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Hog plum pickle

KONICA MINOLTA DIGITAL CAMERA                                                                   Ready to serve Hog plum pickle

Time taken: around a day

Stays for -2-3 Months when stored in fridge

Hog plum in english is Ambade in konkani and Amtekayi in kannada.  Hog plums contain vitamin a and c which is essential to maintain ligaments, hair, skin and tendons.Vitamin A is needed to maintain eye health and also to maintain immune system.Both vitamins are  natural antioxidants protecting your body from damage from free radicals.

We prepare a dish called “Menkai” which i have already put up on this blog and today i would like to put up instant hog plum pickle which can be relished with curd rice and dal .  It is green in colour and when tender we can chop it into half and the pickle with seed will be very yummy.  But now that it is little more than tender (the seeds have hardened) and i had to chop of the pulp with skin and prepare this pickle.  Here is my version of the pickle.KONICA MINOLTA DIGITAL CAMERA                                                                                 Fresh Hog plumsKONICA MINOLTA DIGITAL CAMERA                                                                                 Chopped Hog plums

 What you need to have:

1. Chopped Hog plums – 2 cups(used only pulped skin since not tender)

2. Table salt – 2 tablespoon

3. Red chili powder – 2 and 1/2  tablespoon

4. Mustard dal – 2 tablespoon

5. Fenugreek seeds – 1/4 teaspoon

6. Asafoetida powder(soft)-  size of a peanutKONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of pickle masala powder

What you do with what you have:

1. Wash and pat dry Hog plums and chop of the skin and cut it into bite size pieces, transfer it to a wide bowl and  add salt to it and keep it aside over night.  Stir with a dry spoon to combine well.KONICA MINOLTA DIGITAL CAMERA                                               Chopped Hog plums with a couple of seeds just crushed

KONICA MINOLTA DIGITAL CAMERA                                                               Salt being added to chopped hog plums

2. Place a spatula with 1 teaspoon of cooking oil it on medium flame.  When heated add  asafoetida to  it and fry till done.KONICA MINOLTA DIGITAL CAMERA                                                                           Asafoetida being fried in oil

3. Just transfer it  to another plate and in the same oil fry fenugreek seeds till done.(do not over fry since it will turn bitter.)                                                                   Fenugreek seeeds being fried in oil

4. Place all the fried ingredients in a separate plate.KONICA MINOLTA DIGITAL CAMERA                                                                                  All ingredients in a plate

5. On cooling, powder it in the mixer to a  medium fine consistency.KONICA MINOLTA DIGITAL CAMERA                                                                       All ingredients being powdered

6. On cooling mix it to the chopped and salted  hog plums from step-2 to it.  Place a spatula with 1 teaspoon of cooking oil in it.  Add  mustard seeds to it.  When it splutters, add asafooetida to it.  On cooling pour it into hog plums pickle and mix it well with a wooden spatula.KONICA MINOLTA DIGITAL CAMERA                                                                    Ready to serve Hog plums pickle 

Time taken: around a day

Stays :for 3 months when stored in fridge

Good to remember: 1. Use fresh hog plums for better results.

2. powder the masala a little less than fine  is also for taste.

3. Do not add more salt and can always add at the end on checking for salt.

 

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Foxtail millet laddoos(Navane laddoo)

KONICA MINOLTA DIGITAL CAMERA                                                                 Ready to serve Foxtail millet laddoos

Makes :12-15 0f the above size

Time taken: 45 minutes

Navane in kannada is Foxtail millet in english and thinai in tamil is used in dishes like the idli, dosas, and is consumed like we south indians consume rice as the staple food.  I have already put up idli, dosa, sweet kichadi and today i would like to put up Navane laddoo without sugar, jaggery, ghee but  i use honey alternatively which really tastes great and was liked by all of us at home.  Here is my version of the laddoo.

What you need to have:

1. Foxtail millet – 1/2cup

2. Honey – 1/4 cup

3. Walnuts – a few

4. Cashews – a few

5. Cardamom-5-6

6. Pure ghee – 1 teaspoon(to fry dry fruits)KONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of foxtail millet laddoosKONICA MINOLTA DIGITAL CAMERA                                                              Cashews, walnuts and cardamom

What you do with what you have:

1. Wash and dry the millet on a clean cloth.  Once dried, dry roast the same in a wide skillet till it splutters and get a nutty aroma. Add cardamom to it. Later on peal and mix with the millet to powder the same.KONICA MINOLTA DIGITAL CAMERA                                                                 Dry roasting the millet in progress

2. Add a teaspoon of ghee in the skillet and fry cashews in it till done.KONICA MINOLTA DIGITAL CAMERA                                                                      Cashews being fried in pure ghee

3. Break walnuts into pieces and fry it in the same skillet till done.KONICA MINOLTA DIGITAL CAMERA                                                                      Walnuts being fried in pure ghee

4. Powder roasted millet along with cardamom the mixer and mix all fried dry fruits to it in the same skillet so that we can just roll over the ingredient mix in the ghee left over on frying.

KONICA MINOLTA DIGITAL CAMERA                                                                     All ingredient in a wide skillet

5. Add required quantity of honey to the laddoo mix and shape the laddoos.  Knead the mix and shape the laddoos.KONICA MINOLTA DIGITAL CAMERA                                                              Honey being added to the laddoo mix

6.  Tie the laddoos  carefully and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                                   Ready to serve foxtail millet laddoos

Makes -12-15 of the above size

Time taken: 45 minutes

Good to remember: 1. Clean the millet and dry roast it well on medium flame , else the raw smell may ruin the taste.

2. One may need a lot of practice to shape the laddoos as it turns without sugar or jaggery.  But taste-wise it is awesome !!!!!

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Sprouted Matki paratha(Moth bean paratha)

KONICA MINOLTA DIGITAL CAMERA                                           Ready to serve sprouted Matki paratha (Moth bean paratha)  

Time taken: 30 minutes(excluding sprouting  & cooking of bean)

Makes 8-10 of the above size

Moth bean/Matki in english and marati respectively.  I have already put up Matki masala, Misal pav and Matki in creamy gravy on this blog.  This being the fourth recipe today which i tried out a couple of times and tastes yummy.  Here is my version of the recipe….

What you need to have:

1. Sprouted matki – 2 cupsKONICA MINOLTA DIGITAL CAMERA                                                                           Sprouted Matki/Moth bean

 Ingredients of seasoning & garnishing:

1. Chopped onions – 1/2 cup

2. Turmeric powder – 1/4 teaspoon

3. Red chili powder – 1 teaspoon

4. Garam masala powder – 1/2 teaspoon(home made)

5. Dhania-jeera powder – 1 teaspoon

6. Asafoetida powder(hing) – 1/2 teaspoon

8. Ginger-garlic paste – 1/2 teaspoon each

9. Lemon juice – 1/2 teaspoon

8. Chopped cilantro – 1 tablespoon

9. Salt – as needed

10. Cooking oil – 2 teaspoonsKONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of seasoning & garnishing

What you do with what you have:

1. Soak Moth beans in water over night.  Drain and tie it in a clean cloth for about 8 hours and keep it in a warm place.  By then it will have sprouted a little and again soak it in water for about 8 hours and it will sprout as shown in image-2.

2. Cook it in cooker as usual till done adding only 1/2 cup water till soft and mushy.KONICA MINOLTA DIGITAL CAMERA                                                                                      Cooked moth bean

3. Place a wide skillet on flame adding cooking oil .  When heated add chopped onions and a little salt till transparent.KONICA MINOLTA DIGITAL CAMERA                                                     Chopped onions being fried till transparent

4. When it turns transparent, add all powders in a row and also ginger-garlic paste and give a strong stir.KONICA MINOLTA DIGITAL CAMERA                                                                All powders being added in a row

5. When done, add cooked moth bean and mix it in such a way  with the back of the spatula that it turns into a homogeneous mix so that it is easy to make balls to stuff the parathas.KONICA MINOLTA DIGITAL CAMERA                                                         Cooked Matki being added to the masala mix

6. When done, add chopped cilantro and add lemon juice switching of the flame.

KONICA MINOLTA DIGITAL CAMERA                                                        Added chopped cilantro and lemon juice

7. Mash well with your hands ans shape it to form balls so as to stuff into the rolled roti.KONICA MINOLTA DIGITAL CAMERA                                                              Stuffing being shaped into round balls

 Ingredients of the paratha dough:

1. Wheat atta – 2 cups

2. Salt- as per taste

3. Cooking oil – 2-3 teaspoons

4. Water – as needed

                                                                    Ingredients of the outer dough

8. Mix atta, oil and salt in a wide bowl and adding water in steps make a soft paliable dough and knead it well with your hands to make it soft.  Pinch out required quantity of the dough and roll it into 6′ disc and place the stuffing  and bring the edges together and to gain the shape of a flat round ball.KONICA MINOLTA DIGITAL CAMERA                     The dough, pinched out ball, stuffin placed & the flattened ball ready to roll

9. Dust the flattened ball in atta and roll it into a thick paratha on a plastic sheet.KONICA MINOLTA DIGITAL CAMERA                                                                               The rolled Matki paratha

10. Place a roti tawa on medium flame splashing a little oil/ghee on it.  On heating , place the rolled paratha on it and fry till it is done at the bottom you see when you flip.KONICA MINOLTA DIGITAL CAMERA                                                                 Rolled Matki paratha being roasted

11. Flip and roast the other side when brown dots appear on it  splashing a little oil over it.

KONICA MINOLTA DIGITAL CAMERA                                                                         Paratha being flipped and roasted

12. Again flip and roast  the roti  and it puffs up.  One can even see brown dots appearing all over the roti.KONICA MINOLTA DIGITAL CAMERA                                                                      Paratha being finally roasted

13. Transfer it to a serving plate and relish it with tomato sauce, Pudina& sweet chutney.  Yumm!! Repeat the same process with the remaining dough.KONICA MINOLTA DIGITAL CAMERA                                           Ready to serve Matki paratha with chutney& Tomato sauce

Makes : 8-10 of the above size

Time taken : 45 minutes(Excluding sprouting & cooking  of the bean)

Good to remember:   1. Sprouting of the bean helps to cook it soft.

2. Use fresh and quality beans for the dish.

3. One can serve the parathas with even pickle and curds.  It is one’s choice!!

4. Kneading the outer dough to a paliable texture helps to roll the paratha easily.

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Barnyard millet Masala upma(Varai upma)

These are tiny, white, round grains belonging to the millet family. It is an erect plant 60-130 cm tall. In India, cereal grains are not consumed during fasts. Hence, samvat is a popular ingredient during Navratras. While cooking any rice based dish during fasts, samvat or sama grains are used instead, as they do not belong to the rice family but act as an healthy alternative. It does not cook into separate grains like long grained rice. It is sticky once it is cooked and stays a bit soggy. They are somewhat like smaller versions of sabudana look wise.

Barnyard millet in english is  Varai in konkani , same, save in kannada and sava , vari in marati.  I have been  longing to put up Barnyard millet recipes on my blog since a year.  But was unable to find the same.  I have tasted it in my child hood days at my grany’s place.  She was preparing the normal bland upma and we were relishing it as it is very good from the health point of view.  Today i would like to put up an advanced version of the same called the masala millet upma using a ouple of veggies etc..,I have also tried out out a couple of more recipes and would like to put it up in the coming days.  Here is my version of the upma!!!KONICA MINOLTA DIGITAL CAMERA                                                         Ready to serve masala Barnyard millet upma

Serves 4-5

Time taken: 45 minutes

What you need to have:

1. Barnyard millet/Varai – 1 cup

2. Water to cook – 2 cupsKONICA MINOLTA DIGITAL CAMERA                                                                                 Barnyard millet/Varai

Ingredients of Seasoning and Garnishing

1. Mustard seeds – 1 teaspoon

2. Blackgram dal/urad dal – 1 teaspoon

3. Ginger – 1 ” piece

4. Curry leaves – a few

5. Rasam powder/sambar powder – 1 teaspoon

6. Garam masala powder – 1/2 teaspoon(home made)

7. Green chopped veggie – 2 cups in all (one’s choice)

8. fresh grated coconut – 2 tablespoon(to garnish)

9. chopped cilantro – 2 tablespoons(to garnish)

10. Either sev or mixture – as needed(to garnish)

11. cooking oil – 1 tablespoon

12. Salt – as per taste

13. Sugar – for taste(optional)KONICA MINOLTA DIGITAL CAMERA                                                                               Ingredients of SeasoningKONICA MINOLTA DIGITAL CAMERA                                                                            Chopped fresh veggies

What you do with what you have:

1. Wash and chop all the veggies and keep it aside.

2. Wash, peal and chop onions and also chop cilantro and keep it aside.

3. Place a wide skillet with 21 Tablespoon of cooking oil in it on medium flame.  When heated add mustard seeds to it and when it starts spluttering add  blackgram dal to it.  KONICA MINOLTA DIGITAL CAMERA                                                                                    Seasoning in progress

4. When done, add curry leaves to it.  Once it is fried, add chopped onions and a little salt to it and fry till transparent.

KONICA MINOLTA DIGITAL CAMERA                                                               Chopped onion and salt being added

5. When done, add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA                                                                       Chopped tomatoes being added

6.When tomatoes turn mushy, add chopped veggies and cook till done closing it with a lid lowering the flame.KONICA MINOLTA DIGITAL CAMERA                                                     Chopped veggies being added to the seasoning 

7. In the mean time boil around 2 cups of water on the other burner, so that it is easier to pour it to the millet-veggie mix.  Add Barnyard millet/varai to the cooked veggie in addition to rasam powder, garam masala powder, sugar  and fry for a few seconds  and add the boiling water to it and close it with a lid simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                 Barnyard millet/varai being added to the vegie mixKONICA MINOLTA DIGITAL CAMERA                                                       Rasam powder & garam masala powder being addedKONICA MINOLTA DIGITAL CAMERA                                                           Boiling water being added to the varai mix

8. Keep a watch to see every now and then to see if cooked.  When done, check for salt , and  would be as shown in the image below.  Garnish with cilantro and coconut.KONICA MINOLTA DIGITAL CAMERA                                                          Ready to serve Barnyard millet masala upma

8. Transfer to a serving plate and garnish with cilantro, coconut , sev and tomato sauce!!Yummm!!

KONICA MINOLTA DIGITAL CAMERA                                                             Ready to serve Varai masala upma

Serves 4-5

Time taken : 45 minutes

Good to remember:

1. Use fresh millet for best results.

2. Use any vegie of your choice.

3. The water proportion to the millet is as per the quality of the millet.(normally it is 1:2)But do not pour water at once.  The dish may turn soggy!!!

4. Garnishing with tomato sauce is one’s option.

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Broccoli stir fry

KONICA MINOLTA DIGITAL CAMERA                                                                     Ready to serve Broccoli stir fry

Serves 3-4

Time taken: 30 minutes(excluding soaking of dal)

Broccoli’s nutritional profile is very impressive.  It contains high level of fiber (both soluble and insoluble) and is also a very rich source of vitamin c. Eating broccoli promotes the production of enzymes that help protect heart blood vessels and reduce the molecules that damage them.

Over recent years researchers all over the world have identified a wide range of therapeutic properties associated with broccoli.  So apart from being a nutritional power house, it has lot more health benefits.

Eat Broccoli lightly steamed and eating raw is strongly recommended to gain the optimum benefit of the veggie.  It also fights against Cancer and reverses the Diabetes heart damage.

Broccoli may also prevent skin cancer not by eating though but by applying  it to the skin.  Knowing so much of goodness of the veggie why not consume if available?????

I have put up “Broccoli paratha” a few weeks back on this blog and today i would love to put up this sir fry recipe of this healthy veggie.  When we were in the U.S for the last 6 months i prepared a few dishes a couple of times and would like to share with you all now.

 What you need to have:

1. Chopped fresh Broccoli – 2-3 cups

2. Chopped onions  – 1 cup

3. Chick pea dal – 1/4 cupKONICA MINOLTA DIGITAL CAMERA                                                                  Fresh chopped Broccoli veggieKONICA MINOLTA DIGITAL CAMERA                                                       Other ingredients of Seasoning & Garnishing

Other ingredients of seasoning & Garnishing:

4. Cumin seeds – 1 Teaspoon

5. Red chili powder –  1 and 1/2 Teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Toasted sesame seeds – 1 Tablespoon

8. Grated coconut – 1 Tablespoon

9. Lemon juice – 1/2 Teaspoon

10. Chopped cilantro – 2 Tablespoons(for garnishing)

10. Cooking oil – 1 Tablespoon

11. Salt – As per taste

What you do with what you have:

1. Wash, chop and pat dry Broccoli , pealing ultra stem pieces and cut into bite size flowrets and keep it aside as shown in image-2.

2. Wash , peal and chop onions fine and keep it aside.  Soak chick pea dal in water for about 30 minutes and in the cooker till done and keep it aside.

3. Place a spatula and Wash and roast sesame seeds till it crackles and puffs up and on cooling powder it using  mortar and pestle into coarse powder.KONICA MINOLTA DIGITAL CAMERA                                                                 Sesame seeds being dry roasted

4. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add cumin seeds to it and when it splutters add curry leaves to it and fry till done.

KONICA MINOLTA DIGITAL CAMERA                                                                                      Seasoning in progress

5. When done add chopped onions and a little salt to it and fry for a while also add turmeric powder to it.KONICA MINOLTA DIGITAL CAMERA                                                                      Onions being fried till transparent

7. When fried , add chili powder and chopped Broccoli to it and cook till a little soft.KONICA MINOLTA DIGITAL CAMERA                                                                Broccoli and red chili powder being added

8. When it is cooked a little soft add cooked dal to it and also coconut and powdered sesame and give a strong stir and let it cook for a while.KONICA MINOLTA DIGITAL CAMERA                                          Cooked dal, grated coconut & sesame powder being added

9. Finally, garnish with chopped cilantro checking for salt.  Relish with either roti or even rice and dal!!YummmmmKONICA MINOLTA DIGITAL CAMERA                                                                                     Garnished with cilantro

10. Transfer it to a serving bowl for a closer view of the dish.KONICA MINOLTA DIGITAL CAMERA                                                                      Ready to serve Broccoli stir fry

Time taken: 30 minutes

Serves : 3-4

Good to remember:

1. Use fresh Broccoli for better taste.  One can even half cook the veggie as i feel you are consuming it healthy!!!!

2. One can even use any lentil of their choice

4

Bottle gourd & Black eyed peas kurma

KONICA MINOLTA DIGITAL CAMERA

                                                    Ready to serve Bottle gourd Black eyed peas kurma

Serves 4-5

Time taken: 45 minutes

Bottle gourd in english is gar-doodhi in konkani and  Lauki in marati and Sorekayi in kannada is a vegetable very sweet and is either long or round in its shape which is supposed to be loaded with lot of medicinal value, but not at all popular veggie at all and the black eyed peas we call it Alasande bee in konkani and Alsande beeja in kannada.  I have already put up bottle gourd chutney, bottle gourd payasam and today after a long time this is the third recipe of this veggie on this blog.

What you need to have: 

1. Cued Bottle gourd – 3-4 cups

2. Black eyed peas – 1 cup(frozen)

KONICA MINOLTA DIGITAL CAMERA

                                                       Cubed Bottle gourd & frozen black eyed peas

 Ingredients of seasoning & Garnishing:

1. Chopped onions – 1 cup

2. Chopped Tomatoes – 1/2 cup

3. Tej patta/Masala patta – 2

4. Green chili -3-4

5. Cinnamon stick -1

6. Cardamom -2

7. Cloves -2-3

8. Cooking oil – 2-3 TeaspoonsKONICA MINOLTA DIGITAL CAMERA

                                                                                      Ingredients of Seasoning

9. Ginger-garlic paste – 1/2 Teaspoon each

9. Coriander powder – 1 Teaspoon

10. Turmeric powder – 1/4 Teaspoon

11. Red chili powder – 1/2 Teaspoon

12. Garam masala powder – 1/2 Teaspoon (home made)

13. Chopped cilantro – as needed ( to garnish)KONICA MINOLTA DIGITAL CAMERA

                                                      Other ingredients of seasoning & garnishing

What you do with what you have:

1. Wash, peal and chop the gourd and cook it in the cooker adding salt so that it is not mashed.

2. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated, add Tej patta to it along with cardamom, cloves and cinnamon.  When the pleasant aroma oozes out add slit green chili to it and fry till done.KONICA MINOLTA DIGITAL CAMERA                                                                        Masala ingredients being fried in oil

3. Now add chopped onions and a little salt to it and fry till transparent.KONICA MINOLTA DIGITAL CAMERA

                                                                          Chopped onions being fried

4. When done add chopped tomatoes and fry till mushy. When done add ginger-garlic paste and fry till the raw smell disappears.

KONICA MINOLTA DIGITAL CAMERA                                                                  Tomatoes being fried till mushy

5. Add all powders in a row and give a stir to it.KONICA MINOLTA DIGITAL CAMERA                                                                              All powders being added

Ingredients of wet masala: 

1. Yoghurt – 1/2 Cup

2. Poppy seeds – 1 Tablespoon

3. Almonds – 1 TablespoonKONICA MINOLTA DIGITAL CAMERA                                                                                  Ingredients of wet masala

6. Soak Almonds in water for about an  hour.  Peal and grind along with curds, poppy seeds to a fine paste.  In the mean time while the masala being done just wash and cook the frozen black eyed peas  in the micro wave  oven till done.KONICA MINOLTA DIGITAL CAMERA                                                                                        Grind wet paste

7. Add cooked bottle gourd and also the black eyed peas to the seasoned masala and give a strong stir.  Now add the wet masala to it and also add a little water to bring it to the required consistency also check for salt  and close it with a lid lowering the flame cook till ever thing combines to form a homogeneous mix.  Switch of the flame and garnish with chopped cilantro.KONICA MINOLTA DIGITAL CAMERA                                                       Grind masala being added to the veggie mix

KONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve Bottle gourd -peas kurma

8. Transfer it to a serving bowl for a better view of the dish.  Serve with rice and roti.  Yummmmmmmmmm!!!!!!KONICA MINOLTA DIGITAL CAMERA                                                              Bottle gourd & Black eyed peas kurma

Serves 4-5

Time taken : 45 minutes

Good to remember:

1. Use fresh and tender bottle gourd for better taste.

2. One can even use sprouted black eyed peas if available.

5

Bengalgram panchakajjaya(Chane panchakadayi) Ganesh chathurthi special

KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Chane panchakadayi

Time taken : 45 minutes

Serves:20

Bengalgram/Chick pea/in english is chano/kadle in konkani and kannada respectively.  In konkani houses for any pooja Panchakajjaya is the main prasad in addition to other items.  I have already put up Hurkadle panchakajjaya, Hesaru /Greengram panchakajjaya, Tulsi pooja panchakajjaya , Bengalgram dal panchakajjaya etc..,  This is the prasadam for Ganesh chathurthi in most of the houses.  Here we use the brown variety chick pea which tastes great for this dish.

What you need to have:

1. Brown Chick peas – 1/2 cup

2. Fresh grated coconut – 1 cup

3. Jaggery grated – 3/4 cup

4. Sesame seeds – 1 tablespoon

5. Cardamom –  5-6

6. Pure ghee – 1 teaspoonKONICA MINOLTA DIGITAL CAMERA                                                     Ingredients of chane panchkadayi

What you do with what you have:

1. Grate coconut, peal cardamom, grate jaggery and keep it aside.

2. Dry roast chick pea in a skillet on medium flame till you get a pleasant aroma.KONICA MINOLTA DIGITAL CAMERA                                                                   Chickpea being dry roasted

3. On cooling just run roasted chickpeas in the mixer on whipper mode for a few seconds to get rid of the husk.(just transfer the chickpea on a plate and blow slowly and the husk is gone

KONICA MINOLTA DIGITAL CAMERA                                                             Husk of chickpea being removed

4. Wash, drain water and dry roast sesame seeds in a spatula till it splutters.

KONICA MINOLTA DIGITAL CAMERA

                                               Sesame seeds being dry roasted

5. Again transfer roasted dal  to the mixer along with pealed cardamom and run it to a medium coarse consistency.  Transfer grated coconut and jaggery to a wide bowl and mix it with your hands in such a way that it forms a homogeneous mix called choorna.  Finally add the roasted dal mix from the mixer, roasted sesame seeds to it and again mix it well to in a uniform way to form the final product called the panchakajjaya.  Add a dash of pure ghee and mix!!!Yummy panchakajjaya is ready to serve!!!!

KONICA MINOLTA DIGITAL CAMERA                                                    All ingredients transferred to a wide bowl 

6.When mixed would be as below and is ready to serve.KONICA MINOLTA DIGITAL CAMERA                                                                   Ready to serve chane pankadayi    

Time taken: 45 minutes

Serves around :20

Good to remember: 1. Dry roast chick pea in such a way that you do not burn it as it turns bitter if done.

2. One can replace sugar in place of jaggery.

3. Store the left over dish in fridge.

5

Broccoli paratha

KONICA MINOLTA DIGITAL CAMERA                                        Ready to serve Broccoli paratha with curds & Chili pickle

Makes 14-15  of the above size

Serves 5-6

Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable.   Broccoli is high in vitamin C and dietary fiber. It also contains multiple nutrients with potent anti-cancer properties.There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as “broccoli”, named after Calabria in Italy. It has large (10 to 20 cm) green heads and thick stalks. It is a cool season annual crop. Sprouting broccoli has a larger number of heads with many thin stalks. Purple cauliflower is a type of broccoli sold in southern Italy, Spain, and the United Kingdom. It has a head shaped like cauliflower, but consisting of tiny flower buds. It sometimes, but not always, has a purple cast to the tips of the flower buds.

When we both came here to live with my son’s family for a while i prepared a couple of dishes of Broccoli and one of them is the stuffed paratha which tasted great and so i thought of sharing the same with my fellow bloggers to add to the long list of parathas on this blog.  Here it goes:

What you need to have:

1. Fresh grated Broccoli – 3 cups

2.  Chopped onions – 1 and 1/2  cups

3. Cumin seeds – 2 teaspoons

4. Grated ginger – 2 Teaspoons

5. Green chili grated – 1 Teaspoon

6. Garam masala powder – 3/4 Teaspoon(home made)

7. Turmeric powder – 2 pinches

8. Cooking oil – 2 Tablespoons

9. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA                                                                              Fresh Broccoli

KONICA MINOLTA DIGITAL CAMERA                                                                          Grated Broccoli

KONICA MINOLTA DIGITAL CAMERA                                                               Ingredients of Seasoning               

What you do with what you have:

1. Wash and pat dry broccoli and grate it barring the stem of the veggie.

2. Wash, peal and chop onions fine, grate green chili, also grate ginger, and keep it aside with other ingredients as shown in the above image.

3. Place a skillet with 2 tablespoons of cooking oil in it on medium flame.  On heating add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.KONICA MINOLTA DIGITAL CAMERA                                                           Cumin seeds being fried in oil

KONICA MINOLTA DIGITAL CAMERA                                                            Chopped onions being added with salt 

4. When done, add grated green chili , ginger, red chili powder, garam masala powder to it and give a strong stir.KONICA MINOLTA DIGITAL CAMERA                                                     All powders, grated green chili & ginger added

5.When done add grated Broccoli to it and cook till soft.KONICA MINOLTA DIGITAL CAMERA                                              Grated Broccoli being dded to the seasoning

6. Allow it to cool and make lemon size balls and is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                 Stuffing being shaped into round balls

Ingredients of the outer dough:

1. Wheat atta – 2 cups

2. Salt – as per taste

3. Cooking oil – 5-6 teaspoonsKONICA MINOLTA DIGITAL CAMERA                                                             Ingredients of the outer dough

1. Sieve atta with salt and transfer it to a bowl.  Add oil and  water in steps to make a paliable soft dough.  Pinch out lemon sized dough , knead it and roll it into 5″ diameter disc and place the stuffing ball from step-6 into the rolled disc and bring the edges together to join them and flatten and roll it dusting in atta to required thickness.  Repeat the same process for the remaining parathas.KONICA MINOLTA DIGITAL CAMERA      Knead atta, Pinched out ball, closed edges after placing the stuffing & the stuffing placedKONICA MINOLTA DIGITAL CAMERA                                                                         Rolled Broccoli paratha

3. Place a roti tawa on medium flame and on heating, splash a little oil on it and  place the rolled paratha on the heated tawa and splash oil onthe roti.KONICA MINOLTA DIGITAL CAMERA                                                                  Rolled roti being placed to fry

4. When fried at the bottom flip and fry on the reverse till dark brown dots appear and it fluffs up if rolled in a phased manner.KONICA MINOLTA DIGITAL CAMERA                                                                Roti being fried on the reverseKONICA MINOLTA DIGITAL CAMERA                                                          Roti being fried till done

5. Transfer it to a serving plate and enjoy with curds and chili pickle.  yummmmm!!!!KONICA MINOLTA DIGITAL CAMERA                                   Ready to serve Broccoli paratha with curds and chili pickle

Makes: 15

Serves 5-6

Good to remember: 1. Use fresh veggie for best results.

2. Let the outer dough be soft but easy to roll.

3. Rolling it very thin will not give the actual texture to the paratha , hence roll it to medium thick consistency.

0

Sprouted Matki in creamy gravy

KONICA MINOLTA DIGITAL CAMERA

                                                        Ready to serve Matki in creamy gravy

Serves 4-6

Time taken: 45 minutes(other than sprouting)

Matki in marati is Moth Bean in english is another legume which tastes great when sprouted and has a unique flavour.  Moth bean masala(Matki masala)  is another popular dish which is a good combo for Jwari roti, chapati etc and i have already put up on this blog a couple of years back and also “Matki masala” a street food too a couple of months back which is well accepted by viewers.  I would like to put up Sprouted Matki in a creamy gravy which i prepared a couple of times at home and tasted great too!!Here is my version of the recipe….

What you need to have:

1. Sprouted Matki – 2-3 cups

2. Chopped onions – 2 cups

3. Chopped tomatoes – 1 cup

4. Ginger-garlic paste – 1/2 teaspoon each

5. Garam masala powder – 1/2 teaspoon (home made)

6. Red chili powder – 1 and 1/2 teaspoon

7. Dhania-jeera powder – 1 and 1/2 teaspoon

8. Turmeric powder – 1/2 teaspoon

9. Cashews -5-6(to grind to paste)

10. Cumin seeds – 1 teaspoon(to garnish on frying)

11. Cilantro – 2 teaspoon (to garnish)

12. Cooking oil – 2 tablespoon

13. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA

                                                            Sprouted Matki(Moth bean)KONICA MINOLTA DIGITAL CAMERA

                                                              Other ingredients of the dish

What you do with what you have:

1. Wash and chop tomatoes, peal onions and chop it fine and keep it aside.

2. Cook sprouted Moth bean in the cooker adding required quantity of water till soft.  On cooling transfer it to plate/bowl.

KONICA MINOLTA DIGITAL CAMERA

                                                    Sprouted Moth bean being cooked in cooker

3. Cooked moth beans is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                                  Cooked moth bean

4. Place a skillet with 2 tablespoons of cooking oil in it on medium flame.  On heating add chopped onions to it and fry till transparent adding salt. KONICA MINOLTA DIGITAL CAMERA

                                                  Chopped onions being fried till transparent

5. When done add chopped tomatoes from step-1 to it and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                         Chopped tomatoes being added

6. When done add ginger-garlic paste and  all powders in a row and stir well for a minutes.KONICA MINOLTA DIGITAL CAMERA                                            Ginger-garlic paste & all powders added in a row

7. Grind soaked cashews in the mixer to a fine consistency and add this mix to the masala mix in the skillet and bring it to boil till a pleasant aroma of the masala mix oozes out.KONICA MINOLTA DIGITAL CAMERA                                           Grind cashew being added to the masala mix in the skillet 

8.Now add cooked Matki from step-2 to it and add a little water to make a suitable gravy required and bring it to boil on low flame checking for salt. (Mash a portion of cooked matki to gain thickness to the gravy)KONICA MINOLTA DIGITAL CAMERA                                                         Sprouted cooked matki being added

9. Place a spatula with 1/2 teaspoon cooking oil in it.  When heated add cumin seeds and allow it to splutter and add it to the the above cooked matki mix.  Garnish with chopped cilantro too.  yummmmmmm!!!!!!!  Enjoy with roti, chapati of your choice.KONICA MINOLTA DIGITAL CAMERA                                                   Ready to serve sprouted matki in creamy gravy

10. Transfer it to a serving bowl for a closer view of the dish.KONICA MINOLTA DIGITAL CAMERA                                                                         A closer view of the dish

Time taken: 45 minutes (other than sprouting)

Serves – 4-6

Good to remember: 1. One can replace Almonds in place of cashews .

2. Do cook matki well for best results.

 

5

Ragi roti

KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Ragi roti with curds & chutney

Makes 7-8 of the above size

Serves 2-3

Ragi/Nanchne/Finger millet/Nanchano  in kannada, marati, english and konkani respectively.  It has become very popular at recent times due to the health consciousness of people.   It has an excellent source of proteins good for diabetic people and also a good source of calcium and hence Pediatritians recommend ragi food for infants of 6 months and above as it has lot of nutritional content too.  I have  already put up finger millet halwa(manni), ragi-peanut laddoo, instant ragi dosa and few more on this blog.  Today i would like to put Ragi roti (rolled) which we all have it for afternoon lunch daily.  It can be relished with curds, onion rings, cucumber slices  etc  and chutney.

What you need to have:

Ragi atta – 1 cup

2. Cooking oil – 1 Teaspoon

3. Salt – As per taste

4. Water – 1 CupKONICA MINOLTA DIGITAL CAMERA

                                                               Ingredients of Ragi roti

What you do with what you have:

1. Place a wide bowl with water in it on flame.  Add salt, cooking oil and bring it to boil.KONICA MINOLTA DIGITAL CAMERA                                                    Water being boiled with salt & cooking oil

2. While being boiled, add Ragi atta slowly and stir it with a spatula lowering the flame , so that it comes together to form into a chapati dough.KONICA MINOLTA DIGITAL CAMERA

                                                        Ragi atta being added to boiling water

3. When it is done, close it with a lid for a while so that the vapors falls upon the dough to make it soft and easy to knead.  Flip again and leave it for a minute and switch of the flame.

KONICA MINOLTA DIGITAL CAMERA

                                                                       Ragi roti dough

4. Knead the dough with your hands in such a way that  it should be easy for you to pinch out a ball from it.  Pinch out little dough , knead it and flatten a little and dust it in ragi atta and roll it on a thick plastic sheet to the required thickness.  Repeat the same process for the remaining dough.KONICA MINOLTA DIGITAL CAMERA

                                                        Ragi  roti dough & the pinched out ballKONICA MINOLTA DIGITAL CAMERA

                                                                        Rolled Ragi roti

5. Place a roti skillet on medium flame.  On heating place the rolled roti on the skillet and rost till one can easily lift it and reverse it.KONICA MINOLTA DIGITAL CAMERA

                                                       Rolled Ragi roti being roasted

6. Flip it and roast it on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                               Roti being flipped and roasted

7. Transfer it to a serving plate, apply a dash of pure ghee/butter  and enjoy with curds, onion rings and chutney or any side dish of your choice.  Yummmm and healthy!!!KONICA MINOLTA DIGITAL CAMERA                                               Ready to serve Ragi roti with curds & chutney

Serves 3-4

Makes : 7-8 of the above size

Good to remember:  1. Use fine ragi atta for the dish else it will make the roti hard and difficult to roll too.

2. Adding a little oil makes the dough paliable and soft to knead and roll.

3. It should be relished hot for best flavour.