One hour

Masala bhath (Maharashtrian delight)

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Number of servings: 4-5

How long it takes: 60 minutes

This is a Maharashtrian delicacy which I had at my sister’s place a couple of times. It is ideal when you don’t feel like preparing 3 different items – rice, dal and curry. It can be a healthy one pot meal if you adjust the proportion to make it more vegetables/dal and less rice. Have it plain or with tomato/onion salad.

What you need to have:

1. Basumati rice – 1 cup

2. French beans – 1 cup

3. Cauli flower – 1 cup

4. Carrots chopped – 1/2 cup

5. Potato chopped – 1/2 cup

6. Green peas – 1 cup

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Fresh chopped vegetables

Basumati rice

Ingredients of seasoning:

1. Chopped onions – 1 cup

2. Cumin seeds – 1 teaspoon

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

4. Goda masala powder – 2 Teaspoons

5. Curry leaves – 2-3 sprigs

6. Slit green chili – 4-5

7. Cashews – A handful

8. Turmeric powder – 1 teaspoon

9. Salt – as needed

10. Cooking oil or ghee – 1 tablespoon

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Ingredients of seasoning

What you do with what you have:

1. Wash and drain water from basumati rice and keep it aside on a plate so that it is dry and fine as shown in image-2.

2. Place a cooker with 1 tablespoon of cooking oil in it on medium flame.  On heating add cumin seeds to it.  Once it splutters add slit green chili, curry leaves and cashews to it and fry till done.

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Seasoning in progress

3. When done, add chopped onion and required quantity of salt to it and fry till transparent.

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Chopped onions being fried 

4. When done, add turmeric powder, goda masala powder, garam masala powder and give a stir.  Finally add all chopped veggies and give a stir for about a minute simmering the flame.(depending upon your burner

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                                               Chopped veggies being added

5. Finally add washed and drained basumati rice from step-1 to it and give a strong stir

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Basumati rice being added

6. Add required quantity of water and cook on simmering the flame for about 30 minutes.

KONICA MINOLTA DIGITAL CAMERAMasala bhath ready to be cooked

Ingredients of garnishing:

1. Fresh grated coconut – a handful

2.Chopped cilantro – a handful

Ready to serve Masala bhath is as shown in the image below. Garnish it with chopped cilantro!!!

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Ready to serve Masala bhath

Good to remember:

1. Basumati rice is best suited for this dish.

2. The dish can be cooked on high flame and then placed on a tawa for about 20 minutes for the dish to cook further. Of if you are used to cooking such items in the cooker itself on low flame then you can do that as well.

Raw Jack Chips

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How long it takes: 1 hour

This post was long over due on this blog and did not happen due to the non-availability of the particular variety of jackfruit. We have enjoyed this snack in our childhood days at my granny’s house as she pampered all her grandchildren making things all alone in that old kitchen with no modern amenities etc. and feeding us all. I thought of putting up this crispy today to add to the list of chips which I have already put up on this blog namely Banana chips and Sweet potato chips. This snack is very rarely prepared at home as it is a little laborious to chop the raw sheyaths of the rawjack – so prepare to work hard at this ! I took around 45 minutes to chop and barely 15 mins to fry and spice it up. In Konkani we call it Gharen Karo or Pansa balka ( in North Canara ).

What you need to have:

1. Chopped Raw jack pods – 3-4 Cups

2. Salt – around 2-3 Teaspoons

3. Water – Around 1/3 cup (to dissolve salt)

4. Cooking oil – 2 Cups

Raw Jack pods & Salt water

What you do with what you have:

1. Cut raw jackfruit and separate the pods and de-seed and chop it uniformly lengthwise and keep it aside.

Chopped Raw jack pods lengthwise

2. Place a broad based skillet with 2 cups of cooking oil in it on medium flame. When heated just add a handful of the chopped sheyath from step 1 into the heated oil (take care as you drop things into boiling oil)

Chopped Raw Jack pods being fried in oil

3. When done it will turn crispy and a little light brownish yellow. The hissing sound should also have stopped.

(If you are preparing Spicy/Masala version, skip step 4 and read below.)

4. Assuming you are not making the spicy/masala version, add salt water to it and just transfer it to a paper towel.

Salt water added on being fried

Salted Raw Jack chips

Jack Chip (Spicy/Masala Version)

Ingredients of Masala powder:

1. Salt -1/2 Teaspoon

2. Chilly powder – 2/3 Teaspoon

3. Turmeric powder – 1/2 Teaspoon

4. Black salt powder – 1/2 Teaspoon

5. Pepper powder – 1/3 Teaspoon

Ingredients of masala powder

5. When chips is fried transfer it to a colander and add the masala powder. As usual adjust masala powder based on taste. Really yum and something unique. Enjoy it with a cup of coffee or tea.

Ready to serve masala Raw jack chips

Good to remember:

1. This particular chips need a special type of Jack as mentioned in the introduction. An unsuitable version will turn out soggy rather than crispy.

2. Normally people prepare only salted flavor of the chips. I just gave a thought to make it a little spicy to have a different version of the same.

Sprouted Moong Paratha

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Ready to serve Moong Paratha with tomato sauce

How long it takes: 1 hour( other than sprouting of Beans)

Makes around :15

Sprouted Moong/Greengram makes for a healthy meal – the sprouted part enriches its nutrition content. I generally use sprouted moong to make a healthy salad or dalithoy or a cool juice for this summer heat. I had actually soaked it to sprout to prepare a different dish but thought of just trying out a stuffed paratha and gave a twist to the stuffing by adding only black salt instead of the normal salt. My experiment was successful, and so thought of sharing it with my fellow bloggers. Here is my version of Moong paratha. I have already put up a few variety of stuffed parathas and this would be added to the long list of the same.

What you need top have:

1.  Moong – 1 cup (when sprouted will be around 1 and 1/2 cup)

Sprouted Moong

Ingredients of Seasoning &Garnishing

Ingredients of Seasoning & Garnishing:

1. Chopped Onions – 1 Cup

2. Ginger Garlic paste – 1 Teaspoon

3. Turmeric powder – 1/2 Teaspoon

4. Chilli powder – 1 Teaspoon

5. Dhania-Jeera powder – 1 Teaspoon

6. Garam-Masala powder – 1/2 Teaspoon (home made)

7. Cumin seeds – 1 Teaspoon

8. Lemon juice – 1 Teaspoon

9. Chopped Cilantro – A handful

10. Black salt – as required

What you do with what you have:

1. Soak moong overnight in water. Drain water and tie it in a clean cloth and keep it aside in a closed bowl  for about 6-8 hours. It will sprout as is shown in image-1.

2. Pressure cook the moong, adding a pinch of salt.

Cooked Moong

3. Place a skillet with 2 teaspoons of cooking oil on low flame. When hot, add cumin seeds/ jeera to it. When the jeera begin to splutter, add chopped onions and a pinch of salt and fry on low flame  till it turns transparent.Chopped onions being fried in oil

4. When done, add all the powders as well as ginger-garlic paste and stir in for a while.

Powders & Ginger Garlic paste added

5. Finally add cooked moong and and then the chopped cilantro and powdered black salt too (check for salt already added)

Cooked Moong being added

Black salt, lemon juice and cilantro being added

Ingredients of the outer dough:

1. Wheat Atta – 2-3 Cups

2. Cooking oil – 3-4 Teaspoons

3. Salt – As per taste

Ingredients of the outer dough

6. Sieve wheat atta with salt. Add cooking oil to it in a wide bowl. Add water slowly to make a soft and pliable dough. (For 1 cup of wheat atta normally 1/3 cup of water will be sufficient depending upon the fineness of atta or the brand. Make sure water is always added in steps and not once for all.)

7. Pinch out required quantity of the dough, roll it to around 3-4″ diameter and place stuffing in it fold the corners in such a way that the stuffing is intact.

The dough, rolled small roti & the stuffing placed

8. Roll it on a thick plastic sheet in such a way that the stuffing does not come out and is rolled evenly to required thickness.

Rolled Parathas ready to be roasted

9. Place a skillet with 1/2 Teaspoon cooking oil in it on low flame. When the tava/skillet is hot, place rolled paratha on it and fry it till done. Apply oil on top of the paratha too so that when flipped it will not burn black.

Paratha being roasted

10. When done, flip and roast on the the reverse too.  It fluffs up when roasted normally if rolled in a phased manner.

Paratha being roasted on the reverse and done

11. Enjoy with tomato sauce or any pickle of your choice or even with curds.

Ready to serve Moong Paratha with tomato sauce

How long it takes: 1 hour( other than sprouting of Beans)

Makes around :15

Good to remember:

1. Moong should be cooked till smooth.

2. Do not water at all while cooking moong but cook on low flame only in the cooker.

3. Outer dough should be properly done so that one can roll it easily with the stuffing intact.

4. Always roast on medium flame to avoid it from getting burnt.

5. The stuffing can be prepared and stored in the refrigerator to prepare when needed.

Oats-Dry fruits Laddoos

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Oats-Dry fruits Laddoos

Makes: 20

How long it takes: 1 hour

My personal fascination with oats continues – from my own conscious caution about healthy eating and also spurred by the encouragement of many readers of this blog. I continue experimenting with oats – some past successes have been uploaded as oats appam, oats poha upma, oats upma, oats-chana dal laddoos, oats chiwda, oats roti, oats paratha, peanut-oats laddoos. Today’s recipe is also hopefully mindful of healthy eating – oats with dry-fruits, peanuts, and just about a teaspoon of pure ghee. There is no sugar or jaggery in this recipe, and all sweetness is rendered only by dates (which are healthy). Please do try out and hope relish it too!!!!!!!!!!

What you need to have:

1. Oats – 1 cup

2. Peanuts – 1 and 1/4 cup

3. Seedless dates – 1 and 1/2 Cup

4. Poppy seeds – 2/3 Cup

5. Cardamom -4-5

6. Pure ghee – 1-2 Teaspoon

Ingredients of oats & dry fruits laddoo

Other ingredients of laddoo

What you do with what you have:

1. Place a wide skillet with Quaker oats (or any other brand)  in it on low/medium flame and dry roast it till you get a nutty aroma.

Oats being dry roasted

2. Empty the skillet and dry roast peanuts until you’re able to peel the peanut skins off.

Peanuts being dry roasted

3. Powder roasted oats in the mixer to a fine consistency. Peel the roasted peanuts  from step-2 on cooling and powder it separately in the mixer along with peeled cardamom too. Dry roast poppy seeds as well in a skillet till you get a pleasant aroma. When cooled, powder it in the mixer to a fine consistency. Grate dates and mix all the ingredients in a bowl.  Also add grated almonds and pista.                                                                                                                                                                                  Poppy seeds being dry roasted

                                                                                                                                            The essential laddoo mixture

  4. Pinch out required quantity of the mix and make them into round laddoos.

Ready to serve Oats Dry fruit laddoos

Makes: 20

How long it takes: 1 hour

Good to remember:

1. Roast oats with a teaspoon of pure ghee  on low flame till you get a nutty aroma but  do not burn it

2. This laddoo may not be very sweet as neither sugar nor jaggery is used. The sweetness is only of the dates.  So one can increase the quantity of dates to turn out a little sweeter. Pure ghee can be also added if needed.                                                                                                .

Rajma Rice

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Rajma Rice

 How long it takes: 1 hour

Number of servings: 4-5

This makes for a sumptuous and delicious one-pot meal ! It is very popular among North Indians, and not that appreciated in the South – mostly because we don’t employ rajma in our ethnic dishes. However, I’m sure it’ll be appreciated if made at home, especially as a departure from the routine veg pulav or tomato/coconut/lemon rice. I’ve previously uploaded recipes for dal makhni and rajma, and essentially you can have these dishes served with rice. However, I have tried to make it as a one-pot meal and this is my version. Be advised that it requires some advanced planning.

What you need to have:

1. Basmati Rice – 1 cup

2.  Normal Rajma Beans – 1/2 cup

3. Salt – As per taste

4. Cooking oil – 4-5 Teaspoons

Basmati Rice

Soaked  Rajma Beans

Ingredients of Wet Masala:

1. Green chilly – 1

2. Ginger chopped – 1/2 Tablespoon

3. Garlic cloves – 4-5

4. Chopped Mint leaves – 2 Tablespoon

5. Chopped Cilantro – 2 Tablespoons

6. Shallots – 4-5

Ingredients of Wet Masala

Ingredients of Seasoning:

1. Chopped Onions – 1/2 Cup

2. Chopped Tomatoes – 1/4 cup

3. Cumin powder – 1/2 Teaspoon

4. Cumin seeds – 1/2 Teaspoon

5. Garam Masala powder – 1/2 Teaspoon

6. Chilli powder – 1 Teaspoon

Ingredients of Seasoning

What you do with what you have:

1. Wash and drain the basmati rice and keep it aside as shown in image-1.  Wash, peel and cut tomatoes fine.  Peel and chop onions fine and keep it aside as shown in image-4.

2. Soak Rajma beans in water overnight.  Drain water from it and tie it in a cotton cloth tightly  and keep it aside till evening.  By then it will have sprouted – however this happens only in the heat of the summer, and even so, the sprouting is not complete (as in image-2).

3. Grind the ingredients of wet masala in the mixer adding very little water if necessary to a thick consistency.

Ground Wet Masala

4. Place a cooker with 2-3 Teaspoons of cooking oil in it on medium flame.  When hot, add cumin seeds to it.  When it splutters, add chopped onions and a little salt to it.  In the mean time add chopped tomato from step-1 also to it and keep stiring till it is fried well.  When fried add grind wet masala to it.

Wet masala being added

5. Finally add all powders in a row and also the cumin powder and stir in well.

Seasoning powders being added

6. Finally add basmati rice and sprouted rajma beans from step-2 and step-2 to it and also add required quantity of salt and water to it and cook till done.

Rajma and rice being added

7. Enjoy with tomato onion salad or raita of your choice when done.

Ready to serve Rajma Rice with salad

How long it takes: – 1 Hour

Number of servings: 4-5

Good to remember:

1. This requires advance planning – especially overnight soaking of rajma.

2. Rajma Beans when used in other dishes too should be soaked properly and cooked smooth through out on low flame in cooker till smooth..

3. The proportion of both cilantro and mint can be as per one’s palate.

4. Cooked rice also can be used in place of rice being cooked with it.

Papaya Burfi

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Papaya Burfi

How long it takes: 1 Hour

Makes: Around 50 Burfis

Papaya is a tropical fruit available throughout the year. The fruit has been ascribed many medicinal qualities, especially enhancing digestion, and nutritionally rich in Vitamin A, B and also C.  Though not particularly liked by all, it is normally found in all Indian kitchens.  The raw fruit is used in curries too.  I just tried the Burfi with coconut in combination with dry fruits and it tasted as tasty as “Doodh peda” – so much so that my friends were surprised by how tasty it was. The incredible response was my incentive to share this recipe with you and add it to the list of burfis already uploaded on this blog (milk burfi, coconut burfi, peanut chikki/burfi, tomato burfi, besan burfi, maida-sujee burfi, seven cup burfi, almond burfi, sesame chikki-burfi, mixed atta burfi, kuvale khadi/ash-gourd burfi).

What you need to have:

1. Chopped Papaya – 2 Cups

2. Fresh grated coconut – 1 Cup

3.  Sugar -2 and 1/4 cup

4. Milk powder – 2 Tablespoons

5. Pure ghee – 4 Tablespoons

6. Dry fruits – 1/2 Cup in all

                                                                                                                            Ingredients of Papaya Burfi

What you do with what you have:

1. Peel and grate the papaya fruit and keep aside. Grate coconut and then grind the grated papaya and grated coconut and sugar in the mixer to a fine consistency. Peel cardamom and powder it too. Grate cashews, pista and keep aside.

2. Place a skillet with the ground mixture of the fruit, sugar and coconut from step-1 to it with 2 Tablespoons of pure ghee to it; adjust the flame of your burner and cook the concoction till it thickens.

                                                                                                                                               Papaya, sugar & ghee being cooked

3. When it starts thickening add milk powder and stir well. When it starts separating from/leaving the side of the skillet, add rest of the ghee and grated dry fruits and cardamom powder to it.  The mixture will attain the consistency of chapati dough.

                                                                                                                                                    The mixture being thickened

4. Spread it on a wooden plank and cut it into pieces of required size spreading it to required thickness.

                                                                                                                                                      Burfi mixture being cut into pieces

5. Store it in air tight containers and will remain fresh for more than 15 days at room temperature.

                                                                                                                                                  Ready to serve Papaya Burfi

How long it takes: 1 Hour

Makes: Around 50 Burfis

Good to remember:

1. Use fresh and ripe papaya for the dish.

2. Time taken may differ as per the size of your burner.

3. Use any dry fruit of your choice except raisins.

4. I have used only 2 cups of chopped papaya and hence it took about 1 hour. It will take longer if you use greater amounts of ingredients.

Avale Hindoli

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Avale Hindoli

How long it takes: 1 hour

Makes: 500 ml bottle

Avalo (Konkani) /Nellikayi (Kannada) /Amla (Marathi) /Gooseberry (English) is known to us as the richest naturally available source of Vitamin C. I have previously uploaded recipes for avale saru and the popular nellikayi chithranna. The ingredients for avale hindoli are the same as for a pickle, but its texture makes it look more like a chutney. This pickled preserve has a shelf life of around 3 months when stored in refrigerator. I remember, in the days when we didn’t have a refrigerator, my mother-in-law would keep the bottle of pickle in the sun daily  to enhance the shelf-life and flavour. This hindoli can be eaten with roti/chapati or dal rice or curd rice too. Let me know how it turned out !

Fresh Amla/Nellikayi

What you need to have:

1. Fresh Amla – 6-8 (when cooked and deseeded will be 1 and 1/2 cup)

2. Red chilly (Byadgi) – 15 -20

3. Fenugreek seeds (methi seeds) – 1/2 Teaspoon

4. Mustard Dal(yellow) – 1 and 1/2  Teaspoons

5. Asafoetida (hing) – Size of a peanut (soft)

6. Mustard seeds – 1/4 Teaspoon (to fry for grinding)

6. Salt – 1 and 1/2 Teaspoon (adjust accordingly)

7. Water – 1 and 1/2 Cup (approx and  better to use boiled cool water)

Ingredients of Garnishing:

1. Raw green pepper – 1 Bunch (optional)

2. Chopped ginger – 1 Teaspoon

3. Chopped Green chilly – 1 Teaspoon

4. Mustard seeds – 1 Teaspoon (For seasoning)

Ingredients of wet masala and garnishing

What you do with what you have:

1. Wash the amla and cook it in the cooker vessel (without adding water to it) for 20 minutes till soft.  On cooling, de-seed it and keep aside.

Cooked amla

2. Place a spatula with a teaspoon of cooking oil on low flame. When hot, add half the quantity of asafoetida/hing and fry till crispy and keep it aside.  In the remaining oil fry half the quantity of the fenugreek/methi seeds too and keep it aside with the fried asafoetida. Next, fry 1/4 teaspoon of mustard seeds in a spatula till it crackles. Mix this with the other fried ingredients. Grind red chilly, and the other raw left over ingredients[(mustard dal, fenugreek, Asafoetida(s0ft)]  and the fried ingredients with salt to a fine consistency adding water in steps.

Ground wet masala

3. Grind the de-seeded cooked amla with this masala to a coarse consistency, adding remaining water to bring it to the required thickness,  so that there are a few small pieces of amla left to chew and relish when served. Place a spatula with 2 Teaspoons of cooking oil on low flame. Fry chopped ginger, green chilly and green pepper  in it. When cooled, add the fried spices to the hindoli and mix well.

Chopped ginger & green chilly being fried

4. Fry mustard seeds and season it to the hindoli on cooling.

Mustard seeds being fried in oil

5. Ready to serve hindoli is as shown in the image below. Store it in a bottle and preserve in cold storage. You can enjoy it with roti, chapati and also with rice and dal and also curd rice.

Ready to serve Avale Hindoli

How long it takes: – 1 hour

Makes: Bottle of 500 ml

Good to remember:

1. Use fresh big amla for this dish instead of the small variety available.

2. One can retain the consistency while serving or even dilute it while eating with a little boiled cool water, but do not store diluted version.

3. For best results, remember that one part of the masala ingredients are ground coarse and another part is grind a little more than coarse and finally mixed. Cooked Amla should be ground at on the whipper mode of the mixer.

4. Never store it at room temperature as it is sure to perish.

5. The quantity of water could vary depending upon the chilli one uses too.(Byadgi chilly which i use makes the masala thick)