Baraf ka Gola…….juicy ice candy

I still remember the "Tring Tring" sound of bottles of "Golewala" in the hard summer afternoon. A sip of "Baraf ka gola" makes you freshy fresh…….. It's nothing but crushed ice ball soaked in “Syrups” with a variety of colours and flavours with lemon and salt sprinkled over it. It would not be exaggerated that colourful Golas seems to tempt people of all age groups. But now a days people says that it's not hygienically good. So we avoid to eat it outside. But thanks to my Aai, one day she bought an ice crusher at home and we started making baraf ka gola at home………. So the hygenically good and yummy Baraf ka gola for uuuuuuuuu




Ingredients

Ice - 4 cups
Rose Syrup - 4 tablespoon
Khus Syrup - 4 tablespoon
Kalakhatta surup - 4 tablespoon
Orange crush - 4 tablespoon
Lemon juice - 2 tablespoon
Honey - 4 tablespoon
Salt for sprinkling



Procedure

Crush the ice in ice crusher. Immediately make a ball from it and fix it to a wooden stick. (I used a wooden stick which we use for kababs). Now pour all the syrups on ice. Quantity you can decide as per your choice. I take kalakhatta syrup more. I used all the Rasna flavors for this. You can bring Mapro, Haldiram or some other brands too. Now pour little honey on it. Then sprinkle some slat and lemon juice on it. ( If you like sprinkle some chat masala on it). Sip the Gola quickly before it melts.



This is my entry for RCI : Mumbai Street Food and Lakshmi's RCI page.

Bhuna Murg

I love to try out different type of cuisines. Especially now a days I am trying out varieties of chicken. My husband loves it like anything. Last week in Marathi cookery show "Aamhi sare Khavaiyye", one of the participant showed the recipe of Bhuna Murg and I tried it . The taste is different than our normal chicken curry. But it was very tasty. I think you should also try this. Vegetarian can replace chicken with paneer or mushrooms.


















Ingredients

Chicken - 250 Gms.
Onion - 2
Tomato - 2 small
Capsicum - 1 small
Tomato puree - 1/2 cup
Grated ginger - 1 teaspoon
Ginger-garlic paste - 1 table spoon
Mustard Oil (Sarson Ka Tel) - 50 ml.
Garam Masala - 1 teaspoon
Cinnamon powder - 1 teaspoon
Fresh coriander - for garnishing.
Salt to taste


Procedure

Cut onions vertically. Deep fry it and keep it aside. Cut tomatoes and capsicum lengthwise. Marinate chicken with little ginger-garlic paste for 15-20 minutes. Take mustard oil in kadai. Add grated ginger into it and saute it. Then add chicken and saute for 2 minutes. Add capsicum and tomatoes and gently saute it. Now add the tomato puree, ginger-garlic paste. Cook it for 5-6 minutes. Then add garam masala, cinnamon powder and salt. Mix well. Cook it with lid. Remove the lid and let it get little dry. Now add fried onion and fresh coriander, cover it and cook it again for 2-3 minutes. Serve it with tandoori roti. Just awesome combination.

Upma in Microwave

Upma is very famous Indian breakfast. When I bought my new Microwave, After roasting Papad, I tried upma in it. After 3-4 attempts, it was perfectly done. Like my Aai…… my mother , I also add milk with water while making it. It gives a softness and a fresh colour to Upma. And the aroma of ghee will leave you wanting for more. Upma is quickly and perfectly made in Microwave.

Ingredients

Semolina (sooji) (thicker variety) - 3/4 cup
Finely chopped onion - 1
Finely chopped tomato - 1
Chopped green chillies - 3-4
Curry leaves - 7-8
Black gram dal (urad dal) - 3/4 teaspoon
Bengal Gram (Chana dal ) - 3/4 teaspoon
Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Asafetida - a pinch
Water -1 cup
Milk - 1/4 cup
Pure ghee - 1 teaspoon
Salt and sugar to taste
Lemon juice - 1 teaspoon
Chopped coriander and grated coconut for garnishing

Procedure

Take sooji in Microwave safe dish and roast it for 1-2 minutes stirring in between till it becomes golden brown. In a shallow microwave safe dish, heat oil for 2 minutes at High power. Now add mustard seeds, asafetida, Black and bengal gram. Cook at the same power for 2 minutes. Add green chillies and curry leaves and cook for 1 minutes. Now add onion and cook it for 2 minutes. Then add tomatoes and cook it for 2 minutes. Pour water, milk, salt and sugar and on same power keep it for 1 minute. Add sooji stirring continuously and Microwave covered at 100% power for 5 minutes, stirring twice. Let stand a few minutes. Spread pure ghee from corners to give a nice aroma. Serve with the lemon juice squeezed over and garnish with coriander and coconut.

Note : For time saving, you can roast sooji and make tadka without onion and tomatoes. Mix sooji, salt and sugar in it. You can keep this mixture in refrigerator for a week. Whenever you want to make upma, just add water and milk in it and cook it for 5 minutes. Garam Upma is ready.

My contribution for MEC : Breezy Breakfasts and Srivalli's cooking 4 all season

Methamba

It's June and almost Mango season is ending……….. So I thought last time I will prepare Methamba for this season. It's a typical Maharashtrian side dish. The name itself describes ingredients Methi(fenugreek seeds in marathi) and Amba (Mango in marathi). Raw mango is used for this recipe. Its a sweet, sour ,spicy and with little bitternees tastes. In Karnataka it is known as 'Bhishi Uppinkai (Hot Pickle). It is very easy and quick to make. And can be store in refrigerator for several days.

Ingredients
Raw mango -1 large
fenugreek seeds (Methi dana)- 1 teaspoon
Grated Jaggery -1/2 cup
Red chilli powder -1 teaspoon
Oil - 1 tablespoon
Mutard seeds - 1/4 teaspoon
Turmeric powder -1/4teaspoon
Asafetida (hing) - a pinch
Salt to taste


Procedure
Wash and peal raw mango. Make small pieces. Don't use the seed. Heat the oil in a Kadai. Add mustard seeds and when it start spluttering add turmeric powder and asafetida. Then add fenugreek seeds and saute it till it get slightly brown. Now add raw mango pieces. Saute it so that it will get coated with the tadka. Add chilli powder, salt and 1/4 cup of water. Cover it and cook it till mango get cooked properly. Now add jaggery. You can adjust the quantity of jaggery as per the sourness of mango. Cook for another 5-6 minutes without lid. Consistency should be little thick. Methamba is ready, you can serve it with roti, paratha or bread also. Refrigerate it for several days.

I would like to contribute this recipe for cooking4allseason's Mango Mela!

SiMi Raita

Wondering, what is this SiMi raita ????? Nothing special, It's a capsicum raita. We call capsicum as "Simla Mirchi" , so shortcut of it is SiMi Raita. I am a Raita lover. I love to eat every kind of raitas. So one uncommon raita for you….

Ingredients
Green Capsicum - 1
Red Capsicum - 1
Curd - 2 cups (I used set curd)
Cumin Powder - 1/2 teaspoons
Sugar - 1 teaspoon
Salt to taste

Procedure
Cut the both capsicums into small pieces. Heat a pan with little oil and saute capsicums for a minute. Don't over cook it. Now take curd in a bowl and add salt, sugar and cumin powder. Mix well. Now add capsicums and mix it neatly. Keep it in a fridge before serving. You can also add finely chopped onion and tomatoes in this raita.

This is my contribution for Priya's AFAM: Bell Peppers and and Maheswari's blog.