Maggi recipe? I know most of you thinking I have gone insane but that's not the case yet. This maggi noodles recipe is not the usual way we make maggi masala noodles. Oh, well! I know there are ample of variations we do but for me I normally add few veggies and boil the noodles to relish it as a quick meal or snack and mostly I will keep water to have it as noodles soup. But today it's not about what I do but rather our niece does, this is her recipe and trust me it's fabulous.
Parwal or pointed gourd is seasonal vegetable popular more in North India than South, it looks similar to Tindora but little large in size, plump but taste different than tindora. The most common curry made with parwal is Aloo Parwal Sabzi which I already posted and another is this stir fry which normally made for breakfast along roti or paratha as it's quick to prepare than aloo parwal sabzi.
Arbi Patta or Colcasia (Taro) leaves, Rikwach or Kacchu or Kochai patta as it's called in my in-laws place is a treat to eat. In my home Arbi Patta only relished while a visit to hometown that also depends on season if it's available, as I never seen taro leaves in Chennai. But now I have ample of access to this gorgeous leaves at my in-laws place there are plants in our garden, house if not get it from neighbors and if they come to know I want to eat then get extra leafs :).
Krishna Janmashtami celebration and as custom in our home I prepared Dhaniya Panjiri, a must naivedyam in Janmashtami, Almost in every home/temple dhaniya panjiri can be seen in U.P and Punjab. Unlike usual panjiri which is made with wheat flour this one is made specially with coriander seeds to offer as Prasad (Naivedyam) in Krishna Jayanthi as grains are not allowed as prasand or for fasting in North India. Dhaniya panjeeri is also eaten first after breaking fast or during fasting.
Janmashtami is approaching fast most of you must be busy preparing goodies for Sri Krishna and of course family & friends. As I mentioned in my Janmashtami Recipes Collection post we normally do fasting on Krishna Jayanthi and it's full day fasting with eating only after mid night or some time consume only fruits. But to share with friends, family or neighbor or for Naivedyam we prepare sweets and snacks in my house coconut laddu, murukku, singhara burfi or laddo is made.
sweet/dessert for any occasion a sooji halwa would never go wrong and for me I will make this halwa or Seviyan Kheer (Semiya Payasam) for most of the festive, occasions or for Naivedyam as these are simple recipe, every one likes it and also makes my work easy. With few ingredients always available in pantry we can make this halwa in no time.
Krishna Janmashtami also known as Gokulashtami, Ashtami Rohini, Srikrishna Jayanthi and many other names is celebration to mark birth of Krishna, eight avatar of Vishnu. All over India Janmashtami celebrated in different manner and in North India mostly fast is observed full day like in our home full day is fasting so there is not much food made only fruits and Panjiri is offered as Naivedhya or Naivedyam. This year Krishna Janmashtami falls on 28th of August 2013 and in some parts of India various savories and sweets are prepared for celebration I am posting my collection of recipes here for easy access.
Gulab Jamun is India's one of the most popular sweet, the most common sweet to celebrate any occasion whether it's small or big gulab jamun is must. In our home during Raksha Bandhan, Diwali, Holi, birthday or family gathering gulab jamun is on the menu. Authentic gulab jamun is prepared with khoya and it taste delicious but now a days milk powder gulab jamun is popular when short of khoya. this milk powder recipe comes very handy.
Rajma chawal, the staple food for Punjabi's if you visited Delhi you can find rajma chawal everywhere during lunch time; street hawkers or small shops selling pipping hot rajma chawal, chole chawal and in everyone's hand you will find the same thing. I make rajma quite often or say even weekly once rajma, chole, lobia will be featured in menu and we all love it specially DH love his rajma rice being in Delhi for ages he adapted the Delhi food style so much.
Sambar is something that used to be very rare at my parents place and it's still the same in our house too and the classic drumstick sambar is what I make most of the time if sambar is on menu. Steamed rice, hot sambar, some ghee along itself is great comfort food for me, add a potato fry and some papad on side and it's becomes a grand affair to me. Sambar is one versatile recipe we can use any vegetable or combination of vegetables of our choice and following the same basic recipe. Other popular vegetables used in sambar are brinjal (eggplant), raddish, okra, potato etc.
Paniyaram is something which was not a norm in my parents place my mother never made it. Idli, dosa were the things we used to relish as South Indian food or sambar some times and rasam when we used to be sick. I started to learn about paniyaram after having South Indian friends more than North Indian ones, served as tiffin or breakfast these tiny dumplings made of idli batter is soft inside and crunchy outside, I always liked the name Paniyaram it's sounds so good I think :)
Kadai Chicken is popular North Indian and Pakistani recipe, most of the restaurants serve kadai chicken or karahi chicken as some call it; like in our house wok is called karahi and not kadai a term normally used. Made with chicken, freshly grounded spices along with capsicum it's taste delicious. Kadai Chicken literally means cooking in kadai(wok) and to cook this dish only one utensil is used. If you think kadai chicken is one complicated recipe then it's not the case, it's quite easy and quick too with basic spices we normally have in our pantry.
Chole or chana masala who doesn't like it? Perhaps few people but am sure most of you and your family like chole; popular curry with batura, rice, jeera rice, roti, paratha just name it and it's perfect with anything. Chickpeas or kabuli chana as we call it one of the versatile ingredients we can do plenty of dishes from it from starter to main course though I am yet to post some of my regular and favorite chickpeas recipes yet but that will happen soon..hmm ohkie I will try to make it soon.
Thepla or masala roti/paratha come people call it used to be one of regular lunch box during our school days and something of which we never get bore no matter how frequently it's made. It's suitable for lunch box cause we can simply pair it up with any simple stir fry or even with pickle or curd. Methi thepla is the popular thelpa recipe but when methi/fenugreek leaves not in season then this plain thepla comes handy and a good change from usual ajwain or plain paratha.
I always make prawn in gravy style or semi gravy like prawn masala, prawn curry etc as it's easy for me to just make on prawn curry along with steamed rice for a quick lunch but making something dry type side dish with prawn is rare and I normally pair it up along with some beans or veggie like I did here in Prawn and Lobia Curry. But my brother whom like seafood much insist to have dry type side dish for change.