food

Chocolate Pancake

/ Sameera's Kitchen / Leave a comment

20130609_105315

I gifted myself with a book…aah! Chocolate by Chef Sanjeev Kapoor.

This is the first receipe that I tried from it…

Now Shounak wants this everyday for breakfast…

Ingredients:

1/4 cup Cocoa powder.

1/2 cup Chocolate chips.

3/4 cup Maida ( Refined flour).

11,2 tsp Baking powder.

1/4 tsp Salt.

1 Egg.

2 tbsp Caster sugar( powdered sugar)

1 cup Milk

2 tbsp melted Butter

Butter for greasing.

Chocolate sauce to serve.

Method:

Sift the flour,baking powder ,salt & cocoa powder together,keep aside.

In a big bowl break egg,add sugar,milk and melted butter,whisk well.

Add the flour mixture into the egg mixture and mix well till batter becomes smooth.

Mix in chocolate chips.

20130609_104530

Heat a nonstick pan and grease it with a little butter,pour a ladleful of the batter and spread it thinly .

20130609_104646

Cook,turning sides till golden brown on both sides.

Remove in a plate,spread some butter and drizzle with chocolate sauce.

Repeat the same to make remaining pancakes.

Serve immediately.

Tip:Same recipe can be used for dessert ,top it up with vanilla ice cream or whipped cream.

Happy Cooking !!!

Sameera

Multi Grain & Oats Pudla.

/ Sameera's Kitchen / Leave a comment

20130430_203920

Pudlas are easy to make pancakes made from Besan,spices and vegetables,here is a dish in which I have made some changes to make it little more healthy.

Ingredients:

2 Cups Multigrain Aata.(Easily available in market,I used Pilsbury Multigrain Aata)

1/2 cup Oats(mildly roasted).

1 tsp Chilli powder.

1/2 tsp Dhana-Jeera powder.

1/2 tsp Turmeric powder.

Salt to taste.

2 tbsp chopped Corriander leaves.

2 pinch Fruit salt.

Oil for smearing.

Method:

In a bowl mix together all the ingredients except oil and fruit salt.

Add water as required,consistency should be like dosa batter.

20130430_202511

Keep aside for 10 minutes.

Heat a griddle and smear some oil on it.

Add fruit salt to the batter and mix well.

Make small pancakes out of this batter.

20130430_202751

Cover and cook till crisp,flip around and cook on other side.

20130430_202954

Finish the remaining batter the same way.

Seve hot with chutney or sauce.

Happy Cooking !!!

Sameera

Green Apple (Cooking Apple) Chutney

/ Sameera's Kitchen / Leave a comment

20130407_164034

 

This is a dish which can be made and stored in refrigerator for as long as year.I am not very good in preserving food,on other hand my mom is best at it ,she can make jam,pickle or squash out of anything…this is also her receipe.

Ingredients:

4 Green cooking Apples.

1 1/2 cup Sugar.

1/4 tsp Salt.

1 tsp Mace powder.

1 tsp Cinnamom powder.

2 tbsp Synthetic Vinegar. 

Method:

Wash,pat dry and deseed the apples.

20130407_154542

Chop them finely.

20130407_155214

 

Heat a non stick pan,add chopped apples,sugar,salt and vinegar,mix well.

20130407_161045

Cook on slow flame,stiring in between till sugar is completely melted & apples are cooked well

( should turn soft ) and start leaving corners of the pan.

Add mace and cinnamon powder,mix well.

Remove,let cool and store in a clean container in refrigerator.

Serve with rotis or parathas.

Tip:Other fruits like pineapple and semi ripe mangoes can also be used instead of apples.

Happy Cooking !!!

Sameera

 

Vatli Dal (Grounded Chana Dal)

/ Sameera's Kitchen / Leave a comment

vatli dal

Vatali Dal is an authentic Maharashtrian recipe,It is made mostly for Haldi Kuku in month of Chitra(first month as per hindu calender) and served with panhha(sweet raw mango drink).

Ingredients:

2 cups Chana dal.(Wash and soaked in 4 cups water for 5 hours).

1 tsp Mustard seeds.

1 tsp Jeera.

1/4 tsp Asafoetida.

6 Curry leaves.

4 Green chillies chopped.

1/4 tsp Haldi powder.

Juice of 1/2 lemon.

2 tbsp Oil.

Salt to taste.

Chopped corriander leaves and grated cocnut for garnishing.

Method: 

Drain.washed  and soaked chana dal.

DSC01882

 

Grind to a smooth mixture in mixie without using water.

DSC01884

 

Keep aside.

In a thick bottomed pan,heat oil.

Add mustard seeds,jeera,asafoetida, curry leaves and stir well.

Add chopped chillies & turmeriv powder.

Add grounded dal and salt,mix well.

Sprinkle little water,cover and cook for 5 to 7 minutes or till the dal starts leaving side of the pan.

Keep stiring in between and sprinkle some water if required.Once cooked switch of the gas and add lime juice.Mix well.

Remove in a bowl and garnish with grated coconut and chopped corriander leaves.

Serve hot.

TIP:Grated raw mango can be added to this dish instead of lime juice.

Happy Cooking !!!

Sameera

 

Puran Poli

/ Sameera's Kitchen / Leave a comment

20130325_182530

 

Puran poli is a classical Marathi dish, which is a dessert served during auspicious occasions and during important festivals such as Holi, Padwa in Maharashtra. Although it resembles a roti, a poli is actually very different.The stuffing is known as puran and the outer cover is known as poli. The perfect preparation of puran poli is considered a highly-skilled task… an art actually! unlike Maharashtrian puran poli which uses chana dal, the gujarati version makes use of toovar dal. Its unique flavour and characteristic aroma can be attributed to the special indian spices used.

Ingredients:

For Puran:

1 cup Chana Dal(Bengal gram dal).

1 cup grated Jaggery.

pinch of Black Pepper powder.

1/2 tsp Cardamom powder.

1/2 tsp Jaiphal(Nutmeg) powder.

Salt to taste.

For Poli:

1 cup Maida

1/2 cup Wheat flour.

1/2 cup Rawa.

1/2 cup Water.

1/2 cup Oil.

Pinch of  Haldi

Salt to taste.

Ghee for smearing.

Rice flour for rolling.

Method:

Soak chana dal in 3 cups water for 2 to 3 hours.                                           .

Cook  on medium heat for 10 minutes or till the dal becomes tender.

20130324_170352

Drain any excess water and mash the dal lightly using the back of the spoon.

20130328_164039

Add grated jaggery.

20130324_173838

and cook well till jaggery is completely dissolved .

20130328_164759

 

Further cook till mixture thickens stirring continuously.

 

20130328_170002

 

 

 

 

20130324_182907

Add the cardamom powder, nutmeg powder,  and black pepper powder mix well.

Consider mixture done,if the spoon stands straight in the mixture without falling.

20130328_170051

Let it cool completely.In a food processer mince it well,till it becomes soft and smooth.

20130324_183524

 

Keep aside.

In a bowl soak rawa in equal amount of water for an hour.

Add wheat flour,maida,salt,turmeric powder and oil.

Knead to form a soft dough.

20130328_183100

Keep covered under wet cloth foe 1/2 an hour.

20130328_184843

Divide dough and stuffing into equal portions.

Take one portion of dough.

20130328_184916

 

Flatten with hand.

20130328_185037

 

Place stuffing in the centre.

20130328_185118

 

Fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.

20130328_185156

 

Flatten the dough

20130328_185225

Roll  into a 100 mm. (4″) diameter circle, using a little rice flour for rolling.

20130328_184827

 

Cook on a non stick tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.

20130328_191335

 

20130328_191418

 

20130328_191513

 

Press with muslin cloth while roasting.

Smear a little ghee on puran poli.

Repeat with the remaining dough and filling to make  puran polis.

Serve hot.

Tip:Water drained from cooked dal can be used to make Kattachi Aamti.

Happy Cooking !!!

Sameera.

 

 

 

Pudina (Mint) Chutney

/ Sameera's Kitchen / Leave a comment

 

IMG_20200527_132122This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served  along with any  indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats. 

Ingredients:

1 cup chopped Pudina (mint leaves)

2 cups chopped dhania (coriander leaves)

3 Green chillies.

1 tbsp Ginger Garlic paste.

8 to 10 Curry leaves.

3 tbsp Dalia( roasted chana dal)

1 tsp Jeera powder.

2 tsp Lemon juice.

1 tsp Salt.

1/2 tsp Chat masala.

Method:

In a mixie jar blend together all the items except lemon juice and salt to form a smooth paste.

Remove in a bowl,add lemon juice and salt,mix well and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.

Khajur Imli Chutney

/ Sameera's Kitchen / Leave a comment

IMG_20200527_132006

This sweet and sour chutney is an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Ingredients

2 cups Khajur(dates) seedless.

 

1/4 cup Imli (tamarind)  deseeded.

 

1 cup grated Gur (Jaggery).

 

2 tsp chilli powder.

 

1 tsp Jeera powder.

 

2 tbsp Kali Manuka (Black Currants).

 

Salt to tast

 

Method:

 

Wash  khajur,kali manuka and imli and keep them soaked in 1 1/2 cup water for 5 hours.

 

In a blender jar,mix together soaked khajur,kali manuka,imli,gur,chilli powder,jeera powder and salt.Add litle water and blend to a fine puree.

 

Remove and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.

Urad Dal Vade

/ Sameera's Kitchen / Leave a comment

Ingredients:

1 cup Urad Dal

2 tbsp Chana Dal.

1/4 cup Jowar Aata.

1/4 cup Wheat Aata

1/2 cup Rice Aata.

1 tsp Badishep powder(fennel powder)

1/4 tsp Methi powder(fenugreek saads powder)

1/2 tsp Jeera & Dhana powder (coarsley grounded)

salt to taste.

1 tbsp Hot Oil.

Oil for frying.

1 Onion cut into 4 pieces.

Method:

Wash and soak urad dal and chana dal together for 8 hours.

After 8 hours grind it to a smooth paste.

In this paste add rice aata,wheat aata,jowar aata,badishep,methi,dnana and jeera powder.

Add salt .Mix well.Add boiling hot oil.Knead together to frm a hard dough,add little lukewarm water if required.

Insert cut onion pieces in the dough.

Cover it with wet cloth.

Keep it covered for 2 hours.

Apply some water yo your hand

Now take  a piece of plastic.Apply little water to the plastic,take a small ball of the dough and place it on the plastic

With wet fingers press it slowly  to form a thick puri.

Heat oil in a thick bottomed kadai,fry this wada on medium heat.

Drain on an absorbant paper.

Serve hot.

Happy Cooking !!!

Sameera

Methi Dal

/ Sameera's Kitchen / 1 Comment

Ingredients:

1 Cup tur dal (Soaked in two cups of water for 2 hours).

1 Tomato chopped.

1  Onion chopped.

1 cup chopped Methi(Fenugreek) leaves.

2-3 Green chillies.

5 cloves crushed Garlic.

1 tbsp oil.

1 tsp mustard seeds.

1 tsp jeera.

1/2 tsp asafoetida.

1/2 tsp turmeric powder.

Salt to taste.

Method:

Pressure cook washed and soaked dal in pressure cooker upto 3-4 whistles.

Heat oil in a pan.Add mustard seeds,jeera,asafoetida,crushed garlic and turmeric powder.

Add green chillies,chopped onions and tomatoes.Saute for 2 minutes.

Add chopped methi leaves,mix well,cover and cook till methi is cooked.

Add cooked dal and salt.

Let it come to boil.

Simmer for another 2 to 3 minutes.

Serve hot with steam rice.

Happy Cooking !!!

Sameera

Kandya chya Paticha Pithla.

/ Sameera's Kitchen / Leave a comment

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.

IMG_20200529_195637

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.