Sunday, 31 August 2014

Mamra Vagharelu

Mamra is puffed rice. Its a famous Gujarati snack, always handy and a saver while hungry. Its a perfect tea time snack too. A bowl of mumra is so filling.
Vagharelu means fried. I am frying these puffed rice - mamras, with sev, peanuts, garlic pods, etc...

Ingredients:
Mamra (puffed rice) 1/ 2 kg or 3 cups
Nylon Sev 100 gms or 1 cup
Roasted Peanuts 1 tbsp
Garlic pods 2 with peel itself smash it 
Oil 2 tbsp
Mustard Seeds 1/2 tsp
Curry Leaves 8 - 10
Turmeric Powder 1/2 tsp
Dry Red Chillies 2
Dariya  or Roasted Channa dal 1 tbsp {optional}

Method:
Heat oil in a pan, reduce the flame. Now add mustard seeds, curry leaves, dry red chilies, garlic pods, Turmeric powder, roasted peanuts, dariya / rosrted channa dal and saute well for 30 seconds.

Now add mamra / puffed rice and switch off the flame. Mix well. 

After 2 minutes or so, add sev and mix well. 

Store in an air tight container.

Note:
You can add a pinch of salt for that extra taste. Dont worry it will not become salty. I have added it.

I have not added peanuts as suddenly I found it is unavailable at home, when I started to make :-( but no issues.

Garlic can be avoided. 
Submitted this post at Whats With My Cuppa Edition-4 event dated as on 9th Dec 2014

Friday, 29 August 2014

Coconut Ladoo

Its Ganesh Chaturthi, one of my favorite festivals. Ganesh Chaturthi is celebrated as the Birth of Bhagwan Shri Ganesh.  On this day, the idol of Bhagwan Ganesh is brought at homes / pandals and pujas are done. Its a 10 day festival and the 10th day is celebrated as Anant Chaturdashi, which is also known as Ganesh Virsarjan day when the devotees immerse the idol of Bhagwan Ganesh in water, which is celebrated with a grand procession and immediately wait for him to come again next year soon.. Generally when idols are brought at homes, the idol is kept for 1.5 day, 3 days, 5 days or for whole 10 days according to the family culture. 
 
Happy Ganesh Chaturthi 
Bhagwan Ganesh loves Modak, Ladoos and I am making Coconut Ladoo with just limited ingredients.

Ingredients:
Desiccated Coconut 1 cup + little for rolling the ladoo
Condensed Milk 1/2 tin
Dry fruits/nuts assorted 2 tbsp
Cardamon Powder 2 tsp

Method:
Roast desiccated coconut till it leaves an aroma, but be careful not to burn it.

Roast add dry fruits/nuts.

In a pan add the roasted desiccated coconut, dry fruits/nuts, and mix once. Now add condensed milk and cook on slow flame till it leaves the sides of the pan, May be 3 - 4 minutes. 

Add cardamon powder and mix once.

Now remove the mixture and place it on a plate and allow to cool.

Make small ladoos out of it and roll over the remaining desiccated coconut.

Garnish with Raisin or any dry nut of your choice and serve.

Thursday, 28 August 2014

Coconut Modak

I have made Coconut Modak {but its not that perfect in shape}, But its tasty, so posting the recipe. First I planned not to add the picture, but thought probably its not that bad too - I guess... so have attached the pic also...

Ingredients:
Freshly grated Coconut 1 cup
Condensed Milk 1/2 tin
Powdered Badam, Cashew and pista mixed 2 tbsp
Cardamon Powder 2 tsp

Method:
In a pan roast the powdered badam, cashew and pista for a minute.

Now add freshly grated coconut, and cook till the coconut gets roasted. Now add condensed milk and cook on slow flame till it leaves the sides of the pan, May be 3 - 4 minutes. 

Add cardamon powder and mix once.

Now remove the mixture and place it on a plate and allow to cool.

Modak type:
Take a modak mould and fill the mixture inside the mould and press properly and take it out. {I feel my mould is a bit bigger. If its was small the finishing of the modak would have come out beautifully}.

Ladoo type:
Make small ladoos out of the mixture. 

Serve.

Channa Sundal

Channa Sundal is made of chickpeas / kabuli channa which is high in protein and nutritious. Channa Sundal is quite a popular dish of South India, thats made during Festivals like Navratri, Ganesh Chaturti, or any family puja occasion too. Sundal is easy to be made and very delicious toooo.....

Have a look at my other Sundal Recipes here:
4. Rajma Sundal

Ingredients:
Kabuli Channa 1 cup
Dry Red Chili 2 - cut and seeds removed
Oil 1 tbsp
Mustard seeds 1 tsp
Asafoetida 1 tsp
Curry Leaves 4 - 5
Green Chili 1 small
Salt as per taste
Coconut freshly grated 2 tbsp
Water 11/2 cups for boiling in cooker
Coriander Leaves freshly chopped 

Method:
Wash and soak Channa in water for 7 - 8 hours or overnight.

After 7 - 8 hours, drain the water and Pressure cook channa with salt and water for just 3 - 4 whistles. Cool.

Grind grated coconut and green chilli to a coarse paste.

Heat oil in a pan. Add mustard seeds. Once it starts spluttering, add asafoetida, dry red chili, and curry leaves. Once they are done, add the boiled channa and mix. 

Now add the coarsely ground mixture and saute till everything mixed properly.

Serve hot with freshly chopped coriander leaves.

Wednesday, 27 August 2014

Kachche Kele Ki Tikki

Its Paryushan the most important festival of Jains. It is a festival of fasts and spiritual enlightenment which is a 8 day festival and the last day is known as Samvatsari, a day most importantly for Forgiveness to one and all - wherein Forgiveness is requested by saying "Michhami Dukkadam" 
For such a great occasion of fasts, I am making this Kachche Kele ki tikki that can be had by Jains who fast as well as those just follow the prayers.  

Kachche Kele ki tikkis are made with boiled raw banana and other limited ingredients as Jains don't eat root grown vegetables. 

Ingredients : 
Raw Banana 1
Paneer 2 tbsp grated
Rajagira Atta 1 tbsp
Green chilli 1 finely chopped
Chaat masala 1 tsp
Salt as per taste
Oil for frying the tikki

Method:
In a cooker, boil raw banana with enough water or you can pressure cook it for 3 - 4 whistles. Cool and peel the skin. It will come out easily. Mash the raw banana until smooth. 

In a bowl add the mashed raw bananas, grated paneer, rajagira atta, green chilli, salt, chaat masala, and mix till everything is mixed properly and a smooth dough is formed. 

Divide the dough into small balls and take each ball and form a shape of tikki with flattening between your palms. 

Now heat oil in a pan for frying. Once the oil is heated, reduced to medium flame and fry the tikkis till golden brown and crisp. Remove and keep on an absorbent paper.

Serve hot with Curd.
Note:
While flattening the tikki, be careful that no cracks are formed, as this might cause into breaking of the tikki while frying.

Monday, 25 August 2014

Dry Green Peas Sundal

Dry Green Peas Sundal is a South Indian dish, made generally during festivals, specially during Navratri. Also During Ganesh Chaturti, variety of sundals are made. Usually its made very rarely at home, but I like it, so I made it today...tasty..

Dry Peas are very healthy and this dish can be made in few minutes with just pre-soaking of the dry peas overnight. 

Have a look at my other Sundal Recipes here:

Ingredients:
Dry Green Peas 1 cup
Dry Red Chili 2 - cut and seeds removed
Green Chili 1 small slit
Oil 1 tbsp
Mustard seeds 1 tsp
Asafoetida 1 tsp
Curry Leaves 4 - 5
Salt as per taste
Water 1 cup for boiling in cooker
Coconut freshly grated 2 tbsp
Coriander Leaves freshly chopped 

Method:
Wash and soak dry green peas in water for 7 - 8 hours or overnight.

After 7 - 8 hours, drain the water and Pressure cook the dry green peas with salt and water for just 2 whistles. Cool and open the cooker and discard the peel of the dry peas if any.

Heat oil in a pan. Add mustard seeds. Once it starts spluttering, add asafoetida, dry red chili, green chili and curry leaves. Once they are done, add the boiled dry green peas and saute.

Now switch the flame off, and add grated coconut and chopped coriander leaves.

Serve hot.

Sunday, 24 August 2014

Mogri Vegetable


Mogri {moongre} is a vegetable from the Radish family. It is the radish pods that is edible. It is a forgotten vegetable, yet available many times. 

The vegetable comes in long, short, thin, flat lengths and sizes
They also come in green, purple, reddish, bluish colours

It is crunchier in bite, and can be eaten raw as well as cooked, but doesn't tastes that good, as it has that pungent taste like radish.

Though it is a most liked vegetable in Gujarat, Rajasthan and in many North-Indian places.

Dishes that are prepared with mogri are:
Mogri masala fry
In Salads few
Mogri batata sabji

Saturday, 23 August 2014

Gujarati Kadhi


Kadhi is  a most important dish of Gujarati cuisine. It is made with Yogurt and Gram Flour (Besan) and its my next most favourite after daal since childhood and that too which my mom prepares, wow... and it goes perfect when combined with kori daad {tuvar daal boiled and just turmeric and salt added and mashed with laddle} and rice - we phrase it as "Kadhi - Kori Daad - Bhaat" and kadhi is a perfect combination with Khichdi too. It can be had sipping a spoon while having roti sabji too. 
Kadhi is a dish that is made with many variations. Some make it sweet, some add extra spices, some make it without adding turmeric, and some make it by adding turmeric. I am making the simple kadhi with turmeric and no spices or sweetness added.

Ingredients:
Yogurt 1 cup
Gram Flour (Besan) 2 tbsp
Water 2 cups
Asafoetida 1/4 th tsp
Turmeric Powder a pinch
Salt as per taste
Green chilli - Ginger paste{usually its made and stored }1 tsp
Freshly chopped coriander Leaves few 
Oil or Ghee 1 tbsp

For Tempering:
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch 
Dry Red Chilli 1
Curry Leaves 5 - 6 

Method:
In a bowl, add curd and whisk once. Now add gram flour and water and again whisk it properly, until smooth, forming no lumps and not too thick and not too watery.

Now add salt , turmeric powder, green chili - ginger paste and asafoetida and whisk again.  
 
Heat a pan and transfer the kadhi into the pan and simmer for few minutes till the kadhi begins to boil. Reduce the flame to low and keep stirring in between, so it doesn't gets over boiled, and the kadhi doesn't gets curdled. After 5 -6 mins switch off the flame. 

Now prepare the tempering. In a pan, heat oil or ghee, add mustard seeds and cumin seeds. Once they splutter, add asafoetida, dry red chilli and curry leaves. Switch off and add this seasoning into the kadhi and again start to cook the kadhi for another 3 - 4 minutes. Turn off the flame. Add freshly chopped coriander leaves. 

Serve with roti and also you can combine with kori daad{tuvar daal boiled and just turmeric and salt added and mashed with laddle} and rice - like upon rice add the kori daad and then kadhi. 
Kadhi is also best serve along with Khichdi. 
 
Note:
While tempering you can also add cinnamon around 1 inch piece. It will give a flavored kadhi.

In the time of adding green chili - ginger paste , you can also add jaggery around 1 tbsp, if you like sweet kadhi.

You can avoid adding turmeric if you want the kadhi to be white in color.

Turiya sabji

Turiya / Turai / Turi in English its called Ridge Gourd vegetable. Turiya has high water content, and is rich in fibre and many vital elements needed to the body. The recipe I am making is among the regular dish made for lunch or made once a week. Its easy and goes well with roti and daal rice. 

Ingredients:
Turiya / Ridge Gourd, peel the skin and chopped in cubes 1 cup
Onion 1 medium sized finely chopped
Tomatoes 11/2 medium sized finely chopped
Green Chilli 1 slit 
Turmeric Powder 1 tsp
Red chilli Powder 1 tsp
Green chilli - Ginger paste 1 tsp
Salt to taste
Water if needed

For Tempering:
Oil 1tbsp
Mustard Seeds 1 tsp
Asafoetida small pinch
Curry Leaves 5 - 6

Method:
Heat oil in a pan, add mustard seeds. Once it starts to splutters, add asafoetida and curry leaves. Now add green chilli and onion and saute till onion becomes soft and turns pinkish.

Now add tomatoes and cook till the tomatoes are cooked. 

Now add the turiya / ridge gourd, salt and turmeric powder and mix once and close the pan with a lid, and allow the vegetable to get cooked. 

Open after 4 - 5 mins and check if water is necessary to be added, as the vegetable itself leaves its water. But if you feel little water is necessary to be added, then add it accordingly. Again close the lid, and cook the vegetable it its completely cooked. 

Now open the lid, add red chilli powder, green chilli - paste and mix properly.

Garnish with freshly chopped coriander leaves. 

Sunday, 17 August 2014

Shrikhand

Shrikhand is a traditional dish of Gujarat, and also very popular in Maharashtra and is usually made during Janmashtami and many other festivals too. Shrikhand is very easy to be made, but the process has to be done carefully. Shrikhand is served generally served chilled and it is a great combination with puri.

I made Shrikhand, as its Janmashtami, and it can be made as offering to Bhagwan. 
Jai Shri Krishna
Happy krishna Jayanthi
Happy Janmashtami
Janmashtami, also known as Krishna Jayanthi, a major Festival celebrated as the birthday of Bhagwan Shri Krishna. During midnight, celebrations are on, as it is believed that at that time Bhagwan Shri Krishna had appeared. 

Krishna Janmashtami is celebrated with great grandeur - with pujas and bhajans, temples and houses decorated with peacock feathers, flowers, etc... After the birth of the Bhagwan Shri Krishna, rituals are performed keeping the idol of baby Krishna placed on the cradle. 

Bhagwan Shri Krishna was extremely fond of eating butter (Makhan), so offerings of butter and milk related dishes are made without any doubt. Usually women's fast on this day, but special dishes are prepared on this day, celebrating the birthday of Bhagwan Shri Krishna

Now let's start with the Shrikhand recipe...

Ingredients:
Fresh Curd 2 big cups or 500 gms
Sugar 1/2 cup 
Milk 1 tbsp
Saffron few strands
Cardamon Powder 1 tsp 

Extra:
Muslin cloth for making hung curd.

Pre-procedures:
Step 1:
Firstly, we need to make hung curd for which, follow the steps below.
Take a muslin cloth, spread it on a wide bowl and pour the fresh curd over the cloth and tie it carefully and hang it somewhere properly as the water from the curd will get drained out. Keep it overnight or for 7-8 hours. 
Now our hung curd is ready. 

Step 2:
Dissolve saffron in milk and keep ready. Dissolving is Optional. You can directly add saffron strands too.

Step 3:
Powdered sugar can be used or if using regular sugar, its better to grind it once, so that it gets dissolved soon when added to the curd.

Now shrikhand is very easy to be completed.

Method:
Take the hung curd in a bowl and once mix well.

Add sugar, dissolved saffron milk or direct saffron and cardamon powder to the hung curd and whisk well.

keep whisking till sugar gets dissolved and the consistency of the curd becomes smooth, our shrikhand is ready. 
Transfer to a serving bowl and refrigerate for 2 hours 

Garnish with saffron strands and serve chilled. 

Saturday, 16 August 2014

Phirni

Phirni is a rich creamy sweet dish of North India, similar to rice pudding / kheer. It is creamy in texture, made with ground rice cooked with milk and topped with rich nuts, rose petals and silver varak {edible silver foil}. Traditionally phirni is served in earthen bowls, and a dish that is included in weddings, functions and festivals in North India.

I am posting phirni recipe, as it Janmashtami this weekend.

Jai Shri Krishna
Happy Janmashtami
Happy Krishna Jayanthi
Janmashtami - celebrated as the birthday of Bhagwan Shri Krishna, is celebrated in a grand way. Celebrations starts during the midnight  as it is believed that at that time Bhagwan Shri Krishna had appeared. Celebrations starts with pujas and bhajans, and rituals are performed keeping the idol of baby Krishna placed on the cradle.  It is the day when women and other family members keep fast, and prepare lots of dishes as offerings to Bhagwan Shri Krishna, specially dishes related to Butter, Milk, Cream, etc... as Bhagwan Shri Krishna was fond of eating Butter.

And ha, I noted, I have been posting more of sweet dishes and specially Kheer like dishes like Doodh Pak, Moong Dal Payasam, and now Phirni, but I did not plan it like so, it so happened, and personally sharing, these are my top favorite sweet dishes:-) hmm yummy......

Ingredients:
Milk 1 litre
Basmati Rice 1 cup
Condensed milk 1/2 tin
Sugar 3 to 4 tbsp
Saffron strands few
Cardamon powder 1 tsp
Almonds and Pistachio's chopped 1 to 2 tbsp

Method: 
Wash and Soak Rice in water for an hour.

After an hour drain the water and grind the rice coarsely. 

Soak saffron in milk and keep aside. 

Soak almonds and Pistachio's in warm water for 10 minutes and peel the skin of the almonds and chop it neatly. Chop the Pistachios too and keep aside

Take a deep bottomed vessel  and boil milk. Once it starts boiling add the ground rice and cook continuously, taking care it doesn't burn at the bottom of the vessel.

Once you notice the rice has started to get cooked add sugar. Again stir and cook continuously. 

Now when the rice and milk has been cooked and sugar has got dissolved, add the saffron milk, cardamon powder, and add few chopped almonds, and Pistachio's and stir again. Now add condensed milk and cook well. Immediately switch off the flame. 

Now our phirni is done. Refrigerate for an hour or so and serve chill.

Garnish with almonds and Pistachio's and rose petals.
Note:
You can avoid adding few almonds and Pistachio's while cooking the phirni. 

You can serve it in earthen bowls garnishing it royally with almonds, Pistachio's, rose petals and silver varak.

Friday, 15 August 2014

Rajma Curry

Rajma Curry is a popular Punjabi dish made regularly during lunch. Rajma is Red Kidney Beans, and the curry is made by soaking rajma overnight and cooked. Rajma curry is a thick gravy that goes perfect when combined with Rice.

HAPPY INDEPENDENCE DAY 

Ingredients:
Rajma {Red Kidney Beans} 1 cup
Onion Finely Chopped 2 Small
Tomato Pureed 3 Medium
Ginger - Garlic Paste 1 tbsp
Turmeric Powder 1 tsp
Red Chilli Powder 1 tsp
Garam Masala 1 tsp
Water 2 1/2 cups 
Salt as per taste

For Tempering:
Oil 2 tbsp
Bay leaf 1/2 leaf

For Garnish:
Freshly Chopped Coriander leaves

Method:
Soak Rajma overnight or for almost 8 hours.

Now drain the water and wash the rajma. 

In a pressure cooker, cook the rajma with 2 1/2 cups of water for 5 - 6 whistles, or till the rajma is cooked. {Some varieties of rajma do take more or less time to cook, so cook as per the variety of the rajma you use}. Once cooled, open the cooker and drain the rajma, preserving the water from the cooked rajma for adding in the rajma curry later.

Now take a pan, heat oil. Add bay leaf and onion and saute for a minute. Now add ginger-garlic paste and again saute till the onion turns soft and light brown.

Now add tomato puree, turmeric powder, red chili powder and mix well and cook for 4-5 minutes, till the tomatoes are cooked.

Now add rajma and almost 1/2 a cup of left water from the cooked rajma. Now add salt and allow the rajma to cook well, so that the rajma gets cooked well with the masalas.

Now add garam masala and cook for 2 -3 minutes. Rajma is done.

Serve with freshly chopped coriander leaves and fresh cream.

Sunday, 10 August 2014

Gujarati Vedmi / Mithi Rotli

Gujarati Vedmi / Mithi Rotli is a Gujarati sweet roti {called rolti in Gujarati} like the puran poli or any poli. 
Gujarati's make it with Tuvar dal, while in Maharashtra and many regions they make with Channa dal. It is a traditional rotli made during family occasions and some festivals. 

Today is Raksha Bandhan and this sweet roti is made in many Gujarati houses.
Raksha Bandhan Festival is celebrated on the full moon i.e. on narali poonam of the shravan month, wherein during the most auspicious time of the day, sisters tie Rakhi to their brother, and in return receives gifts from her brother, and also a promise from her brother that he will protect his sister against any harm. After such emotional bonding its time for the sister to prepare her brothers favorite dish. 
Lets move on with the Gujarati vedmi / mithi rotli recipe now. I am making this recipe individually for the 1st time, and it has turned out well to my satisfaction

Ingredients:
For the Dough:
Wheat Flour 2 cups
Salt as per taste
Oil 2 tbsp
Water for kneading

For the Filling:
Tuvar Dal 1 cup
Jaggery 1 1/2 Cup 
Cardamom Powder 1 tsp
Nutmeg {Jaiphal} Powder 1 tsp
Ghee 1 tbsp + Ghee for cooking the rotli
Water 2 1/2 cups

Method :
Make the dough:
In a bowl, take flour, salt, oil and knead with water into a soft dough. Rest dough for 15 minutes.
Divide the dough in 6 smooth balls and keep aside.

Filling Method:
In a pressure cooker, add tuvar dal with 2 1/2 cups of water, and pressure cook till 4 -5 whistles. Once cooled, open and mash the dal with spoon. We need thick consistency of the dal, so don't mash it too much.

In a pan heat ghee, add the cooked dal and stir. Now add Jaggery and keep stirring and cooking. Once Jaggery gets dissolved, the dal will become thin in consistency, but keep stirring and cooking continuously.

Now it will become thick in consistency. While stirring, scrape the sides and bottom of the pan too. {be careful that the dal doesn't gets burnt at the bottom, else the while dish will get spoilt}.

Now the dal would have become more thick, and now it is done. Switch off the flame, and now add cardamon powder and nutmeg powder and mix well. Allow the dal to get cooled.
                                             
Once cooled, take little dal and divide into 6 smooth balls and keep aside.

Cooking the Mithi Rotli:
Take one ball of the dough and flatten with palm, and keep on the rolling board and start rolling into a small circle. Now take one dal ball and stuff it in the centre of the rolled rotli and pinch smooth the edges to seal it. Flatten the stuffed dough and dust with wheat flour and start rolling into a fine round rotli.

Now heat the tawa and place the rotli on it and cook on medium flame. Once it gets to turn to golden brown flip the rotli carefully to the other side. Now drizzle ghee on this side, and press with the spatula. Now again flip and drizzle ghee on this side to the rotli. If we have rolled the rotlis properly it will puff up.

When cooked on both sides till golden brown, our rotli is done. Remove it and serve hot with drizzling some ghee on it. 

Friday, 8 August 2014

Moong Dal Payasam

Moong Dal Payasam is a South Indian sweet dish, similar to Kheer made from Moong Dal. 
                                                        
Today is Vara MahaLakshmi Pooja, a South Indian Festival, Dedicated to Goddess VaraLakshmi. This Pooja is performed by Married Women to seek blessing of Goddess Lakshmi for the over-all well-being of their husband, married life and family.
Also it is believed that, worshiping Goddess VaraLakshmi on this day is as equivalent to worshiping Goddess AshtaLakshmi.  

Today different varieties of dishes are prepared as for offering during the pooja, among which Moong Dal Payasam is an main dish offered in many families.
Its easy and tastes delicious. Its one of my favorite dish. I am posting the recipe that my mother thought me.

Ingredients:
Moong Dal 1 cup 
Jaggery 1/4 cup
Coconut made into paste 1/2 cup
Milk 1/2 cup
Cashew Nuts few, chopped
Raisins few
Cardamon Powder 1 tsp
Ghee 1 tbsp

Method: 
Wash and soak the moong dal in water for half an hour. 
Pressure cook the soaked moong dal with 2 cups of water for 4 -5 whistles. Once cooled, open the cooker.

Next, heat ghee in a pan, roast the cashew nuts till light brown.

Add moong dal and raisins and give a stir.
Now add coconut paste, milk and jaggery cook for 8- 10 minutes.

Once its boiled and gets to thickened, add cardamom powder and cook for a minute.

Garnish with roasted cashew nuts.  
Note:

Instead of soaking, you can even roast moong dal with 1 tbsp of ghee, and then pressure cook with 2 cups of water for 4 whistles.

Grated coconut or pieces of coconut can also be added instead of making the coconut paste. 

Instead of coconut and milk, you can directly add coconut milk. 

Jaggery can be added as per sweetness needed.
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