Churma is a popular and traditional Rajasthani delicacy. Churma is part of a main meal known as Daal Baati Churama which is very famous in Rajasthan, India. Churma is a prepared using coarse ground wheat flour, cooked with ghee and sugar/jaggry. Although it is a very simple recipe however it takes long time to prepare and requires patience. The Churma balls are cooked on low to medium flame to ensure it is cooked well. There are two ways it can be served as a Churma granules or made as a Ladoo. These ladoo looks very similar to besan ladoo and takes time to make each one of them. These delicious ladoos are also used to worship Lord Ganesha. I am very thankful to my friend for sharing this delicious recipe.
All posts by Geeta's Cuisine
Sambar Polenta (Cornmeal)
Polenta aka cornmeal is granules of corn available in grocery stores all around. The Polenta is cooked in many ways like it can be baked, grilled or fried. This recipe is prepared using boiled Polenta which is typically simmered in water with salt and ghee or butter. Polenta takes a little long time to cook and creamy texture.You could each boiled Polenta as is or It can be served many different ways. For this recipe we would prepare a sambar to serve with Polenta. Sambar is a south Indian soup which is prepared using mix of vegetables of your choice, toor daal and special sambar masala. In this recipe, I have also added green pigeon peas along with toor dal to get twist in sambar taste. There are varieties of sambar recipes available and you can use anyone if you like or you can use your own sambar recipe. Polenta used to be one of common meal item when I was young and my grand mother use to make it and serve with toor dal and spicy curry. In northern India is it referred as “Makki ka bath”. I literally love Polenta and every time I make it, it bring memories from childhood. Polenta with sambar was an awesome combination and very delicious, you could also try it with rasam. 
Orange Ginger Juice
Orange is a citrus fruit and an excellent source of Vitamin-C. The fruit can be eaten as is or you can extract juice from it. Cold Orange juice is very refreshing and it energies you during hot weather. This recipe adds a little flavor of ginger to orange juice and it tastes awesome. Honey is optional in case your oranges are little sour, then add to make it sweet or else you can just skip it. Hope you enjoy this blend for orange and ginger.
Chicken Momo
Momo, is a famous dish in Nepal, Tibet and Eastern part of India however it’s slowly becoming a widespread fast food around the world. Momo, a dumpling which is steam cooked with variety of filling in it. Originally Momo was made with minced meat as filling however now there are varieties of filling which is used to make momo like mix veg, paneer, tofu or mixture of these ingredients. I have posted a veg momo recipe on my blog and this recipe is specifically for chicken based filling along with supplement ingredients. The momo dough is made using all purpose flour & fine semolina ( sooji) so generally it is white in color. I have also experimented a bit using spinach puree and it gave a beautiful green color and retaining the great taste of momo.
Watermelon Strawberry Drink
Watermelon is a seasonal fruit available during summer and very good to avoid dehydration. My family loves watermelon in all forms either eating as fresh cut fruit or juice. This recipe is a blend of watermelon and strawberry added with some lemon juice and spices. This refreshing drink is perfect for hot summer weather and give you a big relief from the hot weather and keeps you hydrated. This lovely naturally red color drink is very simple to make, although the sweetness of fruit is more than enough but if you wish you could add either sugar or honey to complement the sweetness.
Stuffed Red Chili Pickle
Red Chili … as the name sounds it’s hot. In northern part of India, red chili is available during the winter season and mostly used to make the pickle (achar in hindi). I had been searching for this kind of chili here and finally found in Walmart store. Although this is not exactly the same type which is generally used however pretty close. I have seen my grand mother and mother making this pickle during my childhood. I am really glad to share this traditional recipe from my Mom. This pickle is made from mixture of various spices and mustard oil. Mustard oil give a authentic taste to the Pickles. There are certain important steps in making this pickle, one is that red chili needs to be dried up in sun light for at least 3-4 hrs. so that the moisture contents goes away and once again after preparing the pickle it needs to be left in sunlight for at least a week in a glass container. This pickle could be little spicy however goes very well with Paratha or side of any meal especially rice and yellow daal or khichadi. Hope you would enjoy this pickle as part of your meal. 
Avocado Dip
Avocado is a healthy stone fruit which has creamy texture. Avocado dip is super easy and tasty recipe. We need semi riped avocado for this recipe. The lemon juice and coriander leaves gives a refreshing taste to the dip and adding sour cream gives richness to the dip. If you don’t want to use sour cream, you can use same quantity of yogurt. The dip goes very well for sandwich spread as well as dip for pita chips as an appetizer. This dip is great for summer outside gatherings.
Tandoori Salmon Masala
Salmon is very tasty protein-rich fish and have less bones. Salman can be used for varieties of recipe mainly steak, fish kabab, grilled salmon salad or curry. I have already shared Tandoori salmon recipe. This recipe is prepared with grilled tandoori salmon which is cooked in onion tomato rich gravy and flavored with Indian spices. I have add beetroot to give red color to the recipe. Tandoori Salmon masala goes well with naan, roti, Paratha or rice.
