Karari Roti

Karari roti is a very crispy rumali roti which is served in many restaurants mostly dhabas as a starter or appetizer. This is a very crispy and is usually had on its own without any side dish as it is topped with butter and spice mix.

Ingredients:

1/2 cup Maida.

1/2 cup Aata.

1 tsp Salt.

1 tbsp Oil.

Water for kneading.

2 tbsp Butter melted.

1 tsp Chilli Powder.

1 tsp Chat Masala.

Some zero no sev and chopped Coriander leaves for garnishing.

Method:

In a bowl add maida,aata and salt,mix well. Add water as required to make a soft dough,brush with little oil,cover and keep aside for 10 minutes.

Now divide the dough in 4 equal parts.

Take a portion and make a ball.
Now dust flour and roll it as thin as possible using a rolling pin.

Take an aluminium kadai or any large round vessel and place it on the stove upside down. Heat it for 5 minutes on medium heat

Brush the Kadai with some oil.
Gently place the prepared thin roti on it and let it cook on low medium heat for 30 seconds.

Use a tong to loosen the sides of the roti.
Cook the roti by pressing it using a cloth.

Once crisp,Take it out gently.

Repeat the process and prepare all the roti.

Take melted butter and add chilli powder and chat masala to it. Mix it well.Apply this mixture on the karari roti.

Sprinkle sev and chopped coriander on it.

Serve immediately.

Happy Cooking!!!

Sameera.

Chocolate and Salted Caramel Milk Shake

Milk shake is a cold sweet beverage loved by all age group,prepared from milk and mostly fruit pulps or flavoured ice creams or cocoa.

This one here,I have made a bit differently by using drinking chocolate and salted caramel sauce.It has a distinct flavor loved by all especially kids.

Here,I have used a fristed cup cake for garnishing,if not available this drink can be served without it or topped with chocolate/vanilla ice cream or whipped cream and some edible confetti.

This drink can be served with a meal or as a relaxing drink for scorching summer heat.

Ingredients:

1 glass Milk (cold).

4 cubes of Ice.

2 tbsp Salted Caramel Sauce.

2 tbsp Drinking Chocolate.

1 frosted Chocolate Cup Cake for garnishing.

Method:

In a pan heat milk till it comes to boil,add drinking chocolate and caramel sauce,mix well,let it boil for 2 minutes.Keep it aside,let it cool completely.

In a mason jar,place the ice cubes,pour in the cooled milk mixture,top up with frosted cup cake and serve immediately.

Tip:Recipe for salted caramel sauce:https://udarbharna.com/2020/07/23/salted-caramel-sauce/

Happy Cooking!!!

Sameera.

Spicy Potato

Potato is one vegetable which can be made in so many different ways,today I have made a very simple and spicy preparation which goes well with anything and everything..

Ingredients:

1 cup Potatoes boiled,peeled and chopped into cubes.

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asfoetida.

1 tsp Red Chilli Powder.

1/2 tsp Dhana Jeera Powder.

1/2 tsp Haldi powder.

1/4 tsp Amchur Powder.

1 tbsp Coriander Leaves chopped finely.

Salt to taste.

Method:

Boil,peel and chop potatoes into cubes,keep aside.

In a thick bottom pan heat oil.

Add mustard seeds,let it splatter add jeera and Asafoetida.Add dhana jeera powder,red chilli powder and haldi powder,mix well.Saute for a minute.

Add chopped potatoes and salt,mix well, on medim heat let it cook,stir once or twice in between till it turns crisp.

Don’t add water or cover the pan.

Add amchur powder and chopped coriander leaves,mix well.

Remove in a serving bowl and serve with dal rice or roti.

Happy Cooking !!!

Sameera.

Padwal Kachrya

Ingredients:

1 cup padwal,washed,deseeded and sliced thinly.

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asfoetida.

1 tsp Red Chilli Powder.

1/2 tsp Dhana Jeera Powder.

1/2 tsp Haldi powder.

Salt to taste.

Method:

In a thick bottom pan heat oil.

Add mustard seeds,let it splatter add jeera and Asafoetida.

Add sliced padwal and salt,mix well, on medim heat let the padwal cook,stir once or twice in between till it turns crisp.

Don’t add water or cover the pan.

Add dhana jeera powder,red chilli powder and haldi powder,mix well.Saute for a minute more.

Remove in a serving bowl and serve with dal rice or roti.

Happy Cooking !!!

Sameera.

Kobi Bhaji 2

There are various recipes of making kobi bhaji,north indian style,simple Maharashtrian style etc…

This one is made using malvani masala,is bit spicy and very flavour full.Malvani masala is easily available in market.Each malvani family has its own specific recipe for the same.

Here i have added potato,even green peas can be added to this recipe.Goes very well with Bhakri or chappati.

I have posted another recipe earlier  for kobi bhaji with green chillies…https://udarbharna.com/2012/05/16/kobi-cabbage-bhaji/

Ingredients:

1 cup Kobi(Cabbage)thinly sliced.

1/4 cup Potatoes, peeled and thinly sliced.

1/2 cup Onion finely chopped.

1 tsp Malvani masala.

1/2 tsp Haldi powder.

1 tbsp Oil.

1 tsp Mustard seeds.

1/4 tsp Asafoetida.

2 tbsp grated Coconut.

2 tbsp chopped Corriander leaves.

Salt to taste.

Method:

Wash,pat dry and thinly slice cabbage and potatoes,keep aside.

In a pan heat oil,add mustard seeds and Asafoetida.chopped onion and cook till translucent.

Add sliced cabbage and potatoes,malvani masala,haldi powder and salt.Mix well.sprinkle little water,cover and cook for 5 to 7 minutes or till the vegetables are cooked.

Add grated coconut and chopped Corriander leaves.Mix well.

Serve hot with bhakri or phulkas.

Happy Cooking !!!

Sameera.

Chawali Aamti.

This is a traditional Malvani dish served mostly with rice or bhakri.

To be honest, I am not a huge fan of chawali but it was my dad’s favourite so in my childhood my mom used to make this dish at least twice a week…and I somehow used to avoid eating it….but now after so many years I enjoy having it once a while, this dish is very simple to make and I like having it with rice…

Ingredients:

1 cup Chawali(Black eyed Pea)soaked in water overnight.

1 tbsp Oil.

1 small onion chopped.

1 tbsp Malvani masala.

1/2 tsp turmeric powder.

2 tbsp vatan.(Refer Glossary).

4 Kokum.

Salt to taste.

Method:

Add Malwani masala to washed and soaked chawali.

Pressure cook in cooker upto 5-6 whistles.Let it simmer on slow flame for another 5 mins.

Heat oil in a pan.Add chopped onion and saute it till it turns dark brown.This burnt taste of onion gives a distinct flavour to this dish.Add turmeric powder.

Add cooked chawali and salt.

Let it come to boil.Add vatan.(Refer glossary).

Simmer for another minute or two,Add Kokum,let simmer for another minute.

Serve hot with accompaniment of your choice.

Happy Cooking !!!

Sameera

 

Bhindi Do Pyaza

Do Pyaza means 2 types of Onion and also double the number of onions.Therefore, in bhindi do pyaza we use Bhindi and onions in the ratio of 1:2 and in two different ways.

There are various other popular do pyaza recipes like chicken do pyaza, paneer do pyaza, mushroom do pyaza,mutton do pyaza, etc.

Here big pieces of bhindi and Onions are cooked in a spicy onion tomato gravy.

Ingredients:

3 tbsp Oil.

15 Bhindi,cleaned,dried,stems removed and chopped into 2 pieces.

2 Onions,cubed and separated.

2 Tomatoes cut into big pieces,lengthwise.

1 tsp Jeera.

1 tsp Ajwain.

1 Green Chill slit.

1 cup Onion & Tomatoes chopped finely.

1 tsp Ginger Garlic paste.

¼ tsp Haldi Powder.

½ tsp Kashmiri Red Chilli Powder.

1/2 tsp Dhania Jeera Powder.

1/4 tsp Garam Masala.

1/2 tsp Kasuri Methi.

1 tbsp Coriander Leaves, finely chopped.

Method:

In a kadai heat 2 tbsp oil and roast chopped bhindi and onion pieces.

Saute on medium flame,once they change colour remove and keep aside.

In the same kadai heat remaining oil and add jeera and ajwain,saute till spices turn aromatic.

Add green chilli and ginger garlic paste. saute well.Add onion and tomatoes,
saute for 2-3 minutes or till onions turn brown.


Now add haldi powder,chilli powder and dhana jeera powder.

Saute on low flame till spices turn aromatic,add 1/4 cup water,mix well and cook till masala starts to release oil.

Add in roasted bhindi and onion,salt and kasuri methi give a good mix.

Cover and simmer for 5 minutes or till bhindi absorbs masala.

Now add tomatoes,mix well and saute for 2 minutes.

Add garam masala and choped coriander leaves,mix well.

Remove in a serving dish and serve hot with Roti or paratha of your choice.

Happy Cooking!!!

Sameera.

Tandoori Aloo

With this easy recipe you can make restaurant style Tandoori Aloo without tandoor or oven.

Boiled baby potatoes,onion,and  capsicum are marinated with spices and curd and are roasted on pan.

Traditionally aloo are grilled in a tandoor but you get the same amazing taste by roasting it  in the pan.

Ingredients:

250 gms medium size Baby Potatoes,boiled and peeled.

2 cups thick Curd.

1 tbsp Ginger-Garlic paste.

2 tbsp Mustard Oil.

1 tsp roasted Cummin powder.

1 tbsp kashmiri red chili powder

1/2 tspn Garam Masala powder.

Pinch of Tandoori Red Color.(Optional)

Juice of 1 Lemon

Salt to taste

large onion, cut into 1 inch cubes

1 large Capsicum and cut into 1 inch cubes.

Oil for Grilling.

Chat Masala.

Method:

Boil and peel baby potatoes,keep aside.

Whisk the curd in a large bowl until smooth. 

Add all the ingredients for marinade to the curd- ginger garlic paste, mustard oil, cumin powder, kashmiri red chili powder, garam masala,lemon juice,salt and tandoori color.

Whisk to combine everything together.

Add potatoes,onion, and capsicum.

Mix until potatoes and veggies are well coated with the marinade. Cover the bowl and refrigerate for minimum for an hour.

After 1 hour take the marinated potatoes and veggies out of the refrigerator. Take a skewer and arrange potatoes,onion and peppers on a skewer, alternating with each other.

Make all skewers similarly. Keep aside.

Heat a grill pan,smear little oil,arrange the prepared skewers on the grill and cook till done.

Turn on other side,cook till done.

Remove from the pan,sprinkle some chaat masala and serve with mint chutney and onion rings.

Can also be baked in pre-heated oven at 200°C for 15 minutes.

Happy Cooking !!!

Sameera.

Naan

Naan is a leavened flat bread made in some countries in asia. Usually naan is baked in a tandoor ( a cylindrical oven made of clay).

Today we are going to make it on tava using stove top.
For this dish to come out well,use iron tava as naan will not stick to non stick tava and you won’t be able to get tandoor effect.

Naan goes very well with Indian curries and even Dal.Preferably naan should be eaten hot as once it cools down then it becomes hard and chewy.

Ingredients:

For Dough:

2 and 1/2 cups Maida.

1 cup Milk.

1 tbsp Sugar.

1 tsp Baking Powder.

3 tbsp Oil.

Salt to taste.

Other Ingredients:

2 tbsp Butter.

2 tsp Black Sesame Seeds.

1 tbsp Coriander leaves, finely chopped(Optional)

Method:

In a bowl mix milk,sugar,baking powder,oil and salt,mix well till sugar is completely dissolved.Add maida and knead a soft dough,knead the dough for 10 minutes.


Cover with a moist cloth and rest for 1 hour in warm place.

After 1 hours, knead the dough slightly,to remove any air present in the dough.

Pinch a ball sized dough,gently roll to oval shape using rolling pin,make sure you do not roll too thin or thick.Sprinkle some sesame seeds and coriander leaves on one side of the Naan.(Optional).

Brush other side lightly with water.

Slowly place the naan on hot tava with water side down and and press gently.

After a minute, flip the tawa upside down and cook naan directly on flame till it turns golden brown in color.

Naan will get lovely spots like tandoor.

Spread some butter,gently scrape the naan from bottom and remove.

Serve hot with vegetable gravy or Dal.

Happy Cooking!!!

Sameera.

 

 

Mugache Kadhan

Kadhan is a traditional kokani sweet dish made out of moong dal,jaggery & coconut milk.

Traditionally it is made by roasting whole moong and then deskinning them by grinding in Jata( manual grinder,made out if stone)or food processor,it is a very lengthy process,so to make it quick now a days skinless moongdal is used.

In our home this sweet dish is usually made on janmashtami as an offering to Lord Krishna.Served along with Amboli & Moringa Leaves vegetable.

Ingredients:

1 cup Yellow Moong Dal.

1 cup Jaggery.

1 cup Thick Coconut Milk.

1 tbsp broken Cashewnuts.

1 tbsp Charoli.

1/4 tsp Cardamom Powder.

Pinch of Salt.

Method:

Roast the moong dal in a pan till it turns a light pink in colour.

Add 2 cups of water and a pinch of salt.Let it come to boil.

Cover and cook for 10 to 15 minutes,till dal is completely cooked alternately can be cooked in  pressure cooker for about 3 whistles.The moong dal should remain granular even after it is cooked,should not be completely mashed.

Once the dal is cooked add the jaggery,cashewnuts and charoli,boil it on medium heat till the jaggery is completely dissolved and blended with the dal,stirring occasionally.

Once the jaggery is dissolved, add the coconut milk and bring to a light boil.Add cardamom powder,mix well.

Remove in a serving bowl,can be served hot or chilled.

Happy Cooking!!!

Sameera.