Tuesday, January 31, 2017

Palak Paratha - Spinach Paratha

Paratha's are all time favourite at My home. So this time it was Palak's (Spinach) turn!! Normally palak (spinach) puree is used in making of this palak paratha (Spinach Paratha), but we prefer to prepare it by roughly chopping the blanched spinach leaves.
 

Ingredients: (Serves approx. 3)
  • 2 Bunches of blanched Palak (Spinach)
  • 2 tsp Ginger - Garlic Paste
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Red Chilli Powder
  • 2 Cups Wheat Flour
  • Salt to taste
  • Water to knead dough
  • Oil
Method:
  • Blanch palak (spinach leaves). Drain excess water and keep aside to cool. Once the palak(spinach leaves) is cooled enough, cut it roughly.
  • In a bowl, add chopped spinach leaves and rest of the ingredients.
  • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a soft dough.Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.
  • After 15-20 minutes divide the dough into equal portion and roll out each portion into a round paratha.

  • Use dry wheat flour while rolling the paratha.

  • Heat a skillet / tava and place the paratha over it.Cook the paratha from both sides by applying little oil over it. Roast this paratha till nice brown spots appear on the surface. 
  • Palak Paratha is ready.
  • Serve these healthy & delicious Palak Paratha with any raita or pickle

Wednesday, January 25, 2017

Healthy Chinese Bhel Using Chapati

Its been more than a month now that I have been successful in ditching unhealthy junk food and immensely trying hard to implement healthy lifestyle by cooking at home with low carb ingredients and high fiber content. And that's what lead Me to prepare this utterly magnificent tongue tingling dish made with Chapati and lots of veggies. Though it has sauces which are not quite "healthy" but still such a small quantity won't harm for that "Healthy Quotient".

I was quite hesitant though, regarding the taste but was amazed to find out that it tasted heavenly delicious than using fried hakka noodles! No wonder this is now a family favourite at our home.!!!


Ingredients: (Serves 3)
  • 1 1/2 Cup Fried Chapati Noodles
  • 1 Cup Grated OR Shredded Carrot
  • 1 Cup Shredded Cabbage
  • 1/4th Cup Spring Onion Greens finely chopped
  • Salt if needed
For Sauce:
  • 1 tsp Minced Garlic  
  • 1 tbsp Red Chili Sauce 
  • 2 tbsp Tomato Ketchup
  • 1 tbsp Soy Sauce
  • 1 tsp Vinegar
Chapati Noodles:
  • Using a kitchen scissor / knife cut Chapati into strips. 

  • Let the width of the strips be half inch wide. Once your chapati is cut into strips, now in batches deep fry these chapati chips till they are light golden brown.

  • Transfer the fried chapati chips onto a tissue paper to absorb the extra oil.
  • Your fried Chapati noodles are ready.
Method: 
  • In a bowl, add minced garlic, red chilly sauce, soy sauce, tomato ketchup, vinegar and mix well.
  • In a mixing bowl, add carrot, cabbage some spring onion greens, fried  Chapati noodles and above prepared sauce. Keep aside some spring onion greens for garnishing.

  • Mix all the ingredients well. Check for seasoning.

  • Chinese Bhel using leftover Chapati's is ready.
  • Garnish with finely chopped spring onions and serve. 
Note: 1) You may add veggies as per your choice. Capsicum, Beans Sprouts, Onions etc.

2) In case you don't want to have raw veggies, you can saute this veggies along with the sauce and then add to the fried chapati noodles once the veggies are cooled off.

Tuesday, January 17, 2017

Dudhi Muthia

Muthia's are all time favourite at My home. Easy to make and very healthy, My Mom loves making different kinds of Muthia for us. This is one of such dish, Dudhi (Bottle Gourd) Muthia, it comes out so tasty and full of flavours. 

You may either deep or shallow fry it or add tadka over the steam muthia to lower the oil content. As such they taste amazing without any tempering or frying.

  
Ingredients: (Makes approx. 3 rolls)
  • 2 Cups Grated Dudhi (Bottle Gourd)
  • 2 Cups Wheat Flour
  • 1 Cup Gram Flour (Besan)
  • 4 tsp Red Chilli Powder
  • 1 tsp Cumin Powder
  • 2 tsp Coriander Powder
  • 1 tsp Turmeric
  • 1 tsp Sesame Seeds
  • 1/2 tsp Sugar (Optional)
  • Salt as per taste
  • Water to knead the dough
  • Oil to fry
Method:
  • Remove the skin of dudhi (bottle gourd) and grate it, remove as much excess water as you can after grating. Add red chili powder, coriander & cumin powder, sesame seeds, turmeric powder, salt and sugar.
  • Mix all the ingredients well and check for seasoning. Now add wheat flour and besan (gram flour) and start kneading the dough.
  • Do not add excess water, due to salt dudhi (bottle gourd) will leave sufficient amount of water. So without adding any extra water first, mix all the ingredients.Incase your batter is too dry then only add little water as per required.
  • Knead a soft dough, this dough.
  • Now shape the dough into cylindrical shape and apply little oil over it.
  • Place these rolls onto a sieved plate & steam for 20 minutes.
  • After 20 minutes, take out the rolls and keep aside to cool.
  • Once cooled, cut them into half inch disc and deep or shallow fry into hot oil.
  • Dudhi Mutia (Bottle Gourd Muthia) are ready.
  • Serve them hot with cup of garma garam Chai (Indian Tea).   
Note: Incase you don't want to fry these muthia's, you may make tempering of mustard seeds and asafoetida (hing) in hot oil along with 4-5 curry leaves and pour this tempering over these muthia. Garnish with coriander leaves and scrapped coconut and serve. 


Thursday, January 5, 2017

Misal

An irresistible and the most loved dish from Maharashtra!! Hot, Spicy & yummy :)


Ingredients: (Serves 4)

For Matki (Moth Beans):


For Sprouting Matki:  

  • Wash and soak matki for 6-8 hours or overnight.

  • After soaking, remove the water and wash the matki under running water.

  • Drain out all the water from matki completely.

  • Once all the water is drained out, take a cotton cloth and place the matki in it.

  • Take all the edges of the cloth and tie a knot.

  • Let the matki rest in the cloth for 10-12 hours in slight humid environment.

  • After 10-12 hours, you will see the sprouts appearing on matki.
For Making Matki Usal: 
  • 2 Cups Sprouted Matki  
  • 1 tsp Mustard Seeds
  • 1/2 tsp Hing (Asafoetida)
  • 1/2 tsp Turmeric Powder 
  • 2 tbsp of Ginger Garlic & Coriander Paste
  • 1 Onion finely chopped
  • 2 tsp Red Chilli Powder
  • 1 tbsp Goda Masala 
  • 1 tsp Jaggery (Gul)
  • Water for cooking the sprouts.
  • Salt to taste
  • 1 tbsp Oil
For Onion - Coconut Masala Paste:
  • 1 Onion Sliced
  • 150 gms Dry Shredded Coconut
For Gravy:
  • 1 Onion finely chopped
  • 2 tbsp Ginger Garlic  & Coriander Paste
  • 2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kanda Lasun Masala (Kolhapuri Masala)
  • 1 Tomato finely chopped
  • Salt to taste 
  • 1 tbsp oil 
  • 3 Cups Water
For Garnish:
  • 2 Chopped Onions
  • 150 gms Farsaan 
  • 1 Cup Coriander Leaves finely chopped
  • 1 Lemon cut in quarters
  • White Bread or Pav as per your requirement.
Method:
  • First we need to make a paste of 2 inch ginger, 5 garlic cloves and 1/2 cup coriander leaves.
  • For Masala: Dry roast sliced onion and dry shredded coconut. Roast till the mixture turns golden brown. Once done, keep this mixture aside to cool down. Once cooled, grind to a fine paste using half cup water.
  • For Matki Usal: In a deep sauce pan heat oil and add mustard seeds. When mustard seeds crackle add hing, turmeric powder and finely chopped onion. Saute onion for 2 minutes.
  • Add ginger garlic & coriander paste and mix well. Add red chilli powder, goda masala and sprouted matki. Mix well and add water to cook the matki. Season with salt and jaggery (gul). Cook till matki is tender.Usal is ready.
  • For Gravy: In a deep sauce pan heat oil and add finely chopped onions. Saute till translucent. Add ginger garlic & coriander paste and mix well.
  • Add red chilli powder, turmeric powder, kanda lasun masala (kolhapuri Masala) and finley chopped tomatoes. Cook tomatoes till they are soft.
  • Now add 3 cups of water along with onion and dry coconut paste. Add salt and let this gravy simmer on medium flame for 7-10 minutes. Check for seasoning at this time.Gravy is ready.
Assemble the Misal:
  • In a deep serving plate, add one serving of matki.
  • Pour a ladel full of gravy over the matki.
  • Sprinkle finely chopped onions, farsan and coriander leaves.
  • Squeeze a lemon wedge over it and serve hot
  • Misal is ready.
  • You may serve Misal as it is or with pav / slice bread.
Tip: You may also add a tablespoon of potato sabzi while assembling. 



Tuesday, December 27, 2016

Kadai Paneer

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home.



Ingredients: (Serves 4)

Kadai Masala:
  • 2 Cloves
  • 2 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1 Dry Red Chilli
  • 1 inch Cinnamon 
  • 5-6 Black Peppercorns
  • 1 tsp Fennel Seeds
For Onion Tomato Masala:
  • 2 Onion cut lengthwise
  • 1 Tomato roughly cut
For Gravy:
  • 1 tbsp Ginger Garlic Paste
  • 2 Green Chilies cut lengthwise
  • 1 Onion cut in squares  
  • 1 Capsicum cut in squares ( You may use any colour capsicum of your choice)
  • 1 tsp Red Chilli Powder
  • 2 tbsp Cream or Homemade Malai
  • 150 gms Paneer cut in Cubes
  • 1 tsp Tomato Sauce (Optional)
  • 1 tbsp Amchur Powder ( Raw Mango Powder)
  • Water to cook 
  • Salt as per taste
  • 2 tbsp Oil for cooking
Method:

For Kadai Masala:



  • Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.
  • Once roasted transfer the spices onto a plate and let them cool to room temperature.
  • In a blender add the above cooled spices and grind to a powder.
  • Kadai Masala is ready.
For Onion Tomato Masala:


  • In a pan heat 1tspn of oil and add onions (julliene cut) and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.
  • Once this onion tomato mixture comes to room temperature, blend it along with 1tbsp of amchur powder to a fine paste. Add a teaspoon of water if required while blending.
For Gravy:


  • In a pan/kadai heat oil, add green chilies along with ginger garlic paste. Saute till raw smell of ginger garlic fades away.
  • Add onions and capsicum cut in squares and saute for 2 minutes. Now add the onion tomato masala paste and mix well. Add red chilli powder, kadai masala which we prepared along with a teaspoon of tomato sauce and mix well.
  • Add water as per the consistency of  gravy required and cook this masala till oil starts separating from the mixture.
  • Add salt and cream, check for seasoning. Add the paneer cubes and mix very gently taking care that the paneer pieces do not break. 
  • Cover and cook for 5-7 minutes.Stir occasionally.
  • Kadai Paneer is ready.
  • While serving drizzle cream on top and serve with Nan or Paratha.

Tip: You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed.



Tuesday, December 6, 2016

Sambar - Lentil Based Vegetable Stew

Sambar, also spelt sambhar, is a lentil-based vegetable stew. Sweet, Spicy and tangy this nutritious dal is cooked along with many different vegetables and is so versatile that a South Indian Meal is almost incomplete without it.



Ingredients: (Serves 4)
  • 2 Cups turdal / tuvar / arhar / split pigeon peas
  • 1 tsp Mustard Seeds
  • 2-3 Dry Red Chilies
  • 1 tsp  Cumin Seeds
  • 1/4th tsp Methi (Fenugreek Seeds)
  • 1 tsp Turmeric Powder  
  • 1/2 tsp Hing (Asafoetida)
  • 5-6 Curry Leaves
  • 2 tsp Red Chili Powder
  • 1 Big Onion finely chopped
  • 2 Tomatoes finely chopped
  • 2 Egg plants cut into 8 pieces
  • 2 Drumsticks cut into finger size pieces
  • 100 gms Red Pumpkin cut into bite size pieces
  • 100 gms Dudhi (Bottle Guard) cut into bite size pieces   
  • 4 tsp Sambar Masala
  • 7-8 tsp Tamarind Pulp or as per the sourness you prefer
  • 1 tbsp Jaggery or as per your preference
  • 2 1/2 Cups of Water approximately
  • Salt to taste
  • 2 tbsp Coriander leaves
  • 2 tbsp Oil   
Method:
  • Wash & pressure cook turdal till 4-5 whistle.
  • In a sauce pan heat oil, add mustard seeds and dry red chillies.  Once the mustard seeds crackle add curry leaves, methi (fenugreek seeds), cumin seeds, hing (asafoetida), turmeric powder, red chili powder. Saute for 30 seconds and add finely chopped onion and tomatoes. 
  • Once the onions become translucent add the chopped vegetables ie Egg Plant, Red Pumpkin, Dudhi (Bottle Guard), Drumstick and mix well.
  • Now add sambar powder, (I normally use Everest Samabar Masala), tamarind juice, jaggery and salt. 
  • Add 2 cups of water and cook the vegetables till they are half done.When vegetables are half cooked add the boiled dal to this mixture & mix well. 
  • Now let the dal boil along with all the vegetables for about 20-25 minutes on low to medium flame. Stir occasionally. Check for the seasoning. 
  • Once all the vegetables are perfectly cooked in the dal, switch off the flame and sprinkle finely choped coriander leaves.
  • Sambar is ready.
  • Serve hot with any South Indian dishes or with rice.

Tuesday, October 25, 2016

Pav Bhaji

A famous street food of Mumbai. Pav bhaji is more than just a snack! It’s a one dish tasty meal that can be eaten at lunch or dinner. Loved by one and all.

Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.



Watch the fast version of making Pav Bhaji here: https://www.youtube.com/watch?v=9B9z73y8noU&t=1s
 

Ingredients: (Serves 3)
  • 1/2kg Cauliflower florets
  • 4nos. medium sized Potatoes cut in cubes
  • 1/2 cup Green peas
  • 2 Onions (Finely Chopped)
  • 2 Tomatoes (Finely Chopped)
  • 2 Capsicum (Finely Chopped)
  • 11/2 tbsp Ginger Garlic Paste
  • 3 tbsp Pav bhaji masala
  • 1 tbsp Kashmiri Red chilli powder
  • 5 tbsp Butter
  • 1 tsp Oil
  • Ladi Pav as per requirement
  • Lemon Wedges
  • Salt to taste
Method:

For Bhaji: 
  • Pressure cook cauliflower, potatoes and green peas using water till 5 whistle.
  • When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..
  • In a kadhai, add 1tsp oil & butter. Add ginger garlic paste and saute till raw smell of the paste fades away. Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixture well.
  • Now add kashmiri red chilli powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency.
  • Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally
  • Bhaji is ready.
For Pav:
  • Slit pav's vertically and keep aside.
  • Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.
  • Cook on a medium flame till they turn light brown and crisp on both the sides.
  • Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.

Tuesday, August 30, 2016

Kharwas - Milk Pudding

A silky smooth textured milk pudding made from the milk given by buffalo or cow in a day after she has calved. This milk we call as "Cheek" in Marathi. In English its called Colostrum. Across India you will find people preparing this pudding more or less in similar manner but the names differs from region to region.

By using this Cheek (Colostrum Milk) and regular milk we make a custard like sweet which is know as "Kharwas" in Marathi. Its very easy to prepare with just a minimal amount of ingredients.




Ingredients:
  • 1/2 Liter Cheek ( Colostrum Milk)
  • 1/2 Liter Regular Milk
  • 2 Cups Sugar
  • 1/2 tsp Cardamon Powder
Method:
  • In a mixing bowl add cheek (colostrum milk), regular milk and sugar. Stir this mixture till sugar is completely dissolved.
  • Now pour this mixture into a container which fits in a steamer or pressure cooker. Sprinkle cardamon powder over the mixture. In case you are using pressure cooker, remove the whistle. 
  • Steam this kharvas mixture for 30 minutes on medium flame. 
  • Once the kharvas is steamed, keep kharvas aside to cool. Cool it completely till it comes to room temperature. Then keep it in the fridge for about 4 hours so that it will be chilled enough.
  • Now cut the kharvas into diamond or square shapes.
  • Serve Chilled.   
Note: You may also add saffron strands in the mixture while mixing the milk and cheek (colostrum milk), which will give it a nice pale yellow colour and would enhance the taste.