Maharashtrian Masale Bhat

Easy to make, tasty,little spicy, less time for cooking..and like that .. this is a rice recipe in a marathi way :) Masala used is a garam masala generally used in marathi cooking, but you can use any garam masala of famous/favourite brand :)

Preparation Time : 10 Minutes

Cooking time: 5 Minutes

Ingredients:

1 cup rice

2 cups water

2 Medium sized potatoes chopped in cubes

2 onions finely chopped

chopped cilantro for garnishing

lemon juice to taste

salt to taste

cumin seeds,mustard seeds,oil, 1 or 2 bay leaf for tampering

Turmeric powder
Garam masala(Black masala)/काला मसाला

Ground nuts

Jaggery to taste

Grated coconut for garnishing

Procedure:

1. Wash the rice and remove all water and keep the it aside in a bowl for around 15 minutes.
2. Keep pressure cooker pan on stove, pour 2 tbsp oil and heat the oil.
3. Once oil is hot, put mustard seeds then cumin seeds,bay leaf.
4. Put chopped potatoes,onion.
5. Stir well.
6. Put turmeric.
7. Put 1 or 1 1/2 tbsp garam masala. Stir well.
8. Put ground nuts. And stir well.
9. Put rice now and saute well for around 5-6 minutes.
10. Pour water , put salt,jaggery as per taste. stir well
11. Cook for around 3 whistles.
12. Once the cooker is cooled down, serve hot after garnishing it with grated coconut and hopped cilantro.Squeeze lemon to add little sour taste to it before serving.
13. You can fry/roast urid papad to serve with it :)

Enjoy !!!!!!!!!!

Hope you liked it ....

Chana Chor Garam

Reason behind the label "Mix and Serve" is, there is no recipe as such for this category :) all the ingredients would be readily available.. and we have to mix all as per our taste and serve it :) . .

Today i am giving a tea time snack .. which many of us must have had outside ..as a street chat .. "chana chor garam" :)

Preparation time: 10 minutes

Cooking time: 0 :)

Ingredients:

Onion finely chopped

coriander leaves finely chopped

Tomato finely chopped

Carrot grated( optional)

"Catch chat masala"

red chili powder if required

Puffed rice (Churmure) chiwada(mixture)

"Haldiram Chana Chor garam" pack

lemon juice if required for taste.

Procedure:

1. Mix chana chor, chiwada in a mixing bowl.
2. Mix chopped onion, tomato, lemon juice as per taste.
3. Sprinkle the chat powder, and if required red chili powder.( Taste the mixture and decide).
4. Garnish with chopped cilantro and grated carrot.( Carrot i added just to give a healthy touch to it..otherwise i wouldn't prefer carrot in chaat :)

Note: We can garnish raw grated beetroot also as an added healthy ingredient.

RJR Roti

I was wondering what to call this roti as we dont have any particular name for this roti :) as we tried it from our own imagination.

The 3 letters signify Rice-Jowar-Raagi. It has these 3 flours :)

A very simple but i feel a healthy recipe.

Ingredients:

Rice flour:Raagi flour:Jowar flour in 1:1:1 proportion

onion finely chopped

green chillies as per taste

cumin seeds

Lots of coriander leaves finely chopped

Dill leaves finely chopped ( optional as many ppl dont like it )

salt to taste

water

oil

Procedure:

1. Add all the flours,chopped onion,chopped coriander,chopped green chillies,salt,cumin seeds,chopped dill leaves.
2. Mix well.
3. Add enough water to make dough.
4. The consistency should be like dough of "thalipeeth" , "akki roti".
5. Apply oil to tava.
6. Take little quanity of the dough and flatten it on tava to make a round shaped thin roti.

1. Sprinkle oil from the sides after 3-4 minutes of roasting.
2. If the underside is done,flip the roti, and roast the other side as well.
3. Serve hot hot with groundnut chutney.( I like it even with tomato sauce).
   

Jowar gives strength, raagi gives calcium,rice gives carbohydrates, dill is known for good digestion, relief from insomnia,oral care. Dill has been in use in culinary and in medicines since ages.

Masala Mirchi

Here goes some spicy recipe for this winter..:)

I always wonder how do my mom can think of so many recipes.. i mean remembering the proportion of ingredients for so many recipes ..isn't it a difficult task?she replies.. the way you people manage work in office.. how do you remember ..your subjects..actually yes.. i remember, i studied 40 subjects in engineering.... project in last year.. if we think of the number ..it appears something great and all..but we get used to it..or get adjusted ..so i also realised that cooking becomes easy if you have interest..or zest to do it..anyways whatever is the case..i still do hats off to my mom:) who is a amazing cook.. another recipe from her repertoire :)

Preparation time:20 minutes

cooking time: 10 minutes

Ingredients:

Bullet green chillies

Half cup gram flour(dalicha peeth/besan)

4-5 garlic cloves

oil

salt to taste

1/2 small spoon turmeric

half lemon

Procedure:

1. Roast the Bengal gram flour(besan) in kadhai on Sim flame till it changes color to light red.
2. Let it cool down. By the time pestle the garlic cloves finely.
3. Once the flour is cooled down,in a mixing bowl, add 2-3 table spoon oil,turmeric,salt,lemon juice to the flour.
4. Mix well. Flour shouldn't be very dry or moisturised.Adjust the oil in such way.I feel the normal ladle we use in oil container can be used 2-3 times.
5. Cut the chillies vertically (side slit).
6. Remove all the seeds inside carefully, without widening the slit.
7. Stuff the flour mixture in each chili.

8. Heat up an iron wok.

9. Pour 2 table spoon oil.

10. Keep all the chillies one by one in wok.Keep the stove knob in Sim position only.

11. Cover the wok for around 3-4 minutes or till chillies are cooked.

12. See if underside is cooked;chili has got wrinkles :).

13. Flip the chillies. Cook this side also.

14. Overall it takes 7-8 minutes to cook.

15. Switch off the stove. Let it cool down.

16. Can be served as a side dish.

हिरव्या तुरीच्या सोल्यांची आमटी/ Green(raw toor daal d'lite)

This could be a seasonal recipe as we will find these lentils pod in this winter season only.

This is one of my favourite recipe ..

Preparation time: 20 minutes

Cooking time: 10 minutes.

Ingredients: 1 cup lentil seeds

to see the lentil picture

http://forums.gardenweb.com/forums/load/legumes/msg0821405411059.html

green chillies as oer taste. Depending on the spice of chillies.

2 table spoon ground nuts roasted.

cumin seeds

approximately 1 inch ginger grated

coriander leaves

4-5 garlic cloves or as per the taste

mustard seeds,oil,Curry leaves for tempering

water

Procedure:

1. Shallow fry the lentils and green chillies in little oil in a fry pan/kadhai.
2. Let it cool down.
3. Parallely, roast the groundnuts and remove their skin.
4. Grind cumin seeds,coriander leaves,grated ginger,ground nuts together.
5. Grind lentils and chillies finely along with enough water to for proper grinding.
6. Grind both the mixture just once ( just for the sake of mixing both the mixtures well).
7. Heat the iron wok. Pour 1 table spoon oil.
8. Put mustard seeds.
9. Pestle the garlic cloves and put it.
10. Pour the mixture and stir well.
11. Add enough water to have required consistency in dal.
12. Add salt. Little lemon juice if required for the taste.

Serve hot with rice..:)

अडई दोसे / Adai Dose / Mixed lentil Adai Dosa

This dosa recipe belongs to Tamilnadu. Contains 5 types of daal and rice..i like this dosa because it doesn't have fermentation. :) Also nutritious and something variety of dals in it makes it healthy and tasty both :)

Hope you all like it........

Enjoy !!!

Preparation time: 20 min apart from 1 hour of soaking

Cooking time: 2 minutes :) just for making dosa..

Ingredients:

1 cup rice ( I have tried with different rice varieties  Idly rice , Basmati , Sona masoori )
Chose whatever you like :)

1/4 cup urad dal

1/4 cup bengal gram ( Chana daal )

1/4 cup yellow moong dal

1/4 cup toor dal

Asafoetida

5-6 twigs curry leaves

red chillies as per taste

1 spoon black paper

water as required to grind to dosa batter consistency 

salt to taste

oil

Optional: Drumstick leaves approximately half bowl.

green gram 2 table spoon

Procedure:

1. Soak rice, all 4 or 5 dal together in enough water for around 1 hour.
2. Grind the mixture along with red chillies, Asafoetida,paper.
3. Consistency of the batter should be little more thicker than normal dosa batter.
4. Do not grind fine.. it should be little ..very little coarse.
5. Add finely chopped curry leaves,drumstick leaves and salt to the mixture.
6. Mix well.
7. Keep the tava on stove and pour 1 table spoon oil. Spread it well.
8. Once tava is hot enough pour a ladle full of the the batter and make a dosa.

(working from center towards outwards :) all of you must be knowing this..already :)

Serve HotHot with tomato sauce ( i like this combination a lot) or a fine coconut/ground nut chutney. :)

Healthy drumstick leaves: Rich in Vitamin A ,C, iron.

But since it is little bitter in taste, we put it in such a way that we wont realise the bitterness but still get the benefits :) Very very good for health. So ..do add it in this recipe.

Onion-Tomato Pulao

Today was very hectic at office..when i came home..felt like having something fresh..spicy.... but fast..not much preparation..so i feel this recipe would be appropriate if you have less time and are more hungry and have a few vegetables at home ..:)

Hope you like it ..Enjoy !

Preparation time: 15 minutes

Cooking time:10 Minutes

Ingredients:

1 cup rice

2 cups water

3-4 small onions chopped vertically.

2 tomatoes finely chopped

ginger-garlic paste

Cinnamon approximately 2 to 3 inch long

2-3 cloves

red chilli powder as per the taste

salt to the taste

2-3 table spoon oil

cumin seeds

ground nuts

1 spoon sugar for the taste.

for garnishing : Grated coconut and finely chopped coriander leaves.

Procedure:

1. Wash the rice, remove the water and keep aside in a bowl.
2. Heat oil in cooker.
3. Put cumin seeds.
4. Once cumin seeds crackle, put ginger-garlic paste.
5. Saute for a minute, then put cut onion and saute again.
6. Put cut tomatoes and stir well.
7. Put the rice and saute for 2-3 minutes. Put cinnamon and cloves.
8. Pour water and stir well.
9. Put red chilli powder and salt,sugar as per the taste.
10. Mix everything properly well so that lumps don't get created out of chilli powder.
11. Saute for a minute.
12. Put ground nuts.
13. Let it cook for 3 whistles.
14. Garnish with finely chopped coriander leaves and grated coconut. ( optional).

Healthy Tomatoes: Lowers the risks of different types of cancer, excellent amount of vitamin C,good source of vitamin A,helps improving skin texture and color,a good blood purifier.

Enjoy!

Instant Rava / Sooji Appe

After reading this recipe i was dying to prepare it but couldn't find time at all...for a long time.
Today as soon as i came from office..i started making preparations for this recipe.
Hope you all like it :)
I couldn't take the pics properly,but couldn't wait to prepare the recipe again and wait till that time...please excuse me for that...

Kitchen Tool: Appey patra

Preparation time : 5 min + 60 min to soak
Cooking time : 7-8 minutes

Prepares: 15-17 appe

Ingredients:
1 cup Rava( barik rava) / chiroti rava / Fine Semolina
1 and half cup curds

green chillies finely chopped as per the taste
salt to the taste
grated ginger
curry leaves finely chopped
coriander leaves finely chopped
2 Table spoon Chana daal/Bengal gram
1 small tea spoon baking soda
2-3 Onions finely chopped

Procedure:

1. Soak the chana daal in water for 1 hour.
2. In a separate bowl mix rava and curds with enough water to make thick batter ( medium consistent ). cover it and leave it for soaking for 60 minutes.
3. Add soaked chana daal in mixture.
4. Stir well, add onion,green chillies,curry leaves,ginger,coriander leaves,salt.
5. Add baking soda.
6. Sprinkle oil on appey patra/molds ( non stick) properly.
7. Let it(molds) become enough hot.
8. Pour the batter in each of the hot molds.
9. Cover the pan for some time 5-6 minutes.
10. Check once with the wooden spoon.(After5-6 minutes you will see the sides of the molds are opening; that is appey is getting cooked. But when we dip the spoon in middle it might have not. So wait until it is cooked properly. But once you flip the appey and it is proper brown color with crisp you do not need to cook that side again.)
11. Sprinkle little oil in a way that it will flow towards the side of the molds.
12. Once the underside is cooked properly, you can see crispy, brown colored appey, flip the appey with the wooden spoon.
13. Once both sides are done, remove appey from molds, and serve hot with coconut chutney or groundnut chutney or Dates-Cocum chutney( Recipe available on khaughar).

Note: Add soda just before putting batter in the molds. Add it just a minute before cooking. And mix well in the batter before pouring the mixture in molds.

Healthy Curry Leaves:
It has zero calories , 2.5% oil; beneficial in constipation,stomach problems,vomiting,spots and rashes, gives black hair( for grey hair problem) and also considered as a blood cleanser and has strong iron content.

Happy Eating :)

Sweet Pumpkin Raita (काशिफळाची कोशिंबीर )

This recipes is well known in Maharashtra .. so wouldn't be a new/creative post for marathi people :)...
but am posting it for my Bangalorian friends..hope they would find it innovative :) because it is something new here...

Preparation Time 15 Min.

Ingredients:
250 gm Sweet pumpkin cut into square pieces.
2-3 Onions finely chopped .
You can sweet ppumpkin in less quantity as well, depending in how much raita you want, decide the quantity of pumpkin and then onion.
Green chillies as per the taste / OR red chillies
salt to the taste
1 tea spoon sugar
cumin seeds,mustard seeds for the tempering
Coriander leaves Finley chopped
1 cup curds
1 table spoon oil for tempering
curry leaves

Procedure:

1. Boil the pumpkin pieces in cooker for about 3-4 whistles.
2. Once it cools down, mash the pumpkin well with hands.So that no lumps will be there.
3. Pour cut onion,green chillies,sugar in it.
4. Mix well.
5. In a mixing bowl take the curds and churn it for 1-2 minutes.( This should be done for every kind of raita in order to avoid watery extensions in raitas )
6. Now add this curds in the mixture of pumpkin.
7. Mix it well but not too much otherwise the it may become pasty. The mixture should be little rough maintaining the originality of the pumpkin.
8. Heat the oil, put mustard seeds,cumin seeds,coriander leaves and then pour this tempering on mixture.If you have taken red chillies instead of green, then instead of putting directly, put red chillies in the tempering.
9. At the end, just before serving, add the salt. So that The mixture wouldn't leave water.

Health Benefits:

Pumpkin improves immune function , reduces risk of diseases like cancer and heart problems.It contains vitamins A,C,E and calcium , iron, magnesium,zinc,folate.

दाक्षिणात्य पद्धतीचा पुलाव - Pulao

साहित्य :

१ कप तांदुळ

३ ते ४ कांदे उभे बारीक़ चिरून घेतलेले

200 ग्राम पत्ता गोबी उभी बारीक़ चिरून

७ ते ८ हिरव्या मिरच्या किंवा चवीनुसार घेणे

५ ते ६ पाकळ्या लसुण

मूठ भर मावेल इतपत पुदीना

कोथिम्बिर

अध्रक किसुन घेतलेला

दालचीनी १ काड़ी

४ ते ५ लवंगा

२ मोठे चमचे खोवलेल नारळ

1 मोठा बटाटा उभा बारीक़ चिरून . finger चिप्स जसे असतात तसा

१ वाटी मटार

१०० ग्राम श्रावण घेवडा

१०० ग्राम गाजर उभा चिरून

चवीनुसार मीठ

पाणी

३ ते ४ मोठे चमच तेल

जीर फोडणी करता

कृती:

कुकर मधेच डायरेक्ट करुयात.

तांदुळ धुवून घेउन पाणी काढून भांड्यात १० मिनिटे ठेवा। तो पर्यन्त मसाला बनवुन घेउयात.

ओला मसाला तयार करण्या करीता : १ कांदा बारीक़ चिरून घेउन तो लसुण , हिरव्या मिरच्या, दालचीनी, पुदीना,अध्रक,लवंगा,खोवलेल खोबर, किंचित कोमट पाणी असा सगळ मिळुन मिक्सर मधून वाटुन घ्या

कुकर मधे तेल गरम करायला ठेवा.तेल चांगल गरम झाल की त्यात जीर,थोडीशी दालचीनी, लवंग घाला.

सर्वात प्रथम चिरलेला कांदा घाला ,कांदा अर्धा शिजत आला की पत्ता गोबी , गाजर, बटाटा ,बीन्स घाला.

सर्वात शेवटी मटार घाला.सीजन नसेल तर frozen मिळतात ते वापरले तरी छान लागतात.

आता धुतलेले तांदुळ घालून चांगल ढवळुन घ्या.

५ मिनिटे तसाच ढवळत राहिल्या नंतर , वाटलेला मसाला घाला.

१:२ ह्या प्रमाणा पणे पाणी घाला .

चवीनुसार मीठ घाला.

१ दा चांगला ढवळुन घेतल्यावर कुकर च झाकण बंद करून 3 शिट्ट्या होऊ दया.

गरम गरम असताना वरून बारीक़ चिरलेली कोथिम्बिर पेरून वाढा.

Tomato Soup ( टोमँटो सूप )

A very common and usual recipe .. but.. thought may be helpful for few ..:)

Preparation Time: 15 Minutes
Coking Time:10 minutes

Ingredients:
3-4 medium sized tomatoes. Pick up nice red fresh tomatoes.
Grated Ginger
Red chilli powder to taste
Salt to taste
1-1.5 Table spoon Corn Flour
water
For Tempering==>
Curry leaves
Cumin Seeds(Jeera)
1 or 2 Small spoon Ghee/तुप

Procedure:

1. Boil the tomatoes in pressure pan/cooker for about 5-6 whistles.
2. After the cooker cools down, take out the tomatoes and remove the skin of tomatoes.Grind the tomatoes along with grated ginger in the mixer( If you want only flavor of the ginger , can avoid grinding it together with tomatoes and add it while boiling).
3. Pour this mixture through a strainer and sieve it finely.As much as possible, take out the puree properly.Throw the tomato sediment after filtering . . seeds etc stuff..You will get fine tomato puree.
4. Heat the ghee in the pan.Put the cumin seeds/jeera ; when they splutter, put curry leaves.
5. Now pour the tomato puree in it. After one small boil, add little hot/warm water in it .Just to have a consistency in soup. Just enough water so that it wouldn't be watery or thick.
6. Stir well.
7. Add salt to taste,little sugar, red chili powder and stir well again.
8. In a small bowl, take little water( normal temperature water 3-4 table spoon) and mix the corn flour in it.Remove all the lumps; it should be a smooth fluid. While adding this corn flour thing, stir the mixture well.
9. Let it cook for 5-8 minutes, once you see the consistency, you can remove it and serve hot hot.

Corn Soup

I had prepared this soup with the sandwich and then just thought that i can start giving recipes which can be prepared together. So this soup can/may go hand in hand with the earlier Sandwich(onion-tomato stuffed).

Preparation Time: 30 minutes including cooking.

Ingredients:

3-4 Corns Or already available sweet corn kernels
1 Table spoon Corn flour
salt to taste
2 tea spoon sugar
Black Paper+jeera(cumin seeds) powder
Lemon juice
Grated Ginger for flavoring ( Almost as lengthy as an index finger) :) i cant tell in terms of inch
3-4 Glass of Water.

Procedure:

1. Start boiling the water in a steel pan; once it is boiled, pour the corn kernels in water along with the grated ginger.( so that ginger flavor comes nicely)


2. Let the kernels boil finely, and allow it to become quite soft.


3. Once you find them enough soft,Put sugar,salt in it.


4. Stir well.


5. Take 4-5 table spoon of water in a bowl and mix the cornflour well with your hands only so that the lumps wont be there.


6. While stiring the soup with spoon, add this corn flour mixed water into it.


7. Stir well and let it cook again for 5 minutes.


8. While serving add little lemon juice and spread jeera-paper ("cumin seeds-paper") powder on it.

Sandwich

It had been long time i bought a Sandwich Patra(Sandwich mold). Which is used on stove and not electric .
It comes in a square shape and inside a diagonal line.. which in turn cuts the slices into triangular shape.
Day before yesterday got a chance to prepare it.. but, my mobile was totally out of charge..and no electricity at home that time.. so couldn't take pics.. :( hope you people will still try this recipe :)

Preparation Time: 15 Minuets
Cooking Time: 2-3 Minutes

Requirements: Sandwich maker (http://images.google.co.in/imgres?imgurl=http://img.alibaba.com/photo/10836619/Sandwich_Maker_PANINI_PRO.jpg&imgrefurl=http://www.alibaba.com/catalog/10836619/Sandwich_Maker_PANINI_PRO.html&h=505&w=597&sz=74&hl=en&start=20&um=1&usg=__Zq9MIjyGZlztAuyJqwLskP-b2aI=&tbnid=5kFSpFo7yrYlaM:&tbnh=114&tbnw=135&prev=/images%3Fq%3Dsandwich%2Bmaker%26um%3D1%26hl%3Den%26sa%3DG)


Ingredients:

Sandwich Bread
2 medium size onion finely chopped
2 Tomatoes finely chopped
Coriander leaves finely chopped
Red chili powder to the taste
salt to the taste
3-4 Table spoon Ground nut powder ( Roasted ground nut powder *)
1 Tea spoon sugar for taste
1 Tea spoon Lemon juice
Butter.

Procedure:

1. Chop the onion , tomato, coriander leaves finely.
2. Mix all the ingredients well. ( add salt at the end , just before you are ready with everything else,so that mixture wouldn't leave water)
3. Apply butter to both the bread slices, put the above mixture inside the slice.
4. Apply butter to the mold and then keep the stuffed slices inside.
   
5. Roast both the sides. It would take around 3-4 minutes.
6. Once roasted nicely, brown color comes. Ready to serve.

Serve Hot Hot with tomato sauce.

* ==> Roast the ground nuts on medium flame of stove in an iron wok.
Remove the skin part and then grind the ground nuts.

TIP: If the mixture you prepared becomes more ,Roast/Deep fry the udad papad and spread this mixture on it and eat ..as we eat Masala Papad in restaurants :)

Methi Parathe ( मेथी चे पराठे )

Cooking time : 30 minutes.
Ingredients:

Methi leaves ( Fenugreek leaves) finely chopped.
wheat flour
red chili powder as per the taste.
salt to taste.
coriander seeds + jeera ( cumin seeds ) powder ( धणे जीरे पूड ) .
( roast cumin seeds and and coriander seeds for a while( 5 min) and then grind it)
turmeric powder( हळद) .
Garlic 3-4 cloves ( optional) लसुण हवा असल्यास
water

Procedure:

1. Mix finely chopped methi with wheat flour properly.
2. Add that much flour as much you need to accomodate the amount of methi you have taken.
3. Add salt, chili powder,turmeric, grinded garlic, coriander seeds, cumin seeds powder in the above mixture.
4. Add water to prepare a dough.Neither tough nor loose.
5. Make medium size round balls and roll the paratha.
6. While roasting , drizzle little oil .
7. Roast from both the sides.
8. Serve with curds, pickle or any spicy chutney.

Note: The same way you can do palak parathe as well.

साबुदाणा वडे ( Sabudana Vada)

Ingredients:
1 Cup sabudana (Sago)
1 Potato
2-3 spoons roasted groundnuts powder ( spoons what we use for drinking soup . That much quantity of ground nut powder)
salt to taste
2-3 green chillies ( finely chopped)
1 small spoon red chili powder
oil to deep fry
Cumin seeds
ginger (grated)

Procedure:

1. Soak the sabudana ( sago) in water for 5-6 hours. Keep water required to soften them. Sabudana should not become sticky.
2. Boil one potato in cooker itself.
3. Once the sabudana is ready, mash the potato well and add it to sabudana.
4. Add finely chopped chillies, red chili powder( this we are adding just for good color), salt to taste, jeera(cumin seeds),grated ginger into sabudana(soaked).
5. Mix it well.


6. Make medium size vadas.

7. Deep fry them in hot oil till you see nice redish brown color vada. (Keep the flame high first while frying,and then while removing them put the flame at sim.)

उपवासाची बटाट्याची भाजी

बनवण्या करता वेळ : १५ मिनिटे

साहित्य :

३ ते ४ बटाटे

अर्धी वाटी दाण्याच कूट

२ ते ३ हिरव्या मिरच्या

जिर

चहाच्या चमच्या एवढी साखर

२ चमचे तूप

चवीनुसार मीठ

क्रृती :

1. बटाटे कुकर मधे चांगले उकडून घ्यावेत
2. मध्यम आकाराचे तुकडे करून घ्यावेत
3. फोडणी करता तुप गरम करायला ठेवावे , चांगले तापल्यावर त्यात जिर , मिरच्यांचे तुकडे घालावेत
4. बटाट्याचे तुकडे घालावेत
5. १ / २ दा हलवल्यावर दाण्याच कूट , साखर , मीठ घालाव
6. १ वाफ येऊ द्यावी
7. गरम गरम भाजी , (उपवासाच्या )लिम्बाच्या लोणच्या सोबत किंवा दह्या सोबतहि छान लागते

टीप : बटाटे कधी कधी जास्तच शिजले गेले असतील तर , भाजी बनाव तानाची जी वाफ सांगितली आहे ती देऊ नए .

Spicy Carrot Salad ( गाजराची कोशिंबीर )

Cooking Time: 15 min

Ingredients:

1. 3- 4 Carrots
2. Salt taste
3. Coriander leaves finely cut
4. LemonCumin seeds
5. Mustard seeds
6. Curly leaves
7. 2-3 Green chillies ( as per the taste)
8. Grated coconut half cup
9. Asafoetida

Procedure:

1. Grate the carrots .
2. Add grated coconut, finely chopped coriander leaves, pinch of sugar in it.
3. Add Lemon juice ( about half lemon or till tastes Little sour )
4. Add salt to taste.

फोडणी /Tadka:

1. Heat the oil in Iron wok.
2. Put mustard seeds
3. Put Asafoetida then cumin seeds , then curry leaves.
4. Put this tadka over the above mixture.
   

Dhokla

I always believe in continuous learning but yesterday i experienced it :)
I made Dhokla yesterday evening and realized few more thing i could improve and/or share with
you all the tips i learned .
So i have modified the it with few new tips..
Enjoy the Evenings with tasty Dhokla ..Khamanga Dhokla.....:)

Ingredients:

1. 1 cup gram flour
2. 2-3 spoons sugar ( small size spoon)
3. salt to taste
4. pinch of baking soda
5. pinch of citric acid
6. Water
   

For Tadka:

1. 2 Table spoon oil
2. Coriander leaves finely chopped
3. 4-5 green chillies
4. Cumin seeds
5. Mustard seeds
6. Curry leaves

Procedure:

1. Add water,baking soda,sugar,salt to the gram flour and make a smooth batter.
2. Batter should be of thick consistency.
   
3. Beat the batter finely.
4. Add pinch of citric acid into batter.
5. Beat it well again.
   
6. Keep the steamer or cooker filled with water ready on the stove and heat the water. OR
   
7. Take a big vessel, keep a stand in it , pour water ( for steam) in the vessel.
8. Apply oil to the pan ( or you can take a steel dish as well)and then pour the batter in it and keep it on the stand inside vessel.
   
9. Cover the vessel.
   
10. Steam it over water for 7-8 min or till it is done. ( Put a knife into it after 8 min, if the batter sticks to the knife) it is still not done).
11. After Dhokla is ready , its time for the tadka.
    
12. Heat oil in iron wok, put mustard seeds, cumin seeds, curry leaves allow to splutter.
13. Spread coriander leaves(finely chopped) on the Dhokla first.
14. Pour the tadka over Dhoklas now.
15. Cut into medium size squares or diamonds and serve with those Boiled green chillies,Pudina chutney or Tamarind-jaggery sauce :)
    

Tip:

1. After you beat the batter, before pouring the batter into pan, add citric acid. So the order given in the procedure should be followed correctly.
2. In the boiled water we can boil the green chillies. slit the green chillies vertically and then put these into that boiled water( of cooker/steamer )along with a pinch of salt.
3. Let it boil while Dhokla is getting steamed.Boiled green chillies wont taste as spicy as raw but still gives good spicy flavor.

Important Tip: Even after following , if it doesn't work out :) remove the batter from plate/pan
add Wheat flour , red chilli powder, little garlic paste mix well to make dough and make parathas :)

Instant Rava Idly ( without fermentation )

Ingredients:

1. 1 Cup rava ( Semolina) ( barik rava/ fine semolina )
2. 1 Spoon gram flour( बेसन) (spoon what we use for drinking soup)
3. 1 Carrot , choped into small cubes
4. 1 Tomato finely chopped
5. Coriander leaves finely chopped
6. Pinch of Baking soda
7. pinch of citric acid
8. Salt to taste
9. Water
10. 2 Table spoon oil
11. Mustard seeds
12. Cumin seeds
13. Curry leaves
14. Urid dal ( उडदाची दाळ)
    

Procedure:

1. Mix Semolina ( rava) and gram flour (besan ) together with little water to make a batter Add a pinch of baking soda, add salt as per taste.
2. Beat the mixture well
3. Soak this mixture for 5 minutes.
4. Add pinch of citric acid.
5. Beat the mixture well again.
6. Apply little oil to the Idly pan/Mould.
7. First put the chopped vegetables ==>carrot,tomato in the mould.
8. Then pour the batter in the moulds.
9. Steam it in the cooker for around 7 - 8 minutes.
10. Heat the oil in Iron wok, put mustard seeds, cumin seeds, chopped corriander leaves,curry leaves, urid dal.
11. In this tadaka, put these Idlies.
12. Shallow fry the idlies for 2-3 minutes.

Note: We can steam the idlies in normal steel pan as well. Keep little water in the pan and boil it. Then keep a small stand inside this pan, and then keep the mould/idly pan on it. Cover the outer pan.

Beetroot Raita

Ingredients:

1. Two medium size beetroot
2. coriander leaves finely chopped
3. 4-5 green chillies finely chopped
4. curry leaves
5. cumin seeds
6. mustard seeds
7. 1 1/2 cup curds
8. salt to taste
9. 1 small spoon sugar
10. 2 tablespoon oil

Procedure:

1. Cook the Beetroot in cooker for approximately 3 whistles
2. Chop the beetroot finely.
3. Beat the curds properly
4. Add curds, sugar,salt( as per taste),coriander leaves,green chillies into chopped Beetroot and mix well.
5. Heat the oil ,put mustard seeds, cumin seeds, and then curry leaves and pour this tadaka on the raita.

Note: Curds should be thick and not liquidy.

Tip: Cut the Beetroot into 2 pieces and then cook in cooker. Beetroot will be cooked properly.

दही वडे

दही वडा :

साहित्य :

१ वाटी उडदाची दाळ

हिरव्या मिरच्या बारीक़ चिरलेल्या

अधरक बारीक़ किसलेला

तळण्या करता तेल

जीरे पुड

कोथिम्बिर ( optional) बारीक़ चिरलेली

पाणी

मीठ


कृती :

1. उडदाची दाळ जवळ पास २ ते अडीच तास भिजत ठेवावी
2. नंतर मिक्सर मधून वाटुन घ्यावी
3. वाटलेली दाळ जास्त वेळ ठेवल्यास तेल जास्त ओढल्या जाते , म्हणुन जेव्ह्ना वडे करावयाचे असतील तेव्ह्नाच वाटुन घेणे उत्तम
4. वाटल्या वर हाताने चांगले फेटून घेणे
5. वडे तळून घ्यावेत
6. लहान भांड्यात पाणी गरम करावयास ठेवावे
7. पाणी कोमट झाले की त्यात मीठ घालावे व नंतर त्या पाण्यात वडे घालावेत
8. १ ते २ मिनिटे ठेवावेत व नंतर हातात धरून पिळून काढावेत
9. दही छान घुसळुन घ्यावे व त्यात १ -२ चिमुट साखर घालावी( दह्याचा आम्बट पणा बघून घालावी ) , किसलेला अद्रक आणि बारीक़ चिरलेली मिर्ची एकत्र वाटावी व दह्यात घालावी ( चावी प्रमाणे मिर्ची घालणे )
10. दही परत चांगले मिसळुन घ्यावे व वाड्यानवर घालावे
11. वरून जीरे पूड थोडेस तिखट अस हाताने घालावे
12. घरी असल्यास चिंच गुळाचा सॉस ही घालावा
13. हवी असल्यास कोथिम्बिर बारीक़ चिरलेली घालावी .
    

टिप :

1. दही बनवताना मीठ घालू नए
2. तळून झाल्या वर ज्या वेळेस वडे वाढायचे असतील त्या आधी कोमट पाण्यातून काढून घ्यावेत

Moogachya daliche vade(Moong dal pakode)

Ingredients:

1 Cup moong dal ( yellow split peas)
grated ginger to taste
4-5 green chillies ( as per your taste you can reduce or add more)
salt to taste
3-4 table spoons coriander seeds
2 (small) garlic cloves ( optional)

Procedure:

1. Soak moong daal for 5-6 hours in water.
2. Before grinding the daal, drain the water totally.
3. Grind grated ginger,chillies,garlic,coriander seeds along with daal.
4. Add salt as per taste.
5. Heat the oil in Iron wok.
6. Make small size bhajis and fry it on high flame of stove.
7. Fry them till you see a brown color on them.
8. Make it sim flame and then remove them.
9. Serve hot hot with tomato sauce or Tamarind-jaggery chutney ( chincha gulachi chutny) or pudina chutney.

Akki Roti/ अक्की रोटी ( तांदळाचे थालीपीठ )

Akki Roti:

अक्की म्हणजे कन्नड़ भाषेत तांदुळ। म्हणुन अक्की रोटी म्हणजे आपण त्याला तांदळाचे थालीपीठ म्हणू शकतो

साहित्य :
२ कप तांदळाचे पीठ
कोथिम्बिर बारीक़ चिरलेली ( १ ते २ मीडियम साइज़ च्या जुड्या )
७ ते ८ मिरच्या बारीक़ चिरलेल्या ( चवीनुसार कमी किंवा जास्त )
४ ते ५ कांदे बारीक़ चिरलेले
शेपू बारीक़ चिरलेला ( साधारण १ जुड़ी )
कड़ी पत्ता बारीक़ चिरलेला
जीरा
मीठ चवीनुसार
पाणी

कृती:

• तांदुळाच्या पीठात चिरलेला कंदा, कोथिम्बिर,कड़ी पत्ता, हिरव्या मिरच्या, जीरे, मीठ, चिरलेला शेपू घालावा व त्यात मावेल इतपत च पाणी घालून चांगले मळावे
• पीठ, ना जास्त पातळ ना घट्ट असे मळावे
• तव्यावर थालीपीठा प्रमाणे लावावे
• कड़े ने तेल थोड़े तेल सोडा
• रंग बदल्ल्या वर उलथवावे
• दोन्ही बाजूंनी भाजावे ।
• गरम गरम वाढावे
• ह्या सोबत शेंग दाण्याची चटणी छान लागते

शेपू अगदी घातलाच पाहिजे अस नाहीये पण त्याने छान फ्लेवर येतो पण कुणाला आवडत नसल्यास घालू नय्ये

Dal Chutney

Ingredients:
1/4 cup chana daal (split Bengal gram)
1/4 cup urid dal(split black lentils)
Curry leaves ( for flavoring)
3-4 red chillies ( as per taste)
Tamarind to taste
Salt to taste
Sugar to taste
1 Table spoon oil for roasting the dal
1-2 Table spoon oil for Tadaka
Mustard seeds
1/2 cup Grated coconut

Procedure:

1. Pour 1 table spoon oil in kadhai(iron wok) and put red chillies,curry leaves, chana dal,urid dal and roast (on medium flame of stove)till you see the golden brown color of dal.
2. Let the mixture cool down, then grind it with tamarind, and little warm water.
   
3. After the first grind, now put grated coconut and grind it again.
4. Add warm water just to make it little pasty. Do not make this chutney watery .
   
5. Put the tadaka of curry leaves and mustard seeds on the top of the chutney.
6. Mix it well, ad ready to serve :)
   

Note: Proportion of dal in 1:1 so depending on the quantity you want
change the quantity of dal and other ingredients.

Tip: Always use Warm water in chutney to have the proper bond. Otherwise water gets separated from the
thick part of chutney.

This chutney can be served with any kind of dosa:)

Instant Rave Dose

Preparation Time: 30 minutes

Ingredients:

1 Cup rava(Semolina) ( jaad rava/chiroti rava)
1 cup rice flour
4-5 finely chopped onions
coriander leaves finely chopped
curry leaves finely chopped
3-4 green chillies to taste (optional)
salt to taste
1 1/2 Big spoon curds
Cumin seeds
1-2 Carrots

Procedure:

1. Soak the rava,rice flour in water and curds( 3 or more cups) for around 15 minutes. Put as much water so that batter is neither watery nor thick. you should be able to sprinkle it.
2. Put the cumin seeds(jeera), salt, chillies,onion...all the chopped ingredients given above in batter.
3. Mix it well. The batter should be consistent and without any lumps.
   


4. Hit the tava (non-stick electric griddle) and put little oil on it.( Oil only for first Dosa.Later on no need)
5. Sprinkle the batter on it with spoon unlike normal dosa and try to make it a round. We need 2 to 3 spoons of batter in order to have a medium size round dosa.


6. Drizzle little oil on top,sides
7. Flip the dosa once you see the side as golden brown.( Keep for more time if you want it crispy)
8. After flipping just keep it for 1 more min (on the medium flame).
9. Ready to serve :)
   

You can serve it with Ground Nut chutney or coconut chutney or tomato sauce also.

Tip: The proportion of rava and rice flour is 1:1
So if you can make as many dosas as you want with this proportion.

Note: The following items can be added in dosa as per your taste.
Dill leaves( shepu) finely chopped
palak finely chopped
carrot(Gajar) grated

Also,if you have fine rava(Fine semolina) with you,even that will work fine :)

GroundNut Chutney

Ingredients:
1 cup ground nuts
red chillies to taste
3-4 cloves of garlic ( optional and as per your taste)
1/4 cup grated coconut
salt to taste
little sugar
tamerind to taste
1 tablespoon oil
curry leaves,Cumin Seeds,mustard seeds for the Tadkaaaaaa
Procedure:

1. Roast the ground nuts, red chillies,and garlic cloves together with oil till the garlic cloves changes the color to brown.
2. Let the things cool down.
3. Grind all the ingredients i.e ground nuts,chillies,garlic,grated coconut,tamerind,salt,little sugar together .
4. Add little warm water after the first grind and then grind again just to mix the water well wilth.
5. Heat the oil , add curry leaves,Cumin Seeds,mustard seeds
6. And put this tadka on the cutney :)

Tip: Always put mustard seeds first in the hot oil, when they poo up, add cumin seeds and at the end add curry leaves. This is to avoid curry leaves and cumin seeds gettinng burnt.

Peanuts Masala

Ingredients:
2 cup peanuts
2-3 onions finely chopped
1 tomato finely chopped
Coriander leaves finelly chopped
2-3 green Chillies to taste finelly chopped
lemon juice
salt to taste

Procedure:

1. Roast the peanuts on the sim flame till they turn light golden brown ( roasting on the high flame wouldnt roast then from inside properly; only the outside part would appear its burnt.)


2. Remove The skin of the peanuts ( red color cover)


3. mix them with chooped onion,tomato,green chillies,Coriander


4. Adjust the salt and lemon juice as per the taste.

Tip:

Add the chopped things once you finish the roasting of peanuts.

If we keep on adding one by one , it will take out the crisp of peanuts. So add the onion ..etc things at the end.