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Monday, April 29, 2013

Mavinakayi chutney - Ambe midi chutney - Mango chutney

Mavinakayi chutney in a serving bowl
Mavinakayi chutney recipe - Mavinakayi chutney  is a popular traditional chutney  of coastal karnataka prepared during mango season. This raw mango chutney is a delicious, hot and tangy chutney goes well as a dip to bhajjis, samosas, vadas, idlis, dosas and rotis. It can also be used as a side dish to rotis or rice and curry. While preparing this chutney taste and adjust it to get the desired taste of the chutney.season 

Mavinakayi Chutney Recipe - Mango Chutney Recipe
Mavinakayi chutney in a serving bowl
Preparation time - 10 minutes
Cooking time - 5 minutes
Yield - Serves 6

Ingredients
  • 1 cup chopped raw mangoes
  • 2 cups freshly grated coconut
  • 3 roasted chillies
  • 4 tsp jaggery
  • Drinking water to grind
  • Salt to taste
For the tempering
  • 1 tsp oil
  • 1 tsp mustard seeds
  • a pinch of asafoetida / hing
Method 
  1. Wash the raw mango and pat to dry. Peel the raw mango with a peeler. Cut it into small pieces and discard the seed. 
  2. Roast green chillies directly on flame using a fork. Chop the roasted green chillies into small pieces.
  3. Grind together the grated coconut, roasted green chillies,  jaggery, salt and  raw mangoes to make a smooth chutney.Use drinking water to grind. Transfer this chutney to a bowl. 
  4. In a small frying pan heat a tsp of oil and add mustard seeds and a pinch of  hing. Allow them to crackle. Pour this tempering over the chutney. 
  5. Serve 2-3 tbsp of chutney with  bhajjis, samosas, vadas, idlis, dosas, rotis. or rice and curry. 
Mavinakayi chutney - step by step pictures

1.  Wash the raw mango and pat to dry.
wash the mango and pat dry
2.  Peel the raw mango with a peeler.
peel the raw mango
3.  Cut it into small pieces and discard the seed.
cut the mango into pieces
4.  Roast green chillies directly on flame using a fork.
burn the chilli on flame
5.  Chop the roasted green chillies into small pieces.
mix the chopped chilli and other ingredients
6.  Grind together the grated coconut, roasted green chillies, jaggery, salt and  raw mangoes to make a smooth chutney.Use drinking water to grind.

7.  Pour the tempering made with mustard seeds and hing on it. Mix well.
grind to a pste and pour the temepring
8.  Serve 2-3 tbsp of  mavinakayi chutney with choice of your main meal.
Mavinakayi chutney ready to serve

Tuesday, April 23, 2013

Katachi amti recipe - Maharashtrian katachi amti

amti in a serving bowl
Katachi amti recipe - Katachi amti is a Maharashtrian dish, slightly spicy with balanced tangy and sweet taste.When chana dal is boiled to make puran ploi, the drained water of boiled chana dal is  used to make delicious rasam or amti. This is very flavorful and extremely delicious rasam. Amti pairs well with puran poli and rice. I like the amti most, it is my favorite and favorite of everybody at home. A meal with puran poli is incomplete without katachi amti. Traditionally, some filling mixture which is known as puran made for puran poli is also used to make it. So here is the recipe for this delicious amti.

Katachi Amti Recipe
boil the amti and pour tempering
Preparation time - 15 minutes
Cooking time - 15 minutes
Yield - Serves 4

Ingredients
  • 3 cups boiled chana dal water
  • 4 tbsp puran
  • 1+ 1/2 tsp kala masala
  • 1 tsp chilly  powder
  • 1/2  tsp turmeric
  • 1/4 cup chopped coriander leaves
  • Salt to taste
For the masala paste
  • 4 cloves / lavang
  • 4 small sized cinnamon sticks / dalchini
  • 3 tbsp dry coconut, grated
  • 2 tsp jaggery
  • Small lemon sized tamarind
For the tempering
  • 1/2 tsp mustard seeds
  • few curry leaves
  • 2 tsp oil
Method 
  1. Take 3 cups of  boiled chana dal water in a large bowl. Add puran in it.
  2. Put coconut, cloves, cinnamon, jaggery and tamarind in a mixer and grind them to a smooth paste using some water.
  3. Add the masala paste, chilly powder, turmeric powder, kala masala, salt and a cup of water in it. Mix well.
  4. Transfer this dal water mixture to a  pan. 
  5. Place this pan over a medium high flame and bring  this dal water mixture to a boil to make amti. Simmer for 5 minutes. 
  6. Add the cilantro and remove from the flame. 
  7. Heat oil in a small frying pan and add mustard seeds and curry leaves. Allow them to crackle. Pour this tempering over the hot amti. 
  8. Serve the amti hot with puran poli and rice.
Katachi amti - step by step pictures

1.  Take 3 cups of  boiled chana dal water in a large bowl. Add puran in it.
boiled chana dal water
2.  Grate the coconut and jaggery.
grated coconut, jaggery and other ingrds
3.  Put coconut, cloves, cinnamon, jaggery and tamarind in a mixer and grind them to a smooth and thick paste. 

4.  Add the paste to the boiled chana dal water. Add the chilli powder, turmeric powder, kala masala, salt and a cup of water in it. Mix well.
add coconut paste and masala
5.  Mix till all the ingredients combine well.
mix well to make amti
6.  Transfer this dal water mixture to a pan. Place this pan over a medium high flame and bring  this mixture to a  boil to make amti.  Simmer for 5 minutes. 

7.  Add the cilantro and mix. remove from the flame.

8.  Make a tempering with the ingredients mentioned under for the tempering and pour it on hot amti. Mix well

9.  Serve the katachi amti hot with puran poli and rice.
boil the amti and pour tempering

Saturday, April 20, 2013

Puran poli recipe - Holige recipe - Obbattu recipe

Puran poli in a serving plate
Puran poli recipe - Puran poli is a popular Indian stuffed sweet paratha, which is called with different names in different parts of India. It is prepared on the occasion of festivals such as Gudi Padwa (Ugadi), Holi, Ram navami etc. It is made by using wheat flour, all purpose flour, bengal gram and jaggery. 

It goes well with katachi amti, ghee and milk. Usually, dough for puran poli is made of using wheat flour only. But you can use all purpose flour and wheat flour together to have an attractive appearance as done by me in this recipe. 

If maida is used along with wheat flour it is also easy to prepare puran poli because of it's elasticity. However, using wheat flour is an healthier and tastier option though it is a bit tedious to prepare using wheat flour only. 

While cooking chana dal, take some cooked chana dal in a plate and press it with your finger tips. If it is easily pressable and mashable the dal is cooked. When jaggery is added, it melts and continuous stirring is needed till the mixture dries and form a lump. 

While grinding the dal mixture in mixer,  grind it  in small batches, on a low speed, for a few seconds, fluff it with spoon and repeat the process several times. You can also use puran maker which is available in the market to churn the dal mixture. 

If you feel that preparation of puran poli is very tedious, but you want to eat, you can prepare puran and chapatis separately and eat them together along with some ghee and milk.  

Puran Poli Recipe - Holige - Obbattu Recipe 
Puran poli in a serving plate
Preparation time - 25 minutes
Cooking time - 1 hour
Yield - 12 puran polis. 

Ingredients 

For the filling / puran
  • 2 cups split bengal gram / chana dal
  • 2 cups grated jaggery
  • 12 green cardamoms, powdered
  • 6 -7 cups water
For the dough
  • 2  + 1/4  wheat flour
  • 3/4 all purpose flour / maida / refined flour
  • Salt as required
Method 
Puran poli - step by step pictures

1.  Wash and soak the chana dal overnight or 7 -8 hours.  After 7 hours, drain the water and set aside. 

2.  Boil 6-7 cups of water in a heavy bottomed vessel and add the chana dal. Cook it over medium heat until soft. 

3.  Once the chana dal become soft, drain the water and reserve it to make the katachi amti.
boiled chanadal
4.  Add the grated jaggery to the boiled and drained chana dal and  mix well.
drained the dal, jaggery added
5.  Place this vessel of the dal mixture over a low flame. 

6.  Once the jaggery melts, stir continuously and cook till the dal mixture slightly dries up and turns into a lump. 

7.  Remove from the flame, add cardamom powder and allow it to cool.
dal jaggery cooked till lump
8.  When it cools, grind the dal mixture into a mixer or puran maker, filling the mixture above the blade to a smooth and soft paste without adding any water. 
Grind in batches. (Keep aside 4 tbsp of  puran to make katachi amti).
mixture in a miixer jar
9.  Transfer the pooran to a bowl and set aside.
puran ready for stuffing
10.  In the meanwhile, mix the wheat flour and maida, add salt  and knead it to a smooth and firm dough, using some water. 

11.  Cover with lid and keep it aside for 30 minutes.
dough knead to soft
12.  Take a large lemon sized dough and make a round shape ball, using the palms of your hands. Flatten this ball and stuff puran upto 3/4 part as shown 
below.
puran stuffed
13.  Further lift the edges and join it at top. Twist the tip and flatten it.
edges joined
14.  Dust the rolling board with wheat flour and roll the above prepared stuffed dough into round shape using chapathi roller pin. Roll as thin as possible.
puran poli rolled to thin
15.  Heat a  pan over a medium low heat and place the puran poli over it gently. 

16.  Roast the puran poli till the  light brown colour spot appears from both sides.
puran poli roasted on pan
17.  Remove and serve the puran poli hot or cold with ghee, milk and katachi aamti. It can be stored in the refrigerator for about a week.
puran poli ready to serve

Thursday, April 18, 2013

Goda masala recipe - Maharashtrian goda masala recipe

goda masala in a container
Goda masala recipe - Goda masala is a traditional Maharashtrian blended spices powder which can be used in the preparation of several dishes. This is my family's favourite masala. We have been using this masala for the past several years. In some part goda masala is also known as kala masala.

This is prepared in every house hold with different version. We have two versions of masala. This one is quite a strong version and we call it goda masala. Another version is mild version and we call that as kala masala. I will post that recipe in due course.

Goda masala and kala masala both are used in Maharashtrian style dishes like amtis, bhaaji, usals etc. Sometimes, when I do not have garam masala, I use this goda masala in the place of garam masala. To preserve the flavour, it is preferable to store the goda masala in plastic bags and then in an airtight container. This goda masala can be stored for about a year.

Goda Masala Recipe
goda masala in a container
Preparation time - 15 minutes
Frying time - 45 minutes
Yield - 1¾ cups of goda masala.

Ingredients 
  • 1 cup coriander seeds / sabut dhania / kothambari
  • 3 tbsp cumin seeds / jeera
  • 2 tbsp cloves ( 175 cloves) / lavang
  • 12 brown cardamoms / badi  ilaichi / elakki / velchi
  • 1 ½ " of 4 cinnamon sticks  /dalchini
  • 2 tbsp black pepper
  • 6 stone flower / dagad phool
  • 5 small sized bay leaves / tamal patra / tej patta
  • 6 javitri mace
  • 2 star anees / chakri phool
  • 2 tbsp sesame seeds / til
  • Oil for frying
Method 
  1. Hand pick and clean all the ingredients. Arrange them in a large plate
  2. Heat a large frying pan. Add the sesame seeds and dry roast until aromatic and crisp. Set aside
  3. Heat a tsp of oil in the same frying pan. Add the coriander seeds and roast on a medium low flame until light brown. Set aside. 
  4. Roast all the other ingredients separately, over a low flame until light brown and crisp, using 2-3 drops of oil for each ingredient. 
  5. Mix together the ingredients and allow them to cool. Put them in a mixer jar and blend it  to a fine powder.
  6. Sieve the powder on a medium sieve and mix  well.  Put this masala in a small zip lock plastic bag and fold the edges. 
  7. Place this bag in another plastic bag  and pack it properly. Now place the goda masala packet  in an airtight container. 
  8. Place this container in a warm place.  This goda masala can be stored for about a year.
Goda masala - step by step pictures

1.  Hand pick and clean all the ingredients. Arrange them in a large plate.
hand pick and clean the ingredients
2.  Heat a large frying pan. Add the sesame seeds and dry roast until aromatic and crisp. Set aside
roast the sesame seeds
3.  Heat a tsp of oil in the same frying pan. Add the coriander seeds and roast on a medium low flame until light brown. Set aside.  

4.  Roast all the other ingredients separately, over a low flame until light brown and crisp, using 2-3 drops of oil for each ingredient. 

5.  Mix together the ingredients and allow them to cool.
roast all other ingredients separately
6.  Put them in a mixer jar and blend it  to a fine powder. Sieve the powder on a medium sieve and mix  well.
 blend it through mixer jar
7.  Put this goda masala in a small zip lock plastic bag and fold the edges.
put the powder in a zip lock bag
8.  Place this bag in another plastic bag  and pack it properly. 
place the bag in another bag
9.  Place the above prepared goda masala packet  in an airtight container. Place this container in a warm place.
place the above prepared bag in an airtight container
 10.  This goda masala can be stored for about a year.
goda masala is ready to use

Tuesday, April 16, 2013

Black grape juice recipe - Nerale drakshi sharbat

black grape juice in serving glasses
Back grape juice recipe - This black grape juice  is made with fresh black seedless grapes and chilled water  There are several health benefits of black grapes. Besides that, a glass full of chilled juice is a sure thirst quencher during summer season. 

Black Grape Juice  Recipe 
black grape juice in serving glasses
Preparation time - 5 minutes
Cooking time - 0 minutes
Yield - Serves 2

Ingredients 
  • 1 glass black seedless grapes 
  • 2 glasses chilled drinking water
  • 2 tbsp sugar 
  • 1/4 tsp salt 
  •  1/2 lemon
Method 
  1. Separate the grapes from the stem, rinse them under running water, pat to dry and place them in the refrigerator. 
  2. While making the juice, remove the grapes from the refrigerator.
  3. Put  the grapes in a mixer jar. Add a glass of chilled water and blend on a high speed  until a smooth juice.
  4. Then add remaining 1 glass of water in this juice and strain in a large bowl.
  5. Add the sugar and salt. Squeeze the lime in it. Stir the juice with a spoon, until the sugar dissolves. 
  6. Pour this grape juice into serving glasses. Add two ice cubes if you like it. Serve the drakshi sharbat chilled.
black grape juice ready to serve

Monday, April 15, 2013

Matar paneer pulao recipe - Green peas paneer pulao

Matar paneer pulao in a serving plate
Matar paneer pulao recipeToday I am sharing with you all a very delicious and quick pulao "matar paneer pulao" made in pressure cooker. This is a flavorful pulao as I have used basmati rice and brown cardamoms. These brown cardamom adds an exotic flavor to the rice. Paneer matar combination is loved by all age groups, these makes the dish rich and inviting. This is a filling healthy dish that is loaded with proteins and carbohydrates. It is a perfect dish for all those who are looking for a healthy, quick one pot meal recipe. Though I have used basmati rice, any other variety of rice can also be used to make the pulao.

Matar Paneer Pulao Recipe
matar paneer pulao is ready to serve
Preparation time 20 minutes
Cooking time 30 minutes
Yield - Serves 2

Ingredients 
  • 1 cup basmati rice
  • 2 cups paneer cubes
  • 1 cup green peas
  • 1 large sized onion, chopped
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 4 cloves garlic, crushed
  • 1/2" ginger piece, crushed
  • 1 tsp garam masala 
  • Fistful of chopped cilantro
  • 1 lemon
  • 2 tbsp ghee or as required
  • Salt to taste
For the marinade :
  • 1/2  cup curd
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
For the tempering 
  •  7 cloves / lavang
  • 4  cinnamon sticks / dalchini
  • 2 bay leaves
  • 1 tsp cumin seeds / jeera
  • 2 brown cardamoms / 6 green cardamoms  ( slit from one side)
Method 
  1. Wash and soak the rice and keep it aside for 10 minutes. 
  2. Heat some oil in a frying pan over a medium high flame and stir fry the paneer cubes for 5 minutes. Remove and keep it aside. 
  3. Mix together the curd, chilli powder and salt in a large bowl and beat it till smooth paste.
  4. Marinate the stir fried paneer cubes and keep them aside for 10 minutes.
  5. Heat ghee  in a  frying  pan over a medium high flame and add the whole spices for tempering except cardamom.
  6. When they crackle nicely, add onions, ginger and garlic. Fry till the raw smell of the ginger and garlic disappears and onions become soft. 
  7. Once the onions become soft, add the red chilli powder, turmeric powder, garam masala and cardamoms.  Saute for a while. 
  8. Now add the rice and  saute for a minute. 
  9. Add green peas and saute for a minute. Add marinated paneer cubes. Saute for a minute and mix well.
  10. Transfer this rice mixture to a pressure cooker, pour 2 cups of  hot water over it, add  coriander leaves  and salt. Mix well. Cover the cooker with a lid, place it over a medium high flame, take 2 whistles and turn off the flame. 
  11. When the pressure releases, remove the lid, fluff  the rice with a fork. 
  12. Serve the matar paneer pulao hot with lemon and any tasty side dish such as  sabzi, salad, raita, pickle, papad, bhajji, curd etc. 
  13. While eating, squeeze the lime over the pulao, mix it using the spoon and eat.
Matar paneer pulao - step by step pictures

1.  Cut he paneer into small cubes as shown below. Heat some oil in pan and stir fry the paneer for 5 minutes.
stir fried paneer cubes to make pulao
2.  Mix together the curd, chilli powder and salt in a large bowl and beat it  till smooth paste.

3.  Marinate the stir fried paneer cubes and keep them aside for 10 minutes.
marinate the paneer with yogurt , salt and chilli powder
4.  Wash and soak  the rice and keep it aside for 10 minutes.
soak the rice
 5.  Arrange the spices on a plate.
arange the tempering spices on aplate
6.  Heat ghee  in a  frying  pan over a medium high flame and add the whole spices for tempering except cardamom.

7.  When they crackle nicely, add onions, ginger and garlic. Fry till the raw smell of the ginger and garlic disappears and onions become soft. 

8.  Once the onions become soft, add the red chilli powder, turmeric powder and garam  masala and cardamoms. Saute for a while. Now add the rice and  saute for a minute. 

9.  Add green peas and saute for a minute.
make a tempering and add rice, and green peas
10.  Add marinated paneer cubes. Saute for a minute and mix well.
add marinated paneer
11.  Transfer this rice mixture to a pressure cooker, pour 2 cups of  hot water over it, add coriander leaves  and salt. Mix well.
put the mixture into the pressure cooker
12.  Cover the cooker with a lid, place it over a medium high flame, take 2 whistles and turn off the flame.
cover the lid and take 2 whistles
13.  When the pressure releases, remove the lid, fluff  the rice with a fork. 

14.  Serve the matar paneer pulao hot with lemon and any tasty side dish such as sabzi, salad, raita, pickle, papad, bhajji, curd etc. 

15.  While eating, squeeze the lime over the pulao, mix it using the spoon and eat.
matar paneer pulao is ready to serve