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Top 5 dishes made from Dry Roasted Cumins Powder
1 . Biranj/Basanti Pulao or Kesari Meethi Chawal: A Basant Panchami Special Dish
Biranj/Basanti Pulao or Kesari Meethi Chawal: A Basant Panchami Special Dish
This particular recipe is majorly influenced by the ISCKON TEMPLES in our country & is regarded as one of the most popular Lord Krishna’s favourite recipes…prepared on the very day of this Basant Panchami that’s ushers the announcement of the upcoming HOLI FESTIVAL henceforth !!!
Ingredient
2.5 Cups
Water: Warm
1/4 Cup
Fresh Milk: Boiled and Lukewarm
To Taste
Salt
1 tsp
Turmeric Powder
1/2-3/4 Cup
Sugar or As Required
1.5tsps
Ginger: Roughly Pounded
1/2 tsp
Dry Roasted Cumins Powder
1/2 tsp
Red Chilli Powder
4-5
Cloves
2-3 tbsps
Ghee
Cooking instructions
* Step 1
Firstly, wash well & soak the rice as mentioned above & then, strain it nicely to let it dry organically as much as is possible & set aside
* Step 2
Next, heat up a frying pan over the medium flame & gently sauté the Dry Fruits as mentioned above & transfer it to a separate plate/bowl lined up with the kitchen towels-
Repeat the same with the Coconut too & set aside
* Step 3
Then, in the pan/wok/kadhai this dish need be prepared- Add in the Rice to it & then, rest all the items/ingredients that’s kept aside so far- Add in the Dry Ground Spices as well as the Spice Powders too, Pounded Ginger, Ghee & the Sautéed Dry Fruits, Tempering Spices & Coconut together & give everything a nice mix to get well combined & incorporated- Cover it & set aside for about an hour’s time
* Step 4
Post the given time: Put on the flame to the medium-high & place the pan full of the marinated ingredients for the very dish & continue sautéing until it’s quite transparent or translucent in texture & looks & also, slightly reduced from its initial volume due to this sautéing procedure & turns fragrant as well
* Step 5
Time to mix in the diluted saffron milk into it & the measured quantity of the warm water- Add in it the seasonings at this point, both the salt and sugar or you can choose add in the sugar when it’s half done too-
Give it all a really good mix & allow it to cook by covering it for 7-8 mins time initially, on the medium-low flame
* Step 6
Once or twice stir in between when it’s almost 70% cooked & again cover it back to for another 5-6 mins time if required so or else, 3-4 mins time is enough furthermore-
Turn off the flame now, without opening its lid, allow it to sit in its standing position for another 10-15 mins time on the hot oven itself before serving it hot
* Step 7
Garnish it your own way or as I’ve done or prefer doing before serving it to the Lord/Deity, with a sprig of fresh Holy Basil 🌿 as per our religious rituals for such offerings-
Later on, served hot to the guests, family & friends accompanied by some other Vegan 🌱 or without Onion-Garlic recipes- As its condiments & ENJOY…💁🏻♀️
Note: if there is a photo you can click to enlarge it
2 . Masala Methi-Matar Paratha
Masala Methi-Matar Paratha
A winter special delicacy to treat yourself to the cold beats of the weather along with the sliced onions, curd, pickles of your choice…
This specific recipe is prepared in various different ways in different provinces of our country…
However, I do vouch for the most commonly used one that’s surely the simplest yet, retaining its authentic self from the Northern India (Punjab) & even having the touch of Western India too (Rajasthan & Gujarat), wherein I myself have been placed for a brief/medium/long span of my life so far & takes me through my nostalgia all along- Everytime, whenever I prepare these & most importantly it becomes stronger with time & with the close family chat with my own family…meeting them after such long !!!
Ingredient
3/4-1 Cup
Fresh Green Peas
3/4-1 Cup
Fresh Methi Leaves: Finely Chopped
1.5 tbsps (3 G)
Paste
1 tsp
Garam Masala Powder
1/2 tsp
Turmerics
1 Cup
Wheat Flour
1 Cup
Plain Flour/Maida
1/2 Cup
Besan
1/2 tbsp
Ajwain/Carom Seeds
1/4 Cup
Ghee: Veg. Shortening (Moiyan)
1 tbsp
Sesame Seeds: Optional
Cooking instructions
* Step 1
At the outset, we need to prepare the stuffing for the same:
For that, heat up a frying pan over the medium-high flame, add in the oil/ghee or combination of both together- Add in the tempering spices aforesaid & sauté until they turn fragrant, next goes into it the chopped onions & sauté until translucent & soft enough
* Step 2
Then, in goes the rest other ingredients mentioned above with the seasonings & salt to hasten the process of sautéing smoothly-
Once done turn off the heat & allow it to cool down completely before roughly blending it into a coarse mixture/paste
* Step 3
Now prepare the Dough: For that, in a large parat/mixing bowl- Add in all the aforementioned ingredients for the same & also, the freshly prepared Methi-Matar Masala mixture & mix everything well together until nicely combined and well blended-
Use little water at a time, ensuring to knead it to a smooth & soft dough yet not very soft nor too hard, it should be just perfectly kneaded
* Step 4
Now, once the kneading is complete: Heat up a frying pan over the medium flame & simultaneously, start dividing the dough into your choicest sizes first (make each one of it into the uniform Roundels of your choice)- Dust your Rolling surface with some more dry flour & start rolling each one of them individually- Don’t make it too thin or thick, try to keep it as normally any other stuffed Parathas are made, usually
* Step 5
Fry them out individually to golden browned on both the sides & apply some desi ghee to the same-
Transfer it to a separate plate, lined up with a kitchen towel to soak any excess oil (if at all), before serving it piping hot with your choicest condiments
* Step 6
Once that’s done: Transfer it now to the serving plates, garnish it your way- It’s ready to be served hot now as is or with your choicest dips/sauces, plain curd, pickles etc.
Enjoy this, with your family & friends and RELISH THIS DELISH
Note: if there is a photo you can click to enlarge it
3 . Fried Fish- Kerala Style
Fried Fish- Kerala Style
This is the typical & most endearing one from the land…According to me, nothing’s could be even more delectable than this one...😋
Ingredient
1 tsp
Turmeric
1 tbsp
Fresh Lemon Juice
1.5-2 tbsps
Red Chilli Paste
1 tbsp (2 G)
Paste: Ginger-Garlic Paste
1 tbsp
Tamarind Paste: Thick
7-8
Curry Leaves
1/2-1 tsp
Red Chilli Powder
2 tbsps
Coconut/Mustard Oil
Cooking instructions
* Step 1
First Up: For the Fish Marinade- In a blender jar- add in all the ingredients for the same & with very little water, blend it to a thick nice paste- Then, place the fish pieces in a separate plate- And, coat freshly made Masala Paste, evenly & nicely on all the fish pieces- don’t apply a very thick coating just ensure to coat it all over it including the edges quite nicely & evenly
* Step 2
Once that’s done cover it & set aside for about 30 mins time before frying them up-
Next: Heat up a frying pan over the medium flame & add in the oil to it for its shallow frying- Place the fish pieces either altogether or in just 2 batches, depending on the very size of your pan- Wait for about 3 mins time to get done at its one side & then, flip it over onto its other side & again, fry it up for another 3 mins time as well
* Step 3
It should be nicely & evenly golden browned from all its edges & both the sides, strain them well & place them onto a separate plate/dish-
Garnish it your own way & serve it hot as is or alongside your choicest dips/sauces & salads & relish this immensely flavourful & decadent soft, juicy, spicy, tangy…literally a havoc pleasant deliciousness inside your mouth
* Step 4
👇🏻👇🏻👇🏻
* Step 5
ENJOY…this DELISH Fried Fish recipe & do consider giving yourself a try as well
FYI: You can fry these by placing a banana leaf into the pan & then placing the fish pieces onto it or simply a few fresh sprigs of the curry leaves to serve the purpose & its immensely fragrance get infused in the fish pieces
Note: if there is a photo you can click to enlarge it
4 . Creamy ‘Roasted’ Pumpkin Mushrooms Soup with the Asian Twist
Creamy ‘Roasted’ Pumpkin Mushrooms Soup with the Asian Twist
This one’s another unique way to savour this DELISH to the most…
Well, just don’t believe in what I say-
Try it out yourselves & help others hold & gain the same beliefs in it
Ingredient
1 Pinch
Sugar/Coconut Sugar
1.5-2 tbsps
For the Onion-Mushrooms Sauté: Butter
1 tsp
Red Chilli Flakes
1/2 tbsp
Black Sesame Seeds: Garnish
2 tbsps
Coconut Cream: Garnish
Cooking instructions
* Step 1
Firstly: Cut Up the pumpkin cubes as aforesaid & wash it nicely set aside- Now, chop up as aforementioned all the aromatics that need to accompany the pumpkins on the baking/roasting tray together- Drizzle some oil to it & sprinkle some generous amounts of salt & the coconut sugar to get that nice charred looks & textures, freshly cracked black peppers too & put it for roasting for about 25-30 mins time, in the ‘water bath method’
* Step 2
Once that’s done halfway through- Checkout once & if required add in some more oil to it or perhaps some boiling water (1/8 Cup or even less) to retain its moisture well inside- Let it get charred nicely & evenly all over- Turning off the oven once that’s done completely, allow it to cool down completely to be blended to a smooth, fine fragrant purée
* Step 3
While that’s cooling or even it’s roasting: Let’s sauté the finely sliced some more onions, carrots & green beans (selection of veggies, Please take your own call)- Until they’re nicely soft, tender & well cooked without browning them at all just they need be well cooked 👇🏻
* Step 4
👇🏻👇🏻👇🏻
* Step 5
👇🏻👇🏻👇🏻
* Step 6
Once done ✅ allow it to rest too, until cooled down properly- Take out some of the intact mushrooms 🍄 pieces for garnishing at the end & set aside separately- Let both the items cool down completely before blending the same again in batches with the aforesaid reserved Veg/Chicken Stock whichever’s handy to you or if you’ve none then simply use plain water (RT) for the blending purpose of the given quantity
* Step 7
You can very well take your own call to how runny or thick you want your soupy consistency to be- Adjust with your favourite stock accordingly- Once nicely puréed, add in a tbsp of the Miso Paste for its immensely flavourful & enhanced tastes which’s quite difficult to explain in mere words if you’ve not tasted this earlier
* Step 8
Now, our lusciously Creamy Pumpkin Mushrooms Soup is ready to be served immediately, absolutely piping hot with your choicest side dishes to accompany & compliment the same- French/European Breads (Any) of your choice alongside your the most favourite Cuppa
Should you like to miss out on this very enticing & inviting opportunities…?!
Leave it onto YOU
* Step 9
Transfer it to a separate large bowl now or directly to your soup bowls/tumblers or similar- Garnish it your own way & relish this DELISH either in your breakfast, brunch or dinner menus- Absolutely, gorgeous looking, highly satiating, healthy & filling way to enjoy such a delectable meal/dish with your choicest condiments- I’d had it with my favourite Multigrain Breads Slices & my favourite hot cuppa
Note: if there is a photo you can click to enlarge it
5 . Apples Chutney
Apples Chutney
I won’t talk much on this very dish…Request you guys to try this out once & share your own experiences & feedbacks on it
Ingredient
1/4 tsp
Salt
1/2 tsp
Cinnamon Powder
1/2-3/4 Cup
Brown Sugar
1 tbsp
Honey: Optional
1-2 tbsps
Fresh Lemon Juice
2 tbsps
Butter: RT
as required
Garnish: Freshly Cut Thin Apple Wedges- A Few
Cooking instructions
* Step 1
First Up: Peel off the skins of the apples, scour it off as well and then, nicely chop it up to as much finely as is possible…(You needn’t be that perfectionist, just ensure that the apple chunks are small enough to be almost dissolved in the Chutney purée- on its own)
* Step 2
Then, transfer the chopped apples to a separate bowl: Mix in the cinnamon & cumins powders, lemon juice & a pinch of salt- Mix everything well together until nicely combined and well blended- Set aside for about 15-30 mins time
* Step 3
Now, post the given time: heat up a pan over the medium flame: Add in the soft Butter to it…In goes the marinated Apple mixture to it, mix everything well together & keep stirring gently occasionally- Flame from now on to be reduced to the low-medium, cover & let it cook for about 15-20 mins time
* Step 4
Stirring occasionally in between so as to check on its cooking status- cover back & again cook until the aforesaid ☝️ time…once its thoroughly cooked & apples are absolutely soft & mushy entirely…Add in the Brown Sugar to it- Mix well & again let it cook for another 10-15 mins time
* Step 5
Once the sugar is added, it’d release its own juice or syrup organically & we need to almost dry that up again in the very process of our cooking until it turns out to be a thick, sticky & something brownish in its consistency- Ensure not to completely dry up its entire moisture or juices
* Step 6
* Step 7
Turn off the flame- Let it rest on the hot oven for another 10 mins time- Transfer it to a separate plate or directly from plate it out to your serving bowl & enjoy this unique fruity, tangy, sweet & sour delicacy with anything of your choice & this can serve the purpose of an exquisite condiment on your Breakfast Lunch or Dinner tables
Note: if there is a photo you can click to enlarge it
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