BHINDI ALOO (EVERY DAY SUBJIS)

This Subji is a simple stir fry with a mix of Ladyfinger and Potatoes as the name suggests. This is perfect for those rush hours in the morning or after work evenings when you want something simple that can be made with the least effort. This dish of Bhindi Aloo goes well with Rice and Roti or other flatbread varieties. It is healthy and becomes a good lunch box item for kids. 

Without much detailing getting in to the recipe directly. While you are here check out my other Subji and curry recipes like Paneer Khurchan, South Indian Kurma, Methi wale Baingan, Roasted Eggplant 2 ways, Paneer Mava Curry and more...

   

PREP TIME: 15 MINS                               COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:MAIN 

CUISINE:INDIAN                                        SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Onion 1 large cut into petals

    Bhindi/Okra/Ladysfinger 200 gm cut to 1 inch length

    Potato 1 large or 2 medium diced

    Cumin Seeds 1 tsp

    Turmeric powder 1/2 tsp

    Red chilli powder 1 tsp

    Coriander powder 1 tsp

    Fennel powder 1 tsp

    Amchur powder 1/4 tsp

    Garam Masala 1/2 tsp

    Salt as required

    Oil for sauteing

Directions: 

In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. When the Ladysfinger are half done add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   

     STEPWISE RECIPE FOLLOWS:

1. In a Kadai or Pan heat oil. When its hot add the Cumin seeds and let them crackle. Add the turmeric powder followed by the chopped onions and saute until the onions start turning brown.

2. Now add the diced potatoes and continue to saute. When the Potatoes are half done add the Bhindi and continue to saute. Keep stirring in between so that the vegetables don't burn. 

3. When the Ladysfinger are half done, add salt, stir nicely, and cover the Kadai for precise 2 minutes. After 2 minutes open the lid and add Red chilli powder, Coriander powder, fennel powder and Amchur(dry mango) powder and mix nicely. 

4.  Check for doneness of the Aloo and Bhindi by mashing between your fingers. When done add the Garam Masala powder and turn off the stove. The simple and healthy Bhindi Aloo is ready to serve wit our choice of rice or roti.   

    NOTES:

1. The Bhindi/Ladysfinger can sometimes turn slimy. To avoid this Pre cut the Bhindi and keep in the fridge or put it on a paper to absorb the moisture. 

2. Alternately you can squeeze 1/4 of a lemon if you find that it is turning slimy.

3. Adding quarter spoon of sugar helps to retain the green colour of the Bhindi.

4. If after adding all Masala powders if you subji still looks a little moist and not crisp and dry, add 1 tbsp bread crumbs.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PANEER KHURCHAN

Paneer Khurchan is a simple dish made with the most minimum ingredients. It is a simple subji to go with Rotis, Phulkas, Parathas and also Dal chawal. The beauty of this dish is that, it is mildly spiced and flavoured and is the best option for those days when the craving is for a simple meal.

This dish gets its name from the Hindi word "Khurachna" which means to scrape. In this recipe the Paneer can be added as either scrapings or as strips. Capsicum and tomatoes and some simple masalas are combined to bring out the flavours of the dish.

A simple dish doesn't need a big introduction, just its simplicity will do. So here's taking you to the recipe directly. While you are here please check out my other subji recipe like- Mushroom Do Pyaaza, Mixed Vegetable Curry, Palak Paneer, Creamy Palak in Coconut Milk, Mirch Ka Salan and more...

Here is the recipe for Paneer Khurchan-

PREP TIME: 10 MINS                               COOK TIME:15 MINS

TOTAL TIME: 25 MINS                              COURSE: MAIN 

CUISINE: NORTH INDIAN                        SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Paneer 200 gm cut into strips

    Capsicum 1 large cut into thin strips

    Spring Onions/ Onions (one bunch/ 1 large)

    Tomatoes 2 large chopped fine 

    Cumin 1 tsp

    Turmeric powder 1/2 tsp

    Ginger-garlic paste 1 tsp

    Salt as required

    Red chilli powder(regular) 1tsp

    Kashmiri red chilli powder(optional) 1/2 tsp

   Coriander powder 1 tsp

    Green chilli 1 slit lengthwise

    Garam masala powder 1/2 tsp

    Oil for sautéing

    Directions:

In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion(if in season or  use regular onion). Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve the hot Paneer Khurchan with rice or flat brad of your choice. Enjoy. Bon Appetit.

    STEPWISE RECIPE FOLLOWS:

1. In a Pan or Kadai pour 1/2 tbsp oil and heat. When the oil is hot add the cumin seeds, followed by turmeric powder and the Spring onion or regular onion.

2.  Sauté until the onions start turning brown and add the spring onion greens to it(if using). Sauté 30 seconds and add the ginger-garlic paste. Continue to sauté for another 30 seconds. Now add the chopped Capsicum strips and sauté on high heat, so that the capsicum don't release much moisture.

3. Sauté until the Capsicum are half cooked. They should retain the crunch and not turn limp. Now add the chopped tomatoes, followed by salt, red chilli powder, Coriander powder and Kashmiri red chilli powder and sauté until the tomatoes break and turn mushy. 

4. Now add the Paneer strips and the slit green chilli and toss well such that the masalas evenly coat the paneer. Cover and cook on low heat for 2 minutes. Remove cover, stir and add the Garam  Masala and serve hot.

    NOTES:

1. The dish actually uses regular onions. At the time i made these recipes Spring onions were in season, hence I used them. The Spring onion greens also impart a nice flavour to the dish.

2. No whole spices are used in this recipe.

3. While sautéing the Capsicum on high heat, keep stirring continuously so that they don't get charred.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PACHAI MOCHAI KUZHAMBU (FIELD BEANS GRAVY)

 

Though I may try fancy recipes from time to time, eat local and seasonal has always been my slogan. When it is carrot season I make my Gajar Halwa and during the Grape season my Grape conserve. Homemade  is always a better option and the pandemic has taught us just that. 

In south India December to February and specially the time around the harvest festival Pongal, is the season for Field Beans or Mocha Kottai as it is called in Tamil Nadu. These beans are used in the Pongal Kuzhambu that is made on the day of the Pongal festival, where in a Kuzhambu or Sambar is made with all the freshly harvested vegetables, which includes tubers, green vegetables and legumes likes the Field Beans.

I usually make this recipe in the Chettinad style where a the beans are cooked in a tangy gravy with garlic and coconut paste. This time however, I have tried it out in a different style which tasted very good and was an instant hit in my house. I added some Potatoes too and it turned out like a two in one curry, one that can go with rice as well as with Paratha, chapati etc. The vessel just went empty. In my house when the vessel goes empty and nothing remains for dinner, it means the dish was super good😀, and here comes this dish called the Pachai(fresh) Mochai Kuzhambu with a different gravy.

While you are here checkout my other recipes like Pachai Sundakkai Kuzhambu, Bonda Morkuzhambu, Vatha Kuzhambu, Parupu Urundai Kuzhambu and more...

Here is the recipe for Pachai Mochai Kuzhambu for you-

PREP TIME: 20 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 35 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Pachai Mochai Kottai (fresh Field Beans) 200 gm (pressured cooked for 5 whistles)

    Onion 1 roughly chopped

    Tomatoes 2 roughly chopped

    Potato 1 large diced

    Sambar Powder 1 tbsp. (refer notes)

    Red chilli powder 1 tsp

    Tamarind gooseberry sized ball pulp extracted 

    Jaggery a small bit 

    To be roasted and ground:

    Peanuts 2 tbsp.

    Dry red chillies 3 large ones

    Fennel 1 tsp

    Poppy seeds/Khus khus 1 tsp

    Coconut 2 tbsp

    To temper:

    Oil 1 tbsp

    Mustard seeds 1 tsp

    Mustard seeds a pinch

    Chana dal 2 tsp

    Asafoetida 1/2 tsp

    Dry red chilli 1 broken

    Curry leaves a few

   Directions:

In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. When the onions start turning a light brown, add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans). Mix nicely and let it cook for 2 minutes. Now pour the tamarind extract and let the potatoes cook. Keep the flame low. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. The potatoes must have cooked by now. Check for doneness of potatoes and add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve. Enjoy. Bon Appetit.  

    STEPWISE RECIPE FOLLOWS:

1. In a big Kadai/pan put the oil and heat. Add all ingredients mentioned under "to temper". When the mustard seeds begin to pop add the onion and sauté. 

2. When the onions start turning a light brown add the potatoes and continue to sauté for a minute or two. Now add the chopped tomatoes, followed by salt, Sambar powder, red chilli powder, and the cooked Mocha Kottai(field beans).  Mix nicely and let it cook for 2 minutes.  

3. Now pour the tamarind extract and let the potatoes cook. In the meanwhile take a small kadai and add 1 tsp oil and roast all ingredients mentioned under "to be roast and ground". Start by adding the groundnuts first, followed by coconut, dry red chilli, fennel seeds and poppy seeds, Roast until the coconut starts turning a light brown in colour. Cool and grind to a smooth paste adding a little water. 

4. The potatoes must have cooked by now. Add the ground paste and mix well. Dilute adding 2 cups water and continue to cook. The gravy will come together and the consistency will thicken. Add a small bit of jaggery and stir and put off the flame. The delicious Pachai Mochai Kuzhambu is ready to serve.

NOTES:

1. I used homemade sambar powder as that really enhances the taste of the dish. However, store bought one also can be used. Foe the recipe of homemade sambar powder click here.

2. The use of jaggery is to cut down the gassiness of the peanuts, as some people cannot digest it. I recommend adding it though adding jaggery is not compulsory.

3. Take care not to overcook the Beans, at the same time they must be cooked well.

4. If you have roasted peanuts that too can be added, then only the coconut, chillies, fennel and poppy seeds need to be roasted.

5. This recipe can be followed for any fresh beans(seeds) variety. When the fresh Mochai are not available, the dry ones are sold. They can be soaked, cooked and the same recipe can be followed.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

GAJAR HALWA/ CARROT HALWA

 Gajar Halwa/ Carrot Halwa is a very popular Indian dessert. Mostly a winter dessert. Though it is made frequently with the regular carrots ( English Carrots), using the Delhi Carrots or Red Carrots as they are called gives the best results.

This is one dessert I love and consider it very sacred, so if you are looking for an easy, one pot or microwave recipe, you are going to be disappointed. As far as Gajar Halwa is concerned I am old school. I cook it in milk( and a whole lot of milk) so that the raw taste of the Carrots is gone and the milk crumbles to a Rabri like texture. The taste of such a Halwa is divine. This is one recipe I have never made with regular carrot except in my dessert recipe- Gajar halwa Barfi where I was shaping  it like fudge( Barfi) and using Khoya to speed up the process. Whereas this recipe of Gajar Halwa is a slow cook process. The slower it cooks the better it tastes. Am I disappointing you? Well, make it like this and you will be hooked to it for life. Remember the best things in life come with a lot of patience.

My belief is that when I wait a whole year for the Red Carrots to appear in the Market and then make the Halwa, then it should be made the authentic way. Which does not involve adding condensed milk or Koya or milk powder but in cooking the carrots in milk( whole cream), to perfection.

I use only whole cream milk to make this dessert. So the taste of the Halwa depends entirely on the quality of milk. A full/whole cream milk Halwa will give you better taste and I can say this because I have tried it will all milk varieties available in the market and what works best is whole/full cream milk.

So after the whole mega write up, taking you to the recipe. While you are here do check out my other carrot based desserts like Carrot Kheer( another speciality from Rajjo's Kitchenn) and Gajar Halwa Barfi.

    PREP TIME:30                                   COOK TIME: 1hr

   TOTAL TIME:1hr.30Mins                     COURSE:  DESSERT

   CUISINE:  INDIAN                               SERVINGS: 6

   AUTHOR: Rajni Ram

 

    Ingredients:

    Carrots ( Preferably Red ones) 1.5 kilo grated

    Milk whole cream/ full cream 2 litres

    Sugar 300 gm

    Cardamom/ Elaichi powder

    Ghee 4 tbsp

    Cashews a new broken

    Directions:

Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or urli boil the milk. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. The texture will look like Rabri stickng to carrot. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquify, continue to stir until all the moisture is absorbed. The halwa will come together but it will not be gooey. Now add the cardamom powder. Fry the nuts in ghee and pour it over the halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm. Bon Appetite. 

    STEPWISE RECIPE FOLLOWS:

1. Wash, peel and grate the carrots and keep aside. In a huge thick bottomed vessel/ kadai/ or Urli boil the milk.

2. When it comes to a boil, reduce the flame and put in the grated carrots. Start stirring the mixture. The flame can be increased now but constant stirring is required . This process has to continue until almost all the milk dries up. Showing you the stages of reduction in pictures below that are self explanatory. 

3. Once all milk dries up, reduce the flame and add the sugar. Continue to stir again. Once the sugar is added the mixture will liquefy, continue to stir until all the moisture is absorbed. The Halwa will come together but it will not be gooey. (forgot to click a picture finally to show the final consistency, so have included the one showing the cardamom powder. Please follow that texture for final consistency of Halwa).

4. Now add the cardamom powder. Fry the nuts in ghee and pour it over the Halwa along with the nuts. The healthy and delicious Gajar Halwa is ready.  Serve warm.

    NOTES:

1. While cooking at high heat keep stirring constantly to avoid burning the contents at the bottom of the pan.

2. Actually after sometime of cooking the milk and carrot mixture , it does not overflow from the vessel. That time the stirring can be relaxed a bit, but stir every couple of minutes. If you are following this reduce flame when not stirring.

3. Good quality full cream milk yields the best result, the Halwa can be made with milk of any consistency though. The results may not be what I have described .

4. Feel free to try this with regular Carrots too. Method being the same.

5. Sometimes people try to over power the subtle carrot flavour by adding huge amounts of ghee. This is not required. Pouring ghee at the right time is very important, such that the flavour is enhanced and a lot of ghee is not poured unnecessarily. Check out my Cakkara Pongal post for the directions on how to pour the ghee.

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

If you would like to receive our recipes in your mail please leave your mail id at the homepage. Every time Rajjo's Kitchen has a new post we will mail the recipe to you.

PATRA/ PATRODE WITH BOK CHOY LEAVES ( ALU WADI)

 Patra or Patrode is a simple and healthy snack from western India. It is also called Alu Wadi in some regions. This dish is popular in karnataka too. Different regions, different names same dish. 

In this healthy snack usually the Arbi or Colacassia leaves are used. Spinach leaves can also be used, but they have to be big and thick. Since that variety is not available all the time I decided to give the dish a twist by using a different leaf altogether.  Bok Choy, or Pok choy  is a type of chinese cabbage.  The leaves are thick and nice so I decided to give the Patra a try with these leaves. It was a huge hit in my house and everyone came back for more. 

Since I was making this the first time, I made only a small quantity and with my folks asking for more have promised to make some again very soon. So, what I'm driving at is that if you are one of those people who loves this dish and wait for the Arbi leaves to arrive in the market, well don't wait. Grab some Pok Choy and try it out. The Pok Choy is closer in taste to Spinach with which Patra are made, if not for Arbi/Colaccssia leaves. 

This is a steamed snack just like the Kothimbir Vadi, it can be fried too of you prefer. I have steamed and pan roasted them.

While you are here check out my other snack recipes like Mirchi Bajji, Semolina Cheese balls, Samosa Pie, Potato Cheddar Bake, Dhania wale Namak Parey and more...

Here is the recipe ot Patra with Bok Choy Leaf-

        PREP TIME: 15MINS                              COOK TIME: 30MINS

       TOTAL TIME: 45 MINS                             CUISINE: INDIAN

        COURSE :SNACK                                   SERVINGS: 5

        AUTHOR: RAJNI RAM

Bok choy/ Pok choy 2 heads ( clip leaves carefully, wash and dab dry with towel)

Besan/ Chickpea flour 2 cups

Salt as required

Red chilli powder 1 tsp

Coriander powder 1 tsp

Fennel powder 1 tsp

Turmeric powder 1/2 tsp

Sugar 1/2 tsp

Tamarind pulp 2 tsp diluted in 1/2 cup water or make pulp with Gooseberry size tamarind ball.

Green chilli 1 finely chopped

Ginger 1/2 inch piece finely chopped

Sesame seeds a few 

Kopra / desiccated coconut 2 tsp

Oil 3 tsp for tempering

Directions: 

Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. If using tamarind paste add paste along with masalas, mix and then use water to make the paste. The batter has to be smooth and thick that it sticks to the leaves and does not slide off. Now take the leaves, bigger ones. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. If the leaves are in different sizes, keep bigger ones below and smaller ones on top. Like this for 3 layers. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat for remaining leaves. I made two such rolls.  Place the second roll also in the cooker vessel and keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy with some green chutney and chai. Bon Appetit!!!

STEPWISE RECIPE FOLLOWS:

1.Carefully cut the leaves from the Bok choy, wash them in water and pat dry. Keep aside.

2. Now in a bowl take the besan and add all the masala powders and salt. Mix well with fingers and now start adding the tamarind water little by little to make a thick paste/ batter. The batter has to be thick and smooth.

3. Apply the paste to 3 leaves, and arrange 3 of them over lapping the other as shown in the picture. This is the first layer. On this another 3 paste applied leaves have to be arranged. Make 3 such layers.

4. Now start rolling the leaves from left to right, and as you role more of the paste has to be applied each time you roll the leaf. After rolling completely, apply the besan paste all over the rolled leaf. Place this in a greased cooker vessel.  Repeat the process and put both rolls in cooker vessel.

5. Keep the vessel in the cooker to steam. Steam for 20 to 25 minutes. Put off the cooker and wait 2 minutes. Now open and cool the steams rolls completely. Once cooled cut them into 1/2 inch thick circles and keep aside. 

6. Take oil in a Tava or Pan and heat. Add mustard seeds, Jeera, asafoetida, green chillies, sesame seeds and ginger. When the mustard pops arrange the cut circles on the tava and roast on one side. When it turns a golden brown, flip and roast the other side. Sprinkle some Kopra/ desiccated coconut and remove the Parta off the Tava. Enjoy.

NOTES:

1. Select leaves which are fresh and big.

2. At the base of the leaf if the stem is hard, make a V shape cut to remove the hard veins.

3. Ensure the batter is thick like a paste or else it won't stick to the leaf.  Incase the batter turns runny add more besan and adjust spice and continue with the recipe. 

4. While toasting on the Tava take care not to burn them or the taste will change.

SOUTH INDIAN VEGETABLE KURMA

 The South Indian Vegetable Kurma is a very popular dish in most south Indian restaurants. It goes very well with most south Indian dishes like the Sevai aka string hoppers, Parotta, Kothu Parotta( for which it forms part of the kotthu gravy), Poori, Dosa, Kal Dosa Rava Dosa, and more...

Than the ones at a restaurant I like the home version as the masalas can be customized.  I find the restaurant ones very pungent with a strong masala impact which subdues the taste of the vegetables. A good kurma is one where the taste and texture of the vegetables is retained and the mild masalas enhance the taste of the dish.

So here's my version of the South Indian Vegetable Kurma--

PREP TIME: 15 MINS                                 COOK TIME:15 MINS

TOTAL TIME: 30 MINS                                COURSE: MAIN 

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

    Ingredients:

    Chopped Mix vegetables 200 gm ( carrot, cauliflower, potatoes, beans) etc;

    Green peas 50 gm

    Capsicum 1 chopped 

    Onion 1 medium chopped

    Tomatoes 2 large pureed

    Cashewnuts 10

    Coconut 1 tbsp

    Fennel seeds 1 tsp

    Bay leaf/ Tej patha 1 medium

    Cumin seeds 1 tsp

    Green cardamom 2

     Cloves 3 -4

    Ginger garlic paste 1 tsp

    Green chilli 1

     Biryani masala 1 tsp depending on flavour

    Red chilli powder 2 tsp

    Oil for sauteeing 

    Garam masala powder 1/2 tsp optional

Directions:

Steam all the mix vegetables  with salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste,and saute for 30 seconds. Add the capsicum and continue to saute for another minute. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding a little water.  Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin.

STEPWISE RECIPE FOLLOWS:

1. Steam all the mix vegetables with some salt and turmeric powder, except capsicum, onion and tomatoes.  Take care to not turn them mushy.

2. Now in a pan or Kadai pour oil and heat. Put in the Bay leaf, cumin seeds, green cardamom and cloves and fry for 30 seconds. Now add the onions and ginger garlic paste, and saute for 30 seconds. Add the capsicum and continue to saute for another minute

3. Now add the tomato puree and all other spice powders like red chilli powder, biryani masala and the salt. Cook the gravy until the oil separates.

4. Now add the steamed vegetables, mix well and cook for a minute. Grind the coconut, fennel seed, cashewnuts and green chillies to a smooth paste adding  a little water. 

5. Pour this paste into the cooking gravy. Cook for another2 minutes or until the gravy cones together and put of the stove. Garnish with curry leaves add the garam masala powder now if using,  and enjoy with your choice of tiffin

NOTES:

1. The vegetables used can be customized to your liking. That said vegetables with a lit of water content like gourds, brinjal etc are not preferred much.

2. For a thicker gravy add more cashew and coconut. For a thinner one reduce the cashew and coconut or use the quantity given and then thin down with water 

3. I use biryani masala for the kurma as it gives a very nice flavoring to the kurma. One can use garam masala too but the authentic taste does not come in.

4. I use homemade Biryani masala. For recipe of Biryani masala click here. Feel free to use store bought one too.

If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

BAJRA AND RAGI CHEELA

 A healthy breakfast is a beautiful start to the day. What better than millets to keep you satiated for longer, and lighter on the tummy too. Millets are in fashion now, but have been in our land for ages. Our ancestors used them extensively and then they kind of vanished from the scene owing to "ready to eat meals" revolution and the "instant meal" idea. After a long time they ( Millets ) are getting their due. As this generation falls prey to lifestyle diseases, the millets came to the rescue and they started trending all over again.

So, here is my take on the regular Besan Cheela, where I have added Bajra and Ragi flour to the besan. This breakfast dish keeps one satiated and is tasty too. It gets done with minimum oil and can be served with pickle, or a green chutney. Homemade butter goes well too. A glass of buttermilk to go with and a lovely breakfast platter is ready.

While you are here please check out my other breakfast recipes like Kuthiraivali Pongal aka Barnyard millet Pongal, Dahi Pohe, Rava Dosa and more....

Since this is a simple and mix everything together recipe I have not given stepwise pictures or instructions. Yes its that easy 😄.

PREP TIME: 15 MINS                                COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:BREAKFAST

CUISINE:INDIAN                                         SERVINGS: 4

AUTHOR: RAJNI RAM

Ingredients:

Besan  1.5 cups

Ragi flour/ finger millet flour 1 cup

Bajra flour/ pearl millet flour 1 cup

Salt as per taste

Curd 3 tbsp

Green chillies 2 or 3 finely chopped

Ginger 1 inch finely chopped

Ajwain/ carrom seeds 1 tsp

Fresh coriander a few sprigs finely chopped

Onion 1 finely chopped

Red chilli powder 1 tsp or as per taste

Coriander powder 1 tsp

Fennel powder 1 tsp

Water for making the batter

Oil for cooking the cheela

Directions:

In a large bowl put in all the 3 flours. Add salt and all dry masalas like- Ajwain, red chilli powder, coriander powder, andfennel powder. Now add the chopped onions, green chillies, ginger, fresh coriander and mix thoroughly. Now add the curd and stir again. Now adding water little by little making a batter. The consistency should be like the Dosa batter, not too thick and not too thin. Let it rest for 10 minutes minimum. Now heat a girdle/ tava and  smear little oil. Pour the batter and don't spread it with a ladle, instead let it spread by itself( just like a pan cake). Drizzle little oil and cook on one side, flip and cook on the other and remove. Repeat for all the batter and serve with your choice of chutney or sauce.

Notes:

1. One can try the same with other millet flours too.

2. Millet flours don't absorb a lot of water, therefore while adding be careful and it’s best to add a little at a time.

 If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.

THENGAI MOLAGAPODI( COCONUT GUN POWDER)

 Molagapodi or south Indian Gun Powder as it is referred to is an everyday accompaniment in every southindian household. It also goes by the name Idli Podi or Dosai Molagapodi.

In my house we make this powder every other week. In this recipe I am adding coconut to the gun powder/ molagapodi and this gives a very nice flavour and texture to the powder.

Usually making Thengai Molagapodi is a ritual for me after the Navarathri celebrations, as a lot of coconuts get accumulated at home, owing to visits to friends and family for accepting the Vethalai Paaku or Haldi Kumkum. So many coconuts cannot be consumed at a time, but ofcourse grating them and storing in the freezer is an option, but I prefer making the Thengai Molagapodi instead as then I don't have to make a chutney everyday 😃.

The procedure of making it is very simple. Therefore I am giving the stepwise recipe directly.

While you are here please check out my other Podi and sauce  recipes like Rasam Powder, Sambar Powder, Karuvepilai Podi/ Curry leaves powder, Homemade Schezwan Sauce, Homemade Pesto and more...

Here is the recipe  

  PREP TIME: 15 MINS                                COOK TIME:15 MINS

TOTAL TIME: 30 MINS                              COURSE:ACCOMPANIMENT 

CUISINE:INDIAN                                         QUANTITY: 500 gms Approx

AUTHOR: RAJNI RAM

Ingredients:

Coconut 3 whole grated

Urad dal 2 cups 

Chana dal 1/2 cup

Salt as required

Asafoetida 1 tsp

Dry red chillies whole 150 gm

Oil 1 tbsp for frying the dals

STEPWISE RECIPE FOLLOWS:

1. In a Kadai/ pan heat oil. Put the Urad dal and Chana dal and start roasting on low flame . Add Asafoetida 5 mins into the roasting process.

2. Roast the dals until they turn light brown in colour. Keep the flame low while roasting and keep stirring so that the dals fry evenly. Transfer to a plate and cool.

3. Now put the dry red chillies after removing the stems and roast on low fire for a minute. Put of flame let them stand in the hot kadai for few minutes. Cool completely. 

4. Now put the grated coconut in the kadai and start roasting it. If you prefer do it in batches. The coconut should not burn or else the taste of the  powder will be ruined. Keep roasting until it turns light brown. Transfer to a plate and cool completely. Once cooled pick out any big pieces of coconut gratings you may find.

5. Now in your dry grinding jar put the dals and the chillies and grind to a fine powder. Do it in batches if you prefer. As you keep grinding keep transferring the ground powder to a big bowl. Now add the required salt and the grated coconut and start mixing with a spatula/ spoon. If you find the powder is a little coarse for you preference after mixing in the coconut, then just blitz it once again. The spicy and yummy Thengai Molagapodi is ready. Serve with Idli, Dosa, Kuzhi Paniyaaram, Rava Dosa, Adai and more. 

NOTES:

1. Patience while roasting the dals and the coconut will yield best results.

2. Salt and spice can be adjusted as required. The spice can be a little more as the sweetness of the coconut subdues the spice.

3. Choose coconuts that are mature and will have a thick inside. The tender ones which are light brown will not have the texture required for this recipe and you will also have to roast it for long as the moisture content will be high.

 If you tried this recipe and liked it, please let us know in the comment box. I would love to hear from you. If you would like to receive our future posts on your mail, please leave your mail Id so that we can post it to you.