Dal Pakwan

OMG!!!! I did it. From last 2 years I wanted to make this dish. When I first time saw this recipe in Alka's Blog. But some or other thing took me away from trying this recipe. Thanks a lot Alka it was really yummy and now it will be in our regular weekend menu list.  Dal Pakwan is a traditional Sindhi breakfast  recipe.  Though it is full of calories but some time you can try out this yaar. The only thing I did to reduce  my guilt is I used half a quantity Maida and half wheat flour;-)

Ingredients

For Dal

Chana Dal - 1 cup

Tomato -1 (finely chopped)

Green Chillies - 3-4

Cumin seeds - 1 teaspoon

Turmeric Powder - 1/2 teaspoon

Curry Leaves - 4-5

Oil - 1 teaspoon

Salt to taste

For Pakwan

All purpose flour (Maida) - 1 cup

Whole wheat flour - 1 cup

Ajwain - 1 teaspoon

Red chilli powder - 1/2 teaspoon

Tamarind extract - 1 teaspoon

Hot Oil - 2 tablespoons

Salt to taste

Oil for Deep Frying

For Serving

Chopped onion - 1 medium

Chopped coriander - 2-3 teaspoon

Chopped tomatoes - 1 small

Sweet Tamarind chutney - As required

Chilli powder -  - As required

Procedure

For Dal

Wash and soak dal for one hour.  Now Pour oil in pressure cooker. When it becomes hot add cumin seeds, curry leaves and green chilies. Fry it for a minute.  Now add chopped tomatoes and cook it properly. Then add dal, turmeric powder and salt. Mix it properly.  Add little water and close the lid of cooker.  Cook till two whistles.  When the pressure got released open the lead. Cooked dal should  not  get mushy completely.  Add tamarind extract and mix well.  Again cook for a minute.  Dal is ready.

For Pakwan

Mix all ingredients of Pakwan. Except oil for  frying ;-).  Add little water at a time and kneed a stiff dough.  Cover it and rest it for 20 minutes. Then Make small balls of dough (approximately 10-11) .   Heat oil in Kadai for frying. Roll each ball like puri. Prick puri with knife so that it will not get puffed while frying. Now fry this Puri (pakwan) on medium flame till it turns golden brown and crisp.   Drain the  excess  oil on kitchen towel.

For Serving

While serving take  dal in a bowl.  Sprinkle chilli powder. Some sweet tamarind chutney. Then chopped coriander, onion and tomatoes. Serve it with hot and crispy pakwan

My first ever Sandwich

I used to love making different dishes from my school days. Whenever I ate some different thing at my friend's place I used to try it in my kitchen. This sandwich is one of that recipes. Once I had this at my school friend, Darshu's house. That time she was not having sandwich maker at her place, so she used to press it with small 'dabba'(container). And really that tastes awesome. I really loved it. When I tried it at home my father likes it very much. The thing is he likes any toast with 'lots' of butter. Now even my husband likes it very much. It's a really very heavy breakfast dish.


Ingredients
Bread- 8 slices

Butter - 2 tablespoon

Finely chopped onion - 2

Finely chopped tomato -1

Finely chopped coriander - 2 tablespoons

Red chilli powder - 1/2 teaspoon

Sugar - a pich

Salt - as per taste

Procedure
Heat a tawa (girdle) . Now in a bowl mix all ingredients except bread and butter. Take two slices of bread. Spread spoonful mixture on one slice and cover it with another. Put some butter on tawa and keep this sandwich on it. To make a properly grilled sandwich put one small plate on sandwich and press it with any container or a smasher. (this is what darshu taught me and it works) When it becomes crispy from one side, repeat it for next side. Really crispy sandwiches are ready. And I am sure you will not get this taste on sandwich maker;-)

Eggs on potato chips (Wafer Par Ida)

I know after a long time I'm posting some egg recipe. But this is the one which I wanted to try it from last year and finally on this weekend I got a chance to make it. This is a typical Parsi dish called as "Wafer par Ida". It's a combination of potato chips and eggs. After reading it I found it interesting….instead of making simple omelet, one should give a try to this recipe. As very much habituated with bread, we had it with Pav.

Ingredients

Eggs - 2

Butter - 1 teaspoon

Finely chopped Onion- 1

Finely chopped Green chilli - 1

Finely chopped coriander - 2-3 tablespoon

Ginger-garlic paste - 1/4 teaspoon

Potato chips - 1cup

Salt as per taste

Procedure

Heat a kadai (base should be wide.). Put butter onto it. When it melts add chopped onion. Saute it and when it turns little brown add ginger-garlic paste. Then chopped green chilli. Then add coriander and salt. Mix it. Now crumble potato chips and spread over this mixture. Make small two holes in between. Crack eggs one by one and pour it in the whole. Sprinkle some black pepper powder and salt on eggs. Cover it and let the eggs cook. Be careful that chips should not become too soggy. Serve 'wafer per ida' with pav. This will be a perfect Sunday brunch.

Bhajaniche Vade

As I mentioned in my old post of Bhajaniche Thalipith, "Bhajani" is a flour of roasted multigrain and pulses. Generally we make Thalipith from it. Thalipith is made in less oil where as Bhajniche vade is deep fried snacks with same ingredients. If you don't have time to prepare this flour at home or didn't get a readymade Bhajani in market, you can just mix all flours and cumin and coriander powder and can prepare this vade. This vade is generally made for 'Magalagauri Puja' in Shravan Month. I will give details about this puja some other time.

 
Ingredients


Bhajani flour - 1 cup

Chopped onion - 1 small

Chopped coriander - 2 tablespoon

Sesame seeds - 1/2 teaspoon

Ajwain seeds - 1/4 teaspoon

Red chili powder - 1 teaspoon

Curd - 2-3 teaspoon

Hot Oil - 2 teaspoons

Salt to taste.


Procedure
Mix all the ingredient and make a medium dough. If you want you can add little water. Make equal very small lemon size balls. Apply water on your both palm. Flatten the ball with both palms. Make round vada. Make one hole in the center with finger.  Repeat it for all remaining balls. Now deep fry vada on medium flame. Fry until it turns crispy and brownish. Serve hot with chutney, ketchup or curd.


This goes to PJ's event, 'Flavours Of Maharashtra' and Naina

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

Yadni

Yadni, is a variety of dosa. After shifting to Bangalore, when we first time visited Sudha Aatya's place, she made this yadni for us and we liked the taste very much. It is very healthy too. You can get all the daals and rice in one dosa only. You can eat it with coconut chutney or any other chutney you like.

Ingredients

Dosa Rice - 1 cup
Channa Dal - 1/2 cup
Mung Dal - 1/2 cup
Urad dal - 1/2 cup
Toor Dal - 2 tablespoon
Fenugreek seeds - 1 teaspoon
Chopped onion - 1 small
Chopped Green chilies - 1-2
Curry leaves - 5-6
Chopped coriander leaves - handful
Oil to make dosas
Salt - To taste

Procedure

Mix rice,all dals and fenugreek seeds. Wash neatly and soak in a water for 3-4 hours. Grind it in mixer. Consistency of batter should be like uttappa. Now ferment it for 2 hours only. Then add chopped onion, green chilies, coriander leaves, curry leaves and salt as per taste. Now heat a iron pan (or a nonstick pan), sprinkle some oil and add one small cup of batter and spread circularly to make a round shape. Spread 1 teaspoon of oil and cook it on low flame. Now turn the yadni to other side and cook for some time. The yadni is now ready to serve. Enjoy hot yadni with coconut chutney.

This post is for MLLA-13 of Tongue Ticklers... initiated by Susan of the "Well-Seasoned Cook

And

Padma's "Dosa Corner" event

Bhajaniche Thalipith

I think every person who is living in Maharashtra or visited Maharashtra, must have known about this marvelous dish called "Bhajaniche Thalipith". There are variety of thalipiths in Maharashtra. But the bhajani one is very tasty and nutritious among all. "Bhajani" is a flour of roasted multigrain and pulses. In Maharashtra you can easily get this flour in every store but I prepare this at home. My MIL taught me to make this bhajani. The flour's aroma itself is very tempting. In this rainy days bhajani thalipith with any chutney or pickle tastes awesome. It is very nutritious and can be make in less oil.

Ingredients

For Bhajani
Jowar - 1/2 Kg.
Bajra - 1/2 Kg.
Rice - 1/2 Kg.
Chana Dal - 1/4 Kg.
Urad Dal - 125 Gms
Wheat - 125 Gms.
Coriander seeds - 125 gms
Cumin seeds -125 Gms.

For Thalipith
Bhajani flour - 2 cups
Chopped onion - 1 small
Chopped tomato - 1 small
Chopped coriander - 2 tablespoon
Sesame seeds - 1/2 teaspoon
Ajwain seeds - 1/4 teaspoon
Red chili powder - 1 teaspoon
Oil - 2-3 tablespoon
Salt to taste.


Procedure

For Bhajani
Roast each ingredient one by one on low flame till it changes it's colour slightly. Do not use oil while roasting. Cool it and mix it. Grind together all the roasted ingredients in flour mill. This flour is called as bhajani.

For Thalipith
Mix all the ingredient for thalipith except oil and make a soft dough with water.
Spread 1 table spoon oil on the surface of flat frying pan. Keep one of the dough ball in the centre of the pan. Using your palm and fingers flatten the dough into a round even roti. (apply some water to your palm before it.) Make 2-3 holes with the your finger. Add 1-2 drops of oil in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve with green chutney, curd or butter.

Few things more....
You can add any chopped vegetables in thalipith.
While making dough you can add 1 tablespoon of curd.

My contribution For EFM June - Breakfast Series!

Sabudana Khichadi for MahaEkadashi

Ashadhi Ekadashi, a big festival for Maharashtrian. Some people consider the two eleventh days, "ekadashi", of every month to be of special importance. But the eleventh day (bright) of Ashadh is known as the Mahaekadashi. This Mahaekadashi is also known as Shayani Ekadashi, because on this day Vishnu falls asleep to wake up four months later on Prabodhini Ekadashi in the Kartik month. This period is known as Chaturmas and coincides with the rainy season. It is a day of fast. The annual Pandharpur Yatra known as "Pandharpur Wari" to the famous Vithoba Temple at Pandarpur in Maharashtra is an unparalleled pilgrimage. Pandharpur Wari is a classic example of unparalleled devotion to the Lord. The amazing fact is that the Yatra is attracting more and more people each year. People young and old travel barefoot for miles chanting the holy names (Vithu namacha Gajar). The Yatra presents a perfect amalgamation of rich, poor, young, old and children.

We follow fast throughout the day. So variety of fasting food will be prepare on Ekadashi. There is one proverb in Marathi, "Ekadashi ani Duppat Khashi" , that means on ekadashi instead of fasting you will eat double than normal. Today I am going to give you recipe of everyone's favorite Sabudana Khichadi (Sakhi).





Ingredients

Sabudana (sago)- 2 cups
Roasted peanut Powder (Danyacha kut) - 1 cup
Potato - 1 medium
Green Chillies - 4-5
Grated Ginger - 1 tea spoon
Pure ghee - 2 tablespoon
Cumin seeds (jeera) - 1 tea spoons
Sugar - 1 tea spoon
Lemon - 1
Salt for taste
Grated coconut & Coriander for Garnishing.


Procedure

Wash Sabudana 2 to 3 times. Soak the sabudana in water . Water level should be just above the sabudana level. Soak sabudana for 3-4 hours. I generally prefer "Varalakshmi Sabudana" , for this 3-4 hours is sufficient but you can keep for few more hours if the sabudana does not become soft in 4 hours. Wash peel and cut potato in cubes. Heat ghee in kadai, Put jeera in it. Now add chopped green chillies and potatoes, mix it and cover it with lid till potatoes cooked properly. Mean while mix sabudana, groundnut powder, sugar and salt in one bowl. Now add this mixture into kadai. Mix it well. Put a lid for steam. Please don't stir it in between, otherwise khichadi will become dry. When sabudana gets soft, add lemon juice and switch off the flame. Serve hot with the garnishing of coconut and coriander. Serve Khichadi with curd.

Gojjavalakki

Generally in Kannadigas prefer to have some snacks with their tea……. Preferably varieties of Poha (Avalakki in Kannada). Gojju avalakki is one of them. We can say it's a traditional snack of Karnataka. It is also called as 'Huli avalakki'. In short you can say it's grinde poha in tamarind sauce. One of my Aunty, in Bangalore taught me to make this easy Avalakki …… Poha.

Ingredients

Thick Poha - 2 cups
Sarin Pudi - 3 tablespoonss
Tamarind pulp- 3 tablespoons
Jaggery- 1/2 cup
Fresh coconut grated- 4 tablespoon
groundnuts - 2-3 tablespoons
Oil - 2 tablespoon
mustard seeds - 1 teaspoon
curry leaves - 7-8
Dry red chillies - 4-5
chana dal( bengal gram) - 1 teaspoon
urad dal ( black gram ) - 1 teaspoon
Haldi powder - 1/2 teaspoon.
Hing (Asafetida) - 1/2 teaspoon
Salt to taste

Procedure

Grind the thick poha coarsely in a mixer. Wash it and keep aside for 5-10 minutes. Take tamarind pulp add 2 cup of water, sarin pudi, jaggery and salt. Keep aside for half an hour so that poha will absorbs the tamarind mixture. Heat oil in a large kadai and make a tadaka of mustard seeds, curry leaves, dry red chillies, chana dal, urad dal, haldi powder and hing. Add groundnuts into it and fry it for a minute. Now add soaked poha and coconut and mix it properly. Cover it and cook it for a minute. Garnish with coriander and serve hot avalakki with Tea.

Ukadpendi (Wheat flour Upma)

Again a very Quick and healthy breakfast from Maharashtra. As mentioned, it is very fast to make like our other breakfasts, Upma & Kande Pohe. It is purely made up of Wheat flour so no doubt it is very healthy and diet cautious and diabetic people can eat this without any hesitation.

Ingredients
Coarsely grinded wheat flour (Raval Kanik) - 1 Cup
Red chili powder - 1 tea spoon
Roasted ground nut - 1 table spoon
Yoghurt (Curd) - 2 table spoon
Hot water - 1 cup
Sugar - 1/2 tea spoon
Oil - 2 table spoon
Mustard seeds(Rai) - 1 Tea spoon
Turmeric Powder (haldi) - 1/2 tea spoon
Curry leaves - 3-4
Asafetida (Hing) - 1 pinch
Salt to taste

Procedure
Heat a Kadai and roast dry wheat flour on low flame till it turns to brown colour. Remove from the flame and spread it in a plate. Put again the kadai on the flame. In a bowl, mix roasted wheat flour, yoghurt, water, Red chili powder, salt and sugar neatly. Heat oil in small kadai, add mustered seeds, when it starts to crackle add hing, curry leaves and haldi. Now add the mixture. Mix it properly to avoid lumps. Keep a lid on it for a steam. Wheat flour will start cooking and will become fluffy. Cook it for 2-3 minutes. Serve hot with the garnishing of Grated dry Coconut and chopped coriander leaves. It should be eaten hot only.

I want to send my this recipe for “JFI- Wheat“ event

Bull's Eye

Wish you all a very Happy Valentine's Day !!!

My valentine morning was very romantic. My Husband prepared lovely breakfast for me. This is the same dish which he had prepared for me before Marriage.
As I mentioned earlier he is a GR8 cook though he rarely (actually not very Rare……he visited 3 times in last 10 years, though we have difference on these numbers) visit to Kitchen. ;)

To talk bit about Bull's Eye, this dish not only tastes good but also is a feast for eye, probably that’s the reason my husband likes it. The outer bread and egg looks like dart board with yellow yoke as target…..you need to hit Bull's eye to eat it.

Ingredients
Egg - 1
Bread slice -1
Black pepper powder - 1 pich
Chopped Cabbage - 2 table spoon
Chopped Fenugreek leaves - 1 Table spoon
Butter - 2 table spoon
Salt to taste

Procedure

Take a bread slice apply butter to both sides of bread. Cut the bread at center in a round shape (today it is cut in a heart shape……valentine na :) ). Take a fry pan and heat this bread(both pieces) from both sides on fry pan till it becomes golden brown. Now break the egg in a bowl (actual the yoke should not break ). Now pour this egg slowly in the circular cut part of bread. Sprinkle salt and black pepper powder on egg. Cook the egg as per your taste - half or full fry. Ensure that egg is cooked along with bread as one piece. While cooking egg, fry cabbage and fenugreek leaves in butter.

Serve the bull's eye in a plate with tomato ketchup along with fried cabbage and fenugreek leaves.

I want to send this recipe to Bindiya's "LOVE-HEART SHAPED FOODS"

And Asankhana's Cook and Create With Luv for Luv

And Sindhura's THE BREAD MANIA event