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RATALYACHA GOD HALWA /SWEET POTATO HALWA

Hello!!!

I recently joined a group Recipe Swap Challenge where the members are wonderful bloggers. We are paired one blogger and we have have to cook any recipe from their blog. I was paired with Archana who blogs at
https://themadscientistskitchen.com/ . I had short listed many recipes but settled to make Sweet Potato Halwa / Ratalyacha God Halwa.Glad I tried this recipe. I did tweak in a little as i did not have condensed Milk.You can read original recipe here.

Recipe for Sweet Potato Halwa / Ratalyacha God Halwa :

Ingredients:

1 Big Sweet Potatao

2 Tsp Brown Sugar

2 Tbsp Ghee

A generous pinch of Cardamom Powder / Elaichi Powder

1 Tbsp Milk

8 Raisins

4 Almonds Chopped

Few Strands of Saffron

Method:

Pressure cook the sweet potato upto 2 whistles. Allow it to cool .Peel the skin once it reaches room temperature.Mash the sweet potato and ensure it is lump free.

Soak Saffron in milk and set aside.

Heat a wide bottom pan. Add ghee and fry the almonds and raisins and keep it aside.In the same wok add the mashed sweet potato to the remaining ghee and allow it to cook for about 5 mins on low flame. Now add sugar and saffron soaked milk and cook it on low flame.The gooey halwa will start to thicken as the ghee leaves the sides of the pan. Garnish with raisins and almonds roasted earlier. Switch off the flame .

Serve hot and Enjoy!!!!!!!!!!!!

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CARROT VADA / CARROT FRITTERS

Hello!!

I am back with my Monday Post .This week I have a very interesting recipe for our theme.The main ingredient is Carrot .

Did you know that the International Carrot Day or the Carrot Day is
celebrated every year on April 4th and is the pinnacle for carrot lovers all around the world. It is the day when the carrot is celebrated through carrot parties and other carrot related festivities.
The Carrot Day was founded 2003 to spread knowledge about the carrot and its good attributes around the world.The day is increasingly popular and April 4th 2012 carrot celebration was reported from France, Italy, Sweden, Russia, Australia, UK and Japan. Source:Internet


 
      

This week’s wonderful theme was suggested by my fellow blogger Poonam who is an amazing blogger and blogs at https://poonambachhav.blogspot.com/ .    Do check her blog for some recipes. My humble contribution for 189th #Foodiemonday #Bloghop theme #CarrotkaJalwa is Carrot vada.

Now coming back to the recipe.I wanted to try something different and delicious at the same time. As I saw the flaxseed meal in my pantry , this carrot vada idea stuck me. It was so delicious and was wiped off in a jiffy.

Recipe for Carrot Vada / Carrot Fritters:

Ingredients:

  • 2 Cups Grated Carrot
  • 1.5 Cup Rice Flour
  • 3/4 Cup Flaxseed meal
  • 1Tsp grated Ginger
  • 2 Green Chillies finely chopped
  • 1/4 Tsp Asafoetida
  • 1/4 Red Chilli Powder
  • Salt to Taste
  • 1/2 Cup Finely Chopped Fresh Coriander
  • 1/2 Tsp Jeera
  • 1/4 Cup Water
  • Oil for Shallow frying

Method:

Take a wide bottom bowl. Add grated carrots, rice flour, flaxseed meal ,grated ginger,red chilli powder, asafoetida ,freshly chopped coriander,salt and green chillies. Mix all the ingredients well. Add water slowly to get a nice soft dough. Allow the dough to rest for 10 mins.

Take small portions and shape it in round flat vada. Heat oil in a wok. Once the oil is hot shallow fry the vadas. Remove from the wok once both sides are cooked. Serve hot with any Red Chutney / Green Chutney /Ketchup or Chiili Sauce.

This is good for your kids lunch or snack box. Fussy eaters will fall in love with this vada.

Enjoy!!!!!!!!!

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NAVALKOL PALYA / KOHLRABI STIRY FRY

Hello!!

As a part of my our final series of exploring Recipes from Karnataka this month, I would like to share a simple and healthy Navalkol Palya. This is a simple stir fry that goes well with Phulkas , rotis and Rice. This is a simple recipe that can be easily made by an newbie who wants to learn cooking or even for bachelors.I am sure your family will be impressed. Simple recipes are always the best.

The taste and texture of kohlrabi are similar to those of a  broccoli stem or cabbage heart, but milder and sweeter, with a higher ratio of flesh to skin. The young stem in particular can be as crisp and juicy as an apple, although much less sweet .

The bulbous kohlrabi stem is frequently used raw in salad or slaws. It has a texture similar to that of a broccoli stem, but with a flavor that is sweeter and less vegetal.It is also known as Navila Kosu in Karnataka.

Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale. Source:Internet

Recipe for Navalkol Palya:

Ingredients:

  • 4 Medium Sized Navalkol / Kohlrabi
  • 1 Tsp Mustard Seeds
  • 1/4 Tsp Asafoetida
  • 3 Red Dry Chillies roughly torn
  • Salt to Taste
  • 1 Tsp Coconut cream
  • 1/2 Cup grated fresh coconut
  • 1/2 Tsp Urad dal / uddina bele
  • 1/2 Tsp Channa dal / kadale bele
  • 10 Curry leaves
  • 1/2 Tsp Oil

Method:

Wash Navalkol and peel the skin. Finely chop them and keep it aside. Take a wide bottom pan. Add oil. Now add channa dal and urad dal .Ensure you do not burn .Once they turn slightly brown add mustard seeds and asafoetida.

Once the mustard seeds splutter add red chillies and mix well. Later add the chopped navalkol and mix well. Add salt , 1/2 cup water and keep it on medium flame. Cover the lid and allow it to cook for about 15-20 mins.Once the vegetable is cooked add coconut cream and grated coconut and mix well. Mix well and let it cook for about 1-2 minutes.

Once done garnish with curry leaves and serve with Rotis /Phulkas /Hot Rice.

Enjoy!

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MURUNGAI KEERAI PORIYAL / MORINGA LEAVES SUBZI

Hello

This week I am back with a simple and delicious recipe made with an ingredient that is considered to be a superfood . Yes it is Moringa leaves subzi .Moringa leaves are known as powerhouse of nutrients.There are a lot of recipes that use Moringa Leaves.

Moringa leaves are widely used in south Indian Cuisine to make various types of recipes ranging from Chutney powder to curries. This week’s theme was suggested by Vidya who is a wonderful blogger and blogs at https://masalachilli.com. Check out her blog for some healthy and delicious recipes. My contribution for 183rd #Foodiemonday #Bloghop theme #Indiansuperfood is this delicious and healthy Murungai keerai Poriyal aka Moringa leaves subzi.

Recipe for Murungai Keerai Poriyal:

  • Ingredients:
  • 2 Cups of Fresh Moringa Leaves without the stem roughly chopped
  • 1/2 Cup Moong dal / Split Mung beans
  • 3/4 Cup Karamani / Black eyed peas
  • 1 Tsp Jeera
  • 1/4 Cup Freshly grated Coconut
  • 3 Red Dry Chillies
  • Salt to taste
  • Generous pinch of Hing
  • 1/4 Tsp Mustard seeds
  • 1 Tbsp Vangibath Masala
  • Few Curry Leaves
  • 1/4 Tsp Haldi /Turmeric
  • 1 Tbsp Ghee
  • 1/4 Tsp Amchur Powder / Dry Mango powder

Method:

  • Soak moong dal and Black eyed peas in hot water for one hour.Pressure cook Moong dal and Black eyed peas in a pressure cooker upto 2 whistles.Dal should not be too watery.
  • Heat a wide bottom pan. Add ghee. Once the ghee melts and is hot add mustard seeds,haldi ,red chillies , jeera and hing. Once it splutters add the roughly chopped moringa leaves .Allow it to cook on medium flame for about 10 mins.Once the raw smell is gone add curry leaves,freshly grated coconut and the cooked dal and black eyed peas.Mix well. Allow it to cook on medium flame for about 5-6 mins. Add amchur powder, vangibath powder and salt to taste. Mix well and let it cook for another 7-8 mins.
  • Do not add water. It will be a semi dry subzi. Serve hot with Rotis or Rice and papad.
  • Enjoy this poriyal / Subzi at the comfort of your home.
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BATATA HARRA / SPICY ROASTED POTATOES

Hello!!!

I am here with a very simple and delicious recipe from the Lebanese Cuisine. In my quest to search Levantine Cuisine I have come across such wonderful recipes ranging from salads to dips to spicy vegetables. Levantine Cuisine includes recipes from Syria , Lebanon, Palestine.Israel, Jordon , Cyprus(East Mediterranean shore). I wanted to make so many recipes but stuck to a simple one as I am travelling and have limited access to many Ingredients.

181St #Foodiemonday #Bloghop theme #LevantineCuisine was suggested by Sujata Shukla who blogs at https://www.pepperonpizza.com/. Thanks for suggesting such a wonderful theme that introduced us to many wonderful cuisines.

Recipe for Batata Harra / Spicy Roasted Potatoes:

Ingredients:

6 Medium Size Potatoes Peeled and boiled

2 Garlic Cloves minced

1.5 Tsp Chilli Flakes

2 Tbsp Extra Virgin Olive Oil

2 Tsp Crushed Coriander Seeds(Must be Coarse)

1 Tsp Turmeric

1/2 Cup Fresh Cilantro finely chopped

1/2 Cup Fresh Dill Leaves finely chopped

1/2 Cup Fresh Parsley Leaves

3/4 Tsp Coarsely ground Pepper

Salt to taste

Juice of 1 Lemon

Method:

Boil the potatoes and allow it to cool. The potatoes should be cooked but ensure it is still firm. Once cooled cut them into bite size cubes.

Heat a wide bottom pan. Add Extra Virgin Olive Oil. Add minced garlic and
turmeric and coarsely crushed Coriander seeds. Roast for a few minutes. Now add the cubed Potatoes and mix well.Add half of parsley , cilantro and dill leaves and chilli flakes. Mix well untill the potatoes are well coated for about 5 mins.
Add salt and Coarsely ground pepper ..Once done switch off the flame. Add lemon juice and mix well.

Garnish with remaining Parsley , Cilantro ,dill leaves and chilli flakes.

Serve with any Rice dish or you can just have it like this .

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

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ROASTED FOXNUT SALAD / MAKHANA SALAD

 

It’s Monday !!!!!!!! I am back with another quick healthy and yummy recipe this week. Today’s recipe is a low calorie recipe without any fancy dressing.It can be whipped within 10 mins .It is light and filling at the same time.Low calorie recipes are good for weight watchers. Always consult a professional nutrition who can advise you as per your body conditions. When we are not hungry we prefer to have something light. This recipe comes to my rescue.

For 180th #Foodiemonday #Bloghop theme #LowCalorieFood my humble contribution is this simple and delicious Roasted foxnut salad.This theme was suggested by fellow blogger Sujata roy who blogs at https://batterupwithsujata.wordpress.com. Check out some wonderful low calorie recipes from my fellow bloggers too.

Recipe for Roasted foxnut salad/ Makhana Salad:

Ingredients:

1 Cup Makhana / Foxnut

1/2 Green Bell Pepper finely chopped

1/2 Carrot finely Chopped

1 Japanese Cucumber finely chopped

1/2 Tsp Jeera / Cumin

1/4 Tsp Red Chilli Powder

Salt to Taste

Juice of 1/2 lemon

1/2 Tsp Coarse Pepper powder

1/2 Cup Finely Chopped Coriander

Method:

Take  a wide bottom pan. Add 1/4 tsp oil. Add jeera /Cumin .Once it splutters add the foxnut or makhana. Now add chilli powder and salt to taste and roast on low flame for about 3-4 minutes.Once done switch off the flame.

In a wide bowl add finely chopped Japanese cucumber, Green bell pepper ,carrots and coriander. Sprinkle salt , coarse pepper powder and lemon juice. Mix with a spatula. Add the roasted foxnut just before serving so that  foxnut is nice and crisp.

Enjoy this simple low calorie salad anytime !!!!!!

http://salad

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MANGO THOKKU MINI DOSA

 

A warm hello to everyone from this part of the globe. We are approaching month end already in this year.Time just flies. We are all looking forward to the Chinese New year as we get a good break from work.I am very eagerly looking forward to it.Atmosphere here is so festive with all the Chinese new year decor. Places are all vibrantly decked up.

Today amazing theme for 179th #Foodiemonday #Bloghop theme #Foodmagbest was suggested by Seema who blogs at www.mildlyindian.com.Check out her wonderful blog for awesome recipes. Thank you Seema for the wonderful theme which really got me thinking .Due to hectic work schedule  just managed to make a very simple yet delicious dish.

Recipe for Mango Thokku Mini Dosa:

Ingredients:

1 Cup =250 ML

2 Cups Dosa Batter

1.5 Tbsp Mango thokku

4 Tbsp Dry Chutney Powder

2 Tsp Dry Dill Leaves

1Cup Pomegranate Arils

1 Cup Cheese

Method:

Take a wide bottom bowl. Add dosa batter and mango thokku and mix well. Heat the Tawa. Once the tawa is hot, pour  the batter to make mini dosa. Once the bottom starts to turn crisp and brown and the top is also cooked sprinkle chutney powder, some cheese and a little dry dil leaves.Once done repeat the process for the remaining batter.

Transfer the dosa to a plate . Garnish with pomegranate Arils and enjoy the cheesy Mango thokku Mini Dosa.

My boys just loved it for breakfast and now they want me to pack it for lunch as well.

You must try it to believe it.

Enjoy!!!!!!!!!

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VENDHAYA KEERAI MOR KOZHAMBU / FENUGREEK (METHI) LEAVES YOUGURT CURRY

 

Welcome to my first post in 2019. Hope the new year has started on a fantastic note for all of you. For me it has started on a very positive and encouraging note. I am sharing a very delicious and healthy curry with fresh Methi Leaves. There are many recipes with methi leaves. This one is a keeper for sure as it is finger looking good. It goes well with hot rice , Rotis and even Dosa. Try it to believe it.

Theme  for 177th #Foodiemonday #Bloghop   #MagicofFreshMethiLeaves  was suggested by Sasmita who blogs at www.firsttimercook.com. Check out her blog for the wonderful recipes. I am so happy  as I wanted to share this awesome recipe with all my wonderful readers.This Methi curry is loved by my family and a regular dish at my place.

Recipe for Vendhaya Keerai Mor Kozhambu / Fenugreek (Methi) Leaves Yogurt Curry:

Ingredients:

1/2 Cup Toor Dal /  Pigeon Peas

1/2 Cup Channa Dal / Bengal Gram

2 Cups Roughly chopped Methi Leaves / Fenugreek Leaves / Vendhaya Keerai

1/4 Tsp Turmeric

Salt to taste

2 Cups Yogurt plus 1 Cup Water Mixed well (without any lumps)

1 Tsp Tamrind Paste

/4 Tsp Hing / Asafoetida

1 Tsp Ghee

Few Curry Leaves

For Tadka / Tempering:

2 Tsp Oil

4  dry red Chilies(Round ones)

1/2 Tsp Mustard Seeds

For Masala / Paste:

3/4 Cup Grated Coconut (Fresh)

4 Green Chillies

2Inch Ginger

1/4 Cup Chopped Fresh Coriander leaves

Method:

Wash both the dals and pressure cook with enough water  upto 3 Whistles or untill soft. Once the pressure is released, remove the dals and mash well. Channa dal will not be fully mashed. It is ok. Keep the mashed dals aside.

Mix the thick yogurt and water untill smooth and ensure there are no lumps.Keep it aside.

Grind all the ingredients for the masala or paste untill smooth.You can add little water in order to get smooth paste. Keep it aside.

Heat a wide bottom Pan. Add Ghee. Once the ghee melts add  Mustard seeds and asafoetida. Once it splutters add the chopped Methi leaves and cook untill done. Approx 5-8 mins. Now add the mashed dals and mix well.Add turmeric and mix well. Add the masala / paste and mix well. Add 1/2 cup water and allow it to simmer on medium flame for about 8-10 mins.

Once done lastly add the beaten yogurt and mix well. Switch off the flame immediately. You can garnish with some Tadka and serve hot with Rice, Rotis and Dosa.

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

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STUFFED PARCELS

 

Hello!!!

We are all gearing up for Christmas next week. We are on a baking spree to celebrate the festivities with our family and friends. Along with baked goodies do try this savoury stuffed parcels thats goes well as starters. I am sure it will be loved by your family and friends.

My humble contribution for 175th  #Foodiemonday # Bloghop theme #ChristmasSpecial is this simple and delicious stuffed parcels.A vegetarian dish that will make you drool and crave for more.

Recipe for Stuffed Parcels:

Ingredients:

For Dough:

1 Cup Multi grain Flour

1/2 Cup Sooji / Rava

1/2 Tsp Ajwain

1/2 Tsp Chilli Powder

Salt to taste

2 Tbsp Oil for Kneading the dough

Water as required

For Stuffing:

3 Boiled Potatoes

2 Onions finely chopped

1 Green Chilli Finely chopped

1/2 Cup Finely chopped Coriander

1/2 Tsp Garam Masala

1/2 Tsp Tikka Masala

Salt to Taste

2 Tbsp Oil

1 Tsp Jeera

1/2 Tsp grated ginger

1/4 Tsp Haldi /Turmeric

3 Garlic pods finely chopped

1/2 Cup Bread Crumbs

1/4 Tsp Amchur Powder

Oil for Frying

Method:

For dough:

Take a wide bottom bowl. Add multigrain flour, rava , ajwain and chilli powder.  Heat 2 Tbsp oil and once it sizzles add it to the flour mix. Mix the ingredients well. Add water as required and knead soft dough.Cover the dough with a damp clean cloth and allow it to rest for 30 mins.

For the Stuffing:

Heat a wide bottom pan. Add oil. Once the oil is hot ,add jeera. Once it splutters add grated ginger and finely chopped garlic.Once it turns slightly brown add the finely chopped onions and chopped green chillies.Saute untill they turn slightly brown and oil starts to leave the sides. Add garam masala, tikka masala, turmeric ,salt and amchur powder and mix well. Saute for a minute and then add mashed boiled potatoes.Mix all the ingredients well.Lastly add bread crumbs and finely chopped coriander. Mix well and keep it on medium flame for 2 mins. Once done switch off the flame.

For the Parcel:

Take a lime sized dough and roll the dough on a flat surface into desired shape. Place the stuffing in the center. Fold the dough from all the sides.It will overlap and look like small parcels.

Take a wide bottom pan.Add oil for deep frying. Once the oil is hot  deep fry the parcels.Repeat the process for the remaining parcels.

Serve with any green chutney or Ketchup.

 

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PESTO COATED SMASHED POTATOES

 

Hello!!!!!

I am back with another interesting recipe this Monday. An appetizer to treat your family and friends for all occasions.This is a crowd please for sure and will leave your guests craving for more. Loaded with cheese and herbs will take this humble potato to a new level.There are close to 4,000 varieties of potato including common commercial varieties and come in different colors too.

My humble contribution for #172 #Foodiemonday # Bloghop theme #InternationakFeast as suggested by our fellow blogger  Mayuri dee who blogs at https://mayuris-jikoni.com .A simple dish loved by many all over the world.The potatoes are coated with pesto and loaded with cheese and herbs.Calling all potato lovers to try this  lipsmacking dish .

Recipe for Pesto Coated Smashed Potatoes:

Ingredients:

10 Potaotes (Medium sized or Baby potatoes)

Salt to taste

1.5 Tbsp Olive Oil

1 Tsp Dill leaves to sprinkling

1 Tsp Chilli Flakes for Sprinkling

1 Tsp Pepper Powder for Sprinkling

1 Cup Mozzarella Cheese

For Pesto:

1 Cup Chopped Coriander( 250 ml cup)

3 Garlic Pods

2 Tsp Olive oil

1/4 Cup Roasted Cashews

1 Tbsp Lime Juice

1 Green Chilli

Salt to taste

Method:

Grind all the ingredients of pesto to a fine paste and keep it aside.

Boil the potatoes with 1/4 Tsp salt. Once done transfer the potatoes on to  the baking tray with parchment paper. Just smash the potatoes using a flat surface of a glass  or a potato masher. Sprinkle some salt and pepper and drizzle some olive oil. Place the tray in a pre heated oven at 180 C for about 15 mins. Now remove the tray and reverse the sides. Sprinkle salt and pepper an drizzle olive oil. Now place the tray in the oven for another 15 mins. Once done remove the tray from the oven. Sprinkle  cheese generously ,chilli flakes and dried dill. Drizzle the pesto over the roasted potatoes and place it in the oven for another 10 mins.

Once done remove from the oven .Transfer it to a plate. Drizzle the remaining pesto and serve.

Enjoy with family and friends!!!!!!

Other Potato recipes:

http://potatoes