Thursday, 8 October 2015

Shevayee Upama ( Vermicelli Upama )


Shevayee or Vermicelli as they are commonly known can be cooked into various ways . You can make sweet sheera or savory upama or even make payasam . Make the upama healthier by adding lots of groundnuts and chana to it .

Planning nutritious breakfast everyday is a challenging task for every woman .  This yummy upama will truely satisfy your need for providing nutritious breakfast as well as your family's need of having a tasty breakfast .





Ingredients :


2 cups ....................... Shevai ( vermicelli )
1/4 cup .....................groundnuts
1/4 cup ...................roasted chana daal ( daale )
2 tbsp .....................oil
1 / 2 tsp ..................mustard seeds
2 ..........................green chillies ( cut into 4 pieces )
1/4 tsp ..................hing ( asefoetida )
10/ 15 .................curry leaves
3 / 4 tbsp .................scraped coconut ( for garnishing )
fistful ......................fresh coriander leaves chopped ( for garnishing )
sugar and salt to taste





Method :


In a kadhai heat oil and add mustard seeds.

When mustard seeds splutter add hing , curry leaves and chillies .

Add groundnuts and roasted channa daal and stir for 5 minutes.

You will get a nice nutty aroma.

Now add the shevai and stir for 2 minutes till they are light pink in colour .

Add 3 cups water , salt , and sugar .

Cover the kadhai with a lid and  cook on a low flame till all the water is absorbed.

If you find the upama dry add some more water as needed .

Garnish with coconut and chopped coriander and serve hot with tea or coffee .


Saturday, 3 October 2015

Jackfruit Muffins

Nowadays the markets are loaded with Jackfruits . Jackfruit comes in two varieties. In karwari we call these varieties " kappo" and "barko" . The kappo variety has firm texture whereas the barko variety is very soft and juicy .

This barko variety is usually used to made various dishes like sweet dosas, idlis , cakes etc . No essence or any extra flavor is needed in these muffins as the jackfruit itself imparts an lovely flavor to these muffins . If the jackfruit is very sweet you won't have to add sugar at all . So decide the amount of sugar accordingly.

So make these simply yet delicious muffins when  the season is in full swing .





Ingredients :


2 cups..................sweet jackfruit plup
1 cup....................rawa ( dry roasted for 5 to 10 minutes )
1 cup..................wheat flour
1 cup..................milk
1/2 cup..............sugar ( if needed)
1 tsp...................baking powder
1/2 tsp...............baking soda
2 tbsp...............pure ghee
few..................broken cashewnut pieces ( optional)



Method :


Mix everything except the baking powder and soda .

Keep aside for 2 hours .

If the batter is too thick add some more milk and mix.

Grease the muffin tray .

Add baking powder and soda to the batter and mix well.

Pour spoonfuls in the mould .

Bake the muffings in a preheated oven at 180 degrees for 10 to 15 minutes .

Insert a toothpick to check if the muffins are baked.

If the toothpick comes out clean without any batter sticking to it muffins are done.

Remove the tray from the oven and let the muffins cool down.



Sunday, 27 September 2015

Kadhi Gole

Pulses and daals are one of the main sources of proteins for vegetarians . Today's dish Kadhi Gole which is an authentic maharashtrian dish is made with raw chana daal and very few basic ingredients.
It tastes yummy with rotis . If you want to serve it with rice keep the gravy thin.







Ingredients : 

For gole ( balls )

1/2 bowl ....................raw chana daal
2 tsp ......................... ginger garlic chilly paste
1 tsp .........................dhana jeera powder
1/2 tsp ......................turmeric powder
salt to taste

For Kadhi ( curry ) : 

2 large cups ....................very diluted butter milk (sour )
or 1 cup ...........................thick sour curd ( dilute with water and make thin )
1 tsbp ..............................besan  ( channa daal flour )
2 / 3 tbsp ...........................oil
1 tsp ...............................mustard seeds
8/10 ..............................curry leaves
1/4 tsp ...........................hing ( asefoetida )
1/2 tsp ............................turmeric powder
1 tsp ............................ginger garlic chilly paste ( optional )
2 tsp ..........................sugar
salt to taste


Method :


Soak the channa daal overnight and grind it to coarse paste without water.

Add all other ingredients meant for making balls .

Keep this mixture aside.

Now heat oil in kadhai and add mustard seeds, hing, curry leaves .

Mix besan , sugar , salt , ginger garlic paste and turmeric powder in buttermilk.

Pour this diluted mixture in the kadhai .

Stir constantly at low flame.

When the curry starts boiling carefully add small balls of the above mixture.

Do not stir once you add the balls as they may break.

Cook for 5  to 10 more minutes .

Serve with hot rice and pickle.







Wednesday, 10 June 2015

paneer capsicum stir fry




This very simple yet amazingly tasty dish will be loved by all . It has less oil and loads of nutrition . Children love this not so spicy dish inspite of addition of capsicum in it .






Ingredients :


250 gm .......................paneer cubes ( cottage cheese )
250 gm ......................capsicum ( deseeded and cubed)
2 ...............................onions ( chopped)
1/2 tsp......................garam masala powder ( cloves, cinnamon and cardamom )
1/2 tsp......................pepper powder ( optional )
2 tbsp.......................fresh cream
1/2 tsp.......................sugar
1 tbsp........................ghee / butter
salt


Method :


In ghee saute onions till translucent .

Add capsicum and cook for 2 to 3 minutes but keep them crisp.

Now add all the masalas and stir fry for 1 minute.

In the end add paneer and gently mix everything .

Take care not to bread the paneer cubes.

Cover the pan with lid and cook for just 2 minutes.

Add cream and switch off the gas .

Serve warm with rotis.

Thursday, 4 June 2015

Bajrichi bhakri


Cereals like bajri , nachni and jowar have less starch in them and hence cannot be easily rolled out into rotis.

But they are rich in iron, calcium and hence need to be regularly added to our diet. Its better to have such bhakries atleast twice a week it not daily .

 I have made these bhakris in a similar way we make rice bhakris i.e by steaming the flour in hot water.

When bajra, nachni and jowar flour is steamed like this it helps in formation of gluten which makes them sticky and helps in rolling the rotis easily.









Ingredients :

4 cups ........................Bajri flour
4 cups ......................water
1 tbsp........................ghee
salt



Method :

Heat the water with salt and 1 tbsp ghee.

When it starts boiling add the flour and immediately start stirring it.

All the flour should be properly mixed with water.

Cover the pan with lid for 2 to 3 minutes.

Then again stir it nicely and put off the gas.

After about 1/2 an hour knead the dough when the mixture is still warm.

Make balls and roll like chapatis .

Roast them on tawa and serve with ghee or butter along with any dish of your choice.


Note :

If the mixture becomes cold it will be difficult to knead the dough and also wont be able to roll the rotis , they will start breaking due to dryness.



Sunday, 31 May 2015

Mutton Saagwala


Today made this lovely Saagwaala Mutton . Spinach and Methi leaves impart a wonderful flavor to the mutton pieces . You can marinate well in advance if you have enough time in hand . This not only makes the mutton tender but the flavor of the marinade is completely absorbed by the pieces . This yummy dish goes equally well with naan or pulav .







Ingredients :


1/2 kg ........................mutton pieces ( lamb)
2 bunches .....................spinach
1 cup ..........................fresh methi leaves ( 1 tbsp dry kasuri methi will do)
4 tbsp..........................ginger garlic paste
1 tbsp..........................green chilly paste
1 tbsp.........................turmeric powder
2 tsbp.........................garam masala ( nutmeg, cardamom, cinnamon, cumin, pepper )
2 big ..........................onions chopped
4 tbsp.........................oil
salt



Method :


Clean wash and cut the lamb pieces into medium size.

Clean the spinach and use the leaves as well as stems if tender.

Pick the methi if using a fresh bunch.

If using dry kasuri methi wash it thoroughly to remove any unwanted particles.

Now marinate mutton with both the pastes , salt and all dry masalas for 2 to 3 hours.

Pressure cook it for 25 to 30 minutes or till well cooked and soft.

Also boil spinach and methi in just enough boiling water for only 5 minutes .

Drain and retain the water in which you boil spinach.

Grind spinach and methi and keep aside.

In a pan heat oil and stir fry onions till golden .

Add cooked mutton and saute till water evaporates and oil is separated.

Take out the mutton in a bowl.

Now in a same pan saute ground spinach again till almost dry and oil starts separating.

Now add mutton and just little spinach water if needed.

Cook well and serve hot along with onions and lemon wedges.









Tip :


Heat the coal directly on the gas flame till read hot .

In a small steel bowl keep this hot coal in a small steel bowl .

Keep this bowl in the vesssel having mutton.

Pour a tbsp of oil on it and immediately cover the lid tightly.

This imparts a lovely tandoori aroma to the dish .









Friday, 22 May 2015

Kashmiri Chicken Kalia


This is an authentic Kashmiri dish . The gravy is thin but very tasty. Kashmiris usually make this Chicken Kalia for functions and special occasions .


Enjoy it with pulav or naan.








Ingredients :


1 kg ...................Chicken pieces ( with bones)
1 tbsp................. turmeric powder
2 / 3 tbsp.............chilli powder
5 / 6 ..................cloves
2 / 3 ................ cinnamon pieces
2 /3 .................bay leaves
1 cup ................curd ( beat well )
4 / 5 ................. cardamoms
2 ......................big masala cardamoms ( moti elaichi )
5 / 6 tbsp  ........oil
salt

To be ground to paste :

2 ........................ onions
2 tbsp .................fennel seeds
2 inch..................ginger
1/2 tsp.................cumin seeds
1 tbsp..................coriander seeds
1/2 tsp................. pepper seeds
2 / 3  ..................cloves
2 / 3 ...................cardamoms
1/2 inch .............cinnamon



Method :


Clean and wash the chicken very well.

Cut it into medium sized pieces.

Marinate the pieces with salt , turmeric and chilly powder and keep for at least 1 hour.

Now grind all the ingredients given in the list .

In a pan heat oil and add cloves, cinnamon, bay leaves and both  type cardamoms .

Now add the ground onion paste and saute for 10/ 15 minutes .

Saute till the raw smell of masala disappears and oil starts separating .

Now add marinated chicken pieces, stir well and cook for 10 minutes.

Add the curd and very little water if necessary .

Cover the lid and cook on slow flame till chicken is fully cooked.

Serve hot with kashmiri pulav or naan .


Sunday, 17 May 2015

Farasbichi bhaji ( French beans stir fry )

This simple stir fry made with this french beans is ideal to carry in a  tiffin and can be had with rotis as well as daal rice.







Ingredients :


1/2 kg.......................French beans
2 to 3 ................green chillies ( slit in two)
1 tsp.................mustard seeds
1/2 tsp..............turmeric powder
1/4 tsp..................asefoetida
1/2 tsp.................sugar
2 tbsp....................oil
1/2 cup...............fresh grated coconut
salt




Method :


Wash the french beans thoroughly and remove the strings.

Chop them into 1/2 cm pieces.

Heat oil in a pan and add mustard seeds.

When they splutter add asefoetida and slit chillies.

Now add chopped beans and turmeric powder.

Add sugar and salt and stir for 2 mintues.

Sprinkle some water and cook , covered with a lid.

The stir fry will be ready in 8 to 10 minutes.

Serve garnished with grated coconut.


Wednesday, 13 May 2015

Phanas Phodi ( Shallow Fried Bread Fruit Slices )



Saraswat community is famous for their unusual variety of side dishes and these shallow fried slices of vegetables are one of them .

We saraswats literally make use of any vegetables to make these phodis as we call it .

Today I have made phodis of Bread Fruit. Havind phodis , Thoya ( watery daal ) and rice is a heavenly combinationa .





Ingredients


1 ..................raw jackfruit ( Bread fruit / Neer phanas )
1/2 cup...........rawa ( semolina )
1 tbsp..............rice flour ( optional )
2 tsp................chilly powder
1/2 tsp..............turmeric powder
1 tsp.................karwari sambar powder
1/4 tsp..............hing ( asefoetida )
salt
oil for shallow frying



Method


Remove the rough skin on the bread fruit and cut it into slices.

Apply little salt and keep aside for half and hour.

Mix all the masala powders with rawa.

Heat the tawa and smear it with oil.

Wash the  slices to remove the saltiness and drain out the water if any.

Roll them in the dry rawa mixture and shallow fry on tawa

Turn after 5 minutes and cook till crisp and done on both sides.

Serve hot with daal rice.


Saturday, 9 May 2015

Nachanichi Wadi ( Ragi Sweet Diamonds)

The summer is in full form and is effecting many people. This is the time of the year when we need to take lot of natural coolants to keep our body safe from the ill effects of the hot weather. Though juices , buttermilk provide us much relief , this wonder millet ragi also is very effective .

 Ragi is rich in calcium and at the same time cools the body. Make a habit to use it regularly in your diet during summers.

 sweet which I have made is little time consuming and needs some advance preparation as well . But its delicious and healthy too.

Kids as well as adults love this yummy preparation.







Ingredients :


2 cup ......................Whole Ragi  ( nachni )
1 n 1/2 cup .................jaggery  ( chopped )
1 cup.........................fresh grated coconut
1 tsp........................cardamom powder
few ........................cashews or charoli ( chironji) or raisins ( optional)



Method :


Wash ragi and soak it overnight in water.

In the morning drain the water and tie ragi in muslin cloth .

Keep it in some dry place and keep on sprinkling some water every 3 to 4 hours.

You will see very small white sprouts coming out of ragi.

Now grind ragi along with coconut and water .

Strain the thick juice and again grind the remaining coarse mixture.

Repeat grinding till you get almost watery juice after straining.

Discard the left mixture.

Now add 2 to 3 cups water to the thick juice and let it rest for 5 to 6 hours.

The thick residue with settle at the bottom.

Strain the upper water carefully without disturbing the bottom residue .

This strained water can be had as it is after adding some sugar and lemon juice.

It is an excellent coolant during summers.

Now to the residue paste add jaggery and water and make a batter ( thinner than dosa batter).

Let the jaggery melt before you start cooking

Take a non stick kadhai and add 1 tbsp ghee to it.

Pour the batter and stir continuously at medium flame.






Add cardamom powder and dry fruits of your choice.

When the batter thickens and it starts leaving the sides lower the flames.

Now take the mixture in a  greased plate and spread it evenly and let it cool completely.

Cut into desired shape.


Thursday, 7 May 2015

Kenyan Chicken Curry

Try this simple yet delicious Chicken curry the Kenyan way . It has a rustic flavor and aroma and is yummy with rotis .






Ingredients : 


1 kg ..................chicken ( cut into medium pieces )
2 .....................onions ( remove the skin and grind )
2 cups ............. tomato puree
1 cup .................coconut ( ground to paste)
4 tbsp..............ginger, chilly, garlic ( very finely chopped )
1 tbsp..............garam masala
2 tsp................cumin seeds
1/2 tsp...............pepper powder
1/4 cup ............oil
salt



Method :


Heat a pan and add oil.

Add cumin seeds and chopped ginger, chilly , garlic.

Now add ground onion paste and saute till golden in color .

Add garam masala and tomato puree and again simmer for 10 minutes.

Now add chicken and mix well .

Cook for 10 minutes and add coconut paste, salt and pepper powder.

Add little water and cook till chicken is soft.

Serve hot with rotis or rice.


Saturday, 2 May 2015

Savory Vegetable Waffles

I love waffles sweet as well as savory . Hence since many weekds was planning to buy a waffle maker. And finally last week manages to buy a sandwich maker with a waffle making tray.

Though I am looking forward to make sweet traditional waffles with maple syrup . This time I tried something new and made savory waffles .

Added some carrot and amaranth leaves the the flour. The result was very tasty filling breakfast for our whole family. Do try out this waffles and welcome your day with a healthy start.








Ingredients :


1 cup........................maida ( all purpose flour)
1/2 cup ...................besan ( chick pea flour)
2 tbsp......................rice flour
1 cup..........................grated carrot
1 cup ........................chopped amaranth leaves
1 tbsp.......................ginger chilly paste
salt




Method :


Mix all the flours and add just enough water to make a thick batter

Keep aside for 4 to 5 hours to ferment.

At the time of making waffles add carrot and  amaranth chopped.

Also add the paste and salt to the batter and mix well.

Make waffles in waffle mould.

Smear butter on the mould , pour a ladle full of battle in the mould and make waffles.
It takes 8 to 10 minutes for the waffles to be ready.

These waffles are not very crispy and hard.

But if you continue cooking for almost 15 minutes you do get very crispy waffles.


Thursday, 30 April 2015

Egg curry

There is no need to say how nutritional eggs are for us . We should eat eggs at least 3 to 4 times in a week . Having eggs for breakfast is a very ideal start of the day .

 But everyday having the same is not possible and so I try to make some variety dishes out of eggs , so we can enjoy them regularly .

This is a simple egg curry with less spices but yummy with rotis or rice .









Ingredients :


4 ......................eggs ( boiled , and halved)
2 .....................onions ( finely chopped)
2 ......................tomatoes  ( finely chopped )
1 tsp................chilly powder
1/2 tsp...............haldi powder
1/2 tsp...............sabut garam masala  ( fenugreek , cumin , fennel seeds, mustard )


Method :


Heat oil in kadhai and add sabut garam masala .

Now add  chopped ginger and chillies  and saute for 2 minutes .

Add chopped onions and saute till transparent .

Now add chopped tomatoes and saute till oil separates.

Add chilly powder, turmeric and mix well.

Add water to make a thick consistency and bring a boil.

Now add halved eggs and chopped coriander.

Serve hot with rotis or rice.




Sunday, 26 April 2015

Russian Salad


Salads form a very important part of our meal. They give us some variety and much needed fibre in our diet.

Some salads work as a side dish whereas some salads can be had as a complete meal . Russian salad is one such salad . The variety of fruits n veggies included in this salad makes it a complete balanced meal option.

Though the addition of mayonnaise makes it heavy n rich you can also substitute it with low fat eggless mayonnaise. Try this delicious salad for dinner after a heavy lunch.









Ingredients :


2 ......................potatoes
1/2 cup.............pineapple cubes
1/2 cup ............apples cubes
1/2 cup............fresh green peas
1/2 cup............corn
1/2 cup............french beans ( chopped )
1 bunch............lettuce ( salad leaves)
1 cup...............mayonnaise   ( See the eggless recipe here )
                                          ( see mayonnaise-with-eggs recipe here )     




Method :



Peel the skin of the potatoes and cut them into cubes.

Clean the pineapple and remove its skin and middle rind and chop it.

Remove the core of apples and make cubes , keep the skin of apples.

Shell out the peas and corn from the cob.

Remove the strings of french beans and chop them.

In a vessel boil water and add 1 tsp salt to it.

Boil potatoes, peas, corn and french beans separately till just cooked.

All the vegetables should retain their shape and should be crisp so don't overcook them.

Drain the water and chill the cooked vegetables along with the fruits.

While serving mix 1 cup mayonnaise in the cut salad.

Serve chilled on a bed of fresh lettuce leaves.


Friday, 17 April 2015

Fresh Red Chilly Shezwan Chutney

I love trying out various chutneys as an accompaniment for fried or boiled snacks. This chutney made from fresh dry chillies is extremely easy and hardly takes any time. If you substitute lemon juice with vinegar the chutney may be stored for a longer time. This chutney tastes amazing with samosas , pakodas and can also be applied to various wraps and rolls .








Ingredients :

10 to 15 ........................fresh red chillies
2 ..................................tomatoes
8 to 10 flakes ....................garlic
1 .....................................lemon ( squeezed into juice )
2 tsp or more .................sugar
1/4 cup............................groundnut oil
salt to taste
small bunch .....................fresh coriander  leaves








Method :


Dry roast the chillies , tomatoes and garlic on an open flame till the skin is black.

When they cool a bit remove the skin.











Now except coriander grind everything roughly.

Keep the chutney a little chunky .

At the end add coriander and pulse for just 2 seconds.

Heat the oil till very hot but don't let it boil.

When the oil is completely cool add it to the chutney and mix well.

Store the chutney in an air tight bottle in the refridgerator .

The chutney can be stored for at least 2  months.




Friday, 27 February 2015

Kairi Pudina Chutney ( Raw mango and mint chutney )


I just love mangoes ripe or raw. So yesterday in the market when I saw the first raw mangoes of this season immediately bought them . Planning to make few favorite varieties in the next few days.

Today made this tangy tongue tickling chutney with Raw mango and pudina. Adding vinegar makes the chutney stay for more days in good condition. If you are going to use it instantly don't add anything as sourness of raw mangoes is enough.

 Serve it with chapatis or with fried snacks like kachoris  and samosas.






Ingredients :

250gm .........................Raw mangoes
1 bunch......................mint leaves
6 to 7 .......................garlic flakes
1 tsp..........................cumin seeds
3 tbsp.........................salt
750gm .......................jaggery ( finely chopped)
3 tbsp + 1/2 cup .....................vinegar


Method :


Peel the mangoes , cut them and sprinkle salt and keep aside for 7 to 8 hours.

Throw the water and spread the mango pieces on a dry towel .

Pick the mint leaves and instead of washing in water soak them in 1/2 cup vinegar .

Wash them in vinegar thoroughly and throw the vinegar away.

Now grind all the ingredients and add 3 tbsp vinegar in the end.

Store in air tight glass jar.

This chutney stays well for almost a year.






Wednesday, 25 February 2015

Shahi Aloo ( Baby Potatoes coated with rich gravy )

Sometimes when you just can't zero in on the vegetable to be made just think of potatoes. Potatoes are so versatile that they come handy in almost any preparation . So how about making this simple potato dish when you are in a dilemma or when the vegetables are scarce ?

This dry potato dish makes a good side dish for your daily meal. If you add some dry nuts the same dish can be had for a special occasion . Being dry it can also be served as starter during the party.

Using tomato puree gives the potatoes a nice tangy taste. If the same dish is made keeping little gravy it can be enjoyed with naans or rotis.

 So go ahead and enjoy this versatile dish and make changes according to your mood......








Ingredients :

15 to 20 ....................baby potatoes
2 .............................onions ( very finely chopped )
2 ............................tomatoes ( pureed )
2 tbsp.....................milk powder
1 tsp.........................garam masala powder ( only cloves, cinnamon and cardamom )
1/2 tps.....................chilly powder
1/4 tsp.....................turmeric powder
2 tbsp.....................cashews and raisins
2 tbsp.....................chopped coriander leaves
1 tsp.......................sugar
2 tbsp.....................ghee or butter
salt
oil for frying



Method :


Boil the potatoes and remove the skin.

Deep fy these potates in oil and keep them aside.

In a vessel boil 4 cups water and drop the tomatoes in them.

Boil for 5 more minutes or till the skin of tomatoes starts peeling off.

This method of cooking tomatoes is called blanching.

Cool the water and remove the skin of tomatoes.

Grind the tomatoes and make a puree.

Use the water for some other purpose don't throw it.

Now in a non stick pan add ghee and fry the raisins and cashews till golden .

Keep them aside for garnishing .

In the same pan saute the chopped onions till golden .

Add puree and stir fry till ghee separates .

Now add the fried potatoes, sugar and salt .

Also add all the other masalas  and milk powder.

When the mixture has coated the potatoes well add cashews and raisins.

Serve garnished with cashews , raisins and chopped coriander leaves.



Sunday, 22 February 2015

Vaangi Bharit ( Karwari )

Brinjals / Egg Plants are known as vaangi in Maharashtra . Vaangi Bharit is a sort of cold salad which makes a very easy and tasty side dish for everyday meal. It goes very well with Daal Rice or roti. Instead of curds tamarind juice can also be added for the sourness.






Ingredients :


1 big .....................brinjal ( bharta variety )
2 ..........................onions ( finely chopped )
1/2 cup................fresh grated coconut
2 .......................green chillies ( finely chopped )
1 tsp.................sugar
1/2 cup.............sour thick curds
2 tbsp...............chopped coriander leaves
salt


Method :

Dry roast the brinjal on the gas directly till the skin gets blackened from all side.

Insert a tooth pick to see if the brinjal has become soft.

Let it cool completely and then remove the skin.

Mash the cooked brinjal pulp well and add all the other ingredients .

Serve with rotis or rice.

Friday, 20 February 2015

Pomfret Curry ( Karwari Style )


Pomfret is one of the tastiest fishes and can be prepared in many different ways. Today I am posting the recipe of  karwari pomfret curry which I regularly make at home. It is made with minimum ingredients and tastes yummy with hot rice.






Ingredients :


2 medium ................Pomfrets ( can use any other fish too )
2 ............................onions ( chopped)
2 cups.......................fresh grated coconut
4 to 5 ........................dry red chillies
2 ..............................green chillies ( slit into two)
1/2"...........................ginger ( grated)
1 tsp.........................coriander seeds
1/2 tsp......................pepper seeds
1 tsp........................turmeric powder
2 to 3 .....................dry kokam pieces ( for sourness)
2 tbsp + 1 tsp ..........coconut oil
2 tbsp.......................chopped coriander leaves
salt


Method :


Clean the fish and scrap its surface to remove the scales.

Slice it and clean the insides and wash thoroughly.

Now in a pan add 1 tsp coconut oil and roast coriander seeds, pepper and dry red chillies.

Grind them along with coconut and turmeric powder.

Now in the same pan add remaining oil and saute the chopped onion till golden brown.

Add green chillies and grated ginger and just stir it for a minute.

Now add the washed fish pieces and give a gentle stir taking care not to break them.

Finally add  the ground masala, kokam and salt and cook on a low flame.

When the fish pieces appear whitish it is an indication that they are cooked.

This takes hardly 7 to 8 minutes.

Don't over cook as fish is very soft and the pieces may break.

Garnish with coriander leaves and serve with plain hot rice.





Beetroot and Moong Cutlets

Cutlets is one of our favourite breakfast options. I have made cutlets using almost all the possible combinations . So when Janani  gave me the option of beetroot and any lentil as my secret ingredients for this month's shhh-cooking-secretly-challenge an event by a dear friend Priya , the first thing that came in my mind was to make cutlets.

Made these yummy cutlets for our breakfast . These cutlets can be had even for your meals . They are delicious as well as packed with nutrition.







Ingredients :

2 .....................beetroots ( boiled , peeled and grated)
2....................... potatoes ( boiled , peeled and grated)
1 cup.................moong ( soaked overnight and roughly ground)
1 ........................onion ( finely chopped )
1 tbsp.................chilly , ginger , garlic paste
1/2 cup...............rice flour
salt
oil for shallow frying



Method :

Mix everything well except the oil.

If needed you can add more rice flour .

Heat the pan and apply some oil on it.

Take a lemon sized ball and press it on a pan to form a 2 " inch diameter disc .

Cook for 5 minutes and turn on the other side.

Cook on both sides till golden and crisp.

Serve hot with chutney or a ketchup.





Wednesday, 18 February 2015

Chettinad Vegetable Biryani - ( Indian Cooking Challenge )

This month for the Indian Cooking Challenge   an event started by  Srivalli  we are making a very popular vegetable biryani from Chettinad . Chettinad cuisine is very spicy and yummy . The biryani is very delicious and has lovely flavour.






Ingredients :


2/3.....................bay leaves
2 " ....................cinnamon
3 .......................cardamoms
4 ......................cloves
1.....................star anise
2 tbsp..............ghee
2 cups .....................mix vegetables( carrots, peas, beans , cauliflower )
2 cups ....................rice
3 ............................onion ( chopped )
2 ..........................tomatoes ( chopped )
2 tbsp................. chilly garlic ginger paste
1 tsp......................chilly powder
1 tsp........................turmerice powder
1 tsp......................coriander powder
3 tbsp ...................pudina leaves ( chopped)
3 tbsp..................coriander leaves ( chopped )
2 tbsp....................cashewnuts
2 tbsp...................ghee
salt
3 1/2 cups ...............water


Method : 


Wash the rice and soak it in water for 1/2 an hour.

In a cooker add 2 tbsp ghee and fry cashewnuts till golden and keep aside.

Add bay leaf, cardamom, cloves, cinnamon and star anise and saute for 1 minute.

Add onions and saute till golden and then add ginger garlic chilly paste and again saute.

Add chopped mint and coriander leaves  and chopped vegetables.

Stir for 5 minutes and then add tomatoes, all powders and mix well.

Strain out all the water from rice and add rice to the cooker.

Stir well add salt and add 3 1/2 cups water.

Cover with a lid and cook for ten minutes .

Now add 2 tbsp ghee and sprinkle cashewnuts .

Again cover the lid and now pressure cook till 3 to 4 whistles .

Mix well and serve with pickle, curd and raita.






Tuesday, 17 February 2015

Mooga Gathi ( Karwari Moong Curry )


Some traditional dishes have a very important place in our menu. Mooga Gathi is one such dish for Saraswats. Mooga Gathi a whole moong curry  is a must in the menu of any Saraswat  function or any auspicious occasion without which the ceremony is incomplete . So I really was wondering how come I haven't posted this recipe till now, because I almost make it every week .

For this curry you will need to sprout the moong in advance.  This curry can be served with hot rice, chapati or dosas.






Ingredients :

2 cups.....................sprouted moong
1 cup.....................fresh grated coconut
4 to 5 ...................dry red chillies
1/2 tsp....................turmeric powder
1/2 tsp.................karwari sambhar masala (you can use roasted coriander
                                                                    seeds / pepper corns n dry chillies
                                                                    instead of sambhar masala )
2 to 3 .................dry kokum pieces
1/4 cup...............small cut coconut pieces ( we call it kaatli )
2 tbsp.................broken cashewnuts
1 tsp..................jaggery
1 tsp..................mustard seeds
1/4 tsp.............. asefoetida ( hing)
2 ......................red chillies broken
2 sprigs ............curry leaves
2 tbsp.................coconut oil ( a must )
salt







Method :


Boil just enough water in a vessel and add sprouted moong to it and cook till they are parboiled.

Or in a pressure cooker you can give just two whisles or else moong will get over cooked.

Grind grated coconut with chillies and turmeric powder.

Add this to the cooked moong along with sambar masala, kokum,  coconut pieces and cashewnuts.

Also add jaggery and salt and give it a boil and cook for 2 to 3 more minutes.

In a separate small vessel prepare tempering as follows.

Heat coconut oil in a small vessel and add mustard seeds.

When they splutter add chillies, curry leaves and hing.

Pour this on the cooked mooga gathi and cover the lid.

Let the tempering get absorbed in the curry.

Serve hot with rice , roti or dosas.





Sunday, 15 February 2015

Galician Empanada

Galicia is the name of a community in Spain and the Galician Empanada is a very popular stuffed bread in Galician cuisine. This is usually had as an appetizer . But I made it in big quantity and we had it as our dinner with soup. It was quite filling and yummy. Thanks Swathi for choosing this dish for this month's . Baking Partners Challenge .

The clicks are though not upto the mark as the camera was not working properly.






Recipe source : Marisa of Thermofan.  

Ingredients :

For Dough :

2 cups....................warm water
1 tsp.......................yeast
1/2 tsp ...................sugar
250 gm ..................wheat flour
1 tbsp......................oil
1 tsp........................salt


For Filling : ( zaragallada )

2 tbsp..................oil
2 ......................onions ( chopped )
1 tsp..................garlic cloves ( finely chopped)
1....................... carrot ( scraped n chopped)
1 cup.................cauliflower ( florets)
1 cup................shelled green peas
1 cup................chopped tomatoes
1 cup................capsicum ( chopped)
1 tsp...................pepper
salt







Method :

Filling : 

In a thick bottom pan heat oil and add onions and garlic.

Saute the onions till trasparent and add all veggies except tomatoes and capsicum.

Again stir till the veggies are half cooked .

Add tomatoes and capsicum.

Adjust salt and pepper and cook till done.

The vegetables dish should be completely dry or strain out the liquid formed.



Dough :

In a bowl add yeast, 1/4 cup warm water and sugar and keep for 10 minutes.

Now add 2 tbsp oil, flour and salt and mix well.

Now gradually add remaing oil and flour and knead a soft elastic sticky dough.

Knead the dough well for 10 / 15 minutes.

Wrap it and keep aside for 1 hour for the dough to rise.

Now take a baking tray and grease it.

Take half of the dough and roll it as thin as possible.

Now carefully transfer it on the greased tray.

Spread the prepared veggied evenly on it leaving a border of 1 inch on all sides.

Roll out the remaing dough similarly and lay it on top of the filling.

Seal the borders on all sides and make a slit at the centre for steam to come out.escape.

If some dough remains you can make some design the way I made on top.

Brush the top with milk.

Bake in a preheated oven at 180 degrees for 30/ 40 minutes.








Saturday, 14 February 2015

Sweet Corn Chicken Soup with Spinach


Having a hot soup in the evening is very comforting  . I regularly make corn soup as this is my family's  all time favorite.  Adding some spinach leaves and chicken makes this soup all the more yummy .





Ingredients : 


1 cup ......................fresh sweet corn kernels
15 to 20 ..................fresh spinach leaves ( don't use the stem )
1.............................onion ( finely chopped )
2 to 3 tbsp............. chicken ( boiled n shredded )
1............................egg
1 tbsp......................oil
1 tbsp.....................corn flour
1/4 cup + 3 cups ..................water
salt
sugar
pepper powder ( optional )



Method :


Boil fresh corn till tender.

Wash the spinach leaves thoroughly and chop them.

Heat oil in a thick bottom vessel and saute onion till translucent.

Now add the corn and chicken and stir for 2 / 3  minutes .

Now add 3 cups water and bring it to boil.

Add salt , sugar as per your liking.

Mix cornflour in 1/4 cup water and pour it in the boiling soup.

Stir continuously for 2 minutes till the soup thickens .

At the time of serving beat the egg vigorously with a fork.

Pour the beaten egg in the boiling soup from a height.

This will form thin threads in the soup .

Also add chopped spinach leaves and cook just for a minute.

While serving sprinkle some pepper powder on top and serve piping hot soup.




Wednesday, 11 February 2015

Baked Banana Pudding


I just love warm puddings . They make a wonderful desert after any meal. So when I saw that this month's home-bakers-challenge had a variety of pudding to choose from I was very happy.


This month's challenge was hosted by a dear friend Rafeeda and she gave some healthy options . I chose banana pudding as I already had bananas at home . I also wanted to try baking meringue and so thought that it was a great opportunity. I don't know whether I have baked the meringue top perfectly , but we did like the taste and enjoyed it thoroughly.

Though at the last minute my camera started acting funny and I got really horrible clicks.










Ingredients :



2 .....................big ripe bananas ( peeled and sliced )
1/2 cup.............sugar
2 tbsp................all purpose flour
1/4 tsp................salt
4 .........................eggs ( yolk n white seperated )
1/2 tsp.................vanilla esssence
15 / 20..................vanilla waffers





Method :



Beat the egg whites till soft peaks form and keep aside.

In a thick bottom pan add sugar, flour , salt and egg yolks.

Whisk them well.

Cook on a medium vessel stirring continuously till it thickens.

When the mixture starts bubbling remove from the flames and mix well.

Add vanilla essence and again mix .

Take a oven proof glass bowl and spread 1/3 mixture at the bottom.




Now spread the vanilla wafers on it and then arrange the banana slices.





Add some more pudding mixture and spread evenly to cover the slices.




Again repeat the layer of wafers and banana slices.




Now spread all the mixture evenly.

Pour the stiffly beated egg white on the mixture covering the edges fully.

Bake at 180 degrees for 10 / 12 minutes till the meringue top changes little color.

Cool before serving.






.




Sprouted Moong Idlis


Breakfast as the word itself suggests breaks our night long fast of 6 to 7 hours and nourishes us. So this is the most important meal of the day and has to be planned very carefully. Usually all the other meals are planned carefully and made very elaborately but breakfast is neglected as working women have very little time at the start of the day.

Moong idlis need some advance preparation but proper planning can ensure that you make this healthy dish once in a while for breakfast.

The dish needs moong to be sprouted and then ground to paste . The paste again has to be fermented overnight which makes the idlis light and fluffy. So plan the dish 2 to 3 days in advance . Try it once and you won't regret the decision.







Ingredients :


2 cups.......................sprouted moong
3 cups ......................idli rawa ( rice rawa)
1 cup ......................sour curds
1 tsp.........................chilly ginger pastes
1 tsp salt



Method :


Soak moong overnight and drain out the water next day.

Tie it in a muslin cloth for 5 to 6 hours.

Again soak in water and keep in a warm place.

By third day the moong will have long sprouts.

Grind these sprouted moong along with the skin to a smooth paste.

Add to it idli rawa , curds and enough water to make thick batter.

Again keep aside for 4 to 5 hours to ferment.

While making idlis add ginger chilly paste and salt and mix well.

Smear oil to the idli moulds and steam the idlis in pressure cooker without any pressure.

Each batch takes about 15 to 20 minutes to get done.

Serve with green coriander chutney.



Monday, 9 February 2015

Metkutache Dadpe Pohe


Rice flakes or puffed rice ( poha ) is very common ingredient used in Maharashtrian breakfast dishes. Batate Pohe a very popular delicious dish made with potatoes and poha .


Today I am posting recipe of one more breakfast dish made using poha. This is a very simple and easy dish and takes hardly any time to be made. Serve this garnished with coriander leaves or topped with crispy sev.





Ingredients :


2 cups........................thick rice flakes ( jada poha )
1 .............................onion ( finely chopped )
2 tbsp......................freshly scraped coconut
2 ............................green chillies ( finely chopped )
2 tbsp.....................coriander leaves ( finely chopped )
1 tbsp....................sugar
1 ..........................lemon ( squeeze out the juice )
salt to taste


For tempering :

5 /6 .......................curry leaves ( roughly torn )
2 / 3 tbsp ...............metkut
1/4 cup .................roasted ground nuts
1/2 tsp.................mustard seeds
 a pinch ...............asefoetida  ( hing )
2 tbsp...................oil


Method :


Wash Run the rice flakes with cold water and immediately strain out the water.

Squeeze out any extra water and separate the flakes with hands.

Mix all the other ingredients well .

Now in a small tempering bowl heat oil.

Add mustard seeds and wait till spluttering stops .

Now add the groundnuts and stir for a minute or two.

Add curry leaves, hing, and metkut and mix well.

Pour this over the flakes mixture .

Mix well and serve.





Friday, 6 February 2015

Methi Thepla


Methi  ( fenugreek leaves ) is a rich source of  iron and calcium. It also fulfills our need of fibre . Methi is usually consumed by Indian women after delivery . It is a bitter yet aromatic herb which has a very distinct flavor and enhances taste of dishes. Growing children are benefited a lot if they consume methi often .Methi Theplas are nothing but Parathas made with methi leaves. They make an excellent breakfast option .  You can make you meal nutritious as well as tasty with these easy theplas....









Ingredients : 

1 bunch.................methi leaves ( fenugreel leaves )
3 to 4  cups ............wheat flour
2 tbsp....................besan ( chick pea flour )
4 tbsp....................chilly garlic paste
2 tbsp....................cumin - coriander powder
1 cup.....................sour buttermilk
salt










Method :


Pick only the  methi leaves and upper tender stalks discarding the remaining part .

Wash the leaves thoroughly and chop them finely.

Mix everything and form a firm dough.

You may adjust the flour and water as per required.

Make big lemon sized balls of the dough.

Roll each ball into a medium disc shape.

Roast on tawa on medium flame till cooked on both sides.

While roasting apply ghee on both sides.

Serve with any accompaniment of you choice.









Tuesday, 3 February 2015

Beet N Pomegranate Smoothie



Eating boiled beetroot is a very painful experience for my son who has decided that he just doesn't like beet. And so to make him eat this wonderful root vegetable I am always in search of recipes where I can hide this beet in a delicious way.

Pomegranate is one fruit which he loves and so while making a juice I just add a bit of boiled beet to this smoothie. Using little lemon juice enhances the nutruitional value and also the taste. Just try and see the difference .

 Adding vegetable not only makes the juice or smoothie tasty but also gives you a healthy start for your day ahead .  Having them for breakfast refreshes you too.

Also added some chia seeds also known as  ( sabja seeds ) or ( tukmaria seeds ).






Ingredients :

2 cup  .................pomegranate seeds
1 small.................beetroot boiled n peeled
1 tsp....................chia seeds ( sabja seeds)
1/2 .......................lemon ( squeeze out the juice )
water


Method :

Soak the chia seeds in half cup water and let them swell.

Boil the beetroot and remove the skin.

Grate it or chop it finely.

Now grind both pomegranate seeds and beetroot in a mixer.

Add the lemon juice .

Do not strain just grind it to a very smooth paste.

Add soaked chia seeds and again grind for just 5 seconds,

Add water as needed.





Thursday, 22 January 2015

Oondhiyu ( Gujarathi Mix Vege )


Winter season brings with it , its share of various special dishes... Sarson Kaa Saag , Gajar Kaa Halwa, Til Laddoos , Gajak and many many more. Oondhiyu is one such very popular Gujarati dish which is made during winter season.

 Its a type of mix vegetable using all the fresh vegetables avalaible . The dish demands liberal use of oil . Though the dish demands some special efforts and time , you will forget all that when you taste this amazingly tasty dish.

 The dish can be prepared well in advance. This brings out the flavours of all the vegetables beautifully.

Serve this with pooris and shrikhand or with Gujarati khichdi kadhi .









Ingredients :

1/4 kg .................small brinjals
4 .......................ripe banans ( with skin)
1/2 kg ...............surti papdi ( small variety beans )
1/2 kg ..............green peas ( fresh )
1 kg together .................suran ( yam ) + ratali ( sweet potato) konphal ( purple type of root )


For Grinding :

1 bunch ......................coriander leaves
1 bowl........................fresh scraped coconut
1 small bowl.............coriander seeds
1/2 small bowl..........cumin seeds
1/4 small bowl...........pepper seeds
8/10 ..........................green chillies
2 .............................lemons



 For the methi muthiyas  : ( fenugreek leaves pakoda)

1 small bunch...................fresh fenugreek leaves
1 small bunch....................fresh garlic leaves
7 / 8  tbsp...........................besan ( chick pea flour )
1/2 tsp...............................turmeric powder
 salt
oil




Method :

Clean the coriander bunch and grind the leaves, coconut, coriander seeds,
cumin, pepper into a rough paste.

Add to this paste lemon juice and mix well .






Clean the fenugreek and garlic leaves bunch and chop finely.

Mix half the chopped garlic leaves into the ground paste.

Add the remaining half in fenugreek leaves.

Add to this besan, 2 tbsp green paste and salt.

Add water and make a sticky dough of this mixture.

Heat oil in a kadhai and drop small roundels of this in oil.

Fry them till golden and keep aside

These are called muthiyas.

Clean the beans by removing the thread and making two vertical halves .

Shell the green peas.

Add half green paste to beans and peas and keep aside.

Now wash all the roots and remove the skin ,

Cut them into big pieces and give vertical cuts keeping the base part intact as if to stuff these vegetables.

Do the same for brinjals and bananas ( with skin)

Stuff these vegetables and roots with the remaining green paste.







Now in a big vessel add oil and add to it beans and peas.

Stir well and cook with covered lid for 5 minutes.

Next add all the stuffed roots and again pour some oil.

Cover with lid and cook till the roots are half cooked ( 15 minutes)

Now arrange stuffed brinjals  and pour some oil.

Cook for 5 more minutes.

Lastly arrange all stuffed bananas and muthiyas on top.

Add oil and sprinkle some water and cook covered for 10 minutes.

Serve hot with pooris or with khichdi kadhi .