Basundi ( Flavoured Milk )

Basundi

Basundi is a sweet dish from Gujarat and usually served with Poori. It is a flavoured creamy milk. It is like Rabri from northern India. Sharing the recipe.

Ingredients

1. Full Cream Milk 2 litre
2. Sugar 1/2 Cup or Sugar Free Powder 2 sachet
3. GreenCardamom 2 or Cardamom Powder
4. Saffron strands or kesar
5. Pistachios
6. Cashews
7. Almonds
8. Jaifal or nutmeg powder 1/4 Tbps ( Optional)

Ingredients

Preparation

Cut pistachios, Almonds, Cashews in small pieces and keep it aside.Take milk in a heavy steel or aluminum bowl. Heat the vessel at very low flame. Add Cardamom Powder and Nutmeg Powder. Keep on storing the milk and scratching from sides till milk is reduced to half. Now at this time add sugar. You will see the milk thickness will reduced and consistency becomes thin. Here it becomes different from Rabri where milk consistency is quite thick. Stir for 10 min till whole sugar is dissolved( Those who want to make it sugar free, add 2 sachet of sugar free powder.). Close the knob. Now put a saffron strands in warm water. Now garnish the sweet and flavoured milk with pistachios, Almonds, Cashews and strands of saffron.
  It can be eaten alone or serve hot with poories. It can be refrigerated and served cold.
Also we can use condensed milk and milk powder to make it.

Bhapa Pitha( Rice cake ) My style

Bhapa Pitha ( Rice Cake)

My house in Delhi is in Chittranjan Park which is also called mini Kolkata as it is home to large Bengali community. Today I am sharing Bhapa Pitha( Rice Cake), a Bong sweet dish.The authentic form is made from Rice and Date(khajur )molasses. Since I making it completely sugar free, I am using honey instead of khajur gur. Also I have given a different twist. Sharing this completely caesin free, gluten free, sugar free and fully Vegan dish.

Ingredients

1. Rice 1 1/2 bowl or bowl of Rice Powder
2. Honey
3. Dessicated coconut (Nariyal/Gola ka bura)100 gm
4. Butter 2 Tbps
5. Salt 1/2 Tbps
6. Pistachios
7. Cashews
8. Almonds
9. Baking soda 1/2 Tbps or Eno small sachet
10. Vanilla essence  or extract

Ingredients

Preparation

Soak Rice in water for 1 hour.( If using Rice Powder no need to soak just add warm water till the paste is thick and smooth.)Pound the rice in a grinder till very little coarse and smooth. Add Salt, Vanilla Essence (2-3 drops), Add dessicated coconut and mix. Keep it aside. Cut pistachios , Almonds, Cashews in to little pieces.Now take a pan and heat at low temp. Add butter. Now add pistachios, Almonds, Cashews and saute. Add a Teaspoon full of honey and caramelized all the nuts. Now add a spoon full of dessicated coconut so that the filling will bind together.
  Now take some water in a deep pan and heat till it starts boiling. Meanwhile take idli maker and glace it with oil. Keep the idli maker aside. Now Take the Rice mixture.Add 2-3 Tbps of honey and a sachet of Eno.Mix nicely. Take the mixture in ladel and put it in idli maker.On the top of every scoop add caramelized nuts.Steamed the Rice cake for nearly 40 - 45 min till rice cooks well. When using Rice powder steam for lesser min. Remove and let it cool. Remove the rice cake with a blunt knife.
Top it up with honey while serving.

Soya Koftas with Veg Pulao

Soya kofta with Veg Pulao

One Saturday my husband told me that he wants to have something nice for lunch. Since it was raining so I decided to make these Soya Koftas. It came out to be a brilliant dish . I decided it to serve it with paranthas but both my young ones wanted to have rice so I decided to cook Veg Pulao(Rice with vegies). Following is required. 

Ingredients For Soya Koftas

1. Soya Chunks or Granules 1 bowl

2. Onions 2 medium sized

3. 2 Garlic cloves

4. Gram Masala MDH 1/4 Tbps

5. Salt 1/4 Tbps

6. 3 - 4 brown bread

7. Carrot 1 small

8. Oil for frying

Preparation Soya Koftas

Soak Soya Chunks/Granules in hot water till they are soft.Grind them finely in a grinder. Keep it a aside in a bowl. Chop the Onions in to very small and fine pieces. Chop the Garlic cloves in to very fine piece or either make a paste. Take the carrot ,remove the upper skin and grate it. Add finely chopped onions in a bowl containing grinded Soya Chunks/ Granules.Add grated carrot,chopped Garlic, Salt, Garam Masala.Now add brown bread till the mixture is dry and can be moulded in to shapes. Mould the mixture in to small round balls.Take generous amount of oil in a deep pan. Preheat oil at medium heat for 10 min Now deep fry these balls at low heat and remove on a tissue to soak extra oil when golden brown.

Ingredients for Gravy

1. Tomatoes 3-4 medium

2. Onions 2 medium

3. Garlic 3,4 Cloves

4. Ginger small piece

5. Kitchen King MDH 1 Tbps
6. Chilly Powder 1/2 Tbps
7. Oil 3- 4 Tbps
8. Cumin seed
9. Asafoetida a pinch
10. Salt 1 Tbps
11. Cilantro
12. Chana Masala 1/2 Tbps
13. Turmeric Powder 1/4 Tbps

Koftas in Gravy

Preparation of Gravy

Cut 3 Onions length wise. Keep it aside.Cut Garlic, Ginger in very small pieces (fine pieces). *Do not make a paste. Now grind Tomatoes and an Onion in a grinder. Take a pan. Add oil and heat at low medium heat. Now add Asafoetida and Cumin seed. Now add Garlic and Ginger pieces. *Do not make the Garlic and Ginger brown. It tastes nice when Garlic and Ginger is half cooked. Now add lengthwise cut Onions. Saute. Add grinded Tomatoes and Onion in the pan. Add Salt, Chilly Powder, Turmeric Powder, kitchen King Masala and Chana Masala. Heat and stir till the gravy leaves oil from sides.Add 1 Cup water to the gravy. Add Soya koftas. Heat at low medium heat. Make sure there is enough water that Koftas are soft but see that they are not soggy. Garnish with cilantro. Serve hot with Paranthas.

I am serving it with Veg Pulao.

Ingredients for Veg Pulao

1. Carrot grated
2. A bowl of boiled Peas
3. A bowl of boiled Corns
4. Oil 3- 4 Tbps
5. 2 Cloves Lavang)
6. Badi Kali Illaychi (Black Cardamom)
7. Bayvleaf or Curry leaves
8. Basmati Rice 2 Bowl

Preparation of Veg Pulao

Take oil in cooker. Heat at low medium temp. Add Cumin seed, Cloves, Black Cardamom, Bayleaf for tempering. Add boiled Peas, boiled Corns. Saute. Add Rice and saute nicely. Add water. Check the water with index finger. See the water is exactly 2 marks on index finger.Now close the lid. Cook the rice till there is one whistle. Do not open the lid immediately and wait till whole steam is not out.Meanwhile take a very small amount of oil in a pan. Heat at low flame. Saute the grated carrot. Add this to the cooked rice. Stir grated carrot and cooked rice nicely. Serve hot.

Bhuna Chana Barfee

Bhuna Chana Barfee

This is a quick and effort free sweet dish as it made from roasted chickpeas( black Chana).
Sharing the preparation.

Ingredients

1. Roasted chickpeas without skin 250 GM
2. Cow Ghee 3-4 small ladel
4. Almonds
5. Condensed milk
6. Sugar Powdered 1 cup
7. Green Cardamom 2-3

Preparation

Grind Roasted Chick Peas finely and cardamom in a grinder.Take a deep pan.Add Cow Ghee and heat at low medium heat. Roast almonds in Ghee and take them out in a tissue to soak extra Ghee. Now add Roasted Chickpeas in the Ghee.Heat it for 5 to 10 min and mix it nicely. Now add Powdered sugar and again mix at low heat.Now add condensed milk till the whole mixture becomes thick. Now take the mixture in hand and give shape of your choice.To garnish add Roasted Almonds on top of it. Refrigerate for 1/2 hour and serve.

Corn Paneer

Corn Paneer

What to cook??  A big question everyday!! And no veggies in the fridge!! :) This is how this recipe was born.
Sharing the Ingredients and preparation.

Ingredients

1. Paneer 250 gms
2. Boiled corns a Bowl
3. Onions 3-4 medium
4. Garlic 2-3 cloves
5. Cumin Seeds ( Jeera)
6. Asafoetida a pinch
7. Tomatoes 2 medium
8. Cashews paste 2 Tbps
9. Corriander powder 1 Tbps
10. Garam Masala 1 Tbps
11. Red chilly powder 1/4 Tbps
12. A very small piece of Dalchini Cinnamon
13. Salt 1 Tbps
14. Parsley
15. 5-6 Tbps of Oil

Preparation

Slice Paneer in to square pieces. Keep it aside. Cut Onions and grind them in a grinder with Garlic and Parsley. keep it aside. Grind Tomatoes separately. keep it aside. Take oil in a pan. Preheat it at a medium flame. Add Asafoetida. Add Cumin seed. When Cumin seeds. Add Onion, Garlic, Parsley paste. Cook it till oil appear at sides.Now add Tomato paste. Add Parsley powder, Salt, Chilli powder, Garam Masala and small piece of cinnamon. Cook till the oil appear on sides of gravy. Add boiled Corns. Add a very l 1/2 Cup water and cover pan with a lid. Simmer and give gravy with Corn a nice boil. Now add Cashew Paste. Add Paneer pieces and again boil for 5 min. Garnish with Parsley and serve.

Home Made Fried Cookies Twinkies

Sugar coated Orange Twinkies

Twinkie is a real treat for those who have a sweet tooth.Fried Twinkies is popular snack in Tennessee.
  I am preparing this quick recipe Oreo Orange Twinkies Indian style.

Ingredients

1. Oreo Orange Cream Cookies
2. Maida (Bleached wheat flour )1 1/2 cup
3. Curd 1/2 Cup
4. Salt 1/2 Tbps
5. Butter
6. Oil for frying
7. Caster sugar or superfine sugar(Powdered sugar)
8. Milk

Preparation

Add Maida in a bowl. Add salt. Add curd. Add milk till the paste is  thick and smooth.Now take a oil in pan and preheat at medium temperature. Now take Cookies and dip them in the smooth batter till fully covered and fry in preheated oil. Fry till golden brown. Take out Cookies in a tissue to remove oil. Add butter on hot Twinkies and dust them with Caster sugar/Powdered sugar. Serve.

You can try these with other flavoured Oreos and Cookies.Also you can garnish with orange sauce,strawberry sauce,chocolate sauce.

Protein Rich Veg Pasta

My daughter love pasta with white sauce.
But today I am sharing this quick recipe in red Tomato sauce high in protein content and is a tasty treat.

 Ingredients

1. Rotini/Spirali WholeWheatPasta a bowl
2. Olive oil 3 tbps
3. Beans
4. Peas
5. Soya Chunks
6. Onion 1 medium size
7. Tomatoe 1 Medium sized
8. Tomatoe sauce/Puree
9. Garlic clove/ Garlic powder
10. Butter 1 tbps
11. Salt
12. Kitchen King powder MDH 1 Tbps
13. Pepper powder 1/4Tbps

Preparations

Soften Rotini in Seive

Veggies and Rotini in Seive

Protein Rich Pasta in Tomato sauce

Take a Pasta in a pan, add water and 1 Tbps of olive oil and 1/2 Tbps salt. Boil till Rotini are soft.Drain the water and take out Rotini in a sieve.
    Cut Beans in small pieces.Take cut beans, Peas and Soya chunks in a pan. Add water and 1/2 Tbps olive oil, Add 1/2 Tbps salt and give vegies and Soya chunks a nice boil.Drain water take out all vegetables in a seive containing soften Rotini.
  Chop the Onion and Tomato and a garlic clove in small pieces. Take a 1 Tbps of olive oil in a pan. Saute chopped Onions and Tomato. Add 1/2 Tbps salt and 1/4 Tbps of pepper powder. Add Pasta and veggies in pan.Saute. Add Tomato sauce in generous amount and add 1 Tbps of MDH kitchen King powder.Let it cook for 5 - 10 min. Add a 1 Tbps butter over it.Take it out in bowl and garnish it with Parsley.

 The juicy and succulent Pasta is ready which is also Protein Rich.Serve hot.

 You can use Tomato puree but make sure to add a 1 Tbps of salt and 1 Tbps Sugar and Garlic powder and Onion powder.Also put 1/2 Tbps of pepper powder. Those living in States are aware of Madras Masala. Instead of kitchen King add a Tbps of Madras Masala.

Punjabi Pakora kadhi

Pakoda kadhi

When I was a kid and my mother use to prepare kadhi,I kept on telling her to serve me as hot as possible.I use to slurp it without chapati (Indian form of bread)or rice with which it is usually served.I have always loved it!
When I got married I did not know my husband doesn't like Kadhi.I once prepared it and he had it all and.When I came back from states then only I came to know he doesn't like it..it is only because of Pakoras(Fritters)in kadhi he loves having it.Ha ha..think for a year of our marriage, I didn't knew that was the case.
  In kumoan which is our native,we call it Jholi which is a thinner version with vegetables added to it like raddish and potatoes.

Ingredients for Pakoras( Fritters)

1. Gram flour or Besan 1 cup
2. Curd 1/2 cup
3. Turmeric powder ( haldi) 1/2 Tbps
4. Salt 1/2 Tbps
5. Asafoetida a Pinch
6. Onion 2 medium finely chopped
7. Oil for frying

Preparation of Onion Fritters (pakoras)

Take gram flour in a bowl.Add Curd, Salt, Hing, Haldi powder.Mix till thick paste is ready.Add water till batter is thick and smooth. Add finely chopped onion and mix.Take a oil in pan for frying pakoras.
Heat it at medium temperature. Now take a very small ladle.Take a scoop of batter with onions and pour in oil for frying. Fry in low medium heat till Fritters (pakoras)are golden and crisp. Take out Fritters on a paper napkin to soak extra oil.

Ingredients for kadhi(Curry)

1. Gram flour 1 cup
2. Curd 1 1/2 Cup (Butter milk can be used when curd is not available.)
3. Salt to taste
4. Turmeric powder 1/2 Tbps
5.Asafoetida  A Pinch
6. Cumin seeds
7. Fenugreek seeds( Methi Dana)
8. Ghee or clarified butter 1 small ladle
9. Curry patta
10. Red chillies dry 2
11. Parsley

Preparation of kadhi(Curry)

Take gram flour in a bowl, add Curd, Salt, Haldi powder.Mix it.Add water to make a batter smooth and without lumps.Add more water in the batter to make a batter little thinner than before. Take a batter in a pan, heat at medium heat and stir at regular intervals so that it doesn't stick to bottom and give a nice boil till the batter consistency is little thick. Now add Pakoras and again give a boil so the Pakoras or Fritters are moist. Take it out in a bowl.
    Now take Ghee in pan for tempering and heat ,Add Fenugreek Seeds till black, add Hing, Cumin seeds, Curry Leaves and then Red Chillies. Add this to the Pakora kadhi. Garnish with Parsley.Serve hot with steamed rice.

Aaloo Frankie's Wrap

Frankie's wrap or Frankie's roll is Mumbai's favourite Street food. It is tasty and fulfilling and can be easily prepared at home. When I was in Mumbai, me and my colleague were the first one to grab it after getting down from local at Washi station.

Ingredients for making a wrap

1. Flour 1 cup
2. Semolina 1 cup
3. Curd 1/2 cup
4. Salt 1/2 spoon

Ingredients for making a Alloo filling

1. Boiled Potatoes 3, 4 medium sized
2. Lemon Juice 2 Teaspoon
3. Salt 1 Teaspoon
4. Pepper powder 1/2 Teaspoon
5. Onions 2 medium sized
6. 1 green chily
7. Garlic Cloves 3
8. Asafoetida A pinch
9. Cumin powder 3/4 Teaspoon
10. Coriander Powder 1 Teaspoon
11. Butter 50 gms
12. Parsley chopped

Preparation of filling

Take boiled potatoes and mashed them. Finely chopped the Onion,Garlic, Chilly. Take 4 Tbsp of oil in pan and heat.Add asafoetida,Cumin powder,Garlic,Onions,salt. Saute till soft.Add finely chopped Chilly, Parsley, Coriander powder, Mashed Potatoes. Mix nicely in pan. Now add lemon juice and mix. Heat at low temp. Now add butter and again mix. Take out a filling in bowl.

Preparation of Frankie's Wrap

Take Flour,Semolina in a bowl. Add Curd and water till the batter is soft and smooth and fluffy and see there are no lumps. Preheat pan or tawa at medium heat for 10 min.Spread oil on pan. Lower the heat when sreading the batter. Take a filling and scoop out the batter and spread on pan in circular motion. Put oil on sides till little crisp. Heat at both sides.Spread filling. Fold from one side, Fold from othende so that it cover the whole filling from both side. Now Fold from both ends so the shape is rectangle. Now heat the wrap from both sides.Serve Frankie's roll hot with Tomato sause and Mint Chutney.
Enjoy snacking!!

Poha or Gujarati alloo kanda Poha

When I was just at an adolescent age my mother was trying new things and experimenting with food.Then she introduced me to this new snack called Poha which is a Gujarati recipe( Onion is Kanda in Gujarat).After introduction of Poha in house,it was much in demand every Sunday mornings apart from stuffed Paranthas which is a part of everyday breakfast in Northern India.

Roasted Peanuts and Lemon juice

When I went to Mumbai for my new job, Poha came in to my routine breakfast as it was in the menu of foodcourt in the company.I simply loved it then and when my husband told me that he is also fond of eating Poha, it is part of our routine snack.

Poha washed in sieve

Ingredients

1.Thick variety Poha( Flattened Rice) 300gms
2. Medium sized onions 2 in number
3. Singdaana or Peanuts 50 gms
4. Some Cashews and Raisins (Optional)
5. Haldi/Turmwric powder 1/2 Teaspoon
6. Salt 1 Teaspoon
7. Sugar 1 Teaspoon
8. Lemon juice 2 Teaspoon
9. Cumin seeds 1/2 Teaspoon
10. Mustard seeds 1/2 Teaspoon
12. Few Curry leaves
13. Chilly powder 1/2 Teaspoon
14. Potatoes 2
15. Hing/Asafoetida a pinch
16. Dhaniya/ coriander powder 1 Teaspoon
17. Oil (Generous amount)
18. Red Chilly powder
19. Parsley and finely chopped green chilly for garnishing.

Prepation

Potato fries

Poha served with finely chopped onion and tomatoes

First take Poha in a sieve and wash thoroghly with water till they are soft.Drain water and refrigerate for 10 Min.Roast peanuts till they are little black in a pan without oil.Keep it aside.Now cut potatoes in small pieces and fry in oil till they are golden and crisp.keep them aside.Also fry few curry leaves and keep it aside.Now take generous amount of oil( less than the amount used for frying say 6 - 7 Teaspoon) in a pan and heat it.Now add hing, add mustard seeds till they make a pop sound,add Cumin seeds.Add onions for frying. Add Haldi powder , Salt , Red Chilly powder,Corriander powder till they are soft. Add Flattened Rice or Poha and mix nicely till each Rice fakes appear to be separated. Add sugar, lemon juice.Cover the lid of pan for 5 min. Now add crisp potatoes and roasted peanuts.Add rosted cashews and Raisins(Optional).Add crumbled fried curry leaves.Mix.Garnish it with parsley and chopped green chilly if want to add spice to your recipe.One can add Sev (A salty indian snack) over it to make more tasty.Serve hot as it tends to dry with hot Tea/Coffee.
Relish this snack over a nice evening tea and do not hesitate to mention the experience.

Jimbu herb(kumaoni Jambu grass)

Jimbu is a herb belonging to the onion family, used extensively in some regions of Nepal and kumaon region of India, where it is called Jambu grass.I have seen my mother putting this herb in all Tadkas (tempering style of cooking is followed in India).The aromatic herb, which has a taste in between onion and chives, is most commonly used dried. It is used to flavor vegetables, pickles, meat. In Kumaon it is most commonly used to flavor dals or lentils. The dried leaves are fried in ghee to develop their flavor.After harvest, people store Jimbu dried for later use since it is a seasonal herb.

This is one of the most important herb in flavoring of Kumauni dishes like aloo gutuk Bhatt ki Chudkani, Dupuk, Ras, dals like Urad,Gahat to name a few. They impart a wonderful aroma when used as a tempering.

Aaloo Gutuk( Kumaoni Dry Potatoe Bhaji)

Aaloo Gutuk or dry aaloo sabji is Kumaoni's favourite when it comes to any festivities. One of my childhood memories include seeing my mother preparing aaloo gutuk specially every Holi with mint chutney with either cucumber raita or dahi vada and serving to all the men and women(holiyar) coming in the house. Friends and relatives visit each other's house to play with colours on the day.
   In my Mom in laws house ladies come  for Holi Milan(get -together) where they sing songs termed holies (songs displaying romance between god and goddesses and celebrating holi.) which is again an awesome kumaoni tradition. Holi in kumaon usually starts from month before (rang ki ekadashi according to lunar calendar) the actual date. Aaloo Gutuk are served with other snackes like bada/vada to this singing group.

Ingredients

1.  Some Boiled Potatoes
2.  Methi Dana/Fenugreek seeds 1/2 teaspoon
3.  Cumin seeds 1/2 teaspoon
4.  Jimbu herb 1/2 teaspoon
5.  Two dried red chillies 1/2 teaspoon
6.  Mustard Oil 1/2 teaspoon

7.  Hing/Asafoetida A pinch

8.  Dhaniya /Coriander powder 1 teaspoon
9.  Red Chilly powder 1/2 teaspoon
10. Salt to taste
11. Haldi /Turmeric powder 1/2 teaspoon

Preparation

Peel boiled potatoes.Cut them in to round pieces. Take mustard oil in a pan. Heat it. Add methi Dana till they are black.Add a pinch of hing,add cumin seeds, Jimbu herb, dried red chillies. Add boiled potatoes for frying.Now add corriander powder, turmeric powder, red chilly powder and salt to taste. Keep it at low flame till potatoes are crisp and golden yellow.Garnish it with parsley.Serve hot.

Pahari Raita(Cucumber Raita/Tzatziki sauce/Tahini)

Pahari Raita as we call it in kumaon, Tzatziki sauce made of Greek yogurt/cheese or Americanised Tahini are just variants of same thing. The beauty of the sauce is its tanginess.
   In kumaon we serve it with Aaloo Gutuk( Dry Aaloo Bhaji),Singals,Bhange ke Chutney.
   In Arabic countries and in American States, it is more likely to be used as a dip. Also to mention kumaonies doesn't add garlic to the dishes in most authentic form.
Mustard is used to give a zingy flavour in raita.

 Ingredients

1. Cucumber
2. Hung Curd/ Yogurt 1/2 kg
3. Rai(Mustard Powder) or Mustard sauce-1/2 teaSpoon
4. 1 Green Chilly
5. Dhaniya(Coriander/Parsley/Cilantro)
6. Salt
7. Haldi(Turmeric powder)

Preparation

Take Cucumber and Grate it. Remove water from grated cucumber for thickness in Raita. Make a paste of chilly and fresh Parsley. Take hung curd in a bowl, add mustard powder or mustard sauce (which is easily available now a days) and Chilly and Parsley paste. Add a pinch of Turmeric powder and mix. Add salt to taste. Add grated cucumber and mix. Leave it in Refrigerator for 1/2 hr. Garnish it with fresh parsley and serve.

Variant

Tzatziki sauce contains garlic paste,olive oil and vinegar for its zingy flavour while American Tahini contains lemon juice for tangy taste.

Fruit Cream Salad

When I went to States immediately after my marriage, my husband introduce me to this new thing called as Whipped Cream.It may sound amusing but Indian household hardly use Whipped Cream, though we indians are fond of fresh cream(Malai). First few days went on handling the Whipped Cream bottle.Then I tried it over many cookies but the best way to use it is to prepare Fruit Cream Salad and bet you will love it too!!

Lychee and Cherry Variant

Ingredients

1. Grapes 250 gms
2. An apple
3. A banana (Optional)
4.Whipped Cream/Amul fresh cream
5. Salt to taste
6. Pepper powder 1/2 teaspoon

Preparation

Cut grapes in to halves, cut an apple and banana in to small round pieces.Take a bowl and add Whipped Cream/Amul fresh cream.Add half tea spoon pepper powder and a little salt.Mix it. Add fruits and again mix.Put the Salad in refrigerator for 15 min.Serve!!
Please do share the awesome moments with this simple and hearty Fruit Cream Salad!

Flax seed (Alsi) - A brain food

Flax seed or Alsi as we call it in hindi is very rich source of omega -3 fatty acids and dietry fibre.These small seeds can do wonders if you have high cholesterol, heart disease,diabetes type A. Also it can be taken to prevent certain cancers like prostate cancer,lung cancer,colon cancer,breast cancer. Since it is rich in essential omega-3 fatty acids, it is also consider a brain food.Some studies show it is good for kids with traits of autism.It is best when taken roasted and grounded and used as a sprinkler and seasoning in various recipes,salads,sprouts.Flax seed chutney is a tasty treat.It is also rich in protein.

Avoidance

People having low sugar level and low Blood Pressure level should avoid flax seed as it has property to lower the sugar level and B.P..
Hence
Should not be taken in plenty but to eat as a sprinkler/seasoning.

Watch out this space for my recipes made of flax seeds(Alsi).

Singals (Indian Pancakes)

Singals (Indian Pancakes)

If you are a kumaoni ,poojas(Prayers) at home can never be completed without this sweet dish.It is Indian Pancake having a spiral shape like of a Jalebi(again a popular Indian sweet dish). When I got married it was like, am Big Zero in cooking!! and to make a Singal is a craft!! ha..ha..For few early years of my marriage I was totally dependent on my Mom in Law!! -- A Great Cook for all kumaoni dishes.When my husband has to move to this new place for work....I with kids also move, so you see
....Phew!!Children love Singal and husband too!!
So I decided to be on my own!!First few attempts were total failure.. some times the sugar content was less sometimes moyan(Cow Ghee) was more and when cooked in oil it spread and sometimes shape was shapeless(never a spiral).but my constant attempt to make Singals finally paid.Now I can cook them nicely though my endeavor to cook them like my Mom in Law is a distant dream!!

Ingredients

1.Samolina 500 gms
2. Rice Flour 100 gms
3.1 Cup Curd
4. Cold Milk 1 Cup
5. Cow Ghee 3 teaspoon
6. Cardamom Powder
7. Chirongi or charoli(Optional)
8. Oil
9. Sugar 1 cup

Prepation

Mix Samolina,Rice Flour with Milk and keep it for 30-45 mins.Add Curd, Sugar, cardamom powder,chirongi,Ghee. Stir it well till it swell.Take and fold the mixture in palm and give it a spiral shape on a preheated oil pan. cook it in low heat till they are golden brown. 

Hope this will be help to new bahus(brides) in kumaoni house!! :)