Rave idly with special peanut chutney

Ingredients for rava idly:

1 cup wheat sooji/ semolina medium thick)
½  tea spn mustard seeds
½  tea spn grated ginger
1 tea spn chana daal
¼  tea spn soda
½ tes spn urad dal
1 tbl spn cashews(optional)
2-3 strands of coriander leaves
2 tbl spn grated coconut(fresh or frozen)
1 and ½  cup yogurt/curd and ½ cup water.
1-2 tbl spn oil
Salt
1 tea spn eco fruit salt.
Method:
Roast sooji on a dry tava till a nice aroma comes out.
Heat oil and add mustard seeds. When they start popping, add ginger, urad dal, chana daal and fry for sometime. Switch off the heat and immediately add sooji, mix well.
Add salt, soda, coriander leaves, coconut, yogurt/curd and water mix well. Leave it for around 30-45 mins. Then mix the batter again and add 1 tsp of eno fruit salt.
Grease an idli stand. Keep half cashew and then put the mixture on top (so that when the idlis are removed, the cashews can be seen on the top). Steam for around 12-15mins.
Serve hot.

Ingredients for peanut chutney:

1 cup skin less peanuts

½ tsp of whole cumin seeds

½ cup of grated coconut

½ tsp of tamarind pulp

¼ cup of coriander leaves

2 whole red chillies

½ tsp of mustard seeds

Salt

½ cup water

2 tsp of oil

Method:

In a dry pan roast these ingredients separately- first peanut, then cumin seeds, red chillies, coconut. Now in a mixer add these roasted ingredients and add coriander leaves grind. Now add tamarind pulp and salt. Grind well with help of water. Now remove this chutney in a bowl. In pan heat oil add mustard seeds when it starts to crackle add this over fresh peanut chutney.

I hope you like this special peanut chutney with rava idly.

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Pista Kulfi

Ingredients:

• 4 cups whole milk
• 1 slice of white bread
• 1 teaspoon cornstarch
• 1/4 cup sugar, adjust to taste
• 1/2 teaspoon coarsely ground cardamom (ilachi)
• 10 pistachios sliced

Method

1. Remove the crust from all sides of the bread and cut the bread in small pieces.
2. Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
3. Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat.
4. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
5. After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
6. Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
7. Next add sugar and pistachios and cook for 2 more minutes.
8. Turn off the heat and add cardamom powder.
9. Cool the milk to room temperature and pour into a bowl,
10. Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
11. Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

Serves-6-8
I served this kulfi with crisp waffle and chocolate stick.
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Palak ka paratha- spinach roti

This delicious and nutritious Indian bread tastes great with yogurt and Aam Ka Achaar. You can also serve with lauki ki sabzi.

Ingredients:

• 3 cups whole-wheat flour
• 1 large bunch spinach coarsely chopped (approximately 1 lb or 500 gms)
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafetida powder
• 1/2 tsp turmeric powder
• Salt to taste
• Ghee (clarified butter) to pan-fry the parathas

Preparation:

• Grind the spinach into a fine paste in your food processor without any additional water.
• Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt to taste, garlic paste to the whole-wheat flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Keep the dough aside in the refrigerator for 2-3 hours.
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter (5-6mm thick). For convenience roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.
• Heat a griddle and fry the parathas one at a time like this: Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. The paratha is done when both sides are crispy and golden brown. 
• Serve hot. 

Tip: if you want to make your paratha little crispy then add 2 tsp of gramflour when mixing a dough.

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Gatte ki Kadhi

This is one of my favorite dish, I learnt this recipe online.
This is a popular cuisine from the state of Rajasthan in India. Steamed gram-flour dumplings, cooked in spicy gravy. This mouth-watering dish will complement any meal.

Ingredients: For the Gattes

• 1 1/4 cup besan (gram flour)
• 1/2 teaspoon chili powder adjust to taste
• 1/2 teaspoon salt
• 1/8 teaspoon turmeric (haldi)
• 3 tablespoons yogurt (dahi)
• 3 tablespoons oil

For the kadhi

• 1 cup yogurt (dahi)
• 1 tablespoon besan (gram flour)
• 1/4 teaspoon turmeric powder (haldi)
• 1/4 teaspoon chili powder adjust to taste
• 1 tablespoon coriander powder (dhania)
• 1 teaspoon salt adjust to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds (rai)
• 1/8 teaspoon asafetida (hing)
• 4 whole red chilies
• 1 bay leaf (tejpat)
• 1 black cardamom optional
• 1/2 teaspoon paprika (dagi mirch)

For Garnish

• 2 tablespoons chopped cilantro

Method
For Gattes

1. Mix all the ingredients in a mixing bowl and make soft dough. A little amount of water can be used if needed. At this point the dough will be a little sticky; wetting your fingers with oil or water will help.
2. Divide the dough into 4 or 5 parts and roll each one between your palms into a long smooth log. Each log should be approximately 5 inches in length and ¾ inches in diameter. You will need to oil your palms to prevent the dough from sticking.
3. Bring 3 cups of water to a boil in a large pot. Gently drop the Gatte logs into the boiling water and cook until they begin to float up to the surface. This should take about 4 to 5 minutes.
4. Remove the cooked Gatte logs from the water and let them cool.
5. Slice the logs into approx. ¾ inch pieces. Set the Gatte aside.

For The Kadhi

1. Mix yogurt and gram flour into a smooth paste.
2. Add turmeric, chili powder, and coriander powder to the yogurt paste.
3. Pour the oil into a saucepan over medium heat. A quick tip: Test the heat by adding one cumin seed to the oil. If the cumin seed splatters immediately, the oil is ready!
4. Add the cumin seeds, mustard seeds, and asafetida.
5. After the cumin seeds splatter, add whole red chilies, bay leaf, cardamom, and paprika and stir for a few seconds.
6. Pour in the yogurt paste and stir for approx. 2 minutes.
7. Add 3cups of water and stir until the gravy comes to a boil.
8. Add salt to taste.
9. Add the Gatte to the gravy, cover and let it cook on low-medium heat for 20 minutes or longer. Turn off the heat.
10. Add cilantro and cover the pot for a few more minutes.
11. Serve hot with rice or roti.

Serves: 4

Tip: Gatte can be cooked in advance and added to the gravy later. Gatte can be frozen up to a month or refrigerated for a few days.

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Obbattu- konkani style puran poli

This is one of my favorite sweet. My mother use to prepare this for my summer holidays. I have seen some people who are experts in making these. I think a lot of patience and experience is required to get the perfect texture of this. I tried this for the first time, it tasted heavenly. Though I know I can improve a lot. Here is the recipe.

Ingredients:
Chana dal 1 cup
Jaggery 1 cup
Cardamom 1 tea spn
Maida/Plain flour 1 and 1/2 cups
Turmeric a pinch
Wheat sooji(rava) (optional) 2 tea spns
Oil 1 tea spn
Salt a pinch
Method:
Cook Chana dal in pressure cooker. Drain all the water.
Cook dal mixed with jaggery for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture. Mix flour/maida with sooji(optional), turmeric, salt. Add water,oil and make a dough. Cover and keep aside for 1hr. Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends. Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi (The plastic and oil prevents it from sticking). Fry on hot tava till it gets golden brown color.
Serve hot/cold with ghee.
Serves: 4
Preparation time: 45min
Tip: Please make sure you have patience and time before trying it. If you make them in hurry, you might completely spoil them. Use rava and flour in 1:1 proportion to make the outer wrap very soft.

I hope readers of my blog enjoy making this recipe, if any question you can drop me a line. I would be happy to help.

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Undi- Konkani delight (rice coconut balls)

Undi is one of the most popular breakfast dishes for many of the Konkani’s. Here is the recipe.

Ingredients:
1 cup rice rava(idli rava)
½ cup grated coconut(fresh or frozen)
2-3 Red chillies
4-5 curry leaves
1 tea spn urad daal
1 tea spn mustard seeds
¼ tea spn fenugreek seeds
3 tbl spn coconut oil

http://www.thboxes.com/affiliate-6971-54741.html

Method:
Heat coconut oil add mustard seed, fenugreek, urad daal, slit red chillies and curry leaves. When it starts popping add rava and fry for 3-4 minutes. Add salt, coconut and boiling water(around 3 cups). Stir and close the lid. Cook until it is completely cooked. Let it cool a bit and then form round small balls. Grease a cooker vessel and lineup these balls. When placing the balls with the help of your thump make small hole in middle of balls. Steam these balls in cooker for 15 minutes.
Serve hot with coconut chutney.
Serves : 2-3
Preparation time : 25mins
Tip: Be careful with the use of fenugreek seeds, they might give a tinge of bitterness to this dish.
http://yuvikasrecipes.blogspot.co.uk/2018/04/konkani-delight-piyava-onion.html

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Matar Paratha

http://food.sify.com//vegrecipes/ingredient/vegetables/green_peas/Matar_Paratha-145117 www.thboxes.com

Handvo - gujrati snack

Ingredients:
 Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded and packed ( approx 12 oz)
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few
Method:
1. Wash Rice and all Daals and soak them for at least 4-6 hours.
2. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
4. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. Add Eno Fruit Salt and mix well to make the batter foamy.
7. Divide batter into greased muffin pan or pour int a greased cake pan.
8. Sprinkle Sesame Seeds over the top of the batter.
9. In a small skillet, heat remaining 2 Tbsp Oil.
10. Add Mustard Seeds and let them pop. Switch off stove.
11. Add Asafoetida to the oil.
12. Drizzle this oil seasoning over the top of the sesame seeds.
13. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
14. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
15. Let the handvo rest for 10-15 minutes before eating.

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Khaman Dhokla (sooji dhokla)

Dhokla is a traditional Gujarati snack. Dhokla makes a great appetizer. Makes about 20 pieces.
Ingredients:

• 1 cup sooji
• 1 cup yogurt
• 1/4 cup water as needed
• 1/4 teaspoon salt
• 2 teaspoon lemon juice
• Pinch of turmeric (haldi)
• 1 green chili finely chopped
• 2 tablespoon fine chopped coriander leaves
• 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid)

For seasoning:

• 2 tablespoons of oil
• 1/2 teaspoon black mustard seed
• 2 green peppers chopped into about 1/4 inch pieces

Utensils to steam Dhokla:

• Large sausepan with cover (instead of sausepan you can use pressure cooker without the whistle.)
• Round cake-cooling rack
• Round 9″ cake pan

Method:

1. Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together in a bowl and make a smooth batter; add more water if needed.
2. Mix well so that no lumps are formed and the batter is of pouring consistency.
3. Allow batter to rest for an hour.
4. Grease the cake pan and set aside.
5. In the saucepan heat about one cup of water on medium high heat. Water should just touch the cake rack. This will be used to steam the dhoklas.
6. After water is boiling, turn down the heat to medium.
7. Add fruit salt (Eno) to the batter, and mix well. The batter will foam up.
8. Quickly pour batter into a greased cake pan.
9. Next place cake pan into the saucepan over the cake rack.
10. Cover the saucepan. Steam for about 10 minutes on medium heat.
11. Check Dhokla with a knife. If the knife comes out clean, dhokla is ready.
12. Turn of the heat and remove the cake pan from saucepan.
13. Let it cool to room temperature, then cut into triangle or square shapes.
14. Once the dhokla is cool spread coriander chutney evenly.

Prepare the seasoning:

1. Heat the oil in a small pan on medium heat.
2. Add mustard seeds after seeds cracke add green chili stir for few seconds.
3. Pour seasoning over the Dhokla.  
4. If you donot want to spread the dhokla with green chutney then you can serve with green chutney on side.

Tip: Dhokla can be refrigerated for a few (2-3) days. Before serving, heat Dhokla in a microwave or heat over steam.

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