Monday, November 30, 2015

Palak pakoda recipe - Spinach pakora recipe

Palak pakoda in a serving bowl
Palak pakoda recipe - Palak pakoda is a deep fried snack prepared with a mixture of spinach, gram flour, chilli powder, ajwain powder, garam masala and lemon juice. Shallow fried version can also be prepared and the same is most suitable for pakoda kadhi. When it is to be served as a snack, it is deep fried till crisp and golden in colour. Preparation of mixture with proper consistency is essential. Mixture with proper consistency absorb less oil.

The spinach itself has enough water content and hence you have to be careful while adding water. Another important point is that you have to fry the pakodas on a low flame, so that the pakoda is cooked well and is crisp from outside. If you fry these pakodas on high flame, the outer layer cooks fast and the inner layer remains raw. It is an easy to prepare snack and goes great with tomato ketchup and any other dipping sauce.


Some other interesting pakoda recipes in this space

Palak pakoda Recipe - Spinach pakora Recipe
Palak pakoda ready to serve
Prep time : 10 mins    
Cook time : 20 mins    
Total time : 30 mins
Recipe type :  Snack-Appetizer  
Cuisine : North Indian  
Serves : 2
Author : Vidya Chandrahas

Ingredients 
  • 1/2 bunch spinach / palak
  • 1/2 cup gram flour / besan
  • 1 tsp chilli powder
  • 1/2 tsp carom seeds powder / ajwain
  • 1/2 tsp garam masala
  • 1/2 tsp salt or as required
  • 1 tsp lemon juice

Method
  1. Wash, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.
  2. Add the chilli powder, ajwain powder, garam masala and salt. Add 1 tsp lemon juice and mix well to make a thick mixture. Do not add water.
  3. Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.  
  4. Serve palak pakoda hot with tomato ketchup or any other dipping sauce.
Palak pakoda - step by step pictures

1.  Rinse, drain and chop the spinach finely. Transfer the chopped leaves to a large bowl and add the gram flour.
add spinach and besan in a bowl
2.  Add the chilli powder, ajwain powder, garam masala and salt.
add all masala and salt
3.  Add 1 tsp lemon juice and mix well to make a thick mixture.  Do not add water.
add lemon juice and make a mixture
4.  Heat sufficient oil in a frying pan. Take small portion of the above prepared spinach mixture and deep fry on low flame until crisp and golden in colour.
deep fry until crisp
5.  Serve palak pakoda hot with tomato ketchup or any other dipping sauce.
Palak pakoda ready to serve

Thursday, November 26, 2015

Bajre ki roti recipe - Pearl millet roti

Bajre ki roti in a serving plate
Bajre ki roti recipe - Bajre ki roti is one of the popular flat breads prepared with pearl millet flour. Roti, chapati, paratha, naan, kulcha etc. are Indian staple food and is served for lunch and dinner. The hot roti goes well with subzis, chutneys, raitas, pickle and yogurt. Pearl millet or bajra has numerous health benefits. Pearl millet is excellent for diabetics.

It has high fiber and complex carbohydrates which helps in keeping full for a longer period and a lower glycaemic index. It is very nutritious and less quantity of the same releases a good amount of energy to keep us active. I often make this roti and serve hot.

There are two ways of making bajra roti. In another method, flour is knead with cold water and then small portion of it is flattened on a rolling board or kitchen platform by using your palm. This is a tedious method. The method given below is the easiest and simplest to follow and you will really enjoy to roll the rotis.

Bajre ki Roti - Pearl Millet Roti 
Bajre ki roti ready to serve
Prep time : 20 mins    
Cook time : 30 mins    
Total time : 50 mins
Recipe type : Roti-Indian flat bread
Cuisine : North Indian  
Yield - 6
Author : Vidya Chandrahas

Ingredients 
  • 1 heaped cup of pearl millet flour / bajra atta
  • 1¼ cup water
  • 1/4 tsp salt or as required
  • 1½ tsp ghee or as required

Method
  1. Pour the water in a pan, add salt and mix with a spoon. Bring it to boil on high flame. Reduce the flame to low and add the pearl millet flour. 
  2. Immediately mix well with a large spoon and stir for 2 minutes. Switch off the flame and keep it aside till the dough become warm. 
  3. When the dough is warm, transfer it on a rolling board and knead it for 7 - 8 minutes to make it smooth. 
  4. Then divide the dough into 6 equal portions and roll it to round balls. Then roll the balls in bajra flour and place it on a rolling board.  
  5. Roll it to a round roti with a rolling pin. Use more flour if required.  
  6. Heat a griddle on medium flame and place the roti on it. Apply some cold water on the surface of the roti and cook until water dries up. 
  7. Then flip it and cook till light brown spot appears from both sides. Apply 1/4 tsp ghee on each roti. 
  8. Serve bajra roti hot with subzi, chutney, raita, pickle and yogurt.
Bajre ki roti - step by step pictures

1.  Pour the water in a pan, add salt and mix with a spoon. Bring it to boil on high flame. Reduce the flame to low and add the pearl millet flour. Immediately mix well with a large spoon and stir for 2 minutes.
boil water and add the bajra flour
2.  Switch off the flame and keep it aside till the dough become warm. When the dough is warm, transfer it on a rolling board and knead it for 7 - 8 minutes to make it smooth
stir and knead it to a dough
3.  Then divide the dough into 6 equal portions and roll it to round balls. Then roll the balls in bajra flour and place it on a rolling board.
take small portion and roll into flour
4.  Roll it to a round roti with a rolling pin. Use more flour if required.
5.  Heat a griddle on medium flame and place the roti on it. Apply some cold water on the surface of the roti and cook until water dries up. Then flip it and cook till light brown spot appears from both sides
roll to round roti and cook
6.  Apply 1/4 tsp ghee on each roti. Serve bajra roti hot with subzi, chutney, raita, pickle and yogurt.
Bajre ki roti ready to serve

Tuesday, November 24, 2015

Kashaya recipe - Herbal drink recipe

kashaya in a serving cup
Kashaya recipe - As I have mentioned in my previous post kashaya powder recipe, Today I am posting a very popular herbal drink of Coastal Karnataka which is prepared in almost all households with their own version. People in that part prefer to give this kashaya to kids in place of tea or coffee. I personally like to drink it instead of tea and coffee. This is my favorite drink and I make it twice a day for me and consume one cup  in the morning and one in the evening . This drink is very healthy and it has no side effects. Hot kashaya which is very easy to prepare, really goes well with some crispy snacks

Kashaya Recipe - Herbal Drink Recipe
kashaya is ready to serve
Prep time : 2  mins    
Cook time : 5 mins    
Total time : 7 mins
Recipe type : Drink-Beverage
Cuisine : Karnataka
Serves : 1
Author : Vidya Chandrahas

Ingredients 

Method
  1. Pour water in a vessel and place this vessel on medium flame. When the water starts boiling, add the kashaya powder and bring it to boil and simmer it for a minute. 
  2. Then add the milk and sugar. When milk starts boiling, the kashaya powder floats on the surface, stir continuously with a spoon and boil for a minute. 
  3. Remove from the flame. Strain in a cup and serve hot with choice of your snack. 
Kashaya - step by step pictures

1.  Pour water in a vessel and place this vessel on medium flame. When the water starts boiling, add the kashaya powder and bring it to boil. Simmer for 2 minutes.  
boil water and add kashaya powder
2.  Then add the milk and sugar. When milk starts boiling, the kashaya powder floats on the surface, stir continuously with a spoon and boil for a minute.
add milk and sugar
3.  Remove from the flame. Strain in a cup and serve hot with choice of your snack.
kashaya is ready to serve

Sunday, November 22, 2015

Kashaya powder recipe - Herbal drink powder recipe

Kashaya powder
Kashaya powder recipe - Kashaya powder is an aromatic powder used to make herbal drink called kashaya which is a healthy, popular and favorite drink of Coastal Karnataka. People who avoid to drink tea and coffee prefer to consume this kashaya. Some people who suffer from acidity due to excess intake of tea or coffee, replace their drink by kashaya. 

I often make kashaya powder in small quantity and make kashaya out of it. To retain the fresh fragrance of the powder intact, it is better to prepare this powder in small quantity. Roasting some ingredients doesn't take much of a time, so preparing the powder in small quantity is worth an effort. My next post will be how to make kashaya with this powder.

Kashaya Powder Recipe
Kashaya powder ready to use
Prep time : 10 mins    
Cook time : 15 mins    
Total time : 25 mins
Recipe type : Powder
Cuisine : Karnataka
Yield : 1¾ cup of kashaya powder
Author : Vidya Chandrahas

Ingredients 
  • 2 cups coriander seeds
  • 2 cups cumin seeds / jeera
  • 1/4 cup fennel seeds / badishep / saunf
  • 1/2 inch piece jeshtamadhu
  • 1/2 inch piece ashwagandha
  • 10  green cardamoms
  • 6 cloves / lavang
  • 1 tsp dry ginger powder

Method
  1. Heat a pan and dry roast the coriander seeds, cumin seeds and fennel seeds separately until warm. Do not over roast till brown, it gives bitter taste. Remove and set aside. Allow them to cool. 
  2. Crush the jeshtamadhu and aswagandha in a mortar with pestle. 
  3. Mix all the ingredients together and put them in a mixer jar. Blend it to a fine powder. 
  4. Transfer the kashaaya powder to an airtight container. 
  5. This powder can be stored for about a month. 
  6. Herbal drink called kashaya can be made with this powder.
Kashaya powder ready to use

Saturday, November 21, 2015

Palak kadhi recipe - Spinach kadhi

Palak kadhi in a serving bowl
Palak kadhi recipe - Kadhi is a popular signature dish of Gujarat which is usually served with khichdi, rice, and rotis. You can even have it as a soup. Gujarati traditional thali in restaurant is incomplete without kadhi. For the variation, fenugreek leaves (methi leaves) and spinach are used. I have already posted methi kadhi and Gujarati kadhi recipe. This is a healthy dish with all goodness of yogurt, besan and spinach. This is one of the easiest and simplest dishes that can be made in a jiffy. Even if you skip adding spinach if you don't have it, it will be a delicious simple kadhi that you can serve it with any Gujarati main course. While preparing kadhi, always add salt after boiling it to prevent the yogurt from breaking.

Some other interesting kadhi and khichdi recipes in this space

Palak Kadhi Recipe - Spinach Kadhi Recipe
palak kadhi is ready to serve
Prep time : 10 mins    
Cook time :  20 mins    
Total time : 30 mins
Recipe type : Main course
Cuisine : Gujarati  
Serves : 3 - 4
Author : Vidya Chandrahas

Ingredients
  • 3/4 cup yogurt / curd
  • 1/2 cup gram flour / besan
  • 1/2 bunch spinach / palak
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder / haldi
  • Salt to taste

For the tempering
  • 1 tbsp oil or as required
  • 1/2 tsp mustard seeds
  • 3/4 tsp cumin seeds / jeera
  • 1/4 tsp asafoetida powder / hing
  • 2 small green chillies, chopped
  • 7 - 8 curry leaves

Method
  1. Put the yogurt in a large bowl. Add the besan to it. 
  2. Add 3 cups of water. Mix well with a spoon to make a smooth paste. Avoid lumps. Add the turmeric powder.
  3. Add the chilli powder and mix well till it combines well with the paste.
  4. Wash and chop the spinach and chillies. Set aside. Heat oil in pan, add mustard seeds and saute until they splutter.Add cumin seeds, asafoetida, green chillies, curry leaves and saute.
  5. Add the chopped spinach and cook covered on low flame for 5 - 6 minutes or till the spinach become soft. 
  6. Open the lid, add above prepared besan yogurt paste to the cooked spinach and bring it to boil stirring continuously. Add more water if required. 
  7. Boil for another 2 - 3 minutes and remove the pan from the flame. Add salt and mix well. 
  8. Serve hot with rice, khichdi, roti, chapati, phulka. You can even have it as a soup.
Palak kadhi - step by step pictures

1.  Put the yogurt in a large bowl. Add the besan to it.
put yogurt and besan in a bowl
2.  Add 3 cups of water. Mix well with a spoon to make a smooth paste. Avoid lumps. Add the turmeric powder.
add water and turmeric powder
3.  Add the chilli powder and mix well till it combines well with the besan yogurt paste.
add chilli powder and mix
4.  Wash and chop the spinach and chillies. Set aside. Heat oil in pan, add mustard seeds and saute until they splutter.Add cumin seeds, asafoetida, green chillies, curry leaves and saute.
make tempering with mustard, cumin, hing, chillies, curry leaves
5.  Add the chopped spinach and cook covered on low flame for 5 - 6 minutes or till the spinach become soft.
add spinach and cook covered
6.  Add above prepared besan yogurt paste and bring it to boil stirring continuously.  Add more water if required. Boil for another 2 - 3 minutes and remove the pan from the flame.
add besan yogurt paste
7.  Add salt and mix well. Serve hot with rice, khichdi, roti, chapati and phulka. You can even have it as a soup.
bring it to boil and add salt
palak kadhi is ready to serve

Friday, November 20, 2015

Chana masala recipe - North Indian style chickpea curry recipe

Chana masala in a serving bowl
Chana masala North Indian style recipe - Chana masala is a side dish for rotis, parathas and rice. White chickpea or kabuli chana and tomato are the main ingredients of this dish. However, you can adjust the other ingredients according to your taste. This is a simple and easy dish to prepare with instant chana masala powder. Chana masala powder is available in all Indian grocery stores. I have used MDH chana masala and it is very aromatic. Once you pressure cook the chanas, your half the work is done. In the place of kabuli chana, brown chickpea can also be used.

Chana Masala Recipe
Chana masala ready to serve
Prep time : 15  mins  + soaking time  
Cook time : 30  mins    
Total time : 45 mins
Recipe type  Main course
Cuisine : North Indian  
Serves : 4
Author : Vidya Chandrahas

Ingredients 
  • 1 cup kabuli chana / white chickpea
  • 4 small sized onions, chopped
  • 4 cloves garlic / lasun, chopped
  • 1 heaped tsp chana masala (MDH)
  • 1/2 tsp chilli powder
  • 1/4 tsp turemric powder
  • Salt as required

Grind to paste
  • 2 tomatoes
  • 1 green chilli
  • 1/4 inch ginger, peeled

For the tempering
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida powder / hing

Method
  1. Wash and soak the chana for about 8 - 10 hours. Drain water and add sufficient water to it. 
  2. Pressure cook the chana and take 3-4 whistles and then on a low flame for about 5-6 minutes. The cooked chana should be soft and mashable.
  3. In the meantime, grind the tomatoes, green chilli and ginger together to a smooth paste and set aside. 
  4. Heat oil in a pan and add mustard seeds to it. When they starts spluttering, add cumin seeds and asafoetida powder. 
  5. When it releases nice fragrance, add the onion and garlic. Saute till the onions are translucent. Add the chilli powder and turmeric powder. Saute for a while. 
  6. Now add the above prepared paste and saute on medium flame till oil oozes out. Then add the boiled chana along with stock, chana masala and salt, mix well. Add more water if required. 
  7. Bring this masala to boil on medium flame. When it is done, remove from the flame, add the chopped coriander leaves and mix well. 
  8. Serve the chana masala hot with roti, chapathi, paratha, naan and rice.
Chana masala ready to serve

Tuesday, November 17, 2015

Cabbage capsicum salad recipe

Cabbage capsicum salad in a serving bowl
Cabbage capsicum salad recipe - This is a healthy, tasty, crunchy and very easy to prepare salad made from cabbage and capsicum. For the dressing, lemon juice, sugar and salt is used, a simple dish that anyone can make. Cabbage is known as gobi in hindi. kobi in marathi, elekosu in kannada, and capsicum or bell pepper is known as dhobli mirchi in marathi, shima mirch in hindi, donne mensinkayi in kannada and fugge mirsaang in konkani.

This salad is low in calories and high in dietary fibers which keeps you satiated for a longer period. It is a perfect dish which can be prepared in a jiffy for lunch or dinner as a side dish. This can even be eaten as a whole meal  if you are on weight loss diet. It is a delicious salad with sweet and sour taste. Prepare this salad at least once in a week and skip adding sugar if you do not like the sweet taste in it. In case you would like to have it spicy you can use green chillies according to your taste and requirement.

Some other interesting raita reipes in this space

Cabbage Capsicum Salad Recipe
Cabbage capsicum salad ready to serve
Prep time :  10 mins    
Cook time : 0  mins    
Total time : 10 mins
Recipe type : Side dish
Cuisine :  Indian
Yield : Serves  4
Author : Vidya Chandrahas

Ingredients
  • 250 grams cabbage / gobi
  • 3 green capsicums / bell peppers
  • 2 medium sized lemons
  • 1 green chilli, finely chopped
  • 1 tsp sugar or as required
  • 1/2 tsp salt or as required
  • Fistful of chopped coriander leaves

Method

  1. Wash the capsicums and set aside. Separate the cabbage leaves and wash them thoroughly.
  2. Cut the capsicums into two halves and remove the seeds and rind. Cut the cabbage and capsicums into small pieces and set aside. 
  3. Squeeze the lime in a large bowl and add sugar and salt to it. Mix well till the sugar and salt dissolve in the lemon juice. 
  4. Add the capsicum and cabbage. Mix well. Add the green chilli and chopped coriander leaves. Mix well.
  5. Serve as a side dish to pulao, biryani, rice and rotis.
Cabbage capsicum salad - step by step pictures

1.  Wash the capsicums and set aside. Separate the cabbage leaves and wash them thoroughly.
Wash the capsicums and cabbage
2.  Cut the capsicums into two halves and remove the seeds and rind. Cut the cabbage and capsicums into small pieces and set aside.
cut the cabbage and capsicums
3.  Squeeze the lime in a large bowl and add sugar and salt to it. Mix well till the sugar and salt dissove in the lemon juice. Add the capsicum and cabbage. Mix well.
squeeze the lime and add cabbage capsicums
4.  Add the green chilli and chopped coriander leaves. Mix well.
add coriander leaves
 5.  Serve as a side dish to pulao, biryani, rice and rotis.
Cabbage capsicum salad ready to serve

Monday, November 16, 2015

Mawa kesar badam peda recipe - Khoya saffron peda recipe

Mawa kesar badam peda in a serving plate
Mawa kesar badam peda recipe – This is a very delicious peda prepared with mawa, saffrons, almond powder and sugar. Mawa or khawa is one such basic ingredient in all varieties of peda.  
These pedas are easy to prepare and the method of preparation is almost similar to  mango mawa peda which I have posted recently. 

While preparing this peda the mixture is slightly thickened to get a bit harder peda which I like. The texture and taste of this peda is entirely different from the mango peda. If you buy five hundred grams of mawa, you can prepare both varieties of pedas in small quantity. Serve these pedas with crispy savoury snacks.

Some other interesting ladoo recipes in this spaace
Rava Coconut Ladoo
Besan dry fruits ladoo

Mawa Kesar Badam Peda Recipe
Mawa kesar badam peda is ready to serve
Prep time : 10 mins    
Cook time : 25 mins    
Total time : 35 mins
Recipe type  : Sweet
Cuisine : Indian  
Yield : 18 Pedas
Author : Vidya Chandrahas

Ingredients 
  • 250 grams mawa / khawa / khoya
  • 3/4 cup sugar
  • 6 almonds, powdered
  • 6 cardamoms, powdered
  • 1/2 tsp saffron strands / kesar
  • 2 tbsp milk

Method

  1. Soak the saffron strands in milk and keep it aside for 2o minutes. After 20 minutes, mix well with a spoon till the saffrons dissolve in the milk and set aside.
  2. Cut the almonds into small pieces and grind it to a coarse powder by using mixer. Keep it aside. 
  3. Grate the mawa and put it in a non-stick pan. Place this  pan on a low flame and add sugar to it. Mix well with a spatula till the sugar combines well with the mawa. 
  4. Now the mixture slightly loosens, stir continuously till the ghee oozes out. 
  5. When the mixture starts thickening, add the saffron milk and almond powder. Cook it on low flame to prevent it from burning and stir continuously till the mixture turns into a lump. 
  6. Peel the cardamoms and place them on a rolling board. Add a tsp of sugar and roll with a rolling pin to make the cardamom powder.
  7. Once the mixture turns into a lump, switch off the flame and stir for another 2 - 3 minutes. Add the cardamom powder and mix well. Keep it aside till the mixture become warm. 
  8. When the mixture is warm, make small pedas and place them on a plate. Allow them to cool. Store in an airtight container. 
  9. The mawa kesar badam peda can be stored for about 10 - 12 days at room temperature. Serve with choice of your savoury snacks.
Mawa kesar badam peda - step by step pictures

1.  Soak the saffron strands in milk and keep it aside for 2o minutes. After 20 minutes, mix well with a spoon till the saffrons dissolve well in the milk and set aside.
soak the saffron in milk
2.  Cut the almonds into small pieces and grind it to a coarse powder by using mixer. Keep it aside. 
powder the alomonds
3.  Grate the mawa and put it in a non-stick pan. Place this  pan on a low flame and add sugar to it. Mix well with a spatula till the sugar combines well with the mawa.
put mawa nad sugar in a pan
4.  Now the sugar melts and the mixture slightly loosens, stir continuously till the ghee oozes out.
place the pan on low flame
5.  When the mixture starts thickening, add the saffron milk and almond powder. Cook it on low flame to prevent it from burning and stir continuously till the mixture turns into a lump.
add saffron milk and almond powder
6.  Peel the cardamoms and place them on a rolling board. Add a tsp of sugar and roll with a rolling pin to make the cardamom powder.
powder the cardamoms
7.  Once the mixture turns into a lump, switch off the flame and stir for another 2 - 3 minutes. Add the cardamom powder and mix well.
add the powder to the mawa mixture
8.  When the mixture is warm, make small pedas and place them on a plate. Allow them to cool. Store in an airtight container.
make small peda from the mixture
9.  The mawa kesar badam peda can be stored for about 10 - 12 days at room temperature. Serve with choice of your savoury snacks.
Mawa kesar badam peda is ready to serve

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