CONTEST ALERT! Cooking Contest for Parent and Child | National Nutrition Week 2022

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POTOL ER DOLMA 

In this traditional Bengali recipe, the pointed gourds are stuffed with paneer and served with gravy made of authentic bengali spices. This scrumptious dolmas taste awesome. It's a no onion and no garlic recipe.

Ingredients:

1. Potol (Pointed gourd)- 6 pieces

2. Paneer - 200 gms

3. Poppy seeds paste - 2tbsp

4. Turmeric powder - ½ tsp

5. Raisins - few

6. Cashew nuts - ½ cup 

7. Dry red chilli -2

8. Bay leaf - 2

9. Cinnamon - 1 inch

10. Cardamom - 3

11. Cloves -4

12. Ginger paste - 1 tsp

13. Cumin seeds - 1 tsp

14. Red chilli powder - 1 tsp

15. Cumin powder -1 tsp

16. Garam masala powder - 1 tbsp 

17. Salt - as per taste

18. Sugar - ½ tsp

19. Mustard oil - as required

20. Ghee - 1tsp

Method:

1. Take the pointed gourds, scrap lightly and cut the wider head and take out the seeds with the help of spoon.

2. Now blend seeds of potol and poppy seeds. Make fine paste.

3. Crumble paneer and keep aside.

4. For stuffing add 1 tbsp oil in a pan and cracle ⅓ tsp cumin seeds. Then add the blended mixture of potol seeds and poppy seeds.

5. Add crumbled paneer and mix well until it leaves the side of pan.

6. Now add salt, raisins, few crushed cashews and ½ tbsp garam masala powder. Keep the mixture aside.

7. Shallow fry the pointed gourds and transfer to a plate.

8. Stuff the slightly fried pointed gourds with the paneer stuffing. Keep them aside.

9. Heat oil in a deep frying pan. Temper dry red chillies, cinnamon, cloves and cardamom.

10. Next, add ginger paste, turmeric powder, red chilli powder, cumin powder and salt.

11. Stir well and cook the mixture in low flame. Then add cashew paste and sugar. Cover and cook for few minutes.

12. Now add the stuffed pointed gourds into the gravy and cook for few more minutes. Add water and adjust the consistency.

13. Finish it off with garam masala and ghee. 

14. Scrumptious Potol er Dolma is ready to be served. Enjoy!

Rajasthani Panchkuta Ro Saag 

Ing :- 

1 cup panchkuta mix of all dried (ker, sangri, amchur, gunda & kumati ) 

2 dry red chill 

A pinch of asafoetida

1/4  tsp mustard seeds

1/2  tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red Chilli powder  

2 tsp coriander powder

1 tsp amchur powder 

1 tbsp oil  

Salt to taste

Method :- 

1. Firstly Wash and soak  panchkuta in water over night. 

2. Next morning wash it 3-4 times in normal tap water till all the dirt get removed from the soaked mix ker sangri. 

3. In pressure cooker add soaked ker sangri with enough water. 

Pressure cook for 3 whistles on medium flame. Cook till tender. 

Allow it to cool and drain water from it. Set aside. 

4. Heat the oil in a pan, add the mustard seeds, asafoetida(hing), dry red chilli, cumin seeds(jeera) and sauté on a medium flame for a few seconds. 

Add the cooked ker sangri, turmeric powder, coriander powder, chilli powder, amchur powder and salt. Mix well 

5. cook on a medium flame for 5 minutes, while stirring occasionally. . Panchkuta Ro Saag Is ready to Serve hot with roti or papad.

Ghee Hoyyappa, a traditional dish with Arathi:

Ingredients :

     Rice - 1 bowl 

     Grated coconut:  1/2 bowl

     Jaggery: 1 bowl

     Urad dal:  2 spoons

     Methi: 1 spoon

     Banana: 1 small (Ripen)

     Ghee: As required to fry.

     Salt: A pinch 

Preparation method :

     Soak rice, urad dal and methi for around 4-5 hours. 

     Grind it with coconut and jaggery and banana to get a fine paste, it should be like dosa batter. Add a pinch of salt to it.

     Heat ghee in Kadai and then pour the batter directly into the Kadai with a spoon slowly. Flip it slowly once it is cooked on one side. It should be done on medium flame. Remove it from the flame once both sides are cooked.

It is now ready to eat, this tastes good as it is fried in ghee, also it is healthy as it is done using jaggery.

TRADITIONAL RAVA KESARI

Roast 1 cup rava in  1tbsp ghee. Add saffron for flavoring .Add 1 cup hot water and mix well.Then add 1 cup sugar.Continue to stir till it leaves the sides of the kadai. Add cardamom powder and raisins.

 This recipe was cooked by my 15 year old son Bhasker 😅, I was enjoying myself while giving him the instructions. 

Serve hot with love.

Thank you @parentcircle for creating such fun competitions. 

PATRODE

Ingredients

2 cup Soaked raw dosa rice (soaked for 4 hours)

1/3 cup Soaked channa dal (soaked for 4 hours)

1 tbsp Soaked fenugreek/methi seeds

1/2 cup Fresh grated coconut

1 large lime sized Jaggery

1/4 cup Tamarind juice

5 Dry red chillies

1/2 tbsp Coriander seeds

1 tsp Cumin seeds

1/2 tsp Turmeric powder

1/4 tsp Asafoetida/hing

1/2 tsp Salt

10 Colocasia leaves

METHOD

In a grinding jar take 2 cups soaked raw dosa rice, ⅓ cup of soaked channa dal,1 tablespoon of soaked fenugreek/methi seeds, ½ cup of fresh grated coconut,1 large sized jaggery, ¼ cup of tamarind juice,5 dry red chillies.

To the same jar add ½ tablespoon coriander seeds,1 teaspoon of cumin seeds, ½ teaspoon turmeric powder, ¼ teaspoon asafoetida/hing, ½ teaspoon salt, with required amounts of water grind into a fine and thick batter.

The batter should be of thick consistency and not very runny.Transfer the batter into a bowl and keep it aside.

Now take the Colocasia leaves clean it and remove if there are thick veins on it.Place a bigger Colocasia leaf on its lighter green side or back side, apply the batter evenly.

Once it is applied place the second smaller leaf on the first one and continue the process of spreading the batter same way.

Same way place 5 to 6 leaves and apply the batter on it. Each leaf should be smaller than the previous one.Now gently roll the leaves.

First roll the base of the leaf towards center and apply batter on it.Now roll both the sides of the leaf along the midrib and spread some batter.

The top part of leaf is folded towards the center and applied batter on it.Now fold it from the base into a roll (cylindrical shape), spread batter all over it.

Meanwhile keep the idli steamer for boiling.After water starts boiling, place a plate greased with ghee on the idli steamer and place the patrode one by one.

Let it steam cook for around 25 minutes on a high flame.After 25 minutes off the flame, let the patrode cool in the steamer.

Once it is cooled remove it from the steamer, cut into slices.Patrode is ready to serve.

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Roti Pasta pizza

Ingredients

Roti 4 to 5 pis
1 bowl  maggi masala  a  magic Wale pasta
2 tbsp pizza sos
2 tbsp sezwan sos
1 pouch maggi masala e magic 
2 tbsp mayonise 
2 tbsp onion
2 tbsp capsicum
Chees 
Mozerela chees
Oregano 
Chili flex
Maggi masala e magic 

Method 

Sabse pahele roti ko  tringel shape me cut kar lijiye .
Ab ek bowl me pizza sos, sezwan sos,  mayonise or Maggi masala e magic  mix kar lijye . Ab roti ka tringel tukdal liye us par mix sos lagye or fir last tringel par 2 pis pasta lijiye or uske upar onion or capsicum daliye or uske upar maggi masala e magic daliye or uske upar chees or mozerela chees add kijye or iska roll bana lijye or isko sate stick me laga dijye . Ab aise hi.sabhi roll taiyar karke isko stick me laga dijye. Puri stick ko bhaar le . Ab sab roll stick me laag jaye tab iske upar bhi sos ka ek layer lagaye or uske upar bhi onion or capsicum daliye or uske upar maggi masala e magic chidke or fir upar proseed cheese or mozerela chees daliye or iske upar maggi masala e magic or oregano or peprika daliye or isko chees melt hone tak bake kar le  .
Ye jab tak bake ho raha he tab tak roti me se star cut kare or isko butter me ek second ke liye rost kar le  or niche utar kar iske upar maggi masala e magic chidke or side par rakhe . Fir roti pasta pizza bake ho jye to isko nikal kar plate me serve kare or sth me roti ke star bhi serve kare to taiyer he roti pasta pizza . Chalo garma garm pizza ka maza lete he . 

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