Tuesday, 29 January 2019

Raw turmeric pickle

Raw turmeric is in season and this fresh pickle makes a good side for your meals. 
Just a caution turmeric is considered to be warm. So too much of it can cause burning sensation in stomach and upset stomach.

1. 200 grm raw turmeric 
2. 4-5 tbsp red chilli powder 
3. 1 tbsp turmeric powder 
4. 3 tbsp salt 
5. 1 cup oil 
6. 1/4 cup white vinegar or lemon juice 
7. 1/2 cup mustard seeds powder (split yellow mustard that can be store brought often used for pickle, also called  Raaichi Daal राईची डाळ)
8. 1/2 tsp hing

1. Peel and cut raw turmeric into small cubes
2. In a pan heat 1/2 cup oil and add hing. Keep flame low. 
3. Now add mustard seeds powder and stir quickly. 
4. Next add red chilli powder and off the flame to avoid burning of red chilli powder 
5. Add salt and mix well. Keep this mala aside to cool
6. Heat remaining 1/2 cup oil and let it cool too
7. Meanwhile add raw turmeric pieces to the masala and mix well such that all are coated with masala
8. Transfer the raw turmeric pieces coated with masala to clean glass jar. Add 1/2 cup oil that was heated and cooled to room temperature. Add vinegar(or lemon juice) and mix well

Your raw turmeric pickle is ready. It can be consumed from day one too. Store in airtight glass jar inside fridge for longer storage upto couple of months.

Sunday, 13 January 2019

Sankranti special til kut laddoo (sesame seeds laddo)

This til kut (powder) laddoo are very easy to make even for newbies in kitchen. And if you have kids and/or elderly members in home these are easy to have for them too than the til brittles or hard til laddoo.

1. 200 gram til/sesame seeds(pale yellow variety and not the white ones)
2. Around 1 cup grated jaggery (adjust as per sweetness you prefer)
3. 1/2 cup peanuts
4. 1/2 tbsp cardamom powder 
5. 2 tbsp ghee

1. Lightly roast the til/sesame seeds and keep aside
 2. Roast ground nuts and keep aside
3. Cool roasted til and ground nuts to room temperature
4. In a mixer jar combine roasted til, ground nuts, cardamom power and grind for 1-2 minutes 
5. Next add jaggery and grind to fine powder 
Take out the mix in a bowl and add 2 tbsp ghee and mix well pressing firmly with your hands
6. Apply ghee on palms and roll into small laddoo. If the mix appears to dry you may add more ghee.

Enjoy your til kut laddoo this Sankranti!!

तीळ गुळ घ्या गोड गोड बोला 

Also check out more til recipes 

Khajur - til wadi

Til - gulachi poli

Sunday, 6 January 2019

Dill (शेपू) Paratha with carrot raita

These flavourful dill( शेपू) paratha are easy and quick. Also kids would love these and a simple way to include dill in meals for fuzzy eaters. Also suitable for a quick meal of packing for lunches.

1. 3/4th cup chopped dill leaves
2. 2 cup whole wheat flour
3. 1 tbsp turmeric powder
4. 1 green chilli ginger paste
5. 1/2 tbsp red chilli powder
6. 1/2 tbsp sesame seeds
7. oil for greasing and cooking paratha
8. Salt to taste
9. water as needed for kneading

1. Mix wheat flour, chopped dill leaves, salt, chili powder, turmeric powder, chilli ginger paste,  sesame seeds together in a bowl.
2. Mix well such that flour is damp with moisture from dill leaves.
Now slowly add little water at a time and knead a semi soft dough.
Grease with oil and knead well. Cover and set aside for 10-15 mins
3. Divide the dough into small balls and roll into parathas. Dust the dough with dry wheat flour as needed while rolling
4. Cook paratha on a tawa applying oil on both sides

Serve hot with any raita or pickle of choice. In picture shown served with carrot raita.
To make this quick carrot raita, peel and grate one large carrot. Add it to 1 bowl thick curd, add salt, sugar and chat masala to taste. You can also add chopped green chilli if you prefer spicy. This raita makes good side dish for dill paratha and also colour coordinates with paratha.
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