Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Mango Ginger Root / Ambe haldi/ Manga iniji Pachadi

July 10, 2013 By

Mango-ginger is neither related to mango nor ginger but to turmeric. This root is so healthy which helps aid digestion.It is also helpful in the treatment of asthma, bronchitis, cough etc.When it is crushed it gives sweet smell of unripe mango. The flavor is predominantly ginger with a delightful faint aroma and taste of mango. However, the taste is not as sharp as ordinary ginger is. so these can be made use of making delicious mango flavored ginger pickles , preserves etc. Today i am here with a pachadi recipe using this flavorful ambe haldi/ maa inji a side for hot and spicy rice . Lets move on to the recipe quickly 🙂

Ingredients

100 gm Mango ginger root / maa inji/ ambe haldi

1 cup yogurt

1/4 cup grated coconut

2 tsp mustard seeds

2-3 Whole red chillis

1 sprig curry leaves

1 tbsp Oil

salt to taste

Method

Chop mango ginger root into small size cubes.
In a pan heat oil add half the mustard seeds after they splutter add curry leave, whole red chillis and mango ginger root .

Saute till the roots become soft , turn of the stove and keep it aside.
In a blender blend coconut, mustard seeds ( remaining half) coarsely. Add curd and give it a blend .
Now add the mango ginger root tempering to the curd mix and mix salt to taste.
Serve this pachadi with any hot and spicy rice . They taste really yumm.

So this goes for the Potluck party for this month 🙂

Sending to JCO ‘s potluck party

Sending to Enveetu Kitchen by CupoNation

Popcorn Cone

July 6, 2013 By

Here is an delicious and kids friendly recipe. Kids will love this as it looks so attractive and will surely make them to have a bit 🙂 This is an delicious snack which i made for my daughter’s last day school snack 🙂 Kids loved it and happily enjoy each and every bite if this chewy delight :). As kids love both marshmallows and popcorns this is a combination of boths kids favourite snack presented in an ice cream like pattern 🙂 Lets move to this delicious and attractive kids special snack recipe 🙂

Ingredients

1 cup popcorn kernels
1-3 tbsp cooking oil (i use cooking olive oil)
8 cups mini marshmallows
1/4 cup butter
12 sugar cones ( I used color full cones to make it look more attractive )
optional -sprinkles. jelly beans and M&Ms

Method

Pop popcorn according to package directions if you are using an instant popcorn mix or microwavable popcorn mix.

Popping Popcorn kernel on stove top :

Pour cooking oil in to heavy 3 quart or larger pan with a lid on top.
Heat the oil and pour the pop corn kernels in the oil , cover pan and turn the heat to medium high.
Once the popcorn starts to pop shake the pan gently with the cover on (donot ever remove the lid till you here the popping sound else it may pop up on your skin )
While popping slows 2-3 seconds apart, remove pan from heat and carefully transfer into a bowl .
After this stage is you want to munch some popcorn as is you can season them with some salt and munch them . But as we are making a sweet treat for kids we have little more work to do .

Assembling Pop-corn cone :

Pour in the pop corns in a large bowl and remove any unpopped kernels.
If you are filling your cones with M&Ms do this now and set aside.
Also, if you are garnishing with sprinkles, it’s easiest to pour the sprinkles into a bowl so that you can dip your popcorn ball into them.
In a large pan melt butter over low heat. When melted add in marshmallows and stir until melted.
Pour the melted marshmallows over popcorn and stir until coated completely and evenly.

Immediately spray your hands lightly with cooking spray and form into 3″ balls and press gently onto the cone. You need to do this gently so the cone doesn’t break.
As soon as the popcorn is on the cone dip in your sprinkles.
Transfer to a wax paper lined counter or baking sheet to set up.
Individually wrap or store in an airtight container for up to 2 days.

This an excellent treat for kids and they we love to

Watermelon Papaya Juice

July 4, 2013 By

It was a hot day and i didn’t have any milk left in my refrigerator in morning so made this delicious juice for my h’s breakfast. Its so delicious and nutritious and my h liked it a lot. This combo was an accident you may say 😛 I had only two fruits left in my fridge so combined both to make a delicious juice and a filling one 🙂 lets move on to the delicious recipe of this quick and easy juice and this i made for Vegan Thursday this week 🙂

Ingredients

1/2 ripe papaya
5 large cubes watermelon
juice of 1 small lime
1/4 cup water

Method

Add the fruit and lime juice to a blender and blend well, then add water bit by bit to thin to your desired consistency and enjoy! Thats it you easy pessy delicious juice and breakfast juice is ready to go in to your tummy 🙂

Pink Smoothie – Strawberry pomegranate smoothie

July 3, 2013 By

Strawberries are perfect and can combined with any other fruit to make a delicious and a filling smoothie :).Smoothies can be a filling breakfast and can be made easy in minutes . Strawberries and pomegranate are both delicious fruits which when combined make a delicious smoothie too . They both give nice pink colour to the drink . As you all may be knowing +Divya Pramil favorite colour is pink so made this delicious drink her b’day from her blog click here 🙂 This tasted really delicious thanks for lovely recipe divya :). Here is the pink smoothie of the pink lover +Divya Pramil 🙂

Ingredients

Strawberry – 5-6 nos
Pomegranate kernels – From 1 fruit
Chilled Milk – 1 cup
Sugar/honey – As per taste (optional)

Method

Remove the green stalk from strawberries wash well and chop strawberries into smaller pieces.
Add all the ingredients to a blender and blend well then strain using a strainer.
Serve chilled!!

Note:

You can adjust the amount of milk added according to the consistency you want.
Use chilled milk or milk at room temperature as the strawberry will curdle the milk if hot.
I did add honey to this smoothie to make it more nutritional but just a drop or two as the smoothie by itself was sweet .

Thanks +Divya Pramil for this delicious drink 🙂 🙂 Cheers 🙂

Kesar Malai Lassi

July 3, 2013 By

Lassi are an delicious and rich drink served at the end of meal 🙂 A specialty of Jodhpur and Rajasthan in India.Healthy, easy, rich and delicious drink to end with . I am sure this lassi will satisfy all your sweet cravings anytime 🙂 ..This mine and my h’s favorite after a meal feels so refreshed of course we have it after 1 hour we take our meal as it is so rich 🙂 Lets move on to the recipe 🙂

Ingredients

1 tsp Saffron (Kesar) Extract

1 cup Milk

1/2 cup whipping cream

3½ tbsp Sugar (adjust to your taste)

A pinch of Salt

50 ml water (optional)

Method

Put all ingredients in a blender and blend till smooth and the sugar dissolves.
Pour in a tall glass.
Serve chilled.

Eggless Dark chocolate cake with chocolate ganache frosting (Pressure cooker cake ) – Virtual party for Divya pramil

July 2, 2013 By

Hi friends !! Today we friends are celebrating a lovely blogger and dearest friend of mine’s Birthday day !!
She is well know, kind hearted person and a wonderful blogger 🙂 Today we are giving a virtual treat to are dearest pal +Divya Pramil author of “You too can cook- indian recipes” . I got to know her Via Snc challenge and she a was a great support in encouraging my work every time :). So today on her b’day we friends decided to give her a virtual treat and a party as a surprise for her 🙂

“Wish You Many More Happy Returns Of the Day +Divya Pramil “

So lets move on to the surprise treat i got for her today 🙂 This recipe must be her memorable one … As this was made by her for her 1st blog anniversary 🙂 To relive the moment i made this delicious “Dark chocolate cake with chocolate ganache frosting” for her on her b’day. B’days are incomplete without celebrating and a piece of cake right 🙂 So here is your special cake on this special day +Divya Pramil 🙂 I know you love to have NV but u have to manage with veg recipe from me for today 😛

Coming to the recipe 🙂 Here is the eggless version of dark chocolate cake i followed +Divya Pramil ‘s recipe from here and converted to eggless version 🙂 This an rich delicious and sinful cake with loads of chocolate goodness in it :)I enjoyed having cake thanks for the lovely recipe divs 🙂 The pressure cooker method, does yield soft cakes and this one was a great hit at my home too divs. My h didn’teven believe that it was made in pressure cooker. He loved it so much and shared with office pals too. they loved and lot and showered great compliments for my cake all credits goes to you for a well explained post. In this cake as divya did i too sandwiched my cake with pink cream and frosted the cake with dark chocolate ganache that makes the cake an sinfull goodness, very rich and chocolaty. Ganache is a yummy creamy chocolate glaze or frosting that just makes any cake a superstar 🙂 i just licked all the extra ganache sticking to my bowl it felt so good 😛 .The cake was so so moist and spongy and every bite was a like a party in my mouth and I thought this will the best virtual treat and memorable one for Divya for her B’day 🙂

Ingredients

Total Preparation Time – 1 hour 45 minutes
Dark chocolate – 1 bar (I used cadbury’s royal dark )
Maida / All purpose flour – 1 1/4 cup
Butter (unsalted butter) – 5 1/2 tbsp
Boiled milk – 2 tsp (optional)
Condensed Milk – 3/4 cup
Coco powder – 2 tbsp (unsweetened)
Vanilla essence – 1 tsp
Soda bi-carb – 1/2 tsp
Baking Pd – 1 1/2 tsp
Salt – a pinch

For Chocolate Ganache Frosting

Dark chocolate – 2 cup (i took dark chocolate chips)
Fresh cream or whipping cream – 1 cup
Milk – 2 spoons (optional)

For garnish

Cherries -3-4
Strawberries – 2-3
For the middle layer: (optional)
Whipped cream / Double cream – As required

Method

Preheat the pressure cooker if you are using an aluminum pressure cooker just keep a idli tray or cooker plate in the cooker close the lid and preheat it in a low flame for 10 minutes . As i used a steel cooker i didn’t preheat it as steel is a good conductor of heat.
Grease a cake pan with butter and line with parchment or butter paper or simply spread some butter or ghee all over the pan and dust some plain flour in to the pan and tap out the extra flour from the pan.
Sift all purpose flour (maida), baking powder, salt and cocoa powder together and set aside.

How to melt the chocolate ?

Microwave Method

You can melt the chocolates by making them in to pieces and putting them in dry bowl .
Microwave them for 30 Sec and stir to see if the chocolate is completely melted with out any lumps.
If you find lumps then again microwave it for 30 sec and again stir and see if the chocolate is completely melted.

Double boiler Method

Double boil the chocolate pieces to melt it. To do this, break the dark chocolate into smaller pieces and add into a bowl.
Take a pan add water into it and place on flame, then inside this pan add the bowl with dark chocolate pieces and leave undisturbed.
When it melts well and there are no lumps remove from flame and set aside until it cools.

Note: Don’t over heat the chocolate else it may get burn and it will be of no use any more.

To proceed :

Add the condensed milk, butter, vanilla essence and 4 tbsp of water and mix well. The batter should be of dropping consistency.
Now add the sifted all purpose flour mixture and fold in gently using a wooden ladle or spoon. Do not use a beater here.
Now add the melted dark chocolate and stir well until the chocolate blends well with the batter.
Then pour the prepared batter into the greased and lined cake tin ( Here i didn’t use any cake tin i use a steel bowl or a vessel in which the corner of vessel overlapped the corner of my pressure cooker and i removed the gasket of my pressure cooker before closing it ) .
Now place the tin inside the pre-heated pressure cooker over the separator plate ( as i used a vessel i didn’t use a seperator plate) and close with the cooker’s lid ( Remember to remove the gasket. Do not place the regulator or whistle. (you will not need it throughout the process)
Then switch the flame to low and cook for 45 minutes or until done (It took 1 hour for my cake to raise and cook) , check after 30 minutes whether the cake is done, just insert a knife into the cake’s center. If the knife comes out clean, then it means the cake is cooked, if not cook for some more minutes.
Once the cake is done remove the cooker from flame, close the cooker and set aside for few minutes. Open after 5 minutes.
Now take the cake pan or the vessel outside, slide a knife around the sides of the cake and turn the pan upside down and slowly remove the parchment paper, then transfer to a cooling wire rack and set aside until it completely cools down. It may take 30 minutes to an hour depending on the size of the cake.
Then slice the cake into two halves by running a knife through the center. Be careful to slice into perfect halves for a better look.
Set the cake aside and prepare the Ganache frosting now.

Chocolate Ganache Frosting

Double boiler method :

To a bowl add cream and double boil it. To do this place the cream filled bowl in a pan containing water and place on flame. (Do not use plastic bowls)
Now after a minute add the dark chocolate pieces into it and leave undisturbed.
After it starts melting, stir well with a spoon and mix well until it blends well and there are no lumps. Then add 2 spoons of milk and stir well.
Then remove from flame and set aside until it cools down.
After it cools down using a beater beat well for 2 to 3 minutes and set aside. (The ganache should not be runny, it should be smooth and thick, but not too thick) .

Microwave Method

In a microwave safe dry bowl add cream and chocolate and microwave it for 1 minute and stir after every 30 sec .
If you chocolate and cream mixture is well blended and lump free you ganache is ready else microwave them for 30 more minutes till they are nice and smooth.

Middle Layer:

Use whipped cream (i used pink whipped cream ) to sandwich the cakes.
This step is purely optional. If you don’t get whipped cream whip the double cream well until it turns stiff and forms a peak then use it.

Assembling the cake:

Now place one of the cake slice on a wire rack and spread the whipped cream on it. You can spread as much as you want. I just spread a thin layer.
Now place the other half over this, by placing the sliced side facing the cream. Press gently.
Now pour the chocolate ganache icing over the cake and spread well and evenly all over the cake. Even it with a knife or a flat spatula.
Then decorate with strawberry slices if you wish and spread some grated chocolate over the icing.
Refrigerate until it sets well and then serve.

Note

The cream layering or sandwiching cake slices is completely optional you can just make the ganache icing and serve!! You can use any kind of dark chocolate or chocolate for making the cake and ganache.
You can also add some orange zest to the cake. The ganache sets well after refrigeration or after some time. You can just pour over the cake and allow it to smooth-en well if not you can just spread well with a flat spatula.
Be careful not to place the whistle or regulator, here we are not using water to cook the cake, so if you place the whistle or regulator the pressure cooker may explode.
Do not forget to line the pan or dust the the pan with flour else the cake might stick to the pan or the vessel you are using .
I have a steel cooker so wanted to try it in steel cooker . It turned out good and i would recommend to cook cake in steel cooker in very low flame. If using an aluminium one you can keep them at medium flame at cook them. But i know aluminum is easy to clean after making the cake steel will need a little scrubbing.
I removed the gasket as i didn’t wanted the heat to damage the gasket.

Hope you like this delicious surprise from us +Divya Pramil 🙂 Have lots of fun on your b’day and wish you lots a fun ahead 🙂 🙂

Dont forget to check out +Sangeetha M +Priya Suresh +Divya Prakash +VIJAYALAKSHMI DHARMARAJ +Preeti Tamilarasan +Shama Nagarajan +Priya R and @prethika the other bloggers who all are a part this virtual party 🙂

Mango Orange Sharabat

July 1, 2013 By

This is an delicious and yumm drink which is one my favorite and people living in india may be knowing mazza drink this juice just taste the same like . Drinks are the best way to beat the heat and we feel refreshed after roaming around in a sunny day and having a chilled glass of drink. This is one such drink which can be prepared quickly and taste so yummm .. Lets Move on to the delicious drink recipe .. This is an awesome drink and nutritious vegan one . So this my share for Vegan thursday 🙂

Ingredients

4 Orange chilled
1 Mango chilled
1 tsp sugar (adjust to your taste)
2-3 mint leaves

Method

Juice 4 chilled oranges and pour into the blender.( juice the orange using an hand juicer)
Add the flesh of 1 chilled mango, mint and blend until pureed.
Don’t add any water if you feel the juice a bit thick then add more orange juice to it and blend them

Note

Transfer to a jug and cover with plastic wrap.
Keep in the fridge for up to 2 days.

You can check the other members in this new group “Vegan Thrusday” Here.

Sending to Merry tummy

Sending to saju’s taste and simply tadka

Microwave Mango Halwa

July 1, 2013 By

Today am here with an delicious and very quick recipe with very less ingredients.. This halwa is so quick and and yummy way to have mangoes . As am so crazy about mango i loved to taste this delicious Indian halwa variety . I had only one cup of mango lying in my fridge so wanted to make use them that’s when i got a chance to make this delicious flavored :). It is delicious way to use fruits for indian dessert and i love to incorporate fruits in indian sweets like halwa’s and kheers :). You can also check my other indian sweet recipes using fruits like Orange kheer, Mango badam halwa, Apple halwa, straw- and blue- berries shrikand, Watermelon Halwa, Banana Malpua

Now lets move to this quick and simple halwa

Ingredients

Canned Mango Pulp – 1 cup
Sugar – 1/4 cup (adjust to taste)
Ghee – 1 tsp
Cashew – for garnishing (optional)

Method

Grease a rimmed plate or a pan if you want to cut the halwa into squares and set aside. I was making very less amount so serve as is and set it in liner.
In a microwave safe bowl (with lid) mix together sugar and mango pulp.
Microwave this mixture for 15 minutes stirring every 5 minutes. After 15 minutes, stir once again and keep it for 5 minutes
Now add a teaspoon of ghee and microwave for another 30 seconds
Transfer to a greased rimmed plate and allow it to set or transfer it to a liner and cool them .
Heat ghee in a small pan and sauté the cashew until golden and set aside.
After 30 minutes and enjoy!

Note

Only canned pulp works for this halwa as i tried to making with the fresh mango pulp but was not happy with results.
I have served this halwa in a liner but you can set in rimmed plate and cut them in to pieces as i made very less quantity of halwa 🙂

Enjoy this delicious and quick sweet warm or cold 🙂

Sending to merry tummy

Sending to sajus tastes and simply tadka

Rajasthani Thali – SNC challange 10

July 1, 2013 By

SNC CHALLENGE -10

Welcoming south team for my “Platter challenge” to them for this month !!
Hello everyone !!! Am really very happy happy to host this months challenge 🙂 Thank’s a ton to +Divya Pramil who gave me a chance to show case and introduce my traditional Rajasthani dishes to south team and to represent north team..yupiiee its “Thali ” this time . I know many may be wondering y thali ?? This month i wanted to challenge an platter challenge to our south team pals so that they get to taste more of our traditional recipe . .. As you all know there is an event going on Divya pramil’s space +You Too Can Cook .. The event is all about two teams north and south team ..A member from north team and a member south team respectively will challenge the opposite team members with a recipe from their respective zone and opposite teams have to post the same recipe on their Blog , this takes place every month .. The idea of this event is that we learn so many different recipes from different zones .. Hats off to divya for this great idea .. click here for more info about this event .. N thank you so munch +Divya Pramil for giving me another chance to host this months challenge. Hope all have enjoyed my last challenge “Ghevar” 🙂 Some new members would have missed but here i am with another delicious list of recipe 🙂

Now lets move to this months challenge.. This months challenge for south team will be .. My traditional rajasthani recipes which we serve for thali 🙂 Its going to be a complete meal for all our south team pals this month 🙂 Hope all are super excited to know the menu 🙂 Here is your the menu :

Menu for thali :

Goond ki ladoo – sweet
Baati
Moong dal
Bajiri ki roti – Indian Breads
Makkai ki roti- Indian Breads
Panchmel ki sabzi – dry curry
Dhana wadi/ mung wadi coriander leaves curry
Gatte ki kadhi with rice
Matta/ Boondi chaas – may serve as an accompaniment
Kesar malai lassi – Drink

Lets start with a sweet 🙂

Goond ki ladoo

Goond is an “edible gum” that is extracted from the bark of a tree. It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive. Goond is a food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. These delicious goond ladoos are a traditional winter delicacy that are had with a glass of warm milk for breakfast. It can be had as dessert after a nice meal.

Ingredients

1 1/4 cups whole wheat flour
3 tbsp edible gum/goond
1/2 cup powdered sugar
1/2 tsp cardamom powder
1/4 cup ghee for frying goond + 4 tbsp for roasting wheat flour (if needed you can melt some ghee and add while making ladoo’s)

Method

Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
Deep fry the goond/edible gums in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.

Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

Divide the mixture into 15 portion if you want to make small ladoo’s but traditionally they are made in large size and shape each portion into round ladoos using your hands. If you find it difficult to shape the ladoos, add a little melted ghee.

Store in an air-tight container.

Dal Baati

Dal Baati is the most popular item in Rajasthani cuisine. Lentil soup with baked whole wheat flaky round bread very tasty. Although traditional Baati is a baked dumpling of wheat flour , this recipe offers a variation by stuffing the Baati with mashed potatoes seasoned with spices and herbs..Any rajasthani is incomplete with dal baati .

Baati

Ingredients

1 1/2 cup wheat flour
Salt to taste
3 tbsp butter or ghee

Method

Mix all the ingredients n make a stiff dough . Then take a small ball of dough , divide in to equal portions and roll it .
Preheat the oven at 375 degrees and place the baati’s on a baking sheet for about 15 minutes or till they turn brown on the surface.
To give the baati’s even color all over after baking you can fry them in ghee till golden brown.
The baati’s are dipped in pure ghee so that they absorb most of the ghee .
However with the daily health regimes , if you are not comfortable dipping the bati in ghee, you may drizzle little bit over the hot baked and fried baati and serve with Dal on side.

Moong Dal

Ingredients

1/2 cup Dal (split green gram dal)
1/4 tsp cumin
1/4 tspn Asafoetida
1/4th tspn turmeric
Salt to taste
1 tbsp ginger + garlic + green chillies paste (optional)
1/4 tsp Garam Masala.

Method

Pressure cook the Moong Dal. Heat oil in a pan , add cumin, red chilli pd , asafoetida , turmeric followed by the ginger garlic green chillies paste.
Saute for 10 seconds and add the cooked Dal and about 1/2 cup water .
Add Garam Masala . Let it cook in low flame for about 10 minutes .

Bajiri Roti

Millet is so nutritious as it is gluten free. This tasty bread is Rajasthani in origin and goes well with almost any vegetarian or non-vegetarian dish. It is especially good with curries 🙂

Ingredients

2 cups bajra atta/ millet flour

1 tsp salt

Warm water

1/2 cup ghee

Method

Put the bajra atta/ millet flour and salt in a large, deep mixing bowl. Make a well in the center.
Pour a very small amount of water into this well and start to blend the bajra atta/ millet flour with it. Keep mixing till the flour and water start to come together.

DO NOT add too much water as your dough will become sticky if you do! Add very little at a time as required to make the dough come together. We are aiming to make a medium firm dough so add water only as required.
Once the flour and water is mixed well, start to knead and continue till you have a smooth, medium-firm dough. When the dough is done, cover with cling film and keep aside for 15 minutes.
Now heat a griddle on a medium flame.
While the griddle is heating, divide the dough into equal-sized portions – you should get about 7-8 for this recipe – and roll them between your palms, into smooth balls.
Lightly flour a rolling surface or board with some bajra atta/ millet flour. Take one ball and press it flat. Now use a rolling pin to roll this ball out into a circular shape about 6″ in diameter and approximately 6-8 mm in thickness.
When done, pick this circle up from the rolling board and put it on to the hot griddle.
Soon you will see tiny bubbles rise on the surface of the Roti. This is the time to do the first flip – turn the Roti over with a spatula.
As soon as the first flip is done, drizzle a bit of ghee on the upper surface and spread well all over the Roti. Flip again in 30 seconds and drizzle oil on this surface too.
The Bajra Roti is done when both sides are slightly crispy and golden brown. Repeat the process with each ball of dough till all are used up.
Enjoy piping hot

Makki ki roti

Ingredients

1 cup Maize/Corn Flour
salt to taste
1 1/2 cup warm water
1 tablespoon of Ghee or butter spread over the roti.

Method

Combine all the ingredients to form smooth dough.
Cover and allow to rest for 5-10 minutes.
Flatten the dough by patting it using fingers and palm.
Then sprinkle some dry flour and patt on the slight flattened dough and patt again to make round about 6 inches big.
Heat an iron pan or tava or griddle, take about lime size ball each time and press between sheets of
plastic using a heavy flat pan or plate.
Peel out and roast on hot tava (pan) about a minute each side, should puff up nicely.

Panchmel ki subzi

Panchmel is a district in gujarat bordering rajasthan. But the word “panchmel” has been commonly used to denote a combination of five ingredients. A judicious mix of five vegetables – gavarfali, chawli, capsicum, cucumber and beans -constitute the panchmel of this delicious curry. Tossed in aromatic spices, this dry vegetable preparation tastes fantastic when served with rotis or bhajiri ki roti . My mom usually makes this delicious curry as a part her menu while we have guests at home.

Ingredients

3/4 cup cluster beans /gavarfali , chopped
3/4 cup long beans /chawli , chopped
3/4 cup capsicum , chopped
3/4 cup cucumber , cubed
3/4 cup french beans , chopped
1 medium tomato
1 tsp cumin seeds /jeera
1/2 tsp mustard seeds
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
2 tbsp oil
salt to taste

Method

Heat the oil in a non-stick pan, add the cumin seeds, let them splutter.
Add the gavarfali/ cluster beans, chawli/ long beans, capsicum, cucumber, beans and saute for few minutes add Tomato and salt, cook the veggies covered till they are half done .

Now add turmeric, red chilli , dhania and cumin pd and mix well till they combine and coat on the vegetables well. We normally don’t add any water as the vegetable will leave out some moisture .

Cook the the veggies till they are half done… Don’t over cook as it may loose its taste. Note : we normally cook this veggie till they are half don which means not over cooked neither under cooked.
Serve hot with any Indian breads.

Dhana Moong wadi/ Coriander leaves Moong nuggets curry

Moong Wadis or Mangodis are tiny sun-dried lentil nuggets obviously made out of Moong Dal. This is an delicious curry and easy to make even if you have wadi available at your place. If you don’t have any veggies left in your fridge this is an perfect curry which you can make and have with any Indian breads .

Ingredients

Moong Wadi 1 cup ( i used store bought but if you have ample amt of sunlight in your place yo can make it at home)

Coriander leaves -2 cups

Turmeric – 1/4 tsp

Red Chilli Powder – 1 tsp

Dhania-Jeera Powder – 1 1/2 tsp

Cumin seeds 1/2 tsp

Salt to taste

Oil 3 Tbsp

Method

In the same sauce pan, add the cumin seeds and after they splutter add all the spice pd and add 1/2 cup water and then the wadies.
Add salt and cook them till the wadi’s are well cooked and are soft (to cook them soon cover and cook them) .
Do add extra water if needed.
After the wadi’s are cooker and the curry is a lil thick turn off the stove and add the coriander leaves.

Cover this and keep it for 10 mins . Then you delicious dhana wadi curry is ready to serve 🙂

Gatte Ki kadhi

“Gatte” are gram flour dumplings that are spiced up with dry spices and then steamed or boiled in water and cut into small bite sized pieces. They are used in making varitey of Rajasthani dishes like subji, pulao etc. This dish is made using a yogurt based gravy and dry spice to make an delicious gravy that will complement both rice and parathas.

For The Gattas

3/4 cup besan (bengal gram flour)
1 tsp chilli powder
1/8 tsp carom seeds
1 tbsp curds
2 tbsp oil
salt to taste

For The Kadhi

2 cups curds , beaten
1 tbsp besan (bengal gram flour)
4 to 6 curry leaves
1 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
2 tsp chilli powder
2 tbsp ghee/oil ( i prefer to use ghee for extra flavour and aroma)
salt to taste

For The Garnish
2 tbsp chopped coriander leaves

Method

For the gattas

Combine all the ingredients for the gattas and knead into a firm dough using 1 to 2 tbsp of water.
Divide the mixture into 8 equal portions and shape each portion into a long cylindrical roll.
Boil enough water in a deep pan, add the gattas and cook for 7 to 8 minutes. Drain and cut the gattas into pieces . Keep them aside.

For the kadhi

Combine the beaten curds, gram flour, ½ cup of water and curry leaves and whisk well so that no lumps remain.
Heat the oil in a pan and add the cumin seeds, mustard seeds,and asafoetida
When the seeds crackle, add the turmeric powder, chilli powder and sauté for a few seconds.
Add the curd mixture, 1 cup of water and salt and bring to a boil while stirring continuously, so that the kadhi does not split/curdle. Keep aside.

For Gatte ki kadhi (Finally )

Add the prepared gattas to the kadhi and bring to a boil. Garnish with coriander and serve hot with rice or parathas.

Matta / Boondi chaas

This is an traditional rajasthani drink which is a part of menu in any function we keep at home. Even though this is a drink we serve this with the other accompaniments in the thali :). This so yummy when had with chappathi even.

Ingredients

1 cup Yogurt

1 1/2 cup water

1/4 cup boondi

1/2 tsp cumin pd

salt to taste

A pinch of red chilli pd

Method

In a blender add all the ingredients excluding boondi blend till smooth and frothy.
Then add boondi to the chaas .
serve Boondi chaas/ matta chilled.

Note : You can make this chaas ahead and chill them as boondi needs to soak the chaas and should be soft.

Kesar Malai Lassi

Ingredients

1 tsp Saffron (Kesar) Extract ( or safforn soaked in warm milk for 5 mins )

1 cup Milk

1/2 cup whipping cream

3½ tbsp Sugar (adjust to your taste)

A pinch of Salt

50 ml water

Method

Put all ingredients in a blender and blend till smooth and the sugar dissolves.
Pour in a tall glass.
Serve chilled.

Note for South Team pals :

If you have any problem in finding any ingredient just skip the particular recipe and prepare the rest of the thali recipes. I hope all are simple ingredients which you will surely find in indian groceries 🙂 If you are skipping an recipe from this thali do inform me earlier about it 🙂

Am so happy to host this months challange and thanks +Divya Pramil once again for the oppurtunity 🙂 .Hope all enjoyed this delicious thali and will surely enjoy making them :)… Looking for all your delicious thali’s south team dearies.

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Chole/ Channa Pulao

June 29, 2013 By

Today am here to share an delicious recipe made by partner in Jagruti’s Potluck party . Princy author of Spicy Food has made this delicious channa/chole puloa for our this potluck and i was so happy to try this as am a big fan of garbanzo beans or chole 🙂 Thanks for sharing such an delicious recipe princy . do visit her blog she has wonderful collection of recipes :).. This was not only easy to make but was a delicious and spicy treat for us.

Channa/ chole pulao is a yummy rice varity made in jiffy and taste super delicious . Chickpea / chole/ garbanzo beans make this rice protein rich and makes them a nutritious one. You can make them as spicy or as mild as you wish her is the recipe how we like to have in our family 🙂 Lets see for the ingredients and recipe to make these delicious rice .

Ingredients

Cooked rice – 1 cup (basmati preferably)
Cooked chick peas – 1/2 cup ( cook chickpeas in pressure cooker with little amount of salt and water till the immerse for 3 whistles)
Cardamom – 2
Cloves – 4
Cinnamon stick – 1 inch pieces
Bay leaf – 1 no
Oil 1tbsp
Onions 1 medium ( chopped)
Tomato 1 medium (chopped)
Curry leaves- 2 sprigs
Green chilli – 1 slit
Ginger garlic paste – 1tsp
Cumin pd – 1/4 tsp
Red Chill pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Coriander powder 1 n half tsp
Pav bhaji Masala 1 tbsp
Salt to taste
Chopped coriander/cilantro leaves For garnish

Method

Heat oil in a pan, add the curry leaves, bay leaf, cinnamon , cloves .
Now add the green chilli and onions , Saute them till onion turn transparent,.Then add the ginger garlic paste and saute well
Add the tomato and cook them till they are mushy . Add some water if needed to make a smooth paste.
Add all the dry pd spices – Red chilli pd, turmeric pd, cumin pd, pav bhaji pd to the well cooked tomatoes and saute well till combined .
Add the cooked chick peas and mix well till the masala’s coat on the chick pea / chole
Add salt to taste ( remember that you have added and saute them for a minute .
Add the cooked rice and mix well till all the rice grains combine and coated with the prepared masala.
Sprinkle some chopped coriander leaves just before serving.
Serve hot with any raita and papads.

Note

You can use sambhar pd instead of pav bhaji masala and they taste yummy even .
The amount of spice are given as per our family tastes you can change the quantity as per your families taste buds .

Sending to Jagruti’s potluck party

Sending to merry tummy

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