Dhaiyan Sheeth

"Dhaiyn" is Konkani word for curds/yoghurt. Yes, today the recipe is "Curd rice" also known as "mosuranna", "thayir sadam" in other languages. Its a comfort food for many, a rescuer to me when I am in no mood to cook after a long tiring day at work. The ingredients and measurements gets adjusted as per its availability. This is the version which I prepare most of the times.



Ingredients

Rice cooked 1 cup
Thick curd [chilled] 2 cups
Water/Milk to adjust the consistency
Salt to taste
Pomegranate seeds few
Coriander leaves to garnish
Cashews roasted for garnishing

For tempering
Ghee 2 tsp
Mustard seeds 1/2 tsp
Curry leaves few leaves
Green chillies finely chopped 1-2
Asafoetida a pinch

Method:

Whisk the yoghurt and add it to cooked cooled rice. Add salt and mix well. Keep this aside.
Roast cashews and keep them aside.

Heat ghee in a wok. Add mustard seeds and once they splutter add curry leaves, chopped green chillies and asafoetida. Switch off the flame and pour the tempering on the mixed curd rice mixture. Mix it well. Adjust salt as per the taste and add few tsps of water or milk to adjust its consistency.

Garnish it with chopped coriander leaves and pomegranate seeds. Enjoy the rice with any pickle of your choice.

Note: Addition of some milk to the curd rice may remove the sourness of the curd if it is there before serving.
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Masala Pav

Masala Pav is a spicy, finger licking food available on chaat gaadis/stalls on the streets of Mumbai. Had this few times during my college days. Butter-laden pav stuffed with spicy mixture of tomato, onions and pav bhaji masala powder garnished with chopped coriander leaves, onions is served with generous dollops of butter that tastes delicious. The aroma of the masala makes you drool and you cannot pass these stalls without having some.

There are different recipes by different vendors. I googled for its recipe and opted Tarla dalal's recipe, made negligible variation to prepare them.



Ingredients
Ladi pavs 8

For the masala
Onion large sized finely chopped 1 
Tomatoes chopped  2
Capsicum small sized chopped  1
Garlic cloves grated 2
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Everest Pav bhaji masala powder 1 1/2 tsp  [ you can increase or decrease the quantity as per your preference for spicyness]
Lemon juice 1tsp
Butter 2 - 3 tbsp
Salt to taste
Coriander leaves finely chopped 2 tbsp and garnishing
Lemon wedges
Black salt optional 1/2 tsp

Nylon sev [optional] 
Grated cheese [optional]

Method:

Preparation of masala 
Heat oil +butter [ 1 tsp +1 tsp] in a pan. Add onions and saute them for 2 minutes or till onions turn tranlucent. Add capsicum and saute. Add grated garlic, tomatoes, turmeric powder, red chilli powder and saute it for 5 minutes. Now add pav bhaji masala powder and salt as per the taste. Cook till all the ingredients blend well. Add lemon juice, chopped coriander leaves simmer on low flame for a minute and keep this masala aside.

Meanwhile slit the ladi pav, spread butter on both sides and grill this pav on heated pan/tawa. Smear the cooked masala on the inner side of the pav and roast it. Repeat the steps with the remaining ladi pav.

Garnish them with chopped tomatoes, onions, chopped coriander leaves, nylon sev[optional],  and serve them hot with lemon wedges.

You can also garnish the masala pav with grated cheese and serve it hot as cheese masala pav.



Happy snacking!!!

Sending this entry to http://indian-delights.blogspot.com/2013/06/event-annoucement-monsoon-temptations.html


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Colorful Rasgullas with Natural food colors

Holi is being celebrated in India today. This festival of colors is known as harvest festival and marks the beginning of spring season. It has its origin in ancient Indian mythology and these origins differ in various parts of India associated with legends of Lord Krishna and Radha, Bhakt Prahlad and Holika, Sacrifice of Kamadeva.

Personally, I don't play Holi, a habit that I developed over the years from my childhood as my dad opposed playing with colors only to prevent us from getting exposed to artificial colors. Now residing in the region  for so many years with cultural differences, such celebrations in public stands no chance. Moreover, as a family including my kiddo, we value the need for water and are aware of our social responsibility towards Mother Earth. Thus, its always no no playing colors and wasting water at my place, but then there's no stopping to enjoy the colorful delicacies on this festive occasion. Posting here the recipe of COLORFUL RASGULLAS ... chilled ones to beat the heat!



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Flax Seeds Chutney

Flax seeds also known as "Alsi bee" has gained popularity for its use in eggless preparation as an egg replacement ingredient as well as for the health benefits after its consumption. Read about the health benefits of consuming flax seeds here. Further studies are required to establish conclusive evidence of its health benefits upon regular consumption. You can check the respective names for this seeds in different languages here

I bought them with a plan to prepare an eggless cake, but before my preparation, came across its use in chutney. Looked for the chutney recipe and found one on Sanjeev Kapoor's site. This being my first time to use flax seeds, I have halved the quantity from his recipe and used regular oil since I didn't have sesame oil.


Ingredients

Flax seeds 1/4 cup
Garlic pods 10-12
Red chillies broken 4
Sesame seeds 1 tbsp
Rock salt as per the taste.
Oil 1 tsp [SK recipe mentions to use sesame oil]

Method:

Dry roast flax seeds on low flame till you get the aroma and seeds start spluttering. Keep them aside. Similarly roast the sesame seeds and keep them aside. Roast the red chillies till crisp. Heat oil in the pan, add garlic and saute them till golden. Once cool, put it in a mixie jar, add rock salt as per the taste and grind it to a coarse powder. When completely cool store it in airtight jar and refrigerated. Use it as and when required.


Note:
Some points about how to cook and eat these seeds [ I came across these points while browsing for the recipes using flax seeds]

  • Lighty roast and grind the seeds before consumption... should not exceed 2 tbsp per person per day, lesser amount if you have stomach upset.
  • Store the powdered flax seeds in refrigerator in an opaque or dark bottle.
  • Once powdered they turn rancid and hence it is recommended to buy the seeds from market and ground it fresh as per the requirement
  • They are known to generate body heat and hence should be balanced with consumption of ingredients in your diet that will keep a check on this body heat.
  • Drinking plenty of water throughout the day when you take flax seeds is essential.

Protect your heart and lead a healthy life with right choice of healthy ingredients and in balanced proportions !!!

Happy Cooking :)
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Cornflakes Chivda


Ingredients

Cornflakes 3 small packets [approx 100 gms total]
Mustard seeds 1/2 tsp
Curry leaves 10 -1 2 leaves
Asafoetida 1/8 tsp
Turmeric powder pinch
Green chillies chopped 1 -2
Broken Cashews 2 tbsp
Raisins 2 tbsp
Red chillies broken into small pieces 1

To make spice powder
Red chillies 2
Curry leaves 10 -12 leaves
Sugar as per the taste
Kala namak powder as per the taste
Chaat masala as per the taste
Sev for garnishing [optional]

Method:

Take the cornflakes in a big plate and crush it gently. I did it with the back of a bowl.

Now in a pan heat 1 tsp of oil and roast red chillies and curryleaves. Allow it to cool and grind it to powder. Once powdered add sugar, kala namak powder and chaat masala. Mix well and keep this powder mixture aside.

Heat oil in a wok. Add mustard seeds, and when they splutter add asafoetida, broken pieces of red chilly, chopped green chilly, cashews and raisins. Saute this on medium flame until cashews turn golden brown. Next add crushed cornflakes and mix well in order that the seasoning coats the flakes nicely. Add the spice powder mixture and mix well. Stir it for 3-4 mins of low flame until it turns crispy. Switch off the flame, allow it to cool. Once cool store it in airtight container. Top it with sev [optional] before serving the chivda and enjoy it with hot cup of tea.

Happy Snacking!!!

Sending my entry to http://www.jcookingodyssey.com/2013/05/event-announcement-my-bowl-of-snack.html


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Methi Muthiyas in Tomato gravy


Recipe credit: Asha Philar aunty

Ingredients

Ginger grated 1 tsp
Curry leaves 4 -5 
Asafoetida 1/4 tsp
Tomatoes finely chopped 2 cups
Turmeric powder 1 tsp
Red chilli powder 1/2 tsp
Coriander Cumin powder 1 tbsp
Salt to taste
Sugar 2 tsp [optional]
Coriander finely chopped 2 tbsp
Mustard seeds 1 tsp
Oil 1 tsp


Method:

Prepare baked methi muthiyas as menitoned in the recipe here. Keep these baked muthiyas aside.

In a non-stick kadhai, take a tsp of oil and when it is hot, adjust the flame to medium and add mustard seeds. Roast for 10 - 15 seconds. Add grated ginger, curry leaves and asafoetida. Stir gently for about 10 seconds. Sprinkle little water if it starts burning.

Now add the chopped tomatoes, turmeric powder, coriander cumin powder and salt. Mix well, reduce the flame and simmer in a covered vessel for 10-12 minutes. Now drop the baked methi muthiyas in the kadhai and add 1 cup of water. Mix gently and bring to boil. Simmer for 3-4 minutes and then add the chopped coriander leaves, mix again and heat it for a minute. Switch off the flame and serve the curry hot with rice.

Happy Cooking !
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Koki Rotis

Koki roti is a flatbread prepared from wheat flour for breakfast in Sindhi cuisine. "Koki", the name itself was so cute, that I looked for its recipe on SK and Tarla Dalal site. I also came across many variations on different blogs. The recipe today is adapted from different recipes that I came across, to cater the taste preferred by my family.


Ingredients

Wheat flour 2 cups
Onion finely chopped 1 cup
Coriander leaves 2 tbsp
Green chillies finely chopped 2
Cumin seeds 1 tsp
Carom seeds 1/2 tsp
Fennel seeds 1/2 tsp
Ghee melted 2 tbsp
Salt to taste

Method:

Take the wheat flour into a wide bowl. Add chopped onion, coriander leaves, chopped green chillies, cumin seeds, carom seeds, fennel seeds, ghee. Mix enough water and make a stiff dough from these ingredients. Knead the dough, cover and allow the dough to rest for 10 minutes.

Pinch out the dough and divide it into 8 equal portions. Roll out each portion into thick parathas. Place this rolled out roti on the hot tawa/pan. Make criss-cross lines on the roti with a knife. This will help to cook it evenly. Press it down and roast it evenly till small golden brown  patches appear on both sides. Spoon ghee across the edges while cooking this roti.

Serve the rotis hot either with curd or pickle or chutney or plain hot chai.


Happy cooking!

Note: When I came across the recipe here, I came to know that the dough/ balls are rolled a little bit, roasted on both sides and then again rolled to paratha thickness with rolling pin on the board before final roast. As per the author of Sindhi Rasoi, this step helps to make the rotis more flaky.
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Layered Panna Cotta topped with Pistachio Praline

I have fallen in love with pannacotta and feel like eating them again and again. This time I was keen on experimenting it with two flavors at one time and so went ahead with mango and chocolate flavors [These ingredients were available at my place ]. You can try any other flavor of your choice like strawberry, peach, avocado, vanilla,etc by using respective purée/ essence.

Mango and Chocolate Panna Cotta


Ingredients

Thick cream 270 gms [You can take a pack of 250 gms for convenience]
Milk 6 tbsp
Sugar 3 tbsp
Agar agar 1 1/2 tbsp
Water enough to soak the agar agar flakes 
Cocoa powder 1 1/2 tbsp [The quantity may change according to the brand that you use]
Mango purée  5 tbsp [You may increase or decrease the quantity, I had used storebought puree]
Oil to grease the mould

Method:

Soak half the quantity of agar agar (china grass) flakes in enough water for 7-8 minutes. Drain the water. Add fresh water and keep it on medium flame. Stir at regular intervals till the flakes get dissolved completely. [done as per the instructions on my packet]... [If you see some some agar agar not dissolved after some time, better to strain the water before mixing into the cream mixture.]

Meanwhile mix milk, thick cream, sugar and allow it to boil. Switch off the flame. Divide the mixture into two parts. Take one part in a bowl and add the dissolved agar agar [or strained water] and the mango purée . Whisk it well and pour it evenly into the greased moulds. Referigerate until set. 

Boil the remaining quantity of agar agar till they dissolve completely, add this and cocoa powder to the 2nd part of milk cream mixture and stir it well. Pour this mixture over the set mango jelly and refrigerate it until set. I kept for 4 hours.

[For vice versa layers, you can pour in the cocoa cream mixture first into mould, once set top it with mango cream mixture and refrigerate until set.]

Take the moulds outside, turn the panna cotta over the serving plates. If you find difficult then dip the moulds for few seconds in hot water and try again.


Garnish it with pistachio pralines and serve chilled to beat the heat !!!


Pistachio pralines

Ingredients

Chopped pistachios 1 tbsp
Caster sugar 25 gms
Water 1 tbsp

Method:
Spread pistachios evenly on a baking tray lined with aluminium foil. 
Heat sugar with 1 tbsp of water over low flame. Stir it until the sugar gets completely dissolved. Bring to boil [ on low flame itself] and continue cooking without stirring. The syrup will start to caramelise and will change its color. Keep an eye on the color change and switch off the flame once the syrup gets the golden color. 

Switch off the flame, let the bubbles subside, then pour it carefully on the pistachios. Keep it aside to cool and become hard. Once hard, break/crush the praline pieces.

Note: If you consume gelatin, you can substitute agar agar with gelatin.
Instead of pistachio pralines you can garnish the dessert with fresh mango pieces and chocolate shavings/curls.
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Bhasbhaata - A mildly spiced veg pulao

Bhasbhaata/ Bhaazbhatte is an aromatic variety rice from Kashmir cuisine. It is a mildly spiced pulao prepared using mixed veggies, whole garam masala and dry spice powders. I was introduced to this dish by my fellow foodie friend, SB who shared her preparation on FB. I did follow her recipe for quite a number of times. Recently, I came across Kaushi Bhatia's way of making this dish in her book "Favourite dishes of India" which is somewhat similar to my friend's recipe but with chana daal added as an extra ingredient. So here is my attempt to make this rice with chana dal. 




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Beans Batata Upkari/Stir fry

Today's recipe is a stirfry using beans also known as green beans/ french beans or pharasbi





Ingredients

250 gms french Beans or pharasbi 
1 large sized potato, peeled and cut into small cubes 
1/2 tsp mustard seeds 
1/2 -1 tsp urad dal
1 Green chilly slit vertically 
Few curry leaves 
2 tbsp grated coconut 
Coconut oil preferably

Method:

Wash the pharasbi, remove the ends and strings. Finely chop them. Keep them aside. 

Heat oil in a wok. Add mustard seeds, when they splutter add urad dal. Stir it till the urad dal turns slightly brown color. Now add green chilly, curry leaves and fry for few seconds. Add potato pieces, stir it and cover the pan with lid for 3-4 minutes. Next add finely chopped beans and sauté it for 2 minutes. Cover it with lid and cook it on low flame. Keep checking in between if it is done. Once the beans are done, add salt and mix it well. Cook it covered again for another 2 -3 minutes. Garnish it with grated coconut and upkari is ready. This stir fry goes well as side dish with rice and dalitoy or chappatis.

Notes:
Sometimes, I exclude potato and just go ahead with beans only in this preparation.
I usually don't add water to this stirfry, but sometimes if pharasbi are not so tender then we can sprinkle few drops of water that helps to cook the veggie.
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Carrot Halwa

Carrot halwa, a North Indian sweet made with carrots, milk [preferably full cream milk], sugar, ghee and nuts has become popular in weddings and festivals all over India.

A recipe with simple steps except for the part of grating carrots. But then I don't mind breaking my back and hands to do that strenuous step because once it is ready I just can't limit myself to one bowl. There are different ways that you can enjoy this sweet, cold or warm. A new trend that has been introduced is to serve this hot halwa paired with a scoop of ice-cream and it tastes delicious!!!


Ingredients

Carrot grated 4 cups
Milk 2 cups
Sugar as per the taste
Condensed milk 200 gm
Ghee 1/4 cup +1 tbsp
Cardamom powder 1/2 tsp
Roasted Nuts [ cashews, raisins, almonds, Pistas]


Method:

Wash, peel and grate carrots. Heat 1 tbsp of ghee in a pan and roast the dryfruits [have used cashews, raisins, almonds and pistas]. Keep them aside to garnish.

Heat the remaining ghee in the same pan. Add grated carrots and sauté it for 4-5 minutes or till carrots become soft and changes its color. Add the milk and cook till it evaporates. Now add condensed milk and stir the mixture. Add sugar as per your preference of sweetness [Keep in mind that you have added condensed milk], cardamom powder and stir fry on medium flame for 5 minutes. Stir it continuously so that the mixture doesn't get burnt at the base of the pan. Switch off the flame once the halwa starts to leave the sides of the pan and garnish it with roasted nuts. Serve it warm or chilled.

Popularly known as "Gajar ka Halwa", I am sure it reminds you of a famous dialogue/scene from bollywood movies where a mom tells her son " Beta maine tere liye gajar ka halwa banaya hai !". Don't know what's the connection between gajar ka halwa and reel mom son duo in each and every movie ...lol ... whatever it is, bollywood surely has made this sweet popular and been appreciated worldwide. 
Now let me go and relish this halwa,,, and may be watch a bollywood movie :P


Catch you in next post !

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Bisibele Bhaath

Namma Karnataka special Bisibele Huli anna aka Bisibele bhaath is favourite at our place. 


Ingredients

Rice 1 1/2 cup
Turdal 3/4 cup
Mixed vegetables 1 1/2 cups [ I have used bite sized carrots, french beans and green peas]
Onion large 1 finely sliced
Tamarind golf-ball sized soaked in water, later juice squeezed out.
Turmeric powder 1 tsp
Peanuts fistful [ optional]
Cashewnuts fistful roasted in ghee [ optional]
Salt to taste
Jaggery 1 tbsp
Ghee 3 tbsp
Bisibele bhaath masala powder MTR brand - 2 tbsp

Seasoning ingredients
Curry leaves few leaves, 
Mustard seeds 1/2 tsp , 
Broken chilly 1, 
Asafoetida 1/4 tsp

Method:

Wash rice and dal separately. Place rice, dal [add 1/4 tsp turmeric powder and 1 tsp of oil] and vegetables  in separate containers and cook it in pressure cooker up to 3 whistles. I prefer rice to be soft in this dish unlike other rice dishes. Mash the dal to smooth paste and mix it with rice. Meanwhile squeeze the tamarind juice and finely slice the onion.

Now in a pan, heat ghee. Add mustard seeds, once they start popping add broken chilly pieces, peanuts [optional], asafoetida and curry leaves. Next add sliced onions and sauté it till they become soft. Add remaining turmeric powder, bisibele bhaath masala powder, jaggery, tamarind juice extract. Bring this to boil on a low flame for 5 minutes. Add salt and adjust as per the taste. Now mix in the cooked rice dal vegetable mixture. Stir it well [You can add water to adjust the consistency of the rice]. Continue stirring to prevent the mixture sticking to the bottom of the pan. Once it turns soft porridge like consistency, switch off the flame and garnish with roasted cashews. Serve it piping hot with ghee, fried cubed capsicum, chips, boondi or raita.

Happy Cooking!!!
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Dal Palak Seasoned With Garlic

Dals are protein rich pulses and are a great source of protein for a balanced diet containing little or no meat. 

I prepare simple dal and variations of it for 3-4 times a week. Today's recipe is "Dal Palak", a combination of spinach and pigeon pea [Turdal] seasoned with garlic.


Ingredient
Turdal 3/4 cup
Palak cleaned, washed and chopped 1 1/2 cup
Onion finely chopped 1
Ginger 1 inch
Garlic whole 1
Green chilli 1
Red chilli 1
Cumin seeds 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/4 tsp
Salt to taste
Ghee 1 tbsp

Method:

Clean wash and soak tur dal for 2 hrs. Pressure cook the dal in sufficient water with turmeric powder upto 3 whistles. Grate the ginger, grate half of the garlic cloves and remaining cloves crush them. Finely chop the onions and green chilly.

Take 1 tbsp of ghee in a pan, heat it. Add cumin seeds and when it splutters, add red chilly, garlic and ginger. Stir fry for 1 minute. Add chopped green chilly, chopped onions and saute it till onions turn translucent. 
Now add chopped palak, turmeric powder, garam masala powder and saute for 3 minutes. Add cooked dal , water to adjust the consistency and salt as per the taste, simmer for 3-4 minutes more.

Season the dal with sauted crushed garlic and serve it hot with rice or phulkas.


Happy Cooking !

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Ragi Vodi Usli

"Vodi/ Odi" is a konkani term used for sundried item prepared from onion, garlic, ashgourd, etc. during summer. Once sundried they are stored in airtight containers for future use. They can be deep fried or used in various curries. When deep fried they taste yummy!!! 

The unpredictable weather conditions in the region where I reside and my office working hours here, restricts me to prepare these vodis at home and hence whenever possible I usually get my stock from India.

Usli is again a traditional konkani preparation and here I prepare it using ragi vodis [sundried item prepared from ragi/ finger millet]. It is an easy to prepare and calcium rich dish.


Ingredients

Ragi Vodi 1 1/2 cups [store bought]
Mustard seeds 1 tsp
Urad dal 1 tsp
Green chilly chopped 1
Curry leaves few leaves
Asafoetida a pinch
Carrot grated 1
Coconut/ Frozen coconut 1-2 tbsp for garnishing
Coconut oil

This is how the ragi vodis would look before soaking them.
Method:

Soak the ragi vodis in warm water in order to soften them for about 25-30 minutes. [The soaking time would depend on type of vodis and so keep checking them after soaking. Once they feel soft then drain the water completely and keep them aside]

Heat oil in pan. Add mustard seeds, once they splutter add urad dal, chopped green chilly, curry leaves, asafoetida and saute for few seconds. Now add grated carrot, drained ragi vodis and stir for a minute. Add salt and mix it well taking care that the vodis don't get stuck to the base of the pan. Switch off the flame and garnish it with grated coconut/ frozen coconut and serve.
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Tomato Rice / Tomato Pulav

Tomato rice is the dish on my menu card whenever I am lazy to cook and not in mood to order from outside. The recipe usually which I follow is very simple and quick... I will post that some other time.

Today, I post the recipe shared by my friend, Pooja Shenoy. Thanks Pooja, we loved this version, one grand meal with Tomato Pulav :)


Ingredients

Basmati rice 1 1/2 cup
Green peas 1/2 cup
Tomatoes 3 medium sized
Onions 2 medium sized
Cottage cheese or Paneer cubes  1 cup
Fresh Coriander leaves a few sprigs
Ginger 1 inch piece
Garlic 4-5 cloves
Cashewnuts 10 for garnishing
Ghee 2 tbsp
Cumin seeds 1 tsp
Red chilli powder 1/2 tsp [ the original recipe mentions 1 tsp]
Garam masala powder 1/2 tsp
Cloves 4
Cardamom 2
Cinamon 1 inch
Pepper 4
Salt to taste
I added little sugar [ original recipe doesn't add it]

Method:

Cook green peas till done. Clean wash and cook rice in salted water till done. Take care that the grains remain separate. Rinse the cooked rice in cold water and drain again. Spread on a large plate to cool. 

Wash and finely chop tomatoes and onions. Finely chop ginger and garlic. Grind the cloves, cardamom, cinnamon and pepper coarsely. 

Heat ghee in the pan. Add the cashews and roast them till golden brown. Remove and drain them on tissue paper. Now in the same pan, add cumin seeds, and when they splutter add the coarsely ground spice mix. Sauté till they change colour. Add the chopped onion and fry for 2-3 minutes. Add the ginger garlic and sauté further for a minute. Add the tomatoes, salt and cook on medium heat for two minutes. Add red chilli powder, garam masala and cover with lid. Cook on low heat till the tomatoes are completely mushy.
Add the cooked grean peas, cottage cheese, chopped coriander leaves and mix.Add the cooked rice and toss it gently and mix well. Cook till the rice is heated. Serve hot garnished with fried cashewnuts. Serve with your choice of raita.

Happy cooking !!!

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Dahi Papdi Chaat

After the chutneys been prepared , it was time for me to prepare some chaat and I decided to prepare Dahi papdi chaat as an evening snack. Home made papdis is on my "to do list" but for this attempt I had less time for the preparation and so decided to bring papdis from the store. 

Dahi papdi chaat is one of the most popular Indian chaat and can be prepared in various ways using different types of toppings besides curds, chutneys and sev. 


Ingredients

20 Papdis [ store bought] 
Potato boiled 2
Onion finely chopped 1
Tomato finely chopped 1
Coriander leaves finely chopped to garnish
Chaat masala
Red chilli powder [optional]
Cumin powder
Kala namak
Nylon sev
Curd

Method:

Dice the boiled potato into small pieces or you can mash it. Chop the onion and tomato finely. Whisk curd, sprinkle some chaat powder on the curd and keep it aside. To make sweet chutney and green chutney kindly click on the above links.


Assembling the chaat
Once all the ingredients are set up that is papdis, toppings, chutneys, 
Arrange the papdis on a plate. 
Smear each papdi with sweet chutney and green chutney. [Optional step].

Go on adding the above ingredients one by one in the following order
  • Diced small pieces/ Mashed Potato
  • Sprinkle some chaat powder
  • Finely chopped onion
  • Finely chopped tomato
  • A spoon of curd
  • Sweet chutney
  • Green chutney
  • Sprinkle some kala namak powder, cumin powder, 
  • Sprinkle some red chilli powder [optional]
  • Top it with nylon sev and finely chopped coriander leaves. 
Serve them immediately and relish this tangy, sweet delicious chaat !!!


Note:

- If you have no time to assemble and garnish each papdi, then just crush the papdis on the plate and add the toppings, chutneys and garnish with sev and chopped coriander leaves as mentioned above.
- You may adjust/omit the quantity of ingredients used as toppings or to garnish the papdis as per your taste.
- Sometimes I use boiled sprouts in place of boiled potatoes.

Happy Eating !!!



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Sweet Chutney [Dates Tamarind Chutney]


Ingredients

Dates 12-15 deseeded
Tamarind paste 2 tbsp 
Jaggery 2 tbsp or as per taste
Salt pinch
Cumin powder 1/4 tsp

Method:

Deseed the dates and soak it in warm water. Once cool grind it with tamarind paste and jaggery to a smooth paste. Now take this paste in pan add little water. Add the remaining ingredients and boil it on a medium flame till it reaches the consistency of a thick sauce. Switch off the flame and allow it to cool. Once cool referigerate the chutney and you can use it as required.

Happy cooking!

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Green Chutney

Chutneys are the essential ingredients used in all types of chaats and served as an accompaniment to snack foods like samosas, vadas, dhoklas, etc



Green chutney

Ingredients

A fistful of Mint leaves 
Coriander leaves chopped 1/2 cup
Ginger 1" grated
Lemon juice 1 tsp
Green chillies 2 chopped
Salt


Method:

Clean and wash mint leaves. Clean, wash and chop the coriander leaves. Chop the green chillies. Peel the ginger and grate it. Wash, cut and squeeze the lemon juice
Grind all the above ingredients in a blender to make the green chutney.

You can store this chuntey in refrigerator and use it for chaat or you can apply it on the bread for sandwich. 

Happy cooking!
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Ice Cream Sandwich

Here's to the WOMAN
who gives the gifts of her thoughtfulness
who shows her caring with love and a word of support
who is strong, a multi-tasker and an achiever
who brings joy just by being herself
making this world a better and happier place
(Author Unknown)

She is much more than words can say.  

Dedicating this post to all the lovely ladies to celebrate not just this day but throughout the year. 


Wishing to all women who are a star by themselves with all the unique qualities they possess... 
A very Happy Women's Day and YEARS ahead !!!

Recipe for Eggless choco cookies adapted from here. An attempt which is no where near Nitya's preparation.

Ingredients

All purpose flour 180 gm
Cocoa powder 40 gm
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Butter 100 gms
Powdered sugar 100 gms
Milk 2 tbsp
Cookie cutters

Method:

Sieve together the flour, baking powder, baking soda and cocoa powder together in a bowl and keep aside. Now in another vessel mix the butter [at room temperature] and powdered sugar. Beat them until it turns creamy and fluffy. Now add milk to it and beat further for 2-3 minutes.

Add the sieved dry ingredients mixture, mix well with a spatula till the ingredients gets incorporated and combine everything together. The dough sticks together when squeezed between the fingers. Place the mixture in refrigerator till the dough turns firm [I kept for 20 -25 minutes].

Preheat the oven to 180°C . Take out the dough from refrigerator, sprinkle some APF + cocoa mixture on the your working surface, roll the dough into 1/4" thickness and cut out your shapes with cookie cutters. Place the cutouts on a baking tray leaving enough space between them. Bake them for 10-12 minutes until the cookies are just firm on touch.  Let them cool on the tray itself. It will turn crispier once cool.


Assembling for the Ice cream sandwich
You need Ice cream [storebought or home-made] and Sprinkles.

Place a cookie face side up. Top with a scoop of ice cream [ flavor of your choice]. I have used the same cookie cutters to cut out the ice cream shapes and place them on the cookies with respective shapes. Press down another cookie over the ice cream. Once assembled, place the prepared sandwiches in the freezer. Repeat the process with other cookies.

If you prefer, decorate the sandwich with sprinkles/choco chips or chopped nuts before freezing them.

Chill until firm and are ready to eat.

Enjoy !!!
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