Tuesday, 30 September 2014

Moong Dal Salad / Hesaru Bele Kosambari

Moong Dal Salad or known in Kannada as Hesaru bele Kosambari is a famous Kannada style salad prepared with moong dal, Green Gram, channa dal, etc.., tempered with mustard seeds. I had this salad at a hotel where this was served in South Indian{Kannada}lunch thali , and I just liked it in the first place. At home I made and so decided to post it here too. It is usually prepared during occasions like festivals, marriages, family feasts, also during regular lunchtime etc.

Moong Dal 1 cup
Carrot  1 medium, grated
Coconut 1 tbsp, grated
Green Chili 1, finely chopped
Salt as per taste
Lemon Juice 1 tbsp
Freshly chopped Coriander leaves 1 tbsp
To Temper:
Oil 1 tbsp
Mustard seeds 1 tsp
Asafoetida a pinch

Wash and soak moong dal in water for two hours, and drain off the water and keep aside. 

In a bowl, add moong dal, grated carrot, grated coconut, chopped green chili, chopped coriander leaves, salt, lemon juice and mix well.

In a tempering pan, heat oil. Once heated, add mustard seeds. As it crackles, add asafoetida, switch off flame and pour it over the moong dal and mix well.

Garnish and serve immediately{as the salad will leave water}.
Submitted this post at - Announcing Kid's Delight ~ Nuts & Legumes for Lunchbox Friendly event, on 9th Nov 2014

Submitted this post at - Dish It Out Soups And Salads Event Announcement event, on 27th Nov 2014.

Sunday, 28 September 2014

Peanut Ladoo

Peanut Ladoo is one the easiest ladoo made in few minutes and with just few ingredients. It is perfect for festivals and during fasts. It is also quite a healthy ladoo too. 

Peanuts, 1 cup
Almonds, 1/2 cup
Jaggery 1 cup
Cardamon Powder 1 tsp
Ghee 1 tbsp

In a pan, dry roast peanuts until brown. Once cooled, peel off the skin and transfer to a plate to cool down.

In a pan, dry roast almonds for a minute. Keep aside.

In a mixer, add roasted peanuts, almonds and grind it. 

Now add jaggery, and grind till you get a sticky powdery like consistency. Transfer to a plate.

Now add cardamon powder and ghee. Mix and take little and shape into ladoo. The ladoo will get shaped, as the natural oils will be released from peanuts, but by adding ghee a good moisture will be formed. Complete making ladoos out of the mixture.

Garnish as per you like with peanut powder or grated almonds.

Submitted this post at - First Blog Anniversary Giveaway! Event on the 8th Nov 2014

Friday, 26 September 2014

Sabudana Khichdi

Sabudana Khichdi / Sago Khichdi is a popular dish during fasts. It is easy to prepare with just a small pre-preparation of soaking sago. This is a popular Maharastrian and Gujarati dish, made during fasts, as snacks, sunday evening time etc...

Sabudana / sago 1 cup
Potato 1
Green Chili 1, slit
Peanuts, roasted and coarsely crushed, 1 tbsp
Cumin seeds 1 tsp
Red Chili powder 1 tsp
Salt as per taste
Curry leaves few
Oil 1 tbsp
Lemon Juice 1 tsp
Water 2 cups to soak and little to sprinkle
Freshly chopped Coriander leaves few

Wash sabudana in water and soak in water for almost 3 hours. Drain it properly. Once done, you will notice that sabudana has nicely got bulged from before. Allow it to drain fully without any water leftover, else the dish will become sticky.

Boil potato in pressure cooker for 5 whistles. Open once cooled. Peel the skin and cut in cubes.
In pan heat oil, add cumin seeds. Once it splutters, add green chili, curry leaves, and boiled cubed potatoes. Mix once.

Now add soaked sabudana, red chili powder and coarsely crushed peanuts. Mix.

Now sprinkle some water, lemon juice and mix. Cover and cook for 3 - 4 mins until sabudana is cooked and turns transparent.

Garnish with freshly chopped coriander leaves.

Serve with curd.

You can also add some freshly grated coconut before garnishing.

You can add full peanuts, instead of crushing it.

Thursday, 25 September 2014

Faraad Na Bateta / Upwaas ke Aloo

Faraad Na Bateta / Upwaas ke Aloo is a basic potato dish eaten during fasts. As Navratri is started today, I am sharing fasting recipes, as many keep fasts during these 9 days of Navratri. We Gujarati's just wait for this Festival eagerly, as we feel attached to the Goddess, dedicate extra time on rituals and prayers, go to Dandiya - Garba, meet friends and relatives, etc... 

Navratri is a Nine day festival, celebrated in different ways all over India. It is a festival dedicated to Goddess Amba Mata. All the nine days are dedicated to 90 forms of Mataji and worshipped, known an Navdurga. Tenth day is celebrated as Vijayadashmi. 
Jai Mataji
In Gujarat and Western part, Navratri is lavishly celebrated with rituals like Ghatastapana / Kalashastapana, reciting mantras, performing Havans, pujas, aartis, dandiya-garba dance etc. In South region ,navratri is celebrated with pujas and keeping Golu and inviting families and friends. In East, Navratri is celebrated as Durga puja, on the last 3 days. 

Navratri is also such a festival where most of the people keep fasts all the 9 days,by just having only water or consuming food only once a day or by just having fasting foods.

Today I am making Faraad na Bateta, a dish that is perfect while fasting and it's very easy.

Potato 2
Green Chili 1, slit
Shengdana powder / Peanut powder 1 tbsp
Salt as per taste
Curry leaves few
Cumin seeds 1 tsp
Red Chili Powder 1 tsp
Oil 1 tbsp

Boil the potatoes in pressure cooker for 6 - 7 whistles. Once cool, open. Peel the skin of the potatoes and perfectly cut in cubes. 

In pan heat oil, add cumin seeds. Once it starts to splutter, add green chili and curry leaves. As it happens add the boiled cubed potatoes, red chili powder, salt, shengdana powder and mix well. 

Garnish with Freshly chopped Coriander leaves.

Serve with curd.

Tuesday, 23 September 2014

Kalkandh Rice

Kalkandh rice is a sweet rice prepared with kalkandh / Sugar candy. Since there was 2 packets of kalkandh left at the shelf, I decided to make this rice. Usually this rice is given as prasad in many temples in South India and made during festivals at home.   

Kalkandh / Sugar Candy 3/4th cup
Rice 1 cup
Green Cardamon 1
Cardamon powder 1tsp
Raisins few
Cashew nuts few
Ghee 1 tbsp
Cloves 1 or 2 
Milk 1/2 cup
Water 3 cups

Wash rice and cook in pressure cooker with water for 4 whistles. Once pressure releases, take the rice out. 

When the rice is still hot, add kalkandh and 1/2 cup milk over the rice and mash and mix it well. Kalkandh will get melted with the heat of the cooked rice.
{Tip - You can add warm milk too}

Heat ghee in a pan, roast cashew, and raisin and keep aside.

In the same pan, transfer kalkandh rice, add cardamon, cloves, and mix well. Allow to cook in slow flame, for 2 - 3 minutes. The consistency of the rice should be thick and sticky.

Now add cardamon powder, roasted cashews and raisins.

Garnish with raisins / cashews / top it with some more ghee.

Serve hot.

Kalkandh can be powdered and added, or as such can be added.

For colour, you can add saffron strands.

Onion Tomato Chutney

Onion Tomato Chutney is a perfect accompaniment with Idli and Dosa. Usually this is served in most of the hotels along with coconut chutney. 

Onion 1, chopped
Tomato 1, chopped
Garlic pod 1, peeled and cut
Dry Red Chilli 1
Green Chilli 1
Roasted Gram / Dariya / Pottukadalai 1 tbsp
Grated Coconut 1 tbsp
Jeera powder a pinch
Oil 1 1tbsp
Salt as per taste
Water as per needed
For tempering:
Oil 1 tsp
Mustard seeds 1 tsp
Curry Leaves few

In a pan heat oil, add dry red chilli,garlic, green chilli and onion and saute till onion turns golden brown.

Now add salt and tomato and saute till it is cooked and its raw smell goes. Switch off and allow to cool.
Now add grated coconut.
Now transfer it to the mixer, add roasted gram / dariya and jeera powder and grind it to chutney consistency. Add water accordingly if it is very thick. Transfer to a serving bowl.
Now lets temper it:
In a tempering pan, heat oil, add mustard seeds. Once it splutters, add curry leaves and pour it over the chutney.
{Tip: Immediately close with a lid for sometime, so that the tempering is fully absorbed in the chutney which will add that extra special taste in the chutney}.

I am adding coconut after switching the flame because, I don't like the coconut smell that is left when added hot.

Tindora Nu Shaak in Pressure Cooker

Tindora Nu Shaak is a famous Gujarati Sabji. Tindora in english is the Ivy Gourd, coming from the pumpkin family. The vegetable is oval in shape, green in color but tends to turn red when it is riped. This vegetable should be washed well, and can be cut long, ring shaped, chopped, but it tends to stick while cutting. I have made this sabji in pressure cooker, it took less time to get prepared.
Tindora 1 cup, cut lengthwise
Potato 1
Green chili - Ginger paste 1 tbsp
Turmeric Powder 1 tsp
Red Chili powder 1 tsp
Coriander -  Cumin powder 1 tsp
Mustard Seeds 1 tsp
Asafoetida 1 tsp
Oil 1 tbsp
Water 1/2 cup
For Garnish:
Freshly chopped Coriander leaves 

Boil potato in pressure cooker for 5 - 6 whistles. Open when cool. Peel and cut the boiled potato lengthwise.   
In a pressure cooker, heat oil. Add mustard seeds, once it splutters, add asafoetida. Now add tindora, boiled potato and mix.
{Tip - don't mix with a spatula, but just shake with the cooker handle, so that the vegetable doesn't gets cut}.

Now add green chili - ginger paste, turmeric powder, red chili powder, coriander - cumin powder, salt, and water and again shake and mix well.

Now close the lid of the cooker, and cook for 3 whistles in slow flame. After 3 whistles, open when the pressure is released.

Garnish with freshly chopped coriander leaves.

Serve with roti and dal.

Sunday, 14 September 2014

Paneer Tikka

Paneer Tikka is one of the best starters that everyone prefers and it one such authentic Punjabi starter dish  liked by all. It is actually tandored / barbecued, but I am preparing it on our regular home tawa. 
Paneer tikka is made by marinating the paneer with hung curd and other spices for 2 - 4 hours. Its real taste comes out of the marination, so the important part is the marination of the paneer.

Lets start with the recipe.
Paneer 1 cup, cut in perfect 1 inch cubes
Onion 1/2 cup, cut in perfect 1 inch squares
Tomato 1/2 cup, cut in perfect 1 inch squares
Green Capsicum 1/2 cup, cut in perfect 1 inch squares
Oil 1 to 2 tbsp 

For Marination:
Curd 2 cups
Besan / Gram Flour 1 tbsp
Ginger Paste 1 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tsp
Kashmiri Red Chili Powder 2 tsp
Turmeric Powder 1 tsp
Garam Masala 1 tsp
Chaat Masala 1 tsp
Kasuri Methi 1 tsp {rub it with palms and just the powder needed}
Lemon Juice 1 tbsp
Toothpick few

Firstly,We need to make hung curd. For that..
Take a muslin cloth, spread on a bowl and add curd over the cloth and keep in a bowl in such a way,that the water from the curd gets drained. Allow the curd to rest by keeping aside or may be in fridge for an hour. {The water from the curd would have drained off. Discard the water that is collected in the bowl}. We will get nice thick curd.

In a bowl take the hung curd, add all the ingredients under marination {besan, ginger paste, cumin powder, coriander powder,
kashmiri red chilli powder, turmeric powder, garam masala, chaat masala, kasuri methi and lemon juice}. Mix everything slowly. 
Now add Capsicum, Tomato, Onion and mix thoroughly. 
{Cut all the vegetables to 1" size and in squared shaped}. 

Add Paneer now and mix well, so that all ingredients gets marinated thoroughly.{Cube the paneer too as per the size and shape of vegetables}.

Once mixed thoroughly, cover the bowl with a plate, and keep in fridge to get marinated for almost 2 hours.
Half an hour before, take out of fridge, so that it comes to room temperature. 

After 2 hours or more, open the lid, mix once.
Take the toothpick, arrange tikkas in order you want, like first capsicum, upon it tomato, then onion, paneer cube, again capsicum, etc.. evenly.
Heat a non-stick tawa adding little oil. Arrange the paneer tikka sticks on tawa, cook on all sides. Reduce the flame if needed. Cook until its cooked on all sides without burning yet having a nice smoky texture. Take it out and serve.

Garnish sides with onion, tomato and lemon or cut them in julienne, make like salad and serve.
If making at home during weekends or so, you can avoid arranging them on toothpicks. Instead, directly place the vegetable squares and paneer cubes on tawa and cook by flipping each side and serve in a bowl.

Friday, 12 September 2014

Shahi Paneer

Shahi Paneer, as the name suggest, its a rich paneer dish. Its very famous as well as a top dish in menu during functions and guests dinners and get-togethers. This is one of my favorite dish. And a well combined gravy for naan, paratas, roti, kulchas.  
Paneer 1 bowl, cubed 
Onion 1, chopped
Tomatoes 2 medium, chopped
Ginger - Garlic paste 1 tsp
Green chili small 1 slit
Cashew nuts 5
Curd 1 tbsp
Bay leaf 1
Cardamon 1
Cinnamon 1 inch 
Clove 1
Kasuri Methi 1 tbsp
Kashmiri Red Chili powder 1 tsp
Salt as per taste
Water accordingly
Oil / Butter 1 tbsp + 1 tsp

Soak cashew in warm water for 10 mins.
In a pan add oil / butter. Once heated add chopped onion, ginger - garlic paste, green chili and saute. 

Now add tomatoes and saute till everything is cooked and raw smell of tomatoes goes. 

Now add soaked cashew and cook for 2 mins. Switch off flame. 

Once cooled grind it into a smooth paste. If needed, add water. 

Again in the pan add 1 tsp of oil / butter. Once heated add bay leaf, cardamon, cinnamon, clove, and saute. Now add red chili powder and the paste that we have made. Mix and cook well. Its better to cook on low flame. 

Cook till the gravy starts to thicken. If it becomes too thick you can add little water accordingly. 

Now add salt, and slowly add curd and give a stir.

Add paneer and stir again carefully so that paneer does not break or gets crumbled. 

Cook for a min and add kasuri methi by crumbling it with your palms, and discard the leaves, else it will give a bitter taste. Mix well and our shahi paneer is ready.

Garnish with fresh cream or grated paneer. 

Wednesday, 10 September 2014

Karamda Nu Athanu / Karonda Pickle

Karamda Nu Athanu / Karonda Pickle known as carissa carandas is a berry fruit grown on small thorny bushes. It is reddish purple in colour and is extremely rich in iron. It is also high in a Vitamin C and tastes extremely sour. It has to be boiled and then made.
I am making this pickle which my mother taught me other day. Though I don't like this fruit that much :-(
This pickle goes well with daal rice, curd rice. 

Karamda / Karonda fruit 1 cup
Mustard Seeds 1 tsp
Asafoetida 1 tbsp
Turmeric  Powder 1 tsp
Red Chili powder 1 tsp
Oil 2 tbsp
Salt 1 tsp + 1 pinch
Water to boil karamda 

Wash karamda properly.
In a pan of water, add karamda along with 1 tsp of salt and boil till karamda turns soft. It will take almost 9 - 10 minutes.
Once boiled, drain the water and keep aside for few minutes. 
{Note: Karamda may turn sticky, but that's not a problem}.

Heat oil in a pan, add mustard seeds. Once it starts spluttering, add asafoetida, turmeric powder and karamda. Mix well. 

Now add a pinch of salt and red chili powder, mix and switch off the flame.

Our karamda athanu / pickle is ready. 
After it cools, store and enjoy its sourness with daal rice or so. 
{Refrigerate it , and enjoy it for 3 - 4 days if its left over}.

Tuesday, 9 September 2014

Cashew MilkShake

Cashew Milkshake is a creamy, thick and a healthy drink. It looks normal but taste superb. Its easy to make, and with few variations this drink becomes a richer one. 

This is the basic cashew milkshake recipe...

Cashew Nuts 1 cup
Sugar 2 tbsp
Milk 1 1/2 cups
Water to soak cashews

Soak Cashews in water for about 4 - 5 hours. 
After 4 - 5 hours drain the water.

Take a blender / mixer, add soaked cashews, sugar and milk and grind it till cashews are blended with milk to smooth consistency.

Transfer to a serving glass and serve chilled.

You can add 1/2 cup almonds / chopped figs along with cashews for a more rich shake.

You can add rose essence / vanilla essence for an flavorful taste.

Instead of sugar, honey can be used.

Monday, 8 September 2014

Paneer Bhurji

Paneer Bhurji is crumbled paneer. As paneer is healthy, this dish makes a perfect accompaniment to roti. I usually try in making this weekly once. Its easy, simple and a wonderful dish. 

Paneer 1 cup, crumbled
Onion 1 medium, finely chopped
Tomato 1 big, finely chopped
Green chilli 1 slit
Bay leaf 1
Cinnamon 1/2 inch
Cloves 2
Asafoetida a pinch
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Garam masala powder 1 tsp
Salt as per taste
Oil 1 tbsp
Freshly chopped coriander leaves
Heat oil in a pan. Once hot add bay leaf, cinnamon, cloves and saute. Add asafoetida and green chilli.

Now add onion and saute till onion turns soft and light brown.

Add tomato and cook till tomato is cooked and leaves oil and raw smell goes.

Add salt, turmeric powder, red chilli powder and mix well.

Add crumbled paneer and cook for few minutes by covering the pan.

After around 3 - 4 minutes, open the pan, mix and add garam masala and again cover the lid and cook for a minute or two. Switch off the flame.

Garnish with coriander leaves and serve hot with roti.

Ginger - Garlic paste 1 tsp , can be added while adding onion.

When uncovering the lid, if you feel the paneer is hard, you can add little water and cover and cook again.

Submitted this post at First Blog Anniversary Giveaway! Event on the 14th Nov 2014

Submitted this post at First Blog Anniversary And Giveaway Event, on the 2nd Dec 2014

Thursday, 4 September 2014

White Sauce Pasta

White Sauce Pasta is an delicious Italian dish, and I am a big fannn.. of white sauce pasta. Just love it :-) yummmmmmy. That too I like the one I make, wow... now its too much of praising right.
But really, it comes out delicious....
Its easily prepared with two points taken care of i.e., boiling the pasta perfectly, which takes time to cook , and making the white sauce is a main point to be taken care off. One more point is the pasta gets thicker soon, so its better to serve when hot and creamy. {I faced this problem while taking photograph, as I did a mistake by not keeping the area ready where I was going to take the photo, and by the time I arranged the place, the pasta got a bit thicker:-(. But not a problem}.
I am making the white sauce with whole wheat atta, and not maida.

Penne Pasta 1 cup
Water 2 cups for boiling the pasta
Whole wheat atta 1 tbsp
Milk 1 cup 
Red Chilli flakes 1 tbsp 
Oregano 1 tbsp
Butter 1 tsp
Oil 1 tsp {preferably Olive oil}
Garlic pods 2 , finely chopped
Salt as per taste

Boiling the pasta:
In a pan add 2 cups of water. Once water is boiled, add the penne pasta to it and allow to boil. Now add salt, and boil till it is boiled properly. It takes almost 10 minutes or check it by taking a pasta in hand. But be sure it is boiled properly. Remove, drain and immediately run under cold water and keep aside.

Cooking the pasta:
In a pan heat butter and oil. Once hot add chopped garlic, and saute. 

Add Red chilli flakes and again saute. 

Now add whole wheat atta and saute properly for 1 minute or till raw smell goes.

Add Milk and stir continuously with a whisk taking care no lumps are formed. Stir till creamy sauce like consistency is formed. 
{TIP - 1. If needed you can add little milk, if you feel its getting thicker. 
TIP - 2. While stirring with whisk, take away the pan from flame, break the lumps if formed, then place the pan on flame again.
TIP - 3. You can use warm milk, so that lumps don't form}.

Now add salt just for the sauce that is prepared.

Now add the boiled pasta, mix over the white sauce, cook for a minute. Switch off flame.

Garnish with cheese or freshly chopped coriander leaves.

Serve hot when creamy.

Monday, 1 September 2014

Guvar Sing Nu Shaak

Guvar Sing is Cluster Beans in english. It is long, thin, flat and has a bit of bitterly taste to it. The vegetable tastes good when prepared and goes well with roti / chapati. 
The vegetable is cut after the sides are stringed out and then cut into 1 inch size.

Guvar sing / cluster beans 250 gms
Potato 1 medium
Garlic 2 pods peeled and smashed
Water 1 cup + 1 - 2 tbsp water 
Ajwain / carom seeds 1 tbsp
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Green chili - Ginger paste 1 tbsp
Salt as per taste
Oil 1 tbsp
Mustard seeds 1 tsp
Asafoetida a pinch
Freshly chopped coriander leaves few

Firstly string the guvar and cut it into 1 inch size. Now wash the cut guvar. In a pressure cooker boil the guvar with 1 cup water for 3 - 4 whistles. Once cooled, open and drain the water.

Boil the potato and chop it into cubes.
Now let's start cooking the guvar nu shaak.
Heat oil in a pan, add mustard seeds. Once it starts spluttering, add asafoetida, garlic and saute.

Now add boiled guvar, boiled potato, little water, turmeric powder and salt and mix well.

Add red chili powder, green chili - ginger paste, ajwain and cook it all the masalas are mixed with the vegetable.

Now garnish with freshly chopped coriander leaves and serve with roti.
Related Posts Plugin for WordPress, Blogger...