3

Rasgulla (Diwali special-3)

KONICA MINOLTA DIGITAL CAMERA                                                                          Ready to serve Rasgullas

Makes: 14-16 of the above size

Time taken: 2 hours in all

Rasgulla the popular Bengali sweet does not need any introduction at all.  But one should remember that every thing matters in the making of perfect Rasgullas from the quantity of lemon juice to be added and the kneading of the c henna to the consistency of the sugar solution.  So one must learn perfectly well following the instructions to get a price worthy Rasgullas.  Once you get the hang up of the recipe it will be like a game for you to prepare it frequently…Here is my version of the recipe.

What you need to have:

1. Whole milk – 1 liter

2. Lemon juice – 2 teaspoons

3. Sugar –  -1 and 3/4 cup – 2 cups

4. Water – 3-4 cups

5. Saffron – a few strandsKONICA MINOLTA DIGITAL CAMERA                                                                                              Whole milkKONICA MINOLTA DIGITAL CAMERA                                                                       Other ingredients of the dish

What you do with what you have:

1. Empty milk in wide bowl and place it on medium flame to boil.KONICA MINOLTA DIGITAL CAMERA                                                                                         Milk being boiled

2. When it is boiled switch of the flame ans slowly add lemon juice and keep stiring till it curdles.KONICA MINOLTA DIGITAL CAMERA                                                                Lemon juice being added to boiling milkKONICA MINOLTA DIGITAL CAMERA                                                                                      Milk being curdled

3. Strain it in a muslin cloth and wash the c henna under running water a couple of times to get rid of the bitter taste of lemon juice when added to milk.KONICA MINOLTA DIGITAL CAMERA                                                              C henna being washed in running water

4. Hang the muslin cloth with milk c henna for about 30 minutes to get rid of the extra water.  Squeeze out the extra water if any.(I will put up these licks later on in a couple of weeks)

5. Knead the c henna with your palm in such a way that it turns very soft and when you make round balls it should not break.KONICA MINOLTA DIGITAL CAMERA                                                           C henna being shaped into round balls

6. In the mean time add water to required quantity of sugar in a cooker and bring it to boil adding a few saffron strands.  While being done, place the round knead c henna balls in the sugar water and placing the lid and weight cook for 10 minutes with a whistle.  The balls double in size.KONICA MINOLTA DIGITAL CAMERA                                                            C henna balls being cooked in sugar waterKONICA MINOLTA DIGITAL CAMERA                                                                     Cooked chenna balls/Rasgullas 

7. Awhile later, transfer them to a serving bowl and chill it and they swell more!!! and yummm!!!!KONICA MINOLTA DIGITAL CAMERA                                                                           Ready to serve Rasgullas

Makes : 14-16

Time taken: 2 hours in all

Good to remember:  1. Use either whole milk, pure cow milk or buffalo milk for the dish.

2. Using less sugar than mentioned will ruin the taste of the dish.

3. Kneading of c henna is very important.  If not knead will break and will be powdered while cooking in sugar water.

4. One can even use cardamom powder in place of saffron.

5. One can decorate each Rasgulla with a pista.

 

0

Maida & Wheat atta chakli (Diwali special-2)

KONICA MINOLTA DIGITAL CAMERA                                                               Ready to serve wheat atta & maida chakli  

Makes 75 of the above size(depending upon the thickness of the disc)  

Time taken: 1 hour  

I wish all my fellow bloggers and the readers of my blog a very happy diwali  and also a very happy new year too.  There is a saying that diwali is never complete without chakli.  Last year i put up plain wheat atta chakli and today i gave a trial with a combination of wheat atta and maida with the usual Blackgram dal and other ingredients and it was a big hit.  It was as crispy as the “Maida chakli” which is the signature recipe among chakli recipes on this blog, except for the colour being brown.  Here is my version of the recipe.

What you need to have:

1. Blackgram dal – 1 cup

2. Maida/all purpose flour – 2 cups

3. Wheat atta- 3 cups

4. Amul butter – 2 tablespoon

5. Cumin seeds – 1 and 1/2 teaspoon

6. white pepper – 1 teaspoon

7. Sesame seeds – 1 tablespoon

8. Chili powder – 1 teaspoon(optional)

9. salt -as per taste

10. Water – 3 and 1/2 cups(approx)

11. Cooking oil -2-3 cups(to fry chakli)

KONICA MINOLTA DIGITAL CAMERA                                                                  Mixture of sieved maida & wheat atta

What you do with what you have:

1. Dry roast black gram dal in a skillet on medium flame till you get a pleasant aroma and later,, on switching of the heat add cumin seeds and pepper to it.  On cooling, powder it to a fine consistency in the mixer.KONICA MINOLTA DIGITAL CAMERA                                                  Roasted blackgram dal with cumin and pepper

2. Sieve both wheat atta and maida in the sieve and keep it aside as shown in image-2.

3. Wrap it in a cotton cloth , knot it and steam it in the cooker for about 20 minutes as you steam idli.(without the weight)KONICA MINOLTA DIGITAL CAMERA                                                           Atta mixture being steamed in the cooker

4. When done, just remove it and press it with your hands and powder it else, it will be hardened and will have tough time to powder the same.KONICA MINOLTA DIGITAL CAMERA                                         When steamed the atta mix would be as in the image above

5. Sieve the steamed powder in the sieve.  Also mix the roasted  powdered  dal mix from step-1 to it and sieve it a couple of times so that it is mixed evenly and is as shown in the image below.  Add salt, butter and sesame seeds to it.  One can even add chili powder if needed.KONICA MINOLTA DIGITAL CAMERA                                                                          Wheat atta & maida chakli mix

6. Add water slowly and make a soft pa-liable dough so that it can be pressed easily into circular discs.KONICA MINOLTA DIGITAL CAMERA                                                                                      The chakli dough      

7.Pinch out a ball from the dough and  knead it well and fill the chakli mould and press it to make circular discs.KONICA MINOLTA DIGITAL CAMERA                                                                    Circular chakli discs ready to fry

8. Place wide skillet with olive oil or any cooking oil in it on medium flame.  On heating, just flip the chakli disc from step-7 to it and fry till it is just fried on one side.  Flip and cook on the reverse till brown and crispy.KONICA MINOLTA DIGITAL CAMERA                                                                                       Chakli being fried

KONICA MINOLTA DIGITAL CAMERA                                                                  Chakli being fried on the reverse

9. On cooling, just transfer them to an air tight container.KONICA MINOLTA DIGITAL CAMERA                                                            Ready to serve Wheat atta and maida chakli

Makes: 75 of the above size(depending on the thickness of the disc)

Time taken: 1 hour

Good to remember: 1. Use quality blackgram dal for the dish.  Else the chakli can turn hard.

2. Using red chili powder is one’s option in addition to pepper.

3. Please do not add water at ones.  Always add water in steps.

4. Fry on medium flame only and adjust there upon later.

5. Store it in air tight containers for chakli to remain crispy and fresh.

6. Always use fresh cooking oil for  frying.

7

Walnut Burfi(Diwali special-1)

KONICA MINOLTA DIGITAL CAMERA                                                                        Ready to serve Walnut burfi

Makes -60 of the above size

Time taken- 45 minutes in all

As usual this year also i thought of putting up a couple of diwali recipes and this time it is Walnut burfi .  The simplest food best for health and it is certainly the case of nuts, in which mother nature has crafted nearly a perfect package of protein, healthy fats , fiber, antioxidants, many minerals and vitamins.

Among nuts, the case may be made that walnuts are king, as research shows they may boost your health in a number of ways at very easy-to-achieve “doses.”

Eating just one ounce of walnuts a day (that’s about seven shelled walnuts) may be all it takes to take advantage of their beneficial properties.Walnuts contain the amino acid l-arginine, which offers multiple vascular benefits to people with heart disease, or those who have increased risk for heart disease due to multiple cardiac risk factors.

It has cancer fighting properties, walnut consumption helps  to keep up healthy heart, it helps in weight control, improved reproduction health in men, it helps in healthy brain too.  I thought of putting up this wonderful Walnut burfi to celeberate this diwali.  Here it goes the recipe of Walnut burfi…..

What you need to have:

1. Walnuts – 1 and 1/2 cup

2. Brown/normal sugar – 3/4 cup

3. Milk – 2 and 1/4 cup

4. Cardamom and Nutmeg powder – as needed

KONICA MINOLTA DIGITAL CAMERA                                                                            Ingredients of Walnut burfiKONICA MINOLTA DIGITAL CAMERA                                                                                        Milk and Nutmeg

What you do with what you have:

1. Place a wide skillet and just warm up  Walnuts to just get rid of its skin lightly.KONICA MINOLTA DIGITAL CAMERA                                                 Walnut being warmed up to remove the outer skin

2. Just blow up the skin and dry grind in the mixer to a medium fine consistency.  Keep a fistful of the nuts aside to just powder it and mix it just before mixing and cutting.

KONICA MINOLTA DIGITAL CAMERA                                                                           Walnuts being powdered

3. Add milk to a wide skillet and bring it to boil and add required quantity of sugar and bring it to boil.KONICA MINOLTA DIGITAL CAMERA                                                                            Milk being boiled with sugar

4. On medium flame bring it to boil in till it thickens.KONICA MINOLTA DIGITAL CAMERA                                                          Milk and sugar being boiled till thickens

5. When it thickens add powdered walnuts from step-2 to it and lowering the flame keep stiring till it leaves the sides of the skillet .  While being done add the coarsely powdered walnuts and cardamom and nutmeg powder and stir well.KONICA MINOLTA DIGITAL CAMERA                                                                          Powdered walnuts being addedKONICA MINOLTA DIGITAL CAMERA                                              Fistful of walnuts, cardamom, nutmeg powder being added

6. When it leaves the sides of the skillet, just grease the plate with a little ghee and spread the mixture on it and roll it with a rolling pin evenly.  After a while just cut it into required size and shape.KONICA MINOLTA DIGITAL CAMERA                                                    Burfi mixtue being spread and cut into square shape 

7. On cooling store them in air tight containers.  It will remain afresh for more than a month.  Yummmmm……..

KONICA MINOLTA DIGITAL CAMERA                                                                            Ready to serve Walnut burfi

Makes -60 of the above size

Time taken-45 minutes in all

Good to remember: 1. Just warm up Walnuts to remove the skin and do not burn.

2. One can use 2% fat milk only and need not use whole milk.

3. Cut it immediately as it will harden and powdered if delayed.

6

Cauliflower Biriyani

KONICA MINOLTA DIGITAL CAMERA                                                                    Ready to serve Cauliflower biriyani

Serves:3-4

Time taken:1 hour

Cauliflower the favorite veggie of one and all needs no introduction at all. You’ll want to include cauliflower as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups. Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.

While cauliflower is not a well-studied cruciferous vegetable from a health standpoint, you will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer. This connection between cauliflower and cancer prevention should not be surprising, since cauliflower provides special nutrient support for three body systems that are closely connected with cancer development as well as cancer prevention. These three systems are (1) the body’s detox system, (2) its antioxidant system, and (3) its inflammatory/anti-inflammatory system. Chronic imbalances in any of these three systems can increase risk of cancer, and when imbalances in all three systems occur simultaneously, the risk of cancer increases significantly.

As an excellent source of vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients.Scientists have not always viewed cardiovascular problems as having a central inflammatory component, but the role of unwanted inflammation in creating problems for our blood vessels and circulation has become increasingly fundamental to an understanding of cardiovascular diseases. The anti-inflammatory support provided by cauliflower (including its vitamin K and omega-3 content) makes it a food also capable of providing cardiovascular benefits. Of particular interest is its glucoraphanin content. Glucoraphanin is a glucosinolate that can be converted into the isothiocyanate (ITC) sulforaphane. Not only does sulforaphane trigger anti-inflammatory activity in our cardiovascular system—it may also be able to help prevent and even possibly help reverse blood vessel damage.

Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.

I have already put up cauliflower paratha, cauliflower stir fry, fried pakoras etc.  Today i would like to put up Cauliflower biriyani which tastes yummy and easy to prepare as well.  Here goes the recipe…..

What you need to have:

1. Basumati rice – 1 cup

2. Water – 2 cups (to cook rice)

3. Cashew pieces – a few

4. Ghee – 1/2 teaspoon (to fry cashews)

4. Florets  – 2 cups

5. Green peas – 1/2 cup

                                                                                     Basumati rice  

3. Cooking oil – 1 tablespoon

4. Cumin seeds – 1 teaspoon

5. Chopped onions – 1 cup(for seasoning)

6. Coriander powder – 1 teaspoon

7. Red chili powder – 1/2 teaspoon

8. Turmeric powder – 1/4 teaspoon

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

10. Tomato -1 (to be pureed)

11. Chopped cilantro- a handful(for garnishing)

12. Salt – to tasteKONICA MINOLTA DIGITAL CAMERA                                                                Ingredients of seasoning and masala

Ingredients of masala and seasoning:

1. Cloves – 2-3

2. Cinnamon – 1 piece

3. Cardamom – 1

4. Green chili – 1

5. Ginger – 1 small piece

6. Garlic pods -2-3KONICA MINOLTA DIGITAL CAMERA                                                                 Ingredients of seasoning & wet masala

What you do with what you have:

1. Wash and chop cauliflower into medium size florets and soak it in salt water for about 10  minutes.  Drain it and keep it aside along with frozen green peas/fresh peas.

KONICA MINOLTA DIGITAL CAMERA                                                                     Chopped florets and green peas

2. Wash and drain water and keep it aside.   Place cooker with 1/2 teaspoon ghee in it. When heated, add cashew pieces to it and fry till light brown and crispy.KONICA MINOLTA DIGITAL CAMERA                                                                        Cashews being fried till crispy

3. Add rice from step-2 to it and add required quantity of water to it and cook till done.KONICA MINOLTA DIGITAL CAMERA                                                                       Basumati rice being added 

4. Once the pressure is released, empty cooked rice in a wide plate adding 1/2 teaspoon cooking oil.

KONICA MINOLTA DIGITAL CAMERA                                                      Cooked rice being spread over in a wide plate

5 .Make a paste of  green chili,ginger, garlic, cinnamon, cardamom and cloves and keep it aside.   Pure the tomato as well and keep it side.KONICA MINOLTA DIGITAL CAMERA                                                                      Tomato being pureed in the mixer

6. Place a wide skillet with 2 teaspoons of cooking oil in it on medium flame.  Once heated add cumin seeds to it and allow it to splutter.KONICA MINOLTA DIGITAL CAMERA                                                                      Cumin seeds being added to oil

7. Add chopped onions to it once cumin seeds splutter adding required quantity of salt and stir it till the onions turn transparent.KONICA MINOLTA DIGITAL CAMERA                                                         Chopped onions being added to the seasoning

8. Once done, add all powders in a row and give a stir.KONICA MINOLTA DIGITAL CAMERA                                                                         All powders being added in a row 

9. Add grind paste from step-5 to it and give stir in such a way that a pleasant aroma oozes out.KONICA MINOLTA DIGITAL CAMERA                                                       Grind masala paste being fried in the seasoning

10. Add pureed tomato from step-5 to it  and fry till it gets mixed up well.KONICA MINOLTA DIGITAL CAMERA                                                                                 Pureed tomato being added

11. Add florets and green peas from step-1 to it an cook it till the masala coats the veggies and later on check for salt.

KONICA MINOLTA DIGITAL CAMERA                                                                 Florets and green peas being addedKONICA MINOLTA DIGITAL CAMERA                                                                   The veggies being coated with masala

12. Add cooked rice from step-4 to it and stir with a wooden spatula so that rice coats with masala but veggies in tact(not crushed)

KONICA MINOLTA DIGITAL CAMERA                                                                              Cooked rice being added

13. On mixing it is ready to serve.  Transfer the biriyani to a plate and relish it with a salad..(but with out curds) YummmmmmKONICA MINOLTA DIGITAL CAMERA                                                      Ready to serve cauliflower biriyani with salad

Serves :3-4

Time taken: 1 hour

Good to remember:  1. Use fresh Cauliflower for the dish for best results..

2. Cook rice so that  grains are separate.  Please do not over cook.

3. The unique grinding of whole garam masala ingredients along with green chili, ginger garlic enhances the flavour of biriyani

4. Adding curds to salad is one’s choice.

8

Kodo millet/Barnyard millet idli(Varai idli)

KONICA MINOLTA DIGITAL CAMERA                                                     Ready to serve Barnyard millet idli(Varai idli)

 Number of idli – 25-30 of the above size

 Time taken to steam: 25  minutes(Other than grinding & fermenting)

Barnyard millet/Kodo millet in english is varai in konkani is a healthy millet and diabetic friendly too.  In  india cereals are consumed for Navratra and hence millets are consumed as they do not belong to rice family but act as a healthy alternative.  I have already put up Barnyard millet masala upma on this blog recently and today i would like to put Barnyard millet idli which tastes exactly like the normal idli.  Here it goes:

What you need to have:

1. Split blackgram dal- 1 cup

2. Kodo millet – 1 and 1/2 or 1 and 1/4 cup or even 1cup

3. Salt- as per tasteKONICA MINOLTA DIGITAL CAMERA                                                                       Ingredients of kodo millet idli

What you do with what you have:

1. Soak Blackgram dal in water for about 3 hours.  Drain and grind it in the wet grinder adding water in steps to a fine and thick consistency.KONICA MINOLTA DIGITAL CAMERA                                                        Black gram dal being grind in the grinder

2.Transfer the grind dal batter to a wide bowl.   Wash and drain water from the millet and dry it on a clean cotton cloth till it dries.  Just dry grind in the mixer to a sujee/rava consistency and add it to the grind dal batter.  Also add salt  mix well with your hands and allow it to ferment over night. KONICA MINOLTA DIGITAL CAMERA                                                                               Barnyard millet sujeeKONICA MINOLTA DIGITAL CAMERA

                             Barnyard millet/kodo millet sujee being added to the grind dal batter

KONICA MINOLTA DIGITAL CAMERA                                                                               Fermented idli batter

3. Place the idli steamer on the flame with water in it.  In the mean time greece the idli moulds and pour the fermented idli batter in it and when the water starts boiling place the idli stand in it nd steam it for about 25-30 minutes till done.  When you insert a knife or back of a spoon it should come out clean and it is done.  Idli is very soft and one can even feel it while looking at it too!!KONICA MINOLTA DIGITAL CAMERA                                                                       Barnyard millet idli being steamed

4. Transfer it to a serving plate and relish with the chutney of your choice and sambar or even chutney powder!!!YummmmmmmmmmKONICA MINOLTA DIGITAL CAMERA                                                              Barnyard millet idli with Asafoetida chutney

Makes:25-30 idli of the above size

Time taken: 25 minutes (other than soaking & grinding)

Good to remember:  1. Buy best quality blackgram dal for idli.  I normally buy the “Double ghoda” brand which is supposed to be the best among the Blackgram dal brands.

2. If one is grinding dal (1 cup) in the mixy , then i advise her to experiment by adding only 3/4 cup millet sujee, as dal can not grind as it grinds and fluffs up in the electric wet grinder and we can not add water in steps as we do in the grinder.

3. I have written 3 measures of millets in the ingredients section , for the reason being that , once for all if some one adds more of millet,  idli will surely be hard.  Hence let her experiment and decide on her own.  I have also given a number of attempts to get soft idlis.

4

Curry leaves rice(karibevina chithranna)

KONICA MINOLTA DIGITAL CAMERA                                                       Ready to serve curry leaves rice(Chithranna)

Serves: 3-4

Time taken: 45 minutes

Kadi patta or curry leaves is a staple in Indian dishes . Commonly used as seasoning, this leaf adds a special flavour to every dish it is added to. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

It has a load of health benefits.  It keeps Anemia at bay.It protects your liver from damage.  It keeps your blood sugar level under check(fights diabetes).  It also lowers cholesterol levels and protects you from heart disease. Can help relieve the symptoms of diarrhoea. It can reduce the side effects of chemotherapy. Reduces congestion in the chest and nose. It is geat to stop hair fall.  It stops premature ageing. It strengthens the organs of your stomach and helps with digestion

Curry leaves in english is karbevina  soppu in kannada ,  karuvpale in tamil , kadi patta in marati and Karibevu in konkani is well known and  needs no introduction.  We south indians use this in most of our seasoning  in the daily menu.  I have already put up curry leaves chutney powder on this blog.  This chithranna being the second recipe. Here it goes:

What you need to have:

1. Basumati rice – 1 cup

 Ingredients of Seasoning & garnishing:

1. Mustard – 1 teaspoon

2. Blackgram dal – 1 teaspoon

3. Cumin seeds – 1/2 teaspoon

4. Peanuts – a handful

5. Cashews – 1 teaspoon

6. Curry leaves – 1 sprig

7. chopped green chili – 1

8. Turmeric powder – a pinch

9. Cooking oil – 2 teaspoons

10. Fresh grated coconut – 2 tablespoons

11. Lemon juice – 1 teaspoon

12. Salt – as per tasteKONICA MINOLTA DIGITAL CAMERA                                                             Ingredients of seasoning & garnishing

What you do with what you have:

1. wash and drain water from basumati rice and keep it aside for a while.  Later on cook it in the cooker adding required quantity of water till done.  The rice grains should be separate.

2. Place a wide skillet with 2 teaspoons of cooking oil it on low/medium flame.  When heated add mustard seeds to it.  Once it starts spluttering add blackgram dal to it and fry till done.  When done, add chopped green chili and curry leaves to it.  Later on add broken cashews and peanuts together and fry till brown and crispy.  Add turmeric powder as well to it and stir for a second.KONICA MINOLTA DIGITAL CAMERA                                                                                   Seasoning in progress

Ingredients of wet masala: 

1. Curry leaves (tender) – 1 cup(packed)

2. Pepper corns – around 5

3. Black gram dal – 1 tablespoon

4. Green chili – 2-3(as per taste)

5. Fresh grated coconut – 2 tablespoon

6. sugar – a big pinch

7. Salt – as neededKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of wet masala 

3. Place a wide skillet and dry roast curry leaves till crispy on a low/medium flame.  Make sure the colour is intact but  it turns crispy.  Cool it and keep it aside.KONICA MINOLTA DIGITAL CAMERA                                                        Curry leaves being dry roasted till crispy

4. Dry roast black gram dal in a spatula till crispy and light brown.  Allow it to cool.KONICA MINOLTA DIGITAL CAMERA                                                                        Blackgram dal being dry roasted

5. Adding a few drops of cooking oil and fry green chili till done and keep it aside.  Transfer all the ingredients of wet masala to a mixy bowl and grind it to a medium fine consistency adding very little water in steps.(curry leaves, green chili, blackgram dal, pepper corns, grated coconut , sugar and salt)KONICA MINOLTA DIGITAL CAMERA                                                          The ingredients of wet masala in the mixy bowlKONICA MINOLTA DIGITAL CAMERA                                                                                      The grind wet masala

6. Add the grind wet masala to the seasoning from step-2 to it and stir till done.KONICA MINOLTA DIGITAL CAMERA                                                             Wet masala being added to the seasoning

7. Add a little water and fry till all water evaporates and a homogeneous mix is formed.  Add rice from step-1 and give a stir with wooden spatula gently.  Add grated coconut and lemon juice checking for salt too…KONICA MINOLTA DIGITAL CAMERA                                                                     Cooked basumati rice being addedKONICA MINOLTA DIGITAL CAMERA                                                                   Ready to serve curry leaves rice 

8. Transfer it to a serving plate and enjoy with any side dish of your choice or even plain..Yummm!!KONICA MINOLTA DIGITAL CAMERA                                             Ready to serve curry leaves rice with capsicum side dish

Serves 3-4

Time taken: 45 minutes

Good to remember:  1. Use tender curry leaves  for the dish.  As there are chances that the dark green ripe curry leaves tend to turn bitter.

2. Rice corns should be separate and well cooked.

3. One can even relish the dish with a salad.

0

Hog plum pickle(Ambade nonche)

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 (Ambade nonche)

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.

2

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 !!!!!

0

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.

4

Kodo millet/ 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 , Harka in kannada,  Koovaragu in malayalam, Kodra in hindi  and  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.