Patra-Aluvadi

 Patra is made out of Colcocasia Leaves which are very nutritious as well as tasty

The best way to have patras is deep fried but you can also shallow fry it and enjoy with tea and chutney

Ingredients

12 medium size colocasia leaves

2 tbsp oil

1 tsp mustard seeds

2 tsp sesame seeds

pinch of hing

For Besan mixture:

2.5 cups besan

1/2 cup rice flour

1/4 cup wheat flour

1 tsp ginger green chilly paste

1/2 tsp tumeric 

1 tsp chilly powder

3/4 cup jaggery/sugar free 

1 tbsp dhana jeera powder

4 tbsp Tamarind pulp

1 tbsp garam masala

oil for kneading the besan mixture

Salt to taste

Garnish:Coriander leaves and grated coconut( optional)

Method:

Combine all the ingredients of besan mixture together in a bowl and add approx 1-1.25 cup of water and mix it very well in a manner the paste is very smooth to apply

Clean the patra leaves by cutting the stems and removing the veins from behind.This is important else it will give a scratchy feeling while eating

Place the colocassia leaf with the vein side facing upwards on a clean surface and apply the besan mixture

Place another leaf over it facing upwards opposite direction and apply besan.In this way spread evenly on all leaves in batches of 4-5 leaves each with a combination of small and large leaves

Roll them tightly and keep them for steaming

Cook in steamer for 20-25 minutes without the whistle and then let it cool down completely

When cool cut them and take a deep pan either deep fry or shallow fry

For shallow fry option add mustard seeds ,sessame seeds and hing in oil and then add the patra and let it cook for 5 minutes

switch off gas and garnish with coriander and grated coconut

Guvar batata shaak-cluster beans potato sabji

 

Ingredients

200 gms guvar

1 medium size potato

5-6 garlic cloves

1/2 tsp ajwain(carom seeds)

1/4 tsp mustard seeds

1/4 tsp turmeric powder

1/4 tsp red chilly powder

4-5 tbsp oil

Salt to taste

1/8 tsp sugar

Coriander for garnish

Method

Clean and cut guvar into 3-4 pieces

Peel potato and cut into slices

Take a pressure cooker put oil in it and let it heat

Once its hot add mustard seeds and let it splutter.Add ajwain and grated garlic to it and give it a quick stir and add sugar to it.

Add guvar potato turmeric red chilly powder salt and a 2 tsp water to it and give it a nice mix.

Cover the pressure cooker and let it cook for 3 -4 whistles or for 10 minutes.

Once done let it cool down and then open the Lid to check if properly cooked.

Garnish with coriander before serving.

IDLI- Rice and lentil soft steamed pancakes

 Ingredients

3 cup Rice rava

1 cup white sabut urad

1 tbsp methi /fenugreek seeds

3-4 tbsp leftover rice /poha

Salt to taste

Water for grinding

Oil for greasing the idli stand

Method:

Soak the rice rava and urad separately for 5-6 hours

Mix it to a smooth paste in the blender

Add the leftover rice along with the mixed paste and grind it with water

Add salt to taste and mix it with hand for 5 minutes in one direction .

Keep the mixer for fermenting overnight or for atleast 7-8 hours

Before cooking add 2 tbsp of oil in it and grease the idli stand and pour the batter in it 

Keep the idli stand in a cooker and let it steam without whistle for 10 minutes

Once done remove from cooker and remove the idli stand and let it cool 

Remove the idlis and keep in a vessel and serve hot with sambar and chutney

Tindora Nu Shaak

 

Ingredients:

250 gms Tindora

1 tsp mustard seeds

1/2 tsp Hing

1/4 tsp Turmeric Powder

1/4 tsp Red chilly powder

3 tbsp oil

Salt to taste

handful of coriander leaves to garnish

Method:

Cut the Tindora in long slits approx 6 slices of one tindora

Take pressure pan and put oil for heating

Once heated add the mustard seeds and let it splutter

Add Hing and give it a quick stir

Add the tindora in pan and add turmeric red chilly powder and salt and mix it.

Sprinkle 2 tsp of water on it and close the lid

Cook for 7-8 minutes on high flame or for 3-4 whistles and close the gas

Let it cool down and check whether the vegetable is ready

Add coriander before serving

Wheat flour spicy shakkarpara

Ingredients

1cup wheat flour

1/2 tsp sea same seeds

1/4 tsp ajwain (carom seeds)

1/4 tsp red chilly powder

1/4 tsp turmeric 

3 tsp oil

Salt to taste

Water for kneading

Oil for frying --100 ml

Method

Take a big plate and knead the wheat flour to a smooth dough .The dough should not be sticky or hard as it will break and also.absorb more oil

Add sesame seeds carom seeds chilly powder tumeric salt and oil to the flour and knead it with little water at a time.

Once done let the dough rest for 5-10 minutes and then knead again and make 4 medium.size balls from the kneaded dough.

Roll it into a circle of little thickness and then cut it into either square shape or diamond shape

Put oil for heating in a pan.Fry the shakkarpara on medium.flame and keep on moving it up and down so that they dont become too brown.

Remove and let it cool and then store it in an.airtight container.
 

Punjabi chole

 Ingredients

1cup soaked chickpeas

1 medium onion

1 medium tomato

5-6 garlic flakes

2-3 green chillies

1 inch ginger

1/4 tsp cummin seeds

1/4 tsp turmeric

1/2 tsp red chilly powder

1/2 tsp coriander powder

2 bay leaf

3 tsp oil

Salt to taste

Coriander for garnish

Method

Boil the chick peas in pressure cooker and allow it to cool

For boiling chickpeas add salt and bay leaf to it while boiling

Take a wok and pour oil in it

Add cummin seeds and let it splutter

Add chopped onion tomato ginger garlic and chillies to it and stir it till the raw smell goes and the oil starts separating

Now add boiled chickpeas and give it a stir

Add turmeric chilly powder coriander powder to It and adjust salt if needed .Add water to it and let it cook with covered lid for 10 minutes on a medium flame

Once done switch off gas and add coriander on it to garnish

Batata Poha

 Poha is a very common snack item and one of the most easily made with less oil .

Ingredients

500 Grams Poha ( Flattened Rice )Thick

3-4 green chillies

1 inch ginger

1/2 tsp mustard seeds

1/4 tsp hing

3 medium size onion

2 medium size potato

Salt to taste approx 1 tbsp

1 tsp turmeric

1/2 tsp red chilly powder

Sugar 1/2 tsp

4-5 drops of lemon

1 tbsp milk

3-4 tbsp oil

Handful of coriander for garnish

2 chillies chopped for garnish

Method:

Wash the poha in a strainer under running water and keep it aside for 30 minutes

Chop the onion potato and chillies and keep it aside

Take a wide deep pan and pour oil in it and once its heated add the mustard seeds and let it sputter

Once done add Hing and stir it for a minute

Add onion potato chillies to it and covet with a lid and let it cook till tender.

Once cooked add salt turmeric and chilly powder to it and give it a quick stir

Add the soaked poha and mix it.Sprinkilr little water on it and add the sugar and milk at this stage and let it cook for 5-7 minutes on medium flame

Check it will.be done . 

Add the lime juice and garnish with coriander and serve hot with chopped chillies.

Makai Atta Dhokla

 Dhokla is a steamed pancake made of various combinations either grinded lentils and rice combination or a mixture of readymade flours which is an instant and faster way for preparing the delicious snack

Ingredients

1 cup makai atta

3 tbsp rava

1/2 cup Dahi

1/2 cup corn kernels(fresh or frozen)

2 -3 green chilies

1inch ginger

1/8 tsp turmeric

A pinch of sugar

A pinch of hing

5-6 drops lemon juicer

Salt to taste

Water for mixing

Oil 1 tsp

1/2 tsp baking soda or eno fruit salt

Coriander leaves for garnish

Tempering

1 /2 tsp mustard seeds

1/2 tsp sesame seeds

Method:

Mix makai atta rava and curd together and keep it for at least 30 minutes

In a mixie grind coarse the corn kernels chillies and ginger and mix it in the dhokla batter after 30 minutes

Add turmeric;hing;sugar;salt;lemon drop and check consistency.If it is dry add water and make it little smooth batter

Take a cooker and pour water in it for boiling with a stand so that the dhokala stand fits proper in cooker.

Once ready add eno to it and give a quick stir

Apply oil in the dhokala container and pour the batter in the container and let It steam for 15 -20 minutes on high flame

Pls ensure there is enough water in the cooker as it will be steaming on high flame

Once done remove from.cooker and check with toothpick or knife if done.It it comes out clean it is properly cooked else keep for another 3-4 minutes till.it comes out clean

Let It cool for 5 minutes and then cut it onto pieces

Take a temper pan and pour oil in it

Once oil is heated add the mustard seeds and once it sputter add the sesame seeds and switch off gas after 1 minute.

Pour the temper on the dhokala and garnish with coriander leaves 

Coconut Coriander Chutney-Idli/Dosa Accompaniment

 Coconut Coriander chutney is one of the most common and favourite chutney in most homes.

Its so easy it can be made either with freshly grated coconut or even with dessicated coconut incase you run out of fresh coconut

Ingredients:

1 cup coconut( grated/dessicated)

1/2 cup fresh coriander leaves

3-4 green chillies

1 inch ginger

2 tsp fresh curd or 1 tsp tamarind pulp

Salt to taste

Water for grinding the chutney

Tempering:

1/2 tsp mustard seeds

1/4 tsp white spilt urad dal

1/4 tsp cummin seeds

1/8 tsp hing

2-3 dry red chillies

few curry leaves 

2 tsp oil for tempering

Method:

Take a mixie jar/blender and add all the ingredients togther and grind it to smooth consistency.

Transfer it to a chutney bowl

Now temper the chutney by heating oil in a temper pan.Add mustard seeds and let it crackle.

Once done add the white split urad dal, cummin seeds and hing and cook for few seconds till dal changes its color.

Add curry leaves and dry red chillies and give it a quick stir and switch off the gas and pour it on the chutney and mix it well.

Coconut coriander chutney is ready to be served and best had with idlis/dosa/paratha/sandwich.

Pls refer to my earlier posts on other two types of chutneys for Idli and Dosa

Red Chutney-Idli Dosa Accompaniment

 Red Chutney is generally had along with Dosa/Idli/Parathas and can be stored in fridge for 2-3 days

Its a sweet spicy tangy chutney enjoyed by one and all ,also famous as Tomato Onion Chutney.

Ingredients:

2 tsp roasted gram

1 small onion chopped

1 small tomato chopped

1 tsp grated coconut

1 tsp tamarind pulp

2-3 dry red chillies

2 garlic flakes (optional)

2 tsp Oil for frying the onion tomato

Salt to taste

Water for grinding.

Tempering:

1/2 tsp mustard seeds

1/2 tsp white urad dal( spilt)

few curry leaves

a pinch of hing

2-3 dry red chillies

Method:

Take a wide pan with oil in it and let it heat for 2 minutes.

Roast the onion in it and once slightly roasted colour change to pink add the tomotoes and saute it.

This will take approx 2-3 minutes and then remove from flame and let it cool for sometime

Once cooled down take a mixie jar and add the roasted gram,onion tomato ,dry red chilly.salt,tamarind,grated coconut /coriander in it and grind it with the help of water.

Once the mixture is of smooth consitency remove it from the mixie jar and keep it in a separate bowl.

Add the water to the mixie jar and pour in the grinded paste .If need be pour little more.Taste the salt in it and if needed add little more.

Now tempering:

Take oil in a tempering pan and add mustard seeds let it sputter,Once it starts sputtering add the white split dal and hing to it .This will take a few seconds,then add the dry red chillies and curry leaves and switch off the flame

Pour the tempering on the chutney and enjoy with idlis/dosa/paratha.

Cabbage Capsicum Carot- 3 C's Warm Salad

 Salad are generally preferred Warm/cold/room temperature 

Any salad with colourful veggies is a treat to anyones eyes and taste buds

This is a famous simple salad also known as Sambharo in Gujarati which is served as a side dish along with routine meals.

Ingredients

150 grams cabbage( shredded/cut thinly)

1 small capsicum( sliced)

1 small carrot ( sliced thinly)

1/2 tsp grounded coriander powder

1/4 tsp turmeric

1 green chilly( cut into slit)

Handful of fresh coriander leaves

Salt to taste

Tempering:

1/4 tsp mustard seeds

1/4 tsp cummin seeds

1/8 tsp hing

3 tsp oil

Method:

Take a shallow pan and pour oil in it and let it heat.

Once oil is hot add the mustard seeds and let it sputter.

Once mustard seeds are done add the cummin seeds and hing and give it a fast stir

Add the cut vegetables in it cabbage carrot capsicum and add turmeric chilly to it and stir on high flame

Stir it for 2-3 minutes and then switch off the flame.It should not become mushy so immediately add salt and coriander powder post switching off the gas flame.

If salt is added before while cooking it will release water and become mushy

Add coriander leaves and serve.

Neer Chutney-Idli Dosa Accompaniment

 Neer chutney is a popular chutney in udupi restaurants and college canteens,where soft moist idlis are enjoyed either dipped in neer chutney or as a side dish to idlis.

Ingredients:

3/4 cup roasted gram,

2 tbsp grated coconut

56 green chillies

1 inch ginger

2-3 garlic(optional)

1 tsp imli(tamarind)pulp

2 tsp oil for frying

Handful of coriander

salt to taste

For Tempering:

 1 tbsp oil

1 tbsp mustard seeds

1 tbsp split urad dal

1 no red chilli(dry)

few curry leaves

Method:

Take a shallow pan with oil in it and switch the gas flame on

once oil is warm put the gram in it for slight roasting.Roasting will help remove raw smell of gram

Roast for two minutes and allow it to cool.

Then add grated coconut,green chilly,ginger, garlic,tamarind ,salt and coriander leaves in a mixer jar alongwith the roasted gram.

Add water and grind it to a smooth paste.

Remove the grinded chutney from the mixie jar and add 2 cups of water to the mixie jar rinse and add it to the chutney.

Mix all of them proper,and taste salt ,if less adjust as per taste.

Now Tempering:

Heat oil in a pan and add mustard seeds and allow it to sputter.

Then add split urad dal ,red chilly and few curry leaves and give it a good stir and pour the temper to the chutney and give it a nice mix

Neer chutney is ready and can be best enjoyed with idlis.

Here idlis are served with three types of chutneys,pls check my blog for balance two chutneys

1.Neer chutney

2.Red chutney

3.Coconut coriander chutney

Method:

Parval Batata Rassa Sabji/Pointed Gourd Potato Curry

 

Ingredients

1.500 gms parval/pointed gourd

2.200 gms potato

3.2 bay leaf

4.1 tsp mustard seeds

5.2 dry red chillies

6.2 green cardamons

7.1/4 tsp turmeric

8.1/2 tsp hing

9.1/4 tsp red chilly powder

10.1/2 tsp salt( or as per taste)

11.1/4 tsp coriander powder

12.coriander for garnish

13.4 tbsp oil

Method:

Cut the parval and potato after peeling them into thick slices

Take a deep pan and keep it for heating

Pour the oil in it once warm start the tempering

Add mustard seeds,hing,bayleaf,dry red chillies and let it splutter for a minute or two

Add the cut  parval and potato in it and give it a stir on high flame for 2 minutes

Add turmeric chilly powder and cardamom and mix salt in it

Keep the vegetables without lid for 2 minutes.

After two minutes mix again and add warm water 3-4 cups basis the thickness of gravy preferred and  cover it with a lid and let t cook for atleast 15 minutes on medium flame

Check to see if the vegetables are cooked ,and switch off gas

Garnish with coriander before serving.

Khandvi

 Microwave Khandvi/Patuli

Khandvi as its more commonly known as is a steamed gramflour farsan which is fast and easy to make with mimimum oil.

A quick farsan/snack for health conscious people as the oil used is only for tempering.

The Gram flour batter with buttermilk is mixed and cooked to make a thick paste and spread thinly on a flat surface .

It is one of the most popular snack amongst people of all age group.

Ingredients:

125 gms ( 1 cup ) gram flour or besan

375 gms ( 3 cups) buttermilk little sour 

1 tsp ginger green chilly paste( optional)

1/4 tsp turmeric  

1/8 tsp hing

1/8 tsp red chilly powder( to be used instead of green ginger chilly paste)

salt to taste

For tempering:

1 tsp mustard seeds

1.5 tsp sesame seeds

1 tsp cummin seeds

7-8 curry leaves( chopped)

pinch of hing

3 tsp oil.

For Garnish

handful coriander

3 tbsp fresh grated coconut( optional)

Method:

Combine the besan, buttermilk,turmeric powder,green ginger chilly paste,hing and salt in a microwave safe bowl ,whisk well and keep it in microwave for  first 5 minutes

After 5 minutes remove the bowl and give it a good mix in one direction and keep the khandvi for cooking for another 5 minutes

Remove post second 5 minutes and check if done.To confirm if cooked proper keep a spoon /whisker to check if its stands perfect .If not keep for another 2 minutes and then it will be done

Spread the mixture in a thali/steel plate or kitchen platform or surface and allow it to cool for 2-3 minutes.

The mixture can be spread in front and back of the steel thali

Start rolling from top and keep the rolls in a plate

Once done it needs to be cut in such a manner that it will form cylindrical rolls.

Sprinkle little red chilly powder on it.

Take a temper pan and pour 3 tsp oil ,once oil is warm put mastard seeds and let it splutter

Add hing ,cummin seeds,sesame seeds,curry leaves and switch off the gas.

The above tempering can also be done in a microwave safe bowl

Pour the tempering on the khandvi

Garnish with coriander and freshly grated coconut.