Recipes, Uncategorized

Boiled Peanuts

With the arrival of monsoon the season for Raw Peanuts also starts. These peanuts are not full in size I.e. not fully matured. In marathi these are called as Ole Bhui Moogachya Sheng. Once cooked properly these are tasty and delicacy in itself.These can be boiled or fried. Both style give very different taste altogether. When in season in India these can be found on the streets, both boiled and fried versions and they do it on coal. So taste is simply wow. Today I am sharing the method of boiling and frying.

Raw Peanuts
Boiled Peanuts

The method is simple. Wash the pea nuts properly. They tend to have lot of mud covered. So soak them in water for few minutes and then wash them clean.

In a pressure cooker add the clean peanuts, water just enough (half the quantity of peanuts in the pressure cooker) Salt to taste and cook for 3 whistles. The boiled peanuts are ready.

Other way is fry them in a kadai. After cleaning add the peanuts to kadai/ deep pan and dry roast until the raw smell of the peanuts is gone. These too taste good. But, take a lot more time to get fried.

Recipes, Uncategorized

Hacchida Avalakki Or Dadape Pohe

Hacchida Avalakki as it is called in Kannada, Dadape Pohe in Marathi is a evening snack or breakfast item made of Poha or Flattened Rice. For this version we use Thin Poha. There are many ways of doing this, sharing below one of the recipes.

Hacchida Avalakki
The Masala Mix

Ingredients: 2 cups Thin Poha 2 Medium sized Onions finely chopped 1 Medium sized Tomato finely chopped 2 Green Chillies finely chopped 1/2 cup Pea nut 1/2 teaspoon Turmeric powder 11/2 tablespoon Oil Salt to taste Handful of fresh Coriander Leaves finely chopped

Mehod: In a pan heat oil. To it add chopped onions and fry for a minute. Then add Green chillies, Turmeric powder mix and fry for another minute. Then add Pea nuts and fry for couple of minutes. To this add Chopped tomatoes mix well,close the lid and keep it on slow flame for 2 to 3 minutes. Finally add salt to taste, give it a good mix and switch off the flame.

At the time of serving take the Thin Poha in a bowl (as required ) add 1 or 2 tablespoonfull of the above mixture mix well, garnish with finely chopped coriander leaves and serve.

Note: You can use Raw or fried Pea nuts ,whichever is available at home.

Remember to Add a little extra salt to accomodate the Poha which we will be adding later.

 

 

 

Recipes, Uncategorized

Sabudana Kheer

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.

Sabudana Kheer

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.

Recipes, Uncategorized

Katt Vada

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.

Katt Vada

Recipe for Katt

Ingredients:

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

Method:

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.

 

Recipes, Uncategorized

Whole Moong Idli and Coriander Chutny

A Healthy Start For the Day !!

Moong Idli, chutny with Ginger Tea and Fruit

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

Method:

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.

Coriander Chutny:

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.

Uncategorized

Neer Dosa/ Paan Polo with Soya Chunks Sabzi / Shakhahari Mutton Rassa

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, Soya Chunks Sabzi and Fryums

Neer Dosa / Paan Polo

Ingredients:

2 cups Rice (Any dosa rice )

1 cup freshly grated coconut

Salt to taste

Oil for frying

Method:

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

Ingredients:

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

Method :

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.

#happymeal #konkanifood #maharashtrianfood #heartybreakfast #southindianfood #soyachunks #southindiancuisine #foodstershantala

 

Recipes

Mutton Thali

Mutton Thali

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

Ingredients:

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

Method:

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.

Mutton Kheema

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.

Note:

  1. 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.
  2. 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.

#happymeals #mutton #muttoncurry #lambchops #mincedlamb #muttonchops #muttonchaap #maharashtrianfood #foodstershantala

Check next post for the recipe of Muttonchops.

 

Uncategorized

Puri Bhaji / Sabzi

A hearty breakfast item. Sharing the recipe for Puri and Sabzi.

Sharing the recipe of simple Potato bhaji to go with Puri.

Ingredients:

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.

Method:

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 :

Ingredients:

2 cups wheat flour

Salt to taste

2 tablespoon of hot oil for dough

Oil to fry

Method:

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.

#heartybreakfast #snacksforkids #potatobhaji #puribhaji #homecooking #homecooked

#breakfast #brunch #snacks #maharashtrianfood #konkanifood #foodstershantala

Recipes, Uncategorized

Gawar/Gour Sabzi

A plate consisting of Daal, Gawar/Gour sabzi, white rice, Roti/Phulka and capsicum Pakora/Bhaji

This is a regular meal plate on a regular day. Today I am sharing the recipe for Gawar/Gour Sabzi.

Ingredients:

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

Method:

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.

# Goursabzi # happymeals #happymeal #konkanifood #maharashtrianfood #foodstershantala

 

 

 

 

 

Uncategorized

Rava Rotti/ Thalipeeth/ Mumbari/ Bhakri

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 :

Ingredients:

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

Method :

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)

#happymeal #heartybreakfast #snacksforkids #snacks # konkanicusine

#foodstershantala