Lemon Rice (Chitranna)

Lemon Rice (Chitranna)

Preparations: 5 Minutes
Cooking Time: 10 Minutes
Servings: 2

Ingredients

Cooked Rice; 200 Grams

Sliced Red Onion: 2 nos. (Medium)

Sliced Green Chillies: 2 nos.

Curry Leaves: 6-7

Gram Dal: 2 tspn

Hing: pinch.

Oil: 2 Tbspn

Mustered Seeds: 2 tspn

Salt to taste

Turmeric powder: 1 tspn

Lemon juice: 2 Tbspn

Method

Heat oil in a pan. Add mustered seeds and let them crackle. 

Add curry leaves, green chillies and gram dal to it and let them crackle too.

Add a pinch of hing and sliced red onion to it. 

Add salt at this stage and let it cook till pink.

Add cooked rice. Switch off the flame, and mix it well. 

At the last, add lemon juice and gently mix it.

Serve it hot.

ENJOY !!!

Raw Chia Seed - KIWI Kulfi

Raw Chia Seed - KIWI Kulfi

Preparation Time: Over Night

Servings:  4

Ingredients

Raw CHIA Seeds: 4 Tbspn

Fresh Kiwi: 2 Nos

Full Cream Yogurt: 1 Bowl (200 Grms)

Honey: 2 Tbspn

Water to soak CHIA seeds.

Method

Soak Chia seeds in water in a small bowl for almost 6 - 8 hours. (Preferably overnight).

In a mixing bowl, Take yogurt and beat it till smooth.

Add Honey and mix well.

Add Finely chopped Kiwi fruit to it and mix gently.

Lastly add soaked CHIA seeds to it and mix it finally very gently.

Transfer this mixture to a kulfi moulds.

Keep it in the refrigerator for almost 1 and half hour. Take it out and again mix it gently.

Again refrigerate it for another 2 hours. Again take it out and mix it well.

At this time, insert toothpick or kulfi sticks to the mould.

Again refrigerate it for another 2 hours.

Now Kulfi is ready.

Serve it with Fresh Kiwi bytes.

ENJOY

Click here to know more about "CHIA SEEDS"

CHIA SEEDS

WHAT IS CHIA SEEDS?

Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. "Chia" means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. That makes sense, as chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.

BENEFITS OF CHIA SEEDS?

Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). One ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.

The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.

SIDE EFFECTS OF CHIA SEEDS?

There are very few side effects associated with chia seeds. There has been some conflicting research about the effect of chia seeds on prostate cancer.

Occasionally some people may experience stomach discomfort when consuming chia seeds especially in large amounts due to the high fiber content. As with any food, eat in moderation and always drink plenty of water unless soaking your seeds.

Aaloo Palya (South Indian Style)

Aaloo Palya (South Indian Style)

Preparation: 15 Minutes

Servings: 4

Ingredients

Boil Potatoes: 5 Medium

Tomato: 1 Medium

Onion: 2 Medium

Green Chillies: 3-4 Nos.

Curry Leaves: 5-6 Nos.

Urad daal: 1 Tbspn

Chana Daal (Daaliya): 1 Tbspn.

Oil: 2 Tbspn

Mustered seeds: 1 tspn

Hing: Pinch

Salt to Taste

Turmeric powder: Pinch

Water as required.

Method

In a pan, heat oil. Add mustered seeds and let them crackled. Add Curry leaves, green chillies, Hing and mix well.

Add urad daal and chana daal to it and cook till brown.

Add sliced onion to it and cook till pink and translucent. Add pinch of salt at this stage.

Add sliced tomatoes and mix well. Add little bit of water and let it cook for a while.

Mesh boiled potato mean while it's cooking.

Once onion and tomatoes are cooked, add this meshed potatoes to it and add almost cup full of water to it.

Season it with turmeric powder, salt to taste. Mix it well.

Cook for a while till the gravy is thick.

Serve it hot !!!

Goes well with any kind of Dosa (Set Dosai, Khali Dosai, Paper plain dosai, etc...)

Enjoy !!!

SET DOSAI

SET DOSAI

Preparation: 30 Minutes

Servings: 4

Ingredients

Rice: 2 Cups

Udad Daal: 1/2 Cup

Poha (Rice Flakes): 1 Cup

Dry Methi (Fenugrik) seeds: 1 + 1/2 Tspn

Salt to taste

Oil to saute dosais.

Baking Soda: 1 Tspn

Method

Wash and soak rice, udad daal and Methi seeds for almost 6 - 8 hours.

Wash and soak Poha for 1 hours.

Grind Udad Daal, Poha and Methi seeds altogether in a mixture jar.

Take it in a mixing bowl and mix it well. Make sure mixture is smooth enough.

Grind Rice smoothly by adding necessary water. We used almost 1/2 Cup of water.

Add this rice paste to the previous mixture and mix them well.

Cover the bowl with the lead tightly and place it in a warm place over night (10-12 hours). We placed it in a preheated Oven.

Batter should be double raised and fermented in the bowl. Mix it lightly. 

Add salt and baking soda and mix again. Keep aside for 10-20 minutes.

On a flat pan, Put 1 tspn of Oil and spread batter like a pan cake. Keep it thick. 

Cook well both sides by applying little oil.

Set Dosai is ready to be served hot with GHEE.

Serve it with Hot Aloo palya (Mumbai style Potato curry) !!!

Broken wheat "Khichu"

Broken wheat "Khichu"

Preparations; 15 minutes.

Servings: 4

Ingredients

Broken Wheat (Kansar No Lot): 200 Grams

Green Chillies: 4 Nos.

Oil: 2 Tbspn

Curry Leaves: 4 -5 Nos.

Salt to Taste

Water: 2 Cup

Lemon Juice: 1 tspn

Turmeric Powder: Pinch

Mustered Seeds: 1 tspn

Coriander Leaves to garnish

Method

Heat Oil in a pan.

Add mustered seeds, Curry leaves and chopped green chillies.

Upon a shimmer, Add two cups of water into it. Let it boil for a while.

Add Salt, turmeric powder  to it. Again wait for an another boil.

Add broken wheat to it and mix it properly. Add lemon juice and again mix it well. 

With a closed lead, let it be cooked for around 5 minutes on a very slow flames.

Serve it HOT garnishing with the coriander leaves and green chillies.

ENJOY !!!

Cucumber Peanut Curry

Cucumber Peanut Curry

Pre-preparation time: 10 minutes
Preparation Time: 10 Minutes
Servings: 2

Ingredients

Cucumber: 4-5 Nos.

Garlic-Green Chilly paste: 1 Tbspn

Oil: 2 Tbspn

Hing (Asafoetida): Pinch

Salt to taste

Turmeric powder: Pinch

Red Chilly Powder: 1 tbspn

Roasted Crushed Peanuts: 2 Tbspn

Butter Milk: 1 Cup.

Method

Cut Cucumbers in a juliennes. 

In a pan, heat oil. 

Put Garlic-Green Chilly paste, Hing and add the cucumbers to it.

Add a spoon full of water to it. Mix it. 

Season it with salt and turmeric powder and mix it well.

Let it be cooked for a while with a closed lead.

Add crushed roasted Peanuts and mix.

Add butter milk and mix it well. Add red chilly powder and mix.

Cook till one shimmer.  

ENJOY !!! 

NOTE: You can avoid garlic if you wish

Broken Wheat Savory Pan Cake

Broken Wheat Savory Pan Cake 

Pre - Preparation Time: 30 Minutes

Preparation Time: 10 Minutes.

Servings: 4

Ingredients

Broken Wheat: 1 Cup

Suji (Semolina) : 2 Tbspn

Curd: 1/2 Cup

Chopped Green Chilly: 3 Nos.

Green Peas: 1/2 Cup

Mustered Seeds: 1 Tspn

Fenugreek Seeds: 1 Tspn

Salt to taste

Baking soda: pinch

Sesame seeds: 1 tspn

Turmeric Powder: pinch

Chopped Coriander Leaves: 2 Tspn

Oil : 2 Tbspn

Method

In a mixing bowl, Take Broken wheat and Semolina. Add Curd to it and mix well.

Add crushed green peas. Mix it well.

Season it with Salt, Chopped green chillies, baking soda, turmeric powder, fenugreek seeds and mix well. Add finely chopped coriander leaves and leave it aside for almost 30 minutes.

On a flat pan, put oil and let it heat for a while.

Sprinkle some sesame seeds and let them crackled. 

Spread batter on it like a pan cake.

Cook it both the sides till brown with the closed lead on the pan.

Serve it HOT.

Can be served with cheese spread, tomato catch-up and any dip of your choice.

Best goes with the HOT tea.

ENJOY !!!

Indo-Italian Paneer Kaththi Roll

Indo-Italian Paneer Kaththi Roll

Pre-Preparation Time: 15 Minutes.

Preparation Time: 10 Minutes.

Servings: 4

Ingredients

Tortillas: 4 Nos.

Paneer(Cottage Cheese): 250 Grams

Hung Curd: 100 Grams

Gram Flour: 1 Tbspn

Onion: 1 Medium 

Green Bell Pepper: 1/2 Nos.

Yellow Bell Pepper: 1/2 Nos.

Red Bell Pepper: 1/2 Nos.

Cheese Spread: 1/2 Cup

Mint Mayonnaise: 1/4 Cup

Butter: 4 Tbspn

Honey Onion Sauce: 1/4 Cup

Mustered Sauce: 1 Tbspn

Red Chilly Sauce: 1 Tbspn

Tobasco Sauce: 1 tspn

Salt to Taste.

Olive Oli: 2 Tbspn

Freshly crushed Black Pepper: 1/2 tspn

Oregano: 2  tspn

Red Chilly Flakes:1 tspn

Method

Cut Onion, all three bell peppers into julienne.

Heat Oil in a pan. Saute them for 1 minutes. Season with some salt and crushed black pepper. Take it in a bowl and put it aside.

In a bowl, Take hung curd and gram flour. Season it with Salt and crushed black pepper and beat it well till it becomes smooth.

Saute Paneer Julienne on the flat pan from all the sides.

Add Paneer Julienne to it and mix it well. keep it aside for a while.

On a skillet, cook tortilla on both the sides for a while.

Take this tortilla on a flat plat. Apply butter and spread cheese to it. In the middle arrange sauted salad. On that, arrange paneer Julienne in a  row. Season it with oregano, chilly flakes, and all sauces.

Prepare all tortillas like this.

Roll each tortilla tightly. And serve it hot with your choice of Dip / Sauce.

Enjoy !!!

  

Healthy Baked Paneer (cottage cheese) Poori

Healthy Baked Paneer (cottage cheese) Poori

Pre - Preparation Time: 15 Minutes

Preparation Time: 15 Minutes

Servings: 4

Ingredients

Grated Paneer (Cottage Cheese): 1 Cup

Whole Wheat Flour: 1 Cup

Salted Butter: 75 Grams

Baking Powder: 1/4 tspn

Chilly Flakes: 1 Tbspn

Oregano: 1 Tbspn

Punjabi Tikka Masala: 1 tspn

Milk if required for dough

Salt to taste

Cheesy Dip to serve with.

Method

Greece the baking tray with butter(brush). Pre heat the oven at 180 degrees. 

In a mixing bowl, Take grated paneer and Butter and mix them till smooth.

In another bowl, sieve well the whole wheat flour and baking powder together. 

Add this dry mixture of flour and baking powder to the mixture of Paneer and butter.

Mix it well. Kneed the dough tightly. Use milk if required.

Roll a big paratha from the dough and cut pooris with a cookie cutter.

Prick them all with the fork to avoid them to puffed up.

Bake the same at 180 degree for 15-16 minutes.

Let them cool down to the room temperature.

Serve it with any Cheesy dip.

Also it goes well with Tea or Coffee. 

Enjoy !!!

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 !!!