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.

 

 

4

Okra pulav(Bendekayi pulav)

KONICA MINOLTA DIGITAL CAMERA

                                                                 Ready to serve Okra pulav

Time taken: 1 hour

Serves : 4-6

Bendekayi in kannada is Okra/Ladys finger in english and bhenda in konkani is a very old and popular veggie and is liked by all of us.  I have already put up a few dishes like the okra dosa, okra stir fry, okra fry, Bhenda sagle  and today i would like to put up yet another one pot meal to add to the long list of one pot meal on this blog and a rare one for sure.  I tried it couple of times at home but to my surprise it was yummy…You too try it out for a picnic menu and enjoyyyyyyyy!!!!

What you need to have:

1. Basumati rice – 1 cup

2. Fresh chopped okra – 3-4 Cups

3. Chopped tomato – 1/2 cup

4. Chopped onion – 1 cup

5. Ginger-Garlic paste – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

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

8. Red chili powder(Byadgi) – 1 and 1/2  teaspoons

9. Dhania-jeera powder – 1 and 1/2 teaspoons

10. Cilantro chopped – 2 Tablespoons ( for garnishing)

11. Salt – as per taste

12. Cooking oil – 2 tablespoonsKONICA MINOLTA DIGITAL CAMERA

                                                                  Fresh chopped OkraKONICA MINOLTA DIGITAL CAMERA

                                                       Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash and pat dry okra and chop it into 1″ pieces and keep it aside as shown in image-2.

2.  Place a wide skillet on low flame  and add chopped okra pieces to it and adding a little salt and 1 teaspoon of cooking oil  toast it for a while till it is done but not burnt.KONICA MINOLTA DIGITAL CAMERA

                                                                    Okra being toasted to wiltKONICA MINOLTA DIGITAL CAMERA

                                                                      Toasted Okra pieces

3. Cook rice in the cooker in such a way that the grains is separate adding a pinch of cumin seeds.KONICA MINOLTA DIGITAL CAMERA

                                                           Rice being cooked in cooker

4. Place a skillet with cooking oil in it and on heated , add chopped onions to it with a little salt  and fry it till transparent.KONICA MINOLTA DIGITAL CAMERA

                                                            Chopped onions being fried

5. When done, add chopped tomatoes to it and fry till it is mushy.KONICA MINOLTA DIGITAL CAMERA

                                                               Chopped tomatoes being added

6. When done, add ginger-garlic paste  and give a strong stir to it.KONICA MINOLTA DIGITAL CAMERA

                                                           Ginger-garlic paste being added

7. When done, add all powders in a row and again stir it till the oil is separatedKONICA MINOLTA DIGITAL CAMERA                                                                   All powders added in a row

8. When done the whole mix would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                             The masala mix

9. Toss the cooked rice to it and stir it in such a way that each rice corn is well coated with the masala checking for salt.  KONICA MINOLTA DIGITAL CAMERA

                                                           Rice being added to the masala mix

10. On mixing it would be as shown in the image below.KONICA MINOLTA DIGITAL CAMERA                                                 Masala being mixed to coat the rice completely 

11. Finally mix toasted Okra to it and garnish with chopped cilantro , serve with a salad or any side dish of your choice!!!KONICA MINOLTA DIGITAL CAMERA                                                     Okra being mixed with masala coated riceKONICA MINOLTA DIGITAL CAMERA

                                                                   Ready to serve okra pulav

Time taken : 1 hour

Serves : 4-6

Good to remember:    1. Use tender okra for better result and flavour.

2. Rice should be  cooked right to coat the masala well so that it is not soggy.

3. The whole masala mix should be cooked in such a way that the oil should ooze out well to coat the masala to rice corns. 

 

 

 

 

 

 

 

 

 

1

Mushroom stir fry

KONICA MINOLTA DIGITAL CAMERA

                                                                     Ready to serve Mushroom stir fry

Time taken: 30 minutes

Serves 2-3KONICA MINOLTA DIGITAL CAMERA

                                                                  Mushroom stir fry with chapati

Mushroom dishes are so popular these days for the reason being that it is good from the health point of view and also the favorite of the younger generation.  In my young days i had neither  heard of these dishes in the restaurants nor at homes, other than those naturally available button mushrooms during the rainy season for a couple of weeks.  Now mushrooms are available through out the year and a variety of dishes in most of the restaurants too.  I have already put up  Mushroom Almond rice, mushroom masala, Alambe ambat,Mushroom-peas masala (Restaurant style) and a few more and today i would like to put up this simple dish yet a very yummy one too!!!  This dish is good combo for chapati and roti.

What you need to have:

1. Chopped fresh mushroom – 2 cups

2. Chopped spring onion greens – 1 cup

3. Chopped spring onion whites – 1/2 Cup

4. Garlic pod – 1

5. Cumin seeds – 1/2 Teaspoon

6. Green chilly – 1

7. Peanut powder – 1 Tablespoon(roasted)

8. Pepper powder – 1/4 Teaspoon

9. Turmeric powder – 1/2 Teaspoon

10. Salt – As per taste

11.  Cooking oil – 1 TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                   Chopped MushroomKONICA MINOLTA DIGITAL CAMERA

                                                          Chopped Spring onion whites & greensKONICA MINOLTA DIGITAL CAMERA

                                                                      Other ingredients of the dish

What you do with what you have:

1. Wash and chop spring onions separately cutting the greens and the whites as shown in the image-2.

2. Wash and chop Mushrooms too as shown in the image-1 and keep it aside.

3. Place a skillet with 1 tablespoon of cooking oil in it on medium flame.  When heated add cumin seeds to it and allow it to splutter and while being done add slit green chili to it.KONICA MINOLTA DIGITAL CAMERA

                                                               Seasoning in progress

4. Add chopped garlic to it and immediately add chopped spring onion whites and turmeric powder  together with a little salt to it and allow it to just fry a little.KONICA MINOLTA DIGITAL CAMERA                                                                    Spring onion whites being fried

5. When done, add chopped mushrooms from step-2 to it and close it with a lid to cook till soft.KONICA MINOLTA DIGITAL CAMERA

                                                              Chopped mushrooms being added

6. When done add spring onion greens to it and fry for a while.KONICA MINOLTA DIGITAL CAMERA

                                                         Spring onion greens being added

7. Once cooked add roasted peanut powder , pepper powder to it and give a strong stir.KONICA MINOLTA DIGITAL CAMERA

                                             Pepper powder & peanut powder being mixed

8. Transfer it to serving bowl and enjoy with roti, chapati .  YummmmmmKONICA MINOLTA DIGITAL CAMERA

                                                                   Ready to serve mushroom stir fry

Serves 2-3

Time taken: 30 minutesKONICA MINOLTA DIGITAL CAMERA

                                                   Mushroom stir fry with chapati

Good to remember:  1. Buy fresh spring onion and mushroom for best results and good taste.

2. Using garlic is optional.

3. Pepper powder gives a different flavour together with green chili.

 

4

Stuffed Okra(Gujju style)

KONICA MINOLTA DIGITAL CAMERA                                                 Ready to serve stuffed  okra curry

Time taken: 45 minutes

Serves: 3-4

Okra/Ladys finger/Bendekayi/Bhenda in english, kannada and konkani respectively  is very good from the health point of view.  It can be easily grown in the kitchen garden without much effort etc.,  I have already put up Okra dosa, okra stir fry, Benda sagle( a favorite dish of my family)  Today i would like to put up stuffed okra(gujrathi style) and here goes my version of the recipe….

What you need to have:

1. Tender okra – 25-30

2. Asafoetida powder – 1 Tablespoon(seasoning)

3. Cooking oil – 1 TablespoonKONICA MINOLTA DIGITAL CAMERA

                                                                        Fresh tender Okra

Ingredients of stuffing:

1. Green chili- ginger paste – 1 Tablespoon

2. Roasted coriander powder – 1/2 Tablespoon

3. Roasted Cumin powder – 1 Teaspoon

4. Garam masala powder – A pinch(home made)

5. White sesame seeds – 1/2 Tablespoon

6. Coriander leaves – 3 Tablespoons

7. Coarsely powdered Peanut powder – 2 Tablespoons

8. Fresh grated coconut – 3 Tablespoons

9. Powdered sugar/Jaggery – 2 Teaspoons

10. Cooking oil – 1/2 Tablespoon

11. Salt – As neededKONICA MINOLTA DIGITAL CAMERA                                                                   Ingredients of stuffing

What you do with what you have:

1. Wash okra, pat dry and slit lengthwise as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                  Okra being slit lengthwise

2. Place a spatula with coriander seeds in it and dry roast till you get a pleasant aroma.  Corsely powder it on cooling.KONICA MINOLTA DIGITAL CAMERA

                                                         Coriander seeds being dry roasted

3. Also dry roast cumin seeds till it splutters.  On cooling powder it in the mixer.KONICA MINOLTA DIGITAL CAMERA

                                                              Cumin seeds being dry roasted

3 . Roast peanuts till you get a pleasant aroma and are able to peal it.  Powder it on cooling.KONICA MINOLTA DIGITAL CAMERA                                                           Peanuts being dry roasted

4. Transfer all the stuffing ingredients into a broad bowl.

KONICA MINOLTA DIGITAL CAMERA

                                                                              Stuffing in a wide bowl

5.  Mix well with your hands to form a homogeneous  mix.   Fill in each slit okra with around 1 and 1/2 tablespoons of the masala. Of course generously.( how much ever it holds)KONICA MINOLTA DIGITAL CAMERA

                                                  Masala being stuffed in slit okraKONICA MINOLTA DIGITAL CAMERA

                                                                                Okra being stuffed

6. Place a wide skillet on medium flame with 2 Tablespoons of cooking oil in it.  On heating add asafoetida powder and curry leaves to it.  When fried, place the masala stuffed okra in it and close it with a lid simmering the flame.KONICA MINOLTA DIGITAL CAMERA

                                                                   Seasoning in progressKONICA MINOLTA DIGITAL CAMERA

                                                            stuffed okra being cooked

7. Keep a watch and flip it with a wooden spatula, so that it is not crushed.  When cooked would be as below.  Sprinkle cilantro and serve hot with rice and dal.KONICA MINOLTA DIGITAL CAMERA

                                                          Ready to serve stuffed okra

8. Transfer it to a serving bowl.

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                                                                      A closer view of the dish

Time taken: 45 minutes

Serves: 3-4 

Good to remember: 

1. Use fresh and tender okra for the dish for better flavour.

2. Cut lengthwise in such a way that the masala does not come out as shown in the image.

3. Use jaggery as per your pallot.

 

 

 

 

 

3

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.

4

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.

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                                                                       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.