Sabudana (Sago) is widely used for making the dishes when Fasting. Today I am sharing a sweet version of it. Sabudana Kheer / Payasam. A very easy to make recipe and tasty too.
Ingredients: 1 cup Sabudana 2 1/2 cup Milk 1/2 cup Sugar 1/2 teaspoon Cardamom powder Handful of Cashew nuts and Raisins
Method: Wash and soak Sabudana for atleast an hour or more. In bowl add 1 cup milk and then add soaked and strained Sabudana. Let it boil for 3 to 4 minutes on low flame. Stir in between. Then slowly add remaining milk and let the mixture simmer. Meanwhile add sugar, cardamom powder and cashews and raisins and simmer for about 10 to 15 minutes in low flame and the Kheer is ready to serve.
Katt Vada is a very Popular Maharashtrian street food. Katt is a spicy broth and Vada is like a Pattie. Both combined give a tasty twist. Today I am sharing recipe of both Katt and Vada.
Recipe for Katt
3 to 4 medium sized onions sliced 1 inch Ginger 6 to 8 Garlic cloves Handful of fresh Coriander leaves 2 tablespoon of Grated Dry Coconut 2 teaspoon Red chilli powder 2 teaspoon Garam masala or Kolhapuri Kanda Lasun Masala 1/2 teaspoon Turmeric powder 2 tablespoon of Oil Salt to taste 6 to 8 cups of hot water
In a pan heat a tablespoon of Oil, to it add sliced onions and fry for a minute. Then add Ginger and Garlic and saute it for 2 to 3 minutes. Now add grated Dry coconut and fry everything for another 4 to 5 minutes or till the onions turn into nice golden brown. Cool this mixture and grind it to a fine paste with Coriander leaves with a very little water. In a deep pan or kadai heat a tablespoon oil and add the above mixture and fry for few minutes. Then add Turmeric powder, Red chilli powder and Masala powder and fry till oil leaves the sides. Then add hot water to make a thin curry. Add salt as per taste and let the Katt or curry or broth boil and simmer for few minutes before switching off the flame.
Recipe for Vada / Batata Vada
Ingredients: 6 to 8 Medium sized Potatoes boiled 11/2 inch finely grated Ginger 2 finely cut Green chillies Handful of finely cut fresh Coriander leaves 10 to 12 finely cut Curry leaves 1/2 teaspoon Turmeric powder Salt to taste Oil for deep frying
Ingredients for the Batter : 4 to 5 Tablespoon of Besan or Gram flour 1 table spoon Rice Flour 1/4 teaspoon Turmeric powder 1 teaspoon Jeera or Cumin seeds 1 teaspoon Red chilli powder 1 teaspoon Oil Salt to taste
Method: Peel and mash the boiled potatoes, to it add all the above ingredients and mix well. Make small balls of about 2 to 3 inch size of above mixture and gently press and flatten them and keep aside.
Now make the batter for the Vada by mixing all ingredients mentioned under the head Batter with little water at a time and make a thick batter.
In a kadai or pan heat oil. Keep the oil on medium high. Now dip the potato balls in the Gram flour batter and slowly leave them one by one in the hot oil. Fry till golden from both sides. Now the Vada is ready.
For serving in a bowl first add 2 ladle full of Katt and slowly out the hot Vadas in the curry. Garnish with coriander der leaves. And serve hot.
Sharing my Whole Moong Idli and Coriander Chutny Recipe.
Ingredients for Whole Moong Idli :
1 cup Whole Moong Grains 3/4 Cup Thick Rice 1 to 11/2 inch Ginger A handful of fresh Coriander leaves 1 1/2 teaspoon of Jeera/cumin seeds 1 Green Chilli Salt to taste
Wash and soak Whole Moong and Rice overnight. In a mixer jar grind the soaked grains with GIinger, Chilli, Jeera and Coriander leaves to smooth batter. The batter consistency is same as regular Idli batter. Take it in a bowl and add salt to taste. Grease the Idli moulds with little oil.and pour the batter in the moulds. Steam the same for about 10 to 15 minutes and the Idlis are ready to serve.
Ingredients: A bowl of freshly grated coconut A handful or little more fresh coriander leaves 3 to 4 Green Chillies A small piece of Tamarind Salt to taste
Method: Grind all the above ingredients smoothly and the chutny is ready to serve.
Note: If you are using freezed fresh coconut use hot water (not boiling) while grinding so that chutny won’t split.
Neer dosa / Paan Polo is a delicious, tasty and Easy to make Dosa. Today I combined it with Soya Chunks Sabzi or as called locally In Kolhapur as Shakhahari Mutton Rassa.
Sharing recipes of both the items.
Neer Dosa / Paan Polo
2 cups Rice (Any dosa rice )
1 cup freshly grated coconut
Salt to taste
Oil for frying
Wash and Soak rice for 3 to 5 hours. In a mixer grinder add rice and grated coconut and grind to fine paste. Remove in a deep bowl add sufficient water to make a thin batter. Add salt as required. Heat a dosa pan grease it with oil and pour the dosa batter thinly in round shape around the pan. Add half a teaspoon oil around the dosa and close the lid. After couple of minutes open the lid and fold the dosa in half and then in quarter and remove it from flame.
Note : 1. Use freshly grated white part of coconut for the dosa batter. This gives a soft texture to the dosa.
2. This dosa batter should be thinner than the regular dosa batter so that it can be poured easily.
Soya Chunks / Shakhahari Mutton Sabzi
2 cups soya chunks
2 to 3 medium onions
2 tablespoon of dry grated coconut
1 medium sized tomato
8 to 10 Garlic cloves
1 inch of Ginger
2 to 3 teaspoon Red chilli powder
1/2 teaspoon turmeric powder
2 teaspoons of Garam masala
Salt to taste
1 table spoon oil or Ghee
A hand full of Fresh Coriander leaves
Boil 4 to 5 cups of water in a deep bowl. Add a tea spoon of salt to the water and then add the soya chunks. Let the chunks boil for few minutes. Once they turn soft remove from gas and strain the soya chunks in a strainer and keep aside.
Meanwhile in a mixer jar add coarsely cut 2 onions, Ginger, Garlic, tomatoes, dry coconut and a tablespoon full of fresh coriander leaves and grind them in a fine paste.
Heat a tablespoon full of oil or ghee, add 1 onion finely chopped. Fry it for a minute and then add the masala paste (Do not add water from the mixer bowl yet ) and fry on a slow flame till the oil separates. Once the oil separates from sides add the water from the mixer jar and some more as required to make a gravy. To this add Red chilli powder, Turmeric powder, Garam masala powder. Mix well and then add the boiled Soya Chunks. Finally add Salt to taste and let the gravy boil nicely for 5 to 6 minutes on medium low flame. Garnish with finely chopped coriander leaves and serve hot.
For the love of Mutton.!! Thali consisting of Mutton chops, mutton kheema, Onion and Tomato salad, Ghee rice and chapati/ Phulka.
Sharing the recipe of Mutton Kheema
Mutton kheema 1/2 kg 2 to 3 medium sized onions finely chopped 1 tomato finely chopped 2 to 4 tspn Ginger Garlic paste 2 tspn of Red chilli powder 1 tspn Turmeric powder 3 to 4 tspn of Garam masala or if available Kolhapuri Kanda Lasun masala. Salt to taste 2 tablespoon oil 3 tablespoon Finely chopped fresh coriander leaves
Wash and marinate the kheema with 1/4 tspnn Turmeric powder, 1/2 tspn Red Chilli powder and 1 tspn Ginger Garlic paste for about 2 hours.
In a kadai heat oil, add finely chopped onion and saute for couple of minutes. Add Ginger Garlic paste and fry for another couple of minutes. To this add finely chopped tomatoes and Turmeric powder, Red chilli powder, masala powder and fry until oil separates from sides on a low flame. It will take about 10 to 15 minutes. Once the oil separates add the kheema stir well close the lid and let it cook. Stir in between. Kheema leaves water so check before adding water. It will take about 30 to 40 minutes to cook nicely on a low flame. Finally add salt to taste and garnish with coriander leaves before switching off the stove.
After washing the kheema add some curd mix well and keep it aside for 10 to 20 minutes. Then wash off the curd fully. This will remove the raw smell of the meat.
If you are using Kolhapuri Kanda Lasun masala or any other local Kanda Lasun masala you may need to adjust the quantity of Red chilli powder and salt. As these masala’s are generally hot and salty.
A hearty breakfast item. Sharing the recipe for Puri and Sabzi.
Sharing the recipe of simple Potato bhaji to go with Puri.
3 to 4 boiled Potatoes 1 medium onion cut into small pieces 2 tspn Red chilli Powder 1/4 tspn Turmeric Powder 1 tspn Goada/ Kaala masala 2 to 3 tablespoons of tamarind juice Salt to taste 2 tablespoon oil Finely chopped coriander leaves for garnish.
Heat oil in a kadai, to it add chopped onions and fry till the onions get soft then add boiled and cut potatoes. Then add tamarind juice and add water to fix the consistency of the sabzi. Then add Red chilli powder, Turmeric powder, Masala powder and salt to taste. Let the bhaji boil for few minutes. Garnish with coriander leaves and it is ready to serve with Puri.
Note : Mash one of the potatoes to get a thicker consistency to the gravy if the bhaji.
Recipe for the Puri :
2 cups wheat flour
Salt to taste
2 tablespoon of hot oil for dough
Oil to fry
In a bowl take the wheat flour to it add salt and hot oil and knead the dough while adding water as required. The dough should not be too soft nor too hard. Keep it aside for about 20 minutes to set.
Heat the oil in a kadai, meanwhile make small portions of dough and roll them into round of about 3 inch. Deep fry till golden brown.
Nite : You can add 2 to 3 tablespoon of Bombay rava / Semolina to the above dough. Its optional.
This is a regular meal plate on a regular day. Today I am sharing the recipe for Gawar/Gour Sabzi.
2 cups Gawar/Gour cut into small pieces
1 medium onion cut into small pieces
1 medium sized Tomato cut into small pieces
1 1/2 tea spoon Red chilli powder
1/4 tea spoon Turmeric powder
1 Tea spoon Goada masala/ Kala masala. Or any other homemade masala powder.
1 tea spoon Jaggery
3 to 4 tea spoon oil
Salt to taste
Heat oil in a kadai or pan, add onions and fry for couple of minutes or till the onions change colour. Then add Gour/ Gawar. Mix well and close the lid and let it cook in a slow flame. Stir in between and check whether the gour is cooked or not. If you cook it on low flame and closed lid there is no need to add any water to cook the vegetable. Once the gour is cooked add tomatoes mix well and add masala powder, red chilli powder, turmeric powder mix well close the lid and let the sabzi cook well for about 2 to 4 minutes. Stir it in between if needed. Finally add jaggery and salt, give it a mix and keep the lid closed for couple of minutes before switching off the gas.
This sabzi goes well with Daal chaawal, Roti/ Chapati.
One of my favourite snack of school days Ravya Mumbari/ Rava Rotti/ Rava Thalipeeth/ Rava Bhakri. Easy, tasty, fast to cook and healthy.
Sharing the recipe :
Bombay rava 2 cups Wheat flour 2 Tablespoon (optional) 3/4 cup freshly grated coconut 2 green chillies finely chopped 1 tablespoon full of dhaniya/ coriander leaves finely chopped 2 to 4 tspn sugar Salt to taste Oil to fry
In a bowl mix all the ingredients other than oil. Add little water at a time and make a soft dough. Heat a frying pan and turn the flame to low. Grease it with oil and then take small balls of the dough and spread them flat on the pan directly. You can make 2 to 3 of these at a time as shown in the picture.(Careful with the hot pan) Add some oil from sides and fry on medium flame for couple of minutes each side. The Rottis/ Mumbari/ Thalipeeth/ bhakri is ready to serve with dry chutny or fresh coconut chutney.
Note: You can make them soft or crispy by adjusting the coconut. More the coconut softer the rotis. Also can adjust sugar as per your taste. ( Generally kids love them soft and sweet)
Ingredients : 2 cups of Jawar flour 2 1/2 cup water 1/ 2 tspn salt 1/2 tspn oil Some extra jawar or rice flour for rolling.
Method : In a kadai or thick bottomed vessel add water, salt and oil and let the water boil. Once the water start boiling add the jawar flour and mix well. You get a thick dough. Keep it on a slow flame for about 2 minutes and turn off the stove. Let the dough cool completely.
Once the dough is completely cool,knead it nicely . You may not need extra water . You can use a little water if the dough is not coming together.
Make small balls and roll it the way you roll the chapati,.
Heat the pan and keep it on medium flame and fry the rolled rotis. Oil is not required while frying these rotis.
You can add a dash of ghee while serving.
Note: You can use rice flour instead of jawar flour.
Ingredients: 3 to 4 Medium sized Riped tomatoes 1 medium sized onion 4 to 5 garlic cloves 6 to 8 black pepper corns 1/2 tspn red chili powder 1/4 tspn turmeric powder 1 1/2 tspn of Rassam powder 1 tspn mustard seeds Pinch of heeng 1 dry red chilli 5 to 8 curry leaves Salt to taste 1 tspn of sugar or jaggery 1 tspn oil / ghee 2 tspn of finely chopped coriander leaves / dhaniya
Wash and cut tomatoes in big pieces. Cut the onion in big pieces too. In a bowl add the tomatoes, onions, garlic cloves and black pepper corns. Add a cup of water and boil till the tomatoes are cooked. Alternatively microwave the same for about 4 to 5 minutes. Then strain the above boiled mixture in a bowl through a strainer. Add water as required while straining so that all the pulp is strained nicely. You will get nice thin pulp of all the boiled tomatoes, onions and garlic . Keep the bowl on medium gas, to that add red chilli powder, turmeric powder, rassam powder, sugar / jaggery as per your choice and salt to taste. And let it boil and simmer it for couple of minutes and switch off the stove. For tadka / tampering : Heat oil / ghee as per choice in a small pan to it add mustard seeds, pinch of heeng, dry red chillies cut into pieces and curry leaves. Once these splutter add the tampering to the above cooked rassam/ saar . Garnish with fresh coriander leaves and the tomatoe saar or rassam is ready to serve with Rice. Or have it like soup too.