Tag: chutney

Categories
Quick Cooking Tips

(56) Peanuts Powder

Coarse or fine.

Ingredients:

500 gms.Peanuts.

For preparing any farali items, sweets, chutney or curry, stuffed vegetables you require peanut’s powder either fine or granular( coarse). If you keep ready and stored in refrigerator then it becomes easy and quick while cooking.

Method:

  1. In non stick pan take good quality peanuts.
  2. On slow flame , dry roast peanuts for 10 -15 mins.
  3. while roasting stir continuously to avoid burning.
  4. Check 1-2 peanuts rubbing in between your palms. If peanut’s skin separates easily it means peanuts are roasted properly.
  5. Cool down completely and store it in air tight container either whole ,coarse or fine powder depends on your requirements.
  6. For sabudana khichadi ,it will be ok if skins are not removed but otherwise remove all skins by rubbing between your palms and blowing them away from the peanut’s plate.
  7. Grind in grinder and store in airtight container.
Peanuts coarse powder
Categories
chutney Faral Quick Cooking Tips

(53) Farali Chutney

Green Coconut Chutney

Ingredients:

  • 10 coconut cubes.
  • 1 cup coriander leaves.
  • 4 Green chilies.
  • 1 tbsp.salt.
  • ½ cup curd.

Method:

  1. In mixture jar add all ingredients and make a fine paste.
  2. Store in air tight container for 2-3 days in refrigerator.
  3. Serve it with sabudana batata vada, kand sabudana vada, kuti dara dhokla, rajgira dosa or as you wish but with love and smile.
Categories
Breakfast snacks

(42) Vegan Omlette

Eggless Omlette

Besan Chila

Besan Pudla

Serves 4 Omlette.

Ingredients

  • 1 cup tightly filled chickpeas flour ( besan)
  • ¼ cup All purpose flour (maida)
  • ½ tsp. Salt.
  • ½ tsp.turmeric pd.
  • ½ tsp.red chilli powder.
  • Pinch of Asafoetida.
  • ½ tsp. Baking soda
  • ¾ cup water.
  • Oil for drizzling.

Method

  1. In one big mixing bowl sieves all dry ingredients.
  2. Slowly add water and make sauce like batter.
  3. Heat a lightly greased griddle.
  4. Pour the 1/4 cup batter onto the griddle and spread it evenly in circular manner.
  5. Drizzle oil at the edges and allow to cook till golden.
  6. Flip the Omlette and cook other side.
  7. Enjoy your eggless Omlette with red chutney and green chutney.
  8. You can also add finely chopped onion,tomatoes, green chillies, coriander leaves which will enhance the taste.
  9. On nonstick tawa you can make this without oil so it will becomes best food in Jaundice and for weight loss .
Categories
Dinner snacks

(30) Handavo

Spicy cake

Ingredients:

Batter

500 gms handava batter{ 100 gms rice (chawal),50 gms. white urad(udad dal),50 gms. lentil( tur dal), 50 gms chickpeas (channa dal) soak and make coarse batter}.

Keep aside this batter upto 6-8 hrs. for fermentation

or

In market you will get ready made Idli-dosa batter .Same you can use to make handavo. Only after adding ½ cup suji.which will give crispiness to upper and lower layer of handava.

Masala:

4 tb sp. sugar,2 tsp chilli pd,3tsp.cumincoriander pd. 1/2 tsp haldi,4 tbsp.curd ½ inch grated ginger,2 green chilli paste.1 tsp soda ,3 tsp. salt.

Tempering ingredients for mixing with batter:

1/2 tsp rai ( mustard seeds),2 pinch of hing (Asafoetida),one tbsp.oil.

Tempering ingredients for pouring batter in pan.

2 tbsp.oil, ¼ tsp.mustard(rai) seeds, ½ tsp.sesame seeds and ½ tsp.sesame seeds for sprinkling over batter

Method

(1) In fermented handva batter add all masalas. Mix thoroughly. Sprinkle soda powder on batter

(2) Preheat tempering vessel ,add oil and rai and wait for crackling sound then add hing.

(3) Pour mixture over handwa batter and then mix thoroughly.

(4) Heat kadhai(pan) with oil and add mustard seeds . After crackling sound add sesame seeds and half of the batter.

(5) Cover the pan with lid .Cook the handavo until the upper surface look cooked or pierce knife which comes out clean and bottom surface turns light brown.

(6) Flip gently and again cook on slow flame upto 4-5 mins. or turns light brown.

Remaining half batter, repeat same process for making handvo.

7) Enjoy your handavo with sweet chutney,green chutney and vegetables soup.

8) You can also add boiled vegetables like green peas and sweet corns and / or grated vegetables like bottle guard zucchini , carrots .It will enhance the taste as well as nutrition.

Handavo in kadhai
Handavo in frying pan

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Categories
Quick Cooking Tips Spices

(10) Milagai Podi or Gun Powder

Ingredients


Udad dal ½ cup
Channa dal. ¼ cup
Daliya dal. ¼ cup
Rice. ¼ cup
Sesame seeds. ¼ cup
Curry leaves. 2 cups
Kashmiri chillies. 10 pcs
or
Black pepper. ¼ cup
salt. 2 tsp

Method

1) In kadhai add all the ingredients except salt.

2) On high flame stir continuously till aromatic.

3) Remove whole things in one big dish from kadhai to cool down for 10 mins. after mixing salt.

4) Grind all spices in grinder and sieves with the atta sieve.

5) Gun powder is ready. To be bottled in air tight bottle. If possible keep it in fridge for freshness.

6) You can enhance the taste of Dosa, Uttapam,Chila by sprinkle while making or eat like chutney and enjoy the taste 😋

Home made Milaga Podi

List of my other recipes.