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This one amazing pickle to taste buds and beauty to the eyes. I just prepared it yesterday and would like to share the recipe with you all. For this pickle you need base ingredients
Fat red : 4 to 5
Fat green chillies : 4 to 5
For spice mix preparation you need
yellow mustard : 4 to 5 tablespoon
Cumin seeds : 1 tablespoon
Fennel seeds : 3 to 4 tablespoon
Fenugreek seeds : 2 to 3 tablespoon
asafoetida: 1/2 teaspoon
Coriander seeds : 4 to 5 tablespoon
Salt to taste
Dry red Chillies: 1 to 2
Chilli powder : 2 teaspoon
Turmeric powder: 2 teaspoon
Onion seeds or kalongi: 1 teaspoon
Vinegar: 1 teaspoon
Mustard oil : 1/4 litre
Take a pan on the gas and dry roast cumin, fennel, coriander seeds, dry red Chillies and take it in a blender, add mustard seeds and blend into powder. Now remove the stem of the fat red chillies and green chillies and wipe them nicely with clean dry cloth. Set aside. Now in a pan heat oil to the smoking point and turn the gas off. Now add the Nigel seeds or onion seeds asafoetida, dry ground spices, turmeric and chilli powder, salt, vinegar and mix well. Slit the chillies from one side and stuff this masala mix inside the chillies. Keep them in a clear glass jar an add the remaining spice mix on the top. Now in another pan heat the remaining mustard oil to the smoking points and let it cool. Add the oil on top of the chillies and spice mix and close the jar. Let it mature for six to seven days preferably in sunlight and start using your #yummy delicious red and green chilli pickles.
Crab Curry with coconut milk is another amazing recipe you will love if you love seafood. I am sharing my recipe with you which everyone at my home loved today.
For this you need:
Crab medium-sized 4 to 5
Coriander seeds 1 tablespoon
Cumin seeds 1 teaspoon
Garlic cloves 4 to 5
Ginger 1 inch
Tamarind 1 inch piece
Onion 1 big
Peppercorns 1 teaspoon
Cloves 3 to 4
Black cardamom 2
Green cardamom 1
Cinnamon 1 inch piece
Dry whole red chillies 2
Green chillies 2
In a pan dry roast dry spices till aroma comes out and set aside. Now dry roast onion chopped coarsely, ginger, garlic, green chillies, until soft and grind along with dry spices into smooth paste. In a flat bottom pan add oil and spice paste along with curry leaves and fry. Add chilli powder and turmeric to it. Now add washed and cleaned crabs to it and fry for five minutes. Add tomato paste and fry for another five minutes. Add water about half a glass, and coconut milk cover and cook. Add cut green chillies, coriander leaves and juice of half a lemon and salt. Cook for five minutes and add two to three piece of kokam. Cover and simmer for some time. Your crab curry with coconut milk is ready. Serve hot with rice and eat with your loved ones.
Amazing Sunday morning if you get restaurant style breakfast at home. #yummy, you instantaneously become everybody’s favourite person. Yes but when it’s not, can you guess who is that charming person at my place, my son.
Let me share with you a nice Sunday morning brunch.
For this we need
Cauliflower 5-6 florets
Peas 50 g
French beans 5-7
Bell pepper 1
Wash vegetables and mushroom and set aside. Cut mushroom and french beans into halves and vegetables into one inch pieces. Take a bowl and boil some water into it. Blanch vegetables for two minutes and strain them. Blanch mushroom for ten seconds. Now put a grill pan on fire and heat it. Grill vegetables on the pan on medium to high heat to get grill marks and spray some cooking oil on it. When done from both sides, sprinkle salt and pepper and take it out on a plate and set aside. In the same pan grill some pav or thick bread slices. Brush a little butter on it. When done from both sides take them out and set aside. To the same pan break the eggs and scramble them for two minutes. Add salt pepper and chillies and take it out on in serving plate with breads. Take it to the dining table and enjoy with your loved ones.
Making kids feel wow when they open their lunch box is something every mom loves. Today I am sharing one such favourite recipe of my son and it is what he calls #yummy veg cutlets. For this recipe you need:
Green peas 50g
Potatoes 4 medium-sized
Beetroot 2 medium-sized
Green chillies 2 (mild non spicy ones)
Coriander leaves 2 tablespoon
Bread slices 3 to 4
Boil potatoes and other vegetables separately and keep aside. Chop green chillies and coriander leaves finely and set aside. Take a medium depth bowl and break the bread slices into it. Now add potatoes, boiled vegetables, and mash nicely. Now to this add green chillies, coriander leaves, salt to taste and a pinch of kasuri methi with some pepper. Mix all the ingredients well and make them into cutlets of various shapes and sizes as you may like and keep them aside. Heat a pan and spray some cooking oil on it. Now cook the cutlets on both the sides and take it out on serving plate. Serve them hot as snacks with tomato ketchup or pack them for your kids lunch box and see no one can stop you from becoming the favourite mom to the kids. Have fun and enjoy with your family.
Awesome and simple #recipe that can be eaten any time of the day happen to be egg. One such beautiful presentation of my hubby is holiday special egg. I am sharing the recipe today with you.
For this you need:
Bread 1 slice
Green chillies 1 chopped
Coriander leaves 1 tablespoon
Salt to taste
Cheese slice 1
Chop green chillies and coriander leaves and set aside. Break both the eggs in a bowl, salt to taste, green chilli and pepper if you want. Heat a pan and add some oil or butter as per taste. Now add the beaten egg and spread well. Put the slice of bread in the center and add cheese slice on top of it . Now fold the egg from all the sides to cover the bread. Flip and cook from other side. When done take it out on a plate and cut carefully into bite size pieces. Garnish with coriander leaves and tomato ketchup. Serve hot to your loved ones.
During winters our appetite increases because our body spends some energy in keeping us warm. You might know that our ancient ways of eating was influenced by the seasonal vegetables and fruits and was therefore very good for health. One such recipe favourite this season is gajar ka halwa. Let me share the recipe with you.
For this recipe we need:
1. Carrots 500 g
2. Sugar 1 cup
3. Dry fruit mix 1 cup roughly chopped
4. Ghee or clarified butter 2 tablespoon
5. milk 1 cup
6. Some dry fruits to garnish
7. Green cardamom 1 (seeds crushed)
Nicely wash and peel the pink carrots. Now in a blender, blend the carrots coarsely and set it aside. Heat a pan on gas and add two tablespoons of ghee. To this, add the chopped dry fruits and fry a little. Remove it and set aside. Now add the coarsely grated carrots to the pan and fry them over slow flame. They will start softening and become darker in colour. Occasionally keep mixing them in between and fry for around ten minutes, then add milk and sugar to it. Alternatively you can substitute half the sugar with artificial sweeteners but I recommend using sugar in the recipe. Mix them nicely and let it cook until the milk is dry. Now crush the seeds of one green cardamom and add to this mix. Add fried dry fruits and let it cook for another two to three minutes. Transfer to serving bowl and garnish with remaining dry fruits. Your gajar ka halwa is ready. Serve hot and enjoy the winter with loved ones.
During winters, the love for hot food is increased nothing but ten times. The temperature of fifteen degrees around us calls for #yummy steaming hot food. If you are having such cravings, let’s make some hot kadhi pakoda today.
For this we need
Besan 100 g
Onion 1 big sliced
Chilli powder 1 teaspoon
Turmeric 1 pinch
Garam masala 1 teaspoon
Salt to taste
Panchforan 1 teaspoon
Dry red chilli 1
Coriander leaves 1 tablespoon
Buttermilk 1 cup
In a bowl mix besan, half teaspoon chilli powder, half teaspoon turmeric, salt to taste and add some green chillies sliced. Mix to a thick batter consistently with the help of water. In a pan, heat some oil and fry one teaspoon quantity of batter into pakoda. Remove in a bowl when golden brown from both sides and set aside.
In another bowl add two tablespoons besan and one cup buttermilk, mix well and keep aside.
Now in a pan add one tablespoon ghee and heat it. When hot put off the gas and add red chilli, panchforan and dry powder masala. Now add the besan and buttermilk mix and switch on the gas. Boil it on medium flame, adjust the consistency with water if needed as we need moderately thin consistency. When it starts boiling add pakoda and simmer on low flame. Transfer to serving bowl and garnish with coriander leaves.
Being healthy is always a choice that we need to make.
Here is one awsome and superdelicious recipes I would like to share. For this we need:
Rice : 1 cup
mustard seeds: 1pinch
cumin seeds: 1 pinch
curry leaves: 8-10
dry red chilly: 1-2
turmeric: 1/2 teaspoon
salt to taste
ured dal, chana dal: 1/2 teaspoon
lemon juice of 1/2 a lemon
Boil and strain rice to remove starch partially and making eating rice lowered in calories. to a pan add 2ml oil/ghee (I prefer cooking spray as it has 2ml per spray) and heat it.. Now add cumin seeds, mustard seeds and let is crackel. Add red chilly, gram and urad dal along with curry leaves for tampering and then add turmeric and salt followed by lemon juice. put off the gas and add cooked rice and mix well.
Take it out in serving plate and serve hot garnished with some pried peanuts. Serve curd and coconut chutney as sides
Your amazingly tasty meal is ready. To watch calories you may use this meal for lunch in limited quantity of one small bowl with a bowl full of green fresh salad. It will keep you satisfied for longer.