DIGITAL SANKALP

Recipe: Aloo fulkopir dalna

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px">  <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32719594&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Aloo fulkopir dalna (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px">  <em>It takes hardly 10 minutes to cook.</em> <br><br><strong>Ingredients: </strong>One cauliflower (small florets separated, thoroughly rinsed), two potatoes (cubed, peeled), one big tomato (skinned, chopped), one tsp cumin/jeera seeds, half tsp asafetida, one bay leaf, two tbsp ginger paste, one tsp turmeric powder, half tsp red chilli powder, one tsp jeera/cumin powder, one tbsp coriander powder, half tsp garam masala powder, coriander leaves, oil/ghee, salt to taste. <br>  <br><strong>Method of Preparation: </strong>Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.</div>  <div><br></div></div>

Recipe: Aloo fulkopir dalna

Recipe: Aloo fulkopir dalna (Thinkstock Photos/Getty Images) It takes hardly 10 minutes to cook. Ingredients: One cauliflower (smal...

12:21 pm

Recipe: Sattu ka paratha

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px">  <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32729971&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Sattu ka paratha</div><div style="font-family:'Times New Roman';font-size:14px;padding:5px"><br></div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px">  <div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px"><em>It is delicious.</em> <br><br><strong>Ingredients:</strong> <br><br><strong>For stuffing:</strong> - Two cups-roasted chana dal powder (sattu) - Five cloves- garlic, chopped fine or grated - Two onions, medium sized, finely chopped - One inch ginger, cleaned and grated - Three green chillies, chopped - Two tsp coriander leaves, chopped - Two tsp lime juice - Half tsp ajwain - Two pieces-mango pickle, mashed or one tsp amchoor powder - Salt to taste - Two tsp mustard oil <br>  <br><strong>For atta dough:</strong> Three cups of wheat flour Two tsp oil/ghee One-fourth tsp of salt <br><br><strong>Method:</strong> <strong>For stuffing:</strong> Mix all the ingredients with sattu and add one or two tsp water to make the stuffing moist and easy to fill. <br>  <br><strong>For atta dough: </strong>Knead wheat flour, ghee, salt and required amount of water to make a soft dough.<br><strong>For making sattu paratha:</strong> <br><br>1. Divide the dough into small portions and make it into round shape. <br>  <br>2. Place a portion of the sattu mixture (approx two tsp) in the middle, enfold the filling and pinch off the excess dough. <br><br>3. Then roll out the paratha. <br><br>4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour. <br>  <br>5. Serve hot with chutney, curd or sauce. <br><br>6. It can be served for breakfast, lunch or dinner.</div></div>

Recipe: Sattu ka paratha

Recipe: Sattu ka paratha It is delicious. Ingredients: For stuffing: - Two cups-roasted chana dal powder (sattu) - Five cloves- g...

12:18 pm

Recipe: Mustard chicken

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px">  <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32733359&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Mustard chicken (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px">  <em>You need to get the mustard seed proportions right to cook this mouth-watering Bengali delicacy properly.</em> <br><br><strong>Ingredients:</strong> One kg skinless chicken thighs and legs, three tbsp mustard oil/vegetable oil, five big onions (crushed and made into paste), two tbsp ginger paste, one tbsp garlic paste, four whole green chilli (split at the centre), one finely chopped big tomato, one tsp whole garam masala (four cloves, four cardamom pods, half inch cardamom stick-broken into pieces), one and half tbsp black mustard seed paste, four tbsp white mustard seed paste, one pinch of turmeric, one tbsp sugar, salt to taste. <br>  <br><strong>Method:</strong> This dish is best prepared in mustard oil. Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well. Cover and set it aside for about an hour. Heat the pan, pour oil and when it smolders, put the sugar and let it char. It will give a beautiful golden colour to the food. Now add the whole garam masala in the oil and let them crackle. Put the green chillies and fry a little.<br>  <br>Put the chopped tomatoes, fry over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan. Keep the heat low, and keep on frying. It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric. When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more. Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between. When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready.</div>  </div>

Recipe: Mustard chicken

Recipe: Mustard chicken (Thinkstock Photos/Getty Images) You need to get the mustard seed proportions right to cook this mouth-waterin...

12:16 pm

Recipe: Easy egg-less chocolate mousse

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><img border="0" src="http://images.photogallery.indiatimes.com/images/spacer.gif" style="color: rgb(111, 111, 111); font-family: arial;" width="5"><br>  </div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px"><img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32733550&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Easy egg-less chocolate mousse</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px">  <em>This is a simple yet stunning dish that doesn't require a whole lot of baking. </em><br><br><strong>Ingredients:<br>- </strong>200g dark chocolate - 75g cream - 150g whipped cream <br><br><strong>Method:</strong> Melt the chocolate and cream in a ceramic bowl or cup in the microwave and keep aside<br>  Whip the cream till peaks are formed and fold in the chocolate mixture. <br><br>Set the mixture in ceramic cups or glass cups and store in the fridge for a day.</div></div>

Recipe: Easy egg-less chocolate mousse

Recipe: Easy egg-less chocolate mousse This is a simple yet stunning dish that doesn't require a whole lot of baking. Ingredients...

12:15 pm

Recipe: Cheesy pasta

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px">  <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32733796&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Cheesy pasta (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px">  <em>Cheesy Pasta is a hot favorite with many.</em> <br><br><strong>Ingredients</strong> - One packet of penne - One each of red capsicum and yellow capsicum - Two tsp corn flour or plain flour (maida) - One cheese cube - One tsp dried oregano and dried thyme - Dry red chilli flakes (paprika) - One cob of sweet corn, boiled - Salt and black pepper powder to taste - Three florets of broccoli - One tbsp butter - Four big cloves of garlic, grated - Two cups milk <br>  <br><strong>Method:</strong> <br><br><strong>For white sauce</strong> <br><br>1. Heat butter in a pan. Add the grated garlic and saute for a minute. <br><br>2. Once it's done, add the corn flour, and saute for a brief while. <br>  <br>3. Add milk and stir it continuously to avoid lumps. <br><br>4. Once the mixture starts thickening, add oregano, thyme, salt, pepper powder and red chilli flakes. <br><br>5. Add grated cheese. <br><br>6. Keep this sauce aside. <br>  <br><strong>For the vegetables</strong> <br><br>1. Boil peppers, sweet corns and broccoli together with little salt. <br><br>2. Don't over boil the vegetables. It has to be crunchy. <br><br><strong>For the pasta</strong> <br>  <br>1. Boil the pasta as per the instruction in the packet. <br><br><strong>To serve</strong> <br><br>1. Put the sauce back on flame. <br><br>2. Add all the boiled vegetables and the boiled pasta. <br><br>3. At the time of serving you can add more cheese. <br>  <br>4. Serve hot.</div></div>

Recipe: Cheesy pasta

Recipe: Cheesy pasta (Thinkstock Photos/Getty Images) Cheesy Pasta is a hot favorite with many. Ingredients - One packet of penne -...

12:13 pm

Recipe: Spiced beetroot

Recipe: Spiced beetroot

Recipe: Spiced beetroot This tasty dish is a blend of spice and sour. It's delicious, healthy and perfect as a side dish. Ingredi...

12:12 pm

Recipe: Kashmiri dum aloo

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px">  <img border="0" src="http://m.timesofindia.com/thumb.cms?msid=32734082&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Kashmiri dum aloo (Thinkstock Photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px">  <em>This veg delight is a hit with almost everyone.</em> <br><br><strong>Ingredients: </strong>900 gm potatoes, three-fourth cup of water, salt to taste, ghee or oil for deep frying, one cup ghee, one large onion (finely chopped), four tbsp tomato puree, 140 ml curd, four tbsp hot water, one green pepper (sliced, seeds removed), one tsp garam masala powder, four cloves, four bay leaves, six black peppercorns, four green cardamoms, one brown cardamom, one cinnamon stick. <br>  <br><strong>Paste: </strong>One large onion (chopped), garlic, two tbsp ginger, black peppercorns, one tsp poppy seeds, one tbsp coriander seeds, one tsp cumin seeds, two dry red chillies, one tsp turmeric powder, ground mace, ground nutmeg. <br>  <br><strong>Method: </strong>Scrape the potatoes, prick all over with a fork and soak in the water with salt for a couple of hours. Dry the potatoes on a cloth and heat the ghee/oil. Deep fry the potatoes until it becomes golden brown. Drain and set aside. Heat the ghee in a flameproof pan and fry onions with all the spices. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for about 10 minutes, stir in the tomato puree, curd and salt. Add the potatoes and hot water and stir over low heat for five minutes. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes. Your dish is ready.</div>  </div>

Recipe: Kashmiri dum aloo

Recipe: Kashmiri dum aloo (Thinkstock Photos/Getty Images) This veg delight is a hit with almost everyone. Ingredients: 900 gm pota...

12:11 pm

Recipe: Russian Borscht

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px">  <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32779900&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Russian Borscht</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px">  <em>Be it veg or non-veg, Russian cuisine has great nutritional value and taste. Here are some tips to create Borscht soup, which is served with sour cream and</em>bread... <br><br><strong>Ingredients:</strong><br>Three cups of chicken stock (for non vegetarians) or plain water (for vegetarians) <br>  <br>- 1 cabbage - 4 potatoes - 2 beetroots - 2 carrots - Tomato paste - 1 small onion - 5 garlic bubblets - Parsley or dill - A cup of sour cream - Cut chicken or pork meat <br><br><strong>How to make it?</strong> This soup requires extensive cooking. Boil water/chicken stock for almost an hour along with peeled raw beetroot. <br>  <br>After boiling take out beetroot and cut it into thick strips. Put it back in the pan and boil the same for half an hour. While it's being boiled, add diced potato. <br><br>In the meanwhile cut the carrot and fry it to later add into borsch. Do the same with sliced onion. Later, add tomato paste and stir it for some time. <br>  <br>Garlic to be added in the fried onion-tomato mixture. <br>Add nicely chopped cabbage into the borsch pan. Make sure potato is boiled properly. And if you are adding chicken or pork make sure it's soft and tender <br>  <br>Now, add fried onion and carrot to it and mix everything. <br><br>Leave the pan uncovered <br><br>It's cooked and is ready to be served. While serving borsch it's vital to have sour cream kept in a separate bowl </div>  </div>

Recipe: Russian Borscht

Recipe: Russian Borscht Be it veg or non-veg, Russian cuisine has great nutritional value and taste. Here are some tips to create Bors...

12:09 pm

Recipe: Palak-mushroom soup

<div class="stname arttitletxt" style="font-size:1.75em;line-height:28px;font-family:Arial,Helvetica,sans-serif;font-weight:bold;float:left;margin:0px;padding:10px 0px 5px 10px"><br></div><div class="photo" style="padding:10px 0px 10px 10px;font-size:0.75em;font-family:arial;color:rgb(111,111,111);line-height:14px">  <img border="0" src="http://sp.m.timesofindia.com/thumb.cms?msid=32780164&width=283&resizemode=4" style="width: 286px; height: 209px; display: block; margin: 0px; padding: 0px; border: 1px solid rgb(0, 0, 0); float: left;"><div class="clear" style="clear:both;height:3px">  </div>Recipe: Palak-mushroom soup (Thinkstock photos/Getty Images)</div><div class="storycontent_outer" style="font-size:0.91em;line-height:20px;font-family:georgia;margin:0px;padding:1px 5px"><div class="storycontent" style="font-size:16px;line-height:normal;margin:0px;padding:5px">  <em>If steaming bowl of soup is what you love the most, Palak-Mushroom soup is something you must try. A great mix of ingredients, including healthy greens, this soup goes well with every meal.</em><br><br><strong>Ingredients:</strong><br>  Chopped spinach<br>Two cups of cut mushroom<br>1 small onion<br>3 cups of water<br>1 bay leaf<br>2 garlic bubblets<br>1 cube of butter<br>Cream or mayonnaise (optional)<br>Crushed black pepper<br>Six cubes of paneer<br>Salt (as per taste)<br>  <br><strong>How to cook: </strong><br>- Wash spinach/palak with hot water and then cut it nicely.<br>- Heat butter in a sauce pan on high flame and fry paneer in it. Take it out when it gets brown.<br>- After taking out the paneer, fry bay leaf for some seconds.<br>  - While bay leaf is being fried, add garlic and let it get browned. Remember, in this the flame has to be low.<br>- Boil mushroom separately. This will be added later to the soup.<br>- Now, take onion and fry it. While the process is on, add chopped spinach.<br>  - Start the stirring process and add black pepper and salt<br>- Now, add three cups of water. And boil the entire mixture<br>- Take it off the fire and keep it to get cold. Blend it nicely in a mixer<br>- The soup has to be thick. Now, add mushroom and paneer to it.<br>  - Heat it again for some time.<br>- It's ready now. Add grated cheese and top it nicely with some cream or mayonnaise.</div></div>

Recipe: Palak-mushroom soup

Recipe: Palak-mushroom soup (Thinkstock photos/Getty Images) If steaming bowl of soup is what you love the most, Palak-Mushroom soup i...

12:08 pm