Sunday, 16 September 2018

Ground nut curry(ओल्या दाण्यांची उसळ)



This curry or Usal I made as I had a lot of ground nuts even after finishing almost half by boiling it in saltwater ( उकडलेल्या शेंगा) . This Usal goes well with chapati or bhakari and is quite filling. So next time you get raw ground nut, do try this.

Ingredients:
1. 1 cup raw ground nut kernel
2. 1 medium onion chopped
3. 2-3 garlic cloves chopped 
4. 2 tbsp finely chopped fresh coriander 
5. Few curry leaves
6. 1/2 tsp rai 
7. 1/2 tsp jeera
8. 1 tbsp red chilli powder 
9. 1/2 tbsp turmeric powder 
10. 1 tbsp garam masala  
11. 3 tbsp oil
12. Pinch of jaggery 
13. Salt to taste 
14. Few drops of lemon juice


Preparation:
1. Pressure cook the ground nut kernel adding some water and little salt for 3 whistles 
2. Discard the excess water 
3. In a pan, heat oil and add rai and jeera. Add curry leaves
4. Add chopped onion and fry till golden brown
5. Add chopped garlic and fry for 1-2 mins
6.Now add all turmeric powder, red chilli powder, garam masala, jaggery and fry for few mins
7. Add cooked ground nut kernel, add salt and lemon juice and mix well
8. Add water and boil Usal for 4-5 mins
9. Add chopped coriander and mix
Serve hot with chapati or bhakari 


Saturday, 25 August 2018

Coriander Ginger Chutney - Shravan special side dish

As some of you would have followed my farming journey on my other blog, onadaylikethat.blogspot.com, would know I have got a good harvest of greens. And when you have lots of fresh coriander, green chutney is a must!! However I wanted to give this chutney a makeover by avoiding garlic and also to make it suitable for consuming during fasting, so instead I user ginger and what turned is a great taste.



Ingredients:
1. Bunch of fresh coriander, such that you get a bowl full leaves after cleaning 
2. 1 inch piece of ginger
3.  2-3 tbsp peanuts
4. 1 tbsp jeera
5. 1/2 tbsp sugar
6. Salt to tatse
7. 1/2 tbsp lemon juice

Preparation:
1. Clean and roughly chop coriander and ginger
2.Roast the peanuts well
3. In mixer jar, add all ingredients except lemon juice and grind to fine paste. Use 1-2 tbsp water if needed
4. Add lemon juice and mix well

Serve the chutney with a full meal or sabudana khichadi




Saturday, 11 August 2018

Shepu chi bhaji or Dill(Suva) sukhi subji




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In my hometown we get shepu/dill/suva usually mixed with spinach and my memories of this strong, flavourful greens is of cooked with spinach. Until I discovered in Bangalore that we get bunches of shepu/dill and decided to give it a try. Dill have quite strong flavour and you need to add something to compliment it and make it milder. I decided to add yellow moong daal to it to make the subji healthier and also to get the bite texture. Around Southern India you will find similar recipe of dill with some variants, though I opted for adding my routine spices. Without much lengthy writeup let's get to the recipe now..



Ingredients:
1. 1 bunch of shepu/Dill leaves. As much to make a big bowl full after cleaning and chopping 
2. 1 cup yellow moong daal, soak it in water for around 15 mins
3. 2 dry red chillies 
4. 1/2 tbsp turmeric powder
5. 3 tbsp oil 
6. 1/2 tbsp rai 
7. 1 tbsp lemon juice
8. Salt to taste

Preparation:
1. Clean and finely chop dill leaves
2. Discard excess water from soaked moong daal
3. Heat oil in a pan and add rai. Once it crackles add red chilli and fry it
4. Add turmeric powder
5. Next add the soaked moong daal and mix
6. Now add chopped dill leaves and mix well. Cover and cook, stirring occasionally. If too dry sprinkle little water. It will take 5-6 minutes
7. As the moong daal turns soft, add salt and lemon juice and mix well and 
turn off flame.

Shepu/dill/suva subji is ready to serve. Serve with hot phulka or chapati.






Sunday, 29 July 2018

Tender coconut ice cream

Well the weather is not so hot in Bangalore anymore with rains being around almost throughout the week. But what you do when you have ample of tender coconut ?? Yes so I finally got a chance to make this very favourite ice cream of mine!! And the recipe is extremely easy, so next time you drink that coconut water, don't forget to get that malai/tender coconut home and try this satisfying ice cream!



Ingredients:
1. 1 cup tender coconut pieces( use the thick malai, usually in a bigger sized coconut)
2. 1 cup condensed milk
3. 3/4 to 1 cup milk ( preferably full cream)

That's all!!

Preparation:
1. In a mixer jar add the tender coconut pieces and around 3/4 cup milk and grind it to fine paste
2. Add condensed milk to the coconut mix and pluse the mixer 2-3 times
3. If too thick you can add some more milk to get paste of pouring consistency( not too thick not too runny)
4. Add in ice cream or candy moulds and keep in freezer for setting overnight ( 8-12 hours)

When fully set, hold the mould under running water and gently release the ice cream.



You may also add mixed crushed nuts of your choice. I did  not add any as I prefer the tender coconut taste itself.


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Sunday, 22 July 2018

Palak Raita ( Spinach Curd dip)

This palak raita  is quick and tasty side dish with parathas or serves as dip too. Unusual combination of palak and curd makes it healthy and tasty.

Ingredients:
1. 1 cup thick fresh curd
2. 1 cup spinach, finely chopped
3. 2-3 dry curd chilli( these you easily get in any shop that sells papad) or use 1-2 green chillies
4. 1/2 tsp chat masala
5. 1 tbsp oil
6. Salt to taste

Preparation:
1. In a pan heat oil and dry curd chilli in it till slightly brown. If insteed using green chilli, chopp it in small pieces and fry it till slight brown
2. Now add chopped spinach and let it cook. Keep stirring occasionally. As spinach changes color to darker green, switch off the flame
3. Till the pan is still hot, add curd, salt and chat Masala. Mix well.

Transfer raita in a serving bowl.
Serve with paratha or as a dip with any fries.

Saturday, 14 July 2018

Dudhi Muthiya, Lauki Muthiya






Ingredients:

1. 200 grams or a small sized dudhi/lauki/bottle gourd
2. 1 cup gram flour 
3. 2-3 tbsp whole wheat flour 
4. 2 tbsp red chilli powder 
5. 1 tsp. turmeric powder 
6. 1 tbsp lemon juice 
7. 1 tsp sugar 
8. 1 tbsp green chilli-ginger paste 
9. Salt to taste 

For tampering:
1. 3 tbsp oil
2. 1/2 tbsp jeera 
3.  1/2 tbsp sesame seeds 
4. 4-5 curry leaves
5. 1 tbsp chopped fresh coriander 
6. 1/2 tbsp sugar 

Preparation:

1. Peel and grate bottle gourd. Press it with you palms and squeeze all juice and discard the juice 
2. Now mix grated bottle gourd, Besan, wheat flour, chilli powder, turmeric powder, salt, sugar, lemon juice, chilli-ginger paste in a bowl
3. Mix well make a stiff dough
4. Divide the dough into 2-3 euqal parts and make long cylindrical rolls
5. In a steamer, steam the Muthiya rolls for 10-15 mins
6. Keep the rolls aside for cooling such as to handle. Now with a help of knife, cut into thin round slices 
7. In a pan, heat oil and add jeera, sesame seeds, curry leaves and as it crackles add the steamed Muthiya. Add sugar and mix well. Let the Muthiya become slightly golden on both sides. 
8. Turn off flame and sprinkle chopped coriander 




Serve hot Muthiya as farsan with lunch or dinner or enjoy as evening snack!

Saturday, 30 June 2018

Khandeshi Funke, Kadhi and Kandole

Khandeshi Funke, Kadhi and Kandole


Making Funke, Kadhi and Kandole used to be a celebration at my home in Khandesh. As a child unaware of origin or cuisine of this recipe this was one of our favorite. As I grew up, I realized how localized this recipe is to the Khandesh region of Maharashtra as hardly anywhere else I saw it or people new about it.

Now as a grown up I enjoy making this as much I love eating it and as much my family loves relishing on it.

I usually like to plan this recipe for Sunday brunch as it is quite filling and also need a small preparation before. Try this yummy dish and let me know in comments how you liked it.

For Funke ( steamed dumplings made with gram/chana daal):



Ingredients:
1. 2 cup chana daal. Soak it overnight
2. 8-10 cloves of garlic
3. 2 green chillies
4. 1/4 cup fresh coriander
5. 1 tbsp jeera
6. 1 tbsp turmeric powder
7. 2 tbsp red chilli powder
8. Salt to taste

Preparation:
Drain all the water from soaked chana daal. In a mixer jar, add all ingredients and grind to fine paste. We need thick paste, so avoid using water. If it's too difficult to grind add at max 2-3 tbsp water little at time.
Keep the chana daal mixture aside till we prepare for Kandole

For Kandole( these are steamed parartha):

Ingredients:
1. 1 cup whole wheat aata
2. 1 tbsp ajwain seeds
3. Salt to taste
4. 2 tbsp oil

Preparation:
1. Mix aata, ajwain, salt and 1 tbsp oil. Using water knead soft dough. Apply remaining oil and knead well.
2. Cover and keep it aside for 10 mins
3. After 10 mins, divide the dough into equal parts and roll into flat thin chapati
4. Apply little oil and fold into half circle and then again apply oil and fold in quarter circle. Roll a little gently in same shape like triangle paratha
5. Repeat with all dough balls and Keep aside


Steaming of Funke and kandole:




In a steamer or cooker heat sufficient water and place a chalani or strainer on it. Now with Funke batter that we prepared above make oval balls and place it on the strainer in steamer. Cover and steam it for few 4-5 mins.
Next place 2-3 kandole on these steaming Funke. Apply oil on it so that it does not stick together.



Cover and cook Funke-Kandole together for 10-12 mins. Once the color changes, it is cooked.
Repeat this steaming for remaining Funke Kandole. While removing Kandole from steam Funke gently separate them.


Meantime let's prepare kadhi.

For Kadhi:

Ingredients:
1. 3 cup fresh mildly sour buttermilk ( you may also use 1 cup slightly sour curds added with 2 cup water whisk well to make buttermilk)
2. 3 tbsp Besan
3. 1 green chilli chopped
4. 1/2 tbsp turmeric powder
5.1 tsp jeera
6. 1/2 tsp rai
7. 1/2 tsp meethi seeds
8. 5-6 curry leaves
9. 4 tbsp oil
10. 1/2 tbsp sugar
11. Salt to taste
12. 1 tbsp chopped fresh coriander

Preparation:
1.  Add Besan to buttermilk and mix well such that no lumps are left
2. Add salt, sugar, turmeric powder  and mix welll. Keep aside
3. In a deep pan heat oil and add rai, jeera and as it crackles add green  chilli and curry leaves. Finally add methi seeds and let it fry till it turns darker in colour
4. Now turn off the flame and add the buttermilk mixture to the pan. If you add buttermilk to very hot oil, it starts curdling so make sure to turn heat at this step
5. Now again turn the flame on very low and keep stirring the kadhi as it starts showing boils
6. Turn off flame and garnish with coriander

Serving:


Kadhi is had with Funke. Break a Funka and serve dipped in hot kadhi along with Kandole!! 

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