Sweet jackfruit dosa/ponsa polo

 

It's jackfruit  season,and I just had to try something different. So thought  of giving  little twist to my favorite dosa. Jackfruit  whether ripe or raw can be used in a myriad of dishes. This dosa is one of them.This is a quick and easy dosa and no need to ferment this batter. An interesting sweet treat, especially for children! these dosas taste very nice when served warm with a dollop of butter.

Ingredients :

1. 2 Cups Dosa rice 
2. 1 cup jaggeey
3. 1 cup de-seeded jackfruit bulbs
4. 1 cup Freshly grated coconut
5. 11/2 tsp salt 
6. Baking soda 1/2 tsp  
7. Ghee for preparing dosa

Metod :

Wash the rice and ,then soak it in water for at least 2 hours.

Grind all ingredients(except the ghee) till you get a fine batter. The batter should  be thick like idli batter.

Heat griddle/ nonstick pan,pour a ladle full  of the batter onto a hot  pan and spread a portion of the batter to get a mini dosa of 75 mm. (3”) in diameter. Drizzle a little more ghee and cover with a lid and cook on medium flame for two or three minutes . Then cook uncovered till you see the tiny little holes on it. flip and cook till it is light brown in colour from both the sides.

 Remove  and serve hot with a dollop of homemade butter .

Healthy Oats-horse gram doddak/dosa

Doddak is a GSB style thick pancake/dosa made with fermented batter usually
made of lentil and rice. I have used the same recipe and made it more healthy by adding oats. Eating a healthy diet is getting more popular these days specially with the rise in obesity. One of the best ways to get fiber into our diet is to eat whole grains.
       Horse gram is a reddish brown legume with many health benefits. it's not only filling, eating horse gram will make you feel fuller for longer. Along with horsegram ,i have also used oats. I use oats at least 3 to 4 times a week for making different foods like dosa, porridge, upma, masala oats and different types of soups . Most of these easy oats recipes are a good alternate to an elaborate meal. 

Ingredients :

1. Horse gram-1 cup
2. Rice(dosa)-2 cups
3. Urad dal-1/4 cup
4. 0ats-3 cups (i've used Quaker Oats)
5. Salt to taste

Method ;

• Wash & Soak urad dal and Horse gram for 5-6 hours in 4-5 cups of water.
• Soak rice separately  for an hour. 
• First grind urad-Horse gram with the 2 cups of water(use the same water in which you have soaked urad and Horse gram ).You can add more water if needed.The batter should be light and fluffy.
• Next in the same jar add soaked rice and Oats  and grind to smooth paste.
• Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
• Next day add salt to taste and adjust the batter with little water if it is too thick.
• Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect doddak/dosas. Cover it with a lid and let cook till one side is done. Now turn the dosa and cook again till both the sides are golden brown.
• Remove it on a plate and serve hot with chutney of your choice.

Chunky n Easy Egg salad For Sandwiches and crackers

Chunky egg salad is great on a sandwich or as a side dish at a picnic or potluck. This is an easy egg salad recipe that will make the perfect addition to your meal

I would love to share my egg salad recipe with you, in hopes that you’ll fall in love with it! It is truly one of my favorite breakfast.

Creamy and full of flavor, this chunky egg salad has a nice crunch from bell pepper and minced onion. Extra bursts of flavor come from Worcestershire sauce, mayo and Dijon mustard.

 A good egg salad should start with perfectly hard boiled eggs, where the yolks are creamy, instead of overcooked, chalky, and crumbly.You can make egg salad sandwiches with this, or put spoonfuls of egg salad on crackers for a snack.

Ingredients:

1. 1/4 cup Mayonnaise 
2. 1/2 teaspoon salt
3. 1/4 cup onion, minced
4. 1/4 teaspoon Worcestershire sauce
5. 1 teaspoon Dijon mustard
6. 1/4 teaspoon  white pepper or red chilly powder ( in this recipe i have used red chilly Powder
7. 2 tsp Tomato ketchup 
8. 6 hard-cooked eggs
9. 2 tablespoons green pepper, minced 
10. 1 tomato,thinly sliced.

• Place the eggs in a single layer in the bottom of a saucepan, and cover them with enough cold water to rise an inch above the eggs. Place over high heat, and once the water has come to a boil, immediately remove the pan from the heat and cover with a lid. Let the eggs sit in the hot water for 10 minutes, then drain the eggs. Peel them under cold, running water.
• In medium bowl, stir mayonnaise, salt, onion, green capsicum,Worcestershire sauce, mustard and chilly or pepper powder,tomato ketchup until well mixed. you can also add a pinch of sugar if you like.
• Roughly chop the eggs, then mix with the remaining ingredients. Chill the egg salad for a few hours, then serve on crackers or in sandwiches. Enjoy!

Mysorean Style Avarekalu Kurma/saru

Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.

Ingredients:

For the main dish:

1. 2 cups - Avarekalu
2. 1/2 cup- carrots,cut into cubes
3. 1 big sized Potato,cubes
4. 1/2tsp Turmeric powder
5. 2 Tomatoes,chopped
6. Salt to taste

For the masala paste:

1. 1 cup Freshly grated coconut
2. 1tsp Khus khus/poppy seeds
3. 2-1inch pieces of cinnamon
4. 10 cloves
5. 10 Garlic coves
6. 1 inch piece Ginger
7. 1/2tsp Cumin/jeera
8. 1tsp Coriander seeds/daniya
9. 3tsp Chilly powder

For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil

Method:

• Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
• Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
• Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
• Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
• Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
• Pour this over the kurma and its ready!
• Serve hot with rice,idli or puri.

Soya chunks-Peas Kurma... a pressure cooker recipe

Soya chunks Kurma

I'm a foodie and  busy mom of 3. I am constantly whipping up healthy and delicious meals in my kitchen for the people I love the most. Meatless dinners are my personal favorite night (or nights) of the week. Truth be told, if my husband and kids weren’t such meat lovers, I would gladly revert back to my vegetarian days! Because they love chicken and mutton, I do my best to make any meatless meal incredibly tasty. This one was a big hit last week, even if not everyone in the family are big fans of soya chunks. The trick to this meal was mini soya chunks and peas, and give it plenty of flavour with a lovely gravy. Another perk of this meal, was dinner was done in less than 30 minutes in a pressure cooker.

Ingredients

• Mini Soya Chunks– 3 cups
• Fresh or dried Green peas (if you are using dried one,then soak overnight)
• Meat Masala – 3 tbsp
• Red chilly powder – 1 tsp 
• Onion (sliced) – 1 large
• Tomato (sliced) – 2 large
• Green Chillies (slit) – 2
• Curry Leaves – A sprig
• Coriander Powder – 1 tsp
• Turmeric Powder – 1/2 tsp
• Pepper Powder – 1/2 tsp
• Ginger Paste -2 tsp
• Garlic Paste – 2 tsp
• Tomato Sauce – 1 tbsp (optional)
• 2 cups milk
• Coriander leaves/Cilantro – A few
• Oil – 2 tbsp
• Salt – As required
• Water – As required

Preparation Method

• Soak the Soya chunks in hot water for around 15 minutes. Squeeze out the water and clean the soya chunks and drain out excess water if any. 
• Marinate the soya pieces with  ginger garlic paste,salt and meat masala powder for 5-6 minutes..
• Heat 2 tbsp oil in a pressure cooker ,add sliced onions and saute till the onions are translucent.
• Add slit green chillies, chopped tomatoes and saute till the tomatoes are cooked properly.
• Add 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder,1/2 tsp pepper powder  and stir fry for a few minutes.
• Add the marinated soya chunks along with soaked or fresh peas, 1 tbsp tomato sauce and some salt if required . Add some water (around 1/4 cup) so that the gravy has some water content.
• Sprinkle 1/2 of the chopped cilantro leaves and mix well.
• Cover and pressure cook  for another 15-20 minutes or take two whistle , till the gravy is fully coated on the soya pieces.
• After few minutes open the lid and add milk to the gravy and cook again for 2-3 minutes.
• Garnish with remaining coriander leaves.
• Serve along with rice or chapathi.
  
  
  
  

Lajawab Paneer Rolls/Wraps

Finding new ideas for kids lunch boxes can be a challenging job.Many children skip their breakfast or lunch. They prefer the food to be dry so that it can just be gobbled up without much fuss.And of course,we parents are always trying our best to make their food nutritious.
Keeping this in mind wraps or rolls seem like a good lunch or breakfast option.Wholesome and filling ,they look interesting and are a great way to make kids eat different vegetables. Using Wheat flour or multigrain flour or soy flour to make the rolls healthier.

These rolls are great,easy to make and great tasting. 

Ingredients for Suffing:

1. 250 gms of Paneer/cottage cheese( cut into cubes)
2. 2 Large onions
3. 10-12 Garlic cloves
4. 2 Tomatoes,
5. 6-7 Red chillies
6. 10 Cahewnuts
7. Kitchen king masala powder or any garam masala powder
8. 2 cardamom pods
9. 1/2 cup red or green Capsicum (bell peppers)
10. 2tbsp Butter or oil
11. 1tbsp coriander leaves chopped

For Roti Roll/wraps

1. 1/2 Cup Sprouted Soya flour or plain soya flour (In this recipe  I've used Manna Brand sprouted soya flour)
2. 1 Cup Multi grain flour 
3. 1 Tablespoon Yogurt (Optional)
4. 2 Tablespoons Ghee or oil
5. Salt to Taste
6. Oil for Frying
7. 1/4 Cup Wheat Flour, for rolling

For Salad:

1. 1 Tablespoon Green Bell Pepper (capsicum), diced
2. 2 Onion,sliced
3. 1 Tablespoon Cilantro (Coriander Leaves), chopped
4. 1/2 Teaspoon Red Chili Powder (optional)
5. 1/2 Chat Masala
6. Salt to Taste 

For Green chutney:

1. 1/2 Bunch Mint leaves
2. 1/4 Bunch Cliantro (Coriander leaves)
3. 2 Tablespoon Peanuts
4. 1 Clove Garlic
5. 1/2 inch Piece Ginger
6. 4-5 Green Chilies
7. 1 Teaspoon Cumin Powder
8. 1/2tsp Black salt
9. 1 Tablespoon Lemon Juice
10. Salt to Taste

Method For Lajawab Paneer Suffing :

• Grind together garlic cashewnuts ,tomatoes,cardamom pods  and whole red chillies into a fine paste.
• Heat some oil or butter,in a heavy bottomed pan,add the onions. Saute it on a low flame till it turns translucent.
• Add the capsicum and saute for a few minutes.
• Add the ground masala paste, and cook till the oil seperates.
• Mix in some garam masala or kitchen king masala and add about 2 tbsp of water and salt to taste and mix well.
• Now its time to add our Paneer cubes and cook till the gravy is fairly dry.
• Garnish with coriander leaves.

Method For Roti rolls/wraps:

1. In a big bowl mix both the flours.
2. Add yogurt, Ghee or oil and salt, using enough water make a semi soft dough.
3. Knead the dough very well, cover it and keep aside for 1/2 hour.
4. Knead again and divide the dough into 5 equal portions.
5. Make ball and flattened it. Take each ball dust it in dry flour from both sides.
6. Place a skillet on medium heat so it will be a little hot by the time you are ready to cook the first roti / wrap.
7. Roll into a 7 – 8 inch roti, then place it on skillet.
8. When it starts bubbling on one side, apply little oil,turn it over.
9. Apply little oil on the other side, cook until golden brown, keep it aside.

Method For Salad:

1. In a bowl mix cabbage, tomatoes, green capsicum /bell pepper,coriander leaves
2. Sprinkle red chili powder, chat masala and salt, toss lightly.
3. Divide into 5 equal parts, keep aside.

Method For Green chutney:

1. In an mixer crush  peanuts, garlic, ginger, green chillies,black salt and cumin powder.
2. Add coriander leaves and mint leaves and little water, grind it to a smooth paste.
3. Add Lemon juice, salt and pulse it one more time.

Method For Kati Roll:

1. Spread green chutney evenly on each roti / wrap.
2. Spread one portion of the "Lajawab paneer"filling in the centre of each roti / wrap.
3. Spread one portion of the salad on top paneer filling and roll up tightly.
4. When you want to serve, cook the rolls on a hot tava/griddle.

Note:
These versatile roll-ups can be stuffed with chicken or other kinds of fillings.

Thiranga idli...Happy 69th independence day!

Happy Independence Day!

A very Happy Independence to all the reader’s of this blog. Thank you so much for all the people who supporting this blog. 

Our Mother India is going to celebrate 69th Independence on 15 August,so I thought to post the recipe of tri-coloured idli which is made without putting any edible color...its yummy, delicious and nutritious ...I am sure you will enjoy to share it with your friends and family :)

Ingredients:
Idli Batter*- 11/2 litre,fermented overnight.
3 pinch of baking soda - Baking Soda

For the Green idli
1/4 cup Coriander leaves
10-12 Mint leaves
2 Green chillies
3-4 Garlic cloves
1'inch Ginger,chopped
1tsp lemon juice

For the orange Idli
2 carrots,grated
1tsp red chilly powder
1/2 tsp lemon juice

Method:

• First the prepare the Green idli paste by grinding all the ingredients to a fine paste and keep aside.
• For the orange paste, grind the red chilly powder, grated orange and lemon juice grind it to a coarse paste and keep aside
• Now separate the idli batter into 3 portions ie 1/2 litre each.
• Add green paste to one portion  of the batter and a pinch of baking soda, mix it well.
• Now add the orange paste to the 2nd portion of the batter and a pinch of soda,give a nice mix and keep it aside
• Finally add a pinch of soda to the last portion of the batter,mix it well.

Final procedure:

• Boil 3cups of water in a idli steamer.
• Grease desired shaped mould with ghee or coconut oil.
• First fill the mould with green coloured batter and let it steam for about 2 minutes on high heat.
• Now open the lid and pour the plain idli batter and steam again for 2 minutes.
• Finally pour the orange coloured batter and steam for about 8-10 minutes depending on the size of the mould.
• Serve hot with chutney or sambar.

Aamras Puri

Our Indian wedding recipes contains a variety of traditional wedding recipes. Wedding is a very special event in anyone's life. It is an occasion to indulge in revelry and merry making. Celebrate wedding along with some delicious food. 
Today i am here with one of the famous recipe of indian wedding "Aamras puri",specially prepared during summer season. Try this easy recipe at home and i am sure your family going to love this.
Aamras or Amras is the pulp of the Mango fruit eaten in India. The pulp of a ripe fruit is extracted usually by hand and consumed along with puri.A regional version of Amras is a popular dessert in Rajasthani cuisine,Marwari, Maharashtrian(ambyacha ras) and Gujarati homes, especially during festivities.

Ingredients for Aamras:

1. 4 cups Mango Flesh (cubed) preferably Alfonso Mangoes. 
2. 14 cup Milk
3. 11/2 tbsp Sugar or to taste.

How to make Aamras:

1. In a microwave or stove top, heat the milk near boil. Crush the saffron strands, add it to the milk and let it stand for around 15 minutes.
2. Use an electric blender, puree the mango flesh, milk and sugar.

Ingredients For Puri:

1. 2 cups Wheat flour
2. 2tsp oil
3. Salt to taste
4. Oil for frying

How to make Puri:

1. Add wheat flour, oil & salt in a bowl.
2. Add water to form a firm dough & knead till smooth.
3. Cover it & keep aside for about 15 minutes.
4. Knead again. Divide into small balls & roll out into round shape.
5. Heat oil in a pan. Fry puri till light brown from both side.
6. Serve hot with aamras.
7. If you like your puris crisp then try adding 1/2 cup of fine rava along with the wheat flour.

Palak/Spinach parata

This parata/flat bread is a great breakfast, brunch or lunch recipe. With a lovely contrast of textures and flavours, altogether it’s a total pleasure to eat.

Ingredients:

1. 2Bunches of Spinach (about 300gms)
2. 3 cups Whole wheat flour
3. 10 Green chillies or to taste
4. 1/2tsp Ajwain/carom seeds
5. 1tsp Garam Masala
6. 4-5,finely chopped garlic cloves
7. 1tsp, chopped Ginger
8. 1tbsp oil
9. Ghee or oil for basting
10. Salt to taste
11. 1/2 cup Wheat flour for dusting
    

Method:

• wash and chop spinach leaves and keep aside.
• Heat 1tbsp of oil in a pan,add caram seeds followed by garlic,ginger and green chillies,saute for a 4-5 seconds.
• Now add chopped spinach and salt to taste, saute untill it changes to dark green.It takes about 4-5 minutes.Now add garam masala and saute for couple of minutes.Switch off the fire and let it cool a bit.
• Once the spinach mixture is cooled down,make a coarse puree out of it using a hand blender or food processor until incorporated but make sure it slightly coarse in texture.
• Now take a mixing bowl,add pureed spinach and add little flour at time,till all the flour is used up.if you feel the dough is little hard then use some curd or water to make it softer.Rub few drops of oil or ghee on it to prevent drying.
• Divide the dough into a big lemon sized balls and flatten it out into your palms.
• Dip into dry flour and roll into 7-8 inches big circle.
• Heat tava/skillet,add ghee or butter and fry parata's until bubbles appear and then flip over.wait again for few seconds and flip it over again.
• Now add some ghee and fry again.Press gently with spatula to make the parata swell up a little.when the brown spot appear on both sides remove the parata and serve hot with home made butter,pickle or thick yoghurt....Enjoy ;)

Methi Bhath

 

If you are looking for a healthy lunch or dinner ideas this is it. This bhath/rice is my family favorite.The earthy flavour of fenugreek leaves will fill your house with robust aroma. . My recipe is very different from a usual Bhath as i have used pressure cooker to save my time. Do try and let me know..

Ingredient's

2 cups Broken basmathi rice

2 cup Fenugreek leaves

3 medium sized potato, cut into thin triangular pieces

2 Carrots cut into small pieces

1/2 cups French beans, cut into 1/2 inch pieces

2tsp Cumin/ jeera

1 Bay leaf,

1 Cinnamon stick

2 Cardamoms,

2 Onion

1 1/2tsp ginger-garlic paste 

1tsp Kasoori methi

1tsp red chili powder,

 1tsp turmeric, 

2tsp sambar powder

1 tbsp Tamarind pulp or 2 chopped tomatoes ( here i have used tamarind )

 Ghee or oil 4 tbsp

Salt to taste

 Method:

• Wash and soak the rice for about 15 minutes.
• Wash and drain fenugreek leaves .Roughly chop the leaves and keep aside .
• Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the chopped fenugreek leaves and saute for 2-3 minutes. 
• Add  onion and saute for couple of minutes and then add french beans and carrots and stir again till beans changes its colour a bit.
• Add ginger-garlic paste and kasoori methi and saute for 4-5 minutes. Add red chili powder turmeric and sambar powder and salt mix and saute for couple of seconds. Reduce heat, add the soaked rice, mix gently, then add 3cups of water and tamarind pulp ,close the lid and pressure cook for 2 whistles.  Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

Amaranth leaves Pakoda/pakora (tamdi bajji pakoda)

Amaranth leaves pakora

 

Are you looking for a crunchy,munchy?, then lal baji pakoda or pakora will be just perfect for you especially during cold evening tea time snack .
Amaranth (Thotakoora) leaves are the best and easily available leafy vegetable and the
 beautiful color of the leaves along with their freshness pairs wonderfully with anything you cook.It gives nice red colour to that dish.

 

These pakodas are to die for as they were so crisp and yummy!

 

Ingredients:

1. 2 cups Amarnath leaves/tamdi bajji
2. 1 cup Besan
3. 1/2 cup Rice flour
4. 1/4 cup Corn flour
5. 1/4tsp baking powder or a pinch of baking soda
6. 1tsp crushed coriander seeds
7. 2tsp Ginger chopped
8. 4-5 Green chillies,chopped finely
9. 1 onion chopped finely
10. 1tbsp hot oil
11. Oil to fry

Method:

• Wash and roughly chop the amaranth leaves .
• In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
• After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
• Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
• If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
• Now prepare pakoras with dough and arrange it on a plate.
• Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
•  Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
• Once the sizzling of the oil subsides  and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
• Serve hot with tea or coffee
  
  
  Notes:
  
  • Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.

   
  
  
  
  

Brahmin style vegetable Kurma (no onion- no garlic)

vegetable kurma

This Shravan try this amazing veg gravy recipe from south India without Onion and Garlic!!!

Among Hindus many people discourage eating onion and garlic along with non-vegetarian food during festivals or Hindu holy months of Shrawan.As a true GSB i too avoid cooking food with garlic or onion during our festivals like Sutta punnav,krishna ashtami and gouri-ganesha.

Ingredients:

1 Potato diced

1/2 cup Green beans sliced

1/2 Cup Green Peas

1/2 Cup Carrots cut into 1'pieces

1tsp Mustard seeds

2 spring curry leaves

1/2" Cinnamon

3 Cloves

Salt to taste

2 Tsp ghee

Grind to Paste*:

1. 1/4 Cup Coriander Leaves
2. 1/2 Cup grated Coconut
3. 4-5 Green chillies
4. 1/4 Tsp Jeera
5. 1/4 Tsp Saunf/Fennel Seeds
6. 1 Tbsp Roasted Channa Dhal/Putane/hurigadale
7. 1/8th Tsp Turmeric Powder
8. 1 small piece of Ginger
9. 1 marble sized tamarind ball

No onion-no garlic veg kurma

Preparation:

Heat ghee in a pressure cooker, add mustar,curry leaves cinnamon, cloves, and fry for a couple of seconds.

Now add chopped vegetables and fry for a minutes,add salt and 2 cups of water and cook till done/pressure cook on high for 2 whistle.

Grind all the Ingredients under Grind to Paste* with little water.

Now open the cooker when all the pressure/steam has subsided and the pressure cools down.

Add the ground paste and salt if needed,mix it well.You can add water if needed to adjust the gravy according to your requirement .

Cook on a low flame for about 10-15 minutes or till done.

Serve hot with roti or puri