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Mixed Dal Handvo

 

Handvo,is a very famous dish from state of Gujrat.It is a one pot meal which can be served  as breakfast,lunch or dinner.I have earlier shared  an instant version of Handvo, made using curd and rava,this version is made up of rice and mixed lentils and requires fermentation.Any available vegetables like dudhi (bottle gourd),methi leaves (fenugreek),Carrots,onions,tomatoes, peas or corns can be used.This is a very good dish for kids tiffin.traditionally it is cooked on a slow flame with little extra oil in a non stick pan but same can also be baked in oven to avoid the extra oil.This dish was on my mind for long,finally nailed it today !!

Ingredients : 

1/2 cup Rice

1/4 cup Chana Dal

1/4 cup Yellow mung Dal

1/4 cup Urad Dal

1/4 cup Tuvar Dal

1/4 cup Curds.

1/2 cup grated Carrot.

1/2 cup chopped onion.

1/2 cup boiled Corns

1 tbsp Green chilli,Ginger and Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp Turmeric Powder.

1 tsp Sugar.

1 tbsp Lemon juice.

1 tbsp roasted Sesame seeds.

Salt to taste.

For tempering:

4 tspn Oil.

1 tsp Mustard seeds.

1 tspn Jeera.

1/4 tspn Asafoetida

2 tsp Sesame seeds.

Method : 

Mix,wash and soak all the dals and rice together in water for 3 hours.

Drain and grind to a smooth paste.

Remove in a bowl,cover and keep aside overnight for fermentation.

Once fermented,add all the remaining ingredients and mix well,add little water if required and make a thick batter.

 

Let it stand for 10 minutes.

Mix the batter well.

Divide batter into 4 portions.

Heat a non stick pan,add oil,mustard seeds,jeera,asaf asafoetida and sesame seeds, once they cracklea addone portion of the batter and spread well.

 

Cover with the lid and cook on slow flame for 8 minutes os till the sides turn brown.

 

Flip over and cook on other side for another 5 minutes.

 

Once crisp from both the sides,remove and cut into peices.

Make 3 more Handvo from the remaining batter.

Serve hot with green chutney.

Tip:Same can be made in oven,pour the batter in a greased plate and bake in preheated oven at 180 degrees celcius  for 20 minutes.Remove from the plate and add tempering on top.cut into pieces and serve.

Happy Cooking!!!

Sameera.

Dadpe Pohe

Dadpe pohe is a typical Maharashtra breakfast dish,made with thin poha and freshly grated coconut.There is no cooking involved in this recipe.all the ingredients are mixed together,tempered and covered and kept aside for 5 minutes,moisture from coconut helps to soften poha and get everything together…this process of covering is called “Dadapne” thus the name “Dadpe pohe”

I had read this recipe long back but had never tried it,one day my BFF (as other colleagues call her )Mrs Poonam Kolhatkar got this in tiffin …and I just fell in love with it,tried it out the very next day and nailed it.Now I am a big fan of this dish….thanks Poon am for introducing  me to this lovely dish……here goes the recipe…..

Ingredients :

2 cups thin poha.

2 tbsp Roasted Peanuts.

1/2 cup Onion finely chopped

1/2 cup  Tomatoes finely chopped

1/4 cup Coconut freshly grated.

2  green chillies finely chopped

5-6 curry leaves1/2 tea spoon mustard seeds

1/4 tsp Rai.

1/4 tspn Jeera

1/4 tspn Haldi powder.

a pinch of Asafoetida (Hing)

1tbsp Coriander leaves finely chopped

1 tsp Lemon juice.

1 tbsp Oil.

1 tsp Sugar

Salt to taste.

Method:
Dry roast poha till crisp.keep aside.
In a big bowl mix together,onion,tomatoes and grated coconut.
In the roasted poha,add roasted peanut.
Heat oil in vessel and add Rai,  when they splutter add jeera, curry leaves, finely chopped green chillies, asafoetida and haldi powder. Fry for a minute and add to poha and peanut mixture.Add salt and sugar,mix well.
Add this mixture to the bowl containing onions,tomatoes and grated coconut.
Mix well,cover and keep aside for 5 minutes. This process is known as Dadapne.
After 5 minutes,add lemon juice and chopped  coriander leaves, mix well and serve immediately.
Happy Cooking !!!
Sameera

 

Bhadang (Spicy Mixture of Puffed Rice)

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Bhadang is a spicy Chivda (mixture ) made of puffed rice.This is a speciality of kolhapur.Some people use kolhapur kanda launch chutney instead of chilli powder to spice up this dish.I usually make it in a big batch and store it in an air tight container. I also use this as base to make bhel puri….it tastes awesome…..

Ingredients : 

1 packet Puffed Rice (Kurmure)

1 cup Roasted Peanuts .

1/4 cup Daliya. (Roasted Dal )

10 flakes Garlic.

10 Curry Leaves.

2 tbsp Red chilli powder.

1/2 tsp Turmeric powder.

1/4 tsp Asafoetida.

1 tsp Chat Masala.

1 tsp Sugar.

2 tbsp Oil.

Salt to taste.

Method : 

Roast Kurmure on medium heat till they turn crisp.

Spread on paper and keep aside.

In a thick bottomed pan heat oil,add garlic and curry leaves cook till crisp,remove and keep aside.

In the same oil add roasted peanuts and Daliya, roast till crisp.Add roasted garlic and curry leaves.Now add asafoetida,turmeric powder and chilli powder,mix well.

Add roasted Kurmure, salt and sugar.Mix well.Add chat masala.Mix well.

Remove from heat and spread on paper to cool.

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Store in air tight container,use as required.

Tip : Dried coconut peices or fried onion can also be added to this dish.

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.

 

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

Rava Handvo

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Handvo,is a very famous dish from state of Gujrat.It is a one pot meal which can be served  as breakfast,lunch or dinner.The recipe that I am sharing today is an instant version of Handvo, made using curd and rava,the other version is made up of rice flour and mixed lentils and requires fermentation.Any available vegetables like dudhi (bottle gourd),methi leaves (fenugreek ),Carrots,onions,tomatoes, peas or corns can be used.This is a very good dish for kids tiffin.traditionally it is cooked on a slow flame with little extra oil in a non stick pan but same can also be baked in oven to avoid the extra oil.This dish was on my mind for long,finally nailed it today !!

Ingredients : 

1 cup Rava.

1/4 cup Besan.

1/4 cup Curds.

1/2 cup grated Carrot.

1/2 cup chopped onion.

1 tbsp Green chilli,Ginger and Garlic paste.

1 tsp Dhana Jeera powder

1/4 tsp Turmeric Powder.

1 tsp Sugar.

1/2 tspn Baking Soda.

1 tbsp Lemon juice.

Salt to taste.

For tempering:

4 tspn Oil.

1 tsp Mustard seeds.

1 tspn Jeera.

2 tsp Sesame seeds.

Method : 

Take all the ingredients except baking soda in a pan.

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Add little water and make a thick batter.

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Let it stand for 15 to 20 minutes.

Now add baking soda and once again mix the batter well.

Divide batter in 2 portions.

Heat a non stick pan,add half the ingredients and make a tempering.

Now add one portion of the batter and spread well.

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Cover with the lid and cook on slow flame for 8 minutes os till the sides turn brown.

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Flip over and cook on other side for another 5 minutes.

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Once crisp from both the sides,remove and cut into peices.

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Make one more Handvo from the remaining batter.

Serve hot with green chutney.

Tip:Same can be made in oven,pour the batter in a greased plate and bake in preheated oven at 180 degreescelcius  for 20 minutes.Remove from the plate and add tempering on top.cut into pieces and serve.

Happy Cooking!!!

Sameera.

 

Masala Peanuts

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I am back to blogging after a long break, was busy with my baking orders and classes, also during this break learned many new things and the best of all was tarot reading. …

But always felt guilty for not able to take out time for blogging….so here I am back to my page.

It’s raining day and night and the climate has become awesome…so here I am sharing this yummy and crispy masala peanuts recipe….monsoon special.

Ingredients :

100 gms Peanuts.

4 tbsp Besan (Gram flour)

Salt to taste.

1/2 tsp Red Chilli Powder .

1/4 tsp Turmeric Powder.

1/2 tsp Dhana Jeera powder.

1/2 tsp Chat Masala.

Oil for frying.

Method :

Take peanuts in colander,hold them below running g tap water,drain out water completely,remove in a plate.

Sprinkle all the masalas,except chat masala and Besan on it,mix well,sprinkle little water if required.Besan should coat peanuts well.

Deep fry these peanuts in hot oil, on medium heat till golden and crisp.

Remove on absorbent paper.sprinkle chat masala and serve hot.

After cooling store in air tight container.

Happy Cooking! ! !

Sameera