Food Corner

It is a very sweet and tasty halwa generally prepared in Indian homes, preferably in the early hours of the day. It tastes good when it is hot. Children like it very much as well as the old people. In India joint families exists in a large numbers especially in villages. Up to four, five generations live to-gather in it. Daughter in laws prepare haluaa to please their father in laws and grand father in laws especially for those who doesn’t have teeth in their mouth.

Ingredients required

200 g wheat flour

100 g sugar

50 g pure ghee or 75 g butter

Half tsp black pepper powder

1tsp cardamom powder

1g saffron

30 g almonds chopped

30 g dry fruit chironji

20 g pistachio chopped

Process

In a stew pan, mix well flour with ghee or butter, under low flame. Parch it up to golden brown in the same flame. Now mix well in it 300 ml water, sugar and saffron. Heat it on medium flame with stirring down to the bottom to avoid heating and cooking it properly. When the water disappears and halwa becomes dry, taste a little if it tastes good the process is over. If it tastes half cooked parch it more until cooked. Mix and garnish rest of the items. Serve it hot along with some salty item.

I am not sure about what the louki is called in English language gourd or pumpkin. We say it louki in India, in Hindi language. It is light green from outside and white from inside. These are generally half kg to 2 kg in weight and 8 to 20 inches long. It is very good for stomach and pocket too. Patients too can consume it safely. Juice of louki is also good for health.

Ingredients

Half kg louki fresh

2-3 tsp pure ghee or butter

1 tsp turmeric powder

2 tsp coriander powder

Half tsp cumin seeds

25 g fresh coriander leaves chopped

Process to prepare

Wash the fresh louki and peel off. Cut it in length in two portions. See if the seeds are big, deseed it otherwise not. Cut into small pieces. Put stew pan on flame. Fry cumin seeds in ghee or butter. When they splutter add coriander and turmeric powder. Parch it. Add louki pieces and parch all for 5 to ten minutes. Now cover it for five minutes by metal plate. Avoid under heating and over heating. When it is cooked mix coriander leaves. Serve hot with fulka, chapatti, pudi, paratha, rice etc.

Lassi is a cold drink of India from ancient times. It is prepared from fresh curd, sugar and ice. It is prepared in every part of India. But lassi of Indian Punjab is more famous. Equally famous is the Punjab’s glass of lassi. The volume of the glass is about liter. Even the big personalities often refuse to consume the whole Punjabi glass of lassi. It is the reason why Punjab’s people look stronger and better personalities than peoples of other parts of India.

Normally the lassi is sold all the year round; but its sale increases 50 times in summer season. In summer season you can see lassi shops every where in cities. In other season they disappear.

Simple ingredients to prepare lassi

Half kg fresh curd

100 to 200 g sugar

300 to 500 g ice cubes

A few drops of rose water or kewda water

Easy process to make cold drink of India

Beat all the ingredients in a mixer or by hand blender in a jug. When the ice remains 10 to 20 percent the Indian cold drink is ready. Cheers. You can add cardamom powder, saffron, chironji, almonds, pistachio, currant, cashew nut etc. to it.

It is a very simple Indian recipe. Those people who believe in plain living and high thinking must like it. This recipe has no spices, but if you like you can add. It tastes good when it is hot.

Simple Ingredients

200 g rice

100 g gram pulse

50 to 75 g pure ghee or butter

Lemon to taste

Salt to taste

Process

Mix rice and pulse in pressure cooker and wash it 3 times with plain water. Drain out the water. Mix 1 tsp salt and 300 ml water. Close the cooker and put on flames. Cook it up to that point after which it could be over heated. After release of pressure, see that the contents are dry. If yes mix little water and cook it again. Now add pure ghee or butter and taste it hot. If salt seems to be less, add more salt and mix well. Taste it again with lemon. It is one of the India’s pure foods. Serve it hot. If you also make kadhi at the same time and eat with it the taste doubles. Add papad, bijora, mango pickle, green chilli and onion with it and enjoy taste of India.

Potato chips are one of the largest selling dishes worldwide. Every age group [other than teeth less people] every class, every community likes it. These are very easy to make, but tastes better; when spices sprinkled over them. So never say no to potato chips.

Ingredients

One kg potatoes of top quality

Pure ghee [clarified butter] or cooking oil for deep frying

Salt [common or black or both] to taste

One tsp powdered spices each [all or any five of these] of —

Clove, ginger, dry mint leaves, cumin seeds, cardamom, black cardamom, black pepper, dry curry leaves, fennel seeds, cassia, cinnamon, dry mango[amchur]

Process

Clean potatoes with water, peel or do not peel as you like. With the help of chipser make raw chips of all the potatoes. Dip these in enough water in a bucket. Stir vigorously preferably by hand. Pull them out in a sieve. Heat the ghee or oil in a stew pan on full flame. Deep fry 25% chips in one batch, until golden brown. Spread salt and spice powders over, fried potato chips. Taste some chips, they must be crispy and tasty. Repeat the process and complete the task. Serve hot or on cooling.

Paratha is a common food of India. In New Delhi the capital of India a narrow street called paratha gali is situated there you can taste many types of parathas. This is one of them.

Ingredients

250 g wheat flour of good quality

One tsp cumin seeds

Salt to taste

Pure ghee or butter or cooking oil

Process

Add cumin seeds and salt in flour, make dough of it with water. Divide dough in four parts. Spread one part with pastry roller 6-7 inches and round in shape. Paste little ghee or butter over it. Fold it to make it double. Now again paste little ghee or butter over one side and fold again to make it quarter in size. Four layers have been created. Now spread this quarter size to full size. Again paste little ghee or butter over it and fold to make half. Now it is 8 layered. Once again repeat the process and make it quarter in size. Finally spread it to full size and cook using very little ghee, butter or oil until golden brown from both sides. Now you can count the layers. Serve it with vegetables, pulses, raita, kadhi, curd etc.

Samosa is a most popular salty street food of India. It is advisable that before you make samosa at home try to learn how it gets its shape.

Ingredients

300 g maida [wheat flour very fine]

300 g potatoes peeled off and cut into very small pieces

1 liter cooking oil for deep frying

4 tsp garam masala

2 tbsp coriander powder

1 tbsp cumin seeds

2 tsp mustard seeds

1 tbsp amchur powder

50 g ginger grated

20 g green chilies chopped very fine

50 g coriander leaves chopped very fine

4 tsp salt

Process

Take 4 tbsp oil in a stew pan; add cumin seeds and mustard seed put on the flame when they splutter add ginger, green chilies and coriander powder. Parch it for 2 to 4 minutes, now mix cut potatoes very well in it and parch it until cooked. Close the flame. Now mix very well in it—2 tsp salt, amchur powder, garam masala and coriander leaves.

Make the hard dough of maida mixing 2 tsp salt, 5 tbsp oil and water as little as possible. Take a piece of it about 40 g, flatten it to thickness of about 2-3 mm in oval shape with a pastry roller. Cut it in two pieces. Take one piece and filling about 15g potatoes cooked in it using your skills try to give shape of samosa to it. Deep fry till golden brown. Repeat the process and make samosas with all the material. Serve hot with tomato sauce and onion.

Take one or two day old butter milk half liter or curd 250 grams, about 150 grams of gram flour (besan), half tsp. turmeric powder, 10 to 20 curry leaves and half tsp salt. Mix well all the things & make a paste of it. Dilute the paste with appropriate water & boil it in a kadhai about 10 to 15 minutes.
Before doing all this take 200 grams of gram flour, add ajwain half tsp. & salt to taste, add water & make thick paste of all these. Heat oil in a kadhai to make pakodis. Drop paste with spoon in hot oil & deep fry until golden brown.
Taste the pakodis, they are tasty.
Transfer the pakodis in hot kadhi & dip them in it, then wait for five minutes. Taste the preparation; it may not be very tasty.
You can mix powdered masalas into to it as per your taste & choice such as salt, sugar, chilly, cardamom, jeera (cumin seed), dhaniya, black pepper, black cardamom, dry ginger & pieces of makhana, kaju, pista, almond (badaam), paneer, apple, pomegranate, cucumber (khira, kakari), ginger, tomato etc.
Eat the preparation with pudi, paratha, roti, bread, bhature, samosa, pateez, rice, chat, pulao, biryani or any salty preparation etc or alone.
Instead of besan pakodis you can put many other things in kadhi such as moong dal pakodi, urad dal pakodi, fried potato, onion, any other vegetable or any other salty item as per your taste & choice.
At the time of cooking you can also mix vegetables of your choice in kadhi or pakodi such as palak, brinjal, lady’s finger etc.
At the starting you can also make a gravy of onion or any other things & / or fry it with masalas of your choice such as cardamom, black cardamom, tejpatta, methi, musterd seed, jeera, ginger, chilly etc.
Now spread some fresh and chopped coriander leaves (dhaniya patti) over the the kadhi before serving.
Remember kadhi is the preparation we made & kadhai is the utensil in which we made kadhi.
Have a great day with KADHI !!

Chinese restaurant is very well-liked in U.S.A. In the broad restaurant of U.S.A. here can be having places mostly, only Chinese restaurant visitor is packed of hall, the Chinese dish is the most admired. Chicago, New York, or any Chinese restaurant of Australia, all gives a celebrity kind of joyful feeling. Moreover tasty meal, their manner makes people memorable particularly. They often bring in the feature of each celebrated food of this restaurant to you willingly; also bring in some traveler attraction in this city from time to time.
The good service of the Chinese restaurant is different in changeful and style. For illustration a eating place of New York make the Chinese salty vegetables of all kind, lay and vend in very good-looking pot. American restaurant is the best restaurant in whole world. In America restaurant is situate id New York, restaurants are many in America city, but the famous restaurant are in New York, because this restaurant makes the Chinese dish very tasty. This restaurant also makes another dish also but this restaurant mainly popular to making the Chinese dish.