Cooking With Satyajeet

Welcome to the Corona Virus induced lock down edition of my blog. Everybody is working from home or working in essential services with extra precaution like I am. In any case, nobody can go out easily and some groceries like bread are not readily available especially where I live. I tried a lot but could not find bread in the nearby shops so I baked my own. This is a very simple recipe to bake a loaf of bread which even beginners can try out. If you can get good quality yeast then all the other ingredients can be found in any household. So, lets begin. Prep Time: 2-3 hrs (Including rising time of dough) Cook Time: 15-20 mins Ingredients: This recipe makes an approximately 300-350gm loaf of bread. Refined Wheat Floor (Maida) - 250gm Dry Active Yeast - 2.5gm Milk - 100ml Butter - 25gms Sugar - 1 teaspoon Salt -1 teaspoon Procedure: Take all of the milk, warm it for 20 secs in a microwave at 800W. Add all the yeast & sugar to the milk and stir well. Wait for about 10 mins till the mil

Rajma is a thick Kidney Beans curry popular throughout North India & Nepal. Kidney beans were brought to the Indian subcontinet by early travelers who been to Mexico. Some of the best Rajma in India is grown in the Himachal Pradesh & Jammu regions. It is generally served with rice and Rajma Chawal is a staple in north Indian diet. In this recipe we are going to follow the Punjabi way of cooking Rajma. Prep Time: Soak Overnight + 10 mins Cook Time: 45 mins Ingredients: This recipe serves 4 persons and ingredients are listed accordingly. Rajma - 200gms Tomatoes -2 Onions - 3 Green Chilies - 2 Ginger - 1 inch stick Garlic - 5-6 cloves Red Chilli Powder - 10 gms Turmeric Powder - 10 gms Coriander Powder -10gms Salt Cumin Seeds Cinnamon - 1 inch stick Star Anise - 1 piece Cloves - 5-6 3 Table spoons of Ghee Chole Masala - 10 gms Fresh Cream - 1 table spoons Procedure : Soak the Rajma overnight. Next morning strain it and put it in a pressure cooker and add whole spices including Sta

Puran Poli is a Maharashtrian version of a popular west & south Indian flatbread with sweet filling. It is made from split Bengal Gram & Sugar/Jaggery filling in a roti to make a kind of sweet paratha. The dish is also called Vedmi in Gujrati & Uppitu in Malayalam & Tamil. Down south, they also use Toor Daal in place of Chanal Daal. It is said that in Maharashtrian cuisine, Puran Poli is one of the most difficult dish to get right and you must master this dish to be considered a good cook. My version of Puran Poli is made whilst keeping in mind that the process needs to be as simple as possible. Prep-Time: 15 mins Cook-Time: 45-60 mins Ingredients:  Here I would like to again suggest that you invest in a good kitchen scale to get the proportions right. This recipe serves 4 persons and ingredients are listed accordingly. For the Filling: Split Bengal Gram(Chana Daal) - 200gms Sugar - 250 gms Cardamom Pods - 10 Nutmeg Powder - 2 pinches For the Poli: Whole Wheat Floor(Att

   Gulan Jamun is sweet dish revered throughout the Indian subcontinent. It was derived from fritters that the Turcic invaders brought to India which were later served dipped in sugar syrup.  Gulab Jamun is traditionally made from mil solids (Khoya) which is mil reduced to dough like consistency on a low flame. The name Gulab literally means flower water and Jamun is a dark purple colored Indian fruit.  Modern versions of the recipe do not use Khoya as it is very difficult to get right for amateurs. Modern version use milk powder and al purpose floor as a substitute for Milk Solids. We shall be using both milk powder, all purpose floor and Khoya as well. Ingredients: This recipe makes up to 20 Gulab Jamuns and the required sugar syrup.   Milk Solids(Khoya) -100gms Milk Powder(Amul/Nestle) -100gms All Purpose Fllor(Maida) - 50 gms Sugar - 600 gms Rose Water/Rose Essence Cardamon Pods - 10 pieces Ghee for frying Procedure: For the Syrup:   Take the sugar in a bowl and add 750ml of water

  Narali Bhaat( Coconut Rice) is a typical Maharashtrian Dish especially made during the festival of Raksha Bandhan. It is a sweet dishes made from Rice, Jaggery & fresh grated Coconut. Another version of this dish made without coconut and using sugar instead of jaggery is called Sakhar Bhaat (literally Sugar Rice). We shall also be using sugar instead of jaggery for ease. Ingredients: This recipe serves 2 persons and ingredients are listed accordingly. Fresh Peeled Coconut (Gila Narial) - 1 whole Basmati Rice - 50gms Cashew Nuts & Almonds - as required Saffron (Kesar) - 1 generous pinch Milk - 50ml Sugar - 50gms Cloves - 5 pieces Cinnamon - 1 inch stick Green Cardamon - 10 pieces  3 table spoons of Ghee Procedure:   Firstly, chop or crush the dry fruits into small pieces. Ground the Cardamom pods into a powder. Grate the fresh coconut length wise to get long strands. Make sure to remove the brown layer on the outside of the coconut to get pure white strands. Soak the saffron i

Daal Makhani (Maa aur Choliya ki daal) is a lentil preparation which originated in the Punjab province of per-partition India and was popularized in mainland India by the migrant Punjabis. It was introduced to northern Indians by entrepreneurial Punjabis via their iconic restaurants. It is made from Maa ki Daal or Whole Black Gram/Sabut Urab Daal and Choliyo ki daal or Chana Dal (Split Bengal Gram) that's why the name Maa Choliyo ki Daal. Dal Makhni is another name for this dish as Makhan or white butter is added i some variants of he dish. Ingredients: This recipe serves 4 persons and ingredients are listed accordingly. Whole Black Gram(Sabut Urad Daal) - 50gms Split Bengal Gram(Chana Daal) - 25gms Kidney Beans (Rajma) - 50gms Garlic - 10 cloves Ginger - 10gms Tomatoes - 2 pieces Onions - 3 pieces Cumin seeds - 5 gms Cloves - 5 pieces Cinnamon - 1 inch stick Star Anise - 1 piece Red Chilli Powder - 10gms Turmeric Powder - 10gms Green Chilies - 2 pieces Asafoetida- 1 pinch Curd - 5