PITHALA BHAKRI

It's time to be a bit of Maharashtrian.. I learnt this from my friends in Pune and it's one my favourite dishes when it comes to Maharashtrian Cooking.

Ingredients for PITHALA

Gram Flour - 1 cup
Salt to taste
Turmeric
Onions - 2 finely chopped
Ginger garlic paste - 1 tbsp
Green Chillies - 3 chopped
Coriander leaves for garnish
Lemon juice - 1 lemon
Water - 3 to 4 cups ( depending on the consistency of the PITHALA)
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Oil/ghee 1 tbsp

Ingredients for Bhakri
Jowar Flour - 1 cup
Wheat flour - 1 cup
Salt to taste
Water to knead the dough


Tempering/LAAL GHEE

Ghee - 1 tbsp
Jeera - 1 tsp
Kashmiri red chilli powder - 1 tsp

Method

1. Heat oil in a Kadai, add Mustard seeds and Jeera to it. Add ginger garlic paste, green chillies and onions and saute on a high flame.
2. In a Bowl, Add gram flour turmeric powder, salt and water to make a dilute flour mix without lumps
3. Add this to mix to Sauteed onions and keep stirring constantly till it thickens and cooks. The consistency should be like a melted butter
4. Add Coriander leaves and Lemon Juice and remove from the flame. Your PITHALA is ready
5. For Bhakri, khead the ingredients with warm water till the dough is soft
6. Rest the dough for 10 mins and roll it and grill on Tawa with little oil to cook and then grill it on Gas flame directly to give smoky taste
7. To temper PITHALA, heat ghee in a Kadai and add Jeera and Kashmiri red chilli powder to it after turning off the heat.. 
8. To serve, add PITHALA on the plate, top it with the tempering and serve with hot Bhakri

Whole Wheat & Country Sugar Cookies

This is one of my new experiments on making cookies. These cookies are not only healthy but tasty as well.

Ingredients

Whole Wheat Flour - 1.5 cups
Country Sugar - 1/2 cup
Pure Ghee (Clarified Butter) - 1/2 cup
Cardamom powder - 1/2 tsp
Cinnamon powder - 1/4 tsp
Baking powder - 1/2 tsp
Milk - 3 tbsp
Salt a pinch
Tutti Fruiti - 1/2 cup

Method

1. Pre-heat oven at 180 deg Celcius. Line your Cookie Tray with Parchment paper
2. Sieve Whole wheat flour, baking powder, cinnamon powder, Cardamom powder and Salt. Mix is thoroughly
3. Whisk And Cream Ghee and Country Sugar thoroughly with a hand mixer till it's light and fluffy
4. Add the whole wheat flour mix and khead it into a dough
5. Add milk as needed to make a soft dough
6. Make small balls and stuff it with Tutti Fruiti bits. Make a firm ball again and Press it against the fork to give a shape as give in the pic
7. Bake it for 15 to 18 mins in 180 deg Celcius..
8. Cool it in wire rack and store it in an air tight container.

Buttermilk Rice Cakes (Mor Kali)

This is one recipe which reminds me of my childhood when my grandmom or mom used to prepare it without much ingredients in hand..It's called MOR KALI OR MOR KUZHU or we can call it Buttermilk Rice Cakes

Ingredients

Rice flour - 1 cup
Thick Buttermilk - 1 cup (slightly sour)
Gingelly Oil - 3 tbsp
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Curry leaves - 1 sprig
Asafoetida - a generous pinch
Sun dried Green Chillies (Mor milagai) or Dried Red Chilli - 2 to 3
Salt to taste
Water - 2.5 cups

Method

1. In a Bowl, add Rice flour and Buttermilk, mix them to a lump free mix. 
2. Add water to make it a mix of running consistency
3. Add Salt to taste
4. Heat 2 tbsp of oil in a Kadai, add Mustard seeds, Urad Dal, Asafoetida, Curry Leaves and sun dried Green Chillies. Saute till the Chillies turn dark brown
5. Add the rice flour mix and keep stirring constantly in medium to low flame
6. Within few minutes, the mix will start coming together and form lump..
7. At this time, Add the remaining 1 tbsp of oil and mix till it leaves sides
8. Transfer it to a greased tray and cut into desired shape when it's partially cooled.

Peanut Chutney (Andhra Style)

This is one Chutney close to my Heart as this was one thing I learnt immediately after Marriage. 

Ingredients

Peanuts - 1/2 cup (roasted and deskinned)

Garlic - 3 cloves

Dried Red Chilli - 3 ( 1 for tempering)

Onion - 1 small (sliced)

Tamarind - just a small bite size (soaked in water)

Salt to taste

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Asafoetida - generous pinch

Method

1. In a Kadai, dry roast peanuts and then deskin it

2. After turning off the Kadai, when it is still hot just add other ingredients except salt to accentuate it's Flavours

3. Put all ingredients in a mixer along with salt and grind to fine paste.

4. Add water if it is too dry to bring it to Chutney consistency

5. Take a small Kadai, heat oil, add Mustard seeds, urad dal and asafoetida with a dry red chilli. 

6. Temper it on the Chutney. Serve with hot Idly or Dosas

Carrot Kurma

Ever since I had Kurma Parotta in Chennai Hotel Saravana Bhavan, I always wanted to try it.. Here's my take on South Indian Style Carrot Kurma.

Ingredients
Carrots - 4 to 5 (finely chopped)
French Beans - 5 to 6 (finely chopped)
Potato - 2 (finely chopped)
Onion - 2 (finely chopped)
Green Chilli - 1slit into two
Ginger - 1/2inch (finely chopped)
Garlic - 3 pods (finely chopped)
Curry leaves - 1sprig
Cinnamon sticks - 2 inches (broken into two)
Bay leaves - 1 (optional)
Garam Masala - 1 tsp
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to Taste
Oil - 2 tbsp

To Soak and Grind
Cashews - 6 to 7
Poppy seeds - 1.5 tsp
Coconut - 1/3 cup

Method

1. Heat oil in a 2 or 3 liter cooker, add Mustard seeds, curry leaves, cinnamon sticks, bay leaves, garam masala powder
2. Wait for a minute, add Chopped garlic, ginger, onions and tomatoes
3. Saute for 2 minutes, add turmeric powder and chopped carrots, beans and potatoes
4. Add red chilli powder and salt to taste
5. Add water till the level veggies are immersed in water
6. Grind the ones mentioned in "To Soak and Grind" after soaking for 30 mins into a fine paste
7. Cook for just one whistle and allow it to release naturally
8 B t back to heat and add the ground paste and just simmer for 2mins
9. Serve hot with chapati, Parotta, idly, Idiyappam, or even hot rice

Tips to note:
1. You may also add other whole spices like black and green cardamom, cloves etc and reduce garam masala
2. You may add other veggies like peas, cauliflower, capsicum to make to more nutritious and colourful

Dondakaaya Pachadi

One of my favourite chutneys, this goes well with Roti, Rice, Millets, Idly, Dosa and even as a dip to Nachos..🤩🤩🤩


Ingredients

Ivy Gourd - 10 to 12
Tamarind - 1 gooseberry size (soaked in water)
Dried Red chilli - 2
Urad Dal - 2 tsp
Mustard seeds - 1 tsp
Asafoetida - one generous pinch
Garlic cloves (optional) - 2 to 3
Green Chillies - 2 
Gingelly Oil - 1 tbsp
Turmeric powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Salt to taste

Method

1. Heat one tsp of oil in Kadai, roast Mustard seeds, urad dal and dry chilli. Roast till urad dal turns golden and remove from fire
2. In the same Kadai, heat the balance oil, add Chopped Ivy Gourd, garlic, green chillies and turmeric powder.
3. Occasionally stir till Ivy Gourd is cooked.
4. Turn off the heat and add curry leaves and coriander leaves.
5. In a mixie, add roasted urad dal & Mustard, cooked Ivy Gourd, soaked tamarind and salt to taste
6. Grind it into coarse paste as shown in the image below..
7. Serve with hot rice..😛😛😋

BEANS PORICHA KOOTU

It's yet again a south indian cuisine..  One of the best things I like about south indian cooking is that all the masalas are freshly made which enhances the taste and flavour of the dish..
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Beans Poricha Kootu is a very tasty dish which goes well with Rice.. It is a complete dish as it has proteins from Moong Dal and Vitamins from vegetables along with the flavours from spices like pepper, Jeera and red chilli..
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During these 15 days of Mahalaya (time of Shraddh), we generally do not use Onions and Garlic for cooking.. this recipe holds good during this time..
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Ingredients

To roast and grind

Channa Dal- 1tsp
Urad Dal - 1tsp
Jeera - 1tsp
Pepper corns - 1tsp
Coconut (shredded) - 1tbsp
Coconut oil - 1tsp

To pressure cook

Beans - 1/2 cup (chopped)
Moong Dal - 1/2 cup

For tempering

Coconut oil - 2tsp
Mustard seeds - 1tsp
Channa Dal - 1tsp
Urad Dal - 1tsp
Curry leaves - 1sprig
Asafoetida - a generous pinch
Turmeric powder - 1/2tsp
Salt to taste

Method

1. Roast and grind the ingredients given the section "To roast and grind" to a smooth paste
2. Pressure cook the Dal and beans
3. Heat coconut oil in a Kadai, add Mustard seeds, curry leaves, Channa Dal, urad Dal, stir for 2 mins till dal turns golden.
4. Add turmeric powder and asafoetida. 
5. Add cooked dal and beans along with paste
6. Add salt to taste and adjust the consistency with water.
7. Boil for 2 mins and serve hot with Rice

Tips
- Adding 1 tsp of Tamarind paste will make the Kootu bit Tangy
- Cooking with coconut oil will enhance the flavour of the Kootu

PANEER BUTTER MASALA

As an ardent lover of Paneer.. This is one dish which I do not get bored of.. 
This dish will be my 1st thing to order any north indian restaurants for Mains 😜😜

Below recipe holds good for 4 people

Ingredients

Paneer - 200 gms
Tomato medium sized - 2 (roughly chopped)
Onions medium sized -  3 (roughly chopped)
Cashews - 7 to 10
Garlic - 2 to 3 pods
Ginger - 1/2 inch
Salt to taste
Sugar - 1/2 tsp
Kashmiri red chilli powder - 1 tsp
Turmeric powder
Dhania powder - 1tsp
Garam masala - 1/2 tsp
Kasuri Methi - Generous pinch (crushed)
Butter (homemade)/oil - 2 tbsp
Water as required
Coriander leaves for garnish

Method

1. Heat Kadai with 2 tsp of Butter or oil, add ginger, garlic, tomato, onion and cashews.
2. Add turmeric powder, Red chilli powder, garam masala, salt to taste and keep stirring till everything is cooked well and leaves oil
3. Cool the mix and Grind it to a smooth paste
4. Heat butter in same kadai, add the paste, and cut paneer
5. Add sugar and adjust water as per the gravy consistency
6. Garnish with coriander leaves.Serve hot phulkas, naan or rice

Mor Kozhambhu and Paruppu Osili

Here's to the lunch menu..

I made Mor Kozhambhu and Paruppu Osili.. Only with 1 Potato and 3 Onions.

Paruppu Osili

Ingredients
3 Medium Onions - finely chopped
Oil - 2 tbsp
Mustard seeds - 1 tsp
Asafoetida - 1 generous pinch
Curry leaves - 1 sprig
Turmeric powder - 1/2 tsp
Salt to taste

To soak (1 hr) and grind
Channa Dal - 1/2 cup
Dry red chilli - 2

Method:
1. Coarsely Grind the ingredients given in "To soak and grind" with salt to taste
2. Heat Kadai with Oil, add Mustard seeds, Curry Leaves and asafoetida. 
4. Stir for 2 mins, add the coarsely ground mix leaving just 1 tbsp behind.
5. Add turmeric powder and keep stirring till the mix cooks well and water is absorbed
6. Add Onions and keep sauteing till onions are cooked well

Potato Mor Kozhambhu

Ingredients
1 Potato - cut into cubes
Turmeric powder - 1/2 tsp
Asafoetida - 1 generous pinch
Curry leaves - 1 sprig
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Oil - 2 tsp
Salt to taste
Water as required

To Grind
Coarsely Ground mix of Channa - 1 tbsp (from above recipe)
Fresh coconut - 1 tbsp
Jeera - 1 tsp
Green chilli - 2 small ones
Ginger - 1/2 inch
Sour Curd - 3 tbsp

Method
1. Heat oil in Kadai, Add Mustard seeds, Jeera, asafoetida and Curry Leaves. 
2.  Now add diced potatoes and turmeric powder, cover it and cook till potatoes soften
3. Grind finely all the ingredients given under "To Grind"
4. Add salt to taste and then add the ground mix to the Kadai
5. Add water as needed. Let it simmer and cook for 5 mins
6. Serve with Hot rice and Parrupu Osili😋😋

Spicy Matri

This is one of my favorite Matris I have learnt & make it quite often.. It is vey east & tasty snack...

Ingredients:

Maida - 2 cups
Ghee - 4 tbsp.
Salt to taste
Carom Seeds (Ajwain/Omam) - 1/2 tsp
Amchur Powder - 1 tsp
Red Chilli Powder -1 tsp
Channa Masala - 1 tsp (I used Everest brand!)
Dhania Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Oil for frying & tempering

Method:

1. Knead maida, ghee, some salt, carom seeds to a soft dough and allow it to rest for 15 to 20 mins
2. Make 8, 1/4 inch height chapati and cut into diamond shapes around 1 inch
3. Deep fry them till they turn golden brown
4. Now heat a small tempering kadai, add 4 to 5 tbsp heated oil, add salt, red chilli powder, Amchur powder, dhania powder, turmeric powder & turn off the heat
5. Quickly add it to the fried Matris and mix well.
6. Allow it to cool & store in air-tight container.

 

Mysore Pak

This one I totally dedicate this post to my Chachi (Chitti) who told me the exact recipe of how it is made.

Mysore Pak is one my favorites to make during festivals.

Ingredients:

Good Quality Besan/Chana Dal flour - 1 cup
Sugar - 2 1/4 cup + Garnish
Ghee - 2 1/4 cup
Water - 1 cup
Milk - 2 tsp

Method:

1. Grease a steel tray with Ghee
2. Heat a Kadai and dry roast Besan till its raw aroma goes
3. Sieve the roasted Besan for no lumps
4. Take a small kadai & keep on heating the Ghee on low flame
5. Take a Heavy Bottom Kadai (not a non-stick), add Sugar and water till it boils.
6. Add milk & allow it to boil & remove the dirt of sugar which forms on the corner.
7. Heat till you have 1/ 1.5 string consistency of sugar syrup.
8. Slowly add the Besan to sugar syrup with no lumps
9. Add heated ghee to the Besan Sugar mix, one ladle at a time, mix the ghee & then add another ladle till the ghee is finished and the mix starts leaving sides
10. Just before the entire mix starts frothing, add one last ladle of ghee & slightly mix
11. Immediately pour the mix on the greased tray. DO NOT TAP the tray. Just move it. Sprinkle sugar on it.
12. Cut into pieces when it is slightly cooled off. Store it in an air tight container when it is completely cooled.

Tips:

• The Measurement is very important.
• Quality of Ghee & Besan will surely affect the taste of Mysore Pak
• String 1.5 in Sugar syrup means there will be one string & another string will  not be a complete on when you press & open your index finger & thumb with Sugar syrup

 

Pista Kalakand

I made lot of variety sweets & savories this Diwali.. My daughter also loved all the snacks..
 
This one I made as instant Pista Kalakand which you can make in a jiffy..

 

Ingredients:
 
Khoya/Mawa - 200 gms
Paneer - 200 gms
Powdered Sugar - 200 gms
Cardamom Powder - 1 tsp
Pista - 2 tbsp. (powdered) & some for garnish
Ghee - 2 tbsp. + greasing
 
Method:
 

1. Heat Ghee in a Kadai, add crumbled Khoya and let it sauté till the raw smell goes off. But you need not change its color
2. Add crumbled Paneer to it and again sauté till they are well combined and do not change color.
3. Add Cardamom Powder & Pista Powder & stir for two mins.Turn of the heat & allow it to cool
4. Grease a plate & keep it ready.
5. You need to add powdered sugar when the Kadai is slightly above room temperature but the mixture of Khoya-Paneer is still warn & you can touch with hands
6. Mix the sugar well & pour the mix on the greased plate. Garnish the mix with pista & slightly press.
7. Refrigerate the plate for 2 to 3 hrs
8. Warm the base of the plate by immersing in warm water & cut it into pieces. Store in Box in fridge.

 Tips:

• Step 5 is very important as it will determine if your Kalakand has come out well or not.
• Allow the mix to cool in natural way to the right temperature
• You can add Saffron-Milk, Almonds, Cocoa Powder etc. to enhance taste & create different versions of Kalakand
• This will last for a week if refrigerated.

 
 
 
 
 
 

Brunch Menu - Variety Rice Platter

As the prices of Onions are rising, I thought of making Variety Rice Platter which has no onion but tastes very good.. it is a perfect menu for Kanupodi (day after Pongal) when all variety rice is made.

The Variety Rice Platter includes:

1. Lemon Rice
2. Coconut Rice
3. Pudina Rice
4. Curd Rice
5. Raw Banana Chips

Raw Banana Chips

Raw Banana Chips are easiest chips you can ever make at home... It is an all time snack as sides for Variety Rice or Just like that with tea or coffee..

Ingredients:

Raw Banana - 4 nos.
Salt to taste 
Asafoetida - 1/2 tsp
Water as required
Red Chilli Powder - 1/2 tsp (optional)
Oil for frying


Method:

1. Heat oil in kadai till it is really hot
2. Peal raw bananas & soak in water
3. Mix salt & asafoetida in water to make a salt solution
4. Slice banana on the hot oil directly using a Chipser
5. Sprinkle salt solution on the hot oil with chips frying
6. Fry till the sound of bubbles goes & the raw banana starts changing color.
7. Sprinkle red chilli powder after taking it out of oil.

Creamy Curd Rice - Heavenly Treat

This is one of the rice which is my all time favorite. Curd Rice is the heat buster during summers..

Ingredients:

Cooked Rice: 2 cups
Thick Curd: 1 cup
Milk: 1/4 cup
Salt to taste
Fresh Green Coriander - few sprigs (Chopped)
Curry Leaves - 1 sprig (Chopped)
Pomegranate for garnish

For Tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa Dal - 1 tsp
Urad Dal - 1 tsp
Asafoetida - a generous pinch
Grated Ginger (optional) - 1 tsp
Green Chilli (optional) - 1 (Chopped)

Method:

1. Take Cooked Rice in a wide bowl, add salt, chopped coriander, curry leaves
2. Heat oil in a tempering kadai, add mustard seeds, channa dal and urad dal
3. Once the dals start turning brown, add asafoetida, grated ginger and green chillies.
4. Let it cook for 20 to 30 secs, add it to bowl of Rice
5. Add Curd & Milk & mix thoroughly.
6. Serve Chilled and Garnish with Pomegranate Seeds

Pudina Rice

Typically this kind of rice has lot of variations both with/without onions... I made a typical south indian one.. hope you like it

Ingredients:

Cooked Rice - 2 cups
To Grind:
Fresh Mint/Pudina - 1 cup
Fresh Coriander leaves - 1/ cup
Green chilli - 1
Salt to taste

For Tempering:
Mustard seeds - 1 tsp 
Urad Dal - 1 tsp 
Channa Dal - 1 tsp 
Red Dried Chillies -  2 Curry Leaves - 1 sprig
Lemon Juice - 1/2 lemon
Oil - 2 tbsp

Method:

1. Grind all ingredients in "To Grind" to a fine paste.
2. Heat oil in kadai,  add mustard seeds. Once it splutters, add Channa Dal, Urad Dal & red chillies
3. Once the dals, turn brown, add curry leaves
4. Pour the ground mint/coriander paste & cook for 2 mins
5. Add lemon juice & rice, mix till the rice is thoroughly mixed. Serve hot with chips.

 Tips:

• Use Basmati Rice for better taste.

Lemon Rice

Hey this one is one of my favorite variety rice.. this reminds me of my school days when I used to take Lemon Rice to school in Lunch Box and it is finished by my friends in no time.. whether hot or cold.. this is always a tummy filler...

Ingredients:

Cooked Rice - 2 cups
Lemon - Juice extracted from 1 lemon
Salt
For tempering:
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Cashews - 4 to 5 ( broken into pieces)
Asafoetida - a generous pinch  
Green Chillies - 2 (cut into slits)
Red Dried Chillies -  2
Ground nuts - 10 to 12  
Curry Leaves - 1 sprig Coriander Leaves for garnish 
Turmeric Powder - 1/2 tsp  
Oil - 2 tbsp

Method:

1. Heat oil in kadai, add mustard seeds. Once it splutters, add Channa Dal, Urad Dal, green & red chillies, cashews and ground nuts.
2. Once the dals, ground nuts & cashews turn brown, add curry leaves, asafoetida and turmeric powder.
3. Pour this tempering over warm cooked rice (in a wide bowl).
4. Add salt and lemon juice & mix till the rice is thoroughly mixed.
5. Garnish with coriander leaves & serve hot with chips.

Tips:

• You may used preserved lemon juice as well. But the lemon rice tastes best with freshly squeezed lemon juice.
• Try using Basmati Rice, it will taste even better.