31 January 2015

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Aloo matar gobi sabzi recipe - Potato green peas cabbage curry

sabzi in a serving plate
Aloo matar gobi sabzi recipe - A very healthy combination of these three vegetables make a wonderful side dish. This side dish can be prepared within 15 minutes. Besides being healthy it is tasty also. Try out this easy side dish to treat your family. During a lazy day you can  prepare  sabzis
in a jiffy.

Side dish recipes you may like
Farasbi / french beans bhaji
Flower aloo matar ki sabzi
Gajar moong dal stir fry
Ridge gourd stir fry
Amaranth leaves stir fry
Matar shimla mirch sabzi

Aloo Matar Gobi Sabzi 
sabzi served
Prep time : 10 mins
Cook time : 15 mins
Total time : 25 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
  • 3 cups chopped cabbage
  • 1 cup green peas
  • 1 large potato
  • 1/4 cup oil
  • 1/4 tsp asafoetida / hing
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 green chillies
  • 1 red chilly
  • 1 sprig curry leaves
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • Salt to taste
Method
  1. Separate the cabbage leaves and wash them thoroughly under running water. Chop the cabbage into small pieces and set aside. 
  2. Rinse the green peas and set aside. Wash and peel the potato and cut it into small pieces.
  3. Heat the oil in a pan. Add the hing, immediately add the mustard seeds to it. When they start spluttering, add the cumin seeds, allow them to crackle. 
  4. Add the red chilly, green chillies and curry leaves one by one. Add the chilli powder and turmeric powder, saute for a while. 
  5. Add the potato pieces and fry for 2 - 3 minutes.Add the green peas and fry for 1 minute. Add the cabbage, and saute for a while. Add the salt and mix well. 
  6. Cook covered on low flame till the potatoes and green peas become salt. Pour some water on the lid. Let the vegetables cook in its own moisture, do not add water. Stir in between to prevent it from burning.
  7.  When the sabzi is done, remove from the flame, serve hot as a side dish to roti and rice with curry.
sabzi in a serving bowl

28 January 2015

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Thalipeeth using bhajni recipe - Maharashtrian thalipeeth

Thalipeeth in a serving plate
Thalipeeth using bhajni - My previous post was bhajni for thalipeeth. I have prepared this thalipeeth using that flour. This is one of our  favorite breakfast dish. Sometimes I make thalipeeth and serve with some chutney and yogurt and my breakfast task gets over. Thalipeeth is prepared with different versions in Maharashtrian house hold. Sometimes, I add sweet corns to the batter as it gives different texture and taste.

This thalipeeth is delicious, filling and healthy as it contains rice and three varieties of whole grams. I have added onions, fresh coriander, grated coconut, green chillies, ginger and jaggery to give a slightly spicy and sweet taste. For a variation you can also prepare thalipeeth by adding vegetables like green peas and carrots.Also check multi grain flour or bhajani for thalipeeth.

Thalipeeth using Bhajni 
ghee applied on thalipeeth
Prep time : 15 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Breakfast
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 2 heaped cups of bhajani
  • 1 cup grated fresh coconut
  • 2 onions, finely chopped
  • 1 large green chilly, finely chopped
  • 1/4" piece ginger, grated
  • Fistful of chopped coriander leaves
  • 2 tsp jaggery / sugar
  • Oil as required
  • Ghee as required
  • Salt to tatse
Method
  1. Put the bhajni in a large bowl.
  2. Add all the ingredients except ghee and oil. Mix well and make a thick batter using water.
  3. Heat a non-stick griddle and pour 1/4 tsp of oil on it and spread. Put one orange sized lump of batter on tawa and flatten it with your palm, sprinkle some water on the batter while flattening.
  4. Pour  1/4 tsp of oil around the edges. Shallow fry till the thalipeeth becomes golden colour from both sides.
  5. Remove from the griddle, apply 1/2 tsp of ghee on the thalipeeth and serve hot with your favorite chutney.
Thalipeeth using bhajni - step by step pictures

1.  Put the bhajni in a large bowl.
bhajani in a bowl to make thalipeeth
 2.  Add all the ingredients except ghee and oil. Mix well and make a thick batter using water.
all the ingredient s combine to make batter
3.  Heat a non-stick griddle and pour 1/4 tsp of oil on it and spread. Put one orange sized lump of batter on tawa and flatten it with your palm, sprinkle some water on the batter while flattening.
thalipeeth shallow frying
4.  Pour  1/4 tsp of oil around the edges. Shallow fry till the thalipeeth becomes golden colour from both sides.
Shallow fried thalipeeth
5.  Remove from the griddle, apply 1/2 tsp of ghee on the thalipeeth and serve hot with your favorite chutney.
ghee applied on thalipeeth

27 January 2015

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Bhajni for thalipeeth recipe - Flour for thalipeeth recipe

bhajani in a plate
Bhajni for thalipeeth recipe - Bhajni is nothing but a flour made with roasted rice, green grams, black grams and bengal grams with other essential ingredients such as coriander seeds, cumin seeds and fenugreek seeds. Bhajni is a Marathi word.  I have posted bhajni for chakli earlier. But, this bhajni is slightly different than the bhajni for chakli, as the flour for chakli is ground to fine powder whereas the flour for thalipeeth is coarse. 

I always store this flour in my pantry. It is very handy and you can prepare thalipeeth quickly either for breakfast or evening tea time snack. You can also make vada or vade from this flour and I'll post this recipe in due course.  My next post will be thalipeeth  with this bhajni.

Bhajni for Thalipeeth Recipe
bhajani for thalipeeth
Prep time : 20 mins
Cook time : 35 mins
Total time :  55 mins
Recipe type : Thalipeeth Flour
Cuisine : Maharashtrian
Yield : 3.5 kg flour
Author : Vidya Chandrahas

Ingredients
  • 2 kg rice / 15 cups rice
  • 1/2 kg  green grams / 4 cups moong
  • 1/2 kg  black grams / 4 cups urad
  • 1/2 kg chickpea / 4 cups chana
  • 2 cups coriander seeds
  • 1 heaped cup of cumin seeds / jeera
  • 2 tsp fenugreek seeds / methi
Method
  1. Rinse the rice thoroughly and dry them under shadow on a thin cloth. Allow the rice to dry completely. Heat a deep pan and roast the rice till they become warm and set aside.
  2. In the same pan, roast the green grams till they become  aromatic and crisp, keep it aside.
  3. In the same pan, roast the chickpea till light brown and aromatic, keep aside.
  4. In the same pan, roast the black grams until aromatic and crisp, keep aside.
  5. Roast the coriander seeds until golden colour and crisp. Remove and set aside.
  6. Roast the cumin seeds till they crackle and set aside.
  7. Roast the fenugreek seeds until aromatic and light brown.
  8. Then mix the roasted rice, green grams, black grams, chickpea, fenugreek seeds, coriander seeds and cumin seeds together. Mix well and allow them to cool.
  9. Once it becomes cool, grind it to a slightly coarse powder. Store in an airtight container. This flour can be stored for about a couple of months.
Bhajni for thalipeeth recipe - step by step pictures

1.  Rinse the rice thoroughly and dry them under shadow on a thin cloth. Allow the rice to dry completely. Heat a deep pan and roast the rice till they become warm and set aside.
roasted rice
2.  In the same pan, roast the green grams till they become  aromatic and crisp, keep it aside.
roasted green grams
3.  In the same pan, roast the chickpea till light brown and aromatic, keep aside.
roasted bengal grams
4.  In the same pan, roast the black grams until aromatic and crisp, keep aside.
roasted black grams
5.  Roast the coriander seeds until golden colour and crisp. Remove and set aside.
roasted coriander seeds
6.  Roast the cumin seeds till they crackle and set aside.
roasted jeera
7.  Roast the fenugreek seeds until aromatic and light brown.
roasted methi
8.  Then mix the roasted rice, green grams, black grams, chickpea, fenugreek seeds, coriander seeds and cumin seeds together. Mix well and allow them to cool.
mixed ingredients
9.  Once it becomes cool, grind it to a slightly coarse powder. Store in an airtight container. This flour can be stored for about a couple of months.
bhajani for thalipeeth

23 January 2015

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Strawberry Jam recipe - Jam sandwich recipe

Strawberry jam and jam sandwich recipe - Here is the easiest and quickest strawberry jam and jam sandwich recipe for you all. Most kids like to have variety of sandwiches as their breakfast snack and after school snack.They even like to carry it to school in their snack box. Jam sandwich is one of their favorite snacks and it is popular among many. 

Sometimes, I buy mapro mixed fruit jam and store it in the refrigerator to use it on lazy days to make easy bread jam sandwiches. Occasionally, I make chapati wrapper by spreading the jam and ghee on it and trust me it tastes great. Mixed fruit jam is basically made by mixing variety of sweet and citrus fruits and jams available in the market contain preservatives and high content of sugar. 

However, home made jams have no preservative and much lesser sugar content in it. Keeping health in mind, I decided to go for home made jams with my own version. I either make apple pineapple jam or strawberry jam to make sandwiches. You can prepare this jam with only two ingredients. Earlier, I had posted apple pineapple jam recipe. Thus, this is my second jam recipe. If you have small kids and they prefer sandwiches, please do try this delectable strawberry jam and jam sandwiches to  treat your kids and enjoy.

Strawberry Jam Recipe - Jam Sandwich Recipe
A delicious and healthy strawberry jam made with only two ingredients. Fresh strawberries and sugar are the key ingredients in this recipe. This jam is used in making jam sandwiches and wrapper which is kids friendly and can be packed in the snack box.

Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Jam
Cuisine : Indian
Yield : Serves 4
Author : Vidya Chandrahas

Ingredients
For the jam
  • 20 strawberries
  • 1/2 cup sugar
For the sandwiches
  • 2 bread slices or as required
  • 1 tsp butter
  • 2 tbsp strawberry jam
Method
  1. Rinse the strawberries under running water and gently rub them. Pat dry and remove the green leaves and stems.
  2. Hull the strawberries and slice them into 4 parts.
  3. Transfer the sliced strawberries to a large bowl. Pour the sugar on it.
  4. Mix the sugar well and keep it aside for 20 minutes.
  5. Then transfer the strawberries alongwith juice to a deep pan.
  6. Place this pan on a medium flame and Mash the strawberries with the back of a spoon while stirring.
  7. Boil till the strawberries become soft and the mixture thickens and leaves the edges.
  8. Boil till you get the  thick consistency jam and remove from the flame.
  9. Allow it to cool. Store in an airtight container. This jam can be stored in the refrigerator for about 12 days.
Making the Sandwiches
  1. To make sandwiches, heat a griddle or tawa and pour some butter on it. Toast the bread slices till crisp. Trim the edges if you like it.
  2. Then put 1 tbsp of jam on it and spread. Repeat the same process with another bread slice. You can spread cheese at this stage if you are using it.
  3. Then put both bread slices on one another to make jam sandwich. 
  4. Toast till the outer portion become crisp.
  5. Transfer to a plate.
  6. Halve the jam sandwich and serve.
  7. You can pack it in the snack box. 
Strawberry Jam and jam sandwich - step by step pictures

1.  Rinse the strawberries under running water and gently rub them. Pat dry and remove the green leaves and stems.
washed strawberries
2.  Hull the strawberries and slice them into 4 parts.
sliced strawberries to make jam
3.  Transfer the sliced strawberries to a large bowl. Pour the sugar on it.
sugar added to make jam
4.  Mix the sugar well and keep it aside for 20 minutes.
sugar mixed to make jam
5.  Then transfer the strawberries alongwith juice to a deep pan.
sugar melted making jam
6.  Place this pan on a medium flame and Mash the strawberries with the back of a spoon while stirring.
strawberries sugar boiling for jam
7.  Boil till the strawberries become soft and the mixture thickens and leaves the edges.
jam thickening
8.  Boil till you get the  thick consistency jam and remove from the flame.
jam thickned and ready
9.  Allow it to cool. Store in an airtight container. This jam can be stored in the refrigerator for about 12 days.
jam transfered to a bowl
Making the Sandwiches
  1. To make sandwiches, heat a griddle or tawa and pour some butter on it. Toast the bread slices till crisp. Trim the edges if you like it.
  2. Then put 1 tbsp of jam on it and spread. Repeat the same process with another bread slice. You can spread cheese at this stage if you are using it.
  3. Then put both bread slices on one another to make jam sandwich. 
  4. Toast till the outer portion become crisp.
  5. Transfer to a plate.
  6. Halve the jam sandwich and serve.
  7. You can pack it in the snack box. 

21 January 2015

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Aloo methi stuffed paratha recipe - Potato methi paratha

Aloo methi stuffed paratha recipe - One of my common practice is to make stuffed parathas or mix and roll theplas at least 2 to 3 times a week, so that kids have vegetables with roti simultaneously. I have already posted few parathas and theplas recipes earlier. But aloo methi paratha is my all time favorite. It has mild fenugreek leaves flavor and soft texture on account of finely mashed potatoes. 

One can eat ghee applied hot parathas along with some yogurt and pickle. You don't need any side dish to go with it.  Some chutney powder mix with yogurt also works wonder with this paratha. This is awesomely delicious and filling, something different than  regular chapati and subzi. You can also pack it in a lunch box.

Recipes you may like

Aloo Methi Stuffed  Paratha Recipe
Aloo methi paratha is a wholesome and healthy meal that you can serve your loved ones with pride. Simple side dishes like chutney, pickle and curd goes well with it.

Prep time : 25 mins
Cook time : 30 mins
Total time : 55 mins
Recipe type : Breakfast
Cuisine : North Indian
Yield : 12 Parathas
Author : Vidya Chandrahas

Ingredients
  • 1½ cups wheat flour
  • ½  cup apf / maida
  • Salt to taste
  • Oil as required
For the stuffing
  • 1 large bunch fenugreek leaves / methi leaves
  • 4 large potatoes, steamed, mashed
  • 1 tbsp coriander seeds powder
  • 1 tsp cumin seeds powder / jeera powder
  • 2 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp oil
  • Salt to taste
For the dough
Combine together the maida, wheat flour and sieve them. Add salt to it. Knead them to a soft dough adding water and little bit of oil. Keep it aside for 15 minutes.

Method
  1. Wash the potatoes, peel and cut them into large pieces. Steam the potatoes in a steamer till they become soft, allow them to cool, mash and keep aside. 
  2. Wash the methi leaves,  drain and chop them finely.
  3. Heat 1 tbsp of oil in a pan, add the chopped methi leaves, saute for a while and cook covered till the leaves turn soft. 
  4. Once the  leaves turn soft, add the coriander seeds powder, cumin seeds powder, chilli powder, turmeric powder, salt and mix well. Saute for a while and add 
  5. spice powder added to make stuffed aloo methi paratha 
  6. Mix well to make the stuffing.   Take a large lemon sized dough, roll out a small poori sized roti. Take 2 tbsp of potato, methi stuffing and place it on the roti.
  7. Lift the edges and join them in the top giving modak shape to it, then twist the tip as shown in the picture below.
  8. Now flatten it and dust with wheat flour. Then gently roll out into thin paratha.
  9. Heat a griddle and rub 1/4 tsp of ghee on it. Shallow fry the paratha till golden brown from both sides. Remove and apply 1/4 tsp of  ghee on the hot paratha. Serve hot with your favorite side dish.
Aloo methi stuffed  paratha - step by step pictures

1.  Wash the potatoes, peel and cut them into large pieces. Steam the potatoes in a steamer till they become soft, allow them to cool, mash and keep aside. 
stteamed and mashed potatoes to make aloo methi paratha
2.  Wash the methi leaves,  drain and chop them finely.
Chopped methi leaves
3.  Heat 1 tbsp of oil in a pan, add the chopped methi leaves, saute for a while and cook covered till the leaves turn soft. 
tempering methi leaves to make stuffed aloo methi paratha
4.  Once the  leaves turn soft, add the coriander seeds powder, cumin seeds powder, chilli powder, turmeric powder, salt and mix well. Saute for a while and add the steamed, mashed potatoes.
spice powder added to make stuffed aloo methi paratha
5.  Mix well to make the stuffing.   Take a large lemon sized dough, roll out a small poori sized roti. Take 2 tbsp of potato, methi stuffing and place it on the roti.
mashed potato added
6.  Lift the edges and join them in the top giving modak shape to it, then twist the tip as shown in the picture below.
wheat flour dough balls stuffed
7.  Now flatten it and dust with wheat flour. Then gently roll out into thin paratha.
stuffed paratha rolled
8.  Heat a griddle and rub 1/4 tsp of ghee on it. Shallow fry the paratha till golden brown from both sides. Remove and apply 1/4 tsp of  ghee on the hot paratha. Serve hot with your favorite side dish.

14 January 2015

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Eggless anjeer chocolate cake recipe -Eggless dried figs cake recipe - How to make eggless anjeer chocolate cake

cake pieces in a serving plate
Eggless anjeer chocolate cake recipe - Do you have dried figs or anjeer in stock?  Here is a very simple yet delicious anjeer chocolate cake recipe for you. This is  my all time favorite cake as I like both fresh and dried anjeers a lot.  I have used few anjeers in cake and cashew nuts to garnish and baked a small cake. The cake was soft, light, delicious and it has melt in mouth texture. 

Eggless Anjeer Chocolate Cake Recipe
cake image
Prep time : 15 mins
Cook time : 35 mins
Total time :  50 mins
Recipe type : Cake
Cuisine : Global
Yield : Serves 2
Author : Vidya Chandrahas

Ingredients
  • 10 dried figs / anjeer
  • 1/2 cup butter
  • 3/4 cup warm milk
  • 1/2 cup sugar
  • 1 cup all purpose flour / maida
  • 2 heaped tbsp cocoa powder
  • 2 tbsp corn flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • Fistful of  broken cashew nuts
Method
  1. Wash and soak the dried figs in 1 cup of warm water for 15 minutes.
  2. Drain the water and put the anjeers in a mixer jar. Grind it to a smooth paste without  adding any water and keep aside.
  3. Put the butter in a large bowl. Add warm milk and sugar and mix till the butter melts and sugar dissolve in the milk.
  4. Add the anjeer paste and mix  to combine.
  5. Mix together the maida, cocoa powder, corn flour, baking soda, baking powder and sieve it.
  6. Mix the sieved flour to the anjeer paste and milk mixture. Fold gently.
  7. In the meantime, preheat the oven at 180 Degree Celsius for 10 minutes.  Grease the cake tin with butter and dust with flour. Pour the cake batter in the greased cake tin. Garnish with broken cashew nuts.
  8. Bake in the oven at 180 Degree Celsius for 30 - 35 minutes. If a knife inserted  in the cake comes out clean, the cake is ready. Rest in the oven for 5 minutes.
  9. Invert the cake mould on a plate and allow it to cool. Cut into pieces and serve.
Eggless anjeer chocolate cake - step by step pictures

1.  Wash and soak the dried figs in 1 cup of warm water for 15 minutes.
soaked dried figs
2.  Drain the water and put the anjeers in a mixer jar. Grind it to a smooth paste without  adding any water and keep aside.
ground to paste
3.  Put the butter in a large bowl. Add warm milk and sugar and mix till the butter melts and sugar dissolve in the milk.
butter, milk sugar added
4.  Add the anjeer paste and mix  to combine.
anjeer paste added
5.  Mix together the maida, cocoa powder, corn flour, baking soda, baking powder and sieve it.
sieved maida, cron flour cocoa powder, soda,
6.  Mix the sieved flour to the anjeer paste and milk mixture. Fold gently.
flour added to anjeer mixture
7.  In the meantime, preheat the oven at 180 Degree Celsius for 10 minutes.  Grease the cake tin with butter and dust with flour. Pour the cake batter in the greased cake tin. Garnish with broken cashew nuts.
pour in the greased tin
8.  Bake in the oven at 180 Degree Celsius for 30 - 35 minutes. If a knife inserted  in the cake comes out clean, the cake is ready. Rest in the oven for 5 minutes.
garnished and baked  cake
9.  Invert the cake mould on a plate and allow it to cool. Cut into pieces and serve.
cake image