Sajjaka / Sajjakad Holige / Sojichi (rava ) Poli

 Sajjaka / Sajjakad Holige / Sojichi (rava ) Poli is made at the time of Dasara festival. It one of our fav recipe from my mother. The originally this is made with keasri rava and Jaggery. 
This require little pratice and patince to make these. Its very  important that your filling is perfect.

Ingredients: (for Sajjaka)

• 1 cup Rava (used Cracked wheat)
• Jaggery as per taste
• 1/4 tsp Nutmeg powder / Jayphal powder
•  Approx. 2 cups water.

For Outer Cover:(dough)

• 3/4 cup Wheat flour (chapti atta)
• 1/4 cup  Maida / Ap flour
• Salt
• Few drops oil + more
• Water to knead the dough.

Method: 

    In bowl add all the dough ingredients and make soft dough. Let it rest for 2-3 hrs.

In a nonstick pan add water and bring to boil. Add rava / cracked wheat and stir continuously. So that there will be no lumps. Once the water starts to evaporate add jaggery, nutmeg powder. Cook till all the water is evaporated and rava / cracked wheat is tender.

This is known as Sajjaka. Let it cool completely & knead this for few minutes. (as shown in pic)

Take the dough and roll out 2 inches circle and fill this above made sajjaka and close the edges. (just like we do for parata, poli, modak). Roll these on oiled surface aroun 4 inch circle. You can sprinkle poppy seeds while rolling.

Heat the griddle / tava and roast these on medium heat on  both side with generous amount of oil.

Serve hot these soft holige / poli with dollop of Ghee / Tup & Warm Milk.

Nice combination with  Yennegai Badanekai / stuffed  brinjal side dish.

Note:

• If the filling is (sajjaka) is too thick then add warm milk / water and knead it.
• If the filling is (sajjaka) become thin then add little wheat flour / maida to it.
• Do not add lot of maida ( for outer cover) because they may turn too crispy.
• Adjust Jaggery to your taste.

Sending  Sajjaka / Sajjakad Holige / Sojichi (rava ) Poli to my Mother's Day Event
& also Divya's Show Me Your Whole Grains  Event.

Spinach / Palak Tikki

As the rain is pouring here.. having these Palak tikki, they are simple to make and very tasty.

Ingredients:

• 2 Potatoes (boiled and mashed)
• 1/2 cup Spinach / Palak (finely chopped)
• 1/4 cup Coriander leaves (finely chopped)
• Few leaves of Mint (optional)
• Few drops of Lemon
• 1/2 tsp Green chili paste or 1-2 chilies
• 1/2 tsp red chili powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Cumin powder
• Salt as per taste
• 2-3 tsp Rice flour
• Oil for deep frying

Method:

      In a bowl add all the ingredient except oil. Mix everything well so that all the ingredient mix well. Divide into 5-6 portion. Shape with your palm as desired.

Heat the oil and deep fry these patties till they turn light brown color. 

Serve hot with Tamarind and Green chutney.

Note:

•  Don't smash potatoes like paste..Do keep small chunks.This will give nice texture to patties.

And also my dear blogger friends Kiran and Suhaina has shared some awards with me. Thank you so much friends for sharing with me..It really motivational.  I Have already received some awards earlier so not posting them again..

One of rule is to share my 5  favorite recipes. (actually this is tough to choose yaar!)

Thery are: Pav bhaji, Pizza, Vegetable Biryani,  , Pasta & Misal Pav

I would love to share with my blogger friends:

Sushma Mallya, Padma, Priya, Swathi, MD, Jay, Uma, Priya, Preety, Gulmohar, Nitu, Meena, Neetz,Sonu, Satya, Prani, Subhie, Swapana, Shanti, Soma, PJ, Kamlika, Swathi Deepa & Tanu, Tina, Nadini, Yummy o Yummy team, Sangi,  Gita , Ms Chit chat, Deepa, Simply food, Jagruthi ,Kanchan, J.

Tamarind & Green Chutney

Tamarind & Green Chutney are very basic and must have ingredient in Chats, Samosa, Pakoda, Tikki's and so many more..

Green Chutney

Ingredients:

• 1 cup fresh Coriander leaves (chopped)
• 3-4 green Chilies
• 1 tsp fresh Ginger paste
• 1/2 tsp Cumin seeds (optional)
• Few leaves Mint
• Few drops Lemon juice
• Salt  & Sugar as per taste
• 1/2 cup Onion (chopped)

Combine all the above ingredients in a blender / mixer  and make puree by adding little water.

You can store green chutney for 2-3 day in fridge. If you are adding onion , can last for only 1-2 days.

Tamarind Chutney

Ingredients:

• 2 tsp Tamarind concentrate
• 2 cup Water
• Jaggery as per taste
• 1/4 tsp Hing / Asafetida
• 1 tsp Cumin Powder
• 1/2 tsp Red chili powder
• 1/4 tsp Coriander powder
• Salt as per taste.

Mehtod:

      Combine water, tamarind concentrate, jaggery and bring to boil till you see the thick dark brown colored sauce. Now add all the other ingredients and cook for another 10 minutes and let it cool completely.

This you can refrigerate for 1 week or so.

Tamarind Chutney goes to Think Spice Tamarind event started by Sunita and hosted by PJ

Mooli / Radish Dal

Mooli dal is very healthy. And there is no garlic and onion.It made with very simple ingredients & flavorful Daal.

Ingredients: (for pressure cooker)

• 1 cup Radish (cut into round or square)
• 1/2 cup Moong Dal (split Moong dal )
• 1/2 tsp Ghee
• 1-2 Green chilies (slit cut)
• 1/2 tsp Ginger paste
• 1/4 tsp Turmeric powder
• Sal tot taste.

For Tempering / Tadaka:

• 2 Tbsp Oil 
• 1/4 tsp Cumin Seeds
• 1/4 tsp Mustard Seeds
• 1/4 tsp Fenugreek Seeds  (methi seeds)
• 1-2 Dry Red chilies 
• A pinch Hing
• Few Curry leaves
• Few coriander leaves (chopped)

Method:

      In a pressure cooker vessel add all the ingredients and cook with 2 whistle. Heat the pan with and give tadaka with tempering ingredients. Pour this hot tempering over the cooked dal and mooli. Let this sit for few minutes.

Serve hot with Rice/ Or even with Chapati.

Mooli/ Radish Dal recipe goes to Sweetartichoke's A Veggie/Fruit A Month-Radish Event which was started by Priya.

Kadi Pakoda(but with Methi Pakoda!!)

The Kadi Pakoda is normally made with onion pakoda but I wanted have little green in this..So I made Methi Pakodas... It turned out really well.

Ingredients for KADI (yogurt gravy)

• 1 cup Yogurt 
• 1/4 cup Beasan (Chickpeas flour)
• 3/4 cup Water (normal cold water)
• 1/2 tsp Cumin seeds
• 1-2 green Chilies
• 3-4 Black peppercorns
• 2-3 Cloves
• 1/4 tsp Turmeric
• Salt and Sugar as per taste.
•  Ghee/ Oil

Ingredients for Methi Pakoda (fenuegreek leaves)

• 1 cup Besan (chickpea flour)
• 1 Onion (chopped)
• 1 cup Methi Leaves (chopped)
• 1 to 2 tsp Sugar
• A pinch pf Soda
• 1/4 tsp Ajwain 
• 1/2 tsp Red chili Powder
• Salt to taste
• Oil to Deep Fry.

Method:

For Kadi: 
In a blow add yogurt and beat it well. Add besan, green chilies, sugar, salt, turmeric, water and make beat till everything is smooth and creamy consistency.(without nay lumps) Let this sit for a while. 

Mean time, make methi paokdas. In a bowl add besan,chopped onion, mehti leaves, ajwain seeds, turmeric, soda, sugar, water and make a batter. Heat the oil for deep frying and 2-3 spoonful these pakoda batter in the oil. Fry until they are golden and drain and keep it aside.

In a sauce pan heat the ghee , add cumin seeds, cloves, peppercorns till they turn brown and you get nice aroma. Add the yogurt mix into this slowly. Now let it cook till it comes to boil. Stir frequently, till the gravy thickens and rawness of the beasn is gone.

Before serving add above made methi pakoda (8-10minutes earlier) in this yogurt gravy and mix it well. So here is your Kadi Pakoda

Note:

• While cooking yogurt mix , cook on very low heat till you get custard type consistency.
• You can give extra tadaka to it by cumin and red chilies one its ready to serve.

And Kadi Pakoda (But with Methi Pakoda)  recipe goes to Kalyani's Cooking with Herbs & Flowers - Fenugreek event which was started by PJ.

Potato Pizza

For me potato is welcome in any dish. I tasted potato pizza  in some pizza shop (in US). I loved the idea of potato and mild flavors. So thought of making at home..Here it is...

Ingredients:

• 1 Pizza dough (home made pizza dough)
• 1 Potato
• 1/4 cup Basil and Garlic Pesto (store bought/ home made)
•  1/2 cup Montery Jack Cheese (shredded)
• Salt and Pepper as per your taste.

Method:

Cook the potato till tender(not mushy). Shave the skin, cut into very thin slices and let them sit in salted water for few minutes. Meanwhile roll the pizza in desired shape. Brush oil on surface of the baking tray. Place the rolled pizza, brush some olive oil. Spread the basil and garlic pesto. Place the cooked potatoes all over the pizza. Sprinkle pepper, cheese and bake for 20-25 minutes at 400F.

Here Potato Pizza is ready to eat....

Note: If using ready made pizza dough then bake according to the instructions.

Sending Potato Pizza and Veg Bean Tacos to Jagruti's Joyful Eating Whilst Traveling Event.

Veg Bean Tacos recipe goes to My legume love affair which was started by  Susan's  and hosted by Ruchi.

Bhadang / Puffed Rice/ Chunmuri Chiwda

Badang is made of puffed rice/ Chunmuri. Its evening tea time snack at my native place. This is one of the oldest street food!

Ingredients:

•  5-6 cups Puffed rice ( chrmuri)
• 1/4 Peanuts (roasted)
• 1/4 cup Dalia (putane) (roasted)
• 1-2 tsp Garlic paste
• 1/2 tsp Hing
• 1 tsp Red chili powder
• 1tsp Cumin seeds
• 1 tsp Mustard seeds
• Few curry leaves
• Sugar as per taste (powdered sugar)
• Salt as per taste.

Method:

     Heat the sauce pan with oil, add cumin & mustard seeds, curry leaves and allow them to splutter. Add garlic paste, peanuts, dalia and fry for few minutes. Add red chili powder, turmeric powder, hing , salt and turn of the heat. Add puffed rice and mix it with tadaka. It takes time to coat the oil all over the puffed rice. Gently mix it. Sprinkle powdered sugar, cumin powder and mix it.

Let it cool completely. Serve with Bhaji /pakoda or just with mixed  Sev/pharsana.

Note:

• While tempering keep very low flame other, otherwise the masala will burn fast.
• If Puffed rice are soft, then dry roast them on low flame. This will help to keep them churchy.

Or Try bhadang with chopped Onion, Tomatoes, Coriander leaves and Lime juice.

Bhadang recipe goes to Bhadang / Puffed Rice/ Chunmuri Chiwda recipe goes to Kurinji's Healthy recipe hunt event &  PJ's Flavors of Maharashtra event which was started by Naina.

Avocado Butter Milk

Avocado Butter Milk  is very creamy, rich, colorful and its so easy to make.I have added mint for more fresh flavor.

Ingredients:

• 1 Avocado (peeled and cubed)
• 2 Glass of Butter Milk (normal Small juice glass) (chilled)
• 1/4 tsp Mint (fresh chopped)
• 1/4 tsp Cumin seeds
• Salt and Black pepper as per taste.

Method:
    Add the  ingredients in the blender and blend till its creamy and frothy.
Serve immediately.

Avocado butter milk goes to Srivalli's Thanda Mela Event. And also goes to Priya's  veggie/ fruit of the month Avocado event.

Mother’s Day Event Announcement and Amrakhand

         Today I am very happy to share my 200th post with you all. Thank you all so much for your lovely encouraging and motivational comments. Almost one and half year back I started my blogging just to store and share all those recipes which I learnt mainly from my Mother. 

Today I want to announce the Mother’s Day Event.  I know all of us love our mother so much that we want to share something or dedicate something to our goddess अन्नपूर्णे (meaning full of food) सदापूर्णे (ever-complete) mother.

Here is opportunity where you can share your feelings by participating Mother’s Day cooking celebration.

You might be thinking what’s the theme?  It’s very simple but very meaningful theme.

•  Cook your favorite dish that you want to dedicate to your mother.
•  Cook a dish that you learnt from your loving mother. 
•  Cook your mother favorite dish.
•  Cook a dish that you want to celebrate for mother’s day with your twist.
•  Cook a dish that has lots of memories to it and you always cherish it.
•  Or just cook something which makes you feel happy.

Rules:

1.    Any Vegetarian dish

2.    Old entries please repost with link to this announcement.

3.    From 4th April to  10th May 2010 (You can send recipes on Mother’s day)

4.    Please send the following information :-

• Your Name  
• Your Blog Name  
• Recipe Name   
• Recipe URL   
• Picture of the Dish

5.    Mail me at panchpakwan@gmail.com  (maximum 2 recipes per person)

6.    Round up will be On 10th May 2010 (Next day of MOTHER’S DAY)

Very excited to see your recipes!!

Cheers
(Panchpakwan)

Now coming to My 200th Post is Amrakhand.It very famous sweet make with Yogurt and Fresh Mango.
Amrakhand recipe is very simple and easy to make.

Ingredients:

• 3 cups Yogurt
• 1 Mango (ripe)
• 3 Tbsp Dry fruits (pistachios, almonds)
• 1 tsp Cardamom powder 
• 1-2 tsp milk
• Few Saffron threads
• Sugar as per taste.

Method:

In a cotton towel or cheese cloth put the yogurt , squeeze water and hang the bundle of yogurt for 12 hrs. In a blow add this strained yogurt which thick and soft yogurt. In a small bowl add milk and saffron and let dissolve  for 10 minutes. Add sugar, cardamon powder, dry fruits , mango pulp to  strained yogurt and mix it well.

Add saffron milk and gently mix everything till you get creamy texture. 

Keep in in the refrigerator  for 2-3 hrs.

Serve amrakhand chilled.  Garnish dry fruits , fresh  mango cubes (optional) and serve with Poori or just have like desert!

Sending Amrakhand recipeto Reva's Healing food Mango event started by Siri and guest hosted by Reva.

Broccoli Khichadi

Ingredients:

• 1 cup Rice (soaked for 15 minutes)
• 2/3 cup Moong Dal (soaked for 1/2 hr)
• 1/2 cup Broccoli (used frozen )
• 1/4 cup Lima beans ( used frozen)
• 1/2 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1 Bay leaf
• 1-2 Cardamom pods
• 1 small Cinnamon stick
• 2-3 Red chilies (dry)
• 1-2 Green chilies (optional)
• 1/2 tsp Turmeric powder
• A pinch of Hing
• 3-4 TBsp Ghee or Oil
• Salt to taste

Method:

    On a nonstick pan heat the ghee, add cumin seeds, mustard seeds dry red chilies, green chilies and allow them to splutter. Add cinnamon stick, bay leaf, cardamom pod and fry for few minutes or till you get nice aroma. Add lima beans, broccoli ,soaked moong dal , turmeric,  and fry for few minutes. Add rice , hing, salt and mix everything well. Add water to cook rice.

Cook on medium heat and cover with lid and cook for 20-25 minutes or till the rice get tender.

Serve with dollop of Ghee with pickle.

Note:

• Soaked rice and dal helps to cook fast. They get tender/ soft soon.
• Once the rice starts to boil, stir 2-3 times and avoid scorching.

Dill / Sabaski/ Shepu Sabji

Dill and Moong dal sabji is fried  in the garlic oil and make this dish so flavorful..

Ingredients:

• 2 Cups Dill Leaves (fresh & chopped)
• 1 Cup Moong dal (Soaked in warm water for 1/2 hr)
• 1-2 Garlic cloves (chopped)
• 1-2 green chilies (chopped)
• 1/2 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• A Pinch of Turmeric powder
• A pinch of Hing
• 2-3 Tbsp Oil
• Salt to taste.

Method:
      Make a coarse paste of chilies, garlic and little salt and keep it aside. Heat the pan with oil, add cumin , mustard seeds , hing, above make paste and fry for 2-3 minutes on medium heat. Add dill leaves and fry for few minutes or till they turn soft. Add turmeric powder, soaked moong dal and mix everything well. Add water, dal cook till  everything is tender. (let all the water evaporate )

Serve Dill Moong dal sabji with Chapti.

Bread pudding

Bread pudding is simple but very rich..  When no want to eat leftover bread then this is how i make this sweet dish and no doubt anyone would say no to this  bread pudding!

Ingredients:

• 4-5 Slice of Bread 
• 1/2 cup evaporated milk or condense milk
• 1/2 cup whole milk
• Sugar as per taste
• Pinch of Saffron (optional)
• Dry fruit- Pistachios/ Cashewnuts (or as per your liking)
• Oil for deep frying

Method:

Cut the breads into 4 squares and deep fry in oil until golden. Drain on paper.

In a pan all all milk, sugar, saffron and bring to boil. Cook till the mixture thickens a bit. Once its one let it sit a side for a while.

While serving put the fried breads, pour the milk and sprinkle the dry fruits.

Bread pudding recipe goes to Daisyblue's Leftover Delicacies  Event