Spinach Corn Curry / Makai Palak

A healthy and delicious curry made with spinach and corn

Prep time- 15 minutes
Cooking time- 15 minutes
Cuisine- Indian
type- side dish
Serve-4

INGREDIENTS-

• Spinach- 2 bunch/500 gms
• Corn kernels,boiled - 2 cup
• Tomato -3 
• Green chilies - 4
• Ginger-1 tsp
• Lemon juice- 2 tsp
• Salt-to taste
• Sugar- a pinch
• Turmeric- 1/3 tsp
• Garam masala- 1/3 tsp
• Kasoori methi- 1 tsp
• Fresh cream- 2 tbsp(optional)

Tempering-

• Cooking oil- 2.5 tbsp
• Butter- 1tbsp
• Cumin -1 tsp
• Green cardamom- 3 
• Cloves- 2 
• Cinnamon- 1/2 inch
• Bay leaves-2

PROCEDURE-

1. Trim the hard and thick stems of spinach and wash it well.
2. Heat enough water in a pan and add 1/3 tsp of sugar in it.
3. When water start boiling add the spinach leaves and cook for around 30 seconds  .
4. Now remove the leaves from the pan and  immedietely add  in a bowl of ice cold water(to retain the bright green colour)
5. Grind the spinach leaves and make a smooth puree.
6. Grind together tomato,green chilies and ginger and make a paste.
7. Heat oil and butter in a pan and add cumin seeds,cardamom,cloves,cinnamon and bay leaves.
8. When cumin become golden then add the tomato puree and turmeric powder.
9. Saute till tomato puree start leaving the oil.
10. Now add spinach puree,crushed kasoori methi and boiled corn and simmer for 2 minutes.
11. Then add salt,sugar,garam masala and fresh cream and simmer for a minute.
12. Add lemon juice and serve hot.

Serving suggestions-serve with jeera rice,chapati or pooris.

Note-
1-Can replace fresh cream with 1/2 cup of fresh milk
2-Can use 1/2 cup of fresh fenugreek leaves instead of kasoori methi.

Chatpate Roti Noodle

leftover roti/bread stir fried with vegetables and spices

Using left over food and to feed that to fussy children is a big challenge.As we don't want to throw the leftover food so we often try to create something new and interesting from it so that children didn't easily recognize it as leftover food.

I use to add the left over daal in chapati dough and dry curries to stuff and make parathas and tikkis, rice being the easiest one can  be used to make masala bhath ,fried rice ,pakora etc which childen really enjoy eating.

but the real challenge is to use leftover chapati in an interesting way.But I rarely have to use leftover chapatis,and when I do, then I make simple bhaji rolls with it,but now for potluck party I have to make roti churma from shree's blog.I slightly tweaked the recipe according to our taste and really liked it .

This can be served as a snack,breakfast,main course or can easily pack for kids tiffin box.

Prep time-10 min
Cooking time- 10 min
Cuisine-Indian
Type -snack,breakfast
serve-2

INGREDIENTS-

• Leftover Chapati/Roti-2
• Cabbage,shredded-1/2 cup
• Carrot,grated-1/2 cup
• Capsicum,sliced-1/2 cup
• Tomato,chopped- 1 cup
• Chili powder- 1tsp 
• Turmeric powder- 1/2 tsp
• Pav bhaji masala- 1/2 tsp
• Fresh coriander-1 tbsp
• Lemon juice- 2 tsp
• Salt- to taste
• Water- 2 tbsp

Tempering-

• Cooking oil- 3 tbsp
• Mustard seeds-3/4  tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- a pinch of

PROCEDURE-

1. Slice chapati into thin and medium size pieces/Juliennes with a sharp knife or can use a scissor.
2. Heat oil in a pan and add cumin and mustard seeds
3. When cumin become golden then add asafoetida,chopped tomato and salt.
4. Cover and cook till tomato become slightly soft.
   
5. Now add carrot,cabbage and capsicum, all the spices and saute till the vegetables become half done.
6. Now add 2 tbsp of water in the pan and mix.
7. Add the chapati pieces in the masala, stir and mix well .
8. Now add lemon juice and fresh coriander.
9. Serve hot or pack for kids lunchbox.

sending it to-Jagruti's potluck party

Phalahari Muthiya

Steamed sago and potato dumplings

During  janmashtami and other fasting days we often make cutlets and pooris from potato,rajgiri and sabudana,which taste very delicious but are high in calories.So today I tried these potato and sabudana muthiyas,which taste almost like vadas ,but consume very less oil as compared to sabudana vadas and poories.
If you are looking for more fasting recipes then check-Sabudana khichdi ,Sama potato patties, Jeera aloo and rajgiri poori, and Vrat ki  recipes

                                                           Happy Krishna Janamashtami to all!!

Prep time-10 min
Cooking time 25 min
Cuisine- Indian
Type -snacks
Serve-3

INGREDIENTS-

• Sabudana,soaked- 1 cup
• Potato,boiled-2
• Rajgiri atta- 3/4 cup
• Peanut,crushed- 2 tbsp
• Green chili,chopped- 2
• Ginger ,grated- 1tsp
• Lemon juice- 1/2 tsp
• Yogurt- 2 tbsp
• Fresh corinader- 2 tbsp
• Salt- to taste
• Pepper powder- 1/2 tsp

Tempering-

• Cooking oil- 2-3 tbsp
• Cumin seeds- 1 tsp
• Sesame seeds- 1.5tsp
• Asafoetida- 1/4 tsp
• Green chilies- 2

PROCEDURE-

1. In a bowl add all the ingredients and mix well.
2. Grease your palms and make small and long roll from the mixture.
3. Grease the steamer plate and put all the rolls on it.
4. Boil enough water in a steamer and put the steamer plate in it(above the water level,can also use the rice cooker ).
5. Steam the rolls for 20 minutes on high heat.
6. Take out the plate from the steamer and let them cool down completely.
7. These rolls are soft in texture so gently slice the rolls with a greased and sharp knife.
8. Heat oil in a nonstick or heavy pan and add cumin,sesame seeds and asafoetida.
9. Now add sliced green chilies and sliced muthiya and stir fry on medium heat for around 5-7 minutes.
10. Keep turning the sides in between till they become golden in colour.
11. Serve with Fruit and nut chutney or date chutney.

How to Make Paag For Janamashtmi

Dry Fruits Fudge - a  specialty dessert on Krishna Janmashtami

Krishna Janmashtmi is the celebration to mark the birth of Lord Krishna and is enjoyed all over India especially in Uttar Pradesh and Maharashtra. On the occasion of Janmashtmi  most people fast all day and the celebrations start at midnight. There are some special sweet and savory dishes usually offered as prasad and are characteristic of Janmashtmi celebrations.

Paag are different from Paak/Pak. Paags are made only on Janmashtmi and are similar in some ways to Chikkis. Different types of paag are made with ground or crushed nuts, coconut, melon seeds, dry fruits, lotus seeds etc. These ingredients are added in thick sugar syrup and no oil or ghee is used in the making of most Paags.

There are so many childhood memories of making and eating these paag at my grandmother's house and my mother's house. They used to make huge trays of these paags and distribute among our neighbors and relatives. Peeled Melon seeds today are easily available in stores, but at that time my grandmother used to wash and collect melon seeds from the melons we used to eat at home all summer, peel them with her friends during summer afternoons and store them to make Paag on Krishna Janmashtami. My mom still does this as her favorite past time during summers :) .

So today I am sharing all the different paag which I've learnt from my grandmother. Hope you all will try these paags on this Krishna Janmashtmi

 
1-Lotus Seeds Paag (Makhana Paag)

Ingredients-

• Lotus Seeds (Phool makhana),powdered- 1/2 cup
• Lemon juice - 5 drops
• Khoya or ghee- 2 tsp *
• Sugar - 3/4 cup
• Water - 1/2 cup

Procedure:

1. Heat 1 tsp of ghee in a a pan and add a cup of whole lotus seeds (makhana)
2. Stir fry on low flame till they become crisp.
3. Grind in the mixer and make a powder(use 1/2 cup of this powder )
4. Add sugar and water in a pan and cook on medium heat .
5. Add lemon juice and cook till it becomes a 2.5 string consistency sugar syrup.
6. Switch off the flame and add the powdered makhana and grated khoya.
7. Quickly stir and mix well.
8. Immediately spread on a well greased plate and let it set completely.
9. Cut into pieces .

2-Mixed Nuts Paag (Mewa Paag)

Preparation time - 10 min
Cooking time - 5 min
Ingredients:

• Lotus seeds (Phool makhana),powdered-1/4 cup*
• Chiroli /Chirongi - 1tbsp
• Almonds, crushed - 12
• Cashews, crushed - 8
• Pistachio, crushed - 8
• Khoya or ghee - 2 tsp
• Sugar - 3/4  cup
• Water - 1/2 cup
• Lemon juice - 5 drops

Procedure:

1. Roast the phool makhana -add 1/2 tsp of ghee in a pan and add around 3/4 cup of phool makhana and roast on low flame till they become crisp.
2. Grind the roasted makhana in a grinder/mixer and keep aside (you need 1/4 cup of ground makhana)
3. Mix all the nuts with the phool makhana and grated khoya and keep aside.(total mixture of nuts 3/4 cup)
4. Add sugar and water in a heavy pan and cook on medium flame till it becomes a thick syrup of 3 string consistency.
5. Switch off the flame and add the ghee(if using) and nuts mixture in the syrup and stir quickly to mix well.
6. Immediately spread it on a well greased steel plate.
7. Let it cool down for around 10-15 minutes.
8. When it sets properly then cut into pieces or put the plate upside down and tap it on the work surface with pressure then it will come out in a single piece.

3-Melon Seeds Paag (Beej ka Paag)

Ingredients:

• Melon seeds -1 cup
• Lemon juice- 5 drops 
• Khoya or ghee- 2 tsp
• Sugar- 1cup
• Water-1/2 cup

Procedure:

1. Take 1/2 tsp of ghee in a pan and add the peeled melon seeds.
2. Stir fry on low heat till they start crackling.
3. Cover the pan with a lid  to avoid splattering all over and keep stirring frequently for around a minute.
4. Remove the seeds from the pan and let them cool down a bit.
5. Separate 1/3 seeds and coarsely grind the rest of the seeds in the mixer - do not make a fine powder.
6. Now mix both the seeds and khoya in a bowl and keep aside.
7. Take sugar and water in a pan and cook till it becomes a thick syrup of 3 string consistency.
8. Switch off the flame and add the seeds and ghee(if using)in the syrup and quickly mix it.
9. Immediately spread the paag in a well greased plate.
10. Let it cool down then cut  into pieces or invert the plate on a surface by tapping with pressure.

4-Coconut Paag (Naariyal Paag)

INGREDIENTS-

• Grated Dry Khopra/Dessicated coconut - 1 cup*
• Lemon juice - 5 drops
• Khoya or ghee- 2 tsp 
• Sugar - 1 cup
• Water - 1/2 cup

PROCEDURE-

1. Add sugar and water in a pan and cook on medium heat.
2. Add lemon juice and cook till it become a syrup of 3 string consistency
3. Switch off the flame and add coconut and grated khoya and mix well.
4. Spread on a well greased plate and let it set completely before cutting.
   *You can either use grated dry coconut/khopra or use dessicated coconut, but fresh coconut cannot be used to make this.

Note-

1- Paag are very easy to make, its just the consistency of sugar syrup that should be perfect otherwise either the paag will not set at all or become so hard that it will set in the cooking pan itself.
2- The mixing and spreading of paag should be done quickly otherwise it may harden before spreading .

3-The ratio of sugar and nuts should vary according to the nut used - as phool makhana absorbs water quickly so we have to make the syrup little less thicker then all other paags.

4- You may make any combination of nuts to make mewa paag - the ratio of nuts, sugar and water should be -2:2:1

5- Lemon juice is added to clear the sugar syrup and to prevent crystallization.
6-* Addition of khoya is optional(I have not added it),you can either use khoya or ghee in it.
7-Khoya/ mawa is dried solidified milk,which looks like cottage cheese and is easily available in Indian stores and sweet shops

Aloo Parwal Subzi

Aloo Potol Dalna-Potato and pointed gourd curry cooked with Indian spices.

Parwal is a seasonal vegetable and is available during summers till monsoon season.Parwal/Pointed Gourd/patal/potol is mainly used in North and East India specially in the states of Orissa and Bengal.

This vegetable is easy to digest so recommanded for the patients with weak digestion,constipation,jaundice and  is specialy good for stomach ailments.

In North India Parwal is made in slightly different style,specially made in the form of dry curry/bhujia but some even prefer to make it in a thin gravy.

Parwal is a also a favourite vegetable at my in laws place,though my childeren don't like this but my husband loved this vegetable in all forms.I have also posted the recipe of making  Stuffed parwal  .
This is my version of making Bengali Aloo Parwal Rasa with a slight North Indian twist.Hope you all will enjoy this .

Prep time-15 min
Cooking time-35 min
Cuisine-Indian
Type- side dish
serve-4

INGREDIENTS-

• Potato-3 (medium)
• Parwal/pointed gourd -8 (medium)
• Yogurt- 2.5 tbsp
• Turmeric-1/2 tsp
• Chili powder-1 tsp
• Garam masala-1/4 tsp
• Coriander powder-1 tsp 
• Fresh coriander- 1tbsp
• Sugar-1/3 tsp
• Salt- to taste
• Water-1.5- 2 cup

Grind together-

• Tomato,chopped- 3
• Green chilies,chopped- 2
• Ginger-1/2 inch

Tempering-

• Mustard oil- 2.5 tbsp*
• Whole red chilies-3
• Green cardamom-4
• Cinnamon-1/3 inch
• Cumin-1 tsp
• Cloves-2

PREPARATION-

1. Wash and peel potatoes and chop into medium size pieces.
2. Wash and trim both the ends of parwal,slit from the centre and chop into thick pieces.
3. Grind together tomato,green chilies and ginger and make a smooth paste.
4. Heat oil in a pan and deep fry parwal  till they shrink in size but remain green in colour.
5. Deep fry potatoes till they get half cooked and get a nice golden colour.
6. Take 2.5 tbsp oil in a pan and add the tempering ingredients-cumin,green cardamom,cloves and cinnamon.
7. When cumin become golden then add the tomato paste and saute for a minute.
8. Now add all the dry spices and yoghurt and stir fry till oil start seperating.
9. Add fried aloo and parwal and mix well.
10. Now add around 1 cup of water(can add more if you want a thin gravy)
11. Cover the pan with a lid and simmer till potato and parwal become soft and gravy thickens.
12. Add a pinch of garam masala,sugar and fresh coriander and cook for a minute.
13. Serve hot with luchi, paratha or daal- rice.

NOTE-
1- You can substitute mustard oil with any cooking oil of your choice,but for the authentic flavour I prefer mustard oil.
2- You may shallow fry the parwals and use boiled potatoes(80%)for a low fat version.
3- No need to peel or scrape parwals otherwise they become soft and mushy and loose the crispiness.
4- water can be added according to the consistency of the curry you want to have .

Rajgiri ka Batata Vada

Crisp and delicious potato and Amaranth flour dumplings/Vrat ka khana

Most of the people in North India fast during Janmashtmi, Navratri and Ekadashi and eat only satvik food as grains and pulses are prohibited during fasting .

 Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta,Ramdana are used  for making pattices,pooris and pilafs.

 Only some selected spices can be used during fasting i.e sendha namak(rock salt),pepper powder,mango powder,asafoetida and cumin seeds.But it may vary from region to region.

Usually batata vada is made with gram flour /besan but during fasting I make batata vada with Rajgiri atta/kuttu atta or some times with singhora ka atta,depends on the availability of the flour. 

I have posted few more fasting recipes in my blog as vrat ka khana 

Prep time-15 min
Cooking time-10 min
Cuisine-Indian
Type-snack
Serve-3

INGREDIENTS-

• Pototo,boiled- 3 
• Green chilies,chopped- 1.5 tsp
• Ginger,chopped- 1.5 tsp
• Fresh coriander- 1 tbsp
• Lemon juice-1.5 tsp
• Pepper powder- 1/2 tsp
• Raisins,chopped- 1.5 tsp
• Cashew nuts,chopped- 1tbsp
• Ghee-2 tsp
• Cumin seeds- 1 tsp
• Salt- to taste  

Batter-

• Rajgiri flour/Amaranth flour -1 cup *
• Pepper powder- 3/4 tsp
• Cumin seeds- 3/4 tsp
• Asafoetida- pinch of
• Salt- to taste

PROCEDURE-

1. Peel and mash boiled potatoes in a bowl.
2. Heat 2 tsp of ghee in a heavy bottom pan and add 1tsp of cumin seeds.
3. Now add pinch of asafoetida and chopped chilies in the pan and stir .
4. Add ginger,mashed potato,cashews,raisins,salt and pepper powder and stir fry for a minute
5. Add lemon juice or mango powder and fresh coriander,mix well and remove from the flame.
6. Let it cool down a bit and then make small balls of equal size.
7. In a big and wide bowl add rajgiri ka atta.
8. Add salt,pepper powder,cumin seeds,asafoetida in rajgiri flour.
9. Add water to make a medium thick batter of coating consistency.
10. Heat enough oil/ghee in a deep and wide pan.
11. Now dip the potato balls in the batter and drop gently in hot oil.
12. Deep fry vadas on medium heat till golden and crisp.
13. Serve hot.

Serving suggestions-Serve with kiwi and  mint chutney or aam papad chutney.

NOTE-
You can also make these vadas with kuttu ka atta /buckwheat flour or singhora ka atta/water chestnut flour or a mix of all these flours.

Aloo Ka Halwa / Potato Pudding

Simple and delicious potato pudding

Aloo ka halwa is a popular and delicious dessert from North India specially in Uttar Pradesh. It is the easiest and quickest halwa I have ever made. It can be eaten during fasting or as vrat ka khana/falahaar. My mom used to make this halwa especially during ekadashi and other fasting day as it is quick and filling and I learnt to make this from her. I have seen that many prefer to make this halwa from raw grated potatoes but personally I like to use boiled and mashed (not grated) potatoes to make this. Do not use oil to make this halwa, use desi ghee to get that wonderful taste and aroma.

Preparation time-5 min
Cooking time-20 min
Cuisine-North Indian
Type-Dessert
Serve-4

INGREDIENTS-

• Potatoes, boiled-400 gms(3 medium)*
• Sugar-3/4 cup to 1 cup**
• Pure ghee-4-5 tbsp
• Cardamom powder-1/2 tsp
• Water-1 tbsp
• Almonds-10
• Pistachios-10

PROCEDURE-

1. Peel and mash the boiled potatoes.
2. Heat ghee in a heavy bottom pan or use a non stick pan.
3. Now add the mashed potato and saute on medium heat.
4. Keep stirring the halwa else it will start charring and sticking at the bottom.
5. After approximately 10 minutes it will change colour and turn light golden and start giving out a nice aroma.
6. Add sugar and water and keep stirring till it starts leaving the sides of the pan .
7. Now add cardamom powder and chopped almonds and pitachios.
8. Mix well and serve hot.

Note-
1-*you can also make this halwa with boiled sweet potato/shakarkand,then you have to use little lessquantity of sugar.
2-* *You can adjust the quantity of sugar according to your taste.

Makai Na Khatta Vada

Fried corn bread -speciality from the state of Gujarat

Makai ka khatta vada/Dhebra  is an authentic and traditional recipe from Rural Gujarat which I learned from a good friend of mine.Corn meal,crushed corn kernels, some whole corn niblets and few spices are added with curd to make a dough and then small vada/disc are made by pressing with your palms and then deep fried in hot oil.These vadas /dhebras can be served as a snack along with green chutney and hot tea,or as a main course dish with spicy aloo curry and fried green chilies.

Prep time-10 min
Cooking time-8 min
Recipe type-main,snack
Cuisine-Indian,Gujrati

INGREDIENTS-

• Corn meal/makki ka atta-1 cup
• Corn kernals/makai dana-1/2 cup
• Whole corn kernals/sabut makai dana-2 tbsp
• Green chilies,chopped- 2
• Ginger,chopped- 1tsp
• Cumin seeds/jeera-1 tsp
• Asafoetida/Hing-1/4 tsp
• Turmeric /Haldi-a pinch of
• Yogurt/dahi-approx 1 cup
• Salt- to  taste

PROCEDURE-

1. Grind together green chilies,ginger and 1/2 cup fresh corn kernals and make a paste.
2. Take corn meal/makki ka atta in a wide bowl and add the ground corn paste in it.
3. Now add fresh whole corn kernals,cumin seeds,asafoetida and salt and mix well.
4. Add curd and make a medium soft dough.(no need to add water,can use some more curd if needed)
5. Take a thick polythene sheet and apply some oil on it.
6. Place a small ball from the dough and press it with your palm or with another piece of polythene to make a round medium thick vada/disc.
7. Heat enough oil in a deep pan or kadhai.
8. Add the vada in hot oil and deep fry on medium hot oil till crisp and golden in colour.
9. You can also half fry the vada first and then refry them when you want to serve.(pic is of half fried vadas,I refried them again)
10. Serve hot with potato curry,fried green chilies and coriander chutney.

Tip-
If you want to avoid deep frying then can also shallow fry it in little oil or make paratha.

Ghughni / Matar Chaat / Dried Peas Potage

An easy to make and popular spicy snack made of dried peas

Ghughni is a chaat/street food from Eastern India, and is a very popular Bengali snack and is also quite popular in Uttar Pradesh and Bihar.

During my childhood days street food hawkers carrying hot and spicy ghughni in a big brass pateela were a common sight outside schools, on the road sides, near cinemas halls or just by the roadside.

Ghughni is made with dried yellow peas/dried green peas. Peas are soaked, boiled, tempered , cooked with tomatoes and spices and then garnished with radish, tomatoes and green chilies. A spoonful of hot green chutney and little bit of tamarind chutney is added  to make it more tangy and spicy.

It can be served as a chaat, snack or can be enjoyed with hot kulchas, parathas or pooris. Ghughni is also used as a stuffing for pani puri, instead of the usual boiled potato and chickpeas, in eastern Uttar Pradesh.

The consistency of ghughni depends on your personal choice - some prefer it very thick, some make it with a little bit of gravy the way I made it, but it tastes great either way!

Preparation time-15 minutes
Cooking time-20 minutes
Type - Side dish/Chaat
Serve-5

INGREDIENTS-

• Dried Yellow peas - 1 cup
• Tomatoes, chopped - 1
• Boiled potato - 1(optional)
• Green chilies, chopped -1 tsp
• Ginger, grated -1 tsp
• Turmeric powder - 3/4 tsp
• Chili powder - 1tsp
• Garam masala - 1/2 tsp
• Tamarind pulp - 4 tsp
• Salt - to taste
• Black salt - 1/4 tsp
• Sugar - 1/2 tsp

Tempering-

• Cooking oil - 2.5 tbsp
• Cumin seeds -1 tsp
• Bay leaves - 2
• Cinnamon - 1/2 inch

To Garnish

• Radish/Mooli, grated - 1/2 cup
• Tomatoes, chopped - 3/4 cup
• Green chilies, chopped - 2 tsp
• Fresh coriander, chopped - 2 tbsp
• Lemon juice - 2 tsp
• Mint chutney - 4 tsp
• Tamarind chutney - 3 tsp
• Roasted cumin powder - 1tsp
• Chili powder - 1tsp

PROCEDURE-

1. Wash the peas and soak them in enough water for 6-8 hours .
2. Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
3. Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
4. In the same pan add cumin seeds, bay leaves and cinnamon.
5. When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
6. Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
7. Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
8. Cover and simmer for 5-6 minutes till done.
9. Now add the garam masala and mix well .

How to serve-

1. Take around 3/4 to 1 cup of ghughni in a serving bowl.
2. Add some green chutney and tamarind chutney and mix.
3. Add boiled and fried potatoes (I have not added them).
4. Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
5. Sprinkle lemon juice, roasted cumin powder, black salt and chili powder. 
6. Serve immediately.

Quick version-

1. Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
2. Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.

Cabbage and Carrot Sambharo

Warm cabbage and carrot salad-speciality from the state of Gujarat

Sambharo is a stir fry often made with carrot,cabbage, papaya and chilies.Grated or shredded vegetables are tempered in mustard,curry leaves and green chilies and then stir fried or cooked slightly so the vegetables should retain the crunch and crispiness.Then sugar and lemon juice is added to give a sweet and sour taste.

It is often served with snacks and farsans as an accompaniment or as a side dish with meal and I used the leftover sambharo to make sandwiches and to stuff in parathas.
Also posted the recipe of Carrot sambharo and  Raw Papaya and pomegranate sambharo

Preparation time-15 min
Cooking time- approx 5-8 min
Cuisine- Indian,Gujarati
Type-side dish,salad
Serve-4

INGREDIENTS-

• Carrot,grated- 2
• Cabbage,shredded- 3 cup
• Capsicum,juliennes- 3/4 cup
• Turmeric powder- 1/2 tsp
• Salt- to taste
• Lemon juice- 2.5 tsp
• Sugar- 2.5 tsp
• Salt-To taste

Tempering-

• Cooking oil- 3 tbsp
• Mustard seeds -1.5 tsp
• Asafoetida- 1/3 tsp
• Curry leaves- 10
• Green chilies,slit lengthwise-3

PROCEDURE-

1. Heat oil in a pan and add mustard seeds.
2. When seeds start crackling add asafoetida,curry leaves and green chilies.
3. Now add turmeric powder and grated cabbage and saute for few seconds.
4. Then add capsicum juliennes, grated carrot,salt and mix well.
5. Cover and cook on medium flame for 2 minutes or till slightly cooked but remain crisp and crunchy.
6. Add sugar and lemon juice, mix well and remove from the gas stove.
7. Serve hot and fresh.

Serving suggestions- Serve as a salad,side dish or as a filling for sandwiches .

Mysore Rasam

Lentil and tomato soup-a speciality of Southern India

Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar.There are many version of rasam, some are made with lentil and some are made without using any lentil ,taste almost like a spicy tomato or vegetable broth.Freshly ground spice powder(Rasam powder) is added to give a fresh aroma and flavour but now readymade rasam powders of good brands are easily available in the market so you can use them too.I have also posted the recipe of Pineapple rasam 

Preparation time-10 min
Cooking time -10 min
Cuisine- South India
serve-4

INGREDIENTS-

• Tuvar daal-4 -5 tbsp
• Tomato-2
• Green chili-1
• Turmeric-1/2 tsp
• Rasam powder-1.5 tsp
• Jaggary -1.5 tsp
• Thick tamarind pulp- 2.5 tsp
• Fresh coriander- 2 tbsp 
• Salt- to taste

Tempering-

• Cooking oil- 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida- 1/2tsp
• Whole red chilies- 2
• Curry leaves- 8
• Ghee- 1tsp

For Rasam powder-*

• Whole Coriander seeds-1.5 tsp
• Cumin seeds-1 tsp
• Peppercorn- 1/2 tsp
• Fenugreek seeds- a pinch of 
• Mustard seeds- a pinch of
• Asafoetida - pinch of
• Whole red chilies-2
• Cooking oil- 1/2 tsp

PROCEDURE-

1. Rasam powder-Heat 3/4 tsp oil in a pan and add all the ingredient listed in rasam powder ,Roast on low heat till it start giving a nice aroma,then grind to make a fine powder OR use ready made rasam powder.
2. Wash and soak tuver daal for 15 minutes
3. Add Roughly chopped tomato and 1/2 cup of water in the cooker and pressure cook for a whistle.
4. Take out the boiled tomatoes and gently mash them with a laddle or whisk.
5. Now add tuvar daal,chopped green chili,I tsp oil and approx 1.5 cups of water in the cooker.
6. Pressure cook for 3-4 whistles or till daal become soft and mushy.
7. Open the cooker and mash the boiled daal.
8. In a pan add mashed tuvar daal,mashed tomato, salt,turmeric,tamarind extract,1/4 tsp asafoetida and approx 3 cups of water and cook on medium heat for 2 -3 minutes
9. Now add 2 tsps of rasam powder,jaggary and few curry leaves and simmer for 2 minutes.
10. Heat oil in a small pan and add mustard seeds and cumin seeds.
11. When seeds start crackling add asafoetida ,curry leaves and whole red chilies.
12. Add the tempering in the boiling rasam.
13. Switch off the flame and add chopped fresh coriander .
14. Serve hot with a spoon of ghee on top.(optional)

Serving suggestions-serve with rice,vada or idlis

Tips-*Readymade Rasam powder is very easily available in all the Indian stores.
 You can also add whole tomatoes along with the daal and cook together at step 5. 

Sending this to Jagruti's cyber party

Set Dosa / Attukula Dosa with Tomato Chutney

Set Dosa /Sponge dosa is a specialty tiffin variety of dosa  from Karnataka. They are soft, spongy and fluffy. Set dosas are in many ways similar to pancakes. Besides their texture, they are also served in stacks of 3-4 dosas. They are soft and light and so are very good for breakfast and tiffin boxes. 

Set dosas are smaller and thicker in size as compared to regular dosa, and unlike regular dosas, set dosas don't need a lot of oil for cooking. You also don't need to spread the batter like regular dosas - just pour the batter on a hot griddle and let it spread by itself. It will look like a thick and spongy pancake. As poha/aval is also used to make dosa so it is also called Aval dosa/Attukula dosa

Set dosa are usually served with vegetable curry, tomato chutney and coconut chutney.
There are different versions and ratios of making set dosas. The version I'm posting here is what my daughter likes best. 

Course-Breakfast,brunch,snack
Cuisine-Indian
Serve-5-6

INGREDIENTS-

• Raw Rice-3 cup
• Poha/aval/pressed rice-3/4 cup
• Urad daal/white lentil-1/4 cup
• Sabudana /sago pearls- 1.5 tbsp
• Fenugreek seeds/methidana- 1tsp
• Yogurt/curd- 3/4 cup
• Water- approx 1.5 cup 
• Soda bi carb- 1/2 tsp
• Salt- to taste

PROCEDURE-

1. Wash rice and urad daal well.
2.  In a bowl mix rice,urad daal,methi dana and poha and soak in enough water for approx 5-6 hours.
3. Mix  together yogurt/curd and water  and make buttermilk.( can use laban instead)
4. Drain water from the soaked daal rice mixture and then grind the soaked ingredients with yogurt mixture(buttermilk) to make a smooth batter of pouring consistency.
5. Add salt and soda bi carb in the mixture and mix well.
6. Cover and let it ferment overnight or for approx 8 hours.
7. Heat a heavy cast iron or flat nonstick griddle/tawa.
8. Wipe it with a cloth diped in little water and few drops of oil.
9. Now pour 2 laddles of batter on the hot tawa.
10. Let it spread by itself like a thick pancake,no need to spread with the laddle .
11. Let it cook on medium heat  then drizzle some oil  on it and on the sides and let it cook for around 1.5  to 2 minute..(you can also cover it with a lid)
12. Then turn the side and cook it just for a minute,no need to cook further .
13. Serve hot with tomato chutney,coconut chutney and rasam.

TOMATO CHUTNEY

INGREDIENTS-

• Tomato,chopped-4
• Green chilies,chopped-2
• Curry leaves-8
• Cumin seeds-1 tsp
• Mustard seeds-1/2 tsp
• Asafoetida-1/4 tsp
• Turmeric-a pinch of
• Cooking oil-2.5 tsp 
• Chili powder- 1/4 tsp
• Sugar- 1/4 tsp(optional)
• Salt- to taste

PROCEDURE-

1. Heat 1.5 tsp of oil in a pan and add cumin and asafoetida.
2. Now add chopped tomatoes and green chilies,stir fry for few seconds.
3. Add salt and turmeric,cover and cook on low heat.
4. When tomato become soft then blend and make a smooth puree.
5. Heat 1 tsp oil and add mustard and  curry leaves.
6. When seeds start crackling pour the tempering over the tomato puree.
7. Add  chili powder,pinch of sugar in the tomato puree and give it a boil.
8. Add fresh coriander and serve with set dosa.

Hari Mirch ke Tipore

A quick and easy instant chili pickle-speciality of Rajasthan

Hari mirch ke tipore is a speciality from the state of Rajasthan.Mildly hot green chilies are tempered and stirfried in basic spices and serve along with meals as an accompaniment or pickle.
This instant pickle is also good to use as a travel food.you can easily store tipore/Hari Mirch Ki Subzi for a week in refrigerator. If you are making this to take along for a journey then slightly increase the amount of oil in the tempering.
You can use bhavnagri chili/jalapeno peppers,Hungarian wax peppers,Serrano peppers or banana peppers to make tipore. I avoid using hot variety of chilies to make this,but you can use any fresh green or red chili according to your choice.

Preparation time-10 minutes
Cooking time-approx-8 minutes
Cuisine-Indian
Type-side dish

INGREDIENTS-

• Green chilies- 300 gms
• Mango powder- 2.5 tsp
• Coriander powder- 2 tsp
• Turmeric powder- 1/2 tsp
• Sugar- 1/2 tsp
• Salt- to taste
• Mustard oil- 3.5 tbsp
• Fennel seeds/saunf-2 tbsp
• Mustard seeds- 1.5 tbsp
• Asafoetida- 1/2 tsp

PROCEDURE-

1. Wash the green chiles and then wipe them well with a cloth napkin.
2. Remove the steams and then chop chilies into roundals.
3. Heat oil in a heavy bottom pan.
4. Then add mustard and fennel seeds in the medium hot oil.
5. When seeds start crackling add asafoetida .
6. Then add turmeric and chopped green chilies.
7. Stir fry for few seconds and add salt and mix well.
8. Cover and cook for a  approx 2-3 minutes on low heat or till they soften a bit
9. Now open the lid and add coriander powder,mango powder and sugar.
10. Stir fry for a minute on low heat.then remove from the flame.
11.  Refrigerate when cool down completely.
12. Serve along with poori,paratha or daal-rice.