Shenga usli recipe - Peanut usli - Ground nut usli

Shenga usli recipe - Shenga usli is one of the most easiest evening tea-time snack that you can make with few ingredients. It has a delicate aroma of curry leaves interspersed with the smoky flavor of red chillies. Soak and boil the peanuts and then temper with your favorite ingredients, mix the coconut, garnish with cilantro and healthy usli gets ready within few minutes. 

I avoid onions in the usli when I serve it as fasting snack with tea or coffee. Otherwise tempering with onon also adds an extra flavor to the snack. Peanut has several names such as shenga, shengdana, moongfali, bhuimoog, bhunchane, kadlekai, earth nuts, monkey nuts, groundnuts etc. It contains protein which maintains and repairs body tissues.

It also provides energy to the body. Eating handful of groundnuts with a cup of milk is very beneficial for growing children.This is indeed a perfect recipe for you if you are looking for a healthy evening snacks or fasting snack recipe.This is similar to the sundal of Andhra Pradesh as I added coconut and tempered with red chillies, curry leaves and mustard seeds. 

Peanut is one such ingredient that I never forget to buy and store in my kitchen. Besides usli, I also make chutney powder and danyachi koot which is always handy. This is a very simple and flexible recipe to try with your own version. Sometimes for a change, I just prepare the usli and add any one of my favourite dish such as kande pohe, susla  upma, etc. to serve my family.

Shenga Usli Recipe - Peanut Usli Recipe - Ground Nut Usli

Prep time : 10 mins 
Cook time : 30 mins       
Total time : 40 mins
Recipe type : Breakfast
Cuisine : South Indian
Yield : serves 2
Author : Vidya Chandrahas

Ingredients 

• 1 heaped cup of peanuts / shenga
• 4 tbsp grated fresh coconut
• 2 tbsp chopped cilantro (optional)
• 1/4 tsp salt or as required

For the tempering

• 2 dry red chillies, broken
• 1 sprig curry leaves
• 1/4 tsp mustard seeds (optional)
• 1 tbsp oil or as required

Method

1. Hand-pick the peanuts. Wash and soak with sufficient water for 6 hours. 
2. Drain the water and add 2 cups of fresh water. Cook the peanuts in a pressure cooker till 3 whistles. 
3. When the pressure releases, remove the container from the cooker, drain excess water and set aside.
4. Heat oil in a pan and add mustard seeds. When they start sputtering add the red chillies and curry leaves. Fry till the red chillies turn light brown and aromatic. 
5. Add the peanuts and salt to it. Saute for 2 minutes. Add the coconut and mix well. 
6. Add the chopped cilantro and mix well. Turn off the flame and serve the shenga usli hot.

Note

1. You can make similar type of usli with kabuli chana or white chickpea, brown chickpea, green gram or moong, dried green peas or vatana and split green grams or moong dal.
2. Though the recipe seems very simple, it is worth a try as it is very nutritious.
3. As a variation you can also mix the groundnut, kabuli chana,  green gram and peas together to make a usli with different taste and combination

Shenga usli - step by step pictures

1.  Hand-pick the peanuts. Wash and soak with sufficient water for 6 hours.

2.  Drain water and add 2 cups of fresh water. Cook the peanuts in a pressure cooker till 3 whistles. When the pressure releases, remove the container from the cooker, drain excess water.

3.  Heat oil in a pan and add mustard seeds. When they start sputtering add the red chillies and curry leaves. Fry till the red chillies turn light brown and aromatic.

4.  Add the peanuts and salt to it. Saute for 2 minutes.

5.  Add the grated fresh coconut.

6.  Saute for 2 minutes.

7.  Add the chopped cilantro and mix well.

8.  Turn off the flame.

9.  Serve the shenga usli hot.

Papaya jam recipe - Papaya halwa recipe

Papaya jam recipe - This is a very simple and delicious papaya jam recipe. Now beautiful orange coloured ripened papayas are available here in abundance. Whenever I visit vegetable market I bring papaya and to get the most nutrition from it we eat it in its natural form. Papaya is an amazing fruit with vitamin A, vitamin C, dietary fibre and antioxidants which is excellent for eyes, digestive system and skin. 

But the worst part is that it is a perishable fruit, even in the refrigerator the ripe papaya is durable for few days. So to make the most of its use after eating, I make jam with the remaining papaya. This papaya jam is very useful in making bread, jam and cheese sandwich, to fill muffins, baked cream rolls, making milkshakes, topping for pan cakes, flat breads and so on.

Sometimes, I also make smoothie of papaya with mango, apple, pineapple and chikoo. This jam is really very easy to prepare. Just boil papaya and sugar  till it achieves the thick jam consistency and mix cardamom powder after that. The combination of the flavor of papaya and cardamoms are simply awesome and I like it most. Also check Apple pineapple jam recipe

Papaya Jam Recipe - Papaya Halwa Recipe

Prep time : 5 mins 
Cook time : 15 mins       
Total time : 20 mins
Recipe type :Dessert
Cuisine : Indian
Yield : 2 cups jam
Author : Vidya Chandrahas

Ingredients 

• 1 medium sized ripe papaya or 4 cups papaya pieces
• 1 cup  sugar
• 6 cardamoms

Method

1. Wash and peel the papaya, then cut into small pieces. 
2. Put the papaya in a pan and keep it over a medium  flame. 
3. Add the sugar to it. Stir to combine the sugar and papaya.
4. When the sugar melts and papaya pieces start to boil, the mixture loosens. At this stage mash the papaya pieces with the back of a spoon.
5. Cook till the papaya become soft and mixture become thick and start to leave the edges. 
6. When the mixture become slightly sticky and turns into lump turn off the flame. 
7. On a stone board put a tsp of sugar and cardamom seeds. Roll a roller pin over it to make a fine cardamom powder.  
8. Add the above prepared cardamom powder to the jam and mix well.
9. Leave it so for 15 minutes. After that, transfer the jam into a glass bottle. 
10. This papaya jam can be stored for a week. Further you can store it in
    the refrigerator for about 10 days.

Note

1. Similar type of jam can be prepared with apple, pineapple, raw mango and beetroot. 
2. As the sugar changes its consistency very fast, when the jam is almost done, reduce the flame  so that it should not turn too sticky and hard.
3. To get a tangy taste you can squeeze half a lime in the jam when it is cool. But I have not added it as we like the sweet jam.

Papaya jam - step by step pictures

1.  Wash and peel the papaya, then cut into small pieces. Put the papaya in a pan and keep it over a medium flame.

2  Add the sugar to it.

3.  Stir to combine the sugar and papaya.

4.  When the sugar melts and papaya pieces start to boil, the mixture loosens. At this stage mash the papaya pieces with the back of a spoon.

5.  Cook till the papaya become soft and mixture become thick and starts to leave the edges. When the mixture become slightly sticky and turns into lump turn off the flame.

6.  On a stone board put a tsp of sugar and cardamom seeds. Roll a roller pin over it to make a fine cardamom powder.

7.  Add the above prepared cardamom powder and mix well. Leave it so for 15 minutes.

8.  After that, transfer the jam into a glass bottle.This papaya jam can be stored for a week. Further you can store it in the refrigerator for about 10 days.

Palak chole bhature recipe

Palak chole and bhature recipe - Today I am posting a very delicious home style palak chole and bhature recipe. There is a small interesting twist in this recipe with addition of spinach instead of potato as I do it in normal chole masala. The result is delectable breakfast dish which is liked by everyone in my house. 

This is an absolutely healthy dish that you can try and treat your family and friends. Usually, I prepare Punjabi chole with kabuli chana or white chickpea and potato. But I tasted palak chole in one of our favourite restaurants and their palak chole was simply divine. Since then I tried it a few times and now I am sharing the recipe with you all. 

It has combined flavour of chickpea and spinach. The gravy is deliciously smooth and it really goes well with bhature. I am also presenting the traditional way of making bhature and it is so simple that you will like the preparation and the taste.


Some other interesting North Indian side dish recipes in this space
Mushroom kurma masala

Kaju Makhan Masala
Hariyali chole masala

Palak Chole Bhature Recipe

Prep time : 30 mins
Cook time : 1 hr
Total time : 1 hr 30 mins
Recipe type : Main Course
Cuisine : Punjabi
Yield : Serves  4
Author : Vidya Chandrahas

Ingredients 

For the palak chole

• 1 bunch spinach / palak
• 1 cup white chickpea / kabuli chana
• 2 tbsp oil
• A generous pinch of cumin seeds / jeera
• 5 - 6 garlic flakes, peeled, crushed
• 1/6" ginger, peeled, crushed
• 2 large sized onions, chopped
• 2 tomatoes, chopped
• 1 tsp chili powder
• 1/2 tsp turmeric powder
• 1 tbsp chole masala (everest)
• 1/2 tsp garam masala
• 1/4 cup chopped cilantro
• Salt as required

For the bhature

• 2 cups maida / all purpose flour
• 6 tbsp semolina / rava
• 1/2 tsp sugar
• 1/4 tsp baking soda
• 1 tbsp oil
• 3 tbsp thick yogurt / curd
• Salt as required
• Oil for deep frying

Method

1. Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 
2. Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.
3. Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 
4. Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.
5. Heat oil in a pan, add the jeera and allow it to crackle. 
6. Add the garlic, ginger and saute until aromatic. 
7. Add the onion and saute until translucent. 
8. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.
9. Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.
10. Add the above prepared kabuli chana along with water. 
11. Add the garam masala and salt. Mix them thoroughly. Bring it to boil and further simmer till you get the desired consistency. 
12. Garnish with chopped coriander leaves and serve hot with bhature or poori.

Making the bhature

1. Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 
2. After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. 
3. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 
4. Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.
5. Deep fry in oil till golden brown from both sides.
6. Makes 16 bhature.
7. Serve the bhature hot with  palak chole.

Palak chole and bhature - step by step pictures

1.  Boil water in a pan. Put the spinach in boiling water and keep it over a low flame for a minute. Turn off the flame, drain the water and keep the blanched spinach aside. 

2.  Put the spinach in a mixer jar and blend it to a smooth puree. Transfer to a bowl and set side.

3.  Rinse and soak the kabuli chana in sufficient water for 7 - 8 hours, then drain the water and add fresh water to it. 

4.  Add fistful of chopped onions, then pressure cook and take 5 -6 whistles or till the chana become soft. Keep it aside.

5.  Heat oil in a pan, add the jeera and allow it to crackle. Add the garlic, ginger and saute until aromatic. 

6.  Add the onion and saute until translucent. Add the tomato, saute for a while and cook covered on low flame till the tomatoes are soft.

7.  Add the  chili powder, turmeric powder and chole masala. Saute for a minute. Add the spinach puree and mix well.

8.  Add the above prepared kabuli chana along with water. Add the garam masala and salt. Mix them thoroughly. 

9.  Bring it to boil and further simmer till you get the desired consistency. 

10.  Garnish with chopped coriander leaves and serve hot with bhature or poori.

Bhature - step by step pictures

1.  Put the maida or all purpose flour in a large plate. Add the semolina, sugar, baking soda, a tbsp of oil, yogurt and salt. Mix all the ingredients together and knead it to a stiff dough. Keep it aside for 2 hours. 

2.  After 2 hours, knead it for 10 - 12 minutes to make a smooth dough. Then divide the dough into 16 equal portions and roll each portion into round shaped balls. 

3.  Spread some maida over a rolling board and roll a thick roti. It should be slightly thicker than poori.

4.  Deep fry in oil till golden brown from both sides.

5.  Makes 16 bhature.

6.  Serve the bhature hot with  palak chole.

Mango kulfi recipe - How to make mango kulfi

Mango kulfi recipe - Mango kulfi is a popular summer dessert of India. Fresh, homemade kulfi is better than store bought. There are many versions of making kulfis. This is my version and it is liked by all to whom I served it. So, I thought to share the recipe with you all. Sometimes I use Nestle milkmaid to make kulfis. 

This kulfi is unique because instead of using milkmaid and corn flour, I have reduced the milk to half by boiling it and then added milk powder as thickening agent which gives a smooth creamy texture and fabulous taste. This classic mango kulfi has pure mango flavour and it is simply delicious. As far as the method of preparation is concerned, it is very easy even for a beginner.

Mango Kulfi Recipe

Prep time : 10 mins

Cook time : 1 hour

Total time : 1 hr 10 mins

Recipe type : Dessert

Cuisine : Indian

Yield : 10 Kulfis

Author : Vidya Chandrahas

Ingredients 

• 1 + 1/2 liter whole milk
• 1/2 cup fresh cream
• 1/2 cup sugar
• 2 tbsp milk powder
• 1 large mango, pulp (preferably alphonso)
• 4 cardamoms. powdered

Method

1. Boil the milk in a large pan on high flame.
2. When it is boiling, add the cream and sugar. 
3. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. 
4. Stir in between and clean the sides with wooden spatula. Use non-stick pan.
5. Put the milk powder in a small bowl.
6. Add 2 - 3 tbsp milk and mix well making sure there are no lumps.
7. Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. 
8. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.
9. When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.
10. Pour the mixture into the kulfi moulds. 
11. Cover the moulds with lid and freeze for 4 hours till set.
12. To demould the kulfi, place the mould under running water for few seconds.
13. Serve the mango kulfi  immediately.

Mango kulfi - step by step pictures

1.  Boil the milk in a large pan on high flame.

2.  When it is boiling, add the cream and sugar. Reduce the heat to medium and boil till the milk reduced to half. It may take 35 - 40 minutes. Stir in between and clean the sides with wooden spatula. Use non-stick pan.

3.  Put the milk powder in a small bowl.

4.  Add 2 - 3 tbsp milk and mix well making sure there are no lumps.

5.  Add this paste to the boiling milk. Stir continuously for  3 - 4  minutes. Switch off the flame and mix the milk mixture nicely. Keep it aside to cool.

6.  When cools, add the mango pulp. Put this mixture in a mixer jar. Whip it once or twice.

7.  Pour the mixture into the kulfi moulds.

 8.  Cover the moulds with lid and freeze for 4 hours till set.

9.  To demould the kulfi, place the mould under running water for few seconds.

10.  Serve the mango kulfi  immediately.

Litchi lemonade recipe - How to make lychee limbu sharbat

Litchi lemonade recipe - Litchi lemonade is a refreshing drink made with litchi, lemon juice and sugar. When litchis are in season I make it quite often. Try out this lemonade to treat your family and friends. Now to the recipe.

Litchi Lemonade Recipe

Prep time : 10 mins
Cook time : 0 mins
Total time : 10 mins
Recipe type : Drinks-Beverages
Cuisine : Indian
Yield : serves 2
Author : Vidya Chandrahas

Ingredients 

• 10 litchis
• 1 large lemon
• 2 glasses chilled drinking water
• 5 tbsp sugar
• 1/4 tsp salt
• 2 cardamoms / elaichi, powdered

Method

1. Wash and peel the litchis. Remove the seeds and separate the litchi flesh.
2. Put the litchi flesh in a mixer jar. Add 1/4 cup of drinking water and blend it to a smooth paste. Set aside.
3. Put the sugar and salt in a large bowl. Squeeze the lime in it. Mix well with a spoon. 
4. Pour chilled drinking water and mix well till the sugar dissolves. Add the litchi paste and cardamom powder. Mix well. Serve the litchi lemonade chilled.

Kadai zucchini capsicum - zucchini recipe

Kadai zucchini capsicum recipe - Today I am sharing a simple and easy side dish recipe prepared with zucchini and capsicum. It pairs well with Maharashtrian cuisine such as amti and dal tadka . This is one of the easy dishes to prepare in less time.

This kadai sabzi got the flavor from the spice powder, garlic and capsicums. Zucchini enhances the taste and its nutrient value. I did not add any water. Both vegetables have enough moisture and hence they  cook in its own juices. Instead of red capsicum, green capsicum can also be used in this dish.

Kadai Zucchini Capsicum Recipe

Prep time : 10 mins
Cook time : 10 mins
Total time : 20 mins
Recipe type : Side dish
Cuisine : Indian
Yield : serves 2 
Author : Vidya Chandrahas

Ingredients 

• 1 large zucchini
• 2 red capsicums / bell pepper
• 1/4 tsp cumin seeds powder / jeera
• 1/2 tsp coriander seeds powder
• 1/2 tsp garam masala
• 1/4 tsp chili powder
• 1/4 tsp turmeric powder
• 2 tbsp fresh corianders
• Salt to taste

For the tempering

• 1 tbsp oil
• A pinch of mustard seeds
• A pinch of cumin seeds / jeera
• A pinch of asafoetida powder / hing
• 7- 8 flakes garlic / lasun, peeled, crushed
• 1 sprig curry leaves

Method

1. Kadai zucchini capsicum (bell pepper) recipe with step by step pictures
2. Wash the capsicums and zucchini. Pat to dry.
3. Peel the zucchini and cut it into cubes. Cut the capsicum into two halves, chop off the rind and remove the seeds. Then cut it into medium sized pieces.
4. Heat oil in a pan. Add the mustard seeds. When start spluttering,  add the jeera and allow to crackle. 
5. Add the hing and curry leaves and saute for a while. 
6. Add the garlic and stir till it releases nice aroma. 
7. Add the zucchini, capsicums, salt and stir to combine. 
8. Cook covered on a low flame till the zucchini become soft. Let it cook in its own moisture. Do not add water.
9. Once the zucchini become soft, add the chili powder, turmeric powder, coriander powder, jeera powder and garam masala. Saute for 3 - 4 minutes. 
10. Add chopped fresh corianders and mix well. 
11. Serve hot with chapati, rice and amti or dal tadka.

Kadai zucchini capsicum - step by step pictures

1.  Wash the capsicums and zucchini. Pat to dry.

2.  Peel the zucchini and cut it into cubes. Cut the capsicum into two halves, chop off the rind and remove the seeds. Then cut it into medium sized pieces.

3.  Heat oil in a pan. Add the mustard seeds. When start spluttering,  add the jeera and allow to crackle. Add the hing and curry leaves and saute for a while. Add the garlic and stir till it releases nice aroma. Add the zucchini, capsicums, salt and stir to combine. 

4.  Cook covered on a low flame till the zucchini become soft. Let it cook in its own moisture. Do not add water.

5.  Once the zucchini become soft, add the chili powder, turmeric powder, coriander powder, jeera powder and garam masala. Saute for 3 - 4 minutes. 

6.  Add chopped fresh corianders and mix well. 

7.  Serve hot with chapati, rice and aamti or dal tadka.