RAGI AMBALI (SUMMER COOLER)

 

 

Ragi Ambali is a traditional summer drink from Karnataka.It is a nutritious thirst quencher.Ragi is  gluten free source of protein which helps weight loss as well.It is also good source of calcium. Consumption of ragi enhances your resistance power.This nutritious drink reduces body heat during scorching summers.

Today I will be sharing a recipe i have learnt from my grandmom and mom.

Recipe for Ragi Ambali:

Ingredients:

1 Tbsp Ragi Flour

2 Cups Water

1 Cup Buttermilk

Salt to taste

1/2 Tsp Roasted Cumin Powder / Jeera Powder

1 Tbsp Finely Chopped Curry leaves

1 Tbsp Finely Chopped Coriander

A pinch of hing / Asafoetida

1/4 Tsp Fenugreek Seeds roasted and powdered(Optional)

Method:

Boil the water in a wide bottom pan. Add 2 Tbsp warm water  to the ragi flour and make  smooth paste without any lumps.Add this paste to the boiling water and keep stirring so that there are no lumps.Keep it on medium flame for 2 mins and switch off the stove.Allow this mixture to cool / Once it reached room temperature mix buttermilk,salt,fenugreek powder ,Jeera powder and Asafoetida. Garnish with Chopped Curry leaves and coriander leaves and serve .

Enjoy!!!!!!!!!!!!!!!

Cheesy Penne Pasta

Hola !!!!!!!!

Pasta is  a traditional dish from Italy. Pasta is  a simple dish which comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture.Fresh Pasta can be made at home and you can make it to suit your palette.

My boys love Pasta.It is easy to cook and today I will share with you a very simple recipe that I learnt from my older son who first made it in school.Since then this is regularly made at home.My Son is a budding cook who is a great fan of Gordan Ramsay and tries to reciprocate his style and recipes at home. I am so lucky as he cooks for us whenever he is able to spare some time from his regular routine.

For our 84th #Foodiemonday #Bloghop theme of #Pastamania my contribution is this simple Cheesy Penne Pasta.

Recipe for Cheesy Penne Pasta:

Ingredients:

2 Cups Pasta (cook as per instructions on the packet)

1 Cup Cheddar Cheese

1/4 Cup Permesan Cheese

1 Tsp Oregano

1 Tsp dried Basil

1/2 Tsp Italian herbs

Salt to Taste

4 Tsp EVOO

Method:

Cook the pasta with 1 tsp EVOO and some salt as per instructions on the packet.Heat a thick bottom pan.Add 2 Tsp olive oil. Toss the cooked pasta for 2 minutes. Sprinkle all the herbs and salt to taste (if needed) and mix well. Saute for a few seconds.Switch off the flame.

Grease a  glass bowl with the remaining EVOO. Pour the pasta onto the greased bowl. Sprinkle both the cheese generously over the paste and bake at 190C for about 20 mins.

Serve hot and enjoy this simple yummy pasta without any fancy sauces.

Enjoy!!!!!!!!!!!!!

DHUSKA ALOO CHANA CHAAT (HOLI SPECIAL)

Wishing all my family ,friends and readers a very Happy Holi !!!!!!!!

Hope you are all celebrating this colorful festival with great fervor with family and friends.Holi is an ancient Hindu religious festival which has become popular  in many parts of South Asia, as well as people of other communities outside Asia.People visit family and friends to throw coloured powders on each other, laugh and gossip, then share Holi delicacies, food and drinks. I hope you are all celebrating this festival with organic colours and doing your part to save the environment.

Today on this festive occasion my contribution to our #83rd #Foodiemonday #Bloghop Theme #Holi special is this traditional recipe from the wonderful state of Jharkhand but with a twist and that is Dhuska Aloo Chana Chaat.I am sure your family and friends will be impressed with this Chaat which will leave them craving for more……

Recipe for Dhuska Aloo Chana Chaat (Holi Special)

1 Cup=160 ML

Ingredients for Dhuska:

2 Cups Basmati Rice

2 Cups Chana Dal / Split Bengal Gram

5 Green Chillies (not so spicy)

1/2 Tsp Pepper powder

1/4 Tsp Asafoetida /Hing

1/2 Cup Finely Chopped Coriander

1 Onion Finely Chopped

Oil for frying

Salt to taste

Method:

Soak Rice and channa dal separately for 4-5 hours or overnight. Drain the water and grind rice with green chillies and channadal to Idli batter Consistancy. It should neither be too thick nor too runny.Add finely chopped Coriander ,Hing ,pepper powder and salt to the batter.

Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle. The mixture will spread and puff up like poori. Deep fry both the sides till it changes to slightly brown colour. Transfer and place it on the paper towel to remove excess oil. Repeat this process for the remaining batter. Keep them aside.

Ingredients for Chaat:

2 Onions Finely Chopped

1 Cup Chickpeas boiled and cooled

6 Medium Potatoes peeled and cubed

2 Tbsp Jeera Powder

1.5 Tsp Kasmiri Chilli Powder

1 Tsp Chaat Masala

1/2 Cup Chopped Coriander

4 Tsp Oil

2 Tsp Jeera

Salt to taste

Method:

Heat a thick bottomed pan. Add oil.Once the oil is hot add Jeera .Now add the Chopped onions and roast till they turn slightly brown.Once done add the boiled chickpeas and cubed potatoes . Add jeera powder, salt,chilli powderand chaat masala.Mix well and keep it on medium flame till the potatoes and chickpeas blend well with the masala.Lastly add the finely chopped coriander and switch off the flame.

Assembling Chaat for each serving:

Ingredients:

2 Dhuska

1 Cup Potato Chickpeas mixture

2 Tbsp Sweetened Yogurt

2 Tsp Tamrind Chutney

2 Tsp Chilli Sauce (I have mixed Maggie Chilli sauce with Dynamite Chilli sauce)

2 Tsp Chopped Tomatoes

2 Tsp Green Chutney

Sev (Optional -i have not used)

Put the Potato chickpeas mixture in a plate. Place Dhuska on this mixture.Pour the green chutney , Chilli sauce ,yogurt ,tomatoes and tamrind chutney and serve.

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Enjoy this Spicy Dhuska Aloo Chana Chaat this Holi!!!!!!!!!!!!!!!!!!

Cauliflower Kofta Curry

Hello Everyone!!!!

As we approach International Woman’s Day on March 8 this year ,I would like to dedicate this post to all the woman I have come accross in my life who has inspired me in some way or the other and taught me something in life.I would like to thank each one of you as you have helped me to emerge stronger and sensible each day.

To celebrate this occassion my contribution for #82nd #FoodieMonday #Bloghop theme of #Woman’sDayTreat is this Yummy Cauliflower Kofta Curry which is loved by many of us.

Recipe for Cauliflower Kofta Curry:

Ingredients for Kofta :

(1 Cup 250 Gms)

2 Cups Grated Cauliflower

4 Potatoes boiled and mashed

1 Cup Paneer

1Cup Fresh Coriander

2 Green Chillies

1 Red Chilli (Fresh)

2 Tbsp Corn Flour

1 Tbsp Multigrain Flour ( Mix of green gram flour, quinoa, jowar,flaxseeds )

1/2 Tsp Chaat Masala

1/2 Tsp Garam Masala

1/2 Tsp Sri Racha Sauce

1 Tsp Ginger Garlic Paste

1Tbsp Thick Curd

1 Cup Bread Crumbs

Salt to taste

Oil for Shallow frying

Method for Making Koftas:

Grate the Cauliflower and keep it in a wide bottom utensil. Make a fine paste of coriander,green chilli, red chilli and Paneer without adding water.Add this paste to the grated cauliflower. Add mashed potatoes,corn flour,multigrain flour,Chaat masala, Garam masala, sri racha sauce,ginger garlic paste and thick yogurt. Mix all the ingredients so that it binds well and you can shape it as desired.Shallow fry in oil and keep it aside.

Ingredients for the Gravy:

4 Onions roughly chopped

4 Ripe Tomatoes

1 Cup fresh Coriander

1/2 Tsp Pepper Corns

1/4 Cup Cashews

1/4 Cup Bread Crumbs

2 Green Chillies

Method:

Dry roast all the ingredients above except the bread crumbs. Allow it to cool. Then blend all the ingredients along with the bread crumbs and to a smooth paste.

Heat a heavy bottom pan. Add 2 Tsp oil . Pour the gravy , add 3/4th cup of water and allow it to simmer on medium flame for 7-8 mins. Once done switch off the flame.

Dunk the koftas in the gravy for about 10 mins before serving and then serve with hot Rotis/ Naan or Rice.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!!

Lets celebrate Womanhood!!! Three cheers all the woman !!!!!!!!!!!!!!!

Soya Chunks Curry (Pressure Cooker Recipe)

 

Hola Everyone!!!!

There are days when you don’t want to spend more time in Kitchen without compramising on the flavorful dishes.Today i am sharing a flavorful Soya Chunks curry recipe made in a pressure cooker. While the curry is being cooked in the Pressure cooker you can finish some other chores in the meantime.One Pot meals / Pressure cooker curry recipes are a boon to us.

If you are busy to cook any meal you can have this recipe on your menu as it can be ready in just 20 to 25 mins including the prep time.

Recipe for Soya Chunks Curry (Pressure Cooker Recipe)

1Cup=200 ML

1 Cup Small Soya Chunks (Soaked in hot water for 10 mins)

2 Medium Size Onions finely chopped

2 Tomatoes finely chopped

1 Red Chilli

1 Tsp Jeera / Cumin

1/4 Tsp Turmeric /Haldi

3/4 Tsp Mangalore Chilli Masala PowderMANGALORE CHILLI MASALA POWDER /BUNT THAL DA PODI /KUNDAPUR CHILLI POWDER

150 Ml Coconut Milk

2 Tbsp Grated Coconut

1 Tsp Ginger Garlic Paste

Salt to taste

1 Tbsp Ghee

1 Cup Fresh coriander finely chopped

Method:

Squeeze the excess water from the soya chunks and keep it aside.

Blend grated Coconut, red chilli and half cup fresh coriander to a fine paste. Do not add water.

Heat the cooker on medium flame. Once hot add Ghee. As it melts add Jeera ,Haldi and ginger garlic paste. Saute for 2 seconds. Add finely chopped onions and saute till they turn slightly brown. Now add the chopped tomotoes and balance chopped coriander . Mix well and saute untill the tomatoes turn mushy. Add the mangalore chilli masala powder , coconut paste and mix  untill onion and tomato blends well with the masala. Once the ghee starts to leave the sides add the soya chunks. Mix  again. Now add the coconut milk and 1/2 Cup Water and stir once. Add salt, close the cooker lid and cook up to 2 Whistles.

Switch off the flame.

Serve hot with Naan / Rotis / Phulkas / Steaming hot Rice.

 

Enjoy!!!!!!!!!!!!!!!!

Paneer Pulao (Quick Version)

 

Week days are hectic as I need to juggle lot of things in the morning. My boys leave home between 6 to 6.30 am in the morning. I need to make breakfast ,and cook lunch as well. This is a story of many households.This quick Paneer Pulao is mostly on the menu.A one pot meal cooked in pressure cooker which less time consuming and tasty at the same time.

As a part of our 81st #Foodiemonday #Bloghop theme #Hot/ColdRicerecipes my contribution is this yummy one pot meal Paneer Pulao.

Ingredients:

1 Cup Basmati Rice

1 Cup Paneer Cubes

1 Bay Leaf

2 Green Cardamom

1/4 Tsp Jeera /Cumin

1 Inch Cinnamon Stick

2 Cloves

1/2 Cup Coriander finely Chopped

1 Tsp Garam Masala

1/2 Tsp Pav Bhaji Masala

2 Tbsp Thick Curd

1Tbsp Ghee

Salt to Taste

1 Tsp Ginger Garlic Paste

2 Cups of Water

2 Tbsp Almond Slivers

Method:

Soak Basmati rice for about 10 mins while you arrange all the other ingredients.

Place the Pressure cooker on medium flame. Add ghee. Once the Ghee is slightly hot add jeera, bay leaf,Green  cardamom, Cloves and Cinnamon Stick. Once you can smell the aroma of the spices add ginger garlic paste and saute for few seconds. Now add the paneer cubes and mix well.Once the Paneer turns slighlty brown add Garam masala and Pav Bhaji Masala, coriander and mix well.Once the masala blends well add the curd.Mix well. Now add Basmati Rice ,water and salt to taste.Close the lid and cook upto 2-3 Whistles.Once the pressure is released you can pack it in the lunch box and garnish with Almond Slivers along with some of your favourite Raita.

 

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Enjoy!!!!!!!!!!

Paneer Korma

 

Hola Everyone !!!

Are you a great fan of Cookbooks? Do you maintain Dairies for recipes? Well I do. Recently I have started to collect Cook Books as I wish to try some amazing recipes whenever possible.Few days back during my visit to a book store a small palm size cookbook of 200 Curries by Sunil Vijayakar caught my attention. There are many recipes from all parts of the world and includes both vegetarian and Non vegetarian. I was tempted to try Paneer Korma recipe from this book. It turned out so well and my family loved every bit of it.I tweaked the original recipe a little to suit my Palate.

As a part of our 80th #Foodiemonday # Bloghop Theme #CookbookCooking my contribution is Paneer Kurma. Paneer is so versatile and can be used in various recipes.Paneer is an all time favourite in my house.It takes about 20 mins to prepare the ingredients and 30 mins cooking time.

Recipe for Paneer Kurma:

Ingredients:

2 Tbsp Sunflower Oil

8 Shallots Finely Chopped

1Tbsp CuminPowder  /Jeera Powder

1 Tbsp Coriander Powder /Dhania Powder

1 Tsp Turmeric /Haldi (1 have used 1/4 tsp as turmeric powder is home made)

1 Tsp Chilli Powder

1 Tsp Garam Masala

4 Ripe Plum Tomatoes roughly chopped

2 Tsp Crushed Garlic

2 Red Chillies,deseeded and finely sliced

2 Tbsp Tomato Puree

1 Tsp Sugar

150 Ml Water

200 Ml Fresh Cream

450 Gms Paneer (bite size cubes)

200 Gms Fresh Bengal Gram crushed (original recipe call for green peas)

Coriander to Garnish

Pappadome to serve (I have skipped this)

Method:

Heat the oil in a heavy Bottom pan, add the shallots and stir fry for 2-3 mins. Add the ground spices and stir fry for one minute.

Add the tomatoes, garlic,chillies ,tomato puree,sugar and water and bring to boil.Reduce the heat and simmer, uncovered for 15-20 mins.

Stir in the cream,paneer and crushed fresh bengal gram and let it simmer gently for abpout 5-8 minutes or untill the bengal gram has cooked.

Season well,remove from the heat ,garnish with fresh coriander and serve with Crisp Pappadoms / Roti / Naan / Rice.

 

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Enjoy!!!!!!!!!!!!!!

Notes :

  1. I have substituted green peas with fresh Bengal Gram
  2. You can use fresh Cream instead of Store bought. I have used Amul cream.
  3. Chilli powder can be adjusted to suit your palate.