May 31, 2013

Amchur recipe -/sun dried raw mango slices - how to make amchur at home

amchur in a container
Amchur recipe - Amchur is dried raw mango slices. Every year during mango season, I make amchur and store them to use throughout the year. It is used for bringing tanginess and taste in the dish like dal, amtis, chutnies, fish curries and some other sabzis.

Preparation time - 2 hours
Cooking time - 0 minutes
Yield - 1 ½  kg. amchur

Ingredients
  • 2 kg. large sized raw Mangoes 
  • Salt to apply 

Method 
  1. Wash and peel the raw mangoes. Cut the mangoes into large sized pieces and then chop them into  thin slices.
  2. Mix together the mango pieces and salt in a vessel. Keep it aside for 3-4 hours. Squeeze the water out of the mangoes. 
  3. Then spread them on a large plate. Keep in the sun for  4 days or till it dries
  4. When they dry, store them in an airtight container  and use whenever you want. 
  5. Keep the container in a warm place. This amchur can be stored for a year.  No need to keep inside the refrigerator.
 amchur in a container

May 29, 2013

Alsande randayi recipe - Alsande palya - How to make black eyed beans palya

Alsande randayi in a serving bowl

Alsande randayi  or palya recipe - Alsande palya is at traditional sabzi  of South Karnataka. Chapati is our staple food. So I prepare different sabzis almost everyday. I made this black eyed beans sabzi for chapati. It can also be served as a side dish along with rice and curry. 

The masala in this sabzi is mildly flavored with spices. Black eyed beans or lasande is low  fat and low calorie legume and very good sources of proteins, iron, potassium and fiber. Therefore sabzi made with black eyed beans are recommended  for vegetarians who require more proteins. 

Because of the high fiber in this dish it digests slowly and we feel full for a longer period. Being rich in fiber it controls the absorption of cholesterol in blood. Thus fiber helps to reduce the risk of heart disease. 

Iron is needed for a highly complex processes such as  oxygen  transportation all over the  body. Boiled alsande is used to prepare soup and salad. Friends, try out this palya  to have the authentic taste of Karnataka cuisine.

Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - serves  4

Ingredients 
  • 1 cup dried black eyed beans (2½ cups of cooked beb)
  • 1 medium sized potato
  • 1 small onion, chopped
  • Salt to taste
  • Oil as required

For the masala paste
  • 1/4 cup grated  fresh coconut
  • 4 flakes garlic
  • 1/4 " ginger
  • 4 peppers
  • 4 cloves / lavang, fried
  • 2 small sized cinnamon sticks, fried 
  • 2 tsp coriander seeds, fried
  • 1 tsp chilly powder
  • 1/2 tsp turmeric powder

Method
  1. Clean and wash the black eyed beans. Soak them for overnight in a vessel using water. They expand  nearly  3 cups  fold after soaking. Drain the water. 
  2. Pressure cook the beans with some fresh water. Take 3 whistles or till the beans turn soft. 
  3. Boil the potato in a vessel  till it turns soft  but not too soft. Remove from the hot water. Allow it to cool. Peel and cut it into large cubes. set aside.
  4. Heat oil in a small pan.  Add cloves, peppers, cinnamon and coriander seeds.Fry  till they  releases nice aroma. 
  5. Remove from the pan. In the same pan, add coconut and fry till the coconut releases nice aroma. 
  6. Then add chilly powder in the coconut, fry for a minute. 
  7. Remove from the flame. Allow it to cool.  Put  fried  spices, ginger, garlic, turmeric and coconut in  a mixer jar. 
  8. Add some water and grind them to a smooth paste. 
  9. Heat oil in a pan. Add onions, fry for 2-3 minutes. Add the masala paste. Mix well.
  10. Add boiled potatoes,  beans along with water and add the salt..
  11. Add some water to get the thick gravy of pouring consistency. Bring it to boil. Simmer for five minutes. 
  12. Remove from the flame. Add chopped coriander leaves. 
  13. Serve the alsande palya hot with choice of your main course dish.

Alsande randayi - step by step pictures

1.  Clean and wash the black eyed beans. Soak them for overnight in a vessel using water. 

2.  Pressure cook the alsande with some fresh water. Take 3 whistles or till the alsande turn soft. 
boiled alsande to make alsande randayi

3.  Boil the potato in a vessel  till it turns soft  but not too soft. Peel and cut it into large cubes. Set aside.
boiled potatoes to make alsande randayi

4.  Mix the roasted fresh coconut and chilly powder, fried spices, ginger, garlic, turmeric, water etc. together and  grind them through a mixer to a smooth paste. Set aside. 
ground masala paste to make alsande randayi

5.  Heat oil in a pan. Add onions, fry for 2-3 minutes. Add the masala paste. Mix well.Add boiled potatoes, beans along with water and add the salt. 

6.   Make a thick pouring consistency gravy and bring it to boil. Simmer for 5 minutes. Add the chopped cilantro and remove from the flame.
tempering and boiling the alsande randayi

7.  Serve the alsande palya hot with choice of your main course dish.
prepared alsande randayi

May 27, 2013

Kande pohe recipe - How to make kande pohe

kande pohe in a serving plate
Kande pohe recipe - Sometimes, say it once in a week eating poha is fine with us. It is a regular weekly evening snack as it is very easy to prepare. Kande pohe if not prepare properly tastes bland. Therefore the taste needs to be balanced by adding proper amount of lemon juice, salt and sugar. I like to eat it with hot cup of coffee or tea. I always keep raw poha in stock. Raw poha is really handy, when suddenly some guests or friends arrive in the evening. In such a situation without any second thought, I make kande pohe with tea, coffee, milk shakes or juices. In this era of processed food poha has taken a back seat. It is really a delicious, healthy snack. A perfect evening snack for adults and kids. 

Preparation time - 10 minutes
Soaking time - 5 minutes
Cooking time - 10 minutes
Yield - serves 4

Ingredients
  • 2 cups thick beaten rice / thick poha
  • 2 large onions, finely chopped
  • 1 green chilli, finely chopped
  • 10-12 curry leaves
  • 1 tsp turmeric powder
  • 2 tsp sugar
  • 2 tbsp oil  
  • 2 tbsp ground nut powder.
  • 1 lemon
  • Fistful of chopped cilantro
  • 2 tbsp grated fresh coconut
  • Salt to taste

Method

1.  Hand pick and clean the poha. Wash it and drain the water completely. Set aside. Use thick poha. After soaking, the poha grains should stand separately. Avoid using thin or paper poha for this recipe.
clean the poha and soak

2.  Mix together the poha, groundnut powder, turmeric powder, salt and sugar.
add the ground nut powder, sugar, salt.

3.  Add the chopped cilantro and mix well.  Set aside.
add the cilantro

4.  Heat oil in a pan. Add the mustard seeds. When they splutter add the chopped green chillies. 

5.  Fry for a minute or till the chillies turn slightly crisp. Add the curry leaves and saute for few seconds.

6.  Add the onions and fry till the onions turn very soft and light brown in colour.
make a tempering to make kande pohe

7.  Then add the above prepared poha mixture to the fried onions. Saute nicely on low flame. Sprinkle very little  water all over the poha. 

8.  Cook covered on low flame for 5 minutes. Stir in between. Cook till the poha releases nice aroma.

9.  Remove the pan from the flame. Squeeze the lime all over the poha and mix well.
 add the poha mixture and cook

10.  Garnish with grated fresh coconut. Serve the kande pohe hot with tea, coffee, milk shakes or juices.
serve the kande pohe hot with coffee

May 25, 2013

Mango pachadi recipe - How to make mango pachadi - Mavinakayi or ambe pachadi recipe

mango pachadi in a serving bowl
Mango pachadi recipe - Raw mango pachadi, chutney and panna are prepared in all the house holds during mango season. The combination of raw mango, chilly powder and salt makes the pickle very tangy and mouthwatering. The shelf life of this pickle is less. It can be used for a week by keeping it in the refrigerator.

Preparation time - 10 minutes
Cooking time - 5 minutes
Yield - 1 cup mango pachadi

Ingredients

  • 1 large sized raw mango
  • 2 tbsp oil
  • 2 tbsp mustard seeds
  • 1 tsp asafoetida / hing powder
  • 3 tsp red chilly powder
  • 1/4 tsp turmeric powder
  • Salt to taste

Method  
  1. Wash the raw mango and pat dry. Keep it aside. 
  2. Heat oil in a small pan.  Add  mustard seeds to it. When they splutter, add asafoetida.
  3. Saute for  5 seconds or till the nice aroma of hing releases. Add the turmeric powder. Mix well. 
  4. Add 2 tsp of chilly powder and saute for 5 - 6 seconds. Remove from the flame. Allow it to cool. This is a tempering  for the pickle.
  5. When the tadka cools, grate the  raw mango. Mix together  the grated mango and  salt.  Pour the tempering on it.  
  6. Add remaining 1 tsp chilly powde. Mix gently with a spoon. 
  7. Store the pachadi in the refrigerator. It can be used fora week.
  8. Serve 1 or 2 tsp of  mango pachadi as a side dish.
prepared mango pachadi

May 24, 2013

Lauki ka halwa recipe - Gardudde halwa - Sorekayi halwa - How to make dudhi halwa

bottle gourd halwa in a serving plate
Lauki ka halwa recipe - Lauki ka halwa is a very popular  Indian sweet dish prepared with bottle gourd, ghee, sugar and flavored with cardamoms.  Bottle gourd is not liked by many, but I am sure this dish will be liked by everyone. 

Lauki is also known as  white gourd, bottle gourd, dudhi, ghiya, sorekayi and gardudde. It is a light vegetable with mild flavour. Fresh bottle gourds are easily available in  Indian markets throughout the year. 

I make this halwa often. Its a hassle-free sweet dish which can be made in a jiffy with few ingredients. Though this is a sweet dish its healthy one and to make it more healthier and to keep the nutrition intact, I cooked the grated bottle gourd in pressure cooker and then sauted with ghee.

Preparation time - 10 minutes
Cooking time - 25 minutes
Yield - serves 2 - 3

Ingredients
  • 2 cups grated bottle gourd / sorekayi / Doodhi / lauki
  • 1 cup sugar
  • 2 tbsp ghee
  • ½ tsp cardamom powder

Method

1.  Wash the bottle gourd and pat to dry with a kitchen towel.
bottle gourd

2.  Peel and grate the white gourd/ lauki. Immediately transfer the grated lauki to the cooker container. 

3.  Cover this container with lid. Put some water in the pressure cooker. Place the cooker plate. 

4.  Then place the container with grated lauki inside the cooker. Do not add water in the lauki.  

5.  Take 3-4 whistles and remove the cooker from flame. Keep it aside and allow to release the pressure. When pressure goes, remove the boiled lauki 

grate the lauki and cook it in a cooker

6.  Heat 1 tbsp ghee in a pan on a medium low flame. Add boiled lauki to it. Stir continuously for 3-4 minutes or till it boils. 

7.  Now, add sugar and  mix well. Stir till the sugar melts  into lauki. Now cook it on a medium low flame till the mixture  becomes slightly dry.
add sugar to the cooked lauki

8.  At this stage pour the remaining 1 tbsp ghee all over the mixture and mix well. Stir constantly till the lauki mixture turns dry and become lump. 

9.  At this stage remove the halwa from the flame. Allow it to cool. Mix cardamom powder and keep it in the fridge. 
cook till sugar melts and simmer

10. Serve lauki halwa as a dessert.
serve the lauki ka halwa

May 23, 2013

Fresh rajma masala recipe - How to make fresh rajma masala

fresh  rajma masala in a serving plate
Fresh rajma masala recipe  - When I saw fresh rajma beans in the local vegetable market, I could not stop myself from buying it. It is my elder son's favorite vegetable. With it I made rajma masala. It was delicious. Rajma is good source of incomplete protein. Vegetable proteins found in rajma and other legumes are considered as incomplete proteins because they do not have some essential amino acids. 

Animal proteins found in food such as chicken, mutton, fish, milk, cheese, eggs are considered as good sources of complete proteinsThey are complete proteins because they contain good amount of all essential amino acids. Our body cannot produce 9 essential amino acids. That should be obtained  from food. 

Grains such as wheat, brown rice etc. are rich in complex carbohydrate and fibre and can be an excellent source of protein. Grains and legumes are good sources of complementary proteins. Complementary proteins are when two incomplete proteins food are combined together to get a complete protein. Thus rice with  beans, oatmeal with milk, macaroni with cheese, peanut butter with whole wheat bread etc.make a meal with complete protein. 

Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - Serves  4

Ingredients
  • 1 cup fresh rajma
  • 2 garlic cloves, crushed
  • 1 small green chilly, chopped
  • 2 cloves / lavang, crushed
  • 1/4" cinnamon / dalchini, crushed
  • 1/4" ginger / adrak, crushed
  • 1/2 small onion sliced

For the curry
  • 2 large onions, chopped
  • 1 tomato,  puree
  • 1 tomato, chopped
  • 1/2 tsp kala masala  or garam masala
  • 1/2 tsp coriander powder
  • 1/4 tsp cumin / jeera powder
  • 1/2 tsp chilly powder
  • 1/2 tsp turmeric powder
  • Salt to taste

Method
  1. Pressure cook the rajma, onions, garlic, ginger, green chilly, lavang, cinnamon, along with 1 cup of water and take 3 whistles. 
  2. Further keep it on low flame for 5 minutes or till the rajma becomes soft. Remove from fire. Keep aside.
  3. Heat oil in a pan. Add the onions. Fry till the onions turn soft.  
  4. Add  the coriander powder, cumin powder, chilly powder, turmeric powder, kala masala or garam masala. Fry till the masala gives out a nice aroma.  
  5. Add the tomato puree. Bring it to boil. Stir  till  raw smell disappears.
  6. Add the boiled rajma along with  water. Add salt and mix well.  Bring it to boil. Simmer for 5 minutes or till you  get the desired consistency. Add water if required to make it thin.  
  7. Add chopped coriander leaves and mix. Serve the fresh rajma masala hot with roti, naan, kulcha or any other Indian flat breads.
prepared rajma masala

May 20, 2013

Mango panna recipe - Aam ka panna - Ambyachi panna

mango panna in serving glasses
Mango panna recipe - Mango panna is a delicious drink of Maharashtra prepared with raw mangoes and sugar. Small amount of cardamom powder makes it flavorful. Peeper powder adds an extra flavor and it is totally optional. It is a healthy drink if compared to the bottled drink. Mango panna is my family favorite. Like every year this year also I made it several times. Now I am sharing the recipe with you all. This sweet and tangy mango panna was delicious. 

Preparation time 10 minutes
Cooking time 25 minutes
Serves  2 glasses of panna

Ingredients
  • 1 large sized raw mango or 1½ cups chopped raw mangoes
  • 1 cup sugar
  • 10 cardamoms
  • 1/4 tsp salt
  • 1/4 tsp pepper powder

Method

  1. Wash, peel and chop the raw mango. Boil the chopped mangoes with some water in a vessel. 
  2. Cook the mangoes  on low flame till the mangoes turn very soft. Remove from flame. Keep it aside and allow it to cool. 
  3. Add  the sugar and salt to it. Stir the mango mixture constantly with a spoon until the sugar is completely dissolved. 
  4. Add the cardamoms and mix well. 
  5. Now grind the mango mixture in a mixer  to a smooth paste. Grind well and make it absolutely smooth. 
  6. Add some water if required to make a thick pouring consistency panna. Transferred to a vessel.
  7. Place the bowl in the refrigerator for about 2 hours. Allow it to chill. 
  8. While serving, add a pinch of pepper powder, mix and pour the mango panna into serving glasses.

Mango panna - step by step pictures

1.  Wash the raw mango and pat d ry.
wash the mango
2.  Peel and chop the raw mango.
peel and chop the mango
3.  Boil the chopped mangoes with some water in a vessel. Cook the mangoes  on low flame till the mangoes turn very soft. Remove from flame. Keep it aside and allow it to cool. 

4.  Add  the sugar and salt to it. Stir the mango mixture constantly with a spoon until the sugar is completely dissolved. 
boil the mango till soft
5.  Add the cardamoms and mix well. 
add the sugar and cardamoms
6.  Now grind the mango mixture in a mixer  to a smooth paste. Grind well and make it absolutely smooth. 

7.  Add some water if required to make a thick pouring consistency panna. Transferred to a vessel. Place this vessel in the refrigerator for about 2 hours.

grind to smooth paste to make mango panna
8.  While serving, add a pinch of pepper powder, mix and pour the mango panna into serving glasses.
serve mango panna in glasses



May 17, 2013

Cucumber raita recipe - How to make cucumber raita

cucumber raita in a serving bowl

Cucumber raita recipe - Keep your system as cool as cucumber by eating refreshing chilled cucumber raita. I often make raita and salad with cucumber and other vegetables since summer has started.  The goodness of yogurt with the cucumber makes this raita refreshing and healthy. It also cools our system. Cucumber is low in calories, therefore persons who wish to reduce weight, eat raw cucumber. Note that to keep the nutrition intact,  peel and chop the washed cucumber just before the use. 

Preparation -10 minutes
Cooking time - 2 minutes
Yield - serves 2

Ingredients

  • 1 + 1/4 cups curd / yogurt
  • 2 medium sized cucumber
  • 1 tbsp ground nut powder
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup chopped cilantro

For the tempering
  • 1 tsp ghee
  • ½  tsp cumin seeds / jeera
  • 1 small green chilli, finely chopped

Method
  1. Wash, pat dry  and keep the cucumber in the refrigerator.
  2. To make the raita curd, strain the curd  for about 10 minutes using a stainless steel strainer. 
  3. Transfer this raita curd to a bowl  and keep it  in the fridge for about an hour. Allow it to chill.
  4. While making raita, peel the cucumber and chop them finely.
  5. Take a large bowl and combine together the curd, sugar and salt. Whip it  well. 
  6. Then add the ground nut powder, chopped cucumber and coriander leaves. Mix gently.
  7. Heat ghee in a small pan and add the cumin seeds to it. When they crackle nicely, add the chopped green chillies and saute for a while. 
  8. Pour this tempering over the raita and mix well.
  9. Serve the cucumber raita in a serving bowl. Goes well with spicy rice, biryani or pulao.
Cucumber raita - step by step pictures

1.  Wash the cucumber thoroughly and pat dry.  Keep it in the  refrigerator and chill it.
washed cucumbers
2.  Peel the cucumber as shown below.
peeled cucumbers
3.  Cut it into small pieces and set aside.
cucumber cut into small pieces
4.  Take the raita yogurt in a bowl. Add the cucumber pieces, cilantro, ground nut powder and salt.
mix cucumber, yogurt, cilantro, salt  together
5.  Make a tempering of ghee, jeera and green chillies. Pour this tempering over raita. Mix well.
jeera , green chilli tempering poured on raita
6.  Serve the cucumber raita in a serving bowl. Goes well with spicy rice, biryani or pulao.
serve the cucumber raita

May 13, 2013

Rava chana dal kheer recipe - Semolina gram dal kheer

 rava chana dal kheer in a srving bowl
Rava chana dal kheer recipeToday is Akshay Tritiya. Happy and prosperous Akshay Tritiya to you all.  Akshay Tritiya is an auspicious day, which is celebrated in India. Akshay means something that never reduces. I have taken inspiration from this word to name my blog Akshaypatre.  Patre means vessel. On this day many people purchase gold. I prepared this  kheer to celebrate the holy occasion of  Akshay Tritiya. The speciality of this kheer is after eating it you do not feel like to eat anything else. The kheer itself is a complete meal. Both rava and chana dal are enough to fill the stomach. 

Preparation time 10 minutes
Soaking time 30 minutes
Cooking time 20 minutes
Yield - serves 4

Ingredients
  • 1/2 cup split bengal gram / chana dal / kadale bele
  • 1/2 cup roasted semolina / rava, roasted
  • 1 cup jaggery powder
  • 2 cups milk
  • 10 cardamoms / elaichi, powdered
  • 1/4 cup fried almonds and raisins

Method
  1. Wash and soak chana dal for about 30 minutes. After 30 minutes, drain the water and add 2 cups of water to it. 
  2. Cook the chana dal in a pressure cooker, take 2 whistles and switch off the flame. Keep it aside.
  3. In a broad vessel, add 3 cups of water and bring it to boil. 
  4. Add roasted rava and cook it on a medium low flame till rava becomes soft. 
  5. When the rava is cooked, add jaggery, 2 cups of  milk and the cooked chana dal. Mix well. Add water or milk  if required . 
  6. Cook the kheer on a low flame, stir continuously and  bring it to boil. Simmer for  5 minutes or till you  get the desired consistency.
  7. When the kheer  is done, remove from the flame. Add cardamom powder..
  8. Add fried almonds and raisins . Mix gently  and keep it aside for 10 minutes. Serve warm or cold. 
Rava chana dal kheer - step by step pictures

1.  Wash and soak the chana dal for about 30 minutes. After 30 minutes, drain the water and add 2 cups of water to it. 

2.  Cook the chana dal in a pressure cooker, take 2 whistles and switch off the flame. 
cook the chana dal in a pressure cooker
3.  In a broad vessel, add 3 cups of water and bring it to boil. Add the roasted rava and cook it on a medium low flame till rava becomes soft.
make a rava paste and bring it to boil.
4.  When the rava is cooked, add jaggery, 2 cups of  milk and the cooked chana dal. Mix well. Add water or milk  if required. 

5.  Cook the kheer on a low flame stirring continuously  bring it to boil. Simmer for 5 minutes or till you  get the desired consistency.
add the jaggery and milk and boil
6.  When the kheer  is done, remove from the flame. 

7.  Add cardamom powder. Add fried almonds and raisins. Mix gently  and keep it aside for 10 minutes. 
mix the dry fruits
8.  Serve the rava chana dal kheer warm or cold. 
serve the  rava chana dal kheer

May 11, 2013

Surmai or king fish fry recipe - Iswana fry - Fish fry with red masala paste

Surmai fish fry recipe - This shallow fried fish with tangy and hot combination of the masala  is simply wonderful and above all it is simple and easy to make. This is one of my most favorite fish fry recipes. The reason I like fish fry so much  because it  not only tastes great but healthy  too. Fish is rich in Proteins.  It is commonly known fact that protein rich food are body building  food. We need protein throughout the life to repair and mantain the tissues. Protein is the major component in the growth of muscles, skin, enzymes, hair, eyes and other organs. In general, protein found in fish is considered as good source of complete protein. Therefore eating fish in various form is beneficial to our good health. Try and enjoy this healthy fish fry.

Prep time : 10 mins
Cook time : 30 mins
Yield : 6 slices fry

Ingredients
  • 6 pieces of kingfish / surmai / iswan
  • Semolina / rava for coating
  • Oil for shallow frying

For the red masala paste
  • 1 large lemon sized tamarind
  • 3 heaped tsp chilli powder
  • A generous pinch of asafoetida / hing powder
  • Salt to taste

Method

1.  Soak tamarind in warm water for 5 minutes. Squeeze thick pulp out of it. In a bowl, add chilli powder, turmeric powder, asafoetida powder, tamarind pulp and salt.

2.  Make a  thick  masala paste. Add pinch of hing if you like it. This can be stored in a deep freeze for about 1 month.
3.  Marinate the fish  with  the red masala paste on both sides.  All the fish slices have a good coating. 
4.  Spread few tablespoons of  rava on a plate. Roll the masala coated fish slices over it to get an even coating.
5.  Heat a griddle/tawa on a medium low flame and apply oil on it. Now place the fish slices/pieces on it. Shallow fry the fish slices on both sides till they turn  golden brown in colour.  
6.  When its done, remove the tawa  from the flame.Transfer the fried fish  to a plate  and  serve hot. Goes well  with  rice and curry.

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