October 31, 2013

Khara sev recipe - Tikhat sev recipe - How to make khara sev

Khara sev in a serving plate
Khara sev  recipe - Since Diwali is approaching, the preparation of faral or snacks and sweets is going on in full swing. I prepared kharasev, which goes well with sweets. 

It is a simple and easy snack, that few ingredients like besan, rice flour, carom seeds pepper powder and oil for deep frying is needed. Different flavors and taste can be brought out by adding ingredients like carom seeds, cumin seeds, pepper powder, asafoetida, garlic paste, tomato puree and spinach puree. 

I have used carom seeds as a flavoring agent that I like this flavor most. Whenever I use besan for snacks, I add ajwain to it that ajwain is helpful in digestion. 

Khara sev is one of the most versatile snack that makes a great accompaniment with tea or coffee. It can be used for garnishing poha, upma, susla, and Chiwda. This deep fried snack is tasty,  mood triggers, addictive and make cravings for more.

Preparation time : 20 minutes
Cooking time : 30 minutes
Yield : serves 4

Ingredients

  • 1 cup split bengal gram flour / besan
  • 1/4cup rice flour 
  • 1 tsp carom seeds/ajwain, crushed
  • 2 tsp pepper powder
  • A pinch of asafoetida/  hing
  • Salt to taste
  • Oil  for frying

Method
  1. Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 
  2. Add water gradually to the flour and knead to make a firm and soft dough. It should be chapati dough consistency. Take care that the dough should neither be very soft nor too dry.
  3. Take the sev mould, arrange the plate with large hole, fill the dough and close it with lid.
  4. Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden brown. 
  5. Drain the oil. Remove and place on an absorbent paper. 
  6. When it comes to room temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. This Karasev can be stored for a fortnight.

Khara sev - step by step pictures

1.  Take the sev mould and  fix the large hole plate to it. Keep it aside.
mould arranged to make khara sev

2.  Combine the  besan and rice flour, sieve them. Add ajwain, pepper powder, hing, 1 tbsp oil and salt. Mix them with the flour. 


3.  Add water gradually to the flour and knead to make a firm and soft dough. 

4.  Knead the stiff and soft dough and fill it till the 3/4 part of the sev mould and close it with its lid
dough kneaded to make khara sev

5.  Heat oil in a frying pan. Press the mould directly into hot oil, rotating from left to right and deep fry the karasev, over a low flame, till crispy and golden colour. 


6.  Drain the oil. Remove and place on an absorbent paper. 

deep fried khara sev

7.  When it comes to normal temperature, store in an airtight container. Fill the mould with remaining dough and fry the sev. 


8.  This kharasev can be stored for a fortnight.
serve khara sev

Badam burfi recipe - How to make almond barfi

almond barfi in a serving plate
Badam or almond burfi recipe - Deepavali festival and faral is incomplete without laddus and burfis. Among all burfis, cashew nut burfi and almond burfi are my favorites. This most in demand burfi is available in mithai (sweet) shops. But homemade sweets have emotional touch that served with much pride. In homemade sweets purity of ingredients and the cleanliness is guaranteed.

I have already posted badam laddu, that is prepared with almond khava mixture. The preparation of almond khava mixture for both laddu and burfi are almost similar. Smart idea is that, to prepare both laddu and barfi at a time, prepare more quantity of almond khava mixture, divide them into two equal portions, then use one portion to prepare laddu and another one for burfi, I did the same thing. 

The only difference between the preparation of laddu and burfi is that to achieve a smooth layered attractive burfi, the almond mixture has to be smooth. To prepare burfi, the mixture has to be rolled to a thick round disc, trimmed to square, then cut  burfi into squares. 

Preparation time : 30 minutes 
Cooking time : 45 minutes
Yield :15 barfis

Ingredients
  • 2 cups almonds/badam, soaked, peeled
  • 3/4 cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered

For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4  cup water

Method
  1. I have used the almond khava mixture which is  prepared for badam laddu. So, I am not posting the same thing again.
  2. Once the mixture turns to lump, remove from heat.  Divide it into 2 eaqual portions.
  3. Take one portion and knead it to soft. ( Use another portion to prepare badam laddu)
  4. When the mixture is warm, roll it to a thick round disc on a chapati board. Trim the sides and give a square shape. 
  5. Then take a cutter or sharp knife and grease it with ghee. Using this knife, cut the rolled mixture into square shape.  (You can also cut it into diamond shape.)
  6. When it comes to room temperature, store in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.

Badam  burfi - step by step pictures

1.  I have used the almond khava mixture,  which is  prepared for badam laddu
almond khava mixture to make badam  barfi

2.  Once the mixture turns to lump, remove from the heat. Knead it to soft and smooth.
mixture is knead to soft

3.  When the mixture is warm, roll it to a thick round disc on a chapati board. Trim the sides and give a square shape. 


4.  Then take a cutter or sharp knife and grease it with ghee. Using this knife, cut the rolled mixture into square shape as shown below
mixture rolled and cut into squares

5.  When it comes to room temperature, store in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.

preapred almond barfi

October 30, 2013

Badam or almond laddu recipe - How to make almond ladoo

Badam or almond laddu in a serving plate
Badam or almond ladoo recipe - Besides traditional Puja and Rituals, Deepavali is meant for food, sweets, snacks, clothes, fun and happiness. Sweets are either bought from shop or homemade, they surely add glitter to the festive mood. 

For the time being, my kitchen is a small factory, churning out small quantities of various sweets and savouries (Faral). One of them is laddu. Laddus are rich in calories. So, gaining weight is quite possible, after eating it. No matter, we can compensate it later, by reducing to less calories intake to balance the calories. So, let us enjoy eating Deepavali Sweets. 

The laddu has significant role during Indian festival and  special occasions. They gain top priorities among all other sweets. This year I have prepared badam laddu using khava, flavored with cardamom powder. Badam laddu is my family's most favorite laddu. 

It is so flexible, can be modified according to the personal liking. The quantity of khava can be reduced. This creamy textured badam laddu is an eater friendly sweet, that melts in the mouth. 

Preparation time : 20 minutes
Soaking time :4 hours
Cooking time : 1 hour
Yield : 15 laddus.

Ingredients

  • 2 cups almonds/badam, soaked, peeled
  • 3/4  cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered

For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4 cup water

Method

  1. Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
  2. Heat a non-stick pan on medium flame. Add milk,  ghee and almond paste to it.
  3. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
  4. In the meantime, prepare three thread sugar syrup. Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  5. Keep the vessel on a medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 
  6. Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste.
  7. Once the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 
  8. When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. 
  9. At this stage, turning the very thick mixture with single spatula is difficult. Handle it with 2 spatulas, using both hands.
  10. Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. Once the laddus come to room  temperature, store  them in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.


3 thread sugar syrup
  • Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  • Keep this vessel on  medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 

Badam or almond laddu - step by step pictures

1.  Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
grind the alomonds to a coarse paste


2.  Place a non-stick pan on medium flame. Add milk,  ghee and almond paste to it. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
milk, ghee  and almond paste boiled


3.  Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. Keep this vessel on  medium flame and bring it to boil. 

4.  When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 

3 thread sugar syrup


5.  Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste. 

6.  Once  the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 

add the khava and sugar syrup to the almond paste


7.  When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. Handle it with 2 spatulas, using both hands, as shown below. 

saute till paste thickens

8.  Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. 


9.  Badam laddu can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
make laddu with almond mixture


Note
  1. For decoration, you can stick pistachio and chironji.
  2. You can prepare almond barfi with the same mixture. Just, roll out the mixture to thin and cut them into square shape.  
  3. To prevent sticking and burning,  use non-stick frying pan to cook the almond paste and wooden spatula to stir the mixture.

October 29, 2013

Maharashtrian karanji recipe - Karjikayi recipe - Diwali sweet recipes

 karanji in a serving plate
Maharashtrian karanji recipe  - Diwali season is in the air. This is the right time to make sweets and savouries.  The most popular sweets and savouries are Karanji, Ladoo, Burfi, Halwa, Pedha, Chakli, Shankarpali, varieties of Sev, Chivda, roasted spicy Cashew Nuts, salted Pistachio and processed Dates. 

My preparation of Diwali sweets and savories as started with Karanji. Karanji is a delicious, deep fried snack, that is especially prepared for Diwali festival. Karanji is also known with different names in different parts of India. Gujiya in Hindi, Ghughra in Gujarati, Karjikayi in Telugu, Karachika in Tamil, Karagadabu and Karjikayi in Kannada, Nevri in Konkani. 

Dry coconut, poppy seeds, rava, powdered sugar and cardamom powder are essential ingredients in karanji filling. Today, I am posting Karanji, my first Diwali Sweet of this year. The Karanjis can be stored for about a month in an airtight container. 

The filling mixture can also be stored for about a month in an airtight container to prepare fresh karanji as and when needed. One can have varieties of Karanjis by changing fillings according to the likings, such as fresh coconut and jaggery, mava and dry fruits, chana dal and jaggery.

Preparation time : 1 hour
Cooking time : 45 minutes
Yield : 20 karanjis.

Ingredients
  • 1 ½ cup all purpose flour/maida
  • 1 ½ cup fine semolina/ rava
  • Oil  for deep frying
  • Salt  to taste

For the stuffing
  • 2 cups grated dry coconut, roasted
  • ½ cup semolina / rava, fried
  • ¼ cup poppy seeds/ khuskhus , roasted
  • 1 cup sugar,  powdered
  •  5 cardamoms, powdered


ingredients to make karnajis 


Method
  1. Take the rava, maida and salt in a large plate. Add water gradually and knead a dough of rolling consistency. Keep it covered  for 30 minutes.
  2. Heat a frying pan, add poppy seeds. Roast till crisp. Remove and transfer to a large plate.
  3. In the same frying pan, add 2 tsp of  ghee. Once the ghee melts, add rava and saute till aromatic. Remove to a  plate.
  4. Now add grated dry coconut. Roast  till aromatic and crisp. Switch off  flame. Remove and transfer to the plate. Allow to cool. 
  5. Once the poppy seeds, rava and coconut  cool, add powdered sugar, mix well. While mixing slightly crush the mixture. Filling is ready to use.
  6. Roll the small round disc that is poori size. Put 1 ½  tbsp of above prepared stuffing in the middle of  it. 
  7. Fold the disc in the middle, lift the edges from one side and join them properly.
  8. Press the edges, just soak finger tips in milk and seal them firmly. Trim the edges with a cutter. Prepare all the karanjis and place them on a large plate.
  9. Heat oil in a frying pan. Once the oil is hot, slowly slip the karanjis from one side. Fry 2-3 karanjis at a time,  keep enough space in oil to flip the karanjis. 
  10. Fry the karanjis on a medium low flame till they become golden brown from both sides. Remove with a slotted spoon, transfer to an absorbent paper. Store the karanjis in an airtight container.

 Karanji or Karjikay - step by step pictures


1.  Take the rava, maida and salt in a large plate. Add water gradually and knead a dough of rolling consistency. Keep it covered  for 30 minutes.
knead the dough to make karanji


2.  Heat a frying pan, add poppy seeds. Roast till crisp. Remove and transfer to a large plate.

3.  In the same frying pan, add 2 tsp of  ghee. Once the ghee melts, add rava and saute till aromatic. Remove to a  plate. Now add grated dry coconut. Roast till aromatic and crisp. Switch off  flame. Remove and transfer to the plate. Allow to cool. 

4.  Once the poppy seeds, rava and coconut  cool,  add powdered sugar, mix well. While mixing slightly crush the mixture. Filling is ready to use.
filling prepared to make karanji

5.  Roll the small round disc that is poori size. Put 1 ½  tbsp of above prepared stuffing in the middle of it.  


6.  Fold the disc in the middle, lift the edges from one side and join them properly. Press the edges, just soak finger tips in milk and seal them firmly. 
round disc rolled out and filling placed to make karanji

7.  Trim the edges with a cutter. Prepare all the karanjis and place them on a large plate.
dough disk folded to make karanji

8.  Heat oil in a frying pan. Once the oil is hot, slowly slip the karanjis from one side. Fry 2-3 karanjis at a time,  keep enough space in oil to flip the karanjis. 


9.  Fry the karanjis on a medium low flame till they become golden brown from both sides. Remove with a slotted spoon, transfer to an absorbent paper. 
deep frying the karanji

10.  Store the karanjis in an airtight container.
store the karnjis

Mushroom manchurian recipe - How to make mushroom manchurian

mushroom manchurian in a serving plate
Mushroom manchurian recipe - After having a hearty Chinese meal at Mainland China, along with family friends from Delhi, we returned home  with a sweet memory of the Chinese dishes. Among them one unforgettable dish was mushroom manchurian. I have prepared mushroom manchurian several times on the demand of my kids. 

I must admit here that I too started loving this addictive dish. As this is a familiar dish, I did not find it difficult to prepare. Using mushrooms and ching's manchurian sauce mix, I made this manchurian quickly. It turned out delicious as usual. So, I thought to share the recipe with you all.  

Note that you can also replace mushrooms by paneer. You can also make mixed vegetable manchurian by using vegetables like cabbage, cauliflower and carrot. 

Preparation time : 10 minutes
Cooking time : 25 minutes
Serves 2 

Ingredients
  • 15 mushrooms, cut into large pieces
  • 3 tbsp all purpose flour/maida
  • 1 tbsp corn flour
  • 1/2 cup spring onion
  • 1/2 tsp garlic paste (or 5 crushed flakes)
  • 1 pack ching's manchurian sauce mix
  • Oil for frying
  • Salt to taste

Method
  1. Wash the mushrooms thoroughly and cut them into 2-3 pieces. 
  2. Mix the maida, corn flour, garlic paste and salt together. Add little water to make a thick batter. 
  3. Then mix  the mushrooms and the batter together.  Deep fry them till crisp. 
  4. Heat a tbsp of oil in a pan. Keep it on low flame. Add Ching's Manchurian sauce and stir. Add 3/4 cup of water to it. Mix well. 
  5. Bring it to boil stirring constantly. Simmer for 2-3 minutess to get a thick sauce. 
  6. Add fried mushrooms and mix well.  Simmer to get the thick consistency. 
  7. Once it is done, add the chopped spring onions and  remove from the flame. 
  8. Serve the mushroom manchurian hot with choice of your main course dish.
prepared mushroom manchurian

October 28, 2013

Mushroom and garlic stir fry recipe

Mushroom garlic stir fry in a serving plate
Mushroom and garlic stir fry recipe - Mushroom and garlic stir fry  is a quick and easy dish with mild flavour of garlic and pepper. You can add capsicums along with mushrooms. This is a flexible dish wherein, flavour and taste can be changed  according to one's liking. Mushroom stir fry and hot chapati make a good accompaniment. Serve this dish with pickle and buttermilk.

Preparation time : 5 minutes
Cooking time : 10 minutes
Yield :Serves 1

Ingredients
  • 15 mushrooms, cut into pieces
  • 20 garlic flakes / lasun, peeled and crushed
  • 2 green chillies, chopped
  • 1/4 tsp turmeric powder
  • 1 tsp pepper powder
  • Few chopped coriander leaves
  • 3 tsp oil 
  • Salt to taste

Method
  1. Heat oil in a frying pan. Add the garlic and green chillies to it. Fry till aromatic and light brown. 
  2. Add the mushrooms, pepper powder, turmeric powder and salt. Saute for a minute. Cook covered on low flame till the mushrooms become soft. Allow it to cook  in its own moisture. 
  3. Cook for 4-5 minutes and then remove the lid. If it is watery, simmer till the water dries up. Add thecorianderl eaves and mix well. 
  4. Serve the mushroom garlic stir fry hot with chapatis.
mushroom garlic stir fry

Batata vangyachi bhaaji Recipe - Potato-brinjal sabzi


Batata vangyachi bhaaji in a plate
Batata vangyachi bhaaji recipe - Chapati and rice are our staple food. So, Preparing sabzi and curry everyday is mandatory for me. Batata-vangyachi bhaaji is a Maharashtrian style sabzi which I prepare often. So, here is a quick to make yummy batata-vangyachi bhaji to go with chapatis. Serve this bhaaji with hot chapatis along with pickle.

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

Ingredients

  • 2 potatoes, peeled, cut into pieces
  • 1 large sized purple brinjal / vangi, cut into pieces
  • 1 large tomato, chopped
  • 2 onions, chopped
  • 5 garlic flakes, chopped
  • 10 curry leaves, 
  • 1 green chilly chopped
  • 1/2 cup grated fresh coconut
  • 1½ tsp chilly powder
  • 1 tbsp kala masala or sabzi masala
  • 3/4 tsp turmeric powder
  • 1/2  cup chopped coriander leaves
  • 1 tsp tamarind pulp
  • 1 tsp jaggery
  • 1 tbsp oil
  • Salt to taste

Preparation
  1. Wash the brinjal and cut it into small cubes. Add this brinjal cubes into salt water. Drain and set aside.
  2. Wash and peel the potatoes. Cut them into small cubes.

Method
  1. Heat  the oil in a pan/ kadhai. Add  the garlic, green chilly and curry leaves  to it. Saute till aromatic. Then add the onion to it. Saute till the onions turn translucent. Add the potato, brinjal and tomato. Mix well.
  2. Cook covered on low flame.  Allow it to cook in its own moisture. If it is too dry , add little water to it.
  3. When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt. Stir to combine.
  4. Cook covered on low flame till the potato and brinjal turn soft. Let it cook in  its own moisture. Add little water if it is too dry. 
  5. Once the brinjal and potatoes turn soft, add coconut and chopped coriander leaves. Mix gently. 
  6. Serve the batata vangyachi bhaaji hot with chapati along with pickle.
Batata vangyachi bhaaji - step by step pictures

1.  Heat  the oil in a pan/ kadhai. Add  the garlic, green chilly and curry leaves  to it. Saute till aromatic. 

2.  Then add the onion to it. Saute till the onions turn translucent. Add the potato, brinjal and tomato. Mix well.
Tempering to make batata vangyachi bhaaji


3.  Cook covered on low flame.  Allow it to cook in its own moisture. If it is too dry , add little water to it. 

4.  When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt.  Stir to combine.

veggies and masala added


5.  When the potatoes are half cooked,  remove the lid and add the chilly powder, kala masala,   turmeric powder, tamarind pulp, jaggery and salt. Stir to combine. 

6.  Cook covered on low flame till the potato and brinjal turn soft. Let it cook in  its own moisture. Add little water if it is too dry. 

7.  Once the brinjal and potatoes turn soft, add coconut and chopped coriander leaves. Mix gently 

coconut and cilantro added


8.  Serve the batata vangyachi bhaaji hot with chapati along with pickle.

Serve batata vangyachi bhaaji in a plate

Shallow fried onion pakoda recipe

pakoda in a serving plate
Shallow fried onion pakoda recipe - To make a healthy snack, I have prepared shallow fried onion pakoda instead of deep frying it.  You can also deep fry these pakodas. The mixture for this pakoda is made by using onions, gram flour, coriander leaves and some other essential spices. These pakodas are very common in every house hold. I have been eating onion pakodas since childhood and even now also I feel like to eat more and more whenever I prepare it. Hot pakodas goes well with a hot cup of tea or coffee. 

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves 2

Ingredients
  • 3 tbsp split bengal gram flour / besan
  • 1 large onion, thinly sliced
  • 3/4 tsp chilly powder
  • 1/4 tsp cumin seeds powder / jeera powder
  • 1/2 tsp coriander seeds powder
  • A generous pinch of ajwain
  • Fistful of chopped coriander leaves
  • Salt to taste
  • Oil as required

Method
  1. Dry roast the besan till aromatic and golden brown. Allow it to cool.
  2. Combine the onion, chilly powder, cumin seeds powder, coriander powder and  ajwain.
  3. Heat half tbsp of oil in a frying pan. Add this onion mixture and saute till the onions turn translucent.  Remove from the flame and allow it to cool. 
  4. Once the onion mixture cools, add roasted besan and salt to it. mix well till they combine well. 
  5. Then heat a griddle and apply oil on it.  Take one small portion of onion-besan mixture and slightly flatten it with your palm. 
  6. Place it  on hot griddle in one layer. Pour some oil all over the pakodas and shallow fry them till golden brown from all sides. 
  7. Serve the onion pakoda hot with a cup of tea or coffee.
prepared shallow fried  onion pakoda

October 25, 2013

Aloo paratha recipe - How to make stuffed potato paratha

aloo paratha in a serving plate
Aloo paratha recipe - This is an easy to prepare aloo paratha which I like to make often. When my kids were small they were not eating vegetables. Therefore I thought of stuffing the vegetables in the roti itself and I was making thepla. Later I started to stuff almost all vegetables (except bitter gourd), dals, beans, sprouts, etc. Thus, my family developed liking towards parathas and still I am continuing it. 

Aloo paratha  is an Indian flat bread prepared with wheat flour, all purpose flour and potato filling, then shallow fried on griddle. This  paratha is North Indian speciality, usually served for breakfast, lunch or dinner. Making stuffed paratha is bit tedious and it needs little bit of practice to roll gently after the stuffing.  

Preparation time : 20 minutes
Cooking time : 30 minutes
Yield :12 parathas.

Ingredients
  • 1½  cup wheat flour
  • 3/4 cup all purpose flour / maida
  • Salt as required
  • Oil or ghee as required

For the filling
  • 8 medium sized potatoes, steamed, grated
  • 1 large onion, chopped
  • 1 tsp garam masala
  • 1 tsp chilly powder
  • 1/2 tsp turmeric powder
  • 1/2 coriander powder
  • 1/2 tsp jeera powder
  • Fistful of chopped coriander leaves
  • Ghee for shallow frying
  • Salt to taste

Preparation 
Combine together the flours and sieve them. Add salt to it. Knead them to a soft dough adding little water. Keep it aside for 15 mins.

Method
  1. Wash and peel the potatoes. Steam cook the potatoes until soft. Allow it to cool and then grate it. 
  2. Heat little oil in a pan and add onions to it. Saute till translucent. Then add the masala and powders mentioned under "for the filling". Saute for 2 mins and remove from the flame. 
  3. Add coriander leaves and salt. Mix well and allow it to cool.
  4. Add grated steamed potatoes to the onion mixture, stir to combine.  Add some salt and knead it to a lump till the salt mix well. 
  5. Divide the dough into 12 equal portions. Take one portion and make a round ball from it. Roll out the ball into small poori sized round disc.
  6. Take 2 tbsp of filling and place it on the roti. Lift the edges and join them in the top giving modak shape to it, then twist the tip.
  7. Now flatten it with your palm and gently roll out into slightly thick paratha. 
  8. Heat a griddle and apply 1/4 tsp ghee on it. Place the rolled paratha over it. 
  9. Pour 1/4 tsp of ghee around the paratha. Shallow fry it till golden brown from both sides. 
  10. Serve the stuffed aloo paratha hot with curries, chutneys, pickles and yogurt.  Apply ghee on the paratha if you like it.
Aloo paratha - step by step pictures

1.  Wash and peel the potatoes. Steam cook the potatoes until soft. Allow it to cool and then grate it. 

2.  Heat little oil in a pan and add onions to it. Saute till translucent. 

3.  Then add the masala and powders mentioned under "for the filling". Saute for 2 mins and remove from the flame.  

4.  Add coriander leaves and salt. Mix well and allow it to cool. Add grated steamed potatoes to the onion mixture, stir to combine.  

5.  Add some salt and knead it to a lump till the salt mix well. 
filling prepared with potato to make stuffed aloo paratha recipe

6.  Divide the dough into 12 equal portions. Take one portion and make a round ball from it. Roll out the ball into small poori sized round disc. 


7.  Take 2 tbsp of filling and place it on the rolled disc. Lift the edges and join them in the top giving modak shape to it, then twist the tip as shown in the picture below.
filling placed on rolled dough

8.  Now flatten it with your palm and gently roll out into slightly thick paratha. 


9.  Heat a griddle and apply 1/4 tsp ghee on it. Place the rolled paratha over it. 
Pour 1/4 tsp of ghee around the paratha. Shallow fry it till golden brown from both sides. rolled the paratha

10.  Serve the  aloo paratha hot with curries, chutneys, pickles and yogurt.  


11.  Apply ghee on the paratha if you like it.
shallow fried the paratha

October 22, 2013

Bharli Bhindi Recipe - Bharli Mirchi Recipe - Stuffed Ladies Finger and Chilli Recipe

stuffed bhindi and mirchi in a serving plate
Bharli bhindi recipe - Bharli bhindi and bharli mirchi or stuffed ladies finger and green chilly  recipe - Bharli mirchi and bharli bhindi are my favorites. The stuffed chilli and okra are great accompaniment to the main course. This can be wrapped in phulka and chapati to serve as a roll, or to pack in the lunch box. I have prepared them several times and thought to share the recipe with you. Another important thing is that the same filling can be used to make bharli dhobli mirchi, bharli karli (stuffed bitter gourd), bharli dodka ( stuffed ridge gourd), etc. The dry filling powder can be used to make peeth perun bhaji (sprinkle dry filling and stir) such as tondlichi bhaji (ivy gourd subzi), gavarachi bhaji (cluster beans subzi), dhobli mirchichi bhaji, dodkyachi bhaji (ridge gourd sabzi), kandyachi bhaji (spring onion subzi) etc. 

Preparation time : 10 minutes
Cooking time : 15 minutes
Yield : Serves 2

Ingredients

12 okras / ladies finger / bhindi
4 large green chillies 
2 tbsp oil  

For the filling

2 tbsp split  bengal gram flour / besan, roasted
2 tbsp ground nut powder / peanut powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin seeds powder / jeera
1/4 tsp turmeric powder / haldi
A generous pinch of asafoetida / hing
A pinch of amchur powder (optional)
1 tbsp chopped coriander leaves
1/4 tsp  kala masala / garam masala (optional)
Salt to taste


Preparation
  1. Roast the bengal gram flour till aromatic and golden brown. Set aside.
  2. Roast the peanuts, remove the husks and blend it to a coarse powder. Set aside.
  3. Heat 1/2  tbsp oil in a frying pan and add hing powder to it. Saute till aromatic. 
  4. Now add coriander powder, cumin powder, chilli powder, kala masala or garam masala, turmeric powder, roasted gram flour, groundnut powder and stir very nicely for 2 mins on low flame. 
  5. Remove from the flame and add amchur powder, coriander leaves, salt and 1 tbsp oil to it.
  6. Mix very well and knead them gently.  Use this filling to stuff the chilli and okra. 

Method
  1. Now wash the chillies and okras.  Remove the stem and slit the chilliin the middle keeping the top and tip intact.
  2. Chop off the stem of the bhindi and  slit it keeping the lower part intact. Cut the tip. Stuff all the bhindis and chilles properly.
  3. Then heat a tawa / griddle and apply oil on it.  Place the stuffed chillies and okras on the tawa. Pour remaining 1/2 tbsp oil on  all okras and chillies.  
  4. Roast them on medium flame, flipping in between,  till they become light brown colour. 
  5. Serve the bharli bhindi and bharli mirchi with choice of your main course.
prepared bharli bhindi and bharli mirchi

October 18, 2013

Mix dal mushroom pancake recipe

Mix dal and mushroom pan cake recipe - The pancake made with dals, mushrooms and onion make a good breakfast / teatime snack. The lentils provide nutrient to the body as well as release energy for the natural regular activities. Mushroom and onion are considered as skinny vegetables (not fatty). The addition of these two vegetables enhances the flavor and gives an excellent taste to the dish. Besides this, this kind of a meal topper, gives you a valuable vitamins and minerals. It leaves an uttappa (uttappam) like taste in the mouth while eating. Usually this pancake is served with chutneys. 

Preparation time : 25 minutes
Soaking time:  3 - 4 hours
Cooking time : 30 minutes
Yield : 10 pancakes.


Ingredients
  • 10 button mushrooms, finely chopped
  • 1 onion, finely chopped
  • Fistful of chopped cilantro
  • A generous pinch of garam masala
  • 2 heaped tbsp yogurt/curd
  • 3 tbsp rice flour
  • ½ tsp cumin seeds / jeera
  • 1 tsp chilli powder
  • 2 green chillies, chopped
  • 7- 8 curry leaves, chopped
  • Salt to taste
  • Oil  as required

To saok and  grind to coarse paste
  • 1/4 cup split bengal gram / chana dal
  • 1/4 cup split green gram / moong dal
  • 1 tbsp split black grams / urad dal
  • 1/4" ginger, chopped

Method

1.  Clean and mix the dals together. Wash them thoroughly and soak for 3 hrs.


2.  Drain the dals and grind them along with chopped ginger to a coarse paste, without using any water.

3.  Transfer this dal paste to a large bowl. Add all the ingredients except mushrooms and onions. Mix well.

4.Now add onions and mushrooms to the batter. Mix well.
5.  Heat a non-stick  griddle. Take one small orange sized portion of batter mixture. 


6.  Place it on the tawa and flatten it to a round shaped pancake, using very little water.

7.  Cover with lid and cook it on a low flame till the batter leaves the bottom.

8.  Flip it and cook till golden brown from both sides. Serve hot with chutney.


October 14, 2013

Sprouted green chickpea usal recipe - How to make usal with sprouted green chana

usal in a serving plate
Sprouted green chickpea  usal  recipe - Chickpea is good sources of proteins and it provides energy to the body. Hence it is wise to include chickpea in any form in our diet. Germination makes the pulses more nutritious.  This green chickpea usal is a simple and easy variety of dish which can be prepared within few minutes. This usal can be eaten as it is or you can serve it as a side dish to any main course. Either way it tastes great.

Preparation time : 10 minutes + soaking time
Cooking time : 20 minutes
Yield : Serves 4

Ingredients
  • 2 cups sprouted green chickpea / chana
  • 1 large onion, chopped
  • 1 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp cumin seeds powder/jeera
  • 2 pinch of kala masala/sabzi masala
  • 8-10 curry leaves
  • 1 tbsp oil
  • Salt to taste

Grind to coarse paste
  • 1 tbsp grated fresh coconut
  • 2 cloves garlic
  • 1 small green chilly

Method
  1. Add 2 cups of water to the sprouted chickpeas and cook them in a pressure cooker till three whistles.
  2. Grind the coconut, garlic and green chilly to a coarse paste, using little water. Keep it aside.
  3. Heat oil in a pan. Add cumin seeds and curry leaves. Saute for a while. Add onion and saute till it changes the color.
  4. Now add turmeric powder, chilli powder and kala / subzi masala. Saute for a while. 
  5. Add cooked sprouted green chana along with water and salt. 
  6. Add coconut paste and mix well. Simmer till the water dries up. Remove from the flame and serve hot as a side dish.
sprouted chana

Sprouted green chickpea usal in a serving plate

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