Sorgham flour semiya (Jwari flour semiya)

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KONICA MINOLTA DIGITAL CAMERA
     Ready to serve jwari flour semiya with chutney

Jwari/Sorgham/Jola/Jonna in english, kannada and telugu respectively.  Jwari is considered to be a healthy gluten free millet and the flour can be used in making tasty rolled roti and also the patted roti. This patted roti is a popular dish of North karnataka people in their daily menu for lunch as rice is for us.    I just tried out making semiya out of jwari flour and it is instant and turned out yummy.  Of course i used a little fresh coconut milk and it turned out awesome.  I have already put up rolled roti on this blog a few years back and it is one of the breakfast menu in my house since long.  Here goes the recipe of Jwari semiya.!!!!!

What you need to have:

1  Jwari atta(fine) – 1 cup (heaped)

2. Fresh coconut milk – 1/4 cup(optional)

3. Salt- as per taste

4. Water – 1 cup or a little more (including coconut milk)

KONICA MINOLTA DIGITAL CAMERA
    Ingredients of jwari semiya

 What you do with what you have:  

  1. Sieve jwari atta in the sieve and keep it aside.   Extract coconut milk by grinding fresh coconut adding water to a medium coarse consistency.  Strain and extract milk .

2. Place a wide pan with 3/4 cup of water in it on medium flame.  Once water boils, add coconut milk to it.  Slowly add sieved jwari atta to it and simmering the flame keep stiring it till it turns thick and comes together to form chapati dough.

KONICA MINOLTA DIGITAL CAMERA
    Jwari atta being added to boiling coconut-water mix

 

KONICA MINOLTA DIGITAL CAMERA
      Jwari atta being cooked till done

3. Dip your hands in cold water and make round or any shape of your choice and cook it in a wide pan or steam in the cooker like you steam idli for about 10 minutes.

KONICA MINOLTA DIGITAL CAMERA
  Cooked jwari atta being steamed

4. When done insert a knife and if it comes out clean it is done.  Just pass through the semiya mould and relish with any chutney of your choice.  yummmmmmmm!!

KONICA MINOLTA DIGITAL CAMERA
 Ready to serve Jwari semiya with chutney

 Makes: 6

Time taken: 30 minutes

Good to remember:  1. Jwari flour should be fine to make soft semiya else it either may not pass through the mould or it may turn hard as well.

2. The water while cooking should not exceed the measurement as there are chances that while making semiya it may break into pieces turning the dish a total disaster.

3. One can even avoid coconut milk and use only water to cook jwari atta.

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Mediterranean snow peas (Snow peas stir fry)

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DSCN0718
 Ready to serveMediteranian snaow peas snow peas stir fry

Serves : 2

Time taken: 20 minutes in all

Snow peas a legume .  It is specifically eaten raw with its pod when it is unripe/tender.  The stem and leaves of the immature plant are used in the chinese cooking , stir fried with garlic etc..,  It can be grown in open fields during cool season and thus it is grown in spring  and winter too.  I am sharing a simple of the veggie here which is easy and healthy and kid friendly too.

What you need to have:

1   Fresh snow peas –  2 cups

2. Garlic pods -2

3. Fragrant basil leaves (dry) – 1/2 teaspoon

4. Pepper powder (fresh) – as per taste

5. Salt – as per taste

6. Butter or olive oil – 1 teaspoon          DSCN0709

                                                                                             Fresh snow peaDSCN0711                                                                                                   Ingredients of snow peas stir fry

What you do with what you have:

  1. Prune both the ends and wash the snow peas and keep it aside.

2. Place a wide pan with a little butter in it on a medium flame.  When heated add the chopped garlic pods and fry till aromatic.  Sprinkle the fragrant basil dry leaves and add cleaned snow peas from step-1 to it and adding salt close the lid and cook till it is dark green and done.DSCN0715
  Snow peas being cooked in aromatic garlic seasoning

3. Finally sprinkle freshly pound pepper powder, lemon juice and salt if needed and enjoy!!!As usual yummmmmmmm  Transfer it to a bowl/plate.                                                                                                                                                                        DSCN0718
 Ready to serve snow peas stir fry

Serves : 2

Time taken in all : 20 minutes

good to remember:

  1. Use fresh veggie for the dish
  2.  It is one’s option to use butter or olive oil for the seasoning.

Beetroot greens masala

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DSCN0735

                                                                   Ready to serve Beetroot greens masala with roti

Time taken: 45 minutes

Serves:4-5

Beetroot is a versatile colourfull vegetable which is available throughout the year and is loved by especially kids for its awesome taste.  It is also used in salads, cutlets, and also in certain dishes for its elegant colour.  The health benefits of the veggie is may like it is always said that consuming vegetables and fruits of all kinds has been long associated with reduced risk of many life style related health conditions.  Many studies have suggested that increasing consumption of plant foods like beetroot decreases the risk of obesity and overall mortality,diabetes,heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.  Because of high fiber content in this veggie it prevents constipation and helps healthy digestion.  I would like to use up the greens of this veggie as well in the diet and hence would like to share the recipe with  my viewers today.  Here it goes….

                                                                               Fresh Beetroot with greens

What you need to have:

1.Toor dal – 3/4 cup

2.  Fresh Beetroot greens chopped – 3 cups

3. Chopped Beetroot – 1 cup

4.  Chopped onions – 1 cup

6. Chopped tomatoes – 1/2 cup

7. Ginger-garlic paste – 1 and 1/2 teaspoons

8. Red chili powder – 1 and 1/2 teaspoons

9. Turmeric powder – 1/2 teaspoon

10. Dhania jeera powder – 1 teaspoon

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

12. Cooking oil -2-3 teaspoon

13. Salt – as per tasteDSCN0722                                                                                              Toor dalDSCN0720                                                                                 Chopped greens and the beetroot

DSCN0724                                                                                Ingredients of seasoning

What you do with what you have:

  1. Wash and chop the veggie as well as the greens fine and keep it aside as shown in the image

2.  Wash and cook toordal along with  the chopped veggie in the cooker till soft.

3.  Peal onions and chop it fine.  Also wash and chop tomatoes fine and keep it aside.  Place a wide pan with 2-3 teaspoons of cooking oil in it on low/medium flame.  When heated, add chopped onions to it fry it till transparent adding saDSCN0727                                                             Chopped tomatoes being added to the seasoning

4.   When done, add chopped tomatoes as well to it and fry till mushy.  When done, add all the powders in a row and also ginger-garlic paste to it and give a stir till you get a pleasant aromaDSCN0729                                                              All powders and ginger-garlic paste being added

5. When done, add cooked dal and the veggie mix from step-2 to it and also add required quantity of water to bring to the required  consistency.DSCN0731                                                                                Cooked dal-veggie mix being added

6. Garnish with chopped cilantro transferring it to a bowl for a closer view of the dish and enjoy with roti/chapati.  As usual yummmmm!!!!!!DSCN0735                                                               Ready to serve Beetroot greens masala with roti

Time taken: 45 minutes

Serves: 4-5  

Good to remember: 1. Use fresh vegetable for the dish . The green should be preferably fresh and crunchy so that it is easy to chop fine.

2. Use quality dal for better taste.

Mujadara (Rice, Lentils and caramelzised onion pulav)

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DSCN0703                                                                                        Ready to serve mujadara

Time taken: 1 hour

Serves : 4-5

Mujadara is a meditaerraeian rice recipe very popular here in the U.S.  We have relished quite it a number of times and is different from the usual pulav.  It is a combination of brown lentils(Masoor) and Basumati rice along with a couple of masala items and the most important ingredient being  the decorated caramelized onions which gives the yummy flavour and the aroma to the dish!!!!Here is my version of the dish.

What you need to have:

  1. Basumati rice – 1 cup

2. Brown lentils – 1 and 1/2 cup

3. Chopped onions – 3-4 cups(chopped lengthwise)

4. Cinnamon pieces – 2-3

5. Cumin seeds – 3/4 teaspoon

6. Fresh ground pepper – 1 teaspoon

7. Green chili -2

8. salt – as per taste

9. Lemon juice – as needed (optional)

10. Cooking oil – 3-4 tablespoons

DSCN0665                                                                              Brown lentils & Basumati riceDSCN0693                                                                     Chopped onions & other ingredients

What you do with what you have:

1.Place a wide skillet with 1-2 tablespoons of cooking oil in it on medium flame.  Add half the quantity  of cumin seeds,  chopped green chili and chopped onions and salt setting the flame on medium/high flame and stir continuously for 45 minutes till very soft.  In the beginning it will give away lot of moisture later it will start evaporating..
DSCN0696

                                                                                    Chopped onions being fried till soft

2. Turn heat to medium high and keep cooking and stirring until deeply browned for 20 minutes or even more. If pressed for time you can make a higher heat version turning onions with a caramelized exterior and crunchy interior which will be even more delicious!!!( as most of it was used up i had to just keep few caramelized onions and click the photo)DSCN0707                                                                                   Caramelized onions

3. Cook lentils adding a little salt till little soft but not mushy on medium heat. Once done, transfer it to a collander and then transfer it to a plate/bowl.DSCN0679                                                                                    Lentils being cookedDSCN0689                                                                                        Cooked brown lentils

4. Cook rice in the cooker till grainy adding required quantity of water .  When done mix the cooked lentils from step-3 to it and add remaining pepper powder and the cumin and half the caramelized onions and salt as well to it.DSCN0701                                             Cooked rice, lentils and caramelized onions, spices being added

5. Transfer it to a serving plate and enjoy garnishing it with caramelized onions!!!!!!As usual yummmmmmmmmmmmmmm!!!!!!!!!DSCN0703                                                                                    Ready to serve Mujadara

Time taken: 1 hour

Serves : 5-6

Good to remember: 1. Always use quality rice for the dish.

2. Use Brown masoor only for the dish.

3. Cooking rice and lentils should be to the right consistency is very important.

4. Spice level depends upon one’s taste.

Veg-pasta

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DSCN0771                                                                               Ready to serve veg-pasta

Time taken:45 minutes in all

Serves: 4-6

Pasta is traditionally an italian cuisine.  Typically pasta is a noodle from an unleavened dough, of a durum wheat flour mixed with water and formed into sheets or shapes and cooked and served in any number of dishes.  Pasta comes in different shapes and varieties.  Pasta may be divided into two different varieties like the dry and the fresh pasta. Common forms of pasta include long shapes, short shapes, tubes flat shapes and sheets, miniature soup shapes and decorative shapes.

Past is generally  a simple dish but comes in large varieties because it is a versatile food item.  Some pasta dishes are served as a first course in italy because the portion sizes are simple and small.  Pasta is also served for light lunch such as salads or large portion sizes for dinner.  Pasta sauce vary in colour, taste and texture.  Simple pesto sauce is ideal for long and thin strands of pasta aand tomato sauce combines well with thicker pasta.  But of course it is one’s choice for sure. I relished it at my son’s place when he served it to us preparing on his own and i absolutely learnt it from him. Here goes my version of vegetable pasta!!!!

What you need to have:

  1. Pasta kernels- 4-5 cups

2.  chopped vegetables –  6-7 cups in all (like Broccli, zuchini, red, yellow and green pepper, squash,etc..,)

3.  Chopped garlic pods – around 15-20 (chopped lengthwise)

4.  Pesto  sauce – around 7-8 teaspoons

5.  Chili flakes – 1 teaspoon (as per taste)

6.  Basil leaves –  1 teaspoon

7.  Olive oil – 3-4 teaspoons

8.  Salt – as per tasteDSCN0756                                .                                                          Ingredients of veg pasta                                                  DSCN0754                                                                         Chopped veggies and cooked Broccoli florets

What you do with what you have:

1. Chop vegetables like capsicum,  zuchini and squash lengthwise so that it is easy to cook and matches with the pasta kernels.  Also chop of the Broccoli florets and cook it in the microwave oven till done as it will not be cooked well with pasta later on.  Keep the seeds of capsicum aside so that it can be used while frying garlic pods in seasoning.

2.  In a wide pan bring to boil around 1 and 1/2 liters of water and add pasta kernels to it and cook it along with 2 teaspoons of cooking and salt till soft as per your palate.   Transfer it to a collander and hold it under running water so that is not over cooked.DSCN0757

                                                                                              Cooked pasta kernels

3. Place a wide pan with 2-3 teaspoons of cooking oil in it on medium flame.  When heated, add chopped garlic to it and fry till aromatic.  While being done add capsicum seeds and chili flakes and cook till fried. DSCN0760

                                                                               Chopped garlic being fried in oil

4. When done add chopped veggies including partially cooked Broccoli florets and also other veggies and cook till  done stiring every now and then, adding pasta sauce in steps.DSCN0763                                                                                   Veggies being addedDSCN0765                                                    Pasta sauce being added to cooked veggies in steps

5. Finally add cooked pasta kernels from step-2 to it checking for salt stir it and serve hot transferring it to a serving plate.  As usual yummmmmmmmmm!!!DSCN0767                                                                          Cooked pasta kernels being added DSCN0771                                                                          Ready to serve veg-pasta

Time taken: 45 minutes in all

Serves : 5-6

Good to remember: 1. Use any pasta kernels of your choice.

2. Use preferably fresh veggies than frozen.

3. One can use any sauce of her choice.

Broccoli masala

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DSCN0704                                                                       Ready to serve Broccoli masala

Serves 4-5

Time taken: 45 minutes 

Broccoli masala is a very good combo for roti , chapati as well as pulkas.  When broccoli is cooked in this masala it combines with the masala to give a unique aroma to the dish.  Broccoli is very good from the health point of view and is not available in india,  so i intended to put up this recipe during our stay here in the U.S.  Here goes the recipe of my version….

What you need to have:

1.Broccoli florets – 1 pound

2. Cumin seeds -1/4 teaspoon

3. Chopped onions – 1 and 1/2 cup

4. Tomatoes – 3 medium (pulpy to grind))

5. Garlic pods -4-5(to grind)

6. Dry red chilies- 4-5(to grind)

7. Turmeric powder – 1/4 teaspoon

8. Almonds – 1/4 cup(to grind)

9. Raisins – 1/4 cup(to grind)

10. Whole milk – 1 cup(to grind)

11. Kitchen king masala – 3/4 teaspoon

12. Salt – as per taste

13. Cooking oil – 2 tablespoon

14. Cilantro- 1-2 tablespoon(to garnish)

KONICA MINOLTA DIGITAL CAMERA

                                                                                  Chopped broccoli floretsDSCN0659

                                                              Ingredients of seasoning and the masala powderDSCN0656

                                                                                 Ingredients of grinding                                                           DSCN0663

                                                                                        Ingredients of grinding

What you do with what you have:

  1. Wash , peal onions fine and keep it aside.  Wash and chop brcolli florets too and keep it aside.  Soak almonds, raisins over night in water and grind it in milk to a fine consistency.

2. Soak red chili, garlic pods in water and puree it along with tomatoes and turmeric powder  to a fine consistency.DSCN0677

                                               Grind red chili-garlic tomato masala and grind Almond raisins in milk

3. Place a broad based pan with 2 tablespoons of cooking oil in it and when heated add cumin seeds to it.  Once it splutters, add chopped onions and salt to it so that it cooks faster and does not get burnt.  DSCN0681

                                                                               Chopped onions being fried

4. When transparent, add chopped florets from step-1 to it and stir for a while and then add grind tomato-red chili mix to it and let it cook for a couple of minutes covered with a lid adding a little water.  Add the masala powder too and check for salt.DSCN0688

                                                        Tomato-garlic masala and masala powder being added

5.  Finally add grind almond masala to it and required quantity of water to bring it to the required consistency.Finally garnish with cilantro and transferring it to a bowl for closer view of the dish. Enjoy it with roti, chapati or even phulkas!!As usual yummmmmm!!!!!!!!!!DSCN0691

                                                                              Grind almond masala being addedDSCN0704                                                                          Ready to serve Broccoli masala

Time taken: 45 minutes

Serves : 4-5

Good to remember:  1. Use fresh broccoli florets instead of the frozen for better taste.

2. Any masala powder can be used.

3. I have halved the quantity while preparing.

4. This recipe is a real good combo for roti, chapati etc.

Cayote squash palya (upkari)

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DSCN0675

                                                                    Ready to serve cayote squash palya/upkari

Time taken: 30 minutes

Serves: 8-10

Cayote squash in english is Seeme thoushe in konkani and Seeme badnekayi in kannada a vegetable which is available almost all the year round.  It belongs to the squash family and can be used in stir fry, sambars, kurma etc.  Actually as we consume the tender leaves and shoots of the other squash plants the stem and leaves of this plant  can also be consumed i believe. This veggie is actually cooked and taken care to see that it is not over cooked and is crispy when done.  W heather cooked or raw it is a good source of vitamin c.  Here goes the simple recipe of palya which is even loved by kids!!!

What you need to have:

  1. Chopped cayote squash- 6 cups

2. Chopped potatoes – 1/2 cup

3. Mustard seeds – 1 and 1/2 teaspoons

4. Black gram dal – 1 and 1/2 teaspoon

5. Cumin seeds – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Green chili – 2(normal spice)

8. Asafoetida powder – 1 teaspoon

9. Salt -as needed

10. Sugar -1/2 teaspoon

11. cooking oil – 2-3 teaspoons

12. Fresh grated coconut – 2-3 tablespoonsDSCN0804                                                                      Fresh cayote vegetable

                                                                       Ingredients of seasoning & garnishing DSCN0668
                                                                  Chopped cayote squash vegetable

What you do with what you have:

1. Chop the cayote squash vegetable fine, slit green chili, and grate coconut and keep it aside.

2. Place a wide pan with 2-3 teaspoons of cooking oil in it on medium flame.  When heated, add mustard seeds to it.  Once it starts to splutter add blackgram dal to it.  Once it starts frying add cumin seeds, asafoetida powder, curry leaves and turmeric powder to it.  DSCN0670                                                                        Sesaoning in progress

3. Add chopped cayote squash to it along with salt, sugar and close it with a lid simmering the flame.DSCN0671

                                                                    Chopped cayote veggie with salt, suagr being added

4. When done, transfer it to another bowl for a closer view of the dish. As usual yummmmmmmmmmmmmm!!!!Enjoy with rice and rasam/dal.
DSCN0675                                                                          Ready to serve cayote squash palya 

Serves : 8-10 

Time taken: 30 minutes

 Good to remember:      1.  Use tender vegetable for the dish as it tastes better and also cooks well.

2. I have added potatoes to just mix up .  It gives a unique flavour to the dish.