Saturday, 29 August 2015

Narali Bhat on the occasion of Raksha Bandhan

Narali Bhat  is a famous Maharastrian sweet dish, made specially on Raksha Bandhan that falls on the full moon day of Shravan Month known as Narali Poonam. 

Raksha Bandhan is a festival celebrated by Brothers and Sisters, wherein on an auspicious time, sisters tie Rakhi to their brothers and in return receive gifts and blessings from brothers. Sisters tie Rakhi and in return brother promises that he will always be their to protect his sister. 

After such emotional and happy time, its time for the sister to prepare something special for her brother. Same here, I am making Narali Bhat. Narali Bhat is a sweet rice dish preparation made of coconut, jaggery and rice.  Its simple, easy and perfect for the occasion.

Rice 3/4th cup
Freshly grated Coconut 1 cup
Jaggery 11/2 cups
Ghee 3 tbsp
Cloves 3
cardamom Powder 1/2 tsp
Kesar / Saffron few strands
Raisins few
Cashew nuts few
Water for cooking

Wash rice under running water and drain. Keep rice to stay so for 20 minutes.

Now in a pan, heat ghee. Once heated, add cloves and washed rice and saute for a minute. Now add around 1 to 1 1/2 cups of water and mix. Now cover and cook the rice until done. It takes almost 8 - 10 minutes.

Once rice is cook, switch off flame and fluff it gently with a fork and allow the rice to get cooled.

Now in a bowl take grated coconut and add jaggery by breaking it into small pieces. Also now add the cooked rice, that must have become warm or come to room temperature. 

Now gently mix and keep ready aside.

In a pan, add ghee. Once hot, add cashew nuts and raisins and once done remove it and keep ready aside.

Lets cook the final part of Narali Bhat....
In a pan, add the coconut, jaggery and rice mixture and stir gently. 

Now add fried cashew nuts and raisins and some kesar / saffron strands and cardamon powder and mix well carefully and cook for 10 to 12 minutes. 

Once done, carefully transfer narali bhat into a plate and Garnish with cashew nuts or as per liked.

Our Narali Bhat is ready. Enjoy this simple yet a perfect festival delicacy dish on Raksha Bandhan.

Thursday, 20 August 2015

Rasiya Muthiya

Rasiya Muthiya is a Gujarati dish, made from leftover cooked rice. Rasiya means - sort of liquid gravy and Muhtiya means dumplings. The dumplings are made with leftover cooked rice and some gram flour, whereas the liquid gravy is made with curd, converted to buttermilk form. This is quite an intersting dish, but has small small processes. This adds to a perfect dinner time dish, light and tasty.

Step 1 :
Lets start with preparing Muthiya {Dumplings}....

Cooked Rice 1 bowl
Besan / Gram Flour 2 tbsp
Salt as per needed
Turmeric powder 1/2 tsp
Red chili powder 1/2 tsp
Oil 2 tbsp

Method :
Take leftover cooked rice in a bowl. 

To it add gram flour, green chili - ginger paste,salt, turmeric powder, red chili powder and oil and mix well, nicely mashing by palms, so that  rice and everything gets combined well

Now take little of the mixture with your fingers, and start shaping it into oval shape dumplings. 
{Don't use water. If needed little oil touch up is fine}.

Shape the remaining made mixture into dumplings and keep ready aside. 

Step 2:
Now lets start preparing the Rasiya {Buttermilk Liquid like gravy}...

Curd 3 tbsp
Water 1 1/2 tbsp
Salt as per needed
Turmeric powder a pinch

In a bowl take the curd. Add water, salt and turmeric powder and churn it with a churner.

Keep it ready aside.

Step 3:
Now lets make the final part of making the rasiya muthiya...
For tempering:

Oil 11/2 tbsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves few
Red Chili Powder 1 tsp
Coriander - Cumin powder{Dhana - Jeera powder} 1 tsp
Water 1/2 cup

In a pan heat oil. Once heated add mustard seeds, cumin seeds, Curry leaves and allow it to splutter. 

As it starts spluttering, add red chili powder, coriander  - cumin powder, and water and just stir once, and reduce the flame to extreme low.

Now, to it, start adding the readied Muthiya{dumplings} one by one slowly and gently.
{Be slow and gentle, else the muthiyas will break and spoil the dish}.

In slow flame, allow them to get cooked, until the gram flour is done, say around 4  - 5 minutes.

Switch off the flame.

After 5 to 7 minutes, as it comes to room temperature, add the buttermilk mix{step 2 - rasiya liquid} to it.
{Please be sure that it has become cold / come to room temperature, else if u add the buttermilk mix in hot it will curdled and the dish will go totally waste}.

Switch of immediately.

Rasiya Muthiya is now ready. It can be had as it is. 


Saturday, 8 August 2015

Rajma Sundal

Rajma {Red Kidney Bean} Sundal is an easy, healthy and an tasty South Indian dish. Sundals are usually made during festivals as prasad in South India and also made at many housed during festivals and is also liked by kids, so it can be in their lunch boxes too. I just like Sundal a lot and this rajma sundal is one amongst my favorite and I make it at home when I feel like.

Have a look at my other Sundal Recipes here:

Rajma / Red Kidney Beans 1 cup
Oil 1 tbsp
Mustard Seeds 1 tsp
Asafoetida a pinch
Curry Leaves few
Dry Red Chili 1
Salt as per taste
Freshly grated coconut 1 - 2 tbsp
Freshly chopped Coriander Leaves few
water as per needed

Wash and Soak rajma overnight or for almost 8 hours.
Drain the water.

Now add fresh water and salt and pressure cook for 7 - 8 whistles. Once pressure releases, open drain the water and keep rajma ready aside.

Now in a pan heat oil. Once heated, add mustard seeds, asafoetida , dry red chili by tearing it into half and curry leaves and saute for a minute. 

Now add boiled rajma and stir. 

Add freshly chopped coriander leaves and also add freshly grated coconut and switch the flame off.

Healthy rajma sundal is ready.

Sunday, 2 August 2015

Veg Besan Omelette

Veg Besan omelette is an simple dish, made from besan. Traditionally it is called as besan pudla or besan chilla in many places. Any vegetable can be added as liked and its made in just minutes, just chopping if vegetables take time.

My Ingredient Measurement makes 6 omelettes. 
Serves 2 - 3 person.

Besan / Gram Flour 2 cups
Water 1.5 cups
Onion 1 medium
Tomato 1 medium
Green Chili 2
Fresh Coriander Leaves few
Salt as per taste
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Oil for making omelette
Optional Ingredient:
Bread slices
Tomato Sauce

Firstly finely chop onion, tomato, green chili and also coriander leaves. 

In a bowl add besan / gram flour. Now add water to form a batter.

Add chopped onion, tomato, green chili, coriander leaves, salt, turmeric powder and red chili powder and mix well.

Check the batter consistency. If needed add some more water to form a dosa like batter consistency.

Heat a non- stick tawa. Once heated, pour the batter like we spread for dosa. Drizzle some oil and when little done, flip to other side and drizzle some oil this side too. Now again flip to the front side, see if done and our besan omelette is ready.

When done both sides, transfer the besan omelette to a serve plate.

Enjoy with tomato sauce.

Besan Omelette can be had by keeping it in between bread slices and topping with sauce.

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