Pedhyachi Poli (stuffed Pedha Paratha)

Whenever good thing happens in our life like promotion, school-college results or birth of baby, we distribute pedha. Easy and quick prasad for God is also Pedha. Everyone does the same. So on result day or on some festival day my fridge is loaded with pedha. We can not eat so much pedha at a time. So I make 'Pedhyachi Poli', Paratha stuffed with crushed Pedha. It tastes awesome.

Ingredients

Pedha - 8-10

Whole wheat flour - 1 cup

Salt - a pinch

Pure Ghee.

Procedure

Crush all pedhas very finely. Knead a soft dough from whole wheat flour and salt for the cover. Make small balls of the dough. Roll out the dough like a puri. Then stuff it with 2 table spoon of crushed pedha. Close the ends of the puri at the center and make a ball. Seal it nicely so that stuffing doesn’t come out while rolling. Now roll this stuffed ball into flat paratha. Heat griddle (Tava), fry Paratha using a ghee, until both sides are golden brown. Pedhyachi Poli is ready.

 
 
It goes to,
Jagruti's 'CELEBRATES SWEETS- PEDHA' initiated by Nivedita's kitchen

Priti's 'FESTIVE FOOD - RAKHI'
 

And
 
PJ's 'Scrumptious Delights From Leftovers' event

Methi na Thepla

I remember the dialog from the movie '3idiots', " Ye Gujrathi dishes ke naam itne ajib kyo hote hain , 'Fafda', 'debra', 'Handvo','thepla'…bla bla….". But boss Gujju food is Gujju food. I just love it. Most favorite and frequently prepare in my house is "Methi na thepla' . There are other varieties also like palak, dudhi. But I like methi one the most. Somebody who don't know, I want to tell something that is Methi paratha tastes different than thepla. It has it's own Gujju taste.

Ingredients

Fenugreek (Methi) leaves - 1 cup (heaped)

Whole wheat flour - 2 cups

Red chilli powder - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Coriander Powder - 1 teaspoon

Cumin Powder - 1 teaspoon

Curd - 1/2 cup

Powdered sugar - 1 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Clean and wash methi leaves. Chopped finely. Now mix all ingredients except oil. Make a soft dough with little oil. Add little water if require. Keep aside for 15 minutes. Now make lemon size balls. Then roll each ball like roti. Cook each thepla from both the side on griddle(Tava) on slow flame. Put some oil and make thepla little crisp. Serve hot with curd or Mango chunda or with any pickle.

 
 
This goes to, Simply food's "Flavours of Gujarat" Event.

Narali Bhat... Sweet coconut Rice to all my Brothers

First of all "Wish you all a very Happy Raksha Bandhan".

As I mentioned in my last year's Raksha Bandhan Post, We Maharashtrians celebrate this festival as 'Narali Pornima'. We prepare some sweet things from coconut. This time I made typical Maharashtrian recipe from coconut that is 'Narali Bhat' (sweet coconut Rice). My younger sister suggested me to prepare this dish & post it on Raksha Bandhan. Thanks Sneha. So this sweet rice along with the Rakhi from both of us to all our brothers, whom we can not meet on this special day .

Happiness, prosperity & success …….On Raksha Bandhan, we are wishing your life be filled with all these & more….. Miss you Bro….

Ingredients

Rice - 2 cups (sona Masoori/ Ambe mohor)

Grated Coconut - 2 cups

Grated Jaggery - 2 cups (I used organic this time)

Pure ghee - 2 tablespoon

Cloves - 3-4

Cardamom powder - 1 teaspoon

Salt - 1 pinch (optional)


Procedure

Wash the rice 2-3 times. Drain the water and keep aside for half an hour. Heat 2 tablespoons ghee in kadhai. Put cloves in it. Now add rice and saute it for one minute. Then add 4 cups of water. Cover it with lid. Mix coconut and jaggery together. When the rice is almost done add the coconut mixture and a pinch of salt (it increases the taste of sweet dishes). Mix well. Keep the lid and cook the rice completely. When done, add cardamom powder and mix it. Narali Bhat is ready to serve.

This goes to Priti's 'FESTIVE FOOD - RAKHI'

And Sanyukta's 'A Visual Treat' event

Tomato Omelet

One of my favorite breakfast… Tomato omelet with bread & butter. I think in most of the Maharashtrian people knows about this Veg omelet. Some people called it as 'tomatoche Dhirde' that means tomato pancake. My Aai adds not only besan for this but also rice flour and whole wheat flour to make this healthy. So anybody who doesn't know about it must try this vegetarian omelet in Shravan. The important thing is you should eat it when it is hot.



Ingredients

Tomatoes - 2-3

Gram flour (besan) - 1/2 cup

Rice flour - 1/4 cup

Whole wheat flour - 1/4 cup

Onion sliced - 1 medium

Grated ginger - 1 inch

Garlic - 4-5 cloves

Red chilli powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Ajwain - 1/4 teaspoon

Chopped coriander - 2 teaspoon

Oil - 2-3 tablespoon

Salt to taste.

Procedure
Cut tomatoes in 3-4 pieces. Now grind tomatoes , onion, ginger, garlic in the mixer to a fine paste. Take the paste in a big bowl and add all the three flours. Then chilli powder, turmeric powder, ajwain, salt, chopped coriander and mix it nicely. Now the consistency of the batter should be like slightly thick than the dosa batter. Now heat a non stick tava. It should not be very hot. Grease it with 1/4 teaspoon of oil. Pour a ladle full batter and spread it in circular direction like dosa. It should not very thin or very thick like pancakes. Keep a lid on it and let it cook. Now turn it and cook it from other side. It should have slightly brown colour. Serve hot with brown bread and butter. The combination tastes amazing.

 


 
This goes to Pj's Healing foods Tomato and Siri's Healing foods

 

Tomato

Nimbe hannu Chutney (Lemon chutney)

North Karnataka homes are famous for variety of chutney. One of our relative, 'Geeta Kaku' who stays in Belgaum has taught me this chutney. The taste is simply marvelous. It goes good with Dosa, paratha, thepla. You can store it in fridge and use it for about one month. When ever I have some simple menu, I take this chutney on left side of my plate. Again it contains less oil, unlike any other pickle or chutney.

 
Ingredients

Lemon - 8-10 (with thin skin)

Mustard seeds - 1/2 teaspoon

Fenugreek seeds - 1 /2 teaspoon

Asafetida (khada hing) - 1/4 teaspoon

Oil - 1 teaspoon

Jaggery - 1 tablespoon (or as per your taste)

Red chilli powder - 1 teaspoon

Salt as per taste


Procedure

Put lemons in a cooker vessel. Do not add water in it. Pressure cook lemons up to one whistle. Lemons should become very soft. Cool it for some time. Then cut lemons in two parts and remove seeds from it. Now take oil in little kadai and fry Mustard seeds, Fenugreek seeds and asafetida for 30 seconds. Cool it. Now mix all ingredients and grind it to a fine paste. Nimbe hannu chutney is ready.

Note : Lemon skin should be very thin, else the chutney will taste bitter.

Pedha....Festival season started

Shravan Month has already started. It's a month of different festivals. So again the month of foodies…specially for sweet lovers. I am starting my first shravan special recipe with Pedha. When I read about Jagruti's Pedha event, I thought I'll try pedha this time. For Indian Cooking Challenge we prepared 'Khoya' at home so thought can make pedha from scratch. Thanks to Srivalli of ICC :)

Ingredients


Khoya - 1 cup

Powdered Sugar - 1/4 cup

Cardamom Powder - 1/2 teaspoon

Saffron strands - 1/8 teaspoon

Chironji for decoration


Procedure

Take a heavy bottom kadai and mix khoya and powdered sugar into it. Cook this mixture on slow flame. Keep stirring continuously. After 8-10 minutes when sugar completely dissolved and the mixture became little thick, remove from the flame. (in this procedure my mixture has cooked little more, so the colour of pedha is on darker side) . Add cardamom powder and saffron strands. Mix well. Allow it to cool. Then make very small balls. Press very lightly with your palm. At the centre put one chironji and fix it. Sweet Pedhas are ready to offer 'God'.


This goes to,

Jagruti's  'CELEBRATES SWEETS- PEDHA' initiated by Nivedita's kitchen

&

Priti's 'FESTIVE FOOD - RAKHI'

Paneer tikka kathi roll with zero oil

Paneer is not very popular in my family. Though I keep on trying with it. Currently I am in mood of no oil or less oil cooking, so I prepared this kathi roll with no oil. Still it was tasting awesome. This is actually a normal Roti & curry. But if you serve it in a different way it will be a variety in everyday's meal:). My husband likes such things than normal 'Roti Sabji'. He says just eating one roll can fulfill my one meal. No guilt of eating kathi roll with lots of butter and maida.

Ingredients

For Roti

Whole wheat flour - 1 cup

Milk - 1/2 cup

Salt - 1/8 teaspoon

For Tikka

Paneer - 1 cup (cut into little cubes)

Capsicum - 1 (cut into small square)

For Marination

Hung Curd - 1/2 cup

Red chilli powder - 1/2 teaspoon

Garam Masala Powder - 1/2 teaspoon

Cumin Powder - 1/2 teaspoon

Coriander Powder - 1/2 teaspoon

Ginger-Garlic Paste - 1 teaspoon

Shahijeere - 1/4 teaspoon

Kasoori Methi - 1/2 teaspoon

Vinegar - 1 teaspoon

Salt as per taste
For Roll

Sliced onion - 1 medium

Green pudina Chutney - 2-3 teaspoon

Chat Masala for Sprinkling


Procedure

Mix all the ingredients of Marination in one Bowl. Add Paneer and Capsicum cubes in it. Marinate it for 10-15 minutes.

Knead a dough for the roti with given ingredients. Dough should be like our normal chapati dough. Adding milk will increase it's crispiness because we are not using oil for rotis. Keep aside for 10 minutes.

Now heat a nonstick kadai and saute the marination on low flame for 2-3 minutes. Then on high flame for another 2-3 minutes stirring occasionally.

Make small balls of kneaded dough. Roll out roti. Cook roti on tava from both sides.

While Serving , Take one roti and spread 1/2 teaspoon of Green pudina chutney on it. Now take 2 teaspoon of paneer tikka feeling and spread on the centre of the roti. Spread some sliced onion. Sprinkle some chat masala. Now fold the roti horizontally from lower side and then roll it vertically. By this while eating your feeling will not come out of the roll. Now cook the rolls on hot tava. Serve it with tomato ketchup. If you want, you can cut the rolls in 2-3 pieces while serving.



This goes to Tasty Appetite's “Letz Relishh ...Paneer" Event

And
Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta

Baked Mushrooms...oops Potatoes

Wow!!!!!!!!! Today I am very happy:) One month back, I saw one video on internet. And I started imagining one recipe. Today I got the chance to try out this……….. Now I will Break the suspense and tell U the story. I was searching for some baked mushroom recipe for my friend. I saw one video on YouTube, 'How to make mushroom shaped potatoes'. I tried it and after adding my ideas, I made this baked Indian version of this recipe. Luckily I have that apple Corer at home. When I gave thisdish to my neighbour to try, she immediately replied , "Are aaj maine bhi mushroom banaye hain". I was overjoyed… my mission is successful.That is when I opened my secret & told her it is potato. It contains very very less oil so its healthy too.

Ingredient

Small Potato - 6

Red chilli powder - 1/2 teaspoon

Garam Masala - 1/4 teaspoon

Chat Masala - 1/4 teaspoon

Ginger-Garlic Paste - 1/2 teaspoon

Lemon juice - 1 tablespoon

Chopped coriander - 2 teaspoon

Oil - 1 teaspoon

Salt as per taste


Apple Corer to give the desire shape.

Procedure

Boil potatoes in salted water. Potatoes should get 3/4 cooked. So that we can shape it properly. Cool it and remove the skin very carefully. Outer part of potatoes should remain smooth after removing the skin.

Now take one potato and put the Apple Corer from one end of the potato. Push till the middle portion of potato. Now cut the lower outer part of potato. Gently pull the corer outside and you will get the lovely mushroom shaped Potato. Repeat same procedure for remaining potatoes. [For video please visit this you Tube link : 'How to make mushroom shaped potatoes' ]
Preheat the oven to 200 C. Now mix remaining ingredients and marinate mushroom shaped potatoes in it for 15-20 minutes. Arrange the potatoes in a single layer on the baking tray and bake, turning once, until deep golden brown and crisp (It took me 20 minutes.).

Sprinkle some chat masala on it and serve hot with Pudina Chutney.

My successful attempt goes to my dearest friend Pari's event, 'Only Kid's Delight'

And Sara's Monthly Mingle - Party Treats Event. initiated by Meeta