Main Course

Padengi Gassi (Moong Gravy)

Moong Gravy known as ‘Padengi Gassi’ in Tulu language. Padengi means Green Gram/ Moong. Do give this a try.

Ingredients
2 cup soaked green gram
1 small onion chopped

For masala
1 cup grated coconut
2 to 3 whole red chilly
1/2 tbsp coriander seeds
1/2 tbsp jeera seeds
4 to 5 garlic pods
Hing
1 tsp turmeric powder
Tamarind (size of it seed)

For seasoning
1 tsp mustard seeds
1tsp jeera seeds
2 to 3 garlic pods
Few curry leaves
Hing

Method
Grind masala ingredients to a fine paste. In a kadai, heat coconut oil, add mustard seeds, jeera, hing and sauté onion. Now add soaked moong dal sauté for 5 to 7 Mins.

Add the Masala paste and stir. Now transfer all this in a pressure cooker (One whistle). Season with mustard seeds, jeera, garlic, curry leaves. Serve hot with steamed rice.

Note: You can directly cook in a pressure cooker and then season.
Avoid garlic and onion if you want make it in the festive season.

Kids Special Menus, Snacks

Special Sweet Potato Tikki with Chilli Dip

Ingredient
Sweet potatoes 2 to 3 boiled
Rock salt
Green chilli crushed (thecha)
Curd

Method
Mash the boiled sweet potatoes.
Add rock salt and crushed green chilli and roll it.
Wrap it up in an aluminium foil and freeze for 30 mins
Take out from the fridge and cut like tikki.
In a tava, drizzle some oil and roast the tikki till crisp golden brown.

For the dip
Mix hung curd and green chilli.
Serve the hot Sweet Potato Tikki with chilli dip
Note: While crushing chilli add some salt so that when you are preparing the dip you need not add salt..

Chutneys, Main Course

Beetroot Chutney

Our Indian food is incomplete without a side accompaniment. Now, it may be pickle or chutney. I love making a variety of chutneys and keep experimenting. Especially during festivals, these experiments come handy when you have so many vegetables around…

Sharing my Beetroot chutney recipe with you all:

Ingredients

1 beetroot
1 cup grated coconut
1 to 2 red chillies
Coriander seed
Tamarind pulp
Salt
Currry leaves

For Seasoning
Rai
Jeera
Hing
Curry leaves
Oil

Method
Heat 1 tsp oil, add rai, chopped beetroot sauté for 5 to 7 minutes.
Now in grinder, grind all ingredients to a fine paste, add salt to taste. Season with rai, jeera, hing and curry leaves.

Breakfast, Fasting Snacks, Snacks

Water Chestnut (Singhara) Pancake

It is a very healthy fasting snack. Water Chestnut flour is easily available in the market. I prepared this specially for those who fast in Navratri.

Ingredients for pancake:

1 cup Singhara flour
1 mashed potato
Rock salt
Crushed peanut
Green chilly chopped as per taste
Jeera powder
Oil for roasting

Topping:
Pineapple chopped
Jeera powder
Mint powder (optional )

Method:
Mix all the ingredients for the pancake and add water as per requirement . Now in a frying pan, heat oil and make pour 1 spoon of the batter for making pancake. Roast till it is cooked on both the sides till golden brown in color.

Serve with cut pineapple cubes, jeera powder topping

Note:
You can choose topping of your choice
You can prepare this recipe other fasting flour too ..
Serve the dish with your favorite dip

Desserts

Paneer Malpua

Very happy to share this recipe with you all. Paneer is my all time favorite. It is a magical ingredient with which I can experiment loads of recipes. Keeping this in mind I prepared this dish with citrus flavor..
I have used Rajgira flour as it’s navratri special but you can add any flour as per you choice ..

Ingredients for Malpua:
1 cup paneer crumbled
1/2 cup milk powder
1 cup rajgira flour

For sugar syrup
1/2 cup sugar
1/4 cup water
1 cup sweet lime juice
Cardamom powder
Lemon zest few
Method

In mixing bowl, take crumbled paneer, milk powder and Rajgira flour
Mix well. Now add water to make smooth batter. Let it rest for 20 mins. By that time you can prepare the sugar syrup.

Heat 1/2 sugar and 1/4 cup on a low flame, simmer this mixture. Stir well. Then add sweet lime juice, cardamom powder and lemon zest.

In another pan, heat ghee, pour the batter in hot ghee and shallow fry the malpuas till golden brown. Fry on low flame. Then immediately place them in sweet lime sugar syrup and coat well. Remove them from sugar syrup and serve in plate.

Serve hot.. 🙂