Category: Main Course

POT 2

KACHHE PAPITE KI MASALEDAR ROTI /SPICED RAW PAPAYA FLAT BREAD

Posted on by Preethi Prasad

This week  I am back  with another interesting and healthy recipe  with Raw Papaya and it is Kachhe Papite ki Masaledar Roti.  Papayas are known for their long list of health benefits. They have a variety of vitamins, minerals, and other nutrients. They are especially known for how they help with digestion.They aid digestion and increase resistance power as well.Even the papaya leaf extract is given to increase platelets.This is from my personal experience.There are many more benefits of papaya as they are rich in nutrients.

For our 158th #Foodiemonday #Bloghop theme #Indianflatbreads is this simple healthy and yummy recipe Kachhe Papite ki Masaledar Roti / Spiced Raw Papaya Flat Bread.

Recipe for KACHHE PAPITE KI MASALEDAR ROTI /SPICED RAW PAPAYA FLAT BREAD:

Ingredients:

2 Cups Wheat Flour

3 Tbsp Boiled and mashed Raw Papaya

1 Tbsp Boiled and mashed Potato

1 Tsp Vegetable masala powder

1 Tsp Jeera

Salt to taste

1Tsp slightly roasted poppy seeds

1/4 Tsp Kasmiri Chilli Powder

Ghee

Vegetable Stock as required to knead the dough (I used the water that was left from boiled raw papaya)

Method:

Take wheat flour in a wide bottom pan. Add mashed raw papaya ,raw potato ,jeera,poppy seeds ,chilli powder,salt to taste, vegetable masala and mix well. Add vegetable stock as required to knead the soft dough.Cover it and let it rest for 15 mins. Make small balls of the dough .Take a ball and roll it into  flat round shape or any other shape as you wish. Heat the griddle. Place the roti on the hot griddle.Once you the bubbles rise  on the surface flip the sides and add ghee.Remove from the griddle once both sides are done.Repeat the process for balance dough.

Serve these yummy Roti with Mango pickle, onion green chilli with lemon juice and spiced or plain yogurt.

POT 2

SPICY EGG BIRYANI

Posted on by Preethi Prasad

Today being a saturday is family time for me. After a hectic week each of us looks forward to the weekend. Have you planned what to cook? or still looking for ideas? hmm…. don’t worry I am here with a fab recipe of Spicy Egg Biryani that is loved by my boys.it is made to suit the palette of my family.

Biryani is made in different ways  depending on the diaspora of the region. The styles are distinct .The origin of Biryani is unknown but in India it was introduced by the Muslim Community. It is mostly made with variety of fresh spices and meat. Vegetarian version has been developed over a period of time to suit the taste of Vegetarians.Today I am sharing a easy and delish recipe for Egg Biryani. You have to try it to believe it. This recipe is for spice lovers and not faint hearts.

Recipe for Spicy Egg Biryani:

2 Cups Biryani Rice Soaked for 30 Mins

6 Eggs hard boiled

3 Onions sliced Lengthwise

2 Tomatoes finely chopped

4 Green Chillies

2 Dry Red Chillies

20 Cashews

1 Cup Yogurt

Salt to taste

1/2 Tsp Red Chilli Powder

1.5 Tsp Tikka Masala

1/4 Tsp Turmeric

4 Cloves / Laung

1Inch Cinnamon / Dalchini

1 Bay Leaf / Tej Patta

2 Green Cardamom / Choti Elaichi

1 Black Cardamom /Badi Elaichi

1 Tsp Cumin / Jeera

1.5 Tsp Ginger Garlic Paste

1/2 Cup Finely chopped Coriander

3 Tbsp Oil

2 Tbsp Fried Onions

Method:

Rinse well and soak Basmati rice for 30 Mins. Chop the onions lengthwise and keep it aside. Finely chop the tomatoes and coriander and keep it aside.

Grind 10 Cashews, green chili and red chili to get a smooth paste.

Heat a wide bottom pan. Add oil .First roast hard boiled egg until they turn slightly crisp and brown on all sides. Once done remove them and keep them aside. In the same oil add all the whole spices including Jeera. Once you smell the aroma of the spices add cashews and lightly roast.Once done add the chopped onions and roast well until they turn golden brown.Once done add the tomatoes and mix well.Once they turn mushy add turmeric, chili powder, chili cashew paste  and tikka masala and allow it to cook on medium flame untilloil starts to leave the sides.Add yogurt and mix well .Allow it to simmer for 2 mins. Add shallow fried eggs and mix well. Now add soaked rice and 4 glasses of water and allow it to cook well for about 25 -30 mins on low flame until the rice is fluffy and cooked.

Garnish with chopped coriander , roasted cashews, and fried onions and serve with Raita of your choice.

Enjoy!!!!!!!

PS:1.You can adjust the spice levels to suit you .

2.Not for Faint hearts

 

POT 2

AMBE UPAKARI / RIPE MANGO CURRY

Posted on by Preethi Prasad

 

Summers are here in many parts of the world and so are sweet Mangoes.Mangoes are so healthy and flavorful. You can use them in variety of dishes ranging from desserts to curries.Mangoes are rich in vitamins .It is always good to eat seasonal fruits . Mangoes are available in my part of the world.It is expensive but we do have our quota during the season to make the most of it.

Everyone loves mangoes and my family loves them too. I have shared some recipes with mangoes in my blog.This time i thought of sharing an interesting recipe from Mangalore which is called Ambe Upakari / Ripe Mango Curry.It is absolutely lip smacking. You have to try this recipe to believe it.

My Contribution for  147th #Foodiemonday #Bloghop theme #Mangoes  my humble contribution is Ambe Upakari or Ripe Mango curry.

Recipe for Ambe Upakari / Ripe Mango Curry:

Ingredients:

7 Ripe Mangoes (Use small juicy ones)

10  Dry Red Chilles (ihave used byadgi variety)

1 Tsp Fenugreek / Methi

1/2 Tsp Mustard / Sarso

1 Tsp Cumin/ Jeera

1 Tsp Coriander / Dhania

3 Onions

4 Garlic pods

1 Inch Ginger

1/4 Tsp Turmeric powder / Haldi

Handfull of curry leaves

1/2 Tsp Pepper corns / Gol Mirch

2 Tbsp Palm Jaggery

2 Tbsp Oil

2 Tbsp Tamrind Juice

2 Green Chillies Slit

Salt to taste

Method:

Wash the mangoes and peel them. Soak the peels in a cup of water.Keep it aside for some time.

Take a wide bottom pan .Dry roast jeera , dhania, pepper corns,mustard seeds ,red chillies until you can smell the aroma.Ensure you do not burn them. Grind all the roasted spices along with chopped onions , ginger and garlic cloves to get a smooth paste.You can little water to the paste .Heat oil the pan. Add curry leaves ,some mustard and slit green chilles. Once they splutter add the paste and turmeric. Let it simmer untill the oil starts to leave the sides.

No w add mangoes , squeezed juice from the soaked peels, jaggery and tamrind juice and salt. Add more jaggery and tamrind if you want.Let it simmer for 3-5 mins.

Serve hot with steaming hot rice and a dollop of desi ghee.

Enjoy!!!!!!!!

 

Note:The measurements given above is as per my family’s pallet.

 

POT 2

Tenginkayi Chitranna /Tengai Sadam / Grated Coconut Rice

Posted on by Preethi Prasad

 

Hello Everyone!!!

 

My first post this year. I am back after a lovely vacation with my Family  last 2 weeks of December 2017. We as a family spent quality time in Boracay enjoying all the water sports. I enjoyed Parasailing the most. A memorable experience for me. Weather was perfect although there were few showers here and there. We  even enjoyed the local vegetarian food that was easily available at our resort. The best part of our journey was we used all three modes of transport in a single day (Land,air and water).

My first post this year is for the upcoming Sankranthi festival next week. My contribution for our 126th #Foodiemonday #Bloghop theme #Sankranthi is this simple and yummy tenginkayi chitranna / grated coconut rice that can be whipped up in a short time.

Sankranthi, or Makara Sankranti, is a harvest festival in Karnataka as is the case in other parts of India. Sankranthi is celebrated when sun transcends from Sagittarius to Capricorn during the winter solstice in the northern hemisphere. Sankranthi means ‘change of direction’ and is based on solar event and it also marks the arrival of Spring Season. Uttarayana, the day time of Devas, begins from Sankranthi and the next six months are considered highly auspicious.

This is one of the rice variety we have as a part of the festive meal.

Recipe for Tenginkayi Chitranna / Tengai Sadam / Grated Coconut Rice

1 Cup Cooked Rice

3/4 Cup Grated Coconut

1Tsp finely Chopped Ginger

3 Green Chillies slit

3 Red Chillies roughly torn

Salt to Taste

1 Tsp Channa Dal

1 Tsp Urad Dal (Split)

1 Tsp Mustard / Sasive

8-10 Cashews

2 Tsp Oil

1/4 Tsp Hing / Asafoetida

Method:

Wash the rice thoroughly and cook . Ensure it is soft and  fluffy. Allow the cooked rice to cool completely.

Heat oil in a wide bottom pan. Add channa dal and Urad dal. Once they turn slightly brown add finely chopped ginger and saute for a few seconds. Now add mustard , hing, green chillies and red chillies and mix well. Once the mustrad splutters add cashews , curry leaves and roast till they turn slightly brown. Once add  grated coconut and mix well.  Switch off the flame after 2-3 minutes. Add the cooked rice and salt to taste and mix well.

Serve with papadum, sandige  or fryums and enjoy!!!!!!!!

Wish you all a very Happy Snakranthi!!!!!!!!!

POT 2

BENDEKAYI AJETHNA / OKRA STIR FRY (UDUPI STYLE)

Posted on by Preethi Prasad

Hello!!!!!!

I am back with another easy and yum recipe from the Udupi Cuisine. Udupi cuisine mostly consists of  dishes made from   grains, beans, vegetables, and fruits. The variety and range of dishes is wide, and is made from the  the use of locally available ingredients. It is mostly  Satvik  style which means  no meat ,no onion and no garlic. It is followed by the Brahmin community in this region.

The full course Udupi meal is served on a plantain  / banana leaf, which is traditionally kept on the ground. The dishes are served in a particular order, and each dish is placed on a particular spot of the plantain leaf. Everyone  eating this meal are expected to begin and end eating the meal together. A person cannot get up in middle of the meal, even though he has finished his meal. The start and end of meal is done by saying “Govinda,” . A typical meal is served with the following :

  • Abbhigara or Ghee
  • Salt
  • Pickle
  • Kosambari
  • Bajji or chutney
  • Ajethna / Palya (dry vegetable sabzi)
  • Spiced rice (chitranna)
  • Happalla
  • Steamed rice
  • Saaru /Rasam
  • Menaskai/ Gojju
  • Koddelu / Sambhar
  • Majjige Huli /Tambuli
  • Sweets like laddu, holige or Kesari bhath
  • Fried items like bonda, chakli, vada
  • Paramanna or Kheer (pudding) or Payasa
  • Buttermilk/curd

Today as a part of our 119th #Foodiemonday #Bloghop theme #udupicuisine  I am sharing a simply dry sabzi that i usually make  and that  is Bendekayi Ajethna or Palya .

Ingredients:

30 Okras / Benekayi

3/4 Cup freshly grated Coconut

6 Dry red Chillies

Lemon Size Tamrind

1 Tsp Palm Jaggery

Salt to taste

For Seasoning / Tadka:

1 1/4 Tsp Mustard Seeds / Sasive

3 Dry red Chillies

3/4 Tsp Split Urad Dal

A generous pinch of Hing / Asafoetida

2 Tbsp Cooking Oil

Curry leaves -A handful

Method:

Wash the Okras or benekayi and dry them nicely with a clean hand towel . Chop them into small pieces and keep it aside. Soak tamrind in 2 tbsp warm water .Extract the juice and discard the pulp.It should be thick and not watery.

Heat a heavy bottom pan. Add oil. Once the oil is hot add  split uraddal ,hing and dry red chili (3 nos).Once the dal changes color slightly add mustard seeds and curry leaves .Once it  splutters add the chopped okra / bendekayi and mix well and  fry on high  flame. Do not cover the pan.Keep stirring and ensure it does not burn. In the meantime coarsely grind fresh coconut and red chilies  and keep it aside. Do not add water . Now add tamrind paste ,salt and palm  jaggery to the half cooked okras. Mix well and cook till all the tamrind mixture is well absorbed. Lastly add the coconut mixture and mix well. Let it cook on low flame for 5-8 mins.

Garnish with freshly grated coconut and serve hot with steamed rice , saaru and  kottambri tambli.

Enjoy!!!!!!!!!!

Notes:

I have used Byadgi Chillies which gives nice colour and is not so spicy.

I always prefer to use palm jaggery.You can used normal jaggery in case you cannot find palm jaggery.

I will share the Kottambri Tambli recipe in my next post.

POT 2

MIXED DAL PEPPER KHICHDI

Posted on by Preethi Prasad

 

Hello from my part of the world!!!!!

Winters have started in many parts of the world. It is raining and gloomy at my place as well. Perfect weather to stay cozy and warm. I am enjoying this weather with perfect cup of Masala chai and some fritters for snacks. I would love a warm bowl of Khichdi that is so comforting in this weather and can be whipped up quickly with easily available ingredients at home. Our humble khichdi had made headlines recently with different varieties of Khichdi from all regions in India.

Today i will share a very easy recipe that is cooked regularly at my place.My boys would love to have it with thick yogurt and some fritters.I paired it with eggplant wedges this time and it was an instant hit.

My humble contribution for 118th #Foodiemonday #Bloghop theme #Khichdi is this Mixed Dal Pepper Khichdi.

Recipe for Mixed dal pepper Khichdi:

Ingredients:

1/2 Cup White rice

1/2 Cup Brown rice

1/2 Cup Toor dal

1/2 Cup Whole Moong / Green gram

2  Tsp Freshly ground pepper

Salt to taste

A generous pinch of  jeera and Methi powder

1 Potato peeled and cubed

1 Carrot cut into medium chunks

1 Capsicum cut into medium size pcs

1/2 Cup  chopped Spring Onion

2 Sprigs of Curry leaves

1 Tsp Mustard seeds / Rai

1/4 Tsp Hing / Asafoetida

2 dry red Chillies for Tadka /Tempering

1.5 Tbsp  plus 2 tsp Ghee

Method:

Soak rice and dals for about 30 minutes.  Place the pressure cooker on the stove and switch on the heat. Add 1.5 tbsp of ghee. Once the ghee melts add mustard seeds , hing and dry red chillies. Once the mustard seeds crackle keep some tadka aside for garnishing later. Once done add all the veggies and chopped spring onion and saute for about 2-3 minutes. Now add freshly ground pepper powder ,salt and jeera methi powder and mix well. Now add the soaked rice and dal and 3.5 cups of water and pressure cook upto 2 whistles. Once done switch off the flame.

Heat a small pan. Add the balance ghee. Add curry leaves and some hing. Once the curry leaves become crisp  switch off the flame. Mix it with the set aside tadka and add this tempering to the cooked khichdi.

Serve hot with thick yougurt and eggplant wedges.

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

 

 

 

POT 2

MIXED VEGETABLE TAHIRI

Posted on by Preethi Prasad

 

Hello!!!

Hope you had good Diwali celebrations. We had a good one too. After feasting on some yummy dishes for the last few days its time to have some simple and healthy food that is easily digestible and can be cooked within short time.We need some respite after the festivities. I am sharing a simple Mixed vegetable Tahiri from the Awadhi cuisine.

Awadhi cuisine ‎ is a cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India.The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. The cooks during this period introduce dum style cooking.The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.

My contribution for 115th #Foodiemonday # Bloghop theme #AwadhiCuisine is this simple and healthy Mixed Vegetable Tahiri.

Recipe for Mixed Vegetable Tahiri:

Ingredients:

2 Cups Basmati Rice(wash and soak for 30 mins)

1 Cup Cauliflower Florets

1 Carrot sliced cut into 1 inch cubes

2 Medium size Potatoes cut into 1 inch cubes

1 Onion slice length wise

2 Capsicum cut into pcs

1/2 Cup green peas

1/2 Tsp Turmeric /Haldi

1 Tsp Coriander Powder

1/4 Cup fresh coriander finely chopped

2 Red chillies

6 Garlic cloves

1 Inch Ginger

1 Tsp Jeera /Cumin seeds

6 Pepper Corns

1 Inch Cinnamon stick

5 Cloves

1 Bay leaf

Juice of 1 lemon

3 tbsp Oil

Salt to taste

Method:

Wash and soak basmati rice for 30 mins.

Coarsely grind fresh red chilli, garlic and ginger.

Heat a heavy bottom pan. Add oil. Once the oil is hot add cumin, pepper corns, cinnamon,cloves and bay leaf and roast for a few seconds until fragrant. Add sliced onions and roast until they turn slightly brown.Now add potatoes and roast for 5 minutes. Once done add all the other veggies.Mix well and roast for 2 -3 minutes.

Now add coriander powder,turmeric, ginger-garlic-chilli paste and chopped fresh coriander and saute for 2-3 minutes.Now add the drained basmati rice, lemon juice ,salt and 4 cups of water .Mix well. Cover and cook only medium flame until the rice is well cooked. Mix well .Garnish with fresh coriander and serve hot with any raita and salad of your choice.

 

Enjoy and relish this one pot meal with your family and friends!!!!!!!!!!!!!!!!

 

 

 

 

POT 2

DAL TADKA / LENTIL STEW

Posted on by Preethi Prasad

 

Dal or Lentils are a powerhouse of Nutrition. Lentil is a dietary staple throughout regions of India, Sri Lanka, Pakistan, Bangladesh and Nepal.Lentil colors range from yellow to red-orange to green, brown and black.Lentils also vary in size, and are sold in many forms like with or without the skins, whole or split. Lentils are also widely used in many parts of the world.You can make a number of dishes using a wide variety of lentils.They can be sprouted too and used in salads and soups.

As a part of our 110th #Foodiemonday #Bloghop theme #Lentils I would like to share a very simple and healthy recipe Dal Tadka.My boys like to have dal with Steaming hot rice and potato fry .

Recipe for Dal Tadka:

Ingredients:

1 Cup Toor dal /Split Pigeon peas

1/2 Cup Urad Dal Split / Split Black gram

1/2 Cup Moong dal split / Split Mung Beans

3 Green Chillies slit

1 Tsp Kasuri Methi (dried Fenugreek)

1.5 Tsp Jeera / Cumin seeds

1/4 Tsp Haldi /Turmeric

A generous pinch of hing /Asafoetida

1/2 Tsp Mustard

1/2 Tsp Ginger finely chopped

5 Garlic Pods thinly Slit lengthwise

Salt to Taste

1/2 Tsp Red chilli Powder

4 Dry red Chiilies (Whole)

2 Tsp Ghee

1/2 Tsp Oil

Juice of 1 Lemon

Water to boil dal

Method:

Clean and wash all the three dals. Pressure cook the dals with haldi, green chilles and water upto 2 whistle or till it is cooked.Add water to get the right consistency if the dal is too thick.

Roast chopped garlic in 1/2 tsp oil until they turn nice golden brown in colour.

Heat a heavy bottom pan. Add ghee.Now add the Cumin and mustard seeds.Once they crackle add hing and ginger and saute for a few seconds.Add the dry red chilli and saute.Now add kasuri methi  and switch off the stove.Lastly add chilli powder and mix well and add this tadka to the boiled dal. Let the dal simmer for about 3-4 mins on low flame. Lastly Garnish with chopped coriander and roasted garlic .

Serve hot with Rice ,Phulkas or Roti.

 

Enjoy!!!!!!!!!!

POT 2

Mock Meat Rendang (Vegetarian )

Posted on by Preethi Prasad

IMG_1448IMG_1468IMG_1430

 

Hello !!!!!!

It is the holy month of Ramadan . Dedicating this post to all my Muslim friends and readers who are looking for some yummy recipes for Iftaar. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast (sawm) begins at dawn and ends at sunset.Presenting a vegetarian version of the famous Rendang recipe which is a popular dish from Malaysia.

As a part of our 97th #Foodiemonday #Bloghop theme #Ramadan my contribution is this lovely vegetarian Mock Meat Rendang.

Recipe for Mock Meat Rendang recipe:

INGREDIENTS:

3 Tbsp desiccated coconut
2 Garlic cloves
2 Large White Onions roughly chopped
2 Stalks lemongrass, peeled and sliced
3 Fresh red chillies
2 Tbsp fresh ginger( grated)
1/4 tsp turmeric
Salt to taste
250ml Coconut milk

125ml water
½  tsp tamarind pulp, dissolved in 1 tbsp of  water
4 Star anise
1 Inch cinnamon stick

1 Pkt of Mock Meat (Made of Soya)
2 Tbsp fresh coriander, roughly chopped, plus extra to garnish

½ Tsp Palm Sugar

IMG_1475.JPG

METHOD:

Heat a wok, add the desiccated coconut and toast until lightly golden. Blend the toasted coconut, garlic, onions, lemongrass, chillies, ginger, palm sugar,turmeric to make a fine paste. Now heat some oil in the wok. Add the paste and cook for about five minutes. Keep stirring until you get the nice aroma.

Add the coconut milk to the pan, along with 125ml water, the tamarind and water mixture, star anise, and cinnamon stick and bring to the boil. Keep Stirring constantly to ensure the masala does not burn. Reduce the heat and let it  simmer for about five minutes. Then add salt and the mock meat pieces , coriander  and continue to cook the curry on medium flame  for another 10 minutes.

To serve, garnish with more fresh coriander and serve with piping hot Rice, Naan or Rotis.

IMG_1468img-20160919-wa0048

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

 

POT 2

BROCCOLI AND COCONUT RICE(NO ONION NO GARLIC RECIPE)

Posted on by Preethi Prasad

20170604_13245220170604_132646

Everyone is  busy with a hectic life style these days. We are always on the run juggling work ,family,home.When you are short of time to cook and still want your family to have a healthy meal, one pot meal recipes come in handy. They can be cooked in a less time and yet be a nutritious meal.I usually cook one pot meals on weekday morning. Best way to incorporate veggies into my family’s diet. Today i am sharing one such healthy and yummy recipe.

Broccoli is a powerhouse of nutrients.It is rich in Vitamin C, Vitamin K, Manganese.Broccoli has low content of carbohydrates, protein, fat, and dietary fiber.Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.They form a regular part of the diets of many people in the tropics and subtropics.Broccoli and freshly grated coconut make a great combo.

My contribution for our 95th #Foodiemonday #Bloghop theme #Onepotmeal is this yummy and healthy Broccoli and Coconut Rice.

Recipe for Broccoli and Coconut rice:

2  Cups Basamati Rice (each cup is 160ml)

1.5 Cups Broccoli florets( 1 cup is 250 ml)

3/4  Cup freshly grated Coconut (1 Cup is 250 ML)

2 Tsp Jeera / Cumin seeds

1/4 Tsp Pepper corns crushed

2 fresh Red Chillies

8-10 Cashews

2 Tsp Oil

Salt to taste

Method:

Soak Rice for about  15-20 mins.You can skip this step if you are short of time.

Make a fine paste of  grated coconut, red chillies and 1 tsp jeera and keep it aside. Do not add water when grinding.

Heat oil in a heavy bottom pan. Add Jeera and then the broccoli florets. Keep in on medium flame for about 7-8 mins. Now add the coconut mixture , crushed pepper corns and mix well. Now add the soaked rice and salt to taste. Mix all the ingredients and switch off the flame. Transfer the contents to a electric Rice cooker and add the required amount of water.One done  garnish with roasted Cashews and serve hot with any Raita or Nonya Achar.

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