CHAAS KA MASALA

 Make this spice mix to flavour your chaas, lassi, raitas, dahi wadas, dahi bhallas, fruit salads etc etc .... you can even use it for making pani puri ka pani .

Ingredients:
Black salt - 1/2 tsp
Pink salt or normal salt - 1/4 tsp
Black pepper- 1 tsp
Kashmiri chilli powder - 1/2 tsp
Roasted cumin powder - 2 tsps
Crushed mint powder - 2 tsps
Amchoor powder - 1 tsp
Ginger powder - 1 tsp
Asafoetida / hing - 1/2 tsp

Method:
1. Dry the mint leaves in a microwave and crush them. Strain them to get a fine powder.
2. In a bowl mix all the ingredients.
3. Store the spice mix in a dry sterilized bottle.

DAKSHIN CHICKEN STIR FRY

 

This is a very quick and easy recipe that can be made in just 10 minutes. You can pair it with dal chawal, parathas, dosas as a side dish or even enjoy it as a snack by itself. Spice level can be adjusted to your liking.

Ingredients:

Boneless chicken - 250 gms or as needed Sambar powder - 1 tbsp Salt - to taste Turmeric powder 1/2 tsp Onions - 3 medium Garlic cloves - 7 or 8 Coriander powder - 1 tsp Garam masala powder - 1/2 tsp Roasted sesame seeds and peanut powder - 1 tsp Coriander leaves - handful Curry leaves - 1 sprig Mustard seeds - 1 tsp Dry red chillies - 2 Oil - 2 to 3 tbsps

Method:

1. Marinate the chicken cubes with little salt, turmeric and 1 tbsp of sambar powder,

2. In a pan heat oil and add the mustard seeds.

3. When they crackle add the dry red chilies and curry leaves.

4. Next add the onion cubes and saute them a bit until they change colour.

5. Tip in the marinated chicken and saute it.

6. Cover and cook on medium flame for 5 minutes.

7. Stir it intermittently and cook on low flame for 5 mote minutes.

8. Finally add some garam masala powder, roasted peanut and sesame seed powder and coriander leaves,

9. Serve it as a side dish with dal chawal, pulao, lemon rice, parathas or dosas. You can even enjoy it as a snack by itself.

BHINDI KA RAITA / CRISPY OKRA WITH SPICED YOGURT

 

No Indian meal can be complete without a raita as an accompaniment. Try out this unique and flavourful Bhindi Ka Raita (Okra Raita). You will enjoy every spoonful of it.

INGREDIENTS:
Bhindi / okra - 200 gms
Yogurt - 1 cup or as needed
Salt - to taste
Roasted cumin powder - 1/4 tsp
Crushed black pepper - 2 pinches
Rice flour - 1 tbsp
Oil - as needed to fry
Garlic - 5-6 cloves
Kashmiri chilli powder - 2 pinches

METHOD:
1. Wash the bhindis and wipe them dry with a kitchen cloth.
2. Slice them finely into roundels.
3. Sprinkle little salt and rice flour on them.
4. Heat oil in a pan. Fry the bhindis until crispy. Do this on medium flame to retain a whitish colour/
5. Churn the yogurt and season it with salt, pepper and roasted cumin powder.
6. Add little water and adjust the consistency to your liking.
7. Just before serving add the crispy fried bhindis to the whisked yogurt.
8. Heat little oil in a tadka pan. Slice the garlic cloves and fry them on medium flame until crispy.
9. Switch off the flame and add little Kashmiri chilli powder. Immediately spread this on the prepared raita.
10. Enjoy with your thali meals.

Check out the video:

DRUMSTICK STIR FRY / MORINGA RECIPES / NO ONION NO GARLIC RECIPES

 

This is a quick, easy and healthy side dish. You can pair it with dal chawal. You are surely going to love this drumstick preparation.

Moringa is a highly nutritious vegetable and should be included in our diet. Even the moringa leaves and flowers are extensively used in Indian cooking.

Ingredients: Drumsticks - 4-5 or as needed Roasted gram flour / besan - 1 tbsp

Asafoetida / hing - 2 to 3 pinches

Mustard seeds - 1/2 tsp Salt - to taste Mustard oil - 2 tbsps Amchoor powder / dry mango powder - 1/2 tsp Kashmiri chilli powder - 1/2 tsp Turmeric powder - 1/4 tsp Cumin powder - 1/2 tsp Coriander powder - 1 tsp Kasoori methi - 1 tsp (If you like it spicier you can add crushed green chillies or spicy chilli powder)

Method:

1. Dry roast the gram flour (besan).

2. Scrape out the drumstick peels and cut them into smaller pieces. (about 2 & 1/2 inches)

3. Boil water in a pan. Add little salt and tip in the drumstick pieces.. Cook them until 90 percent done. Drain the water. Do not discard this water. You can use it for making dal, gravies etc as it has all the nutrition from drumsticks.

4. In a pan heat mustard oil to a smoking point and reduce the flame. Let it cool a bit.

5. Add hing and mustard seeds. Let them crackle.

7. Now add the pre-cooked drumsticks and saute them gently until they change colour and the moisture is dried up.

8. Now add the mentioned spice powders, kasoori methi and stir gently so that the spices are coated on them.

9. Finally add the roasted gram flour and a pinch of salt if required. Stir very carefully without breaking the drumsticks. Sprinkle 3 to 4 tbsps of water and simmer for half a minute so that the besan gets cooked.

10. Enjoy them as an accompaniment with dal chawal or Rotis.

Check out the video of this recipe:

You May also like:

Drumstick Soup

Moringa Leaves Dal

Moringa Flowers Raita 

GOAN STYLE VATANA USAL / VATANYACHI USAL / DRIED PEAS CURRY

 

Vatanyachi Usal  is a very simple preparation without onion and garlic. The gravy is coconut based with some roasted spices ground together. Usually Goan Hindus make this on festive days like Diwali, Tulsi Vivah etc etc. along with many other vegetarian dishes. You can relish this with puris or pav bread.(ladi pav)

Ingredients

Dried green or yellow vatanas - 1 cup (soak them overnight)

Salt - to taste

Oil - 2-3 tbsps

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp or more as you like.

Mustard seeds - 1 tsp

Hing / asafoetida - 2 pinches

Lemon - 1/2 

Coriander leaves - handful

Roast & Grind:

Cumin seeds - 1/2 tsp

Coriander seeds - 1 tbsp

Cinnamon - 1" piece

Cloves - 5

Green cardamoms - 5

Red chilli - 1

Pepper corns - 8-10

Star anise - 1

Ginger - 1" piece

Coconut - 4-5 tbsps 

Method:

1. Soak the vatana over night. 

2. Boil them in a pan with 3 cups of water and little salt. We can use the water for gravy. Avoid using pressure cooker as they become mushy very fast.

3. In a pan dry roast the whole spices first. Remove them.

4. Next roast the coconut and ginger until the colour changes.

5. First grind the dry ingredients and add the coconut and ginger with sufficient water to make a coarser paste. Somewhat like coconut chutney.

6. In a pan heat oil and add the mustard seeds and asafoetida.

7. When they crackle, reduce the flame and add the turmeric and chilli powder. 

8. Now stir in the ground masala paste and saute it. 

9. Add salt and the boiled vatanas. Use the strained water of the vatanas for the gravy. Keep the consistency to your preference. 

10. Simmer on low flame for a minute or two until the masala gets cooked. Squeeze out the lemon juice finally. Add some coriander leaves.

11. Serve with pooris or pav bread. 

Check out the video:

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is V

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Kolhapuri Misal Pav 

Sindhi Chola Dhabala

Ragda Patties 

KIWI SUMMER COOLER

 

Here is the recipe of a quick kiwi summer cooler with just 5 ingredients.

A perfect mocktail for summer, easy to make and so refreshing.

Ingredients: Kiwis - 3 or as required Salt - 1 or 2 pinches Chat masala - 1/2 tsp (or roasted cumin powder) Yogurt - 1 tbsp Honey - 1 tbsp Chilled water - 2 cups or as needed

Method:

1. Peel the kiwis and cut them into pieces.

2. Transfer all the ingredients into a blender jar.

3. Add water as required and blend them.

4. Strain the juice as kiwi has lot of seeds.

5. Check the taste and if kiwi is too sour add some more honey.

6. Garnish the rim of the serving glass with salt and chilli powder mixed together.

7. Pour the juice and enjoy it chilled.

Yield : 2 small servings or 1 large.

Watch the video on YouTube:

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was - Summer Drinks ( No Fizzy Drinks)

This was suggested by Sasmita Sahoo Samanta.

I am also paired with Preethi Prasad this month. She chose YOGURT & HONEY as my 2 secret ingredients. I made the Kiwi Summer Cooler using them.

I have selected KALA NAMAK & JAL JEERA POWDER  as her secret ingredients.

Pin for later

You may also like:

Coconut Rooh Afza Cooler

Watermelon Ginger Juice

Apple and Gooseberry Juice

URAD DAL PALAK / BLACK LENTILS COOKED WITH SPINACH

 

Here is a recipe of delicious dhaba style urad dal with palak. ( Black lentils cooked with spinach ) This is rich in proteins and vitamins. This is a very innovative recipe with a twist, A unique ingredients is added to the tadka which takes this dish to a different level. Believe me you will love this preparation.

Ingredients:

For Cooking Dal Oil - 3-4 tbsps Cumin seeds - 1 tsp Garlic cloves - 6-7 cloves A pinch of asafoetida Turmeric powder - 1/2 tsp Kashmiri red chili powder - 1/2 tsp Urad dal, soaked - 1 & 1/2 cups Spinach, chopped - 2 cups Water - 3 cups Salt to taste, For First Tempering Oil - 2 tbsps Ghee - 2 small ladles Cumin seeds - 1 tsp Dry red chilies - 2 A pinch of asafoetida Ginger Garlic - 1 tbsp each Turmeric powder - 1/2 tsp Onions, chopped - 3 medium Kashmiri red chili powder - 1/2 tsp Coriander powder - 1 tsp Cumin powder - 1 tsp Tomatoes chopped - 2 medium Salt to taste Urad dal papad, roasted, crushed - 3 Spinach, chopped - 1 cup Salt to taste Boiled Dal Water - as needed (add hot water) Coriander leaves - handful Lemon juice - 1 or 2 tbsps ( or add amchur powder / dry mango powder ) For Second Tempering: Oil or ghee - 1 tbsp Kashmiri chilli powder - 1 tsp

Method:

1. Heat 3 tbsps of oil in a pressure cooker.

2. Add 1 tsp of cumin seeds and toss them a bit. (do not let them crackle)

3. Next add 6-7 cloves of garlic. (whole) and fry until golden brown.

4. Now add little turmeric, red chilli powder, salt and the soaked urad dal.

5. Saute it a bit and add 2 cups of spinach and 3 cups of water.

6. Close the pressure cooker and cook for 4-5 whistles.

7. Open after the pressure is released. Mash it coarsely.

8. Now for the tempering heat 3 tbsps of oil and 2 small ladles of ghee (clarified butter)

9. Add a tsp of cumin seeds. After they crackle add the ginger and garlic. Saute them.

10. Next add the whole red chillies and asafoetida followed by onions.

11. Saute them until golden brown and add the tomatoes.

12. Simmer until the tomatoes are soft and add the spice powders and salt.

13. Mix them well. Now crush the toasted papads and add them to the tadka.

14. Toss them well and add 1 cup of spinach. This will give a lovely colour to the dish.

15. Cook on low flame until the oil starts to separate.

16. Now stir in the cooked dal and mix everything.

17. Adjust the consistency and taste to your preference.( Use hot water )

18. Simmer on low flame for few minutes.

19. Finally add some coriander leaves and squeeze some lemon juice. You may also add amchoor powder instead of lemon juice.

20. To give a nice colour heat little oil (not very hot). Add little Kashmiri chilli powder and stir it into the prepared dal. This can also be done after dishing it out.

Check out the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is U

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later

You may also like:

Sindhi Sai Dal

Makhni Dal - Puri

Dal Pakwan

STUFFED PANEER PARATHAS

 

Stuffed parathas is one of the most popular breakfast dish that can be made with various different fillings. Today's recipe is with paneer and I have added one potato for binding and flavoured it with fresh methi. The combination of methi, aloo and paneer is really so delectable and loved by many. You can enjoy these parathas for breakfast / brunch / lunch / dinner with some pickle and yogurt. Fresh hot parathas straight from the pan with little butter on them are such a delight and irresistible. 

Ingredients:

(For the filling)

Paneer - 150 gms ( grated)

Potato - 1 medium (boiled and mashed)

Methi or fenugreek leaves - 1 small bunch sauteed with little garlic. 

Garam masala powder - 1 tsp

Salt - to taste

(For the dough)

Wheat flour - 2 cups

Salt - to taste

Oil - 2 tbsps

Ajwain - 1/4 tsp (optional - I add only in winter )

Water - for kneading

Ghee / clarified butter - for making parathas.

Method:

1. In a mixing bowl add the flour, salt, oil and mix them well.

2. Now knead the dough adding water little by little. Cover and rest it for 10 to 15 minutes.

3. Meanwhile make the stuffing ready. 

4. Mix all the ingredients for list 1 (for stuffing) 

5. Knead the rested dough again adding a tsp of oil to get a nice and smooth texture.

6. Roll out a small portion of the dough, put some stuffing mixture in the middle. 

7. Gather the edges sealing them like a pouch or bundle.

8. Flatten it and roll out carefully.

9. Heat a griddle, grease it and make the parathas flipping them few times until done. Brush them with little ghee after flipping.

10. Serve hot with yogurt and pickle.

Check out the video

   

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was - Protein Rich Vegetarian Breakfast.

This was suggested by Renu Agrawal Dongre

I am also paired with her this month. She chose GREEN CHILLIES & GHEE OR CLARIFIED BUTTER as my 2 secret ingredients. I made the stuffed parathas with paneer which is protein rich. 

I have selected CUMIN SEEDS & OIL as her secret ingredients.

Pin for later

You may also like:

Aloo Parathas with Flaxseeds 

Papad ka Paratha

Mooli Ka Paratha

TENDLI BHAAT / KUNDRU PULAO / IVY GOURD PILAF

 Tendli also known as Kundru is Ivy Gourd in English. Tendli bhaat is a very popular rice dish from Maharashtrian cuisine. It gets its unique flavour from the freshly ground goda masala powder which is used extensively to flavour many Maharashtrian dishes. This one pot meal can be relished with papad and pickle. 

Ingredients:

Tendli / ivy gourd - 250 gms Rice - 1 & 1/2 cups or as needed Onions - 1 Oil - 2-3 tbsps Desi ghee / clarified butter - 2 tbsps Roasted peanuts - few Goda masala - 2-3 tsps Coriander leaves - handful Red chilli powder - 1/2 tsp Salt - to taste Green chillies - 1 or 2 Grated ginger - 1 tbps Crushed garlic - 1 tbsp Grated coconut - 3 tbsps Asafoetida / hing - 2 pinches Mustard seeds - 1 tsp Cumin seeds - 1 tsp Curry leaves - few Turmeric powder - 1/2 tsp Cinnamon stick - 1" piece Green cardamoms - 3

Method:

1. Heat oil and add asafoetida, cumin seeds and mustard seeds.

2. Next add the cardamoms and cinnamon stick.

3. When they give out an aroma add the ginger, garlic and curry leaves.

4. Toss them a bit until the ginger garlic colour changes.

5. Now tip in the onions and green chillies. Saute them.

6. When the onion is golden brown add the ivy gourd strips.

7. Cover and let them cook.

8. When they are almost done add the salt, turmeric powder and half of the goda masala powder saving some for later when we add the rice.

9. Add 1/4 cup of water and simmer so that all the flavours are incorporated.

10. After the water is absorbed by the vegetables add handful of roasted peanuts, 1 tbsp of grated coconut and some fresh coriander leaves.

11. Now add the soaked and washed rice. Using the same measuring cup add little less than double quantity of water.

12. Add the remaining goda masala and salt. Check and adjust the spice level to your liking.

13. Cover the pan and cook on medium flame first. After the water dries up reduce the flame to low.

14. Add about 2 tbsps of ghee (clarified butter). Give it a gentle stir and place it for dum on a griddle (tawa) for few minutes on low flame.

15. Dish it out and garnish with some peanuts, grated coconut and coriander leaves.

16. You can enjoy it with some pickle, yogurt and thecha.

Check out the video:

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is T

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas ( fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

Pin for later