Ajwaini Puri

1 tbsp Oil.

1/4 tsp Red Chilli powder.

1/2 tsp Ajwain.(Carom seeds)

Salt to taste.

Water to knead.

Oil for frying.

Method:

Mix all the ingredients except oil for frying in a pan,adding water knead well to form a hard dough.

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Divide the dough into equal sized balls.Roll out into circles. Neither too thick, nor too thin.

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Heat oil in kadai,until fumes just starts to come. Then keep it on medium flame and drop the rolled puri in the oil carefully. Oil should be enough to immerse the puri.  Gently press the puri with the laddle when it tries to float on the top. This will make it puff well. Turn over and cook for another 30 sec or until golden spots appear on the puri.

Drain on absorbent paper.

Serve hot with vegetable of your choice.

Happy Cooking !!!

Sameera

Bhandarewali Aloo ki Sabzi

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Aloo,potatoes are made in various types, dahi wale aloo,aloo jeera,aloo roast,aloo ka Bharta. ……it’s a never ending list.Every house old has its unique recipe of aloo.

This recipe is known as bhandarewale aloo as it is made in Gurdwaras during Langar and is mostly served with puris,I usually serve it with ajwaini puris.

You can check the recipe below.

https://udarbharna.com/2016/08/21/ajwaini-puri/

This is a very simple,mild spicy vegetable dish made using boiled aloo. In this dish aloo is not chopped but just unevenly broken into peices with hand.

Ingredients : 

500 gm Potatoes cleaned,boiled and deskinned.

2 large Tomatoes

3 Green Chillies.

1 inch piece of Ginger.

2 tbsp Oil.

1 tsp Jeera.

1/4 tsp Asafoetida (Hing)

1/2 tsp Turmeric powder  (Haldi)

2 tsp Dhana powder.

1 tsp Red Chilli powder

1 tsp Garam Masala.

1/4 tsp Amchur Powder.

2 tbsp chopped Corriander leaves.

Salt to taste.

Method :  

Boil and peel potatoes,keep aside.

In a mixie make paste of tomatoes,green chillies and ginger,keep aside.

Heat oil in a pan,add jeera,asafoetida, turmeric powder and dhana powder.

Mix well,now add tomato paste,mix well and cook till oil separates.

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Add potatoes broken into peices by hand.leave some peices big and some small.

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Mix well with masala.Add salt and chilli powder.

Add 2 cups Water, mix well and let it come to boil.

Add chopped corriander leaves, amchur powder And garam masala.

Mix well and let it simmer on medium heat for 5 to 7 minutes.

Remove in a serving bowl and serve hot with puris.

Tip:Boiled peas can also be added to this recipe.

Happy Cooking! ! ! 

Sameera 

 

Chili Cheese Toast

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This is a simple and easy toast recipe,usually made for breakfast or tea time snacks.

Here I have used plain white bread,but any kind of bread can be used like brown bread or multi grain bread.Also authentically green chillies are used to make this toast which makes it very spicy,here I have not used green chillies as I was making it for my son…..so if making for kids please avoid using green chillies.

Ingredients:

4 slices of Bread.

Butter.

1/2 cup chopped Onion.

1/2 cup chopped Capsicum.

1/2 cup grated Cheese.

1 tbsp finely chopped Green chillies (optional).

1/4 tsp Pepper powder.

Salt to taste.

Method : 

Take equally amount of chopped onion,capsicum and grated cheese.

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Add finely chopped green chillies,salt and pepper and mix well.

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Preheat oven at 180°c.

Butter 4 slices of bread,and spread the prepared mixture evenly on it.

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Place the bread slices in a baking tray or high rack and bake for 10 mins on 180°c

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Remove and cut into triangles.

Serve hot with tomato ketchup.

Happy Cooking  ! ! !

Sameera.

 

Besan Pithle

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This is one of the comfort food which goes well with any type of Bhakri.

Easy to make side dish which is usually made in a hurry in our house when no other vegetable is available at home.

This pithla can also be made using drum sticks,spring onion or methi leaves along with Besan.

Ingredients:

1 cup chopped Onion.

2 tbsp Besan mixed in 2 cups Water.

2 Green Chillies slit lengthwise.

2 tbsp chopped Corriander leaves.

5 Curry Leaves.

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

1/2 tsp Turmeric powder.

1 tbsp Oil.

Salt to taste.

Method:

Heat Oil in a pan,make a tempering of mustard seeds,jeera and asafoetida and curry leaves.

Add chopped onion and green chillies to it.Add turmeric powder,mix well .

Cover and cook for 5 minutes.Add besan dissolved in water and salt,Mix well.

Cover and cook stirring in between,till besan is cooked and water dries up.

Garnish with chopped corriander leaves.

Serve hot with Bhakri or chapati.

Happy Cooking !!!

Sameera.

 

 

Coconut and Dala Chutney

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This is hotel type chutney which goes very well with dosa and Idlis.

Ingredients:

2 cups Grated coconut.

1/2 cup Daliya (Roasted Dal)

3 Green chillies.

1/4 cup chopped leaves of corriander.

8 leaves of Curry Patta.

1 tsp Ginger-Garlic paste.

1/4 tsp roasted Jeera powder.

1/2 tsp Sugar.

Juice of 1/2 Lemon.

Salt to taste.

For tempering:

1 tbsp Oil.

1 tsp Mustard seeds.

1 tsp Asafoetida.

6 Curry leaves.

3 Red chillies.

1 tbsp oil.

Method:

Mix all the above ingredients in a large mixie jar,add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Heat oil in a small pan,add all the ingredients listed for tempering.

Temper the chutney with this tempering.

Serve with idli or dosa of your choice.

Happy Cooking !!!

Sameera

Button Idlis (Mini Idlis)

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These are miniature Idlis made in mini idli stand.

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This is easily available in market,I usually make these Idlis for making idli chat or idli manchurian,also theses are hit with kids.

Ingredients:

1 cup udad dal

2 & 1/2 cup Rice.

1 tbsp Methi (mustard) seeds.

2 tsp Sugar

Salt to taste.

Oil for greasing.

Method:

Wash and soak overnight rice .

Wash and soak overnight udad dal and methi.

Grind  both rice and dal seperately till smooth.

Mix both the batters together.Add salt and sugar.

Mix well,consistency of batter should be like that of cake batter.

Keep to  ferment(for around 4 to 6 hours).

Once fermented,Keep water for boiling in cooker,idli maker or steamer.

Grease idli  moulds with oil.

Mix well the fermented batter.Pour fermented batter into each mould.

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Steam on high flame for 10 minutes,if using cooker make sure the lid is used without whistle.

Remove moulds from pressure cooker and allow it to cool.

 

De mould the Idlis and serve hot with chutney and sambar.

Tip-Remaining batter can be stored in fridge for latter use.

Happy Cooking !!!

Sameera

Crispy Tendli (Ivy Gourd)

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This is easy to make yummy side dish,which can be served with roti or plain dal rice.

Ingredients:

2 cups Tendli,slit thinly length wis. .

Oil for deep frying.

1/2 tsp Red Chilli Powder.

1/4 tsp Amchur Powder.

Salt to taste.

Method:

Clean and pat dry tends.

Cut them lengthwise,make 8 peices out of each tendli.

Soak them in water while chopping.

Drain and pat dry.

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Deep fry in hot oil,on slow flame till crisp.

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Drain on an absorbent paper and sprinkle salt,chilli powder and

amchur Powder.

Serve hot.

Happy Cooking! ! !

Sameera.

Karandi Bhat

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Prawns pulav is a spicy rice preperation usually made using small prawns.Here I have used fresh karandi same recipe can be made using dried karandi also.

It has a distinct flavour of Malvani masala and Kokum.

Traditionally served garnished with grated coconut and chopped corriander leaves.

Ingredients :

1 cup de shelled,deveined ,cleaned and washed Prawns (small size)

1/2 cup Onions finely chopped.

1 tsp Ginger-Garlic paste.

1 tbsp Malvani masala.

1/4 tsp Haldi powder.

3 Kokum.

1 1/2 cup Basmati Rice.washed,soaked for half an hour and drained.

2 Tamal Patra.

3 tbsp Oil.

2 tbsp Coriander leaves chopped.

Salt to taste.

Method:

Wash ,de shell,devein prawns and keep aside.

Add salt,haldi powder and malwani masala,mix well and keep aside.

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In a thick bottom pan,heat 1 tbsp Oil,add tamales para,  onion and saute till pinkish brown in colour.Add ginger garlic paste,stir and cook for a minute.

Add marinated prawns,mix well cover and let it cook for 5 minutes.

Add little water if required ,as prawns will leave its own water.

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Cook till prawns is cooked.Add kokum.Remove the lid and cook till dry.

Add chopped coriander leaves and keep aside.

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In another pan,heat oil,add washed,soaked and drained rice & salt.

Mix well,add 3 cups boiling hot water.

Cover and let cook.

Once the rice is half done,add cooked karandi,mix well ,cover and cook till rice is completely cooked.

Serve hot garnished with grated coconut and chopped coriander leaves.

Happy Cooking !!!

Sameera.

Kolambi Chi Bhaji (Prawns Masala )

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This is very easy to make prawns masala dish,usually small size prawns are used if you are using large size prawns,cut them into 2 or 3 peices.

This dish has a unique taste of Malawani masala and Kokum, fresh grated coconut can also be added to this dish before serving.Goes well with rice flour bhakri.

Ingredients :

1 cup deveined, Cleaned and washed Prawns (small size)

1/2 cup Onions finely chopped.

1 tsp Ginger-Garlic paste.

1 tbsp Malvani masala.

1/4 tsp Haldi powder.

3 Kokum.

1 tbsp Oil.

Salt to taste.

Method:

Wash, deshell and devein the prawns and keep aside.

Add salt,haldi powder and malwani masala,mix well and keep aside.

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In a thick bottom pan,heat 1 tbsp Oil,add onion and saute till pinkish brown in colour.Add ginger garlic paste,stir and cook for a minute.

Add marinated prawns,mix well cover and let it cook for 5  to 7 minutes or till the prawns are cooked. Add little water if required as prawns will leave its own water.Add Kokum.

Once prawns are cooked ,remove the lid and cook till dry.

Garnish with chopped corriander leaves and serve hot with roti or bhakri of your choice.

Happy Cooking !!!

Sameera.