Party dish

Kothambari vadi

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                                              Ready to serve shallow fried Kothambari vadi

Time taken : 1 hour

Serves – 4-5

Kothambari soppu in kannada is cilantro in english, dhania patha in marati is such  a popular , healthy herb that is used as a garnishing ingredient in most of the dishes like the pulao, salad, kosambari, sambar and Rasam, Green chutney (used for chats) for sure. If the same cilantro is grown in our kitchen garden with no artificial manure  Wow!!What a fascinating aroma it has ,i can easily imagine…. The same cilantro which we normally buy has no aroma at all as it was available a couple of years ago, due to the fact that all sorts of chemicals and insecticides etc are by the growers….

This “Kothambari vadi” is a Maharashtrian dish usually a starter dish i  can say at most of their dinner parties!!Else is a normal snack in other homes a very tempting and delicious dish for sure!!!Here is my version of the recipe.

What you need to have:

1. Chopped cilantro – 2 and 1/2  cups

2. Besan atta/ Chick pea atta – 1 Cup 

3. Rice atta – 2 Tablespoons

4. Ginger chopped/paste – 1 Tablespoon

5. Red chili powder – 1 Teaspoon

6. Turmeric powder – 1/4 Teaspoon

7. Dhania powder – 1 Teaspoon

8. Cumin powder – 1 Teaspoon

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

10. Sesame seeds – 1 Tablespoon

11. Roasted peanut powder 1 Tablespoon

12. Caraway seeds – 1 Teaspoon

13. Baking soda – 1/4 Teaspoon

14. Salt – A s needed

15. Sugar – 1/2 Teaspoon

16. Cooking oil – 1 TeaspoonKONICA MINOLTA DIGITAL CAMERA

                                                                        Fresh chopped cilantroKONICA MINOLTA DIGITAL CAMERA

                                                                        Chickpea  atta & rice atta                                                                        KONICA MINOLTA DIGITAL CAMERA                                                          Other ingredients of kothambari vadi

What you do with what you have:

1. Sieve both chick pea atta , rice with baking powder in the sieve a couple of times so that soda is evenly distributed.KONICA MINOLTA DIGITAL CAMERA

                                                 Chick pea atta, rice atta & baking powder mix

2. Transfer all the ingredients in  wide bowl and slowly add water so that it is mixed well.  The consistency of the dough should thick.KONICA MINOLTA DIGITAL CAMERA

                                                              Kothambari vadi  mix ready to steam

3. Steam it in the cooker like you steam idli with out the pressure!!!On cooling just invert the vesel and the steamed dough is as shown in the image below.KONICA MINOLTA DIGITAL CAMERA

                                                                               Steamed kothambari vadi 

4. cut it as per your requirement to the desired shape.KONICA MINOLTA DIGITAL CAMERA

                                                 Cut kothambari vadi ready to shallow fry

5. Place a dosa skillet and shallow fry them splashing oil on both the sides since it needs to be flipped and fried.KONICA MINOLTA DIGITAL CAMERA

                                                 Kothambari vadi being shallow fried

6. Flip it and fry it again.  Repeat it to the sides too!!KONICA MINOLTA DIGITAL CAMERA

                                                Kothambari vadi being flipped & fried

7. Relish it with either tomato sauceor with green and sweet chutney!!!!Yummmmmmmmmm!!!KONICA MINOLTA DIGITAL CAMERA

           Ready to serve kothambari vadi with tomato sauce or green & sweet chutney

Time taken : 1 hour

Serves : 4-5

Good to remember:

1. Sieving of atta  with soda makes the vadi soft and fluffy!!

2. Do not add more water as the dish may turn sticky hard

3. you may cut it to required shape and size.

4. One may prepare this and fry as and when needed.

5. It can even be deep fried for sure!!!

 

 

Alu-palak tikki (Kabab)

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KONICA MINOLTA DIGITAL CAMERA                                             Ready to serve Alu-palak tikki with tomato sauce

Alu/potato and palak are two most popular veggies and when combined will make wonderful dishes. I have already put up a few dishes like the palak soup, palak paneer, palak moong dal masala], palak lachha paratha etc..,   Today i would like to put up Alu-palak tikki which tastes really yummy when relished with either sweet chutney and coriander chutney or the tomato sauce alone!!!  It is your choice to either deep fry or shallow fry.   Do try out!!!Here it goes…

What you need to have:

1. Chopped palak – 2 Cups

2. Boiled potatoes/grated – 1 Cup

3. Chopped onion – 1 Cup

4. Ginger paste – 1 and /2 Tablespoon

5. Green chili chopped – 2-3

6. Chopped cilantro – 2 Tablespoons

7. Bread slices crumbled- 3-4

8. Dhania-jeera powder – 1 Teaspoon

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

10. Lemon juice – 1 Tablespoon

11. Salt-as needed

12. Toast powder – as needed

13. Cooking oil – to shallow fry the tikkiKONICA MINOLTA DIGITAL CAMERA                                                              Ingredients of Alu-palak tikkiKONICA MINOLTA DIGITAL CAMERA                                                                    Other ingredients of the dish

What you do with what you have:

1. Peal and cook potatoes either in the cooker or in the microwave oven. On cooling crush it with your hands or you can even grate it.  Wash and chop cilantro, green chili and keep it aside.   Wash, peal and grate ginger too.  Wash,peal and chop onions fine and keep it aide.

2. Wash palak with several changes of water drain and chop it fine too.  Transfer all the chopped and grated ingredients to a wide bowl adding salt and mix it with your hands without adding water.

3. Make either round or oval shaped balls flatten a little and keep it aside.  Also dust it in rusk powder before shallow frying.KONICA MINOLTA DIGITAL CAMERA                                                        Alu-palak tikki ready to shallow fry

4. Place a dosa skillet on medium flame. Splash a little oil and place the tikki on it.  Splash oil on the tikki and close it with a lid.KONICA MINOLTA DIGITAL CAMERA                                                 Alu-palak tikki being shallow fried

5. Flip and fry on the reverse too.  Enjoy with tomato sauce or even with any chutney of your choice!!!Even tamarind chutney and cilantro chutney will be a good combo!!!KONICA MINOLTA DIGITAL CAMERA

                                                         Alu-palak tikki being fried on the reverse

6. Enjoy with tomato sauce.  yummmmmmmm!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Alu-palak tikki with tomato sauce

Makes : around 15

Time taken : 45 minutes

Good to remember: 

1. Wash and clean palak thoroughly with a multiple change of water.

2. One can even push the tikki in the refrigerator and fry whenever needed.

 

Fresh Pigeon pea cutlet (Thogari kalina cutlet)

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      Ready to serve Pigeon pea cutlet with tomato sauce

Fresh Pigeon peas/Thogari kalu/Thori in english, kannada and konkani respectively.  It is available in India only during December and january.  When i came to New york at my son’s place it was available in plenty at the indian stores and  of a very superior quality for sure.  I had tried it out in Manipal and  had not flashed any photos , so  thought of preparing the dish and sharing the recipe with you all.  I have already pu up a couple of cutlets like the veg-cutlet(the first and the fore most) , and the latest being the sprouted Moong bean cutlet  and now this pigeon pea cutlet to add to the long list of cutlets on this blog.  Here is my version of the recipe.KONICA MINOLTA DIGITAL CAMERA

                                                                                Fresh Pigeon pea Beans

KONICA MINOLTA DIGITAL CAMERA                                                                                 Pealed fresh pigeon peas 

What you need to have:

1. Fresh pigeon peas – 1 cup

2. Grated Beet root – 1/2 cup

3. Boiled and crushed potatoes – 1/2 cup

Ingredients of Seasoning:

1. Cumin seeds – 1/2 Teaspoon

2. Chopped onions – 1 cup

3. Grated ginger – 1/2 Teaspoon(grind with pigeon peas)

4. Greeen chili – 2(grind with pigeon peas)

5. Chili powder – 1/2 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Garam masala powder – 1/4 teaspoon (home made)

8. Cooking oil – 2 Teaspoon

9. Lemon juice – 1 Teaspoon

10. Salt – As neededKONICA MINOLTA DIGITAL CAMERA

                                                           Chopped veggies & Ingredients of seasoning

What you do with what you have:

1. Peal the pigeon peas and keep it aside as shown in image-2.

2. Wash and peal potato and cook it till smooth as usual in the cooker till soft.  On cooling grate it, also peal and grate beetroot , also wash, peal and chop onions and keep all the items aside as shown in image-3.

3. Grind green chili and ginger along with pigeon pea in the mixer  without adding water to coarse.KONICA MINOLTA DIGITAL CAMERA

                                                                                      Grind pigeon pea mix

4. Place a skillet with 2 teaspoons of cooking oil in it on low/medium flame.  When heated add cumin seeds to it.  When it splutters, add chopped onions and salt to it and fry till transparent.  KONICA MINOLTA DIGITAL CAMERA                                                                      Chopped onions being fried in seasoning

5. When done  add the grind Pigeon pea mix to it and close the lid to cook on simmering the flame.KONICA MINOLTA DIGITAL CAMERA                                                                  Pigeon pea mix being cooked in the seasoning

6. When cooked soft add grated beetroot to it and stir well and also all powders in a row and stir so that it gets mixed up well.   When cooked add grated potato, rusk powder and chopped cilantro too.KONICA MINOLTA DIGITAL CAMERA

                                         Chopped cilantro,  grated potato& rusk powder being added

 Ingredients of dusting & Garnishing:

1. Chopped cilantro – A handful

2. Lemon juice – 2 Teaspoons

2. Rusk/Toast powder – 2-3 TablespoonKONICA MINOLTA DIGITAL CAMERA                                                                          Ingredients of dusting & Garnishing

7. On cooling shape the cutlets as per requirement.KONICA MINOLTA DIGITAL CAMERA

                                                                                    Cutlet mix being shaped

8. Dust each of them in rush powder and place it aside for a while.KONICA MINOLTA DIGITAL CAMERA

                                                                         Shaped cutlets being dusted

9. Place a skillet with 2 teaspoons of cooking oil in it.  On heating place dusted cutlets on it and close the lid to cook splashing a little oil on each cutlet.  Flip and fry on the reverse.KONICA MINOLTA DIGITAL CAMERA

                                                   Fresh Pigeon pea  cutlets being fried & ready to serve

10. Enjoy with tomato sauce with a cup of tea/coffee.  Yummmmmmmmmm!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                 Ready to serve Pigeon pea cutlets with tomato sauce

Makes : 20 of the above size

Time taken : 45 minutes

1. Use fresh pigeon pea than the dry ones for extra taste.

2. One can even deep fry the same but my option is to shallow fry.

3. One can even relish it with tamarind chutney and green chutney.

Sprouted moong bean rice/pulav

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                                                        Ready to serve sprouted moong bean pulav

Time taken – 45 minutes

Serves 4-5

Moong bean is the most popular lentil among the vegetarians.  We prepare sprouted moong usli, moong ghashi(Moong in coconut gravy) moong saru, sprouted green gram salad etc.  Today i would like to put up Sprouted moong pulav incorporated with a couple of veggies and the usual masala.  This is a very nutritious , mild and easy to make dish .  Only thing is one has to plan a day in advance as the bean has to be sprouted.  Serve on its own or with a spicy side dish of your choice.

What you need to have:

1. Sprouted moong bean – 1 and 1/2 cup

2. Basumati rice -1 cup    

3. Chopped french beans – 1/2 cup

4. Chopped carrots – 1/2 cup                                               

KONICA MINOLTA DIGITAL CAMERA                                                             Basumati rice & sprouted moong bean                                                

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                                                                                    Chopped fresh veggies    

Ingredients of seasoning:

1. Chopped onions – 1 and 1/2 cup

2. Masala patha – 2

3. Star anise masala -1

4. Chopped cashews – A few

5. Red chili powder – 1 teaspoon

6. Turmeric powder – 1/2 teaspoon

7. Dhania jeera powder – 1 teaspoon

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

9. Cooking oil – 2 Teaspoons

10. Salt  – to taste                                                                             

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                                                               Ingredients of seasoning

Ingredients of wet masala:

1. Tomato – 1 big

2. Ginger- 1 ” piece

3. Garlic pods – 3-4

4. Mint leaves – a few

5. Cilantro – 2 tablespoons                                                                 

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                                                                    Ingredients of wet masala

What you do with what you have:

1. Wash and drain water from basumati rice and keep it aside to dry up.  Soak Moong bean iin water for about 5-6 hours.  Drain water and tie it in muslin cloth and keep it aside for about 8-10 hours.  If you open the cloth the bean will have sprouted.  It is as shown in the image-1.

2. Grind all the ingredients of wet masla in the mixer to a fine consistency without addding water.   

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                                                                         Grind wet masala

3. Place a cooker with 2 -3 teaspoons of cooking oil in it on medium flame.  Add masala patha when heated.  When fried add cashews, star anise masala to it and fry till done.                                    

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                                                     Cashews and masla items being fried

4. When done add chopped onions and required quantity of salt to it and fry till translucent.        

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                                                          Chopped onions being fried till translucent

5. Now when done add all the powders in a row and give a stir.  When done add the chopped veggies, to it and stir it with a spatula.                                                                                   

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                                                                       All the powders added in a row

6. Add rice and sprouted moong bean to it and stir it for a minute.                                                        

KONICA MINOLTA DIGITAL CAMERA                                                              Chopped veggies, rice & moong being added

7. Add the grind wet masala and stir for a minute.  Now add required quantity of water and check for salt and if required add salt too!!!   Close the lid and cook for about 20 minutes.  Transfer it to a serving plate and enjoy either plain or with any side dish of your choice.                                         

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                                                                Moong bean rice ready to be cooked

8. Enjoy either plain or with a side dish of your choice.                                                                                      

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                                                                 Ready to serve moong bean rice

Serves 4-5

Time taken : 45 minutes

Note: 1. Use basumati rice and quality moong beans for the dish.

2. Vegetables can be of your  own choice.

3. One can even avoid grinding the wet masala and use it in the seasoning itself.

4. I have used home made garam masala .  so only 1/2 teaspoon as it is very strong

Baby corn pulav

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                                                                     Ready to serve sweet corn pulav

How long it takes: 45 minutes

Number of servings: 5-6

Baby corn, young corn, or cornlettes, is a cereal again taken from corn (maize) harvested early while they are very small and immature.  It typically is eaten whole-cob included, in contrast to mature corn,  whose cob is too tough for human consumption.  Baby corn is eaten both raw and cooked.  Baby corn is most common in Asian cuisine.  In thai cookbooks, it is referred to a candle corn.

Now-a-days baby corn is so popular that we use it in various dishes like the salads, baby corn frys, stir  frys,  baby corn masala and today I would like to put up baby corn pulav which is so easy and tasty too.  I have not used many veggies other than the green peas.  Here it goes!!!!

What you need to have:

1. Basummati rice – 1 cup

2. Baby corn chopped – 2 cups

3. Green peas – 1/2 cup

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                                                          Chopped baby corn & Green peas

 Ingredients of Seasoning:

1. Chopped onions – 1 cup

2. Bay leaf/Masala patha – 1

3. Cashews – a few

4. Garam-masala powder – 1/2 teaspoon(homa made)

5. Turmeric powder – 1 teaspoon

6.Red chili powder – 1/2 teaspoon

7. Salt – as per taste

8. Coconut milk – 1 cup(just to add to the dish while cooking)

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                                                                      Ingredients of seasoning

Ingredients of wet masala:

1. Mint leaves – 1/4 cup

2. Cilantro – 1/2 bunch

3. Garlic pods – 4-5

4. Ginger – 1/2 ” piece

5. Green chili – 1-2

6. Fresh grated coconut – 2 tablespoons

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                                                            Ingredients of wet masala

What you do with what you have:

1. Wash and chop baby corn into lengthwise pieces and keep it aside along with green peas as shown in image 1.

2. Place a cooker with 2 tablespoons of cooking oil in it on medium flame. On heating add Tej patha/masala patha to it.  When a pleasant aroma oozes out, add cashews and fry it.  Add chopped onions and required quantity of salt to it and fry till transparent.

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                                                Chopped onions being fried till transparent

3. In the mean time grind all the ingredients of wet masala in the mixer to a fine consistency.

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                                                                               Grind wet masala

4. When onions are fried to transparent, add chopped baby corn and green peas to it and just give a stir .

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                                                         Baby corn  and green peas being added

5. Once done, add grind  wet masala from step-3 to it  and stir into it .

KONICA MINOLTA DIGITAL CAMERA                                                            Wet grind masala being added

6. Once done, add soaked, strained basmati rice to it.  Add coconut milk and the remaining(required quantity ) water to it and closing the lid of the cooker and cook for about 20 minutes on simmering the flame.

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                                                      Coconut milk and water being added

7. When cooked transfer it to a serving plate.  Garnish it with tomato and onion slices or even with a salad!!! Yummmmmmm

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                                                             Ready to serve Baby corn pulav

Good to remember:

1. One need to use basumati rice for best results.

2. You can even use any other veggies of your choice for the dish.

3. One can even avoid coconut milk if not needed.

4. You may have to add more of garam masala powder since the powder I have used is very strong.

Pumpkin Sweet Puri

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Number of Puris: 20

How long it takes: 30 minutes

Pumpkin is a gourd in the same family as Ash gourd etc. It has either orange or yellow pulp depending upon the variety of seeds. It is available in plenty and has versatile uses. I have already put up pumpkin curry, a Pumpkin Coconut gravy recipe, and now here comes a more exotic type – Pumpkin Puri. This is a Goan recipe which I borrowed from one of my Goan friends and these puris are similar to the ‘Mangalore’ buns I put up earlier. This is an excellent party and lunch box dish as well. Here come the puris!

What you need to have:

1. Grated pumpkin – 1 cup

2. Wheat atta – 1 cup

3. Sugar – 1/4 cup (Jaggery can be used as well)

4. Pure ghee – 2 teaspoons

5. salt – a pinch

6. Cooking oil – 1 cup ( to fry)

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Ingredients of Pumpkin pur

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Pureed pumpkin

What you do with what you have:

1. Grate pumpkin the grater and puree it in the mixer without  adding water as shown in image 2. Powder sugar too and keep it aside.

2. Place a skillet with 1 teaspoon pure ghee in it and add pureed pumpkin and fry it on low flame till the water evaporates.

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       pureed pumpking being fried

3. On cooling mix atta, powdered sugar and pumpkin , ghee and salt in a bowl and knead it into a soft dough like the usual chapati without adding water. Knead with an additional teaspoon of ghee and keep it aside for about an hour.

KONICA MINOLTA DIGITAL CAMERA                                      All the ingredients in a bowl                                                                 

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Knead atta, pinched out ball & rolled puri

4. Pinch out the required quantity of the dough and roll it out into 3-4″ round disc and keep it aside. Repeat with the remaining dough.

5. Place a skillet with 1 cup cooking oil in it. On heating, fry rolled puri in a row either one at a time or in batches till it runs brown on both the sides.                                                          

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Puri being fried in oil                                                                    

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Puri being flipped & fried 

6. Enjoy either plain or with tomato kethup with a cup of tea!!!!Yummmmmm!!!!!!                                                                 

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Ready to serve pumpkin puri

Good to remember:

1. The colour of this dish could depend upon the colour of squash and also sugar or jaggery.

2. The dough should be smooth and should knead properly.

3. There is no need to dust while rolling.

4. Do fry on medium flame for better results.

5. This dish will taste great on the next day like buns than hot.

 

Mushroom Masala

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Mushroom Masala

How long it takes: 45 minutes

Number of servings: -2-3

Organic / natural mushrooms are available abundantly in the rainy season. But now, we even get ‘artificial’ mushrooms in most super bazaars and that can be used to prepare a variety of dishes. I am not sure if it makes any difference in taste or flavour by using the artificial ones, though fresh natural ones are always preferred. Using mushrooms to make a gravy-based side-dish, I present my version of mushroom masala.

What you need to have:

1. Fresh Chopped Mushrooms – 1 and 1/2 cups

                                                                       Fresh Mushrooms

Ingredients of Seasoning:

1. Tomato (Medium ) – 1

2. Chopped Onions – 1/2 Cup

3. Ginger-Garlic paste – 1 Teaspoon

3. Garam masala powder – 1 Teaspoon

5. Chilli powder – 1 Teaspoon

6. Turmeric powder – 1 Teaspoon

7. Soaked Almonds – 8-10

                                                         Ingredients of Seasoning & Masala

What you do with what you have:

1. Wash, peel and chop mushroom into bite size pieces and keep it aside.

                                                                Chopped FreshMushrooms

2. Wash and chop onions fine, and tomatoes too. Soak and peel almonds and keep it aside as shown in the image -2.  Also peel garlic, ginger and prepare the paste as well.

3. Place a skillet with 4-5 teaspoons of cooking oil on medium flame. When hot, add chopped tomatoes into it and fry till mushy.

Chopped Tomato being fried in oil

4. When done, add chopped onions from step-1 to it and also add required quantity of salt to the dish. Keep frying till onions turn transparent.

Chopped onions being fried in the seasoning

5. When done add ginger-garlic paste to it and fry for a minute or two till the raw smell disappears.

Ginger-Garlic paste being fried in the seasoning

6. When done, add all the powders and peeled almonds from step-2 as well.  Fry the seasoning until you get a strong aroma.

All powders and peeled almonds being fried in seasoning

7. Cool the fried mixture and grind it in the mixer to a fine consistency.

Ground Wet Masala

8. Pour the ground wet masala in a wide skillet on medium flame and bring it to boil.

Ground wet masala being cooked

9. Finally add chopped mushrooms from step-2. Cook for about 10 minutes on low/medium flame until the masala thickens and mushroom is cooked.

Chopped Mushrooms being added to the masala

10. Ready to serve mushroom masala is as shown in the image below. Enjoy with roti or chapati or even as a lunch side dish with rice. Yummmmmm !!!!!

Ready to serve Mushroom Masala

How long it takes: 45 minutes

Number of servings: -2-3

Good to remember:

1. Use fresh mushrooms for the dish.

2. Adding almonds to the masala helps to thicken the gravy and tastier – than with adding cashews.

3. One can even cook chopped mushroom separately and add it to the masala which would be one’s choice or even fry it and add it to the gravy.