Bhendi Chi Bhaji / Okra Stir Fry

Bhendi (Lady Finger) Chi Bhaji / Okra Stir Fry

Ingredients:

• Bhendi – 300 gms (Chopped thin round pieces)

• 1 tsp mustard seeds
• 1 tsp red chili powder
• Pinch of asafetida
• ¼ tsp turmeric
• ½ tsp garam masala
• 1 tbsp oil
• Pinch of sugar
• 1 tsp lemon juice
• 1tbsp grounded groundnut
• Salt to taste
• Chopped Coriander to garnish

Method:

1. Heat oil in Kadhai and add mustard seed. When they splutter add asafetida, turmeric powder, red chili powder and garam masala. Mix well.
2. Add Bhendi to it and mix well in the masala. Cook on medium flame.
3. Toss the Bhendi frequently so it doesn’t burn.
4. Add lemon juice, salt, sugar and grounded groundnut. Mix well.
5. Bhendi is ready to eat when it’s soft but cook it slightly longer on low flame until its crisp.
6. Garnish with coriander .
7. Serve hot with Chapatti or Roti or Fulka J

Vala chi Usal/ Dalimbi chi Usal

Vala chi Usal/  Dalimbi chi Usal

 

Ingredients:

• 1 cup Vaal
• ½ tsp Mustard seeds
• 5-6 curry leaves
• ½ tsp chili powder
• ½ tsp goda masala
• ½ tsp turmeric powder
• Jaggery (small piece)
• Fresh grated coconut
• Chopped coriander leaves
• 2tsp oil
• Soaked Tamarind / tamarind sauce
• Salt to taste

Method:

1. Soak the Vaal overnight. Drain the water and keep in a moist place and let is sprout for 10 hrs
2. Cook the sprouted Vaal and keep aside. You can cook in microwave or pressure cooker.
3. Heat Oil in Pan, add mustard seed. When mustard seeds starts popping up add curry leaves.
4. Add cooked Vaal, salt, goda masala, chili powder, turmeric powder, jaggery and tamarind sauce. Mix Well. Cook for 5 mins.
5. Garnish with chopped coriander leaves and grated coconut.
6. Serve hot with Roti/ Fulka o Rice.

Tondli Chi Bhaji / Gherkins Vegetable

Tondli chi Bhaji/ Gherkins Vegetable

Ingredients: 

• 2cups Tondli washed and finely sliced 
• 1 tbsp chana dal (Besan) 
• 1/2 tsp cumin seeds 
• 1/2 tsp mustard seeds
•  Pinch of asafetida
•  5-6 curry leaves
•  1/2 tsp garam masala powder
•  1/4 tsp turmeric powder
•  1 tsp red chili powder
• 2 tsp oil
•  Salt to taste
•  Fresh Coriander and grated coconut to garnish

Method:

1. Heat oil in pan and add  the mustard seeds, cumin seeds and asafetida. When the mustard and cumin seeds pop, add the curry leaves and stir well. 
2. Add turmeric & red chili powder, stir for a couple of seconds and add finely sliced Tondli. 
3. Add the garam masala and salt. 
4. Mix besan in it. 
5. Stir thoroughly and cook covered on low medium heat, until tender & crisp. 
6. Garnish with chopped coriander and grated coconut and serve hot with roti or fulka.

Poha PotatoVada

Shravan Special Recipe

Poha PotatoVada 

The month of Shravan is the most auspicious month of the Chaturmas. This month is spread out with innumerably religious festivals and ceremonies and almost all the days of this month are auspicious. 

Shravan is considered the holiest month of the year. Each Monday of this month, known as Shravani  Somvar, is a special day in Shiva temples Devotees pile the linga high with Bel leaves and flowers and fast till sunset. The nandadeep (24 hour lamp) burns steadily in the temples.

Also on all Fridays of Shravan month married women observe Jiviti Puja.

So to celebrate the auspicious beginning of shravan month today I have prepared “Poha Potato Vada”. J

Here is the recipe for all. Prepare the quick and easy “Poha Potato Vada” recipe with all the handy ingredients at home. J

Poha PotatoVada 

Ingredients:

• 2 cups poha (Rice Flakes)
• 2 medium size potatoes (grated OR boil)
• 1 Onion finely chopped
• 1 tsp ginger paste
• 2-3 green chilies
• 1tsp red chili
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp sugar
• 1 tbsp finely chopped coriander leaves
• 2 tbsp besan (chick pea flour)
• Salt to taste

Method:

1. Wash and Soak rice flakes in water for 2-3 min. Drain the water completely.
2. Wash and boil potatoes and peel them and mash them. OR You can just grate the peeled potato.
3. Add the rice flakes to the mashed potatoes. Add all the other ingredients.                                                                                          
4. Make small round balls and flatten them.                  
5. Heat oil in a pan and fry them till golden brown.
6. Serve hot with Ketchup or Chutney or tartare dip.

Shev Bhaji

SHEV BHAJI

Ingredients:

2 cups Shev (thick) / Sev /Gathiya

Ingredients for the Masala:

½ cup grated coconut

½ tsp coriander powder

½ tsp cumin seed powder

1 tsp ginger garlic paste

1 ½ tbsp roasted chana dal

2 tsp fennel seeds

½ tsp black pepper

1-2 cloves

1 tsp sesame

4-5 red chilies or 2 tsp red chili powder

Salt to taste

Ingredients for the Gravy:

2 tbsp oil

1 tsp mustard seeds

Pinch of asafetida

½ tsp turmeric powder

2 sliced onions

1 chopped tomato

For Garnishing:

Lemon wedges

Finely chopped coriander

Method:

1. Grind together coconut, coriander powder, cumin seed powder, ginger-garlic paste, roasted chana dal, fennel seeds, black pepper, cloves, sesame, red chilies and salt. Make a fine masala powder.                                   
2. Heat oil in Kadhai, add onions and sauté them till they turn translucent.
3. Add chopped tomatoes and cook till they are soft. Allow the mixture to cool.
4. Then grind together cooked onion and tomato mixture with the ground masala. Add little water and make a thick paste.
5. Now heat oil in Kadhai. Add mustard seeds and let them splutter. Then add asafetida and turmeric powder.                                            
6. Now add grind masala paste to it and cook till the oil separates.
7. Now add 5 cups of water and mix well. Bring to boil.
8. While serving mix Shev/ Sev/ Gathiya in the gravy.
9. Garnish with finely chopped coriander and lemon wedges.
10. Serve it HOT with lemon wedges, onion slice and chapatti. J

Basil and Tomato Pasta

Basil and Tomato Pasta

Basil and Tomato sauce is one of the famous pasta sauce in Italy .

 Ingredients:

• 3 cups Fusilli Pasta

For The Basil and Tomato Sauce

• 2 cups Tomato Puree
• 1/2 cup finely chopped onions
• 1 tbsp chopped garlic 
• Salt to taste
• 1 ½ tsp Chili powder
• 2 tsp Sugar
• 2 tbsp olive oil
• 3 tbsp fresh cream
• 12 to 15 chopped Basil
• 2 cups  grated Parmesan cheese

Method:

Pasta and Sauce Preparation:

Pasta Preparation:

• Take 1 liter water in a wok, add Fusilli pasta to it and cook it for 15 mins.

 

• After cooking drain the water completely and keep it aside.

 Basil and Tomato sauce Preparation:

• Heat the olive oil in a pan, add garlic and onions to it. Saute till the onions turn translucent.

 

• Add the tomato puree and cook till the sauce thickens.

 

• Add the chili powder, sugar, salt and ½ cup of water and bring to a boil.

• At last add the cream and basil leaves.

• Mix well and keep aside.

 Serving Pasta with Sauce:

• While serving toss the Fusilli Pasta in the Basil and Tomato sauce.
• Garnish with cheese.
• In case you are serving it after sometime reheat the Basil and Tomato Sauce and then toss the Fusilli Pasta in it. Serve hot garnished with Parmesan Cheese!

 

Tips:

• You can also add capsicum, carrot, cabbage or any other vegetable of your choice in this pasta sauce.
• You can prepare larger quantity of this sauce and freeze it for future use.

Vegetable Uttappa

Vegetable Uttappa

Nutritious Vegetable Uttappa yummy and healthy !!

Ingredients:

• 1/2 cup - urad dal
• 1 cup- rice
• 1/2 cup poha
• 1 tsp fenugreek seeds (methi seeds) 
• salt to taste
• 1/2 cup- chopped onion
• 1/2 cup grate carrot
• 1/2 cup finely chopped coriander
• 5-6 finely chopped green chilies
• 1/2 tsp- green chili paste
• 1 tbsp oil
• butter

Method:

1. Soak urad dal, rice, poha and fenugreek seeds for overnight. In morning drain the water. 

2. Put the mixture in the grinder add water to it and grind to smooth paste.

3. Now keep the mixture for fermentation for 8 hrs in warm place. It will rise double to its size after 8 hrs.

4. Take the mixture in big bowl and add onion, carrot, coriander, green chilies, chili paste and salt. Mix well.

 5. Take non-stick pan/ tawa, grease it with little oil  and pour 2 tbsp of batter and spread in round shape.

6. cook it for 2-3 mins, smear oil and flip it to other side and smear again with little oil. Cook for 1-2 mins.

7. Then remove it from the tawa and serve it hot with butter on it .

You can also serve it with chutney and sauce.

Tips: You can add capsicum, cabbage, spinach, beetroot, sprouts etc.. or any other vegetable of your choice.