supu's cooking

  This is my 50 th post. I’m happy that I have published 50 th post in the blog. At this moment, I wish to thank you all for your continues support.   To celebrate this, I made basundi a traditional sweet made by reducing the milk. Here for this recipe, I used full cream milk.   In some milk brand, you will have full-fat milk and full-cream milk. Only if you use full-cream milk the texture and taste of the basundi will be rich and creamy. This recipe is a time-consuming one. It will take easily 40-45 minutes. Ensure to cook this recipe only in low flame.  Ingredients: 1.      Full cream milk -1 litter 2.      Sugar - 3tbsp 3.      Few saffron stands. 4.      Chopped almonds- 1-2 tbsp 5.      Chopped cashews – 1 tbsp 6.      Chopped pistachio – 1 tbsp 7.      A pinch of cardamom       To Make Basundi: 1.      Take a heavy bottom pan / earthen vessel/Non-stick kadai and add 1 litre of full cream milk, switch on the stove and allow the milk to boil and keep

  I thank my periyaamma (mom’s elder sister) for teaching me this recipe. She is my 1 st guru for all my north Indian dishes.  Today I took the help of my mom to cut dhokla into pieces. This Dhokla is a traditional dish of Gujarat. It’s made of gram flour and steamed and tempered. In the olden days, they use to ferment the batter and instead of ENO fruit salt, they used lemon juice and salt.       Ingredients:         For Batter: 1.      Gram flour (besan) -1 Cup 2.      Sugar - 2tsp 3.      Salt to taste 4.      A pinch of turmeric 5.      fruit salt -1 tbsp 6.      oil – 2 tsp 7.      water -3/4 cup For Tempering 1.      Oil - 1 tbsp 2.      Mustard seeds -1/2 tbsp 3.      Hing (Asafoetida)=1/4 tsp 4.      Green chilli -2 5.      curry leaves – 2 spring 6.      1 Lemon Juice 7.      Sugar- 1 tsp 8.      Water-1/2 cup   To make the batter: 1.      In a mixing bowl add                                    I.   Oil – 2 tsp                  

Ensure to read the note given below for important tips. This Kachori is traditionally made with maida. for stuffing, they use onion/moong dhal. And deep-fried in oil. Here I used soya chunks for stuffing and instead of deep- frying I baked it on the stove.   As I baked it on the stove it took 30 minutes. If you’re using an oven / OTG it will take a maximum of 15 minutes to bake. As we bake it and made it with wheat flour there will be a slight variation in the taste and texture. But it’s a healthy version. Soya bean/ Soya chunk(meal maker) is a good source of protein for vegetarians and for vegans. Ingredients:         For Stuffing: 1.      Soya chunks/ meal maker Crumbs- 2 cups. 2.      Onion -1 chopped 3.      Ginger garlic paste –3/4 tsp spoon 4.      Fennel seed- 1 tsp spoon 5.      Cumin powder-1/2 tsp spoon 6.      Turmeric powder- 1/4 tsp spoon 7.      Coriander powder -1/2 tsp spoon 8.      Chilly powder – based on your spicy level 9.      Kashmiri