baby recipes

 

Karahi Spinach

·       Fresh or frozen spinach

·       Garlic

·       Dry Chili

·       Chili powder

·       Flour (atta)

·       Salt to taste

·       Mustard oil

1.       Wash spinach and roughly chop.

2.       Boil the spinach with very little water until tender.

3.       Heat oil - mustard oil preferred -

4.       Put lot of garlic - dry chili and bit of chili powder - - add spinach-

5.       Dissolve 1-2 spoon of flour add to the spinach -

6.       Cook for a while.

Paneer Appetizer

·       Paneer cubes

·       Ajwain

·       Besan

·       Dahi

·       Salt

·       Mix all the ingredients except paneer. Marinade for few hours

Pan fry till dry

 

Kumauni Dwangcha Variations

Four garlic cloves + four red dry chili + 2 tsp. Salt - - make paste .

Four green chilies + hard dhania + namak - Butte,

Hara pudina, hara dhania, five Cloves-  + namak + small piece of adrak – make paste

Bhaang seed roasted, plus, toasted jeera + namak = in grapefruit salad

Five cloves garlic, 4 small green chili + namak

Ajawain namak - jeera, ajwain, kali mirch, Kala namak - good for digestion; gas

 

Pahadi Raita

·       White Mooli (radish) grated and then squeeze out the water

·       Dahi

·       Salt

·       Mustard powder – made out of rai seeds. Can substiture mustard sauce as well but the taste is bit different.

Chaunka / Tadka

·       Rai/Mustard Seeds

·       Mustard Oil

·       Red Dry Whole Chili

·       Turmeric

 

Beetroot Raita

Beetroot Raita

Serves: 6-7

Ingredients

2 Beetroots (shredded)

1/2 kg Yogurt

1 tsp Mustard Seeds

1/4 cup Cocunut (fresh and shredded)

1 tsp Cardamom Powder

1 tsp sugar

2 green chillies ( slit vertically)

2-3 tbsp Mint (chopped)

1-2 tbsp coriander ( chopped)

1 tbsp of vegetable oil

Method: 

Shred the beetroot. Whisk the yogurt.

Mix the yogurt and beetroot.

Lightly roast the coconut. And mix with the yogurt.

Mix the chopped herbs and cardamom, sugar and salt.

Separately, when the oil is hot enough, add the green chillies and mustard seeds.(This is called tadka)

Pour it over the yogurt and it will continue sizzle.

Serve at room temperature.

·       2 cups Kashmiri Rajma , washed and soaked overnight

·       1 Onion , slices

·       1 Tomato , finely chopped

·       3 cloves Garlic , finely chopped

·       1 inch Ginger , finely chopped

·       3 Turnips , cut into cubes

·       1 teaspoon Dry ginger powder

·       1 teaspoon Kashmiri Red Chilli Powder

·       1/4 teaspoon Turmeric powder (Haldi)

·       1 teaspoon Fennel Powder

·       1/4 teaspoon Kashmiri masala powder , (vaer)

·       2 tablespoons Mustard oil

·       2 Onion , slices, to garnish

·       Salt , to taste

1.      To begin making Kashmiri Rajma Gogji Recipe, wash and soak the kashmiri rajma in warm water overnight.

2.      Heat a tablespoon of mustard oil in a pressure cooker pan and smoke it, add the onions and saute until it turns golden brown.

3.      Add the ginger and garlic and fry until it turns brown in colour.

4.      Add the tomatoes and saute until it becomes soft.

5.      Now, add the turmeric, red chilli, dry ginger and fennel powder and saute for a minute.

6.      Add the drained rajma into the pressure pan along with 4 cups of water.

7.      Add the vaer masala, season with salt, close the pressure cooker pan and cook until 4 whistles in low flame.

8.      Now, simmer for 40 minutes on low flame, and then switch off the flame and let the pressure release on its own.

9.      In the mean, smoke the remaining 1 tablespoon of mustard oil in a pan on medium heat and fry the cubes turnips until it turns golden and keep aside.

10. Once, the rajma is cooked, put the pressure cooker back on the medium flame, add the fried turnip cubes and simmer for another 10 minutes before serving.

11. Garnish with sliced onions and serve the Kashmiri Rajma Gogji Recipe along with steamed rice for a lazy weekend brunch along with salad. You can also serve it with Missi Roti Recipe and Lauki Raita Recipe.

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Directions

Instructions Checklist

·       Step 1Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.

·       Step 2Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more

·       Step 3Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.

PARWAL

Patal bhaja / bengali style - cut it oblong in 2 pieces - smear a little bit if haldi and salt and deep fry it - eat with dal chawal -/ Spicy 🔥 UP style - cut it into roundels like chips - also cut some potatoes - - heat oil in iron kadahi - give tadka of panchpurna - or whatever - fry onion - add ground spices and then add Parwal and pots and cook on slow fire- you have to make it a little oily and spicy - to be eaten with paratha - -3 Simple curry with pots - this is also UP style - cut Parwal oblong into 2 or 4 pieces - cut pots likewise - heat oil - add jeera, Pisa dhania , sabut kalimirch and laung - fry the masala and add the cut sabji ,- pressure cook it and then simmer it on slow fire- for some time - you can keep the shorba thick or watery - no 🍅 s

 

 

Baby’s Chicken Mutton Pulao

Take left over dry chicken or mutton - soak rice for 1 hour in water ( measure the water according to rice at this stage only )Cut 3-4 onions and microwave them for 4 minutes - put oil - fry the onions - add peppercorn - cloves - elaichi and bayleaf simply add the rice and the water - make sure water should be just right - now add the mutton/ chicken 🍗 pieces - add chilly powder and cook either in cooker or open - note - measure the water properly -

Caramelized onions

GATHER YOUR INGREDIENTS

3 pounds onions, halved and sliced through root end 1/4 inch thick

13 tablespoons water (3/4 cup plus 1 tablespoon)

2 tablespoons vegetable oil

¾ teaspoon salt

Cucumber

The secret to amazingly sweet, tender, and juicy cucumbers is a no-till wood chip garden. First, apply arborist wood chips to your soil about 4-6 inches deep. Pull back the wood chips in a row and plant your cucumber seeds in the soil below the wood chips. Water to germinate the seeds. Before you know it, cucumbers will be growing wild in your #backtoedengarden so wild that a trellis is absolutely necessary to save space! We are trying out the gardeners cucumber trellis for the first time and honestly, the cucumbers love it. I like to wait to harvest until the cucumbers are about this size because they are perfect for eating fresh or making pickles.

Chicken Pakora

 

Chicken Pakora

2 kilo chickenChicken

Best with chicken wings and drumstick

2 tsp salt

4-5 tbsp White vinegar

Mix well with hand for 4-5 minutes and then wash in 2/ 3 times.- for so any blood or chicken smell is washed away

First add salt and vinegar - massage and the chicken and

Salt - 2 to 5 tsp

Haldi - half tsp

3 tsp Lal Mirch

Mix and Marinate for 10 minutes

Boil chicken in water - 5 or 6 minutes

Less if using just boneless

Drain

1 tsp salt

Lal mirch 1 and 1/2

2 tsp Chaat masala

1 tbsp - tamarind pulp

2 tsp Jeera powder

Dhania a bit

CHILLI flakes - a bit

Yogurt to mix the batter and not water