Potato Soup for fasting

Today is Mahashivratri. I think most of the people keep fast on this day. For me fasting means some variety in food. I am tiered of eating same fasting food every time. One day I made this healthy and yummy Indian soup for myself. It's a whole meal and not contains lots of ghee or peanuts like all other fasting food has.

Ingredients
Boiled potato - 1 big

Curd - 2-3 tablespoon

Pure ghee - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Green chilli - 1-2

Ginger - 1/2 inch

Sugar - 1/4 teaspoon

Salt as per taste


Procedure
Remove the skin of potato. Cut it into small cubes. Now make a paste of green chilli, 1/4 teaspoon cumin seeds and ginger. Now add curd and blend it once again. Then add potato cubes and Blend to a smooth paste in mixer. You can add 1/2 cup of water. Heat ghee in a kadai and add jeera. When the jeera crackles add the blended mixture. Now add sugar and salt .Allow to boil on a very slow flame. When it comes to desired consistency of soup, pour it in soup bowl and serve. If you are too calorie cautious then avoid tadka of ghee. It still tastes awesome. I can say you must try this very new way of enjoying your fasting day.


My try goes to Nivedita's "ONLY ORIGINAL" event which is brain child of Pari.

 

Ragda Pattice

Ragda Pattice is very famous chaat in Mumbai. Specially in Winter Garma garam Ragda pattice is real treat for us. It is similar to chole tikki of Delhi chaat but we use dried white peas in it. When the chaatwala serves pattice placed on huge tawa and steaming Ragda in a plate …. Aha ha…just a feel of heaven. Like other chaat I love lots of imli ki chutney on it. It's a total meal itself.

Ingredients

For Pattice

Potatoes - 4-5 medium
Bread slices - 1
Cornflour - 1 teaspoon
Turmeric powder - a pinch
Green chili-garlic paste - 1 teaspoon
Salt to taste
Oil for shallow frying.

For Ragda
Dried white peas (Pandhara vatana) - 1 cup
Oil - 1 teaspoon
Chili powder - 1teaspoon
Coriander powder - 1 teaspoon
Cumin Powder -1 teaspoon
Turmeric powder - 1/2 teaspoon
Asfetida - a pinch
Salt to taste.

To serve
Shev - 1/4 cup
Imli ki chutney as per your choice
Green chutney as per your choice
Finely chopped onion - 2 medium
Chopped Coriander - 2-3 tablespoon

Procedure

For pattice
Boil and mash potatoes. Mix all the other ingredients. Now make small balls of this mixture and flatten it with palm. Give a proper tikki shape. Shallow fry it on fry pan till it turn brownish from both the side. Pattice are ready. Keep it aside.

For Ragda

Soak peas overnight. Then add water and pinch of turmeric powder and cook it in pressure cooker for 3-4 whistle. It should get cooked properly. Heat oil in kadai put turmeric powder, asafetida in it. Then add cooked peas and all other ingredients. Add 1/2 cup of water and cooked it again for 6-8 minutes. Smash peas in between. Ragda is ready.

To serve

Place two pattice in a plate. Pour hot ragda on it. Then shev, then imli ki chtney, then Green chutney, then chopped onion and coriander. If you want sprinkle chaat masala on it.

This goes to Pari's 'Only Chaat' event.

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

Honey Chilli potatoes

Wishing all o f you a very Happy Children's day!!!!!

On the occasion of Children's day, I prepared this very yummy and children's (And adults too.) favorite recipe honey chilli potatoes. My co-sister, 'Shravani' told me about this dish and I tried this immediately. Everyone liked this. I always make this with cutting potatoes vertically. But today I did this with potato smiles, so that children can enjoy it more. This dish is specially for my niece 'Aadyaa' :)

Ingredients

Potatoes - 250 gm

Honey - 4 tablespoon

Tomato Sauce - 2 tablespoon.

Red Chili Sauce - 2 tablespoon (or as per your taste)

Red Chili Flakes - 1 teaspoon

Chopped Garlic, cloves- 1 tablespoon

Sesame seeds - 1 tablespoon

Salt to taste

Procedure

Wash, peel and cut into thick finger shape (french fries shape). This time I used Potato smiles. Deep fry potatoes on medium flame till it turns to golden brown. In a bowl mix all the ingredients except sesame seeds. Deep all the fried potatoes in this sauce. Stir fry the potatoes with sauce in a fry pan for 2-3 minutes or till potatoes gets little dry. Arrange on a serving plate and sprinkle sesame seeds on top.

Upwas Sizzlers

Today is Kartiki Ekadashi. A big Ekadashi after Aashadhi Ekadashi. Kartiki Ekadashi falls on the eleventh day during the waxing and waning phases of the moon in a traditional Hindu calendar. Kartik Ekadasi is the Ekadashi that falls during the waxing phase of moon in Kartik Month (October - November), one of the holiest months is a Hindu calendar. It is also known as Utthana Ekadasi and Prabodini Ekadashi. As usual there are two Ekadasis in Kartik month but the one during the waxing phase of moon or that comes after Diwali is considered highly auspicious. Kartik is the eighth month in the traditional Hindi calendar and Maharashtrian calendar and several other regional calendars. Some of the auspicious events during Kartik Ekadasi include:The Chatur Mas period comes to an end during Kartik Ekadasi. Tulsi Vivah is observed by some communities on the day. Pandharpur Palki Kartik Ekadasi Yatra is observed on the day in Maharashtra. Vrindavan Mathura Parikrama is observed on the day by Vishnu devotees.

As per the unsaid rule i.e. "Ekadashi duppat khashi" I prepare some different thing today for my fast. Some 2-3 months back, in a Marathi cookery show 'Mejwani' , my favorite chef Parag kanhere showed this recipe of Upwas sizzlers. Sizzler prepared with fasting food. I prepared it today and it was just yumm. Thanks Parag, no one can imagine sizzlers on fasting day:)

Ingredients

For Samo rice

Bhagar/ Varayche Tandul/Samo Rice - 1 cup

Danyacha Kut - 1 teaspoon

Chopped green chilies - 2

Cumin seeds - 1/2 teaspoon

Pure ghee - 1 teaspoon

Water - 3 cups

Lemon juice - 1 tablespoon

Salt and sugar to taste

For cutlet

Boiled and mashed Sweet potatoes - 2 cups

Singade ka aata - 3 tablespoon

Green chilies - 3

Ginger - 1 inch

Cumin - 1/2 teaspoon

Ghee for shallow fry

Salt to taste

For Sizzler

Danyachi Aamti - 1 cup

Banana chips - 1 cup

French fries- 1 cup

Chopped coriander - 1/2 cup

Pure Ghee - 1 tablespoon

Procedure

For Samo rice

Take a pan, roast the Samo till they turn slightly pinkish in colour. Keep aside. Heat a kadai, heat ghee. Then add cumin seeds and once they start sizzling, add the chopped green chillies. Then add the roasted Samo to it. Mix well and then add the water. Then add sugar and Salt to this mixture and cover and cook till the the Samo is thoroughly cooked. Add lemon juice and some Danyacha Kut. Mix wel.

For cutlet

Make a paste of green chilies, cumin and ginger. Take it in a bowl. Add mashed sweet potatoes, singde ka aata and salt and mix well. Roll into small balls & flatten it. Shallow fry in ghee till it becomes slightly brown. Put it on kitchen towel and keep aside

To assemble sizzler

Heat sizzler tray (if you don't have this then take flat tawa.). Spread all the banana chips on the tray. Now place a teaspoon ghee in centre. Now keep two cutlets in centre. On it's left side put varayche tandul. And on right side arrange french fries. Now Pour hot Danyachi Aamti all over the hot tray. Transfer tray to its wooden container. Make tray very hot before serving. Add a spoon of ghee just before serving to bring the sizzle, smoke and aroma.

Sabudana Thalipith

As promise in my post of Danyachi Amti, I am posting one more recipe for fast. After sabudana khichadi, sabudana vada is very famous among everybody. But it's very oily, I prefer to make sabudana thalipith instead of vadas. This thalipith tastes good with coconut chutney or sweet mango or lime pickle.























Ingredients

Sabudana - 1 cup
Boiled and mashed potatoes - 1 cup
Danyacha Kut (Roasted peanut powder) - 1/2 cup
Jeera (Cumin seeds) - 1/2 teaspoon
Red chili powder - 1, 1/2 teaspoons or chopped green chilies - 3-4
Chopped coriander leaves - 2-3 tablespoons
Sugar - 1/2 teaspoon
Lemon juice - 1 tablespoon
Pure ghee - 3-4 tablespoons
Salt to taste


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. Now add all the ingredients except ghee in sabudana. Mix all and form a dough of this mixture. Make equal balls of this dough. Spread 1 table spoon ghee 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. Make 2-3 holes with the your finger. Add 1-2 drops of ghee in each of these holes. Cover the lid and cook for 2 min. Turn the side and roast other side. Serve with coconut chutney, curd or sweet pickle.

Tried and Tasted.....Mughlai Dum Aloo

From 1st july 09 to 20th of july, I was just daily going through Asha's Foodie hope for Tried and Tasted event. She has very huge and nice collection of recipes. I decided to make Dum aloo, because I wanted to try this authentic mughlai dish from so many days. Some guests were there at my place and I make this Mughlai Dum aloo for them. They were very happy, Dum aloo was tasting just yummmmmm.
Thanks Asha for the lovely recipe. and Ashwini for this event.

So the Mughlai Dum aloo from Asha's Foodie hope for u......

This is my entry for this month's Tried And Tasted, hosted by Ashwini of Ashwini's spicycuisine and Asha's Foodie hope this month.

American Sev Puri

I am sure you must be wondering with the name "American sev puri". This is a fusion recipe.
I think all must have known sevpuri. We use deep fried puris for the original sev puri. But here I replaced that oily puris with DIP's oil free readymade canapes. Generally for canapes we make topping of cheese or any other deep but I made it like Indian sev puri. If we keep all ingredients ready then even children can make this sevpuri for their party. So this American sev puri with chilled Rosy thick shake is a fundoo menu for Kid's summer Party isn't it?

Ingredients

Canapes - Dip's Canapes one packet
Boiled, peeled and finely chopped Potatoes - 2 Cups
Finely chopped onions - 1 Cup
Finely chopped Coriander leaves - 2-3 Table spoon
Moong Sprouts - 1 Cup
Sev - 1 Cup (it should be very thin)
Tamarind and date chutney - 1/2 cup
Green Chutney (Mint+coriander) - 1/4 Cup

Procedure

Tamarind Chutney-

Boil 2 cups of Tamarind pulp, 1 Cup of Jaggery , 1 cup of seedless dates till dates becomes soft. Cool it and make a paste of it in the mixer. Now add 1 teaspoon of chaat masala and salt as per taste.

Green Chutney -
Take 1 cup of mint leaves, 1 cup of coriander leaves, 2-3 green chilies, 3-4 cloves of garlic, 1 inch ginger, 2 teaspoon lemon juice, salt and sugar as per taste. Make a thin paste of all above ingredients in mixer.

Arrange Canapes in a serving dish. First put a spoonful potatoes, then Mung sprouts, then onion, then Sev, then green chutney and then Tamarind chutney. On the top coriander leaves. (you can decide quantity of all toppings according to your taste. ) You can add some curd on it if you want to have it like dahi batata puri. Serve it immediately. I am sure in few minutes the dish will be empty …….

I want to contribute my recipe for Deepa's Cooking for Kids Event- Potato initiated by Sharmi of Neivedyam

Papad Roll (In microwave)

This is a non fried version of Papad roll. I like the papad rolls, but its so oily. I generally avoid to eat it. Yesterday I roasted the papad in Microwave oven as usual and an idea clicked in my mind, the papad roll can also be prepared in microwave without any oil. Today I tried this and it was a successful attempt.

Ingredient
Papad (urad/ mung) - 5
Boiled and mashed potatoes - 5
Finely chopped onion - 1
Chilli,ginger and garlic paste - 2 table spoon
Chat masala - 1 teaspoon.
Jeera (cumin) Powder - 1 teaspoon
Turmeric Powder - 1/2 tea spoon
Chopped fresh coriander leaves - 1 table spoon
Sugar - 1/2 tea spoon
Oil - 2 table spoon
Salt to taste.


Procedure

Heat the oil in a kadai , then add chilli,ginger,garlic paste. Saute it. Add mashed potatoes, chat masala, jeera powder,turmeric powder,salt and sugar and mix it. Cool the mixture and add onion and chopped coriander leaves. Divide the potato mixture into equal portions and shape each portion into a long roll of about the same length as the diameter of the papads. Take water in deep plate. Dip the papads in water for a few seconds.Put a potato roll on the corner of each papad and roll up. Put all the rolls on Microwave safe plate and keep it in Microwave. Set the Microwave on high for 1 minutes. The rolls are ready Serve hot with Pudina chutney or Tomato ketchup.

would like to send this recipe to EFM-Savouries