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Monday, 21 August 2017

Soya Chaap Tikka


Ingredients
Soya Chaap 3 Pcs
Marinate –
Curd ½ cup
Coriander Powder 1tsp
Red chilli powder 1tsp
Ginger Garlic Paste 1tsp
Mint Chutney (Optional) 3 tsp
Lemon Juice 1 Lemon or 1 tsp
Salt – According to test
Method –
Mix all above ingredients and prepare marinate. Make cuts in soya chaap (Like we do for chicken) so that all marinate mixture easily dip in chaap. Now Dip soya chaap in marinate mixture and dip chaap well with marinate mixture and keep it in fridge for 15-20 minutes
Convection – Select grill mode and grill chaap for 30 minutes.
Oven – Preheat oven at 200 degree. Place the chaap inside oven for 25 minutes.
Tawa – Heat oil and sallow fry from both side
Enjoy Soya chaap tikka with green chutney and a cup of team.


Method
Roast urad daal in a pan until a nice aroma starts coming. Urad seed also turns little brown after roasting. This process will take approx 5 minutes on simmer gas flame.
Grind the dal to make a coarse powder.
Heat oil in an iron pan / kadhai. Add hing and cumin seed. When cumin seeds turn a little brown, add crushed ginger and garlic.
After a minute, add red whole chili, stir well. Now add urad dal powder and sauté well on simmer gas flame for approx 4 minutes. Now add all the spices and cook for another 2 minutes.
Add 4 cups of water and stir well. Let it cook on simmer gas flame until it turns half of the quantity. This process will take 12 – 15 minutes.

Chainsoo is ready to serve. Garnish it with coriander leaves and serve hot with steamed rice.

Chainsoo – Ghadhwali Daal


Ingredients
Split black lentil (Kali Urad Dal) – ¾ cup
Ginger – small piece
Garlic – 6 clove
Cumin seed (Jeera) – ¼ tea spoon
Asafoetida (Hing) – 2 pinch
Salt – according to taste
Whole red dried chilli – 2
Coriander Powder – 1 tea spoon
Turmeric powder – ½ tea spoon
Fennel seed powder (sauf powder) – ½ tea spoon
Green chilli – 1
Garam masala – ½ tea spoon
Oil – 3 Table Spoon
Method
Roast urad daal in a pan until a nice aroma starts coming. Urad seed also turns little brown after roasting. This process will take approx 5 minutes on simmer gas flame.
Grind the dal to make a coarse powder.
Heat oil in an iron pan / kadhai. Add hing and cumin seed. When cumin seeds turn a little brown, add crushed ginger and garlic.
After a minute, add red whole chili, stir well. Now add urad dal powder and sauté well on simmer gas flame for approx 4 minutes. Now add all the spices and cook for another 2 minutes.
Add 4 cups of water and stir well. Let it cook on simmer gas flame until it turns half of the quantity. This process will take 12 – 15 minutes.

Chainsoo is ready to serve. Garnish it with coriander leaves and serve hot with steamed rice.

Wednesday, 5 July 2017

Gulabi Kheer - गुलाबी खीर

Gulabi Kheer - गुलाबी खीर
Ingredients -
Ghee 1tsp
Basmati Rice 200gm (Soaked for 45 minutes)
Milk 1 ½ L
Sugar 300 Gm
Saffron a pinch
Rose water 2tsp
Cardamom Powder ½ tsp
Almonds (chopped)
Rose petals (Optional)
Method -

Heat 1 tsp ghee in a pan/Kadahi/handi/wok and fry 200g soaked basmati rice. Boil 1 ½ L milk and pour over the rice. Cook until the milk is reduced to half its quantity and keep stirring. Add 300g sugar, a pinch of saffron dissolved in 2 tsp rosewater and 1/2 tsp cardamom powder. Simmer. Mash the rice well, and then add chopped almonds and rose petals. Keep it in fridge for 2-3 hours before serving.

Wednesday, 28 June 2017

Siddu – A popular Himachali Cuisine

Siddu – A popular Himachali Cuisine


Ingredients -
Wheat flour - 1/2 kg
Baking Powder - ½ tsp
Salt- to taste
Grinded split Bengal gram (Chana dal) - 1 bowl
Onion chopped 1-2
Green chili - to taste
Chopped coriander leaves - 1/4 bowl
Method –
Initial Preparation - Knead about 1/2 Kg wheat flour in water with 1/2 teaspoon of baking powder in it. Leave the dough overnight. In the morning, it will become light and fluffy.
(You can use activated yeast also instead of baking powder)
Stuffing - Add chopped onions, salt, chili and green coriander leaves to the grinded dal and then mix the batter thoroughly.
Final preparation - Make small balls with the dough and stuff it with daal mixture. Boil water in the flat bottom container and place a sieved plate on it. Place the siddus in it and cover with a tight lid. Steam them for about 15-20 minutes. Remove from the steamer. Siddu is ready.
You can also slightly brown the surfaces on a heated tawa.
You may serve it with ghee, Chutney or Rajmah.






Monday, 26 June 2017

Sepu badi or Mukund Badi Madra


Ingredients:
1. Sepu Badi(Mukund Badi) 8-10 pieces
2. Curd 250g.
3. Fenugreek powder 1/2tsp.
4. Coriander powder 1tbs.
5. Turmeric powder 1tsp.
6. Red chilli powder 1tsp.
7. Garam masala 1tsp.
8. Mustard oil 3tbs.
9. Salt as per taste
10. Coriander leaves

Method:
 Heat oil in a pan & fry the badi if not fried. Take them out from oil and keep in a bowl.Now in the hot oil add the curd, cook the curd till water dries & oil separates from curd. Now add fenugreek powder, coriander powder, turmeric powder, red chilli powder, garam masala, salt, badi & water and mix well.  Now keep stirring and cook for 30 min. Add coriander leaves & serve hot with rice

NOTE - You can get 'Sepu Badi' from shop or you can prepare it at home too. 'Sepu badi' can be prepared from ground mixture of Mah(Urad) dal and Chana dal soaked overnight. This ground mixture is boiled in water after wrapping in some big leaves (Arbi leaves can work) and cut into pieces and finally fried.

Tuesday, 10 January 2017

Gur (Jaggery) ka halwa


Gur (Jaggery) ka halwa


Ingredients:

Suji  - 1 cup
Gur(Jaggery) - 1/2 cup
Water - 3 cups
Ghee - 2tbsp
Saffron - 3-4 strands
Dry Fruit - Cashew, Almonds and Raisins

Procedure:


Heat the pan and put the Ghee in it. When the ghee is hot, put suji in it and fry the suji till it gets brown and starts giving its nice smell. Heat the water and put Gur and saffron strands. Heat till the gur is completely dissolved. Stir occasionally.
Pour slowly the gur and water mix to the fried sooji. Keep stirring continuously to avoid the formation of lumps. Cook it till the Water is absorbed and the halwa starts leaving the pan. Add the dry fruits to the halwa. Serve Hot.

Pizza Prantha



Pizza Prantha


Ingredients:

For Dough:

Wheat Flour / Atta - 1 cup + extra if needed
Salt - 1/2 tsp
Oil - 1 tblspn
Water as needed

For Filling:

Onion - 1 medium size chopped finely
Carrot - 1 grated
Capsicum - 1/2  chopped finely
Mozzarella Cheese - 1 cup grated
Salt to taste
Red Chilli Flakes - 1 tsp
Italian Seasoning - 1 tsp
Pizza Sauce as needed

Method:

Start by making dough, take flour, salt, oil in a bowl. rub well so oil is mixed in with the flour. Add in water slowly and knead to a soft smooth dough. Cover the dough with a bowl and set aside for 30 mistake the dough and divide into equal balls. Take two balls and roll it out lightly. Mix all the ingredients given for filling except sauce. Place one rolled paratha near you, spread some pizza sauce over it and spread filling over it. cover with other paratha, seal the edges.
Heat a tawa, put the paratha on hot tawa, cook for few sec, flip over, spread some oil over it, spread again, spread some more oil over it and cook on both sides till golden. Remove and serve hot.

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