Eggplant /Baigan / Vangi Barith

 Everyone's Favorite and delicious Indian Dip.

Ingredients:

• 1 Purple Eggplant (roasted & mashed)
• 1 tsp Garlic cloves (minced)
• 1/2 tsp Ginger (minced)
• 1 Onion (chopped)
• 1/2 Tomato (chopped)
• 1/4 cup Green Peas (frozen) 
• 1 tsp Cumin seeds
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1/4 tsp Coriander seed powder
• 1/2 tsp Garam masala / goda masala
• Sal to taste
• Few coriander leaves
• 3-4 tsp Oil 

Method: 

          Heat the pan with oil, add cumin seeds and allow them to splutter. Add onion, garlic and ginger and fry tiil they turn light brown. Add tomatoes, peas and fry for few minutes. Add red chilli powder, turmeric powder, garam masala powder, coriander seed powder, salt ,few coriander leaves and fry for few minutes. Add roasted and mashed eggplant and cook till everything is mixed well. Garnish with few coriander leaves.

Serve hot with Rotti / Pulka/ Chapati.

This recipe goes to Torview's  Food palette series purple event.

Cabbage Kofta Curry

Ingredients:

For Kofta

• ½ cup Cabbage (shredded)
• 2 tsp Besan/ All purpose flour + as required
• Oil for deep fry

Method:

        Squeeze all the water in the cabbage. Heat the pan on medium heat and roast this cabbage with out oil till all the water vaporizes. Once its ready, let it cool a bit. In a bowl add flour, salt and cabbage, make the small balls. Deep fry till they turn light brwon color and keep a side.

For Gravy

• 1 Onion (chopped)
• 2 Tomatoes (chopped/ paste)
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 Cardamom (1)
• 1 Cinnamon stick (small)
• 1 Clove
• A piece of ginger
• 1 Bay leaf
• ½ tsp Red chili powder
• Sugar (as per taste)
• Salt to taste 
• 3 tsp Oil + more

Method:

       Heat the pan with oil, add cumin seeds, coriander seeds, cardamom, clove, ginger, onion and fry for 2 minutes. Add tomatoes, red chili powder and fry for another 2-3 minutes. Add salt, sugar and mix it well. Let it cool a bit and make a fine paste with little water. Heat the pan with a little oil, add bay leaf, above made paste and cook till the oil separates. (can add little water if the paste is too thick)Turn off the heat and add kofta’s and cover for till serving or 5-7 minutes.

Garnish with coriander and dollop of thick curd. Serve with Chapati / Pulka.

Palak Paneer / Spinach & Cottage Cheese Curry (dry)

The Palak paneer (dry) made with cashew-nuts, paneer and palak. This is very thick, healthy and rich indeed..:)

Ingredients:

• 1 bunch fresh Spinach / Palak
• 1 cup Paneer / Cottage Cheese (cut into cubes)
• 1/4 cup Cream 
• 3/4 cup Onion (very finely chopped)
• 1 Tomato (chopped)
• 2 Garlic cloves (finely chopped)
• 1 tsp Ginger paste
• 1-2 Green chilies
• 2 Tbsp Cashew-nuts (soaked in water for 1 hrs)
• 1 tsp Cumin seeds
• 1/2 tsp Red chili powder (optional)
• 1/2 tsp Garam masala powder
• 2-3 Tbsp Oil
• Salt as per taste.

 Method:

       In a blender add washed spinach, soaked  cashew-nuts, green chilies, ginger and  very little water to make paste. (i like little coarse paste) Let it sit for a while.

Heat the pan with oil, add cumin seeds, allow them to splutter. Add onion and tomatoes and fry till they turn brown. Add above made paste, cream and fry till the gravy starts thickens. Add paneer cubes, salt, garam masala, chili powder and gently mix everything well. Cook for 5 minutes and turn off the heat and cover with lid and let lid for 10 minutes.

Serve palak paneer with Chpati  / Naan.

Palak Paneer / Spinach & Cottage Cheese Curry (dry) goes to Reshmi's Veggie/ Fruit of the month-spinach event which was started by Priya.

Aamras / Mango Shikerni Rasayana

Happy Mother's Day to all my blogger friends... 

Aamras is very simple and easy to make. Its a lovely combo with Poori or Non flavored sheera or Chapati.

Ingredients:

• Alphonso mangoes (Fully riped) (haapoos/ aapoos)
• Jaggery / Sugar ( as per taste)
• Cardamom powder
• Few black pepper (optional)
• Salt (very little) (optional)

Method: 

          Peel and remove all the pulp of mangoes. Put thses chopped mangoes, cardamom powder, black  pepper, salt  (very little) (optional) and pulse for few times till everyting turn smooth paste. 

Serve chilled or at room temperature.

Note:

• For non flavored sheera, same procedure as Sheera but only difference is don't add Sugar & Raisins.

Gobi Manchurian

 Very famous and everyone's favorite Indo-Chinese starter or appetizer dish..Its incomplete meal without eating gobi manchurian with Veg Fried Noodles..

Ingredients:

• 2 cups Gobi/ Cauliflower (used frozen)
• ½ cup All purpose flour/ Maida
• 1 ½ tsp Rava (for crispiness)
• ¼ tsp Black pepper powder
• Oil for deep frying
   
  For Masala / Sauce
  


• 3-4 Green Chilies or Capsicum (sliced)
• 1 Onion(thinly sliced)
• 3-4 Garlic cloves (finely chopped)
• 1 ½ tsp Ginger (finely chopped)
• 1 Tbsp Soya sauce (more or less as per taste)
• 2 Tbsp Tomato sauce (used Maggie hot & sweet) (more or less as per taste)
• 1 Tbsp Red chili sauce (more or less as per taste)
• 1 Tbsp Oil
• Coriander leaves chopped (optional)
• Spring Onion (finely chopped)
• Salt to taste

Method:

         In bowl add maida, rava, black pepper powder, salt and make a smooth barter by adding little water (like pakoda consistency) and keep it a side.De froze (bite size), the cauliflower in microwave as per the instruction on the package and dry them on pepper towel. (try to dry completely)

          Heat the oil on medium heat for deep frying. Dip these dried cauliflower in the maida barter and fry till the golden color or bit crispy. Let them sit on a pepper towel for a while.

For sauce:

          Heat the pan on low to medium , add oil , add garlic , ginger, green chilies and fry for a minute or so. Add onion and fry till they get golden color. Add soya sauce, tomato sauce, chili sauce and stir for 1-2 minutes. Add some water and cook till every thing is well blended and cooked. Turn off the heat and add fried cauliflowers. Mix it well. Leave for 5-8 minutes in the sauce so that it absorbs all the liquid.

Garnish with Coriander leaves & Spring onions.Serve hot.

Note: 

• If using fresh cauliflower: Cut into small pieces (bite size). In boiling water cook these till they are tender (not mushy). Dry them on paper towel. 
• If the sauce turns too watery: Add 1 tsp All purpose flour (Maida) or ½ tsp Cornstarch to sauce so that it thickens a bit. 

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

Varanfal / Kara Bele kadabu/ Wheat squre dumpling in spicy gravy

Varanfal/ kara bele kadabu is very easy to make ,healthy and famous breakfast or brunch.. Its made with Toor dal and wheat flour dumplings. The simple and not so spicy type and step by step pics you can see here. (Bele kadabu/ wheat squre dumpling in Toor dal gravy)

Ingredients:

• 1 cup Wheat flour
• 1 cup Toor Dal (pressure cooked & mashed)
• 1 Tomato (chopped)
• 1-2 Garlic (minced)
• 1 Green chili (optional)
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• 1 tsp Red chili powder
• 2 tsp Oil / Ghee
• 1/4 tsp Tamarind  pulp
• 1/4 tsp Turmeric powder
• 1/2 tsp Goda masala or gharm masala
• Jaggery as per taste
• Few fenugreek  / methi seeds
• Few coriander leaves
• Salt to taste.

Method: 

        In a bowl add wheat flour, salt ,water and make a dough as we do it for chapati. Let it sit for 1 hr or so. Heat the pan with ghee, add cumin seeds, mustard seeds , allow them to splutter. Add tomatoes, green chili, garlic, few curry leaves, methi seeds and fry for few minutes. Add cooked dal and water. Add red chili powder, turmeric powder, salt,goda masala and let it cook for few minutes.

        Mean wihile Roll the dough into small  balls and roll them into thin circles using some wheat flour and cut it as per you liking shape. Add theses dumpling into dal. cook till the dumpling are cooked and everything is blend well. (add more or less water as per desired consistency)

Garnish the Varanfal with coriander leaves and Serve hot with lots of ghee on it!!!

If you like non spicy type then click  here.

  
Sol kadi (without coconut!!!) recipe goes to Torviewtoronto's Food palette pink event and Saffronstreaks's Summer coolers event and Radhika's Sun & fun event.

Tofu Jalfrezi

Ingredients:

• 1 cup Tofu cubes (soy cheese) (drained)
• 1 cup Green Bell Paper (sliced)
• 1 Tomato (sliced)
• 1 Onion (sliced)
• 1 tsp Cumin seeds
• 1 tsp Ginger n Garlic paste
• 1 tsp Tomato paste
• 1/4 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 1/8 tsp Kasuri mehti (optional)
• 3 tsp Oil + pan frying
• Salt to taste
• few Coriander leaves

Method: 

        Pan fry the tofu cubes till they turn light brown. Heat the pan with oil, add cumin seed let them splutter. Add onion, ginger n garlic paste, pepper and fry  till they are soft. Add turmeric, red chili powder, kasuri methi and fry for 3-4 minutes.Add tomatoes, tomato paste and cook for few minutes. Add pan fried tofu, salt and little water and cook for 8-10 minutes or till everything cooked well.

Garnish with coriander leaves and serve with hot roti/ chapati. You can also see the recipe of  Paneer Jalfrezi

Notes:

• Tofu need to be drained well before pan frying as it contains lot of water.
• Its very soft in texture so do not flip often while pan frying. On medium heat it might take 8-10 minutes each side to get brwon color.
• Tofu can crumble if its not handled well. 

Amrakhand recipe goes to Reva's Healing food Mango event started by Siri and guest hosted by Reva.

Tomato Rice ( type 2)

 The tomato rice (type 2) is full of flavors as rice is cooked in coconut gravy.

Ingredients:

• 1 cup rice
• 2 Tomatoes(riped)
• 1 Onion (thinly sliced)
• 1 tsp Tomato paste
• 2 Green chiles
• 1/2 cup Coconut (fresh/frozen)
• 1/4 cup Milk
• 1 tsp Cumin seeds
• 1/2 tsp Red chili powder
• 1/4 tsp Turmeric power
• 2-3 Cloves
• 1/2 inch Cinnamon stick
• 1 Bay leaf
• 2-3 tsp Ghee/ Oil
• Salt to taste

Method:

           Take the tomatoes, coconut , milk and add these in to mixe bowl and make a fine paste. Heat the pan with ghee/ oil, add cumin seeds let them splutter. Add cloves, cinnamon stick, bay leaf. Add onion, green chilies and fry till the  turn light brwon. Add tomato paste and fry for few minutes. Add turmeric powder, red chili powder and give a nice mix. Add above made coconut and tomato paste, cook for few minutes. Add rice, salt and water. Cook till the rice is tender. Garnish with coriander leaves.

Serve hot tomato rice with raita.

This recipe goes to Sanyukta's CWF-WF-WV- Tomato Event which was started by Kiran.

 

Happy Ugadi or Gudi Padwa

Wish all my blogger friends a very happy  Ugadi or Gudi Padwa. On this auspicious day their will be lot of variety festival food. No changes in the menu...:) Its typical festival foods enjoy virtual treat!!. 
Check the links given below for all recipes..

1 .Holige / Puran poli

2. Kattin Saaru / Katachi Amti

3. Yennegai Badanekai /Stuffed Brinjal or Potato Sabji

4. Raw Mango Chuntey

5. Raw Mango Rice

6 .Masala Vada

7. Rice (plain)

8. Papad

9. Cup of warm milk with puran poli.

10. Lots and lots of Ghee!!

Pitla or Zunka Bhakari

Pitla 0r Zunka bhakari a very staple food of Maharashtra. Its made most of the time in a week. You also get in many restaurants. Zunka is curry type and  made of besan flour and other spices. Bhakari is a roti made with Jowar flour.

Ingredients:

• 1/2 cup Besan (gram flour)
• 1 Onion (finely chooped)
• 2-3 Garlic (minced)
• 3-4 Green chilies (finely chopped)
• 1 tsp Cumin seeds
• 1/2 tsp Mustard seeds
• Pinch of Asefotida/ hing
• 1/2 tsp Turmeric powder
• 3-4 tsp Oil
• Salt to taste
• 1/2 cup Water + some more

Method: 

           Heat the pan with oil, add mustard seeds, cumin seeds allow them to splutter. Add onion, green chilies, garlic and fry till they turn soft and light brwon color. Add hing, turmeric powder and give nice mix. Add water, salt and bring to boil. Once its boiled,sprinkle besan and start string.(make sure there are no lumps). Cook for 8-10 minutes. Garnish with coriander leaves.

Serve pitla or zunka with Bhakari, Onion & Chilies.

Note:

• If you find difficult to add bean to boiling water then make take the besan , add water make a smooth lumps fee paste. You can add this directly to the pan and adjust the water consistency as you like.

Pitla /Zunka Bhakari & Bhadang recipe goes to PJ's Flavors of Maharashtra event which was started by Naina.& Gayathri's Walking through the memory lane event.

AndBhadang / Puffed Rice/ Chunmuri Chiwda recipe goes to Kurinji's Healthy recipe hunt event.

Ragda Pattice And Happy Holi

Happy Holi to all my Blogger friends.

Ingredients: For Pattice

• 2 Potatoes (boiled and mashed)
• 1-2 bread (toasted without oil)
• 1/4 tsp Red chili powder
• 1/4 tsp Turmeric powder
• Salt to taste.

Ingredients for Ragda

• 1/2 cup dry green peas(boiled &mashed)
• 1 tsp Cumin seeds
• 1/2 Ginger & Garlic paste
• 1 tsp Tamarind chutney
• 1/2 tsp Red chili powder
• 1/4 tsp Coriander powder
• 1/2 tsp Garam masala
• 1/4 tsp Turmeric powder
• Salt to taste.

For Garnishing:

• Tamarind chutney
• Green chutney
• Beaten Curd
• Sev
• Onion chopped
• Coriander leaves

Method: 

For Pattice :

            Powder the bread toast and add keep it side. In a bowl add mashed potatoes, red chili powder , salt and powdered bread crumbs. Make a little think size patties and shallow fry them on heated tava/ griddle till they turn light brown color.

For Ragda: 

           Heat the pan with oil, add cumin seeds  and allow them to splutter. Add ginger garlic paste fry for few minutes. Add tamarind chutney, red chili powder,turmeric powder, coriander powder,garam masala and cook for few minutes. Add boiled green peas, salt , water and cook till desired consistency.

    

 In a serving plate, pour the ragda, place pattice, pour tamarind chutney, green chutney, beaten curd and sprinkle sev, onion, coriander.

Brown rice bisi bele bath (BBB)

Brown rice  bisi bele bath (BBB) is very famous rice dish in Karnataka. Its Healthy, tangy, sweet and delicious rice dish. Usually it make with white rice(click here to see the recipe). I have used brown rice as its very healthy and taste good too.

Ingredients:

• 1/2 cup rice
• 1/2 cup Toor Dal
• 1/2 Mixted veggies (Carrot, Beans, Corn, Lima beans, Peas etc) (fresh/ frozen)
• 1 Potato (medium size, boiled)
• 1 Onion (sliced thinly)
• 2 Green chilies(slit)
• 1/2 tsp Cumin seeds
• 2 tsp Dry coconut (dry lightly roasted)
• 1 tsp Bisi Bele Bath Powder (home made /store bought)
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Tamriand
• 2 tsp Oil / Ghee
• Jagger to taste
• Salt to taste.

For Tempering:

• 2 tsp Oil / Ghee
• 1/4 tsp Mustread seeds (optional)
• Few cashews
• Few curry leaves

Method:

           In a bowl add tamarind and jaggery, water and keep it for 15-20 minutes. Pressure cook the toor dal, rice and little turmeric powder with lot of water. If you are using fresh veggies, potato then at the same time you can cook them in pressure cooker.

           Heat the pan with ghee/ oil, add cumin seeds let them splutter. Add onion and fry till they run light brown. Add green chilies and fry for few more minutes. Add coconut, red chili powder, turmeric powder, bisi bele bath powder and mix everything well. Add tamarind and jaggery water, all verggies, potato and give an nice mix. Add dal & rice, salt and give a nice mix. (At this point check the seasoning you want more spicy then you can add). Add little water and cook till comes boil.

 Before serving pour the tempering and serve with raita or with bundi.

Note: 

• Brown rice bisi bele bath (BBB) will be little watery/ gravy style rice.
• Ghee give really nice flavor to the rice.

Brown rice bisi bele bath (BBB) and Veg Hot Dog (deep fried) goes to Torviewtoronto's  Food palette series Brown event.

Brown rice bisi bele bath (BBB) goes to Taste of Pearlcity's's A.W.E.D Indian cuisine event which was started by DK.

Pasta sauce

Its simple and easy to make. Its used for most of the pasta and pizza dish as a basic tomato sauce. Wishing all my blogger friends Happy Women's Day.

Ingredients:

• 1 can of Tomatoes (diced /crushed)
• 2 tsp Tomato Paste
• 1 Onion (finely chopped)
• 3-4 Garlic cloves (finely chopped)
• 1/2 tsp Red chili flakes
• 1/2 tsp Italian seasoning (mix of all dry leaves) 
• 1/4 tsp Basil leaves (dry/ fresh)
• 2-3 tsp Coriander leaves (finely chopped)
• 3-4 tsp Olive oil
• Salt and black pepper as per taste.

Method:

     Heat the pan with oil, add onion and fry till they turn light brwon. Add garlic and fry till light brwon. Add tomato paste, crushed tomatoes and mix it well. Add red chili flakes, Italian seasoning salt , pepper and mix it well. Cook for 5 minutes or so. Add water and cook fro 15-20 minutes.(if you don't like chunky then smash a bit at this point). Sauce starts thicken and tomatoes are cooked. Turn off the heat and add chopped coriander leaves. Make ahead and keep in refrigerator for 2-3 days. 

Take the cooked pasta and toss in them in above made tomato sauce. Ready to serve..  

Pasta sauce recipe goes to Sanyukta's CWF-WF-WV- Tomato Event which was started by Kiran.

Misal with Tarri (spicy gravy)

Misal with Tarri , kat  or Gravy is very famous dish in Maharashtra specially Kolhapur misal is very famous.Its spicy mixture of Moong bean sprouts curry, Potato sabji , Poha , Kara/ farsan and Tarri which is very important ingredient.

Red Moong Beans (sprout) Usal /sabji you can click here.

Ingredients for tarri or kat:

•  3-4 tsp Dry Coconut  (lightly dry roasted)
• 1 Toamto (chopped)
• 1 Onion (sliced)
• 2-3 Garlic (minced)
• 1 inch Ginger (minced)
• 1 tsp Cumin seeds
• 1 tsp Garam Masala
• 1/2  tsp Red chili powder
• 2-3 tsp Oil(tempering)
• 4-5 tsp Oil
• Salt to taste

Method:

       Heat the pan with oil, add minced garlic, ginger and fry for till they turn light brown. Add sliced onion and fry till they turn brown and soft. Add tomatoes and fry for few minutes. turn of the heat and let it cool. In the mixer/ blender add above made onion masala, dry coconut, garam masala, chili powder and grand till the smooth paste.

       Heat the pan with 4-5tsp oil, add above made masala paste and cook till the oil starts to loosing from the masala. At this point you can add red chili powder, salt. Add water and cook till it comes to boil. (Tarri will be watery consistency).

Serving:

• First put the matkichi usal/ sprout moong bean sabji, then potato sabji and followed by poha.
• Pour some of the above made spicy Tarri / kut.
• Add farsan/ mixture.
• Garnish with finely chopped Onion,Coriander leaves and lemon wages or you can use curd.
• Serve with pav/bread with extra tarri!!

Wheat Dosa /Godhi Dose

Wheat Dosa /Godhi Dose is made instantly. Its soft, tasty and healthy dosa.

Ingredients:

• 1 cup Wheat flour
• 1/4 cup Onion (chopped)
• 1/2 tsp Cumin seeds
• 2-3 Green chilies (chopped)
• Few Coriander leaves (chopped)
• Salt to taste
• Oil (only for roasting)

Method:

             Mix the wheat flour, salt add water to make a smooth  batter (make sure there are no lumps , just like dosa  batter). Add all other ingredients and mix it well. Keep it a side for 10-15 minutes. Heat the nonstick tava /griddle pour the dosa  batter and cook it from both the side on medium heat till they turn light brown.Drizzle some oil. (note: don't use high flame as dosa get easily burn).

 Serve these warm dosa with Tomato Pallya / Sabji.

Okra pakora / Bhendi Pakoda

Simple and lightly coated spicy, crispy okra pakora,.

Ingredients:

• 1 cup Okra / Bhendi (  Cut the both edges and slit into half)
• 2-3 tsp Besan
• 1-2 tsp Rice flour
• 1/2 tsp Red chili powder
• 1/2 tsp Cumin seed powder
• 1/4 tsp Dry mango powder (optional)
• Salt to taste
• Oil to deep fry.

Method: 

         In a bowl put these slit bhendi, sprinkle red chili power, cumin seed powder, dry mango powder, besan, rice flour and salt. Mix it well so that its get coated with bhendi. Heat the pan with oil and deep fry these bhendi till they turn light brwon color and crispy.

Serve hot with ketchup and Masala tea.

Note:

• While mixing the besan and other masala powder, you can sprinkle some water so that masala stick to bhendi. 
• Adjust the spicy and flour according to your liking.

Poori and Sagu

Ingredients:

• 2 cups of total Mixed vegetables ( French beans, Carrots, Cauliflower, Potatoes, Green Peas) (cooked)
• 2-3 tsp Oil 
• 1/4 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Tomato chopped
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder (optional)
• Salt to taste

For Masala:

• 1 Onion (lightly roasted in oil and cooled)
• 1/2 cup fresh Coconut
• 2 tsp Daliya /Putan or cashew-nuts
• 1 tsp Cumin seeds
• 1/2 tsp Poppy seeds
• 1-2 Red chilies
• 1-2 Cloves
• 1 small piece of Cinnamon

Method:

    Grind all the masala ingredients with little water and keep it a side. Heat the pan with oil, add,cumin seeds, mustard seeds and allow them to splutter. Add tomatoes and fry for few minutes.  Add masala paste, red chili powder, turmeric powder and fry for few minutes. Add all the boiled vegetables,salt, little water and cook for 10-15 minutes so that all the vegetable are coated with masala and thicken a bit.

Serve sagu with Poori 

Aloo/ Potato Chat

Warm and chatpata Aloo / Potato chat for this winter...

Ingredients:

• 2 Potatoes (boiled)
• 1 tsp Chat masala
• 1 tsp  Chili powder
• 1/2 tsp Mango powder
• 1 tsp Tamarind Chutney
• 1 tsp Green chutney
• 2-3 tsp Oil
• Salt to taste
• Onion and Coriander leaves for garnish.

Method:

    Heat the tava/ griddle with oil, place the boiled and cubed potatoes and roast till they turn light brown. In a bowl add all the ingredients and mix it well. Garnish with finely chopped onion and coriander.

Serve warm.

Notes:

• Potatoes should not be mushy.Boil it in separate pot till they are tender.
• Boiled and cooled potatoes can be deep fried.
• Adjust all the masala and chutneys as per your taste.