Friday, 29 May 2015

Vagharelu Chaas / Tempered Buttermilk

Vagharelu Chaas / Tempered Buttermilk is an easy, best refresher during summers and a perfect accompaniment lunch drink. There are many variations to it, this is one type of the tempered buttermilk.

Curd 1 cup
Water 1 to 1.5 cups
Salt as per taste
Oil 1 tsp
Ghee 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Ginger 1 inch - grated
Green Chili 1, finely chopped
Curry Leaves few
Freshly Chopped Coriander Leaves few

In a bowl take curd. Whisk it properly. 

Add water, salt and Asafoetida and whisk well.

Now chopped coriander leaves and whisk again.

Now lets temper the buttermilk.....
In tempering pan heat oil and ghee. As its heated, add mustard seeds, cumin seeds, grated ginger, chopped green chilies and curry leaves. As it splutters, off the flame and pour it to our whisked curd bowl. 

Stir once. Cool if needed.

Serve in a serving class and enjoy........

Black Salt almost 1 tsp can be added instead of regular salt.

Cumin Powder 1 tsp can also be added.

Saturday, 23 May 2015

Masale Bhaat

Masale Bhaat - One of the most famous Maharastrian Rice dish, with lots of spices and masala's,is perfect as a one pot meal. This rice dish is so popular, that it is served in the weddings too as an important rice menu along with other dishes. Though I am not a spicy - masala person, I made it for my husband - yes of course he too helped me in making it, as he is much aware of Maharastrain cuisines. 

The things that into it are basic those found at home, though little pre-paration like making paste and grinding masalas has to be done.

Lets move on to the recipe...

Broken Basmati Rice / Basmati Rice 2 cups
Onion 1, sliced
Potato 1, cubed with skin
Green Peas - fresh / frozen 1/2 cup
Green Chilies 2, sliced
Goda Masala 1 tbsp or Garam Masala 1 tbsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Oil 2 tbsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Bay Leaf 2
Curry Leaves few
Water 1/2 cup + 3 cups

For Paste to be made:
Ginger small piece

For Masala Powder to be Ground:
Coriander Powder 1 tbsp
Cumin Seeds 1tbsp
Cinamon stick 1 inch piece
Cloves 4 - 5

For Garnishing:
Freshly Chopped Coriander Leaves few
Freshly Grated Coconut little

Step 1:
Wash, drain and Soak rice in water for around 20 minutes.

Step 2:
Wash and cut the vegetables accordingly and keep ready aside.

Step 3:
In a pan, dry roast coriander powder, cumin seeds, cinmaon stick and cloves until it leaves nice aroma and changes its colour. Allow it to cool a bit.

Now grind it coarsely in a dry mixer jar. 

Keep ready aside.

Step 4:
Make ginger paste and keep ready.

Step 5:
Lets start to make Masale Bhaat......
In a pan heat oil. Once heated, add bay leaf. Now add mustard seeds. As it starts to crackle, add cumin seeds, asafoetida, and curry leaves.

Now add Green chilies and onion and saute until onion turns transparent and turns golden in colour.

Add ginger paste to it now.

At this stage, add Turmeric powder, red chili powder, the ground spice powder and goda masala or garam masala and  well and cook for a minute.

Its time to add potatoes and green peas. Add 1/2 a cup of water, salt and cook for 3 minutes.

Now add rice and 3 cups of water and again salt and mix well.
{Check for seasoning here at this stage}.

Cover with a lid and cook on high flame for 3 mintues.

Then reduce the flame to medium for another 3 mintues.

Finally reduce the flame to fully low and let the rice cook for almost 10 - 12 minutes.
{Tip: once or twice in between, mix the rice}.

Once the rice is fully cooked, switch off the gas and let it stay covered for almost 10 minutes.

Now open, transfer to a serving plate and garnish it with freshly chopped coriander leaves and fresh grated coconut{as its this way the rice / bhaat is eaten}.

Enjoy with vagharelu Chaas / Tempered Buttermilk....

Sunday, 17 May 2015

Rose Fizz

Rose Fizz is a refreshing summer coolant, simple, easy as well as cooling...
Made in just seconds, its awesome in taste and its colour is just soothing......

Rose Sharbat 2 tbsp
Sugar 1/2 tsp
Salt 1 tbsp
Lemon 1/2 {to be squeezed while preparing the drink}
Water 2 tbsp
Soda as per needed

In a tall serving glass, add rose sharbat. Now add sugar, salt and squeezed half lemon.

Now add water, mix well until sugar dissolves.

Now just before serving, pour soda, as per needed.

Lovely colour naaa :)..................

Enjoyyyy the fizz in this hot summer days.....

Linking this post to Healthy Summer Recipes by Nupur @theveggieindian Event, dated May 2015.

Linking this post to 8 Years Of Blogging Celebration - Anniversary Mela With Valli Event, dated May 2015

Saturday, 9 May 2015

Mango MilkShake

Mango MilkShake - Yes.... the royal fruit... Mango season is on, and summer is in its peak, and what better needed, other than having a refreshing drink that's filing as well as tasty.....
I love mangoes and can eat mangoes anytime - who doesn't like it, its almost everybody's favorite...
This mango milkshake is really easy, enjoyable to drink and its so wholesome and filing. 
This recipes is for 2 full glass serving.

Mangoes 3 {Alphonso Mangoes}
Sugar 2 - 3 tbsp
Milk 1/2 litre 
For Garnishing:
Mango pulp cut into cubes 1 tbsp

Boil milk, and then refrigerate until fully chilled.

Wash and peel the mangoes. Chop them into small cubes and transfer into a mixer / blender. Keep some pulp cubes for garnishing. 

Add sugar, and chilled milk. Blend until smooth and done. 
Transfer to a serving glass and garnish it few mango pulp cubes.

Enjoy the richness of mango..............
Add sugar as per taste or according to the sweetness of mangoes. 
Linking this post to Healthy Summer Recipes by Nupur @theveggieindian Event, dated May 2015.

Linking this post to 8 Years Of Blogging Celebration - Anniversary Mela With Valli Event, dated May 2015

Monday, 4 May 2015

Shengdana Chutney / Peanut Masala Powder

Shengdana chutney/ Peanut masala powder is one of the best masala powder accompaniment to khakra, roti, bhakri, khichdi etc... It is spicy and easy to be made. It is basically a most common chutney / masala powder made at most of the Gujarati's, Rajasthani's and Maharastrian's house. 

There are many variations to make it. This is my method of making the chutney / powder.

Roasted peanuts, 1 cup {without skin}
Red chili powder 3 tbsp
Coriander powder 2 tbsp
Salt as per taste
Sugar 1 tsp {or a pinch}

In a mixer take roasted peanuts{without its skin}, add the masala's - red chili powder, coriander powder, salt and sugar and grind to a coarse texture. 
{Don't over grind, as it will become sticky due to the oil releasing from the peanuts}. 

Transfer it to a air - tight jar.

Enjoy with khakara topped with ghee, or as per liked....
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