All posts by Anita

Mixed Pulses Spicy Appe

December 19, 2016 Anita

Ingredients:
2 cup urad dal,
1 cup mixed pulses (vatana moong, chana, matk, rajma etc)
2 to 3 green chillies
1 inch ginger,
salt to taste,
1 pinch of asafoetida
1/2 cup coriander leaves chopped
Grated coconut for garnish

Method:
Soak the pulses for 2 to 3 hours. Now grind to smooth paste with green chillies, ginger. Now add salt and asafoetida, coriander leaves and mix well.

In a appe pan, put oil and pour appe batter. Cook both sides till golden brown.

Garnish with coconut and coriander leaves and serve hot with sauce or chutney of your choice..

*Note: Those who like onion can add finely chopped onion.

Main Course

Palak Rasam Wada

December 19, 2016 Anita

Ingredients

250 gms Mix Pulses (Tur Dal, Moong Dal, Urad Dal, Masoor Dal, Green Slit Dal, etc. )*
1 Inch Ginger,
1 to 2 Green Chillies
Salt to taste

Method for Wadas
Soak the pulses for 02 Hrs.
Grind the above ingredients into a fine paste using little water. Make small wadas and deep fry till light golden brown.

For the Palak Rasam
1 cup Blanched Palak Puree
1/2 cup Tur dal
1 cup Chopped Tomato
Salt to taste
5 to 6 Curry Leaves
1/2 tsp Pepper Powder
1/2 tsp Roasted Jeera Powder
1/2 tsp Turmeric Powder
1/2 tsp Chilli Powder,
1 tsp Tamarind Paste,
Jaggery (optional)
1/2 Cup Coriander Leaves
1/2 tsp Asafoetida
1/2 tsp Mustard Seeds

Method
Pressure cook the Tur dal adding Tomato, Turmeric & Jaggery. Cook the dal till soft. (Approx 5 to 6 whistles)
After the dal cools, churn it properly. In another pan, add a little oil, put Mustard seeds, Asafoetida, Curry leaves. Let it splutter. Then add the dal mixture, Jeera powder, Chilli powder, Pepper powder, Salt and Blanched Palak puree and cook for another 3 to 4 min. Garnish with Coriander leaves and pop in the Dal Wadas.

Note
Nowadays, mix pulses are easily available in the market.
Don’t overcook the Rasam, after adding palak else it will changes color.
You can serve the Rasam as soup also.
And eat the wadas as is..

Desserts, Fasting Snacks

Paneer Modak

December 19, 2016 Anita

Ingredients

2 cup crumbled paneer
1/2 cup rice flour,
1/2 cup milk powder,
Salt to taste, (usually we avoid salt if we are keeping this as naivedya)
Ghee for frying

For stuffing
1 cup grated coconut
1/2 cup grated jaggery
Cardamom powder
Almond and Pista sliced

Garnishing
1 cup pomegranate juice
1 tbsp sugar

Method
Put Pomegranate juice and sugar in sauce and pan stir continuously till the sugar is dissolved. Reduce the flame and cook till the mixture becomes thick.

In a mixing bowl, take Paneer, rice powder, milk powder, pinch of salt, mix well. Prepare the soft dough.

In another bowl, mix coconut, jaggery, cardamom powder
and chopped almonds and pistas.

Make a round ball from dough and stuff the coconut stuffing. Seal it. Give it the shape of modak and deep fry in ghee.
Garnish with Pomegranate Syrup.

Note: During festivals I don’t think much of calories 😉
If you are keeping these modaks as Naivedya, don’t use salt while preparing the dough.

Kids Special Menus, Snacks

Butter Chakli

December 19, 2016 Anita

Ingredients:

2 cup rice flour

1 cup roasted chana dal (used for chutney)

1 tbsp sesame seeds

salt to taste

2 tbsp White butter

Hing

For Sprinkling Masala:

1/2 tsp turmeric powder

1 tsp chilli powder

1/2 tsp coriander jeera powder

Salt

Hing

Mix all the sprinkling well and keep aside.

Method:

Grind the fried gram powder to fine powder. Now in a large mixing bowl take rice flour, fried gram flour, add salt, hing, sesame seeds, white butter, mix all the dry ingredients mix well, now add water and make soft dough.

Heat oil in a Kadai keep in a low flame .

Take the dough put in in a chakli mould and squeeze it to a round shape on a silver wrap paper. Fry the chaklis till semi golden brown. Remove on a tissue paper. Sprinkle the dry masala over the hot chakli. Garnish with fried curry leaves.

Store in an airtight container.

TIPS:

Fry the chakli in low flame till it becomes crispy .

For a spicier version you can add green chilly paste or red chilly powder or pepper powder.

Main Course

Palak Dudhi Paratha with Stuffed & Baked Baingan

December 19, 2016 Anita

A delicious looking yet very easy to make and bake recipe for you all..

Ingredients

7 to 8 Baingan (Brinjal/Eggplant) washed and slit for the stuffing
3 Tbsp Besan
1 Tbsp Rice Flour
1/2 Tsp Turmeric Powder
1 Tbsp Red Chilli Powder (as per taste)
1 Tbsp Dania Jeera Powder,
1 Tbsp Oil
A Pinch of Fennel Seed Powder
1/4 Tsp Hing
Salt to taste
Little jaggery (as per taste – optional)

For Palak and Dudhi Paratha

2 Cup Wheat Flour
1 Cup Blanched Palak puree (grind with ginger and green chilly )
1/2 Cup Grated Dudhi
Salt to taste

Method for Baked Baingan
In a bowl, mix all the ingredients for stuffing and stuff the Brinjal. In a baking tray, arrange the stuffed brinjal and spray some oil over it. Now, for seasoning add little Oil, Mustard seeds, Jeera, Hing, Curry leaves and remaining stuff masala. Stir for 1 minute. Sprinkle some water again and stir. Pour this mixture on the baked brinjal.

For Palak Doodhi Paratha

In a large bowl take wheat flour, grated dudhi (bottle gourd) salt, spinach puree, knead to a semi soft dough. No need to add water except if required, add little. Dudhi contains water. Now, divide the prepared dough equally to make small balls, flatten the balls slightly and roll out parathas. Roast the both side till cooked and has a golden brown look.

Serve hot.