Pages

Friday, October 31, 2014

SSJ’s HOMEMADE KITCHEN KING MASALA


Hey Happy-Eaters,



After the great Tandoori and Goda Masala in my HOMEMADE RECIPES FEST now its time for the most… yes, the most important spice mix of every Indian kitchen… Kitchen King. Normally its just a industrial name but its exactly a Garam Masala with more colors. If you still confused that in simple language you either use Kitchen King or Garam Masala in a dish but don’t use both. And I must say, if you follow my recipe… you will indulge in aroma of this spice mix and your dishes will come so delicious.



SSJ’s HOMEMADE KITCHEN KING MASALA

INGREDIENTS



Cumin Seeds (Jeera) – ½ tbsp.

Caraway Seeds (Shahjeera) – 1/4tbsp.

Dried Red Chilied (Laal Mirch) – 2

Turmeric (Haldi) – ½ tsp.

Coriander Seeds (Dhania) – ½ tbsp.

Dry Ginger powder (Soonth) – ¼ tbsp.

Whole Black Peppers (Kali Mirch) – ¼ tbsp.

Cloves (Laung) - 4

Yellow Mustard (Pili Sarso) – ¼ tbsp.

Green Cardamom (Chhoti Elaichi) – 4

Black Cardamom (Badi Elaichi) – 1

Fenugreek Seeds (Methi) – ½ tsp.

Gram Lentil (Chana Daal) – 1tsp.

Cinnamon (Dalchini) – 1 inch

Star Anise (Phoolchakri) – 1

Nutmeg Powder (Jaifal) – ¼ tsp.

Mace (Javitri) – 1

Poppy Seeds (Khuskhus) – ½ tbsp.

Black Salt (Kala Namak) – ¼ tbsp.



METHOD



Heat a pan and dry roast Chana Daal, Chhoti Elaichi, Poppy Seeds and Mace together.

Now dry roast all rest whole spices together and keep them all aside to get completely cool.

When cooled add all whole spices in your mixer and add turmeric, nutmeg powder, dry ginger powder and black salt.

Now make a smooth powder and store it in a dry airtight jar for upto 3 months.




Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS
 


SSJ’s BREAD PAKODA RELOADED – BREAD PAKODA ROLLZ & BREAD PAKODA PATTIES

 

Hey Happy-Eaters,



From when I have started my HOMEMADE RECIPES FEST, I was busy in that only so didn’t posted any other recipe. Even I am still cooking more and more but for now I have  a Remix recipe for you.



So how many of you like Traditional Indian Bread Pakoda? I think everyone but many of us skip that only because of high fat due to deep frying but what if we get a makeover to the respected dish and will get it with less oil and more flavor with new look. So here is the 2 new Remix way to cook Bread Pakoda…



SSJ’s BREAD PAKODA RELOADED – BREAD PAKODA ROLLZ & BREAD PAKODA PATTIES



INGREDIENTS



Bread slices – 4

Paneer – 50 gms.

Potatoes – Boiled 2 or as I have used some leftover potato sabzi to use in stuffing

Onion – 2tsp. chopped

Green chilies – 1, chopped

Salt to taste

Red chili powder – ½ tsp.

Amchoor – ½ tsp.

Garam masala – ¼ tsp.

Ginger – ¼ tsp. chopped

Coriander – ½ tsp. chopped

Green chili or coriander sauce – 3-4 tbsp.



Besan – 1 cup

Salt – 1 pinch

Red chili powder – ¼ tsp.

Coriander – ¼ tsp.
Ajwain - 1/8 tsp.



Oil – 3-4 tbsp.



METHOD



Cut the edges of bread slices and press them firmly with a roller pin to get thin pressed slices. Keep aside.

Mix everything for stuffing and keep aside.

Mix besan, Ajwain, salt, red chili powder with some water and make a smooth batter like pakodas. Add chopped coriander and mix well. Keep aside.




For Bread Pakoda Rollz :

Take handful of stuffing, cut a ½ cm. thick and 3cms. Long paneer stick and put inside the stuffing. Now spread green chili or coriander sauce on bread slice.

Put stuffing on one edge of bread slice and roll it to close on another edge. If its not getting set, just add some drops of besan batter to get it stick.
Make another one the same way.

For Rollz you can use bread slices with edges also.


For Bread Pakoda Patties :

Take 2tbsp. stuffing and spread on half triangle on bread slice. Cut a 2cms.*3cms. Thin paneer slice and put on middle upper side of stuffing.

Now pull the empty side of bread slice and close it on stuffed part.

Make the another patties the same way.



Final Step :

Heat 2tbsp oil in a pan. Dip Bread Pakoda Rollz in Besan batter and put slowly in heated pan. And shallow fry from all sides for approximately 2 minutes each.

Same way dip Bread Pakoda Patties in Besan batter and shallow fry them also from both sides with some oil till crispy light brown.


Serve hot with any chutney of your choice as I have served it with HOMEMADE IMLI CHUTNEY which I have made with “Leftover Gulab Jamun Sugar Syrup”.



Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS
 


Thursday, October 30, 2014

SSJ’s HOMEMADE GODA MASALA




Hey Happy-Eaters,



After yesterday’s North India’s amazing Homemade Tandoori Masala, today we will move to Maharashtra and will discuss one of the most important spice mix of Maharashtra… Goda Masala. Normally this Masala is so simple in making but as out other spice mixes, it have a difference in roasting process. It have dry and oily roasting both to make a good spice. Here is the detailed recipe…



SSJ’s HOMEMADE GODA MASALA



INGREDIENTS



Coriander seeds – 2tbsp.

Dried Coconut – 1tbsp.

White Sesame Seeds (Safed Til) – ½ tbsp.

Black Sesame seeds (Kale Til) – ½ tbsp.

Cumin Seeds (Jeera) – ¼ tbsp.

Caraway Seeds (Shah Jeera) – ¼ tsp.

Asafetida (Hing) – a pinch

Cinnamon (Dalchini) – ½ inch

Cloves (Loung) – 3-4

Black Cardamom (Badi Elaichi) – ½  (only seeds)

Dried Red Chilies (Laal Mirch) – 3

Turmeric (Haldi) – ¼ tsp.

Salt – ¼ tsp.

Oil – ¼ tsp.




METHOD



Dry roast Coriander seeds and Coconut separately.
Now roast all the rest whole spices with ¼ tsp oil. And keep aside all the spices to get completely cool.
Now put all the spices in your mixer and add salt , hing and turmeric and make a powder.
Now you can store this spice for upto 2 month and use as per your choice.



Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS




Wednesday, October 29, 2014

SSJ’s HOMEMADE TANDOORI MASALA (ROASTING SPICE MIX)




Hey Happy-Eaters,



As we are daily making a spices mix to make your cooking easier, today we’ll make the most important spices mix to use for roast recipes. Ya, I am talking about Tandoori Masala. Remember the color and taste when you eat something like Roasted Chicken or Paneer Tikka and the taste will stay in your senses for hours. So now don’t go out for that taste and make Tandoori Spice Mix at your home. Remember , I have post Garlic & Onion Powder recipes in starting of this Fest??? Here we will use them for flavor enhancing. If you don’t have Ginger-Garlic paste (an essential ingredient in Tandoori marinade), then don’t take tension, just add Hung Curd in my spice mix with some oil and your marinade is ready. Here is the recipe…



SSJ’s HOMEMADE TANDOORI MASALA (ROASTING SPICE MIX)


INGREDIENTS


Dry Garlic Powder – 1tsp.

Dry Onion Powder – 1tsp.

Dry Ginger Powder – 1tsp.

Black Pepper Powder – ¼ tsp.

Chaat Masala – ¼ tsp.

Garam Masala – 1tsp.

Red Chili Powder – 1tsp.

Salt – 1tsp.

Kasoori Methi Powder – 1tsp.

Edible Food Color (Red) – ½ tsp. (Optional)



METHOD



Just mix the all ingredients well in a bowl. Add salt and red color in the end.

Now you can store it upto 6 months and you can use as per your taste.

You can add more chilies if you like it to be more spicy.



Than k you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Tuesday, October 28, 2014

SSJ’s EASIEST HOMEMADE CHAAT MASALA




Hey Happy-Eaters,



How are you all? Hope you enjoying my all homemade recipes. So yesterday we have discussed Tea Spice and today we will discuss the most important spice mix of India. I have never seen a person in my life who never tasted this spice mix in any form as we used it in sooo many ways… still confused??? I am talking about the tangy, tha spicy, the zingy… CHAAT MASALA. Here is the simplest recipe…



SSJ’s EASIEST HOMEMADE CHAAT MASALA



INGREDIENTS



Coriander seeds (Dhania) – 1tbsp.

Cumin seeds (Jeera) – 1tbsp.

Dry Pomegranate seeds (Anaardana) – 2tbsp.

Dried Red Chilies (Laal Mirch) – 3

Whole Black Pepper (Kali Mirch) – 7-8

Cloves (Loung) – 4

Nutmeg Powder (Jaifal) – ½ tsp.

Black Salt (Kala Namak) – 1tsp.

Salt – ½ tsp.

Dry Mango Powder (Amchoor) – 2tsp.

Dry Ginger Powder (Soonth) – 1tsp.

Asafetida (Hing) – 1/8 tsp.




METHOD



Dry roast whole red chilies and cumin seeds.
Now add all whole spices with roasted spices in your mixer.

Add dry mango powder, dry ginger powder, black salt, salt, hing and nutmeg powder and make a smooth powder.

Now you can store it in airtight jar for upto 6 months.



Have it with any kind of chaat or on your salads or any way you like. You can change the quantity of spices according to your own taste also. If you want some more kick then just add some “Dried mint powder” also and enjoy…



Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Monday, October 27, 2014

SSJ’s HOMEMADE TEA SPICE (CHAI MASALA)




Hey Happy-Eaters,



Hope you all doing good and following HOEMMADE RECIPES FEST but if you have joined just now then just go to photos and search for the folder named “HOMEMADE RECIPES FEST” and you will get all the recipes there at one place.

Now coming to Today’s recipe and this recipe will be the main ingredient of the daily used recipe in India or I must say, we consume it most…TEA… and today’s recipe is…



SSJ’s HOMEMADE TEA SPICE (CHAI MASALA)



INGREDIENTS



Cardamom (Chhoti Elaichi) – 1tsp.

Black Cardamom (Badi Elaichi) – 2 (seedless)

Whole Black Peppers (Kali Mirch) – 1tsp.

Cloves (Loung) – ½ tsp.

Cinnamon (Dalchini) – 1tsp. (2inches)

Nutmeg Powder (Jaifal) – ¼ tsp.

Dry Ginger Powder (Soonth) – ½ tsp.

Fennel seeds (Saunf) – 1tsp. (Optional)



If you like to have your Chai masala stronger then please skip the fennel seeds.



METHOD



Heat a pan and dry roast all the whole spices and keep them to get completely cool.
Now put all whole spices in your mixer and add Dry Ginger powder and Nutmeg Powder.

Now make a smooth powder of all the spices and store in a dry air tight jar.


You can use this spice as ½ tsp. per cup or as per your own taste.



Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS


Sunday, October 26, 2014

SSJ’s EASIEST HOMEMADE PAO-BHAJI MASALA




Hey Happy-Eaters,



Here I am back with some most request Indian spices mix recipe which you can use frequently. And in this list, here comes one most common spice mix… “Pao Bhaji Masala” which is a must ingredient of Mumbai’s famous Pao-Bhaji. You can make it easily and it can also stay for months in your kitchen without spoiling.



SSJ’s EASIEST HOMEMADE PAO-BHAJI MASALA



INGREDIENTS



Coriander seeds (Dhania) – 1tbsp.

Cumin seeds (Jeera) – 1tbsp.

Whole Black Pepper (Kali Mirch) – ¼ tsp.

Whole Dried Red Chilies (Lal Mirch) – 4

Cloves (Loung) – 6

Star Anise (Phoolchakri) – 2

Black Cardamom (Badi Elaichi) – 2

Fennel seeds (Saunf) – 1tsp.

Cinnamon (Dalchini) – 1 ½ inch.

Dry Ginger Powder (Soonth) – 1tbsp.

Dry Mango Powder (Amchoor) – 1tbsp.

Turmeric (Haldi) – ½ tsp.




METHOD



Heat a dry pan on gas and put all whole spices and dry roast till fragrance comes. Now keep it aside till completely cool.

Now put all roasted spices in your mixer.

Add Ginger powder, Mango powder and Turmeric.

Now make a smooth powder of all these spices and store in a air tight jar.

Again one more spice mix which can make easy your kitchen in just few minutes.



Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Saturday, October 25, 2014

SSJ's EASIEST HOMEMADE FRESH & DRIED BREAD CRUMBS




Hey Happy-Eaters,



After yesterday’s yummy Apple Sauce, today we will discuss the most used ingredient which mostly used in starters in different ways but still many of us bought from market even that’s really easy or I must say, nothing to do to make it… confused??? I am talking about “Bread Crumbs”.

See if a recipe required “Panko”- Japanese Bread crumbs then that’s a different thing but when we have to use simple one then why to buy from market. People also got confused between FRESH and DRIED Bread Crumbs and sometimes use them wrongly. Example a recipe needs dried but we used fresh crumbs and the result goes down with our expectations. Let me tell you the difference first.

Fresh Bread Crumbs mostly used in and as basic ingredient to absorb the extra moisture to get more crispy result, other side mostly (not every time) Dried Bread Crumbs used to cover up the dish to get crisp in fried recipes.

People have one more confusion that fresh one is ok but how to store Bread Crumbs when a Bread have always a “BEST BEFORE or EXPIRY DATE” then it will be unhealthy BUT its not true. Bread is a fermented product that’s why it have a date to use in best condition but when make it dried, all moisture will get away and in dry condition fermentation automatically stopped so Dried Bread Crumbs will stay fresh for months. But how??? Its just simple as I will tell below…

SSJ's EASIEST HOMEMADE FRESH & DRIED BREAD CRUMBS



FOR FRESH BREAD CRUMBS:



Take one slice of bread, break in any size and put in your mixer. Now run your mixer for just 30 seconds and you’ll get fresh rough BREAD CRUMBS ready to use. This condition have good amount of moisture and you must use it when made.




FOR DRIED BREAD CRUMBS :



Now when you need to store Bread Crumbs for later use. Just make fresh bread crumbs as above mentioned method. Now put then in a microwave safe dish and put it for just 1 minute with a interval after 30 seconds. In interval, take the dish out and just spread them with a spoon, it will take away the extra moisture and fresh air will make bread crumbs hard and dried. After 1 minute, let bread crumbs stay open to get fresh air for few minutes (maximum 4-5 minutes) and you’ll see a good quality DRIED BREAD CRUMBS. You can store them upto 3 month and more. Just remember one thing, don’t store Dried Bread Crumbs in fridge ever or they will get moisture again and spoil anytime.


Now don’t go out to get Bread Crumbs ever, enjoy at your own home. You can make them by your leftover Bread Crusts also the same way. You can dry them by drying roasting on low heat also for just 2 minutes.



Thank you…



SSJ


ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Friday, October 24, 2014

SSJ’s EASIEST HOMEMADE APPLE SAUCE





Hey Happy-Eaters,



How’s you all? Hope you all enjoyed Diwali well and safe. So after Diwali, I am back with another bunch of my HOMEMADE RECIPES to complete your kitchen essentials list. Today I am sharing HOMEMADE APPLE SAUCE recipe here, as some other recipe this sauce is also mostly not available everywhere (I can’t find it in India yet) but you can made it so easily in just few minutes with very less ingredients and it cans stay in your fridge for more than a month completely fresh. You can use it with some savory dishes or as mostly used it with Pork or Mutton Chops widely but my reason to share this recipe is more important than this. Normally we can get Apple Cider Vinegar easily in markets but what if don’t found it and some recipe needs it. What is the substitute??? No no, apple sauce is not a substitute of Apple Cider but I’ll tell you how we can add Apple Sauce to make a substitute in recipe where we needed Cider as we need Apple Cider in coming few recipes. Anyways that will be later, now its time for the Apple Sauce recipe…



SSJ’s EASIEST HOMEMADE APPLE SAUCE



INGREDIENTS



Apple – 2, peeled and small diced

Brown sugar – 2-3 tbsp.

Lemon rind - -1/4 tsp.

Lemon juice – 2tsp.

Cinnamon – 2 inches



METHOD



Put all the ingredients in a deep pan on high heat till sugar dissolves.

Now keep it on low flame till apple become completely soft.

Switch off the gas and take out the cinnamon stick and let it cool.

Now put this mix in your mixer and make a thick paste (you can make it little rough as you like).

Now store it in your fridge.




Again very simple, easy and budget friendly sauce for you.



Market Bought Apple Sauce cost (375gms.)  -  Rs.150-200 ($3.00-5.00)

Homemade Apple Sauce cost (375gms.)        -  Rs.50-70 ($ 1.50-2.00)



Thank you…



SSJ



ALL RIGHTS RESERVED @ HAPPY EATING FOODS

Comments system