Saturday, June 7, 2014

Methi Matri

Making snacks for T time is a big job in my house.. It is really difficult to make something which all 3 (MIL, FIL, hubby) like. While I was browsing the net searching for some easy and quick recipe I came across Methi Matri.. There a lot of recipes on net for Methi Matri.. I have tweaked it a little to suit out pallate

You Need:
Maida / All purpose Flour - 1 cup
Chiroti Rava - 1 tbsp
Kasoori Methi - 2 tsp finely ground
Freshly Ground pepper - 1 tsp
Green Chillies - 2 tsp finely chopped
Ajwain / Om kalu - 1 tsp
Salt
Oil for deep frying



Method:
Take all the ingredients except oil in a bowl
Mix well
Add 1 tbsp hot oil to this and mix with your fingers till the mixture becomes like bread crumbs
Add little water to this to get a stiff Dough
Do not over knead
Keep covered for 10 mins
Divide the dough in 3 equal parts
Take 1 part and roll it into a 1/2 cm thick circle
Cut round cirlces using a 1" cookie cutter
Prick all over with a fork, this is to ensure the matri does not puff up.
Heat oil in a heavy bottomed vessel
When it is hot, reduce the flame to low
Place 6 - 7 matris based on the size of the vessel and fry on both sides.
At the end of the cooking process increase the flame to get golden brown matris
Drain on absorbent paper
Store in airtight containers and serve with T :)

Notes:
You can add butter instead of oil in the 3rd line
Ensure you fry the matris in low-med flame to ensure crisp matris
Do not make the dough soft else the matris will drink oil and become soggy

Tuesday, June 3, 2014

Biscuit Ambade

Sunday evening when R asked for something to munch on.. I doled out the usual - banana bajji, potato bajji etc etc and he said make Biscuit Ambade. Biscoote used to be a favourite evening snack in my mom's house and has lots of fond memories associated with it :)

Biscoote is urad dal batter deep fried in Oil

You Need:
Urad dal - 2 cups
Green chillies - 2 tbsp finely chopped
Ginger - 1 tsp finely chopped
Coriander leaves - 2 tbsp finely chopped
Hing - 1 pinch
Salt
Oil for deep frying

Method:
Soak the Urad dal for 2 hrs
Drain the water and grind it into a fine paste with very very little water
Add green chillies, ginger, coriander, hing and salt
Mix Well
Heat oil, do the heat test
Wet your hand with water, take a small lemon sized ball of the batter and drop it into the oil
Based on the size of the pan drop 5 - 6 bisoote in it
Fry the vadas till they are golden on medium flame on all sides
Drain on an absorbent paper
Serve with chutney or sauce of your choice

Notes:
The consistency of the batter is very important. The Batter should not be runny
I soaked the urad dal in hot Water for 1 hr
Instead of grinding in the mixie, I used the pulser this makes the batter smooth and fluffy

Mavina Kayi Tokku

As soon as summer arrives my MIL starts preparing sendige and uppinakayi :) I need to remember to post the recipes before they get over! 

Today I have instant Mango Tokku 

You need:
Mango - Grated Margoba mango un-ripe (we got 1.5 cups grated mango)
Methi seeds - 1/2 tsp
Red chillie powder - 5 tbsp 
Coconut Oil - 3/4 cup
Hing - 1/2 tsp
Mustard - 1 tsp
Salt



Method:
Remove the peel and grate the mango
Heat coconut oil in a deep pan
Add methi seeds
Once it starts spluttering add the grated Mango
Allow the Mango to cook for 5 ~6 mins on medium flame
The mango will start dissolving in the oil once it starts cooking
Add red chillie powder, Hing and salt
Mix well remove from flame

In another pan 1 tsp coconut oil
Add mustard, once it starts spluttering add it to the tokku
Once the tokku comes to the room temperature store in an airtight container.

Notes:
If you have added more oil then the oil will separate once the Mango is cooked. You can then remove the excess oil.
No need to refrigerate the Tokku. It stays good for atleast 3 - 4 weeks at room temperature.

Sunday, May 18, 2014

Peas Dosa

My Secret ingredient this month given by Veena Shankar was Peas and Rice. As usual I started making big preparations of what I would prepare with Peas. Methi muttar malai, peas paratha, aloo muttar.. could not think of anything else..  Then my MIL told me she has seen peas dosa in one of the TV channels done with besan and that is what I prepared finally.

You need
Green peas - Cooked 1 cup
Rice flour - 1/2 cup
Gram Flour - 1/2 cup
Onion - 1/2 cup finely chopped
Green chillies - 2 tsp finely chopped
Coriander leaves - 1 tbsp finely chopped
Eno Salt - 2 pinch
Jeera - 1 tbsp
Hing - 1 pinch
Ghee or oil
Salt


Method
Grind the peas in the mixture
Add all the above ingredients except Ghee/oil to the peas puree.
Add water till you get dosa batter consistency
Heat the tava
Spread 1 laddle of batter into a thin circle
Spread a little Ghee on top
When cooked on one side, turn it over and cook on med-high flame for a few seconds.
Make similar dosas with the remaining batter
Serve hot with coconut chutney

Sunday, April 27, 2014

Ripe Mango Curry (Parndu Kukku Sasime)

Who does not love Mango... Some times I think the only reason we love summer in my family is because of Mangoes and Jackfruit. I learned this recipe from my cousin who served it to us when we went to her house. Quick and easy to make and tasty to the core..

You Need:
Ripe Mango - 1 cup Pureed
Coconut - 1/2 cup grated
Green chillies - 2
Red chilies - 2
Tamarind - 1/2" piece (add only if your mango is not sour)
Salt to taste




Method:
Grind all the above except the Mango pulp into a fine paste with 1 cup water.
Add it to the Mango pulp and mix well.
Serve with rice or dosa :)



Methi Muttar Pulao

Methi Muttar Pulao

As I had decided to make Mango sasime today, instead of serving it with plain rice I thought I will make Methi Muttar Pulao.

You Need:
Methi leaves - 2 cup finely chopped
Peas - 1/2 cup
Potato - 1/2 cup cut into 1cm cubes
Onion - 1/2 cup finely sliced
Cardamom - 2
Cloves - 4
Pepper corn - 4
Cinnamon - 1" piece
Green Chillies - 4 to 5 (as per taste)
Ghee - 1 tbsp
Rice - 1 cup
Salt




Method:
Soak Rice for 10 mins
Soak the methi leaves in water with 1 tbsp salt for 10 mins
In the pressure cooker, add ghee
Add onions and saute till onions become pink
Add cardamom, pepper corn, cloves, cinnamon and green chillies, saute for a min
Add the methi leaves, fry for 2 mins
Add the peas, potato, salt and rice
Fry for another 2 mins
Add 2.5 cups of water  and cook for 3 whistles
Once the pressure is off transfer to the serving bowl spread the rice and allow it to cool.
Serve with Kukku Sasime.

Linking to the Event: Gayathri's WTML event at prachis veg kitchen and pari 's only event at Cooking with SJ 












Thursday, April 17, 2014

Eggless Banana Pancake

For this month's Shhhh cooking Secretly I was paired with Niloufer Riyaz and she gave me two awesome ingredients - Banana and Potato. I had big plans of preparing something new and awesome for this event but my back gave up :( So I decided to make something simple and easy with Banana.

Eggless Pancake is one of Anagha's all tie favorite food.

You need:
Banana - 3 small ones
All purpose flour - 3 tbsp
Milk - 1 cup
Salt 
Sugar
Ghee


Method:
Grind all the above ingredients except Ghee 
The consistency should be that of dosa batter
Heat the Tava
Drop spoon full of batter on the Tava
Cook on reduced flame till  golden brown
Drizzle some ghee on top
Turn and cook for 2 mins
Serve :)

Sending this recipe to the Shhhh Cooking Secretly Challenge




Friday, March 28, 2014

Bisibele Baath - PPCS

For this month's potluck I am  paired with Shama and had to prepare Bisibelebaath. Bisibele Baath is my MIL's signature dish and this is my maiden attempt at preparing it :)

You need:
Rice - 1 cup
Toor dal - 1/2 cup
Carrot - 1
Onions - 1 cup
Turmeric powder - 1/2 tsp
Red chillies - 8
Mustard - 1 tsp
Curry leaves and Coriander leaves
Tamarind - Lemon size
Salt to taste
Green peas - 1 cup
Hing - 1 pinch
Potato - cubed 1 cup
Green Chillie - 2 Slit in half
Oil

For the masala:
Fenugreek seeds - 1/2 tsp
Coriander seeds - 2 tsp
Red chillies- 8
Channa dal - 1 tsp
Cloves,Elachi - 1
Cinnamon - 1
Kus kus - 2tsp

Method:
Grind the masala with little water into a fine paste
Heat oil in the cooker
Add mustard.When it splutters, add urad dal, curry leaves and chopped onion.
Fry till onion becomes translucent in colour
Add rice, dal, a pinch of turmeric powder,2 tsps of oil ,asafoetida,carrot, potatos, green chillies and peas with 6 cups of water 
Add the Tamarind juice and Salt
Mix well
Pressure cook for 3 whistles.
Serve Hot with Raita of your choice.


Wednesday, March 12, 2014

Simple and Easy Pudina Chutney

Today at office one of my colleagues Chetana had got Idli and Chutney for lunch. The chutney tasted soo wonderful with the Idli I had to make it today.

Recipe Source: Chetana

You Need:
Coconut - Scraped 4 tbsp heaped
Pudina leaves - 10
Roasted Gram dal - 1 tbsp
Green Chillie - 2
Tamarind - 1" piece
Jaggery - 1/2 tbsp
Salt as per taste

Method
Grind all the above with little water
Serve with Idli or Dosa.



Monday, March 10, 2014

Aloo Bhajji (Potato Bhajji)

This month for the PPCS I am taking one of the easiest and quickest bhajji that you can prepare

You need:
Potato - 2 big ones
Gram flour - 1 cup
Rice Flour - 2 tbsp 
Ajwan / Om kaalu - 1 tsp
Red chilli powder - 1 tbsp (as per your taste)
Hing - 1 pinch
Salt
Oil for deep frying


Method:
Mix all the above ingredients except oil and potato
Add little water and make it into a thick batter
Heat oil
slice the potato into 1/2 cm slices
Dip the potato into the batter and slide the into the oil
deep fry on both sides till the bhajji turns golden brown
Serve hot with coconut chutney or sauce.

This is off to Jagruti's potluck party


Friday, February 28, 2014

Strawberry Mocktail

For this month's SYS-W series, I had to make something with Strwberry. I love the mocktail Virgin Mary.. and tried my hand at making the same drink by replacing tomato juice with strawberry juice..

You Need:
Strawberries - 15
Tabasco sauce - 2 tsp
Worchester sauce - 1/2 tsp
Lemon juice - 1 tsp
Ground pepper - 1/4 tsp
Salt
Sugar - 2 tsp
Crushed Ice - 1 cup

Method:
Mix all the above and grind in the mixie
Serve Cold.


Sodhi

For this month's potluck I am  paired with Balachandrika and had to prepare this recipe called Sodhi. I am actually not a big fan of coconut based gravies.. but this one is a keeper. The original recipe called for Drumstick, I omitted as we do not eat drumstick at home.

You need:
potato -  Cut into 1 cm cubes 3/4 cup
carrot - Cut into 1 cm cubes 3/4 cup
beans - Cut into 1 cm pieces 1/2 cup
green chili - 6 - 7 sliced
moong dal - 1/2 cup 
turmeric powder - 1 pinch
salt - as needed
thick coconut milk - 1 cup 
diluted coconut milk - 1 1/2 cup
ginger - 2 inch pieces
lemon juice - 1 tsp
Oil - 1 tsp


Method:
Grind ginger with 1/4 cup of water, and strain and keep aside
Grind 3/4 cup fresh shredded coconut with 1/2 cup of water, strain to get 3/4 cup of thick coconut juice
To the coconut pulp add 1 1/2 cup water and grind again and strain and get 1 1/2 cup of thin coconut juice
Heat oil the kadai
Add slit green chillies, and vegetables and saute on high for 3 - 4 mins
Add the thin coconut milk to the kadai and cook covered on med - high for 6 - 7 mins till the vegetables are cooked.
Keep stirring in between
Once the vegetables are cooked add cooked moong dal, salt and ginger juice and cook on high for 3 - 4 mins
Now add the thick cocnut milk and give it a stir and allow it to come to boil
Remove from heat.
Just before serving add the lemon juice.


Thursday, February 13, 2014

Menthe Rave Rotti

FIL brought a bunch of methi leaves and said "Menthe sugar ge olleduntha tande. .ennadroo maadu" (Methi  is good for diabeties.. do something with Methi leaves).. The only recipe that I frequently do with Methi is Methi Thepla. Then MIL shared this recipe that her mom used to prepare when they used to come home from school as evening snack..

You Need:
Chiroti Rava - 1 cup
Methi leaves - 1 cup chopped 
Onion - 1/2 cup finely chopped 
Green chillies - 1 tbsp finely chopped
Coriander leaves - 1 tbsp finely chopped
Jeera - 2 tsp
Rice - 1/2 cup cooked and grinded into fine paste
Hing - 1 pinch
Curds - 2 tbsp
Oil - 2 tbsp
Salt
Water


Method:
In a big bowl mix all the ingredients except water.
Mix well with hand 
Add a little water if the dough is hard to get a semi solid dough
Heat the tava
Take a banana leaf and smear a little oil on the leaf
Now take a lemon sized ball of the dough and pat it on the leaf with your hands to make a thin roti
Turn it onto the tava and remove the Banana leaf
Allow the roti to cook for 2 mins.Keep an eye on it to check in between whether it is done or not.Once you see the red patches started forming increase the flame turn it over and cook it on the other side
Once done serve hot with Chutney
 
Linking it to the event :Cook n Share


Monday, February 10, 2014

Methe Tambli

Last time when I had been to my Brother's place my SIL made this Tambli for lunch. I am not a big fan of Tambli so usually used to avoid the but when I ate this at her house really loved it.. I like the light bitter taste of methi, the taste and smell of fried coconut in curd.. and to top it all it is super healthy and easy to cook..

Tambli is usually served cold in our houses at the beginning of the meal. 



You Need:
Methi - 2 tsp
Jeera - 1 tsp
Coconut - 2 tbsp
Red chilli - 1 cut into pieces
Green chilli - 1
Hing - 1/4 tsp
Curd - 1 1/2 cup
Salt to taste

Method:
Heat a kadai 
Dry roast Methi till methi slightly starts changing colour and you get the nice aroma
Remove and keep aside
Add the Jeera, green chilli and Red chillie
Dry roast till Jeera starts changing colour
Add coconut and fry for a min
Add the roasted meethi and allow it to cool
Grind into a fine paste with little water
Beat the curd and keep ready
Add the ground paste and mix well
Add salt and hing and serve

This is off to Jagruti's potluck party


Tuesday, January 28, 2014

Paneer Mushroom Masala

For this month's PPCS I had to Paneer Mushroo masala by Poornima. Thank you Poornima for sharing this quick and tasty recipe

Ingredients:

Paneer - 1/2 cup cut into 1 cm squares
Capsicum - 1/2 cup cut into 1 cm squares
Mushroom - 8 - 10 - thinly sliced
Tomatoes - 1
Onion - 1
Coconut - 2 tbsp
Turmeric powder - 1 tsp
Chili powder - 1 tsp
Kasuri Methi - 1 tsp
Garam Masala - 1 tsp
Salt to taste
Oil - 2 tbsp
Coriander leaves for garnish

Method:
Heat 1 tbsp oil in the Kadai
Saute the Capsicum and mushroom separately
Keep aside
Grind the onion, tomato and coconut into a fine paste
In the same kadai add remaining oil
Add the group paste the fry for 2 mins
Add the dry masala and fry till the oil separates
Add the sauteed capsicum, mushroom and cut paneer
Add 1/2 cup water and cook for 3 - 4 mins
Garnish with coriander leaves and serve hot with roti, dosa or rice.



Friday, January 10, 2014

Veg Omlette

Was thinking what to make for this week's potluck party and then today's morning saw Mon's recipe of Upma and decided to make a breakfast dish too :)

Here is Omlette veg version, there are quite a few recipes of this available on the net but this is the one how mom makes it :)

You need:
Maida - 1 cup
Wheat flour - 1/2 cup
Rice flour - 2 tbsp
Tomato - finely chopped 1/2 cup
Onion - Finely chopped 1/2 cup
Green chillies - 2 tbsp finely chopped
Coriander leaves - 2 tbsp finely chopped
Sour Buttermilk - 1/4 cup
Carrot - 1/4 cup grated
Eno salt - 1 tsp
Salt to taste
Oil / Ghee


Method:
Mix all  the above ingredients except ghee / oil
Add enough water to get dosa batter consistency (pouring consistency)
Heat the Tava
Take 1 laddle of batter and roll it out on the tava into a 0.25cm thick crepe
Drizzle a little oil or Ghee and cook on medium to high flame for a min or 2.
Turn the dosa and cook on the other side for a min or 2.
Serve hot with coconut chutney.

This is off to Jagruti's potluck party







Wednesday, January 1, 2014

Genesina Payasa (Sweet potato Payasa)

For this month's SYS-W December series my secret ingredient was milk. I wanted to do a quick and easy dessert and when I was scratching my head what to do, one of my relatives suggested this recipe.. Well I am not a big fan of Genasu unless it is deep fried!! and had never made this recipe.. But in the spirit of new year decided to try it..

Source: Laxmikantha Tantry

You Need:
Genasu (sweet potato) - peeled and cubed (1 cm) 2 cups
Milk- 1/2 ltr
Sugar - 4 tbsp
Ghee - 2 tbsp
Cashew - broken 1 tbsp
Kishmish - 1 tbsp
Cardamom powder - 1 tsp 



Method:
Cook the genasu pieces with 1/2 cup water on high in the microwave for 4-5 mins
Take out and strain
Ensure the genasu is not completely cooked. It should get cut into 2 if you try to cut with a spoon but should not dis-integrate.
Keep the milk for boiling
Add sugar
Stir and add the boiled genasu
cook on high flame for ~ 5 mins stirring in between
Remove from heat
Take 2 tbsp of genasu pieces and mash them nicely
Add it into the payasa
Heat the ghee in a pan
Fry the cashew and khishmish
Add along with the ghee to the payasa
Stir well
Add the cardamom powder and mix
Serve hot.
Enjoy :)