Tuesday, April 19, 2016

Kairi Panha - Raw Mango Summer Drink

A refreshing summer drink made from raw mangoes (Kairi) is an absolute necessity to beat Indian Summer! Sweet, tangy & refreshingly tasty!! You may prepare this Panha in advance and stock in your refrigerator to enjoy a glassful whenever you want.




Ingredients: (Serves 4)
  • 3 Kairi (Raw Mangoes)
  • 1 cup Gul (Jaggery) grated
  • 1 tsp Velichi / Ilaichi (Cardamon) seeds roughly crushed
  • Salt to taste
  • Ice cubes
  • Water
Method:
  • Pressure cook Kairi (Raw Mangoes) until 4 whistle. When they are cooled, remove the skin & separate pulp from the seed.
  • In a blender add the Kairi (Raw Mangoes) pulp, 2 cups water, gul (Jaggery) and grind to a smooth paste. Adjust the consistency of the mixture as per your preference.
  • Transfer the mixture into a Jar. Add a pinch of salt just to enhance the taste.
  • Add Velichi / Ilaichi (Cardamon) seeds which are roughly crushed and mix well.
  • Sweet tangy Kairi Panha - Raw Mango Summer Drink is ready.
  •  Refrigerate the Panha for atleast 2hours before serving.
  •  Serve chilled with ice cubes.
Note: 1) You may also use sugar instead of gul (Jaggery). But gul (Jaggery) taste far more better than sugar.

2) You may need to adjust the quantity of Jaggery depending upon how sour the raw mango is.

3) If you don't have pressure cooker then you may boil the raw mangoes in water.


Tuesday, March 29, 2016

Chana Masala - Black Chickpeas Stir Fry

One of the healthy & easiest recipe without compromising on the taste. Healthy can be delicious when you have right blend of spices that accompany the main ingredient. 

Protein rich black chickpeas ( Desi Chana) are high in fiber content & low on glycemic index, which makes them suitable for people with Diabetes.  


 Ingredients:
  • 1 Cup Desi Chana / Black Cheakpeas
  • 1 Onion
  • 1 tsp Mustard seeds
  • 1/4th tsp Hing (Asafoetida)
  • 1/4th tsp Turmeric Powder
  • 1 tsp Red Chilly Powder
  • 1 tsp Coriander Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Kasuri Methi Powder
  • 1/2 Lemon (Optional)
  •  Coriander Leaves to garnish 
  • Pinch of  Sugar (Optional)
  • Salt to taste
  • 2tbsp Oil 
Method:
  • Soak Chana / chickpeas overnight or for 8 hours in water.
  • After 8 hours of soaking, drain out the water and wash the chana / chickpeas with fresh water.
  • Pressure cook till 7-8 whistle.
  • In a pan heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (Asafoetida), turmeric powder and finely chopped onions. Saute the onions till they are translucent and cooked properly.
  • Now add all the dry masala's and mix well. Add the cooked chana / chickpeas and 1/4th cup of  water. Add salt and sugar and mix all the ingredients.
  • Cover the pan with a lid and let the chana / chickpeas cook on steam for 3-4minutes. Stir occasionally.
  • Chana Masala - Black Chickpeas Stir Fry is ready.
  • Garnish with coriander leaves and squeeze lemon over it. Serve hot as it is or with any of your favourite flat breads.
Note: 1) These sprouts can be prepared in dry version or with gravy. So adjust the water as per your preference. Dry version of this chana tastes best than the gravy one. 

Tuesday, March 15, 2016

Moong Dal Dhokla - Split Yellow Gram Savoury Cake

Soft, spongy & nutritious dhokla's enjoyed during breakfast or evening snack. 


Ingredients: (Serves approx. 4)

For Dhokla Batter: 

  • 1 Cup Yellow Moong Dal (Split Yellow Gram)
  • 3 Green Chillies
  • 1" Ginger Piece
  • 1/2 tsp Hing (Asafoetida)
  • 1 1/2 tsp sugar 
  • Salt to taste
  • 1 tbsp oil
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Besan (Gram Flour)
  • 2 tbsp Dahi (Yogurt)
  • 1tbsp Lemon Juice
  • 1 1/2 tsp Fruit Salt
  • Water approximately 1/2 cup
For Tempering:
  • 2 tbsp oil
  • 1 tsp Mustard Seeds
  • 1 tsp Hing ( Asafoetida)
  • 1 Slit Green Chilli
To Garnish:
  • 1/4th Cup Coriander Leaves finely chopped
  • 1/4th Cup Freshly Greated Coconut
Method:
  • Wash and soak moong dal in water for 4 hours. After soaking, remove the water and keep the moong dal aside.
  • In a blender, add a piece of ginger, chillies and soaked moong dal. Using 1/4th cup of water grind the dal to a fine paste
  • Transfer the moong dal paste into a mixing bowl, add salt, sugar, turmeric powder, oil, besan (gram flour), Lemon juice, yogurt, 1/2 cup water and mix well.
  • Grease the dhokla tin with oil. Keep your steamer ready to place the dhokla tin.
  • Now add fruit salt to the moong dal batter and mix gently. 
  • Transfer the batter into the greased dhokla tin and place it in the steamer immediately. 
  • Steam dhokla for 15-20 minutes or till dhokla is cooked through.
  • Once dhokla is cooked, keep it aside to cool. By that time prepare the tempering.
  • In a small kadhai / pan, heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (asafoetida) and turn of the flame. Now add one slit green chilli. Be careful as the green chilli splatters.
  • Pour this tempering over the dhokla and spread evenly
  • Garnish with finely chopped coriander leaves & freshly grated coconut
  • Cut the dhokla into square or dimond pieces.
  • Moond Dal Dhokla - Split Yellow Gram Savoury Cake is ready.    
  • Serve as it is or with green chutney. 

Thursday, March 10, 2016

Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread

One of the most popular Maharastrian breakfast that brings back all My childhood memories is Phodnichi Poli or Kuskarleli Poli as I used to call. Its a comfort snack prepared using leftover Poli spiced up and tempered in onions! 

A perfect option for a lazy holiday breakfast. Quick..easy made in jiffy!!




Ingredients:
  • 1 Cup Leftover Poli (Chapati / Roti / Flatbread)
  • 1 Onion finely chopped
  • 3-5 Curry Leaves
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds (Optional)
  • 1/4th tsp Hing (Asafoetida)
  • 1 tsp Turmeric Powder
  • 1 tbsp Red Chilly Powder
  • 1 tsp Sugar
  • Salt to taste
  • Coriander Leaves finely chopped for garnish
  • Scrapped Coconut for garnish
  • 2 tbsp Oil
Check out MORE RECIPES on thespicycafe.com

Method:
  • Crumble the leftover poli by hand or food processor.
  •  In a Pan heat oil. When oil is hot add mustard seeds, when mustard seeds crackle add cumin seeds, hing, curry leaves & finely chopped onions.Cook onions till translucent. 
  • Now add turmeric powder, red chilly powder & leftover crumbled poli, mix well.
  • Add sugar & salt. Check for seasoning.
  • Cover the pan with a lid and let the poli get heated through for 5 minutes on low flame stirring occasionally till all the spices gets nicely incorporated.
  • Sprinkle splash of water over the poli so that they won't dry out and become little moist.
  • Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread is ready.
  • Garnish with chopped coriander leaves, scrapped coconut and serve hot.

Tuesday, March 8, 2016

Quick Rice Kheer - Rice Pudding

Rice Kheer is a very popular Indian dessert prepared in many households across India.This quick and easy version made by using sweetened condensed milk, gives it the desired thickness and sweetness in a jiffy!



Ingredients: (Serves One)
  • 1 Cup Milk
  • 1/4 Cup 90% cooked Rice 
  • 2 tbsp Milk Masala Powder
  • 4 tbsp Condensed Milk
  • 2 Pods Green Cardamom seeds crushed
  • Pinch of Saffron (Optional)
  • Pistachio Flakes for Garnish
Method:
  • In an deep thick bottomed pan, heat the Milk and bring it to boil. Once the milks starts boiling, add the cooked rice.
  • Now add the condensed milk, crushed cardamon seeds and milk masala powder.
  • Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  • Quick rice kheer is ready.
  • Garnish with Pistachio Flakes and serve hot.

Tuesday, February 16, 2016

Aloo Paratha - Potato Stuffed Flat Bread

I was never fond of aloo paratha since my childhood. I tasted so many version of this famous aloo paratha in restaurants but never seemed to like it, no matter what.

That's the reason I never tried it until now as I was so confident that I would hate it anyways. But now after playing with different spices everyday and able to determine the taste before hand, I ultimately gave it a try!!!! & I could'nt believe I was eating aloo paratha made by Me Myself and loving it!!!

I just used everyday spices without adding ginger, garlic or onions which I used to hate while having it in restaurants. 


Ingredients: (Serves approx. 3)
  • 2 Cups Wheat Flour
  • 4 Potatoes (boiled, peeled, mashed)
  • 2 Green Chilies finely chopped
  • 1 tsp Red Chilly Powder