Kacche Aam ki launji - Raw mango Launji

Kacche Aam ki Launji (Raw Mango Launji) , The most famous Traditional recipe from Rajsthan, Sweet and Tangy taste of this delicious curry....There are so many varieties made from raw mango...But this is one of my favorite. There are so many lovely memories with this Aam ki launji. This super tasty and tangy recipe, is outstanding...!!!

When I was kid, I used to have this at my Nani's home, when we went to spend our vacations there. she used to make like a big pot of Aam ki launji...and we all kids loved to have that with simple Paratha or with Puris...In a vacations, Obviously all the kids used to do few things for sure, To play, To eat and not to listen anything which is related to study ;) Lol...I was one of them...When we are so hungry, we used to go to the kitchen, Spooned loads of launji in our plate, And yes, We used to take only one plate and we were 5 kids... 5 Parathas in just a minute....Vanish...Zip zap zooom.....hahahah....I never ever studied in my vacations, though my friends used to refer some of their books before the opening of school...Mmmm....I hate that....I was like, Vacation means Vacation, why study in vacation??? I used to play a badminton a lot, Ohhh I am missing it....I am sure I am again going to be a kid when Prisha will grow up and will do the same things which her mother did ;) and I am all the way with her in her every mischief. Watch out Himanshu ;) Whether You can join us or....Rest you know ;) Lol....!!!!

My mother's recipe of Aam ki launji is slighlty different, She used to add kalaunji in her launji recipe, and yes fennel seeds and fenugreek seeds too....Fenugreek seeds are important in this recipe to add, Because of that the taste of launji is bit different from others....I am adding dates too...I have tasted this dates launji at my sister in law's place, and I love that taste...So here in this recipe I am adding dates, You can simply avoid it... And yes Mustard Oil plays a very important role in this recipe...If you have this Oil, I will suggest you to use this only....Difference of taste you can understand...So Check out the another step by step Rajsthani Recipe, All the way from Rajsthan ;)

Ingredients:

3 Raw Mangoes
1/2 Tbsp Mustard Oil (You can use Normal cooking oil too)
Pinch of Asafoetida
1 Cup Jaggery
1/4 Cup Dates
1/4 tsp Mustard Seeds
1/4 tsp Fennel seeds
1/4 tsp Coriander Seeds
1/4 tsp Fenugreek seeds
1/4 tsp Nigella seeds (Kalaunji)
1/4 tsp Turmeric powder
1/4 tsp Red chili Powder
Salt to Taste

Method: 

1. Cut the Mangoes into big slice. Heat a pan with Mustard Oil, and add Mustard seeds, Fennel seeds, and Coriander seeds, Asafoetida, and Nigella seeds. After the seeds splutter, add the sliced mangoes to it.

2. Add Jaggery and simmer the mango pieces for 10-15 minutes till the pieces of Mango become soft and the gravy becomes thick. Add turmeric powder, and Red chili powder and mix well. This can be served hot as well as refrigerated and used over the week.

Note: You can always use Sugar instead of Jaggery, But we always use Jaggery in this recipe!!!

Enjoyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!

Dal Baati - Rajsthani cuisine

Rajsthani food is incomplete without the mention of Dal-Baati and Churma. Dal Baati is an Indian dish comprising lentils and hard wheat rolls. It is popular in Rajasthan, and Madhya Pradesh. Daal is basically prepared using Toor dal, Chana daal, Moong daal, Urad Daal. All these lentils are cooked together after being soaked in water for a few hours. First a small amount of oil is heated in a frying pan and then the seasoning mustard and cumin seeds is added into the hot oil. Then chopped Green chili, Onion and Garlic paste, and some spices including Asafoetida, Red chili, Turmeric, coriander, Ginger are added. There may be a sweet and sour daal version can be made. And finally, the boiled daal is added and cooked. Baati is a hard bread made up of  Whole Wheat flour, flour mashed with little bit of salt,  and water. Ball sized round of this mixture are put it in well heated traditional oven. When the "Baati" becomes a golden brown color, its stuffed with ghee and served hot.

In my Family, Dal baati is hot favorite, Every Saturday, It is fix in our lunch, sounds like Really???? But yesss, Thts true, Himanshu is like crazy to have dal Baati....Thts his favorite...On weekend I don't prefer to make breakfast....We normally have Tea or coffee with some toast or bread butter, and in lunch this Delicious Dal Baati with loads of ghee.....I don't prefer to have these much ghee in my food...On weekend me and himanshu have our lunch together in one plate, But when it comes to dal baati, I prefer not to share my plate with him because he used to add 3 Tbsp or more Ghee in her dal baati ...and I am like....Noooo...I can never have it...But true side is you won't enjoy this meal without adding so much ghee in it....Hmmm....It is not at all guilt free food ;) You know how to enjoy this dal baati in a traditional way??? Its like, Crumble the baati in your plate then add dal as required and add loads of ghee, [(You can add more or less, (Health conscious people) don't worry I am one of them ;)] mix them all very well then enjoy it by adding any pickle or chutney.....Gosh, This is so mouthwatering!!! I love to have this with some Coriander chutney or with Mango Pickle...Mmmm...So delicious!!! We are not so fond of having Churma everytime....I didnt Prepared it but sharing recipe how to make it....And one more thing you will not find any Rajsthani wedding meal without Dal Baati churma....As in my wedding it was also a hot favorite menu ;)

I am going post back to back Three Rajsthani recipes in next three days...One is here which is Dal baati....Stay tuned with next two ;) Check out the step by step recipe below and Enjoyyyy!!!!

Ingredients

1 Cup Mixed Daal (Urad daal, Chana daal, Toor daal, Moong daal)
2 Tbsp Oil
1/2  tsp Cumin seeds and Mustard seeds
A pinch of Asafoetida
3 Cloves
1 inch Cinnamon stick
2 Bay leaves1/4 Cup Onion and Garlic paste
1 Cup Tomato puree
1 tsp Ginger, chopped 2 inch piece
2 medium Green chilies chopped
1/4 Cup Red chili powder
1/2 tsp Turmeric powder
1/4 tsp Garam masala
Salt to taste
1/4 cup Fresh coriander leaves chopped
1 medium Lemon


For Baati

2 cups Whole wheat flour
1 teaspoon Carom seeds
1/4 teaspoon Baking Soda
1 cup Pure ghee for soaking and serving


Method

For DAL

1. Soak Moong dal, urad dal and chana daal, toor daal in about three cups of water for an hour. Boil the daals with turmeric and salt till done and mash them properly.

2. Heat oil in a pan and add Cumin seeds, Asafoetida, bay leaves, cloves, cinnamon, cardamoms, ginger, green chilies, Onion-Garlic paste and saute properly, then add Tomato puree and red chili powder, Garam masala, and pinch of salt.

 3. Add the cooked Daals to this and blend properly. add juice of lemon and chopped coriander leaves, cook for 3-4 minutes, Turn off the gas!!

For BAATI

1. Preheat oven to 180°C. Take Flour in a bowl. Add Salt, Baking powder and half a cup of pure ghee. Mix well. Add sufficient water and knead into a stiff dough.

2. Take Small sized portions, Press firmly and roll into round balls.

3. Grease a Baking tray. Place the Baatis on it. Press them slightly.

4. Place the tray in the preheated oven and bake at 180°C till done. It may take fifteen minutes to half an hour.
5. When done, Serve it hot with a bowl full of pure ghee to soak Baatis and Daal.

  
For CHURMA:

1. Grind the baati in a blender into a fine powder.
2. Add the almonds, and powdered sugar and mix well.
3. Store in an air-tight container.
4. Serve with daal-Bati.

This is a very Heavy Meal....After having it you will definitely want to sleep .....So for sometimes its ok if we are having this much heavy meal....I always burn at least 200 kcal in Gym after having this yummy yet heavy meal....!!!!!!!!!!

Enjoyyy the Rajsthani Taste!!!

Saffron flavored Dryfruit Rice

Rice is the staple food of over half the world's population. It is the predominant dietary energy source for many countries of the world. There are various types of Rice available in market like Long grain rice, medium grain rice, Sweet brown rice, Brown rice, red rice and many more....In India, most of the places you will fine white rice, and brown rice. Himalayan Red rice is also available in India, which has a reddish bran layer and a nutty, complex flavor that adds visual and taste delight to any dish. 

Here I am using Long grain Basmati rice, Basmati rice can be beneficial to certain groups of people. Those on low-calorie diets can benefit from incorporating this grain into their diets since it is so low in fat. However, at slightly over 200 calories per cup, the calories can pile up if not eaten in moderation. Brown Basmati rice has the lowest glycemic load and contains many minerals and vitamins, so it is often considered a healthy choice. I am not so much rice lover, but yes sometimes if you want to complete your lunch or dinner plate I make sure to add any variety of rice dish. When I was kid, My mom used to make her delicious Veg Pulao and I don't know that time I was like whenever she serve me that Pulao plate, I finish it off within a few minutes...

Though I still love my Mom's Pulao..But not so much in now for particular rice dishes like Pulao or pilaf or plain rice. When you are in a rush and not in any mood to make Roti or any other stuff, Yes, Rice platter is the life saver for that time. The same thing happened with me today, Today I was so busy in my home cleaning stuff, as Winter is gone, and Spring is on here in Doha too, So need to pack the all winter wears from the wardrobe and Spring Collection should be there ;) 

 

Yesterday went to buy some spring collection stuffs, and yes I want to ask one question to all my readers that, when you make your mind to buy some particular things and have you ever noticed that your partner got all the stuffs which he don't want to buy and you have nothing in your hand??? The same thing happened with me yesterday and I was like....So so upset ;) Now worries, Next weekend is mine Himanshu ;) Mind this ;) Well, As you know in my every post I do share one of the sweet story between me and Himanshu...This was of my weekend blah blah ;)

Ok Now, Back to the Food story, We are again here to celebrate our 33th Foodiemonday Bloghop event and our theme is #Ricebaseddish ....I was not at all in mood to make any dessert....So when we decide the theme, on a next day I chose this rice platter which is very easy, simple and quick...The royal flavor of Saffron, and Dryfruits makes this Rice so delicious and tempting. Serving this Rice with Vegetable Coconut curry which extraordinary...I love this curry You can have this curry with Roti or paratha too...In my next post will share the recipe of this Curry..So check out the step by step recipe of Saffron flavored Dryfruit Rice and Enjoy!!

Ingredients:

1 Cup Basmati Rice
1 Tbsp Clarified Butter (Ghee)
1 Bay leaf
Few strands of Saffron
1/4 Cup Milk
2 Tbsp Almonds, Cashew, Peanuts, chopped (Dry fruits can be of your choice)
1/2 tbsp Raisins
Pinch of Salt
Pinch of Sugar

Method:

1. Soak the rice in water for 15 minutes only. Take a small bowl with warm milk and add saffron strands in it and mix it well and keep it aside for 2-3 minutes.

2. Take a dip pan and add soaked and drained Rice in it and add 11/2 Cup water and saffron milk in it. Add pinch of salt and pinch of sugar in rice. mix it well and Put this pan in a pressure cooker filled with 1/4th of water. Cover a pan with flat lid or plate and Cover the lid of the pressure cooker and Keep it on high flame for 10 minutes. After 10 minutes keep a flame on slow for another 10 minutes.

3. Switch off the gas and let cooker to be cooled and take out the pan.

4. Take another pan and add clarified butter, Bay leaf, Peanuts, Almonds, Cashews and roast them for 3-4 minutes now add raisins and finally add Cooked Saffron Rice and mix them well. Your Super tempting Dryfruit Saffron Rice is ready to serve.

The vegetable coconut curry is the perfect accompaniment with this rice. I am serving it with this delicious curry!! Enjoyyy the royal taste of this Rice!!

Avocado Dip

Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

Like the banana, the avocado is a climacteric fruit, which matures on the tree, but ripens off the tree. Avocados used in commerce are picked hard and green and kept in coolers at 4 to 5 degree C until they reach their final destination. Avocados must be mature to ripen properly. Avocados that fall off the tree ripen on the ground.

The fruit of horticultural cultivars has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of consumers who have limited access to other fatty foods. The fruit is not sweet, but distinctly and subtly flavored, with smooth texture. It is used in both savory and sweet dishes, though in many countries not for both. It is used as the base for the Mexican dip known as Guacamole, as well as a spread on corn tortillas or toast, served with spices. 

Avocado dip is traditionally made by mashing ripe avocados and sea salt. Addition of Cream cheese makes this dip more creamy and cheesy. I love to have this dip with toast or with bread...but Prisha enjoyed it with her favorite Corn chips....She had this dip first time...I didn't make this Dip so spicy by adding more green chilies as she will not be able to enjoy this dip...You guys can add Green Chilies as per your taste...When I served this dip to her she asked me that Mom is it a chutney??? Lol...She thought this is that normal Coriander Chutney..And If i want to make her to taste this Avocado Dip, I have to say YES only...;) She likes Green chutney with bread!!! So I simply said yes it is a chutney and have it...But Nowadays kids are so so smart, In a one bite she told me Mom this is not a chutney...It tastes different...I said her I have added Cheese too in this chutney so you will like it more !! And She said OK with her Innocent face :) Though She did not ate so much but yes, somehow she liked it and finished half of her Bread slice with this dip...Well..Enough for me, atleast she had it ;) Roasted Bell peppers makes the taste of dip so delicious...I love roasted flavor of bell peppers, and this was our perfect breakfast today morning!! You can use this dip in many of salads also, You can use this dip when you are making Crostini too...Like anyway, with anything you like!!! Very easy to make and quick too...You can store Guacamole in fridge with airtight container. Check out the step bye step recipe below and Enjoyyyyyy!!!!!!!!!!!!!!!!!!

How to make Guacamole????

Ingredients:

2 Ripe Avocados
2 Green chilies
1/2 Cup Coriander Leaves
6-7 Garlic cloves
1 Tbsp Lemon juice
1 tsp Cumin Powder
Salt to taste
Water as required

Method:

1. Take a mixer jar and add chopped Avocados, Green chilies, Coriander Leaves, Garlic cloves and Churn them properly and make a smooth paste...Take it out from the jar and transfer in to another bowl add salt and Cumin powder in it and mix it well. Your Guacamole is ready to use.

Avocado Dip

Ingredients:

2 Cup Guacamole
1/2 Cup Cream cheese
1/2 Cup Roasted Red and Green Bell pepper, chopped
 2 Tbsp Onions, Chopped

Method:

1. Take a Bowl Add Guacamole in it and add Cream cheese too, mix them well, and Finally add roasted chopped bell peppers and chopped Onions...Mix them nicely and Your Avocado dip is ready :)

Enjoyy this delicious dip with some corn chips or simply spread on Bread and Enjoyyyy!!!!!!!!!!

Festival of Colors With Foodiemonday

Holi is a spring festival, also known as the Festival of colors or the festival of sharing love. It is an ancient Hindu religious festival which has become popular with non-Hindus in many parts of South Asia, as well as people of other communities outside Asia. The Holi festival has further cultural significance. It is the festive day to end and rid oneself of past errors, to end conflicts by meeting others, a day to forget and forgive. People pay or forgive debts, as well as deal anew with those in their lives. Holi also marks the start of spring, and for many the start of the New year.

Inside homes, people stock up on pigments, food, party drinks, Specially Thandai and festive seasonal foods such as Gujiya, Mathri, Malpuas and other regional delicacies. There is no tradition of holding Puja, and the day is for partying and pure enjoyment. Children and young people form groups armed with dry colors, colored solution, the means to fill and spray others with colored solution (Pichkaris), Water balloons filled with colored water, and other creative means to color their targets.

This is a giant #Holispecial Collection by #Foodiemonday Team, and We are so so happy to share this Collection with all of you!!! Check out Each and Every Unique recipes to try in this Holi and Lets Enjoyyyy this Colorful festival with peace, joy and Loads of Love :)

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1) Starting with the Dessert with our very Talented and gorgeous Blogger Saswati Hota...

A Thandai Yogurt Panna Cotta with Rose Syrup Drizzle...Holi special. An Italian dessert with a gorgeous Indian touch.

Thandai Yogurt Panna Cotta with Rose syrup 

One more Colorful Dish from Saswati is Swirl Mathri...Check out the link here for the Recipe.

Swirl Mathri

 2) Next, She is an Inspiration for all of us, She is like my Elder sister, like My mom, anything I can say her, I blindly trust on her and she is the one who motivate us in anything which we Want to do, Our very Own Alaka Jena....My Alka dee :)

Her thought of incorporating the famous Thandai flavor in cookies, which everyone can have not only during Holi but also throughout the year, is amazing!! Hats off to her :)

Eggless Thandai Cookies recipe

One more Super Cool Holi special recipe From Alka Jena is Shrikhand-Creamy Yoghurt infused with custard apple and Cardamom, check out the link here!!

Srikhand Tart 

 3) Third is Mine, Black Cherry Glazed Thandai Burfi....Waagmi Soni...

Thandai Burfi, The base of the Burfi is of Bottle Guard but when you taste it, Thandai flavor will be there in your mouth, and top of that Glazed it with some Black cherry spread, So If you want to make something new in this Holi, try out this Easy but innovative recipe.

Black Cherry Glazed Thandai Burfi  

One more Chilled Holi special recipe From Waagmi is Eggless Mango Tiramisu, check out the link here!!

Eggless Mango Tiramisu 

4) Next is Our Talented Baker and also very knowledgeable Technical Expert in Group.......Jolly Makkar

Her, Special innovative Dessert for this Holi - Exotic and Flavorful Thandai Ice Cream.

One more Holi special recipe From Jolly is Gajar ka Halwa, check out the link here!!

Gajar ka Halwa

5) Our Lovely and always there to appreciate whatever we decide for our upcoming themes, My favorite.......Preethi Prasad

Her innovative thought of making Thandai Nectarine Mini Galette was aboslutely treat to your eyes and of course you cant stop yourself to have it on the spot !!! It was an awesome share !!!

One more Holi special recipe From Preethi is Wholegrain Veggie Pizza (Yeast Free), check out the link here!!

Wholegrain Veggie Pizza (Yeast Free) 

6) Next, She keeps on telling herself a lazy chef, But this Lazy chef is a master in her culinary skills....Habeeba Nisa....Nisa I said it right...isnt it?? We call her Nisa as we all love it :)

 Her Creative thought of making Thandai Baked Yogurt was Extraordinary!!! Proud of you Nisa :)

One more Holi special recipe From Nisa is Chocolate Breakfast Smoothie, check out the link here!!

Chocolate Breakfast Smoothie 

7) Introducing Mischievous Girl of Our Group, One and only... Pushpita Vikramjit Ahibam Love her humour Everytime...Stay always like this dear P ;)

A popular street side snack Vegetable Chop (Bengli style) freshly prepared and served Garma Garam, right out of her kitchen with homemade kasundi. 

One more Holi special recipe From Pushpita is Thandai Souffle, check out the link here!!

Thandai Soufle 

8) One more full of life and full of humor girl in the Group....Whenever she come online on group...Happy smileys will be pop up for sure, Our super Talented Krithika.C.Sekharan

A perfect combination of both, colors and colorful food That is Krithi's Mixed Vegetable Tikka. So colorful and damn Tempting!!!

One more Holi special recipe From Krithika is Strawberry Thandai Lassi, check out the link here!!

Strawberyy Thandai Lassi 

  
9) A silent but Very creative and beautiful girl of our group Shibani Hota....Love your Each and Every Post Shibani :) Keep rocking Sweety :)

One more Holi special recipe From Shibani is Eggless Thandai Cupcakes, Check out the Link here,

Eggless Thandai Cupcakes

10) My favorite and lovely friend, Rupal Patel.....US based Gujju Girl, Always come up with the super stormy question that What's Next??? Hahahaha...I know You all are going to laugh by reading this, Even Rupal too ;) (Here Whats Next?? means when we are going to decide our next theme, she is the only one who will ask this question...Lol ;) )

Easy, simple, Refreshing and of course virgin drink to quench your thirst with all the Holi hubbub!! Rupal's  Blue Hawaiian Mocktail!!!! So so Refreshing!!

One more Holi special recipe From Rupal is Thandai Mini Cheesecakes (No-Bake)(No-Egg)
check out the link here!!

Thandai Mini Cheesecakes (No-Bake)(No-Egg)

11) A beautiful lady with full of magic in her hands by serving Delicious Food to her Family, I wish I can have some of her Food in future ;) A big big hug to Sujata Roy...Our Sujata Dee !!!! Love you Loads dee :)

Thrill your guests with this non alcoholic mocktail drink on Holi, Its Thandai flavoured fruit punch. The tangy taste of orange combined with pomegranate, grapes, Lemon and thandai makes the drink super yummy and healthy too.

One more Holi special recipe From Sujata Roy is Oats Thandai Naankhatai check out the link here!!

Oats Thandai Naankhatai

12) A lady with very Big heart, and very kind by nature, always eager to try something new, Love your every creation Mayuri patel!!!!

Fruit jelly is something different that you can serve during the Holi party. Can be prepared the day before. here's the link for the recipe.

Fruit Jelly
 

One more Super Cool Holi special recipe From Myuri is Thandai Kulfi, check out the link here!!

Thandai Kulfi

HAPPY HOLI TO ALL OF YOU :) Enjoyyyyyyyyyyyyy Guys !!!!!!!!!!!!

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