1

Oats-Moong dal tikki

KONICA MINOLTA DIGITAL CAMERA                              Ready to serve Oats-Moong dal tikki with sauce & Pudina chutney

Makes -12-15 of the above size

Time taken: 1 hour

Oats is so popular these days as it is good from the health point of view. This is a perfect evening snack as it is rich in fiber due to oats and rich in protein because of Moong dal.   I have already put up a few of the recipes like the oats upma, oats-poha upma, oats idli, to name a few and i tried out this tikki in combination with Moong dal, carrots etc.  Here is my version of the recipe:

What you need to have:

1. Moong dal – 1/3 Cup

2. Oats – 1 Cup

3. Grated green chili & ginger – 1/2 Teaspoon+ 1/2 Teaspoon

4. Grated Carrots – 1/2 Cup

5. Yoguhrt – 2 Tablespoon or Lemon juice

6. Garam masala powder – 1/2 Teaspoon

7. Red chili powder – 1/2 Teaspoon

8. Turmeric powder – 1/2 Teaspoon

9. Chopped cilantro – 1 Tablespoon

10. Chopped Mint leaves – a Few(optional)

11. Salt and oil – As neededKONICA MINOLTA DIGITAL CAMERA                                                                 Other ingredients of the dishKONICA MINOLTA DIGITAL CAMERA

                                                                                Quaker oats

What you do with what you have:

1. Wash, peal and chop onions fine, grate carrots, chop green chili, ginger, cilantro, mint fine and keep it aside as shown in image-2.

2. Soak Moong dal in water for about 30 minutes and cook it in the cooker adding very little water till done.  On cooling grind it in the mixer to a fine consistency.

3. Place a wide skillet on medium flame with quacker oats in it and roast till you get a nutty aroma.KONICA MINOLTA DIGITAL CAMERA                                                                   Quacker oats being roasted

4. On cooling powder it in the mixy to a coarse consistency.KONICA MINOLTA DIGITAL CAMERA

                                                                           Oats being powdered

5.Transfer all the ingredients including grind moong dal from step-2  to a wide bowl.   Set aside a couple of spoons of powder for dusting the tikki.KONICA MINOLTA DIGITAL CAMERA

                                                                   All ingredients into a bowl

6. Mix it well with your hands so that all of them combine to form a homogeneous mix.  Check for salt.KONICA MINOLTA DIGITAL CAMERA

                                                                 Homogeneous mix of tikki

7. Pinch out a little dough and  flatten it a little and dust it in the oats powder and keep it aside.KONICA MINOLTA DIGITAL CAMERA                                                             Pinched out ball being flattenedKONICA MINOLTA DIGITAL CAMERA

                                             Flattened balls being dusted in oats powder

8. Place a dosa skillet on medium flame with 1 or 2 Teaspoons of cooking oil splashed on it.  When heated place the tikki on it fry them till done closing it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                               Tikki being fried on the dosa skillet

9. Flip and fry on the reverse if fried on the bottom .KONICA MINOLTA DIGITAL CAMERA

                                          Oats Moong dal tikki being fried on the reverse  

10. On being fried crispy transfer it to a serving plate and relish with sauce and Mint chutney!!Yumm  Repeat the process with the remaining tikki.KONICA MINOLTA DIGITAL CAMERA

                            Ready to serve Oats Moong dal tikki with sauce & mint chutney

Makes : 12-15 of the above size

Time taken : 1 hour

Good to remember:      

1. Use minimum water to cook moong dal.

2. Do not add water while grinding dal.

3. One can use any vegetable of your choice.

4. Using mint is optional.

5. One can even deep fry the tikki if necessary.

2

Sweet corn curry

KONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve sweet corn curry

Time taken: 1 hour

Serves : 4-5

Sweet corn is much loved at home in almost all forms.  I like the specially roasted corn on the charcoal sprinkled with chili powder, salt and then brushed with lemon juice is excellent  in its flavor.  I normally pick it up when ever i find it on the cart on the road side at Mani-pal.  I have already put up a few dishes like the kosambari, corn vada, pulav etc..,  Today i would like to put up sweet corn curry with gravy which is a good combo with rice as well as chapati or even roti.  Here is my version of the recipe….

What you need to have:

1. Sweet corn kernels – 1 and 1/2 Cup

2. Chopped Capsicum – 1 Cup

3. Chopped Onion – 1 Cup

4. Chopped tomatoes – 1 cup(to be pureed)

5. Green chili  split – 2

6. Ginger garlic paste – 1 Teaspoon

7. Kasuri methi  - 1 Tablespoon lightly crushed

8. Turmeric powder – 1 Teaspoon

9. Red chili powder – 1 Teaspoon

10. Dhania jeera powder – 1 and 1/2 Teaspoon

11. Garam masala powder – 1/4 Teaspoon (home made)

12. Fresh cream –  1 Tablespoon

13. Cashew-nuts – 5-6 (soaked in a little milk)

14. Chopped Cilantro – A handful

15. Salt – As needed

16. Cooking oil – 1 -2 TablespoonsKONICA MINOLTA DIGITAL CAMERA                                                    Sweet corn kernels & chopped CapsicumKONICA MINOLTA DIGITAL CAMERA                                                              Chopped onions & TomatoesKONICA MINOLTA DIGITAL CAMERA                                                           Other ingredients of the dish

What you do with what you have:

1. Wash, peal and chop onions fine, Also wash and chop Tomatoes , cilantro fine and keep it aside.  Soak cashews in milk and grind it to a fine paste.  Slit Green chili and chop cilantro as well and keep it aside.

2. Place a broad skillet with 2 Tablespoons of cooking oil in it on medium flame.  When heated add chopped onions to it and also little salt so that it is not burnt.  Fry till it is transparent.KONICA MINOLTA DIGITAL CAMERA                                                                    Chopped onion being fried

3. When done, add slit green chili, ginger-garlic paste and chopped capsicum and saute for about 5 minutes.

KONICA MINOLTA DIGITAL CAMERA

                            Green chili, ginger garlic paste and chopped capsicum being added

4. When done, add Kasuri methi, red chili powder, turmeric powder and Dhania jeera powder in a row and stir for a while.KONICA MINOLTA DIGITAL CAMERA

                                                     Kasuri methi & other powders being added

5. Add tomato puree and fry till the oil separates.KONICA MINOLTA DIGITAL CAMERA

                                                                       Tomato puree being added

6. Add corn kernels and cook for a while covering it with a lid.  Add a little water as well so that it helps out to cook well.KONICA MINOLTA DIGITAL CAMERA

                                             Corn kernels being added to the seasoning

7. When cooked add half the quantity of cilantro and bring it to boil.KONICA MINOLTA DIGITAL CAMERA

                                                     Cilantro being added to the dish

8. Finally add grind Cashew-milk mix  from step-1 to it and bring it to boil on simmering the flame.  Finally add milk cream and bring it to boil on sim flame only.  Check for salt and  Garnish with cilantro.  YummmmKONICA MINOLTA DIGITAL CAMERA

                                                    Grind Cashew-milk mix being added

9. Garnish with cilantro and serve hot with chapati, puri or even roti.YummmmmKONICA MINOLTA DIGITAL CAMERA

                                                                Ready to serve corn curry

Time taken: 1 hour

Serves 4-5

Good to remember: 

1. Use tender  and fresh corn kernels for the dish

2. Use fresh milk cream for an awesome aroma.

3. Using soaked and pealed Almonds in place of cashews is also another option.

4. Check for salt before serving.

7

Pudina paratha (Version -2)

KONICA MINOLTA DIGITAL CAMERA                                           Ready to serve pudina parathas with curds & chili pickle

Makes 5-6

Time taken : 45 minutes in all

Pudina/Mint is a terrific herb to keep around kitchen or to grow on your own.  As a kitchen herb it pairs wonderfully with a number of dishes  like you just decorate it with a salad, add a few leaves to your smoothie, so also a few leaves to your normal cilantro chutney or you make some parathas!!which i am putting up today to add to the long list of parathas on this blog  and this being the version-2 of the pudina paratha!!!!!  I have halved the measurement while preparing the parathas.

What you need to have:

1. Wheat atta – 2 Cups

2. Curds – 1/2 Cup

3. Cumin seeds – 1/4 Teaspoon

4. Carom seeds – 1/4 Teaspoon

5. Cooking oil – 1 Tablespoon

6. Chopped pudina leaves – 1/2 Cup

7. Chopped cilantro – 1/3 Cup

8. Red chili powder – 1/2 Teaspoon

9. Turmeric powder – 1/4 Teaspoon

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

11. Chat masala – 1 Teaspoon( 1/2 teaspoon to the dough & the other 1/2 to sprinkle on the paratha)

12. Butter – 2 Tablespoon

13. Salt – As neededKONICA MINOLTA DIGITAL CAMERA

                                                          Ingredients of pudina parathasKONICA MINOLTA DIGITAL CAMERA                                                         Other ingredients of pudina paratha

What you do with what you have:

1. Wash and chop pudina , cilantro, and keep it aside.

2. Transfer all the ingredients into a bowl and add wheat atta , coooking oil and curds to it.KONICA MINOLTA DIGITAL CAMERA                                                     All the ingredients transfered to a wide bowl

3. Mix all the ingredients and make a soft ball sprinkling water only if needed as the herbs contain lot of moisture and also curds will help in making  a soft dough.  Knead it and keep it aside for about 10-15 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                   Paratha dough and the pinched out ball

4. Divide the dough into 6 equal parts and roll it into thin circles and apply a little clarified butter and spread a pinch of chat masala,and atta  all over the roti.KONICA MINOLTA DIGITAL CAMERA

                              Butter being applied &  Chat masala, wheat atta being sprinkled 

5. Fold the roti like you pleet your saree as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                               Rolled roti being folded/pleeted

6. Join the two ends and bring it to the shape of lemon and flatten it so that it is easier to roll again.KONICA MINOLTA DIGITAL CAMERA

                                                                 Folded roti being shaped

7. Roll it to required thickness on a thick plastic sheet dusting in  atta.

KONICA MINOLTA DIGITAL CAMERA

                                                                       Rolled pudina paratha

8. Place a roti tawa and place the rolled paratha on it splashing a little oil on it.  Apply oil on the top of the paratha too.KONICA MINOLTA DIGITAL CAMERA                                                                Rolled pudina paratha being roasted 

9. When it is roasted at the bottom of the paratha flip and roast the top of it .  Splash oil/ghee if needed.KONICA MINOLTA DIGITAL CAMERA

                                                 Pudina paratha being roasted on the reverse

10. When brown dots appear it means it is roasted and ready to serve.  Transfer it to a serving plate and relish with any pickle & curds.  YummmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                            Ready to serve Pudina paratha with curds & chili pickle

Makes :5-6

Time taken: 45 minutes

Good to remember: 

1. Use fresh pudina/mint and coriander leaves for best results.

2. Dough should be knead soft to role elegantly.

3. Water only needed should be used while kneading.  Else the dough can be soggy and can not even roll the roti.

 

4

Oats & Sprouted Moong toast

KONICA MINOLTA DIGITAL CAMERA

                        Ready to serve Oats-Moong toast with Tomato sauce & Mint chutney

Makes : 16-18

Oats and sprouted moong both are very good from the health point of view.  I always use sprouted moong in abundance in my lunch menu for any salads, pesarattu and also some times in usli etc.. I thought of introducing a new menu for breakfast and was liked by all at home.  I decided to share it with you all.  It is so simple as well as filling and cooks very fast useful for busy working couple too!!!!Here is my recipe to add to the long list of oats recipes on this blog!!!!

What you need to have:

1. Sprouted Green moong – 1 Cup

2. Oats – 1 Cup

3. Chopped cilantro – 1/2 Cup

4. Cardamom powder – 1/2 Teaspoon

5. Green chili – 2

6. Ginger – 1 Piece

7. Chopped onion – 2-3 Tablespoons

8. Chopped cilantro – A handful

9. Salt – to taste

10. Normal bread slices – As needed(Makes 16-18 toasts)

KONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of Oats-Moong toast

What you do with what you have:

1. Soak moong for about 6 hours in water.  If you only want to use sprouted moong  you can sprout  else you can use normal  soaked moong.

2. Wash and chop Cilantro, green chili, onion and keep it aside as shown image-1.

3. Grind all the ingredients in the mixer to a fine paste adding salt without adding water and transfer it to a bowl.KONICA MINOLTA DIGITAL CAMERA                                                                Ingredients grind to a fine paste

4. Apply grind masala to one side of the bread and spread it .  Apply either ghee /butter/oil on the other side of the bread. Place a Dosa skillet on medium flame.  On heating, splash a little oil/ghee on it and  Invert  masala spread side of the bread slice  facing  the Dosa skillet and apply ghee/oil on the sides of the slices and roast till done.KONICA MINOLTA DIGITAL CAMERA

                                                                       Bread toast being fried

5. When done, flip and roast the other side till crispy.  Cut it  diagonally and transfer it to a serving plate.KONICA MINOLTA DIGITAL CAMERA

                                                  Bread toast being flipped and roasted

6. When done transfer to a serving plate and enjoy with Tomato sauce & mint chutney.  yummmmmmmmm

KONICA MINOLTA DIGITAL CAMERA

                      Ready to serve Oats-Moong toast with Tomato sauce & mint chutney

Makes : 16-18

Good to remember:

1. One can use sprouted moong if needed or use soaked moong for the dish.

2. One can save this grind masala in the fridge and use it in a  couple of days too.

3. I have used oil for a couple of them and  olive oil for a few.

4. You can relish with any chutney of your choice!!!1

0

Potato stir fry

KONICA MINOLTA DIGITAL CAMERA

                                                               Ready to serve potato stir fry

Time taken: 30 minutes

Serves : 2-3

Potato the king of vegetables and one of my favorite veggie is used in versatile dishes.  I thought of sharing this simple yet an easy for the reason that it is not only  easy for any armature but also to the bachelors for sure.  The reason being that other than chopping of potato all other ingredients are always at home in the pantry.  So i thought of sharing it with you all being so excited not only to eat but to  get complemented!!!  Here is my version of the recipe….

What you need to have:

1. Chopped Potatoes-  2-3 cups

2. Mustard seeds –  1 Teaspoon

3. Cumin seeds – 1 Teaspoon

4. Curry leaves – 2 Sprigs

5. Red chili powder – 1 Teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Amchur powder – A pinch

8. Chat masala – 1/2 Teaspoon

9. Salt – As needed

10. Cooking oil – 2 Teaspoon

11. Chopped cilantro – 2 TeaspoonsKONICA MINOLTA DIGITAL CAMERA                                                                          Chopped PotatoesKONICA MINOLTA DIGITAL CAMERA                                                         Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash  peal and chop potatoes in medium size slices.  Soak it in a bowl of water for a while.

2. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  On heating, add mustard seeds to it.  When it starts to splutter, add cumin seeds to it.KONICA MINOLTA DIGITAL CAMERA

                                                                      Seasoning in progress

3.  When both are fried add curry leaves to it and add chopped potatoes from step-1 to it.KONICA MINOLTA DIGITAL CAMERA                                                 Chopped potato disc being added to the seasoning

4. Add chili powder, turmeric powder and salt to it and give a stir with a wooden spatula simmering the flame.  Keep stiring at regular interval so that it does not burn the dish.KONICA MINOLTA DIGITAL CAMERA                                          Chili powder & salt being added to the potato disc

5. When done add amchur powder and chat masala and switch of the flame.  Garnish with cilantro.KONICA MINOLTA DIGITAL CAMERA                                                                       Readty to serve Potato stir fry 

6. Transfer it to a serving bowl for a view.  If you love dry dish for chapati you can relish it with roti and chapati or one can even relish it with rice and dal.KONICA MINOLTA DIGITAL CAMERA

                                                                    Ready to serve Potato stir fry

Time taken : 30 minutes

Serves : 2-3

Good to remember:

1. Fresh and medium size potatoes serve the purpose.

2. Cook on low flame for better taste and do not add water

3

Ridge gourd instant dosa (Version-2)

KONICA MINOLTA DIGITAL CAMERA

                                       Ready to serve Ridge gourd dosa with pudina chutney

Makes : 7 of the above size

Time taken : 45 minutes in all

Ridge gourd in english is Heerekayi in kannada and ghosale in konkani is a veggie available most of the year round now a days as the transport has improved considerably in our country.  It is good from health point of view and i have already put up a few recipes like the stuffed ridge gourd (maharashtrian style), ridge gourd peel chutney, Ridge gourd bharith,  ridge gourd dosa instant and this being the version -2 of the recipe.  It really tastes yummy and crispy like the rava dosa.

What you need to have:

1. Chopped Ridge gourd – 1/2 Cup

2. Rice flour – 1/2 Cup

3. Sujee – 1/4 Cup

4. Cumin seeds – 1/2 Teaspoon

5. Chopped onions – 1/2 Cup

6. Chopped Green chili – 2

7. Chopped cilantro – A few sprig

8. Salt – As needed

9. Water to make the batter – 1 and 1/4 Cup

10. Cooking oil – As neededKONICA MINOLTA DIGITAL CAMERA                                                                  Ingredients of Ridge gourd dosa

What you do with what you have:

1. Wash and peal of the ridges of the gourd and chop into bite size pieces.   Wash and peal onions and chop it fine also chop cilantro and red chili fine and keep it aside.

2. Grind chopped ridge gourd pieces and green chili in the mixer to a fine consistency.KONICA MINOLTA DIGITAL CAMERA                                                                   Grind Ridge gourd veggie

3. Transfer the grind veggie and all other ingredients into a wide bowl.KONICA MINOLTA DIGITAL CAMERA                                                                   All the ingredients into a wide bowl

4. Add required quantity of water to it and bring it to a falling consistency almost like that of rava dosa batter.KONICA MINOLTA DIGITAL CAMERA                                                               Ridge gourd dosa batter

5. Place a dosa griddle on medium flame , splashing a little oil on it.  When heated splash water and rub it with a tissue paper and pour the batter in such a way that it forms the shape of a disc.  Splash a little oil and close it with a lid.KONICA MINOLTA DIGITAL CAMERA

                                                      Ridge gourd dosa being roasted

6. When done(roasted) flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA                                             Dosa being flipped to fry on the reverse

7. Enjoy with any chutney of your choice.  Really yummmmmmmmmKONICA MINOLTA DIGITAL CAMERA

                                          Ready to serve Ridge gourd dosa with pudina chutney

Makes -7 of the above size

Time taken : 45 minutes in all

Good to remember:

1. Always use tender Ridge gourd for the dish.

2. The rice atta also should be fine to gain the required consistency.

3. Do not spread dosa batter.  Just splash it so that it gains the shape of dosa though not round!!!

1

Corn-Green moong pesarattu

KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Corn-Moong pesarattu with chutney
Makes :10-12
Time taken- 30 minutes(excluding grinding and soaking)

Pesarattu is the delicacy of our neighboring  Andhra state which i have already put up a few years back on this blog.  It is prepared in combination with Green moong, rice , ginger, green chili, cumin seeds and onion.  Here  to give a twist to the old traditional recipe i used tender American corn kernels and cilantro with other ingredients intact.   The resultant being  pesarattu dosa will be very yumm and tastes heavenly!!  Do give a try…..

What you need to have:

1. Green gram (Moong) – 1 Cup

2. Raw rice – 2 Tablespoons

3. Sweet corn kernels – 1/2 Cup(tender)

4. Green chili – 2

5. Ginger – 1″ piece

6. Cumin seeds – 1 Teaspoon

7. Onion – 1 medium

8. Cilantro – 2 TeaspoonKONICA MINOLTA DIGITAL CAMERA

                                                      Ingedients of Corn-Green moong Pesarattu

What you do with what you have:

1. Soak Moong and rice in water for about 6-8 hours(say over night).  Drain water and  Grind it along with onion, corn kernels, ginger,green chili,  cumin seeds and cilantro in the mixer adding water in steps to a fine consistency.  The consistency of the batter should be thick.   Adding salt , transfer it to a bowl.KONICA MINOLTA DIGITAL CAMERA

                                                                  Corn-Green moong pesarattu batter

2. Place a dosa skillet on medium flame.  On heating add a few drops of oil and rub it with a coconut coir or a kitchen towel.  Immediately splash a little water and on drying, simmering the flame,  pour a ladle of batter and spread it with the back of ladle to required thick/thin consistency to shape it into a round disc like dosa.  Splash a little oil.KONICA MINOLTA DIGITAL CAMERA

                                                      Corn-moong pesarattu being fried

3. Flip and roast on the reverse.  Just flip for a minute and serve hot with any chutney of your choice.  It should be consumed hot and will be soggy on cooling.KONICA MINOLTA DIGITAL CAMERA

                                           Pesarattu being flipped to fry on the reverse

4. Transfer it to a plate and relish it hot with chutney.  yummmmmmmKONICA MINOLTA DIGITAL CAMERA

                                           Ready to serve Corn-moong pesarattu with chutney

Makes : 10-12

Time taken: 30 minutes(Excluding soaking & grinding)

Good to remember:

1. Soak it over night to grind to a fine consistency to relish a yummy dosa.

2. Corn should be tender to get combined with the batter as the ripe ones will have fiber like structures which will be a hindrance.

3. Flipping the dosa should be only for 2 minutes.

3

Mushroom Peas masala version -2 (Restaurant style)

KONICA MINOLTA DIGITAL CAMERA                                       Ready to serve MushroomPeas masala with chapatiKONICA MINOLTA DIGITAL CAMERA                                            Ready to serve Mushroom Peas masala

The Mushroom and the Green peas are the most popular veggie which while combined with masala can make wonderful and tasty dishes.  I have already put up a couple of dishes like the mushroom fried rice, Almond peas masala, peas pulav, peas paratha etc and also one version of Mushroom peas masala and this is the second version of the restaurant style with a gravy!!!Here goes the recipe…Do try it out!!!

What you need to have:

1. Sliced Mushrooms – 2 Cups

2. Fresh/ Frozen peas – 1/2 CupsKONICA MINOLTA DIGITAL CAMERA

                                                                              Chopped Mushrooms

Other ingredients:

3. Chopped Onions – 1/2 Cup

4. Chopped Tomatoes – 1/2 Cup

5. Cashews/Almonds – 1/4 Cup

6. Milk – 1/4 Cup

7. Cloves – 3

8. Cinnamon -1″ piece

9. Cumin seeds – 1 Teaspoon

10. Garlic pods – 2 Chopped fine

11. Ginger – 1″ piece

12. Turmeric powder – 1 Teaspoon

13. Dhania jeera powder – 1 Teaspoon

14. Garam masala powder – 1/2 Teaspoon

15. Red chili powder – 1 Teaspoon

16. Salt – As needed

17. Cooking oil – 2-3  TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                    Other ingredients of the dish

What you do with what you have:

1.  Wash, peal and chop onions fine, chop  tomatoes as well and keep it aside.  Soak cashews in water and keep it aside.  Wash and chop cilantro as well fine and keep it aside.KONICA MINOLTA DIGITAL CAMERA

                                                  Chopped tomatoes, onions, cilantro and others

2. Place a wide pan with 2 Tablespoons of cooking oil in it on medium flame.  When heated add cumin seeds to it.  Once it splutters add cinnamon and cloves to it.  When done add chopped onions to it and a little salt as well so that it does not burn.KONICA MINOLTA DIGITAL CAMERA

                                                                      Seasoning in progressKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped onions being fried

3. When fried till transparent add chopped tomatoes and fry till mushy.KONICA MINOLTA DIGITAL CAMERA

                                                            Chopped tomatoes being added

4. When done, add all powders in a row. and also the pastes too to it and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                                           All  powders & pastes being added

5. Grind soaked cashews in the mixy to a fine paste.  Add this paste to the masala seasoning from step-4 to it.  Also add 1 cup of water and cook for about 5 minutes on low flame.KONICA MINOLTA DIGITAL CAMERA

                                                             Cashews being grind to a pasteKONICA MINOLTA DIGITAL CAMERA

                                                     Cashew paste being added to the masala seasoning

6. Once the gravy comes to boil add peas and mushrooms and cook for about 8-10 minutes or till  done adding water if needed.  Simmer gas and add milk and bring it to boil.KONICA MINOLTA DIGITAL CAMERA

                                                 Peas and mushrooms being added to the gravy

7. When done garnish with cilantro checking for salt.KONICA MINOLTA DIGITAL CAMERA                                                                Ready to serve Mushroom peas masala 

8. Transfer it to a bowl for a better view of the dish.(But i feel the one picture above  has a better look)KONICA MINOLTA DIGITAL CAMERA                                                                   A better view of the dish KONICA MINOLTA DIGITAL CAMERA

                                                               Mushroom peas masala with chapati

  Serves 3-4

Time taken: 1 hour

Good to remember:

1. Use fresh mushroom for the dish.  One can even use frozen peas/fresh peas for the dish.

2. I did not have  sufficient time to soak Almonds and hence used cashews which soaks faster.

3. I have not used tomato sauce as it is used in the recipe since i thought it would be too tangy.

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Namak pare

KONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve Namak pare

Time taken : 30 minutes

Namak pare is a crunchy and crispy snack lightly seasoned with ajwain and is also a wonderul snack that can be relished at any time of the day.   Traditionally it is served with a cup of tea or coffee.  Here is my version of the recipe…..

What you need to have:

1. Wheat atta – 1/2 Cup

2. All purpose flour/Maida – 1/2 Cup

3. Sujee – 2 Tablespoons

4. Butter – 2 Tablespoons

5. Ajwain seeds – 1/4 Teaspoon

6. Salt – 1/2 Teaspoon

7. Water – 1/4 Cup or a little moreKONICA MINOLTA DIGITAL CAMERA

                                                                  Ingredients of Namak pare KONICA MINOLTA DIGITAL CAMERA

                                                                   Other ingredients of the dish

What you do with what you have:

1. Sieve both the atta with salt and mix in sujee.  Just melt butter and mix it with the mixed atta and add ajwain seeds and see if you can get the consistency of bread crumbs as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                               Mixed atta , sujee, butter and salt

2. Add water slowly and make a soft but a firm dough.  Cover with a damp cloth and set aside for about 10 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                                           Namak para dough

3. After say 5-10 minutes knead the dough again and divide it into two equal parts.  Take a part of the daough and roll it into 9″ disc and prick it with your fork all over  so that the pare do not puff up while frying, and cut it into 2″ length and 1/2″ wide pieces.KONICA MINOLTA DIGITAL CAMERA

                                                               Rolled roti being pricked and cut

4. Place a skillet with sufficient oil in it on medium flame.  On heating just fry the cut pare till brown and crispy.KONICA MINOLTA DIGITAL CAMERA

                                                                   Namak pare being fried

5. Flip and fry on the reverse till light brown in colour.  Enjoy yummy pare with a cup of tea!!!  When cooled transfer it to an air tight container and will remain afresh if fresh oil is used for frying!!!!KONICA MINOLTA DIGITAL CAMERA

                                                     Namak pare being flipped and friedKONICA MINOLTA DIGITAL CAMERA

                                                                         Ready to serve Namak pare

Time taken : 30 minutes

Good to remember:

1. Make sure you mix all ingredients are mixed well to get the right consistency.

2. To assure w heather the oil is heated or not just drop a small piece of the pare in oil so that it sizzles and comes up.

3. One can cut the them into any shape you require.  The reason to prick is that it should not puff up while  frying.

4. Adding more than required water will turn the dish soggy.

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Ragi flour-coconut burfi

KONICA MINOLTA DIGITAL CAMERA

                                                     Ready to serve Ragi flour & coconut burfi

Makes : 25

Time taken : 45 minutes

Ragi atta is so good from health point of view as major portion of Ragi Flour is carbohydrate, followed by protein and fiber. It has the least amount of fat in them.  Ragi flour also contains a sulphur based amino acid called Methionoine which is essential for promoting healthy skin and hair.  The Sulfur which we get from Methionine helps produce a substance called lecithin which helps reduce cholesterol, reduce fat inside the livers and help protect kidneys. This methionine is generally lacking in staple diet of some of the vegetarians and hence regular Ragi intake will help get enough of these amino acids.

I have already put up Ragi dishes like the Ragi manni, instant dosa, bhujia, ragi peanut laddoos and today i would like to put up Ragi flour-coconut burfi.  In a way i would like to add this amazing grain into our daily menu in one way or the other!!! This is my version of the recipe…( i have halved the measurement while preparing)

What you need to have;

1. Ragi flour – 1 cup

2. Fresh grated coconut – 1 cup

3. Jaggery chopped – 1 and 1/2 cup

4. Melted ghee – litttle less than 1/2 cup

5. Sugar powder to dust – 1 Tablespoon(optional)

6. Cardamom powder – 1/2 Teaspoon

7. Cashews – 6-8KONICA MINOLTA DIGITAL CAMERA                                                              Ragi flour and chopped jaggeryKONICA MINOLTA DIGITAL CAMERA                                                         Other ingredients of the recipe

What you do with what you have:

1. Place a wide skillet with 1-2 teaspoons of pure ghee and add ragi flour to it.  Roast it till you get a pleasant aroma.KONICA MINOLTA DIGITAL CAMERA

                                                          Ragi atta being fried in ghee

2. Add a little ghee and roast fresh grated coconut till you get a pleasant aroma.  Both roasted flour and fried coconut is as shown in the image below.

KONICA MINOLTA DIGITAL CAMERA                                                        Fresh grated coconut being roasted in gheeKONICA MINOLTA DIGITAL CAMERA                                                              Fried Ragi flour & coconut

3. In a pan add chopped jaggery and water to just soak jaggery and heat it on medium flame.  When it boils just switch of the flame and strain it through the sieve for any dirt etc…  Again heat  the syrup on medium flame and when it boils for around 5 minutes add fried ragi atta and coconut to it and keep stiring  adding 1 teaspoon ghee a couple of times till the mixture leaves the sides of the bowl.  When being done add cardmom powder and fried cashews to it and spread it on a greeesed wooden plank or on the back of a big plate  & Cut it immediately.KONICA MINOLTA DIGITAL CAMERA

KONICA MINOLTA DIGITAL CAMERA

                                            Pure ghee being added while being done

KONICA MINOLTA DIGITAL CAMERA

                                       Roasted cashews & cardamom powder being addedKONICA MINOLTA DIGITAL CAMERA

                                             The mix being spread and cut into pieces

4. Store it in air tight containers.  Remains fresh for about 8-10 days.

KONICA MINOLTA DIGITAL CAMERA

                                                     Ready to serve Ragi-flour & coconut burfi

Makes : around 25

Time taken: 45 minutes in all

Good to remember:

1. Atta must be fried in a little ghee so that it does not get burnt.

2. One can add any dry fruit of her choice except raisins

3.aiat is better to use normal jaggery for the dish.