Kanji is water drained out from the rice after it is cooked. Served with ghee and salt, it is high in carbohydrates hence an energy booster. It is extremely popular in rural India as it not only quenches thirst, but is also very filling.
Author: vinaya
Soda Chaanch Recipe
Soda chaanch is a refreshing combination of churned yoghurt/curd and bottled soda or carbonated water. Flavoured with spices and condiments, it is served at the end of the meal at Indian weddings. This is a recipe shared by my Pallu aka Pallavi Joshi Shenoy.
Ingredients:
- 2 glasses thick set curds
- 4 glasses of soda
- A few leaves of mint
- A few sprigs of coriander
- 2 tsps of jeera/cumin
- 4 green chillies
- Salt
Method:
Grind the mint, coriander, chilly and jeera to a paste. Dilute it and strain it. Churn the curds and dilute it with soda. Add salt and the strained paste to the buttermilk. Serve chilled.
Orange Juice Recipe
Who does not crave for a glass of freshly squeezed Orange juice to beat the heat? Here I have used the famous Nagpur Oranges which are not only juicy, but also highly aromatic, sweet and tangy. I like mine without the addition of sugar though at most places in India a dash of pepper and salt is added along with sugar. ❤️
Tender coconut water
Tender coconut water is the most natural beverage and a boon during the hot summers. Rich in potassium, it is a good diuretic too. It is also refrigerated and allowed to ferment for a week for making Appam. It is known for its anti bacterial properties, hence used in the treatment of acne. High content of Vitamin C and K in it is good for the skin and the Lauri acid is good for hair growth.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Masala chanch Recipe
One of the most popular beverages during summer in India, Masala Chaanch is nothing but curd /yoghurt churned and diluted with water. An addition of spices and seasoning lend it its taste. ❤️
Ingredients:
- 2glasses thick set curd
- 4 glasses of water
- 2green chillies
- 2 inch piece of ginger
- Salt
- 2 sprigs curry leaves
- A heaped tsp of jeera/cumin
- Salt
- 1tbsp ghee/clarified butter
Method:
Grind the ginger and green chillies and extract the juice. Churn the curds and dilute it. Add the extract and salt to the buttermilk. Heat a tbsp of ghee. Drop in the jeera and after it splutters add the curry leaves. Toss. Tip it into the buttermilk. Keep aside for half an hour to allow the flavours to infuse. Serve chilled.
Misal Pav Recipe
Misal Pav is a typical Maharashtrian street food. Matki or moth beans in gravy topped with raw onions, coriander leaves and a dash of lemon. Best enjoyed with Pav or also with bread.
Ingredients :
- 1 and a half cups sprouted Matki or Moong /Green gram boiled
- 4 tablespoons oil
- 1/2 tsp mustard
- A pinch of turmeric
- 2 tsps chilly powder
- 1 tsp Goda masala
- 1/2 inch piece ginger
- 3 medium sized onions chopped fine
- 4 garlic cloves
- 3 medium sized tomatoes chopped fine
- 1 inch stick cinnamon
- 5 cloves
- 1tbsp dhania jeera/Coriander and Cumin powder.
- 2 tbsps Copra/ Dry coconut grated
- Pav or slices of bread
- Chopped onions, coriander leaves, lemon wedges and farsan or sev.
Method :
Heat oil n add the mustard. After it splutters add the onions and ginger garlic paste and roast till it gives its aroma. Add the copra and roast. Powder the cinnamon and cloves and add them. Add the chilly, dhania jeera, goda masala powder and haldi and roast for a few mnts. Add the chopped tomatoes and salt and roast till the tomatoes are mashed well. Add the boiled matki or moong, salt and boil well.
To serve:
Serve the misal in a plate. Top it with farsan or sev. Garnish with chopped onions, coriander leaves and lemon wedges. Relish the misal with Pav or bread.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Aloo chaat Recipe
Does anybody remember this? Aloo chaat or Batata Masala as it was called, was something we as kids would wait to eat outside the school. We had been strictly warned at home never to eat such things, so would look at other children enjoying it and wish we could!! When Mom got to know about it she immediately asked one of our Punjabi neighbours and made it. Carried it to school once and all my friends drooled over it!! ❤️
Ingredients :
- 2 potatoes boiled, peeled and sliced
- 2 tbsp coriander seeds
- 1tsp jeera
- 1 tbsp chilly powder
- 1 tsp tamarind paste.
- Salt
- Coriander leaves
Method :
Powder the coriander seeds and the jeera.
Boil the tamarind paste, salt and the powders together. Allow to cool. Spread it over the potato slices and garnish with coriander leaves.
Sev Batata Poori Recipe
Sev Batata puri with a difference. I have used roasted papad instead of the fried poori. A healthier and crunchier option to the regular one!!!❤️
Ingredients :
- Mini papad roasted
- Slices of boiled potato
- Chopped tomatoes, onions n coriander leaves
- Red, green and tamarind chutneys.
- Sev and chat masala.
Green chutney
- A small bunch of coriander leaves
- 10 green chillies
- Juice of one lemon
- 2 inch piece of ginger
- Salt
Grind the above to a smooth paste.
Red chutney
- 3 tbsps Everest tikhalal
- 8 garlic cloves
- Salt
Grind all together to a smooth paste.
Sweet chutney
- 10 dates
- A tennis size ball of tamarind
- Jaggery according to taste
- Salt
- 1 tsp roasted jeera powder
- A pinch of chilly powder
Method :
Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera and chilly powders, give one boil n switch off.
To serve
Arrange the roasted papads on a plate. Place a potato slice on it. Drizzle with a tsp each of the three chutneys. Top it with chopped onions, tomatoes and a dash of chaat masala. Garnish with sev and coriander leaves. Serve immediately.
Note : I haven’t mentioned the exact quantity of papad or the other ingredients as it all depends on the amount one wants to make.
Papad Bhel Recipe
Papad bhel is a change from the usual Bhel poori with puffed rice. I used the Punjabi masala Papad to make it.❤️
Ingredients :
- Punjabi papad
- Onion
- Tomato
- Green chillies
- Coriander leaves
- Sev
- Fried chana dal
- Chaat masala
- A pinch of chilly powder
- Lemon
Method :
Cut the papad into strips and deep fry or microwave them. Chop the onion, tomato, green chillies and coriander leaves very fine. Take the fried papad strips in a bowl. Add all the above mentioned ingredients and mix well. Serve immediately.
Dahi Batata Poori Recipe
Dahi Batata poori literally means Yoghurt and potatoes served in pooris or canapés. Here too a variety of chutneys are used but the main filling is of potato and sometimes with boiled moong thrown in.
Ingredients :
- 50 pooris
- 3 potatoes boiled and mashed
- 100 gms moong sprouts boiled
Green chutney
- A small bunch of coriander leaves
- 5 sprigs mint leaves
- 10 green chillies
- 1inch piece of ginger
- 5 flakes of garlic (optional)
- Juice of one lemon
- Salt
Grind the above to a smooth paste.
Tamarind and jaggery chutney
- A tennis size ball of tamarind
- 10 dates de seeded
- Jaggery as per taste
- Salt
- A pinch of roasted jeera and chilly powders.
Soak the tamarind in hot water and extract pulp. Boil the dates too and puree them. Boil the tamarind pulp, date pulp, jaggery, salt, chilly and jeera powder together. Keep aside.
Other ingredients
- 500 ml dahi churned
- Sugar
- Salt
- Chaat masala
- Jeera powder
- Chilly powder
- Sev
- Coriander leaves chopped
- Add sugar and salt as per requirement to the curd and mix well.
To serve:
Make a hole in the puri and arrange them on a plate. Fill the potato, moong, sweet chutney, green chutney and the curds. Sprinkle Chaat masala, jeera powder and chilly powder. Garnish with sev and coriander leaves.
