HAPPY FIRST ANNIVERSARY BOSKETS ALIMENTOS

HAPPY ANNIVERSARY BOSKETS ALIMENTOS

Wow...!!! It's been great one year we started our blog Bosket's Aliments. Last Year, on the same day, started penning our Kitchen work on the BLOG and sharing with you all lovely people out there. And can’t believe, within this year, more than 10K Page Views and 1K+ Blog Followers. Even Audience and people reach numbers on Facebook Page is also increasing day by day. Also appreciations from few of the most renowned names in FOOD Industries: >FOODFOOD.com, Kaamchorkirasoise.in and Yumly.com. Also personal appreciations/discussions from/with some of the most favorite celebrity chefs : Chef Ranveer Brar, Chef Pranav Joshi, Chef Jolly, Chef Ashish Bhashin, Chef Tipti… Heartily gratitude for all of you guys…

Such an overwhelming response guys. This is the only fuel to our enthusiasm … This is the only thing that inspire us to work more and more towards it and share with you some of very unique and Fusion dishes all the times.

We would like to take chance to thank by the bottom of our heart all of you ma lovely friends / audience / Critics / followers, who all keep eyes on our work through “BOSKETS ALIMENTOS”. We are aiming to share more and more this year too… All the comments and suggestions are still most welcome.

I would like to crake a NEWS: We are also working on expanding our work in some bigger platform (Web Site, Writing on bigger platform in more professional way). Looking forward more suggestions and feedback from you guys.

THANK YOU VERY MUCH ALL OF YOU !!!

Spring Onion & Chana Dal Subji

Spring Onion & Chana Dal Subji

Pre-Preparation Time: 10 minutes.

Preparation Time: 15 Minutes.

Servings: 2

Ingredients

Boiled Chana(Gram) Daal(lentils): 150 Grams.

Chopped Spring Onion: 3/4 Cup.

Finely Chopped Garlic Cloves: 6-7 

Finely Chopped Red Onion: 1/2 Cup

Finley Chopped Tomatoes: 1/2 Cup

Grated Ginger: 1/2 Inch

Ground Nut Oil: 2 Tbspn

Mustered seeds: 1 tspn

Curry leaves: 4-5

Green Chilly: 3-4 nos.

Hing Powder (asafoetida): Pinch

Turmeric Powder: 1 tspn

Red Chilly Powder: 2 tspn

Salt to taste

Lemon Juice: 1 tspn

Finely Chopped fresh coriander leaves: 1/2 Cup

Method

In a Pan, Heat oil. Add mustered seeds and let them crackled.

Add Curry Leaves, green chilly and finely chopped garlic. Saute for a while. Add pinch of Hing. 

Add finely chopped onion and saute them till translucent. Add finely chopped tomatoes and finely chopped spring onion's whites and let them cook till soften. Add pinch of salt and turmeric powder. Mix it well. Cook for a while.

Add finely chopped Spring Onion's Greens at this stage and mix them well.

Add boiled Chana Daal to it. Mix it well. Add 1 + 1/2 cups of water to it and season it with red chilly powder and salt.

Let the water reduce somewhat.

Again add lemon juice to it and mix it well. Cook it on a medium heat till the water reduces.

Add finely chopped coriander leaves and Mix it well.

Serve it hot with Paratha, Bhakhari or Rotli (Fulka)!!!

Enjoy !!!

Cheese Hot And Sour Soup

Cheese Hot And Sour Soup

Preparation Time: 15 Minutes

Pre Preparation Time: 10 Minutes

Servings: 2

Ingredients

Finely chop everything in "Thin Julienne". Chopping of the veggies is the most important thing in any soup.

Cabbage: 1 Cup.

Capsicum: 1/2 Cup.

Red Onion: 1 Medium

Spring Onion (White): 1/2 Cup (Chop in diagonal julienne)

Green Chilly: 2 -3 Nos. (Chop in diagonal julienne)

Spring Onion (Greens): 1/2 Cup

Finely Chopped Coriander leaves: 1/4 Cup

Ginger: 1 Inch

Garlic: 7-8 Cloves

Green Chilly Sauce: 1 1/2 Tbspn.

Dark Soy Sauce: 1 1/2 Tbspn.

Vinegar: 2 tspn.

Oil: 1 Tbspn

Salt to taste1

Cheese Cube: 2 Nos.

Crushed Fresh Black pepper: 1 tspn.

Water: 4 Cup.

Corn Flour: 2 Tbspn. (Slurry).

Method

In a pan, Heat Oil.

Add Garlic, Ginger, Onion, Green Chilly, Spring onion whites, Capsicum, cabbage julienne sequentially and saute them well.

Add salt and crushed black pepper to it and saute for a while again.

Add Soy sauce and few drops of vinegar to it and mix it well.

Add 4 cups of water and mix everything very well.

Let it cook for 2 boils. Don't over cook it. It's need to be somewhat crunchy.

Prepare a thin slurry of corn flour. (Mix corn flour and water)

Add this slurry to the soup and cook it for a while.

Add rest of the vinegar and green chilly sauce, finely chopped coriander leaves and spring onion greens to it and mix it well.

Serve it immediately HOT in a Soup Bowl.

Garnish it with Grated Processed Cheese. Sprinkle crushed black pepper.

ENJOY !!!

Pigeon Pea Masala Khichdi --- Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Pigeon Pea Masala Khichdi - Lilwa Ni Khichadi (Gujarati Masala Khichdi)

Preparation Time: 30 Minutes
Servings: 4

Ingredients

Soaked Rice(I used Baasmati): 1 Cup

Soaked Toor Daal: 3/4 Cup

Finely Chopped Onion: 1/2 cup

Finely Chopped Tomatoes: 1/2 cup

Finely Chopped Potatoes: 1/2 cup

Curry Leaves: 5-6

Bay Leaf: 1 small

Mustered seeds: 1 tspn 

Cloves (laving): 3-4

Whole Black Pepper: 5-6

Garlic - green chilly paste: 2 tspn

Crushed Lilwa(Pigeon Peas): 1/2 cup

Whole Lilwa: 1/2 cup.

Oil: 4 Tbspn

Ghee: 1 Tbspn

Hing: 1 Tspn

Salt to taste

Red Chilly Powder: 2 tspn

Garam Masala: 1 tspn

Turmeric Powder: 1 tspn

Method

Heat Oil in a Pressure Cooker. Add mustered seeds and let them crackled well.

Add cloves, whole black peppers, Garlic-chilly paste, bay leaf, red chilly and let it shimmer for a while.

Add Finely chopped onion and saute it well. Add Tomato and crushed pigeon peas(lilwa) into it and cook it well for a while. Add finely chopped tomatoes, potatoes and whole pigeon peas to it and mix well. Let all cook for 1 minutes.

Add soaked and drained rice and toor daal to it. and mix it well.

Add water to it and then season with all dry masalas. Mix very well.

Add Ghee to it.

Close the pressure cooker with a lead and whistle. Cook it for 3 to 4 whistles.

Let the pressure cooker cool down.

Serve it hot in a bowl. 

Enjoy !!!

Goes very well with Punjabi Kadhi, Masala Chhash... Papad and pickle...

Punjabi Kadhi

Punjabi Kadhi

Preparation time: 20 Minutes.

Servings: 2

Ingredients

Thick Curd: 1 cup

Water: 1 cup

Gram flour: 3 1/2 Tbspn.

Onion (Cut in Julienne): 1 Medium

Grated Jagary(Gud): 1 Tbspn

Roughly meshed Garlic: 7-8 cloves.

Green Chilly: 5-6 Nos.

Curry leaves: 5-6 Nos.

Cloves (laving): 2-3 Nos.

Whole Black Pepper: 4-5 Nos.

Bay leaf: 1 Medium

Ginger julienne: 1 Inch.

Oil: 1 Tbspn

Ghee: 1 Tbspn

hing: 1 tspn

Red Chilly Powder: 2 tspn.

Turmeric Powder: 1 tspn.

Salt to taste.

Coriander leaves to garnish.

Method

In a mixing bowl, take curd and add gram flour to it. Beat it well with the hand beater. Keep on adding water slowly while continuously string the mixture.

Add jagary and meshed garlic to that and let it rest aside.

In a pan, heat oil and ghee together. Add curry leaves, bay leaf, cloves, black pepper to it.

Add Onion and Ginger julienne to it and saute till onion becomes translucent. Add turmeric powder and pinch of salt to it and let it cook for a while.

Add that curd mixture to this pan, Mix it well.

Add salt to taste. Season it with red chilly powder and pinch of hing.

Let it cook for almost 10-15 minutes till it become thick. 

Garnish it with onion julienne and coriander leaves.

Serve it hot with Khichadi or Masala Rice !!!

ENJOY !!!