Monday, 14 April 2014

KAKDICHA KAIRAS / CUCUMBER PACHADI

This is a very typical Maharashtrian recipe which is light and at the same time refreshing. Its appreciated especially in the summers for its cooling effect and at the same time since it has all the flavours of sweet sour and spicy. It is bursts of flavours in your mouth.




KAKDICHA KAIRAS

INGREDIENTS

Kakdi / Cucumber (Roughly chopped)
1 cup
Thick imli / tamarind pulp
 3 tbsp
Gul / Jaggery grated
 4 tbsp
Roasted Peanut pdr
2 tbsp
Red Chilli pdr
½ tsp
Salt
T.T.
Oil
1 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp

 

METHOD:

1.       Squeeze out the juices from the cucumbers.

2.       Add tamarind pulp to this juice along with the jaggery and leave it for 30 min till the jaggery dissolves completely. If it is too thick add in 2 – 3 tbsp water.

3.       Now add in salt, chilli pdr and peanut pdr to these juices.

4.       Heat oil, add in rai, when it crackles add in Heeng.

5.       Pour this tadka over the prepared juices. Mix well.

6.       Now add in the cucumbers just before serving and serve immediately.

7.       If you leave in the cucumbers for some time then it will start getting watery.




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CHUTNEYWALE PUDINA ALOO


 
 

CHUTNEYWALE PUDINA ALOO

INGREDIENTS

Baby potatoes (boiled and peeled)
10 – 12 nos
Oil                           
For deep frying
Jeera / cumin seeds                       
½ tsp
Lime juice or Amchoor / dry mango pdr
Of ½ lime or ½ tsp
Toasted white sesame seeds / til seeds
¼ tsp
salt
T.T.
PUDINA CHUTNEY
 
Kothimbir / Coriander leaves (chopped)
1 cup
Pudina / Mint leaves
10 – 12 leaves
Curry leaves
4 – 6 nos
Ginger
1 inch piece or ½ tbsp grated
Garlic cloves
4 – 5 nos
Green chillies
2 – 3 nos

 
METHOD:

1.       Cut the potatoes in half lengthwise and deep fry in hot oil till light golden brown.
 
 
 
2.       Remove on to a kitchen paper towel to remove the excess oil.
 
 
3.       Grind all the ingredients to make pudina chutney to a smooth paste.
 
 
4.       Heat 1 tbsp oil, add jeera and then the chutney paste.
 
5.       Fry on medium heat till oil seperates out.
 
 
6.       Now add the potatoes with salt and mix well so that the potatoes are coated with the chutney.
 
7.       Finally add in lime juice and put in a serving bowl. Sprinkle til seeds on top and serve immediately.
 
8.       This can be served as a side dish or individual potatoes can be put on toothpicks to be served as a starter.



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Sunday, 6 April 2014

GOLYANCHA BHAAT / CHICKPEA BALLS IN PULAV RICE



GOLYANCHA BHAAT / CHICKPEA BALLS IN PULAV RICE

INGREDIENTS

                                                          RICE
 
Kolam rice or basmati rice soak in water for 30 min & drain
1 cup
Fresh green or red chillies slit lengthwise
2 nos
Lime juice
1 tbsp
sugar                  
¼ tsp
Salt
T.T.
Oil
1 tbsp
BESAN GOLE / CHICKPEA BALLS
 
Coarse chickpea flour
1 cup
Oil
2 tbsp
Salt
T.T.
Chilli pdr
¼ tsp
Coriander pdr
½ tsp
Cumin pdr
½ tsp
Peanut pdr
¼ cup
Grated roasted and powdered dry coconut
1 tbsp
Chopped coriander leaves
2 – 3 sprigs
Water
As required
TADKA
 
Oil
2  - 3 tbsp
Mustard seeds / rai
¼ tsp
 Asafoetida / Heeng
¼ tsp
Chopped coriander leaves for garnishing
2 sprigs

 
METHOD:

BESAN GOLE / CHICKPEA BALLS

1.       Heat oil, add in the chickpea flour. Roast on medium to low heat till it colours a light brown and gives off a light nutty flavour.

 
2.       Remove aside and cool it. To it add all the other ingredients and mix well.

 
3.       Add little water at a time till it comes together to form a dough.

 
4.       Divide it into small marble sized balls. Keep aside.

RICE

5.       Heat oil, add the chillies and rice.

 
6.       Sauté rice till translucent.

 
7.       Now add in double the quantity of hot water, salt, sugar and lime juice.

8.       Simmer, cover and cook till half cooked.

 
9.       Now add in the prepared balls and mix them lightly in the rice. Do not allow them to break.

10.   Again cover and simmer till the rice is done. Do not over handle or over mix the rice or the grain will break.

11.   Just before serving, put the rice in a serving plate. Arrange the balls over the rice.

12.   Heat oil for the tadka. Add rai, and when it crackles add the Heeng.

13.   Pour this tadka over the rice and balls. Garnish with coriander leaves and serve hot.

14.   Ideally the balls are supposed to be crumbled and mixed with the rice while eating.

15.   You can also serve it with a spicy curry or during summer serve it with cucumber raita.



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Friday, 4 April 2014

CAULIFLOWER AND CORN CUTLETS WITH HONEY LEMON DIP




CAULIFLOWER AND CORN CUTLETS WITH HONEY LEMON DIP

INGREDIENTS

Cauliflower florets (boiled till almost cooked and mashed)
2 cups
Boiled sweet corn kernels
¼ cup
Onion (minced)
1 no small
Ginger                       
1 inch piece
garlic                   
5 – 6 cloves
Green chillies
3 – 4 nos
Jeera pdr
¼ tsp
Chaat masala pdr
¼ tsp
Cheese cubes grated
2 nos
Salt
T.T.
Coriander leaves chopped
3 – 4 sprigs
Dry mango pdr / Amchoor
½ tsp
Rawa / semolina
2 – 3 tbsp
Rice flour
1 cup approx
Oil
For deep frying
HONEY LEMON DIP
 
Lime juice
½ lime
Honey
1 tsp
Chilli flakes
A pinch
Salt
A pinch

 

METHOD:

1.       Make a paste of ginger, garlic and green chillies. Add it to the cauliflower mix.

2.       Also add in all the other ingredients except oil and rice flour.

3.       Add in rice flour little at a time as required, just enough to bind the ingredients together so that the cutlets don’t fall apart.

 
4.       Divide into lemon sized balls and roll it in your hand and flatted on your palm to shape like a cutlet.

5.       Roll the cutlets in the remaining rice flour and deep fry in hot oil till golden brown.

6.       Mix together all the ingredients for the dip till the honey gets properly dissolved and mixed with the lemon juice. Serve with the cutlets.



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