January 28, 2014

Mooli paratha recipe - Mulangi parota - How to make radish paratha

Mooli or radish paratha recipe- Mooli paratha is a healthy and tasty variety of paratha. It is easy to prepare using the method I have mentioned above. You may think that mooli paratha may have a pungent odour. However, this is not true. To be sure you can try the following step by step method once and see for yourself. It is odourless and as tasty as any other paratha. This delicious mooli paratha is  ideal for breakfast, lunch and dinner. It goes well with curd, chutney, pickle and tomato ketchup.


Preparation time 20 minutes
Cooking time 30 minutes
Yield - 10 parathas.

Ingredients
For the dough
  • 3 cups wheat flour
  • 1 cup maida / AP flour
  • Salt to taste
  • Ghee/oil for shallow frying parathas

For the filling
  • 3 large sized radish / mooli, grated
  • 1½ tsp sambar masala
  • 2 tsp chilli powder
  • 1 tsp turmeric powder
  • Fistful of chopped coriander leaves
  • 2 green chilies, chopped
  • ½ tsp jeera powder
  • A pinch of ajwain
  • 2 tbsp to 2 tsp oil (adjust accordingly)
  • Salt to taste

Preparation
Mix together the wheat flour and maida. Add salt to it. Knead it to a soft dough of rolling consistency. The dough should be very soft. Cover it with lid and keep it aside till you prepare filling mixture.

Method

1.  Peel and grate the radish.  Sqeeze out the water from the grated radish. Add all the ingredients mentioned under "for the filling" and mix with the grated radish.
2.  Heat little bit of oil in a pan and add radish to it. Stir the radish mixture on a medium flame and   heat it till the radish become soft.


3.  Divide the dough into 20 equal portions. Roll out the round poori sized rotis from it. Spread 2½ to 3 tbsp of radish mixture on one roti. 

4.  Place another  roti over it. Press the edges gently and slightly pat the paratha with your finger tips. 



5.  Then gently roll the rolling pin over the paratha and remove the finger marks. Repeat the same process to all other parathas.



6.  Now heat the tawa/griddle and smear ¼ tsp ghee/oil on it.  Place the rolled paratha on the tawa. 

7.  Pour ¼ tsp ghee/oil on the paratha. Again spread ¼ tsp ghee around the paratha. Shallow fry the  paratha till golden brown from both sides. Apply ghee and serve hot.



January 27, 2014

Matkichi usal recipe - How to make sprouted moth beans usal

 Matki usal in a serving bowl
Matkichi usal recipe - Sprouted matki usal made using Kala Masala is a healthy and delicious dish. We all know that sprouted lentils have several nutrients which are beneficial to our body. Therefore, its recommended for all age people to include usal or dish made with various sprouted lentils, such as sprouted moong, chickpeas, vaal, abzuki, black eyed beans etc. at least in four meals in a week. This type of usal can also be made using mixed sprouted lentils or beans.

Preparation time : 15 mins
Cook time : 15 mins
Yield - serves 4

Ingredients
  • 2 cups sprouted matki / moth beans
  • 1 large onion, chopped
  • 2 medium sized tomato, chopped 
  • 1 heaped tsp chili powder
  • 1 heaped tbsp Kala Masala
  • 10-12 curry leaves.
  • 1/2  tsp turmeric powder
  • 1/2  tbsp oil 
  • Few chopped coriander leaves
  • Salt to taste

Grind to paste
  • 3 tbsp grated dry coconut 
  • 4 garlic flakes, finely chopped
  • 1 green chili, chopped

Method

1.  Wash the sprouted moth beans gently, drain the water and set aside.
sprouted matki to make  Matki usal recipe

2.  Boil the moth beans with 2-3 tbsp of  chopped onion, chopped tomato and salt along with some water. Cook till the matki turns soft, but not too soft. 
boiled matki

3.  Heat oil  in a pan. Add  the curry leaves and saute for few seconds. Add the onion and fry till translucent. 

4.  Add the chilly powder, kala masala and turmeric powder. Mix well and stir for a minute
onion fried and masala added

5.  Grind the ingredients mentioned under "grind to paste" to a smooth paste. 

6.  Add the ground paste. Add the above prepared boiled matki along with water. 

7.  Add the salt.  Mix well and cook covered on low flame or 5 minutes or till the water dries up.
cooking matki chi usal

8.  Add chopped coriander leaves and mix well.  
cilantro added

9.  Serve the matki usal hot as a side dish.
 Matki usal ready to serve

January 22, 2014

Aloo gobi paratha recipe - How to make potato cabbage paratha

Aloo gobi paratha in a serving plate
Aloo gobi paratha recipe - This aloo gobi paratha is prepared by using potato and cabbage as main ingredients in the dough. I have made this paratha by using the method of mixing the ingredients, kneaded the dough to soft, rolled to round  and then shallow fried with ghee.

 If compared to the stuffed parathas, this method is much better and can be rolled very easily. By using this method any one can prepare parathas very quickly. This method is popularly known as thepla. 

Aloo gobi paratha is a very tasty and healthy dish that served for breakfast, lunch or dinner as main. Its usually served with ghee and other tangy side dishes such as yogurt, pickles and chutneys along with some drink like buttermilk or lassi. Simply because of its wholesome nutrition, the parathas prepared with whole wheat flour has significant role and priority in my menu list. 

The stuffed parathas can also be made using the same potato cabbage mixture. Note that while cultivating the cabbages, lots of insecticides are being used. Therefore to get rid of insecticides, separating the cabbage leaves and wash them thoroughly before its use is necessary.

Preparation time - 25 minutes
Cooking time - 25 minutes
Yield - 10 parathas.

Ingredients
  • 2 cups grated cabbage
  • 1 cup boiled grated potato.
  • 2 cups wheat flour (adjust accordingly)
  • ½ cup gram flour / besan
  • 2 tsp chilly powder ( adjust accordingly)
  • 1 tsp turmeric powder
  •  tsp cumin seeds powder / jeera powder
  • 1 tsp coriander powder
  • ½ cup chopped coriander leaves
  • 3 tbsp yogurt / curd
  • ¾ tsp salt or as required

Method

  1. Boil the potato till it becomes very soft. Peel and grate it. keep it aside. 
  2. Roll couple of cabbage leaves together and grate them using a grater.
  3. In a pan heat 2 tsp of oil and add grated cabbage to it. Saute for 1 minute. Add  chilli powder, turmeric powder, coriander powder and cumin powder to it. 
  4. Saute for 2 minutes and cook on medium low flame till the cabbage becomes slightly soft.  
  5. Then remove from the heat and allow it to cool. Once the cooked cabbage mixture becomes cool, add grated potato, gram flour,  curd, coriander leaves and salt to it. Mix well till all the ingredients combine well. 
  6. Wrap a clean plastic sheet around the chapati board. Now add wheat flour to it and knead it to a dough of rolling consistency. 
  7. Add more wheat flour if required. Take small orange sized portion of dough and make round ball from it. 
  8. Roll this dough ball into wheat flour and roll out thin and round roti from it. 
  9. Roll out as much thin as you like. Repeat the same process to all parathas, roll and place them on a plate. Now heat a griddle and apply ghee/oil on it.
  10. Shallow fry the parathas till the brown spots appear from both sides.
  11. Serve hot with yogurt, pickle and chutney along with some drink like butter milk or lassi. 
Aloo gobi paratha ready to serve

January 20, 2014

Sweet and sour rice appe or paniyaram recipe

appe or paniyaram in a serving plate
Sweet and sour appe or paniyaram recipe - Appe is a traditional South Indian snack basically prepared with rice. Though the rice is main ingredient the other ingredients used in this dish are depending on the taste and requirement of my family. However, making appe is easy if the batter is prepared properly. 

The entire process of making proper appe depends on the correct consistency of batter and the level of flame that used while cooking  it. If the batter is too watery , flipping appe becomes a difficult task.

Appe made with such batter require more time to cook and the bottom of the appe becomes dark brown in colour. It should be cooked on low flame. The batter should be slightly thicker than idli batter. Hot appe is usually served with ghee. 

Preparation time 25 minutes
Soaking time 5 hours
Cooking time 30 minutes
Yield - 30 small appe.

Ingredients
  • 2 cups raw rice
  • 1/2  tsp fenugreek seeds / methi seeds
  • 1/4 cup beaten rice/ poha
  • 1/2 cup coconut
  • 3/4 cup jaggery
  • 1 tsp turmeric powder
  • 1 tbsp yogurt / curd
  • ghee/oil (preferably ghee)
  • Salt to taste

Method

1.  Wash and soak the rice along with fenugreek seeds for about 5  hours.  Soak beaten rice for 5 minutes before grinding. 

2.  Drain the rice and mix it with beaten rice, coconut, jaggery and turmeric powder.  Mix well.  

3.  Put this rice mixture in the mixer and grind it to a thick smooth paste, using as little water as possible. 

4.  Transfer this batter to a large vessel and keep it overnight or for about 8 hours.  

5.  While making appe, add salt to the batter and mix well. Do not add water. 

6.  When the batter is properly fermented it rises to the top. So use wide and deep vessel. You can keep this batter in the refrigerator for 2-3 days.
batter to make appe

7.  While making appe, heat a non stick appe griddle on medium low heat and pour 1/4 tsp   of ghee in the appe mould.
appe mould to make appe 

8.  Pour batter in the mould using a table spoon. Cover it with lid and cook on low flame. For better preparation covering  with  lid is  must.
 batter poured in the mould

9.  After a while ghee starts oozing out from the sides of the batter in mould. Keep covered till the batter rises to the top.
 cooking the appe

10.  When the upper part of the appe becomes slightly hard and the bottom part leaves the mould flip the appe using a spoon.

11.Further cook uncovered  for 2  minutes, and then remove from the mould with a spoon.
flip the appe

12.  If  you like slightly crispier appe, cook further couple of minutes or till the appe  becomes golden brown in colour.
cook til golden brown

13.  When done, remove the appe from the mould and serve hot with ghee.
Sweet and sour appe is ready to serve

January 19, 2014

Dry coconut garlic chutney powder recipe - How to make coconut lasun chutney powder - Chutney powder recipe

 chutney powder in a container
Dry coconut and garlic or lasun chutney powder recipe - Dry coconut and garlic chutney powder is a very healthy chutney powder prepared with few ingredients. This dry coconut based chutney powder is usually served as a side dish to rotis, chapatis and rice with curry. Instant chutney can be prepared by mixing it with yogurt. Garlic has many health benefits.

It is believed that eating raw garlic keeps one awake. Therefore, garlic chutney is usually eaten by students during exam time. If your kids are preparing for exams and they want to keep awake, give them garlic chutney which is very effective. It can be easily stored in an airtight container for about 15 days out side the refrigerator. 

If you want to keep it for a longer period, store it in a closed jar and keep it in the refrigerator. If you want the chutney to be bit sour, you can add a pinch of amchur powder or  one grape sized tamarind to the chutney at the time of grinding. You can also use raw garlic instead of fried one.

Preparation 10 minutes
Cooking time 0 minutes
Makes 1 cup chutney powder

Ingredients

  • 1 cup grated dry coconut
  • 15 garlic flakes / lasun
  • 1 heaped tsp chilly powder
  • 1  tsp oil
  • Salt to taste.

Method
  1. Grate the dry coconut and peel the garlic. 
  2. Heat 1 tsp oil in a pan and fry garlic flakes till the raw smell disappears. Chop the fried garlic. Mix together the grated coconut, chilly powder, fried garlic and salt.  
  3. Put them in a mixer and just whip it for 4-5 times to make a coarse chutney powder. 
  4. Do not grind it too long. By doing so coconut leaves oil and chutney becomes oily and lump.
  5. Store it in an airtight container. 
chutney powder

January 16, 2014

Sabudana batata thalipeeth recipe - Sago potato thalipeeth - Fasting recipes

thalipeeth in a serving plate
Sabudana batata thalipeeth recipe - Sabudana Thalipeeth is a substitute to the deep fried Sabudana Vada. Sometimes, I avoid deep frying and stick to the healthy version of shallow frying.  Though it is shallow fried taste wise there is not much difference between shallow fried thalipeeth and deep fried vadas. Thalipeeth tastes great when eaten hot with chutney. Those who are not on fasting can also eat this thalipeeth for their breakfast. This tasty and filling thalipeeth is usually served hot with curd and peanut chutney. It can also prepared using green chilly instead of  red chilly powder. 

Preparation time 10 minutes
Cooking time 20 minutes
Yield - Serves 2

Ingredients

  • 1 cup sago / sabudana / sabbakki, soaked
  • 2 medium sized potato, boiled
  • 1/2 cup chopped corianer leaves
  • 2 tbsp groundnut powder
  • 3/4 tsp chilly powder
  • 1 tsp sugar
  • Ghee/oil for shallow frying
  • Sat to taste

Method 

  1. Wash and soak 1 cup of sadudana in 1/4 cup of water for about 2 hours. When it is completely soaked, it swells more than double the quantity. 
  2. Peel and grate the boiled potatoes in a large plate. Add the sabudana,  peanut powder, chilly powder, chopped coriander leaves, sugar  and salt to the grated potato. 
  3. Mix them well without adding any water. Apply oil on the palm of your hand and  knead the sabudana potato mixture till it becomes a lump.
  4. Make small balls from the sabudana potato mixture. Wrap a clean plastic sheet around the chapati board. 
  5. Place the sabudana balls on it and flatten it by pressing gently to make round thalipeeth. Flatten it as thin as you like. Now heat ghee or oil on a non-stick griddle or tawa. Lift  the flattened thalipeeth gently and place it on hot griddle.  
  6. Allow it to cook till golden brown from bottom. When the bottom turns slightly hard and the thalipeeth leaves the bottom of the tawa, slowly flip the thalipeeth using a flat spoon or kadchi. 
  7. Shallow fry it on medium low flame till the thalipeeth turns golden brown from both sides. Serve the sabudana  batata thalipeeth hot with choice of your chutney and yogurt.
thalipeeth done

January 14, 2014

Tilachi ladoo recipe - Sesame seeds laddu recipe - Ellina unde

ladoos in a plate
Tilachi ladoo recipeWishing you all a Very Happy and Prosperous Makar Sankranti and Pongal. Today on the auspicious day of Makar Sankaranti and Pongal, I am posting tilachi ladu recipe. Tilachi Ladu is one of the favorite traditional sweets prepared during  Makar Sankranti festival. What I like most in this ladu is its crunch and softness. These two in one texture is what made this ladu unique and different from all other ladoos. 

This ladu is prepared with few ingredients and among them sesame seed is the basic one. Ground nut powder and coconut turns this ladu soft, whereas  sesame seeds make it crunchy. During sankranti sweet prepared out of  sesame and jaggery or sugar such as  tilachi vadi, tilachi ladu and tilgul are distributed among friends and relatives. In Maharashtra, puran poli and ground nut poli are also popular on this festival. 

Preparation time : 15 minutes
Cooking time : 15 minutes
Yield : 20 ladoos

Ingredients
  • 1  heaped cup of sesame seeds / til, roasted
  • 1/2 cup ground nut coarse powder / danyachi koot
  • 1/2 cup grated fresh coconut, roasted
  • 3/4 cup of jaggery 
  • 7- 8 cardamoms, powdered

ingredients to make tilachi ladoo

Method
  1. Roast the sesame seeds in a pan till all the seeds crackle nicely. Transfer to a plate and allow it to cool. 
  2. Roast the ground nuts for 3-4 minutes and remove from the pan and allow to cool. Once the ground nut cools, remove the husks and grind into a coarse powder. 
  3. Dry roast the grated fresh coconut  till aromatic and keep aside to cool.
  4. Now mix together the roasted sesame seeds,  ground nut coarse powder and roasted coconut.  
  5. Heat a pan and add jaggery to it. When the jaggery melts, add the sesame seeds, groundnut powder and  roasted coconut and stir continuously till the mixture dries up and become a lump. 
  6. Once the mixture turns to lump, remove from the flame and add cardamom powder to it.  Mix and keep it aside. 
  7. When the mixture becomes warm, make small sized laddus from it. When the laddus comes to normal temperature, store them in an airtight container. Tilachi ladoo can be stored for about 15 days. 

prepared tilachi ladoo

Note
  1. When the mixture becomes cold, it becomes very solid  and you can't make ladu from it.  Then warm up the mixture keeping it on low flame and make ladu.
  2. Do not store the warm ladus in an airtight container. Let it comes to room temperature. 

January 7, 2014

Beetroot raita recipe - How to make beetroot raita

Beetroot raita
Beetroot raita recipe - Beetroot is very popular among children because of it's deep red colour. My kids like to eat boiled beetroot over raita. Beetroots are very low in calories and contain zero cholesterol. They are good source of minerals such as iron, manganese, copper and magnesium. They contain ample amount of folate and potassium. Potassium controls blood pressure. It is helpful in metabolic process and muscle function. Magnesium is helpful for the formation of bone in the body. They are sweet in taste because they contain more sugar than starch. Whatever it may be, I made this raita  for simple reason. While buying other vegetables, I found fresh beetroots and bought them. I made raita from it. We ate and enjoyed. 

Preparation time : 5 minutes
Cooking time : 10 minutes
Serves 2

Ingredients
  • 2 beetroots, boiled, peeled, grated
  • 1/2 cup thick yogurt 
  • 1/2 green chilly, chopped (optional)
  • 1/4 cup chopped coriander leaves
  • 1/2 tsp sugar
  • Salt to taste

Method

1.  Wash and boil the beetroots. Cook till they become soft and allow them to cool. 
boiled beetroot raita

2.  Peel the beetroots and grate them on a plate using grater.
grated beetroot

3.  Mix together the beetroot, yogurt,  sugar, chilles, fresh corianders and salt in a bowl. 
add yogurt and cilantro

4.  Mix together the beetroot, yogurt,  sugar, chilles, coriander leaves and salt in a bowl. Mix well. Place this bowl in the refrigerator for 30 minutes. 

add salt and mix

5.  Serve the beetroot raita as a side dish for spicy rice, pulao or  biryani.      
beetrroot raita in a serving bowl

January 5, 2014

Cucumber white gourd raita recipe - Lauki kheera raita recipe

Lauki kheera raita in a serving bowl
Lauki, kheera raita recipe - A cool and refreshing raita made with cucumber, steamed white gourd and curds to serve as  an accompaniment with spicy main course dish. Cucumber raita is staple side dish in many homes. But for a change 

I prepared raita by combining steamed white gourd or lauki and raw cucumber. This raita is very healthy, simple and easy to prepare with easily available vegetables. 

It contains all the goodness of lauki, cucumber and yogurt. Cucumber and lauki has cooling effect hence the raita helps to keep the abdominal system cool and comfort

Preparation time 10 minutes
Cooking time 10 minutes
Serves 2

Ingredients
  • 1 cup grated and steamed white gourd / lauki / sorekayi
  • 1 cucumber, peeled and grated
  • whipped curd / yogurt
  • ½  tsp sugar
  • ¼ cup chopped coriander leaves
  • Salt to taste

For the tempering
  • 2 tsp ghee / oil
  • 1 small green chilly, chopped
  • 1 tsp cumin seeds / jeera

Method
  1. Peel and grate the lauki. Steam cook it until soft. Cool  it.  
  2. Add peeled and grated cucumber to it. Add whipped yogurt, chopped coriander leaves, sugar and salt to it. Mix well with a spoon.
  3. Heat 2 tsp of ghee/oil  in a small pan. Fry chopped green chillies and jeera in it to make a tadka. 
  4. Pour the tadka over the raita. Mix well and  keep it in the refrigerator for 30 minutes. Serve chilled.

Cucumber white gourd  raita - step by step pictures

1.  Peel and grate the lauki. Steam cook it until soft. Cool  it.   Add peeled and grated cucumber to it.
boiled lauki

2.  Add whipped yogurt, chopped coriander leaves, sugar and salt to it. Mix well with a spoon.

lauki, kheera cilantro mixed to make raita

3.  Heat 2 tsp of ghee/oil  in a small pan. Add the  chopped green chillies and jeera. Fry for a whilet to make a tadka. Pour the tadka over the raita. Mix well and  keep it in the refrigerator for half an hour.

pour the tempering on raita

4.  Serve the cucumber white gourd  raita chilled.
prepared lauki kheera raita

Maharashtrian kala masala recipe - How to make kala masala - Kala masala recipe

kala masala in a container
Maharashtrian kala masala recipe - Kala masala is a traditional and very popular Maharashtrian blend of spices,  which is very  flavorful and takes the dish to an extra high level. This masala is very handy and useful in making sabzis, amti, dal and usals. It can also be used in non-veg dishes along with other spices. I made this kala masala without dry coconut  for the  longer shelf life. Sometimes, I add dry coconut along with Kala masala while making the Maharashtrian style vegetarian side dishes. If you are using dry coconut, dry roast it until light brown and crisp. The flavor remains intact if you store this masala in an airtight container in double zip lock plastic bag. 

Preparation time 40 minutes
Cooking time - 1 hour

Ingredients
  • 5 cups or 500 grms coriander seeds
  • 1 cup sesame seeds / til
  • 1/2 cup cumin seeds / jeera
  • 1/2 tsp asafoetida / hing
  • 25 red chilies, byadagi variety
  • 1/4 cup javitri / mace
  • 1/4 cup or 20 grams nagkesar
  • 1/4 cup or 20 grams cloves / lavang
  • 1/4 cup or 20 grams cinnamon / dalchini
  • 18-20 or 20 grams brown cardamoms
  • 1 cup dagad phool / stone flower 
  • 20 grms shahjeera 
  • 35 small bay leaves / tej patta
  • 14 star anise / chakri phool 
  • Oil as required

Method

1.  Slightly dry roast the coriander seeds, cumin seeds, shahjeera and sesame seeds separately until aromatic and crisp. Keep them aside to cool.  (If you are using dry coconut,  dry roast it until light brown and crisp)
fried spices to make kala masala

2  Heat sufficient oil in a pan. Fry red chilies till they turn aromatic and crisp. Keep it aside. Add nagkesar in the same pan. Fry until aromatic and light brown. Keep it aside.
roasted other spices to make kala masala

3.  Fry  the lavang, bay leaves, cardamoms, chakri phool, dagad phool and javitri for 2 minutes. Keep them aside. 
roasted tejpatta and sesame seeds

4.  Combine together all the fried and roasted ingredients. Mix well and allow them to cool. 
mixed the ingredients to make kala masala

5.  Grind together the fried and roasted ingredients to a coarse powder. 
coarsely ground masala powder

6.  Then again grind this coarse powder to a fine powder. Sieve it on a medium sieve.  Store the kala masala in an airtight container in double zip lock plastic bag. 
finely ground kala masala

7.  Kala masala can be stored for about a year.
kala masala in a container

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