Chhattisgarhi Garam Masala

Every state has its own version of garam masala. Chattisgarhi garam masala is quite different from the regular garam masalas found in India. It has its unique aroma and flavour which compliments every dish it is added to. My mother in law says that this garam masala acts as a very good meat tenderizer. It gives the meat a melt in the mouth kind of taste.

• Green Cardamom: 10 gms
• Black Cardamom:  5gms
• Cloves: 10 gms
• Cinnamon or Cassia: 5 gms
• Whole Black Pepper: 10 gms
• Bay leaf:  12 no.s
• Nutmeg: 2
• Mace: 10 gms
• Star anise: 5 no.s
• Cumin Seeds: 10 gms

Method:

Lightly roast the whole spices in a small kadhai till they become fragrant. Cool down the spices and finely grind them in a mixer grinder. Store in an airtight container and use as per your requirement.  

Desi Mutton Curry

Sunday afternoons are boring without a plate of 'mangsho-bhat'. With this, I don't mean we can indulge mutton curry only once a week. Whenever We feel like, we can fill up our hungry tummies with some gorgeous meat dishes. This recipe is fondly called 'Naidu Aunty's Mutton Curry' at our home. My mother in law had learnt this recipe from our neighbour and added her own twist to make this unique mutton curry. The entire house fills up with beautiful aroma when she cooks this. This curry requires a lot of time and patience. I tried to learn this recipe from my mother in law but I lack the patience she has. She is an amazing cook and cooks this amazing mutton dish whenever I ask her to cook. SO without further delay, let's learn this recipe.

Ingredients:

• Mutton: 1 kg
• Onions:  6 No.s 
• Tomatoes: 2 large chopped
• Ginger garlic paste: 5 tablespoon
• Dried coconut or Kopra: 1 whole
• Poppy seeds: 50 grams
• Turmeric Powder: 1 1/2 teaspoon
• Chilli Powder: 1 teaspoon
• Coriander Powder: 2 tablespoon
• Cumin Powder: 2 tablespoon
• Oil: 200ml
• Salt: To taste
• Chhattisgarhi Garam Masala: 1 teaspoon

Method:

1. Take 3 onions and make a fine paste out of them combine the ginger garlic paste along with the onion paste and set aside.
2. Make a fine paste of coconut and poppy seeds and set aside.
3. Chop the remaining onions and tomatoes.
4. Heat oil in a pan till smoking point and fry the onions till translucent.
5. Add the onion paste and saute for 10 to 15 minutes in medium to low flame. Now add the tomatoes saute till the tomatoes disappear in the masala.
6. Add the coconut and poppy seeds paste and saute again.
7. Now add the dried spices and cook again till the water evaporates and the oil separates.
8. Add the mutton and cook again till all the water from the mutton evaporates and the masala starts sticking to the pan.                                          
9. Transfer the mutton mixture in a pressure cooker and cook until 4 whistles. Meanwhile, keep the flame in medium heat. The number of whistles depends upon the tenderness of the meat as I mentioned earlier in my previous posts.
10. Once the pressure releases,  garnish with chopped coriander leaves and serve the mutton with steamed rice.                                                                                                                                                                                                                                      

This mutton curry requires a lot of oil. I know too much oil isn't good for health but such delicacies are to be enjoyed once in a while. Try to use the meat as fresh as possible and always cook the meat in low to medium flame.                     

Choosing and caring your newborn's clothes

When it comes to shopping for kids, we always tend to spend more than it is actually needed. But it is always better to buy the stuff which is necessary and provide comfort to the baby. Buying clothes just for the sake of fashion isn't appropriate. Always keep an eye on the decorative items such. Sometimes they are attached to safety pins which can be harmful to the baby. such items should better be avoided because accidental swallowing can cause choking hazards. While dressing up a newborn, it is better to lie the baby on a bed or changing table. Stretch the neck and straps while putting their head through it. Also, support their head if it is not stable. 

Source

Choosing clothes for kids isn't a child's play. Following tips might help you to choose clothes for your newborns:

• Quantity: Shopping for babies is tempting. The products available are too cute to resist and we tend to purchase more than required. I still do this and always regret my decision when the clothes remain new and don't fit my baby. It is best to purchase clothes only as per requirement of the baby as they outgrow their size very quickly. It is better to start shopping after the baby's born but if its necessary to shop earlier, buy a size larger than you intend to buy.

  

  Source

• Material: The material of the clothes should be soft and breathable. Cotton is considered best by many mothers. There shouldn't be any tags on the clothes as it might irritate the baby's neck. Always cut the tags and keep them aside if you want to keep the track of the size or washing instructions.

• Hassle-free Clothing: Make sure that the clothing is easy to wear and easy to remove. Also, check whether it is suitable for sudden diaper changing. Babies might require to change their diapers at any time of the day. Check for rompers or any other bodysuits which have snaps at the crotch and neck so that it can be removed easily when needed.

• Size: Always buy clothes which fit your baby. I always used to buy a size larger than my baby as it allowed him to move freely. Tight clothing is very uncomfortable for the babies. Just imagine how uncomfortable it'll be for the baby. Suppose it is written on a label that the cloth is meant for babies ageing 0 to 3 months doesn't mean your baby will be able to wear them comfortably in the above-mentioned age. The clothes might fit, might be loose or might not fit at all. Buying clothes ahead of time is practically senseless. Buying a size larger helps the baby have space left for him or her to fit.

• Comfort: Always buy comfortable clothes for the babies. We always want to dress them up well. Nowadays it has become a fashion to coordinate the clothing of babies with their parents. We sometimes forget that the comfort level of a baby is different than that of his or her parents. Pants with soft elastic bands are preferable. Avoid jeans with buckles, decorative items like flowers, sequence, stones for the babies. Always remember, comfort is always greater than fashion. 

Care for baby's clothing:

• Washing New Clothes: New clothes seem to be new but actually it isn't. Just think of the number of bacteria it has while being put on display. We know very well about the immune system of the newborn babies. To avoid infection, new clothes are to be washed properly before making them worn by the babies.
• Detergent: Always use a mild detergent. Nowadays, many companies produce detergents which are child-friendly. Harsh detergent powders with strong perfume might be sensitive to the babies. Some people in the urge of creating foam use more detergent than required. Such things are to be avoided because if we use more detergent, it will be hectic to remove the detergent from the clothes and if we fail to do so, we might irritate our baby's skin.

.

• Sanitizing: Some people use antiseptic liquid to sanitize their baby's clothes while others prefer ironing. ironing is considered better these days as it avoids usage of 'chemicals'. Sanitizing the clothes after washing is a necessary step to avoid germs and infections in babies. I know, it is impossible to create a germ-free environment but there's nothing wrong with trying our best to maintain hygiene to limit infection as much as possible.  

• Drying: One can dry the clothes in direct sunlight or can use dryers. I prefer the former. Drying clothes under sunlight has many benefits. It is free of cost, the clothes smell better, it ensures effective drying also, it disinfects the clothes. According to washer/dryer combos, the sun is a ''natural sanitiser'. It acts as a natural bleaching agent which helps in removing stains from the clothes but also might make the coloured ones look dull. 

  
  

  

  Image Source

The quantity purchased for newborns depends upon the requirement of the baby. When my child was a newborn, we used to launder over 20 clothes a day. This seems to be a lot but actually, it isn't. Usage of diapers might reduce the number of clothes to be washed but many parents tend to avoid over-dependence on diapers. Therefore sensible thinking is necessary to buy and maintain the clothes of your little ones.

Rajasthani Rabri Malpua with a Twist

Rajasthani food is vast and I'm a big fan of it especially its desserts. The aroma of ghee is so tempting. The richness comes from the usage of dry fruits and khoya. I still don't know whether its 'Khoya' or 'Khowa' but I love to include it in my desserts. People tell me that I have a 'sweet tooth' but the reality is my entire mouth is a sugar addict. My mood becomes fresh whenever I take a bite of my favourite dessert. I think this happens with every sweet lover.

Mawa or Khoya malpua with rabri is a classic Rajasthani dessert. I absolutely love to indulge my hot malpuas with chilled rabri. In this recipe, I've added some twist to the rabri and malpua. I always love to add some innovation to my recipes.  Read below to find out the recipe.


Ingredients:

For the Malpuas:

• Mawa or Khoya: 250 gms
• Milk: 500ml
• Maida: 100 gms
• Sooji or Rava: 50 gms
• Baking Powder: 1/2 Tsp
• Baking soda: 1/4 tsp
• Sugar:1/2 a tsp
• Saunf Powder: 1 Tsp
• Crushed Black Pepper: 1 Tsp
• Ghee: For deep frying

For the Syrup:

• Sugar: 2 cups
• Water: 2 cups
• Rose petals: 1 cup 
• Rose essence: a few drops
• Juice of a lemon

For the Rabri:

• Milk: 1 litre
• Carrot: 3 no.s
• Cardamom or Elaichi powder: 1/2 tsp
• Ghee: 2 tbsp
• Sugar: 6 Tbsp (More or less according to your taste)

Method:

For the Rabri:

• Peel cut and boil the carrots and let it cool down a bit.
• In a blender, blend the carrot, cardamom powder and sugar into a fine paste.
• Heat ghee in a frying pan and add the carrot mixture and cook it the way you cook carrot halwa in a medium to low flame. But remember to keep the colour of the carrot orange.
• After 3 minutes, add the milk and let it come to a boil.
• Now, wait for the milk to turn thick and keep stirring in between to prevent it from burning. Also, scrape the sides of the pan and add the milk particles to the rabri.
• Cook till the rabri becomes thick according to your desired consistency.

For the Malpuas:

• Boil the milk and switch of the flame. Wait for a few minutes and the khoya to the milk and gently stir to make the khoya incorporate to the milk and set aside.
• Sift in the dry ingredients except for the sooji and sugar. After sifting, add the sooji, sugar and the milk mixture little by little and make a batter neither too thick nor too thin. Add maida if the batter is too thin and add milk if you find the batter to be too thick. It should have a pouring consistency and set aside for 30 minutes.
• After 30 minutes, heat ghee in a kadhai, use a rounded ladle to pick some mixture and pour in into the hot ghee. Make sure the kadhai is thick from the bottom.
• Don't disturb the malpuas. The may appear to be getting stuck to the bottom of the kadhai. With time they will come up for sure. If it doesn't come up on its own, use a metal tong to lift up the malpuas very gently.
• Fry till it turns golden brown from both sides and put it over paper towels for excess fat absorption.

For the rose syrup:

•  In a deep bottomed pan add the sugar and water and let it come to a boil.
• Add the rose petals and lemon juice.
• Cook until you get the syrup in one string consistency. 
• Add a few

For serving:

Put the malpuas to the hot syrup and let it stand for a few minutes. Now pour some rabri on a plate and place the malpuas gently on top. Garnish with rose petals and sliced pistachios. 

Tip:

1. Malpuas require resting time. Make sure you make them rest for 30 minutes to an hour for the better outcome. Meanwhile you can complete the other steps.
2. BE GENTLE WITH THE MALPUAS WHILE FRYING AND BE PAITENT.  I was impatient while cooking my first batch and used a metal spatula (our beloved khunti) to pick up the malpuas resulting a ruined one. Wait for atleast 2 to 3 minutes before turning sides of the malpuas. Always fry them medium to low flame.
3. Don't get disheartened if the malpuas don't turn out properly. I ruined 6 malpuas before getting the beautiful golden ones.

Hope you enjoyed the recipe. I had clicked many pictures but lost them due to some reasons. If you are stuck somewhere in between the steps, ask me. I'll be there for your help. The recipe looks tough but in reality, it isn't. If I can make it, everyone can. 

Easiest Mutton Kheema Mughlai Parantha

My brother in law asked me to make Mughlai parantha when he visited our place last time. I was a bit sceptical before preparing this as I thought it would be tough and beyond the bounds of my capacity. I've tried making it once earlier following a recipe book but it turned out to be a big disaster. That failure lived in my mind until my brother in law encouraged me to make this for him. My second attempt was a big success. My brothers in law and my husband are the biggest food critic ever created by God. They can taste and smell any weirdness in a dish within seconds. It is tough to impress them so when they appreciate the cooking skills I possess, I feel blessed.

This was my third attempt and was even more successful than the second one. The key to having the perfect Mughlai Parantha is having a good dough which is to be rolled very thin. I've used last night's kheema matar mixture. If you want to make the kheema like the way I made please click here. Also, if you are a vegetarian you might use paneer bhurji, minced mushrooms, soya granules or any vegetable of your choice and instead of egg wash, use maida mixed with water to seal the paranthas but make sure that the stuffing is dry else you won't be able to stuff the paranthas properly. Finally, without wasting any moment, let's learn the recipe.


Ingredients:

For the Dough:

• Maida or All purpose flour: 1 cup
• Atta or whole wheat flour: 1/2 cup
• Salt: A pinch
• Sugar: A pinch
• Oil: 2 tablespoon
• Water: To knead the dough

For the stuffing:

• Leftover mutton kheema
• Eggs for stuffing and egg wash

Refined vegetable oil for deep frying

Method:

• Strain the flours and add the salt and sugar. Then add the oil and water to knead a soft dough. Let the dough rest for 15 minutes.
• Meanwhile, heat the kheema in a kadhai and let all the gravy evaporate. You'll be left with a dry mutton mixture.
• Take three tablespoons of the mixture in a bowl and break an egg and mix it along with the kheema mixture.
• Now roll the dough as thin as possible and give it an egg wash.
  
• Put the kheema mixture on the centre of the rolled dough. Spread the mixture and fold as shown in the picture.
  
  
  
  
  
  
  
  
  
  
  .
• Heat oil in a frying pan and carefully put the folded parantha in the hot oil and fry till golden brown.
  
• Take out the fried paratha from the oil and put it on an absorbent paper.
  
• Serve the parantha with some salads, ketchup or kasundi.
  

Tips:

• The quantity of water to knead the dough can't be exactly determined. It depends on the quality of the flour. Add water little by little to knead a soft and smooth dough.
• I made 2 paranthas using the mixture of 3 tablespoon kheema masala and an egg. The requirement of the mixture depends upon the size of the parantha.