dinner

Roasted Carrots Soup.

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I am a big fan of soups,I can make soup out of anything and survive on it.Today made seasons first Gajar Halwa,so remaining parts of carrots were used to make this amazing soup.

Same recipe can be made without roasting the carrots..taste equally good.

Ingredients:

1 cup cleaned,peeled & roughly chopped Carrots.

1 Potato cleaned,peeled & roughly chopped potatoes.

1 Onion peeled and roughly chopped.

6 cloves Garlic chopped.

1 tbsp Olive oil/ghee/Butter.

1/2 tspn Pepper Powder(Black/ White).

1/2 tspn Red Chilli Powder.

Salt to taste.

Method:

Spread carrots,onion,potatoes and garlic on a baking tray,brush with butter or olive oil,bake on 180° for 10 minutes.Remove and let it cool.

Once cool,pass through mixie to form a puree.

Remove in a thick bottom pan and place on gas,add salt,pepper and chilli powder,adjust the consistency as per your taste.

Mix well,let it boil for 2 minutes.

Remove in a soup bowl, sprinkle some pepper powder and grated cheese,garnish with basil.

Serve hot.

Happy Cooking !!!

Sameera.

Peas (Matar) & Baby Potatoes Rice.

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Ingredients:

1 cup Basmati rice

1/2 cup Green peas.

10 Baby potatoes(deskinned)

1 large onion sliced.

1 tsp Jeera.

2 Tamal Patra(Bay leaves)

1 tbsp Malvani masala.

1/4 tsp Turmeric powder.

4 tbsp Vatan(See Glossary)

1 tsp Ghee.

2 cups Boiling water.

Salt to taste.

Oil for frying potatoes.

Method:

Wash and soak rice for half an hour in 2 to 3 cups of water.Drain and keep aside.

Heat oil in a kadhai and fry baby potatoes till golden brown,remove and keep aside.

Heat ghee in a thick bottom pan,add jeera,tamal patra and sliced onions.

Once the onions turn pinkish in colour,add malvani masala,turmeric powder and vatan,stir fry for 2 minutes.

Add rice,green peas,and salt.

Mix well,stir for 2 minutes.Add boiling hot water.Once water starts boiling add fried potatoes.Mix well.

Cover and cook till water evaporates completely.Stir once or twice in between with light hand,ensuring rice grain is not broken.

Garnish with chopped tomatoes.

Serve hot with pickle and raita

Tip:Dry fruits like cashewnuts,almonds and raisins can also be addeded to this rice to make it rich.

Happy Cooking !!!

Sameera

Multigrain Onion & Cheese Paratha

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Ingredients:

1 cup Multi grain Aata.

1/2 cup finely chopped Onion

1/2 cup grated Cheese.

1/2 tsp pepper powder.

1 tbsp oil.

Salt to taste.

Water to knead the dough.

Ghee for smearing.

Method:

Heat oil in a pan,add chopped  onions and saute till they turn light brown.

Add black pepper powder and salt.Mix well and keep aside to cool.

In a bowl mix together onion,flour,grated cheese and salt.Knead well adding water as required.

Divide into lemon size balls and roll out to form a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Spread some grated cheese on top. (Optional)

Serve hot with tomato ketchup.

Happy Cooking !!!

Sameera

Green peas & Corn Chatpata.

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This is yummy to make easy dish,I tasted this first at my Sis in law,Ms Sudha Parab’s home.She makes it with fried peas,i did my version with boiled peas and corns…..

Ingredients:

1 cup grean peas.(Boiled)

1/2 cup sweet Corn(Boiled/Steamed).

Salt and pepper powder to taste.

1 tbsp Olive oil/butter.

1/4 tsp Chat masala.

1 tsp Lemon juice.

Method:

Heat olive oil/butter in a pan.

Add corn and green peas.Mix well.

Add salt and pepper.Mix well,cover and steam for a minute or two.

Switch of the gas,add chat masala and lemon juice.

Mix well.

Remove in a serving bowl and serve hot.

Tip:If desired can be garnished with nylon sev and chopped corriander leaves.

Happy Cooking !!!

Sameera

 

Kandya chya Paticha Pithla.

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IMG_20200529_205322

Pithla,is a well known dish from Maharashtra.For many a comfort food when paired with rice or bhakri.

Main ingredient of pithla like kadhi is besan,but the consistency is thicker than kadhi.

There are many variations of pithla made based on the ingredients available in a particular season like plain pithla,methi pithla,palak pithla,shengancha pithla,kandyachya paticha pithla….and so on.

Today I am sharing the recipe for spicy and smooth kandyacha paticha pithla.

Ingredients:

2 cups chopped Kandya chi pat(Spring onion and greens)

1 cup Besan mixed in 2 cups Water.

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

3 Green Chillies.

6 cloves of Garlic.

8 Curry leaves.

1/2 tsp Turmeric powder.

1 tbsp Oil.

Salt to taste.

For Tempering:

1 tsp Oil.

1 tsp jeera.

2 Red Chillies.

Method:

Mix 2 cups of water with besan in a large bowl to make a smooth, lump free paste.keep aside.

Make a coarse paste of green chillies,curry leaves and garlic without using water either in morter and pestle or in a grinder.keep aside.

Heat Oil in a pan,make a tempering of mustard seeds,jeera and asafoetida.Add green paste and stir fry for 2 minutes.

Add chopped onion (whites),stir fry for a minute.

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Add chopped kandya chi pat (green spring onion) to it.

IMG_20200529_195903Cover and cook for 5 minutes.Add turmeric powder and besan dissolved in water and salt,Mix well.

IMG_20200529_200323Cover and cook stirring in between,till besan is cooked and water dries up.

Temper with 1 tsp oil,jeera and 2 red chillies.

IMG_20200529_202129Serve hot with Bhakri,chapati or rice.

Happy Cooking !!!

Sameera.

Cabbage & Coriander Paratha

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Ingredients:

1/2 cup grated Cabbage.

2 tsp Oil.

1/4 tsp mustard seeds.

2 tsp Seasme seeds.

1/4 tsp Asafoetida.

1/4 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Kitchen king masala.

1/2 cup chopped Coriander leaves.

2 tbsp Tomato Ketchup.

Salt to taste.

1 cup Multi grain Aata.

1/2 tsp salt.

Ghee.

Dry Aata.

Water to knead the dough.

Method:

Heat oil in a kadhai.Add mustard seeds,seasme seeds and asafoetida.

Add grated cabbage,salt,chilli powder and turmeric powder.Sprinkle water,Cover and cook for 5 mins.Add kitchen king masala,mix well.

Spread in a dish and let it cool. Knead together multigrain atta,salt,chopped corriander leaves,tomato ketchup and cooked cabbage in a semi soft dough.

Make a small ball and roll a roti.

Roast on a griddle on medium heat from both sides,smearing some ghee.

Serve with pickle and curds.

Happy Cooking !!!

Sameera

Malvani Prawns Curry

/ Sameera's Kitchen / 4 Comments

 

20180307_231459Malvan being a coastal area, coconut and fish along with rice forms our staple food,this fish curry made in coconut milk when combined with rice is a combination to die for.It goes well with rice,chapati,bhakri,ghavana almost everything……and tastes best if had a day after cooking.Most of the fishes like pomfret and surmai are cooked in same gravy.So here goes the recipe…

Ingredients:

1 cup medium sized prawns

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.(Refer Glossary)

6 Peppercorns.

1 tbsp Tamarind pulp

2tbsp + 5 tbsp Oil.

Salt to taste.

Chopped Coriander leaves for garnishing

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

Method:

Wash,shell and devein prawns.(Refer glossary for details)

Add salt and turmeric to washed and cleaned prawns.Keep aside.

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.

Apply grounded masala paste to prawns and keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add marinated prawns stir well,add 1 cup water.

Cook for 5 to 7 minutes or till prawns are cooked.

Add tamarind paste and salt if required.(As salt is applied to prawns)

Add coconut paste, mix well and cook for a minute or two.

Add coconut milk.Mix well.

Remove in serving bowl and garnish with chopped coriander leaves.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.

Happy Cooking !!!

Sameera.

Bhendichi Aamti with Kairi(Raw Mango)

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IMG_20200425_005923

This dish is also known as veg Fish.During month of shravan when some people dont eat non veg and crave for fish curry…this dish comes to rescue.Goes very well with steam rice.

Ingredients:

250 gm Bhendi(lady finger/Okra).

4 pieces of Kairi(Raw Mango)

1 small Onion chopped.

1/4 cup grated Coconut.

1 cup Coconut milk.

6 Peppercorns.

2tbsp + 5 tbsp Oil.

Salt to taste.

For the masala

1 medium sized Onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp Haldi powder.

1 tsp Black pepper powder.

Method:

Grind all the masala ingredients to a fine paste.

Grind together grated coconut,peppercorns and half chopped onion to a fine paste.

Cut off the head and tail of bhendi.

Heat around 5 tbsp oil in a frying pan,shallow fry bhendi stiring well.

Remove on absorbant/tissue paper.

Apply masala paste to fried bhendi and keep aside.

Heat oil in a kadhai.Add half chopped onion,let it turn brown.

Add kairi and marinated bhendis.

Cook stiring well till masala starts leaving oil.

Add 1/4 cup water and salt.

Add coconut paste mix well and cook for 5 minutes.

Add coconut milk.Mix well.

Serve hot with steam rice or bhakri of your choice.

Tip-Dont boil the gravy after adding coconut milk.You can use fresh coconut milk or maggi coconut milk powder.Fried potatoes can also be added to this dish.

Happy Cooking !!!

Sameera

Green Salad.

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IMG_20200815_005123

This is a simple salad which goes with any dish, and is nice to have on a warm summer day.Tastes yummy if served chilled.

Ingredients:

1 Cup Cubed Cucumber

1 Cup Chopped Lettuce

1/2 Cup Chopped Tomatoes.

2 tbsp chopped Capsicum.

Dressing:

1 tbsp Salad oil.

1 tbsp honey.

1/2 tsp Black Pepper Powder.

Salt to taste.

Method:

In a big bowl,mix together all the cut vegetables.Transfer to refrigerator.

To prepare dressing,in another bowl mix together salad oil,honey and black pepper powder.

Just before serving add salt and dressing,toss well.

Serve chilled.

Happy Cooking !!!

Sameera

Saboot Masoor Khichdi

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This is a one dish meal.You have masoor,rice and veggies in it.During my college days,when I used to travel to Bellapur,my mom used to pack this for me for lunch.so I have my childhood memories attached with it. Curd,pickle and papad goes very well with this dish.

Ingredients:

1 cup Masoor

1 cup Rice

1/2 cup Green peas(You can also use carrots or mix veg like peas,carrots and french beans)

8  Curry leaves.

5 Cloves of garlic.

1/2 tsp Asafoetida.

1/2 tsp haldi (turmeric powder)

2 tbsp Vatan(Refer Glossary)

1 tbsp Malvani masala(Refer Glossary)

2 tsp Oil.

2 tsp ghee.

Salt to taste.

6 cups Water(hot).

Method:

Wash and soak together masoor and rice for 1 hour.Drain and keep aide.

In a pressure cooker heat oil,add asafoetida,curry leaves and chopped garlic.

Saute for a few minutes.Add rice and masoor.Add peas.Mix well.

Add malvani masala,turmeric and salt.Mix well.Add 6 cups of boiling hot water.

Add vatan.Close the lid and cook for 4 to 5 whistles.

After the pressure is released,open the lid and add ghee.

Serve hot,with pickle and papad.

Tip-Consistency of this rice is like khichdi.You can also make it dry like pulav for that instead of 6 cups of water use only 4 cups,and cook upto 3 whistles only.

Happy Cooking !!!

Sameera