February 28, 2015

Mung Sprouts & Methi Chila (PanCake), with Cabbage & Paneer Stuffing

My freezer generally has a bag of sprouts. I sprout it and keep it in the freezer, so I can use it on and off in dishes or whenever I wish to, instead of waiting for the sprouts. And most of the time my menu is decided on the go, I do not plan in advance what I have to make, so have to keep this. I did not wanted to make the misal, and mung sprouts chila was on my waiting list for long. Wanted to just give it a go. I thought the mixture will not be smooth after grinding, but no it was. I was able to make nice, smooth and crisp chila's or dosa's. I also had some methi leaves fresh from my small window garden. I simply harvested them and added them to the mung sprouts. Mung bean sprouts are low in calories, have fiber and loaded with Vitamins. Combine this with the benefits of fresh methi leaves, result a complete nutritious food.

I have made three varieties of the same, first was plain, second was with cheese and third was with filling and also some shaped chila's for my kid.









Ingredients


  • 2 Cups of Mung Sprouts
  • 1/2 of fresh methi leaves.
  • 1/2 inch of Adrak (Ginger)
  • Green chillies to taste
  • 1 teaspoon Jeera (Cumin Seeds)
  • 1/4 teaspoon Hing (Asafoetida)
  • 1 cup of Besan (Gram Flour)
  • salt to taste
  • 3-4 tablespoons of oil for shallow frying.
  • Water
One can even add garlic if required.

Filling

  • 1 cup crushed paneer
  • 1/2 cup finely chopped cabbage
  • 1 teaspoon of mustard seeds
  • 7-8 curry leaves
  • salt to taste
  • a pinch of turmeric
  • 1 teaspoon of oil
  • green chillies to taste.
  • 1 tablespoon of finely chopped Coriander

Preparation


  1. Grind the ingredients, i.e. Mung sprouts, fresh methi leaves, Adrak, Green Chillies, Jeera and Hing in a mixer. 



  2. Add Salt, Besan and enough water and make a smooth consistency like batter leave it for 15-20 minutes.
  3. The Besan will soak some water. If required add a more water later. We require the batter to be like dosa consistency.

Preparation of filling

  1. Heat a kadai or a pan. Add oil.
  2. Once hot add the mustard seeds and curry leaves. Once Mustard seeds crackle, add the green chillies.
  3. Add the cabbage and saute for 3-4 minutes of high. We want the cabbage to be crisp and not soft.
  4. Add the paneer, turmeric, salt, coriander and give it a quick mix and switch off the gas.


Chila Preparation

  1. Heat a non-stick pan or tawa. Apply a little bit of oil on the pan.
  2. Once the pan is hot, Spread a spoon full of batter on the pan. If required remove the pan from the gas and spread the dosa and then again keep it on the gas. This helps it in even spreading and not sticking of the dosa.
  3. Drizzle 3-4 drops of oil on the side. 





  4. Once it starts leaving the edges, turn and cook on the other side. 

  5. Just cook for a minute or so and it should be done.
  6. If plain, serve it hot with Green Corainder chutney and Imli Chutney (Soth)
  7. If with cheese, add grated cheese on the other side of the chila and serve.
  8. If with filling, add some filling in the centre and fold it on the sides and serve.










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February 25, 2015

Instant Thalipeeth (PanCake)

I was craving thalipeeth for a long time. Now In Mumbai I use to bring ready mix as it was easily available and just mix it and make it. But here I did not had that option. Neither had an option to grind the raw things. So decided to try if I can use the flours which I have. Now one can literally use any types of flour in this. I had Rice, Bajra, Whole Wheat (Ata), Gram Flour (Besan). Jowar was missing in my pantry. Next time I might even use sabudana powder. But I simply used the above and I loved the output, cruncy and yummy, with real tikha techa. My taste bud was satisfied. I also call this as multigrain roti, completely healthy. If you remove the ata it becomes gluten free. This though requires patience to cook as it has to be cooked on slow flame. So here goes the recipe:










Ingredients


  • 1/2 Cup Rice Flour
  • 1/2 Cup Bajra Flour
  • 1/2 Cup Whole Wheat Flour (Ata)
  • 1/2 Cup Gram Flour (Besan)
  • 1 tablespoons of Sesame Seeds (Til)
  • 1 cup of finely chopped onion
  • 1 cup of finely chopped Coriander
  • Green chillies finely chopped to taste
  • Red Chilly powder to taste
  • 2 teaspoon of Coriander powder
  • 1 teaspoon of Asafoetida (Hing)
  • 1/2 Cup of Boiled Water (One can use normal plain water)
  • Salt to taste
  • 1 tablespoon of oil for kneading
  • 4-5 tablespoons of oil for shallow frying.

Preparation


  1. First mix the Rice, Bajra, Ata, Besan, Oil and salt. Add the boiled water and mix. Let the mixture rest for 1 hour atleast. This helps in water absorption by the flours. One can override this step and use it directly with normal water. I used hot boiling water.
  2. Then mix the remaining ingredients, i.e. Til, Onion, Coriander, Green chillies, Red Chilly, Coriander powder, Asafoetida and mix it. The dough will be of soft consistency. Add water only if required. We do not want a watery dough.
  3. Heat a tava or a non-stick pan. Once medium hot, spread 5-6 drops of oil. Flame should be minimum all the time.
  4. Apply oil in your fingers, take a small apple size portion of the flour mix and gently start pressing it on the tava. Make a 4-5 inch diameter round and not too thin.

  5. Cook in on a slow flame. Many even make 3-4 holes in between and drizzle oil to let it cook faster. 
  6. Drizzle oil on the top and turn once the bottom is golden brown. Do not flip too early or else your thalipeeth will break. Cook on the other side too until golden brown.
  7. Cook on both the sides until desired crunchiness is achieved. 
  8. Serve it with spicy thecha (recipe coming soon), onion and may be khata mitha dahi (curd) or as is, as it really does not require anything with it.






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February 18, 2015

Yogurt Parfait

Yogurt Parfait

Yogurt Parfait

Yogurt Parfait



First look at this one will think it is a milk shake. But not it is not. I wanted to make something special for valentine's day. I love chocolates but not by my husband. So wanted to make something liked by both and not a typical cake or an Indian dessert. My hubby likes Shrikhand a lot and so do I. So thought of making this but not the usual way. I had greek yogurt at hand (One can use simple curd/yogurt by removing the water), and fruits like strawberry and Mango. I started to make it like a shrikhand, but because of the puree of fruits it became a little watery. But I simply popped up it in the freezer and it was perfect. May be the thickness of the shrikhand would have not been liked that much. Also my mango was unfortunately not on the sweeter side so had to add more sugar. But a sweeter mango is always advisable. And the third ingredient is my favorite cocoa powder, for which I was doubtful in the start as was not sure how will the mix of cocoa and yogurt will go, as have never tasted it nor heard of it. But it added the kick to the Parfait.

So it was in all a cocktail of sweet, tangy and a bitter taste, in all a complete fusion. So here goes the recipe:

Ingredients 

  • 2 Cups Greek Yogurt (Thick Yogurt/Curd , remove the water by hanging it in a muslin cloth for 3-4 hours or simply draining the water using a seive for 3-4 hours)
  • Strawberries (1/4 cup - roughly chopped or as is as we wan't to make a puree)
  • Mango (1/4 cup - roughly chopped)
  • Cocoa powder (2 tablespoons)
  • 1 tablespoons of choco chips (I used milk, can use dark or white)
  • 1 tablespoon of Finely sliced mango.
  • Pinch of cardamon.
  • Strawberries, Mango for garnish
  • Some 7-8 choco cips for garnish.
  • Sugar (as per taste and depends on the sweetness of fruits, I added roughly around just 1/2 tablespoons in strawberries, but around 1-2 tablespoons in mango and cocoa powder)

Preparation


  1. Divide the yogurt into three parts.
  2. Add part of yogurt in a blender along with strawberries and sugar.
  3. Blend it. I pureed it roughly as I wanted some strawberry pieces in between. If you do not want it puree finely.
  4. In the second part of yogurt add mango, sugar and a pinch of cardamon. Puree it and after wards add the finely sliced mango to it, so that you have the pieces in your each bite.
  5. In the third part blend the yogurt, cocoa and the sugar. Add the choco chips in the mixture but do not puree it.
Makes 2 wine glasses. 


Assembling


  1. In a wine glass, or any glass of your choice, first add the strawberry yogurt mixture. If watery pop it in the freezer for atleast 15 minutes.
  2. Slowly with the help of a spoon add the mango yogurt puree, mixed along with the the mango slices. If require freeze it for 10-15 minutes.
  3. Next add the final layer of cocoa yogurt mixture, along with the choco chips. I added this with the help of piping bag but a spoon should work as well.
  4. For garnish I did cut heart shapes from mango and strawberry and drizzled some choco chips on it.
  5. The first glass I just chilled for 10-15 minutes and the second we enjoyed the next day. The chilled one was more better. So I would advise it to chill it for some hours in the refrigerator.
  6. Enjoy it on a romantic night ;-)





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February 10, 2015

Chutney's/Hummus/Dips











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Sonth using Gud (Imli Chutney using Jaggery/Gud)

Name soth (yes that is what we call) and my mouth starts watering. Khati mithi imli ki chutney. I always keep a jar of this in my fridge. It is always a good alternative to tomato ketchup in many dishes. Goes well in all chatpata items like pani puri, sev puri, bhel puri, white dhokla, khaman dhokla, rav chila...the list is endless and I am already drooling. I also make it a point to make it with Jaggery instead of sugar, so it becomes healthy too. Jaggery has the ability to cleanse your body and act as a digestive agent and it sweeten's the food in a healthy manner. So here goes the recipe:







Ingredients


  • Imli (Tamarind) 1/4 cup 
  • Gud (Jaggery) (start with 1 cup crushed.....as per taste - not giving measurement as it has to be adjusted as per taste and salt)
  • Kala Namak (Black Salt as per taste)
  • Roasted Crushed Jeera Powder ( 1 teaspoon)

Preparation


  1. Soak Imli for around 2 hours in normal water or luke warm water
  2. After 2 hours, remove the seeds and the threads on the sides and any impurities it has.
  3. Blend the Imli puree in a grinder.
  4. Filter the Imli puree using a seive.
  5. Now in a heavy bottom vessel, take the jaggery and melt it on a slow gas.
  6. Once melted add the filtered Imli pulp, Kala Namak.
  7. Taste it in between. It should be sweet at the same time a little tangy. So add more Jaggery if not sweet. 
  8. It it is too tangy add more salt. Salt will remove the tanginess in it.
  9. Add jaggery or salt until you reach the desired taste.
  10. Just let it simmer for 3-4 minutes and then switch off the flame.
  11. Once cooled add Roasted crushed Jeera Powder and store it in a air tight container or a glass jar in the refrigerator.
  12. Khati mithi Imli chutney is ready to be served.


Some Information (Source Wikipedia)






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February 6, 2015

Chole (Indian Chickpeas curry)

Chole, Indian Chickpeas curry, a versatile dish. It is high in protein and It goes well with Bhatura, Rice, Puri's or even Bread. Enjoy it with naan or roti , the possibilities are endless. Easy to make and done in no time. At my mother's place it is always made without onion and it taste yum. Nowadays I am adding onion, as I eat it, but I make it both ways. Also potato is added to chole generally to give the gravy a thicker consistency, but I do not add it. I simply mash some of the chole (kabuli chana), which helps in the thicker consistency.

Many people also use tea while boiling the kabuli chana, to impart it the colour. However I do not as I add garam masala made by my mother which gives it the natural colour. So here goes the recipe:









Ingredients


  • 1 Cup Kabuli Chana (Chickpeas)
  • 4-5 medium sized tomatoes. (pureed)
  • 1 onion finely chopped or grated (Optional for those who want without onion)
  • 1 medium size tejpatta (Bay leaf)
  • 1/4 inch of dalchini (cinnamon)
  • 1 Badi elaichi (Cardamom) (just give it 1 cut in the center. This helps in imparting the flavor)
  • 1 teaspoon of Jeera
  • 3-4 long (Cloves)
  • 1 teaspoon garam masala (Home made by my mother)
  • 2-3 green chillies finely chopped (as per your taste)
  • Red chilly powder as per taste 
  • 1 teaspoon of Chole masala (Also many I times I run out of this masala, so I simply add Biryani masala about 1/2 teaspoon. This is my secret, which I also do for pav bhaji masala at times.) :P
  • 1 teaspoon of oil (sunflower or vegetable or which ever you use)
  • 1/2 teaspoon of hing (Asafoetida)
  • salt to taste
  • 1/4 teaspoon of sugar (This is not for sweetness but to neutralize the acidic nature of tomatoes as well as remove the sourness.)

Preparation


  1. Soak the kabuli chana (Chickpeas) overnight in normal water. Add about 3-4 times more water then the chana quantity as they will double up the next day. (If you want to do it instant like 3-4 hours before, soak it in boiling water. It should be done)
  2. Pressure cook the chick peas to 3 whistles or as per your pressure cooker.
  3. Once the cooker cools down, In a kadai or large pan, add oil.
  4. Once the oil is hot add hing, jeera. Once jeera crackles add long, tejpatta, dalchini and badi elaichi.
  5. Add the onion's and saute until translucent. (Skip this step for making without onion)
  6. Now add the tomato puree, garam masala, green chillies (This can be added along with oil if you want to spicy), red chilly powder, chole masala and let the masala cook for 3-4 minutes. 
  7. Add the boiled kabuli chana (Chickpeas) along with the water. If you have too much water with the kabuli chana, just preserve it, it can be used in other gravies.
  8. Let this cook for 8-10 minutes on a medium flame. 
  9. Lightly crush around a big spoonful of kabuli chana with the back of spoon or with a potato masher. This can be done directly in the vessel or take it in a plate and crush it.
  10. Let it simmer for 2-3 minutes more.
  11. Yummy chole is ready, garnish it with onion (If eating) and serve it hot with Bhatura or Jeera rice or Puri or Bread.



Some Information (Source Wikipedia)






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February 4, 2015

Vegetable Rava (Semolina) Pancake/Appe

Again added Broccoli to the pancake which I make it most of the time either with Dudhi (Bottle Gourd) or Cabbage. But this time I changed it completely. Was making mini appe's in appe pan, so made it a little different. I added the vegetables, Broccoli, Carrot, colorful capsicum's/Bell Pepper's and a colourful appe and pancake were ready. I do add Sesame seeds to add the crunch to the pancake. So here goes the recipe...........






Ingredients

  • 1/2 Cup finely chopped Broccoli
  • 1/2 Cup finely chopped carrot
  • 1/2 Cup finely chopped Capsicum/Bell Pepper's (I used yellow and red) 
  • 1/2 Cup finely chopped onion (Optional)
  • 1-2 finely chopped green chillies (Optional / as per taste)
  • 2 Cups Rava (Semolina)
  • 1/2 cup (Dahi (Curd)
  • 1/4 cup chopped corainder
  • 1 Cup Water
  • Salt as per taste
  • 2-3 tablespoons of Sesame seeds (Til)
  • Some oil for shallow frying.
  • Pan with lid
  • Appe pan

Preparation

  1. Soak the rava in Dahi , Salt and enough water. Do not make it very thin. You can add water later if required. 
  2. Let the rava sit for 10 minutes. This will help rava soak the water and dahi.
  3. In the meantime cut all the vegetables finely. I chop my broccoli as shown below.

  4. After 10 minutes, mix all the vegetables, green chillies, corainder. Add water if required. We do not want a watery mixture, just enough water to hold all together. 




For Pancake

  1. Heat a pan, add a teaspoon of oil. Once hot add sesame seeds. The seeds will crackle and pop up. Be careful as the seeds pop up all over.
  2. Immediately add around 2-3 tablespoons or around 1/4 cup of mixture and spread it. It is not watery so it will not be smooth to spread the mixture.
  3. Cover the pan cake with a lid. Cook on slow to medium flame/gas for 5-7 mins. Once it is golden brown, add a teaspoon of oil on the top surface, and then flip it and cook again for 5-7 mins.
  4. I cook a little more as I like it to be dark golden brown or rather a little more crispy. It is up to you.
  5. Serve it with yummy Imli Chutney and Corainder Chutney (Recipe coming shortly)

For Appe

  1. Heat a appe pan. Drizzle a teaspoon of oil in all the appe's mould. 
  2. Add a tablespoon of mixture in each of the appe mould.
  3. Cover it and Cook on slow to medium flame/gas for 5-7 mins. Once it is golden brown on the side drizzle a little oil on all the appe's
  4. Flip it and cook again for 5-7 mins.
  5. I cook a little more as I like it to be dark golden brown or rather a little more crispy. It is up to you.
  6. Serve it with yummy Imli Chutney (Recipe coming shortly) and Corainder Chutney (Recipe coming shortly)

Some Information (Source Wikipedia)





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