9/02/2015
by
sudhihere
Indian Dishes are usually accompanied by Chutney, different region or different dishes uses Chutneys of different taste and form. My husband loves 'Peanut Chutney', and he enjoys it with almost anything,
Ingredients
- Roasted Peanuts, Onion, Tamarind Pulp, Dry Red Chilies, Turmeric Powder
- Sugar (optional), Asafoetida, Garlic & Salt
Recipe
- In a pan, heat oil and garlic, saute for a 2 mins,
- Once garlic leaves the raw smell, add chopped onion add asafoetida,
- Once onions turns translucent, add dry red chilies,
- Cook until the you see Onion turning brownish, then add roasted peanuts,
- Mix it well and add little turmeric powder, then add tamarind pulp,
- Mix well and let it cool for a while [Tip - do not wash the pan yet !],
- Throw the mix into blender and make coarse mixture (add 4 to 5 tbsp water as required),
- Heat the same pan, add the coarse mixture,
- The Peanut Chutney is ready, enjoy it with Paratha, Uttapam or as a side,
2/17/2015
by
sudhihere
Sabudana Khichadi is a popular upvas recipe which is made on fasting days. Also it is a popular breakfast dish around Maharashtra region. Traditionally the dish is made with Potatoes, but I've skipped it to make it more healthier,
Ingredients
- Over night soaked Sabudana, Oil, Cumin Seeds, Lemon, Sugar
- Curry Leaves, Green Chili, Roasted Peanuts, Salt, Coriander
Recipe ~
- Overnight soak the Sabudana, use enough water to dip Sabudana, do not over fill the water.
- Crush the roasted peanuts, and then mix it thoroughly the Soaked Sabudana.
- Heat oil in a pan and add Cumin seeds, let it crackle,
- Add Green Chili and Curry Leaves, and add the Sabudana,
- Cook it for 5-7 minutes, later add Sugar, Salt and Lemon juice,
- Serve it Hot and enjoy it with Tea,
2/14/2015
by
sudhihere
Many times Bread preparation are very repetitive, here's a version that's quick to prepare and can be enjoyed any season. Prepared with Raw Banana, it provides Potassium and Vitamin benefits, also this recipe can be prepared with little oil on Tawa or in Oven or traditionally can be deep fried as well,
Ingredients
- Raw Banana (Boiled), Bread Slice, Lemon, Green Chili, Coriander Leaves
- Mirch Powder, Turmeric Powder, Salt, Sugar, Chaat Masala, Garam Masala
- For plating, Sev, Dates & Tamarind Chutney, Green Chutney
Recipe ~
- First of all, cut the Banana into half and then boil them.
- Mash the boiled Bananas nicely, same as Mashed Potatoes.
- Mix the mashed banana with rest of the ingredients to make the filling,
- Spread the filling evenly on the top of Bread slices,
- Shallow fry the Bread slice with as little oil as you prefer,
- If you prefer you can deep fry them as well, the banana won't come off from Bread.
- The Hyederabadi Toast are almost ready,
- Top it with Dates & Tamarind Chutney, Green Chutney & Sev, serve it hot,
2/14/2015
by
sudhihere
Dahi Puri name itself is mouth watering, traditionally prepared with Kala Chana or White Peas, this one with Garbanzo Beans tastes as good as well. Flavored with chaat masala, this can be a great appetizer,
Ingredients
- Boiled Garbanzo Beans, Onion, Raw Mango, Mirch Powder, Chaat Masala, Garam Masala
- Coriander Leaves, Sweetened Curd, Dates & Tamarind Chutney, Green Chutney
Recipe ~
- Boil the Garbanzo Beans, mix it with all other ingredients.
- Fill the Puri with Msala
- Add Date & Tamarind Chutney
- Add Green Chutney
- Add the Sweetened Curd
- Sprinkle Chaat Masala & Mirch Powder
- Finally sprinkle coriander and sev
- The Dahi Sev Puri is ready to enjoy.
2/14/2015
by
sudhihere
Salad doesn't even sound tasty, eating is a different challenge. Adding some healthy fruits makes it enjoyable, without loosing the nutritional values. Here's a quick one with Yellow Daal and Pomegranate,
Ingredients
- Boiled Yellow Moong Dal, Grated Carrots, Spring Onion, Raw Mango
- Pomegranate, Coriander Leaves, Chaat Masala, Lemon, salt
Recipe ~
- Soak the Yellow Moong Daal for 30 minutes, drain the water and wash it thoroughly.
- Add salt and boil the Moong Daal in open vessel and cook it for 10 minutes,
- Make sure to not over cook the Daal, turn off the gas and drain the water,
- Mix the Daal with rest of the Spices and other ingredients,
Modify any of the vegetables, add your choice of dressings or twist it, enjoy it anytime during the day.
2/14/2015
by
sudhihere
In India, visit to restaurant is almost incomplete without Masala Papad. This recipe takes just about 5 minutes and no deep frying needed plus hardly any cooking needed, let's get started,
Ingredients
- 2 Udad Papad, 1 Tomato, 1 Onion, 1/2 Raw Mango, 1/2 Lemon
- Coriander Leaves, Chaat Masala, Mirch powder, Roasted Cumin Powder
Recipe ~
- We are not going to fry the Papad, instead prepare in Microwave. Spray oil on either side of Papad,
- Microwave the Papad for 30 seconds and then flip the side and microwave again for 30 seconds,
- Restaurant style, fried Papad is ready in just 1 minute, with just a little oil,
- Let it cool down so it would become crispy, if you want you can soak access oil,
- While the Papad cools down, let's prepare the topping by mixing rest of the ingredients,
- Spread the topping on the top of Papad and the Restaurant style Masala Papad is ready to eat,
You can choose your own toppings and add Sev or other Spices as you prefer.
1/27/2015
by
sudhihere
Sev Usal is one of the popular Gujarati Street food. It can be enjoyed as afternoon or party snack, a light evening dinner; during monsoon and winter, all in all, anytime, any day. Lets' cook it up,
Ingredients
For the Usal (Curry),
- 1 Cup White Peas, 2 tbsp Oil, Cumin Seeds, Asafoetida, Curry Leaves
- Green Chili, 2 Tomato, Turmeric Powder, Red Chili Powder, Pav Bhaji Masala
- Onion, Garlic, Coriander Leaves, Coriander Powder (Optional)
Recipe ~
- Soak the White Peas for 5-6 hours ahead of time and then pressure cook them.
- In a pan heat oil, add cumin seeds, asafoetida, curry leaves, ginger and garlic. Saute for 2 minutes.
- Add green chili and tomatoes, saute it well,
- Once tomatoes softness, add turmeric powder, pav bhaji masala and chili powder, mix it well.
- Finlly add the cooked white peas and cook it for 10 min. Usal is ready to eat.
- To garnish we will use, dates & tamarind chutney, garlic chutney, coriander chutney, onion & Sev,
- In a serving bowl, add the Usal, top it with all the Chutneys, Coriander leaves and Sev,
