Sneha's Recipe

Aloo Bhendi Fry - No Onion, Garlic & Tomato

In: Bhendi, Indian Style, Jain food

Bhendi is also known as lady’s finger or okra. In South East Europe it is known as bamya/bamija. Aloo is potato in English. In this sabzi there is no onion, garlic and tomato, it's dry sabzi, goes well with chapatti or dal rice, quick and easy to make. Choose small tender bhendi for this recpie, small ones have less seeds.

Ingredients

2 Medium Aloo/Potatoes - cut into small cubes
250 Grams Small Tender Bhendi/Okra
1 Teaspoon Red Chilli Powder or to your spice level
1½ Teaspoons Coriander Powder
½ Teaspoon Turmeric Powder
1 Tablespoon Lemon Juice
½ Teaspoon Garam masala
A Sprig Curry Leaves
3 - 4 Tablespoons Oil
1 Teaspoon Mustard seeds
A Pinch Asafoetida
Salt to Taste

Method

Wash and pat dry the bhendi with a cloth. Chop off the top and tail, then, cut them in small pieces on a slant.
Peel and cut the potatoes in small cubes.
In a frying pan heat two tablespoons oil. Add the bhendi and keep stirring till the stickiness is gone. Cook till soft on medium low flame.

When cook, remove them on to a plate.
In the same frying pan heat the remaining oil, add the mustard seeds when they crackle add the asafoetida and curry leaves, give it a good stir then add cut potatoes and fry till nice and crisp. Now add all the dry spices and fry well for about 2 minutes , add the bhend, lemon juice and salt mix well. Let this cook on medium low flame for 2 - 3 minutes, stirring in between. Making sure that it does’nt burn. Switch off the flame and serve.

Enjoy this sabzi with dal rice or chapatti.

Labels : Bhendi, Okra, Sabzi, No Onion No Garlic, Vrat, Jain food, Side Dish, Indian Style

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Gulachi Sanjyachya Polya With Whole Wheat Flour

In: Breads, Breakfast, Cardamom Powder

These are good for travelling stay's well for 2 -3 days. Festival sweet for Ganapati or Dassehra puja. This is a famous Maharastrian recipe.
1 Cup = 200 Ml
Ingredients
For Stuffing
1 Cup fine Semolina
1 Teaspoon Desi Ghee
¾ cup Grated Jaggery - I used organic Jaggery
A Pinch of Salt
1½ Cup Water
1 Teaspoon Cardamom Powder
For The Outer Covering
A Pinch of Salt
2 Cups Whole Wheat Flour
1 Tablespoon Oil
Water as required to make a dough

Method

In sauce pan add 1½ cup water on medium high flame let is come to a boil, add the jaggery and stir till it melts. Strain this mixture and then pour this into the same pan again. Bring this to a boil.

On medium low flame heat a pan add a teaspoon ghee and roast semolina till it starts to release an aroma, add a pinch of salt.

Pour the strained jaggery water and stir continuously till there are no lumps . Cover with lid and let it cook for 5 minutes or till the water gets absorbed in semolina(do not cook it too long or else the jaggery will harden and you will not be able to roll the polya). Switch off the flame. Add cardamom powder and stir nicely.

Cool and then knead this well till forms a soft ball and keep aside.

Divide into 6 equal round balls.

Let's make dough for the outer covering

Sift wheat flour in a large bowl. Heat a tablespoon of oil on medium high flame. Pour this hot oil into flour, with a spoon mix it well. Add little water at a time and knead dough to medium soft consistency. Keep this covered for 20 minutes. Then divide it into 6 equal balls.

Take one dough ball and flatten it with your finger to make small round dish . Fill a semolina ball in the center and cover it tightly to make ball.

Close all the edges and cover stuffing ball with the dough.
Dust this ball with some wheat flour, and lightly flatten it, roll it gently with rolling pin.

Keep turning the chapatti, so that it doesn't stick to the work surface. The hand should be light while rolling, if you use too much pressure it with start to break and the filling will ooze out while baking.

Here it's perfect.

Heat a griddle/ tawa, when it just warm, place the roti on it

cook till it become golden spots on one side and it puff up.

Drizzle a teaspoon of desi ghee and flip it with a spatula and let it cook till golden brown.

Now drizzle a teaspoon or more of desi ghee, on and around the polya while it's baking. This will give nice ghee taste and flavor to Sanjyachi Poli.

Here it's perfectly baked, soft like cotton..lush lushit!!

Like wise make the rest of the Sanjyachya Ploya!!

Serve hot!!

We had with our hot cup of tea.

Labels: Maharastrian Cuisine, Jaggery, Wheat Flour, Fine Semolina, Sugar Free, Cardamom Powder, Stuffed Flatbreads, Breads, Breakfast, Sweets & Desserts, Festival Sweets

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East Indian Pork Roast#MultiCookerMonday

This is a traditional East Indian way of making Pork Roast. This is made in large quantities all our functions and feast. A must dish on our dining table. You can serve this as a starter or appetizer. It's delicious, soft and succulent, cooked to perfection. I am sure if make this you will love it.

Ingredients

1½ kg Pork

4 Lemons Juice

1 Teaspoon Heaped Garam Masala Powder

2 Inch Stick Cinnamon

10 - 12 Kashmiri Red Chillies - break into two

15 Black Peppercorns

2 Teaspoons Level Sea Salt or to taste

7 Cloves

1 Brown Cardamon / Badi Elachie

1 Tablespoon Heaped Ginger Garlic Paste

Method

Wash the pork and keep it aside to dry or pat dry it with a a kitchen towel. In a big bowl add all the ingredients and mix it well. Apply this to the pork and fork it so that the spices get inside it.

Cover with cling wrap salt and let it sit in the fridge over night or for two or more days. Taking care that you turn the sides once a day.

Next day tie the meat with a clean string (this ensures that the meat & the fat remain intact).

Take a heavy bottom pan, kadai. I used a pressure pan and place the place the marinated pork and keep tossing it to get a a brown coat on high flame. Then add a cup of water and all of the marinade, close the pressure cooker.

Place it on high flame and take one whistle then reduce the flame to low and cook it for 12 to 15 minutes or till done.

When the steam subsides then open the cooker. If there is any water or stock place it again on medium high flame and dry out any water, turning the meat sides often.

Let it cool completely, place this in the refrigerator overnight. Cut the strings and slice it ( if you chill this then it slices well and you will get even slices).

Have it as a side dish or in sandwiches or burger or serve this as an appetizer. Enjoy this delicious East Indian Pork Roast.

Labels : Pork, Roast, East Indian, Side Dish, Appetizer, Multi Cooker Monday, Pressure Cooker

Multicooker Monday

Buttermilk Fried Chicken from A Day in the Life on the Farm
East Indian Pork Roast from Sneha’s Recipe
Easy Pork Vindaloo - Instant Pot from Food Lust People Love
Garlicky Collard greens and Split Pea Stew/ Collard Greens and Split Pea Dal from Magical Ingredients
Korean-Style Chile-Braised Brisket (Instant Pot) from Karen's Kitchen Stories
Riblets in Black Bean Sauce from Palatable Pastime

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Chocolate Rabri Mango Kulfi#SundayFunday

In: Chocolate Rabri, Eggless, Homemade

This is a dessert lovers summer delight for this delish King of Fruit!

A whole Alphonso mango stuffed with Chocolate Rabri And Dry Fruits... you will love this Mango slice kulfi. A delight of old Delhi stuffed fruit kulfi. Yum.. Yum.. Dil Maange More !!

The procedure is lengthy and time consuming but worth the effort.

Ingredients
2 Big Alphonso Ripe Mango or any firm mango
1 Cup Rabri - Unsweetened - Homemade
40 Grams Milk Chocolate - chopped
Dry Fruits as required

Method

Heat the Rabri - Unsweetened - Homemade , take off flame and add the chopped chocolate and let it melt. Keep this aside.

In the meanwhile chopped the dry fruits.

When the chocolate rabri cools add the fruits, mix well keep aside.
Now let's prepare the Mango for stuffing

Cut a round slice of mango from top (keep this aside for capping - will require this while freezing the mango).
Take a pointed knife and insert it carefully through this cut

gently move it around the seed to loosen it from the mango.

Gently twist the Mango seed slowly with a pair of tongs so

that it leaves the mango base. Now carefully pull out the seed

A hollow is created
Do the same for the next mango.

Place the mango in a fitting bowl that will hold it straight.

Stuff it with Chocolate Rabri.

Fill it till the top

Cap the mango with the slice.

Cover the mango with cling film. Keep it in the deep freezer for a day.

The next day take this stuffed frozen mango, wear gloves or use a cloth to hold the frozen Mango as it will be too cold to hold and immediately gently peel the skin ( do not defrost the mango to avoid it from softening and there by increasing excess ice formation).