Sharing a Thali today of Rice, Dalithoy, seasoned Pathrado, Potato stir fry, Pumpkin Elchikeri, Sun basked Asafoetida chillies, Buttermilk and Panchakajjeya. Recipe links to all the items are given below.
I was craving for some Undiyu, but not being the season for vegetables like Surti Papdi, fresh turmeric roots, garlic and Kand decided to make a cheat one. It has turned out equally tasty. Added the Methi leaves directly into the seasoning instead of making Muthias. It is truly a short cut recipe and tastes equally good.
Ingredients :
200 gms flat beans/Val
300 gms Sweet potato
1 raw banana
100 gms or one large bowl of shelled peas
1 small bunch of Methi/Fenugreek leaves
1 medium sized bunch of Coriander leaves
1/4 of a large coconut grated
15 green chillies
2 inch piece of ginger
9 cloves of garlic
3 tbsps Coriander powder
1 tbsp Jeera/Cumin powder
1/2 tsp Chilly powder
1/4 tsp Haldi/Turmeric powder
2 tbsps sugar
Salt
Juice of half a lemon
5 tbsps oil
1 tbsp Sesame/Til
1/2 tsp Ajwain/Thyme
2 tbsps Besan/Chickpea flour
250 ml/one glass of boiling water.
Method:
String the Val and shell the seeds if any. Keep aside. Deskin sweet potato and chop into slightly larger than bite sized pieces. Peel the raw banana and chop into similar sized pieces as that of the sweet potato. Wash all the vegetables again along with the peas. Drain the water and tip them into a bowl. Grind the green chillies, ginger and garlic to a coarse paste. Drop them into the mixed vegetables. Add grated coconut, finely chopped coriander leaves, salt, sugar, Turmeric, Chilly, Coriander and Cumin powders, lemon juice and mix well. Keep aside. Wash and finely chop the Methi leaves. Keep aside. Heat oil in a pressure cooker. Drop in the sesame seeds and Ajwain. Allow to splutter. Add the chopped methi leaves. Roast on a gentle flame for two minutes. Drop in the Besan and roast for a couple of minutes. Add the vegetables and mix thoroughly. Pour in a glass of boiling water. Close the lid and cook till one whistle. Switch off and allow the pressure cooker to cool. Serve hot with Roti or Poori.
Sharing a simple Thali today to celebrate Indian Independence. The food represents the colours of our Tri colour. Cream of tomato Soup, Curds and a mini Undiyu along with Chapati. The recipe links to all the items are given below.
Sharing a Thali today of Rice, Sambhar, Cabbage upkari, Cucumber Pachadi, mixed vegetable pickle, Wheat flour ladoo and Buttermilk. Recipe links to all the items are given below .
Sharing a Thali today of Rice, Dalithoy, Tender Cashew upkari, Pullikoddel, Chana Ghashi, Yam fritters, Tambuddein, Vermicelli Kheer and Buttermilk. Recipe links to all the items are given below.
Sharing a Thali today of Rice, Dal, Idli, Chutney, Potato Humman, Moong Pathrado, Patholi and Ghee on this auspicious day of Nag Panchami. All the items prepared today are steamed. No item is seasoned as per tradition. . Recipe links to all the items are given below.
This soup has fond memories attached to it as I was served this soup by my Mother in law the first time I was invited for lunch after my engagement. It is a fragrant soup which needs no accompaniment of croutons or bread.
Ingredients :
7 large sour variety of tomatoes
Sugar
Salt
1 tsp of Jeera/Cumin seeds
1 sprig Curry leaves finely chopped
1/2 tsp pepper powder or as required
1 tbsp Ghee
Coriander leaves
Method:
Pressure cook the tomatoes. Remove and discard the skin. Run the tomatoes through a blender. Pour the puree into a pot and add equal amount of water to thin it down. Add salt, sugar and pepper powder as per requirement and bring to a boil. Heat a pan. Add Ghee and after it heats up drop in the cumin seeds. Allow them to crackle. Drop in the finely chopped curry leaves. Toss. Drop the seasoning into the boiling soup. Allow to simmer on an extremely gentle flame for 2-3 minutes. Strain. Serve hot garnished with coriander leaves.
This Kadha is being used for generations in our family for building up the immune system. It prevents coughs, colds and other upper respiratory tract infections. It is normally had once in the morning on an empty stomach following which a half hour gap should be maintained before consuming food.
Ingredients :
2 heaped tsps of Coriander seeds
12 Pepper corns
2 inch piece of Cinnamon
7 Cloves
1 tsp Dry Ginger powder
Microwave for a minute or gently heat the Coriander seeds, Pepper corns, Cinnamon and Cloves to facilitate grinding to a fine powder. Dry grind the ingredients along with the Dry ginger powder. You can store this powder and use as and when required, though making a fresh batch is always preferred.
Other ingredients :
2 glasses of water
3 tsps jaggery syrup
1 heaped tsp of the above powder
Juice of half a lemon.
Method:
Boil two glasses of water. To it add the jaggery syrup and one heaped tsp of the powder. Boil well till it is reduced to one and a half glass. Strain. Pour into a cup and add the lemon juice to it. Serve hot.
Sharing a Thali today of Rice, Horse gram Saar, Upkari, Sol kadhi, Mix veg Raita,, Sun basked Asafoetida chillies and a Banana. Recipe links to all the items are given below.
Chole Tikki is a popular street food up North and it is a satisfying and filling meal. The Tikki can also be enjoyed with sauce and the Chole with Poori. So try out your own combo of North India’s delicious ‘Chaat’.
Ingredients for the Tikki:
3 boiled Potatoes
6 slices of Bread
2 inch piece of Ginger
2 Green Chillies
6 small cloves of Garlic
Salt
Oil to fry the Tikki
Ingredients for the Chole:
125 gms Black Chana/ Chickpeas
2 large onions
1 large tomato
2 Green chillies
1 tbsp Coriander seeds
1/2 tsp Jeera/Cumin seeds
6 pepper corns
1 inch piece of Cinnamon
4 Cloves
2 Cardamom
1 tsp Everest Kashmirilal Chilly powder
A pinch of Turmeric powder
Salt
3 tbsps oil
A pinch of Ajwain /Carom seeds
Method:
Mash the boiled potatoes. Dip the bread in water. Squeeze thoroughly and mix it with the potatoes. Grind the green chillies, garlic and ginger coarsely and mix it with the mash. Add salt, mix thoroughly. Pinch portions of this mixture and pat into desired shape. Normally it is made into small roundels, neither too thick nor thin. Heat oil in a pan. Drop the tikki three at a time and fry them to a golden brown. Drain and keep aside.
Soak the black Chickpeas for eight hours. Pressure cook till done. Keep aside. Roughly chop the onions and tomatoes. Grind them to a smooth paste with ginger, green chillies, cardamom, cinnamon, cloves, pepper corns, Coriander and cumin seeds. Heat oil in a pan. Drop in the carom seeds and after they splutter add the ground Massala. Roast till the oil starts separating. Drop in the Chilly and turmeric powders. Toss. Add the boiled Chana, salt and enough water to form a gravy like consistency. Bring to a boil and simmer gently for five minutes.
To serve :
Place the Tikki on a plate. Gently press it down. Pour two ladlesful of Chole over it. Drizzle some Tamarind and jaggery chutney, finely chopped raw onions and coriander leaves. Serve immediately.
Note:
Recipe to the Tamarind and jaggery chutney can be found under the heading Chutneys of this website.
