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SIMBA RAI / BROAD BEANS IN MUSTARD PASTE

 

Today I am sharing a very flavourful dish from the state of Odisha.I was tempted to try this recipe when my blogger friend  Alka Jena posted her Thali Picture on FB.

Alka Jena has shared some traditional and wonderful recipes from the state of Odisha.Dishes from Odiya Cuisine   have  very less Oil ,is less spicy yet flavourful.Rice is their staple food. Mustard oil is mostly used in cooking ,but Ghee is widely preferred for  cooking in temples.

 

Recipe for Simba Rai:

Ingredients:

20 Nos Broad Beans roughly chopped

1 Tbsp Black Mustard Seeds

3 Garlic Cloves

3 Green Chillies

1 Tsp Cumin

1/4 Tsp Turmeric

Salt to taste

Method:

Wash the Broad beans ,roughly chop them and keep it aside.

Soak mustard seeds, garlic cloves and green chillies for about 20 mins and grind to get a fine paste.

Take a wide bottom pan. Add a tsp of oil.Add cumin and once it splutters add the broad beans,salt and turmeric and cook for about 3 to 4 Mins. Once done add the mustard paste and saute for 2 more minutes. Add 1/4 cup of water and allow it to simmer on medium flame  for about 3- 4 minutes. Once done switch off the flame.

Serve hot with Rice and Ghee!!!

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

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Bun 1

Pachai Pattani Sundal /Green Peas Sundal (No Onion No Garlic Recipe)

 

Hello Peeps!!!

Hope you are back to your healthy routine.Well this week our theme for 74th #Foodiemonday #Bloghop is #Peas.My Contribution for the theme is simple,healthy and yummy Green Peas Sundal.The dish can be made within 15 mins.Sundal is a dry legume or lentil prepared using fresh Coconut.Mix it with Yogurt and serve it as Raita or mix it with Rice and serve as fried rice.You can just eat it as a snack as well.

Green peas are one of the most nutritious leguminous vegetable rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.They are low in calories too.Garden peas are packed with several vital vitamins like folic acid, vitamin-C, and Vitamin-K.This is abundantly found in winters.Many excotic dishes can be cooked using fresh green peas ranging from Salads to curries.

Recipe for Pachai Pattani Sundal / Green Peas Sundal :

Ingredients:

1 Cup Fresh green peas

1 Cup Fresh  Grated Coconut

6 Dry Red Chillies

2 Tsp Channa dal /Split Bengal Gram

1 Tsp Urad Dal / Split Black Gram

1/4 Tsp Black Pepper Corns

1/4 Cup finely chopped Fresh Coriander

Few Sprigs of Curry Leaves

Salt to Taste

1 Tsp Jeera / Cumin

1 Tsp Mustard

1/4 Tsp Hing/ Asafoetida

1/4 Tsp Haldi / Turmeric

2 Tsp Oil

Method:

Wash the green peas and keep it aside. Heat a heavy bottom pan. Dry Roast Channa dal, urad dal ,pepper corns and dry red chillies untill the dals  turn slightly brown .Switch off the flame. Grind the roasted ingredients along with grated coconut .Do not add water . Heat the same pan. Add  oil. Once the oil is hot add Jeera ,mustard ,hing and haldi.Once you hear the crackling sound add the green peas and saute until they are cooked.Once done add the ground masala and salt and mix well for about 2-3 mins. Once done garnish with finely chopped coriander and curry leaves.

Serve hot with Phulkas, Rotis and Steaming hot Rice and Ghee.

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Pure Bliss!!!!

 

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

 

 

Bun 1

BHINDI AUR MACARONI DO PYAZA

Another Successful experiment from my Kitchen. Yes you heard it right .A yummy combo which goes well with Rotis or Phulkas. Bhindi do pyaza is made in many ways. I have added boiled Macaroni to it.Bhindi /Okra is one of my favourite vegetable.Raw okra is 90% water, 2% protein, 7% carbohydrates and negligible in fat. Okra is also rich  in vitamin C and vitamin K, with moderate content of thiamin,folate and magnesium. You can check out for few Bhindi /Okra recipes on my blog.

Recipe for Bhindi Aur Macaroni Do Pyaza:

Ingredients:

 250 Gms Bhindi / Okra

1 cup Boiled Macaroni 
2 Onions chopped (lengthwise)
2 Tsp Grated Ginger
2 Tsp Red Chili Powder
¼ Tsp Haldi /Turmeric Powder
1 Tsp Rice Vinegar
1 Tsp Garam Masala
½  Tsp Dry Dhania /Coriander Powder

½ Tsp Coarsely Crushed dry Dhania/ Coriander 
½ Tsp Jeera / Cumin Powder
1.5 Tsp Jeera / Cumin Seeds
Pinch of Asafoetida/Hing
Salt to Taste
2 Tsp  Oil

Fresh coriander finely chopped

 

Method:

Wash , pat dry and cut  Bhindi / Okra into 1”Pcs. Put them on a greased baking tray and place them in a pre heated oven for 20 mins at 180C.Once done allow it to cool.

Heat a heavy bottom pan. Add oil, grated ginger, jeera, coriander and haldi. Saute for few seconds. Once done add the chopped onions and roast on medium flame until they turn golden brown. Add chilli powder,jeera powder, dhania powder, garam masala and mix well.Add hing. Once the masalas blend well add the oven roasted Bhindi /Okra . Add boiled macaroni and mix well. Once the okra mixes well with the masala add salt and vinegar and mix . Keep it on low flame for 2 mins. Once done switch off the flame, garnish with fresh coriander and serve hot with rotis or Phulkas.

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Enjoy!!!!

Bun 1

Multigrain Potato Roast

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Potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids  and natural phenols.I love Potatoes in any form but avoid fried stuff.I had some baby potatoes but was bored of the regular sabzis. To add on as always my kids said make something yummy and different.

I thought of making Multigrain Potato Roast so that some multi grains could be incorporated into our diet. This recipe is very easy, healthy and yummy too.

Recipe for Multigrain Potato Roast:

Ingredients:

15 Baby Potatoes boiled and peeled

2 onions medium size finely chopped

1 Tsp grated Ginger

1 Tsp Red Chilli Powder

1 Tsp Vegetable Masala or Garam Masala

2 Tbsp Multigrain Powder( Equal quantities of Flax seeds, Chia Seeds,Quinoa,Green gram ,Jowar – Slightly roasted and coarsely ground)

1 Tsp Coarsely ground Peanuts(Optional)

Salt to taste

1 Tsp Jeera / Cumin

¼ Tsp Haldi / Turmeric

Finely chopped Coriander to Garnish

Method:

Heat a Tsp of oil in a pan. Add Jeera/ Cumin, Hald i/Turmeric, Red Chilli powder and grated ginger. Saute for 5 to 10 secs. Add finely chopped onions and roast till they turn slightly brown. Add boiled potatoes and roast on low to medium flame for 10 to 15 mins. Add Vegetable Masala/ Garam Masala, and multigrain powder and salt to taste. Mix well and let it roast for 5 mins. Switch off the flame garnish with fresh coriander and serve hot with Phulkas ,Roti or Rice.

I love to eat just like that.

Enjoy!!

Bun 1

Baby Potato Green Bell Pepper Ghee Roast Masala

Masala powders form an integral part of Indian cooking. One Such masala is Ghee Roast Masala from Mangalore. I am so much in love with this now.I always have this in stock. I have been trying to make different Sabzis with this masala.

Anyone who tries this will fall in love with it. I bet that.

Recipe for Ghee Roast Masala Powder:
(Prepares approximately 700 gms ghee roast powder)

Ingredients:

1/2 Kg Dried red Kashmiri chillies – for a nice bright colour.
125 Gms Coriander seeds/ Dhania
50 Gms  Black Peppercorns/ Kali Mirch
2 Handsful of fresh garlic,(keep the skin on)

Method:

1. Clean & remove the stalks of the chillies.

2. Either sun dry them for a few days or Incase you cannot sun dry just roast it lightly but ensure it does not burn.

3.Roast the rest of the ingredients (except garlic ) separately at a low flame for a few minutes only, until they are a shade darker and starts to get aromatic (the aroma is hard to miss). Remove from heat and let cool.

4. Combine all ingredients and grind into a fine powder. Sift using a metal sieve.

This can be stored in a airtight container upto one year in the refrigerator.

Garlic:

Sun dry the garlic flakes for a few days and then mix to the above mixture.
Do try small quantities first.

Recipe Baby Potato Green Bell Pepper Ghee Roast Masala

Ingredients:

250 Gms Boiled baby potatoes

4 big Onions finely chopped

4 Tomatoes Pureed

½ Tsp Jeera/Cumin seeds

1 Tsp Red Chilli powder

1.5 Tsp Ghee Roast Masala powder

¼ Tsp Amchur Powder/Dry Mango Powder

½ Tsp Ginger Paste

½ Tsp Garlic Paste

1 Green chilli slit for garnishing

Handful of fresh coriander finely chopped

Ginger Julienned for garnishing

Salt to taste

1 Tbsp Ghee

2 Tsp Roasted Flax seeds for garnishing

Heat the Ghee in a pan. Add Jeera/Cumin ,red chilli powder,ginger paste and garlic paste and saute for 10 secs. Add the chopped onions and roast till golden brown. Add the boiled potatoes and chopped coriander and roast till the potatoes turn golden brown. Add the tomato puree. Let it simmer for 4 mins. Add the ghee roast masala and amchur powder and salt. Mix well and keep it on low flame for 4 mins. Mix well. Garnish with roasted flax seeds, slit green chillies and Julienned ginger and server hot with Phulkas/ Naan/Rotis/Rice.

Enjoy!!IMG-20150616-WA0010

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Baby Potato Masala

Baby Potato Masala

Boil 10 to 12 baby potatoes.Marinate with 1 tsp rasam powder,1 tsp garam masala and 1/2 tsp chaat masala for 30 mins.

Heat 2 tsp of oil in a pan.Add jeera ,haldi and chilli powder and saute for 2 seconds.Add the marinated potatoes and roast for 15 mins.Add salt to taste and chopped corriander.Mix well and switch off the stove.
Serve hot with Roti or phulkas.Goes well with Rice too.

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Baby Potato Masala
Baby Potato Masala