18 March 2018

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Zucchini dal recipe - Curry for rice and roti

Zucchini dal

Zucchini dal recipe -Zucchini dal is a healthy and delicious curry prepared to serve with hot plain rice, roti or chapathi. Similar type of dal can be made by using beans, brinjal, potato and ivy gourd. This is a South Indian konkani style curry which uses fresh coconut as key ingredient for the masala paste. In this masala paste, I have used green chillies instead of red chillies. I often make vegetable dal with such masala paste to serve with rice. The combination of thoor dal, masala paste and above mentioned vegetables are awesome. There are several other ways to make dishes with zcchini such as zucchini dosa, kadhi, sambar, stir fry etc

Zucchini Dal Recipe


zucchini dal in a serving bowl

Healthy, delicious and easy to make dal. A gravy for rice prepared with coconut based masala paste, thoor dal and zucchini. 



Recipe type: Curry
Cuisine : Konkani
Yield : Serves 2


Ingredients
  • 1 large sized zucchini
  • 1/4 cup thoor dal, Boiled
  • Fistful of chopped coriander leaves
  • 4-5 kokum (optional)
Grind to paste
  • 1/2 cup grated fresh coconut
  • 1/2 tsp coriander seeds, roasted
  • 1/2 tsp cumin seeds / jeera
  • 4 green chillies
  • 1/2 tsp turmeric powder
  • 1/6 tsp fenugreek seeds / methi, fried
For the tempering
  • 1 tbsp oil
  • 1/2 sprig curry leaves
  • 1/2 tsp mustard seeds
  • A generous pinch of asafoetida / hing
Method
  1. Wash zucchini and pat to dry. Cut them into cubes.
  2. Boil 2½ cup of water in a large pan. Add the zucchini pieces and cook till they become soft. Keep it aside.
  3. Combine the ingredients mentioned under the "Grind to paste" and grind it to a thick and smooth paste. Keep it aside.
  4. Put the cooked thoor dal in a large pan. Add the above prepared masala paste. Add salt and mix.
  5. Make a medium thick consistency paste.
  6. Add boiled zucchini along with water. Add kokum if you are using it.
  7. Bring it to boil on high flame. Simmer till you get the desired consistency.
  8. Switch off the flame. Add the chopped coriander leaves. Mix well.
  9. Make a tempering with the ingredients mentioned under "for the tempering" and pour it on the hot zucchini dal.
  10. Enjoy the zucchini dal with hot rice, chapathi, and roti.
Zucchini dal - step by step pictures

1.  Wash the zucchini and pat to dry.
Zucchini
2.  Cut the zucchini into cubes. Boil 2½ cup of water in a large pan. Add the zucchini pieces and cook till they become soft. Keep it aside. 
boiled zucchini
3.  Combine the ingredients mentioned under the "Grind to paste" and grind it to a thick and smooth paste. Keep it aside. 
masala ingredients

masala paste
4.  Put the cooked thoor dal in a large pan. Add the above prepared masala paste. Add salt and mix.
dal and masala paste
5.  Make a medium thick consistency paste. 
mix dal and masala paste
6.   Add boiled zucchini along with water. Add kokum if you are using it. 
add zucchini
7.  Bring it to boil on high flame. Simmer till you get the desired consistency. 
boil zucchini dal
8.  Switch off the flame. Add the chopped coriander leaves. Mix well. 
add coriander leaves
9.  Make a tempering with the ingredients mentioned under "for the tempering" and pour it on the hot zucchini dal. 
add tempering
10.  Enjoy the zucchini dal with hot rice, chapathi, roti.
enjoy zucchini dal

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17 March 2018

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Amrakhand recipe - How to make mango shrikhand


Amrakhand recipe - Amrakhand is one of the popular Maharashtrian desserts made with hung curd, mango, sugar and the flavor is infused with cardamom powder. It is prepared during festivals and weekends, usually served with pooris. When it comes to making dessert I always prefer to make smooth and creamy amrakhand which is not only easy but also very quick to prepare. The hung curd is available in sweet shop, otherwise you can also make it at home by draining the thick yogurt through a muslin cloth. Hung curd is called chakka in Marathi. Whenever I have large quantity of yogurt in stock, I make hung curd at home. I prefer to use alphonso mango for this dessert, as it has thick and sweet pulp which is perfect for the thick, creamy amrakhand.

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White gourd kheer

Amrakhand Recipe -  Mango Shrikhand


Amrakhand is a traditional dessert of Maharashtra. It is prepared during Ugadi festival and served with poori.

Prep time : 20 mins
Cook time : 0 mins
Total time : 20 mins
Recipe type : Dessert
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup hung curd / chakka
  • 1 cup chopped mango  (preferably alphonso)
  • 1 cup sugar
  • 5 cardamoms, powdered
Method
  1. Wash the mango and peel it. Cut it into small pieces and set aside.
  2. Put the hung curd and sugar in a large bowl. Place this bowl in the refrigerator for about an hour. Then remove the bowl from the refrigerator and add the mango pieces.
  3. Add the cardamom powder and mix well with a spoon.
  4. Transfer this mixture to a puran maker and churn it to make a smooth amrakhand.
  5. Transfer the amrakhand to a large bowl.
  6. Serve the amrakhand with hot poori.
Amrakhand - step by step pictures

1.  Wash the mango and peel it. Cut it into small pieces and set aside.
chopped mangoes to make Aamrakhand
2.  Put the hung curd and sugar in a large bowl. Place this bowl in the refrigerator for about an hour. Then remove the bowl from the refrigerator and add the mango pieces to it.
put the sugar, hung curd and mango in a bowl
3.  Add the cardamom powder and mix well with a spoon
add cardamom powder and mix
4.  Transfer this mixture to a puran maker and churn it to make a smooth amrakhand.
 put the mango mixture in a pooran maker and churn to make amrakhand
5.  Transfer the amrakhand to a large bowl.
transfer the amrakhand to a bowl and chill it
6.  Serve the amrakhand with hot pooris.
Aamrakhand in a serving bowl


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Pineapple raita recipe - How to make ananas raita


Pineapple raita recipe - Raita is a yogurt based dish which you can enjoy with variety of fruits and vegetables. It is commonly prepared in North Indian homes. Pineapple raita is a very delicious raita made with pineapple and immersed in yogurt and sugar. Cumin seeds powder, pepper powder and chilli powder is also added to increase the flavor and taste. Pineapple is a fruit with tangy and sweet taste. It contains some amount of calcium, potassium, fiber and vitamin c. It is low in fat and cholesterol. Yogurt is a tasty food that can be eaten in many different ways. Yogurt provides numerous health benefits. Consumption of fresh yogurt helps in smooth digestion. So, pineapple raita is a perfectly healthy dish.

Pineapple Raita Recipe


A very simple, delicious and healthy raita prepared with pineapple, yogurt and sugar. It can be served as a dessert and side dish.

Prep time : 10 mins
Cook time : 0 mins
Total time : 10 mins
Recipe type : Side Dish - Dessert
Cuisine : North Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 1 cup fresh pineapple,  peeled, cubed
  • 2 cups curd / yogurt, 
  • 3 - 4 tsp sugar
  • 1/4 tsp cumin seeds powder / jeera powder
  • 1/4 tsp red chili powder
  • 1/4 tsp pepper powder 
  • Salt as required
Method
  1. Strain the yogurt in a strainer and drain the whey to get a thick curd. 
  2. Transfer the thick yogurt to a large bowl. Whip this yogurt with a spoon  till smooth. 
  3. In a bowl, add whipped yogurt, cumin seeds powder, sugar and salt. Mix well.
  4. Add the pineapple cubes.
  5. Keep this raita in the refrigerator for an hour. While serving, put  the raita in serving bowls.
  6. Garnish with pepper powder and chilli powder if you like it.
  7.  This pineapple raita can be had as a side dish or dessert.


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04 March 2018

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Egg bhurji recipe - Anda bhurji - Motte bhurji

egg bhurji in a serving plate

Egg bhurji recipe - Egg bhurji is a popular dish among non-vegetarians. This dish goes well with chapathi, roti, paratha, pulao and fried rice. The hot bhurji is addictive and makes you craving for more. In this recipe I have used the same ingredients which I used to make bhurji since decades and the same is loved by my family members. The use of ginger garlic paste along with onion enhances the taste. In this dish the use of coriander powder, jeera powder and grama masala is essential for the spicy taste and to add flavor. This is an easy  dish which can be prepared quickly. Eggs are very handy when you run out of vegetables or kids make special demand for non-vegetarian dishes. I love to make this delicious, spicy and tempting side dish often. I have been eating egg bhurji since my childhood and never get bored with it. Also check egg omelette recipe and cheese omelette recipe in this space.

Egg Bhurji Recipe - Anda Bhurji - Motte Bhurji


 

Egg bhurji made with eggs, some essential spice powder, onions, ginger and garlic paste. This is a traditional way of making egg bhurji at my home.



Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 2


Ingredients
  • 4 eggs
  • 1 ½ tbsp oil
  • 2 medium sized onions
  • 5-6 pieces of green chillies
  • 1/4 tsp ginger paste
  • 1/4 tsp garlic paste
  • 1/4 tsp corindar seeds powder
  • 1/4 tsp cumin seeds powder / jeera powder
  • 1/2 tsp garam masala
  • 1 heaped tsp red chilli powder
  • 1/4 tsp turmeric powder / haldi powder
  • Salt as required
  • Fistful of chopped coriander leaves
Method
  1. Break the eggs and transfer the egg white and yolk to a large bowl.
  2. Beat till the yolk combine with the egg whites. Keep it aside.
  3. Heat oil in a pan and add onions. Fry till the onions are translucent.
  4. Add the chopped green chillies, ginger paste and garlic paste.
  5. Fry till the raw smell of ginger paste and garlic paste disappears.
  6. Then add the cumin seeds powder, coriander seeds powder, chilli powder and turmeric powder. Saute for 30 seconds.
  7. Add the garam masala and salt. Saute for a while.
  8. Add the whipped egg mixture and allow it to settle for a while.
  9. Then cook on low flame stirring continuously till the egg paste solidifies.
  10. Switch off the flame and add chopped coriander leaves.
  11. Enjoy egg bhurji with chapathi, roti, paratha, pulao and fried rice.
Egg bhurji - step by step pictures

1.  Break the eggs and transfer the egg white and yolk to a large bowl. Beat till the yolk combine with the egg whites. Keep it aside.
2.  Heat oil in a pan and add onions. Fry till the onions are translucent.
3.  Add the chopped green chillies, ginger paste and garlic paste. 
4.  Fry till the raw smell of ginger paste and garlic paste disappears. 
5.  Then add the cumin seeds powder, coriander seeds powder, chilli powder and turmeric powder. Saute for 30 seconds.
 6.  Add the garam masala and salt. Saute for a while.
7.  Add the whipped egg and allow it to settle for a while. 
8.  Then cook on low flame stirring continuously till the egg paste solidifies. 
9.  Switch off the flame and add chopped coriander leaves. 
10.  Enjoy egg bhurji with chapathi, roti, paratha, pulao and fried rice.

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26 February 2018

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Foxtail millet idli recipe - Navane idli - Raala Idli

Foxtail millet idli

Foxtail millet idli recipe - Foxtail millet idli is a healthy and tasty idli for those who love to add low carb food in their diet. Foxtail millet is a diabetic friendly millet and obviously it is low in carbohydrates and rich in fiber. This millet has low glycemic index and it is an ideal substitute for rice. It helps to lower the level of blood sugar. Foxtail millet contains antioxidant and it helps to get rid of toxins from the body. Thus one can maintain a good health from consuming the food prepared with foxtail millet. The method of preparation of this idli is similar to quinoa idli which I have posted earlier.This idli is easily digestible, soft and tasty. It can be served either for breakfast, lunch, dinner and is very easy to pack in the lunch box along with some dry chutney powder. Sambar, coconut chutney and idli make a great combination. Also check foxtail millet dosa recipe which I have posted earlier. 

Foxtail Millet Idli Recipe - Navane Idli - Raala Idli

Foxtail millet idli

Healthy and soft idli prepared by using foxtail millet and split black gram dal is one of the best idlis to serve for breakfast. It tastes great with coconut chutney and sambar.



Recipe type : Breakfast-Idli
Cuisine : South Indian
Yield : 25 Idlis


Ingredients
  • 2 cups foxtail millet / navane / raala
  • 1½ cups split black gram dal / urad dal
  • Oil as required
  • Salt to taste
Method
  1. Hand pick the foxtail millet and wash them 3 - 4 times. Drain water through a strainer to prevent them from flowing in water.
  2. Soak with sufficient water for 7-8 hours.
  3. Rinse the urad dal for 5 times and soak with sufficient water for 5 hours.
  4. Drain water and grind the urad dal with very less water to a smooth paste.
  5. Transfer the paste to a large container. Drain water and grind the foxtail millet with very less water to a smooth paste. The paste should be very thick.
  6. Pour this paste in the urad dal paste and mix well.
  7. Cover this vessel with lid and keep it aside for 7-8 hours and allow it to ferment.
  8. While making idli, add the salt and mix well.
  9. Grease the idli mould with sufficient oil and pour the batter in it.
  10. Put sufficient water in the idli cooker and place the mould plates.
  11. Cook on medium heat for 25 minutes. Rest it for 5 miutes.
  12. Enjoy the healthy foxtail millet idli with chutney and sambar.
Foxtail millet idli - step by step pictures

1.  Hand pick the foxtail millet and wash them 3 - 4 times. Drain water through a strainer to prevent them from flowing in water. Soak with sufficient water for 7-8 hours.
2.  Rinse the urad dal for 5 times and soak with sufficient water for 5 hours.
3.  Drain water and grind the urad dal with very less water to a smooth paste. Transfer the paste to a large container.
4.  Drain water and grind the foxtail millet with very less water to a smooth paste. The paste should be very thick.
5.  Pour this paste in the urad dal paste and mix well. Cover the vessel with lid and keep it aside for 7- 8 hours and allow it to ferment. While making idli, add the salt and mix well.
6.  Grease the idli mould with sufficient oil and pour the batter in it.
7.  Put sufficient water in the idli cooker and place these mould plates. Cook on medium heat for 25 minutes. Rest it for 5 minutes.
9.  Enjoy the healthy foxtail millet idli with coconut chutney and sambar.

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30 January 2018

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Cheese peanut butter sandwich recipe

cheese peanut butter sandwich

Cheese peanut butter sandwich recipe - This is an easy and simple recipe which can be made in a jiffy. Both kids and adults will love to eat any variety of sandwiches. This sandwich is made by using only four ingredients. This is best to serve in the morning as a breakfast dish or evening tea time snack. In this recipe, bread slices are roasted in butter. Then cheese and peanut butter is spread on the bread slices. Then these slices are again roasted until the cheese melts and the slices become crisp. It tastes great with tomato ketchup and dipping sauce. Also check out cheese sandwich recipe which I have posted earlier along with step by step pictures.

Cheese Peanut Butter Sandwich Recipe
cheese peanut butter sandwich 
Cheese peanut butter sandwich is one of the easiest sandwiches which can be prepared with few ingredients within few minutes. 



Recipe type : Snack
Cuisine : World
Yield : Serves 1


Ingredients
  • 2 bread slices
  • 2 tsp butter
  • 2 tsp cheese spread
  • 2 tsp peanut butter
Method
  1. Heat the butter in a non-stick pan till it melts.
  2. Then place the slices of bread over it. Roast till they become light golden colour from both sides.
  3. Reduce the heat to low and apply cheese on each of the bread slices.
  4. Apply peanut butter over it.
  5. Place one bread slice over the other to make a sandwich.
  6. Roast the sandwich until cheese and peanut butter melt and the slices become crisp.
  7. Cut the sandwich in triangle shape and serve hot with choice of your dipping sauce and tomato ketchup.
Note
  1. If you do not like edges of bread slices, then you can trim it by using a sharp knife.
  2. if you do not have butter, you can also use ghee in place of butter.
Cheese peanut butter sandwich - step by step pictures

1. Heat the butter in a non-stick pan till it melts.
butter in a pan
2. Then place the slices of bread over it. Roast till they become light golden colour from both sides.
bread slices
3. Reduce the heat to low and apply cheese on each of the bread slices.
apply cheese
4. Apply peanut butter over it.
apply peanut butter
5. Place one bread slice over the other to make a sandwich.  Roast the sandwich until cheese and peanut butter melt and the slices become crisp.
roast sandwich
6. Cut the sandwich in triangle shape and serve hot with choice of your dipping sauce and tomato ketchup.
cheese peanut butter sandwich

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