Whole wheat nankhatai

I always love to make healthy homemade recipes for my family.Instead of buying cookies from market i would always prefer to bake them at home.Sipping hot cup of tea with homemade healthy crispy nankhatai is the ultimate joy i would say.In the past i have tried making nankhatai several times but somehow the outcome was always ok ok and not upto my expectations.While surfing for the perfect nankhatai recipe i came across the useful tip of combining  ghee and sugar till it becomes creamy before adding the dry ingredients.I wanted to give it a try and assure myself that one little difference in the process of making nankhatai would make a huge difference.So presenting before you my tried and tested nankhatai cookies recipe which are crispy crunchy and they just melt in the mouth.Do try this recipe and enjoy  with your family !

         Ingredients

• Wheat flour 1 cup
• Powdered Sugar 1/2 cup
• Besan 1/2 cup
• Ghee(semisolid form) 1/2 cup
• Cardamom powder (around 1tsp ) optional
• Baking soda 1tsp
• Milk 1-2 tsp (if required)
• Dry fruits for garnishing (chopped)

         Method of preparation

• Preheat the oven to 350 degrees F or 180 degrees C for around 10 minutes.
• Line a baking tray or cookie sheet with parchment paper or you can lightly grease it with butter or ghee.Keep it aside.
• In a bowl, take ghee.Make sure that ghee is in semi solid form,not melted.
• Now add powdered sugar to ghee and beat it using whisk till it is smooth,creamy and light.
• You can also use electric whisk to ease the process if you have it at home.
• In another bowl take whole wheat flour, baking powder and cardamom powder in a bowl.
• Mix well by using whisk or spoon.
• Pass the flour mixture through strainer to remove lumps if any.
• Then add flour mixture into sugar and ghee creamy mixture and start mixing it using spatula.
• Mix it gently using your hand to make dough out of it.
• If you find that the mixture is little dry you can add 1-2 tsp milk to it.
• I  did'nt use milk in my recipe as dough consistency was perfect.
• Now start shaping into balls and flatten it slightly.Place them on the baking tray.
• Garnish them with small peices of dry fruit of your choice.I have used cashewnuts.
• Bake into the preheated oven for around 15-17 minutes.
• Remove the tray from the oven and let them cool for 5 minutes in a tray itself.
• Once the cookies cool down completely put them in the airtight container and serve with tea or coffee.

          Happy Baking !

Digestive burfi !

Being an ayurvedic physician i always rely on my kitchen pharmacy for minor health issues.Last week my friend Neelam dutta had shared the authentic goan recipe of making Alyachi kapa (Ginger burfi).That recipe inspired me to make my innovative digestive burfi by using spices from kitchen.The taste and the aroma of this burfi is really yummy.It can also be the best home remedy for nausea(specially during travel),bad breath,bloating etc.This recipe can be perfect as Mouth freshner (Mukhawas) or After meal snack to promote digestion.

          Ingredients

• 1 cup Ginger pulp 
• 2 cups Sugar
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 10 green cardamoms
• 1 tsp Ghee(clarified butter)
• Water(as per requirement)

          

          Method of preparation

• Apply some ghee on the plate. Spread it evenly and grease the plate for making barfi.
• In a frying pan dry roast the coriander seeds,cumin seeds and fennel seeds for 1-2 minute and keep it aside.
• In a mixie make powder of cardamom and other roasted spices.Keep aside.
• Clean the ginger and remove it's outer skin.Make the ginger paste.While grinding add just 1-2 tsp water if required.
• In the pan take the sugar and add 3-4 tsp of water and mix it nicely.Keep the flame to low medium.
• Let the sugar dissolve to form syrup consistency.
• Next to the syrup add the ginger paste and spice powder and keep on mixing on low medium flame.
• Mix well and cook till the mixture absorb the sugar syrup and reached the desired consistency that after cooling it will become solid.
• Turn off the heat and spread the mixture on greased plate,let the mixture to cool down it takes around 10 minutes.
• In the meantime spread it nicely using rolling pin(greased with some ghee).
• Before the burfi mixture completely cools down put cuts of your desired size.
• Once the burfi completely cools down,remove from plate and store in the airtight container.
• Enjoy your digestive burfi !

          Happy cooking !

Trick to make 1 Minute Mint Lemonade

                                                                               

Everyone likes a glass of  fresh lemonade specially in the scorching summer.If you love quenching your thirst with an ice-cold glass of lemonade but aren't a fan of artificial aerated drinks,then this trick is for you.Next time whenever you crave for lemonade get an instant sip by using pre-made,frozen mint lemonade cubes to create your favorite drink.This recipe isn't just easy to make,it's perfect for any number of servings, from single to several,or even a pitcher,if necessary.You can prepare this cubes in freezer when you are expecting guests at home.Using this trick and your imagination you can make drink of your choice.I have added mint in my recipe to make it more refreshing.I am damn sure you will love this time saving hack.

          Ingredients (serves 4-5 glasses)

• 1/2 cup Lemon juice
• 1/3 rd cup Sugar
• 2 cup of Water 
• 8-10 Mint leaves(chopped)
• Salt(as per taste)

          Method of preparation

• In a medium size bowl mix all the ingredients and stir it nicely till the sugar dissolves properly.
• Transfer this mixture into ice-cube tray slowly so that all the cubes are filled evenly.
• Allow this lemon concentrate to freeze overnight in the freezer.
• To remove the cubes,insert a small kitchen knife along side each cube to gain hold,then gently pop out the cubes.
• In a glass add 1-2 cubes and add some water.
• Enjoy your drink !

          Note

• Amount of sugar will vary as per personal taste.
• You can also replace sugar with honey if you like.
• You can also add some grated ginger as per your choice

       
          Happy summer !

Dalitoy (konkani style dal)

                                                                                 

Dali toy is the konkani style dal It's the comfort food for konkani people just the way "dal fry/dal tadka"is to north indians and "varan"to maharashtrians.I inherited this recipe from my aai who is native from karnataka.Actually it's the simple dal preparation without complex flavors or masalas.Dalitoy accompanied with rice and Batata fodi  (potato rava fry) is the ultimate combination.The asafoetida,ginger and green chilli add a prominant flavor to this simple dal preparation.Friends do try this simple and healthy dal recipe.

          Ingredients (serves 3-4)

• 1 cup toor dal
• 3-4 green chillies(slit)
• 1 inch piece ginger(crushed or grated)
• 1/4 th tsp turmeric powder
• 2-3 tsp ghee or coconut oil
• 1/2 tsp mustard seeds
• 2 red chillies(I used bedgi chillies)
• 2-3 pinches asafoetida
• 4-5 curry leaves
• Salt(as per taste)
• Water ( as per requirement)

          
          Method of preparation

• Soak tur dal in water for atleast 1 hour.
• Cook dal in enough water,add slit green chillies and grated ginger while cooking.
• Once the dal is cooked, mix it nicely using a whisk.At this point add little water if required to adjust the consistency.
• In another pan heat ghee/oil and give tempering with asafoetida,mustard seeds,curry leaves and red chillies.
• Now add the cooked dal in the pan slowly.
• Add turmeric powder and salt,mix well.
• Let it cook for another 3-4 minutes.
• Turn off the flame and serve hot with rice.

          
          Note

• You can garnish this dal with some chopped coriander and grated coconut but it's optional.
• Some people don't add turmeric in the dal but it's again a personal choice.
• You can also add crushed garlic while tempering if you like.

         Happy cooking !

Mugachi usli

This is the authentic goan vegetarian side dish.You can also refer to it as sprouted green gram curry(dry).I love this recipe as it's very tasty and healthy and requires very little time to prepare.Moong or green gram are the most healthy and easy to digest legume among all other legume as per ayurveda.This recipe requires sprouted moong.Sprouted moong are rich source of proteins and fiber in our diet.This recipe can be served with fulka for breakfast or along with rice and dal for lunch/dinner.It can also serve as the healthy option for kids tiffin box.I personally like to have a bowl of this Moong usli as it is for my breakfast.

          Ingredients( serves 3-4)

• 2 cups sprouted moong (green gram)
• 2 tsp ghee/oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp asafoetida
• 1 green chilli
• 2 tablespoons grated coconut
• Salt as per taste
• 1-2 tsp jaggery
• 1-2 peppercorn
• 1/2 tsp tamarind pulp
• Water (2-3 tablespoons as per need)

          Method to prepare sprouted moong 

• To get sprouts to moong(green gram),wash them and soak in water for around 6-8 hours.Then after 8 hours remove the excess water and tie them in a muslin cloth and keep in a warm place for at least 12 hours.After opening this muslin cloth, you will see sprouted moong. This sprouted moong can be used in the cooking.

          Method of preparation of usli

• In the mixer grind grated coconut,green chilli,peppercorns,tamarind pulp by adding just 1-2 tsp of water to make course paste and keep aside.
• Heat oil in a heavy bottom pan.Once the oil is hot, add asafoetida,mustard seeds and curry leaves and give tempering.
• Now add sprouted moong to the pan,also add turmeric,cover the lid and cook on the medium flame.
• Add very little water at this stage to avoid burning.
• Keep on stirring the moong gently while cooking.
• After around 10 minutes add the grated coconut paste we had already ground.
• Also add salt, jaggery as per taste.Mix well.
• Cover and cook for another 7-8 minutes.Stir in between couple of times gently.
• Once the usli is ready put off the flame and serve hot with Roti or Dal rice.

         Note

• You can also make this recipe with unsprouted moong too. In this case you will have to cook the moong in double the amount of water in pressure cooker. Rest all procedure remains to be the same.
• If you want the usli to be more spicy increase the amount of chilli to the recipe.
• Similarly like mugachi usli you can repeat the procedure to make Masur (red lentil) or Chana(white peas)usli etc.

       

         Happy cooking !

Grilled Vegetable Subji

                                                                                

When sometimes you are bored with normal routine recipe you end up inventing the new delicious recipe from your trial and errors in the kitchen.This recipe is the perfect example of it.Normally in india we prepare subji by giving tempering with oil or ghee and then cook veggies in it and also put some seasoning to enhance the taste.In this recipe i have used the different method in which i have grillled all the veggies first in the oven and then i have done tempering and added seasoning.Believe me friends the grilled veggies give divine crunchy taste to the dish.This dish is also healthy as it requires very little oil.This dish can be served with roti or paratha or dal rice as per your choice.

          Ingredients (serves 3-4)

• Onion (1 medium size chopped into cubes)
• Tomato (1 medium size chopped into cubes)
• Potato ( 1 medium size blanched potato chopped into cubes)
• French beans (5-6 chopped into 1"pieces)
• Mushrooms (3-4 chopped into cubes)
• Carrot (1 medium size chopped into cubes)
• Cauliflower( 3-4 florets cut into medium size pieces)
• Capsicum(1 medium size chopped into cubes)
• Brocolli ( 3-4 florets cut into medium size pieces)
• Ginger garlic paste (1 tablespoon)
• Turmeric powder (1/2 tsp)
• Green peas (2 tablespoon)
• Cumin powder(1/2 tsp)
• Coriander powder (1/2 tsp)
• Chilli powder(1/2 tsp)
• Garam masala powder (1/2tsp)
• Curry leaves(5-6)
• Asafoetida(1/2 tsp)
• Cumin seeds(1/2 tsp)
• Mustard seeds(1/2 tsp)
• Salt(as per taste)
• Sugar(1/4 tsp)
• Oil (2-3 tablespoons)
• Grated coconut (2 tablespoons)
• Coriander leaves(For garnishing)

          
          Method of preparation

• Preheat the oven at 180-200 degrees celcius 
• Blanch the potato and keep it aside.
• Clean and chop all the veggies as gives in the ingredients list. Apply some salt to all the veggies.
• In the oven safe tray apply some oil and then arrange the chopped veggies nicely.
• Keep the tray in the oven for grilling for 20- 25 minutes.while the vegges are grilled in the oven,keep on turning the veggies every 10 minutes so that they are grilled on all sides.
• After the veggies are grilled their color,aroma and size will change.
• Remove them from oven and keep aside for a while and allow them to cool.
• In a wok take some oil and give tempering with asafoetida,mustard seeds,cumin seeds,curry leaves.
• Next to the wok add grilled onion and tomatoes and saute for a while.
• Then add ginger garlic paste and saute again.
• Now add all the remaining veggies and mix well.Also add green peas.
• Add turmeric powder,chilli powder,garam masala powder,cumin powder,coriander powder,grated coconut to the wok and mix thoroughly.
• At this stage add little water to the mixture.
• As we had already sprinkled salt on the veggies while grilling add little more salt at this stage as per your taste.Also sprinkle some sugar.
• Cook this subji covered for 4-5 minutes.Switch off the gas and garnish with coriander leaves
• Serve hot with dal rice or paratha.

          Note

• I have selected all the veggies as per my choice you can make the variations in veggies as per your choice.
• I have used grated coconut in my recipe but it's completely optional.
• You can also replace ghee in place of oil as per your choice.

          Happy cooking !

Corn dhokla cupcakes

                                                                             

I had prepared this dish for an goan foodmania competition last year.I had seen this recipe in Tarla dalal madam's website,but i have made few changes in the proportion of ingredients as per my need.The main innovation in my recipe is i have tried making these dhoklas in cupcakes.

It's a must try healthy recipe for the people who love dhokla,corn and cupcakes! It can be best served for breakfast,tiffin or as evening snack.I know that this simple recipe will win you many praises.Specially kids will love this recipe because of it's attractive shape.

          Ingredients

• For dhokla mixture
• 1 Cup- Sweet corn kernels
• 1 Cup- Rava/sooji
• 1/2 -Cup yogurt/curd
• Salt - as per taste
• 1/2 tsp turmeric powder
• 1 tsp -Green chilli and ginger paste
• 2 -Teaspoon Fruit salt/Eno
• 2-Teaspoon Lemon juice
• 1- tsp oil(for greasing)
• 1/2 cup Water

          For tempering

• 2 tsp-oil
• 1 tsp- mustard seeds
• 1 tsp- white sesame seeds
• 1/4- tsp hing

          For garnishing

• Finely chopped coriander (handful)
• Grated coconut 1 Tablespoon

          Servings (makes around 6 normal size cupcakes)

          Method of preparation

• Make a smooth paste of corn kernels and tranfer it in the bowl.
• In the same bowl add curd,semolina, salt, ginger green chili,turmeric powder paste and ½ cup of water.
• Then add lemon juice and fruit salt.Once you add fruit salt bubbles will start forming on the surface.
• Grease the cupcake moulds with some oil.
• Gently mix it and transfer the batter into cupcake moulds.
• Place the cupcake moulds with batter in steamer and steam for around 15-20 minutes.
• Once they are done check by pricking toothpick in the cupcakes.
• Once it's cooled unmould dhokla.
• Prepare tempering using hing,mustard seeds,sesame seeds, and oil.Pour it evenly on dhokla cupcakes.
• Garnish with coriander and  grated coconut.
• Serve with green chutney.

          Note

• If you don't like to make dhokla in cupcakes you can make it in thali.

          Happy steaming !

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Tandoori roti in bread toaster

 


Tandoori Roti is an Indian unleavened whole wheat bread traditionally made in a clay oven or tandoor.Normally we eat tandoori roti in restaurants however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it.One such idea is to make roti in bread toaster.

I saw this thrifty roti making technique while surfing on google and gave it a try.The roti cooked in toaster would not have the same texture as baked in restaurants or tandoor oven but still an easy option to satisfy the strong craving of roti.These healthy rotis can be served with any gravy based veg or non veg dish.You can also apply butter to turn the simple roti to butter roti but it's completely optional.
                                                                             
                                                                                                                                                                                                                                                  
                              
     
          Ingredients

• 2 cups wheat flour/atta
• salt to taste
• 1 tbsp oil
• water as required(to knead)
• wheat flour/atta to dust 
• 2-3 tbsp butter for brushing (optional)

         (Serves 3-4)

                                                                            

 

        

          Method of preparation 

• In a large mixing bowl take 2 cups of wheat flour.
• Then add salt to taste.
• Add  1 tbsp of oil to the mixture.
• Combine all the ingredients well.
• Add water as required and knead for 5-10 minutes to form the soft dough.
• Cover with the moist cloth and rest for 20 minutes.
• After 20 minutes again knead slightly,making sure the dough is smooth and soft.
• Pinch a small ball sized dough.
• Make a ball and flatten it slightly.
• Dust with wheat flour before rolling.
• Roll the dough slightly thick to around 4-5 inch diameter.(depending on the size of toaster)
• Place rolled roti on to heated non-stick pan, turn it around when you see brown dots on one side.
• When roti is half done on both the sides transfer the half cooked roti into the toaster and turn on the toaster. 
• Keep the meter between 2-3 ,adjust the meter accordingly and it takes the same heat as required to toast the bread.
• Wait till the tandoori roti pops up and puffs up.
• Transfer the roti to plate using the forceps.
• Brush with some butter if you like to make butter roti.
• Serve hot with veg or non-veg gravy dish.

                                                                                                                                                           

                                       

          

          Note

• Add water cautiously to the flour not to make dough too soft.Dough should be hard enough to easily roll the ball with a rolling pin.You can add more dry flour to the dough if you feel dough is very soft.
• Keep rolling the dough balls into Roti while one is cooking on the pan so that next one is ready as soon as you move the first one into the toaster.

          Happy cooking !

Vegetable Biryani

A Classic vegetable biryani is a perfect dish for any occasion.Long grain basmati rice and assorted vegetables in a spicy masala and curd are cooked in alternate layers under dum to give you a final dish that is a treat to all of your senses.Whole spices, fragrant rice,nutritious veggies and the aromatic saffron blend together perfectly in this vegetable biryani recipe and that is the secret of a good dum biryani.

Whether veg or non-veg, a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice,every grain should be separate and perfectly cooked. The choice of vegetables is largely up to you and what you have available.Vegetables are cooked in a yoghurt sauce, giving them a more curry-like consistency.

Although it’s perfectly possible to make a great biryani on the stove,it’s easier for the amateur to get good results in the oven,where the heat will be distributed more evenly,reducing the risk of the base layer sticking.The cooking vessel should be tightly sealed by dough or aluminium foil to prevent the escape of the steam that’s essential for aromatic tasty biryani.

       
         Ingredients (serves 4)

• Basmati Rice 1 1/2 cups
• Water as per requirement 
• Carrots 1/2 inch 20 pieces 20
• French beans 1/2 inch 15 pieces 
• Cauliflower 10-12 florets
• Green peas shelled 1 cup
• Potato cubes (made from 1 medium potato)
• Onion cubes (made from 1 medium onion)
• Salt to taste
• Green cardamons 2
• Black cardamom 1
• Cloves 5-6
• Black pepper(5-6)
• Cinnamon 1/2 inch stick
• Bay leaf 
• Caraway seeds (shahi jeera) 1/2 teaspoon
• Ginger-garlic paste 2 tablespoons
• Turmeric powder( 1/4 tsp)
• Red chilli powder( 1/2 tsp) 
• Coriander powder 1 tablespoon
• Yogurt( 1/2 cup)
• Saffron (kesar) a few strands
• Some milk for soaking saffron
• Garam masala powder 1 -2 teaspoon
• Fresh coriander leaves chopped 2 tablespoons
• Fresh mint leaves chopped 2 tablespoons
• Fried onion(for layering)
• 1-2 tablespoon Ghee (for layering)
• 3-4 tablespoon oil

          Method of preparation 

• Boil rice in four cups of salted boiling water with green cardamoms,black cardamom,cloves,cinnamon,pepper,caraway seeds,bayleaf until three-fourth done.Drain excess water and set aside.
• For making fried onion add oil in a wok and heat it,when the oil is heated up, add the sliced onions.Stir for a while,fry the onions on sim flame.Fry them until a golden brown color is observed.Keep stirring in between so that all the onions are fried well and evenly attain the golden brown color.When the onions are fried well strain them out.Place them on a tissue paper and spread them loosely.
• Soak saffron in some warm milk and keep it aside.
• Heat oil in a pan.Add onions and saute for a while,then add ginger garlic paste and saute again.Once this is done then add carrot, french beans,cauliflower florets,potato and green peas.
• Sprinkle salt,cover and cook on medium heat for two minutes. 
• Add turmeric powder,red chilli powder,coriander powder, yogurt and  garam masala and mix well.
• Simmer and cook for around 10 minutes.Add little water if required.Once the veggies are cooked switch off the flame and let it cool for a while.
• Last and important step is layering all the things.
• Arrange a layer of rice at the bottom.
• Over that arrange vegetables followed by another layer of rice. 
• Sprinkle garam masala,coriander leaves,mint leaves,ghee,fried onion and saffron soaked in milk.Arrange the remaining vegetables followed by the remaining rice.
• Arrange 2-3 layers similarly finally cover the pan with the aluminium foil/dough and then put the lid.
• Keep the pan on hot tawa/flat frying pan and cook for around 5-7 minutes on medium flame.
• You can also heat it in microwave by putting biryani in micowave safe pan for 5-7 minutes on High power.
• Let it stand for five minutes.Serve hot with curd raita.

         Happy cooking !

Capsicum raita

Capsicum raita

This tasty goan style raita is my innovation.It can be served as the side dish in veg as well as non-veg  meal or can go very well with chapati or fulka.This recipe is no onion no garlic and can be prepared with very few ingredients available in the kitchen.

          
          Ingredients

• 1 medium size capsicum(finely chopped)
• 3-4 tablespoon grated coconut
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1/2 tsp tamarind paste
• asafoetida (2-3 pinch)
• jaggery ( 1-2 tsp as per taste)
• 1/2 tsp mustard seeds
• salt(as per taste
• oil (around 2-3 tablespoon)

          (Serves 2-3 )

          
          Method of preparation

• Clean and chop capsicum.
• Apply some salt to it and shallow fry in the frying pan using someoil (on medium flame)
• Keep on stirring in between till it changes color and becomes soft.
• Switch off the gas and let it cool for a while.
• Now in a mixie take grated coconut,turmeric powder,chilli powder,tamarind paste,jaggery,salt and grind to a fine paste.(add little water as per requirement)
• Now before removing this paste from mixie put the fried capsicum in it and grind for just 4-5 seconds to coarsely grind capsicum.
• In a pan take some oil and  give tempering with oil,asafoetida and mustard seeds.
• Then in the same pan add the ground mixture.
• Mix and let it cook for 1-2 minutes.
• Serve hot. 

         Happy cooking !

Carrot curd raita/ Carrot pachdi

                                                                                   

Carrot raita/Carrot pachdi

Carrot raitha/Pachdi  is a great way to include raw carrots in our diet and also can be prepared in a few minutes.Carrot adds crunch plus lovely orange color to this raita along with little sweetness. It is very quick to make and goes very well with parathas,rotis or even biryani.

Pachdi can be considered as synonym of raita.Pachadis are tongue-tickling accompaniments, the preparation involves combining curds with veggies and/or spices and tempering it with mustard seeds, urad dal and curry leaves.Pachdi is very common in south indian cuisine.This raita is easy and can be made using few ingredients easily available in our kitchen.


         Ingredients

• Chilled Curd/Yogurt – 1 cup
• Carrot grated – 3/4 cup
• Coriander leaves – few leaves finely chopped(optional)
• Chat Masala powder – 1/4 tsp
• Cumin powder- 1/4 tsp
• Salt – to taste

          Serves 2-3 people

         For tempering

• Oil – 2 tsp
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Cumin seeds– 1/2 tsp
• Green Chillies – 1 chopped
• Few karipatta leaves
• Hing – a small pinch

         Method of preparation

• Wash, peel the skin and grate the carrot. 
• Take curd in a mixing bowl and beat it nicely, add grated carrot to it and mix well.
• Now prepare tempering. Heat oil in a pan, add mustard seeds,cumin seeds,udad dal,hing,karipatta and chopped chillies.Once it splutters, Saute for a minute and remove from flame.
• Pour the tempering into the carrot curd mixture along with required salt, chat masala and cumin powder.Mix well and garnish with coriander leaves.
• Serve chilled.

          Note

• Carrot should be fresh for raita.
• I have not added sugar in this recipe but if you want you can add as per your taste.
• As this recipe involves curd it can not be stored at room temperature for long time.You can keep leftover raita in fridge.

          Happy Cooking !

Rava besan laddu

My husband is fond of laddus that's how by making laddus again and again i have practiced the art of making ladoo.Though the laddo making process looks very simple but practically it's not simple as the recipe involves sugar syrup preparation(ek tari paak).I feel there is no shortcut while making laddu,you have to be attentive always.I have prepared rava ladoo as well as besan ladoo seperately but this time prepared the fusion of rava besan laddu,which has combined flavor of both. Following the exact proportion of ingredients is also important for the best outcome.You can also try other laddu preparations by me like Raghavdas laddu.


         Ingredients

• 1 cup Semolina/ Sooji/ Rava (fine quality)
• 1/2 cup Besan
• 4 tbsp Ghee 
• 1 cup sugar
• 1/2 cup water
• 1/2 tsp Cardamom powder
• Cashewnuts pieces(handful)

         (Serves: 12-14 medium sized laddu)

          Method of preparation

• Dry roast Semolina over medium heat. Roast until it gets nice pinkish color and aroma. Another thing to remember is to stir continuously with spatula. If you roast over high heat, semolina will change the color in short time.However it will have raw taste.
• After roasting semolina, transfer it to another plate.In that same pan, add some ghee, add besan and roast until you sense nice aroma of besan. Roast over medium heat and keep stirring. Add cashewnuts to the besan.
• In another heavy bottom pan,add 1 cup sugar and 1/2 cup water.Make one string consistency sugar syrup. To make that, turn on the heat and stir until sugar dissolves in water. After couple of minutes water will start boiling. 
• First sugar syrup will become frothy on the surface, and in one minute froth will disappear. At that time turn off the heat and add sugar syrup into mixture of semolina and besan. 
• Stir the mixture nicely until Rava-besan mixture absorbs maximum sugar syrup.let it cool down for a while then apply ghee to your hands and make laddus.

          
          Note

• Sugar syrup should be of perfect consistency. If sugar syrup become a little thick than required consistency, rava-besan mixture becomes dry,in this situation you can add little milk and make laddus.
• Shelf life of laddu is around one week,as the place where i stay is bit colder but If the weather is hot and humid, put them into airtight container and refrigerate.

       
          Happy Cooking !

Corn Pulao

                    

 

Corn Pulao

Corn Pulao is my personal favorite.This pulao is very easy to prepare and tastes great.I love one pot meals very much as it is so easy to prepare and is a complete meal by itself. This is one of the most simplest pulao recipe.This is great dish for small get-togethers and parties.Kids will love it for sure. It also makes a perfect lunch box recipe.

This rice  dish is quick to make with all the ingredients easily available.This pulao can be served with curd raita or some veg  gravy dish.Normally while making pulav people usually cook veggies along with rice but i don't like it this way as i feel the rice preparation becomes little sticky in this method. 

I am from goa and in goa the traditional method of cooking rice is by filteration method i.e by draining excess water in which rice is cooked.My way of cooking the pula0 is in two parts first prepare rice with dry masala  and then in the second part saute the veggies for pulao,finally mix them together.I feel cooking in this way makes restaurant style pulao.I inherited this method from my mother,you can try this style and give me your feedback. 

        
        Ingredients

• Basmati rice (1 cup)
• Onion (1/2  cup chopped)
• Corn kernels (3/4 cup)
• Ginger garlic paste ( 1-2 tablespoons)
• Green chilli (1 finely chopped)
• Garam masala powder( 1/2 tsp)
• Chilli powder (1/2 tsp)
• Oil (2-3 tablespoons)
• Cumin seeds (1 tsp)
• Bay leaf ( 1)
• Cardamom big (1)
• Water(As per requirement)
• Salt(As per taste)
• Lemon juice (2-3 tablespoons)
• Black Pepper whole (5-6)
• Cinnamon( Small piece)
• Cloves(2-3)
• Coriander leaves(handful for garnishing)
• Carrot Chopped (optional) 

          
       Method of preparation

• Wash and soak basmati rice for 1 hour.Drain the water completely.
• In a big pan take water almost half the pan and let it boil nicely,once the water starts boiling add rice into it and stir once or twice so that it doesn't get stuck to the bottom.
• Also in the boiling water add salt as per taste,1 tablespoon of oil,Cumin seeds,cloves,pepper,bayleaf,cinnamon,cardamom,Lemon juice( 1 tablespoon)
• Keep on stirring in between and let it boil on medium flame.It will take around 15-20 minutes to cook the rice.
• In between take a rice grain and press it between your fingers and check if it's done.When we cook rice for pulav it should be 3/4 th cooked. 
• Once rice is 3/4 done switch off the flame and drain all the water and then let it rest for a while.
• In another frying pan take some oil and in that put chopped green chillies and saute.Then gradually add the ginger galic paste and saute. Next is add chopped onion and fry till it's translucent.
• Then add corn kernels and saute,add little water if required. Sprinkle 2 tablespoons of lemon juice,Garam masala,Red chilli powder,salt,chopped carrot and saute for around 5-7 minutes.
• Once this is done,add  cooked rice to this.Mix gently and nicely.Cook for 2-3 minutes more on low flame so that the masala gets incorporated well with the rice,add chopped coriander to garnish and then serve hot.

           

        Notes

• Corn kernels should be fresh for best taste.
• Instead of lemon juice you can also use chopped tomatoes and saute them while cooking corn.
• You can also use this procedure to make corn pulav from leftover rice.
• If you want to make it less spicy you can skip garam masala and chili powder.
• Veggies like capsicum can also be added as per personal choice.

            

          Happy Cooking !

Banana stem stir fry(Vazhaithandu Poriyal)

     
   

The stem of the banana plant is widely used in south India which is called as Vazhaithandu.Most of the people will be unaware that banana stem is in fact edible.It has been used for a long time in Asian cuisine,especially South Indian for making soup,salad,raita and other form of curries.It is well known for its numerous health benefits and it’s highly fibrous nature.Some of the important health benefits are

• An excellent cure for Kidney stones
• Good for weight loss.
• Good for diabetic people.
• High in fibre content.
• Good in some of the stomach ailments like acidity, constipation etc.

The common recipe made using banana stem is 'vazhathandu poriyal' a dry side dish where coconut and spices like mustard, jeera etc are tempered in oil, and then freshly chopped veggies are tossed in and sautéed until cooked.The best part of a poriyal is that the tempering and spices are mild and the real flavor of the veggies is left to shine through.

Banana stem (we use only central round part) 

Banana stem is extremely high in fiber content and good for your tummy. The only hard part with this recipe is cleaning and prepping the banana stem. Once you get that done, this poriyal doesn’t take you more than 10 to 15 minutes from start to finish.I got to know about this banana stem dish from my patient cum friend Nandini who is native from kerala.Last Sunday when I had been to local vegetable market I found fresh banana stem and thought of trying the recipe,which turned out to be really delicious.

      Ingredients (serves around 3-4)

• Onion - 1/4 cup (finely chopped)
• Salt - 1/4 tsp (adjust per taste)
• Banana stem - 2 Cups (cleaned and finely chopped)
• Turmeric - 1/8 tsp
• Freshly Grated coconut - 1/4 Cup

Ingredients for seasoning

       
        For tempering

• Chopped garlic (2-3 bulbs)
• Oil - 2 tsp
• Hing – 1/8 tsp
• Mustard seeds - 1/2 tsp
• Urad Dal – 1/2 tsp
• Jeera - 1/2 tsp
• Dry Red Chili - 1
• Green chili - 1 (slit)
• Curry leaves (4-5)      

                                                                                                                                                                               

Slit and Remove outer hard part

Inner soft part used for making dish

  

Inner soft part cut into discs

                               
        How to clean the banana stem

• The banana stem is usually available in 8 to 10 inches long sizes. The outer fibrous layers have to be removed.
• Lay old newspapers on the kitchen platform before starting to cut this vegetable.
• Wear an apron as this leaves stains that cannot be removed.
• Remove the outer porous layers. Sometimes you may have to discard two to three layers until you reach the hard and firm inner layer.
• Take a wide bowl and fill it with water, add the curd into this and mix and keep aside. Now you have a cylindrical inner stem, cut this into discs and put them inside the curd-water.
• After the entire stem is cut into round discs, take 2 to 3 discs and stack them on a chopping board and cut them into small pieces.
• Put the pieces back into the curd-water. Drain this water while making the dish.                                                                                                                                 

  

  Discs are then chopped and soaked in water

        Method of preparation

• Heat a pan with oil.Once the oil is hot enough add all the ingredients given in tempering one by one. Saute until the urad dal turns golden brown.
• Add the onion to the pan along with the salt and sauté until the onion turns translucent.
• Now, add the banana stem and saute for 30 secs. Add the turmeric powder, grated coconut and mix well and cook covered in medium flame for about 10-15 mins or until the banana stem is cooked nicely.
• Serve hot as a side dish with rice.

        Note

• Banana stem will appear hard because of high fiber content, but will cook quickly. You do not need to add additional water for cooking but you can add very little water if required.
• Cut banana stem into thin slices. If long, thread like fibers are seen between the slices, wind them round your forefinger and discard. Very tender stems do not have these fibers.

      

        Happy cooking !

Aluche appe (Colocasia leaf appe)

                                                      

Aluche appe

I innovated this recipe for "monsoon veggies" competition in goan foodmania group on facebook.While thinking about posting creative and healthy dish made out of monsoon veggies I ended up in making Aluche appe.

I stay in Pune where it’s just impossible to find monsoon veggies other that alu (colocasia).So the only option left was using alu in my innovative recipe. This recipe is very healthy, tasty and can be prepared from easy available ingredients. It can be best option for breakfast, tiffin, and evening snack. I have given here very simple recipe; variations of it can bedone as per personal choice.

                      

      
         Ingredients

• Chopped alu(colocasia) leaves ( 1 cup)
• Rawa (1cup)
• Curd (1cup)
• Ginger garlic chili paste (1and half tablespoon)
• Jeera (1tsp)
• Salt (as per taste)
• Baking soda (½ tsp)
• Oil (for brushing appe pan)

                  

      
        Method of preparation

• Take equal quantity of rawa and curd mix together.
• Then add baking soda to the mixture mix nicely and let it rest for around 3 hours.
• After 3 hours add chopped alu(colocasia) leaves, ginger garlic chili paste, crushed jeera and salt.Mix well.
• Heat the appam pan and apply oil in each of its grooves.
• Now add a spoon full of batter in each groove.
• Cover the pan with lid and cook for around 4-5 minutes
• Flip the appam with help of spoon and cook for another 2 minutes.
• Remove from appam pan and serve hot with green chutney.

        
        Happy cooking !

       

     

Whole wheat pav (pao)

Whole wheat pav

Pav or bread rolls are very popular in almost all the parts of India mostly because of recipes like pav bhaji,vada pav,bhurji pav,missal pav etc.Pav means a small loaf of bread, this word has been derived from pão a Portuguese word for bread. Portuguese were the first one to bring yeast to india, which produced the doubled bread loaves. 

The art of bread making is a legacy which came to goa by the Portuguese.The Goan pão is a culinary masterpiece.Growing up in the Goa we had no use for the alarm clock.Our early morning wake up call was in the form of typical horn Ponk! Ponk! by poder on his bicycle.It was part of being goan and the the tradition still continues.

I always wanted to bake my own bread but I wanted healthier version of it. I planned to prepare famous goan dish chicken xacuti today which is served with pav. Pav with xacuti is the perfect combination instead of roti or chapati.

Being a doctor by profession I know the unhealthy effects of refined flour so I tried the healthy version of ladi pav using wheat flour. No butter or milk or eggs used in the recipe which makes it even healthier.The pav had a great soft texture and my hubby was also delighted.I made smaller buns instead of bigger ones.Nothing beats a homemade pav in terms of taste, texture and hygiene.

                                       

Yeast soaked in water and sugar 

        
        Ingredients ( serves 8-10 pav)

• 3 cups whole wheat flour
• 1.5 cup water
• ½ tbsp dry active yeast
• 2 tbsp oil
• 1 tbsp sugar
• 1 tsp salt                                                                                                                                            

  

  Mix all the ingredients and knead the dough 

        Method of preparation

• Warm the water. 
• Dissolve sugar in the water.
• Sprinkle the yeast and stir.
• Keep aside for 10 minutes or till the yeast bubbles up and froths.
• While the proofing is happening, sieve the flour with salt.
• Add the oil to the flour.
• Now add the frothy yeast.
• First mix everything, and then start kneading the dough.
• The dough has to be smooth and light. Grease the dough with oil.
• Keep in a large bowl and cover loosely with kitchen napkin.
• Keep aside for around 2 hours until the dough doubles up.
• If it requires keep aside for some more minutes. Take the dough on a lightly floured surface. This naturally deflates the dough.
• Now make balls from the dough. Shape the balls into circular shape and place these on the greased pan.
• To get the ladi pav, keep some gap between the pav.
• You can also make small buns and let these bake separately without touching each other.
• Cover again loosely with the kitchen napkin and let it rise again for about 30-40 minutes till it fully doubled up.
• Preheat the oven to 190 degrees C and bake for around 35-40 minutes till you get the pav are all done and baked.                                                       

Round dough balls kept in  greased tray for baking

         Note

• You can also brush the pav with oil or melted butter once they are baked to give them a glaze. 

         

        Happy baking !

                                                                             

Pav ready after baking