Friday, October 20, 2017

MOHANTHAL

MOHANTHAAL

Mohanthal is a traditional Gujarati & Rajasthani delicacy made on auspicious occasions. The main ingredients in Mohanthal are ghee, sugar and chickpea flour. It is like a sweet besan fudge garnished with chopped nuts.
So lets get to the making!




INGREDIENTS:

2 CUPS BESAN/GRAM FLOUR
1 CUP GHEE
1 1/2 TSPS OF MILK
1 1/4 CUP SUGAR
FEW SAFFRON STRINGS
WATER TO DISSOLVE SUGAR
CARDAMOM POWDER
CHOPPED PISTACHIOS TO GARNISH




Instructions

Take the flour in a dish. Add 2 spoon warm ghee and milk in flour.Press the flour and leave it for half an hour.Sieve the flour in a bowl.
Now roast flour in ghee at slow flame till become medium brown color.Add cardamom powder.
In other vessel, take sugar and add water till it deep. Now heat it at low flame till it forms 2 threads consistency.Add saffron in sugar syrup.
When roasted flour become cool (slight hot), then only adds sugar syrup in the flour and stir properly.
If mixture becomes harder then you can add some milk to make it soft.
Pour into a greased plate or cake pan and garnish with pistachio nuts. Now cut in medium pieces after it cool down.

Sunday, July 23, 2017

CABBAGE PAKODA/CABBAGE FRITTERS

Recipe inspired by Hebbar's Kitchen:

Cabbage Pakoda  is very tasty and crispy snack for your tea time.. I added onions  in them. It def adds a very good taste to the pakoda,a side bite for coffee and tea. Its very quick to make and can be ready in no time.



Ingredients:

Shredded Cabbage - 1/2 c
Onion medium (finely chopped)
Besan flour - 1/2cup
Rice flour - 3 tsp
Chilly Powder - 1/2 tsp
Turmeric Powder and Salt as required
Few curry leaves
Asafeotida as needed
Oil for deep fry.

Do like this;

. In a mixing bowl,combine shredded cabbage,onion,curry leaves,little hing,salt,chilly powder,rice flour,besan flour and mix them all together. Very little water is needed because onion and cabbage leaves little water. Mix them well to thick batter .
Heat oil on medium,grab small shape balls,deep fry till golden brown...
Enjoy crispy hot fritters with a sip of tea or coffee.


Thursday, July 20, 2017

RED CHUTNEY DOSA

Looking for something new kind of Dose**..My mom's recipe, with a absolute blend of Redchillies, coconut and few curry leaves, mixed well in regular Dosa batter..
No need for any side combination,try this new recipe..


Ingredients:

Leftover Dosa Batter

For Red Chutney:
8 to 10 Red Chillies
Grated Coconut 1 Cup
Cumin seeds 1/2 Tsp
10 to 20 Curry leaves.
Water as required.
Oil 2 Tsps.

Method:

In a pan,add oil and dry roast all Chutney items listed above.
Grind all them to fine paste.
Add this Chutney to leftover dosa batter..add salt as per taste...mix well.
Heat tawa,on medium heat,smear oil and spread dosa batter to round and thin with the help of a laddle.Season some oil on dosa ..and flip to golden brown.
Sure u will like this new taste..


Monday, July 17, 2017

Cluster Beans Rice

Cluster beans(gorikaayi) have a unique taste and are very fibrous.Gorikayi bhaat is a simple one pot meal recipe, perfect for your lunch box or for festivals or maybe for the picnic you are planning!! Absolute,no onion,no garlic rice.
Here’s a simple cluster bean rice as well to try. Flavours from jaggery and tamarind add the essential twist to this rice along with Sambar powder giving it a hint of spice and fresh blended taste.




What you need to have:

Chopped cluster beans – 2 cups
Basmati rice – 1 cup
Grated coconut
Jaggery – a generous pinch
Roasted Cashews
Tamarind paste– 1 teaspoon
Salt – as needed
cooking oil – 1 teaspoon

Ingredients of seasoning:

Cooking oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Peanuts – 1 tablespoon
Urad dal and Channa Dal 1 tsp each
Red chili few
Asafoetida
Curry leaves – a few
Sambar powder/vangi baath powder.


Prepare rice in the cooker and when the pressure is released spread it in a wide plate to cool down.
Heat oil in a wide pan and when heated add mustard seeds,allow to splutter,add chana and urad dal, asafeotida, turmeric powder,salt and generous pinch of jaggery, Cluster beans. Allow it to cook  and when half done, add cashews, and stir it for a while.
Now,mix Sambar or vangibaath powder..to this add rice... garnish with more cashews and coriander leaves.

Friday, July 7, 2017

KARA SEV

Khara sev
Kara sev is a spicy and crispy snack that is prepared during festivals.
Kara Sev" which is a good combination with tea and even as a side dish for food. Sometimes rice flour is also added for an extra crisp texture. It is eaten as it is as a evening snack or topped over chaats... and so as highly addictive..


Ingredients:
2 cups gram flour/besan
3/4 Cup rice flour
1 tsp. red chilli powder
1/4 tsp Cumin seeds
Asafeotida, turmeric powder and salt to taste.
2 tbsp.oil
Water as required
Oil to deep fry

Method:
Mix gram flour, rice flour chilli powder, cumin seeds, asafoetida, turmeric,salt in a bowl.Heat oil and add to the mixture.
Add enough water to make a stiff dough.
Fill the dough in a sev press with small holes. Gently press into hot oil, and fry lightly brown.
Drain on paper towel. Store in an airtight container when cool.

Wednesday, July 5, 2017

PALAK PANEER

Palak paneer is a popular North Indian curry made of Spinach puree and diced paneer.. thickly coated into it.
This restaurant style spicy Punjabi palak paneer recipe can be prepared in aromatic ghee too, and for bringing the rich and creamy texture, I added Yogurt (dahi) and Fresh Milk Cream.


Ingredients:
1 bunch of Spinach(palak) washed and finely chopped
1 Big Onion, finely chopped
1 Tomato ( optional)
Diced paneer cubed 1 Cup
3 green chillies, crushed
5 to 6 garlic pods,and crushed ginger
Dry fenugreek seeds ( kasoori methi) 1/2 tsp
Cumin seeds 1/2 tsp
Tsp of lemon juice
Fresh cream 2 Tbsps
1 Tbsp Curd
Salt as needed
Water for required consistency
1 1/2 Tbsps of oil and butter.

Wash,clean and  strain the chopped spinach in a strainer.
Boil Spinach in water for 2 minutes with a pinch of salt..remove excess water.
Transfer spinach to a jar,grind well to fine paste by adding, tomato,green chillies..add water if needed.
Shallow fry the paneer cubes to light brown with little oil on a medium heat pan.
On a medium heat pan,add oil±butter,cumin seeds, Ginger garlic and onions.. Saute till tender.Add spinach puree and salt..cook for 2 to 3 minutes..
To this add paneer cubes, kasoori methi and lemon juice.. cook for another few minutes.
Turn off heat,add fresh cream and curd..mix well..
Ready to serve with flatbreads.

Friday, June 16, 2017

BADAAM MYSORE PAK

Gave a new twist by adding MTR badam powder to regular Mysore Pak... indeed!!a unique taste on every bite..so flavorful..



Ingredients:

Besan – 1 cup
Sugar – 1 cup( according to your taste)
Mtr badam powder 2 Tbsps
Ghee – 1 cup
Water – 1/4 cup

Method:
Sieve the besan/Gram Flour ..and in a pan roast the flour until you get nice aroma or light brown.
Remove from the heat and set aside.
In a heavy based sauce pan, boil sugar and water to a syrup, add little ghee to it and stir.
Add gram flour and MTR badam powder stir continuously over a medium heat. Next add the remaining ghee and mix well.
When the mixture comes out from the bottom of the container, take out the mixture and spread into a greased tray.
Cut into squares or triangles. Let it cool.
Enjoy new taste.Serve warm or cold.

Monday, June 12, 2017

GONGURA CHUTNEY

Gongura pickle is very famous in Andhra region and the taste is tangy and spicy ,hence very relishing.
Very popular in North karnataka too,as a side dish for roti's.
Gongura leaves or sorrel leaves are  finely blended with aromatic spices and tempered with oil and red chillies ,serve with hot rice,Roti's etc.

Ingredients:
Gongura/Sorrel leaves - 1 big bunch
Onion - Big chuncks - 1 cup
Coriander seeds - 1 Tbsp
Urad dal - 1 Tsp
Channa dal - 1 Tsp
Methi seeds/ fenugreek - a pinch
Garlic cloves - 5-6
Dried Red chillies -  8 (6 for grinding - 2 -3 for tempering)
Green chillies - 3
Tamarind -  1 tsp
Mustard Seeds 1 tsp for tempering
Turmeric and asafeotida- pinch
Salt - as per taste
Oil - 2- 3 tbsp



1.In a kadai add oil and start saute dry red chillies, to mild light brown. Keep it separate. To the same oil add channa dal,urad dal,jeera,dhania seeds,methi seeds,green chillies, garlic pods and saute it for a min and remove it. Let everything cool.
2. Now wash and dry the gongura leaves. Ensure no water on the leaves.
3. Add little oil and fry the leaves and onions for few mins till they become soft.
4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins.
5. In a pan heat oil and add the mustard seeds mentioned above and season on top of the grinded chutney and mix everything well. Not to forget,add salt.its ready, Serve it hot with white rice on ghee or oil as topping.


Friday, June 9, 2017

SPINACH FRITTERS/PALAK PAKORA

One of simple and best tea time snack " Spinach Fritters"..

2 Cups Spinach leaves( washed and dried)
1 Cup Besan/Gram Flour
1/2 Tsp Ginger and Green Chilli paste
1/4 Tsp red chilli powder
1/8 Tsp Chat masala
1/4 Cup Rice Flour
Asafeotida, turmeric and salt to taste.
Water 1 Cup
Oil for deep fry.



Sieve the gram flour,make a smooth batter, adding all above items, except oil. Make sure batter is medium thick.To this,add two Tsps of hot oil for more crunchier pakora's.
Heat oil,deep fry the spinach leaves by dipping one by one in the batter until light brown.
Enjoy hot,crispy pakora ..😃

Monday, June 5, 2017

MANGO JUICE POPS

Here’s a recipe for the best summer treat!  It’s healthy, it’s fresh, it’s kid-approved, and best of all… it’s homemade,so incredibly easy to make..with fewer handy ingredients and a popsicle mold.Do try this recipe for simple Mango Juice Pops"*

Just freeze them overnight and you will have juicy pops the next day to snack on." .


2 ripe mangoes
3-5 Tbsp sugar, adjust as per taste
2/3 cup water
4 tsp fresh lime juice (lemon could substitute)
Pinch of salt
1 Tbsp of cold milk

Peel the mangoes and cut into chunks, removing as much of the flesh as you can. Grind well the chunks into a blender, and squeeze the mango pits over the blender to extract as much juice from the clinging flesh (use strainer)as possible. Add the rest of the ingredients, and puree until smooth. Pour into molds and freeze for at least 6 to 8 hours.
All done .. ready to snack on juicy pops....yummy..


Thursday, June 1, 2017

FROSTED BUTTER COFFEE COOKIES

So delighted to post my 100th recipe and of course I can't believe it!!.. sharing the simplest baked butter coffee cookies as a sweet relishment. I wanted to create my own custom recipe..So came up with some quick one with less preparation ..I have already posted butter cookies on my page before but for this one I made little variation by adding instant coffee powder, and frosting with sprinklers on top..A kid friendly recipe for sure..



Ingredients:

1 Cup All Purpose Flour
1 Cup Powdered Sugar
1/2 Cup Melted Butter( should be thick)
1 Tsp instant coffee powder
2 Tsps of warm milk
Pinch of Cardamom powder
Vanilla Frosting as needed
Rainbow Sprinkles

Classification:

First,in a small bowl,add milk and instant coffee powder to dissolve it.keep aside.
Preheat oven at 300 deg for 5 minutes.
In a mixing bowl,add flour,butter, cardamom powder,sugar and dissolved coffee powder.
Combine well,add required butter to the dough and make sure the dough is stiff enough.
Grease the baking tray,take small dough,shape and gently pat it to thin like round cookies or any shape you like it.
Bake them for 5 to 7 minutes or till mild brown..I just love the aroma of cookies while baking!!!!.Remove from oven, allow it to cool.
With the help of the cheese spreader,take a small amount of vanilla frosting..Smear on top of the baked delicious cookies.
And to the last, drizzle some rainbow sprinklers on it.
Home made cookies are better than store ones..My kids enjoyed this cookies to the extent.. Demanding to make in bulk😊



Wednesday, May 31, 2017

COCONUT RICE

No onion, no garlic and no grinding recipe.
Always do my best to post simple and quick recipes.."Coconut Rice",So,here it is  ....  Rice cooked with coconut milk..And fresh grated coconut,Carrots , cashews and green peas are combined well..And seasoned with curry and coriander leaves...Full of coconut flavors.. delicious!!
Coconut flavor enhances  when combined with simple spices..aromatic too.



Grated Fresh Coconut:1/2 cup
Rice: 1 cup cooked rice
Coconut milk 1/2 cup
Diced Carrots 1/2 cup
Green peas 1/4 cup( I used frozen peas)
10 to 12 roasted cashewnuts
Urad dal:1 tsp
Chana dal: 1 tsp
Mustard seeds:1 tsp
Curry and coriander leaves
Green and red chillies 2 to 3
Asafeotida and salt to taste
Oil 1 1/2  tsps
Water 1 1/2 Cups.

Method:

Cook rice by adding coconut milk and water.
Heat oil in a pan,splutter mustard seeds,then add chana and urad dal,seasoned with asafeotida,curry leaves,red and green chillies..
Add grated Coconut,saute for a minute,then roasted cashews and not to forget salt and asafeotida.
Next mix with Carrots ( I pressure cooked them separately for one whistle) and green peas.
Add cooked rice and combine well.. Garnish with coriander leaves...
Happy Meal!!!!☺☺


Friday, May 19, 2017

DAHI PALAK CHUTNEY

Fresh Spinach leaves, green chillies, coconut and other spices are bit sauteed and roasted, and grinded to a fine paste..So here the next step is adding yogurt to this chutney, might look unfamiliar ...But it tastes so unique.
Well suitable for rice,roti etc.You can even spread this on a bread toast.. Very tasty.Best alternate and healthy recipe to serve for kids too..
This recipe I learnt from my mom,any kind of veggies can be used instead of Spinach..But!My choice always is Spinach,the texture and color of palak chutney with yogurt ... just awesome.
Try this..



Ingredients:

For Chutney:
Fresh Bunch of Spinach/Palak(washed)
1/2 tsps of mustard,cumin seeds
Pinch of fenugreek seeds
1 1/2 tsps of black gram /urad dal
5 green chillies,curry and coriander leaves
1/2 cup grated coconut
1/4 tsp of tamarind paste
Salt to taste
Oil 2 Tsps
Water as needed

For seasoning:
2 Tsps of oil
1/4 tsp of mustard seeds and urad dal
Asafetida and red chilli
Yogurt/Curd 4 to 5 Tsps.

Method:

On medium heat pan,with 2 tsps of oil,dry roast all the chutney ingredients mentioned above..

Grind all the roasted items by adding little water to the grinder to a fine paste.

Transfer to a bowl,add yogurt to this chutney..Mix well.

Heat up oil in a small pan,add tsp of oil,add mustard seeds, asafeotida ..Let it crackle add urad dal .. Season this on top of the chutney..Serve with rice,roti etc.