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Do believe me, I made A for Amti Masala, K for kollapuri Chutney (I did just like her mom's not her easy way out :)), Have you been to Kollapur anytime, do surely go, I love the Mahalaxshmi temple and of course my favourite Kollapur slippers, I always had a pair with me and loved to walk in it especially during summer, what a sound elegance and comfortable touch it gives you.
sorry for going away from the topic, yes I made it too, I still have some left which I can use a few more times I suppose.
I kind of made it not as she described it as chat, I made it to go with my chapatis and pulkas.
USAL/MISAL GRAVY (MATKI/MOTH BEANS GRAVY)
First of all you need to sprout the Matki/Moth beans here is a picture of Moth Beans/Matki and its sprout :)
Soak the Matki/Moth Beans over night, drain out the water, tie it in a muslin/cotton cloth and keep something heavy on it and sprinkle water now and then within 2 days you can see the sprouts this is an old method sprouting happens depending upon the legumes you use, otherwise, buy a sprouts maker (sold in India/Bangalore which I bought for 200/-, which has two tiers and you can sprout two at a time)
Coming back to the recipe :
Recipe Source : Nupur's - One hot stove
INGREDIENTS:
1 Cup Matki/Moth Beans (yields about 3 to 4 cups of sprouted beans)
1 tsp Cumin seeds
1 tsp Mustard seeds
1 sprig of curry leaves
1 large onion (2 medium onions)
1/2 cup Peanuts (raw/roasted)
2 Medium potatoes
3 to 4 flakes of Tamarind
1 tbsp of Jaggery
salt to taste
MISAL PASTE
This is her mom's method of making this usal which I thought very authentic, than Nurpur's short cut method, so as she was kind enough to post it, I was quite happy using this method.
Here it is how she makes:
2 Chopped Onions
1/2 cup fresh coconut
1 tbsp Kollapuri Masala
METHOD:
Heat oil in a kadai, add cumin seeds and mustard seeds once they splutter, add onions and saute them, until they change colour, then add potatoes, Sprouts and Peanuts ( I precooked them, as I did not know how well they cooked this way).
Simmer and cook all the above said Ingredients with 3 to 4 cups of water until they are well done.
soak Tamarind in 1/2 cup of water and microwave for a minute, remove it from oven and keep it aside until you are able to squeeze the juice out of it.
Meanwhile saute onions until brown and then add the fresh coconut and kollapuri masala, grind them to a smooth paste.
Add this Masala paste to the cooking gravy with Tamarind and Jaggery, Taste and adjust the seasonings to your taste, cook them until the gravy thickens and the seasonings are perfect, Garnish with Cilantro (coriander leaves) and then switch off the stove.
Ready to serve with anything you wish.
If you want to turn this into a chat, all you have to do is go to her blog :)), she will tell you what to do, I will try to post it an other time, as I did not make it as a chat but had it with my pulkas!
Sending this to PJ who is hosting Flavours of Maharashtra started by Naina
I would like to send this to AWED - Indian Cuisine, hosted by Taste of pearl city
I made half of the recipe and I have some left, which I use now and then :) in my cooking, gives a flavour and taste to the dishes you create everyday.
Here goes the recipe.
Before that don't you want to see the click here it is...........
KOLLAPURI CHUTNEY/MASALA
INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil
WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.
METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.
That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........
sending this to Flavours of Maharashtra strated by Naina, hosted by PJ
I thank Srivalli, for this venture of me, cooking dates in a dal recipe, and want to thank Pratibha and Jigyasa for allowing us to use this recipe from your second book 'Sukam Ayu'.
The dal was quite tasty with different flavours, I had to tweak it a little bit, nothing drastically I had no dried dates so used soft dates, cooked them with Dal so they can be mashed up and my children wouldn't even know !!.
I couldn't get hold of yam so I had to omit it, I used lot of other vegetables such as carrots, beans, Lilva beans, Drumsticks and it was really nice.
I could notice the Fenugreek taste in the Dal, sweetness and tangyness of dates and tamarind, I omitted Jaggery as my hubby seems to find out even a little bit of Jaggery I add!, he did ask me if I had added Jaggery but when I told him what I had done, he said Mmmm.., and said it was quite nice.
so here is the recipe...
GUJARATI DAL
INGREDIENTS:
1 Cup Tuvar Dal
2 Drumsticks
1 Medium sized carrot
1/2 cup Lilva Beans
7 to 8 French Beans
A fist full of Ground nuts (Peanuts)
1/2 tsp Turmeric powder
1 Green chillies
5 Nos soft dates
1/2 tsp Cumin powder
1/4 tsp Garam Masala
1 tsp Ginger
1 tsp Coriander powder
few Coriander leaves
FOR SEASONING:
1 tsp Ghee
1/2 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 Nos Red chillies
curry leaves
A pinch of Asafoetida
METHOD
Cook Tuvar dal with turmeric powder and dates ( but in the recipe what valli sent us was you have to use dried dates soak them in warm water and cook them with other vegetables, as I had no dried dates and I did not want my kids to find out what was in it I cooked them together with Tuvar dal and mashed them well) in a pressure cooker for 3 whistles.
chop the Veggies, cook them in a vessel with 2 to 2 and 1/2 cup of water with a ladle in the vessel and close the top with another broader vessel ( say like a besan type of vessel) with a cup of water in it. This helps in cooking the veggies quicker and faster in a medium flame, keep an eye when it is boiling so it doesn't burn underneath with no water :)). Add the masala powder, tamarind and Jaggery and let it also cook when the veggies are half cooked.
Once the veggies are done, add the Dal to them mix together and cook them again for few minutes adjust salt and curry leaves.
Meanwhile in a small wok, heat a tbsp of Ghee and add all the Ingredients under seasoning fry them for 2 minutes, add this to the dal and serve hot with a dollop of ghee and rice or with chapati or pulka.l
Mmm.., very delicious, you too make this healthy recipe and enjoy it.
Hi Good Morning, Good evening or Good Night, I hope some of you it will be morning and for some of you late in the night or for some of you late evening. So, whatever it is I greet you all to my space here, with this lovely recipe, I love Okra and I suppose lot of you do as My family or Me!, I Introduced Okra to my eldest as ''Buddishaali Kaayi'' meaning A veggie which helps to keep your Brain very sharp and also Increases your memory power, from her first year I think, that is a long time I started introducing her to vegetables with connecting them something or the other like the potatoes which are rich in starch and helps in growth!, May be introducing her to veggies like this made her eat all the vegetables raw or cooked, she used to eat this Bhindi/Bendekaayi raw sometimes if I wouldn't see, can you believe a small girl eating Bitter Gourd well, well, she eats it and like me she loves it without the bitterness taken out of it, everybody especially the elders in the house who hated to eat it!, I am quite proud of her that she loves to try every vegetable.
I make this Bhindi Fry in two ways, This is one of the ways, will post the other one next time :), This is lovely spicy fry with all the spices tingling your tongue and arousing your senses and goes so well with chapatis, parathas or pulkas. I served this with my Mashroom Parathas. Everyone of us loved it.
BHINDI/OKRA STIR FRY
INGREDIENTS:
500 gms Bhindi/Okra
2 Tomatoes
2 Big Onions(1 cup)
2 sprig curry leaves
1 tbsp Chilli Powder
1 tsp Garam Masala Powder
1 tsp Amchur powder
1 tsp Turmeric powder
1 tsp Mustard seeds
3 tbsp of Oil
Salt as required
Grind to Powder:
Dry Ingredients:
1/2 tbsp Coriander seeds
1 tsp Cumin powder
1 clove
1/2'' Cinnamon stick
Dry fry all the above seeds and dry spices until they change colour and gives a nice aroma
2 tbsp of Anardana seeds
Dry Grind all the above Ingredients together
METHOD:
Wash and wipe the Okras clean, Remembering will not just wash away the dirt on them, it is best to use a cloth or a kitchen cloth to wipe it clean and wiping it clean also helps in stir-frying the Bhindis well, as the water content makes them gooey and will not hold them together and they might get mushed up :(.
Once they are cleaned, cut them into 2 to 2 1/2'' pieces, add the Garam masala powder, Amchur powder and leave it for kind of marinating until we need it.
Chop the tomatoes and onions, Heat 2 tbsp of Oil in a Kadai/wok/Pan add mustard seeds, once they crackle up add chopped Onions and curry leaves and fry until they are transparent then add chopped Tomatoes Saute them until they are well cooked now add Turmeric powder and chilli powder and fry for few minutes.
Once they are well cooked add the Marinated Okras and fry them in a medium flame with another tbsp of oil in the middle of the process and saute them
Meanwhile Grind to powder all the Ingredients under that heading finely and keep aside, when the okras are still cooking.
Once the Okras are well done, add this powder and required quantity of salt, Saute for few more minutes and 5 to 10 minutes before switching of close the lid and leave the dry curry for few more minutes so the Masala powders are well absorbed in them.
Serve it with anything you prefer to eat it, I served it with my Mushroom parathas.
I am sending this to Priya's CWS event Guest hosted by me as CWS as - Pomegranate seeds.
Hope you all like my Bhindi Masala
Ragda Pattice .... with a Twist ?, So what's new in that, Even though We all know that this one is So,,? good for health, It is difficult for convincing my kids to eat it.., Then I think.... I think..... and find ways to feed them with this Protein Rich Diet, when ever you visit a Surgery here and you tell them you are a vegetarian they tell me I might not be getting the required quantity of Protein in my diet as Meat eaters .. ?, Then I think..Mmm rather thought, which I never thought about it too much about it all the 37 years I was in India!, Nobody told me I might be not getting the RDA of Protein, I sometimes is it true ?, Because My Grandmother lived the Age of 104 without bothering about Protein diet !!, she had perfect hearing, senses, eyes everything only Her age was giving up on her but still she was so adamant in getting her way!. Well, Bless her wherever she is Let her rest in peace.
Coming back to the Recipe, talking about that too much is that Ingredient is nothing but Tofu!, that's what I used in making these Pattice, A little Twist from the Authentic one.., well, it went down good, that's what we want a clean neat plate.., and asking for a second helping from our kids and you know how its going ? right ?.
I wanted to send this to Tofu event of Seduce your tastebuds of PJ's and forget to post it on time as always, No excuses sadly :(, I forgot the date !, anyway I will link it to the event, hoping she might accept my late entry if she has not posted her round-up, (please..please...please.. accept my entry) :)
RAGDA PATTICE WITH TOFU
TO MAKE RAGDA:
Ingredients:
250gms of Dry peas
1 tsp Ginger - Garlic paste
1 tsp Garam masala
2 Medium sized Tomatoes
1 Medium sized Potatoe
1 Onion
1/2 tsp of Sugar
1 and 1/2 tsp Red Chilli powder
1/2 tsp Amchur powder
1/2 tsp Turmeric powder
2 to 3 tbsp Oil
1/2 cup freshly chopped coriander leaves for Garnishing
FOR SEASONING:
1 tbsp of oil
1 tsp of Mustard seeds
1 Sprig of curry leaves
A pinch of Asafoetida
METHOD:
Soak the dry peas overnight with a pinch of soda it makes the peas quite soft. Morning drain and wash the peas well and cook them well with 2 to 3 cups of water in a pressure cooker until soft (may be 3 whistles) with the potatoes. Take a Kadai heat oil and season it with mustard seeds after they splutter add curry leaves then chopped Onions and Ginger-Garlic paste fry them well, means when they change colour and chopped Tomatoes when they cook well add the powders and fry them for a few minutes then add the cooked peas with the water mix well and allow them to boil for a few minutes then mash the potatoes and mix it into it this makes the Gravy thick and a bit of Jaggery if preferred. Then add the required quantity of salt and cook for a few more minutes and garnish with coriander leaves.
Once the Ragda and Pattice are ready it needs to be served in this way...
Take a plate place the pattice and add Ragda over it and chopped onions if you want you can add grated carrot, Beetroot and if you want add some Sev on it.
You can also serve it with Khajur and Imli ki Chutney (Tamarind chutney or Red chutney) or Green Chutney.
Hope you all like and try it out too............
Hi friends, Hope you are all doing well, I have been on and off from blogging, as usual, too many things to do and completely busy with life and health seems to play around too, seeping when ever I am not able to cope up with situations, with all this weather too is changing now and then as it pleases.
I did not make to the challenge up until yesterday 10 days of Navaratri I just didn't want to use onion or Garlic, not that I am too superstitious, I just try not to cook anything with onion or Garlic Or I will see to it I won't eat it, So, I decided to leave it until after the festival.
I have already missed two of ICC challenges, One because of the sun and the next one because I did not have the right utensil, this was the easiest, simplest, delicious recipe. Tell me who would not like it, the whole family was all for it, I have made Kadi many times with veggies, but not with pakoras, It is something like I sometimes I put the dal vadai's in Morekozhambu.
Thanks Simran for this delicious recipe and thanks valli for making us to do this, I would not have made this dish at all if not for the challenge, as Pakoras we would have eaten just like that :) right ?.
Coming back to the recipe..
I made this recipe just noting down the Ingredients and the method.
PUNJABI KADI PAKORAS 
INGREDIENTS:
1 cup Chickpea flour
2 tbsp Rice flour (not in the recipe)
1/4 cup of Roasted Gram flour (not in the recipe)
2 Onions
1 to 1 and 1/2 tbsp of Red chilli powder
1 tsp of Ajwain seeds/carom seeds (not in the recipe)
salt as required
Oil for Frying
FOR THE KADI
3/4th Cup of Besan flour (chickpea flour)
4 Cups of water (extra water if needed)
3 cups of Yogurt
1 and 1/2 tbsp of Chilli powder
1 tsp Mustard seeds
1 tsp of Fenugreek seeds
1/2 tbsp of Cumin seeds
1 tsp of Ajwain seeds
1 Medium sized Onion
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Amchur powder
salt as required ( say around 1 and 1/2 tbsp)
METHOD:
I changed the recipe a little bit, I wanted the pakoras more crispier and I didn't want them to soften up too much when soaked in the kadi, so I could munch on it :)) wicked isn't it ?, well I thought kids would love it that way.
I usually do not add water to the pakoras as Onions give out water of their own which is usually sufficient to make lovely crispier pakoras.
The White Onions which I get here in UK really gives too much water.
Chop the onions add salt and leave it for few minutes say around 1/2 an hour.
Meanwhile Mix water and Besan flour together without any lumps and yogurt and mix well and start heating in a low flame. Do not forget to keep stirring occasionally, otherwise you might end up having a burnt bottom, as it starts to thicken.
Meanwhile chop the onion, Heat a Kadai/wok with a 1/2 tbsp of oil add Fenugreek seeds, Mustard seeds, (watch out that the fenugreek seeds change colour to golden brown do not allow it to turn black), Cumin seeds, Turmeric powder when a nice aroma comes out add the chopped onions and a few Curry leaves and saute until they become transparent, then here I changed the recipe a bit I added Chilli powder, Amchur powder, Garam Masala and powdered Ajwain powder and sauteed it a little bit, then added this to the Kadi.
Mixed well and allowed to cook for a few more minutes in a low flame.
Meanwhile take a wok pour oil for frying the pakoras,
Check out the oil by holding your palm on top of the wok (of course not too close) you can notice that their is a warmness that shows that oil is getting heated up give it one more minute and drop the batter to make pakoras another method to see if the oil is ready to be used put a drop of the batter into the oil after 10 to 15 minutes and when it pops up to the surface immediately then it is the right time to fry.
As we had already left the onions to marinate with salt, water would have oozed out now add the salt as required, chilli powder and Ajwain powder mix well then add the Chick pea flour, until it becomes a thick batter, then take a spoonful or use your hands and drop it in small portions (say the size of small lime) and fry them until they are golden brown in colour. Drain them out on a kitchen towel.
Put these pakoras into the Kadi which is on the stove in a low flame increase it to a medium flame and now you would have noticed that the kadi is getting thicker and allow it boil for a few more minutes then put off the stove and allow it to soak well.
I made it quite thick because as Simmi was saying that Punjabi Kadi 's are thicker version and the thinner version are the Gujarati Kadi's.
Well, It was a wonderful dish and we all loved it, I had nothing left in my container that night.
Thanks Srivalli of Spicingyourlife and Simran of Bombay Foodie for this wonderful declicious recipe.
I think I have around 6 to 7 of this stuffed Brinjal recipes!, here is another one of them it is lucky you know It is already getting posted, poor others which are still in a draft state hoping to see the screen soon. Again this one I found from this blog called A2Z Vegetarian Cuisine, which has numerous Gujarati recipes in their blog, As always I look for the vegetables I have and cook before they hit the bins and on the way was small Brinjals another day or two it would have hit the bin, and this recipe caught me, beautiful photograph, not like mine though. check out her blog for more information on Brinjals.
I made a small change as I had just around 7 small Brinjals I couldn't feed my army, I decided to Increase this Dry curry with an other acceptable vegetable potatoes, she had used only two I used around 7 to 8 of them.
Here goes the recipe....
BHARWA BAINGAN
INGREDIENTS:
6 TO 7 Small Brinjals
7 to 8 medium sized Potatoes
3 tbsp of Roasted Bengal gram flour
3 tbsp Roasted peanut powder
2 tsp Coriander powder
1/4tsp cumin seeds
1 tsp Mustard seeds
1/2 tsp Turmeric powder
1 and 1/2 tbsp Chilli powder
3 tbsp grated dessicated coconut
1 tsp Finely Chopped Garlic
1 tsp Amchur powder
1 tsp Sesame seeds
1 tsp Cumin powder
4 to 5 tbsp of oil
chopped coriander leaves to garnish
1 sprig of curry leaves
Salt as required
METHOD:
In a bowl mix all the powders cumin, asafoetida, coriander, turmeirc, peanut, bengal gram flour, coconut, amchur, garlic, sesame seeds mix everything together and keep aside with a little bit of salt.
Take the potatoes, peel them cut into nice big chunks and boil them in a bowl, with a pinch of salt, by the time you get the Brinjals ready the potatoes would have cooked.
Meanwhile wash the brinjals cut their heads of slit them into 4 not completely till the 3/4th of the vegetable so they stay intact, fill each one of them with ready mixture, I coated all the Brinjals with oil too... and set them aside.
Next take a wok heat 4 to 5 tbsp of oil add mustard seeds, cumin seeds, when they splutter and change colour add the stuffed brinjals slowly roast them and cover it with a lid add a sprig of curry leaves, Meanwhile your potatoes would be ready, drain out the liquid, then coat the left over mixture to the potatoes with a 2 tbsp of oil, and then add this with Brinjals in the wok, Now and then take out the cover and saute it carefully not to break the cooking cuties, add a one or two tsp of oil so they get roasted very well sprinkle a little bit of water while coating the potatoes, add a bit of salt (remember that you have already added salt while cooking potatoes and in the mixture fillling the Brinjals), When they get cooked well and the potatoes too get roasted well, it's well and done.
I am sending this to Flavours of Gujarat event hosted by simply sensational food.
Another One from Asha's Gujarati cuisine, which was interesting to try out, She said that it was a Great and authentic Gujarati delicacy. whatever it is my H loved it as much as I did, don't look at her photo and wonder how does it ever compare with mine, I made it like a halwa and popped it into a plate, Check out her blog at the link above to look at this beautiful click of sweet carved out into a heart, then make it and eat it, it's really nice not too sweet and good for health as it is made with wheat flour!, searching for Gujarati recipes I stumbled into an other blog called Enjoy Indian food by Meera, who has got loads of Gujarati dishes dished out in her kitchen, and writes about the same sweet, and explains why it is called Gol papdi even though it is not Gol (round) in shape, she says Gol means Jaggery. Try out her version too...
SUKHDI OR GOLPAPDI
INGREDIENTS:
1/2 Cup Ghee
1 Cup Wheat flour
3/4th cup Brown sugar/ white sugar/Jaggery
1tbsp of poppy seeds
1 tsp of cardamom powder
METHOD:
Heat Ghee in a kadai, when hot add poppy seeds, then add wheat flour and start stirring continuously until you get a nice aroma of a roasted flour, then add the sugar and mix well, add cardamom and 2 tbsp of milk, it starts leaving out the sides, flatten it and cut it into squares and you can decorate with cashew, raisins or blanched almonds.
I removed it before it became more like a cake, It was a like brown mass, and later it became hard not to bite though, It was delicious. I used to both brown sugar and Jaggery to make this sweet
I am sending this to simply food who is hosting the flavours of Gujarat.
Good morning!, I know you must be wondering what am I doing at 5:30am, God knows why I am out of sleep, I have been going through Migraine attacks from past week, consuming loads of tablets to get me through my day to day life has changed my sleeping, eating, and grumbling of my tummy is becoming too much for me. Tossing and turning over on the bed, didn't bring back my sleep, so...?, I decided to get up and with a cup of masala chai, I decided to write this post up, that was my Good morning!
Back to the post, when I saw this event ''Flavours of Gujarat'' from simplyfood, I was very interested in participating, as I love different kinds of flavours in spices and cuisines from various places. I didn't want to miss this one. I started searching for recipes, I remembered reading about RCI Gujarat in Foodelicious blog, Of course, everybody knows about Asha I think, what a fabulous blog she has with such varied recipes, I have Bookmarked so many of her recipes, and I have tried a few of them, here is one of them.
Please do visit Asha's blog for her Gujarati cuisine and her little Intro on Gujarat which is interesting.
I have a little intimacy with Gujarat as I visited Gujarat twice because of my sister who lived there for few years, even today my sister loves that place she lived in a place called Umbergauv (I suppose that is how it is spelt), she still visits this place often during Holi to meet her friends. Oh!, when I started writing this I am remembering lot of things incidents took place during my visits, one of them was funny, hilarious and scary too..
A few years back when my kids were small, My parents, aunt, me and my kids went to visit my sis, it was a long journey and of course we did enjoy the long train journey, passing through all those tunnels and munching loads of things, looking through the window and enjoying the beautiful scenery, I will stop here now otherwise I might write the whole journey, ok the day we reached came home, had a lovely bath, had food slept for a while got up in the evening had tea, packed some snacks and decided to visit the beach which is just 4 to 5 miles from her house, My BIL made two Autos, My sis, me, mum, niece and my eldest in one auto then My BIL, Dad, Aunt and my twins in an other Auto. My BIL was telling the Rickshawals very strictly that he shouldn't allow anybody else in both the vehicles, I never understood anything, chup-chap se baita (quietly I sat) and then asked my sis what was going on and she told me that here in umbergaov, the rickshawalas take as many people as they want!, I was thinking how could that be possible, when we went a few yards my sis showed me some Autos and I was dumbfounded, I was telling her this is such a small vehicle and what were they trying to do, 4 to 5 adults squeezed in the back and two adults on each side of the driver's seat, can you believe it ? Oh! my God!, what if the Auto topples, and she even told me our Automan was driving little better than those ones as BIL had warned them!, the roads were so narrow and an other vehicle which can pass through can only be a two wheeler, after being said and done my Autowala stopped at one junction and allowed a woman to sit next to him and dropped her some place, I was keeping my fingers crossed till we reached our destination. After that we walked down to the beach and were enjoying the sea with our little ones, 1/2 an hour passed the other Auto never turned up when we called my BIL's mobile he said not to panic and they were on their way, but they came 2 hours late, and it was getting darker and I saw my BIL afar limping down and my Dad, Aunt and kids trailing behind him, within few minutes my BIL was surrounded by few people and kids came running, they hugged and cried. I didn't know what happened, then when we all sat down, out came the story, their Rickshawala also took a woman to drop her nearby but so rashly he was driving he went into a small pothole, even though it was small because of his rash driving the Auto toppled everybody in the Auto were thrown out, that women was admitted in the hospital, All the three adults had minor injuries, my kids had some rashes but they were in such a shock. It took almost a year for my kids to accept travelling in an Auto was not really all that bad, Dad and Aunt had some health problems for a month and we tried to make most of our holiday a success. I still love to go back there sometime, everybody in the flat were so friendly and so caring. I owe these recipes to the unforgettable experience I had and when thinking back, I have a hearty laugh, I and love to try all the recipes from that state. Coming back to the recipe, it is a simple and tasty dish, which has the flavour of Lilva beans.
The fresh Lilva beans-Surti papdi-Avarekaalu-Vaal beans has a unique flavour which is really mouthwatering, people in south India, enjoy this in various dishes.
LILVA BEANS PULAO
INGREDIENTS:
1/2 cup of Lilva beans ( I used dried ones)
1 and 1/2 cup Basmati Rice
Salt as required
2 cloves
1'' cinnamon stick
Grind to paste:
1/2 cup Coriander leaves
4 Green chillies
2 to 3 cloves
1'' Ginger
I did not make it the way Asha made it, she cooked the rice separately.
METHOD:
As I had no fresh or frozen beans, I soaked the beans previous night as I used 1/2 cup it usually doubles up to almost a cup as it swells. Clean the water, Boil the beans for sometime until you make everything else ready and do not throw away this water use it when cooking everything together.
Grind coriander leaves, ginger, garlic, and chillies into a paste (The paste was not too smooth as she said not to add water).
In a pressure cooker, heat oil then add the dry Ingredients once they change colour, add the ground paste and saute it for a few minutes until the raw smell disappears, Then add the Lilva beans mix well, add the required quantity of water and ( water is 1: 1 and 3/4th ), washed Basmati rice and required quantity of salt. Closed the lid of the cooker and in a low flame allow it cook for 15 to 20 minutes.
Now it is ready and garnish with coriander and serve it with some raitha.
I am sending this to Flavours of Gujarat event by simply food
- 2 and 1/2 cups All purpose Flour/Maida
- 1/4 Cup Ghee
- 1/2 tsp Salt
- water fro kneading
- 1/2 Cup Moong dal
- 1 tsp Cumin
- A Pinch of Asafoetida
- 1 tsp Fennel seeds
- 1/2 tsp Garam Masala
- 1 tsp Amchur powderaste
- 1 tsp Ginger paste
- salt to taste
- 1 tsp Green chilli paste
- 2 tsp cuury leaves
- 1/2 tsp Red chilli powder
- 2 Cups Green peas
- 1 tsp Green chillies
- 1 tsp ginger
- 1/2 tsp Nigella seeds
- 2 tsp Fennel seeds
- 2 Bay leaves
- 1 tsp chilli powder
- 1 tsp Garam Masala
- 4 tsp Coriander chopped
- 2 tbsp oil
- salt to taste
- 2 Cups of onion chopped
- 2 tsp Fennel seeds
- 1 tsp Nigella seeds
- 2 Bay leaves
- 1 and 1/2 tsp Green chillies
- 2 tbsp Bengal Gram flour
- 2 tsp coriander powder
- 2 tsp Chilli powder
- 1 tsp Garam Masala powder
- 3 tsp Coriander leaves chopped
- 2 tbsp oil
- salt to taste
It is been such a long time I made Nan, as my children don't like it much, they prefer to eat roti than Nans, when we go to resturants all the four of us choose to eat roti with any kind of subzi, but my hubby always opted only for Butter Nans, Kulchas. This event announced by Trupti's food corner is hosting this month's edition of Zlamushka's Tried and Tasted event featuring Wandering Chopsticks. made me look into wandering chopsticks, she has got lovely recipes from nook and corner of the world, It is so amazing, I took this Nan recipe from her blog but tweeked it a little bit by adding garlic and coriander to it, otherwise my kids won't eat it, venturing into events has got me introduced to so many blogs, now my list of looking into other blogs and book marking recipes has also increased with this, I am also sending this to JFI-Rajma, hosted by Divya of Dil se, JFI is the brainchild of Indira of Mahanandi, JFI is Jihva for ingredients is an online monthly food event celebrating the natural ingredients and what they can do for our jeeva, look out in her blog for all the JFI events, She is blogger with some great recipes and lot of things you can know from her blog.
GARLIC &CORIANDER NAN WITH RAJMA & SARSON KA MASALA
- 2 cups All purpose flour
- 3/4th cup luke warm water
- 2 tbsp oil
- 3 tbsp yogurt
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp Baking soda
- 1 & 1/2 tsp yeast
- Ghee or butter melted for brushing on naan
- Minced garlic & coriander chopped for topping
- Mix Sugar, yeast and water in a large mixing bowl
- Add all the other ingredients except for ghee and the toppings
- Knead it into dough, cover this bowl with a clingfilm or a wet tea towel and leave it in a warm place and let it rise for 2 to 3 hours or until doubled in size.
- Once it is raised make it into balls and flatten them with the help of rolling pin in a kind of triangular shape and pull the tapering end a little bit, now it just looks like a Nan
- let it 1'' thick do not make it too thin
- Now top it with the mixture of garlic & coriander leaves and press it on them lightly and place 2 of them on a baking sheet and bake it for 10 to 15 minutes you can see those red speck marks on them and just like a chapati bloating up here and there!!
- That means your nan is done
- Now you can take them out and brush them with butter or ghee and serve them hot with what ever side dish you like
- You can see this done in a video by http://varehva.com/, he even tells you how you can do it on a stove top.
- I started with the oven but ended up making them on stove top, they were very soft and nice, children did enjoy it.
- 1 Cup of Rajma or Red Kidney beans
- 1 bunch of Sarson or Mustard leaves
- 2 small tomatoes
- 1 large onion
- 4 pods of garlic
- 1'' ginger
- 5 to 6 sprigs of chopped coriander leaves
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- marble sized Tamarind or 2 to 3 tbsp of Thick Tamarind extract
- 1tsp of Coriander powder
- 1 tsp of cumin powder
- 1 & 1/2 tbsp of Chilli powder
- 1 medium sized cooked potato
- 4 to 5 tbsp of oil
- Soak the Red Kidney beans or Rajma on the previous night with a pinch of baking soda, this helps in softening the beans, next day wash it well with clean water and cook it till soft
- soak the tamarind in water and squeeze out the juice and keep aside
- wash the mustard leaves well and chop them into fine pieces or else you can cook and make it into a puree or just cook it and keep aside until needed
- Grind onion, garlic pods and ginger into a smooth paste.
- Take a wok, heat oil and add mustard seeds, once they splutter and the ground paste and fry them until they turn golden in colour
- Then add the chopped tomatoes and fry them until the water gets evaported and oil separates out.
- Then add all the spices and fry them
- Now add the tamarind juice extracted and allow it boil for few minutes until the raw smell seizes, If you are using tamarind extract add 1/2 cup of water and allow it boil
- Now add the mustard leaves and rajma , mix well and allow it to boil for few more minutes
- So that the masalas are obsorbed by both,
- peel & mash the potato and mix it in the gravy, this helps the gravy to thicken
- add required quantity of salt and chopped coriander leaves mix well and in simmer allow it cook for another few minutes
- Now the Rajma mustard leaves gravy is ready to be served with rice, paratha, nan, chapati or roti.
