31 July 2013

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Matar paneer masala - Maharashtrian green peas sabzi

Matar paneer masala recipe - Fresh green peas paneer masala, prepared in coconut based spicy masala is an excellent side dish for roti and chapathi. It is also a tasty accompaniment for steamed rice as well. Fresh green peas are not only tasty but they are nutritious too. There are 2-3 varieties of fresh green peas available in the market. Whenever possible buy the sweeter variety of green peas which is very good in taste. It can be stored in the fridge for about 2-3 months.

Matar Paneer Masala Recipe
Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Side Dish
Cuisine : Karnataka
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 2 large onions, chopped
  • 2 tomatoes, chopped
  • 1 cup green peas
  • ½ cup grated paneer
  • ½ tsp kala masala
  • ½ tsp chili powder
  • Few chopped coriander leaves
  • 2 tbsp oil
  • Salt to taste
Grind to paste
  • ¼ cup coconut
  • 3 garlic flakes
  • 1/6 " ginger
  • 1cloves /  lavang, fried
  • 1/6" cinnamon sticks, fried
  • 1 tsp chili powder
  • 1 tsp coriander seeds, slightly roasted
  • ½ tsp turmeric powder
Method
  1. Heat oil in a pan and add mustard seeds in it. When they splutter, add curry leaves and onions. 
  2. Fry the onion till it changes the colour. Add kala masala or garam masala, ½ tsp chili powder, turmeric powder, saute for a while.
  3. Add tomatoes and mix well. Cover with lid and cook it on a low flame till the tomato turns soft.
  4. Add boiled green peas and mix well.  Add grated paneer and saute for 2-3 mins.
  5. Put all the ingredients mentioned under  grind to paste in a mixer.Make a smooth paste, using very little water.
  6. Add the masala paste along with half cup of water and salt to the paneer peas mixture to make a thick gravy.  
  7. Mix well and bring it to boil.  Cover it with lid, cook the peas masala on medium low flame for 3-4 minutes.
  8. Simmer till you get the desired consistency. When it is done, add chopped coriander leaves and serve hot with roti, chapati or  steamed rice.


29 July 2013

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Sabudana batata khichdi recipe - Sago potato khichdi

Sabudana khichdi in a serving plate
Sabudana batata khichdi recipe - Sabudana or sago and potatoes are widely used in all parts of Maharashtra for preparing upwas or fasting day dishes like sabudana vada, sabudana khichdi and sabudana thalipeeth. Some do not add potatoes in khichdi. But adding potato is beneficial as it is  rich in carbohydrates, which in turn  gives energy needed on upwas or fasting days. Besides being a fasting dish, it is also a  filling breakfast as well. This is an easy yet delicious dish to prepare after soaking the sabudana for two hours. Using red chilli powder is totally optional and it can also be prepared using only green chilies. 

Sabudana Batata Khichdi Recipe
Sabudana khichdi in a serving plate
Prep time : 20 mins + Soaking Time
Cook time : 20 mins
Total time : 40 mins
Recipe type : Breakfast
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 1 cup sago / sabudana
  • 2 small green chillies, chopped
  • 1 small potato, boiled.peeled,cubed
  • 1/2  cup peanut powder
  • 1 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1 tsp sugar
  • 1½ tbsp ghee
  • Chopped coriander leaves
  • Grated fresh coconut
  • Salt to taste
Method
  1. Wash and soak the sabudana  in 1/4 cup of water for 2 hours.
  2. Boil and peel the potato. Cut it into small cubes.
  3. Combine together the soaked sabudana, peanut powder, red chili powder, sugar and salt in a large plate.
  4. Mix well till all the ingredients combine well.
  5. Heat the ghee in a large pan. Add jeera and green chilli in it. When they crackle nicely, add sabudana mixture and stir continuously.
  6. Cook the khichdi on a low flame till sabudana become soft and change its color.
  7. Once the sabudana become soft, add  boiled potato cubes. Mix gently,
  8. Cook covered on low flame till the potato become quite hot. Stir in between.
  9. When khichdi is done, remove from the flame. Add grated fresh coconut and chopped coriander to it.
  10. Mix gently to combine well.
  11. Serve the sabudana batata khichdi hot.
Sabudana batata khichdi - step by step pictures

1.  Wash and soak the sabudana  in 1/4 cup of water for 2 hours.
soak the sabudana
2.  Boil and peel the potato. Cut it into small cubes. 
cut the boiled potatoes
3.  Combine together the soaked sabudana, peanut powder, red chili powder, sugar and salt in a large plate.
mix sabudana and other ingredients 
4.  Mix well till all the ingredients combine well.
mix till the ingredients combine well
5.  Heat the ghee in a large pan. Add jeera and green chilli in it. When they crackle nicely, add sabudana mixture and stir continuously.
cook on low flame
6.  Cook the khichdi on a low flame till sabudana become soft and change its color. 

7.  Once the sabudana become soft, add  boiled potato cubes. Mix gently, 

8.  Cook covered on low flame till the potato become quite hot. Stir in between.
 cook covered on low flame
9.  When khichdi is done, remove from the flame. Add grated fresh coconut and chopped coriander to it.
add coconut and cilantro 
10.  Mix gently to combine well.
mix well
11. Serve the sabudana batata khichdi hot.
serve the sabudana khichdi hot

26 July 2013

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Mango rice recipe - How to make mango rice

mango rice in a serving plate
Mango rice recipe - Raw mango rice prepared using masala bhath powder is an exotic, flavourful one pot meal, goes well with any raita or salad, pickle and papad along with butter milk. The similar type of  rice  can be prepared using carrots, onion, tomato, mint leaves or pudina, paneer, peas and mixed vegetables such as beans, cauliflower and tindora.  If you don't like to add masala bhath powder, skip it and follow the remaining process. This is one of the easiest methods of preparing the mango rice. 

Mango Rice Recipe
Prep time: 20 mins 
Cook time: 20 mins
Total time : 40 mins
Recipe type : rice
Cuisine : Maharashtrian
Yield : Serves 3
Author :Vidya Chandrahas

Ingredients
  • 1 cup rice, basmati (or any other variety)
  • 1 large raw mango, grated
  • 3 tbsp masala bhath powder(optional)
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • chopped coriander leaves
  • 1½ tbsp oil/ghee
  • Few cashew nuts
For the tempering
  • 1/2  tsp cumin seeds / jeera
  • 1 lavang
  • 1/6" dalchini
  • 1 green chilli, chopped
  • 2 onions, finely chopped
  • 3 garlic flakes, crushed
  • 1/6" ginger, crushed
Method
  1. Wash the rice thoroughly and soak it in the water for 20 minutes. Drain the soaked rice and add 7- 8 cups of water and salt. Cook it on a medium  flame till the rice cooks well.  Drain the rice  and spread it on a plate.
  2. Heat ghee in a pan. Add jeera and chopped green chili in it. Add the chopped onion, crushed garlic and ginger. Fry till the onions are translucent. 
  3. Now add the masala bhath powder, garam masala, chili powder and turmeric powder. Saute for a minute. 
  4. Add grated mango and salt. Mix well. Cook covered on medium flame till the raw mango cooks well. When the mango cooks well, remove the lid.
  5. Add the cooked rice and mix well . Again cover it with lid. Cook the mango pulao on low flame till the rice gets substantially hot. 
  6. When it is done, remove from the flame, add chopped corianders and mix gently. Mango pulao is ready to serve. Garnish with roasted cashew nuts.
Note 
In the last step You can  place an  iron tawa on a medium flame and keep the pan  with mango rice over it for about 5 minutes or till the rice gets quite hot.
  
Mango rice recipe - step by step pictures

1.  Wash the rice thoroughly and soak it in the water for 20 minutes. Drain the soaked rice and add 7- 8 cups of water and salt. Cook it on a medium  flame till the rice cooks well.  Drain the rice  and spread it on a plate
cook the rice and spread
2.  Heat ghee in a pan. Add jeera and chopped green chili in it. Add the chopped onion, crushed garlic and ginger. Fry till the onions are translucent. 
make a tempering to make mango rice
3.  Now add the masala bhath powder, goda or garam masala, chili powder and turmeric powder. Saute for a minute. 

add spice powder to make mango rice
4.  Cook covered on medium flame till the raw mango cooks well. When the mango cooks well, remove the lid.

add the mangoes and cook covered
5.  Add the cooked rice and mix well . Again cover it with lid. Cook the mango pulao on low flame till the rice gets substantially hot.

add the cooked rice

6.  When it is done, remove from the flame, add chopped corianders and mix gently.  Garnish with roasted cashew nuts.

add the cilantro
7.  Serve the mango rice hot with choice of your side dish.





24 July 2013

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Masala bhath powder recipe - Spice powder for rice

spice powder for rice
Masala bhath powder recipe - Masala bhath powder is mainly used while preparing masala bhath (spcy rice), popularly known as masale anna in north karnataka. It can also be used while preparing vegetable pulao or spicy  rice such as mango rice, carrot rice, peas paneer pulao, mushroom pulao, onion rice and tomato rice.

Masala Bhath Powder Recipe
masala bhath powder ready to use

Prep time : 5 mins 
Cook time : 10 mins
Total time : 15 mins
Recipe type : Chutney Powder
Cuisine : South Indian
Yield : 1/4 cup powder
Author : Vidya Chandrahas

Ingredients
  • 1 tbsp split black gram / urad dal
  • 1 tbsp split bengal gram / chana dal
  • 1 tsp coriander seeds / kothambari
  • 1 flake of star anise / chakri phool
  • 2 cloves / lavang
  • 1/4" cinnamon / dalchini
  • 1/4" javitri / mace
  • 1/4" dagad phool / stone flower
  • 2 heaped tsp chili powder
  • 2 heaped tbsp grated dry coconut
  • Oil for frying
Method
  1. Heat 2 tsp oil in a small pan. Fry urad dal and chana dal separately, on a medium low flame, till they turn aromatic and golden brown.  
  2. Heat few drops of oil in the same pan and fry coriander for 10-12 seconds. 
  3. Combine together the lavang, dalchini, chakri phool, dagad phool and javitri. 
  4. Put them in the pan, pour 3-4 drops of oil over it and fry for 14 -15 seconds. 
  5. Pour 1/4 tsp of oil in the same pan and fry chilli powder on a low flame for 18-20 seconds. 
  6. Dry roast the coconut in the same pan for 1 minute. Allow all the fried ingredients to cool.
  7. Now combine together all the fired  ingredients and grind them in a mixer to a slightly coarse powder.
  8. Store the masala bhath powder in an airtight container.
masala bhath powder ready to use

22 July 2013

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Ambe sasam recipe - Mavinkayi sasive - Raw mango sasam

ambe sasam in a serving bowl
Ambe sasam recipe - Ambe sasam which is also called as mavinkayi sasive in kannada, is a simple and easy side dish made with raw mangoes. I had few raw mangoes in the refrigerator and I was looking to make side dish with it. So, I made this ambe sasam and it was so tempting and delicious. 

This is almost similar to the ripe ambe sasam. But in this dish ripe mango is replaced with raw mangoes. Ambe sasam or sasive is a common dish in coastal Karnataka and I like it most. This is my favorite dish and goes very well with chapathi and rice. We like a lot of masala in this dish and I add sufficient coconut masala paste to make sure it tastes great. 

Ambe Sasam Recipe -  Raw Mango Sasam
sambe sasam is ready to serve
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Konkani
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 4 raw mangoes or 2 cups cubes
  • 1/3 cup jagery
  • 1 ripe mango, pulp
  • Salt to Taste
Grind to paste
  • 1 cup grated fresh coconut
  • 2 heaped tsp chili powder
  • 1/4 tsp turmeric powder
For the tempering
  • 1 tbsp oil (adjust accordingly)
  • 1 tsp mustard seeds
  • 7- 8 curry leaves
  • 4 garlic flakes, peeled, crushed or a pinch of hing
Method
  1. Wash the mangoes thoroughly and pat to dry. Peel and cut them into cubes. Peel and squeeze the pulp from one ripe mango. Keep it aside.
  2. Grind together the ingredients of grind to paste, to a smooth paste, using very little water and set aside.
  3. Heat 2 cups of water in a pan. Add the mango cubes in it. Place it on a medium flame, bring it to boil. Cook for 3-4 minutes or till the mango cubes cook half. 
  4. Add the masala paste, jaggery, mango pulp and salt. Mix well. Bring it to boil. Cook till the mango cubes turn soft. When its done, remove from the flame.
  5. Heat ghee or oil in a small frying pan and add mustard seeds in it. When they splutter, add crushed garlic or hing. Fry until light brown.  Add 7-8 curry leaves and fry until crisp. Remove from the flame.
  6. Pour this tadka over the hot mango sasam. Mix well.Serve hot with roti or chapati and steamed rice and curry.
Ambe sasam - step by step pictures

1.  Wash the mangoes thoroughly and pat to dry.
wash and pat dry the mangoes
2.  Grind together the ingredients of grind to paste, to a smooth paste, usinng very little water and set aside.
ground masala paste
3.  Peel and cut the mangoes  into cubes.
 peel and chop the mango
4.  Boil the mangoes in sufficient water until mangoes cook to half.
boil the mango
5.  Add the ground masala paste, jaggery salt and water to make a medium thick gravy. Cook till the mangoes are soft.
add masala paste
6.  Make a tempering mentioned under for the tempering. Remove from the flame.
make a tempering
7.  Pour the tempering on hot ambe sasam and mix well.
pour the tempering on sasam
8.  Serve ambe sasam hot with chapathi and rice.
sambe sasam is ready to serve

21 July 2013

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Ukdambe gojju recipe - Boiled raw mango chutney

Ukdambe gojju recipe - In my home town, lots of rival or ghonta variety of mango trees are there. These varieties are used to make boiled mangoes or ukdambo which is stored in boiled salt water in a jar. These boiled mangoes are used  during rainy season when there is a shortage of vegetable.You can also make chutney by boiling raw mangoes as and when required. I have prepared this chutney by boiling mangoes in salt water and used them immediately. Ukdambe gojju goes great as a side dish for a vegetarian meal.

Ukdambe Gojju recipe - Boiled Raw Mango Chutney
Prep time : 10 mins 
Cook time : 30 mins
Total time : 40 mins
Recipe type : Side Dish-Chutney
Cuisine : Konkani
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 2 ukdambo / boiled raw mangoes
  • 1½ tsp salt or as required
Grind to paste
  • 1 cup grated fresh coconut
  • 6 garlic flakes, peeled, chopped
  • 2 heaped tsp chili powder
Method
  1. Take 4 glasses of water in a deep  pan. Add 2 tbsp of salt in it.  
  2. Wash 2 raw mangoes  thoroughly and place them in the water.
  3. Keep this pan over a flame and cook till the mangoes turn soft. 
  4. When mangoes cooked properly, remove them from the water.
  5. When the boiled mangoes cool, grate them along with skin.
  6. Grate fresh coconut and chop the garlics. Add the chily powder
  7. Mix together the coconut, garlic and chili powder. 
  8. Now grind the coconut mixture,  to a smooth paste, using as less water as possible.
  9. Transfer the masala paste and grated mango,  to a plate. 
  10. Add the salt and mix till the grated ukdambo and masala paste combine well.
  11. Serve the ukdambe gojju along with any main course dish.
Note
  1. Though 4 mangoes are shown in the picture below, I have used only 2 mangoes for preparing gojju or chutney and kept the remaining 2 ukdambo in the refrigerator to use it later.
  2. You can use any variety of raw mango for the preparation of this chutney. This Gojju or chutney can be stored in the fridge for 2 to 3 days.
Ukdambe gojju - step by step pictures

1.  Wash the mangoes thoroughly.
2.  Take 4 glasses of water in a deep  pan. Add 2 tbsp of salt in it.  Wash 2 raw mangoes thoroughly and place them in the water. Keep this pan over a flame and cook till the mangoes turn soft. 
3.  When the boiled mangoes cool, grate them along with skin.
4.  Grate the fresh coconut and chop the garlics. Add the chilly powder
5.  Mix together the coconut, garlic and chili powder. 
6. Then grind the coconut mixture,  to a smooth paste, using as less water as possible. Transfer the masala paste and grated mango,  to a plate. 
7. Add salt and mix with a spoon  till the grated ukdambo and masala combine well
8.  Serve the ukdambe gojju with any main course dish.

17 July 2013

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Banana pakoda - Bale hannina pakoda - Ripe banana pakora

pakoda in a serving plate
Banana pakoda recipe - Ripe banana pakora is a deep fried snack made with banana and rice rava, popular in Coastal Karnataka. It is a delicious snack with slightly sweet taste. This pakoda is usually fried in ghee but it can also be fried in oil. Earlier I had posted raw banana pakoda  which is a perfect tea time snack. This bale hannina pakoda is crunchy from our side and soft  from inside. It was aromatic and tasty.

Banana Pakoda Recipe
pakoda in a serving plate
Prep time : 10 mins
Cook time : 20 mins
Total time : 40 mins
Recipe type : Snack
Cuisine : Konkani
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 2  large sized ripe bananas
  • 1 cup rice rava
  • 1 tbsp jaggery
  • salt to taste
  • Ghee for frying
Method
  1. Wash the rice,  drain the water and spread it on a thin cloth. Allow them to dry in shadow.
  2. When the rice dries, put it in a mixer jar and grind coarsely to make the thick rice rava.
  3. Peel and chop the banana finely. Then mash it using a spoon.
  4. Mix the rice rava, mashed banana, jaggery and salt  together.
  5. Mix well and make a paste as shown below.
  6. Heat ghee in a frying pan. Take some paste and drop them gently in ghee as shown below. Allow them to cook till they become hard from bottom.
  7. Then turn gently to cook from all sides. Rotate and fry them on low flame until crisp and golden brown.
  8. When it is done, remove and drain with a slotted spoon. Serve the bale hannina pakoda hot after 2-3 minutes.
Banana pakoda - step by step pictures

1.  Wash the rice,  drain the water and spread it on a thin cloth. Allow them to dry in shadow.
2.  When the rice dries, put it in a mixer jar and grind coarsely to make the thick rice rava. 
3.  Peel and chop the banana finely. Then mash it using a spoon. 
4.  Mix the rice rava, mashed banana, jaggery and salt  together.
5.  Mix well and make a paste as shown below.
 rice rava, banan, jaggery mixed
6.  Heat ghee in a frying pan. Take some paste and drop them gently in ghee as shown below. Allow them to cook till they become hard from bottom.
 deep frying the batter to make pakoda
7.  Then turn gently to cook from all sides. Rotate and fry them on low flame until crisp and golden brown.
fried pakoda
8.  When it is done, remove and drain with a slotted spoon. Serve the bale hannina pakoda hot after 2-3 minutes.
balehannina pakoda is ready to serve