Roti Pizza

I  always try to make my kids lunch box more interesting by packing something  new,yummy and tasty.But daily trying new recipe is a big headache so i try something new with the same old dish, In short i give a new look to my simple dish .Here i have tried to give a new look to  my simple roti..........a pizza look.

Ingredients:-

Wheat flour-2 cups

Egg-12

Onion-2 chopped

Capsicum-2 chopped

Green chilly-2 chopped

Mozzarella cheese -200g

Oregano for garnishing

Pepper powder-2tsp

Method:-

• Mix wheat flour,salt,a tsp of oil  and water to make a soft dough and keep it covered  for 30mins.
• In a bowl grate mozzarella cheese and keep aside.
• Now divide the dough into 6 big balls and roll into thick disk.
• In a bowl beat 2 eggs for each roti at a time until light and fluffy.Now add 2tsp of onion,1/4tsp of chilly,2tsp of capsicum,2-3 tsp of grated cheese and salt to taste.Mix it well.
• Heat a non-stick pan and start frying roti in a medium flame.1st fry roti on one side  and then flip it to fry on the other side.At this stage spread the egg mixture and sprinkle oregano and pepper and cover with a lid.now simmer the gas and let it cook.Now open the lid and serve hot with tomato sauce.
• Prepare all the roti in the same way.
• Yummy roti pizza is ready  for kids lunch box.

Note: you can use cheese over the roti instead of mixing with the egg.

Palak Parata(spinach parata)

Ingredients:-

Palak(spinach)-2bunch

Wheat flour-3cups

Green chilly-6-7

Ginger-1 inch piece

Garlic-5-6 cloves

curd-1/2 cup

Salt to taste

Method:-

• Grind palak,green chilly,ginger and garlic to fine paste with very little water.
• Now add this paste to wheat flour and also add some salt 
• Now knead soft dough using curd and little oil or ghee.
• Now make 10-12  big lemon size balls and roll into disk 
• Heate a  griddle or tava and fry on  both the sides using little ghee( clarified butter) or with any vegetable oil.
• Serve hot with butter or curd or  with tomato sauce.

Spicy Prawn Curry...konkani style( sugta hinga udka upkari)

This is my grand mom's recipe and one of my favourite dish.I love this dish because its spicy and slightly different from our typical konkani curry.In this curry we do not use coconut ,only red chillies and tamarind and asafoetida which is cooked in coconut oil for flavor.That is why this dish is called sungta( prawns)hinga udka(asafoetida water) upkari.This special curry  we can  prepare with either prawns ,mussel or shark not with any other fish.It i s very simple and easy curry.So those who love spicy can try this. 

Ingredients:-

Prawns-1kg(shelled and de-veined )

Kashmiri Red chilly-15-20

Tamarind-1 big lemon sized lump

Asafoetida-2tsp (if it is in powder form)or 1marble sized ball

Salt to taste.

Coconut oil-2tbsp

                 

Method:-

• Roast red chillies with a 1tsp of coconut oil on low flame till it changes to dark red.
• Now grind chillies and tamarind to a fine paste and keep aside.
• Heat a sauce pan and add coconut oil.
• In that add ground masala paste and asafoetida powder or asafoetida water and bring to boil.
• Now add the prawns and cook until the gravy thickens.
• Serve hot with rice.

Actually its a dry dish which you can keep for couple of days without refrigerating.All you have to do is heat it twice.The next day it tastes heavenly.I prefer this dish little wet which goes well with my boiled rice.The real taste comes from the coconut oil and the asafoetida. 

Bottle gourd and rice pudding

 I love bottle gourd for its huge benifits as i have mentioned in my last post  bottle gourd halwa.So i try to add bottle gourd in some or the other form..Today i used in my rice pudding and it was tasting better.I have also added some dates to make it more nutritious.This is really good for kids and for adults too.

Ingredients:-

Bottle gourd-1small(grated)

Basmathi rice-2tbsp

Full cream milk-1ltr

Sugar-11/2 cup

dates-1/2 cup(chopped finely)

cinnamon powder-1/2tsp

cashew nut,raisins and dates for garnishing-1/4 cup

Method:

• Soak rice in water for 30 mins.
• Pressure cook  grated bottle gourd  and dates for 15 mins without any water (as it contains lot of water ).
• grind  the rice to smooth paste.
• heat a heavy bottom sauce pan and boil the milk along with rice paste and when it comes to boil add cooked bottle gourd and dates and continue boiling until the mixture thickens.
• If it is too thick then add  a cup of water and then boil.
• Once it is done add cinnamon powder and then refrigerate for 2hours.
• Before serving garnish with cahsew nut,raisins and dates. 

Steamed eggless muffins

This muffin recipe is  from my very old collection .Earlier i used to do all my cakes in a steamer or in a cooker,but never tried  this muffins. when i saw one muffin recipe in some magazine i thought of trying ,as it was very easy and quick to make.I am sure your kids are really going to love this .So if you are looking for something quick and easy then you can try this different kind of muffins for a change.

Ingredients you need :-
Maida(all purpose flour)- 1 cup
Powdered sugar-3/4cup
Fruit essence or vanilla essence-1heaped tsp
Baking soda-1/2tsp
Baking powder-1tsp
Curd-1/2cup
cashew nuts-5-6 chopped finely
Sunflower oil-1/2cup
yellow food color-2drops
Vinegar-2tsp
Mixed fruit jam for 


Method:-

• Sift maida flour ,soda and baking powder together.
• Now beat sugar,essence,food color and oil in a blender  until creamy.
• Now add vinegar and curd,blend it well.You can use hand blender too.
• Now fold in maida and nuts gently in the  same direction.
• Now grease the muffin moulds( you can use paper cups)
• Fill all the moulds 1/2 full .
• Now put the water into idli steamer or pressure cooker and switch on the gas.
• Place the muffin moulds  in preheated steamer and steam for 15 min,after 15mins check with the toothpick  whether it is cooked  or not .

you can use different types of icing to decorate this muffins .Here i have used just a drop of mixed fruit jam .

Steamed butter fish in banana leaf

Ingredients:-

1. Butter fish-4-5
2. coconut -1tbsp(grated)
3. green chilly-7-8
4. ginger-1inch piece
5. garlic-5-6 cloves
6. coriander leaves-1tbsp
7. mint leaves- 1tbsp
8. cumin seeds-1tsp
9. Turmeric-1/2tsp
10. salt to taste
11. lemon-1

Method

• Clean and make some slits  on the fish.Apply lemon juice,salt and turmeric and keep side for 10min.
• In the mean time make a coarse paste from 2 to 8 no ingredients .
• Now apply this to marinated fish and  keep aside.
• Make 4-5 pieces of banana leaf and start wrapping.
• Place each fish on the banana leaf along with some paste and  fold the banana leaf and intact with the toothpick. 

Fish before wrapping

wrapped fish

• Now heat a frying pan and keep one by one wrapped fish and cover  with a lid , cook over a low flame for 10 mins.If you feel banana leaf is burning add a table spoon of water and cover again.let it steam in its own juice.
• Serve hot with rice and fish curry.

fish after steaming

Davangere Benne Dosa(butter dosa)

This dosa is named after one small city of Karnataka called Davangere.This city is famous for different types of dosa.Today i want to share one of the famous dosa called Benne means butter .The flavour and the aroma of the  this dosa is dominated by butter  as blob of butter is used while making this dosa and for diet concious i recommend  low fat butter  which is as good as normal butter.

Ingredients:-

Dosa rice-2cups

boiled rice-1/2cup

Beaten rice-1tbsp

Urad dal-1/2cup

Methi seeds(fenugreek)-1tsp

Butter for preparing dosa-2tbsp

Method:-

• Soak all the ingredients  together for 8-9 hours.
• Grind to smooth paste with water.The batter should be medium consistency.Add salt and keep overnight.
• Next morning give a nice stir and start preparing dosa
• Heat a griddle or non-stick dosa tava and spread a ladle full to spead the 12 diameter dosa and add a teaspoon full butter and fry on both the side till you get that brown color.
• Serve with a dollop of butter ,chutney and sambar.

Dil Daar thepla(Gujarati Cuisine)

Gujarati's day starts and ends with this dish..Thepla is a all time favorite Gujarati cuisine.They preserve it for couple of days.It is the best choice for picnics and for travelling.Normally they make it in round disk shape as you all know only 3days left for valentine i thought of making heart shape so you too can make and share with your loved ones.  

Ingredients:-
Wheat flour-2cups
Chickpea flour(besan)-1/2cup
Rice flour-1/2cup
Green chilly-4-5
Red chilly powder-1tsp
Coriander leaves-2 cup(chopped)
Garam masala-1tsp
turmeric-1/2tsp
Asafoetida-1/2tsp
yogurt-1cup
Ghee for kneading dough-2tbsp


Method:-

• Mix all the ingredients together and knead to a soft dough with  little water and ghee.
• Make 15-18 balls and roll into thin 8-10 diameter rounds.
• Heat the skillet on high heat and put some ghee and start frying thepla one by one until brown spot appears on both the sides.
• Serve it as a evening snack or have for breakfast with gujrathi chevdo or can have for  lunch or dinner with any vegetable curry.

Brinjal Surprise!!(gravy dish)

Ingredients:-
Baby brinjal(small eggplant)-1/2kg
Coconut-1/2(grated)
Kashmiri chilly-10
Coriander seed-2tsp
Cumin-1tsp
Methi(fenugreek)-1/2tsp
Clove-5-6
Cinnamon-2 pieces
Ginger-1inch piece
Garlic-1small pod
Tomato-3(chopped)
Onion-2(chopped)
Turmeric-1/2tsp
Coriander leaves and Pudina(mint leaves) for garnishing .


Method;-

• Slit brijal in the middle in to parts crosswise keeping its stem.
• Fry  red chillies,coriander,methi cloves,cinnamon in oil.
• Now grind it along with coconut ,cumin,ginger and garlic to fine paste.
• In a sauce pan fry onion till dark brown color.
• Now add turmeric tomato and salt to taste and fry till tomato melts in the gravy.
• Now add a glass of water and drop brinjal one by one.
• Cover and cook for 10 mins.Now add the masala paste and cook till done.
• Garnish with coriander and pudina(mint leaves)

Goda Masala..a Maharashtrian masala

Goda masala is blend of spices roasted and powdered together..Normally all maharashtrian or neighboring states use this masala in their daily cooking .When i came to belgaum after my marriage i heard a lot about this masala but never tried this.But about 8 years ago my neighbor gave me this masala and i used this for my chicken and other veg dishes and it  was awesome.
                  It is different from garam masala because it has copra and white sesame seed.Both has its own flavor and aroma..So if you really want to try some maharashtrian cuisine then this masala is a must.

Ingredients

1. Coriander seeds-200g
2. Copra(dried coconut)-1/4(grated)
3. Cinnamon-50g
4. Cloves-50g
5. Dagad phool(black stone flower)-1/4 cup
6. Bay leaf-4-5
7. Black cardamom-5-6
8. Green cardamom-8-10
9. Pepper corn-50g
10. Mace(javethri)-4-5
11. Nutmeg-1(crushed)
12. Sesame seed(white thil)-100gms
13. Star anise-6-7
14. Cumin-100g
15. Asafoetida-1tsp
16. oil for frying-3tsp

Method

• Dry fry copra till its light brown and then transfer it to a plate.
• Now in a same pan add sesame seed and dry roast till it changes its color to medium brown.Mix it with fried copra.
• Now fry all the ingredients one by one in that same pan till coriander turns to light brown .
• No need to roast  the masala's separately.But 1st roast only the coriander seeds for few mins and then add each ingredients one after the other. 
• After roasting all the masala grind only the masala's roasted in oil first.
• After that in the same blender add copra and sesame seeds and grind to fine powder.In between the grinding take a little break and open the lid and mix the masala with the spoon.
• Once the both the masala's are done,mix the both the ground masala and grind it again till both blends well.
• Allow it to cool and then store it in an air tight container.

Gobi Matar(cauliflower and green peas)Masala

Ingredients:-

Peas-1cup(fresh)

Cauliflower-2cups(florets)

Onion-2 (chopped )

Ginger-Garlic Paste-2tsp

Garam Masala powder-1tsp

Red chilly powder-2tsp  Tomato-1(chopped) turmeric powder-1/2tsp salt to taste oil-1tsp

Method :-

• Heat a table spoon of oil in a pan.Add chopped onion,saute for few mins.
• Now add all powder masala and mix it well.
• Now add ginger-garlic paste and fry till the raw smell goes then add the chopped tomatoes and salt to taste.fry it nicely.let the tomato melts completely in the gravy.
• Now add washed cauliflower florets and peas,cover and cook over low flame till peas are soft.No need to add water.
• Serve hot with roti or chapati.

                                   

Dil Bhara Methi Khichidi

Only 4 days left for valentine so i want to dedicate my dishes to all the couples who are in love...So cook hearty dishes and enjoy with your beloved.... so lets start with my  Dilbhara Methi Khichidi..

Ingredients:-
Broken basmathi rice-2cups
Fenugreek leaves(methi)-2 bunch(chopped)
Cumin-1tsp
Green chilly-5-7
Ginger-Garlic paste- 2tsp


Method:

• Separate the methi leaves and cut them into small pieces.Wash the rice and drain  and keep aside.
• Heat the oil in a pan and add the cumin seeds and the green chillies.
• Mix in the methi leaves and stir for few mins.
• Now add ginger-garlic paste and fry for few more mins.
• Mix in the rice and continue to cook for another 3-4 mins.
• Add salt and enough water for the rice to get cooked.Cover with a lid and cook over a low flame till the rice is tender.
• Serve with curd and cucumber salad.

Garam Masala powder

Ingredients:-

1. Coriander seed-250gms
2. Cumin -100gms
3. Cinnamon-50gms
4. Cloves-50gms
5. Star anise-25gms
6. Black cardamom-4
7. Green cardamom-6
8. Bay leaf-3
9. Fennel-25gms
10. Kasoori methi-1/4 cup

Method

• Dry Roast all the  ingredients till you get nice aroma .
• Make a fine powder in a mixer grinder.Aromatic garam masala is ready.
• Store garam masala in an air tight container.

Red chilly powder

Ingredients

Kashmiri Red chilly-200 gms

Guntur or flat red spicy chillies-50gms

Coconut oil or vegetable oil-2tsp

Salt-1/2tsp

Method

• Sun dry chillies for 3-4 hours or fry chillies on  a low flame till  it changes its color to dark red.
• Now powder the chillies in a mixer grinder along with salt to a fine powder.
• Now add 2tsp of oil and  mix it again in a  mixer grinder to get that dark red color.
• Store in an air tight container once it comes to room temperature .

Sambar powder

Ingredients:-
Kashmiri red chillies-2 cups
spicy flat red chillies-1 cup
           or
Guntur chillies- 1cup
Coriander seeds-1cup
Chana dal-1/4 cup
Pepper-1tbsp
Fenugreek-1tsp
Asafoetida-2tsp
Sesame seed-1tbsp
cumin-1/4 cup
Turmeric-1tsp
Rice-2tsp


Method:

• Dry roast chillies in a heavy bottom pan over low flame till its changes its color then transfer it to a plate. 
• Same pan put coriander and chanadal and fry for few mins.
• now add cumin,pepper and rice and fry further few mins on a low flame.
• At last add fenugreek,sesame seed and fry till the coriander seeds changes its color to medium brown.
• Now switch off the flame and add turmeric and asafoetida and mix it nicely.
• Now mix all the ingredients and make fine powder.
• Let it cool down then store it in a container.

cabbage sandigey(cabbage vodi in konkani).

Vodi is a specialty of GSB konkani's a type of sun dried rice fryums .Its also very famous in other parts of south india,but this type of vodi is only prepared by  Konkani GSB's. Actually we love to have papad or vodi along with  our rice and dal whether its lunch or dinner some fried item is a must.

vodi is a dried snack which is light and crispy when its fried and goes well with rice and dal or sambar .It aslo goes well with our south indian kanji/ ganji /pej ( boiled red rice with starch) in konkani .Normally people prepare this in summer and use it for rainy season.

          Every year i prepare this with different combination,i use garlic or onion in place of cabbage.

Ingredients:-
Rice(dosa rice)-11/2
Sabudana-1/2 cup(soak for an hour)
       or
Beaten rice-1/2 cup(grind it along with rice)
Cabbage-2 cups(chopped finely)
Red chilly-15
Coriander-1tbsp
salt to taste

Method:-

• Soak rice for about 10-12 hours in 11/2 liters of water
• Grind  rice to fine paste along with chilies and coriander.(if you are using beaten rice instead of sabudana then grind it along with rice)
• Now heat a heavy bottom pan and mix the paste,soaked sabudana and salt.
• Now add  2 lts of boiled water to the paste and keep on stirring to avoid any lumps.If it is too thick then add some more boiled water and keep stirring all the time.cook over a low flame.
• Cook till it starts bubbling. cook further for 5 mins.
• Now switch off the flame and add chopped cabbage.
• Cover and keep over night.
•  To prepare vadies, spread some plastic sheet outside or in the balcony or in the terrace ,drop the mixture with a spoon or with the fingers into small lumps.Dry in sun for  a day and next day turn over,dry again for 2 or 3 more days till its completely dry.
• Store  in an  air tight container.t

tips:

 1. Be careful when you are adding salt to the vadi batter,as it shrinks to 1/2 of its original size when it dries.So add little less salt than normal.

2.its better to make the mixture night itself to save your time and energy so that you can start spreading this as early as possible in the morning.

Sanna idli(savory cabbage idli) a konkani delicacy

Sanna idli is a konkani dish.We have it along with rice and dal for lunch or dinner.It is different from the normal idli.It is spicy and stuffed with cabbage and onion.You can prepare this with or without cabbage also.

Ingedients:-
Dosa rice -1cup
Turdal-2tbsp 
Cabbage-11/2 cups( chopped finely)
Onion-1 big(chopped finely)
Coconut-1cup (grated)
Red chilly dry-7-8(roasted in tsp of oil)
                   or
Red chilly powder-2tsp
Tamarind-1 marble sized ball
Salt to taste

Method

• Soak dal and rice together for 3-4 hours.
• After 4hours drain the water and grind rice-dal mixture along with coconut,red chillies and tamarind to a coarse paste(rava consistency ).
• Now add salt,cabbage and onion .
• Batter should be little thicker than dosa batter.
• Now grease the idli cup and steam it in a cooker with out the whistle for 30 mins or till cooked . Just check  by pricking knife or fork for double sure .If it is cooked then the knife will come out clean otherwise cook further few more mins.

Note:-Same you can prepare with the idli rava.Then no need to soak with dal .Just grind dal along  with coconut,red chillies and tamarind and mix this to rava( washed and soaked for 10 mins).
Serve along with dal and rice.We put coconut oil while serving.

Mixed vegetable...a sankranthi special(Maharashtriran delicacy)

This dish is a specialty of  Maharashtra and north Karnataka. .Normally people prepare this on sankranthi day.Makara sankranthi is one of the most auspicious occasion for hindus and it is celebrated in almost all parts of the country.Its a harvest festival.In this time you will get fresh different variety of vegetables.So this dish is a must in this festival.Normally we use minimum 5 diffident vegetable to prepare this dish.Here i have used 7 types of veggies. 

Ingredients:-
Mixed variety of beans-2 cups(i have used the tender bean pod too) cut into small pieces.
Green peas-1/2cup
carrot-2(cut into 1inch long pieces)
Spring onion-1 bunch(5-6 bulbs)(cut into long pieces)
Gurellu chutney-3tsp
Chilly powder -1tsp
Garlic-5-7 cloves(chopped finely)
Green chillies-4(chopped finely)
turmeric-1/2tsp
cumin-1tsp
salt to taste
oil-1tbsp

Mixed veggies(fava beans,flat beans 

Method

• wash and cut all the vegetables.
• heat oil in a heavy bottom pan add cumin,let it sizzle then add choppped green chillies,garlic saute for sometime.
• now add turmeric and  Garam Masala powder   fry for a second.
• now add all chopped veggies and salt.Cover and cook till veggies are soft and dry.
• Serve hot with roti or rice.

Carrot salad,Mixed vegetable, Sweet khichidi dry roti,2 types of chutney,s Stuffed Brinjal moth beasns dry masala, Stuffed curd rice balls  and jeera rice.

Stuffed Indian Bread with cottage cheese and peas(Matar Paneer kulcha)

Ingredients for  dough:-

Maida(all purpose flour)-2cups
Wheat flour-1cup
Active dry yeast- 1tsp
sugar-1tsp
ghee(clarified butter)-1tbsp
warm water-1/4 cup
Milk  for kneading dough

Method:-

• To prepare yeast solution take a small bowl with little warm water mix in sugar and yeast.leave for 15 mins and your yeast is ready.
• Sieve maida and wheat flour add salt and ghee. Mix it well.Now add prepared yeast.Knead the soft dough with milk.Leave it for 2 hours.

 Ingredients for  filling:-
Paneer(cottage cheese)-200 gms
Frozen peas or fresh peas-1cup
Garam masala-2tsp
Chilly powder-1/2tsp
Ginger-1inch piece
Garlic-6-7 cloves
Green chilly-4
Mint leaves-1tbsp chopped
Coriander leaves-1tbsp chopped
salt to taste

Method

• Add all the ingredients except cottage cheese in a mixer grinder and grind it to a coarse paste. 
• Now mix the paste to the cottage cheese and  prepare the filling 

Step 1

Step 2

Step 3

Step 4

Step 6

Step 5

How to proceed: 

Step 1-Make small balls from the dough and roll into disc shape. Add a spoon full of the prepared mixture.

Step 2-Now fold the one side 

Step3-Now fold the othe side.

Step4-Now fold both the side to make a square shape.

Step 5-Roll into square shape roties and brush ghee while rolling

Step 6- Fry the kulchas on hot griddle by applying ghee(clarified butter) on both the sides.

Serve hot with any salad or with chutney or with tomato sauce.