Monday, 20 October 2014

BHINDI DO PYAZA / STIR FRIED LADYFINGER OR OKRA WITH ONIONS


BHINDI DO PYAZA / STIR FRIED LADYFINGER OR OKRA WITH ONIONS

INGREDIENTS

Bhendi / lady finger / okra
½ kg
Onions sliced
3 – 4 nos
Tomato sliced
2 nos
Ginger garlic paste
1 tsp
Jeera / cumin
¼ tsp
Til seeds / sesame seeds
¼ tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
½ tsp
Dhania jeera pdr
1 tsp
Amchoor / dry mango pdr
½ tsp
Garam masala pdr
¼ tsp
Oil
2 – 3 tbsp
Salt
T.T.

METHOD:

1.       Wash and dry the bhendi. Cut it in roundels. Make sure there is absolutely no moisture or the end product will turn sticky.


2.       Heat 1 tbsp oil, add half the til seeds and immediately add in the bhendi. Be very quick here or the til seeds are going to pop out of the pan all over the place.


3.       Sauté it uncovered for 8 – 10 min. till the bhendi has cooked, it will also shrink.

4.       Keep on sautéing it in between so that it is evenly cooked and do not cover with a lid.

5.       Season with salt, mix it up and remove it out into another container.

6.       Heat up the remaining oil, add in jeera, Heeng, haldi, the sliced onions and the ginger garlic paste.



7.       Keep on sautéing it around till the onion has just started to brown.



8.       Then add in the tomatoes and sauté till they go soft.


9.       Add in the remaining masalas like the red chilli pdr, dhania jeera pdr, Amchoor and very little salt. Mix it all up.


10.   Transfer all the bhindi back into the onion tomato mix and toss well. Sprinkle garam masala pdr on top. Switch off the flame immediately, do not keep on mixing for long or the entire thing will become soft and mushy.


11.   Transfer to a serving bowl and sprinkle the remaining til seeds on top.

12.   Serve hot with naan, roti or kulcha.




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Sunday, 19 October 2014

UPASACHI SABUDANA MISAL / SAGO MISAL (UPWAS / FASTING)


UPASACHI SABUDANA MISAL / SAGO MISAL (UPWAS / FASTING)

INGREDIENTS

1 cup
Kakdichi dahyatli koshimbir  OR chopped cucumber ¼ no. and beaten curd ¼ cup with a pinch of salt http://paripoornapaksiddhi.blogspot.in/2014/10/kakdi-dahi-koshimbir-upwas-cucumber-in.html
¼ cup
Salted peanuts
½ tbsp
Upwas batata chiwda
1 tbsp
Nylon sabudana fried or upwas sabudana chiwda
1 tbsp
Coriander leaves chopped
1 – 2 sprigs
Pomegranate pearls
1 tbsp

METHOD:

1.       In a serving bowl layer the sabudana khichadi at the base.


2.       Sprinkle over it the roasted peanuts, upwas batata chiwda, upwas Sabudana chiwda.



3.       Now pour over the kakdichi koshimbir or the chopped cucumber and beaten curd.

4.       Finally garnish on top with coriander leaves and pomegranate pearls.



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Friday, 17 October 2014

BESAN LADOO / CHICKPEA FLOUR LADDOOS


BESAN LADOO / CHICKPEA FLOUR LADDOOS

INGREDIENTS

Besan ladoo flour / coarse chickpea flour
500 gms
Ghee / clarified butter
125 gms approx
Powdered sugar
325 gms
Elaichi pdr / cardamom pdr
1 tsp
Cashewnuts for decoration                        
As required

METHOD:

1.       Heat ghee, as it melts add in the besan. Mix it up well. It will start to clump together and start to look lumpy.  Break the lumps for even cooking.



2.       Keep on mixing and turning around or it will start to burn at the bottom.

3.       It will start to look like gravel or wet sand consistency after some time. Keep mixing.


4.       Slowly in approx 10 – 12 min as the besan starts to cook and the ghee just starts to separate out, the mix will start looking wet.



5.       Keep mixing again. Be prepared for a good wrist and arm exercise.

6.       Now as the ghee will start to ooze out making the mix look liquidy resembling wet cement. The besan would have also changed colour and become a little reddish brown.


7.       Switch off the flame and allow to cool. You will still have to mix it around as the kadhai would be still hot and the mix is still cooking. There is a possibility of the besan at the bottom to still cook even further.

8.       When the mix comes to a temperature where it is still hot but you can manage handling it with your bare hands, add in the elaichi pdr. Also sieve in the powdered sugar.




9.       It is necessary to sieve the powdered sugar as you do not want any sugar lumps getting in it.



10.   Mix it up very well. Shape into smooth lemon sized balls and garnish each ball with a cashew nut. The laddoos should have a smooth surface from outside and have a shine or glaze to it.



11.   If the besan is roasted well then the laddoos would last good for 10 – 15 days at room temperature. If it is not roasted well in ghee or is unevenly roasted then fungus may start forming on it after 3 – 4 days if left at room temperature.





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Wednesday, 15 October 2014

CHANA DAL SHENGDANA ANI BATATYACHI AMTI / BENGAL GRAM WITH PEANUTS AND POTATO


CHANA DAL SHENGDANA ANI BATATYACHI AMTI / BENGAL GRAM WITH PEANUTS AND POTATO

INGREDIENTS

Chana dal / split Bengal gram
1 cup
Shengdane / peanuts
2 tbsp
Batata / potato cut in large cubes / chunks
1 no
Curry leaves
1 sprig
Kala masala / goda masala                           
¼ tsp
Amsul / kokum
2 pieces
Gul / jaggery
½ tsp
Red chilli pdr
¼ tsp
Salt
T.T.
Oil
1 – 2 tbsp
Rai / mustard seeds
¼ tsp
Jeera / cumin seeds
¼ tsp
Heeng / asafoetida
¼ tsp
Haldi / turmeric pdr
¼ tsp
Coriander leaves chopped
2 – 3 sprigs

METHOD:

1.       Soak together the chana dal and peanuts for 1 hour.


2.       Pressure cook all together the dal along with the peanuts and potato till the dal is cooked.

3.       Make sure the potato doesn’t become a mush.


4.       Heat oil, add in the rai, when it crackles add the jeera, Heeng and haldi.

5.       Add a little red chilli pdr in the oil along with the curry leaves.


6.       Pour in the cooked dal, peanuts and potato.  Stir well.


7.       Add in little more chilli pdr, jaggery, goda masala and amsul.


8.       Bring to boil. Add in little water if needed but the consistency should be a little thick like dal fry.

9.       Season with salt and add in coriander leaves.

10.   Serve hot with rice or chapati. 





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Monday, 13 October 2014

KAKDI DAHI KOSHIMBIR (UPWAS) / CUCUMBER IN CURD (FASTING)




KAKDI DAHI KOSHIMBIR (UPWAS) / CUCUMBER IN CURD (FASTING)

INGREDIENTS

Kakdi / cucumber peeled and finely chopped
1 no
Green chillies finely chopped
1 no
Roasted peanut pdr
½ tbsp
Curd beaten smooth
½ cup
Salt                      
T.T.
Sugar
¼ tsp
Coriander leaves chopped
1 – 2 sprigs

METHOD:

1.       Mix all the ingredients together except the salt and curd. Chill it.


2.       Just before serving mix in the salt and curd. Serve chilled.

3.       This koshimbir can also be served during upwas / fasting.




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SABUDANA KHICHADI / SAGO KHICHADI



SABUDANA KHICHADI / SAGO KHICHADI

INGREDIENTS

Sabudana / sago
1 cup
Roasted peanut ground to coarse powder
¼ cup
Potatoes boiled and cubed
1 no
Green chillies chopped
2 – 3 nos
Ghee / clarified butter                  
2 – 3 tbsp
Jeera / cumin seeds
½ tsp
Salt
T.T.
Sugar
¼ tsp
Scraped fresh coconut for garnish
2 tbsp
Coriander leaves chopped for garnish
2 – 3 sprigs

METHOD:

1.       Wash the sago in water and drain out.

2.       Keep water just to the level of the sago. Make sure the water level does not go over it or later the entire thing will become sticky.

3.       Cover and allow to soak for 4 – 5 hours. (I usually leave it overnight)

4.       Next day press one sago ball between your fingers. If it crumbles to fine powder then the sago is soaked just right.

5.       Once soaked, the sago swells up to almost 1 ½ times its size.



6.       To the sago add the salt, sugar and peanut powder. Mix it all up well.

7.       Heat ghee, add in the jeera.


8.       When it crackles add in the green chillies and the potatoes. Sauté and cover and give it one steam on low flame.


9.       Now add in the sago and mix well.


10.   Cover and give it 2 – 3 steams till the sago turns soft and transparent.


11.   Keep on mixing around at regular intervals.

12.   A best made khichadi is not at all sticky and clumpy and each sago ball is separate from the other.

13.   Garnish with the coconut and coriander leaves.

14.   Serve hot with curd.




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