Til Badam Ladoo /Sesame Almond Ball

Happy Sankranti !!!.This ladoo is a variation of my mother -in-laws maharastrian style Til Moong Phalli Ladoo.This recipe is very simple and all the ingredients are available already roasted in supermarket these days.

Roasted Til/Sesame Seeds - 1 cup
Roasted Almonds - 1/2 cup
Jaggery Grated - 1 cup
Cardamom Pods - 3-4 (optional)

1. Pulse jaggery , almonds and cardamom together in food processor till almonds becomes a very coarse powder.
2. Add in the roasted sesame seeds and pulse again 
3. Pulse till all the ingredients are well combined.
4. Make lime size balls and enjoy .

Tip:
If you having difficulty make balls add a few teaspoons of clarified butter to the mixture pulse it one and try again.
Traditionally all the ingredients are pounded together in mortar and with a wooden pestle.

Corn and Dill Pakoda

When the weather starts getting cold ,hot Pakoda and coffee sounds wonderful. I made some corn and dill pakoda yesterday and everybody liked it so thought of posting it. In fall we get fresh corn on the cob.American corn is very sweet i refer the heirloom less sweet varieties of corn. For this recipe you can use any variety of your choice.

Fresh Corn - 1 cup , grated
Besan /Chick pea flour - 1 cup
Dill leaves - 1 tbsp
green chill - 2 tbsp
Soda bi carb = 1/8 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil for frying

In a big mixing bowl add corn , dill leaves , chili, turmeric and salt and mix well.
Slowly add the began to make a cake/ idli like batter .
Add the soda and mix well again.
Heat oil to 350 F .
Drop the pakoda in to the oil and fry till golden.
Serve hot with coffee or tea.

Tinda ke sabzi

Tinda is a popular vegetable winter vegetable . It belongs to gourd family. It is not normally seen in north indian markets. And one of my south indian friend said we south indian do not eat this vegetable :). 

But i love this vegetable and goes very well with chapati or jowar ki  roti.

Tinda - Scrapped washed and cut into cubes - 3 cups
Onion - 1 cup ,finely copped
Tomato - 1/2 cup finely chopped
Green chili - 3 slit 
Ginger garlic paste - 1 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Oil - 21/2 tbsp
Salt to taste

1. Heat oil and add mustard seeds.
2. When mustard pops add the ginger garlic and onion .
3. Cook till onion turn translucent   and salt and cook for 2-3 minutes more.
4. Add red chili powder and mix well.
5. Add tomato and cover and cook till oil separates.
6. Add the Tinda cubes and cover and cook for 3-4 minutes.
7. And few tabs water and cook again till tinda is fork tender.
8. Garnish with coriander leaves and serve with chapati

Val ki Sabzi

Val is popular ingredient in Gujarati cooking. Here i find this in the frozen section.

Frozen Val - 2 cups
Onion - 1/2 cup ,chopped
Green Chili -2 slit
Tomato -1/2 cup , chopped
Ginger Garlic paste -1/2 tsp
Curry Leaves - a few

Mustard -1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 1 tsp
Sugar -1/2 tsp
Salt to taste
Oil - 2 tbsp

1. Heat oil and add mustard.
2. When the pops add , ginger garlic , green chili  and onion.
3. Cook till onion turns translucent and turmeric, chilli and sugar.
4. Add tomato and cover and cook till it becomes mushy.
5. Add val and add 1 cup of water ,cover and cook till well done.
6. When val is done , add salt and simmer for few more minutes.
7. Serve with rice or roti

Pomfret Pan fry

The silver or white pomfret, is a species  very popular in  South Asia. Silver pomfrets are usually silver/white in color, with few small scales. This fish is prized in the Indo-Pacific region for its taste. It is called pamplet in  North India. 

Pomfret - 2, scaled and cleaned
Chili Powder - 2 tbsp
Turmeric Power - 1/2 tsp
Black Pepper - 1 /2 tbsp
Coriander Powder - 1/2 tsp (optional)
Ginger Garlic Paste -1/2 tsp(optional)
Curry leaves - a few
Salt to taste


Cleaned the fish and make a few slits on both sides.
Mix everything well with little water and make a paste.
Apply the paste on the both sides of the fish and inside.
Marinate the  fish in the fridge for an hour the least .
Heat oil in a heavy bottom pan and place the fish.
Lower the flame to medium and cook one side for 4-5 min.
Flip and cook the other side for 4-5 min and serve .

Kublanga Manga Tenga Arcacha Curry /Ash gourd in coconut gravy

Kumbalnga is  also called ash gourd,white gourd, winter melon, white pumpkin, wax gourd, petha .

Ash gourd is a vine which is eaten as a vegetable. It is oblong in shape, can be around 1 to 2 metres in length, have a smooth or finely ribbed rind and a lightly yellow or greenish flesh. In North India, it is used to prepare a traditional sweet called Petha. In South India, it is used in various ways. Used   along with other vegetables in Sambhar, Avial ,Mor Curry etc.

Ash Gourd ,peeled and cubed -   2 Cups
Dry/Fresh  green mango   - 6- 7 pieces
Green Chili  - 4
Curry leaves - a sprig
Turmeric -1/4 tsp
Coconut - 1/4 cup ,grated
Cumin seeds -1/4 tsp
Whole red chilli - 2
Pearl Onions - 2
Mustard -1/t tsp
Coconut Oil - 1 tbsp

Step I
Grind coconut and cumin seeds to a little coarse paste.


Step II
Peel ,wash and cube the ash goud to 1/2 inch cubes.
Add a cup of water , mango ,salt ,turmeric ,green chili and few curry leaves.
Boil till fork tender and add the coconut paste and simmer for 3-4 minutes.

Step III
Heat oil and mustard seeds.
When it starts popping add onion , curry leaves and whole red chill.
When onion turns golden ,pour over the simmering curry.
And immediately remove from flame.

Serve with white rice.

PS : I have used the red chili in place of green chili.

Rajgira Poori /Amaranth Flour Poori

Amaranth flour is a gluten-free, protein-rich flour widely used as fasting food in North India. It is produced by grinding seeds from the amaranth plant into a fine powder. Although technically not a grain, amaranth yields a buff-colored, grain-like flour. Amaranth flour’s protein gets high marks for quality because of its rich content of the amino acids lysine and methionine. Waterchesnut/ Singada flour can also be used in place of amaranth flour in this recipe or combination of both the flour in the ratio of 1:1 can also be used.

Amaranth Flour  - 1 cup
Potatoes - 3/4 cup boiled and mashed
Red Chili Powder - 1 tsp
Himalayan Pink Salt/Sendha Namak - to taste (optional or use regular salt)
Ghee /Oil - for frying
Curd - as side

Step I - Dough

1. Slight roast the amaranth flour and let it cool.
2. Add salt and chili powder and mix well.
3. Add the potatoes and make a soft dough.
4. Add few table spoons of hot water if needed.

Step II - Frying Poori

1. Heat oil/ghee in a deep pan to 350 F.
2. Take a small portion of the dough and shape like a ball.
3. Shape the dough ball like a disc pressing between your plams.
4. Roll between two plastic sheets to a circle of thickness < 1/8''. 
5. Take the rolled dough in the palm of your hand and drop in oil carefully.
6. When the poori starts coming up in the oil lightly press with a spoon.
7. When it puffs up turn and cook the other side.
8. When both sides are golden brown take out and drain on paper.
9. Serve hot with curd. 

PS: If u do not want to deep fry cook on skillet like Paratha.

Makki Ki Roti/Yellow Corn Meal Roti

Corn is a staple in Punjab specially during winter months. Makki ki roti and sarso ka saag is a very famous punjabi combo.Makki ki roti is made using the yellow corn meal we get in indian store and it tastes different form the mexican version of white corn meal (masa) we see in American shops. I like to eat makkai  ki roti with butter and mango pickle .

This recipe is from my Punjabi friend and i just love it.

Yellow Corn Flour  - 2 cups
White Radish/Muli - 1/2 cup grated
Onion - 1/4 finely chopped
Green Chili - 2 tsp ,finely chopped
Kasuri Methi - 1 tbsp
Warm water - 1/4 cup
Salt to taste
Butter  - 1/4 cup

Step I : Dough

1. Heat a pan and lightly roast the flour for 5 minutes.
2. Mix everything together  and slowly add just enough water to bind the dough.
3. Need the dough well for 5 minutes and leaves aside for 10 minutes.

Step II : Roti Making

1. Take two piece of big zip lock bag or parchment paper.
2. Take a golf size ball of the dough .
3. Place on a piece of plastic/parchment.
4. And cover it with other piece of plastic/parchment.
5. And using rolling pin roll to a 1/4 inch thick roti.

 Step III:

1. Heat the griddle.
2. Remove the top plastic .
3. Lift the second one  in the palm of ur right hand .
4. Put on griddle with roti side down and peel the plastic.
5. Cook one side for few minutes and check for brown spots.
6. Flip and cook this side till brown spots appear.
7. Apply butter to top side and flip and cook for few minute.
8. Apply butter on the new top side and flip again a.
9. Cook for a few side and remove.

PS: Finely chopped  cabbage,fresh methi leaves ,boiled potato and  ajwain can also be added if muli is not available

Mani Kozikottai - Baby rice balls - Kerala Recipe

In Kerala rice flour is the most popular ingredient for breakfast and snack preparations. Puttu , idiappam, appam, kozikottai ,dosa ,idli to name a few. The kozikottai usually stuffed with coconut and jaggery mixture in kerala. Tamilians make savory stuffed kozikottai too. But my mother would make mani kozhikottai with leftover idiappam dough . With some nice tempering added it makes a wonderful tea time snack.

Sometimes it is added to sweet milk and served as dessert.

Super fine Rice flour - 1 cup

Water - 1 cup

Ghee - 1 tsp

Salt - 1/4 tsp

Tempering 

Ghee - 1 tsp

Mustard - 1/4 tsp

Hing /Asafoetida - 1/4 tsp

Urad dal - 1 tap

Curry Leaves - a few

Green Chili -2 , slit

Dry Red Chilli -2

Coconut - 2 tbsp

Rasam/Sambar Powder - 1 tsp (optional)

Step I:

1. Boil water with salt and ghee.
2. Add the flour slowly and mix well.
3. Cover and leave aside till it become cool enough to handle.
4. Once cooled ,knead the dough well .
5. Make small marble sized balls .
6. Steam for 15-20 min and keep aside.

Step II

1. Heat ghee  in a frying pan and add hing.
2. Add mustard and urad dal.
3. When dal turns golden add the chillies.
4. Then add the rasam/sambar power and coconut.
5. Add the steamed balls and mix well.

Coconut Ladoo : Quick Version

Ladoo is a favorite  prasad  in the Indian homes specially during festival times.  Coconut ladoo is my favorite . But the traditional recipes takes a lot of time  and when in hurry try this ladoo recipe. This ladoo can be whipped up fast and the condensed is the secret ingredient.

Condensed Milk - I Tin

Desiccated Coconut - 1 lb

Red -Food color  - a few drop

Cardamom Powder - 1 tsp

Step I:

1. Set aside 1/2 cup of coconut .
2.  Divide into two parts.
3. Add  three drops of  red color  in part and mix well .

Step II

1. Heat the condensed milk in a heavy bottom pan.
2. Add the coconut and keep mixing  for 4-5 minutes on low heat.
3. Add the cardamom powder and mix well and remove from fire.
4. Divide into two parts and add three drops of red color in one half.
5. Set aside to cool.

Step III

1. Take  the dry coconut set aside in step I in two separate plates.
2. Make small balls of coconut mixture from step II.
3. Roll each white ball in pink colored dry coconut .
4. Roll each pink ball in white colored red coconut.
5. And you are ready to serve.
6. Store in the leftover in refrigerator .

Sending the recipe to :

lets-cook-with-coconut

spotlight-rakshabandhan

Masala Capsicum - For Party

Farmers market is full of all kinds of pepper. Pepper is quick to cook and this preparation which  i call masala capsicum is a popular potluck favorite. Potato can also be used in this curry .

Capsicum - 4 cups , 1 " cubes
Onion - 1/2 cup ,grated
Tomato - 1 cup , pureed
Ginger Garlic Paste - 1 tsp
Sesame seeds - 2 tsp
Peanuts - 1 tbsp
Turmeric Powder - 1/2 tsp
Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala - 1/2 tsp
Jaggery - 1/2 tsp , grated
Oil - 2 tsp
Oil - for deep frying

Step I

1. Dry roast the sesame and peanut separately and keep aside to cool.
2. Grind it together and keep aside.

Step II

1. Heat oil in a deep and fry the cubed pepper just for a minute.
2. Drain on a paper towel and keep aside.

Step III

1. Heat oil and add the ginger garlic paste.
2. Set the heat to medium and cook for 30 seconds.
3. Add the onion and continue till it turns pink and the oil separates.
4. Add the chili,coriander and turmeric and cook for 30 seconds.
5. Add the tomato puree and cook till the oil separates.
6. Add the peppers , jaggery and ground sesame and peanut.
7. Add 1/4 water and bring it to boil.
8. Add the gram masala and and simmer for a 2-3 minutes.
9. Serve with rice or naan.

Besan Puda - Chickpea Flour Pancakes

Gram flour is  made from ground chickpeas or chana dal. It is also known as chickpea flour, garbanzo flour, or besan.  Besan has high proportion of carbhohydates but in comparison with other flous have relatively high proportion of protein. It is gluten free too.  Puda / chilla), a pancake made with gram flour batter, is a popular breakfast item of uttarpradesh.

Besan/Chick Pea flour - 1 cup 
Lauki /Bottle Gourd /OPO squash - 1/4 cup (optional)
Onion - 1/4 cup , finely chopped
Green Chili - 2 , finely chopped
Tomato - 2 tbsp , finely chopped , seedless
Coriander Leaves - 1/4 cup ,finely chopped
Chat Masala - 1 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt to taste .
Ghee/ Oil  - 1/4 cup
Water - 1/2 cup (use 3/4 cup if not using lauki)

Step I
Mix everything except oil together and leave aside for half an hour

Step II

1. Heat a griddle and pour a small ladle full of batter on it .
2. Spread it to desired thickness using a spoon.
3. Pour oil over the puda/pancake and around the sides.
4. Cover and cook for 2-3 minutes .
5. Check the under side of puma/pancake should be golden.
6. If not golden yet , cook uncovered for another few minutes.
7. Flip and cook the otherside too till golden spot appears on it.
8. Serve hot with Pickle and yogurt.

Bindi Aloo - Bharva Style(Okra & Potato with fennel powder) - For Party

Bhindi/Okra is very popular in South Asian cuisine. It is used in lots of preparation in India , equally popular in north and south Indian cuisine. Bhindi/Okra has become is very popular health food in west due to its high fiber, folate and vitamin C content. Bhindi and aloo together is a very popular combo . This Bhindi Aloo (Bharva Style) is inspired from a  UP recipe , i learnt it from a friends mother who was visiting her from India. They use whole potato,eggplant  and okra and stuff with the spices and cook  but i have  the sliced potatoes and bhindi and sprinked it with the spice mixture. I also saw a similar Bharva Bhindi recipe in Vidhu Mitta's cookbook . I just love her book for the simplicity of her recipes.Bhindi  aloo with rice and dal taste heavenly. Bhindi aloo goes well with roti or paratha too.

Bhindi /Okra- 1/2 lb - 250 gms

Potato - 1/4 lb - 125 gms

Turmeric Powder- 1/4 tsp

Red Chili Powder - 2 tsp

Coriander Powder - 4 tsp

Amchur /Dry mango Powder - 2 tsp

Fennel Powder - 4 tsp

Oil  for frying

Salt to taste

Tempering :

 Oil - 1 tbsp

 Jeera/Cumin - 1 tsp

 Hing /Asafoetida - 1/4 tsp

Step I : 

1. Remove top and bottom of okra and slice into half.
2. Cut potato into half vertically and cut halves into thin slices.

Step II : 

1. Heat  oil in a deep pan.
2. Add the potato and cook the slices to light golden .
3. Remove from oil and sprinkle with salt and keep aside .
4. Add the okra to the remaining oil and cook till okra is lightly crisped.
5. Remove from oil and sprinkle with salt and keep aside .

Step III :

1. Heat a tbsp oil and add hing and cumin.
2. Lower the heat and all the spices powder to the oil.
3. Cook for a minute and add the vegetable.
4. Mix everything well and cook for 5 minutes .

PS : Instead of deep frying you and pan roast potato and okra slices too.

Palak Murg Curry / Palak Chicken

Chicken cooked in spinach Gravy.

Spinach/Palak  is a very good source of iron , many other vitamins and calcium but  oxalate present in it binds with calcium and hinders its absorption so it is not considered a good source of calcium.And chicken has become very popular in the recent times.And the combo of this two is wonderful. I loved this recipe because it is very different from the regular chicken preparation .  Palak in the palak murg or palak chicken gives it a unique taste and color. I found palak chicken a perfect for party dish  , quick to prepare ,very few ingredients and fancy too :).

Chicken - 2 lb/1 kg
Spinach - 1 lb
Onion - 1 cup , chopped fine(optional)
Green Chili -  10 or  to taste 
Ginger Garlic Paste - 1 tbsp
Lemon Juice - 2 tbsp
Cloves - 6
Bay Leaves - 2
Cinnamon - 2 , 2 '' inch stick
Turmeric - 1/2 tsp
Garam Masala - 2 tsp
Salt  to taste
Butter - 4 tbsp
Oil - 1 tbsp

Step I : Marination:

1. Add turmeric, salt  ,oil, lemon juice and ginger garlic paste to chicken.
2. Mix well and marinate for few hours in fridge.

Step II : Blanch Spinach:

1. Clean the spinach and pick good leaves.
2. Boil a big pot of water and drop in the leaves and green chili.
3. Cook for just a minute and drop in chilled water or ice to retain the  green color.
4. Drain and blend coarsely and keep aside.

Step II: Curry

1. Heat the butter and add cloves , cinnamon and bay leaf.
2. Add onion and cook till pink and add the  marinated chicken.
3. Lightly brown the chicken pieces and add half 1/2 cup water .
4. Bring to boil , cover and cook till the chicken is done on medium heat.
5. Add the pureed spinach and garam masala and simmer for 3-5minutes.
6. Check for salt and serve with naan or roti.

Dahi Vada

Urad dal is one of the priced dals of India and Andra is one of the biggest producer. Used a lot in entire south india in preparations like idli , dosa and vada. But punjab's use  it lot too in preparations  like maah  ki dal and dal makhni.  Urad dal vada is prepared all over India. Vada with a center hole is the trade mark of south indian urad dal vada . But north india vada is made without a hole. Dahi vada is a integral part of north indian  feasts. Dahi vada is sometimes stuffed with nuts and dry fruits. 

For Vada :


Urad Dal - 1 cup
Salt to taste
Oil for frying

Finishing:

Curd - 5 cup 
Water - 2 1/2 cup
Sugar - 1/4 cup
Salt to taste
Red Chili Powder - 2 tbsp
Roasted Cumin Powder - 2 tbsp
Tamarind Chutney  - 1/2 cup

1. Soak the urad dal for 45 min - 1 hrs.
2. Grind it  to a smooth paste using 1/4 cup water.
3. Fluff the batter well using a hand or electric whisk.
4. Drop a small bit of dough into a bowl of water and check if it floats.
5. If the batter floats it is ready to to be deep fried.
6. Heat 5 liters of  water and add  2- 3 tbsp salt. and keep it warm
7. Heat oil to 350 F and drop small balls of batter .
8. Deep fry  till golden and drop in salted warm water.

How to serve

1. Mix salt, sugar, water and curd and whisk well.
2. Take the vadas out from salted water .
3. Press the vada  between the palm and squeeze out the water.
4. Arrange the vadas on in a deep tray and pour the curd over it.
5. Sprinkle with chilli and roasted cumin powder.
6. And pour the the tamarind chutney.
7. Chill and serve.

Barbatti Aloo with Saouf tadka /Chinese Long beans and Potato cooked with fennel seeds

I love barbatti/ chinese long beans. It is a very common vegetable in kerala cooking . It is called ACHINGYA PAYAR . My cooks barbatti in  combination with potato and raw banana . She calls the stir fry ollath . This combo of barbatti and aloo with fennel seed is my aunt - in -laws recipe .She said she learned it from her friend. When i tried the barbatti ki sabzi at their place during this India visit and loved it requested her to give me the recipe. Next day i tried this recipe  at her place under her guidance and noted it down :).

i have posted a few other barbatti recipes together under one post Achinya / Barbatti / Long Beans Recipes

Barbatti / Long beans  - 5 cups

Aloo - 2 , medium sized

Onion - 1/2 cup

Ginger Garlic paste - 1 tsp

Fennel -  1 tsp

Coriander powder - 2 tsp

Chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Oil - 1/4 cup

Water - 1/2 cup

1. Wash and cut long beans / barbatti into 11/2 inch long beans .
2. Wash potato and slice into four half  and slice into 1/8 inch pieces.
3. Heat oil and add fennel seeds and after 30 secs add onion.
4. When onion turns translucent add ginger garlic paste.
5. Cook for another 30 secs  on low heat .
6. Add  coriander , chili , turmeric powder  and mix well.
7. Bring heat to medium and add barbatti , potato  salt . and add water .
8. Mix well and cook for a few minutes and add water.
9. Cover and cook the vegetable  till barbatti is tender.
10. Uncover and let the water dry out fully.
11. When ready serve with roti.

Tuvar Dal (Split Pegion Pea) - Uttarpradesh Style

India is the biggest producer of Tuval Dal  . Tuvar (Pegion Pea) is popular pulses  ,as  an important source of protein in a mostly vegetarian diet. Even fresh young tuvar pods are eaten as a vegetable in dishes . In Etiopia , not only the tuvar pods, but also the young shoots and leaves are cooked and eaten .Tuvar dal  is everyday dal in many Indian home  and almost all the region has some preparation using tuvar dal. 

Tuvar dal cooked with a little turmeric and salt tastes heavenly with just a little ghee. I love it with rice. But whenever i see a unique dal combo or something unique in the seasoning which is region specific i love it bookmark and one such dal preparation UP Style - Tuvar Dal @ Maayeka . This tuvar dal recipe came out very tasty and loved the use of fennel seeds in tadka . I made a few small changes . 

Pigeon peas/Tuvar dal  -1/4 cup

Green chillies  - 1 chopped

Ginger chopped-1/8 tsp

Jaggery  - 1/4 tsp

Lemon Juice - 1 tsp

Coriander powder 

Red Chilli powder  - 1/4 tsp

Turmeric powder - 1/8 tsp

Salt to taste

Seasoning 

Ghee - 2 tsp

Hing - 1/8 tsp

Mustard seeds - 1/4 tsp

Fennel seeds - 1/8 tsp

Fenugreek seeds - 1/8 tsp

Whole red chili - 2

Finish

Coriander Leaves - 1 tbsp

Lemon Juice - 1 tsp

Ghee - 2 tsp

1. Wash and soak tuvar daal for 20 minutes .
2. Cook the dal till mushy with green chillies, 1 of  cups water and 1 /4 tsp of ghee.
3. At this stage add ginger, salt, jaggery ,turmeric, chilli powder, coriander powder .
4. Add some water may be quater to half cup or as needed .
5. Mix well and let it boil for another 10 minutes on medium heat.
6. Heat ghee , add fenugreek seeds, fennel seeds and mustard. 
7. When mustart starts poping  add asafoetida and whole red chillies
8. Pour this tempering on the boiling daal and simmer  for 5 minutes.
9. Remove from fire ,add ghee , lemon juice and coriander  leaves.
10. Serve with boiled rice .

Matar Paneer Curry - For Party

Matar Paneer is one of the classic north indian preparation and every one has there own favorite recipe.

My matar paneer recipe is quick to whip up if you have frozen paneer and peas in freezer and i think everybody has that in freezer these days. Growing up my mother cooked traditional south indian fair at home so matar panner was considered a delicacy for us to be enjoyed in restaurants and north friends home. But when i started cooking matar paneer  is the first recipe north indian  i learnt my friends mother  and whenever i would make at home my father would love it :). But in those days matar paneer was a winter preparation as fresh peas where available only in winter but now we all use frozen sweet peas and can enjoy matar paneer in any season . For my matar paneer i use equal  part matar and paneer by weight but you can use one part paneer and two part matar .

Paneer - 400 gms , cubed in desired size
Matar/Sweet peas - 400 gms 
Onion - 1 cup , grinded
Tomato - 1 cup , grinded
Ginger garlic paste - 2 tsp
Bay Leaf -  1
Coriander powder - 2 1/4 tsp
Kashmiri Chili powder - 2 1/4 tsp
Cumin powder - 3/4 tsp (optional, i don't use it)
Garam Masala powder - 3/4 tsp
Kasuri Methi - 2 tsp
Turmeric - 1/2 tsp
Oil or Ghee - 1/4 cup
Salt to taste

1. Boil salt and water and keep aside .
2. Heat oil and fry paneer cubes and drop in salted hot water.
3. Heat oil in a heavy bottom pan .
4. Add bay leaf and onion paste and cook till raw small vanish.
5. Add ginger garlic paste and cook till everything is just golden.
6. Add the turmeric, coriander and chilli powder .
7. Cook for a minute on a very low heat.
8. Add the tomato puree and cook till oil separates on medium heat.
9. Add matar and cook for a few minutes.
10. Drain the fried paneer cubes and add to the gravy.
11. Add garam masala and kasuri methi and simmer for few minutes.
12. Remove from heat and serve with roti or rice.

Sending it to  WTML : walk-through-memory-lane-with @ nivedhanams.blogspot.in

Papdi and Papdi Chaat

Papdi chaat is one of my favourite chaat to make . Papdi can be made in advance and can be stored for few weeks . Papdi  goes very well with a nice cup of tea . For chaat you will need to some black chickpea ,potato and tamarind chutney. Papdi chaat can be made by crushing the paadi and adding everything together mixing well and serving or like i have done in the picture by using papadi itself as a serving tool.
Check out other chaats that i have posted in the past
Chole Tikki Chaat

Sabudana Tikki Chaat

For Papdi :

Maida /All purpose flour -11/2 cup
Oil - 3 tbsp
Ajwain - 1/4 tsp
Salt - 1/4 tsp
Water - 1/2 cup
Oil for frying

1. Mix flour, ajwain , salt and oil together well.
2. Add water and make a dough.
3. Keep the dough aside for 15 minutes.
4. Divide the dough into five parts.
5. Roll each part to quater inch thick dics.
6. Prick the disc with a fork all over.
7. Using cookie cutter cut out small circles.
8. Keep the small circles covered with a wet cloth.
9. Do the same with the rest of the dough.
10. Heat oil to 350 F .
11. Fry few small circles at a time to light golden.
12. Papdi can be stored in air tight container for few weeks.

For Tamarind Chutney :

Tamarind chutney recipe

For Papdi Chat :

Papdi -  Dozen
Black Channa / Chickpea - 1/2 cup (soaked and cooked)
Potato - 4 ( boiled and mashed)
Curd - 1/4 cup
Tamarind Chutney - 1/4 cup
Coriander leaves - 2 tbsp
Green Chili - 1 tbsp , chopped or to taste
Chat Masala - 2 tsp
Sugar - 2 tsp
Salt  to taste

1. Mix cooked chickpea ,potato ,green chili , salt , chat masala and coriander leaves.
2. Mix salt , sugar and curd and mix well.
3. Serving :
1.     Place a few papdi on each plate. 
2.     Place a tbsp of chickpea potato mix on papdi.
3.     Pour about a tbsp of curd .
4.     Also pour 1 tsp of tamarind chutney on it.
5.     Sprinkle with coriander leaves and serve.

Kerala Olan - Onam Sadhya Recipe

Kerala Olan is a very simple preparation using winter melon and red cow peas cooked in coconut milk. Most important ingredient for this recipe is good coconut milk. Below i have given method to create fresh coconut milk. Use fresh coconut milk if possible but if not available use canned coconut milk. It is wonderful soothing soup  served by itself. Traditionally it is served with boiled rice . It is an important item in Onam sadhya . 

    Vanpayar / Red Cow Peas - 1/2 cup
    Kumbalanga/Winter Melon - 1 cup , 1/2 ' cubes
    Green Chilli - 4
    Curry Leaves - 1 sprig
    Coconut - 1 cup ,  grated
    Coconut oil - 1 tbsp

    Step  1 : How to make Coconut milk

1.     Break open a coconut and take out the white part using knife
2.     Use a grater to grate the coconut flesh to get a cup of grated coconut.
3.     Or use a cup of small pieces of coconut flesh instead.
4.     In a blender jar add coconut and 1 cup warm water. and grind  for few minutes.
5.     Squeeze out the juice from the mixture using a fine sieve.
6.     Keep this  first milk aside.
7.     Again add a cup water to the left over coconut and grind for few minutes.
8.     Squeeze the juice and keep this second milk in a separate container.

    Step 2:

1.     Cook  (or preesure cook ) the vanpayar/ cow peas till just tender. 
2.     Drain and keep aside.

 
    Step 3 : Olan preparation

1.     Cook kumbalang , chili , few curry leaves and salt in second coconut milk.
2.     When the vegetable is fork tender add the cooked peas .
3.     Simmer for few minutes and add the  first coconut milk.
4.     Add coconut oil and a few curry leavesl.
5.     Remove from heat.
6.     Serve as soup or with rice

  Sending to

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