Start of my VLog

Hello Friends, I am so happy to share that I have started my youtube cooking channel

'Cooking withRumana'. I would be sharing all the video of my cooking over there.. Do check out the channel and please give your support by like, share and subscribing to channel so I can share my recipes with you all...

Below is the link of Aaloo Purwal recipe..Please do check out and let me know how it is...

Dry Mutton Kebabs.

Dry Mutton Kebabs.This dish is must have in every Muslim families during the festival of Bakrid Eid. On this festival every house will have a excess amount of meat and to save the meat, they add some masalas and dry the meat for 2 to 3 weeks. Then store in a dry containers and use everyday.. It goes very well with Dal and Rice as a side dish.

Ingredient's.

1 kg Mutton

2tbsp red chilly powder

1tbsp black pepper powder

1tbsp garlic paste

salt to taste

Oil for deep frying.

Cooking Method.

Wash and dry the mutton throughly

Cut the mutton into long strips (1 inch thick)

In a large mixing bowl, add the red chilly powder, black pepper powder, salt and garlic paste and mix it nicely. Then dry in sun for atleast 2 to 3 weeks.

After its completely dried store them into a dry container.

In a deep frying pan, add enough oil, when oil is hot, deep fry the kebab and serve hot

Overnight Oatmeal.

Overnight Oatmeal this has become favourite meal in my family and I make this atleast twice a week. It makes a morning job easy and gives a quick meal of the day, which keep the whole day energetic and healthy.

Ingredient's for Soaking.

1 cup oats

1 cup curd

1cup milk

2tbsp honey.

Ingredient's for Garnishing.

Hand full of chopped dry fruits

1 slice banana

1tsp flax seeds

2tbsp dried cranberry.

Making Method.

In a large bowl, add the oats,curd,milk and honey. Mix it well and refrigerate overnight.

Next day, In a large serving bowl, add the soaked oats and garnish with dry fruits, banana, flax seeds and cranberry. 

Serve cold.

Onion Focaccia Bread.

Onion Focaccia Bread. This is very easy and delicious bread I have ever made and it gets ready in no time. Its a great bread to serve with Soups, stews or pasta. You can season with any ingredients or herbs and serve hot with your favourite soup or pasta.

Ingredients.

1/2 cup warm water (100 degrees to 110 degrees)

3tbsp warm milk

1/4 tsp sugar 

1+1/8 tsp active dry yeast

1+1/2cups all-purpose flour, plus more for dusting

1/4 tsp salt

6tbsp olive oil

1 medium onion (thinly slice)

1tbsp mixed Italian herbs

1/4 black oilves.

Baking Method.

Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and 3tbsp oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, Transfer to medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times.

In a mean time pre-heat the oven to 180c for 10minutes.

Take a large baking tray and place the dough onto tray and shape the dough in to square shape. and use your fingers to make deep dimples in the focaccia, pushing them all the way through the dough to the bottom and sprinkle olives, onion and mixed herbs on top, apply the remaining oilve oil on top. and bake for 15 minutes at 180c.

Serve hot with soup, stew or pasta.

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.

Ingredient's.

1 cup moong dal wadi

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

2tbsp oil + 2tbsp for frying wadi and potato

Salt as per taste.

Cooking Method

In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.

In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.