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.