Monday, February 28, 2011

Mixed Dal Dosa

Do you know, what is the current topic of discussion over Food in India? Its not about any recipe, dish, cuisine but about its Prices. They have reached sky high, how high ??

Today’s Indians can get Luxury, Comfort and Necessity at the same price –> Check your expense sheet, it will display :

Luxury Beer: 1can Rs.60
Comfort Petrol: 1 ltr Rs.60+
Necessity Onion: 1kg Rs.60++

Isn’t this Ironic ??

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Was reading this article while having my south Indian breakfast. I’m seriously thinking about overcoming the inflation, its quite simple infact, avoid anything that is too high e.g. Garlic or Onion. Go for pulses, dals (touch wood, they are not affected by the inflation till now) . So this dosa can be a start point to this resolution, mix all dals and prepare a hearty wholesome breakfast.

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You Need:

  • All types of Dals you want – Soak it overnight , I used – Toor Dal, Moong (husked and nonhusked) Dal , Chana Dal and Urad Dal (I used black one) : 1 measure each
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  • Rice : 1 measure – soak it overnight (or you can use 1 measure rice flour the next day into the batter)
  • Salt to taste
  • Oil to spread
  • Green chilli +1/2 inch ginger +fistful coriander leaves – Optional

You Do:

  1. Grind the soaked ingredients in a grinder-mixer to make fine batter. Drain out all the water and then grind.
  2. Add salt and the optional chillies,ginger and coriander leaves and grind these along with the batter. If you do not have soaked rice use rice flour here.
  3. Let the batter sit for say half an hour. Then take a ladleful of batter and spread on a hot pan into dosa.

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Done ! Server with green chutney. This is quite different than our regular Dosas, very crispy and tender. Sending this to Susan’s MLLA – 32 hosted this month by Sandy :)

Thursday, February 24, 2011

Egg Fried Rice

Here, I Proudly mentioned that I Cook Chinese regularly @Home , I had to bit my words that though claiming this I have posted only Two genuine Indo-Chinese Recipes.

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I’m not a fan of Night-flashy Shots, And I cook Chinese mostly on weeknight diners, hence could not post much here. We had a Chinese Weekend last month and I grabbed the opportunity and clicked too many clicks. So now you have couple of Indo-Chinese dishes coming up here. Starting with Egg Fried Rice:

You Need: IMG_4077

  • Cooked Rice\ stale Rice : 1 measure
  • Eggs: 2-3 
  • Mixed Vegetables: 1 cup (I used – Spring Onion/ Onion, Capsicum, Carrots, French Beans, cabbage) – finely chopped
  • Green Chillies: 2-3 finely chopped
  • Red Chilli Sauce: 1 tbsp
  • Vinegar: 1 tbsp
  • Soya Sauce: 1 tbsp
  • Black Pepper: Crushed – 1tbsp
  • Oil to sauté
  • Salt to taste

You Do:

  1. Heat Oil in Wide Non-stick Saucepan, add green chillies.
  2. Follow with chopped veggies of your choice. Sauté till half cooked.
  3. Follow with eggs, scramble them with the vegetables.
  4. Add the sauces along with salt and pepper.  Stir to mix the sauces well. blog3
  5. Follow with cooked rice. Mix upside down.
  6. Cook covered for couple of minutes.

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Done ! Serve with any Chinese Dish of your choice, we normally have it JLT !!

Monday, February 21, 2011

Aloo Raita

Mahasrashtrain thali always calls for a salad – koshimbir. But the lazy that I am,  this side dish has taken a back seat. I tend to prepare these only when I’ve family or friends visiting us. And whenever I prepare salads, I plan to prepare them regularly but sadly I always forget. I assembled this simple yet tasty raita on one such occasion, we loved it and yeah I’ve prepared this number of times from then.

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I just had a leftover boiled potato in my refrigerator, and experimented this salad, it came out quite well.

You Need :

  • Potato: 1 – boiled, peeled and cubed
  • Red chilli powder: 1 tsp
  • Chaat Masala : 1tsp
  • Yogurt: 1/2 cup
  • Cumin Powder : 1/2 tsp
  • Black Pepper: 1/2 tsp
  • Sugar to taste
  • Salt to taste
  • Coriander leaves - garnishing

You Do:

  1. Mix everything in Red with some salt and keep aside.
  2. Beat the curd to make a thin paste, mix everything in Blue.
  3. Mix both step 2 and 1, together.
  4. Garnish with coriander leaves.

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Serve as a side dish with Rice or Pulao. Would go well with rotis too.

Thursday, February 17, 2011

Bhatura – fluffy bread for Chole

This is a half guest post, half prepared by my Cook and half by me. Yeah, I’ve got a cook who prepares our regular weekday lunch, hence you do not find any daily stuffs here. Just weekend experiments :D 

She literally knows quite a lot in Indian culinary area, I just need to ask/describe her and she immediately says Got it. On one such morning, when I had my Mom visiting me, I wanted chole and some New  bread with it – so asked her to knead a Bhatura dough . I had tried this once earlier and it did not turn out good but thanks to her this time my bhatura came out Perfect :D . She Kneaded the dough and left it to ferment, I rolled them into puris and deep fried them.

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You Need:

  • Flour (Maida): 2 cups
  • Semolina Flour (Rava) 1/2 cup
  • Yogurt: 1/2 cup
  • Baking Powder: 1/2 tsp
  • Sugar: 1-2 tsp
  • Oil: 1-2 tsp
  • Salt to taste
  • Oil for Deep Frying
  • Warm Water if required

You Do:

  1. Mix everything mentioned above, and knead to a soft dough. Use water if only required. Dough should be soft and pliable. IMG_4030
  2. Cover the kneaded dough with a wet cloth for about 3-4 hours.
  3. Divide the dough into equal balls and roll them into small puri or oval sizes. While rolling use oil to make it non-sticky process. IMG_4031
  4. Heat enough oil for deep frying, and then deep fry the bhaturas till light golden on both the sides.

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Done… drain extra oil on tissue if you want to, Serve Hot with chole – Channa.  Its one of the most significant combination from North of India. :-bd

Monday, February 14, 2011

Chaat – SPDP for VD

Do you find the topic of my post Greek or Latin ??

I know what the first word means, but second word was hebrew for me till I came to Pune. Okay lets update our vocabulary, as Wiki Says -

Chaat (Hindi: चाट) is plate of savoury snacks, typically served at road-side tracks from stalls or carts in India

So for newbie, Chaat is India’s very own fast-junk yet most loved and eaten food. Now what is SPDP, its an abbreviated word for – Shev Potato Dahi Puri. If you are a Punekar, or if you have any minute relation with this city you should know this patent chaat. :D

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Me and The Foodie are ardent fans of Chaats, if there was a Fan Club then we would have shared its Presidency seat :P We faithfully have atleast one chaat dish on daily basis, not that I’m proud of, but now we’ve planned to prepare the similar dishes @home, which might help a baby savings for our daily finances ;) So on this Valentine Day, I present our favourite dish .. SPDP. In most of the chaat dishes all the ingredients are easily available, assembling them into the specific way is the only art.

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You Need: IMG_4089

  • Pani Puri Puris – pack
  • Sprouts – I used Matki
  • Potato: 1 – boiled, peeled, mashed
  • Curd- Yogurt
  • Sweet-sour Chutney
  • Spicy Chutney
  • Thin Shev
  • Tomato: 1-finely chopped
  • Onion: 1-finely chopped
  • Coriander leaves: fistful – finely chopped
  • Red Chilli powder: 2-3tsp
  • Turmeric: 1 tsp
  • Chaat powder: 2 tsp
  • cumin Powder: 1 tsp – roasted one
  • Sugar to taste
  • Salt to taste

You Do:

Lets assemble step wise -

  1. Chutneys, these are normally pantry stored, or you can prepare them especially for this dish.
    1. Sweet and Sour chutney – Refer my Tamarind-Date chutney
    2. Spicy chutney – Refer my Mint Chutney
  2. Sprouts – you can refer my stuffing part mentioned in Pani Puri post.OR -
    1. Soak any sprouts of your choice – overnight.
    2. Drain the water and and use Sprout maker or colander to sprout the pulses.
    3. Simply cook these with turmeric and salt in a kadai, till they are soft.
  3. Potato stuffing – Mash the boiled potatoes with salt, chat and red chilli powder.
  4. Spiced Yogurt – Mix Cumin powder + Red Chilli powder +salt and some sugar with the yogurt to make the required Dahi for the chaat.
  5. Now the final Assembling – Follow my pictorial tutorial..
    1. Break the top of the Puris to stuff the stuffings – Sprouts + Potatoes, go for just any single one if you want it.IMG_4090
    2. Stuff chopped onion + tomatoesIMG_4091
    3. Cover with spices curd and chutneys – sweet and sour with the spicy chutneyIMG_4092
    4. Follow with thin shev and coriander leaves.IMG_4093

Done !!!… Either prepare it and serve or just keep the assembling ingredients together, cos getting this all together is fun especially on such valentine day, so go on with your valentine and celebrate the art of having Chaat :D

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HAPPY VALENTINE DAY….

Thursday, February 10, 2011

Homemade Basics – Peanut Powder

Every Maharashtrian Pantry has this – “Kutt” - Course Powder of Peanuts, commonly known as – “Shengdanyacha Kutt”. Most commonly used in Sabudana Khichdi - VadaBharla Vanga and Kakdichi Koshimbir. This is one of the item which you can avoid buying from a market as you can prepare it @home and store in your pantry for all uses. This is also used as one of the Podi – dry chutney, with Dosas and Idlis.

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Just thought of posting some of my common homemade basic recipes, to start with this one.

You Need:

Peanuts – ¼ kg IMG_4160

You Do:

Dry Roast the peanuts on a wide open pan, till they are light brown .

Allow it to cool, then rub them off to remove its skin. IMG_4161

When done, just grind the peanuts to course powder.

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Done! Store for Mahrashtrian recipes :D

Monday, February 07, 2011

Healthier Pancakes

When I mentioned about my Banana Pancakes in my last post, I realized that I have grown over from that recipe to a healthier version. I have stopped using full measure of flour, instead replaced to half wheat flour and half Maida. Taste doesn’t really change much, just looks a bit Wheat-ish.

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The only change is in Ingredients:

You Need:

  • Flour (Maida): ½ measure
  • Wheat Four: ½ measure
  • Milk: 1 measure
  • Egg: 1 in number
  • Banana: 1/2- mashes and remaining 1/2- sliced , normally I use full one mashed
  • Butter: 2tbsp
  • Sugar: 2-3 tbsp
  • Baking Powder: 1/4 tsp
  • Salt to taste

You Do- Refer my Banana Pancake Post, it’s the same. IMG_4102

Nowadays we have the pancakes with this Strawberry Topping, brought it from Mahabaleshwar. It goes great with pancakes.

Thanks to the use of Bananas, These Pancakes along with my Sweet Sheera go to Smita’s “Cooking with Fruits” event.RoyalFruitBasket copy

Thursday, February 03, 2011

Godd=Sweet Sheera

If over ripe Bananas are common in my regular breakfast they also make guest appearances in my Ish-Special Breakfast – Godd Sheera :) This is more commonly prepared as a Prasad on most of the religious functions. Mom used to prepare this on any small good occasion, but I had prepared this only couple of times earlier . This made a wonderful Rich Hot Delicious breakfast for such Chilling Morning.

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You Need:

  • Semolina (Rava): 1 measure, I used Jadda- thick rava, normally thin one is used.
  • Milk: 2 and half measure
  • Ghee: 1/2 measure
  • Over Ripe Banana: 1
  • Sugar: 3/4 measure
  • Dry fruits like Raisins, Cashews or Almonds: as per your taste
  • Cardamom Powder: 2tsp

You Do:

  1. Roast Rava over a hot kadai till it gives a distinct sweet aroma or turns golden.Remove it and keep aside.
  2. Heat Ghee, Add mashed banana. Stir till it becomes golden. Add dry fruits.
  3. Follow with Rava, Sugar and Cardamom powder, sauté  to keep the consistency in the Mixture.
  4. Add Hot Boiled Milk carefully and steadily to this. Stir immediately so that no lumps are formed.  IMG_4088 
  5. Cook covered for about Five Minutes.

Serve HOT on a COLD Morning like today :D

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