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Top 5 dishes made from Water: RT
1 . Bengali- Satwik Bhindi-Posto (Without Onion-Garlic)
Bengali- Satwik Bhindi-Posto (Without Onion-Garlic)
A Bong delicacy…💁♀️😋
Not any hi-fi one but the most commonplace dishes in all the Bengali households regardless of wherever they’re all placed in the globe-
However, this one’s quite an ideal one for any summer fasting lunch or dinner items or one of the side dishes along with some Vrat friendly Puris or similar & it’s immensely enticing & delectable, self satiating in itself as the whole meal condiment !!!
Ingredient
500 gms
Bhindi
1/2-3/4 Cup
Water: RT
1/4-1/2 tsp
Turmerics
Cooking instructions
* Step 1
Well wash, arrange & cut up all the ingredients aforesaid & keep ready-
Heat up a frying pan over the medium-high flame- Add into it the Tempering Spices & sauté for a while till they turn fragrant- Drop in the potatoes & sauté for a couple of mins time & then, in goes the Bhindi pieces-
Sautéing continues, add in the turmerics (Many Bengalis don’t prefer to add in Turmerics in any of the Posto Dishes as well as the Urad Dal (Biuli’aur Dal)
* Step 2
Mostly, people who originally hail from the West Bengal- Like my Mum doesn’t use Turmerics at all in such dishes- However I personally do prefer using it always as I’mein an admixture of both the Bengal (East & West)- East Bengal from my Dad’s side & also the DIL to quite an orthodox East Bengali Family & they never like any white recipes or dishes be any- There’s a scientific reason to the same too, turmeric being an utmost undeniable antiseptic ingredient in our pantry since ages
* Step 3
Salt shouldn’t be added at all in the beginning or while sautéing as it’d release moisture resulting in the Bhindi go soggy & sticky completely which we aren’t looking for-
Once the potato & bhindi pieces are all well sautéd- Add in it very little water to adjust its gravy consistency correctly & salt need be added into it now at this point, mixing everything nicely together until well combined & finely incorporated
* Step 4
Once that’s done: Turn off the flame & garnish with some finely chopped fresh coriander leaves (I didn’t)-
Cover & allow it to rest on the hot oven itself in its standing position for another 10 mins time before serving it piping hot with your choicest Indian Vrat or Fasting friendly Breads- However we Bengalis consume it normally also ie. Without any fasting days or similar since many of our typical traditional & authentic dishes are completely devoid of the onions & garlic cloves
* Step 5
It’s only come into existence from the people like us those who’re the nonresidential Bongs since ages as I do prepare this same recipe using thinly sliced onions as in one of the Tempering Spices in the normal times mostly- however our old generations majorly don’t prefer it with the same as the Orthodox ones consider the Onions & Garlic cloves amongst the Non-veg items due to their respective individual strong pungent smells
* Step 6
Transfer it to a separate serving plate/bowl-
Relish this DELISH with any types of Vrat friendly Indian Breads or Dosas, etc.
Accompanied by some summer coolers- Like Lassi/Chaas, Sherbets or similar…ENJOY
Note: if there is a photo you can click to enlarge it
2 . Instant Masala Uttapam: With the Leftover Rice & Veggies
Instant Masala Uttapam: With the Leftover Rice & Veggies
Another leftover rice dishes from my kitchen to yours…
Do consider giving it a try yourself & share your own experiences on the same for sure
Ingredient
1 Cup
Leftover Rice
To Taste
Salt
1/2-3/4 Cup
Rava/Semolina/Sooji
as required
Water (RT)
1/2-3/4 Cup
Mozzarella Cheese: Shredded
1 tsp
Red Chilli Powder
1 tsp
Red Chilli Flakes
1 tsp
Mixed Herbs: Optional
as required
Cooking Oil: To Fry the Uttapams
Cooking instructions
* Step 1
To Begin With: Add in the blender jar the leftover rice & blend it to a thick smooth paste/batter-
Add in the Semolina to it & some water (RT), to blend it absolutely smooth & free flowing without any lumps in it- Cover it to set aside for at least 30-45 mins time before working on it any further 👇🏻
* Step 2
Next: Add into it some salt, red chilli powder, some finely chopped green chilies & garlic cloves & also, some homemade bhuna masala powder-
Mixing everything well together now- Add in a whole sachet of fruit salt or ENO in it & quickly mix everything well together until nicely combined and well blended as it’d immediately start getting foams & frothy
* Step 3
Post adding the ENO, we need to quickly start preparing our unique Masala Uttapams else, it’d not turn out to be good enough-
Our veggies mixtures for this should be readily available & handy as well before starting to fry out the uttapams 👇🏻
* Step 4
Now, heat up a good non-stick frying pan over the medium flame initially- Take a ladle/spoonful of this very mixture/batter & pour it gently into the pan into your desirable shapes & sizes-
I went for the mini bite sized ones for my Mum as she preferred that & later on, for me it’s the usual normal sizes of it- Which’s neither too big or small
* Step 5
Then, fry out each one of that periodically one after the other as each one would take about a min. of 7-8 mins time to be well cooked & fried nicely-
Once done ✅ take it out to a separate plate/dish, initially to be later on served into the serving plate/platters
* Step 6
Transfer it to a separate serving plate/dish now- Garnish it your own way-
Note: if there is a photo you can click to enlarge it
3 . Vrat Special: Quinoa Pudding/Kheer (ISKCON RECIPE)
Vrat Special: Quinoa Pudding/Kheer (ISKCON RECIPE)
This is one of the most popular, delectable, gluten-free healthy & nutritious ‘Vrat Recipes’ from the ISKCON that can well be had during any of the religious Vrat Days, regardless of what it is, specifically
#Shiv
#WS4
#Meethi_Recipes
#thc
#thcweek15
#Pudding
#CookSnapChallenge
Ingredient
1/2 Cup
Quinoa
1 Pinch
Salt: Sendha Namak/Salt
1-1.5 Cups
Water: RT
or 750 ml
Fresh Milk: Boiled and RT 3 Cups
1/4-1/2 Cup
Sugar: Finely Granulated
1 tsp
Cardamom Powder
1-1.5 tbsps
Ghee
Cooking instructions
* Step 1
To begin with: Measure the aforesaid quantity of the Quinoa, wash well & then, soak it for about a couple of hours time-
Strain it well & allow it to rest in order to organically dry up a bit, for around 30 mins time more
* Step 2
👇🏻👇🏻👇🏻
* Step 3
Next: Heat up a frying pan over the medium flame & add in some ghee to it- Add in the washed & well soaked & partially dried up quinoa to it & sauté until it naturally dries up in the heat & starts spluttering
* Step 4
Once it starts spluttering & turned lightish pale brown in its colour, add in some water to it, mix well- Cover & allow it to cook for about 15-20 mins time, while stirring occasionally in between- Add in a pinch of salt (Sendha Namak) to it as well
* Step 5
Simultaneously, boil the measured milk on the other oven with some split green cardamoms or cardamom powder, a bay leaf (optional) & bring to a rolling boil- Then, reducing the flame- Add in the sugar to it, mix everything well together until nicely combined, blended & well incorporated 👇🏻
* Step 6
Next: Checkout if the quinoa on the other hand is already well cooked & puffed up nicely or not- Turn off the flame at this point-
Now, add in the prepared fragrant milk to it & mix everything well together until nicely combined and well incorporated- Blended
* Step 7
* Step 8
Maintain the medium-low heat hereafter & again, let it cook for another 10-12 mins time while stirring occasionally in between- Do not cover it now as the milk might overflow in that case-
Maintaining the low heat cook it further until the milk & the cooked quinoa has thickened to form a nice kheer/pudding/porridge like consistency
* Step 9
Add in the finely chopped dry fruits at this stage, gently mix everything well together to get well blended-
Turn off the flame now & cover it back to allow it to rest in its standing position for another 10-15 mins time before serving it either hot or cold-
Garnish it your own way
* Step 10
Once the given period: You’d see that, it’s thickened even more & looks absolutely jaw dropping gorgeous & immensely enticing- Transfer it to the serving platters/bowl, to offer it to the lord/deity-
You can either have it as is or can choose to chill it in the fridge for sometime before having it yourself or with your family & friends- ENJOY
Note: if there is a photo you can click to enlarge it
4 . Instant Kesar Jalebi Ganesha
Instant Kesar Jalebi Ganesha
One of the most popular traditional delectable festive sweets of our country.
However, this time post relishing our morning breakfast with it- In its proper shape, form & tastes all correct-
When I tried preparing the same with my leftover batter for my Cookpad post- Surprisingly, it just didn’t come out in the proper shape as it’s supposed to be, the more I tried hard, the more I got disappointed-
Thought myself, since this isn’t my first time preparing it at all- though I’m not any expert in it still as an amateur too I’ve prepared it at least 7-8 times earlier & herein I do have my earlier posts as well-
Even my batter got over-
Though, it tasted immensely flavourful exactly the way as it should be, unfortunately all its shape was a complete mess leaving me upset & in despair-
I did pile up all that unshaped versions of it in a separate plate post dipping it into the sugar syrup with a heavy heart I thought, I simply can’t post it anyways-
Ingredient
1 Cup
Water (RT)
A Few
Saffron Strands
1/2-1 tsp
Cardamom Powder
1 Cup
Maida/All-purpose flour
2 tbsps
Plain Yoghurt
1/2-3/4 Cup
or As Required Water: RT
1/4 tsp
Baking Powder
1/4 tsp
Orange or Kesari/Saffron Colour
Cooking instructions
* Step 1
To Begin With: Preparing the Jalebi Batter-
Add in a large mixing bowl- All the aforementioned dry ingredients including the saffron/kesar/orange food colour (if at all using), mix everything well together until nicely combined and well blended
* Step 2
Now, add in the curd & gradually add in or pour in the water to the batter & keep whisking it vigorously with the other hand until it turns out to look like a smooth, supple & fluffier aerated semi-thick consistency batter/mixture for making the good & crispy Jalebis
* Step 3
Preparing the Sugar Syrup: Add into a saucepan- the aforementioned measured portions of the sugar & water- Bring it to a boil- Once the sugar dissolves & it starts boiling- Add into it the cardamom powder, saffron strands & mix well- Reduce the flame to low & allow it to boil for another 5-7 mins time, until it thickens a bit
* Step 4
We need to bring it to the one-string consistency & then finally, add into it the lime juice- give it a good mix to avoid any crystallisation, turn off the flame- Set aside for its later use
* Step 5
Heat up the aforesaid measured or sufficient amount of oil/ghee or the admixtures of both- in a frying pan with preferably a broader/wider mouth for deep frying the Jalebis-Maintain the low-medium temperature of your gas oven all along- Now, transfer the warm sugar syrup to a large & wide-mouthed bowl for the easy dipping of the fried Jalebis, effortlessly
* Step 6
Pour in the Jalebi batter to a piping bag or even a easy squeeze sauce bottle- that has a nozzle at its mouth- Once the Jalebis are fried- Dip it in the warm sugar syrup after sometime, post taking it out of the oil- Dip each side of the same for not more than a minute & take it out immediately, in order to retain its crunch & crispness- Both
* Step 7
Once done garnish it your way & plate it out, immediately- Our hot, crispy and crunchy delicious Jalebis are absolutely ready to be grabbed in no time, now- However, I couldn’t do much about it this time while posting as my storyline says it all…Why So…
Note: if there is a photo you can click to enlarge it
5 . Maharashtrian Halwa: Lapsi
Maharashtrian Halwa: Lapsi
Absolutely a DELISH accommodating any occasion or even in the simple deserts of our daily palates or any religious events- Nothing’s to be/can be more simple yet such a decadent one than this…!!!
Ingredient
1 Pinch
Salt
1.5-2 Cups
Fresh Milk: Boiled and RT
1 Cup
Water: RT
1/4 Cup
Ghee
1/8 Cup
Milk Powder: Optional
1 tsp
Green Cardamom Powder
1 Pinch
Nutmeg Powder
1/4-1/2 Cup
Dry Fruits/Nuts: Finely Chopped or Sliced
Cooking instructions
* Step 1
First Up: Heat up a pan over the medium-high flame & in that add in the Milk & in that add in some cardamom powder & bring to boil nicely
* Step 2
While on another pan put over the medium flame: Some ghee is added in & we’re supposed to gently roast the Daliya until it turns a bit brownish in colour, a pinch of salt & nutmeg powder each, is added to it & sauté continues over the medium-low flame now once it’s nicely done
* Step 3
Now once the milk comes to a boil, turn off the flame for a couple of mins time & then, add into it the jaggery & mix everything well together until nicely combined and well blended- This step is important so as to avoid the curdling of the milk & a smooth even & nice mixture to be obtained- (Heat need be put off or lowered down completely in the pan of sautéed Daliya while the milk & jaggery are to be mixed in)
* Step 4
Once the jaggery is well mixed with the milk, turn off the flame now & pour in this liquid mixture to the other pan wherein the Daliya is being slow cooked so long- Pour in this milk-jaggery mixture with one hand while stirring continuously with the other to prevent lumps & curdling, heat should be kept at the bare minimum while doing this step- The final mixture need to turn out to be smooth & lump free
* Step 5
👇🏻👇🏻👇🏻
* Step 6
Finally, raising the heat up to the medium again- Stir well & cover it up to cook on the slow flame now for about 7-8 mins time or until it reaches to a thick & sticky consistency- Time, to add in the finely chopped dry fruits into it- Give it all a really good mix altogether until nicely combined and well blended
* Step 7
Turn off the flame & let it rest on the hot oven with the cover for some more time before serving it piping hot-
It’s absolutely ready to be served now….ENJOY
* Step 8
Note: if there is a photo you can click to enlarge it
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