Gulachi Poli (Jaggery stuffed Flatbread)

 

Happy Sankranti my dear friends! Til Gul Ghya ani goad goad bola!!

The staple sweet for Sankranti, Gulachi Poli is nicknamed 'crunchy sweet poli' in our household :) It is an absolute favorite. In the past, I have made it for my hubby's colleagues and friends. It is well loved by everyone.

Many of my friends recently requested recipe for Gulachi Poli so I though blog was best way to share with so many people.

Here is the recipe:

Ingredients:  Jaggery (powdered) - 2 cups, ideally it should be 'chikki cha gul' (sticky yellow jaggery grated) but here in USA, it is not available so we have to make do with what we have :(  wheat flour - 3 cups, all purpose flour (maida) - 1/2 cup, poppy seeds (khus khus) - 1/4th cup, Besan flour - 1/4th cup, oil - 1/2 cup, Oil - about 1/2 cup, cardamom powder - (made from 8-12 cardamoms) - 2-3 tsp.

Procedure: Take a pan and heat 1/4th cup oil and add it to the wheat flour in a bowl and add a pinch of salt to it and knead with adequate water. The dough should not be too hard or too soft. 

Then add jaggery to a bowl and add about 1-2 tsp oil to it and pound it with pounder (khal/batta) and keep aside. You can also pulse it in a food processor. Take another pan and put a 1/4th tsp oil and roast the besan flour in it till it turns pink/light brown and out aside. 

Similarly dry roast the poppy seeds too. Then  add the roasted besan and poppy seeds to the jaggery. Add crushed cardamon powder to it and knead and mix well and pulse everything in food processor if possible. The mixture should not be powdery but as sticky as possible. (hard to achieve lot of stickiness since powdered jaggery we get here in USA tends to be dry - but do it as much as possible)

To make poli, keep a pan to heat on the stove and then make 2 small balls of the wheat dough and flatten and spread them with your hand a little bit to make 2 discs. One should be slightly smaller than the other. Then put the jaggery mixture on the smaller disc and cover it with the larger disc and seal everything properly. 

Roll it with a roller. make sure the jaggery spreads evenly throughout the poli. Then put the flattened poli on the tava (pan) and roast it properly on both sides. Serve hot with ghee. Enjoy!!

Till my next post, take care everyone.

Tempered Tortilla (Phodnicha Tortilla)

It was nearly weekend and time to clean out the refrigerator. Found a bunch of Tortillas lying in there. I did not want to make quesadillas or enchiladas so decided to try out an Indian twist. Tempered it Indian style and turned it into something similar to Maharashtrian 'Phodnichi Poli'. Phodnicha Tortilla or Tempered Tortilla!! Turned out to be really good. You can eat this for breakfast, snack or as a light one dish meal too.

Sharing the recipe here:

Ingredients: Tortillas - 4, Onion - 1 medium chopped, Oil - 2 tbsp, tempering: mustard seeds-  1 tsp, cumin seeds - 1 tsp, asofoetida - 1/2 tsp, Turmeric powder - 1 tsp, red chilly powder - 1 tsp (per taste), curry leaves - 4-5, green chilly - 1-2 slit, salt to taste, sugar 1-2 tsp, lemon juice - few drops, cilantro - chopped - 3-4 tsp.

Method:  Roughly tear the tortillas and grind them to coarse in a mixer. Heat oil in a pan and add mustard seeds to it. When they start popping add asofoetida, cumin seeds, turmeric powder, red chilly powder, curry leaves, slit green chillies and chopped onion. Saute, cover and cook for 3-4 mins till onions are soft. Then add the coarse tortilla mixture and saute and cover for 3-4 mins. Add salt, sugar and lemon juice and saute for 1 minute and cover and cook for additional 2 minutes. Add cilantro and saute and serve warm.

It tastes exactly like phodnichi poli. Was really delicious and got my family's seal of approval!! Now this has become my go to recipe for finishing extra tortillas. 

Till my next post, take care everyone!! #staysafe

Sweet Moong Dal Halwa Poli (Roti stuffed with sweet Moong Dal Halwa)

This recipe was a result of my brainstorming to contribute to the #dishfromdish contest! I had made Moong Dal Halwa for Dassera as you can see in my previous post. Since I am really busy at work these days and don't get lot of time to cook, I had to come up with this creation to participate during busy work week :) No wonder they say that 'Necessity is the mother of invention'. It was definitely a smashing success at our dinner table. Especially with my husband who loves sweets!!

So here is the recipe.

Ingredients: Whole wheat flour - 1 cup, Maida - 2 tsp, salt - 1/8th tsp, oil - 2 tsp, water - as needed for making dough, Moong Dal Halwa - click to see the recipe in my previous post, ghee - as needed.

Method: Take whole wheat flour in a mixing bowl, add maida, oil, salt and water and make dough. Let it rest for 2-3 hours. After that make small balls and roll out the dough into small flats and stuff each flat with Moong Dal Halwa and then roll them to make Poli. 

Heat Tawa and roast both sides till well cooked. Smear ghee on the Poli and serve. Enjoy the healthy, protein packed, lip-smacking Moong Dal Halwa Sweet Poli!!

Till my next post, take care everyone! #staysafe

Spicy Tofu, Chickpea and Vegetable Stew

This stew is my go to meal on the days I am lazy to cook but still want to eat a health and hearty meal. It is full of proteins and vitamins and is ready in minutes. Some of my friend's had asked for this recipe and I had promised to put it on the blog this weekend.

So here is the recipe:

Ingredients:

Frozen mixed vegetables - 1 cup, Tofu extra firm (preferable) - 1 cup cubed, onion - 1 sliced, ginger garlic paste - 1 tsp, oil - 3-4 tsp, coconut milk - 2 cans, chickpeas - 1 can, pepper powder, cinnamon sticks - 1 or 2 1 inch, cumin powder - 1 tsp, turmeric powder - 1/2 tsp, paprika - 1/2 tsp, curry powder (not garam masala) - 3 tsp, salt to taste, Serrano chillies - 1 sliced, cilantro - chopped for garnish

Method:

Boil/cook in frozen mixed vegetables. Boil/microwave chickpeas till soft with little salt. Cube the Tofu and shallow fry till light golden brown in a pan (optional but enhances taste of tofu). After this, take a pan and add oil to it. Once hot add cinnamon sticks and sliced onions and fry till soft. Add ginger garlic paste, cumin powder, turmeric powder, pepper powder, paprika powder and curry powder to it. Add half sliced Serrano peppers and saute for 2-3 mins. Add cooked frozen mixed vegetable and chickpeas and saute for 2-3 mins, then add the fried tofu and keep sauteing for 2-3 mins. Then add coconut milk and salt to taste. Let everything boil for 4-5 mins. Add the rest of the sliced Serrano peppers and cilantro to garnish and serve hot with brown or white rice.

Enjoy this hearty meal!! Believe me once you try this it is going to be your go to meal too :)

Till my next post, take care everyone!! #staysafe.

Shahi Paneer and Vegetable Dum Biryani

Shahi Paneer and Vegetable Dum Biryani is an all time classic Mughlai dish that needs no introduction to die hard biryani lovers. Recently I had made this dish to celebrate a special occasion in the family. Many of you asked for the recipe, so here it is.........

Ingredients: Make rice and gravy separately. Ingredients for each listed below.

For rice: 4 cups rice (preferably basmati), 3 - cardamom pods, 3 cloves, 1 - small cinnamon stick, 6 cups water (or as per your preferred proportion - rice should not be mushy), salt to taste, lemon juice - few drops.

For Gravy: Mixed vegetables - 3 cups (I used frozen), Paneer - 1.5 cups, Onions - sliced 2 whole - (you can use ready made fried onion if you don't want to fry yourself - in that case just slice 1 onion), 3 - cardamom pods, 3 cloves, 1 - small cinnamon stick, 1-2 nos - Bay leaves, 5-6 nos- whole black pepper, 2-3 tsp cumin seeds, 4-5 tsp - ginger garlic and chilli paste, Mint leaves - 10-12 cut, saffron dissolved in warm milk - few strands, yogurt- 5-6 tsp whisked, biryani or pulav masala, cumin/coriander powder - 3-4 tsp, cashews - 10-12 broken to pieces, turmeric powder - 2-3 tsp, red chilli powder - 2-3 tsp, oil - 5-6 tbsp, salt to taste. Water as required.

Method:  

For rice: Wash rice with water and keep aside. Heat 1 tbsp oil in a pan and add whole spices to it. Then add washed  and saute gently taking care not to break rice. Add water and cover and cook for 8-10 mins. Rice should not be mushy or really well done. It should be very slightly under cooked.

Garnish: For fried onion (optional): heat oil in a pan and fry 1 sliced onion till light brown and set aside. You can also fry cashews in same oil till light brown and set aside.

For Gravy:  Cook mixed vegetables in a microwave for 10-12 mins and set aside. Take a pan and heat 2-3 tbsp oil. Add cumin seeds and whole garam masala consisting of bay leaves, cardamom, cloves, whole black pepper and cinnamon and saute for a minute. Add sliced onions and fry till soft, add ginger garlic and chilli paste and fry for 2 mins, add turmeric powder and red chilli powder and saute. Add cumin/coriander powder and biryani masala, mint leaves and saute. Add yogurt to the mixture and saute for 2-3 mins till everything is bubbling. Add cooked mixed vegetables and saute and cover and cook for 4-5 mins and set aside. Add water to the mixture if it is too thick. The gravy should not be too thick or too runny.

For Assembly: Take a big pan and add 1 tbsp oil and coat the pan. Divide the gravy in to 2 portions and cooked rice into 3 portions. Add one portion of rice to the bottom of the pan and cover it with one layer of rice. Repeat for second layer. Top layer should be rice (3rd portion). Add fried onions and cashews on top of the last rice layer and drizzle saffron dissolved in warm milk all over the rice. Cover the pan with aluminium foil and cook on low-medium heat for 8-10 mins (taking care not to burn the rice at the bottom). 

The reveal: The whole mixture should cook on steam for that time. After 8-10 mins uncover the pan by removing the aluminium foil and get ready for the big reveal! I cannot describe the feeling when you first see the steaming hot biryani and the aroma that fills your whole kitchen.Very very gently mix all the layers with a spatula taking care not to break any grain of rice. Serve hot with Cucumber Boondi Raita and Mirchi ka Salan, a traditional accompaniment to biryani (recipe to follow).

Enjoy your Shahi (Royal) meal!!!

Till my next post, take car everyone!

Shahi Cashew Spinach and Potato Pulao or Pilaf - simple and tasty

Hello everyone, today I am sharing a very simple but incredibly tasty recipe. Shahi Cashew Spinach and Potato Pulao or Pulav or Pilaf - call it whatever you like :) It is very easy to make and you can make it in Instapot or regular pan.

Ingredients: Rice - 3 cups, Spinach - 1 bunch (chopped), Potato - 1 large, Onion - 1 large, Ginger garlic and chilly paste - 1 tbsp, Whole Masala: (Bay leaf - 1 whole, Cinnamon - 1 stick, Cardamom - 2 small, Cloves - 2-3), Cumin seeds - 2 tsp, Turmeric powder - 1 tsp, Red chilli powder - 1 tsp, Pulao or biryani masala powder - 2-3 tsp, Garam masala - 1 tsp, Cashews - broken 10-12, Salt to taste, Oil -4-5 tsp, Yogurt - 1/2 cup whisked, Water - 5 cups.

Method: Chop  onion, potato and spinach. Heat a pan or put Instapot on saute mode. Add oil and whole masala and cumin seeds. Saute for 2 mins. Add chopped onion and saute till onion is soft. Add turmeric powder, red chilli powder and biryani/pulao masala. Saute for 3-5 mins. Add chopped potatoes. Saute for another 3-4 mins. Then add chopped spinach. Continue to saute till spinach is wilted. Then add rice and saute for 4-5 mins on medium flame. Finally add Cashews, garam masala, whisked yogurt, water and salt as per taste. 

• If cooking in pan - cover and cook for 15-18 mins on medium low heat. 
• If cooking in Instapot, cook on manual setting for 6-8 mins, natural release.

Enjoy with chips, boondi raita, pineapple raita,  or pickle and yogurt.

Till my next post, take care everyone.

Gopalkala for Gokulashtami or Janmashtami Festival (flattened rice with yogurt and seasonings)

Hello Friends, Gokulashtami or Janmashtami is coming up and Gopalkala is a perfect dish to make that day. It is healthy and tasty. The yogurt makes it cooling along with cucumber. Kids love to eat this simple dish just like Lord Krishna.

So let me get to the recipe straight away.

Ingredients: Poha (Flattened rice) - 1 cup, Yogurt (Dahi)- 1 cup, 1 Cucumber- 1 chopped (peel and chop), Ginger - grated - 2 tsp, Grated coconut - 5-6 tsp, Green chillies - 5-6 chopped, Curry leaves - 5-6, Pomegranate seeds - for garnish (optional), Cilantro - chopped for garnish, Salt - per taste, Sugar - 1 tsp, Ghee - 2-3 tbsp, Cumin seeds - 1 tsp, asofoetida - 1/2 tsp

Method: Wash the Poha or flattened rice with water for about a minute or two. Keep aside and let it fluff and soften. Meanwhile prepare the yogurt. Whisk the yogurt in a bowl and add salt, sugar, and grated coconut. Add the poha to this mixture. Lightly mix everything in the bowl. Adjust the consistency of the poha. They should be able to soak up all the yogurt and not get too dry. Add a little milk if dry. After this, prepare the tempering to add to the Gopalkala. Heat ghee in a pan and add add cumin seeds, asofoetida, green chilies and  grated ginger pieces and turn off the heat. 

Add the seasoning to the Gopalkala and stir gently to mix everything. Garnish with Cilantro and Pomegranate seeds to make it colorful and add the extra element of taste. Enjoy and Happy Gokulashtami or Janmashtami to all.

Till my next post, take care everyone!!

Narali Bhat (Sweet Coconut Rice) - a sweet delicacy for Narali Pournima (full moon) Festival

Hello friends, on the auspicious occasion of Narali Pournima and Rakhi, I am going to share a recipe for a traditional Maharashtrian dish called Narali Bhat also known as Sakhar bhat.

It is super simple and delicious. We always used to make it for Rakhi pournima or Rakshabandhan since my brother has a sweet tooth. So this narali bhat has lots of fond memories of childhood hidden in it.

So here goes the recipe:

Ingredients: Rice - 1 cup, Water - 2 cups, Grated coconut - 1 cup, Sugar - 1 cup (you can reduce sugar and add 3-4 tbsp jaggery too), salt - 1 pinch, ghee - 1/2 cup, cardamoms - 5-6, cloves - 5-6, Cashews halved- 10-12, Almonds - chopped - 8-10, few saffron strands - mix with warm milk.

 Procedure: Wash the rice and set it aside. Heat a pan (preferable flat), add ghee, when it melts, add cloves and cardamom, cashews and almonds. Saute till cashews are very light brown. Add the washed rice and saute it for 4-5 mins. Add a pinch of salt. Add water and cover and cook for 10-12 mins on medium low heat till rice is almost done. Add grated coconut, sugar/jaggery and saffron dissolved in warm milk to the rice. Take care not to break the rice. Cover and cook for 5-8 mins on low heat. Turn off the gas and let it sit for 10 mins. Remove everything in a pan and let it cool. Decorate with nuts and serve.

Happy Narali Pournima and Rakhi Pournima to all. Till my next post, take care everyone.

Dhapate (Maharashtrian Wholegrain Multi-flour Flatbread or paratha - Healthy and spicy)

'Dhapate' is a typical Marathi word. It literally means 'beating'. Dhapate are typically made not by the traditional rolling method but by gently patting (beating) the dough into a flat roti shape - hence the name :) They are made by mixing various whole grain flours and that's what makes them super healthy - full of fiber and tasty. Dhapate are somewhat like Thalipeeth except thinner like paratha. They taste awesome and are easy to make.

Ingredients: Whole wheat flour - 1 cup, Jowar flour - 1/2 cup, Bajra flour - 1/2 cup, Besan (Chickpea flour) - 1/4 cup, Onion - 1 medium finely chopped, Green chillies - 1-2, Cumin seeds/ powder - 1 tsp, Ajwain/(Owa)/ Caraway seeds - 1/2 tsp, Garlic - 6-8 pods crushed, Red chili powder - 1/2 tsp (optional), Cilantro - 3-4 tbsp finely chopped, Sesame seeds/flax seeds - 2-3 tsp, oil - 2-3 tsp tsp knead,  Salt - as per taste.


Method: Coarsely grind green chilies and garlic in a mixer. Chop the onion finely or coarsely grind in mixer too. Combine flours, onion, coarsely ground green chili/ garlic, cumin seeds or powder, red chili powder (optional), cilantro and salt in a mixing bowl. Add 2-3 tsp oil and just enough water to mix and knead the flour into a soft dough. Cover and set aside for at least 30 minutes. Divide the dough into equal size pieces. Take a plastic sheet and gently pat the dough pieces into discs. Put some sesame seeds or flax seeds on top and gently pat them down into the Dhapata.  Gently remove the dhapata from plastic sheet and transfer and cook them on hot griddle/ tawa. Make sure to thoroughly cook by adding a few drops of oil on both sides till light golden in color.

Serve with Spicy Garlic/Peanut chutney. Enjoy this unique Maharashtrian delicacy!! 

Till my next post everyone, take care!!

Chutney Chana Pilaf or Pulao - Healthy and delicious!

Busy weekdays call for some quick cooking - to put food on the table just in time to satisfy impatient and hungry tummies. This is my go to recipe just for those days and it has a lot of surprises to please everyone's taste buds. It is super easy, healthy and delicious, that is 3 birds in one stone... haha. Here is my version of this fantastic one pot meal.

Ingredients: 

Brown Rice - 2 cups (you can use white rice and adjust cooking time accordingly), Water - 4 cups (adjust as per recommended on rice packet), Onion chopped - 1 large, Tempering - Oil - 3-4 tsp, Mustard seeds - 1 tsp, Asofoetida - 1/2 tsp, ginger/garlic crushed - 1 tsp, turmeric powder - 1/2 tsp, red chilli powder - 1/2 tsp, chana masala - 1 tsp, biryani masala - 1/2 tsp, cumin powder - 1/2 tsp, coriander powder - 1 tsp, Aamchur - 1/4 tsp or few drops of lemon juice, For chutney: grind together 1 cup cilantro, 1/2 cup mint, 1 tsp roasted chana dal, 1 tsp cumin seeds, pinch of sugar and salt to taste. 

Method: 

Heat a pan/ pressure pan and add oil. When hot splutter mustard seeds, add asofoetida, turmeric powder, red chilli powder, chana masala, biryani masala, cumin powder, coriander powder, aamchur powder and half of the green chutney. Saute for a minute and add onions. Cook for a minute and add the brown rice. Add water and cook for 25-30 minutes or as per directions on brown/white rice packet. When ready, garnish with some fresh boondi and cilantro and serve with the remaining chutney and raita. 

Enjoy this yummilicious Chutney Chana Pilaf or Pulao/Pulav - plant based, protein rich and full of flavor for clean eating! Vegan friendly too!!

Till my next post, take care everyone.

I am sending this post off to MLLA#112 Event: Herbsspicesandtradition blog: MLLA#112

foodandspice blog and thewellseasonedcook blog

Ragda Patties - Mumbai special!

Ragda Pattice is a dish that needs no introduction! It is a classic Maharashtrian/Mumbai street food loved by everyone. My younger one lovingly calls it - potato patties in pea soup :) So without further delay, here is the recipe:

Ingredients and Method:

For Ragda: 
2 cups Green/Yellow Vatana (Dried peas) - Soak it (preferably overnight) and cook in pressure cooker with 1 tsp turmeric powder, 1 tsp oil and 1 tsp salt. Mash lightly after cooling. Add water to adjust consistency and adjust salt to taste.

For Chutneys:
You can use Readymade chutneys from Indian store or see procedure below to make Homemade Chutneys:

Green chutney: Grind together 1 cup cilantro, 1/4th cup mint, 1/2 tsp ginger, 1/2 tsp garlic, 4-5 green chillies, cumin powder, 1 tsp lemon juice, pinch of sugar and salt to taste

Sweet chutney: Soak and grind - 15-20 dates, 2 tsp Tamarind paste, 1/4th cup jaggery, 1/2 tsp red chilli powder, 1/2 tsp - cumin powder, 1 tsp coriander powder, salt to taste

Red Chutney: Soak and grind together 5-6 red chillies, 5-6 garlic pods, 1/4th tsp red chilli powder, 1/4 tsp cumin powder, pinch of sugar, salt to taste.

For Patties:
5-6 medium sized potatoes (boiled, peeled and mashed), 2 tbsp cornflour, chopped cilantro (optional), salt as per taste, 2-3 tbsp oil for shallow frying. Boil, peel and mash potatoes along with cornflour, cilantro and salt. Make small balls from the dough and gently flatten it with your palm.Take frying pan add oil once oil is hot. Shallow fry the the patties until golden brown and crisp form both sides. Place on paper towel to drain excess oil.

For Topping:
1 onion finely chopped, 1 tomato - finely chopped, any sev variety of your choice, chopped cilantro, chaat masala, red chilli powder.

Assembling the Ragda Patties:
Put some Ragda in a serving dish, put 1 or 2 patties over it and top it with more Ragda, put some green chutney, sweet chutney and red chutney. After that add some sev of your choice, chopped onion, chopped tomato, chopped cilantro, chat masala and red chilli powder as per your taste.

Enjoy this amazingly spicy, tangy, sweet, yummy, healthy and filling dish!!

Till my next post, take care everyone :)

Oats and Vegetable Sanja (Savory Oats with mixed Vegetables)

Hello everyone, I am back after a long time. Busy with summer activities, kids and work!!

'Sanja' - is traditionally made from semolina (cream of wheat) in Maharashtra. It is loved by everyone in our family. This recipe is a twist on traditional since I made it out of Oats today to make it healthier. This was our quick fix lunch today. It turned out to be really yummy and got a thumbs up from the kids too :)

Ingredients: 1 cup - Quick cooking oats, 1 medium onion chopped, mixed veg (any ones that you like - 1/2 cup),  tempering: 3-4 tsp Oil,  1 tsp mustard seeds, 1/4th tsp asofoetida, few curry leaves, 1-2 green chillies, 1 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp Sambar masala (optional), Salt to taste.

Method: Roast the quick cooking oats in a pan till they turn very light golden in color. Heat oil in the pan and add  mustard seeds and let them crackle, then add asafoetida, curry leaves and green chillies, turmeric powder, chilli powder. Add chopped onion and cook for 2-3 mins till the onion is soft. Then add the mixed vegetables, and cover and cook for additional 2-3 mins till the vegetables are soft. Add sambar masala (this adds an interesting flavor) and stir and add the roasted oats and salt and 1 &1/2 cups water. Cover and cook it on medium low heat for 8-10 minutes stirring occasionally. Garnish with cilantro. Enjoy Oats and Vegetable Sanja (Savory Oats and Vegetables) with yogurt or pickle!! 

Till my next post, take care everyone.

Rava Idli with Mint Chutney

Whenever my kids desire to eat idlis and there is not enough time to go through the whole fermentation process associated with making the traditional idlies, rava idli saves the day. My kids love to feast on the soft, spongy idlis that are ready in a jiffy. They are definitely more flavorful than the traditional idlis and are diabetic friendly too since we do not have to use rice to make them.

Rava Idli Recipe:

Ingredients: Coarse Rava - 2 cup, Yogurt - 3/4 cup, Water 1&1/2 cup (adjust as needed), Salt to taste Eno Fruit Salt - 1 tsp (or baking soda - 1/2 tsp),Cilantro chopped - 2 tbsp (optional), Oil for greasing idli maker.

For Tempering: Oil - 2 tsp, Mustard Seeds - 1 tsp, Urad dal - 1 tsp, Chana Dal - 1 tsp, Asofoetida- 1/4 tsp, Green Chillies - 1 or 2 finely chopped (completely optional), Broken cashews - 2-3 tsp (completely optional)

Method: Heat a pan and add 2 tsp Oil, then add mustard seeds when hot till they splutter. Add rest of the tempering ingredients. Then add the rava and roast everything till light golden brown. Let it cool. After it cools, add yogurt, salt, water, cilantro and mix everything. Now add in yogurt and water and mix well till it is of the right consistency. The batter should not be too thick or thin. At the end add the eno fruit salt or baking soda and mix. Fill in the greased idli moulds and steam it for 10 to 12 mins on medium high heat.

Remove the idli stand and let it cool for 5 mins. Now dip a thin spoon in water and gently unmould the rava idlies.

Serve with mint or any other chutney of your choice.

Mint Chutney recipe:

Ingredients: Mint leaves - handful , Cilantro - handful, shredded coconut - 3-4 tbsp, Dalia (orroasted chana dal) - 5-6 tbsp, green chillies - 3-4 (adjust as per desired level of spiciness), salt to taste, few drops of lemon juice.

For Tempering: Oil - 2 tsp, Mustard Seeds - 1 tsp, Asofoetida- 1/4 tsp

Method: Grind all the above ingredients in a mixer and pour tempering over it.

Serve with Rava Idli.

Enjoy!!!

Till my next post, take care everyone.

Pesarattu (Lentils dosa) with Tomato Onion Chutney

This dish brings back nostalgic memories of breakfast in Hyderabad when we used to visit our grandparents for summer vacation. It is a very filling and popular traditional Andhra dish.

I make it with a slightly different twist to the traditional recipe. I mix various dals (lentils) to pack a punch of protein and put a mix of brown and wild rice (1:1 ratio) to make it healthier and diabetes friendly.

Ingredients for Pesarattu Dosa:
Yellow Moong dal - 1 cup, Green Moong Dal - 1/4 cup, Chana dal - 1/4 th cup, Urad dal - 1/4 cup, Brown rice - 1/2 cup, Wild rice - 1/2 cup, Ginger - 1/2 tsp, Garlic - 5-6 pcs, Curry leaves - 8-10, Green chillies - 2-3 (depending on your taste), cilantro - 3-4 tbsp, cumin - 1 tsp, salt to taste, oil for making the pesarattu dosa. Onions - chopped, green chillies - chopped, cilantro chopped - for garnish.

Procedure to make Pesarattu dosa:
Soak all the lentils and rice (preferably overnight, or at least fpt 6 hrs), Finely grind the mixture along with the other ingredients like ginger, garlic, green chillies, cilantro, cumin and salt in a mixer. There is no need to ferment this mixture unlike traditional dosa. Heat a pan, add few drops of oil, put a big ladle of batter and spread it evenly. Cover and cook for 2 mins till it is brownish on the bottom, add a layer of onions and some chopped green chillies (optional) on top, flip and cook for a minute. Pesarattu is ready for stuffing (see stuffing recipe below).

Upma stuffing for Pesarattu dosa:

Ingredients for Upma: 
1 cup rava (preferably fine semolina, sooji, cream of wheat), Water -  2 cups, Urad dal - 1 tsp, Chana Dal - 1 tsp, Tempering - 1tsp spoon mustard seeds, Asofoetida - 1/2 tsp, green chillies (as per desired spice level), ginger - grated 1/2 tsp,  5-6 curry leaves, oil - 3 tsp. I do not add onions to the upma I use for stuffing. I like to keep it simple.

Procedure for making Upma stuffing:
Dry roast the upma rava for 5-6 minutes till light brown and keep it aside. Heat the oil in a pan. Add the mustard seeds and let them splutter. Now add asofoetida, urad dal, chana dal, green chillies and curry leaves. Saute for 1/2 minute and add 2 cups of water and bring it to boil. Then  add the upma rava slowly and stir continuously to avoid lumps.Cover and cook for 3-4 mins. It should be nice and soft Cook for 2-3 additional minutes and set aside. Use this to stuff the above pesarattu dosa.

Serve with Tomato Onion Chutney.

Tomato Onion Chutney:

Ingredients for Chutney:
Onion - 1 chopped, Tomato - 2 medium chopped, Urad dal - 1 tbsp, Chana Dal - 1 tbsp, Cilantro - 3-4 tbsp, Green chillies - 3-4, Ginger - 1 tsp, Garlic - 4-5 pods, Dry shredded coconut - 2 tsp (optional), oil - 2 tsp, salt to taste. Tempering - 1 tsp spoon mustard seeds, Asofoetida - 1/2 tsp, turmeric powder - 1/2 tsp, red ciilli powder - 1/2 tsp,  5-6 curry leaves, oil - 2 tsp.

Procedure for Chutney:
Dry roast urad dal, chana dal and shredded coconut (each separately) till light browna and put aside. Put 2 tsp oil in a pan and roast onions till brown. Add ginger, garlic, cilantro, green chillies and saute for 3-4 mins, then add tomatoes and saute for 5-6 mins till everything is cooked. Add the previously roasted dals and coconut. Cool and grind in a mixer. Add the tempering (For tempering: Heat the pan and add oil. Add the mustard seeds and let them splutter. Now add asofoetida, turmeric powder, red chilli powder and curry leaves.) Mix and serve with Pesarattu.

Here is another version without Upma filling........... we ate this with coconut/peanut chutney.

Enjoy this protein packed delicacy for breakfast, lunch or dinner :), Till my next post, take care everyone!

Barley and Mixed Vegetable Soup

Hello everyone, I have been inactive on this blog for a long time now. Work and kids have kept me really busy. Still not sure when I can post regularly....... 

Anyhoo, last weekend I made this soup for a potluck. Everyone loved it and wanted the recipe, so I am posting this recipe especially for all my friends who wanted it that day……. 

This soup is my comfort food. It is really hearty and healthy – a real one pot meal :)

To make this soup you need:

Ingredients: 2 tbsp olive oil, 1 onion - chopped, 4-5 cloves of chopped garlic, 3-4 cups water or Vegetable/Chicken broth, ½ cup barley (uncooked), 2 Cups Mixed veg (carrots, beans, peas, corn),  1 zucchini cubed/sliced, 1 small can diced or crushed tomatoes/puree 4-5 fresh tomatoes, 3 tsp Italian seasoning, 1.5 tsp garlic powder, 2 tbsp sherry/red wine vinegar/lemon juice, 2 tbsp balsamic vinegar, 1 tsp paprika (optional), Fresh basil 8-10 leaves chopped and parsley leaves chopped to garnish, salt and pepper to taste.

Preparation Method:  Pressure cook barley and mixed veg with veg/chicken stock (2-3 whistles) – till barley is fully cooked. Meanwhile, in a pot, add olive oil. When hot, add garlic and onions, cook till it is soft. Add zucchini and cook till it is soft. Add Italian seasoning, pepper, garlic powder, paprika (optional) and 2 tbsp sherry wine vinegar/red wine vinegar/lemon juice and 2 tbsp balsamic vinegar and cook for 2-3 mins. After that add the crushed /pureed tomatoes. Cook for 3-4 mins.  After that add the pressure cooked mixed veg and barley. Adjust seasonings and add salt to taste. Simmer for 8-10 mins. Add chopped basil/parsley leaves. Serve hot. Enjoy :))

Till my next post, take care everyone!!

Quick and Easy Vegetarian Enchiladas

I am sharing this very simple and easy Vegetarian Enchilada recipe today. It is my favorite go to recipe whenever I need to put something on the table really quick. I have taken the help of a lot of ready made pantry items to cut down on the prep time. 

Ingredients: Multi-grain Tortillas - 6 nos, Bush's Black bean fiesta - one 21 oz can, vegetarian re-fried black beans - 1 can, shredded cheese - Kraft Mexican style four cheese 1 8 oz pack, chopped garlic 1 tsp, chopped jalapeno - 3, chopped green onions - 2 tsp.

Enchilada sauce: I simply pureed the leftover chunky tomato salsa - mild (24 oz) I had along with 2 seeded jalapenos. This recipe need about 2 cups of sauce so adjust accordingly.

Filling: Heat a saucepan and add 1 tsp crushed garlic and 3 tsp chopped jalapeno (adjust according to taste). Saute for 2 mins and then and add Bush's black bean fiesta and refried black beans and cook for 8-10 mins. At the end of the process the filling should be thick and not watery.

Assembly: Put some sauce at the bottom of a glass or any baking pan. Then take a tortilla and spread some sauce on it and then spoon about 3 tbsp filling in it and roll. Put it in the baking pan. Continue the process with all the other tortillas. Pour the remaining sauce over the enchiladas. 

Baking: Preheat oven at 350 degrees Fahrenheit. Bake for 18-20 mins. Then put shredded cheese and chopped green onion (optional) on the tortillas and bake for 2-3 mins. Serve with guacamole or sour cream and as side of Mexican rice! Enjoy........

Tip: This recipe is really versatile and you could add shredded chicken or any other meat if you want in the filling and make it non-vegetarian.

Kolhapuri Misal with Tarri/Kat

Kolhapuri Misal with Tarri/Kat

This dish needs no introduction if you are a Maharashtrian! Once you try this spicy and flavorful concoction, you are hooked for life. Back in my college days, we used to hang out in a small place called Girija. The had fantastic misal with 'pohe' and 'tarri' on their menu. We could never have enough of it. 

Normally I make simple misal at home, ie Usal/Farsan/Yogurt/Onion etc; but once in a while when I am really in a mood to cook, I make this Spicy Kolhapuri misal with "Tarri"- a spicy sauce to accompany the Misal, a specialty of Kolhapur.

I had bookmarked this recipe from many of my blogger friends: Chakli, Khaugiri, My Foodcourt, My Kitchen. Each of them have a great variation and click to share. 

I have adapted this recipe to suit my family's taste. So here is my version of the famous Tarri wala Kolhapuri Misal Pav:

First we have to sprout the Matki/Moth beans. Soak 1 cup moth beans for 5-6 hours in warm water, then drain and put them in a cloth/cloth bag in a covered colander overnight. The next day you will see beautiful sprouts. Pressure cook this - about 3 cups (1 cup matki will yield approx 3 cups sprouts). Once done you can proceed to make Usal.

Matki Usal

Usal: Take 1 tbsp oil in a pan and add mustard seeds. After they splutter add 1/2 tsp asofoetida, 1 tsp cumin seeds, 6-7 curry leaves, 1 tsp ginger garlic paste, 1 tsp turmeric powder, 1 tsp red chilli powder. Then add the pressure cooked matki. Add 1 tbsp jaggery and salt to taste. Cover and cook for 5 mins and set aside.

Pohe

Pohe: We have to make simple pohe to add in the Misal. Wash Pohe/Puffed rice. Set aside. In a pan take abt 3-4 tsp oil and add mustard seeds. When they splutter add 1/2 tsp asofoetida, 1 tbsp peanuts, 1 tsp turmeric powder, 1 tsp red chilly powder. Cover and cook for 4-5 mins on medium heat and set aside.

Tarri/Kat

Tarri/Kat for Misal: This is a spicy sauce to accompany the misal. Take 1 tbsp oil in a pan. Add 1 bay leaf and 1 stick of cinnamon and 2 tsp ginger garlic paste. Then add 1 tsp turmeric powder and 2 tsp or more of red chilli powder (according to desired level of spiciness) and 3-4 tsp of Kohlapuri Kanda Lasun Masala (these days its widely available in local Indian grocery stores) and 2 tsp of goda masala.Then add about a cup of Coconut Onion Masala. Saute and add 2 cups of water. Dilute the mixture and cook till oil floats on the top.

Kolhapuri Misal with Brown Bread!

Assemble the Misal: Take a bowl. Put a layer of Usal, On this put some pohe. Add Farsan or Chivda on this. Then add some chopped onion, boiled potato and cilantro.

Just before eating, add the tarri in the bowl, mix and enjoy with a side of pav (Since I am trying to eat healthy, I ate this with Brown Bread)!!!

This is my entry for US Masala/MharoRjasthan's Recipes: Bookmarked Tuesday Vol 19 Event.