ZAYKAKATADKA.COM

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Thank you so much for your love and appreciation of this blog. We just wanted to share good news with you that

ZAYKA KA TADKA BY VIJAY HALDIYA has moved to its own domain ZAYKAKATADKA.COM

Please click here to go to our new website ZAYKAKATADKA.COM

You are important to us and we look forward to sharing new recipes and interacting with you on our website!!

Happy Cooking!

Vijay Haldiya!

Russian Salad

Super healthy, super tasty super energetic and super time saver what else to say…….

Ingredients:

Sliced Tomato and cucumber: 1 bowl

Sliced Carrot: 1 bowl

Long sliced green or purple cabbage: 1 bowl

Roasted peanuts: 1/2bowl

 Dressing ingredients

Lemon juice: 2 tbsp

Honey- 1 tbsp

Salt- ½ tsp

Black pepper powder-1/4tsp

Olive oil- 1 tbsp

Red chili flakes-1/4 tsp

Dry herbs-1/4 tsp

Sliced Lemon for garnishing

Mint leaves for garnishing

 Recipe:

1. Take chopped ingredients in one large size bowl then add dressing ingredients except garnishing ingredients and mixed it properly.
2. Take one large size plate then arrange sliced ingredients then garnish with sliced lemon and mint leaves.

Ready to eat and enjoy with family and friends

 

Kacche Aam ka Aachar

Ingredients:

Pieces of Kaccha Aam (Keri or raw mango):1 bowl /250 gm.

Mustard oil or as per your choice: 125 ml or 1/4 bowl

Salt:2 teaspoons or as per your taste

Fenugreek seeds: 2 teaspoons

Fennel seeds: 2 teaspoons

Yellow mustard dal:2 teaspoons

Black seeds (Kalonji): ½ teaspoon or as per taste

Red chilli powder: 1 tablespoon or as per the taste

Turmeric powder: 1 tablespoon or as per the taste

Asafoetida (heeng): ¼ teaspoon or as per the taste

Cumin seeds (zeera): 1 teaspoon or as per your taste

[You can use readymade aachar masala (80 gm. or as per your taste) which is available in the market in place of above spices.]

Recipe

1. Ensure that you wash Kaccha Aam properly before cutting into pieces.
2. Put Kaccha Aam pieces in one bowl then add spices except asafoetida, kalonji, and cumin seeds. Mix it properly with spoon.
3. Put a pan on gas and add oil, asafoetida, kalonji, and cumin seeds then heat on medium flame. Put the gas off. Cool it.
4. Now add oil in Kaccha Aam and spices mixture and mix it properly so that oil floats on top of the pickle in the jar.
5. Fill it in air tight jar.

Serve with cold paratha, bread, mathri and khakra etc.!!

 

Snow Mountain Cake

Yesterday was a very special day in our household. It was my hubby Dr. Haldia’s birthday who has been a pillar of strength in my life… Thanks to him, Zayka ka Tadka is where it is today…

So to celebrate this special day, I made this SNOW MOUNTAIN CAKE for hot summers…

Hope you all will enjoy it too 🙂 🙂

Ingredients:

Vanilla Cake

Vanilla essence: 1/2 teaspoon

All-purpose flour: 1 1/2 cups

Sugar: 3/4 cup

Baking powder: 3/4 teaspoon

Pinch of salt

Baking Soda: 1/4 teaspoon

Milk: 1cup

Oil: 4 tablespoons

Chocolate cake:

Cocoa powder: 3 tablespoons

All-purpose flour: 1 1/2 cups

Sugar: 3/4 cup

Baking powder: 3/4 teaspoon

Pinch of salt

Baking Soda: 1/4 teaspoon

Milk :1cup

Oil: 4 tablespoons

Grated White chocolate for garnishing: 1 bowl

Chocolate coins: 10-15 for garnishing

Recipe:

1. Sieve dry ingredients for Vanilla cake in a bowl. Then mix wet ingredients and beat them for 4-5 minutes.
2. Do the same thing for Chocolate cake!
3. Now both batters are ready. Take a cake tin and brush it with oil.
4. Transfer the Chocolate and Vanilla batter one by one.
5. Place in the preheated (180 degrees) oven and bake for 35-40 minutes.
6. The cake is done when you see brown colour on the top or the toothpick comes out clean.
7. Cool it on a rack for 1 to 2 hours in fridge and then transfer to a plate.
8. Melt the white chocolate in double boiler then spread it on top of the cake with large size knife and give effect of snow mountain shape.
9. Garnish with chocolate coins on top of cake then keep it in fridge for 30-40 minutes.
10. Enjoy Snow mountain egg less cake with your family and friends.

 

Lemon ka Aachar

Today I made jhatpat (quick) Lemon ka aachar which everyone in my family likes…

Ingredients:

Lemon: 250 gm

Vegetable Oil: 2 tablespoons or as per your choice

Kalonji: 1/4 tablespoon

Red Chili Powder: ½ tablespoon

Turmeric powder: ½ teaspoon

Asafetida (heeng): ¼ teaspoon

Salt: 4 tablespoons

Dardari (Semi-Grounded) Black Pepper: ½ teaspoon

Mustard seeds: ½ teaspoon

Recipe:

1. Wash the lemons thoroughly and steam them for 10-15 minutes. Take out and cool them.
2. Cut the lemons in four pieces and remove the seeds in them.
3. Now put a pan on the gas and add oil and heat it.
4. Add heeng, mustard seeds and kalonji and sauté. Then add all spices in it and mix it properly. Put the gas off.
5. Mix spicy masala with lemon pieces properly in a bowl then put them into an air tight jar.

 

Apple jam

Today I made apple jam on demand of my little champ. He likes it very much…

Ingredients:

Grated Apple: 1 bowl (You can use any color apple)

Sugar: 3/4 bowl or as per your choice

Lemon Juice: 2 tablespoons

Salt: one pinch or as per your choice

Recipe:

1. Put a pan on gas, then add grated apple and cook it for 10-15 minutes on medium flame.
2. Add sugar and stir continuously for 15-20 minutes or till it becomes thick and changes color or separates from sides of the pan.
3. Put the gas off and add lemon juice, then mix it properly.
4. Cool it, then fill in the air tight jar and keep it in fridge.

If you want to keep it outside, then add citric acid ½ teaspoon instead of lemon juice.

Now it is ready to serve with puri, parantha, khakhra bread etc.

 

 

Mirchi ka Achaar with Lemon

Mirchi ka achaar (pickle) with lemon without oil is made instantly and is one of the tastiest achaar that you will have…How do I know?

Because this is served every time, a guest comes to our home and till date everyone has asked its recipe at the end. The best thing about this achaar is that it can be made in 5 minutes. Here is the recipe:

Ingredients:

Chopped Green Chilli: 1 bowl

Lemon juice: 4 tablespoons

Salt: 1 teaspoon

Black Salt: 1 teaspoon

Crushed Fennel Seeds: 2 tablespoon

Cumin seeds (jeera): 1 tablespoon

Red chili powder: 1 teaspoon

Asafetida: 1/4 teaspoon

Recipe:

1. Mix lemon juice in chopped green chilli.
2. Add all the spices mentioned above.
3. Mix everything thoroughly.
4. Put it in a jar and keep it in fridge.

Use this achaar within 10-15 days.

Note: Spices can be added as per your taste and requirement.

Serve this yummy achaar with Parathas or Rajasthani Baati …Enjoy!!!!

Mango Falooda

Eid special mango falooda….

Eid Mubarak to everyone…….Share happy moments with family and friends with special mango rabri dish…..

Ingredients:

Falooda Sev: 1 bowl

Milk: 1/2 liter

Milk Powder: 4 tablespoons

Mango Pulp: ½ bowl

Sabja ke seeds: 1 teaspoon

Vanilla Ice cream: ½ bowl

Roohafza

Sugar syrup: 2 teaspoon

Crushed Ice: ½ bowl

Recipe:

1. Soak sabja seeds in water for 2-3 hours.
2. Put pan on the gas and add milk then heat it on medium flame.

1. Add milk powder in half bowl water and mix properly, then add in milk and stir it continuously for 15-20 minutes or when it becomes 1/4^th by volume, on medium flame.
2. Add mango pulp in above and mix it properly then put the gas off.
3. Boil falooda sev and sieve it from water.
4. Take a transparent glass and now make layers in this order   

• Crushed ice
• Sugar syrup
• Vanilla Cream one scoop
• Falooda sev
• Mango rabdi
• Roohafja
• Sabja seeds
• Mango rabdi
• Falooda sev
• Vanilla Ice cream

The yummy mango falooda is ready to serve. Enjoy!!!!

 

 

 

Spicy Aaloo Brinjal Bhaji

Today, I cooked aaloo baingan ( potato brinjal) bhaji in lunch which is my hubby’s favourite.

Ingredients:

Chopped Potato (Aaloo): 1 bowl

Chopped Brinjal (Baingan): 1 bowl

Chopped Onion: ½ bowl

Chopped Tomato: ½ bowl

Ginger Paste: 1 tablespoon

Chopped Green Chili: 1 tablespoon

Oil: 4 tablespoons

Coriander Leaves for garnishing

Spices as per taste: Salt, Red Chilli Powder, Turmeric powder, Coriander Powder, Garam Masala Powder, Kasuri Methi, Asafoetida, Cumin Seeds.

Recipe:

• Put a pan on gas, add oil then heat it on medium flame and add cumin seeds and asafoetida.
• Add ginger paste and sauté it.
• Add chopped onion and tomato and cook on medium heat for 8-10 minutes.
• Add salt, red chilli powder, turmeric and coriander powder to the pan and mix them well then add ½ bowl water. Cook it till the oil separates out.
• Add chopped potato and brinjal then mix it and cover it with plate. Cook it for 15-20 minutes on low flame. Check it a few times in between.
• Take out the Aaloo brinjal bhaji in the bowl and garnish with coriander leaves

Spicy Aaloo brinjal bhaji is ready to serve with parantha phulka, rice or tandoori roti

Kaccha Aaa Panna

Today, I made kaccha aam panna (raw mango juice) which is a favorite of my family members and friends, and it also beats the summer heat.

Ingredients:

Kaccha Aam: 2 pieces

Fresh Mint leaves: 12-15 or dry mint powder

Crushed Sugar: 1/2 bowl or as per taste

Ice cubes or crushed ice: 1 bowl

Spices: Salt: 1/2 teaspoon

Black salt: 1/2 teaspoon

Roasted Cummins seeds powder: 1/2 teaspoon

Recipe:

1. Boil Kaccha Aam in pressure cooker and take two whistles then put the gas off. Cool it for 10-15 minutes.

1. Take out boiled kaccha aam and peel it.

1. Take out the pulp in bowl and add 2-3 glasses of water, sugar and mint leaves then blend it with hand blender or in mixer.

1. Add all spices to the above and mix it properly and then add ice in it.

Now Aam panna is ready to serve.