Tag: redchutney

Categories
Healthy food

(163)Moongdal stuff Paratha.

Ingredients

  • 1 cup yellow Moong dal.
  • 1 cup water.
  • 1 tsp. Salt.
  • 1 tsp. Sugar.
  • Tempering Ingredients
  • 1 tsp. Oil
  • ⅓ tsp. Mustard seeds.
  • ¼ tsp. Asafoetida powder.
  • 1 tsp. White sesame seeds.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Cumin Coriander powder.
  • ½ tsp. Turmeric powder.
  • 1 tsp. Dry Mango powder.
  • 1 tsp. Garam masala.
  • 1 tsp. finely chopped Curry leaves.
  • ¼ cup finely chopped coriander leaves.
  • Ingredients for making paratha
  • 2 cup wheat flour.
  • 3 tbsp. Oil.
  • ½ tsp. Salt.
  • 1 tsp. White Sesame seeds.
  • Water- 1-2 tsp. less in 1 cup.

Method

  1. Wash thoroughly Moong dal and soak in 1 cup water and salt for ½ an hour. Use same vessel and no need to add extra water for cooking.
  2. Pressure cook upto 2 whistles.
  3. Heat Oil in nonstick pan for tempering.
  4. Add mustard seeds and wait for crackling sound and then add all remaining spices in oil.
  5. Blend and soute all spices for 1 minutes under slow flame.
  6. Add cooked moong dal and again soute for 1 minute.
  7. Mix sugar thoroughly with moongdal stuff and switch off the flame .Taste the dish before further process.
  8. Transfer moongdal stuffing in big plate to cool down.
  9. Knead paratha dough, keep aside for 10 minutes.
  10. Take out dough ball ( half size of the tennis ball) and roll out in to 4 inches size roti. place moongdal ball over roti. Fold roti into kachori style and again make round ball of dough. Gently press and again roll into ½ cm. thick Stuffed Roti.
  11. Heat nonstick tava, roast stuff roti with applying ghee on both the side. Roast till you will get golden brown spots.(when we knead dough by adding more oil as moin and roast roti with ghee or oil on tawa and not on flame we call it Parathas).
  12. Enjoy Moongdal stuff paratha with boondi raita, Aam ras, Sweet Chutney , Green chutney, Methambo, Golkeri, Amla murabba
All spices blend with oil
Moongdal mix with spices.
Moongdal stuff paratha
Categories
Healthy food

(157)Besan Chila

Eggless Omlette

Ingredients

  • 1 cup Besan( Bengal gram dal flour).
  • ¾ cup water.
  • ½ cup finely chopped vegetables (Onions, tomatoes, coriander).
  • 1 tsp. ginger chilli paste.
  • 1 tsp. Turmeric powder.
  • 1 tsp. Red chilli powder.
  • 1 tsp. Coriander Cumin powder.
  • ¼ tsp. Asafoetida powder.
  • 1 ¼ tsp. Salt.
  • 1 tsp. backing Powder.

Method

  1. Finely chop coriander leaves , tomatoes, onions and keep aside.
  2. In big mixing bowl mix chopped veges and besan.
  3. Mix all spices and adjust the consistency by adding water. Taste the batter before any further process.
  4. Keep aside for 10 minutes .
  5. Heat nonstick tawa, pour ¾ cup batter and spread evenly ¼ cms. thick in circular motion.
  6. Pour melted butter at the periphery and ½ tsp. butter at the top of chila.
  7. Close the lid and cook for 2 minutes or till it is golden brown.
  8. Flip the side of r1 chila, close the lid and again cook for 2 minutes.
  9. Enjoy besan chila or eggless Omlette with bread , tomato sauce, green chutney or with Golkeri or amla murabba or as you wish
Categories
Healthy food

(156)Vegetable Handvo

Ingredients

  • ½ cup chopped Sweet Corn.
  • ½ cup chopped Carrot.
  • ½ cup chopped Bottle guard.
  • ½ cup finely chopped coriander leaves.
  • 1 tbsp. Ginger paste.
  • 1 tbsp green chilli paste ( optional).
  • 1 tbsp. Garlic paste (optional).
  • 1 cup Bengal gram dal.
  • 1 cup Moong dal.
  • 1 cup Udad dal.
  • 2 cup Rice flour.
  • 1 cup Suji.
  • 1 cup curd.
  • 1 pkt. Eno.
  • 4 tbsp. Coriander Cumin powder.
  • 4 tbsp. Red chilli powder.
  • 1 tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 4 tbsp. white sesame seeds.
  • Tempering ingredients Sesame oil, Mustard seeds, White Sesame seeds.

Method

  1. In big vessel mix all dal and wash thoroughly for 2 times.
  2. Soak all dals for 8-10 hours
  3. Grind dal in to coarse batter.
  4. In dal batter mix rice flour and suji
  5. Keep aside 10-12 hours for fermentation.
  6. In vegetable chopper, fine chop all veges.
  7. Add all green and dry spices, curd, eno and coriander leaves.
  8. Mix thoroughly and adjust the consistency by adding water. Taste the batter before any further process.
  9. Heat 2 tbsp.oil in nonstick frying pan . Add mustard seeds and wait for crackling sound for adding sesame seeds.
  10. Pour 3 cup of Handvo batter and cook on slow flame for 10 minutes. Hold handle of frying pan tightly and give gentle jerk to pan . If whole cake of Handvo separate from sides of the pan then slightly lift and see underneath, If golden brown layer is formed. If yes then swich off the flame and allow to set for 10 minutes else cook again for 5 more minutes.
  11. After 10 minutes flip the layer , add 1 tbsp oil at the periphery and cook for 10 minutes on slow flame.
  12. Repeat the cooking process till batter last.
  13. Enjoy your hot , spicy Handvo with Green chutney, Red chutney, Schezwan sauce and glass of masala buttermilk ( chass).
Finely chopped vegetables
Cooked layer separate from frying pan
How to flip Handvo
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

List of my other recipes.

Categories
Chats snacks

(21) Biscuit Chat/Puri Chat

Serves:4

Ingredients

16 Monaco biscuits/Jeera puri/salty puri

16 slices of tomato

16 slices of cucumber

Green chutney.

Red Sweet Chutney

tomato sauce

4 cheese slices (each cut it into 4 equal parts)

1 cup grated cheese

1 cup sev

Chat masala

Method:

1) Arrange all biscuits in one big dinner plate

2) Over each biscuit ,stake cheese, cucumber and tomato slice.

3) Top it up with green chutney,red sweet chutney and tomato sauce as much as you want.

4) Sprinkle sev and shredded cheese.

5) Enjoy biscuits chat with tea or as you like.

Biscuit chat with cheese
Biscuit chat without cheese

List of my other recipes

Categories
chutney Quick Cooking Tips

(18)Sweet chutney

Red chutney, Khajur Amli chutney

Ingredients

  • 500 gms. Red Dates.( lal khajur)
  • 100 gms. Tamarind (Imli)
  • 250 gms. Jaggery (Gud)
  • 2 tbsp. Salt.
  • ¼ tsp. Asafoetida (Hing).
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.

Method:

1) Wash khajoor and imli

2) In steel vessel add all ingredients and 2 bowl (200 ml) water and pressure cook upto 4 whistles

3) After cooker cools down, deseed khajoor and imli.

4) Transfer all the ingredients in grinder and make a smooth paste of pouring consistency. Strain this mixture with the help of strainer.

5) Boil this chutney mixture for 5 mins.stir continuously.

6) After tasting chutney ,bottle it in air tight container or make a cubes in pop up ice tray.

7) If you keep in fridge, chutney will taste good upto 1 month. Chutney cubes in freezer lasts for 3 months.

8) Enjoy your sweet chutney with chats,vada,pakoda,chilla etc.

sweet chutney

List of my other recipes.