Halloween Pumpkin Bread

Halloween Pumpkin Bread 

Ingredients 

5 cups All Pupose Flour 

1 cup Pumpkin Purée 

1/2 tsp Salt 

Pinch of Nutmeg Powder

Pinch of Cinnamon powder 

1/2 cup Lukewarm Milk

1/4 cup Sugar powder or more as per the sweetness required 

1 tbsp of Dry Yeast 

3 tbsp Melted Butter

Few Black Raisins 

Method 

In a mixing bowl, combine milk, 2 tbsp of powder sugar and yeast. Let it rise.then stir in Pumpkin purée and 2 tbsp of butter. In another bowl mix in the remaining dry powder ingredients, flour and salt. Now slowly combine the liquid and the dry ingredients in small batches and mix it well before adding in the next batch. If required add in more milk to get a soft  dough. Knead until smooth and elastic, about 10 minutes. To check, take a portion of the dough, stretch, the dough will stretch like elastic. Then the kneading is done. In a large bowl, place the dough and coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in size. Punch the dough. Now shape the bread dough into any Halloween character like ghost, mummy or spider, finger nail, graveyard, vampire. Use the raisins to make eyes. Spray water to avoid drying. Let it rise for 40 minutes.  Bake in preheated oven for 25 minutes at 180 degrees Celcius, or until golden brown.

    

Kumro Aloor Chechki ar Trikona Porotha Pumpkin and Potatao Stir fry with Triangle Paratha

Kumro Aloor Chechki ar Trikona Porotha
Pumpkin and Potatao Stir fry with Triangle Paratha 

Chechki in Bengali is stir frying of vegetables which is had with Luchi
(Puri), Paratha or Rice. There are many types of vegetables used to make  chechkis... Like Kumro Aloo, Patol (Pointed Gourd) Aloo, Pholkopi Aloo or Aloo which are had mostly with Luchis and Paratha for breakfast or dinner. Muloor (Radish) Chechki, Badakopir (Cabbage) Chechki or Kacha Peper (Raw Papaya) Chechki is made differently and usually is served for lunch with rice.

Kumro Aloor Chechki
Ingredients
2 cups of Pumpkin with skin cut lengthwise into thin strips
3 medium size Potatoes peeled and cut lengthwise into thin strips as Pumpkin
3 Green Chillies Slit
1/2 tsp Nigella Seeds
1/4 tsp  Turmeric powder
Salt to taste
1 tbsp Mustard oil

Method
Heat mustard oil in a wok. Add the chillies and the Nigella seeds, let it crackle. Add the potatoes, stir fry it for 2 minutes on a medium high flame. Add the pumpkins, salt and turmeric powder. Stir fry it for 3 minutes. Sprinkle little water once or twice in between the cooking, cover and cook stirring it occasionally till vegetables are tender. Serve with hot Paratha or Luchi

Trikona Paratha
Parathas are made from All Purpose flour and fried in ghee or oil.
Ingredients
2 cups All Purpose Flour
1 cup Whole Wheat Flour
Salt to taste
4 tbsp of Melted Ghee

Method
In a mixing bowl, add All purpose flour, wheat flour and salt. Mix it. Add 1/2 tbsp ghee. Mix it, add water as per required to knead a semi soft dough. Knead the dough for 5 minutes. Cover and keep for 30 minutes. Divide the dough in to lemon size equal portions. Take a portion roll the dough. Brush little ghee. Fold it into half. Again brush little ghee, fold it into a triangle. Sprinkle little flour and roll the dough out into a big triangle. Take  skillet, let it heat. Add the rolled triangle. Cook it from both the sides for a minute each. Brush ghee on both the sides, and cook till brown.

Awadhi Mutton Biriyani, Galouti Kabab and Shirmal

Awadhi cuisine
Awadhi cuisine is from the city of Lucknow.The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.
Information source Net

Awadhi Mutton Biriyani or the Dum Biriyani is slow cooked mutton cooked with rice on charcoal.
I have made this in a more easy and a quick way by pressure cooking the mutton and then giving it a dum.

Awadhi Mutton Biriyani

For Biriyani Masala
Ingredients
1 Cinnamon Stick
8-10 Cloves
2-3 tsp Cumin seeds
1 tsp Fennel seeds
2 tsp Coriander seeds
1 tsp Pepper corns
1 Star Anise
1 Mace
1 Black Cardamom
2 Green Cardamom
2 Dry Rec Chilli
2 Bay Leaves

Method
Grind all the above ingredients into a powder.

For the Wet Masala
Ingredients
6 Garlic cloves
1 piece of Ginger
2 to 4 Green Chilli
1 tbsp Mint leaves
1 tbsp Coriander leaves

Method
Grind all the wet ingredients into a paste.

For Cooking the Biriyani
Ingredients
1 kg Mutton washed and cut into pieces Pieces
750 Grams of Rice washed and soaked for 30 minutes
2 Onion Sliced
1/4 cup Curd
1/4 cup Milk
Few strands of Saffron
1/2 tsp Turmeric powder
2 tbsp of the Biriyani Masala
Wet Masala
2 Bay Leaves
2 Cloves
2 Green Cardomom
1 small Cinnamon stick
Salt to taste
2 tbsp Ghee
Few drops of Kewda or Rose essence
Few Mint and Coriander leaves chopped

Method
Take a cooker, add 1 1/2 tbsp Ghee. Fry the onions until brown in colour. Remove 1 tbsp brown Onion aside for garnishing. Add the bay leaves, Cardamon, cloves and cinnamon n the cooker. Add the mutton, sauté it for 10 minutes. Add the curd, wet masala, salt, turmeric powder, biriyani masala and salt, sauté it for 10 minutes. Add 4 cups water, close the lid of the pressure cooker, give 4 whistle or cook till the mutton is 80% done. Let the pressure release. Transfer the mutton and the gravy in the deep pot. The gravy in the pot should be double the quantity of the rice, (if the rice is 2 cups then the water should be 4 cups). Let the gravy simmer, spread the rice in the pot, on the gravy. Cover and cook, till the rice is almost 75 % done. Heat the milk, add the saffron, Kewda essence and remaining ghee. Mix it. Pour the milk on the rice. Sprinkle with coriander leaves, mint leaves and fried onions. Cover and seal the lid. Keep a thick skillet underneath the pot, cook the biriyani on dum, till steam comes out of the pot. Keep checking in between as the biriyani should not burn from underneath. Serve with raita or salad.

P.S. Usually the biriyani it slow cooked in pots on charcoal and wood fire. If using pressure cooker and it fasters the process of cooking, for the taste to enhance in the biriyani, cook the Biriyani few hours before serving.

Galouti kebab served with Shirmal...

The Galouti kebab is a famous Awadhi cuisine of Lucknow. The original dish is made from minced goat, gaur or buffalo meat and green papaya, traditionally used to tenderize the meat. After mixing with herbs and more than 100 spices, the very finely ground meat is shaped into patties and fried in pure ghee until it is browned. Galawati kebab was created for an aging Nawab of Lucknow. Wajid Ali Shah who lost his teeth, but could not leave his passion for eating meat. Galawati means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days.

I have tried to make Galouti Kababs in a guilt free and in a easy way which I have served with Shirmal... And made from whole wheat flour and yogurt instead of yeast and kept for proofing for 2 hours and then baked it.

For the Dry Masala powder
Ingredients
1/2 tsp Caraway seeds
1/2 tsp Coriander seeds
1/4 tsp Fennel seeds
1 Black Cardamon seeds
2 Green Cardamon
4 Cloves
1 piece Cinnamon
6 Black Pepper seeds
2 Red Dry Chillies
1 Mace
1 Star Anis
1/4 Nutmeg

Method
Grind all the above ingredients into a fine powder.

For the Kabab
Ingredients
250 grams Boneless Mutton
2 Green Chillies
6 Garlic cloves
1 piece of Ginger
2 tbsp of Roasted / Brown Fried Onions
2 tbsp of Roasted Garam flour
1 1/2 tbsp of Dry Masala Powder
Salt to taste
Ghee for Brushing

Method
In a blender, blend all the above ingredients into a fine paste. Take the paste out of the blender into a plate and mash it very well with the palms for 5 minutes or till dough starts to form. Keep it in the fridge for an hour or more, take a nonstick pan, brush ghee on it. Make small lime size balls(kababs) out of the paste. Press it between the palm to give it a oval shape. And fry it in the non stick pan, brushing ghee in between. Cook till brown on both the sides. Serve with ssliced onions, mint chutney and Shirmal.
P.s. Mutton keema is used, to make the Kabab, but even boneless mutton can be directly blended in the blender to make keema.

Shirmal is a saffron flavoured traditional mildly sweet flat bread made out of Maida, yeast and baked in a tandoor or oven. It is a dish made in Lucknow and many other countries and served with Kababs or Mutton Gravy. It has been influenced from the Mughal Cusine and is a delicacy of Awadhi cusine.

For the Shirmal
Ingredients
2 cups whole wheat Flour
Salt to taste
1 tsp Soda bicarbonate
1/2 tbsp Sugar
1 cup Yogurt
3 tbsp Milk
Few Strand of Saffron
1/2  tbsp Melted Ghee
Melted Butter for Brushing

Method
Warm up the milk, add saffron and sugar, dissolve the sugar. In a mixing bowl, add flour, salt and soda bicarbonate. Mix it, beat the yogurt, mix milk in the yogurt, keeping 1 tsp milk aside for brushing.  Add the liquid to the flour. Knead it to make a dough. Add ghee and knead it for 10 minutes. Keep it covered for 2 hours. Preheat oven to 200 degrees Celcius.Divide the dough into 4 equal sized portions. Roll out each portion into a circle of about ½ inch thickness and about 6 inch diameter. Prick the rolled dough with fork.When you are ready to bake brush them with saffron milk.Bake at 200 degrees Celcius for 15 to 20 minutes or until it become golden yellow color. Once the bread is baked and out oven, brush with melted butter.

Dahi Batata Puri

Dahi Batata Puri
Dahi Batata Puri is a popular Chaat dish available in the streets of Mumbai.
I have tried to make a healthy version of the Dahi Batata Puris.

Puris
Ingredients
Puri Papads

Method
Take 4 to 5 papads at a time. Microwave it for a minute. The puris are ready..

Sweet Chutney
Ingredients
2 tbsp Date pulp
1/2 tsp Tamarind pulp
Black salt to taste
1/2 tsp Roasted Cumin powder

Method
Blend all the above ingredients and keep it aside.

Green Chutney
Ingredients
2 tbsp Coriander leaves
1 tbsp Mint
1 tbsp Raw mango chopped
1/4 tsp Green chilli or as required
Rock Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

To make Dahi Puris
Ingredients
2 Boiled Potatoes mashed
1 cup Curd beaten
2 to 3 tbsp Date Chutney
2 to 3 tbsp Green Chutney
1/4 tsp Roasted Cumin powder
1/4 tsp Chat Masala
1/4 tsp Sugar
Black salt to taste
Red Chilli powder to sprinkle
1 to 2 tbsp of Diet Sev
Few Coriander leaves chopped for Garnishing

Method
In a mixing bowl, take boiled mashed potatoes, add 2 pinch of roasted cumin powder and 2 pinch of chat masala. Mix it. Keep it aside. Add black salt and sugar in the curd and beat the curd. Take a puri prick from the centre and make a hole. Add a spoon of mashed potato. Arrange the Puris in a plate with stuffing in it. Spread the beaten curd on the puris. The spread the sweet chutney and the green chutney on the puris. Sprinkle diet sev, then sprinkle chat masala, roasted cumin powder and red chilli powder on the Dahi Bata Puris. Garnish with chopped coriander leaves.

Dal Bati Churma

Dal Bati Churma
It is a famous dish / delicacy of Rajasthan. This dish is cooked in all occasion. It consists of baatis that is round breads baked over firewood or oven and dipped in ghee. The dal is slow cooked in a pot and seasoning is added,  Churma made from unsalted dough,  into round balls and fried in ghee. These  fried baatis are crushed and sugar or jaggery is mixed into it.

I have baked the Batis in oven and Dal in pressure cooker with less use of ghee. Even the Churma is baked in oven.

For the Panchmel Dal
Ingredients
2 tbsp Split Bengal Grams (Chana Dal)
2 tbsp Yellow Split Dal (Tuvar Dal)
2 tbsp  Split Green Gram (Moong Dal)
2 tbsp Split black Dal (Urid Dal)
2 tbsp Pink lentils (Massor Dal)
1/4 tsp Turmeric powder
1/2 tsp Coriander Powder
1/4 tsp Chilli powder
1/2 tsp Garam Masala powder
1/2 tsp Dry Mango powder
Salt to taste
1/2 tsp Cumin seeds
2 Bay leaves
2 Cloves
1 small Cinnamon stick
1 Red dry Chilli
2 Pinch of Asafoetida
1 Green Chilli slit
1/4 tsp Ginger grated
1/2 tbsp Ghee

Method
Clean and wash the dals, soak it for 30 minutes. Add 3 cups of water and pressure cook it. Give 3 to 4 whistles. Once the pressure releases, open the cooker. Add turmeric powder, garam masala powder, coriander powder, dry mango powder, 1/4 tbsp ghee, ginger and green chilli in the dal. Mix it. Add the water if required. Simmer on low heat for 20 minutes.  Heat rest of the ghee in a pan, add cumin seeds, bay leaves, cloves, cinnamon, red chilli, let the cumin seed crackle. Add asafoetida and red chilli powder. Add 1 tbsp of water in the seasoning to avoid burning of chilli powder, cook for few seconds. Add the seasoning in the dal. Simmer for 2 minute more. Serve with the Batis.

For the Bati
Ingredients
1 cup Whole Wheat Flour
1/2 cup Semolina
1 tbsp Bengal Gram Flour
1/4 tsp Carom seeds
1/2 cup Milk
Pinch of Baking Powder
Salt to taste
1/2 tbsp  + 1/2 tbsp Melted Ghee

Method
In a mixing bowl, Mix all the dry ingredients and mix it. Add 1/2 tbsp of ghee, rub the flour with the help of the Palm. Add milk, and water if required little at a time. Knead it into a firm dough. Knead well for 5 minutes. Divide the dough into equal portions and shape each portion into an even sized round balls. Flatten the rounds lightly using your thumb to make an indentation in the centre of the ball. Arrange the baatis on a baking tray. Brush ghee on the Batis. Bake in a pre-heated oven at 180 degrees Celcius for 40 minutes turning it over occasionally. Brush ghee on the Batis break each baati into pieces and pour hot panchmel dal over the baatis.

For the Churma
Ingredients
1/2 cup Whole Wheat Flour
2 tbsp Fine Samolina
Pinch of salt
2 tbsp Powder sugar or more as required for sweetness
2 pinch Cardamon powder
1 tsp Almond Flakes
1/4 or more Milk
1/4 tbsp + 1 tsp Melted Ghee

Method
In a mixing bowl, mix whole wheat flour, Simolina and salt. Add 1/4 tbsp ghee, mix it. Add milk little at a time and make a firm dough. Knead it for 5 minutes. Make equal portion of the dough, brush the churmas with ghee, bake it at 180 degrees Celcius for 40 minutes turning it occasionally till brown on both the sides.  Cool the churmas, blend the churmas in a blender, add powder sugar, Cardomom powder and the remaining ghee and mix it. Add the almond flakes for garnishing.
P.S. I have baked the Churmas along with the Batis...
Please use melted ghee according to the measurement to reduce the quantity of ghee used while brushing.