺️. And it's this quality makes is most eligible for every mix and match. As today, I was not having much options in my hand so thought to give capsicum and potato a chance . And luckily they made their marriage a huge successful one😁. Everyone loved this combo. Super easy and delicious side dish got ready in minutes and got finished even much faster. You can prepare it for your lunch box too, just awesome with poori/paratha/naan or pulao.

Stepwise recipe is given below, hope you all will love this combo, too. Do try and let me know how's it turned out for you☺️

SEMI DRY POTATO CAPSICUM FRY

Serves: 3-4

Time: 30 mins

Ingredients 

3 -4 medium potatoes, peeled and cubed

2 medium onions, cubed

1 1/2 cup colored capsicum, cubed

1 medium onion, thinly sliced

2-3 green chilies, slitted

2 medium tomatoes, roughly chopped

1/2 tsp ginger garlic paste

1 bay leaf

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/4 tsp black pepper powder

1/4 tsp garam masala powder

1 tsp Kashmiri red chili powder 

1 tsp chicken/ curry masala powder

1 tsp kasoori methi, crushed between palms

Salt to taste

Oil

Method:

Heat some oil in a wok, add asafetida , cumin seeds and bay leaf. Let cumin crackle, add sliced onions  and green chilies. Saute till golden, now add ginger garlic paste and Saute for a minute. 

Now add cubed potatoes and onions, fry for 3-4 mins and cover to cook till potatoes are half done.

 Now add all dry masala powders , some salt and Saute for a minute or till spices get nice aromatic and fried. Fry on minimum flame to avoid burning it. 

Now add chopped tomatoes and capsicum, mix well and cover to cook till tomatoes get nicely cooked and mushy. 

Check for doneness of potatoes, if not done then cover again till potatoes also get tender. Now adjust salt and add kasoori methi. Mix well and switch off the flame. 

Garnish with chopped coriander leaves and serve hot with paratha/ poori/naan or pulao. 

Your super simple yet tempting semi dry side dish is ready to please everyone. 

You can prepare it as one of your side dish in your home parties also or pack with poori/paratha in kids tiffin or in your lunch box. 

* You can add little water before adding kasoori methi and simmer for 2 mins , if feel your veggies are too dry.

Hope you all will definitely try this simple yet delicious kids friendly recipe and don't forget to share your feedback with me. Please pour your comments and suggestions in comments box below, they meant a lot.

Happy cooking....

OATS AND DRYFRUITS SMOOTHIE

Hello everyone

Due to summer, everyone wants to have something chilling to refresh their senses in this scorching heat. What if it is healthy too along with chilling and yummy. Today I am having a very easy but nutritious and healthy smoothie recipe for smoothie lovers. It is full of nutrients from dryfruits and dates and fiber from oats. It is not only soothing but also filling too. You can serve it either in breakfast time or as after school evening refreshment. It will provide necessary energy to go long way during day time and satisfy your little hunger during evening. For people observing Ramadan fast, it is quick and full of energy, suhoor or iftaar drink. You can try this without hesitation, only if you have any allergies to particular dryfruit, then avoid adding it.

Recipe is given below, do try and let me know your feedback😊

OATS AND DRYFRUITS SMOOTHIE 

Serves: 3-4

Time: 5 mins ( leaving soaking time)

Ingredients 

3 1/2 cup chilled milk ( toned or full fat, as per your like)

10-12 almonds

5-6 dates, deseeded

4-5 walnuts

15-20 raisins

1-2 tbsp oats ( use as per thickness of smoothie, you like)

1 medium size fruit ( Apple/ pear/ banana/ mango etc , any non citrus fruit) , peeled and chopped roughly ( optional)

1 tbsp sugar or honey( adjust as per your taste)

Sliced pistachio and rose petals to garnish

Method:

First of all soak all dryfruits and oats in 1/2 cup milk or water. Keep it in fridge overnight , if want to make smoothie early morning or soak for atleast 2-3 hrs on your countertop . 

Now put it in blender along with soaked water/milk. Add chopped fruits, sugar/honey and little milk , if needed. Churn to get nice smooth paste. 

Now add remaining milk to it and again churn till frothy, 1-2 mins. Pour in individual glasses and garnish with pistachio and rose petals. Serve chilled . 

This is so creamy and nutty healthy smoothie that no one can resist. Even your kids will too love to relish on it. 

* You can increase or decrease quantity of ingredients as per your taste preference.

* You can make it without fruit too.

*If you forgot to soak your dryfruits then not to worry at all. Blend it all together then let it rest for 5-10 minutes in jar itself and then churn again to get nice smooth creamy paste. Rest procedure is as given above.

**You can keep it in refrigerator for 1-2 days but not more than that. But try to consume same day .

**If you wish to use any citrus fruit like kiwi, orange , grapes etc then avoid using milk. Use water instead.

Do try this healthy cum delicious chilled drink and beat the heat , maintaining your health. Hope you all will like to try this delicious tempting drink recipe and do let me know how's it turned out for you. Your precious comments and suggestions, meant a lot.

Happy cooking....

INSTANT WHITE KHATTA DHOKLA

Hello everyone

Every mom have tension of what to give in her kids tiffin so that they will finish without nakhre. And the problem worsen when your kid is a fussy eater like mine. My daughter used to finish her tiffin most of the time but my lil one always have excuses for leaving his snacks. So I always have to try new things for him, which can attract him to eat. Today when I asked my kids what they want to carry in their lunch box then my daughter said dhokla , as she is die hard fan of khamans. But the problem is these bean khamans get soggy till they eat. So tried to make some different version of it . As I had rice flour in hand  so tried instant khatta dhokla. As it resemble much to idlis , so my lil fussy one also gave green signal for this one. This dish is not unknown to maximum of you but still sharing mine version to help those moms, who are looking for interesting , healthy and quick tiffin ideas for their fussy eaters.

Recipe is given below , hope you all will try it.

INSTANT WHITE KHATTA DHOKLA

Serves: 4-5

Time: 40 mins( leaving resting time)

Ingredients 

1 cup semolina ( rawa or sooji)

1 cup rice flour

1 cup yogurt ( curd)

Water as per need

1/4 tsp salt ( as per taste)

1 green chili, finely chopped ( optional)

1/2 tsp ginger garlic paste

1/2 tsp citric acid or lemon salt

Baking soda or eno

For tempering:

2 tsp oil

1/4 tsp asafetida ( heeng)

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp sesame seeds

2-3 spring fresh curry leaves

2-3 green chilies, slitted

Method:

First of all mix semolina, rice flour ,yogurt, salt and required water to make a lump less idli like batter. Let it rest for 1 hr or overnight at any cool place , if planning to prepare early morning.

* But never keep in refrigerator other wise semolina will not absorb liquid.

* for quick result use hot water to make batter and let it sit for 1/2 an hour.

If after soaking,you find your batter thicker than regular idli batter then add little water at a time and correct the consistency. Now add ginger garlic paste and chilies. Mix well, your batter is ready to be used. 

Make your steamer ready by heating 1 cup of water in a wide vessel with stand in base. You vessel should be wide enough to hold your mold easily.

Now separate required batter in another bowl, which can be used to fill your mold at a time. Now add two to three pinches of baking soda or 3/4 spoon eno powder and 1/4 tsp citric acid to separated batter. Give a quick stir you will see nice frothy batter , don't over mix the batter otherwise all the air bubbles formed ,will vanish and result in hard dhokla.

Now fill the mold immediately with required batter and either steam as regular for 15-20 minutes by putting your mold in steamer with lids closed or microwave for 5-6 minutes, depend on size of mold and microwave power.

Check for doneness by inserting a knife or skewer in middle of dhokla, if it comes out clean then done, other wise cook for some more minutes.

I used my heart shaped cake mold to steam these. So did in two batches. Make sure to grease your mold generously and fill your mold only half. As it will rise on steaming.

 Let it rest for 2-3 minutes then demold. Now cut desired shapes with knife. Similarly make the other batches too.

Now heat oil in tempering pan, add asafetida,cumin seeds and mustard seeds. Let them crackle then add curry leaves and chilies. Let curry leaves become crisp. Now switch off the flame and add sesame seeds, stir quickly and pour all over the dhokla evenly.

Now your hot tempting dhokla is ready to serve with tomato coriander chutney or any sauce of your choice.

*  You can add any veggies too, of your choice.

* After adding soda or eno , use the batter immediately. That's why add soda or eno in batches of batter, when needed.

* For more soft dhokla , use eno instead of baking soda. But baking soda also works well.

* Instead of citric acid you can also use lemon juice, but citric acid gives more fluffier result .

* If you are making dhokla in microwave then keep a bowl with some water along with the microwave safe mold, to get nice moist dhokla.

* Use nice sour yogurt for khatta dhokla or add some lemon juice to get sourness of your choice.

* While using microwave, keep an eye on it as over doing may result in dry and hard dhokla.

If you don't have silicon mold just use your regular mold and prepare these healthy and delicious tiffin snacks for your kids. 

Hope you all will like this easy , quick and kids friendly recipe and will definitely give it a try. Please pour your valuable comments and suggestions here, they meant a lot.

Happy cooking...

SEMI DRY, NO GRIND PALAK PANEER

Hello everyone

Sometimes don't you feel so lazy to prepare elaborated spread yet want to hog on something yummy and delicious yet healthy too. It happens with my too often, so I use to invent easy peasy yet healthy and delicious short cuts to save me in such situations ☺️. Today I am having one of such dish you will never regret trying. Everyone knows health benefits of spinach and at the same time hatred percentage     towards it too. But at the same time it's addition with paneer makes it adorable to many, is also well known. Many of us hesitate to try this combo often due to long procedure of blanching, grinding then cooking . To rescue all of us from this long procedures, I am here with very easy to make and equally or you can say more delicious side dish to please your loved ones in no time. I made the whole dinner in just half an hour including rice flour chapattis and this palak paneer with all the chopping and kneading😊.

Recipe is given below, do try and don't forget to share your experience with me.

SEMI DRY, NO GRIND PALAK PANEER

Serves: 3-4

Time: 20 mins

Ingredients 

4 cup spinach, finely chopped 

2 cup cottage cheese( paneer), cubed

2 big onions, finely chopped 

3-4 green chilies, finely chopped 

1 tsp ginger garlic paste 

2 medium tomatoes, finely chopped

1/4 tsp turmeric powder 

1/4 tsp garam masala powder 

1 1/2 tsp kitchen King masala

1/2 tsp cumin seeds

1/4 tsp asafetida ( heeng)

1/2 tsp crushed kasoori methi 

Salt to taste

Oil

Coriander leaves to garnish 

Method:

First of all heat some oil in a wok, add asafetida and cumin seeds. Let it crackle, then add chopped onions and chilies. Fry till golden, add ginger garlic paste and saute for 2 mins. 

Add turmeric powder, garam masala powder and kitchen King masala , saute for 1-2 mins on minimum flame. So that not to burn spices.

Now add chopped spinach and saute for 3-4 mins on high flame. Now cook till spinach shrink. Now add chopped tomatoes and some salt. Cook it till tomatoes get nicely cooked and mushy. 

Now add paneer cubes and mix well. Cook for further 3-4 minutes. Adjust salt and add kasoori methi, again mix well and switch off the flame. 

Garnish with coriander leaves and serve hot with roti/naan/paratha/poori or even rice/pulao. It taste awesome with all these accompaniments.

Even your kids will too love to relish on this super delicious healthy dish.

 If you have surprise guest at home and not having much time to cook special dish then prepare this, it will equally please your guest as any other ,hours taking dish.

Hope you will like to try this simple yet delicious healthy side dish and do drop your valuable comments and suggestions here, they meant a lot.

Happy cooking....

MANGO SHAKE

Hello everyone

Chilled drinks and smoothies are in demand now a days. It not only provide relief from this scorching heat but also soothes our senses. I make various varieties of smoothies and shakes but my lil fussy eater refuses every trial of mine. But this one is his favorite, so with welcome of summer I get this super yum King of fruits, mango to please my kid . During summer, it is followed just like ritual to prepare mango shake on daily basis, just not because it's super delicious and soothing but also because of my kids interest. At least he liked this, is a big victory of mine as a mom😁😁. Although this is not very extraordinary recipe even then I am sharing my way of preparing this super simple and super super delicious drink .

Recipe is given below, do try and don't forget to let me know your experience.

MANGO SHAKE

Serves: 4 

Time: 10 mins

Ingredients 

1 big size ripe mango ( preferably alphanso or badami), peeled and cut in chunks

3 1/2 glass milk( chilled)

2 tbsp sugar ( depend on sweetness of mango)

Some ice cubes to serve ( I skipped)

Some chopped dryfruits and rose petals ( for garnishing, I skipped as my kid dislike 🙄)

Method:

Put mango chunks, sugar and some milk or water in mixer and churn to make nice smooth puree. 

* Don't put all the ingredients together in mixer otherwise you will not get nice smooth and creamy shake. 

Now add all the milk and churn again for 1-2 minute, to get nice frothy and thick shake. 

Now pour in individual glasses , put some ice cubes and garnish with dryfruits and rose petals.

Serve chilled and see satisfaction on their faces. 

* If you don't want to use more milk then can use 50:50 water and milk or also only water. But then taste may differ.

* Adjust sugar as per your taste as I kept mild.

* Consume within few hours of preparation as due to little tartness in mango , milk may cuddle if kept for long.

* If planning to store for a day then add water instead of milk.

Prepare this super easy and tempting mango shake and please your kids and family members. Hope you will love to try this simple drink and do share your experience with me. Your valuable comments and suggestions are always welcome.

Happy cooking....