Mooli Gajar ka Achar

Mooli Gajar ka Achar step by step instructions:

Winters are incomplete without this super yummy “Radish and Carrot pickle”. It is very simple to make. The life shelf of this pickle is around 3-4 months. As an addition, I have added green chilies and ginger to enhance the taste of the pickle.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Mooli (Radish): 250 gms
Gajar (Carrot): 100 gms
Adrak (ginger): 20 gms
Green chilies: 4-5
Haldi Turmeric powder): ¼ tsp
Red chili powder: 1 tsp
Black pepper powder: ¼ tsp
Ajwain powder (Carom seeds powder): ¼ tsp
Yellow mustard seeds (sarso): 2 tbsp (coarsely powdered)
Mustard oil: ¼ cup + 1 tbsp
Vinegar: 1 tbsp
Asafetida: 1/8 tsp
Salt as per taste

Method:
1. Wash the carrot, radish, ginger, and green chilies and wipe them nicely. Make sure they are dried completely.

2. Peel the carrot and radish and cut into small pieces.
3. Peel the ginger and finely chop it.
4. Cut the green chilies into two.

5. Mix together radish, carrot, ginger, and green chilies in a bowl and add salt and turmeric powder.

6. Mix well. Transfer the contents into an air-tight container and keep like that for a day. You will observe that water is released from the vegetables and is settled at the bottom.

7. Strain it. Keep the veggies in the strainer for some time and then spread them onto a plate.

8. Keep the plate in sunlight for at least 2-3 hours for drying the veggies.

9. Take the veggies in a bowl and add red chili powder, salt, black pepper powder, mustard seeds, asafetida, and ajwain powder.

10. Heat mustard oil in a pan. Let the oil cool down and then pour it over the veggies. Mix well.

11. Now add vinegar and mix well.

12. Keep it in an air-tight container and keep the container in sunlight for 3-4 days.
13. Enjoy the delicious pickle whenever you feel like.
14. Finger licking “Mooli Gajar ka Achar” is ready!

Tips:
1. Make sure there is no water left on the veggies.
2. The container in which the veggies will be kept should also be dried up.
3. One can cut the veggies into whichever shape he prefers.
4. Always use a clean spoon to take out the pickle from the jar.

See you soon with a new recipe till then Happy Cooking!!!

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Homemade Dabeli Masala

Homemade Dabeli Masala step by step instructions:

Preparing masalas and that too like store bought is a challenging task but when prepared we feel super excited. Dabeli is one among my best street food. Nowadays it is very easy to find dabeli masala in stores but a couple of years’ back it was very difficult for me to find it. And since then I have been preparing this masala at home only.
It tastes much better than the store bought ones and I am sure you will too like it a lot.

Do try this recipe and share your feedback!

Let us start cooking!!!

Recipe Video here!

Ingredients:
Dry Red Kashmiri Chili: 3
Kashmiri Red Chili Powder: 2 tbsp
Cumin Seeds: 2 tsp
Fennel Seeds: 1 tsp
Coriander Seeds: ¼ cup
Sesame Seeds: 1 tbsp
Black Peppercorn: 1 tsp
Cinnamon Stick: 1 Medium (Broken into small Pieces)
Black Cardamom: 2
Cloves: 3-4
Star Anise: 2
Bay Leaves: 1-2
Grated Dry Coconut: ¼ cup
Black Salt: 1 tsp
Sugar: 2 tbsp
Oil: 2 tbsp

Method:

1. Dry roast coriander seeds, cumin seeds, fennel seeds, clove, peppercorn, cinnamon stick, star anise, black cardamom, and bay leaves in a pan for a minute or until fragrant on medium flame.

2. Transfer the contents to a plate and let them cool down.

3. Now dry roast grated coconut, dry red chili and sesame seeds in the same pan for less than a minute on low flame. Make sure you stir continuously as coconut and sesame tend to burn fast.

4. Transfer the contents to the same plate and mix all the ingredients. Keep aside and let cool completely.

5. Grind the ingredients along with black salt, red chili powder, and salt.

6. Take out the powdered masala into a bowl.

7. Add sugar and oil. Mix well.

8. This masala can be stored in an airtight container and kept in the refrigerator for about a year. Use whenever you need it.

9. "Dabeli Masala" is ready.

Tips:
1. Dabeli masala is always spicy. To make it less spicy one can decrease the number of dry red chilies used or lessen the quantity of red chili powder.
2. The quantity of salt and sugar can be adjusted as per one’s choice also.
3. Do not grind the masala finely. It tastes better if a bit coarse.

See you soon with a new recipe till then Happy Cooking!!!

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Pumpkin Banana Smoothie

Pumpkin Banana Smoothie step by step instructions:

This smoothie is filled with nutrients and hence is very healthy. Various spices added to it give the smoothie a wonderful flavor. The dry roasted oats give the smoothie a perfect texture.
I have used cow milk which can easily be replaced by almond milk or any other milk of your choice.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Pumpkin: 125 gms (skin removed and chopped)
Banana: 1 (peeled and chopped)
Yogurt (Curd): 1/3 cup
Milk: 1 cup
Oats: 1 tbsp. (toasted and ground)
Sugar: ½ tbsp.
Cinnamon powder: 1/8 tsp
Ginger powder (saunth): 1/8 tsp
Nutmeg powder: a pinch
Cloves powder: 1/8 tsp
Vanilla essence: 2-3 drops
Salt: a pinch
Ice cream for topping, optional

Method:
1. Boil the pumpkin and let cool. Then grind it into a smooth paste.

2. Keep this puree and banana in the freezer to freeze.
3. Dry roast the oats in a pan/tawa for about five minutes. Make sure you stir it continuously so that it doesn’t burn.

4. Let it cool and then grind into fine powder.

5. Add frozen banana, pumpkin, yogurt, sugar, oats, vanilla essence, cinnamon powder, ginger powder, nutmeg powder, cloves powder, salt, and milk to a blender and blend until smooth.

6. Top with ice cream and serve immediately.
7. Healthy “Pumpkin Banana Smoothie” is ready!

Tips:
1. The smoothie will be better if the pumpkin and banana are frozen.
2. Sugar can be replaced with honey, jaggery or any other syrup.

See you soon with a new recipe till then Happy Cooking!!!

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Tandoori Soya Chaap

Tandoori Soya Chaap recipe step by step instructions:

Since long, I had been searching soya chaap sticks and today luckily when I went to a supermarket and found these. Without wasting a single minute I purchased those. We love tandoori soya chaap a lot. There are so many recipes which can be prepared from it. They are super tasty and healthy.

Well, regarding cooking them, no worries if you don’t have a tandoor, make them on a hot iron cast griddle. But remember to cover them for a few minutes so that they are cooked completely inside out.
They are a perfect option for party snacks/starters. The cooking time is very less. So keep the sticks marinated a day before the party and grill them when required the next day.

Do try this recipe and share your feedback.

Let us start cooking!!!

Ingredients:
Soya chaap: 5 sticks (180 gms)
Curd: 1/4 cup
Cheese: 1 cube (8gms, grated)
Black pepper powder: ½ tsp
Red chili powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Garam masala powder: ½ tsp
Chaat masala powder: 1 tsp
Oil: 2 tbsp
Salt as per taste
For the marinade:
Ginger: 1-inch piece (grated)
Garlic: 4-5 (peeled and grated)
Salt as per taste

Method:
1. Wash and dry all soya chaap sticks.

2. Apply ginger, garlic, and salt on the sticks and keep aside for 10 minutes for marination.

3. Now in a bowl mix together curd, black pepper powder, coriander powder, turmeric powder, red chili powder, garam masala powder, chaat masala powder, and salt.

4. Add cheese and mix well.

5. Marinade the soya chaap sticks in the batter prepared.

6. Cover and keep it in the fridge for 1-2 hrs.
7. I use the following two methods to cook the sticks:
a. Heat a heavy bottomed pan or tawa and apply oil all over it. Keep the soya chaap sticks on the tawa and let cook on each side for few minutes. Make sure you cover them for few minutes while cooking which will ensure even cooking.

b. I sometimes use the convection and grill mode of the microwave to make these. First set the convection mode, preheat at 180°C and then let it bake for about 12-15 minutes. Then choose the grill mode for 5-7 minutes and grill the sticks by rotating them.
8. Sprinkle some chaat masala and lemon juice.
9. Serve hot with coriander and mint chutney.
10. Delicious “Tandoori Soya Chaap” is ready!

Tips:
1. For good results marinate the sticks for at least 2-3 hours.
2. Use salt wisely in curd mixture as we have already applied salt before with garlic and ginger.

See you soon with a new recipe till then Happy Cooking!!!

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