Let us unwind :)

Hey awesome ladies out there… Welcome on board 🙂

About the Blog:

They say ‘women’ are the most beautiful creation of God. We agree 😉 😉 .But in today’s busy world while taking care of our family, supporting our spouse, chasing our career, shaping our kid’s future, we forget about ourselves. We compromise on our comfort in order to bring comfort to our dear ones. We forget to have that ‘me’ time, the ‘us’ time with our girl friends.

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So, this blog is just a platform to bring together all awesome Indian ladies out there and have that ‘us’ time together. Here we can discuss anything starting from Manabasa Gurubara (A festival in Odisha state to worship Goddess Lakshmi) to the technology that we are working upon… from recipes that we relish to the favorite shopping destination (As they say, we women don’t need any topic to start a gossip thread 😀 ).

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Write to letusunwind[at]gmail[dot]com in order to post your queries, feedback, review, recipe, suggestion or anything that you may wish to share. The same shall be published in the blog after moderation.

picture courtesy: Google

 

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MTR Oats Idli Mix

Gosh!!! Finally I got some time to write for my blog. Last few months have been so hectic.

Anyway, I am back with a review this time. I am going to review Oats Idli mix from MTR. I always keep some ready to eat mixes in my pantry for emergency needs 🙂 .Read on to know how I like this oats idli mix from MTR.

Details on the Cover:

  • Pack Content – 500 grams (As per writing on the cover, makes about 25-30 idlis and serves 12-15)
  • Price – Rs. 115.00
  • Ingredients – please see the image below to check the ingredients list. Also directions for preparing oats idli using MTR mix has been written on the cover.

Pros and Cons:

  1. The mix has all the seasoning in it. One just need to add sour curd and little water if required till right consistency and steam it for around seven minutes after giving it a standing time of five minutes.
  2. Prepared idlis were fluffy and proper in texture.
  3. I found the taste to be fairly good.
  4. However one may find the dominant grainy taste of oats not so appealing. But it can be ignored when eating along with samber or chutney.

Rating: 4/5

Will I Buy it Again:

Definitely Yes. When I do not have time for manually preparing idli batter but want to have hot and sumptuous idli meal, then definitely I will go for Oats Idli mix from MTR.

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Disclaimer

  1. All the products in the review section are written solely depending upon the experience of the user who has used it. And it is personal opinion.
  2. Neither the blog nor the person submitting the review endorse or guarantee any brand/product here.

 

Instant Khaman Dhokla (Savory Gram Flour Steamed Cake)

Khaman Dhokla is a very popular Gujurati snack item. Almost everybody in my family likes it. Especially my mom-in-law. She loves it whenever I prepare the same for her 🙂 .

So, let us check out how I make it.

Ingredients Used:

  1. Besan (Gram flour) – 2 cups
  2. Curd – 1 cup
  3. Green chili – 2
  4. Ginger – 1 inch
  5. Fruit Salt (Eno) – 1 sachet
  6. Turmeric – 1/2 tsp
  7. Sugar – 2 tsp
  8. Salt – 1/2 tsp (can be adjusted to taste)
  9. Water – 1 cup approx
  10. Oil – 1 tbsp
  11. Dry roasted sesame seeds – 2 tsp (optional)

For seasoning:

  1. Mustard seeds – 1 Tbsp
  2. Asafoetida (Hing) – 1/4 tsp
  3. Curry leaves – 8 to 10
  4. Green chili – 1 (cut into small rounds)
  5. Water – 1/3 cup                                                                                                                                                       DSC04099

Method of Preparation:

  1. Wash green chili and ginger. Peel ginger and grind it along with the chilies to make a coarse paste.
  2. To the gram flour, add curd and mix properly.
  3. Then add water little by little till the mixture comes to a thick pouring consistency (like cake batter).
  4. To the batter add ginger-green chili paste, turmeric, salt, sugar and oil. Give a nice and gentle mix.
  5. Now keep this batter aside for at least 20 minutes.
  6. In the mean time, add water to the pot we are planning to steam in.
  7. Here I am steaming the dhokla in an idly pot. Keep a stand in the pot in order to separate dhokla pan from the bottom of steamer. And switch on the flame.
  8. Now grease the pan, in which you are planning to make the dhokla, with few drops of oil.
  9. Just before pouring the batter into the pan, add the eno fruit salt to it and mix gently to avoid any lumps. After adding fruit salt, the batter becomes plump and light. It helps the dhokla to rise.
  10. Now pour the batter into the pan and sprinkle the roasted sesame seeds on top of batter. Carefully place the pan in the steamer where the water is already boiling.

     

  11. Close the lid and let it be baked on a medium flame for minimum of 20-25 minutes.     DSC04117
  12. After 20 minutes, open the lid and check if the dhokla is cooked properly by inserting a toothpick in it. If the toothpick comes out clean, then our dhokla is cooked properly. If not, then close the lid again  and let it be steamed for another 4-5 minutes.
  13. Now take out the dhokla pan and let it cool down for about 15 mins. Then put it carefully on another plate upside down and demould  the dhokla with gentle taps on the pan.
  14. With the help of a knife, cut through the yellow sponge to make small squares.
  15. For seasoning, heat a small pan on flame. To it, add oil.Once oil is hot enough, add mustard seeds. Let the mustard seeds splutter. Then add curry leaf, asafoetida and green chili cuts. After that add 1/3rd cup of water and bring to a boil. Let it boil for one minute.
  16. Then add that seasoned water on top of our dhokla with the help of  a spoon so that all the pieces are moist.
  17. Let the pieces soak the moisture for few minutes and then relish the dhokla sponges. 🙂                                                                                                                                                                      DSC04133

Paneer Tikka Masala

Contributed By Nibedita

Paneer tikka masala is definitely one of the favorite dishes of paneer (cottage cheese) lovers. This delicacy is relished by people from most of the parts of India.

Ingredients Used:

  1. Paneer (Cottage cheese) (cut into medium sized cubes) – 250 grams
  2. Green capsicum (cut into small pieces) – 1
  3. Medium sized onion – 1
  4. Medium sized tomato – 1
  5. Coriander powder – 2 Tsp
  6. Cumin powder – 1 Tsp
  7. Garam masala – 1 Tsp
  8. Oil – 1 Tbsp
  9. Green chili (for garnishing) – 1

For Marination:

  1. Thick curd (2-3 Tbsp)
  2. Tomato puree – 1 Tbsp
  3. Ginger garlic paste – 1 Tbsp
  4. Turmeric – 1/2 Tsp
  5. Red chili powder – 2 Tsp (according to taste)
  6. Kasuri methi (Dried fenugreek leaves) – 1 Tsp
  7. Salt (according to taste)

Method of Preparation:

  1. Mix all the ingredients mentioned for marination with the paneer cubes and keep in refrigerator for at least one hour.
  2. Peel and cut the onion. Grind it along with the tomato to make a paste out of it.
  3. Heat a pan on medium flame and pour one tbsp of oil on it.
  4. Once oil is hot enough, add the marinated paneer cubes to it. Stir fry until the cubes are slight golden brown.                                                                                                                         IMG-20160709-WA0005
  5. Take out the paneer cubes on another plate and keep aside. Now, these are called panner tikka.
  6. Now on to the pan, add rest one tbsp of oil. Add the capsicum to it, once the oil is hot enough.
  7. Stir nicely for 1-2 mins. Then add the onion-tomato paste to it and mix properly.
  8. Then add coriander and cumin powders to the curry paste. Mix everything and let it get cooked till the curry paste leaves oil. Keep stirring in between. At this stage, add more salt and red chili powder if required.
  9. Once oil starts to separate from the curry paste, add the paneer tikka cubes and give a nice mix.
  10. 2-3 tbsp of water can be at this stage. Keep stirring and mixing for another 10 minutes and our paneer tikka masala is ready. Garnish it with a slit green chili.                                                                                                             IMG-20160709-WA0012
  11. It goes well with paratha/roti/naan.

 

No Onion-Garlic Baigan Bharta (Savory Mashed Egg Plant)

This dish can be prepared in a jiffy without much hassle.

Ingredients Used:

  1. Egg plant (bottle shaped big one) -1
  2. Raw peanut – 10 to 12
  3. Vadi – 7 to 8
  4. Ginger paste – 1 Tsp
  5. Curry leaf – 5 to 6
  6. Panch Phutan – 1 Tsp
  7. Turmeric powder – 1 Tsp
  8. Red chilli powder – 2 Tsp
  9. Asafoetida – a pinch
  10. Salt – according to taste
  11. Cooking oil – 2 Tsp

Method of Preparation:

  1. Cut the egg plant lengthwise into two. Boil this in pressure cooker with little salt for one whistle over medium flame. After done, mash it and keep aside.  (The egg plant can also be charred, by directly keeping it over flame. Many swear by the taste of it. However I personally do not like the burnt smell. So I go by boiling.)
  2. Heat a pan and put  2 tsp of oil on to it. Once oil is hot enough, add the panch phutan. Once those start crackling, add asafoetida, curry leaf, raw peanut and vadi. Roast all these nicely.
  3. Once done, add the mashed egg plant, ginger paste, salt, turmeric and red chilli powder. Mix everything together and cook on medium flame for 5-8 minutes.
  4. Now our baigan bharta without onion and garlic is ready to be served. It goes well with rice/roti/paratha.                                                                                                                                      IMG-20160709-WA0015

Country Chicken Curry

Contributed By Nibedita

Country chicken is said to be tastier than broiler. (Difference between country chicken and broiler chicken)

Let us check out how this country chicken is cooked in Odisha.

Ingredients Used:

  1. Country chicken – 800 grams
  2. Bay Leaves (Teja patra) – 2
  3. Cardamom (Dalchini) – 2,3 small sticks
  4. Green cardamom (Choti Elaichi) – 1
  5. Black cardamom (Moti Elaichi) – 1
  6. Black paper corn (Golmaricha) – around 10 to 12
  7. Clove – 3 to 4
  8. Curry leaves – 5 to 6
  9. Dried red chilli – 3
  10. Medium sized onion – 3
  11. Tomato – 2
  12. Coriander powder – 3 Tsp
  13. Cumin powder – 1 Tsp
  14. Red chilli powder – 2 Tsp (according to taste)
  15. Pav bhaji masala – 1 Tbsp
  16. Turmeric powder – 1 Tsp
  17. Garam masala powder – 2 Tsp
  18. Ginger garlic paste – 2 Tbsp
  19. Salt – according to taste
  20. Oil – 3 Tbsp

Method of Preparation:

  1. Marinate the chicken with salt, red chilli powder, turmeric powder, pav bhaji masala and ginger garlic paste. Mix well and keep aside at least for 20 minutes.
  2. Dry roast cinnamon, green cardamom, black cardamom, pepper corn, cloves, curry leaves, bay leaves and red chili. keep aside and let them cool.
  3. Cut two medium sized onions and two tomatoes. Blend these to a fine paste along with coriander powder, cumin powder and the roasted ingredients in step 2.
  4. Straight cut one medium sized onion and keep aside.
  5. Take oil in a pan and add the cut onions once oil is hot enough. Fry till the onions are translucent and then add the marinated chicken pieces into it. Stir nicely and put the lid on. Cook on medium flame for 10 minutes.
  6. After 10 mins, open the lid and stir the chicken again. Now let it cook on low flame for 5 minutes.                                                                                                                                            12
  7. Now add the blended masala (made in step 3) and mix well. Keep the lid on again and let it cook for 15 more mins.
  8. After 15 mins take the lid out, add one glass of water and 2 tsp of garam masala powder and let it cook on medium flame for 10-15 mins.
  9. Now our country chicken curry is ready to be served with steaming white rice or hot phulkas.

17

 

Gond aur Saunth ke Laddu

Gond or Edible Gum (Tragacanth Gum) has medicinal properties in relieving joint related pain. Laddus (small roundels) made with Gond and Saunth (dried ginger powder) is generally given to new moms in order to relive body and joint pain. However this laddu can be prepared and had by everybody during cold weather to get rid of joint pain.

Ingredients:

  1. Whole wheat flour – 1 cup
  2. Gond –  1/4th cup
  3. Raisin – 1 1/2 fistful
  4. Dried ginger powder – 1/4th cup
  5. Jaggery powder – 1 1/2 cup
  6. Ghee – 2 Tbsp (can be taken more, but I like it to be less)

Any dry fruit of your choice can be added.

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Method of Preparation:

  1. Place a frying pan or kadhai (preferably nonstick) on low flame.
  2. Put 1 tbsp of ghee on it.
  3. Once the ghee starts melting, add in half of the gond  in to it. The gond will start to puff up. Fry it over low flame, else the gond will become brown from outside and not be cooked properly.
  4. After the first batch of gond is fried properly, take it out on a plate and fry the remaining half. We are frying in two batches in order to allow the gond to puff up properly. It will look like the below image after frying.
  5. Now add in the raisins to the remaining ghee in the pan and roast. Take those out once they start swelling.                                                                                                                         WP_20160702_015
  6. Now add remaining ghee in the pan and also the wheat flour to it.Roast the flour till it becomes brown and then take out on a plate.
  7. Then add the dried ginger powder to the pan and saute for few seconds. Now take this out in another bowl.
  8. Now add the jaggery powder to the pan and let it melt on a low flame.                                WP_20160702_032
  9. In the mean time, grind the raisins to a coarse paste and pound the fried gond to a coarse powder.
  10. After the jaggery is melted completely, add the roasted flour, ginger powder, raisin paste, gond powder to it and mix properly. Keep the flame low.
  11. Once everything is mixed properly, take small amount of it and roll to round shaped laddus with the help of both the palms. Be careful as the mix will be hot. Also roll it when it’s hot/warm, else it will be difficult to bind the mixture.

    In my case, I could not make perfect rounds as the mixture was hot and took pics like this only. 🙂

Please try it out and pour in your suggestion and feedback.