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!! 

Sunday, 17 June 2018

Gujrathi Kadhi, Moong Daal Khichadi and Lehsun tikhat(garlic chilli oil)

Gujrathi Kadhi, Moong Daal Khichadi and Lehsun tikhat(garlic chilli oil)

There are days when you just desire simple comfort food. This kadhi, Khichadi combo is perfect for such days. There are so many variants of kadhi and also if Khichadi. Today the one I describe you is a kadhi without it's trademark yellow colour often found in Gujarathi household(Yay tracing my roots :) ) and basic moong-daal Khichadi. A bonus is the lehsun tikhat which is another unique accomplishment with Khichadi.


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 tbsp grated ginger
4. 1 green chilli crushed
5. 1 dry red chilli
6. 1 tsp jeera
7. 1/2 tsp rai
8. 1/2 tsp meethi seeds
9. 5-6 curry leaves
10. 4 tbsp oil
11. 1 -1/2 tbsp sugar
12. Salt to taste

Preparation:
1.  Add Besan to buttermilk and mix well such that no lumps are left
2. Add salt, sugar, grated ginger and crushed green chilli to it and mix well. Keep aside
3. In a deep pan heat oil and add rai, jeera and as it crackles add dry red 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 kadhi is ready to serve

For Khichadi

Ingredients:
1. 2 cup regular rice
2. 1 cup yellow moong daal
3. 1 tbsp jaggery
4. 1 tsp jeera
5. 1 tsp turmeric powder
6. Salt to taste
7. 4 cups water

Preparation:
1. Wash and soak rice and daal for 10 mins
2. Now add soaked daal rice, salt, turmeric powder and jeera to pressure cooker. Add around 4 cups of water and cook it for 3-4 whistles
3. Let the steam settle down completely before opening the cooker. Now mix the Khichadi well. If  it is too thick you can add warm water as needed and mix

Lehsun tikhat(garlic chilli oil)
This tikhat is a must have accimplishment with Khichadi at my home. Not sure of its origins but it's quite unique and tasty.

Ingredients:
1. 6-7 cloves of garlic
2. 2 tbsp red chilli powder
3. 1/2 tbsp salt
4. 1/2 cup oil

Preparation:
1. Cut garlic in small pieces
2. In a small pan heat oil and add garlic to it. Let it turn golden brown
3. Add red chilli powder and let it fry it brown. Make sure not to burn it.
4. Turn off the flame and add salt and mix well



Serve hot Kadhi, Khichadi. Pour 1/2 tbsp Lehsun tikhat on the Khichadi at time of serving. Enjoy your meal with papad and some pickle.


    

Thursday, 31 May 2018

Methi Pithala

Methi Pithala tasty side dish that is made with easy ingredients and simple procedure.




Ingredients:
1. 1 cup fresh methi leaves
2. 1 medium sized onion
3. 3/4 cup Besan
4. 2 green chillies
5. 4-5 garlic cloves
6. 1 and half tbsp red chilli powder (adjust as per your spice level)
7. 1/2 tbsp turmeric powder
8. 1/2 tsp rai
9. 1/2 tsp jeera
10. 4 tbsp oil
11. Salt to taste

Preparation:
1.  Finely chop methi leaves, onion, green chillies and garilc and keep aside
2. In a bowl, mix Besan, salt, turmeric powder, red chilli powder. Add water and make batter of pouring consistency. Mix well and keep aside
3. In a pan heat oil and add rai, jeera and as it crackles add green chill
4. Add garlic and fry it for a minute
5. Add onion and fry it till translucent
6. Now add methi leaves and cook till soft
7. Once methi leaves are cooked, pour the Besan batter and mix well. If too tick add little
 water. Cover and cook for 3-4 minutes

Serve hot with chapati or phulka.



    

Saturday, 19 May 2018

Misal Pav - tasty home cooked misal

Misal Pav is one of very famous snack in various regions of  Maharashtra. It is also had for breakfast or as a meal at lunch or dinner. Be it any time misal pav is one of tastiest dish. Today let's see how to make it at home


Ingredients:
1. 1 cup sprouted matki/moth
(Read below how to make sprouts at home)
2. 1 onion, finely chopped
3. 1 tomato, finely chopped
4. 3-4 garlic cloves
5. 1/2 inch piece of ginger
6. 7-8 curry leaves
7. 2 tbsp peanuts
8. 1 tbsp red chilli powder
9. 1/2 tbsp turmeric powder
10. 1-1/2 tbsp Maharashtrian goda masala (you can use Garam masala if you don't have this handy)
11. Pinch of hing
12. 1/2 tsp rai
13. 1/2 tsp jeera
14. 5 tbsp oil
15. Chopped onion, coriander and sev or farsan, and lemon pieces for serving
16. Ladi pav 4-6 pieces

Preparation:
1. Grind ginger and garlic together to fine paste. Keep aside
2. For this recipe use a steel pan/pot that can fit in your cooker. Or you can also directly make misal in small pressure cooker. Heat oil in the pan or cooker and add rai, jeera, hing and curry leaves
3. Next add chopped onion and fry it till golden brown.
4. Add chopped tomato and cook till it is soft
5. Add ginger garlic paste and fry till the raw smell is gone
6. Now add all masala, like turmeric, chilli powder and goda masala(or garam masala) and fry till oil starts separating
7. Add peanuts ans give it a stir.
8. Next add the matki sprouts and mix well. Cook on high flame for 2-3 mins
9. Reduce the flame and add around 1-1/2 cups water. Add salt and mix well.
If you used pan for this then transfer the pan in pressure cooker(don't forget to add water at bottom of the cooker). And if you used cooker directly then close the lid. In both ways cook the misal for 2 whistles. Do no take out the pressure, but let it cool and release.

Once the steam evaporates, your misal is ready. 
For serving:
Serve misal topped with chopped onion, coriander and sev/farsan. I prefer sweeter farsan like Khatta-Meetha on misal, but if you are spicy food lover, spicy sev or lahasun sev is better choice. Enjoy misal with lemon and pav!

Kitchen Gyan
To make Matki/Moth sprouts:
Wash 3/4 (three fourth) cup dry Matki beans and soak it in water overnight. Make sure you have around 1 inch water level above the dry matki. Next day morning drain the water. Now to sprout matki you can use below two ways:

1. Transfer soaked matki in a soft clear cotton cloth and tie a knot. Keep this potali in a airy vessel like strainer/chalni, cover it and keep in comparatively darker place in your kitchen. On same night, sprinkle little water on the cloth if it has become too dry. You can use these sprouts the next day.

2. Another way is just leave the drained matki in a covered airy vessel for that day and night. I use the steel chalni or vegetable strainer that has small holes. Place this vessel next to you gas stove in a warm area on kitchen platform. 



Misal pav also makes it easy to carry picnic food. You just have to pack misal, chopped onion, coriander, lemon, some pav and farsan and can assemble at the time of serving like we have done above!



Sunday, 6 May 2018

Sweet potato fries

 This is an easy way to get your kids eat sweet potatoes. This fries make great after school snack and are quick to make. For this I have used purple skin sweet potatoes that we commonly get in India. 


Ingredients:
1. 2 long sweet potatoes
2. 1/2 tbsp chilli flakes
3. 1/2 tbsp all purpose seasoning
4. 1/4 tbsp fresh ground black papper 
5. Salt to taste
6. Oil for frying

Preparation:
1. Peel and cut sweet potatoes into long strips 
2. Sprinkle salt and keep it aside 
3. Heat a pan and drizzle it with oil and spread the fries. Make sure you have single layer. If the pan area is small, repeat in batches.
After 2-3 few mins turn the fries and fry on other side as well till golden in colour.
 I preferred shallow frying but you can deep fry as well 
Remove from pan and sprinkle papper, chilli flakes and seasoning.
Serve hot! 

As such I did not find need of any ketchup as fries tasted great and slightly sweet on it's own. If desired you can serve with spicy tomato ketchup


    

Saturday, 14 April 2018

Butter Tomato uttapa - Lunch box series recipe 12

Today's post is extra special!! My passion for kitchenkatta blog has reached another heights ..literally!!
I am posting today from above 35000ft!! Yes you read that right ..all thanks to Delta airlines in flight connectivity! And no this is not review or paid post. It's just my true love for kitchenkatta and my belief that if you want to follow your passion you will find opportunity in anything :)
Well so after this long start today's recipe on another dear to heart topic on Lunch box !!
Here it comes Butter Tomato Uttapa with details of making the batter.


How to prepare dosa batter:
To make batter soak 3 cups dosa rice, 1 cup urad daal and 1 tbsp methi seeds for 8-9 hours and grind them together to fine batter. Ferment the batter overnight and use it next day.
Store the leftover batter in fridge.
Same way you can make idly batter as well but use idli rice or any regular rice for it.

Ingredients:
1. 2 cups dosa batter

2. 2 medium sized red tomatoes
3. 1/2 tbsp  turmeric powder
4. salt to taste
5. Butter as needed for making uttapa

Preparation:
1. Cut tomatoes and make smooth puree for it. No need to cook tomatoes for this step
2. Add the tomatoes puree to dosa batter and mix evenly
3. Add salt and turmeric powder. The batter will turn sligt Orange in color
4. On a non-stick dosa tava/pan apply butter and make uttapa. These will be thicker than regular dosa. Apply more buetter and cook both sides
These tomato uttapa taste great on its own tough you can serve it with coconut chutney also.

Saturday, 31 March 2018

Panchmel Daal

Health and wealth both are built only slowly with small focused efforts at time. Isn't it? Eating healthy food has to be a routine, conscious effort and not a one day thing. Thorough out this blog you will find me resonating with this thought of consuming healthy with our everyday ingredients and today I bring one such humble, simple protein rich recipe. The idea is to include this panchmel daal which combines various varieties of daal, at least once in a week in your meals.



Ingredients:
1. 1/2 cup tuwar daal
2. 1/4 cup yellow moong daal
3  3 tbsp chana daal
4. 3 tbsp masoor daal
5. 2 tbsp urad daal
6. One onion, finely chopped
7. 3-4 cloves of garlic finely chopped
8. 2 whole red chillies
9. 1 tbsp garam Masala
10. 1/2 tbsp turmeric powder
11. 2 tbsp red chilli powder
12. 1/2 tsp rai
13. 1/2 tsp jeera
14. 1/2 tsp hing
15. 2 tbsp fresh coriander chopped
16. 3 tbsp oil
17. Salt to taste

Preparation:
1. Wash all 5 daal together and keep aside for 10 mins
2. Pressure cook washed daals for 3 whistles
3. In a pan, heat oil, add rai, jeera, hing and whole red chillies and try it well. Add chopped onion and garlic and fry till it turns slightly brown
4. Add turmeric powder, red chilli powder, garam masala and fry well 
5. Add cooked daal and salt. Mix well, add water to adjust consistency. Keep thick daal and not runny. 
Garnish with fresh coriander and serve hot with parartha, phulka or rice. You can also add tadaka before serving.



Friday, 16 March 2018

Brinjal- green peas side dish (Vange vatanyachi bhaji)

Brinjal and green peas curry with sweetish taste of green peas makes this curry very satisfying. As always this is easy and quick recipe. Though I discovered it accidentally when running short of veggies, it turned out to be a a great combination and now one of our favorite side dish.

  

Ingredients:
1. Round 6-7 medium sized brinjal
2. 1/2 cup Fresh green peas
3. 1 tbsp red chilli powder
4. 1 and half tbsp Garam Masala
5. 1/2 tbsp turmeric powder
6. Salt to taste
7. 1/2 tablespoon sugar
8. 3-4 tbsp oil
9. 1/4 tsp rai
10. pinch of hing
11. 2 tbsp fresh coriander chopped

Preparation:
1. Wash the brinjal and remove the stem part and give 2 cut such as to  make 4 petals in brinjal. Do not separate the pieces
2. Mix turmeric powder, chilli powder, garam masala, salt and sugar and keep aside
3. Heat oil and add Rai. As it crackles add hing.
4. Add brinjal to hot oil and let them fry. As the brinjal turn slightly brown on all sides, add green peas. Try for another two three minutes and add the mix masala.
5. Add water such that brinjals are covered, cover and cook still brinjal are soft and water reduces to almost half
6. Garnish with coriander.
Serve with paratha, phulka or daal-rice. 


Saturday, 3 March 2018

Instant Tomato Pickle

Simple and tasty this Tomato pickle is quick to make and adds a tang to the meal. I loved making this as it need a very few ingredients and yet helps satisfy my pickle love!



Ingredients:

1. 7-8 medium tomatoes (around 1/2 kg)
2. 1/2 cup oil
3. 1/2 tbsp rai
4. 1/2 tbsp methi seeds
5. 6-7 cloves of garlic
6. 3-4 dry red chillies
7. 1 inch ball size tamarind
8. 4 tbsp Achar Masala of any brand( one used for mango pickle)
9. Salt to taste

Preparation:

1. Wash, dry and cut tomatoes in pieces. Clean and cut garlic cloves in small pieces
2. Heat 2 tbsp oil, add tomatoes and tamarind to it and keep cooking till tomatoes are cooked and soft. Add salt to tomatoes while cooking. Keep stirring occasionally while cooking. Do not cover
3. Cool the cooked tomatoes to room temperature and run though blender to smooth paste
4. Heat another 2-3 tbsp oil in a pan and add rai as it crackles, add methi seeds and chopped garlic. Cook it for 1-2 mins still it starts giving aroma
5. Add the cooked tomatoes, tamarind paste to it and mix well. Add the Achar Masala and mix well. Cook till oil starts separating. Turn off the heat and let it cool
6. Heat remaining oil and add dry red chillies and it tampers turn off heat. Cool this oil to room temperature. Mix the oil and red chillies with the cooled tomato pickle
Store the ready pickle in clean dry glass jar. As this is not fermented pickle, prefer to store it in the fridge and small portion outside for daily use.

Enjoy tangy tomato pickle with hot parathas of daal-rice.





Friday, 16 February 2018

Singhada - Bhagar Flour poori

In some ways traditional fasting food or "vrat ka khana" has ingredients are that are packed with nutrients. One such ingredient is Singhada or water caltrop. Singhada has cooling properties and also improves appetite along with being source of various useful minerals like iodine and manganese. But then food need not be always complected so much, isn't it?

In simple words it tastes great. And be on fasting or not, it is always good to add variety to your daily food consumption which in a way also helps you get valuables nutrients which you miss on otherwise. So even if you are not fasting, you can try replacing your regular poori breakfast with these Singhada-Bhagar flour poories. Here I share very simple yet very tasty recipe for making these.



Ingredients:

1. 1/2 cup Singhada flour
2. 1/2 cup Bhagar(Vari che tandul) flour (samak ka atta) 
3. 2 medium sized boiled and peeled potato
4. 1 tbsp ginger-green chilli paste
5. 1/2 tbsp jeera
6. Salt to taste
7. Oil for deep frying

Preparation:

1. In a bowl, mash the boiled potato with hands. Make smooth paste without any lumps
2. Now add Singhada and Bhagar flour, salt, ginger-chilli paste , jeera to it and mix well
3. The dough should form with moisture of the boiled potato. If the fix is too dry add spoonful water at a time and mix. Make stiff dough, apply little oil and keep aside
4. Now make small balls of the dough. To make poories, place a plastic sheet on flat surface, place the dough ball on it, cover with another plastic sheet and gentlu press the dough ball between two plastic sheets with your hands to make the poori
5. Heat oil and deep fry poori till brown on both sides. Repeat for remaining poories

Serve hot with cucumber raita or curds.




Here is boiled Singhada that we get in my hometowan from. The inner white seed is what is consumes. In this form it is also high on water and fiber.


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